1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed 1 large egg yolk 3 tablespoons extra-virgin olive oil 2 large Vidalia onions, sliced 3/4 pound smoked ham, cubed 8 large eggs 1 quart heavy cream Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
Kosher salt 2 pounds asparagus, trimmed 4 ounces parmesan cheese, shaved with a peeler 1 cup torn fresh parsley 1/2 cup torn fresh mint 1/2 cup torn fresh dill 1/4 cup extra-virgin olive oil, plus more for drizzling Juice of 1/2 lemon Freshly ground pepper Instructions: Make the crust: Combine the flour, salt and sugar in a large bowl. Add the butter; mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Beat the egg yolk and 3 tablespoons ice water in a small bowl; work into the dough until the dough holds together without being wet or sticky. Squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Form into a disk and wrap in plastic wrap; refrigerate at least 30 minutes.
Roll out the dough on a lightly floured surface into a 14-inch round. Carefully roll up the dough onto the rolling pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and side; trim the excess. Put the pan on a sturdy baking sheet and refrigerate until ready to fill.
Prepare the filling: Put a skillet over medium-low heat and coat with the olive oil. Add the onions and slowly cook, stirring occasionally, until they caramelize, 40 to 45 minutes. (Add a couple of tablespoons of water to help the onions break down, if needed.) Toss in the ham and cook, stirring, about 10 minutes. Remove from the heat.
Preheat the oven to 375 degrees F. Whisk the eggs in a large bowl until frothy. Whisk in the cream; season with salt and pepper. Arrange the onions and ham in the crust and carefully pour in the egg-cream mixture; the filling should be about 1/2 inch from the top. Cover loosely with foil and bake 1 hour, 45 minutes. Remove the foil and bake until the quiche is set but jiggles slightly, about 30 more minutes. Remove to a rack and let cool 45 minutes.
Meanwhile, make the salad: Bring a large pot of salted water to a boil; blanch the asparagus until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain. Slice into small pieces and put in a bowl; add the parmesan and herbs. Add the olive oil and lemon juice and season with salt and pepper. Toss gently to combine. Loosen the quiche from the pan with a thin metal spatula, then remove the ring. Transfer the quiche to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66851,"Eleuthera 1 (2 pound) pineapple, halved 3/8 cup plus 1 tablespoon cold water 2 limes, juiced 1/4 cup Kirsch 3 drops green food coloring 1/4 cup heavy cream, whipped 1/4-ounce packet of gelatin 1 banana, peeled and quartered lengthwise 1/8 cup flaked almonds 1 egg white 1/2 cup sugar 1/8 cup coconut flakes Instructions: Scoop out pineapple flesh and freeze shells. Discard core. Blend flesh with 1/4 cup water. Pour into saucepan and cook over medium heat. Add lime juice and bring to boil. Boil for 2 minutes. Combine gelatin and 1 tablespoon water. Dissolve this in pot with remaining water, over low heat. Add Kirsch and food coloring. Add to pineapple mixture and chill. Once cooled, beat in whipped cream. Chill again. Place two banana pieces in each pineapple shell. Sprinkle with almonds. Pour chilled mousse mixture over them. Place in refrigerator to set. Once mousse is set, preheat broiler and place rack 3 inches from heat. Beat egg white, gradually adding sugar until stiff. Place in piping bag and pipe decorative swirls on top of the mousse, covering it completely. Broil for 3 minutes. Remove and sprinkle with coconut. Broil again for another minute to toast. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66852,"Chicken and Chorizo Hash with OJ Gravy 8 ounces fresh Mexican chorizo sausage, casings removed 1 small green plantain, peeled, and diced
2 medium carrots, halved lengthwise and sliced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, leaves stripped and chopped
2 garlic cloves, thinly sliced
1 scallion, chopped (white and green parts)
1 tablespoon chopped pickled jalapenos
1/2 rotisserie chicken, skin removed, meat shredded or chopped
Chopped fresh flat leaf parsley, for garnish
For the gravy: 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce
1 1/2 cups orange juice
2 tablespoons sour cream
Instructions: To make the hash, put the chorizo in a large skillet over medium heat. Vigorously break up the sausage into bits with a potato masher or wooden spoon as it cooks. Once it resembles ground meat, add the plantain and carrots. Season with a tiny pinch of salt and some black pepper. Toss to coat everything in the fat and cook, without stirring, for a few minutes to develop color on the plantains and carrots, then toss and wait again. Cook this way until the plantains and carrots are caramelized on most sides and tender, and the chorizo is browned, about 15 minutes. Add the thyme, garlic, scallions, and jalapenos. Toss to coat and cook, stirring, until the garlic is tender and fragrant, about 5 minutes. Add the chicken and stir to coat. To make the gravy, sprinkle the flour over the top of the hash and stir with a wooden spoon until it disappears, then cook for a few more minutes to remove the flour taste. Add the Worcestershire sauce and orange juice. Continue to stir, allowing the juices to thicken. Remove from the heat and stir in the sour cream. Garnish with the parsley and serve. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 66853,"Stuffed Artichokes 1 teaspoon salt 2 tablespoons white vinegar 4 large artichokes 1 lemon, halved 1/2 cup onions, minced 3 tablespoons olive oil 1 cup zucchini, chopped 1 cup mushrooms, sliced 1 egg 1 cup mozzarella cheese, chopped Juice of one lemon 1/2 cup plus 2 teaspoons Parmesan, grated 2 tablespoons extra virgin olive oil 1 clove garlic, minced 2 cups flavored bread crumbs Instructions: Put 2 cups of salted water and the vinegar in a large, stainless steel saucepan and bring to a boil. Slice 1-inch off the tops of the center cone of the artichokes and cut the stalks so they will sit flat. Trim the tips from the leaves and rub the surfaces with lemon. Put the artichokes in the water and simmer, covered, for about 30 minutes. When the leaves pull off easily, put the artichokes on a rack; cool and drain them upside down. Remove the center leaves and the choke with a spoon and discard. Saute the onion in 1 tablespoon of olive oil, stirring until translucent, 3 to 5 minutes, then transfer to a bowl. Saute the zucchini in the remaining olive oil until lightly browned, add the mushrooms and cook for 2 more minutes, add to the onions. Mix the egg, mozzarella, lemon juice, and 1/2 cup of Parmesan. Add to the vegetable mixture, stir well. Heat the extra virgin olive oil in a saucepan and add the garlic and the bread crumbs. Brown lightly. Remove from heat and stir in the vegetable-egg mixture. Stuff the center and the leaves of the artichokes with the mixture. Set the artichokes upright in a baking dish with the water below the first leaf, about 1 cup. Sprinkle the juice of one lemon and the remaining Parmesan over the artichokes. Bake them, covered, for 30 minutes. Uncover for the last few minutes to brown the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66854,"Pasta Centerpiece 2 pounds angel hair pasta Olive oil, for the bowl and pasta 1/4 cup olive oil 4 cloves garlic, sliced 1/4 medium onion, diced
Three 28-ounce cans peeled whole tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped Kosher salt and freshly ground black pepper 1 pound ground beef 1/2 cup grated Parmesan 1/4 cup breadcrumbs 1/4 cup milk
2 cloves garlic, grated 1 large egg Kosher salt and freshly ground black pepper
8 ounces sliced prosciutto 2 balls burrata cheese Olive oil, for drizzling 1 large sprig fresh basil Instructions: For the pasta: Preheat the oven to 400 degrees F. Cook the pasta according to the package directions; drain. Spread out on a baking sheet and let cool until easy to handle, about 10 minutes.
Oil the inside of a 13-inch metal bowl with 1/4 cup olive oil. Put the pasta in the bowl and spread it evenly so that it goes all the way up the sides of the bowl. Drizzle with 2 tablespoons olive oil. Oil the outside of an 11-inch metal bowl and place it inside the other bowl on top of the pasta, pressing down firmly to compact the pasta in the larger bowl.
Bake until the edges are golden, about 1 hour. Remove the smaller bowl and continue to bake until golden all over, about 1 hour more. Let cool for 5 minutes, then carefully transfer to a large rimmed serving platter.
For the marinara sauce: Meanwhile, heat the oil in a medium saucepan over medium-high heat. Saute the garlic and onion, stirring, until lightly browned, about 5 minutes. Add the tomatoes, thyme sprigs and basil and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Discard the thyme sprigs. Stir in 2 teaspoons salt and season with pepper.
For the meatballs: Combine the beef, Parmesan, breadcrumbs, milk, garlic, egg, 1 teaspoon salt and some pepper in a bowl. Form the mixture into 12 meatballs.
Transfer the meatballs to the marinara sauce. Bring back to a simmer over medium-high heat and simmer until the meatballs are cooked, about 15 minutes.
For the topping: Line the inside of the pasta bowl with the prosciutto, spoon in the meatballs and sauce and top with the burrata balls. Drizzle with olive oil and top with a sprig of basil.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 66855,"Hotlanta Style Chicken and Waffle \Sandwiches\ with Spicy Maple Mayonnaise 3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/3 cup peanut oil 1 egg 1 teaspoon sugar Peanut oil, for frying 1/2 cup all-purpose flour 1 cup panko bread crumbs 3/4 teaspoon Cajun seasoning 10 dashes hot sauce 1 egg, beaten 1 tablespoon water 12 chicken tenderloins Salt and freshly ground black pepper 1 cup mayonnaise 1/4 cup pure maple syrup 1/2 teaspoon mustard powder 1 teaspoon horseradish 12 slices applewood smoked bacon, cooked until crispy and drained 8 slices sharp Cheddar Instructions: In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary. Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven. Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven. In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish. To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 66856,"Mascarpone Chocolate Toffee Bars Vegetable cooking spray 1 pound refrigerated sugar cookie dough (recommended: Pillsbury) 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor) 1/2 teaspoon pure vanilla extract 1 cup semisweet chocolate chips (recommended: Ghirardelli) 1 teaspoon vegetable oil 1 cup (8 ounces) mascarpone cheese, at room temperature 1/4 cup sliced almonds, toasted * see Cook's Note Instructions: Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes. Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm. Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature. *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 66857,"Basil-Balsamic Vinaigrette 1/4 cup balsamic vinegar 2 tablespoons chopped fresh basil 2 teaspoons minced garlic Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 66858,"Chocolate Balloon Centerpiece 32 ounces dark chocolate, tempered 16 ounces white chocolate, tempered
Cocoa butter Powdered food colors Instructions: Please consider a few things before you begin this project. First, not every balloon works. They don't always release. If you can find the strong punching bag type balloon, choose that one. Some people are allergic to latex so be aware that most balloons are made from latex. Inflate the balloon. Secure it closed with a ribbon (you will need to untie this later). Dip the bottom of the balloon in the dark chocolate. This will create a base. Set the wet chocolate onto a parchment paper-lined surface. Make sure it stands straight. Let the chocolate set until firm. Place dark chocolate in a cornet. The next step will be easier if you have an assistant. Have the assistant hold the balloon horizontally in front of you while you pipe chocolate lines from top to bottom all the way around the surface. When complete, drizzle more lines diagonally across the existing lines. Apply a bit more chocolate near the top opening and near the bottom to provide extra support. This will form a bird cage effect. Let the chocolate set. When the chocolate begins to harden, release a little bit of the air from the balloon, but just enough so the balloon retracts slightly (about 1/8-inch from the outside). Carefully set the chocolate covered balloon aside. Depending on your room temperature, it will take a good 10 minutes to set. To make the balloon flowers, inflate 10 small balloons and close them with ribbons. Your presentation will be more interesting if you inflate them to different degrees to make different sized flowers. Dip each balloon anywhere from 1 to 3 times to create a different number of petals on each. To accomplish this, dip the balloon once, spin it slightly, dip it again, etc. Set each dipped balloon on a parchment-lined sheet pan and allow the chocolate to set. When set, pop the balloon and remove the deflated balloon from the flower. Use cocoa butter paints to decorate the insides of the flowers. Let the paint set. If you made different sizes, you can layer the balloon flowers by setting one inside another. Use chocolate to \glue\ them together. Slowly deflate the large balloon that is inside the large chocolate cage by untying its ribbon. Carefully pull the deflated balloon through the hole at the top. Use tempered chocolate to \glue\ the chocolate flowers onto the large cage. Reserve one to cover the hole at the top. Your guests will certainly be fascinated by your creation. From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres How to Temper Chocolate: Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 66859,"Fry Sauce 1/2 cup ketchup 1/2 cup mayonnaise Hot sauce, for spice, optional Instructions: Measure out the ketchup and mayonnaise into a bowl and mix together. If you want it spicy, add dashes of hot sauce to taste. Serve with fries! ","[Chardonnay, Riesling, Gewrztraminer]" 66860,"Mediterranean Hummus Trifle Three 10-ounce containers plain hummus One 14-ounce can artichoke hearts, drained well 1 1/4 cups kalamata olives, chopped One 12-ounce jar sun-dried tomatoes in oil, drained well One English cucumber, diced into 1/4-inch cubes (about 3 cups) One cup packed fresh basil leaves (about 1 bunch) One 15-ounce can chickpeas, drained 1 cup plain Greek yogurt Pita chips, for serving Instructions: Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the artichoke hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry. Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry. Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas. Spread the yogurt over the chickpea layer. Chop the remaining artichoke hearts, sun-dried tomatoes and basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers. Serve with a large spoon and pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66861,"Smoky Yam Gratin 2 tablespoons butter 1 teaspoon minced garlic 1 small onion, diced 2 tablespoons all-purpose flour 2 smoky chipotles, minced 1 1/2 cups heavy cream 1 cup chicken stock Salt and freshly ground black pepper 2 pounds (about 5 to 7) yams (or sweet potatoes), peeled and cut into 1/4-inch disks 8 ounces smoked Gouda, grated 1/4 cup bread crumbs 1/4 cup freshly chopped parsley leaves Instructions: Preheat the oven to 325 degrees F. In a small saucepan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes. Stir in the flour and the chipotles and cook for an additional minute. Pour the cream and stock into the pan and stir. Season with salt and pepper, to taste. Bring the mixture to a simmer, stirring occasionally. Layer about 1/3 of the yam slices in a well greased 11-inch baking dish. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese. In a small bowl, mix together the bread crumbs, reserved cheese and parsley. Set aside. Cover the yams with foil and bake in the oven for 30 minutes. Remove from the oven, discard the foil and top with the bread crumb mixture. Return to the oven for an additional 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 66862,"Heirloom Tomato & Mint Salad 2 pounds assorted vine-ripened heirloom tomatoes 1 shallot, thinly sliced Coarse sea salt and freshly ground black pepper Coarse sea salt and freshly ground black pepper
1/4 cup fresh spearmint leaves, torn into pieces 1/4 cup fruity extra-virgin olive oil 2 tablespoons champagne vinegar or white wine vinegar Instructions:

1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66863,"Pineapple Sorbet 1 (3 1/2 pound) pineapple 1/4 to 1/3 cup sugar Lemon juice Instructions: Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid. ","[Prosecco, Moscato, Vinho Verde]" 66864,"Green Bean and Bass Pouches 1 pound trimmed fresh green beans 1 small red bell pepper, seeded and sliced 2 baby bok choy, sliced lengthwise 12 thin slices peeled fresh gingerroot 1 teaspoon ground coriander, 1/3 palmful 2 teaspoons seafood seasoning, 2/3 palmful (recommended: Old Bay) Freshly ground black pepper 4 (6 to 8-ounce) black bass or sea bass fillets 1/2 cup hoisin sauce 1/4 cup orange juice 2 scallions, finely chopped 2 tablespoons chopped fresh cilantro leaves Instructions: Preheat the oven to 425 degrees F. Cut off 4 large rectangles of foil, 16 to 18 inches each. Put a piece of the foil on a baking sheet and spread the other 3 across the countertop. Scatter 1/4 of the beans, peppers, and bok choy in the center of each piece of foil. Arrange 3 slices of ginger on top of each vegetable stack. Combine the coriander, seafood seasoning, and a few grinds of black pepper in a small bowl, then sprinkle the mixture over the top of the fish. Arrange the fillets over the vegetables. In a small bowl combine the hoisin with the orange juice, then drizzle the sauce evenly over the fish. Sprinkle with the scallions and cilantro and fold the long sides of the foil up over the fish. Roll the foil down a few turns to secure, then roll in the short sides to close the packet. Once the packets are formed you should be able to line them up on a large baking sheet. Bake until the fish is just opaque (open 1 packet to check), about 15 minutes. Remove the baking sheet from the oven and transfer the pouches onto serving plates. Open the pouches, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66865,"Lobster and Avocado on a \Flower\ Tortilla 6 flour tortillas (any size will do, 11-inch are recommended) Cookie cutter, of your choice 2 ripe avocados, chopped (by hand) 1/2 cup diced red onion 2 teaspoons chopped cilantro 1 tablespoon fresh lime juice 1 plum tomato, seeded and chopped 1/2 cup fresh sour cream 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 pound fresh lobster meat, cut in small medallions Instructions: Preheat oven to 300 degrees F. To make the \flower\ tortillas, take the cookie cutter and press firmly down on the tortilla. Bake on a cookie sheet for 10 to 12 minutes. Reserve in an airtight container. For the guacamole, combine the first 5 ingredients. Cover tightly with saran wrap. The guacamole may be made several hours ahead and refrigerated. In small bowl, blend together the sour cream and spices. To serve, place the cut out tortillas on a tray. Put a dollop of guacamole on each tortilla. Place 1 piece of lobster on top of the guacamole. Garnish with the spicy sour cream, using a squeeze bottle to drizzle the mixture over the hors d'ouevres. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 66866,"Noodle Kugel 1/2 pound wide kosher for Passover egg noodles 1/2 stick butter, melted 1 pound cottage cheese 2 cups sour cream 1/2 cup sugar 6 eggs 1 teaspoon ground cinnamon 1/2 cup raisins Instructions: Preheat oven to 375 degrees F. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish. Bake until custard is set and top is golden brown, about 30 to 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66867,"Crusty Baked Potatoes with Whipped Feta 1 tablespoon chopped fresh rosemary 2 teaspoons fresh thyme leaves Grated zest of 1 large lemon 1 tablespoon coarse fleur de sel or sea salt 4 large (8- to 10-ounce) Idaho baking potatoes Good olive oil Whipped Feta (see recipe) Chopped fresh chives 6 ounces Greek feta, crumbled 2 ounces cream cheese, at room temperature 1/3 cup good olive oil 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not pured. Spread the mixture in a shallow bowl or plate. Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side. Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 66868,"Thai Curry Cream 1/3 cup chopped green onion 1 tablespoon chopped garlic 1 cup chopped mushrooms (crimini or shiitake preferred) 1 tablespoon chopped fresh ginger 2 tablespoons olive oil 2 to 3 tablespoons Thai curry paste 2 cups rich shellfish stock (see note below) 3/4 cup dry white wine 1 1/2 cups plus 2 tablespoons coconut milk (Mae Ploy brand preferred) 1/2 cup heavy cream 1 teaspoon finely grated lime zest 2 teaspoons fresh lime juice (or to taste) Salt and freshly ground white pepper Instructions: Saute green onion, garlic, mushrooms and ginger with the olive oil in a large saucepan over moderate heat until just beginning to color. Stir in curry paste and continue to cook and stir for 2 minutes more. Add stock, wine and 1 1/2 cups of the coconut milk and reduce over high heat by half (approximately 5 to 7 minutes minutes). Add cream and reduce to a light sauce consistency. Strain carefully pressing down on the solids and return to the saucepan. Stir in lime zest, juice, remaining 2 tablespoons of coconut milk and season to taste with salt and pepper. Keep warm. Note: Shellfish stock can be easily made by simmering raw shrimp shells (which hopefully you've saved in the freezer after you've peeled raw shrimp) with chicken stock and a splash or white wine for 5 to10 minutes. Alternately you can add a bit of shrimp paste (available in jars in Asian markets) or dried shrimp (available in Hispanic or Asian markets) to flavor the basic chicken stock. Don't ever use bottled clam juice! ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]

" 66869,"Red Rice 2 tablespoons butter 1/2 pound diced ham 2 ribs celery, finely chopped 1 cup frozen chopped onions 1 cup frozen chopped green peppers 1 (14.5-ounce) can diced tomatoes with green peppers, celery, and onion (recommended: Hunt's) 1 (14-ounce) jar pasta sauce 1 1/2 cups low-sodium chicken stock 1 teaspoon salt 4 dashes hot sauce, or more if needed 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's) Instructions: In a medium saucepot, melt butter over medium-high heat. Add ham, celery, onions, and green peppers. Saute until celery is soft, about 5 minutes. Add remaining ingredients and stir until rice is evenly distributed. Bring to boil. Cover and simmer for 30 minutes, or until all liquid is absorbed. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 66870,"Round 2 Recipe - Crispy Steak Sandwiches Reserved cooking liquid from Braised Beef Tacos 2 tablespoons canola oil 1 medium onion, sliced 4 tablespoons unsalted butter, softened 1 small loaf French bread, sliced on the bias into 8 slices Reserved 1 1/2 cups shredded beef from Braised Beef Tacos Reserved 1/2 cups Monterey Jack cheese from Spicy Fajita Soup Instructions: In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot. Add the canola oil to a saute pan over medium heat. Add the onions and cook 20 minutes on medium-low to caramelize. Butter 1 side of each slice of bread. Layer the beef, onions, and cheese evenly over the plain side of 4 bread slices. Top each with the other 4 slices of bread, buttered-side up. Heat a grill pan over medium-high heat and grill the sandwiches until golden brown on both sides and the cheese is melted, 4 to 5 minutes per side. Serve the sandwiches with the hot beef jus for dipping. ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]" 66871,"Lollipop Cookies 3/4 cup granulated sugar 6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature 2/3 cup vegetable shortening 1 egg 1/4 teaspoon pure vanilla extract 1/2 teaspoons baking powder 3 1/2 cups flour 1 cup sugar 3 tablespoons glucose 1/2 cup water Few drops food coloring Instructions: Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours. On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan. Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66872,"Ricotta Cheesecake with Warmed Cherries Butter or oil for pan 1 pound whole milk ricotta 1/4 cup milk 1/2 cup sour cream 2 large eggs, 2 large egg yolks 1/3 cup sugar 2 tablespoons all-purpose flour Pinch fine salt 2 1/2 tablespoons finely grated lemon zest (about1 1/2 lemons) 1 (12-ounce) bag frozen dark sweet cherries 3/4 cup sugar Pinch fine salt 2 tablespoons golden rum 1 teaspoon freshly squeezed lemon juice Instructions: Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper. Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight. Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice. Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve. ","[Brunello di Montalcino, Barolo, Pinot Noir, Riesling]

" 66873,"Smoked Turkey with BBQ Gravy 2 tablespoons salt 1 1/2 tablespoons ground sage 1 1/2 tablespoons thyme 1/2 tablespoon black pepper 1/2 tablespoon Neely's Seasoning, recipe follows 1 gallon water 2 cups salt 3 cups apple juice 1 cup bourbon 1 tablespoon black peppercorns 1/2 cup light brown sugar One 22-pound turkey Olive oil BBQ Gravy, recipe follows 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 1 tablespoon vegetable oil Drumstick, from turkey Neck, from turkey 1 large onion, sliced 8 cups turkey stock or chicken stock 1/4 cup BBQ sauce (recommended: Neely's BBQ Sauce, recipe follows) Salt and freshly ground black pepper 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: For the rub: Mix all ingredients in a small bowl and reserve. For the brine: Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels. Rub the turkey with olive oil and massage the rub onto the Turkey. Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals. Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open. The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours. After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F. Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy. Mix ingredients together and store in an air tight container for up to 6 months. Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve. Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ Sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 66874,"Duck Sausage 2 tablespoons ground duck meat 1 cup diced duck meat 2 tablespoons ground duck fat, plus more for cooking sausage 1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons) 2 tablespoons port wine 1 teaspoon fennel seeds Salt and pepper Sugar 1 egg white 1 pound foie gras Duck skin Butcher's string Instructions: Add all ingredients except for the foie gras. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher's string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy. Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996 ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 66875,"Sliced Steaks with Sweet and Spicy Salad on Top 4 flat iron steaks Extra-virgin olive oil, for drizzling, plus 1/3 to 1/2 cup Salt and freshly ground black pepper 1 small clove garlic, finely chopped 2 tablespoons ketchup 2 tablespoons grainy Dijon mustard 1 tablespoon Worcestershire sauce 2 tablespoons white balsamic vinegar 1 large heart romaine, chopped 1 bundle arugula, chopped Instructions: Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing. Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66876,"Chicken, Shrimp and Sausage Stew and Endive Salad with Toasted Almond Vinaigrette 3/4 pounds andouille sausage, cut into 1/2-inch rounds 4 chicken thighs Salt and freshly ground black pepper 1 large onion, finely chopped 2 large green bell pepper, diced 1 large red bell pepper, diced 4 cloves garlic, chopped 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 1 tablespoon Spanish paprika 1 (28 ounce) can diced tomatoes, with their juice 2 cups chicken stock 1 cup dry white wine 1/2 cup sliced green olives 8 large shrimp, peeled and deveined 1 loaf French bread 1 tablespoon minced shallots 3 tablespoons sherry vinegar 4 tablespoons olive oil Salt and pepper 1/4 cup whole almonds, toasted and finely chopped 6 cups bite-size pieces curly endive Instructions: Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread. Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 66877,"Strawberry Champagne Punch 1 (12-ounce) can strawberry juice 1 bottle Champagne Whole strawberries Instructions: In a medium pitcher, combine 3 parts champagne to 1 part strawberry juice. Stir together well. Pour into punch bowl and stir in whole strawberries to suit. Ladle into glasses and serve. As an alternative, try substituting mango juice for the strawberry juice. ","[Champagne, Pinot Grigio, Sauvignon Blanc]" 66878,"Fig and Raspberry Clafoutis 10 fresh figs (about 1 pound), halved lengthwise 6 dried figs, thinly sliced 1 cup fresh raspberries 1/2 cup all-purpose flour 2 1/4 cups heavy cream 1/2 cup sugar 3 eggs Pinch salt 1/3 cup sliced almonds 2 teaspoons confectioners' sugar 1/4 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 66879,"Turkey with Stuffing 1 (10 to 12-pound) turkey, with giblets removed 1 quart chicken broth 2 ounces dried mushrooms 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 tablespoon vegetable oil, plus extra for rubbing on turkey 1 tablespoon kosher salt, plus extra for seasoning turkey 3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices) 4 ounces unsweetened dried cherries, approximately 1 cup 2 ounces chopped pecans, approximately 1/2 cup 2 whole eggs, beaten 2 teaspoons dried rubbed sage 2 teaspoons dried parsley 1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken Instructions: Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66880,"Dakos (Greek Bread Salad) 1 loaf country bread, sliced into 1/2-inch thick slices 1 cup Greek olive oil, plus more for brushing on bread Salt and freshly ground pepper 1/4 cup fresh lemon juice 1 tablespoon chopped fresh dill, plus more for garnish 2 English cucumbers, quartered and cut into 1/2-inch dice 2 ripe beefsteak tomatoes, cut into 1/2-inch dice 1 red onion, peeled, halved and thinly sliced 12 ounces feta cheese, crumbled Chili oil, for drizzling, optional Instructions: Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard. Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 66881,"4-Ingredient Frozen Lemonade Pie 1 cup lemon sorbet 3/4 cup sweetened condensed milk 2/3 cup heavy cream One 9-inch graham cracker pie crust Instructions: Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool. Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66882,"Deluxe Black Bean Burger 2 (15-ounce) cans black beans, drained and rinsed 2 shallots, minced 1 teaspoon red pepper flakes 1 teaspoon smoked paprika 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1 teaspoon freshly chopped cilantro leaves 1 egg white, slightly beaten 3 tablespoons whole-wheat flour 1/2 tablespoon kosher salt 1 tablespoon cracked black pepper 3 tablespoons olive oil Spinach Sliced roasted red peppers, jarred Sliced red onion 4 multi-grain rolls Szechuan Tomato Dressing, recipe follows 1/4 cup Szechuan sauce 1/4 cup chopped sun-dried tomatoes 1 tablespoon freshly chopped cilantro leaves 1/4 cup olive oil Salt and freshly ground black pepper Instructions: In a large bowl, finely mash the black beans with a potato masher or your hands. Add the shallots, red pepper flakes, smoked paprika, Worcestershire, hot sauce, cilantro, egg white, flour, salt and pepper. Mix well with a wooden spoon. Form into 4 patties and arrange on a platter. In a large saute pan over medium-high heat, add the oil. Sear patties for 3 to 4 minutes on each side until they have a nice crust. Remove the patties to a paper towel lined platter. Assemble the sandwiches with a patty, some spinach, roasted red peppers and red onion on the multi-grain rolls. Top with a good drizzle of Szechuan Tomato Dressing and serve. In a small bowl, add the Szechuan sauce, tomatoes and cilantro. Whisk in the olive oil and season with salt and pepper, to taste. Use as a dressing for the black bean sandwiches. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 66883,"Country Ham Antipasto 4 ounces thinly sliced prosciutto-style country ham 4 ounces asparagus, cut into 1-inch pieces 4 ounces strawberries, pitted and sliced thin 1/2 cup arugula 1/4 cup crumbled feta cheese Balsamic glaze, to taste Instructions: Bring water to a boil in a large pot. Add asparagus and cook until bright green but still crisp, about 1 minute. Drain and pat dry.
Arrange country ham, asparagus, and strawberries onto a medium-sized serving platter. Garnish with arugula and feta. Drizzle with the balsamic glaze, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 66884,"Cole Slaw with Mustard and Horseradish 1/2 cup mayonnaise 1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup milk
2 tablespoons prepared white horseradish
2 tablespoons sugar
1 teaspoon celery seed
2 dashes hot sauce
Kosher salt and freshly ground black pepper 1 cup shredded carrots 2 apples, peeled and finely diced
1 medium jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, finely sliced
1/2 head red cabbage, finely sliced
Fresh cilantro leaves, for garnish Instructions: In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning. In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66885,"Pumpkin Ginger Bread Pudding 1 (4-pound) kabocha squash or pumpkin, preferably a sugar pumpkin Extra-virgin olive oil 2 cups heavy cream 4 eggs 1 cup brown sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 1/2 teaspoons vanilla extract 1 loaf (about 10 cups) diced cinnamon brioche, challah or plain pound cake 1/2 cup golden raisins 1/4 cup diced crystallized ginger Confectioners' sugar, for garnish Special equipment: 11 by 7-inch baking dish Instructions: Squash: Preheat the oven to 375 degrees F. Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange them on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture. Pudding: Preheat the oven to 350 degrees F. In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well. Stir in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let it sit for 15 minutes. Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish, once the bread has soaked. Bake in the preheated oven until the custard is set, about 20 to 25 minutes. It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66886,"Nutty Pasta 2 ounces almonds, shelled 2 ounces pine nuts 2 ounces pistachios, shelled 1 bunch fresh flat-leaf parsley, leaves picked 1 bunch fresh mint, leaves picked 12 ounces spaghetti Kosher salt Splash olive oil Parmesan cheese, for grating Zest of 1 orange, optional Instructions: Put the nuts and herbs in the food processor and whiz up. The mixture will be fine, but should still have texture, not be completely pulverized. Cook the spaghetti in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and orange zest, to taste, if using. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66887,"Shrimp Verde Cocktail 4 ounces small shrimp, peeled and deveined (or frozen small cleaned shrimp, defrosted) 1/4 cup lime juice plus 1/2 lime 1/2 teaspoon minced garlic
2 dashes salt 2 to 3 dashes freshly ground black pepper 1/2 ripe avocado
1/3 medium cucumber
1/4 cup chopped red onions
1 tablespoon chopped fresh cilantro
1/2 serrano cl, seeded and finely chopped (see Cook's Note) Tortilla chips, homemade or store-bought, for serving, recipe follows Lime wedges, for garnish (see Cook's Note) Hot sauce, such as Tapatio or Tabasco, for serving, optional Vegetable oil, for deep-frying Five 6-inch corn tortillas, cut into 8 triangles each Seasoning salt, for sprinkling Instructions: Cut the shrimp in halves or thirds. Set a medium saute pan over medium to high heat and put in the lime juice. Heat for 1 minute. Add in the minced garlic and a dash of salt and pepper. Add in the shrimp and stir with a rubber spatula or wooden spoon. Cook until the shrimp are no longer translucent and have turned a very faint pink/white color, 5 to 7 minutes. Remove from the heat. Put the shrimp in a small bowl with a couple of ice cubes. When the ice has melted, drain the shrimp and place back in the bowl. Put in the refrigerator to chill for 2 to 3 hours. (Alternatively, if you are in a hurry, put the shrimp in a small bowl, cover completely with ice cubes and add 1/2 cup water. Let the shrimp sit in the ice bath while you prep the rest of the recipe.) Chop the avocado and cucumber the same size as the shrimp for consistency and presentation. In a medium bowl, add the avocados, cucumbers, red onions, cilantro and serranos. Add the chilled shrimp and gently fold (stir) together the ingredients. Squeeze over the juice of 1/2 lime and add a dash of salt and 2 dashes pepper. Serve in chilled cocktail glasses, like martini glasses, or in wide-rim 8- to 9-ounce glasses or small glass/ceramic bowls. Place each glass on a nice plate, then arrange some tortilla chips around the glass. Garnish with a fresh lime wedge. Some people like to dash hot sauce over their shrimp as well. We like Tapatio or Tabasco. Fill a medium stockpot halfway with vegetable oil and heat over high heat until a drop of water added to the oil crackles and hisses back at you. Carefully add the tortilla chips in batches with tongs and fry until a golden color, 2 to 3 minutes. Use the tongs to transfer the chips to a large bowl. Sprinkle a few dashes of seasoning salt over the chips and toss (with tongs) while still hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66888,"Sunny's Brooklyn Iced Tea 6 ounces limoncello (recommended: Toschi Italian Lemon Liqueur) 3 ounces dark rum 3 ounces tequila 1 (24-ounce) bottle sweetened iced tea Ice Lemon slices, to garnish Instructions: Pour the limoncello, rum, tequila and tea into a pitcher filled with ice and stir vigorously. Serve in ice filled highball glasses with a straw. Garnish with a lemon slice on the rim. ","[Tequila, Rum, Cava]" 66889,"Roasted Broccolini with Breadcrumbs 2 bunches broccolini, trimmed 1 small clove garlic, thinly sliced
Olive oil Kosher salt
1 1/2 cups cubed baguette or other crusty bread
2 tablespoons pitted oil- or salt-cured black olives (or other good-quality pitted black olives)
1/4 teaspoon red pepper flakes Instructions: Preheat the oven to 425 degrees F. Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish. Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil. Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66890,"Chickpea Soup 1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling 1 onion, finely chopped 1 (19-ounce/540 ml) can chickpeas, drained and rinsed 1 sprig fresh rosemary Salt and freshly ground black pepper 2 1/2 cups/600 ml water Grated Parmigiano cheese, optional Instructions: In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes. A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 66891,"Fideos in a Roasted Jalapeno and Tomato Broth 1 large tomato 1 large jalapeno 1 small onion, coarsely chopped 1 clove garlic 6 sprigs cilantro 1/4 cup canola oil 7 ounces small shaped pasta such as melon seeds or alphabets 2 cups chicken stock Cotija or queso blanco, shredded Instructions: Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes. Remove the tomato into a mixing bowl to catch the juices. Place the cl in a paper bag and let rest for 10 minutes. When the cl is cool enough to handle, peel of the charred skin. Place the tomato, onion, garlic, cilantro, and cl in a blender, or food processor, and process until smooth, about 1 minute, set aside. Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of oil, add the pureed tomato and cl mixture, and cook for 2 minutes, stirring continually. Add the chicken stock and bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed. Serve with shredded cheese. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66892,"Mini Chocolate-Strawberry Cheesecakes 1 cup lightly crushed shortbread cookies 1/2 cup sliced almonds 3 tablespoons unsalted butter, melted 5 tablespoons granulated sugar Nonstick cooking spray 3 ounces semisweet chocolate, chopped 1/2 cup confectioners' sugar 5 ounces cream cheese, at room temperature 3 tablespoons heavy cream 1 1/2 cups finely diced strawberries Instructions: Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes. Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes. Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.
","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 66893,"Aperol Spritzer Ice cubes 1 (750 ml) bottle Prosecco, chilled
12 ounces Aperol, such as Barbieri
San Pellegrino or other sparkling water, chilled
6 half-round slices of orange or blood orange
Instructions: For each drink, fill a 14- to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of San Pellegrino, and an orange slice, and stir. Serve ice cold. ","[Prosecco, Aperol]" 66894,"Pancetta, Lettuce and Tomato (PLT) with Burrata One 1-pound piece focaccia 8 ounces thinly sliced pancetta 1/4 cup olive oil 1/4 cup fresh basil, finely chopped 1/4 cup mayonnaise Zest of 1 lemon plus 1 teaspoon lemon juice 2 beefsteak tomatoes (about 1 pound), sliced One 8-ounce container burrata (four 2-ounce balls), drained 1 small head butter lettuce, leaves separated Instructions: Preheat the oven to 425 degrees F. Split the focaccia in half horizontally and place cut-side up on a baking sheet. Arrange the pancetta over the bottom piece of focaccia and brush with 1 tablespoon of the oil. Brush the top piece of focaccia with the remaining 3 tablespoons oil. Bake, using tongs to evenly redistribute the shrunken pancetta halfway through baking, until the pancetta is golden and the focaccia is golden brown, about 30 minutes. Meanwhile, stir together the basil, mayonnaise and lemon zest and juice in a small bowl. Transfer both pieces of focaccia to a cutting board. Top the pancetta with the tomatoes. Cut each burrata ball into quarters with a sharp knife and spread evenly over the tomatoes. Top with the lettuce. Spread the basil mayonnaise on the top piece of focaccia and place on the lettuce. Cut the PLT into 4 or 6 pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66895,"Kale and Cheese Tamales 3 tablespoons butter 1/2 large white onion, chopped 1 large clove garlic, minced 1 zucchini, diced 4 leaves kale, stems removed and chopped 1/3 cup vegetable broth Kosher salt and freshly ground black pepper 2 cups shredded Oaxaca cheese or mozzarella cheese 2 cups masa harina 1 teaspoon baking powder 1/4 cup vegetable shortening 2 cups vegetable broth, warm 3/4 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 24 corn husks, soaked until soft and patted dry, plus more for lining steamer Instructions: For the filling: Melt the butter in a heavy large skillet over medium-high heat. Add the onion, garlic and zucchini and saute until the onion is soft, about 4 minutes. Add the kale and saute 1 minute. Add the vegetable broth, cover and cook until the kale is wilted, about 6 minutes. Uncover and simmer until almost all of the liquid evaporates, about 2 minutes. Turn off the heat and cool slightly. Season with some salt and pepper. Stir in the cheese until melted. For the masa: Mix the masa and baking powder in large bowl. Add the vegetable shortening and mix using an electric mixer until it is the consistency of coarse meal. Pour in the vegetable broth and mix until the dough comes together (the dough should be moist). Mix in the salt and pepper by hand. To assemble the tamales: Place a corn husk, ridged-side down, flat on a work surface and spread 2 to 3 tablespoons of masa onto the corn husk. Then place a spoonful of the kale filling atop the masa. Fold the bigger sides in, and then the pointy tip up over the tamale. Repeat with the remaining corn husks, filling and masa. To steam, place a coin in the bottom of a pot and fill with 1 to 2 inches of water. Make sure that the steamer basket is not immersed in the water. Line the bottom of a steamer basket with some additional husks and stack the tamales in the steamer, with the exposed end facing upward. Top with more husks and cover with a moist towel. Bring the water to a boil and cook until the masa no longer sticks to the husks, 30 to 40 minutes. Cook's Note: The coin will rattle during cooking. If it stops rattling, all the water has evaporated and you need to add more. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 66896,"Pomegranate Glazed Pork One 6- to 7-pound 8-rib bone-in center cut pork loin, chine bone removed, frenched 2 carrots, halved lengthwise
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon plus 1/4 teaspoon kosher salt 2 cups pomegranate juice
4 sprigs fresh thyme
3 tablespoons maple syrup
2 tablespoons whole-grain mustard
Instructions: Remove the pork roast from the refrigerator 30 minutes before cooking. Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven. Place the carrot halves on the bottom of a small roasting pan and set aside. Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry. Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme. Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F. Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66897,"Fish and Chips 3 3/4 pints (2 liters) vegetable oil 2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips 1 cup plain flour 1 cup beer 2 egg whites, whipped to soft peaks Salt 4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned Instructions: Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain. Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown. Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66898,"Cippolini Onions Roasted with Duck Fat 1/2 cup reserved duck fat 1 pound cippolini onions, peeled 5 sprigs fresh thyme Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Coat a large ovenproof skillet with the duck fat and place over medium heat. When the fat is nice and hot, add the onions, tossing to coat, and cook for 5 minutes until they begin to caramelize. Add the thyme, and season with salt and pepper. Stick the pan in the oven and roast for 15 minutes until the onions are soft and slightly charred. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66899,"Double-Chocolate Salted Caramel Muffins 1 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup unsweetened Dutch-process cocoa powder 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup chopped semisweet chocolate (about 2 ounces), plus more chocolate for grating 1 cup whole milk 1/2 cup vegetable oil 2 large eggs 1/2 cup jarred thick dulce de leche Flaky salt Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined. Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes. Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 66900,"Strawberry Icebox Cake 8 ounces cream cheese, softened 4 cups heavy cream
3/4 cup confectioners' sugar
1/2 cup strawberry preserves or jelly
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
About 16 graham crackers (from 2 sleeves)
2 pounds strawberries, trimmed and sliced
Instructions: Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks. Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66901,"Veggie Skewers 3 red, yellow, or orange bell peppers (or a combination of), cored, seeded, and cut into 1-inch pieces 1 medium zucchini, trimmed, halved lengthwise, and cut into 1-inch slices 1 medium yellow squash, halved lengthwise, and cut into 1-inch slices 1/4 cup extra-virgin olive oil 3 to 4 pinches salt 10 to 15 grinds pepper 2 garlic cloves, pressed 1 medium red onion, cut into 2-inch chunks* wooden or metal skewers Instructions: If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up. Place all of the veggies in a large bowl or baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart. Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them. Preheat a grill pan over medium-high heat. Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature. *Cook's Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 66902,"Wormy Weenie Sandwiches 6 strips bacon, chopped One 14-ounce package foot-long hotdogs (8 hotdogs), each cut into 6 strips lengthwise 3 medium red and/or yellow bell peppers, cut into 1/4-inch-wide slices (about 3 cups) 1 large red onion, halved and cut into 1/4-inch-wide slices (about 3 cups) 2 cloves garlic, chopped 1/2 cup barbecue sauce 1/4 cup chicken broth 1/4 cup packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon hot pepper sauce 6 hoagie rolls, split 12 slices provolone (about 6 ounces) Instructions: Cook the bacon in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain. Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, until curled and golden, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler. Cook the peppers and onions in the same skillet, stirring frequently, until soft, 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook, stirring frequently, until the sauce begins to thicken, about 1 minute. Add the hot dogs and continue to cook, stirring, until coated, about 1 minute. Remove from the heat. Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon. ","[Zinfandel, Merlot, Cabernet Sauvignon, Syrah]" 66903,"Improvising a Meal with Phillippe Chin Garlic Onions Chicken stock Flour Eggs Butter Sugar Milk Cream Vanilla chili and curry powder Salt
Pepper Olive Oil Canola oil
Rice- short grain and long grain Spaghetti Wonton wrappers Carrots Celery Ginger Champagne Beers
Whole Duck Mussels
Chinese Eggplant Beets
Chunk of Semi Sweet Chocolate Instructions: APPLIANCES: Kitchenaid NOTE: All appliances should be plugged in and stove/fryer/grill turned on (hot, in other words) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66904,"Crab and Fennel Wontons 1/2 pound picked fresh crab meat 1 cup fennel, finely diced 1 tablespoon honey Juice of 1 lime 1/4 cup chopped chives 4 dashes hot pepper sauce 1/2 tablespoon olive oil Salt and white pepper to taste 1 package thin, square wonton skins Egg wash (1 egg mixed with 1 tablespoon of water) 1 cup shaved fennel 1 ripe mango, peeled Juice of 1 lime 1 teaspoon sambal (chili condiment) 1/2 cup canola oil Salt and white pepper to taste Instructions: Make sure crab is carefully picked over to remove any shells. In a large bowl mix diced fennel, honey, juice of one lime, chives, hot pepper sauce and olive oil. Let sit for 10 minutes then add crab. Check for seasoning. Spoon a small amount of filling on each wonton and brush edges with egg wash. Fold wontons in half into triangles. Fold back the 2 corners like a tortellini. Heat oil in a fryer to 350 degrees and fry wontons until golden brown. Serve on fresh shaved fennel tossed in lime juice and garnish with mango puree. In a blender, puree mango, juice and sambal. Slowly add oil and check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66905,"Michigan Apple Dumpling 4 cups sifted flour 1 teaspoon baking soda 2 teaspoons sugar 1/8 teaspoon salt 2 cups sour cream 8 Granny Smith apples 1/4 cup sugar 1 teaspoon ground cinnamon 8 tablespoons butter 1/4 cup milk 1/2 lemon 1 cup heavy cream 1 teaspoon sugar 1/4 cup sour cream Pastry brush Instructions: Wrapper: In a food processor blend the dry ingredients. Add the sour cream and pulse just until it comes together. Bring it into a ball, wrap in plastic, and chill while you prepare the apples. Filling: Peel and halve the apples and remove the cores with a melon baller. In a food processor, cream together the sugar, cinnamon and butter. Place a spoonful of this in the center of the apple halves then put the halves together to encase it. Remove the dough from the refrigerator and roll it out to 1/8-inch thick on a floured surface. Cut into large squares and wrap the apples in it, sealing the edges by painting with milk and pinching. Drop into boiling water with the lemon half in it, cover tightly, and let simmer 15 minutes. Whip the heavy cream, sugar, and sour cream and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 66906,"Chicken with Mango Salsa 4 Boneless skinless chicken breast 4 tsp Mrs. Dash? Fiesta Lime Seasoning Blend Olive oil 1 large Tomato, diced 1 medium Mango, peeled, seeded, diced 1/2 small Red Onion, diced 2 tsp. Mrs. Dash? Fiesta Lime Seasoning Instructions:

1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash? Fiesta Lime Seasoning on both sides.
2. Bake chicken for 25 minutes or until chicken is cooked through.
3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash? Fiesta Lime and mix in a large bowl, cover and refrigerate.
4. Arrange chicken on serving plates topped with mango salsa. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 66907,"Cranberry Jelly 1 pound cranberries (about 4 cups), thawed if frozen 2 oranges 2 cups sugar 1 teaspoon ground coriander Kosher salt 1 teaspoon pure vanilla extract Instructions: Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 66908,"Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream 2 3/4 cups all-purpose flour 2 1/2 cups granulated sugar
   2 1/2 cups brown sugar
   1 3/4 cups old-fashioned rolled oats
   1 3/4 cups chopped and toasted pecans
   1 3/4 teaspoons kosher salt
   3/4 cup (12 tablespoons) cold unsalted butter, cubed and diced
   2 Granny Smith apples 2 anjou pears
   1 orange, zested and juiced 1 orange, zested and juiced
   1 lemon, zested and juiced 1 lemon, zested and juiced
   1 cup granulated sugar
   1/4 cup cornstarch
   1 tablespoon vanilla extract
   1 teaspoon ground cinnamon
   1/2 teaspoon ground ginger
   One 14-ounce can whole cranberry sauce 1 cup pecans 1 cup granulated sugar
   2 tablespoons unsalted butter
   Pinch of kosher salt
   2 1/4 cups heavy cream 1 cup whole milk
   1 cup granulated sugar
   1 tablespoon ground cinnamon
   6 cinnamon sticks
   5 large egg yolks
   Butter, for greasing the dishes
   Instructions: For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly. Chill until ready to use. Store leftover topping in the freezer. For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled. For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks. Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes. Strain the mixture and divide among six 2- to 4-ounce small ramekins. To assemble the crisp: Preheat the oven to 325 degrees F. Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes. Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66909,"Vegan Pear Tart 1/2 recipe Canola Oil Pie Dough, recipe follows 2 teaspoons cinnamon, plus more for garnish 2 tablespoons granulated sugar 1 tablespoon all-purpose flour Pinch kosher salt 1/8 teaspoon pure almond extract 2 large pears, thinly sliced 2 cups unbleached white flour 1/2 teaspoon salt 1/2 cup canola oil 5-8 tablespoons cold water Instructions: Preheat oven to 400-degrees F. Roll out Canola Oil Dough into a rectangle (it doesn't have to be perfect) and transfer to a baking sheet lined with parchment paper. In a small bowl, combine cinnamon and sugar, set aside. In a medium bowl, combine 1 tablespoon of the cinnamon-sugar mixture, along with flour and salt - stir to combine. Add pears and almond extract, if using and toss well to coat the pears. Arrange pears in a single layer on the dough, leaving a 1/2 -inch border. Gently fold in the dough on each side of the tart, slightly covering the edges of the pears. Sprinkle with remaining cinnamon-sugar and bake for 40 minutes or until golden. Serve warm or at room temperature. Top each serving with an additional sprinkle of cinnamon, if desired. Combine flour and salt in a medium bowl. Mix the oil and 5-6 tablespoons of the water in another bowl. Make a well in the center of the flour mixture and pour in the oil mixture. Mix with a fork until just combined (about 30 seconds). If it doesn?t combine immediately, add 1-2 more tablespoons water. (The dough will be soft and smooth and a little less dense than traditional pie dough.) Divide into two balls. Chill or roll out immediately between two sheets of waxed paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66910,"Lemon Cream Fillo Napoleon Zest of 2 lemons 1 cup lemon juice 3 teaspoons powdered gelatin 8 whole eggs 2 egg yolks 3 cups granulated sugar 1/4 teaspoon salt 12 ounces (3 sticks) butter, diced 8 sheets fillo pastry, each at least 16-inch by 11-inch in size 4 ounces (1 stick) butter, melted 8 tablespoons confectioners' sugar Half pint fresh blackberries 1 tablespoon confectioners' sugar Instructions: Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set. Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm. The next day, preheat the oven to 350 degrees F. Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one. Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife. Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy). Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely. To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency. Finally, prepare the blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners' sugar and toss together. Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66911,"Mussel Cioppino 1/4 cup extra-virgin olive oil 4 cloves garlic, smashed 1 large onion, chopped Kosher salt and finely ground black pepper 1 cup red wine 1/4 teaspoon dried red pepper flakes 1 sprig fresh thyme One 28-ounce can whole tomatoes in juice, pureed in a blender 1 1/2 cups chicken broth 1 1/2 pounds mussels, scrubbed 1 tablespoon finely chopped fresh parsley Crusty bread, for serving Instructions: Heat the oil in a large heavy pot over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper and cook, stirring occasionally, until golden, about 10 minutes. Stir in the wine, pepper flakes and thyme, and boil until reduced by half, about 1 1/2 minutes. Stir in the pureed tomatoes and broth and bring to a simmer. Add the mussels and cover the pot. Cook until the mussels have opened wide, about 6 minutes. Discard any that didn't open. Season with salt and pepper. Transfer to serving bowls and sprinkle with the parsley. Serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66912,"Fun in the Sun-Dried Tomato Alfredo over Penne with Cajun Steak 1 tablespoon to 1/4 cup Irvine Spices Cajun Blackening spice 1 1/2 to 2 pounds top round steak, cut into 8 pieces and pounded with a meat mallet 1/2 cup (1 stick) butter 1 medium onion, minced 1/2 cup all-purpose flour 1 cup hot chicken broth 1/2 cup grated Parmesan 2 tablespoons olive oil 1 cup (about 8 ounces) sun-dried tomatoes packed in oil or if de-hydrated soaked in warm water, chopped 1 pound dried ziti pasta Salt Freshly ground black pepper Instructions: Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to \cure\ the meat.) For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly. Bring a pot of water to boil for the pasta. Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat. Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steaks. Over medium high heat, sear the steaks, about 3 minutes per side and cook to your liking. Slice steaks into bite sized pieces and serve over pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 66913,"Scalloped Potatoes 1 teaspoon unsalted butter 4 cups heavy cream 2 teaspoons salt, divided 1 teaspoon freshly ground black pepper 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices 8 ounces Swiss cheese, grated Instructions: Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside. Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat. With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes. Remove from the oven and let sit for 5 minutes. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 66914,"Grilled Steak with Rosemary and Garlic 3 sprigs rosemary, leaves picked and finely chopped 3 cloves garlic, smashed and finely chopped Pinch crushed red pepper flakes Extra-virgin olive oil, plus high quality finishing oil, for garnish 2 (20-ounce) porterhouse steaks or other large steaks with a bone Kosher salt, plus coarse sea salt, for garnish Instructions: In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature. Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud. Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare. Remove the steaks from the grill and let rest for 5 to 10 minutes. Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt. ","[Malbec, Cabernet Sauvignon, Syrah, Zinfandel]" 66915,"Chocolate Macadamia Nut Tart 1 1/2 cups unsalted macadamia nuts 6 ounces bittersweet chocolate, coarsely chopped 2 teaspoons unsalted butter 2 whole eggs 1 egg white 2/3 cup sugar 2/3 cup dark corn syrup 1 teaspoon rum Chocolate pastry shell, recipe follows Unsweetened whipped cream, for garnish 2 cups all-purpose flour 1/4 cup unsweetened cocoa 1 1/2 sticks unsalted butter, cut into pieces and softened to room temperature 1/3 cup sugar 2 egg yolks 1 tablespoon heavy cream 1 teaspoon vanilla extract 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees. Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely. In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly. In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream. On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note). Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees. Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft. Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 66916,"Herbed Pork Paillards with Sundried Tomato Butter and Asparagus 1 stick (1/2 cup) unsalted butter, softened 2 tablespoons drained and finely chopped oil-packed sundried tomatoes 1 teaspoon minced fresh sage 1 tablespoon finely chopped fresh parsley leaves Pinch Cajun spice Pinch salt 1 (2-pound) boneless pork loin 1/2 cup all-purpose flour Salt and pepper 1/4 cup grapeseed oil 1 teaspoon minced fresh thyme 1 teaspoon minced fresh parsley Salt and pepper 1 bunch asparagus 1 teaspoon minced fresh parsley, for garnish Instructions: For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use. For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick). Season the flour with salt and pepper, and then dredge the pork in the seasoned flour. Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked. For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper. Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 66917,"Babcock Peach or Braeburn Apple Pancake Tatins 4 Babcock peaches or Braeburn apples, peeled and sliced 1/4 cup brown sugar 1/4 cup vanilla sugar or regular sugar 2 teaspoons vanilla extract 4 tablespoons unsalted butter 4 tablespoons clarified or melted butter 2 cups Gingerbread Pancake batter, or your favorite pancake batter 2 tablespoons powdered sugar Instructions: Preheat the broiler. Place the first 4 ingredients in a medium mixing bowl and toss together. Let stand for at least 30 minutes. Drain the excess liquid from the fruit mixture and reserve. Melt half of the unsalted and clarified butter in a medium non-stick pan over medium-high heat. Add half of the fruit mixture and brown for 3 minutes. Pour half of the pancake batter over the fruit starting from the center of the pan. Let batter set for about 3 minutes, and then place under the broiler for about 3 to 4 minutes, or until lightly browned. Watch carefully the whole time, as it may brown more quickly. Remove from the oven. Place a large enough plate to cover the pan over the pan and invert onto the plate. Repeat with the second half of the fruit and batter. Garnish with powdered sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66918,"Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 eggs 2 cups sugar (13 ounces) 1 3/4 cups all-purpose flour (9 ounces) 3/4 cups cocoa powder (2 1/2 ounces) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup port wine, heated Port Wine Reduction Syrup, recipe follows Raspberry Creme Fraiche Filling, recipe follows French Chocolate Mousse, recipe follows Gold leaf flakes, for garnish 1 3/4 cups port wine 1/3 cup sugar 1/8 teaspoon salt 1 cup creme fraiche 1/2 cup seedless raspberry preserves 6 ounces chocolate, chopped 3 tablespoons unsalted butter 3 egg whites 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, COLD 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners. Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes. To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake. Garnish with the gold leaf flake. Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.; Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from the heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form. Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Whisk the creme fraiche with the raspberry preserves to combine.
","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 66919,"Julienne Pepper and Bok Choy Medley 1 tablespoon oil 1 teaspoon chopped fresh garlic 1 teaspoon minced fresh ginger 1 yellow pepper, julienne 1 red pepper, julienne 1 orange pepper, julienne 3 stalks bok choy, julienne 1 dash soy sauce Salt and freshly ground black pepper Instructions: In a large saute pan on high heat, add the oil and quickly sweat the garlic and ginger. Add all peppers and the bok choy. Saute until the veggies begin to sweat and splash them with soy sauce. Season with salt and freshly ground black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66920,"Cherry Mini Cheesecakes 1 tablespoon unsalted butter, plus more for ramekins 1/2 pound Bing cherries (about 30 cherries), pitted 3 tablespoons Kirsch (cherry brandy) 1 pound cream cheese, softened 1/2 cup sugar substitute (recommended: Splenda) 2 large eggs, room temperature Cocoa, for dusting Instructions: Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins. Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins. Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving. When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 66921,"Brisket with Bob Tallman's Rib Rub Large piece brisket Worcestershire sauce* Ranch rub* (recommended: Bob Tallman's blend of brown sugar, garlic, onion, gourmet peppers, ground chili, and sea salt) Bob's all around Dust* (blend of ground chili and onion powder) Instructions: Place the brisket in foil. Then pour the Worcestershire sauce over the brisket. Sprinkle the ranch rub.
I also use his Panhandle Pepper which is a blend of cowboy orange seasoning. This is a blend of garlic, onion, and orange oil. This is definitely the secret to the seasonings of the brisket.
Wrap in foil and place it on the grill and cook for about 5 to 6 hours. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66922,"Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad 1 cup Greek yogurt 2 inches grated ginger root 4 cloves garlic, grated, divided 1 tablespoon chili powder 2 teaspoons coriander 1 teaspoon smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cumin 3 tablespoons plus some for drizzling extra-virgin olive oil, divided 4 boneless, skinless chicken thighs 3 boneless, skinless chicken breasts, cut across in 1/2 Salt and freshly ground black pepper 2 cans chick peas, drained
1/2 cup chicken stock 1/4 cup tahini paste 1 small red onion, very thinly sliced or 1/2-inch dice 1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
Handful fresh cilantro leaves, chopped 1 lime, juiced, plus 1 lime, for garnish 4 pita breads Instructions: Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low. Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
Wedge the remaining lime, reserve. Warm and crisp pitas in hot oven last few minutes chicken is roasting. Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 66923,"Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto 1 (8-ounce) jar oil-packed sun-dried tomatoes 1 tablespoon minced garlic 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon good quality balsamic vinegar Finely ground sea salt, preferably gray salt Finely ground black pepper 1 (17.3-ounce) box puff pastry (recommended: Pepperidge Farm) 1/3 cup pesto, store bought 1 egg, lightly beaten Instructions: Preheat the oven to 350 degrees F. Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well. Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 66924,"Cheesy Corn Cakes 3/4 cup yellow cornmeal 1/3 cup grated Monterey Jack cheese 3 tablespoons unsalted butter, melted 1/4 teaspoon salt 3/4 cup boiling water 2/3 cup frozen corn kernels, thawed Instructions: Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 66925,"Thanksgiving Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems removed and finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped onion Kosher salt 1/2 cup grated mozzarella 1/2 cup cooked, crumbled sage sausage 3 tablespoons chopped dried cranberries 1 tablespoon chopped fresh sage 1 teaspoon chopped fresh thyme 1 cup crumbled cornbread Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If the mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just softened, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool. Add the mozzarella, sausage, cranberries, sage and thyme to the cooled mushroom stem mixture. Stir in the cornbread until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66926,"Bering Sea Shrimp with Spicy Glaze 1 jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers) 1 cup mango juice 1 tablespoon rice wine vinegar 1 teaspoon red chili flakes 1/4 cup fish sauce 1/4 cup honey 1 liter canola oil, or enough as needed to deep-fry 2 (21 to 25 size) pounds shrimp, peeled and deveined 3 cups all-purpose flour 1 cup cornstarch 1 tablespoon Irvine Spices Blackfish Seasoning 1 tablespoon garlic powder 1 teaspoon ground cumin 1 teaspoon ground cardamom 1 teaspoon ground ginger 1 to 2 teaspoons salt Instructions: In a small sauce pot, combine jalapeno, mango juice, vinegar, chili flakes, and fish sauce. Let reduce and thicken over medium heat. Remove from heat and whisk in honey. Keep warm. Heat oil in deep-fryer to 375 degrees F. Shake flour, cornstarch, Blackfish Seasoning, garlic powder, cumin, cardamom, ground ginger, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown. Remove to paper toweling to drain and coat with glaze. Use cocktail toothpicks to serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 66927,"cl Orange Chocolate Souffle 3 tablespoons plus 1 teaspoon unsalted butter, plus extra for greasing ramekins 1/3 cup plus 3 tablespoons granulated sugar, plus extra for ramekins
1/4 cup all-purpose flour
1/4 cup milk
1 teaspoon kosher salt
Pinch cl flakes
Zest of 1 orange
5 large egg yolks plus 4 large egg whites, at room temperature
3/4 cup chopped bittersweet (70 percent) chocolate 1/2 teaspoon white vinegar
Powdered sugar, for garnish
Creme Anglaise, recipe follows, optional 1/2 cup heavy cream 1/2 cup whole milk
1/4 cup granulated sugar
1/8 teaspoon kosher salt
3 large egg yolks
1 vanilla bean, split and seeds scraped from the pods
Instructions: Place the oven racks in the center and bottom of the oven and preheat the oven to 375 degrees F. Grease the insides of four 6-ounce souffle ramekins with butter. Add a small amount of granulated sugar to the interior of one ramekin, and coat thoroughly. Repeat with the remaining ramekins by turning the sugar out from the first into the second. Place the prepared ramekins on a sheet tray. In a small bowl, combine the butter and flour into an evenly mixed mass. Combine the milk, salt, cl flakes, orange zest and 1/3 cup granulated sugar in a small pot. Bring to a simmer, then whisk in the butter and flour mixture until combined. Cook the mixture over a low heat until thickened, 3 to 4 minutes. Remove from the heat. In a medium bowl, combine the egg yolks and add about 1/4 cup of the cooked flour and milk mixture. Whisk to combine to temper the egg yolks. Stir the chocolate into the remaining flour and milk mixture and mix until the chocolate is melted and well combined. Add the chocolate mixture to the tempered egg yolks and mix to combine and fully incorporate. Soak a paper towel in the vinegar and wipe out the bowl of a stand mixer. Add the egg whites to the bowl and fit the stand mixer with a whisk attachment. Beat the whites on medium-high speed, slowly adding the remaining 3 tablespoons granulated sugar, 1 tablespoon at a time, and continuing to beat until you have stiff, glossy peaks, about 5 minutes. Fold half of the egg white mixture into the chocolate base, followed by the remaining. (A few streaks of egg white is fine to remain, so as to not overmix.) Divide the mixture into the buttered and sugared ramekins, filling about three-quarters of the way. Gently tap the ramekins once on the sheet pan to evenly distribute the filling. Run your thumb around the rims of the ramekins to level and clean the edges. Bake, turning halfway through, until the edges are set but the centers are jiggly, about 18 minutes. Remove from the oven and place each ramekin on a plate. Garnish with a dusting of powdered sugar. Create a pocket in the center of each souffle to pour in the Creme Anglaise, if using. Enjoy warm. In a medium pot, whisk together the heavy cream, milk, sugar, salt, egg yolks and vanilla seeds. Place the pot over low heat and cook, stirring constantly, until it thickens and coats the back of a spoon. Fill a large bowl with ice. Place a smaller bowl on top of the ice. Strain the anglaise into the smaller bowl and let cool completely. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

" 66928,"Bloody Mary Gelatin Shots 2 cups bloody mary mix One 1/4-ounce packet unflavored gelatin, such as Knox 1 cup vodka 5 stalks celery
Instructions: Heat the bloody mary mix in a saucepot until hot, 3 to 5 minutes. Add the gelatin, then whisk to combine. Allow to cool slightly, then add the vodka and stir to combine. Trim the celery sticks so they fit side-by-side in a casserole dish, then lay them flat with the curved side facing up. Pour the mixture over the celery, trying to keep as much of it inside the celery cavities as possible. Refrigerate until firm, at least 2 hours. Cut the celery into bite-size pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 66929,"Warm Edam Cheese Souffle with Crispy Bacon 1 1/4 cup milk 1/4 cup butter 5 teaspoons flour 6 egg yolks pinch of salt pinch of pepper pinch of cayenne pepper 3 ounces Edam cheese 2 ounces butter 3 ounces cream cheese 8 egg whites, whipped pinch of salt 1/4 pounds small brunoise of Nueske Bacon Instructions: Instructions: Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture. Preheat oven to 350F. Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven. In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture. Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel. Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle. Place Ramekin on plate with a quenelle of onion sorbet. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66930,"Sara Evans' Hush Puppies Vegetable oil, for deep frying 2 cups cornmeal 1 egg, beaten 1 cup water 3/4 cup powdered dry milk 1/4 cup sugar 1 teaspoon kosher salt Instructions: In a deep saucepan, pour enough vegetable oil to come about 2 to 3 inches up the side of the pan. Heat oil to 365 degrees F. In a mixing bowl, combine cornmeal, egg, water, milk, sugar and salt with a whisk, whisking until just blended. Working in batches, drop batter into oil a tablespoon at a time, taking care not to overcrowd the pan and bring the oil temperature down too much. Fry hush puppies until cooked through and golden brown, about 2 to 3 minutes per batch. Remove from the oil and drain on paper towels. Let oil return to 365 degrees F between batches. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66931,"Dipping Sauces 2 cups unsweetened vanilla chips 2 tablespoons vegetable oil 2 cups unsweetened carob chips 3 tablespoons vegetable oil Instructions: In a double boiler melt vanilla chips and oil together and stir until smooth. In a double boiler melt carob chips and oil together, stir until smooth ","[Chardonnay, Riesling, Gewrztraminer]" 66932,"Toasted Almond Sherbet with Almond Spikes 4 cups plus 16 whole almonds blanched 4 cups milk, plus more 4 cups simple syrup (equal parts water and sugar brought to a boil and chilled) 2 vanilla beans 1 cup sugar 1/3 cup water 1 pound unsalted butter Instructions: Toast the almonds lightly, and with a pair of tongs, remove 16 almonds, then continue toasting the rest until they are extremely dark. While the almonds are still hot, put them into the milk, stir, and let sit until cool. Puree in a blender and strain through a fine chinois or a wet cheesecloth lined sieve. Re-measure and add more milk to make 4 cups. Whisk in simple syrup and the scrapings from vanilla beans. Freeze in the ice cream freezer, according to manufacturer's instructions. Put the sugar into a saucepan. Pour the water around the edge of the pan carefully to avoid any splashing up of the water or sugar crystals on the walls of the pan. Draw your finger through the sugar in an X, to let the water cover the sugar completely. Bring the sugar water to a boil and, without stirring, continue to cook until amber colored. Meanwhile, stick toothpicks in the ends of the 16 toasted almonds and put a pound of butter or a piece of styrofoam on a counter or a tall shelf. Test the color of the caramel periodically by placing a drop of the caramel on a white plate. When it is slightly lighter than you want it, stop the cooking by placing the bottom of the pot in a bowl of ice water. Swirl it a bit to evenly distribute the color. Dip the almonds in the caramel and suspend them over your work surface by sticking the toothpick in the butter or styrofoam, and allow the caramel to drip down causing a long strand to form. Once they are cooled, place them in an airtight container. Serve scoops of the sherbet garnished with 2 almond spikes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66933,"Steak and Bulgur Arugula Salad 1 1/2 pounds flank steak 3 tablespoons red wine vinegar 4 teaspoons olive oil 1 teaspoon Worcestershire sauce 2 cloves garlic, smashed Kosher salt and freshly ground black pepper
1/2 cup bulgur wheat 1/2 seedless cucumber, chopped 1/2 cup whole parsley leaves 1/4 cup pitted kalamata olives, halved One 6-ounce bag baby arugula Nonstick cooking spray 1 medium red onion, cut into 6 thick slices Instructions: Pierce the steak with a fork about 12 times and place in a resealable plastic bag with 2 tablespoons of the vinegar, 1 teaspoon of the olive oil, Worcestershire, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Seal the bag, shake to coat the meat and marinate for at least 4 hours or up until the day before cooking.
Cook the bulgur according to package directions, draining off any excess water, and cool to room temperature. Toss with the cucumber, parsley, olives and 1/2 of the baby arugula. Drizzle with the remaining 1 tablespoon vinegar and 1 tablespoon oil. Season with salt and pepper and set aside.
Remove the steak from the marinade and pat dry. Season with 1/4 teaspoon salt. Prepare a grill for direct and indirect heat or heat a grill pan over medium-high and medium-low heat. Mist both sides of the onion slices with nonstick cooking spray and sprinkle with salt and pepper. Place the onions on the indirect-heat part of the grill and the meat on the direct-heat part of the grill. Grill the onions, turning occasionally, until tender, about 15 minutes. Grill the meat, turning once, until the internal temperature registers 125 degrees F, 8 to 10 minutes per side. Let the steak rest, tented with foil, 15 minutes and then thinly slice against the grain.
Divide the remaining arugula among 6 dinner plates and top with the bulgur salad, 1 grilled onion round, and the sliced steak. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66934,"Calzone 1 cup rice 2 small onions, chopped fine 1/2 bunch fresh parsley leaves, chopped or 2 teaspoons dry parsley Chopped basil, minced garlic, oregano, salt and black pepper, to taste 1 pound lean ground beef 8 ounces homemade or store bought tomato sauce 8 ounces pizza sauce 1 cup grated Romano 1/2 cup shredded provolone 1/2 cup shredded mozzarella 1 cup seasoned bread crumbs 2 pounds favorite pizza dough Instructions: Cook the rice according to package directions, let cool. Mix the onions, parsley, basil, garlic, oregano, salt, and pepper into the ground beef. Saute until the meat is browned and all of the red is gone. After sauteing, drain the beef and cool (best if refrigerated). When beef has cooled, add sauces, cheese and bread crumbs 1/2 a cup at a time. Mix in well, result should not be too stiff. Adjust if necessary with bread crumbs or sauces. Check to be sure the seasonings are to taste. Roll out the dough into approximately 6-inch circles, put in 1/3-cup meat mixture and fold over like an apple turnover. Squeeze edges with a fork and deep fry until golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66935,"Fish Fillets in a Bath of Garlic 2/3 cup olive oil 20 cloves garlic, peeled and sliced thinly 1 teaspoon salt 1/2 teaspoon of ground black pepper 2/3 cup clam juice or fish stock Juice of 3 limes, about 1/4 cup 1 ancho cl, stemmed, seeded and chopped 1 bunch flat leaf parsley, roughly chopped 6 6-ounce skinless, boneless filets of fresh fish 1 pound tomatillos, husked, washed and chopped 1 pound Roma tomatoes, cored and chopped 1 large onion, chopped 1/2 cup olive oil 1/3 cup white vinegar 1 bunch cilantro, leaves only, chopped 1/4 cup sugar 6 garlic cloves, minced 1 jalapeno cl, stemmed, seeded and diced 1 red bell pepper, cored, seeded and chopped 2 teaspoons salt 1 teaspoon fresh black pepper Instructions: Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice. Combine all the ingredients in a pot, cover and simmer about 1 hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66936,"Chocolate Pots De Creme with Cherry Whip 4 ounces good quality bittersweet chocolate, chopped 2 cups heavy cream, divided 1/4 cup sugar, plus 1 teaspoon 2 large egg yolks 1/4 cup cherry jam or preserves Instructions: Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat. Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat. Whisk just until and sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a liquid measuring cup for easy pouring. Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature. Refrigerate the custards at least 2 hours and preferably overnight. When ready to serve, whisk the cherry jam in a small bowl until loosened and thin. In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky. Serve the pots de creme chilled, topped with a dollop of cherry whipped cream. ","[Riesling, Pinot Gris, Moscato, Brachetto]" 66937,"Indoor Grilled Swordfish with Corn and Tomato Topping 2 tablespoons fresh lime juice 1 pound, 1inch thick swordfish 1 cup frozen corn kernels, thawed 2 large tomatoes, seeded and cut into 1/4inch dice 1/2 teaspoon ground cumin 2 tablespoons olive oil 2 tablespoons lime juice Salt and freshly ground black pepper 2 tablespoons each chiffonade of fresh mint and snipped fresh chives Instructions: Rub the lime juice in the swordfish and marinate just for 15 minutes; season with salt and pepper. Parboil or cook corn in the microwave oven for a minute. Pat the corn dry, transfer it to a mixing bowl and mix with the tomatoes. In a small bowl combine the ground cumin, olive oil and lime juice; season with salt and pepper. Toss this with corn and tomatoes and adjust seasoning add more oil or lime juice according to taste. Get an indoor stovetop grill nice and hot. Brush grill with vegetable oil. Place swordfish on grill and cook for 4 to 5 minutes a side just until cooked through but still moist on the inside (or roast at 500 degrees for 7 minutes). Season with salt and pepper. Toss the fresh mint and chives with the corn and tomato topping, mix well and spoon some over the fish and some around it as well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66938,"Kielbasa, Potato and Leek Gratin 4 tablespoons butter 1 1/2 cups minced leeks, white and light green parts only 3 tablespoons flour 2 cups milk, heated 1/4 cup grated Gruyere cheese 1/4 cup grated Parmesan cheese 1 tablespoon Dijon mustard Salt, pepper and freshly-grated nutmeg 1 large garlic clove, peeled 2 large Idaho potatoes, peeled and sliced 1 1/2 pounds smoked kielbasa, diced 1/3 cup buttered bread crumbs Instructions: Preheat oven to 375 degrees. Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook over low heat for 5 minutes, until tender. Uncover, stir in flour and cook 1 minute. Add milk in a thin stream, whisking constantly, and simmer 5 minutes, stirring occasionally. Remove from heat and add cheeses and mustard, stirring until cheese melts; season to taste with salt, pepper and nutmeg. Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa. Add half of leek sauce, spreading it evenly over sausage and potatoes. Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes. Top with buttered bread crumbs and dot with remaining tablespoon butter. Bake gratin until top is browned and bubbly, about 40 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 66939,"Tokyo Tea 2 cups ice cubes 3 cups lemon/lime soda (recommended: 7-Up) 2 limes, cut into wedges, plus slices for garnish 1/4 cup melon liqueur (recommended: Midori) 1/4 cup vodka 1/4 cup rum 1/4 cup gin 1/4 cup Triple Sec Instructions: Add to a pitcher or 1 large \fish\ bowl, ice, lemon/lime soda, limes, melon liqueur, vodka, rum, gin and Triple Sec. Stir to combine. Pour drink over ice into chilled soda glasses and garnish with a slice of lime. ","[Sak, Gin, Vodka, Rum]" 66940,"Apple Cider Sauce 2 cups apple cider 6 tablespoons heavy cream
Pinch kosher salt
Instructions: Reduce the apple cider in a saucepan over medium-high heat until it's thick and coats the back of a wooden spoon, 10 to 15 minutes. Stir in the cream and salt and cook until it reaches the desired consistency, an additional 2 to 3 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 66941,"Lavash 14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling 1 teaspoon table salt 1/2 teaspoon granulated sugar 2/3 cup water, plus additional if needed 1 whole egg 5 tablespoons unsalted butter, divided, melted, and cooled slightly Instructions: Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes. Preheat the oven to 375 degrees F. Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66942,"Gravlax 1 cup coarse or kosher salt 1/4 cup chopped fresh dill 1 tablespoon freshly grated orange zest 1 teaspoon freshly grated lime zest 1/4 teaspoon freshly ground black pepper 3 tablespoons vodka 1 (4-pound) side fresh salmon, filleted, skin on, pin bones removed, and rinsed under cold water 1 (4-pound) side fresh salmon, filleted, skin on, pin bones removed, and rinsed under cold water
1/4 cup sugar Capers, finely chopped red onions, chopped fresh dill, chopped hard-boiled egg whites, and chopped hard-boiled egg yolks, accompaniments Capers, finely chopped red onions, chopped fresh dill, chopped hard-boiled egg whites, and chopped hard-boiled egg yolks, accompaniments
Toast points, accompaniment Instructions: Combine the salt, dill, orange and lime zests, pepper, and vodka in a small bowl and mix thoroughly. Place the salmon, skin side down, on several large sheets of plastic wrap, and pack the salt curing mixture over the entire cut of the salmon. Press the mixture firmly onto the fish, wrap tightly in the plastic, and place, skin side up, on a baking sheet. Place something heavy, like a large iron skillet, on top to help infuse the salmon with the mixture. Refrigerate for 24 hours. Remove the salmon from the refrigerator and brush the salt off. Rinse thoroughly under cold running water to remove the cure. Sprinkle the salmon with the sugar and pack it in firmly with your hands. Rewrap in plastic, place on a baking sheet, and refrigerate for at least 1 week before serving. (The gravlax will keep up to two weeks, well wrapped and refrigerated.) To serve, unwrap the gravlax and using a long, very sharp knife, slice diagonally in paper-thin slices and place on a platter with toast points. Set out small dishes of capers, chopped red onions, dill, hard-boiled egg whites, and hard-boiled egg yolks for accompaniments. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 66943,"Spicy Sausage Balls 1 pound spicy Italian sausage, casings removed 4 cups grated extra-sharp Cheddar
2 cups baking mix, such as Bisquick 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets. Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 66944,"Baked Sweet Potatoes 2 medium sweet potatoes (8 to 12 ounces each) Kosher salt and freshly ground black pepper Unsalted butter, for serving (optional) Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet. Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66945,"Baked Apples with Caramel Sauce 6 medium baking apples, such as Boskop, Braeburn, Fuji, or Gala 4 to 6 dried figs 1/4 cup chopped almonds, toasted 1 cup sugar 1/3 cup plus 2 tablespoons butter 1 tablespoon heavy cream or creme fraiche Juice of 1 lemon Serving suggestion: cinnamon whipped cream or creme fraiche Instructions: Preheat the oven to 350 degrees F.
Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 66946,"Hawaiian Cheese Pie 2 1/2 cups flaked coconut 1/3 cup butter 1/3 cup frozen orange juice 8 oz cream cheese 1-14 oz can sweetened condensed milk 1-8 oz can crushed pineapple, well drained 2 teaspoon grated orange rind 1-8 oz whipped topping, thawed Instructions: Preheat oven to 400 degrees F. Combine coconut and butter and press in 9-inch pie pan. Bake for 4-5 minutes. Set aside to cool. Beat cream cheese till fluffy. Gradually add condensed milk, and mix well. Add frozen juice concentrate and mix well. Stir in pineapple and orange rind. Fold in whipped topping. Pour into pie shell and chill at least 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66947,"Southern-Style Greens with Beans 1 bunch collard greens, center ribs removed and leaves torn into large pieces 1 (15-ounce) can pinto beans 1 (14-ounce) can low-sodium beef broth 1/2 cup frozen chopped onions 1/2 teaspoon red pepper flakes 2 teaspoons red wine vinegar 1/4 cup real bacon pieces Instructions: In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66948,"Beet Deviled Eggs One 14.5-ounce can pickled sliced beets 1/2 cup apple cider vinegar
1 tablespoon brown sugar
6 large eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
Pinch of kosher salt
Pinch of freshly ground black pepper
Minced chives, for garnish
Instructions: Pour the brine of the pickled beets into a small saucepan (reserve the beets). Add the apple cider vinegar and brown sugar. Bring to a low boil and stir until the sugar dissolves. Let cool completely. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes; drain. When the eggs are cool enough to handle, remove the shells. Place the eggs in a small bowl or a jar. Pour the cooled beet brine mixture over the eggs. Cover and refrigerate for at least 6 hours and up to 24 hours. The longer the eggs are in the brine, the deeper the shade of pink they will be. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt, pepper and one of the pickled beet slices. Process until well blended and smooth. Taste for seasoning. If you want a deeper pink, add another beet to the mixture and process (reserve the remaining beets for another use). Transfer the mixture to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with minced fresh chives. Cover loosely and chill until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 66949,"Rack of Lamb with Walnut Crust 2 racks of lamb (French boned) 1 tablespoon vegetable oil Salt Ground white pepper 2 tablespoons dried rosemary 1 cup whole walnuts 1/2 teaspoon garlic powder 1 egg 2 tablespoons Dijon mustard 2 cloves minced garlic Instructions: To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F. To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter. To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated. To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook. To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 66950,"Smoked Salmon Mousse Lollipops with Wasabi Creme Fraiche and Baked Wonton Flakes 1 (8-ounce) salmon fillet (about 1 large fillet) 2 tablespoons olive oil, divided Salt and freshly ground black pepper 8 wonton skins, cut crosswise into triangles 16 ounces Neufchatel cream cheese 1 package powdered gelatin 1 bunch scallions, chopped 8 ounces smoked salmon 3 tablespoons wasabi powder 6 ounces creme fraiche Aluminum foil Wooden skewers Instructions: Preheat the oven 375 degrees F. Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork. Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes. In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions. On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight. In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes. Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66951,"The Mother-in-Law 4 cups Chili Sans Beans, recipe follows, or your favorite prepared chili 4 Chicago-style hot tamales (or 4 prepared pork, chicken or beef tamales), usually found in the freezer section 12 sport peppers, chopped 1/4 white onion, chopped 4 hot dog buns 1 1/2 cups shredded Manchego 2 small bags corn chips, such as Fritos, crushed 1 teaspoon vegetable oil 1 1/2 pounds ground sirloin 1 pound Mexican-style chorizo,such as El Supremo brand 1 onion, diced 1 to 2 tablespoons chili powder 1 to 2 tablespoons ground cumin 1 teaspoon paprika Kosher salt and freshly ground black pepper 1 stout beer 1 tablespoon hot sauce One 14.5-ounce can crushed tomatoes 1 cup chicken stock Instructions: Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes. Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.) In a small bowl, combine the sport peppers and chopped onion. For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 66952,"Pat's Crawfish Etouffee 1/4 pound butter 3 cups minced onions 1 tablespoon minced garlic 1 tablespoon fresh thyme leaves 1 tablespoon all-purpose flour 1 cup chicken broth 1 tablespoon Cajun seasoning 1 teaspoon paprika 1 teaspoon hot pepper sauce 1 pound crawfish tails, bag reserved 1 tablespoon water 1/4 cup chopped green onions 2 tablespoons chopped parsley leaves Instructions: Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66953,"Baked Mushroom Rigatoni with Kale Gremolata 1 pound rigatoni Kosher salt
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed, sliced into 1/3-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
3 tablespoons all-purpose flour
3 cups whole milk
2 1/2 cups grated Parmesan 2 cups grated Gruyere 2 cups chopped Tuscan kale (3 to 4 leaves) 1 cup grated Gruyere 1 cup panko breadcrumbs
1/2 cup smoked almonds, chopped
1/4 cup extra-virgin olive oil 2 teaspoons lemon zest (2 lemons) Instructions: Preheat the oven to 375 degrees F. For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water. Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan. Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender. In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish. For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest. Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 66954,"Caramel Apple Flatbread Pizza Dough, recipe follows All-purpose flour, for bench and pizza peel 2 tablespoons unsalted butter 3 cups peeled golden apples, cut into wedges (about 4) 1 1/2 tablespoons apple brandy 1/3 cup light brown sugar 3 tablespoons golden raisins 2 teaspoons lemon juice 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract Pinch salt 1/4 cup confectioners' sugar, for dusting 1 quart vanilla bean ice cream 1 teaspoon sugar 1 cup warm water (113 degrees F) 1 tablespoon active dry yeast (2 packets) 2 tablespoons olive oil, plus more to grease bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon sugar 1 cup warm water (113 degrees F) 1 tablespoon active dry yeast (2 packets) 2 tablespoons olive oil, plus more to grease bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting Instructions: Preheat the oven, with a pizza stone if using, to 400 degrees F. For the flatbread: Stretch each piece of dough thinly, dusting with flour. Roll out each dough. Transfer to a pizza peel or upturned baking sheet dusted with flour or cornmeal. Par-bake for about 4 minutes each. Reserve. For the apple topping: Set a large saute pan over medium-high heat. Add the butter and once foaming, add the apples and cook until lightly browned on the outside, about 2 minutes. Add the brandy to deglaze (take care as it may flame), and then add the brown sugar, golden raisins, lemon juice, vanilla extract, cinnamon and salt, and cook over low heat until the apples are tender and sauce has thickened slightly, 5 to 7 minutes. Remove from the heat and top the par-baked dough with the apple topping. Place back into the oven for another 2 minutes. Serve warm. To serve: Cut with a pizza wheel, dust with confectioners' sugar and serve warm with vanilla ice cream. In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes. Add the olive oil and salt to the yeast mixture, then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth.
Turn the dough onto a floured surface and knead until smooth. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a floured surface. Divide and form the dough into 4 smooth, tight balls. Cover loosely with a floured kitchen towel and set in a warm place to rise again for 30 to 45 minutes. Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66955,"Spicy Charred Broccolli 1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled 3 tablespoons vegetable oil 2 tablespoons chopped roasted salted cashews 1 tablespoon Asian fish sauce 1 tablespoon freshly squeezed lime juice, plus lime wedges, for serving 1 tablespoon chopped fresh cilantro (or mint) 1 tablespoon chopped jalapeno Instructions: Preheat the oven to 450 degrees F. Cut the broccoli florets into 1-inch pieces and slice the stems crosswise into 1/2-inch-thick pieces. Put in a large bowl and toss with the oil and 1 tablespoon water. Spread on a baking sheet and roast, stirring once halfway through, until tender and lightly charred, 20 to 25 minutes. Transfer to a bowl and toss with the cashews, fish sauce, lime juice, cilantro and jalapeno. Serve with lime wedges. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 66956,"Pan Bagnat 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 baguette, approximately 16 to 18 inches long 12 ounces canned tuna packed in oil or water, drained and crumbled 1 small green pepper, sliced into rings 1 small red onion, sliced into rings 2 hard-boiled eggs, sliced 1 cup chopped kalamata olives 1 tomato, thinly sliced Instructions: In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside. Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving. Cut into 4 sandwiches and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66957,"Tomato-Fontina Torte with Rosemary Crust 2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 2 teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces 2 large eggs, plus 1 egg yolk 2 1/2 to 3 pounds assorted heirloom tomatoes 3 cups shredded fontina cheese (about 12 ounces) 1/2 cup grated pecorino romano or parmesan cheese (about 1 ounce) 1/4 cup panko breadcrumbs 1/3 pound thinly sliced capicola ham, cut into strips 2 teaspoons extra-virgin olive oil Instructions: Combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until just combined. Add the butter and pulse until the mixture looks like coarse meal. Whisk the eggs and egg yolk in a small bowl. With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into the bottom and about halfway up the side of a 9-inch springform pan. Cover and refrigerate the crust until very cold, at least 1 hour or overnight. Slice the tomatoes and spread them out on 2 baking sheets in a single layer. Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes. Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary. Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture. Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes. Scatter half of the ham over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil. Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes. Transfer to a rack and let cool about 1 hour, then remove the springform ring. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 66958,"Empanadas Argentinas 1 tablespoon caul fat or any other type of fat 1 pound bottom round or sirloin, hand-chopped or ground 5 to 6 scallions, thinly sliced, white and green parts separated 1/2 cup seedless raisins 2 tablespoons dry oregano 1 tablespoon crushed red pepper 1 tablespoon ground cumin 2 tablespoons Spanish sweet paprika Salt and pepper 2 roasted peppers, diced Empanada dough discs* 10 green olives, pitted 3 eggs, hard boiled and sliced Oil, for frying Instructions: In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool. Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada. Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels. *Available frozen at specialty markets. ","[Malbec, Torronts, Tempranillo, Garnacha]" 66959,"Oven Roasted Monkfish with Clams and Merguez Sausage 2 (1-pound) monkfish tails, trimmed Olive oil Salt and freshly ground black pepper 12 fingerling potatoes, sliced in half, vertically Olive oil Salt and pepper 1/2 pound merguez sausage 2 tablespoons olive oil 1 small onion, finely sliced 4 cloves garlic, finely sliced 1 cup white wine 4 cups clam broth 12 New Zealand cockels 2 plum tomatoes, pureed 2 scallions, finely sliced 2 tablespoons cold unsalted butter Spinach, sauteed in butter and seasoned with salt and pepper, for serving Fresh parsley, for garnish Instructions: For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes. For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. . For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices. For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste. Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 66960,"Vegetable Stew (Giambotta) 1/4 cup extra-virgin olive oil plus some to drizzle 1 bay leaf, fresh or dried 3 cloves garlic, 2 chopped, 1 whole cracked from skin 2 onions, sliced 2 large potatoes, peeled and chopped 1 eggplant, chopped 1 zucchini, chopped 1 red bell pepper, seeded and chopped Salt and pepper 1 (28-ounce) can fire roasted diced tomatoes 1 cup stock, chicken or vegetable 1/2 cup torn or chopped basil (10 to 12 leaves) 4 (1-inch thick) slices whole-grain crusty bread 1/2 cup grated pecorino Instructions: Preheat broiler. Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil. Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66961,"Crispy Twice Cooked New Potatoes with Garlic Aioli 20 to 30 small new potatoes Extra-virgin olive oil Kosher salt Freshly ground black pepper Vegetable oil, for deep-frying 2 heads garlic Extra-virgin olive oil 1 sprig thyme 1 tablespoon water Kosher salt Freshly ground black pepper *1 jumbo egg yolk 1 lemon, juiced Salt and pepper 1/2 cup extra-virgin olive oil 1/4 cup sour cream Chopped chives, for garnish Instructions: Preheat oven to 400 degrees F. Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender. Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli. When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt. Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 66962,"Sweet Pepper Sensation 3 large red peppers Oil to brush on peppers 2 tablespoons olive oil 3 to 4 cloves of garlic Instructions: Brush each pepper with a bit of oil. Roast in the oven, grill on the stove top or barbecue until peppers are totally black and well charred. Cool and peel. Slice and seed the peppers. Puree seeded peppers in a blender with oil and garlic. Heat and serve over pasta or rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 66963,"Grilled Lobster and Summer Vegetables with Spicy Herbed Butter 1 pound unsalted butter, room temperature 3 cloves garlic, coarsely chopped 1 red jalapeno, seeds and white membranes removed, chopped coarsely 1/4 cup coarsely chopped Italian parsley leaves 1 lemon, juiced 3 tablespoons chopped chives Salt and freshly ground black pepper 2 (1 1/4 pound) lobsters 1 yellow squash, sliced lengthwise into 1/4-inch slices 1 zucchini, sliced lengthwise into 1/4-inch slices 1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's 1 lemon, cut into 6 wedges Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: Preheat the grill to high. In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination. Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side. Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66964,"Beef Satay with Pickled Cucumber Salad 1/4 cup cashews
1 teaspoon coriander seeds 2 shallots, chopped 2 cloves garlic, chopped 1-inch piece fresh ginger, peeled and chopped 1 tablespoon sambal oelek or other Asian chili paste 2 tablespoons fish sauce 2 tablespoons brown sugar
1/4 cup fresh lime juice 1 1/2 pounds boneless beef tri-tip Vegetable oil, for grilling Pickled Cucumber Salad, recipe follows Lime wedges, for serving 1 teaspoon coriander seeds 1 cup rice wine vinegar 1/4 cup white sugar Kosher salt 1/2 to 1 serrano cl, halved lengthwise and sliced 3 Kirby cucumbers, halved lengthwise and sliced on the diagonal 2 medium carrots, halved lengthwise and sliced on the diagonal 1/4 cup fresh cilantro leaves Instructions:

1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
5. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
6. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and cl in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
7. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 66965,"School's Out Scalloped Potatoes 4 tablespoons (1/2 stick) butter 1 large white onion, diced 1/2 cup all-purpose flour (or rice flour to make the dish gluten-free) 1 1/2 cups milk White pepper Dash salt (be careful because there is salt in the cheese) 3/4 cup shredded white Cheddar 4 to 5 potatoes, peeled and thinly sliced 1/8 cup finely sliced white parts scallions, for garnish 1/8 cup bread crumbs for topping (omit for a gluten-free dish) Instructions: Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter. Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.) Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs. All kids seem to love this dish (adults too). I keep this dish visually simple using only light colored ingredients, because kids seem to prefer it without green things (like the green parts of scallions), or black stuff (like ground pepper). However, you can jazz up the color if you like. In the episode, we topped this with bread crumbs - which you can do - but I keep the basic recipe gluten free. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 66966,"Rainbow Coleslaw 2 tablespoons apple cider vinegar 1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage 2 cups shredded purple cabbage Instructions: Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine. Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66967,"Salsa Fresca 1 (32-ounce) can chopped plum tomatoes with juice 1/4 cup chopped onion 1/8 cup chopped cilantro 2 tablespoons hot sauce Salt and pepper Instructions: Mix all ingredients in a bowl. ","[Rioja, Tempranillo, Garnacha]" 66968,"Adult Shirley Temple 1/2 ounce vermouth 1 ounce grenadine 5 ounces ginger ale Ice Orange wheel, as a garnish Maraschino cherry, as a garnish Instructions: In a tall glass, pour vermouth, grenadine, and ginger ale over ice. Garnish with orange wheel and maraschino cherry. Serve.; ","[Champagne, Prosecco, Cava]" 66969,"Strawberry and Mascarpone Granita 1 cup water 1/2 cup sugar, plus 1 tablespoon 1/2 cup chopped fresh mint leaves 2 cups chopped strawberries, plus 1 cup finely chopped 1/2 cup mascarpone cheese 3 tablespoons lemon juice Pinch kosher salt Instructions: Place the water, sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze. To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately. ","[Brunello di Montalcino, Pinot Grigio, Vermentino, Sauvignon Blanc]" 66970,"Holy Guacamole 2 ripe avocados, like Hass, Bacon, Zutano, or Gwen (ripe means it indents easily with the firm press of a finger) 1/2 cup lightly packed cilantro leaves (stems discarded before measuring), finely chopped 2 tablespoons freshly squeezed lemon juice 4 scallions (green onions), finely chopped 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 teaspoon ground chipotle pepper (may be replaced with cayenne pepper) 8 flour tortillas Instructions: Preheat the oven to 350 degrees F. Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin. Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy. To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66971,"Marilyn Monroe's Mini \Haute Dogs
1 1/2 cups warm water (110 degrees F) 1 tablespoon active dry yeast 4 1/2 cups unbleached all-purpose flour 2 teaspoons sugar 2 teaspoons kosher salt 4 tablespoons unsalted butter, melted 1/4 cup baking soda Large saucepan water 1 egg, lightly beaten Pretzel salt or sea salt 9 mini chicken sausage franks and 9 beef cocktail franks Truffle oil 2 ounces truffle pate 1/4 cup ketchup 1 teaspoon chopped chipotle in adobo sauce, plus 1/2 teaspoon sauce Wasabi caviar (frozen tobiko, masago aka flying fish roe) Instructions: Mini Pretzel Buns: Preheat the oven to 425 degrees F. In the bowl of a stand mixer, combine the water and yeast. Let sit until foamy, about 5 minutes. Add the flour, sugar, salt and butter. Mix with the dough hook until thoroughly combined. Cover with a towel and allow it to rise in a warm place until it doubles in size, about 1 hour. Turn the dough out to a lightly floured surface and start kneading. Cut the dough into 18 pieces. To shape, roll the dough into an oblong shape with both of your hands until smooth, slightly pull the sides outward then downward into the center of the roll, and pinch both ends to seal. Space evenly on a sheet pan lined with parchment paper or a silicone mat to allow them to rise larger. Make sure the pinched seam side faces down. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 30 minutes. Put oven racks on the lowest and/or middle positions. In a large saucepan, bring 2 quarts of water to a slow boil over medium heat. Add the baking soda and lower heat to a simmer. Slowly add the buns, in batches, into the poaching liquid, seam side down. Avoid overcrowding. Poach for 30 seconds, then turn the buns over and poach for another 30 seconds. Remove the buns from the liquid and put them back on the sheet pan, seam side down. Lightly beat an egg in a small bowl. With a brush, coat all sides of the buns completely with the beaten egg. Sprinkle each bun with coarse salt. With a knife, slash an \X\ on the top of each roll. Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning on all sides. Cool completely, split and enjoy! \Haute dogs: Preheat the oven to 375 degrees F. In a baking dish, add the franks and drizzle with truffle oil. Bake until the franks plump, about 15 minutes. Slice truffle pate into small squares and put a piece inside of each bun. Once the franks are done, put 1frank in each bun alongside the truffle. Put the pretzel buns in a napkin lined basket. Label separate plates according to whether they have beef or chicken franks. Combine the chipotle, chipotle sauce and 1/4 cup of ketchup in a small ramekin. Put the Dijon and stone-ground mustard in separate ramekins. Top each frank with each topping and wasabi caviar to your own taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66972,"Football Cheeseball with Herbed Crackers 1 pound cream cheese, softened 8 ounces sharp Cheddar, shredded
3/4 teaspoon hot sauce
3/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 medium shallot, minced
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 1/4 teaspoons minced fresh rosemary
1 1/4 teaspoons minced fresh thyme
One 9.1-ounce box whole-wheat crackers, such as Wheat Thins
1 1/4 cups walnuts
1 piece white string cheese
Vegetable crudites, for serving Instructions: Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Combine the butter, rosemary and thyme in a small bowl and microwave until melted. Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.) Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop. Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66973,"Teriyaki Chicken with Pickled Cucumbers 2 cups mirin 1 cup sake 1 cup soy sauce 1 cup pineapple juice 6 tablespoons sugar or honey, plus 1 tablespoon 1 (3 to 4-inch) piece fresh ginger, cut into coins 3/4 cup rice vinegar Pinch red pepper flakes 1/2 teaspoon salt plus extra salt and freshly ground black pepper, for seasoning 2 English cucumbers, sliced 1/4-inch thick 4 bone-in chicken breasts 4 drumsticks 4 chicken thighs Instructions: Heat grill to medium. Whisk together the mirin, sake, soy sauce, pineapple juice, 6 tablespoons sugar or honey, and ginger in a medium saucepan and cook on the grates of the grill until the sugar has melted and the mixture has thickened slightly, about 15 minutes. Remove from the heat and let the sauce cool completely. Whisk together the rice vinegar, 1 tablespoon sugar, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Add the cucumbers and stir to combine. Cover and let marinate in the refrigerator for at least 1 hour. Heat grill to medium. Lightly season the chicken with salt and pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, about 4 to 5 minutes. Brush with some of the teriyaki sauce, turn over, and continue grilling and brushing with the sauce every few minutes until cooked through, about 25 more minutes. Transfer to a platter with the marinated cucumbers and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 66974,"Cheese Scalloped Potatoes 1/4 cup chopped onion 2 tablespoons butter 2 tablespoons flour 1 1/4 cups milk 1 cup grated Cheddar cheese Salt and pepper 3 potatoes, peeled and thinly sliced, not rinsed Instructions: Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 66975,"Ice Cream Ball Fondue 2 pints ice cream, different flavors 1 cup biscotti crumbs, (using store-bought biscotti) 1 cup toasted almonds, chopped 2 cups satin chocolate sauce, recipe follows 2 cups caramel sauce, recipe follows 2 cups raspberry sauce, recipe follows 4 ounces unsweetened chocolate, chopped 9 ounces semisweet chocolate, chopped 1/2 cup light corn syrup 1 cup hot coffee 1 1/4 cups sugar 1/3 cup water 2/3 cup heavy cream 3 cups frozen raspberries, thawed 1/4 cup sugar Instructions: Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve. Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days. Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 66976,"Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread 1 cinnamon stick, chopped in pieces 8 whole cloves 1 teaspoon cayenne 2 teaspoons cumin seed 1 teaspoon fennel seed 1 teaspoon coriander seed 1 tablespoon sweet paprika 11/2 teaspoons kosher salt 1 teaspoon brown sugar 1 (31/2 pound) whole free range chicken Kosher salt and freshly ground black pepper 1 lemon, halved 1/4 bunch fresh cilantro 1 head garlic 3 tablespoons extra-virgin olive oil 1 cup couscous 11/2 cups warm water 10 dried apricots 1/4 cup whole almonds, toasted 2 green onions, green parts only 2 handfuls fresh mint leaves 2 handfuls fresh cilantro leaves 1/2 lemon, juiced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil, plus 2 tablespoons 2 shallots, sliced 1 fresh red cl, halved lengthwise 1/2 pound large green Spanish olives, pitted 1/4 bunch fresh flat-leaf parsley leaves 2 tablespoons sherry vinegar 1/2 lemon, juiced 4 pieces lavosh bread, cut in 1/2 Instructions: To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.) Preheat the oven to 400 degrees F. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten. To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine. To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and cl over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth. To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Garnacha]" 66977,"Blueberry Kiwi Quinoa Parfait 3/4 cup quinoa Kosher salt 2 cups plain Greek yogurt (I use 2%, but you can use any kind you like) 1 tablespoon honey 1/2 teaspoon vanilla extract Finely grated zest of 1/2 lemon 1 pint blueberries 2 kiwi fruit, peeled and diced 1/3 cup slivered almonds Instructions: Place the quinoa in a fine-mesh sieve and rinse well. Transfer to a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the liquid is absorbed and the quinoa is cooked through, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely. In a medium bowl, stir to combine the yogurt, honey, vanilla extract and lemon zest. To make filling the glasses easier and cleaner, transfer the yogurt to a large resealable plastic bag or piping bag and snip off a corner.
Place two 12-ounce glasses on a work surface and start to layer into each glass about 2 tablespoons blueberries, 2 tablespoons diced kiwi, 1/2 cup yogurt, a spoonful of quinoa and a sprinkle of almonds. Repeat the layering a second time, then top with a spoonful of quinoa, a few almonds, and scatter additional fruit over the top. Serve immediately or cover and refrigerate overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66978,"Sweet Potato Waffles 1 cup sifted flour 2 teaspoons of baking powder 1/2 teaspoon salt 2 tablespoons light brown sugar 1/4 teaspoon allspice 3 beaten eggs 2 tablespoons butter 1 1/2 cups milk 1/2 cup sweet potatoes, cooked and mashed, or canned Instructions: Preheat your waffle iron, and sift together the dry ingredients. Combine the wet ingredients, the potatoes and the dry ingredients. Don't over-mix the batter! Pour in enough batter to cover waffle iron. Take out when your waffle iron indicates by the light that your waffle is done! Enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66979,"The Best Tomato Soup 2 tablespoons olive oil, plus more for serving 1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Two 28-ounce cans whole peeled tomatoes, crushed by hand
1 1/2 cups vegetable broth
1 teaspoon fresh thyme leaves
1/2 stick (4 tablespoons) unsalted butter
Instructions: Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour. Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and\u202fplace it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
Ladle the soup into bowls and drizzle with more oil before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66980,"Garlic Basil Shrimp 2 tablespoons olive oil 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined 3 garlic cloves, minced 1/8 teaspoon dried hot red-pepper flakes, or more to taste 3/4 cup dry white wine 1/4 cup finely chopped fresh basil leaves 1 1/2 cups grape tomatoes, halved Salt and freshly ground black pepper Instructions: Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66981,"Gordon Elliott Christmas Pudding 2 cups soft white bread crumbs 1 cup white sugar 1 1/4 cup plain flour 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cumin Pinch cloves 1/2 pound finely shredded suet 2 cups sultanas 1 1/2 cups raisins, chopped 1 cup prunes, chopped 1 cup mixed candied peel, chopped 1/2 cup blanched and chopped almonds 1 large grated carrot 4 eggs 1/2 cup milk Grated rind 1 lemon and 1 orange 1 cup orange juice 3 silver coins 1 cup brandy 1 cup milk 1 whole egg, plus 1 whole egg, separated 3 teaspoons sugar 1/2 teaspoon vanilla or other essence Instructions: Grease 3 medium or 2 large basins. Mix together all dry ingredients, reserving 1/4 cup flour. Toss reserved flour with prepared fruit, almonds, and grated carrot. Mix suet through dry ingredients; add fruit and nut mixture. Mix egg, milk, orange and lemon rind and orange juice together. Mix the moist ingredients and dry ingredients together well. Stir in 3 silver coins. Place mixture in basins allowing a little room at top of basin for pudding to swell. Place two thicknesses of foil on top of basins and tie securely. If preferred puddings may be cooked in a prepared pudding cloth. Place puddings in boiling water in large saucepan or boiler and boil steadily for 5 hours for large pudding and 3 hours for small. As water boils away replace with more boiling water. On the day the pudding is to be served, boil for 1 hour more. Serve with ice cream or custard sauce. When serving flame with brandy.; Make the milk hot in double saucepan or in a jug standing in a saucepan of boiling water. Beat 1 egg and yolk with 2 teaspoons sugar until well mixed, pour hot milk on, stirring quickly. Return to saucepan or jug, stir with a wooden spoon until it thickens and coats the spoon. Strain at once into a cold basin, add essence when cooled, and pour into a glass dish. Grate a little nutmeg over the top. If you like, whip *egg white stiffly, add 1 teaspoon of castor sugar, and spoon in heaps on top.; ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]

" 66982,"Cran-Apple Crisp 1 tablespoon salted butter, softened One 14-ounce can whole-berry cranberry sauce
3/4 cup granulated sugar
2 tablespoons all-purpose flour
5 medium Granny Smith apples, peeled, cored and sliced into 1/4-inch slices 1 cup quick-cooking oats 1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup (1/2 stick) salted butter, melted
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Instructions: For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside. In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish. For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish. Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 66983,"Sweet-and-Spicy Chicken and Steak Taco Bar 1 to 2 chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce 1/2 cup fresh orange juice 1/4 cup cider vinegar 1/4 cup dark brown sugar 1/4 cup vegetable oil Kosher salt 1 pound boneless skinless chicken thighs (4 to 5 pieces) 1 pound skirt steak 2 tablespoons vegetable oil, plus more for oiling the grill grates 4 ears corn, shucked Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup mayonnaise 2 teaspoons grated lime zest 2 tablespoons fresh lime juice 2 tablespoons grated Parmesan 1/4 cup loosely-packed cilantro leaves 24 soft corn tortillas 2 cups shredded Monterey Jack 2 avocados, diced 2 limes, cut into 8 wedges each 1 cup thinly-sliced red radishes 2 cups prepared pico de gallo or salsa Instructions: For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour. For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high. Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside. For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat. Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa. ","[Chardonnay, Sauvignon Blanc, Malbec, Tempranillo]" 66984,"Rare Tuna Spring Rolls with Lime and Soy 1 pound piece sashimi tuna 1 tablespoon wasabi paste 2 tablespoons coriander leaves 2 tablespoons chopped parsley 8 spring rolls wrappers Oil for deep frying 2 tablespoons lime juice 2 tablespoons soy sauce Instructions: To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.; Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998 Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997 Lindeman's Padthaway Chardonnay, 1997 Olmo's Reward, Frankland Estate, 1995 ","[Cordon Cut Riesling, Old Vines Grenache Shiraz, Lindeman's Padthaway Chardonnay, Olmo's Reward]" 66985,"Wild Artichoke Tajine 1 cup olive oil 4 bay leaves 3 stems marjoram 1 tablespoon cumin 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 generous pinch saffron Salt 2 cloves garlic, thinly sliced, plus 2 more, thinly sliced 3 cups water 2 pounds lamb shoulder, trimmed and cut in 4 by 4 inch chunks with bone removed 1 large red onion, sliced 12 very small wild artichokes, inedible portions removed 20 Spanish green olives 1 lemon, juiced 1 preserved lemon Instructions: If using a tajine: Mix the oil, herbs, spices, salt, 2 cloves the garlic, and water in a bowl. Rub the lamb with 1/2 of the oil mixture. Place the lamb mixture in the bottom of the tajine. Top with onions and remaining garlic. Surround the lamb with the artichokes, then cover the lamb and artichokes with the rest of the oil mixture. Close the tajine with the conical top, then cook on the stovetop at medium heat for 1 1/2 to 2 hours. Uncover the tajine, garnish with olives, lemon juice, and slices of the preserved lemon. If cooking in a pot: Use the heaviest pot available. Preheat slowly over stove at medium heat. Add the olive oil, braise the lamb in oil until slightly brown, and then add the onion and garlic. Stir well for few minutes. Add the herbs, spices, and water. Season, to taste. Cook for 10 minutes. Put in the artichokes and the olives. Continue cooking for another 35 minutes. Remove the artichokes, turn the fire to low, and simmer the sauce for 15 minutes. Serve on a large platter. Place lamb in center, then garnish with artichokes then olives. Top with remaining sauce. Follow with lemon juice and preserved lemon. Serve hot. ","[Rhone Blends, Tempranillo, Garnacha, Aglianico]

" 66986,"Risa G's Kick-Butt Hummus 8 cloves roasted garlic, about 1/2 head 8 cloves garlic, coarsely chopped Two 15-ounce cans chickpeas, drained and rinsed 4 ounces lemon juice 4 ounces tahini 3/4 teaspoon red savina habanero cl powder 3/4 teaspoon smoked chocolate habanero cl powder Ground cumin Salt and freshly ground black pepper Cilantro, finely chopped Olive oil Pita bread Instructions: Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare! You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66987,"Three Cheese Veggie Quesadillas 4 tablespoons feta cheese, drained and crumbled 4 tablespoons grated part skim mozzarella cheese 1 tablespoon crumbled bleu cheese 1 teaspoon olive oil 1 jalapeno, minced 1 clove garlic, minced 1/2 tomato, diced 1 scallion, sliced 1/2 zucchini, cubed 1 teaspoon chopped fresh oregano leaves 2 tablespoons coarsely chopped fresh cilantro leaves 4 (10-inch) flour tortillas 1 cup chopped fresh spinach 1 cup washed and chopped Swiss chard Instructions: In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use. In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66988,"Tomato and Eggplant Tian 2 to 3 tablespoons extra-virgin olive oil 1 small eggplant, sliced 1/4-inch thick Kosher salt 2 small onions, sliced into 1/4-inch thick rounds 1 clove garlic 2 small tomatoes, sliced into 1/4-inch thick rounds 1/4 cup shredded Parmesan Instructions: Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices. Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66989,"Pears with Almond and Chantilly Cream 1 (14-ounce) package fat-free vanilla pudding cups 1 (8-ounce) container fat-free whipped topping 1 teaspoon almond extract 2 (15 1/4-ounce) cans light pear halves 4 tablespoons sliced almonds, toasted Instructions: In a medium mixing bowl combine pudding, whipped topping, and almond extract. Gently fold together until just combined. Arrange 3 pears in each serving dish. Top with 1/4 cup of the whipped topping mixture. Garnish with a tablespoon of toasted almonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66990,"Seafood Etouffee 4 tablespoons blended oil 1 large red onion, 1-inch dice 1 large red pepper, 1-inch dice 1 large green pepper, 1-inch dice 2 stalks celery, coarsely diced 5 Jersey tomatoes, coarsely diced 1 tablespoon garlic, minced 3 tablespoons shallots, minced 1 pound large crawfish, steamed 1 pound mussels, cleaned 1/2 pound large shrimp, peeled and deveined 1/4 pound bay scallops 1 pound andouille sausage 2 cups dry white wine 2 tablespoons hot chili sauce, or Cajun seasoning Kosher salt Freshly ground black pepper Instructions: Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve \family style\ in a large bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66991,"Alcoholic Hot Chocolate 2 cups milk 3 1/2 ounces best-quality chocolate, bittersweet or semisweet 1 cinnamon stick 2 teaspoons honey 1 teaspoon brown sugar, plus more to taste 1 teaspoon vanilla extract 2 tablespoons dark rum, or to taste Instructions: Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar. Heat gently until the chocolate is melted. Add the vanilla and mix with a small hand whisk; still whisking, add a spoonful of the rum first and taste to see if you want more (no point pouring in all at once as it's too late to do anything about it if it's too strong for you) and add more sugar if you want it sweeter. Take out the cinnamon stick and pour into 2 cappuccino or latte cups. ","[Port, Tawny Port, Madeira, Sherry]" 66992,"Gluten-Free White Cake 450 grams Gluten-Free All-Purpose Flour Mix, recipe follows 1 teaspoon psyllium husk powder (optional) 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 8 ounces (2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 8 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/3 cup sugar 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Preparing to bake: Heat the oven to 375 degrees F. Lay down greased parchment paper into two 9-inch cake pans. Combining the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt. Set aside. Mixing the wet ingredients: Stir together the milk and vanilla. Creaming the butter and sugar: Put the butter into the bowl of stand mixer. Whirl the butter until it has spread out in the bowl. Add the sugar. Mix the butter and sugar together until the sugar has entirely disappeared into the butter and has come creamy. Finishing the batter: With the stand mixer running on low, add 1/3 of the dry ingredients. When there is no flour visible, add 1/2 the milk. Repeat, ending with the last of the dry ingredients. Carefully, scrape the cake batter into a large bowl. Beating the egg whites: Clean out the bowl of the stand mixer and dry it thoroughly. Add the egg whites. Turn on the stand mixer, with the whisk attachment on. Add the cream of tartar to the egg whites. Let the stand mixer run until the egg whites turn white and start to thicken. Pour in the sugar and continue whisking the egg whites until they have reached soft peaks. Folding in the egg whites: Pour 1/3 of the egg whites into the cake batter. Slowly, with sure strokes, use a rubber spatula to fold the egg whites into the cake batter. When there is no visible sign of egg whites left, pour another 1/3 of the egg whites. Continue doing this until the cake batter is fluffy and increased in volume. Stir in the last and stop stirring. Baking the cake: Pour the cake batter equally into the 2 cake pans. Slide them into the oven and bake until the top of the cakes has a little athletic jiggle, and a toothpick inserted into the middle comes out clean, 30 to 40 minutes.
Allow the cakes to cool in the pan. Run a butter knife around the edges of the cake pans to loosen the cake. Carefully, turn the cakes onto cooling racks. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66993,"Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens Oyster Mushroom Vinaigrette: 2 cups oyster mushrooms, stems removed 2 1/2 ounces fine quality extra-virgin olive oil Kosher salt and freshly ground black pepper 2 sprigs fresh thyme, leaves picked 1 clove garlic, finely minced 1 shallot, finely minced 1 ounce fine quality sherry vinegar 1/4 ounce tupelo honey Corn Pudding: 1 cup vegetable stock 3 ears corn, shucked, silk removed and kernels shaved off the cob 1 tablespoon unsalted butter, at room temperature 1/2 tablespoon creme fraiche, at room temperature Yellowedge Gulf Grouper: Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed 2 ounces blended vegetable and olive oil 1 ounce unsalted butter, at room temperature 4 sprigs fresh thyme Petite greens, for serving Instructions: For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating. For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm. For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet. To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66994,"Sweet Dough for Pies 2 cups all-purpose bleached flour 1/3 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces 2 large eggs Instructions: In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain. Add the eggs and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into 2 equal disks. Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66995,"Tortilla Espanola (Spanish Omelet) 1/2 cup vegetable oil 4 potatoes, thinly sliced 1 white onion, chopped 4 eggs, scrambled in a large bowl 1/4 teaspoon salt 2 to 3 tablespoons extra-virgin olive oil Instructions: In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well. In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown. Remove the omelet from the pan to a plate and cut into 4 wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 66996,"Cappuccino Panna Cotta 1 (1/4-ounce) package or 2 teaspoons powdered gelatin 3 tablespoons cold water 1 cup milk 3 cups heavy cream, divided 1/2 cup sugar 1 pinch salt 2 tablespoons instant espresso powder 1 vanilla bean, split and seeds scraped 2 tablespoons powdered sugar Ground cinnamon, for garnish Instructions: In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften. In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes. Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight. In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Riesling]" 66997,"Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee 1 fresh lemon, zested and juiced 1 fresh lime, zested and juiced 2 tablespoons sake 1/2 cup water 1/3 cup sugar 1/2 cup yuzu juice 1/4 cup light corn syrup 6 dozen raw oysters on the half shell 3 tablespoons prepared wasabi 3 tablespoons tobiko caviar (flying fish roe) Instructions: In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool. In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.) Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into \ice curls.\ Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours. Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66998,"Pineapple Cake 1 pineapple One 15.25-ounce box vanilla cake mix
3 large eggs 1/2 cup vegetable oil 1 tablespoon brown sugar, plus more for serving 1/2 cup maraschino cherries, chopped Whipped topping, for serving Instructions: Carefully cut off the top of the pineapple and set it aside. With a large spoon, scoop out the core and flesh from the pineapple and the top crown. Discard the core, cut up the flesh into chunks and reserve with the juice. Dry out the hollow pineapple the best you can with a paper towel. In a large bowl, mix the cake mix, eggs, vegetable oil, 1 cup of the pineapple juice and 3/4 cup of the pineapple chunks. Pour the cake batter into the hollowed-out pineapple to fill it three-quarters of the way to the top. Reserve the leftover batter for another use (perhaps a second pineapple? Or cupcakes?!). Microwave on high until the cake is baked, about 10 minutes. A skewer should come out clean. Remove from the microwave with a kitchen towel because it's super hot on the outside, let cool for 15 minutes.
While the pineapple is cooling, make the topping: In a small bowl, combine the remaining pineapple chunks (you should have about 1/2 cup) and the brown sugar and microwave on high for 1.5 to 2 minutes. Mix well with a spoon and let cool slightly.
Top the pineapple cake with the sugared pineapple, some whipped topping and chopped maraschino cherries. Sprinkle with a bit of brown sugar for the crunch and because it looks pretty. Serve with the pineapple crown on top. Find a long spoon and dig in!
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66999,"Cornbread Dressing with Pancetta, Apples, and Mushrooms 4 cups Cornbread, cut into 1-inch cubes, recipe follows 4 cups French bread, cut into 1-inch cubes 4 cups crusty artisan bread, cut into 1-inch cubes 32 ounces white button or crimini mushrooms 4 tablespoons canola oil 3/4 teaspoon kosher salt, divided 1/2 pound pancetta, diced 2 cups diced onion 5 Granny Smith apples, cut into large dice 5 tablespoons brown sugar 1 cup white wine 32 fluid ounces very low-sodium chicken broth 1 teaspoon ground thyme 1/2 teaspoon turmeric 2 teaspoons minced fresh rosemary leaves Freshly ground black pepper Minced fresh parsley leaves 1/4 cups shortening, melted, plus 2 tablespoons 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon salt 1 cup buttermilk 1/2 cup milk 1 whole egg 1 tablespoon baking powder 1/2 teaspoon baking soda Instructions: Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
Preheat the oven to 500 degrees F.
Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
Reduce the oven to 375 degrees F.
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing). Preheat the oven to 450 degrees F. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67000,"Clay Pot Chicken 1 (3-pound) frying chicken, giblets removed and reserved 1 tablespoon olive oil 12 small onions, peeled 3 garlic cloves, peeled 6 sprigs parsley, plus extra for garnish 1/4 pound prosciutto, small dice 2 whole bay leaves 3 large tomatoes, peeled, seeded and chopped 1/2 cup dry white wine 1/3 cup tawny or ruby Port 2 tablespoons brandy 1 tablespoon Dijon mustard Freshly ground pepper Instructions: Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through. Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack. Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions. Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 67001,"Dog and Human Cookies 1 banana, thinly sliced Juice of 1 lemon 2 tablespoons butter, melted 2 tablespoons sugar 1 cup peanut butter 1/2 cup honey 1 cup flour 1 cup chocolate, coarsely chopped Instructions: Preheat the oven to 350 degree F. For the bananas: Mix the bananas in a bowl. Squeeze the lemon juice on them to ensure they don't brown. On a parchment paper-lined baking tray, brush 1 tablespoon melted butter. Sprinkle 1 tablespoon sugar and lay out the banana slices. Brush the slices with remaining butter and sprinkle with remaining sugar. Bake for about 1/2 hour until the bananas are golden brown. Set aside. For the cookies: In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then the caramelized bananas and chocolate. Line a baking sheet with parchment paper. Drop tablespoon-size clusters on the baking sheet. Bake for 20 minutes, or until golden brown.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 67002,"Sheet Pan Roasted Tomato Soup One 28-ounce can whole tomatoes 2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 shallot or 1/2 onion, roughly chopped
1/2 cup overripe cherry tomatoes, optional
1/4 cup olive oil
Kosher salt and freshly ground black pepper 2 sprigs fresh thyme, optional
1/4 cup sherry wine
1/4 cup heavy cream
1 to 2 tablespoons sherry vinegar, optional Instructions: Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Strain the canned tomatoes from their juice and reserve the juice. Put the canned tomatoes on the prepared sheet tray, add the carrots, celery, shallots and cherry tomatoes if using and drizzle with the olive oil. Season generously with salt and pepper and top with the thyme sprigs if using. Roast the vegetables for 1 hour. Add the sherry wine and roast for another 5 minutes to \deglaze\ the pan and allow the alcohol flavor to dissipate. Let cool slightly. Discard the thyme stems if using, then transfer the roasted vegetables to a blender and blend until smooth. Thin out the soup with the reserved tomato juice as needed. Season with salt and pepper. Add the cream and blend until combined. If desired, add 1 to 2 tablespoons sherry vinegar to bump up the acid flavor. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67003,"Iceberg Vodka Lobster Flambe 2 whole cooked lobsters (1 1/2 lbs. each) 1 green pepper, diced 1 red pepper, diced 1 large onion, diced 1 clove garlic, minced 1 Tbs. olive oil Pinch fresh ground pepper Splash Iceberg Vodka Instructions: Remove lobster from shell. Pour oil in skillet and heat over medium heat. Add chopped onion, peppers and minced garlic to skillet and saute. Add lobster, continue to saute for 3 minutes. Pour in splash of vodka and flambe--keep the skillet moving to prevent burning. Remove from skillet to a platter and serve. ","[Vodka, Sauvignon Blanc, Pinot Grigio]" 67004,"Cookie Ice Cream Sandwiches 12 tablespoons store-bought peanut butter cookie dough 12 tablespoons store-bought chocolate chip cookie dough 12 ounces chocolate chips 1 1/3 cups heavy cream Sprinkles, for topping 2 pints vanilla bean ice cream, very cold Instructions: Preheat the oven to 350 degrees F. Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes. While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes. Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 67005,"Chocolate Cookie Crisps 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 cup unsweetened cocoa powder (not Dutch process) 1/4 teaspoon baking soda 1/2 teaspoon fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/4 cups sugar 1 large egg 1/2 teaspoon pure vanilla extract 3 ounces semisweet chocolate, melted and cooled slightly Instructions: Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined. Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days. Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft. Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 67006,"Torre Pasta 4 tablespoons of torre sauce, recipe follows 1/4 cup green bell peppers, chopped 1/4 cup onions, chopped 1/4 cup broccoli 1/4 cup carrots, julienne 12 ounces penne pasta, cooked al dente 1/4 cup tomatoes, chopped 4 ounces chicken breast, blackened Parmesan 2 tablespoons butter 2 cloves garlic, chopped Salt and white pepper, to taste Pinch granulated onion 1 teaspoon Cajun spice 1 tablespoon chopped basil 2 tablespoons grated Romano Instructions: In a saute pan slowly melt 4 tablespoons of torre sauce. Saute bell peppers and onions. Blanch broccoli and carrots then saute for 2 minutes. Add pasta, al dente heat for 5 minutes, add tomatoes. Place chicken breast on top of pasta. The dish is finally topped with freshly grated Parmesan. Bring butter to room temperature, blend everything together and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67007,"Pizza with Shaved Asparagus and Robiola 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope) 2 cups warm water (105 degrees F to 115 degrees F) 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic 2 teaspoons fine sea salt Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 16 ounces robiolo cheese, thinly sliced 6 large spears fresh asparagus, trimmed and thinly shaved with a vegetable peeler 2 cups shaved Romano (use a vegetable peeler) 1 teaspoon finely grated fresh lemon zest 1/4 cup packed fresh flat-leaf parsley leaves, finely chopped Instructions: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it's done; an indent should remain. Gently remove the dough from the bowl and divide in half. Roll each half into a ball and put on a lightly floured baking sheet. Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes. Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals. Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle. Brush one side with olive oil and sprinkle with salt and pepper. Turn onto the grill, oiled-side down, over direct heat. Brush the top with olive oil and sprinkle with salt and pepper. Grill until nicely charred, 1 to 2 minutes. Flip, close the lid and grill another 1 to 2 minutes. Transfer the pizza to a baking sheet that will fit on the covered grill. Spread half of the robiola over the top. Return the pizza on the baking sheet to the grill, cover and let warm a few minutes just to melt the cheese. Transfer the pizza to a cutting board. Scatter the shaved asparagus and then the Romano shavings over the top. Season with salt and pepper. Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil. Repeat with the remaining dough and topping ingredients. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 67008,"Chicken Kebabs with Greek Yogurt Pesto Dipping Sauce 3 ounces cooked white meat chicken, cut into bite-size pieces 8 large black olives, pitted 8 cherry tomatoes 1 mozzarella string cheese stick, cut into 6 pieces 1/4 cup 2-percent Greek yogurt 1 tablespoon prepared pesto sauce Instructions: Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 67009,"Escarole Salad with Warm Bacon Dressing 1 small baguette (about 6 inches), very thinly sliced 2 tablespoons olive oil
1 head escarole or frise lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 450 degrees F. Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool. Combine the escarole and radicchio in a serving bowl. Set aside. Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon. Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67010,"Eggplant Lasagna with Marinated Red Pepper and Arugula Salad Canola oil, for frying 1/2 cup olive oil
2 Chinese eggplants, peeled and diced
3/4 cup diced white onion 1/2 cup diced carrot 1/4 cup sliced garlic 2 Fresno peppers, sliced
12 fresh basil leaves
1 ounce guanciale, chopped
2 teaspoons chopped fresh Italian parsley Three 28-ounce cans plum tomatoes
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Canola oil, for frying 1/2 cup olive oil
2 Chinese eggplants, peeled and diced
3/4 cup diced white onion 1/2 cup diced carrot 1/4 cup sliced garlic 2 Fresno peppers, sliced
12 fresh basil leaves
1 ounce guanciale, chopped
2 teaspoons chopped fresh Italian parsley Three 28-ounce cans plum tomatoes
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 cups day-old breadcrumbs 1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley 2 teaspoons granulated garlic
2 teaspoons dried oregano
4 cups day-old breadcrumbs 1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley 2 teaspoons granulated garlic
2 teaspoons dried oregano
1 cup all-purpose flour 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs 6 Chinese eggplants, peeled and cut into 1-inch slices
1 cup shredded mozzarella 1/4 cup grated Parmesan 1 cup all-purpose flour 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs 6 Chinese eggplants, peeled and cut into 1-inch slices
1 cup shredded mozzarella 1/4 cup grated Parmesan 2 red bell peppers 2 yellow bell peppers 1/3 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
2 oil-packed anchovies, minced
2 Calabrian chiles, seeds removed
1/2 cup red wine vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 cups arugula
6 stalks chives, halved 2 red bell peppers 2 yellow bell peppers 1/3 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
2 oil-packed anchovies, minced
2 Calabrian chiles, seeds removed
1/2 cup red wine vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 cups arugula
6 stalks chives, halved 4 thin rounds pancetta Parmigiano-Reggiano, shaved
4 thin rounds pancetta Parmigiano-Reggiano, shaved
Instructions: For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter. For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish. For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated. Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara. Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving. For the marinated peppers: Turn on the broiler. Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips. Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside. To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes. Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan. For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter. For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish. For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated. Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara. Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving. For the marinated peppers: Turn on the broiler. Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips. Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside. To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes. Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 67011,"Mexico City-Style Tacos 3 tomatoes, cored 2 tablespoons vegetable oil 2 1/4 cups fideo or angel hair pasta, cut into 1-inch pieces 1/4 cup roughly chopped onion 1/2 teaspoon salt, plus more for seasoning 12 corn tortillas, warmed 1/4 cup Mexican crema or sour cream 1/2 cup queso fresco or mild feta cheese Instructions: Bring a medium saucepan of water to a boil over medium-high heat. Add the tomatoes and cook for 5 minutes. Remove the tomatoes and set aside to cool slightly. In a heavy medium skillet, heat the vegetable oil over medium heat. Add the fideo or pasta and cook until golden brown, about 6 minutes. Place the cooked tomatoes, onions, and 1/2 teaspoon salt in a blender. Blend until smooth. Add the tomato mixture to the skillet and cook the fideo or pasta on low heat, without stirring, until tender, about 12 minutes. Season with salt and pepper, to taste. Fill the tortillas with the fideo filling. Drizzle the tacos with crema and sprinkle with cheese. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67012,"Lamb Racks with Bread Crumbs, Parsley and Lemon 3 thick slices whole grain or sourdough bread 1/4 cup finely chopped fresh flat-leaf parsley 1 lemon, finely zested 1 clove garlic, crushed 1/4 cup olive oil, plus more as needed for coating lamb Sea salt and freshly cracked black pepper 2 (8-bone) French-trimmed lamb racks 2 tablespoons Dijon mustard Instructions: Preheat an oven to 350 degrees F. Place the bread on a baking tray, slide it into the oven and toast until the slices are lightly golden, about 20 minutes. Remove the baking tray from the oven, and leave the bread slices out to cool. Using your hands or a food processor, crumble the toasted bread, until bread crumbs form. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic. Pour in 1/4 cup olive oil, and season with salt and black pepper, to taste.
Rub enough extra olive oil to coat the lamb racks. Season the meat liberally with salt and black pepper, to taste. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes. Transfer the racks to a baking tray, spread their tops evenly with the mustard. Press the bread crumb mixture into the meat. Roast until the lamb is fully cooked and nicely pink, about 25 to 30 minutes. Remove the lamb racks from the oven. Leave them out to rest, loosely covered with foil, for 5 minutes before serving. ","[Syrah, Malbec, Tempranillo, Garnacha]" 67013,"Spaghetti Cacciatore Kosher salt 10 ounces spaghetti 3 slices thick-cut bacon, chopped 8 ounces oyster mushrooms, sliced 1/2 red onion, chopped 3 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1 teaspoon dried oregano 1/4 cup grated parmesan cheese, plus more for topping 2 tablespoons extra-virgin olive oil Chopped fresh parsley, for topping Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and 1/2 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67014,"Grape Crush 1/2 pound red seedless grapes 2 cups grape juice 2 cups lemon/lime soda 4 ounces vodka, optional Instructions: Slice the grapes in half and arrange in a single layer on a sheet tray in the freezer. Let freeze completely, about 2 hours. Divide the grapes into 4 pint glasses half filled with ice. Fill each glass, halfway with grape juice and top with lemon/lime soda. Add vodka, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 67015,"Caipiroska 1 lime 1 tablespoon superfine sugar 2 ounces vodka Crushed ice Instructions: Cut up a lime into 8 wedges. Muddle the wedges in a rocks glass with sugar. Add vodka and top with ice. Stir and serve. ","[Crisp White Wines, such as Sauvignon Blanc, Pinot Grigio, and Albari?o]" 67016,"Mushroom Fettuccine 1 tablespoon olive oil 2 tablespoon butter 2 cloves of garlic smashed and chopped 8-10 ounce package, pre-sliced button mushrooms
5 large sage leaves splash of Spanish sherry vinegar splash of soy sauce salt and freshly ground black pepper
salt and freshly ground black pepper 1 pound box fettuccine Instructions: Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67017,"Pork and Poblano Green Chili Pot 4 large poblano peppers 2 jalapeno peppers 2 tablespoons extra-virgin olive oil 2 onions, chopped 3 to 4 cloves garlic, chopped or sliced 12 tomatillos, peeled and chopped Salt and freshly ground black pepper A handful fresh cilantro leaves 1 1/2 teaspoons ground cumin, half a palmful 1 tablespoon honey 2 cups chicken stock 1 1/2 pounds cooked pork, finely chopped 2 limes 2 cups chicken stock 1 cup milk 1 cup quick cooking polenta 1 cup shredded Manchego cheese Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking. Instructions: Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop. Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal. To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili. For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 67018,"Sourdough and Corn Pudding 3 cups half-and-half 2 eggs 1/3 cup sugar 2 teaspoons salt 25 grinds black pepper 2 sourdough loaves, torn into bite size chunks (about 1 pound) 1/2 stick butter 1 large onion, finely diced 1 cup stalks celery, thinly sliced 1/4 cup all-purpose flour 2 cups chicken stock, low sodium, free range, warm or room temperature 6 (15-ounce) cans corn, drained Instructions: Preheat oven to 350 degrees F. In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 67019,"Black Cod With Miso 4 black cod fillets, about 1/2 pound each 3 cups Nobu-style Miso, recipe follows 1 stalk hajikami 1/2 cup sake 1/2 cup mirin 1/4 cup water 1/2 cup plus 1 tablespoon sugar 1 1/2 cups white miso Instructions: Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days. Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate. In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67020,"Sirloin Cheese Burgers and Fries 3 large Idaho potatoes 8 cups vegetable oil 1 teaspoon ground black pepper Salt and freshly ground black pepper
Salt and freshly ground black pepper 3 pounds ground sirloin (80/20 or 75/25 blend) 1 teaspoon sea salt 2 tablespoons grapeseed oil 6 slices provolone cheese 3 tablespoons butter 6 buns of choice, 4 to 5 inches big 6 romaine lettuce hearts, center crisp sections, leaves washed 2 whole tomatoes, sliced 1/2-inch thick 6 center-cut solid onion rings Instructions: For the fries: Rinse and cut the potatoes lengthwise into 1/4-inch-by-1/4-inch-length fingers and hold in cold water in the refrigerator for 3 hours and up to 1 day. During the soak for the potatoes, change the water out at least once. This will help remove some of the starch from the potatoes and result in a better fry.
After soaking the potatoes, remove from the water and pat dry. Heat the vegetable oil in a deep-fryer to 300 degrees F. Pre-cook the potatoes for 3 minutes, blanching them. After blanching, return them to the refrigerator for at least 1 hour. The cooling helps to create crispier skin during the second cooking. To finish, raise the fryer temperature to 350 degrees F. Remove the fries from the refrigerator. Load the fries into the baskets no more than one-third the depth of the baskets, and cook until crisp, a final 3 to 4 minutes. Remove and allow the oil to drip off. Season with salt and pepper.
For the burgers: In a bowl, blend the sirloin with the salt and pepper, mixing well but do not over mix. Over mixing will result in tough burgers. Portion the meat into 6 equal balls. Next, between two 5-to-6-inch plates, with parchment paper on each plate, press the balls into 1-inch-thick patties.
To cook, heat a large pan over medium heat with the grapeseed oil until hot, about1 minute. After heating the oil, add the burgers, reduce the heat to medium and cook on the first side, 4 to 5 minutes. Then flip the burgers and cook, another 4 to 5 minutes. After cooking the second side, add the cheese and turn the heat off. The burgers will finish with \carry over\ cooking, and this will allow the cheese to melt.
During the carry over cooking, heat a second pan over medium heat with the butter to coat the bottom of the pan, about 1 minute. Once the butter is heated, add the buns in batches and brown. This will take 1 to 2 minutes. Remove the buns once browned and repeat the process with the remaining buns.
To build a burger, place a romaine leaf, tomato slice and cheesed burger on the bottom bun. Finish with the onion ring and bun top. Repeat for remaining burgers. Serve with the fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 67021,"Sausage Apple Pancakes with Walnut Butter 1 cup flour 1/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda Salt 1 1/3 cups low-fat buttermilk 1 large egg, lightly beaten 3 tablespoons maple syrup, plus more for serving, optional 1/2 cup diced apples 3/4 cup Jimmy Dean(R) Hearty Original Sausage Crumbles 2 tablespoons butter, for greasing griddle Cinnamon Walnut Butter, recipe follows 1 stick unsalted butter, softened 2 tablespoons toasted walnuts, finely chopped 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Pinch of salt Instructions: In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and 1/2 teaspoon salt.
In a large measuring cup combine the buttermilk, egg, and 3 tablespoons maple syrup and stir with a fork. Stir into the flour mixture with a spatula until just combined. Mix in the diced apple and sausage crumbles.
Heat a pancake griddle over medium-low heat and then grease with a small amount of butter. Drop ladles of batter to form 4-inch pancakes, cooking pancakes for 2 to 3 minutes before flipping, or until the batter puffs up and bubbles form. Flip pancakes and continue to cook for an additional 1 to 2 minutes, until cooked through and nicely browned. Top with Cinnamon Walnut Butter and additional maple syrup, if desired. Combine the butter, maple syrup, cinnamon, vanilla, and salt in a bowl and mix until well blended. Serve with pancakes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 67022,"Steamed Clams with Salsa Verde 1/4 red onion, roughly chopped 1 jalapeno, roughly chopped 1/4 cup fresh lime juice 1 cup Italian parsley leaves 1/2 bunch cilantro, roughly chopped 1/2 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1 pound cockles or Manila clams, cleaned thoroughly 1/2 cup white wine 1 cup clam juice or fish stock Crusty bread points, grilled, optional Instructions: In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute. With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside. Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes. Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 67023,"Tropical Fruit Parfait 2 cups nonfat vanilla yogurt (recommended: Dannon Lite and Fit) 2 teaspoons lime juice 1 pinch cayenne pepper 1 (15.25-ounce) can tropical fruit salad, drained (recommended: Dole) 1 banana, sliced 1 cup cinnamon granola cereal Fresh mint sprigs, for garnish Instructions: In a small bowl stir together yogurt, lime juice, and cayenne pepper; set aside. Spoon 1/4 of drained fruit into the bottom of 2 wine or parfait glasses. Add 1/4 of the banana. Spoon 1/4 cup yogurt mixture over fruit and top with 1/4 cup of granola. Repeat layers. Serve immediately garnished with a sprig of fresh mint. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 67024,"Baked Eggplant and Pancetta Pasta Kosher salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil 3/4 pound pancetta, diced 1 medium eggplant, peeled and cut into 1/2-inch cubes 1 pound dried cavatappi 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta. Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant. Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 67025,"Creme de Carotte 5 large (about 1 1/4 pounds) carrots, sliced 1 potato, sliced 1/2 teaspoon minced gingerroot, or to taste 8 cups water 2 chicken bouillon cubes Salt, to taste 2 to 3 tablespoons snipped fresh dill Nonfat plain yogurt as a garnish, if desired Instructions: In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender. In a food processor or blender puree the soup in batches and return to pan. Reheat until hot, stir in the dill, and garnish with the yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67026,"Poached Achiote Scallops 4 tablespoons unsalted butter 1 onion, sliced 1 teaspoon salt 4 garlic cloves, roughly chopped 3 ounces achiote paste 1/2 cup white vinegar 2 tablespoons tomato paste 2 cups fish stock or clam juice 1 1/2 teaspoons black peppercorns, crushed 2 pounds sea scallops, muscle removed, or rock shrimp 1/2 cup capers Instructions: Melt the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 67027,"Spinach, Parmesan and Tomato Quiche One 9-inch frozen pie shell 1/4 cup thinly sliced fresh chives 3/4 cup finely grated Parmesan 1/2 cup roughly chopped thawed frozen spinach (squeezed dry) 1/2 cup halved cherry tomatoes 1 1/4 cups heavy cream 1 teaspoon finely chopped fresh rosemary 3 large eggs Kosher salt and freshly ground black pepper Instructions: For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Adjust the oven temperature to 350 degrees. For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives. For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67028,"Tempura 1/4 cup rice flour 3 cups soda water, divided 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup cornstarch 1 tablespoon salt 1 teaspoon cayenne Assorted vegetables and seafood (scallops, broccoli, mushrooms, eggplant, squash, onions, scallions, asparagus, shrimp) all vegetables should be sliced thin so they fry quickly. Hot Chinese Mustard Sauce, recipe follows Sesame Scallion Dipping Sauce, recipe follows 2 tablespoons Chinese dry mustard (or Colman's English Mustard Powder) Pinch turmeric 2 teaspoons water 2 tablespoons rice wine vinegar 1/4 cup pickled ginger liquid 1 lemon, juiced 1 tablespoon sugar 1 tablespoon chili oil 1 tablespoon roasted (dark) sesame oil 1 cup peanut oil 1/4 cup mirin 1 tablespoon brown sugar 1/4 cup lemon juice 1/4 cup soy sauce 1 tablespoon wasabi 2 tablespoons roasted (dark) sesame oil 2 tablespoons minced scallions or green onions Instructions: In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 1/2 cups soda water, salt and cayenne. Lastly add the rice flour mixture. Allow to rest in the refrigerator at least 1 hour before use. Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness. In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar. Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended. Combine the chili, sesame and peanut oils. Slowly whisk in the oil to the mustard mixture until emulsified. Refrigerate until needed. This can be prepared up to 1 week ahead. In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67029,"Whole-Lemon Lemonade 2 lemons (about 10 ounces; see Cook's Note) 1 cup sugar 1 cup fresh or frozen blueberries 1 cup fresh or frozen strawberries 1/4 cup fresh mint leaves, lightly packed Instructions: For the lemonade: Slice off both ends of the lemons. Quarter both lemons lengthwise. Trim the segment wall (any pithy white parts) from the tips of each quarter and remove any seeds. Add the trimmed lemon quarters to a regular or high-powered blender. Pour in the sugar and 1 cup of water. Blend until completely smooth, about 30 seconds to 1 minute. Add 4 more cups of water to the blender and blend until the liquids combine, another 5 to 10 seconds. For the mix-ins: At this point, you can add the blueberries, strawberries or mint to flavor your lemonade, and blend again until smooth. If you are using a high-powered blender, you can pour this directly from the blender into a glass over ice, or transfer to a covered pitcher or jar and refrigerate for up to 1 week. If you are using a standard blender, you will need to strain your lemonade through a fine-mesh sieve to remove the bitter pulp that remains. Use a rubber spatula to press juice out of the pulp in the strainer. Discard the pulp and serve the lemonade over ice. ","[Verdict Blanc, Sauvignon Blanc, Pinot Grigio, Moscato]" 67030,"Smoked Salmon, Crispy Bacon, and Maytag Blue Cheese Salad 1 teaspoon white vinegar 1 teaspoon chopped garlic 1 1/2 cups olive oil 5 slices bacon, diced 1 egg 1 teaspoon Dijon mustard 6 ounces blue cheese (recommended: Maytag Blue) 1/2 cup buttermilk 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash hot pepper sauce (recommended: Tabasco) 12 ounces fresh spinach, washed and patted dry 2/3 cup thinly sliced red onion 1 pound House-Smoked Salmon, recipe follows 4 hard-boiled eggs, peeled, quartered, and lightly seasoned with salt 1 1/2 teaspoons kosher salt 3/4 teaspoons paprika 1/4 teaspoon granulated garlic powder 1/2 teaspoon granulated onion powder 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne pepper 1 pound skin-on salmon fillet Instructions: Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve. In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce. In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately. In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours. Prepare a stovetop smoker according to the manufacturer's directions. Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 67031,"Ivar's Crab Louie Salad 1/4 cup sweet relish 1/2 cup bacon and tomato twist mayonnaise (recommended: Best Foods) 12 ounces crabmeat 1 medium head green leaf lettuce, chopped 1 medium head iceberg lettuce, chopped 1 vine-ripened tomato, sliced into 8 wedges 1 can black olives (whole and pitted) 1 small green bell pepper, sliced into 1/4-inch rings 1 medium cucumber, sliced 1/4-inch thick 2 hard-boiled eggs, quartered lengthwise Instructions: In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside. On a 12-inch chilled platter, combine the 2 types of lettuce. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Spoon the crabmeat mixture into the center. Top with the quartered hard-boiled eggs arranged in a pinwheel fashion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67032,"Corn Con Queso 2 tablespoons butter 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon cayenne pepper 2 tablespoons chopped cilantro leaves Salt Freshly ground black pepper 4 corn on the cob Queso fresco cheese Lime wedges Instructions: Heat oven to 375 degrees F. Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste. Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 67033,"\Dread\ Pudding with Cherry \Blood\ Sauce 2 tablespoons unsalted butter, at room temperature One 12-count package Hawaiian sweet rolls, cut into 1-inch cubes
2 cups heavy cream
2 cups almond milk
1/2 cup sugar
1/4 cup dark cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs plus 2 yolks
1 1/2 cups bittersweet chocolate chips
1 cup chopped thawed frozen Bing cherries 3 cups thawed frozen Bing cherries with juice 1/2 cup brandy
2 tablespoons honey
Pinch kosher salt
2 tablespoons unsalted butter
10 rectangular shortbread cookies 1/2 cup white chocolate chips or candy melting wafers Edible icing letter decorations, for garnish Edible black food coloring mist spray, for garnish Edible pearl food coloring mist spray, for garnish 20 fresh mint sprigs, for garnish
Instructions: For the \dread\ pudding: Preheat the oven to 350 degrees F. Butter ten 6-ounce ramekins with the butter. Spread the sweet roll cubes on a baking sheet in a single layer. Bake until golden and lightly toasted, 10 to 12 minutes. Let cool. Lower the oven temperature to 325 degrees F. Whisk together the cream, almond milk, sugar, cocoa powder, vanilla, salt and eggs and yolks in a large bowl. Transfer the toasted roll cubes to the mixture, toss to coat and allow to sit for 15 minutes. Fold the chocolate chips and cherries into the cream and bread mixture and evenly divide among the buttered ramekins. Bake until the tops are crispy and the custard has set, 30 to 40 minutes. For the cherry \blood\ sauce: Meanwhile, combine the cherries, brandy, honey and salt in a blender and blend on high until smooth, about 1 minute. Transfer to a medium saucepan and add the butter. Place over medium heat and cook, stirring occasionally, until thickened and reduced by about half, about 30 minutes. For the shortbread \tombstones:\ On a baking sheet lined with parchment, lay the shortbread cookies smooth-side up. Add the white chocolate chips to a small glass or microwave-safe bowl and microwave in 15-second intervals until melted. Pick out icing letters to spell RIP or various names or initials. Using a toothpick, spread the melted white chocolate onto the back of the icing letters and glue them to the shortbread cookies to resemble tombstones. Spray each tombstone with the black food coloring mist spray and let dry for a few minutes. Spray each with the pearl food coloring mist spray and let dry for a few minutes. Serve the \dread\ puddings with cherry \blood\ sauce and garnish with the shortbread tombstones and mint sprigs. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling Shiraz]" 67034,"Grilled Cheese Toad-in-the-Hole Sandwiches 8 slices white bread 1/4 cup mayonnaise 4 slices American cheese 4 slices Muenster or pepper jack cheese 4 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground black pepper Instructions: Spread 1 side of each slice of bread with the mayonnaise. Top 4 slices of the bread with 1 slice of the American cheese and 1 slice of the Muenster cheese; top with the remaining 4 slices of bread. Cut the center out of each sandwich with a 2 1/2-inch ring mold. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-low heat and swirl to coat the bottom. Arrange the inner and outer parts of 2 of the sandwiches in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, crack an egg into each hole, sprinkle the egg with salt and pepper and cook until the bottoms of the sandwiches are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The round sandwiches may finish cooking faster.) Transfer the egg sandwiches and the round sandwiches to serving plates and keep warm. Wipe out the skillet and melt the remaining 2 tablespoons of butter and repeat with the remaining 2 sandwiches and 2 rounds. Serve each egg sandwich along with a round sandwich to dip into the egg yolk.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67035,"Barbeque Sauce 1 quart tomato puree 1 pint water 2/3 cup Worcestershire sauce 1/2 cup cider vinegar 1/2 cup vegetable oil 8 ounces finely chopped onion 4 tablespoons finely chopped garlic 2 ounces sugar 1 tablespoon dried mustard powder 2 teaspoons chili powder 1 teaspoon freshly ground black pepper Salt Instructions: Combine all ingredients in a large stockpot and simmer over medium heat until flavors mix together. ","[Zinfandel, Merlot, Malbec, Syrah]" 67036,"Orange Chocolate Cannoli Dip 2/3 cup semisweet chocolate chips 16 ounces ricotta
3 tablespoons confectioners' sugar, plus more for dusting
1 teaspoon finely grated orange zest, plus a little more for garnish
1 teaspoon orange liqueur, such as Cointreau or triple sec, optional
1/2 teaspoon vanilla extract
About 2 cups vegetable oil
12 wonton wrappers
Instructions: Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pulse the ricotta, confectioners' sugar, orange zest, orange liqueur, if using, and vanilla in a food processor until smooth. Add the chocolate and pulse until well combined. Transfer to a small serving bowl and sprinkle with a little more orange zest. Refrigerate until ready to serve. (Dip can be made up to 1 day ahead and kept refrigerated in an airtight container.) Heat about 1/2 inch oil in a large skillet over medium-high heat until it reaches 350 degrees F and line a tray with paper towels. Working in batches, fry the wonton wrappers, turning once, until crispy and golden brown on both sides, 1 to 1 1/2 minutes per batch. Transfer to the lined tray. Dust the fried wonton wrappers with confectioners' sugar and serve with the chocolate orange dip. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67037,"Hopkins County Stew 10 whole chickens (approximately 4 pounds each) 5 gallons bottled water 6 chicken bouillon cubes (3 per pan) Seasoning salt (recommended: Lantana brand) Salt Pepper Poultry seasoning 5 pounds onions, sliced or chopped 2 gallons canned tomatoes, stewed or whole peeled 2 (16-ounce) cans tomato paste 2 (16-ounce) cans canned tomatoes, flavored with garlic 2 (16-ounce) cans tomatoes (recommended: Rotel brand) 20 pounds potatoes, peeled and diced into one inch cubes 2 bulbs garlic, peeled, chopped or minced 2 1/2 cups sugar Chili powder, to taste 1 gallon canned corn, whole kernel 1 gallon canned corn, cream style Instructions: Preheat oven to 350 degrees F. Cook whole chickens with skin intact in a roaster pans filled with a gallon of water per 2 chickens. Sprinkle each chicken with seasoning salt, pepper, poultry seasoning and top with sliced or chopped onions. Add 6 chicken bouillon cubes to each pan. Reserve all broth to use when cooking stew. Cook chickens for approximately an hour. Allow chickens to cool. Remove onions from chicken and transfer them into the broth. Remove skin from each chicken and discard. Bone all chickens. (If you plan to cook the chickens ahead of time, they can be frozen and stored in freezer bags separate from the broth. Allow 24 hours to thaw before preparing stew.) Stew Preparation: Heat the reserved broth to a boil in a cast iron kettle over an open fire. This will take about 30 minutes. Mix in onions and all cans of tomatoes. Continue heating for 30 additional minutes. Add diced potatoes, garlic, sugar and chili powder. Boil mixture for 1 hour. Add chickens and any additional spices or seasoning salts desired and let simmer for a few minutes. Finally, add the cans of kernel and cream-style corn just before serving as it will scorch if added too soon. Remove pot from fire when thoroughly heated. Serve with saltine crackers and cheddar cheese. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 67038,"Sushi 202 4 cups sushi rice (Calrose/short grain) Water up to Mount Fuji (see Cook's Note) 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar 1/2 tablespoon honey 1/2 tablespoon Dijon mustard 1/2 lemon, juiced 1/2 tablespoon canola oil 1/2 pound fresh picked crab 1/4 cup chopped cilantro 1/4 cup chopped flat leaf parsley 1/4 cup basil chiffonade 1 shallot, minced Salt and white pepper to taste 4 sheets of yaki-nori 2 cups rice flour 1/2 tablespoon togarashi or chili powder 1 quart cold club soda water 8 large butterfly shrimp, peeled and de-veined 1 package daikon sprouts 4 sheets of yaki-nori, cut in half 8 scallion fans Wasabi oil, recipe follows Salt and white pepper to taste 1/4 cup gari (pickled ginger) julienne 1/4 cup toasted sesame seeds 1/4 cup chopped green scallions Soy syrup, recipe follows Wasabi oil 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil 2 cups thin soy sauce 1/2 cup brown sugar 1 lime juiced Instructions: For the rice: Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes. For the maki-sushi: In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest. For the hand rolls: In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process. For the plating: On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil. Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 67039,"Vanilla Crescents 1 cup (110 grams) all-purpose flour 1/2 cup (40 grams) hazelnut flour Pinch fine salt 7 tablespoons (100 grams) unsalted butter, softened 3 tablespoons (40 grams) granulated sugar 1 vanilla bean 1 large egg yolk Confectioners' sugar, for dusting Instructions: In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined. Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 67040,"Coconut Mousse 1 1/2 cup (13 ounces) coconut puree 2 teaspoons unflavored gelatin powder 1/4 cup (2 ounces) sugar 1 cup heavy cream Instructions: Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67041,"Crudite Nachos with Lime Crema 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 4-ounce can diced green chiles 1 15.5-ounce can black beans, drained and rinsed Kosher salt and freshly ground pepper 1/2 small red onion, diced 1/4 cup apple cider vinegar 3/4 cup plain Greek yogurt Juice of 1 lime Pinch of cayenne pepper 1/2 English cucumber, thinly sliced on an angle 1 jicama, peeled, halved and thinly sliced 5 radishes, thinly sliced on an angle 2 heads Little Gem lettuce, leaves separated Diced avocado, chopped pickled jalape?os, chopped fresh cilantro and crumbled cotija cheese, for topping Instructions: Make the beans: Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and cook until almost translucent, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Stir in the chili powder and cumin until combined. Add the green chiles, beans, 1/2 cup water and 1/2 teaspoon each salt and pepper. Bring to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until most of the liquid has evaporated, about 8 minutes; set aside. Meanwhile, make the pickled red onion: Combine the red onion, vinegar and 1/4 cup water in a small bowl. Let stand until bright pink and slightly softened, 10 to 15 minutes; drain. Make the crema: Combine the yogurt, lime juice, cayenne, 4 teaspoons water and 1/2 teaspoon salt in a small bowl. Arrange the cucumber, jicama, radishes and lettuce on a platter. Top with the bean mixture, crema, avocado, jalape?os, pickled red onion, cilantro and cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67042,"Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish 1/4 cup diced red bell pepper 2 limes, segmented 2 limes, zested and blanched 2 ounces tequila 1 small red onion, julienne 2 tablespoons minced chipotle chiles 2 tablespoons white wine 1 tablespoon red wine vinegar 1 tablespoon chopped cilantro 1/2 cup beet juice 2 cups heavy cream Salt and freshly ground black pepper 1 cup white wine 4 potatoes, cubed 4 lobster tails 1 lemon, juiced 1 tablespoon butter, plus 1 teaspoon butter 2 cups sliced zucchini 1 pound asparagus 2 cups sliced leeks 2 tomatoes, julienne 4 cups baby spinach Salt and freshly ground black pepper Instructions: To prepare the relish, combine all of the ingredients in a large bowl, mix well, and let stand for 2 hours before serving. To make the beet cream, combine the beet juice, heavy cream, and white wine and mix well. Season with salt and pepper. Preheat oven to 375 degrees F. Blanch the cubed potatoes in boiling water, and set aside. Par-boil the lobster tails for 6 minutes in the shells, and then shock them in ice water. Remove the tails from the shells, cube, and set aside. Using a large pan, place the cubed lobster with lemon juice, 1 tablespoon butter, salt and pepper, and place in the oven until cooked to medium, or approximately 5 minutes. Saute the zucchini, asparagus, and leeks, until just tender, about 5 minutes, and add them to the potatoes. At the last moment add the tomatoes and spinach, just to heat through and wilt. Finish off with 1 teaspoon of butter and season with salt and pepper. To serve, place the potato mixture in the center of each of 4 plates and top with the cubed lobster tail. Drizzle the white wine beet cream around the plates and add the tequila relish to the sides of the lobster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67043,"Herb Crusted Prime Rib Roast One 10- to 12-pound prime rib roast, at room temperature 1/2 cup fresh parsley leaves, chopped 1/2 cup fresh rosemary leaves, chopped 1/2 cup fresh tarragon leaves, chopped 1/4 cup fresh thyme leaves, chopped 2 tablespoons salt 1 1/2 tablespoons ground pepper 1/4 cup vegetable or grapeseed oil Instructions: Preheat the oven to 325 degrees F.
To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
Serve with the pan drippings or sauce if preferred. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 67044,"Wilted Baby Kale 3 tablespoons extra-virgin olive oil 2 cloves garlic, chopped
1 teaspoon anchovy paste
1/4 teaspoon crushed red pepper flakes
1 large head escarole, cleaned and chopped into 1-inch pieces
Kosher salt 1 teaspoon grated lemon zest 5 ounces baby kale
3 slices toasted bread, chopped, from Spicy Turkey Breast, recipe follows, or 1/4 cup toasted pine nuts 2 teaspoons toasted fennel seed, ground 1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup crumbled store-bought cornbread 1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
1/2 cup grated Pecorino cheese
2 teaspoons Calabrian chili paste
2 (2-pound) boneless, skin-on turkey breast halves, butterflied Six 1-inch thick slices ciabatta bread
6 tablespoons extra-virgin olive oil Instructions: Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes. Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve. Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside. Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well. Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey. Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 67045,"Red, White and Blue Whipped Cream 2 cups heavy cream 1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon red food coloring
2 cups heavy cream 1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
2 cups heavy cream 1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon blue food coloring
Instructions: For the raspberry red whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar, vanilla and red food coloring. Whip until soft peaks are formed, about 2 minutes. For the white cinnamon whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar and ground cinnamon. Whip until soft peaks are formed, about 2 minutes. For the blue vanilla whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar, vanilla and blue food coloring. Whip until soft peaks are formed, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67046,"Texas Pete® Hotter Hot Sangria 2 lemons, large 2 limes, large 2 oranges, large 3/4 cup granulated sugar 1 bottle Malbec wine 1/3 cup Brandy 1/3 cup Triple sec 1-2 tsp Texas Pete? Hotter Hot Sauce 1 quart club soda, ice cold Instructions:

1. Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest. 2. Squeeze the juice from the lemons, limes and oranges and place the juice along with the peeled citrus zest in a medium-sized saucepot. Add the granulated sugar. Bring the mixture to a boil and immediately remove from heat. Allow the citrus simple syrup steep for 30 minutes. After steeping, strain it through a fine mesh strainer and place the simple syrup in the refrigerator to chill. 3. While the simple syrup is chilling prepare the red wine base. Pour the bottle of red wine into a large serving pitcher followed by the triple sec, brandy and the chilled simple syrup. Mix well. 4. Add 1 teaspoon of Texas Pete® Hotter Hot Sauce to the sangria base and mix well. This is the time to taste it and see if it is spicy enough for your liking. Add up to 1 more teaspoon if you like it spicier. Keep the sangria base and the club soda separate and ice cold until you are ready to serve. 5. Serve the sangria chilled in a 2 oz. shot glass. Mix 2 parts Sangria base to 1 part club soda and serve immediately.\n\nSangria can be served in a shot glass and well chilled or over ice in a glass like traditional Sangria. ","[Malbec, Tempranillo, Garnacha, Pinotage]" 67047,"Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice
   1 tablespoon honey
   Finely grated zest of 1 lime
   Kosher salt and freshly ground black pepper
   1/4 cup canola oil
   4 ounces baby arugula
   2 ripe Hass avocados, pitted and diced
   1 ripe papaya, peeled, pitted and diced
   1/2 jicama, peeled and cut into juilienne
   Baked tortilla chips, for topping Instructions: Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified. Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67048,"Chicken Wings with Mango-Tamarind Sauce 2 large mangoes, peeled, seeded and coarsely chopped 1/3 cup dark brown sugar 2 teaspoons Worcestershire sauce 1 tablespoon tamarind paste (not tamarind pulp) 1 tablespoon vegetable oil 1/2 teaspoon red pepper flakes 2 garlic cloves, coarsely chopped 2 pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry Kosher salt and freshly ground black pepper Cooking spray Chopped scallions, for garnish Instructions: Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth. Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray. Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy. While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken wings on a platter and garnish with chopped scallion. Serve with the remaining mango-tamarind sauce on the side for dipping. ","[Syrah, Zinfandel, Tempranillo, GSM Blend]

" 67049,"Oven-Roasted Prime Rib with Horseradish Sauce 6 pounds Prime Rib with bone, remove excess fat 2 tablespoons fennel seed 2 tablespoons whole coriander seed 2 tablespoons granulated garlic 1 tablespoons caraway seed 1 tablespoon black peppercorns 1/4 cup coarse sea salt 1/4 cup grapeseed oil Horseradish Sauce, recipe follows 2 tablespoons freshly grated horseradish 8 ounces sour cream drained 1/4 cup fresh lemon juice 1 tablespoons Worcestershire sauce 1/2 teaspoon black pepper Salt Dash hot sauce Instructions: Preheat oven to 325 degrees F. In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely. Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F. Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce. In a medium sized bowl, mix together all ingredients and serve with Prime Rib. Place in refrigerator until ready to serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 67050,"Homemade Tomato Soup 1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional Instructions: Preheat oven to 450 degrees F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67051,"Mushroom and Burgundy Stew 1/4 cup extra-virgin olive oil 4 ounces pancetta, chopped or 4 slices bacon, chopped, optional 2 pounds crimini mushrooms, halved 2 medium onions, chopped 2 carrots, chopped 2 ribs celery, chopped 4 large cloves garlic, sliced 2 bay leaves Salt and freshly ground black pepper A sprig fresh marjoram, finely chopped or 1 teaspoon dried A few sprigs fresh thyme, leaves picked and finely chopped 3 tablespoons flour 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 1/2 cups, half a bottle, dry red burgundy wine 4 cups beef or mushroom stock 1 pound egg noodles 2 tablespoons butter A handful fresh parsley, finely chopped Instructions: Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat, add the pancetta or bacon, if using, until crispy. Add the mushrooms and cook until brown and tender, about 15 minutes or so. Add the onions, carrots, celery, garlic, bay leaves, salt, pepper, marjoram, and thyme. Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables. Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce. Add the wine and reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly. While the stew simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve. Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley. Serve the noodles in shallow bowls with stew. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 67052,"Grilled Chicken Paillard with Arugula and Shaved Pecorino 4 boneless, skinless chicken breast halves Extra-virgin olive oil Salt and freshly ground black pepper
1/4 teaspoon garlic powder
Grated zest and juice of 1/2 lemon
1/2 teaspoon grainy mustard
8 cups arugula or mixed greens
Shaved Pecorino Romano cheese
Instructions: Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.) Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces. Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter. In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat. Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 67053,"Skip 'n Go Jelly Shots 1 cup lemonade 2 tablespoons sugar, optional 1 packet unflavored gelatin (2 teaspoons)
1/2 cup light beer
1/2 cup vodka
1 to 2 tablespoons coconut cream
Instructions: Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved. Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout. Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature. To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process. ","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]" 67054,"Molten Chocolate Cake Unsalted butter, for cake molds 2 tablespoons cocoa powder 3 ounces extra-bitter chocolate, finely chopped 3 ounces unsalted butter 2 eggs 2 egg yolks 3 ounces sugar 1 1/2 ounces all-purpose flour Serving suggestion: Espresso Creme Anglaise, recipe follows 3 egg yolks 1/3 cup sugar 1 1/2 cups light cream 3 tablespoons brewed espresso Instructions: Preheat the oven to 400 degrees F. Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa. Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated. Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full. Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes. The tops will have cracks, the sides will be set, but the centers will be very soft. Serve immediately and drizzle with Espresso Creme Anglaise. Whisk the yolks and the sugar together until thickened and pale yellow. In a small pot warm the cream just to the boiling point over medium heat.
While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67055,"Pear Riesling Trifle 8 ripe firm pears 1 1/2 cups granulated sugar 1/4 cup Riesling wine Pinch of salt 2 tablespoons freshly squeezed lemon juice 8 large egg yolks 1/2 cup granulated sugar 3/4 cup Riesling wine Pinch of salt 1 1/4 cups heavy whipping cream 1 recipe Vanilla Genoise (recipe follows) Instructions: Pears: Peel, core and slice the pears 1/2-inch thick. Combine the pears in a large saute pan with the sugar, Riesling, salt, and lemon juice. Cook over medium-high heat until the juices start to evaporate, 10 to 15 minutes. In a food processor, roughly puree the pears. Set aside to cool.; Riesling Sabayon: Fill a medium saucepan 1/3 full of water. Bring the water to a low boil. Fill a medium bowl with ice water. Set aside. In a stainless steel bowl, whisk together the egg yolks, sugar, Riesling, and salt. Set the bowl into the pot of water, making sure that the water doesn't touch the bottom of the bowl. Cook, whisking constantly, until thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk until cool. In a separate bowl, whisk the cream until soft peaks form. Fold it into the Riesling mixture. Refrigerate until you are ready to assemble the trifle. For Assembly: 1 recipe Vanilla Genoise (recipe follows) Equipment: 2 1/2-quart bowl, preferably glassAssembly: Cut the genoise in half horizontally with a knife. Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and fit pieces of the genoise over the sabayon in a single layer. Cover with 2/3 cup of the reserved puree, then 1 cup of sabayon. Continue layering in the same manner, ending with sabayon. Refrigerate for at least 6 hours before serving. This trifle can be made 1 to 2 days ahead. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]

" 67056,"20-Minute Hoisin Skillet Salmon One 15.5-ounce can low-sodium black beans, drained and rinsed 2 tablespoons hoisin sauce 1/4 teaspoon red pepper flakes 2 cloves garlic, crushed 4 cups medium broccoli florets (about 8 ounces) Four 5-ounce salmon fillets, skin removed Juice of 1/2 lemon 2 tablespoons roughly chopped fresh cilantro, optional Kosher salt Instructions: Combine the beans, 3/4 cup water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli, nestle in the salmon and bring to a simmer over medium heat. Once simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro if using. Add salt to taste and serve.
Serves:4; Calories 297; Total Fat 9 grams; Saturated Fat 2 grams; Protein 36 grams; Total Carbohydrates 20 grams; Sugar 3 grams; Fiber 6.5 grams; Cholesterol 64 milligrams; Sodium 529 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67057,"Chicken Scaloppini with Spring Vegetables 2 1/2 cups seasoned diced potatoes (recommended: Reser's) 2 cups frozen sliced carrots 2 cups frozen early harvest peas 2 cups frozen haricots verts 2 1/4 pounds thin-sliced chicken breast fillets, rinsed and patted dry 1 (1.8-ounce) packet leek soup mix, divided (recommended: Knorr) 1 (10 3/4-ounce) can condensed cream of asparagus soup (recommended: Campbell's) 1/2 cup white wine, preferably Chardonnay Vegetable oil Flour, for dredging Instructions: Combine all vegetables in the bottom of a 5-quart slow cooker. Whisk together 2/3 of the leek soup mix with the condensed soup and wine. Pour over vegetables. Cover and cook on LOW setting for 4 hours. Heat oil in a large skillet. Combine the rest of the leek soup mix with some flour. Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2 minutes each side. Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67058,"Poppadum and Condiments 4 plum tomatoes, seeded and chopped into small pieces 1 large bunch fresh coriander, chopped 1/2 red onion, chopped 1 red cl, finely chopped 2 limes Salt 12 poppadoms (a variety of plain and spicy is good), dry Sauteed or fried* Instructions: In a bowl, combine tomatoes, coriander, red onion, and cl. Squeeze the lime juice over the mixture and season with salt.
Serve in a bowl with poppadums on the side. Or, if the poppadums have been fried, then the condiment can be sprinkled over the poppadoms. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 67059,"Jicama Cole Slaw 1/3 cup candied pecan halves, chopped 1/4 cup plain yogurt
1 tablespoon fresh cilantro, chopped
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/2 teaspoon agave sweetener
Kosher salt and freshly ground black pepper 1 pound jicama, peeled and cut into 1/2-inch matchsticks
2 small Granny Smith apples, sliced into 1/2-inch matchsticks (about 1 cup) 1 cucumber, peeled, seeded and cut into 1/2-inch matchsticks
Instructions: Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside. Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper. Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67060,"Roasted Garlic Mashed Potatoes 3 heads garlic, split in 1/2 3 tablespoon olive oil 2 pounds potatoes, peeled and diced 1 stick butter, cubed 1/2 to 3/4 cup heavy cream Salt and white pepper Instructions: Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67061,"Cinnamon Cookies-and-Cream Meringues 1 1/2 cups granulated sugar 5 large egg whites (see Cook's Note) 1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies, such as Oreos (about 10 cookies)
Instructions: Preheat the oven to 400 degrees F. Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt. Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes. Reduce the oven temperature to 200 degrees F. Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet. Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 67062,"Planter's Punch Cake 1 pound (4 sticks) unsalted butter, at room temperature, plus more for greasing pan 6 cups all-purpose flour, plus more for dusting pan 2 teaspoons baking powder 1 1/2 teaspoons baking soda
1 teaspoon kosher salt 3 cups granulated sugar
1/2 cup firmly-packed light brown sugar
5 large eggs
2 tablespoons sour cream
1 1/4 cups buttermilk
1/4 cup grenadine
Finely grated zest of 2 lemons
Finely grated zest of 2 limes
Finely grated zest of 1 large orange Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch metal baking pan. Line the bottom of the pan with parchment paper. Put the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Put the butter and both sugars in a second large bowl and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition; beat until smooth, then add the sour cream. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure the batter is well mixed. Add the grenadine, lemon zest, lime zest and orange zest, and stir until just combined. Pour the batter into the prepared pan and smooth the top. Bake until the cake is light golden on top and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Transfer the cake to a cooling rack and let cool for 10 minutes. Invert the cake onto the rack, unmold from the pan and remove the parchment paper. Turn the cake right-side up on the rack and let cool completely before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 67063,"Monte Cristo Sandwich 2 tablespoons garlic butter 3 slices Texas toast or other thick-sliced bread 1 (1-ounce) slice Swiss cheese 3 ounces thinly sliced ham 1 (1-ounce) slice Cheddar 3 ounces thinly sliced cooked chicken or turkey 3 eggs 1/4 cup water 1 1/2 cups panko bread crumbs Oil, for deep-frying Powdered sugar 3 ounces raspberry sauce (made by mixing together 1/3 cup raspberry preserves with 2 tablespoons cranberry juice) Instructions: Spread garlic butter on 1 side of each bread slice. Place cheese on 1 piece of bread, place ham on top of cheese. Cover with another slice of bread, followed by the slice of Cheddar and the chicken breast. Place the third piece of bead on top, making sure the meats and cheese are completely tucked inside of the bread. Place on a cutting board. Slice sandwich diagonally and hold together with long wooden picks. Refrigerate for about 30 minutes. Preheat deep-fryer to 350 degrees F. Beat eggs and water in a medium shallow bowl. Place the panko bread crumbs in another shallow bowl. Remove the sandwich from the refrigerator. Dip into egg wash, let drain, and then coat the sandwich completely in the panko bread crumbs. Fry in hot oil until golden brown (about 45 seconds). Remove from oil, drain on paper towels. Sprinkle with powdered sugar and serve immediately with raspberry sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67064,"Tex-Mex Chicken Quinoa 2 tablespoons salsa 1/2 teaspoon ground cumin 1/4 teaspoon chili powder Salt and freshly ground black pepper 1 teaspoon olive oil 1/4 cup diced red onion 1/2 cup cooked chicken, roughly chopped 1/2 cup cooked quinoa 1/4 cup black beans Suggested toppings: diced avocado, shredded cheese, chopped fresh cilantro, freshly squeezed lime juice Instructions: In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 67065,"Calcutta Mary Ice cubes, as needed 6 cups canned tomato juice 6 ounces vodka, optional 3 tablespoons prepared horseradish 3 tablespoons curry powder 3 tablespoons celery salt 2 tablespoons Worcestershire sauce Juice of 1 lime Splash hot sauce 1/2 cucumber, cut into 4 sticks Instructions: Divide enough ice between 4 glasses. In a pitcher, stir together the tomato juice, vodka, horseradish, 2 tablespoons curry powder, 2 tablespoons celery salt, Worcestershire sauce, lime juice, and hot sauce. Pour the resulting liquid over the ice in the glasses. Toss the remaining 1 tablespoon curry powder and 1 tablespoon celery salt together on a plate. Dip the cucumber pieces in the spice mixture and dunk them into each glass. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 67066,"Snapper with Truffled Favas and Crosnes 1 cup crosnes 2 tablespoons olive oil Salt and freshly ground pepper 2 tablespoons butter 1/4 cup water 1 cup fava beans, blanched and peeled* (See Cook's Note) 2 tablespoons truffle oil 2 (6-ounce) snapper fillets Flour, for dredging Instructions: Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies. Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil. Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side. Divide favas and crosnes among 2 plates. Top with snapper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67067,"Mille-Feuille In A Whiskey Glass 1 1/2 lb chilled puff pastry dough (preferably made with butter), thawed if frozen 1/3 cup + 3 tbsp raw sugar 5 egg yolks 4 tbsp all-purpose flour 1 1/2 cups whole milk 1/2 vanilla bean, seeds separated from pod 1/2 cup icing sugar 1 to 2 tsp heavy cream 1/4 cup blackberry or black currant jam (optional) Fresh mint leaves (optional) Instructions: PUFF PASTRY: Preheat the oven to 425 degrees F. Lay the chilled puff pastry on a clean flat surface lightly sprinkled with all-purpose flour. Gently roll out the puff pastry until the dough is inch thick. Place the dough on a baking sheet and let it relax in the refrigerator for 10 minutes. Using a whiskey glass as a mold, cut out 24 disks. Pierce the disks all over with a toothpick to prevent the puff pastry from rising too much during baking. Lay the puff pastry disks on a parchment lined baking sheet and cook in the center of the oven until the disks are golden and crispy, 10 to 15 minutes. Let cool. PASTRY CREAM: In a medium sized bowl whisk together cup of sugar, the egg yolks, flour, and 3/4 cup of the milk; set aside. Heat a medium saucepan over medium heat, and add the remaining 3/4 cup milk, remaining 3 tablespoons sugar, and vanilla seeds. Stir the milk until it begins to steam, 3 to 5 minutes. Don't let the milk boil. In a thin, steady stream whisk the hot milk into the bowl containing the egg yolk mixture. Pour the contents of the bowl back into the saucepan, and whisk over medium heat until it begins to thicken and large bubbles form, about 5 minutes. Remove it from the heat and transfer it into an ice bath to cool. Once it has cooled slightly, place the pastry cream in the refrigerator to cool completely. ICING: In a small bowl whisk together the icing sugar and 1 teaspoon of cream. If the icing is too thick, add 1/4 teaspoon cream at a time until you get the right consistency. SHKIAFFING IT TOGETHER: Line up 8 whiskey glasses. Place a puff pastry disk at the bottom of each glass. Spoon in 2 heaping tablespoons of pastry cream. Place another puff pastry disk on top of the pastry cream, then add another layer of pastry cream, and finish with a puff pastry disk. Drizzle with the icing. Chill and serve within a few hours, or serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67068,"Everything Snack Mix 4 cups honey nut cereal, such as Chex 2 cups salted pretzel sticks, hollows or squares
2 cups grooved Cheddar crackers, such as Cheez-It
1 cup wasabi peas
1 cup unsalted peanuts
One 3-ounce package ramen noodle soup, noodles broken into pieces, seasoning packet reserved 8 tablespoons (1 stick) unsalted butter
1/3 cup grated Parmesan Instructions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, combine the cereal, pretzels, Cheddar crackers, wasabi peas, peanuts and crushed ramen noodles. In a saute pan, melt the butter, then stir in the ramen seasoning packet and grated Parmesan. Pour over the cereal mixture and toss to coat. Spread evenly between the 2 baking sheets and bake until the mixture is fragrant and the cheese is melted, about 12 minutes. Let cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67069,"Mocha Semifreddo Nonstick cooking spray 8 ounces purchased amaretti cookies (about 23 cookies) 3 tablespoons unsalted butter, melted 3/4 cup sugar 8 large egg yolks 1/3 cup brewed espresso 2 tablespoons dry Marsala wine Pinch salt 1 cup whipping cream Instructions: Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate. Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely. Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days. Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 67070,"Dashi One 9inch length of kombu 2 1/2 cups of water 2 cups shaved bonito flakes Instructions: Bring the water and kombu slowly to a simmer. Remove the kombu as soon as the water simmers, bring the water to a boil and add 2 cups of shaved bonito flakes. Remove the pan from the heat and let the bonito steep for 1 minute. Strain the broth through a fine mesh strainer or through cheesecloth. Drink: Rikasuimei Sake. ",[Sake] 67071,"Roasted Cider-Glazed Chicken with Apple and Red cl Mole 2 tablespoons canola oil 3 cloves garlic, sliced
1 small Spanish onion, coarsely chopped
2 tablespoons ancho cl powder
1/2 teaspoon ground allspice
1/2 teaspoon ground chiles de arbol
1/2 teaspoon ground cloves 2 gala apples, cored and coarsely chopped
2 cinnamon sticks
Kosher salt and freshly ground black pepper 2 tablespoons pureed chipotles in adobo
1/2 cup slivered almonds, lightly toasted
1/4 cup coarsely crushed blue corn tortilla chips
1/4 cup golden raisins
2 cups homemade chicken stock or low-sodium chicken broth
2 cups apple cider
1 cup canned plum tomatoes, crushed slightly by hand, with their juices
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon pure maple syrup
1/2 ounce bittersweet chocolate, chopped
2 bone-in, skin-on chicken breasts, halved 2 bone-in, skin-on chicken drumsticks
2 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1/2 cup apple cider, plus more if needed 1 tablespoon honey
3 sprigs thyme
1 bunch scallions, thinly sliced, for serving
Instructions: For the apple and red cl mole: Heat the oil in a medium Dutch oven over medium-high heat. Add the garlic and onions and cook until slightly softened, about 3 minutes. Add the ancho powder, allspice, chiles de arbol, cloves, apples and cinnamon sticks and some salt and pepper. Cook, stirring, for about 3 minutes. Stir in the chipotle puree, then the almonds, tortilla chips and raisins. Add the chicken stock, 1 cup of the apple cider, the tomatoes and cider vinegar. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the brown sugar, honey and maple syrup and cook, stirring, another 10 minutes. Stir in the chocolate to melt. Remove the cinnamon sticks and discard. If the mixture seems too thick to blend easily, add a little extra cider. Transfer the mixture to a blender and, starting on very low speed, blend until smooth. Again, if the sauce seems too thick, thin it with a bit more cider. Return the sauce to the pot and cook very gently for another 10 minutes. Taste and adjust the seasoning as needed. Cover to keep warm while you cook the chicken. For the roasted cider-glazed chicken: Preheat the oven to 400 degrees F. Season the chicken on both sides with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer. Working in batches if necessary to avoid crowding the pan, add the chicken skin-side down and cook until the fat renders and the skin begins to turn golden brown. Turn, cook for a few minutes to start browning the second side, and then transfer to the oven. While the chicken cooks, whisk together the cider, honey and thyme in a small saucepan over medium heat. Bring to a boil, and then remove from the heat. After the chicken has cooked for about 10 minutes, brush with the glaze. Continue to cook, brushing with glaze occasionally, until the chicken reaches 160 degrees F on an instant-read thermometer, about 15 minutes total for the breasts, 20 to 25 minutes for the thighs and drumsticks. Ladle some of the mole onto a platter and top with the chicken pieces. Spoon some more mole over the top, sprinkle with scallions and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67072,"Paella in Quince 1/4 cup extra-virgin olive oil, 4 times around the pan 1/2 pound pre-cooked chorizo, casings removed and cut into bite-size dice 3/4 pound chicken breast cutlets or tenderloins, diced into bite-size pieces 1 medium onion, chopped 4 garlic cloves, finely chopped or grated 1/2 teaspoon crushed red pepper flakes 1 fresh or dried bay leaf 4 to 5 fresh thyme sprigs 1 pound medium shrimp, peeled and deveined Salt and black pepper 2 1/2 cups chicken stock 1 teaspoon turmeric (eyeball it in your palm) 1 envelope saffron powder or a pinch of threads 2 cups couscous 1 cup frozen green peas 1 lemon, zested and cut into wedges 2 piquillo peppers or 1 roasted red pepper, chopped A generous handful of flat-leaf parsley, chopped Hot sauce, to pass at table Instructions: Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat -- make sure to choose a pan with a tight fitting lid. Add the chorizo and render some of its fat, 1 to 2 minutes then add the chicken and brown, 2-3 minutes. Add the onions, garlic, red pepper flakes, bay, thyme and shrimp, season with salt and black pepper, and cook 3 to 4 minutes more. Add the stock and stir in the turmeric and saffron. Bring the stock to a boil, about 1 minute, then stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes then fluff with a fork. Remove the bay and thyme stems before serving. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.; ","[Rioja, Garnacha, Tempranillo, Pinot Grigio]

" 67073,"Cochinita Pibil 3 pounds pork roast or pork butt 8 tablespoons achiote recado paste (See Cook's Note)
1 teaspoon white wine vinegar
1 pinch dried Mexican oregano
1 sour orange, juiced
2 cloves garlic, minced
2 large banana leaves
Salt and freshly ground pepper
Salt and freshly ground pepper Serving suggestions: pickled red onions, warm corn tortillas and salsa Instructions: Preheat the oven to 375 degrees F. Trim the excess fat from the pork. In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well. Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop. Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture. Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes. Reduce the heat to 275 degrees F and roast for 6 hours. Serve with pickled red onions, warm corn tortillas and salsa. ","[Malbec, Tempranillo, Garnacha, Barbera]" 67074,"Rice Salad 1 1/2 cups converted long-grain rice 4 teaspoons kosher salt, divided 1/3 cup extra-virgin olive oil 1/2 cup plus 2 tablespoons minced parsley 1/4 cup plus 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon ground allspice 3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced 1 Kirby cucumber, peeled, seeded, and finely diced Freshly ground black pepper Hot sauce Instructions: Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl. In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67075,"Carrot Cake Cooking spray 3 cups granulated sugar 1 1/2 cups vegetable oil 4 large eggs 1 tablespoon pure vanilla extract 3 cups all-purpose flour 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 1/2 cups walnuts, finely chopped 1 1/2 cups frozen grated coconut, thawed 1 1/2 cups pureed carrots (about 6 medium, boiled) 3/4 cup crushed pineapple, drained 2 8-ounce packages cream cheese, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 6 cups confectioners' sugar 2 teaspoons pure vanilla extract 2 cups walnuts, finely chopped Instructions: Preheat the oven to 350 degrees F. Grease the bottom of three 9-inch round cake pans with cooking spray, line with rounds of parchment paper and coat the paper with cooking spray. Make the cake: With an electric mixer, beat the granulated sugar, vegetable oil, eggs and vanilla. Sift together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple and beat until smooth. Divide the batter evenly among the prepared pans. Bake the layers until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Let the layers cool in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been coated with cooking spray. Let the layers cool completely before frosting. Make the frosting: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla. Slice each cake layer horizontally in half using a serrated knife. Place 1 layer on a cake plate and frost with 1/2 cup frosting. Continue stacking the remaining layers, using about 1/2 cup frosting between each layer. Frost the sides and top of the cake with the remaining frosting. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67076,"Glam Ham 1 (1&fac34;-pound) Archer Farms? Applewood Smoked Sliced Boneless Quarter Ham 2 tablespoons orange marmalade 1 tablespoon Dijon mustard 1 (20-ounce) can pineapple rings, drained and cut in halves 8 dried apricots Instructions:

1. Preheat the oven to 350F.
2. Place the ham in a 9-inch pie plate. In a small bowl, combine the marmalade and mustard. Rub all over the ham. Bake until the ham is heated through, about 45 minutes.
3. Transfer the ham to a serving dish and spoon the pan juices on top. Decoratively arrange the pineapple and apricots on the ham, gently pressing into the glaze to adhere. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 67077,"Stuffed Sweet Potato Skins 4 medium sweet potatoes (about 8 ounces each) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 16.5-ounce can baked beans with bourbon and brown sugar (such as Bush's) 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 2 scallions, sliced (dark green parts reserved for garnish) 1 jalape?o pepper, seeds and ribs removed, diced 1/2 cup sour cream Juice of 2 limes 1 avocado, diced 1 10-ounce tube Mexican chorizo (or 4 links, casings removed) Instructions: Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes. Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes. Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalape?o and mix. Season with salt and pepper. Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes. Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside. Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 67078,"Sea Bass Crudo 1 (6-ounce) boneless sea bass fillet 1 small Thai cl, thinly sliced Zest of 1/2 a lime Fresh cilantro leaves, for garnish Sea salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice Instructions:
4. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
5. Sprinkle the fish with the sliced cl, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67079,"Ginger Limeade 9 cups water 2 cups freshly squeezed lime juice (about 20 limes) 2 cups superfine sugar 10 thin slices fresh ginger, peeled Instructions: In a pitcher, whisk together all the ingredients until the sugar dissolves. Let steep at least 1 hour to bring out the ginger flavor. Serve over ice. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 67080,"Chorizo-Stuffed Sweet Potatoes 4 medium sweet potatoes 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon pickling spice 1 cup plain fat-free Greek yogurt 1 clove garlic, minced Kosher salt and freshly ground pepper 1/4 cup golden raisins 8 ounces fresh chorizo, casings removed 2 tablespoons pine nuts Chopped fresh mint, for topping Instructions: Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside. Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture. Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67081,"Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue 8 tablespoons (1 stick) unsalted butter 4 minced shallots
   4 cloves minced garlic
   1 cup diced applewood bacon, sliced into lardons
   1 teaspoon kosher salt
   2 tablespoons all-purpose flour
   1/4 cup anise-flavored liqueur, such as sambuca or Pernod
   1/2 cup heavy cream
   2 cups baby spinach
   1/2 teaspoon freshly ground nutmeg
   1 teaspoon fresh ground black pepper
   1/2 teaspoon red pepper flakes, optional
   3/4 cup seasoned breadcrumbs
   18 large oysters, shells scrubbed and rinsed
   2 cups rock salt, for serving only
   1/2 cup grated Parmesan
   1/2 cup grated Gruyere
   Instructions: Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over medium-high heat. Saute until the shallots are translucent and the bacon is crispy, 6 to 8 minutes. Add the flour and mix well to make a roux. Cook, stirring frequently, until the roux smells nutty, 4 to 5 minutes. Off the heat, deglaze the roux with the liqueur; carefully return the pan to the burner and let the liqueur flame. Add the cream and stir to incorporate. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 7 minutes. Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes if using; bring back to a boil and once again immediately reduce to a simmer. Cook until the spinach has softened and released its liquid, 4 to 6 minutes. Over medium heat, cook the mixture down to a fondue-like thickness, 6 to 8 minutes. Remove from the heat and reserve to the side. Melt the remaining 4 tablespoons butter in a small saute pan. When melted, remove from the heat and incorporate the breadcrumbs. Reserve to the side. Heat a grill to high heat. Preheat a broiler. Place the oysters on the grill and cook until the shells pop open, about 3 minutes. Remove the oysters to a cutting board and use an oyster knife to pry out the top shells, scraping the knife around the inside of each top shell to loosen the oyster. Once the top shell has been removed, discard it; then use the knife to scrape under the bottom of the oyster to separate it from the bottom shell, leaving the oyster \on the half shell.
   Spread the rock salt evenly on a baking sheet. Set the oysters, shell down, on the rock salt, pressing the shells into the salt. Spoon some of the baby spinach bacon fondue on top of each oyster; then sprinkle with the Parmesan, Gruyere and, lastly, the buttered breadcrumbs. Broil until the oysters are bubbly and the breadcrumbs toasted, 4 to 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67082,"Quick-Sauteed Spinach with Garlic 1/4 cup extra virgin olive oil 1 1/4 pounds spinach, trimmed, well washed, and dried 3 cloves garlic, peeled and very thinly sliced 1 lemon, halved Generous pinch red pepper flakes Kosher salt and freshly cracked black pepper, to taste Instructions: In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds. Remove the spinach from the heat, squeeze the lemon over the top, and add the red pepper and salt and black pepper. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 67083,"Broccoli-Cheddar Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 egg 1 cup milk 1 cup sour cream or plain Greek yogurt 2 tablespoons unsalted butter, melted 1/2 cup chopped scallions 1/2 cup chopped broccoli florets, blanched 1/2 cup grated cheddar cheese Instructions: Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the scallions, broccoli and cheddar cheese. Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 67084,"How to Make Slow Cooker Mac and Cheese in Your Crock Pot | Slow Cooker Macaroni and Cheese Cooking spray 8 ounces elbow macaroni, cooked One 12-ounce can evaporated milk 1 1/2 cups whole milk 1/4 cup (1/2 stick ) of butter, melted 1 teaspoon salt Dash of pepper 2 large eggs, beaten Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups) Dash of paprika Instructions: In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 67085,"Vinny's Gravy One 5-inch piece Italian bread Milk, as needed 1 pound ground beef 1/2 ground pork 1/2 ground veal 1/4 cup grated Parmesan 2 to 3 tablespoons Italian-flavored breadcrumbs 1 tablespoon chopped parsley leaves 1/2 teaspoon fine salt 1/2 teaspoon freshly ground black pepper 2 eggs 1 clove garlic, cut into razor thin slices Olive oil, as needed Olive oil, as need 1 clove garlic, cut into razor thin slices 1/2 small onion, chopped One 6-ounce can tomato paste Red wine, enough to fill the tomato paste can One 28-ounce can crushed tomatoes 1 tablespoon chopped parsley leaves Salt and pepper Olive oil, as needed 1 pound sweet Italian sausage, fry until hard 1 pound hot Italian sausage 1 1/2 pounds spaghetti Instructions: To make the meatballs: Put the bread in a bowl and drench with milk. Let soak for a few minutes, and squeeze the bread out like a sponge. In bowl, mix together the beef, pork, and veal until well combined. In another bowl, whisk together the Parmesan, breadcrumbs, parsley, salt, pepper, eggs, and garlic. Add the cheese mixture and soaked bread to the meat and mix well. Form into meatballs. Heat a large skillet over medium-high heat. A little olive oil and fry the meatballs in batches until well-browned and \hard, as Vinny says. Vinny says, \Eat a few.
   To make the sauce: Heat a pot over medium heat and add enough oil to cover the bottom. Add the garlic and onion and cook, stirring, until lightly browned. Add the tomato paste. Fill the tomato paste can with wine and pour into the pot. Add the tomatoes, and fill the can with water?add the water. Add the parsley and salt and pepper. Stir well and bring to a boil. Lower the heat to a simmer and simmer, stirring occasionally, until slightly thick and fragrant, about 1 hour and 15 minutes. To make the sausage: Wipe out the skillet you fried the meatball in, and heat over medium-high heat. Add a little olive oil and brown the sausages in batches. Add the meatballs and sausages to the sauce and simmer, stirring occasionally, for 25 minutes. When ready to serve, cook the spaghetti according to the package instructions. Drain. Transfer the spaghetti to a large bowl and add a few spoonfuls of the sauce (without the meatballs and sausages). Mix to coat the spaghetti?it should be only lightly coated with the sauce, adjust with more accordingly. Transfer the sauce to a platter and serve alongside the spaghetti at the table. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 67086,"Peanut Coated Chicken Thigh Tenders with Curry Coconut Sauce 2 tablespoons minced garlic 2 tablespoons fresh grated ginger 1 cup chopped white onion 1 tablespoon massala spice mixture 1 1/2 cups dry white wine 3 cups chicken stock 1 can unsweetened coconut milk Honey Salt and pepper 1 1/2 cups flour 3 tablespoons dry massala spice mix (recipe to follow) 3 teaspoons salt 2 teaspoons ground pepper 2 eggs 2 tablespoons milk 1 cup toasted lightly salted peanuts 1 1/2 teaspoons red chili flakes 2 pounds boneless and skinless chicken thighs 1/2 cup vegetable oil 1 teaspoon turmeric 1 teaspoon crushed red pepper 1 tablespoon toasted cumin seeds 1 tablespoon toasted coriander seeds 1/2 teaspoon aniseed 1/2 teaspoon ground cloves 1/2 teaspoon toasted fenugreek seeds 1 teaspoon black peppercorns 1/2 teaspoon yellow mustard seeds Instructions: Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain. Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce. Grind in coffee grinder or with mortar and pestle. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67087,"Roasted Red Peppers with Balsamic and Basil 12 ounce jar of roasted red peppers 1/4 cup chopped or torn fresh basil leaves 1 tablespoon balsamic vinegar (preferably aged) 2 teaspoons olive oil Salt and pepper Instructions: Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]" 67088,"Chicken Milanese Sliders 1/2 bunch parsley, large stems removed 1/4 cup pitted green olives 4 cocktail onions, drained 1 1/2 teaspoons capers in brine, drained 3 cornichons, patted dry 1 anchovy fillet, rinsed 2 tablespoons extra-virgin olive oil 1 tablespoon mayonnaise 1/2 teaspoon dijon mustard 1 skinless, boneless chicken breast (about 6 ounces) Kosher salt and freshly ground pepper 2 large eggs 1 cup all-purpose flour 1 cup panko breadcrumbs, gently crushed 1 tablespoon grated parmesan cheese 1 1/2 teaspoons grated pecorino cheese 1 1/2 teaspoons chopped fresh oregano 1/2 teaspoon chopped fresh sage 1/4 teaspoon chopped fresh thyme 1/2 teaspoon red pepper flakes 1/2 cup vegetable oil, for frying 6 slider buns, toasted Sliced plum tomatoes and baby arugula, for topping Instructions: Make the salsa verde: Combine the parsley, olives, cocktail onions, capers, cornichons and anchovy in a blender. Add the olive oil, mayonnaise, mustard and a splash of water; blend until smooth. (Do not blend too long or the parsley will turn brown.) Set aside. Prepare the sliders: Cut the chicken breast horizontally into thirds to make 3 equally thin cutlets. Restack the chicken pieces and cut them in half crosswise to make 6 pieces. Season with salt and pepper. Lightly beat the eggs in a shallow bowl and season with salt and pepper. Place the flour in another shallow bowl and season with salt and pepper. Combine the panko, parmesan, pecorino, oregano, sage, thyme, red pepper flakes and 1/4 teaspoon salt in a third shallow bowl. Dredge the seasoned chicken in the flour, then dip in the egg wash and coat with the panko mixture, pressing firmly to adhere. Heat a 12-inch nonstick skillet over medium-low heat. When hot, add the vegetable oil to evenly coat the skillet. Add the chicken and cook until golden brown, about 3 minutes per side. Remove and drain on paper towels. Season with salt. Smear salsa verde on both sides of the toasted buns, sandwich with the chicken and top with sliced tomatoes and arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67089,"Grilled Pork with Arugula-and-Grape Salad 1 medium shallot, finely chopped 2 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 4 5-ounce boneless pork chops 3/4 cup red seedless grapes, halved 4 heaping cups baby arugula 1/2 cup crumbled gorgonzola or other blue cheese Instructions: Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream. Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes. Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side. Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 67090,"Cheesecake-Stuffed Pumpkin Bread One 8-ounce package cream cheese, at room temperature 1/3 cup granulated sugar
1/4 cup sour cream 1 large egg Nonstick cooking spray 1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup granulated sugar 1 cup pumpkin puree 1/3 cup vegetable oil 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract 1 large egg Confectioners' sugar, for dusting Instructions: For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside. For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67091,"Leftover Pecan Pie Bread Pudding Cooking spray 10 cups 1/2-inch pieces of leftover dinner rolls 1 cup evaporated milk 1 cup milk 1/2 cup sugar 1 teaspoon pure vanilla extract 2 large eggs Large pinch of freshly grated nutmeg Kosher salt 3 slices of leftover pecan pie, cut into bite-size pieces Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Spread the bread pieces in a single layer on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool. Whisk together the evaporated milk, milk, sugar, vanilla, eggs, nutmeg and a pinch of salt in a large bowl. Add the cooled bread cubes. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes. Stir the pecan pie pieces into the mixture and transfer to the prepared baking dish. Bake until the bread pudding is set and golden, 30 to 40 minutes. Let rest for a few minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67092,"Shaker Lemon Pie 2 large lemons 2 cups granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons granulated sugar 1 1/4 teaspoons kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into pieces and frozen 1/2 cup chilled vodka 2 tablespoons apple cider vinegar 5 tablespoons ice water, plus more if needed 5 large eggs 1/4 cup cornstarch 1/4 teaspoon kosher salt 3/4 cup heavy cream 2 tablespoons confectioners\u2019 sugar Instructions: For the lemons: Trim the ends of the lemons, then quarter each lemon lengthwise. Using a sharp knife, very thinly slice the lemons; they should be paper-thin. Discard any seeds. Transfer the slices and any juices to a medium bowl and toss with the sugar and vanilla until all the sugar is moistened. Cover and refrigerate, stirring every so often, until the lemons have softened and start to turn translucent and the sugar is mostly dissolved, at least 24 hours and up to 48 hours. For the pie dough: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl. Combine the vodka, vinegar and 4 tablespoons of ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will be dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water 1 tablespoon at a time. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust. Divide the dough in half and form into 1-inch-thick disks; wrap each disk tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. Once the lemons have macerated and the pie dough has chilled, place a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. For the filling: Take the macerated lemons out of the refrigerator and whisk in 4 of the eggs, the cornstarch and salt until well combined. Set aside while you roll the dough. Roll out 1 disk of dough on a lightly floured surface or on a piece of parchment into a 12-inch round (about 1/4-inch thick). Ease the dough into a 9-inch pie plate. Pour the lemon filling over the crust. Repeat the rolling with the remaining dough, then carefully place it on top of the filling. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork or your fingers. Whisk the remaining egg with a splash of water in a small bowl, then brush all over the pie dough. Finally, cut 4 small slits in the center of the pie to release steam while baking. Place the pie directly on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until the crust is deep golden-brown all over and cooked through and the filling is set, about 1 hour 15 minutes longer. Transfer to a wire rack to cool completely. For the whipped cream: While the pie is cooling, combine the cream and confectioners\u2019 sugar in a large bowl. Beat with an electric mixer on medium-high speed until it is light, fluffy and holds soft peaks, about 2 minutes. Refrigerate until ready to serve. Cut the room temperature pie into wedges and serve with a dollop of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67093,"Herb and Almond Tapenade 1 1/2 cups fresh herbs (oregano, chives, thyme, tarragon, dill, basil, parsley), coarsely chopped 3/4 cup slivered almonds, toasted and finely chopped 1 1/3 cups prepared olive tapenade 1 jalapeno, minced 1 tablespoon lemon juice Toasted baguette slices Instructions: In the bowl of a food processor, combine herbs, almonds, tapenade, jalapeno, and lemon juice. Process until well combined. Serve as an appetizer on toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67094,"Seared Scallops with Spiced Bacon and Summer Salad 4 ears corn on the cob, husks and silk removed 1 cup sugar snap peas, trimmed, blanched and cut crosswise in half 1 cup halved cherry tomatoes 1/3 cup sliced radishes 1/4 cup shallot, finely diced 2 Tbsp. extra virgin olive oil, divided 2 Tbsp. chopped fresh cilantro Zest and juice from 1 lime 12 sea scallops 1 tsp. ground black pepper 1/4 cup A.1. Original Sauce 1/4 cup brown sugar 4 slices bacon Instructions: HEAT grill to medium heat. GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool. CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice. MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill. COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally. DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67095,"Salt Potatoes 4 pounds small potatoes, such as baby Yukon gold 2 1/4 cups kosher salt 1 stick unsalted butter Instructions: Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes. Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes. Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping. ","[Chardonnay, Riesling, Gewrztraminer]" 67096,"Paupiettes de Sole a la Vapeur 1/2 small leek (white and pale green parts only) a 3inch piece carrot a 3inch piece celery rib 3 medium garlic cloves 7 cups cold water 1 cup plus 2 tablespoons red wine vinegar 1 fresh thyme sprig 2 bay leaves (not the stronger California variety) 1 1/2 teaspoons white peppercorns 1 teaspoon fine sea salt 4 fish fillets of sole or any other white fleshed fish, 3/8-inch thick, trimmed to about 6 inches in length 4 salmon strips, 1 by 6 inches 3 tablespoons unsalted butter or oil, at room temperature 1 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon finely chopped parsley Instructions: Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts. Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley. Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours. Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 67097,"Chocolate Flan with Toffee Popcorn 2/3 cup plus 1/2 cup granulated sugar 6 large eggs plus 2 large egg yolks
2 pinches kosher salt
2 cups whole milk
One 14-ounce can sweetened condensed milk
2 vanilla beans, split and seeds scraped
1 cinnamon stick
8 ounces good-quality bittersweet chocolate chips, melted
1/2 cup popcorn kernels
1/3 cup roasted salted peanuts
3 tablespoons unsalted butter
1/3 cup light brown sugar
2 tablespoons dark corn syrup
1/4 teaspoon baking soda
2 teaspoons vanilla extract
Flaked sea salt, such as Maldon Instructions: Preheat the oven to 325 degrees F. Place six 6-ounce ramekins in a roasting pan and set aside. In a saucepan over medium-high heat, mix 2/3 cup granulated sugar with 1/3 cup water. Bring to a boil, then cook until a medium-amber caramel forms, 7 to 10 minutes. Pour the caramel evenly among the ramekins. Whisk together the eggs and egg yolks, remaining 1/2 cup granulated sugar and a pinch of salt in a bowl until pale and thickened. Heat the whole milk, sweetened condensed milk, vanilla seeds and pods and cinnamon stick in a saucepan until simmering. Temper the hot liquid into the egg mixture by adding one ladle of the hot liquid into the eggs at a time while whisking constantly. Strain the mixture back into the pot, then whisk in the melted chocolate. Pour evenly into the ramekins. Place the roasting pan in the oven and pour hot water into the pan, allowing it to come halfway up the ramekins. Bake until just set, 20 to 25 minutes. In the meantime, make the toffee popcorn. Pop the popcorn using an air popper and place it in a large mixing bowl. Mix in the peanuts. To a saucepan, add the butter, brown sugar, corn syrup and a remaining pinch of salt. Bring to a boil, then cook to a temperature of 240 degrees F, not exceeding 260 degrees F. Remove from the heat and whisk in the baking soda and vanilla. Pour over the popcorn and peanuts and mix to combine, coating all of the popcorn. Pour out onto a silicone liner or piece of parchment and spread into an even layer, getting as much separation as you can. Sprinkle with the flaked sea salt. Allow to cool. Top each flan with toffee popcorn. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 67098,"Zucchini and Olive Flatbread All-purpose flour, for dusting 1 pound pizza dough 1 tablespoon extra-virgin olive oil plus extra, for drizzling 1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices 2 tablespoons chopped fresh oregano leaves, divided 1 1/2 cups (4 ounces) shredded mozzarella 1 cup (2 1/2 ounces) grated Pecorino Romano 1/2 cup pitted sliced black olives Instructions: Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly. Sprinkle the flatbread with the remaining oregano, cut into wedges and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 67099,"Pickled Vegetables 1 pound green beans 1/2 pound pearl onions 1/2 pound button mushrooms 1 English cucumber 3 cups cider vinegar 3 cups water 2 tablespoons whole coriander 1 tablespoon whole black peppercorns 1 teaspoon whole cloves 3 bay leaves 1 1/2 cups sugar 1/4 cup kosher salt 2 cloves garlic Instructions: Clean green beans, peel pearl onions, quarter mushrooms and slice cucumbers. Blanch green beans and pearl onions. Heat vinegar and water with remaining ingredients and pour over vegetables in separate dishes or bowls (like glass). Cover and refrigerate for at least 6 hours to several days. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 67100,"Honey-Jalapeno Chicken with Sesame Soba Noodles 12 ounces soba noodles 1 jalapeno, seeds removed 1/3 cup honey 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 to 3 tablespoons water 2 teaspoons olive oil 1/2 rotisserie chicken, shredded or sliced 3 tablespoons soy sauce 2 teaspoons sesame oil 1/4 cup chopped scallions, green part only 2 tablespoons pickled ginger, minced Instructions: Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week). In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through. In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67101,"Flo's Chicken and Dressing 1 whole chicken (about 5 pounds) rinsed, innards removed and patted dry 2 medium onions, quartered 4 medium carrots, peeled and chopped 4 stalks celery, chopped 4 cloves garlic Salt Freshly ground black pepper 2 bay leaves 3 sprigs fresh thyme Water, to cover 2 tablespoons butter 2 cups chopped onions 1 cup chopped celery Salt Freshly ground black pepper 2 teaspoons chopped garlic 2 cups cornbread cubes 2 cups white bread cubes 2 tablespoons ground sage 1/4 cup finely chopped fresh parsley leaves, plus extra for garnish 1 large egg Instructions: Preheat the oven to 375 degrees F.
For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67102,"Frozen Grand Marnier Souffle 5 whole eggs 1/4 cup granulated sugar, plus extra for dusting dishes Softened butter 1 cup plus 1/2 cup heavy cream 3 tablespoons confectioners sugar 1/4 cup Grand Marnier 2 tablespoons orange zest 1/2 cup orange segments Instructions: Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool. While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate. Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper. Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67103,"Double Crust Apple Pie 1/2 cup all-purpose flour, plus more for sprinkling 3 tablespoons granulated sugar, plus more for sprinkling 1 teaspoon kosher salt 1/4 cup grated sharp Cheddar (grated on large holes of grater) 2 sticks (16 tablespoons) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water
6 tart apples (Pink Ladies ideally), peeled, cored and sliced 3/8-inch thick (about 8 cups) 1/2 cup light brown sugar, packed
1/2 cup granulated sugar 1/4 cup all-purpose flour 1 1/2 tablespoons heavy cream 1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon ground cloves
1 tablespoon heavy cream 1 large egg Vanilla ice cream, for serving Instructions: For the double pie crust: In a food processor or quickly using your fingertips, combine the flour, sugar, salt, Cheddar and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It's too dry if it immediately clumps apart. Add 2 more tablespoons of water at a time; you can always add more water but not more flour, so careful not to add too much! Gather the dough into two balls and plop them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for at least 30 minutes while you busy yourself with the other stuff. For the apple filling: Preheat the oven to 375 degrees F. Combine the apples, sugars, flour, cream, lemon, vanilla, cinnamon, salt and cloves in a bowl until everything is lightly coated.
Let the dough sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the dough as well as the surface you're rolling on. Roll out each disc to a 12-inch circle about 1/8-inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Roll the dough up onto the rolling pin, like a spool, and place onto a 9-inch pie dish, lining up with the center of the pan. Gently unroll and press down to line the pie dish with the dough. Fill with the apple slices, mounding a bit in the middle, and cover with the other layer of dough. Cut off the excess dough, leaving a 1-inch border around the dish. Pinch the edges to flute together (or press with a fork if that's easier) and cut three small vents into the pie. For the egg wash: Whisk together the cream and egg in a small bowl. Brush over the top of the pie. Sprinkle with granulated sugar and bake on the center rack until golden brown, 50 to 60 minutes. (If the edges brown too quickly, cover with aluminum foil.) Let the apple pie cool until it's just warm before cutting. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Sparkling Shiraz, Barbera]" 67104,"Toasted Ravioli 2 eggs Splash of milk or half-and-half Salt and pepper 1 1/2 cups Italian bread crumbs, eyeball it 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls Handful flat-leaf parsley, chopped 12 large fresh spinach and cheese ravioli, about 3/4 pound 5 tablespoons extra-virgin olive oil, divided 3 cloves garlic, finely chopped Pinch red pepper flakes 2 roasted red peppers, drained 1 (14-ounce) can crushed tomatoes Instructions: Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67105,"Grilled Salmon with Foil-Pack Sesame Broccoli 6 cups broccoli florets 2 carrots, sliced 1/4-inch thick on an angle 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 1 teaspoon toasted sesame oil 4 center cut skin-on wild salmon fillets (about 6 ounces each) 1 teaspoon toasted sesame seeds Chili garlic sauce, or serving Instructions: Prepare an outdoor grill for medium-high heat. Toss the broccoli, carrots, vegetable oil and a sprinkle of salt and a few grinds of pepper together on an 18-inch-long piece of heavy-duty aluminum foil. Bring the two long sides of foil up and together and fold over twice to seal. Bring the other two short sides up and in, crimping to seal; set aside. Lightly oil half of the grill grates. Pat the fish dry and sprinkle with salt and pepper. Put the vegetable pack on the un-oiled side of the grill and cook until the vegetables are crisp tender and the broccoli is bright green and lightly charred, about 10 minutes. Grill the salmon on the oiled side and skin-side up until well-marked, 3 to 4 minutes. Flip the salmon over and continue to grill until just cooked through but still a bit rosy in the center, 3 to 4 minutes more. Careful of the steam, open the foil pack and toss well; divide among 4 plates and add a piece of salmon. Top the salmon with a small spoonful of chili garlic sauce and sprinkle the vegetables with some sesame seeds and a drizzle with some sesame oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67106,"Fennel and Cabbage Slaw 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved 1 cup thinly sliced purple cabbage 2 scallions, chopped 2 strips bacon, cooked crisp and chopped 1/4 cup mayonnaise 3 tablespoons red wine vinegar 3 tablespoons chopped fennel fronds 1 teaspoon sugar Salt and freshly ground black pepper Instructions: Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67107,"Peach-Berry Shortcake Cupcakes 1/2 cup plus 2 tablespoons sugar 1/2 cup canola oil 1/2 teaspoon sea salt 1/3 cup frozen peaches, thawed and diced 2 large eggs 1/2 cup canned whole corn kernels 1/2 cup heavy whipping cream 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/3 cup cornmeal 3/4 teaspoon baking soda 1 teaspoon apple cider vinegar 1/2 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon sea salt 1 tablespoon European-style salted butter, chilled 2 tablespoons whole milk, chilled 2 tablespoons heavy whipping cream 1 teaspoon fresh tarragon leaves, minced 1/4 teaspoon pure vanilla extract 1/3 cup fresh or frozen blackberries, diced (if frozen, thaw first) 1/3 cup fresh or frozen peaches, diced (if frozen, thaw first) 1/3 cup fresh or frozen strawberries, diced (if frozen, thaw first) 1 tablespoon sugar 1/2 cup organic heavy whipping cream, chilled 4 tablespoons powdered sugar Tarragon leaves, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners. In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated. In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated. Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely. Keep the oven on, but increase the temperature to 400 degrees F. For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated. Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside. For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside. For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own. To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67108,"Porterhouse Steak with Hoisin Barbecue Sauce and Rosemary and Garlic Fingerling Potatoes 1 tablespoon peanut oil 1/2 medium red onion, finely diced 2 cloves garlic, minced 6 plum tomatoes, coarsely diced 1/4 cup ketchup 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 6 tablespoons hoisin sauce 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 tablespoon honey 1 teaspoon cayenne 1 tablespoon ancho cl powder 1 teaspoon pasilla cl powder 1 tablespoon Worcestershire 2 (2 1/2 pound) porterhouse steaks Salt and freshly ground pepper, to taste 1/2 pound red potatoes B size, blanched 1/2 pound Yukon gold B size, blanched 1/2 pound purple potatoes B size, blanched 1/2 cup olive oil 2 tablespoons minced garlic Salt and pepper 4 sturdy rosemary branches 1/3 cup lemon juice 1 teaspoon honey Instructions: In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, cl powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce. Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 67109,"Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar) 6 large eggs 1 tablespoon butter 2 tablespoons creme fraiche 6 tablespoons finely chopped shallots 1 tablespoon finely chopped chives Salt and freshly ground black pepper 3 ounces caviar 12 long thin pieces of toasted bread Instructions: With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely. Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid. Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper. Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 67110,"Fried Toast 1/4 cup olive oil 2 tablespoons butter
4 large slices Italian bread
1 cup fruit jam, such as fig
1/4 cup crumbled blue or Gorgonzola cheese
Flaky sea salt, such as Maldon, for sprinkling Instructions: In a large skillet, heat the oil over medium heat. Add the butter and heat until melted. Add the bread to the skillet and fry each side until golden brown, 3 to 5 minutes per side. Spread the jam generously over the toasted bread. Crumble the cheese over the jam. Sprinkle sea salt on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67111,"Broccoli Saute 12 ounces broccoli florets (from about 1 medium head) 1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/2 lemon, zested and juiced
Instructions: Bring some water to a simmer in a medium pot and set a steamer insert over it. Prepare an ice water bath. Add the broccoli to the steamer insert, cover and steam until al dente, about 5 minutes. Carefully remove the broccoli and plunge into the icy water. Let cool completely before removing it from the water. Pat dry and then set aside. In a large skillet over medium heat, add the oil and heat until shimmering but not smoking. Add the broccoli, salt, garlic powder and red pepper flakes and saute until the broccoli is soft and brown around the edges, about 8 minutes. Remove from the heat and add the lemon zest and juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 67112,"Quick Grape Spritzer 1 bunch red seedless grapes, stemmed and washed (about 1 pound) 1 bunch white seedless grapes, stemmed and washed (about 1 pound) 1 quart chilled grape juice 1 tablespoon honey 16 ounces vodka 2 cups chilled seltzer, club soda, or naturally sparkling water Instructions: Put half of the red grapes and half of the white grapes in the freezer, for garnish. Put the remaining grapes in a large bowl and \smash\ them with a whisk (or fingers). Add the smashed grape to a large pitcher and pour in the grape juice and honey. Stir in about 16 ounces of vodka. Fill glasses about 1/2 full with the grape juice mixture and top with a splash of seltzer. Drop and few frozen grapes into each glass for a festive garnish that doubles as an ice cube! ","[Prosecco, Sauvignon Blanc, Ros, Vinho Verde]" 67113,"Crawfish Pot Pie 1 to 2 sheets frozen puff pastry (splurge on the all-butter one if you can), thawed and cut into a shape that will cover your baking vessel 1 pound crawfish tail meat, drained and squeezed of excess liquid (see Cook's Note) Salt, pepper and Creole/Cajun seasoning 1 quart Yukon gold potatoes, skin on, medium dice 1 quart baby turnips, skin on, medium dice (totally can use big boy turnips too, just gotta peel them and cut them down more) 3 ounces unsalted butter, or more as needed 1/2 cup all-purpose flour, or more as needed 2 2/3 cups seafood stock (fish, vegetable or chicken stock will all work too) 1 1/3 cups heavy cream 1 tablespoon Worcestershire sauce 1 teaspoon porcini powder
Few dashes of your favorite hot sauce 12 ounces frozen peas and carrots 6 ounces frozen pearl onions Fresh parsley or dill, for garnish Lemon wedges and hot pepper-infused vinegar, for serving Instructions: Preheat the oven to 375 degrees F. Bake the puff pastry on a baking sheet until all puffy and delicious, about 10 minutes. Set aside and increase oven temperature to 400 degrees F. Drain the crawfish tails and squeeze excess liquid out. (Wet tails can effect the thickness of the finished sauce.) In a pot of salty water, cook the potatoes until they are softened but have a little crunch still left in them, then drain and set aside. Add the turnips to a pot of BOILING salty water. Cook until softened, then drain and run under cold water. Set aside. In a medium saucepan (big enough to hold all the ingredients), melt the butter. When the butter is melted and bubbling, add the flour and blend in with a whisk. Keep whisking on medium heat for 5 minutes (do not brown, you are just cooking some of the floury flavor out). Add the stock and cream, then increase heat to medium-high. DO NOT STOP STIRRING. As it heats up the mixture will get thicker. Add the Worcestershire, porcini powder, hot sauce, and salt, pepper and Creole/Cajun seasoning to taste. Cook until the bechamel mixture is thickened and bubbly, then add the drained crawfish and mix in. Cook, stirring, until the mixture returns to a boil. (If the mixture needs more thickening you can do it with a mixture of flour and butter, a tablespoon at a time, waiting for it to return to a boil each time. This is as thick as it's gonna get.) Add the peas and carrots, pearl onions, potatoes and turnips. Stir gently, so as not to break up the potatoes and turnips. Spoon the mixture in vessel of your choice and top with the cooked puff pastry. Put the whole thing back into the oven. Have a beverage. Cook until and bubbly and the puff pastry is starting to brown. Garnish with fresh parsley and/or dill. Serve with lemon wedges and hot pepper infused vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67114,"Joe's Special 24 ounces tri-tip, hand minced Sea salt and freshly ground black pepper
1 tablespoon olive oil 2 cloves garlic, deveined and minced
1 small shallot, sliced
2 cups button mushrooms, sliced
2 cups small spinach leaves
2 large egg yolks, optional (or don't tell Guy!)
2 tablespoons freshly grated Parmesan, plus more for garnish
Instructions: Sprinkle the tri-tip with salt and pepper. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Once heated, add the tri-tip and saute until browned, 3 to 4 minutes. Add the garlic, shallot and mushrooms, then season with salt and pepper and saute until softened, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the egg yolks, if using, and quickly stir to cook through. Stir in the Parmesan. Taste for seasoning and serve hot garnished with more Parmesan. Eat with spoons. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67115,"Cuban Turkey in the Caja China with Sweet and Sour Pineapple Marmalade One 12- to 14-pound whole turkey 2 tablespoons kosher salt
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1 cup pineapple juice 1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
1/2 cup fresh orange juice 1/4 cup white wine vinegar
3 tablespoons brown sugar
2 cups chopped pineapple
2 tablespoons minced red onion
1 jalapeno, minced
Salt and freshly ground black pepper
12 to 14 buns (optional) Instructions: Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside. Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid. Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour. While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper. Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67116,"Italian Deli Style French Bread Pizza One 2-foot-long French bread, cut in half lengthwise 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cups marinara sauce
8 ounces sopressata, thinly sliced
8 ounces hard salami, thinly sliced
1 1/2 cups grated Parmesan Two 8-ounce balls smoked mozzarella, sliced
2 cups pitted Kalamata olives, chopped
8 pickled cherry peppers, drained and sliced
4 ounces ricotta salata
1 1/2 cups grated Pecorino-Romano 2 teaspoons red cl flakes
2 cups fresh basil leaves Instructions: Preheat the oven to 450 degrees F. Place the bread halves on a sheet tray. Drizzle the olive oil on each half of the bread, then spread on the marinara sauce evenly. Layer on the sopressata and hard salami by folding and overlapping the slices. Top with the Parmesan and smoked mozzarella. Bake until the cheese is bubbling and the meat is very hot, 8 to 10 minutes. (Finish under the broiler if desired.) Immediately distribute the olives and peppers evenly. Grate the ricotta salata over the top, then sprinkle on the Pecorino-Romano. Sprinkle the cl flakes on top, and top with the fresh basil and a drizzle of olive oil. Cut each half into 8 slices. Serve immediately. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 67117,"New York Egg Cream 1 to 2 ounces chocolate syrup 4 ounces milk Splash seltzer Instructions: Place chocolate syrup into tall glass. Add milk and stir. Add seltzer and stir. ","[Chardonnay, Pinot Grigio, Riesling]" 67118,"Dijon Balsamic Steak Salad with Blue Cheese Butter 1/2 small red onion, thinly sliced Four 4-ounce top blade steaks Kosher salt and freshly ground black pepper 1/3 cup Food Network Kitchen? Inspirations French Style Dijon Balsamic Vinaigrette
3 tablespoons crumbled blue cheese 2 tablespoons unsalted butter, at room temperature 3 tablespoons chopped flat-leaf parsley 4 stalks celery, thinly sliced 1 tablespoon olive oil Instructions: Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite). Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad. Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper. Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67119,"Gigi's Carrot Cake 1 stick unsalted butter 1 (1-pound) box confectioners' sugar 1 teaspoon pure vanilla extract 1 cup chopped toasted pecans 3 sticks, plus 1 tablespoon unsalted butter 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 4 large eggs 3 cups grated carrots 8 ounces cream cheese Instructions: Preheat the oven to 350 degrees F. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool. For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 67120,"Chicken Stew 2 tablespoons olive oil 2 stalks celery, cut into bite-size pieces 1 carrot, peeled, cut into bite-size pieces 1 small onion, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can chopped tomatoes 1 (14-ounce) can low-salt chicken broth 1/2 cup fresh basil leaves, torn into pieces 1 tablespoon tomato paste 1 bay leaf 1/2 teaspoon dried thyme leaves 2 chicken breast with ribs (about 1 1/2 pounds total) 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic) Instructions: Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes. Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Ladle the stew into serving bowls and serve with the bread. Serving suggestion: crusty bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67121,"Anadama Bread 2/3 cup yellow cornmeal 1/2 cup molasses (not blackstrap) 4 tablespoons unsalted butter, plus melted butter for brushing 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 4 to 5 cups all-purpose flour, plus more for kneading 1/3 cup nonfat dry milk 1 1/4 teaspoons kosher salt Vegetable oil, for brushing Instructions: Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes. Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes. Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes. Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F. Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing. MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67122,"Golden Spiced Tiramisu 2 teaspoons ground ginger 2 teaspoons ground turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
Pinch freshly ground black pepper
2 1/2 teaspoons ground cinnamon 1 1/2 cups whole milk
6 large egg yolks
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 1/4 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 pound mascarpone cheese
24 ladyfingers
Instructions: Combine the ginger, turmeric, cardamom, allspice, nutmeg, black pepper and 2 teaspoons cinnamon in a small bowl. Toast 1 1/2 tablespoons of the spice mixture in a medium saucepan over medium heat, stirring, until fragrant, about 1 minute. Pour in about 2 tablespoons of the milk, whisking to combine until smooth. Gradually drizzle in the remaining milk, whisking continuously to avoid any lumps, and bring to a simmer, whisking frequently. Remove from the heat and allow to cool slightly. Whisk together the egg yolks, granulated sugar and salt in a large saucepan, then slowly drizzle in 2/3 cup of the milk mixture while whisking continuously. (You don't want to scramble the eggs!) Turn the heat on medium and cook for a few minutes, whisking continuously, until the mixture thickens and coats the back of a spoon. Remove from the heat, then pour the mixture into a large bowl. Cover with plastic wrap, pressing it up against the surface of the custard, and let cool in the fridge for about 1 hour. Beat the heavy cream, powdered sugar, remaining 1/2 teaspoon cinnamon and the vanilla to stiff peaks in a stand mixer fitted with a whisk or in a large bowl with an electric mixer, then set aside. Fold the mascarpone into the cooled custard.
Working one at a time, quickly soak the ladyfingers in the remaining golden spiced mixture and use them to line the bottom of an 8-inch square pan, breaking them up if necessary. (Soak them for about 2 seconds; don't soak them too long, otherwise they'll fall apart.) Add half of the custard, spreading it out evenly with an offset spatula, followed by a layer of the whipped cream. Repeat! Using a sifter or a fine-mesh sieve, dust the top with some of the remaining spice mixture and allow to set for at least 4 hours or up to overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67123,"Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce 2 tablespoons canola oil 2 cloves garlic, chopped
1 shallot, chopped
2 mangoes, chopped (about 2 heaping cups) 1 habanero, chopped
1 cup white wine vinegar
3 tablespoons honey
Kosher salt and freshly ground black pepper
2 tablespoons canola oil 1 Spanish onion, chopped
2 Jerk Chicken Breasts, diced, recipe follows 3 medium sweet potatoes, boiled, peeled and diced
4 scallions, sliced on the diagonal, plus for garnish
1/2 cup fresh cilantro leaves, chopped, plus for garnish
4 eggs 2 tablespoons white wine vinegar 3 tablespoons ground coriander 3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt, plus for sprinkling 1 tablespoon habanero powder
1 tablespoons dried thyme
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons coarsely ground black pepper, plus for sprinkling 2 boneless, skinless chicken breast halves, about 6 ounces each
2 tablespoons canola oil
Instructions: For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes. Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.) For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again. For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry. To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately. In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.) Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix. Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67124,"Tacos Carne Asada 2 pounds flank or skirt steak, trimmed of excess fat 1 recipe Mojo, recipe follows Olive oil, for coating the grill Kosher salt and freshly ground black pepper 16 (7-inch) corn tortillas Shredded romaine or iceberg lettuce, for serving Chopped white onion, for serving Shredded Jack cheese, for serving 1/2 cup Pico de Gallo, recipe follows 2 limes, cut in wedges for serving 4 garlic cloves, minced 1 jalapeno, minced 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar 1/2 cup olive oil 4 vine-ripe tomatoes, chopped 1/2 medium red onion, chopped 2 green onions, white and green parts, sliced 1 Serrano cl, minced 1 handful fresh cilantro leaves, chopped 3 garlic cloves, minced 1 lime, juiced 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt Instructions: Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Yield: approximately 1 1/4 cups In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry. Yield: 2 cups ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 67125,"Lynchburg Lemonade 4 1/2 ounces Jack Daniels 1 1/2 ounces triple sec 3/4 ounce freshly squeezed orange juice 6 ounces sour mix 3 orange and/or lemon slices Instructions: Combine the Jack Daniels, triple sec, orange juice and sour mix in a cocktail shaker with ice; shake well. Strain into a large fishbowl glass filled with ice and add the orange and/or lemon slices. Serve with straws for sharing. ","[Whiskey, Cointreau, Orange Wine]" 67126,"Beef Tacos 1 tablespoon olive oil 1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper 20 fajita-sized flour tortillas 18 hard taco shells 1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced 1 head green leaf lettuce, shredded
Instructions: Preheat the oven to 325 degrees F. For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes. For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions. Serve with the grated cheese, diced tomatoes and shredded lettuce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67127,"Sour Cherry\u2013Apple Pie 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1 teaspoon salt 2 1/2 sticks cold unsalted butter, cut into 1/4-inch cubes 1/4 cup ice water 1/4 cup vodka 2 1/2 pounds Gala apples, peeled and sliced 1/2 inch thick 3/4 cup granulated sugar 2 tablespoons fresh lemon juice 1/2 teaspoon salt 2 tablespoons unsalted butter 2 cups drained jarred sour cherries (such as Morello), plus 1/4 cup juice 1 tablespoon cornstarch 1 large egg, lightly beaten Coarse sugar, for topping Instructions: Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming. Gather the dough together into a ball, then press and fold a few times until fully combined. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Toss the apples, granulated sugar, lemon juice and salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Stir in the apple mixture and bring to a simmer. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer. Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day. Roll out 1 disk of dough on a lightly floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour. Scrape the filling evenly into the chilled pie crust. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving space between each. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers. Refrigerate the pie to firm up the pastry again, 1 hour. Place a foil-lined baking sheet on the middle oven rack; preheat to 375?. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours. Transfer the pie to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67128,"Louisiana Red Beans and Rice 1 pound dried small red beans, picked over and rinsed 2 large smoked ham hocks 1 large yellow onion, chopped 2 celery stalks, chopped 1 large green bell pepper, chopped 1 teaspoon cayenne 1/4 bunch fresh flat-leaf parsley, chopped 2 sprigs fresh thyme 3 bay leaves 4 garlic cloves, chopped 2 green onions, green part only, chopped, plus more for garnish Red pepper sauce 2 andouille sausages, cut into 3-inch chunks 4 cups cooked white rice Instructions: Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator. Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry. Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 67129,"Charred Brussels Sprout Crostini 1/4 cup sugar 1/4 cup Champagne vinegar
1/3 cup dried cranberries
1 pound Brussels sprouts, sliced into thin rounds
1/4 cup extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon red pepper flakes
1 1/4 cups ricotta 1/3 cup pine nuts, toasted
24 crostini (see Cook's Note)
Instructions: Preheat the broiler to high. Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and let sit for 10 minutes to plump the cranberries. Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry. In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67130,"Grilled Pesto Chicken Sandwiches 2 large boneless skinless chicken breasts (about 12 ounces each) 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon fennel seed, lightly crushed with a knife 2 tablespoons olive oil Kosher salt 4 soft hoagie rolls, split Four 1/4-inch-thick slices mozzarella 1 large tomato, sliced 1/2 cup prepared pesto Instructions: Prepare a grill for medium-high heat. Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil. Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute. Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67131,"Carrot Relish with Jalapeno and Fish Sauce 2 tablespoons vegetable oil, like soy, peanut, or corn 1/2 to 1 jalapeno (with seeds), stemmed and minced 6 cloves garlic, minced 2 tablespoons sugar 1/2 pound carrots, grated 3 tablespoons chopped fresh coriander leaves (cilantro) 1 tablespoon freshly squeezed lime juice 2 teaspoons Southeast Asian fish sauce 1 scallion (white and green), chopped Instructions: In a small skillet, combine the oil, jalapeno, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes. Remove the skillet from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and cool.
Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well. Store in the refrigerator for up to 3 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 67132,"Pork Tenderloin with Grits Couscous 2 teaspoons juniper berries 2 teaspoons whole coriander 1/4 teaspoon crushed red pepper 2 pork tenderloins 1 tablespoon peanut oil Salt 1 diced onion 1 tablespoon butter 1 teaspoon chopped garlic Salt and white pepper, to taste 1 cup white stoned grits 2 cups water 1 bouquet garni 1/4 cup cooked garbanzo beans 1 branch celery, sliced and steamed 1/2 leek, sliced and steamed 1 roasted red pepper, julienned 2 tablespoons chives, chopped 1/3 cup carrots, steamed and diced 1/3 cup turnips, steamed and diced Salt, to taste Instructions: Grind juniper berries, coriander and red pepper in a blender. Then rub the pork tenderloin with the spices. Smoke the pork for 6 minutes at low heat. Put aside.; Saute the onion in the butter and garlic. Add salt and pepper. Add the stone grits, water and bouquet garni. Bring it to a boil, then finish cooking in the oven for 30 minutes in a preheated 380 degree F oven.; Cook the grits. Once cooked, add all the vegetables and mix well. Check the seasonings. Put aside. Broth: 1 branch celery, sliced 1 carrot, sliced 1 red pepper, sliced 1/2 onion, sliced 2 teaspoons harissa Salt, to taste 2 1/2 cups chicken stock Garnish: Whole grain mustard Sage, julienned Boil all the vegetables in the chicken stock for 30 minutes. Put everything in the blender to make a puree. Check the seasoning. Strain and put aside. Saute the pork in the peanut oil and salt until cooked medium. Let it rest for 5 to 10 minutes. Brush the pork with some whole grain mustard and sprinkle some julienne of sage. Put the grits in the middle of the plate and the sliced pork on top. Pour the broth around. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 67133,"Linguini with Kale Pesto About 1/3 cup toasted pine nuts 2 to 3 cloves garlic, crushed
1 lemon, zested and juiced 1 lemon, zested and juiced
1 bunch Tuscan kale, stemmed
Salt and pepper Salt and pepper
Freshly grated nutmeg
1/3 to 1/2 cup EVOO
1/2 cup Pecorino Romano, plus more to pass 1 pound linguini Instructions: Place a large pot of water on to boil for the linguini. Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino. Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 67134,"Espresso Whipped Cream 1 cup heavy whipping cream 1/2 cup powdered sugar
1 tablespoon instant espresso powder
1 store-bought pumpkin pie
Instructions: In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67135,"White Chocolate Zombie Eyeballs 6 ounces white chocolate 1 teaspoon green-tinted cocoa butter 1 teaspoon red-tinted cocoa butter 6 ounces dark chocolate 6 ounces milk chocolate 10 ounces heavy cream 1 teaspoon dark espresso syrup Instructions: Temper the white chocolate and green and red cocoa butter separately. With a small paint brush, paint the green and red tempered cocoa butter into small rounds in chocolate molds to resemble an eyeball. Pour the tempered white chocolate into the chocolate molds. Invert and let the white chocolate pour out to 1/8 thickness. Let set for 20 minutes. For the truffle filling: Place the dark and milk chocolate in a 1-quart mixing bowl. In a small saucepot, bring the heavy cream to a simmer, and then pour over the chocolate. Add the espresso syrup, stir until smooth and let cool for 20 minutes. Place the cooled chocolate-espresso filling into a small pastry bag and fill each of the lined chocolate molds. Place the filled truffle eyeballs into the freezer for 10 minutes. Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67136,"Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli 4 pounds boneless beef chuck roast, quartered 2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows 1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 large egg 2 cloves garlic, finely grated
1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil 3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Instructions: For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper. For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper. Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67137,"Fruit and Nut Holiday Shortbread 1/2 cup unsalted butter (1 stick), softened to room temperature 1/3 cup sugar 1 cup flour 1/2 teaspoon salt 1/4 cup chopped pecans 1/4 cup dried cranberries 2 tablespoons mini chocolate chips 2 tablespoons orange marmalade Instructions: Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes. Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade. After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 67138,"Sam's Banana Fritters 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 generous cup buttermilk 8 apple bananas, peeled and split Oil, for deep-frying 1 cup granulated sugar, for dredging fritters Instructions: Sift dry ingredients into a medium bowl. Combine egg and buttermilk, and stir into dry ingredients, mixing until well combined. Place bananas carefully in batter. (They can rest in the batter, covered until you are ready to fry them.) Heat the oil to 350 to 390 degrees F or until the oil gives off a slight haze. Make sure bananas are well coated with batter before setting them in oil. Using a fork, place coated bananas in oil and fry for 2 to 4 minutes, or until golden brown. Remove from oil with tongs and drain on several layers of paper towels. Dredge drained fritters in sugar and serve hot with ice cream and caramel or chocolate sauce. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 67139,"Cornstarch Ice Cream 2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination 1/2 cup sugar Pinch of salt 1 vanilla bean or 1 teaspoon vanilla extract 3 tablespoons cornstarch Instructions: Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions. Honey-Jam Variation: Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing. Buttermilk or Yogurt: Substitute buttermilk or yogurt for half the cream or milk. Cherry-Vanilla: Add 1 cup halved, pitted cherries just before freezing. Strawberry, Blueberry or Peach: Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing. Coffee: Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk. Coconut: Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like. Mint Chocolate Chip: Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67140,"Dr. Pepper Cherry Pie 2 1/4 sticks unsalted butter, cold 2 3/4 cups all-purpose flour (see Cook's Note), plus additional for rolling 1 teaspoon kosher salt 3 to 6 tablespoons ice water 1 large egg, well-beaten with 1 tablespoon water 4 cups fresh sweet cherries 1/2 teaspoon kosher salt 6 cups Dr. Pepper 1 cinnamon stick 1/3 cup ice water 1 tablespoon unflavored powdered gelatin 1 tablespoon vanilla extract Whipped cream Two .33-ounce packages Cherry Pop Rocks Instructions: For the pie crust: Cut the butter into tiny pieces and toss into a bowl with the flour and salt. Place in the freezer for 10 minutes to cool. Dump into a food processor with 3 tablespoons of ice water and pulse until the dough resembles wet sand that holds together, adding more water a spoonful at a time if necessary. Place the dough onto a long sheet of plastic wrap and shape into a disc, then wrap well and refrigerate for 30 minutes. On a lightly floured surface, roll the dough to a 1/8-inch thickness and place into a 9-inch pie pan. Use a fork to prick all over the sides and bottom, then place in the freezer until hard, at least 20 minutes. Preheat the oven to 400 degrees F. Cut an 18-inch sheet of aluminum foil and press it firmly into the pie shell, loosely tenting the foil around the edges of the crust. Fill with pie weights, dried beans, sugar or raw rice and bake for 20 minutes. Remove the weights by gently lifting the foil. Brush the pie crust well with the egg wash and return to the oven until the egg wash is set and the crust is golden brown, 3 to 5 minutes. Let cool completely and reduce the oven to 350 degrees F. For the pie filling: Pit the cherries and place them in an even layer in a roasting pan. Sprinkle with the salt and roast for 30 minutes. Meanwhile, place the Dr. Pepper and cinnamon stick in a large saucepan and bring to a boil. Reduce the heat to medium and cook until reduced by half. Place the cold water in a small bowl and sprinkle the gelatin over evenly. Allow to soften for 5 minutes. Add to the warm Dr. Pepper reduction along with the vanilla and whisk well to combine. Pack the cherries into the pie crust and pour the Dr. Pepper mixture on top. Refrigerate until set, at least 4 hours. To serve: Top the pie with whipped cream and sprinkle the popping candies over the top. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67141,"Carne Asada 2 1/2 pounds chuck roll, sliced into 1/4-inch rounds 3 tablespoons garlic salt Freshly ground black pepper 3/4 cup white vinegar 8 bolillo rolls, sliced lengthwise Mayonnaise 1 medium onion, diced 1 cup chopped fresh cilantro leaves 2 avocados, halved, pitted and flesh sliced Torta Salsa, recipe follows 1 head Iceberg lettuce, shredded 4 medium tomatoes, sliced 3 medium tomatoes, cut in quarters 6 jalapenos 1/2 onion, chopped 3 1/2 cups water Instructions: Lay out the beef rounds in a single layer. Season the meat on both sides with the garlic salt and black pepper. Put the meat in a medium mixing bowl and add the vinegar. Let the meat marinate for at least 2 hours or overnight in the refrigerator. Preheat a grill to high heat. Remove the meat from the marinade and put on the hot grill. Grill until the meat is cooked to desired doneness. Transfer the meat to a cutting board. Cut the meat into 1-inch pieces and set aside in bowl, covered with foil, to keep warm. Heat a large pan or griddle over medium heat. Spread the cut sides of the bolillo rolls with mayonnaise. Toast them in the pan, mayonnaise side down, until golden. Combine the chopped onions and cilantro in a small bowl. To assemble the tortas, top the bottom half of the roll with sliced avocado, a handful of the cut meat, some of the cilantro/onion mixture and some of the Torta Salsa. Top with shredded lettuce and 2 tomato slices. Repeat with remaining rolls and ingredients. Cover with the roll tops, cut in half and serve. Add all of the ingredients to a medium saucepan and bring to boil over medium heat. Cook until the onions are translucent. Remove from the heat and let cool. Transfer the cooled mixture to a blender and blend until smooth. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67142,"Baklava-Inspired Sundaes 1 cup honey 1/2 cup chopped pistachios 2 tablespoons salted butter 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom Pinch allspice Kosher salt 8 scoops vanilla ice cream 4 baklavas, store-bought Canned whipped cream, for topping Instructions: For the honey sauce: Combine the honey, pistachios, butter, cinnamon, cardamom, allspice and a pinch of salt in a saucepan. Heat until simmering, about 2 minutes, then remove and set aside. To serve: Scoop 2 vanilla ice cream scoops per person and top with the warm honey sauce. Serve each with a baklava and some whipped cream. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 67143,"White Pepper Cherry Cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder
1/2 teaspoon freshly ground white pepper, plus more for dusting
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup dried cherries
Instructions: Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries. Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper. Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67144,"Mixed Melon Salad with Cilantro and Lime 1/4 cup fresh lime juice (about 2 limes) 3 tablespoons honey 2 tablespoons chopped fresh cilantro (could swap for mint), plus more for garnish, optional Pinch kosher salt 2 cups cantaloupe balls, from about 1 cantaloupe 2 cups honeydew balls, from about 1 honeydew 2 cups watermelon balls, from about half a watermelon Instructions: Combine the lime juice, honey, cilantro and salt together in a small bowl and whisk until thoroughly combined. In a large bowl, combine the cantaloupe, honeydew and watermelon. Add the honey-lime mixture and toss to coat evenly. Garnish with additional cilantro, if desired. Chill the salad in the refrigerator until serving. ","[Viognier, Riesling, Vermentino, Sauvignon Blanc]" 67145,"Chicago Steakhouse Peppercorn-Crusted Filet with Crab Au Poivre Nonstick cooking spray 2 tablespoons whole black peppercorns, cracked 1 tablespoon whole green peppercorns, cracked 1 tablespoon whole pink peppercorns, cracked 7 tablespoons grapeseed oil, divided 1 tablespoon kosher salt 4 center-cut beef filets, each about 2 inches thick 1 tablespoon whole black peppercorns, toasted 2 tablespoons unsalted butter 1 tablespoon grapeseed oil 1 shallot, minced 2 cloves garlic, thinly sliced Kosher salt 1/3 cup cognac 3/4 cup beef stock 2 teaspoons Calabrian cl paste 1 1/2 teaspoons Dijon mustard Picked leaves of 3 sprigs fresh thyme 1/2 cup heavy cream 8 ounces jumbo lump crabmeat 1 tablespoon finely chopped chives 1 tablespoon finely chopped fresh parsley Instructions: For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside. In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste. Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes. Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes. For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside. In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, cl paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 67146,"Jalapeno Buttered Corn 2 jalapeno chiles 8 tablespoons (1 stick) unsalted butter, softened 1 garlic clove, minced 2 teaspoons minced fresh parsley leaves Salt and freshly ground black pepper 4 ears fresh corn, husks and silks removed 1 cup crumbled queso fresco cheese* Instructions: Prepare a grill or grill pan to high heat.
Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67147,"Fox Bros. Bar-B-Q Brisket Chili 2 cups finely diced onions 3/4 cup seeded and chopped jalapenos 2 tablespoons minced garlic
1 tablespoon butter
1 tablespoon olive oil or canola oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
32 ounces homemade or store-bought beef stock
1 28-ounce can crushed tomatoes
5 tablespoons chili powder
2 tablespoons adobo sauce from canned chipotles in adobo 1 1/2 tablespoons kosher salt
1 1/2 tablespoons tomato paste
1 1/2 teaspoons chipotle powder
1 1/2 teaspoons granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons granulated sugar
1/4 teaspoon cumin
1 pound chopped cooked brisket 2 tablespoon maseca (corn flour) 16 to 20 2-ounce bags corn chips, such as Fritos Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream Instructions: In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom. Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat! ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 67148,"Green Salad with Salmon 5 tablespoons extra-virgin olive oil 1 salmon fillet Salt and freshly ground black pepper 1 cup mixed greens 1/4 cup grape tomatoes 2 tablespoons dried cherries 2 tablespoons pine nuts 5 small broccoli florets Handful of blueberries 2 tablespoons champagne vinegar 1 teaspoon chopped fresh chives 1 slice bread, brushed with olive oil and toasted, for servintg Instructions: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat. Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad. Place the salmon on top of the salad and pour over the remaining dressing. Serve with toasted bread on the side. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67149,"BBQ Western Bacon Beer Can Burger 1 1/2 pounds ground chuck (80/20) 1 unopened beer can Cooking spray 12 slices aged yellow Cheddar
1/4 cup barbecue sauce
1 cup sauteed mushrooms
8 slices bacon, cooked and crumbled 1 jalapeno, sliced thin on the bias
4 onion rolls, buttered and griddled
Instructions: Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat. Separate the ground chuck into 4 equal balls (about 6 ounces each). Wrap the beer can with aluminum foil and spray with a bit of cooking spray. Firmly press the bottom of the can into one of the balls, forming a \meat bowl.\ Gently slide out the can, then seal any cracks in the meat and make sure the sides of the bowl are even. Repeat with the remaining balls. Place a slice of Cheddar in each meat bowl, followed by about a tablespoon of barbecue sauce, 1/4 cup of the sauteed mushrooms, some of the crispy crumbled bacon, 2 more slices of cheese and 4 jalapeno slices. Place the burgers on the indirect heat side of the grill, close the lid and grill until the meat reaches an internal temperature of 140 degrees F and the cheese is bubbly and gooey, 20 to 30 minutes. Place the burgers on the onion rolls, eat and enjoy! ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 67150,"Hot Strawberry Biscuits 1 cup sifted unbleached all purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons minced fresh rosemary 1 teaspoon finely grated lemon zest 3 tablespoons vegetable shortening, chilled 1/2 cup buttermilk 1/2 cup diced strawberries 3 tablespoons unsalted butter, melted 1 1/2 tablespoons sugar 2 teaspoons lemon juice 1 teaspoon finely grated lemon zest Instructions: Preheat oven to 400 degrees F. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix. Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet. Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool. In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67151,"Bulgur Salad with Green Onion Vinaigrette 3/4 cup medium-grind bulgur 1/2 small red onion, finely diced 2 plum tomatoes, finely diced 1 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped fresh mint leaves 4 green onions, sliced, plus 1/4 cup fresh lime juice 1 tablespoon buckwheat honey 1 serrano cl, chopped 1/2 cup canola oil or olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67152,"Valentine's Day Truffles 1/3 cup honey 1/2 cup (4 ounces) semisweet chocolate, cut into small pieces 1/2 cup (4 ounces) bittersweet chocolate, cut into small pieces 1 stick butter, cut into small pieces 2 cups powdered sugar, sifted 2 tablespoons dark rum 1 cup chocolate sprinkles, for rolling 3/4 teaspoon coarse (but somewhat small size) sea salt Instructions: In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm. In a medium bowl, combine the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making sure to stir often. Once the chocolate has completely melted remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to a cool bowl and allow it to \set\ a little, about 5 minutes. Combine the sprinkles and salt in a bowl. Using your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are generously coated. Place on serving tray or store them in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67153,"Butterscotch-Walnut Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup butterscotch chips 1/2 cup roughly chopped walnuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67154,"Roasted Poblano Quesadillas 2 large poblanos 4 teaspoons extra-virgin olive oil 4 large flour tortillas 2 cups shredded Monterey Jack cheese Instructions: Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat. ","[Syrah, Tempranillo, Garnacha, Barbera]" 67155,"Pyrotechnic Pineapple 1 ripe pineapple 3 tablespoons butter 4 tablespoons granulated sugar 3 ounces orange flavored liqueur or dark rum 1 pint vanilla ice cream or frozen yogurt Instructions: Sit the pineapple on its side and slice it in half, starting at the bottom and slicing all the way up through the leafy section. Chisel out the core of each half. Discard. Then cut around the fleshy sections with a knife (as you would a grapefruit). Remove flesh with a spoon and cut into small chunks. Reserve both the flesh and the rinds. Melt butter in a saute pan over medium-high heat. Add pineapple chunks, but none of the juice, and stir occasionally for 5 minutes. Sprinkle 1 tablespoon of sugar and stir occasionally for 30 seconds, or until it has dissolved. Repeat the same process, 1 tablespoon at a time, with the remaining sugar. Pour in liqueur, let it heat up for 10 seconds, then ignite. Place a single scoop of ice cream in each of the hollowed-out pineapple shells and pour half the contents of pan overtop each. Serve immediately with 2 spoons per couple. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67156,"Camping Sandwiches 2 slices Pullman bread 3 tablespoons chili (see the recipe for Smoky Bean Chili, page 40 or use your favorite), room temp 2 tablespoons shredded sharp Cheddar cheese 1 teaspoon diced sweet pickles 1 teaspoon diced sweet onion Nonstick cooking spray 2 slices Pullman bread 2 tablespoons softened cream cheese 2 tablespoons berry preserves (such as blueberry, strawberry, raspberry) Nonstick cooking spray 2 slices Pullman bread 2 tablespoons marinara sauce 1 tablespoon shredded mozzarella 3 thin slices of pepperoni, julienned 1 pinch of dried oregano Nonstick cooking spray 2 slices Pullman bread 3 tablespoons leftover mac-n- cheese 1 tablespoon shredded Fontina or cheddar cheese 1 teaspoon crumbled cooked bacon, optional Nonstick cooking spray Instructions: Conventional cooking method: To make these at home, cook them over a gas burner. Hold the press directly over a medium-high flame and cook for 2 minutes, turning multiple times. The heat is more concentrated, so they cook faster than over a campfire.
You'll need: Campfire, sandwich presses, foil-wrapped bricks
Prep-Ahead Tip: Set the sandwich presses over the fire to heat up as you prepare the sandwiches so they're nice and hot when you're ready for some toasting action.
Camping Sandwich Combos:
Make other pressed sandwiches by stuffing a variety of camping leftovers into the sandwich, such as pulled pork with BBQ sauce; shredded smoked chicken and sliced green chiles; steak and peppers from fajitas; or ground turkey with Jack cheese, fire-roasted tomato salsa, and black beans.
For a breakfast sandwich, try diced roasted potatoes and crumbled chorizo with shredded Cheddar and scrambled eggs.
You can make dessert camping sandwiches as well. Slice them or serve whole: sauteed peaches and sweetened ricotta; peanut butter and strawberries; sliced apples and caramel sauce; roasted pineapple, bananas, and honey; chocolate chunks, marshmallows, and graham cracker crumbs; sliced ripe banana, brown sugar, and Nutella. Camping sandwiches can be prepared ahead of time and made in either square or circular presses-both work fine. Depending on your make and model, adjust the filling amounts so the sandwiches are full but not too full (or they'll ooze while being toasted). The fillings can vary, and it's a good way to utilize leftover chili, mac-n- cheese, and other ingredients when camping.
For circular sandwiches, punch out the bread into 4-inch circles or the size of your sandwich press.
Prepare a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a grilling rack so that it sits just above the coals. Place the presses on the grill so they heat up.
Assemble each sandwich with the desired fillings, leaving a 1/2-inch border around the edges. Remove the presses from the hot grill, open, and spray with nonstick cooking spray. Place a sandwich in each press (it will sizzle-this preheating helps it form a nice crispy crust) and close tightly. Place on the grill and cook for 1 or 2 minutes per side. You can check the sandwich as it cooks by opening the press and checking the color-it should be golden brown and crispy on both sides when done. (Depending on how hot your coals are, you can also place the press directly on coals to make it cook faster-just keep an eye on it!) Be sure to use room temperature (versus cold) ingredients in the filling-otherwise lower the flame and toast the sandwich for a longer amount of time to sufficiently warm the filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67157,"Herbed Brown Rice and Chicken 4 skinless, boneless chicken breast halves 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1 tablespoon butter 1 3/4 cups Swanson? Chicken Stock 1/2 teaspoon dried thyme leaves, crushed 1 1/2 cups uncooked quick-cooking brown rice 1 cup frozen peas 2 tablespoons grated Parmesan cheese Instructions: Season the chicken with the garlic powder and black pepper. Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67158,"Smashed Potatoes 12 to 14 medium red potatoes, unpeeled 2 sticks salted butter, softened 1 1/2 cups sour cream
1/2 cup heavy cream
8 slices cooked bacon, crumbled
5 green onions, sliced thin, plus more for garnish
1 1/2 cups grated Monterey Jack cheese Kosher salt and freshly ground black pepper
Instructions: Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain. Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67159,"Curried Grilled Eggplant 2 medium eggplants, cut crosswise into 1-inch thick rounds 1/4 cup sesame oil 2 tablespoons curry powder Salt freshly ground black pepper 3 tablespoons chopped fresh mint leaves Instructions: Prepare grill to medium-high heat. Rub eggplant rounds on both sides with sesame oil. Sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve. ","[Chenin Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 67160,"Fresh Orange Trifle with Ladyfingers, Raspberries and Boozy Cream 1 1/2 cups granulated sugar 8 large eggs
Zest of 2 navel oranges and juice of 1 (about 1/4 cup juice)
1 lemon, juiced (about 2 tablespoons)
Pinch of kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cubed
4 cups heavy cream 8 ounces mascarpone cheese
5 tablespoons confectioners' sugar
1/4 cup orange liqueur, such as Grand Marnier One 7-ounce package ladyfingers cookies
2 cups fresh raspberries
1 navel orange, halved and cut into half-moons
Instructions: For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool. For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream. Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight. When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67161,"Theatrical Blood 1/2 cup golden corn syrup 2 tablespoons chocolate syrup 1 tablespoon red food coloring Instructions: Whisk together the corn syrup, chocolate syrup and food coloring until well blended. Place a sheet or tablecloth on cardboard so as not to stain the work surface. Use your fingers to drip the blood all over the fabric wearing latex gloves, making it look like blood spatter. Use your hand to make bloody handprints. ","[Merlot, Cabernet Sauvignon, Malbec]" 67162,"Mommy Anderson's Oyster Dressing Turkey or chicken giblets and neck bone 1/4 onion wedge
2 1/2 cups chicken stock 16 ounces shucked oysters in their liquor 4 cups herbed stuffing cubes 4 cups corn bread stuffing cubes 1/4 cup chopped fresh parsley 4 tablespoons butter 1 cup chopped celery 1 cup chopped onion 12 fresh sage leaves, chopped 12 sprigs fresh thyme, striped and gently chopped 4 cloves garlic, grated on a rasp
Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters. In a large bowl, mix all the stuffing cubes with the parsley and set aside. In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme 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. In the same pan, add the remaining 2 tablespoons butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir. This is a wet dressing, so it will be very moist. Pour 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 temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67163,"Chocolate-Hazelnut Sandwich Cookies 1/3 cup blanched hazelnuts 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1 large egg, at room temperature 2 tablespoons milk 1 tablespoon hazelnut liqueur Red coarse sugar, for decorating 1/2 cup chocolate-hazelnut spread Instructions: Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin. Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough). Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops). Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 67164,"Angel Food Cake with Chocolate Hazelnut Frosting 1 1/2 cups heavy cream 1/2 cup bittersweet chocolate chips
1/2 cup chocolate hazelnut spread, such as Nutella
1 teaspoon instant espresso
1/8 teaspoon salt
One store-bought 9-inch angel food cake or pound cake, halved around the equator
Edible flowers
Instructions: Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours. Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes. Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67165,"Serranos en Escabeche 1 1/2 pounds serrano or jalapeno chiles 3/4 cup olive oil 2 medium white onions, cut into 1/2-inch slices 3 medium carrots, cut into 1/2-inch slices 1 head of garlic, separated into cloves but not peeled 2 cups white wine vinegar 1/2 cup water 2 tablespoons salt 1 bay leaf 1/2 teaspoon dried oregano, crumbled 3 sprigs fresh marjoram, leaves only, finely chopped 3 sprigs fresh thyme, leaves only, finely chopped Instructions: Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week.
","[Rioja, Tempranillo, Garnacha, Barbera]" 67166,"Carpetbagger Steaks 4 beef tenderloin steaks 2 cups red wine 2 tablespoons garlic and herb dressing mix 2 teaspoons ground black pepper 1 (4.5-ounce) jar marinated mushrooms, finely chopped 1 cup blue cheese, crumbled 1 teaspoon Italian salad dressing mix Fresh oregano sprigs Instructions: Rinse steaks under cold water and pat dry. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, blue cheese, and Italian seasoning; set aside. Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpicks. Place on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 degrees F). Remove from grill. To serve, remove toothpicks. Garnish steaks with sprigs of fresh oregano and serve hot. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 67167,"Crispy Chicken Piccata with Frisee and Fines Herbes 4 boneless chicken thighs 1 cup all-purpose flour
2 tablespoons kosher salt
1 tablespoon cracked black pepper
6 large eggs, whisked smooth 2 cups panko breadcrumbs
1/2 cup canola oil
4 cloves garlic 1 medium shallot
1 cup white wine
1 cup chicken stock
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 tablespoons capers
1 tablespoon chopped fresh parsley
3 lemons
6 ounces olive oil 2 ounces lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 head frisee
12 chives, cut into 2-inch sticks
Leaves from 6 stems chervil, roughly chopped Leaves from 4 stems tarragon, roughly chopped Leaves from 3 stems parsley, roughly chopped
2 ounces Parmesan, grated Instructions: Lay the chicken thighs between two pieces of plastic wrap and pound to 1/2 to 3/4 inches thick with a mallet. Set up 3 medium bowls: fill one with the flour mixed with the salt and pepper; fill the second with the eggs; spread the breadcrumbs in the third. Dip the chicken thighs in the flour, coating them evenly. Next, dip in the egg wash, coating so no flour shows underneath. Finally, dip in the breadcrumbs, making sure the thighs are evenly covered. Heat the oil in a 12-inch skillet to about 350 degrees F. Fry the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Drain on paper towels and set aside. For the sauce: Roughly chop the garlic and small-dice the shallot, then throw them into the skillet to saut. As soon as the garlic and shallots start to color, deglaze the pan with the white wine and cook for 1 minute. Add the chicken stock and reduce by half. Over low heat, whisk in the olive oil and butter to thicken the sauce. Add the capers, parsley and the juice of 1 lemon. Transfer the sauce to a container and set aside. Halve the other 2 lemons and sear them in the skillet, cut-side down, until caramelized. Whisk together the olive oil, lemon juice, Dijon, salt and pepper. Toss with the frisee. Place the crispy chicken on plates, cover with lemon-caper sauce, top with frisee salad and garnish with a burnt lemon half. Sprinkle with chervil, tarragon, parsley and a generous amount of Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67168,"Paratha 2 cups atta (soft and fine whole wheat flour; see Cook\u2019s Note), plus more for dusting Kosher salt, optional
1/4 cup ghee or avocado oil
Instructions: Combine the atta with 1 cup of water in a large steel or glass mixing bowl. Mix well and knead to form a smooth dough. It should not be too soft or too firm. You might need to add a few tablespoons of water if the dough is too firm, but be careful to add a little at a time so you don\u2019t overdo it. Cover with plastic wrap and let it rest for 30 minutes. Divide the dough into 8 balls. Keep a bowl of atta and some kosher salt nearby. Flatten one of the balls into a patty and dip the patty lightly in the flour. Roll into a thin round (about 5 inches in diameter). Lightly brush the top with the ghee or oil. Sprinkle with a pinch of salt if desired and very lightly dust with a pinch of flour. Fold over to make a semicircle. Brush the top with ghee and sprinkle with salt and flour again. Fold over to make a triangle. Roll it again to end in a thin triangle (as thin as it was when you first rolled the ball). Don\u2019t worry if some of the oil oozes out or if the shape is not perfect.
Heat a seasoned cast-iron skillet or a heavy nonstick skillet over medium-high heat.
When the skillet is hot, add the paratha and dry-cook it until light brown spots appear on each side, about a minute per side. Then, add about 1/2 teaspoon ghee and cook each side until the spots darken and the paratha becomes slightly crispy and has a glazed look, about 30 seconds per side. If you like it extra crispy or \u2018karak\u2019 as we say in Hindi, cook it a little longer. Repeat with the other balls. Once you get the hang of it, you can roll the next ball while cooking the previous one.
In India, we put the parathas in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67169,"Sauteed Sugar Snaps 1 teaspoon butter 3 cups sugar snaps, blanched 1 shallot, finely diced Salt and pepper Instructions: Heat a saute pan with the butter. Add the blanched sugar snaps and cook for 1 minute. Add the shallot and cook for 1 minute. Season to taste with salt and pepper, and remove from the heat. ","[Chardonnay, Sauvignon Blanc, Riesling]" 67170,"Potato Gratin \Boome-style
1 pound baby new potatoes 2 cups grated Gruyere cheese 1 cup heavy cream 1 tablespoon unsalted butter 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart. Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown. Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 67171,"Ground Chicken and Blue Cheese Burgers 1/2 cup mayo 1 tablespoon roasted garlic puree 1 tablespoon minced fresh tarragon Salt and ground white pepper 1 tablespoon grapeseed oil 1 1/2 pounds ground chicken meat 6 ounces blue cheese 2 teaspoons salt 1 teaspoon ground white pepper 4 brioche buns 2 tablespoons unsalted butter 1 cup raw baby spinach leaves 4 tomato slices, thick cut Instructions: For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired. For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F. Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67172,"City of Lights Salad Nicoise 3 tablespoons balsamic vinegar 1/8 cup apple juice 2 teaspoons Dijon mustard 1/4 teaspoon salt Dash pepper 6 tablespoons extra-virgin olive oil 4 red potatoes, scrubbed well, cut into 1-inch wedges, boiled until tender and allowed to cool 1 pound haricots verts, trimmed, steamed until just tender but still bright green and allowed to cool 1/4 cup minced fresh parsley leaves (about 1-ounce) 2 (6-ounce) cans tuna, drained Salt and freshly ground black pepper 6 hard boiled eggs (peeled while warm) and allowed to cool, cut into 4 wedges lengthwise Instructions: Prepare the salad dressing just before use. Add vinegar, apple juice, Dijon mustard, salt, and pepper 1 at a time through the feed opening of a running blender. Then, leaving the blender running, add the olive oil in a slow steady stream. Cut the potatoes into 1/4-inch thick slices and add to a mixing bowl. Slice the green beans into 3/4 to 1-inch lengths and add to the potatoes. Fold in parsley and tuna. Toss gently with enough dressing to coat and top with wedges of hard boiled egg. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67173,"Neapolitan Ice Cream Cake Unsalted butter, for the pan One 10 1/2-ounce pound cake, cut into 1/2-inch slices 1/2 quart chocolate ice cream, softened 1/2 quart strawberry ice cream, softened 1/2 quart pistachio ice cream, softened 2 cups heavy cream 3 tablespoons chocolate syrup 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 cup chopped toasted pistachios Instructions: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 67174,"Stone Fruit Salsa with Cinnamon Chips 6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums) 2 tablespoons honey 1 tablespoon minced fresh basil 1 tablespoon lemon juice 1 teaspoon ground cinnamon Pinch kosher salt 1/4 cup sugar 1 teaspoon ground cinnamon 6 (8-inch) flour tortillas 4 tablespoons (1/2 stick) unsalted butter, melted Instructions: For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve. For the chips: Preheat the oven to 350 degrees F. In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa. Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67175,"Roasted Papaya Escabeche 3 cups papaya planks (like steak-cut french fries) 1 yellow onion, sliced 1/2 cup sugar 1/2 cup apple cider vinegar 4 cloves garlic, sliced thinly 3 tablespoons olive oil 1 tablespoon fresh ginger strips Leaves from 1 sprig fresh cilantro Leaves from 1 sprig fresh thyme Juice of 1 fresh lime Kosher salt and freshly ground black pepper Instructions: Add the papaya, onion, sugar and vinegar to a medium saucepan. Bring to a simmer and cook, uncovered, until the papaya is soft and the liquid has reduced slightly, 10 to 15 minutes. Remove from the heat and cool completely over a bowl of crushed ice. Stir in the garlic, olive oil, ginger, cilantro, thyme and lime juice. Season to taste with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67176,"Peanut Butter and Bacon Scones 6 tablespoons confectioners' sugar 1 teaspoon baking soda 4 strips bacon, roughly chopped (about 4 ounces) 4 cups all-purpose flour 3/4 teaspoons fine salt 1 1/2 cups buttermilk 1/4 cup smooth peanut butter 2 tablespoons milk 1/2 cup dry roasted peanuts, chopped Instructions:

1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
2. Cook the bacon in a skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon fat and reserve.
3. Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. In another bowl, whisk the buttermilk, peanut butter and 1 tablespoon bacon fat until smooth. Add the chopped bacon.
4. Add the wet ingredients to the dry and quickly mix with a rubber spatula to form a dough. Turn the dough out onto a clean work surface and pat into a circle, about 9 inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
5. Combine 1 teaspoon bacon fat with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Place the baking sheet on the top rack in the oven. Bake until the tops are lightly golden, about 15 minutes. Transfer the scones to a rack and brush with the remaining glaze while they cool. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 67177,"Spiced Skewered Chicken 1 1/2 pounds skinless, boneless chicken breast 2 tablespoons vegetable oil 4 onions, thinly sliced 1 tablespoon hot Madras curry powder 2 cloves garlic, minced 1 teaspoon coriander seeds 1 tablespoon light brown sugar 1 cup freshly squeezed lemon juice Instructions: Cut the chicken into 3/4-inch cubes and place them in a deep nonreactive bowl. heat the oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken. Cover the bowl with plastic wrap and refrigerate it for 24 hours. When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under broiler for 10 minutes, turning once, or until the chicken is cooked through. Serve hot. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 67178,"Sunny's Sheet Pan Shrimp \Boil
   One 1 1/2-pound bag steamable red potatoes 2 ears corn, cut into thirds
   1 lemon, cut into quarters
   1/2 pound andouille sausage, sliced in half lengthwise, then cut into 2-inch sections
   4 tablespoons salted butter, melted
   6 to 8 sprigs fresh thyme, finely chopped
   2 pounds jumbo or colossal deveined shrimp (20 to 30 total)
   2 heaping tablespoons seafood seasoning
   8 ounces pilsner beer
   Instructions: Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size. Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down. Preheat oven to 400 degrees F. Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67179,"Fried Chicken Salad Sliders 2 cups chopped fried chicken 3/4 cups sweet relish 1/2 cup mayonnaise 1/4 cup Dijon mustard 1/2 small white onion, chopped 4 to 6 sweet rolls Shredded iceberg lettuce Instructions: In a large bowl, mix the chicken, relish, mayo, onions and mustard. Toast the rolls. Scoop spoonfuls of the chicken salad onto the rolls and top with lettuce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67180,"Cilantro Salad 1/4 cup extra-virgin olive oil 2 tablespoons fresh lime juice 1 tablespoon freshly grated gingerroot Salt and freshly ground black pepper 6 cups mixed greens 2 tomatoes diced 1 cup peeled and diced cucumber 1 cup sliced red onion 1/8 cup chopped fresh mint leaves 3/4 cup fresh picked cilantro leaves Instructions: Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper. In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67181,"Buffalo Chicken Enchiladas 3 tablespoons unsalted butter, melted, plus more for greasing the pan 4 cups shredded rotisserie chicken
   8 ounces cream cheese, at room temperature 2 cups shredded Cheddar 1 cup Buffalo-style hot sauce, plus more for serving 1 bunch scallions, thinly sliced, white and green parts separated 1/4 teaspoon ground cumin
   16 corn tortillas 2 tablespoons crumbled blue cheese 2 tablespoons blue cheese dressing Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
   Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
   Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
   Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
   ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 67182,"Ultimate Grilled Cheese 12 slices thick-cut bacon, such as Nodine's applewood smoked 1 cup good mayonnaise 1/4 cup Dijon mustard 1/4 cup freshly grated Parmesan cheese 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices) 6 tablespoons salted butter, at room temperature 6 ounces aged Gruyere or Comte cheese 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms Instructions: Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces. Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners! Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down. Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67183,"Muffaletta with Olive Tapenade One 10-inch round loaf Italian bread 1 cup mixed pitted olives, roughly chopped
   1/4 cup olive oil
   1/2 cup pickled vegetables, such as giardiniera, chopped 1/4 cup chopped roasted red peppers
   2 tablespoons chopped parsley
   2 tablespoons red wine vinegar
   2 cloves garlic, minced
   1 teaspoon Italian seasoning
   1/2 pound salami, deli sliced
   1/2 pound provolone, deli sliced
   1/2 pound capicola, deli sliced
   1/2 pound smoked mozzarella, deli sliced
   1/2 pound mortadella, deli sliced
   Instructions: Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use. Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67184,"Grilled Miso Marinated Scallops with Hijiki Salad 1/2 cup sake 1/4 cup canola oil 1/2 cup light miso paste 2 tablespoons minced ginger 2 tablespoons sugar 1 teaspoon coarse ground black pepper 12 large scallops (U-15) 1 cup dried hijiki seaweed (can substitute wakame) 2 tablespoons rice wine vinegar 2 teaspoons sesame oil 2 tablespoons sliced scallions, green part only 1 teaspoon sugar Salt and white pepper to taste 1 cup cucumber, peeled, seeded and finely diced Instructions: Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad. HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 67185,"Apple Dumplings 2 cups all-purpose flour, plus more for dusting Pinch salt
3/4 cup lard, softened
4 tablespoons unsalted butter, softened 1/2 cup water 6 Granny Smith apples 1 cup brown sugar
4 tablespoons unsalted butter, cut into 12 pieces
Ground cinnamon, for sprinkling
3 cups water 2 cups granulated sugar 2 tablespoons unsalted butter 1 teaspoon vanilla extract Instructions: For the pastry dough: Mix together the flour and salt in a large bowl. Add the lard and butter and mix with your hands until crumbly. Slowly add the water and mix until the dough comes together, then coat with flour to prevent sticking. Refrigerate the dough for a minimum of 2 hours and preferably overnight. Preheat the oven to 375 degrees F. Roll out the dough into a 1/8-inch-thick square on a lightly floured surface, then cut the into six 7-by-7-inch squares. For the apple filling: Peel and core the apples. Place an apple in the center of each dough square. Put 1 piece of butter into the center of each apple. Push some brown sugar down on top of the butter until packed tight. Put a second piece of butter on top of the sugar. Sprinkle cinnamon liberally across the dough and the filled apples. Fold opposite corners of the dough up around each apple, and then turn over and mold the rest of the dough over the apples, being careful not to leave any parts of the apples exposed. Tear off any excess dough on the bottom of each apple. Place the apples in a 9-by-13-inch baking dish. For the dumpling sauce: Combine the water, granulated sugar, butter and vanilla in a small saucepan and bring to a boil over high heat. Ladle 1/2 cup of the dumpling sauce over each dumpling and pour the excess sauce into the baking dish. Bake until the crust is golden brown and the fruit is tender, about 35 minutes. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 67186,"Frittata 3 tablespoons olive oil 1 small white onion, diced, about 1/4 cup 1/2 red pepper, diced, 1/4 cup 5 cremini mushrooms, quartered, about 1/2 cup 1/2 cup fresh peas 1/2 cup chopped plum tomatoes 1 teaspoon salt 1 teaspoon ground black pepper 9 large whole eggs 1/4 cup milk 1/4 cup fresh herbs, chopped (flat parsley, tarragon and chives ) 1/4 cup grated Parmesan cheese Instructions: Add the oil to the pan over medium heat and heat for 1 minute before adding the onion. Cook the onion for 2 to 3 minutes until translucent before adding the red pepper. Saute the onion and pepper together for 1 minute, add the mushrooms and then cook together for 2 minutes. Add the peas and tomatoes, season all the vegetables with salt and pepper and continue to cook for 5 minutes. Break the eggs into a large bowl and whip together with a whisk until smooth, add the milk and herbs, pour over the vegetables cooking in the pan. Stir for 1 to 2 minutes to blend all of the ingredients thoroughly and begin cooking the eggs. Reduce the heat to low, add the cheese, place a cover on the pan and allow the frittata to cook until the eggs are fully set but not overcooked (check to see that the bottom does not burn by gently lifting with a fork). The frittata is now cooked completely and the top can be browned under a broiler or the whole frittata may be inverted onto a serving dish so that the nicely browned bottom becomes the top that is seen when served ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67187,"Aioli 3 cloves garlic Kosher salt 1 tablespoon lemon juice 2 large egg yolks 1/2 cup neutral oil, such as vegetable or safflower oil 1/2 cup extra-virgin olive oil 1 tablespoon water, plus more if needed Pinch cayenne pepper Instructions: Smash the garlic cloves with the side of a chef\u2019s knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.) To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature. To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 67188,"Eggplant and Pepper Tian on Fried Eggplant 4 cups small dice eggplant, lightly salted to release excess water and bitterness 2 cups peeled and brunoised red pepper 2 cups peeled and brunoised yellow pepper 1/2 cup brunoised apple-wood smoked bacon 5 garlic cloves, crushed 2 teaspoons chiffonaded basil 2 teaspoons extra virgin olive oil 1 teaspoon freshly picked thyme Salt and freshly ground black pepper Fried Eggplant, recipe follows 1 Japanese eggplant Salt, to purge the eggplant 1 cup buttermilk 1 cup flour, seasoned with salt and freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic. In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant. Slice the neck of a Japanese eggplant thin on an electric slicer. It should be the thickness of a potato chip. Lay the slices out flat and sprinkle with salt and let stand for three hours. Preheat a fryer to 300 degrees F. Blot eggplant slices dry with paper towels. Dip the slices in buttermilk, then in seasoned flour, and fry until crisp. Drain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67189,"Olive Cheese Bread One 6-ounce can black olives, drained One 6-ounce jar pimiento-stuffed green olives, drained 2 stalks green onions 1 stick butter, at room temperature 1/2 cup mayonnaise 12 ounces Monterey Jack cheese, grated 1 loaf crusty French bread, sliced lengthwise Instructions: Preheat the oven to 325 degrees F.
Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 67190,"Mini Baked Potatoes with Mascarpone and Prosciutto Bits 10 small Yukon gold potatoes Coarse salt 3 tablespoons plus 1 teaspoon prosciutto bits 1/2 cup plus 2 tablespoons mascarpone or creme fraiche 2 tablespoons plus 2 teaspoons chopped chives 4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.) 1 tablespoon olive oil Instructions: Preheat the oven to 350 degrees F. Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout. Meanwhile, make the prosciutto bits. Place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.) Remove the potatoes from the oven. Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67191,"Lamb Chops With Tomato-Mint Jam 1 cup chopped fresh mint 1/2 cup panko breadcrumbs or matzo meal 1/4 cup extra-virgin olive oil 2 cloves garlic (1 minced, 1 whole) 2 teaspoons chopped fresh rosemary 1/4 teaspoon red pepper flakes Kosher salt 8 center-cut lamb loin chops (about 8 ounces each and 1 1/2 inches thick) 1 pound cocktail tomatoes (such as Campari), halved 1 tablespoon sherry vinegar or lemon juice 3/4 teaspoon sugar Instructions: Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
Unroll the \tail\ of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
","[Syrah, Barolo, Tempranillo, Garnacha]" 67192,"Black and White Cocktail Ice cubes 2 fluid ounces heavy cream 1 fluid ounce vanilla flavored vodka 1 1/2 fluid ounces chocolate liqueur Chocolate swizzle sticks, for garnish Instructions: Fill a cocktail shaker or small pitcher with ice. Add the cream and vodka. 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. Slowly pour the chocolate liqueur into the center of the drink to make a layered black and white cocktail. Lay a chocolate swizzle stick across the top rim of the glass. Serve. (Stir the layers together with the swizzle stick before drinking.) ","[Riesling, Moscato, Merlot, Cabernet Sauvignon]" 67193,"Turkey Tetrazzini with Spinach and Mushrooms Kosher salt 8 ounces wide egg noodles 3 tablespoons unsalted butter Freshly ground pepper 1/2 small onion, diced 2 stalks celery, sliced 8 ounces cremini mushrooms, stemmed and sliced 1 teaspoon chopped fresh thyme 1/4 cup dry white wine 1 1/2 cups heavy cream 12 ounces leftover skinless roast turkey breast or rotisserie chicken breast, chopped (about 3 cups) 1 5-ounce package baby spinach (about 8 cups) 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper. Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes. Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan. Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 67194,"Toum Turkey 1 tablespoon kosher salt 3/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon sumac 1/2 teaspoon onion powder One 6- to 7-pound turkey breast on the bone 1/2 cup cloves garlic (about 2 heads) 1 teaspoon dried parsley 3/4 teaspoon kosher salt 1/2 teaspoon sumac Zest and juice of 1 extra-large lemon 1/2 cup olive oil Instructions: For the dry brine: The day before mix together the salt, pepper, oregano, sumac and onion powder in a small bowl. Place the turkey breast on a platter lined with 5 layers of paper towels. Using additional paper towels, pat the skin completely dry, then gently lift the skin and dry the meat. Flip the turkey breast over and season the underside with the dry brine; flip upright, lift skin and generously season the meat with the dry brine. Pat the skin down well and sprinkle any remaining dry brine over the turkey, then place in the refrigerator, uncovered, at least 8 and up to 24 hours. The next day, remove the turkey breast from the refrigerator at least 1 hour before you're ready to cook it so it can come to room temperature on the counter. Preheat oven to 450 degrees F.
For the toum: Put the garlic, parsley, salt, sumac, and lemon zest and juice into the bowl of a miniature food processor and chop finely. Add the olive oil 2 tablespoons at a time, processing for 30 seconds between each addition, scraping down the bottom and sides of the bowl each time. Once all the oil is incorporated, drizzle in 1/4 cup water and process until smooth.
Place the turkey breast on a roasting rack, and once again pat dry both under and over the skin with paper towels. Rub a few tablespoons of toum in the cavity of the turkey breast; flip breast-side up, carefully lift the skin, and generously rub the toum all over the meat. Pat the skin to ensure the toum is well-distributed, then rub additional toum all over the skin.
Roast the turkey without opening the oven door, until an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, 2 hours to 2 hours and 20 minutes. Allow to rest uncovered for 10 minutes before carving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67195,"United Nations Beer Can Chicken 1 whole chicken, (preferably fresh slaughtered) 4 to 5 pounds 3 tablespoons paprika 1 tablespoon brown sugar 2 tablespoons Welch sea salt 1 teaspoon South African hot spice mix 3 tablespoons olive oil 1 tablespoon ground mustard 1 tablespoon ground black pepper 1/2 can beer, from South America, if available Instructions: Add coals to one half of grill. Clean chicken, remove head and innards. Rub paprika, sugar, salt, spice mix, oil, mustard, and pepper into chicken, under skin and inside cavity. Open the beer and add any remaining seasoning to beer can. Place chicken over the beer can, inserting the can gently into the cavity of chicken. Place chicken on opposite side of coals on grill. Make sure chicken is covered - use large pot if your grill cover is too small. Add coals to maintain high heat if it cools down. Make sure chicken is not directly over coals. Use an instant-read thermometer to test temperature, it should read 165 degrees F under thigh. Remove carefully and carve. ","[Chenin Blanc, Pinot Grigio, Sauvignon Blanc, Riesling]" 67196,"Pretty Quick Chicken Stock 2 tablespoons vegetable oil 2 pounds chicken backs, necks, thighs, wings 2 onions, chopped roughly 2 quarts water 1 carrot, chopped roughly 1 celery stalk, chopped roughly Bouquet Garni, wrapped in cheesecloth bay leaf, parsley, 2 cloves garlic and thyme Instructions: In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer. Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67197,"Mango Cilantro Chicken 1 cup coconut milk 1/2 red onion, diced 2 tablespoons minced ginger 4 cloves garlic, peeled and minced 3/4 cup Truvia? natural sweetener spoonable* 1 tablespoon hot sauce 2 tablespoons red wine vinegar 1 fresh lime, juice and zest 2 tablespoons olive oil 1/2 cup water 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 2 pounds skinless, boneless chicken breasts *or 41 packets Truvia? natural sweetener 2 mangoes, peeled, pitted and roughly chopped 1 bunch fresh cilantro (stems included) Instructions:

1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
2. Place the chicken and half the mango mixture in a plastic bag and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
5. Spoon some of the remaining marinade over the chicken as a sauce if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67198,"One-Pan Chicken and Gnocchi in Tomato-Basil Sauce 1 tablespoon extra-virgin olive oil 1 1/4 pounds boneless skinless chicken thighs 2 tablespoons dried Italian seasoning Coarse salt 1 medium zucchini (about 1/2 pound), cut into rounds, and again into half moons One 24-ounce jar tomato-basil sauce, such as Classico? Organic Tomato & Basil Sauce 1 pound dried gnocchi Freshly grated Parmesan and fresh basil leaves, for garnish Instructions: Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won't be cooked all the way through, but that's okay! We'll finish in a bit.) Remove the chicken from the pan. Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it's all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes. Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves. Serve immediately! ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 67199,"Ginger Tea Cake 2 cups cake flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/4 teaspoon fine salt 1 cup canned pure pumpkin puree 1/4 cup reduced-fat buttermilk 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, at room temperature 1 packed cup light brown sugar 2 large eggs, at room temperature 1/4 cup finely chopped crystallized ginger Confectioners' sugar, optional Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray. Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl. Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula. Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67200,"Lebanese Seven-Spice Blend 1 tablespoon ground allspice 1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
Instructions: Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months. ","[Syrah, Merlot, Cabernet Sauvignon, Malbec]" 67201,"Sticky Toffee Pudding 2 1/2 cups water 1 (10-ounce container) pitted dates, chopped 2 teaspoons baking soda 1/2 cup (1 stick) unsalted butter 1 1/3 cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups unsifted all-purpose flour 2 teaspoons baking powder 1 cup brown sugar 1/3 cup butter 1/3 cup half and half Instructions: Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper. Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave. For sauce, add last 4 ingredients together and boil 3 minutes. Garnish with caramelized pears and dried pear chips. ","[Port, Tawny Port, Moscato, Riesling]" 67202,"Heartbreaker 8 large taro leaves 1 1/2 pounds pork shoulder, diced into 2-inch cubes
8 ounces pork fat or lard 1 ounce Hawaiian salt or rock salt 1 cup shoyu sauce 1 cup sugar 2 tablespoons ground ginger 2 tablespoons ground fresh garlic 2 pounds pork butt Oil, for frying 2 ounces Portuguese sausage
2 ounces smoked pork meat
4 ounces green cabbage, shredded
2 ounces carrots, shredded
2 ounces red onion, julienned
1 ounce green onion
4 cups cooked and cooled brown rice 1/2 cup soy sauce 1/4 cup oyster sauce
6 tablespoons butter 6 tablespoons all-purpose flour
4 cups beef stock
1 1/4 pounds all-purpose flour 8 ounces cornstarch
1/4 cup kosher salt or 3 1/2 tablespoons iodized salt 1/2 cup all-purpose flour, for dredging Panko breadcrumbs, for breading Vegetable oil, for deep-frying 4 poached eggs, cooled
Sliced green onions, for garnish Instructions: For the lau lau: Stack 2 taro leaves and place about 5 ounces of the pork shoulder and 1 ounce of the pork fat in the center. Sprinkle with a quarter of the Hawaiian salt. Fold the sides inwards, roll tight like a burrito and wrap in foil. Repeat. Steam the lau lau for 5 to 6 hours. Let cool. For the smoked pork: Combine the shoyu sauce, sugar, grated ginger and garlic in a mixing bowl. Marinate the pork meat in the sauce for 24 hours in the refrigerator. Put the meat into a smoker for 4 to 6 hours until firm or until the meat temperature is 165 degrees F.
Cut the pork butt into 1-inch-wide strips, the length of the pork butt. Fry the pork separately in a pan and then incorporate into the fried rice. For the fried rice: Slick a large saut pan with oil and heat over high heat. Add the Portuguese sausage and smoked meat and cook for 2 minutes. Add the cabbage, carrots, red onions and green onions; cook for another 2 to 3 minutes. Add the rice, soy sauce and oyster sauce; cook 5 minutes more. Remove from the heat. For the brown gravy: Add the butter and flour to a medium pot over medium-high heat; cook for 5 minutes. Slowly stir in the beef stock and bring to a boil. Remove from the heat. For the tempura batter: Sift the flour and cornstarch into a bowl and mix in the salt. Slowly whisk in 5 cups of ice water. If the batter becomes lumpy, use a strainer to get rid of the lumps. Set aside about 2 cups of batter for the tempura-poached egg. To fry the lau lau: Dredge the lau lau in the flour and dip in the tempura batter. Next, roll them in the panko, pressing to thoroughly coat. In a deep-fryer, cook the battered lau lau until golden brown, about 5 minutes. To assemble: Dredge the poached eggs in flour and dip in the reserved tempura batter. Deep-fry the eggs for 2 to 3 minutes. Scoop the fried rice into four bowls and top with a lau lau. Ladle gravy over, then set an egg on top and garnish with green onions.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67203,"Panna Cotta with Blackberry Compote 4 cups heavy whipping cream 2 teaspoons unflavored gelatin 1/2 cup sugar 2 cinnamon sticks 1 vanilla bean, split in half lengthwise 2 teaspoons minced candied ginger 5 egg whites 1 tablespoon unsalted butter 2 cups blackberries, rinsed 1/4 cup sugar 1/4 cup blackberry or raspberry liqueur 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 cup heavy whipping cream, whipped, as an accompaniment Mint sprigs, for garnish Instructions: To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid. In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours. To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes. To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 67204,"Spicy Hot Chocolate 4 cups chocolate almond milk 6 ounces bittersweet chocolate, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon cayenne 1/8 teaspoon sea salt
Whipped cream, optional
Instructions: Bring the almond milk to a simmer in a large saucepan over medium-low heat (do not boil). Whisk in the chopped chocolate, cinnamon, vanilla, cayenne and salt; whisk until the chocolate has melted. Remove from the heat and whisk vigorously to form foam. Gently pour the hot chocolate into cups. Top with whipped cream if using. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 67205,"Classic Cocktail Peanuts 3 tablespoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons minced fresh thyme 3/4 teaspoon ground mustard 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper Vegetable or canola oil, for oiling the baking sheet 1 large egg white 4 cups unsalted raw peanuts Instructions: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss again to coat. Spread the nut mixture evenly out onto the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67206,"Poached Pheasant with Savoy Cabbage, Butternut Squash, and Black Truffles 1 head savoy cabbage 4 teaspoons truffle butter 4 boneless, skinless pheasant breasts Salt 2 tablespoons butter 2 1/4 cups medium-diced butternut squash 1/2 cup water 1 ounce black truffle, for garnish Sea salt, for garnish Instructions: Remove any scuffed cabbage leaves. Then peel off 8 of the outermost, larger green leaves and remove the tough core with a pairing knife. Have a ready a bowl of ice water. Bring a pot of salted water to a boil and blanch the 8 cabbage leaves until tender but not falling apart, 2 to 3 minutes. Immediately shock the leaves in the ice water to stop the cooking. Dry the leaves thoroughly between paper towels and set aside. Lay one very long piece of plastic wrap on the counter. Lay 2 cabbage leaves on the plastic wrap, overlapping just a bit. Dot the cabbage with 1 teaspoon of the truffle butter. Season one breast with salt and set it on one edge of the cabbage leaves and fold the excess cabbage over the breast. If there is excess, cut with kitchen shears. Continue to wrap the pheasant breast tightly with the plastic wrap, so the plastic goes twice around; there should be extra wrap on the ends to tie off into a knot. Repeat with the remaining breasts. Seal the breasts in sous vide bags. Using an immersion circulator to keep a constant temperature, cook the breasts at 144 degrees F for 30 minutes. Melt the butter in a saucepan set over low heat. Add the squash and cook until almost tender, not allowing it to brown at all. Add the water, cover the pan, and simmer until almost no water remains. Use a hand blender to blend until smooth. Season to taste with salt. To serve, slice the breasts on the bias, three slices per breast. Spoon the butternut squash puree onto a plate. Set the breast over the puree and finish with shaved truffles and sea salt. ","[Chardonnay, Pinot Gris, Riesling, Barolo]

" 67207,"Caramelized Apples and Onions 4 tablespoons unsalted butter 2 sweet onions, sliced Kosher salt 4 Granny Smith apples, peeled and thinly sliced 3 tablespoons sugar 1/2 teaspoon ground cinnamon Instructions: Melt the butter in a large nonstick skillet over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until tender and golden, 45 to 55 minutes. Add the apples, sugar, 1 teaspoon salt, the cinnamon and 3 tablespoons water. Cook, stirring, until the apples are caramelized, 10 to 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67208,"Oatmeal Crisp Peaches 1 stick unsalted butter, melted, plus more for the pan 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 cup finely chopped pecans 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 6 peaches (about 1 1/2 pounds), halved and pitted Ice cream, for serving Dulce de leche, for serving Instructions: Preheat the oven to 400? F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble. Gently press the oat mixture onto the cut sides of each peach.
Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67209,"Bacon-Wrapped Blackberry Pork Roast 1/4 cup blackberry preserves 3 tablespoons white wine vinegar or champagne vinegar 2 tablespoons dijon mustard 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1 4-to-5-pound boneless center-cut pork loin, trimmed 1 clove garlic, smashed 2 red onions, quartered 8 slices bacon 2 tablespoons instant flour (such as Wondra) 3 cups low-sodium chicken broth Instructions: Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight. About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes. Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper. Remove the twine and slice the pork. Serve with the onions and gravy. How to wrap pork: Lay the bacon slices over the pork, overlapping them slightly and tucking them under. Tie a piece of kitchen twine around each slice to secure it. Photo by Con Poulos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 67210,"Chettinad Pepper Chicken Recipe Courtesy of Madhur Jaffrey 1 1/2 inch piece of fresh ginger, peeled and roughly chopped 1/2 teaspoon ground tumeric 1 1/2 to 2 teaspoons salt 3 bay leaves 5 cardamon pods 1 inch cinnamon stick, broken 1 teaspoon fennel seeds 3 cloves 1 1/2 teaspoons urad dal* 15 to 20 fresh curry leaves (if available) 2 medium sized onions, peeled and finely chopped 1 large tomato, chopped One 2 1/4 lb. chicken, skinned and cut into small serving pieces (breast halves into 3 and legs into drumsticks and thighs). 5 tablespoons oil SPICE PASTE: 1 1/2 tablespoons cumin seeds 8 to 10 dried hot red chillies, broken into halves 3 tablespoons coriander seeds 1 1/2 teaspoons fennel seeds 1 tablespoon black peppercorns 1 1/2 teaspoons white poppy seeds 5 garlic cloves, peeled and roughly chopped Instructions: Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving. *urad dal is a small, pale yellow split pea. Suggested wine: Rosemont Estate Shiraz Cabernet 1997. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 67211,"Apple Strudel 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 2 large Granny Smith apples, peeled, cored and thinly sliced 2 tablespoons raisins Confectioners' sugar (optional) Instructions: Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67212,"Thai Shrimp Curry 2 tablespoons peanut oil 1/2 cup chopped shallots 1 large red bell pepper, cut into strips 2 medium carrots, trimmed and shredded 2 teaspoons minced garlic 3 tablespoons Thai Red Curry Paste, recipe follows 2 tablespoons fish sauce 2 teaspoons palm sugar or light brown sugar 1 (14-ounce) can coconut milk 1 pound medium shrimp, peeled and deveined 3 tablespoons chopped Thai basil leaves 3 tablespoons chopped fresh cilantro leaves Cooked jasmine rice, accompaniment Sprigs fresh cilantro, garnish 2 tablespoons peanut oil 1/2 cup chopped shallots 1 large red bell pepper, cut into strips 2 medium carrots, trimmed and shredded 2 teaspoons minced garlic 3 tablespoons Thai Red Curry Paste, recipe follows 2 tablespoons fish sauce 2 teaspoons palm sugar or light brown sugar 1 (14-ounce) can coconut milk 1 pound medium shrimp, peeled and deveined 3 tablespoons chopped Thai basil leaves 3 tablespoons chopped fresh cilantro leaves Cooked jasmine rice, accompaniment Sprigs fresh cilantro, garnish 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 cup chopped shallots 1/4 cup chopped garlic 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced 3 tablespoons peeled and chopped fresh ginger root, or galanga 2 tablespoons chopped cilantro stems 2 teaspoons chopped lime zest, preferably Kaffir lime 1 teaspoon shrimp paste 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 cup chopped shallots 1/4 cup chopped garlic 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced 3 tablespoons peeled and chopped fresh ginger root, or galanga 2 tablespoons chopped cilantro stems 2 teaspoons chopped lime zest, preferably Kaffir lime 1 teaspoon shrimp paste Instructions: In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Remove from the heat and stir in the basil and cilantro. Serve over jasmine rice, garnished with cilantro sprigs. In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Remove from the heat and stir in the basil and cilantro. Serve over jasmine rice, garnished with cilantro sprigs. In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle. Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool. Drain the chiles, reserving the liquid, and roughly chop. In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running. Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month. In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle. Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool. Drain the chiles, reserving the liquid, and roughly chop. In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running. Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67213,"Making Fresh Mozzarella Cheese 2 gallons water 1 pound Fresh Mozzarella Curd 1 cup finely chopped basil 1 cup roasted garlic Salt Instructions: In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. It is like you are pulling taffy. If the cheese hardens to soon, dip the cheese back in the water and repeat the pulling process. After the desired weight is achieved dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67214,"Cereal and Potato Chip Bars Cooking spray 6 tablespoons coconut oil, plus more for your hands 1 10-ounce bag marshmallows 1 teaspoon pure vanilla extract 1 7-ounce bag rippled potato chips, lightly crushed (about 5 cups) 3 cups sweetened cereal 3/4 cup freeze-dried strawberries, finely crushed Instructions: Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; coat with cooking spray. Melt the coconut oil in a large wide pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted, about 4 minutes. Stir in the vanilla. Add the potato chips, cereal and freeze-dried strawberries to the pot and stir to coat. Spread the mixture in the prepared pan and press firmly and evenly with oiled hands. Let cool completely, at least 1 hour. Lift the bars out of the pan using the foil overhang; discard the foil. Cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67215,"Sweet and Salty Fudge Nonstick cooking spray, for the foil 2 cups semisweet chocolate chips One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed
Instructions: Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray. In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour. Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67216,"Chocolate-Covered Strawberry Bars 1 stick unsalted butter 1/3 cup unsweetened cocoa powder 1/4 cup sugar 1 teaspoon instant espresso powder 2 tablespoons heavy cream 1 large egg 1 1/4 cups finely ground graham cracker crumbs 1 cup sweetened shredded coconut 1/2 cup sliced almonds 1/2 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract) 1 1-ounce package freeze-dried strawberries 2 cups white chocolate chips 1/4 cup heavy cream 1 cup semisweet chocolate chips 1 tablespoon vegetable shortening Instructions: Make the crust: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper, leaving an overhang on all sides. Melt the butter with the cocoa powder, sugar and espresso powder in a medium saucepan over medium heat. Whisk the heavy cream and egg in a small bowl. Whisk in a few tablespoons of the butter-cocoa mixture, then pour into the saucepan. Cook, whisking, until combined and thickened, about 1 minute. Remove from the heat and stir in the graham cracker crumbs, coconut, almonds and vanilla bean paste. Press the mixture into the prepared baking dish. Bake until set, about 8 minutes. Transfer to a rack and let cool completely in the pan. Make the filling: Pulse half of the freeze-dried strawberries (about 1 cup) in a food processor until slightly powdery with a few pieces remaining. Set aside the remaining strawberries for topping. Put the white chocolate chips in a medium bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit until softened, 3 to 5 minutes; stir until smooth. (If the chips are not fully melted, microwave in 20-second intervals until smooth.) Stir in the strawberry powder. Spread over the cooled crust. Cover and refrigerate until set, about 30 minutes. Make the topping: Microwave the semisweet chocolate chips with the shortening in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Let cool slightly, about 5 minutes. Spread evenly over the filling. Gently crush the reserved freeze-dried strawberries and sprinkle over the top. Cover and refrigerate until set. Lift out of the pan using the parchment overhang and cut into bars. Freeze-dried strawberries have a ton of flavor. You just have to make sure you don?t pulverize them into too fine a powder; you want to be able to see the nice red flecks. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 67217,"Chicken Parm Hero 1 10-inch, loaf of French or Italian bread Tomato sauce 1 clove garlic Mozzarella cheese Leftover chicken Parmesan Oregano Instructions: Slice loaf in half, place on baking sheet and toast under broiler. Once toasted, rub with split garlic clove. Warm chicken in microwave oven. Once warm, place on bread. Top with sauce, cheese, and a sprinkle of oregano. Return sandwich to oven and broil until cheese bubbles. Serve hot. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 67218,"Miso Honey Glazed Fish 2 tablespoons light or white miso 2 tablespoons honey 4 (6-ounce) black cod or halibut fillets, 3/4 to 1-inch thick Instructions: Heat the oven to 475 degrees F. Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 67219,"Shrimp and Zucchini Risotto 5 tablespoons extra-virgin olive oil, plus more for drizzling 5 small zucchini, cubed 2 tablespoons butter 3 shallots, finely chopped 8 ounces acquello rice 1 1/4 cups dry white wine 4 cups vegetable broth, heated 12 ounces fresh shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1 handful fresh parsley leaves, finely chopped Freshly grated Parmigiano-Reggiano, optional Instructions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
Wine suggestion for this recipe: Pinot Grigio ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Chianti]" 67220,"Mexican Pizza 1 pound chorizo 1/2 cup medium salsa 4 (8-inch) premade pizza crusts (recommended: Boboli) 1 can black refried beans 1 package 4 cheese Mexican blend Shredded lettuce Finely chopped tomatoes Chopped tortilla chips Ranch dressing Instructions: In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes. Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes. Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips. Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 67221,"Coconuts: Opening, Grating and Liquado 2 medium size fresh coconuts 4-5 cups of milk (depending on the amount of grated coconut) Instructions: Opening Coconuts: Open the coconuts by flinging them onto a cement or rock surface (this is how the monkeys do it!) Don't worry about losing the liquid, as it's not the coconut milk called for in cooking. Each coconut should break in 3 to 4 pieces. It is also possible to open a coconut by piercing the eyes of the coconut with a screwdriver or ice pick, draining the liquid through the holes and placing the coconut in a 400 degrees F oven for 20 minutes. Wrap the coconut in a towel and hit it with a hammer to loosen the shell and split it into pieces. Pry out the white meat and then pare off the dark skin. Grating Coconut Meat: To grate the white meat, put the meat through the grating disk of a food processor or use a hand grater. You should get about 7 cups of grated coconut from the two coconuts, which will keep in the refrigerator for 2 to 3 days. Reserve 4 cups of the grated coconut for the pie crust and filling. Coconut Liquado: To make the coconut milk, combine the remaining 3 to 4 cups of loosely packed grated coconut with the milk (use 3/4 cup of coconut for each 1 cup of milk) in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67222,"Mojito Slushy 1 cup sugar 1 cup water 1/2 cup fresh lime juice, about 4 to 6 limes 1/4 cup fresh mint leaves, firmly packed 2 limes, zested 1/2 cup light rum 8 cups crushed ice Mint sprigs and lime wedges, for garnish Instructions: In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool. Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 67223,"Coffee Granita 1 cup water 2 tablespoons granulated sugar 1 1/4 cups brewed coffee, cooled 1/4 cup coffee liqueur (recommended: Tia Maria) 1/2 lemon, zested Instructions: In a small saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer over low heat, then transfer to a bowl to cool. Refrigerate. Whisk all of the remaining ingredients in a small bowl, then stir in the syrup. Pour the mixture into a baking sheet and freeze until it hardens, about 3 to 4 hours. When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes. Spoon into serving glasses or bowls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67224,"Cauliflower Fritters 1 tablespoon freshly grated ginger 1 tablespoon olive oil 1 to 2 teaspoons coriander seeds 1 splash red wine vinegar 1 small bunch cilantro leaves, snipped with scissors 1 1/2 cups all-purpose flour, plus more as needed 1 tablespoon turmeric 1 tablespoon ground ginger 1 tablespoon canola oil, plus 6 cups for frying, divided 1 1/2 bottles beer, at room temperature 1 large head cauliflower, stemmed, broken into bite-size pieces, washed and thoroughly dried 1 tablespoon smoked paprika Water, for thinning Instructions: For the sauce: Put all of the ingredients into a bowl and toss to combine. For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly. Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat. In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F. Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.) Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67225,"Easy Pot Roast Stir-Fry 8 ounces beef sirloin, thinly sliced 1 1/2 teaspoons cornstarch Kosher salt and freshly ground black pepper 4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons 1 cup low-sodium beef broth 1 teaspoon low-sodium soy sauce 3 tablespoons plus 1 teaspoon vegetable oil 4 ounces button mushrooms, sliced 2 medium carrots, sliced into 1/8-inch-thick coins 2 stalks celery, cut into 1/8-inch-thick slices 1 clove garlic, minced 2 tablespoons tomato paste 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley 2 scallions, sliced, plus more for sprinkling Buttered wide egg noodles or mashed potatoes, for serving Instructions: Toss the beef with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Rest at room temperature for 15 minutes. Put the potatoes and 1 teaspoon salt in a large skillet and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside. Rinse the skillet and wipe dry. Whisk together the broth, soy sauce, 1/4 teaspoon salt and the remaining 1 teaspoon cornstarch in a small bowl until the cornstarch dissolves. Set aside. Put the reserved skillet over medium-high heat and heat 1 tablespoon of the oil. Add the mushrooms in 1 layer, season with salt and pepper and cook without stirring until the mushrooms are nicely browned on the bottom, 2 to 3 minutes; transfer to a large bowl. Add 1 tablespoon plus 1 teaspoon of the oil to the skillet, then add the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, about 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, then add the carrots and celery. Season with salt and pepper. Cook, stirring, for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring continuously, until it turns a shade darker, about 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch is incorporated. Return the beef, mushrooms and potatoes to the skillet. Simmer until the sauce thickens and the flavors are blended, about 2 minutes. Adjust the seasoning if necessary. Remove from the heat and stir in the butter, parsley and scallions. Serve with buttered egg noodles or mashed potatoes and sprinkle with additional sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 67226,"Potatoes au Gratin 8 tablespoons (1 stick) butter 1/2 cup all-purpose flour 2 cups milk 1/2 cup grated yellow Cheddar 1/4 cup grated American cheese 1/4 cup grated white cheddar 1 teaspoon chicken bouillon powder 1/2 teaspoons ground nutmeg 1 teaspoon black pepper 3 pounds russet potatoes, washed and scrubbed, peeled and sliced thin 1 stick butter, melted 2 cups panko bread crumbs 2 teaspoons smoky paprika Instructions: Preheat oven to 350 degrees F. In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat. In a bowl, combine butter, panko and smoky paprika. Stir well. Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67227,"Prosciutto and Brie Crostini 1 baguette, sliced diagonally into 1/4-inch slices (about 40 slices) 8 ounces Brie cheese 2 tablespoons honey 4 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide ribbons (about 6 slices), Finely chopped fresh thyme leaves, for serving (optional) Instructions: Preheat the broiler. Line a baking sheet with foil. Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes. Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67228,"Stuffed Lychee with Hamachi Ceviche 1/2 pound sushi grade hamachi, diced (as fresh as possible) Juice of 2 limes 1 scallion, chopped 1 chive, chopped 1/2 teaspoon cilantro 2 and champagne vinegar 1 tablespoon meyer lemon olive oil Pinch of salt and pepper to taste 2 cans lychee Instructions: Scallop half shells Place scallop shells into the freezer. Pour lychees into a bowl and refrigerate. Remove white connective tissue from the fish. In a separate bowl, whisk remaining ingredients and mix fish in 30 minutes before serving. Refrigerate for 30 additional minutes The fish should be lightly dressed. Salt and pepper to taste and adjust for balance. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67229,"Fried Calamari One 48-ounce bottle vegetable oil, or more as needed 2 pounds cut calamari
6 whole eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups all-purpose flour, or more as needed
Lemons and marinara sauce, for serving Instructions: Set a deep fryer to 450 degrees F. Fill with vegetable oil. Rinse calamari, then strain. Make a wash in a bowl with eggs, milk, salt and pepper. With a whisk, beat all the ingredients until fully combined, about 1 minute. Add the calamari and let it soak in the mixture for a few minutes. Put flour in another separate bowl. Scoop out 2 cups calamari with a strainer, then transfer to flour. Toss calamari gently in flour, making sure each piece of calamari is evenly coated. Transfer to a dry strainer and shake off excess flour. Repeat with remaining calamari. In small batches, fry the calamari until golden, then drain on a paper towel. Plate the calamari and serve with fresh lemons and marinara sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67230,"Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks 1/4 cup Dijon mustard 2 tablespoons whole grain mustard 2 tablespoons honey 1 teaspoon coarsely cracked black pepper 1 teaspoon finely chopped fresh thyme Salt 4 (7-ounce) muscovy duck breast 2 tablespoons olive oil 2 large leeks, washed, white and light green part, finely sliced 8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces 8 cups water Salt 2 cups polenta 1/4 cup mascarpone 1/4 cup grated Manchego cheese Freshly ground black pepper Instructions: For the Black Pepper-Sweet Mustard Sauce: Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze. Let duck rest for 10 minutes, slice each breast on the bias.
For the Soft Mascarpone Polenta: Heat olive oil in a medium saucepan over medium heat. Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes. Place water in a large saucepan with 2 tablespoons of salt and bring to a boil. Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon.
Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper. Keep warm. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67231,"Bananas Sequeira 2 teaspoons coconut rum, such as Malibu, optional 1/4 cup spiced rum (around 80 proof) Vanilla or coconut ice cream 4 tablespoons unsalted butter 1/4 cup light brown sugar Kosher salt 1 cinnamon stick 4 cloves 1 green cardamom pod, crushed 2 large firm bananas (slightly unripe is best), peeled, sliced in half lengthwise and then again across the middle 2 tablespoons toasted coconut flakes, for sprinkling, optional Coarse sea salt, for sprinkling Instructions: First, be safe: tie your hair back, roll up long sleeves, keep a large lid handy and a fire extinguisher handy too, if you have one. Pour the coconut rum, if using, and the spiced rum into separate bowls. Never pour alcohol into the hot pan straight from the bottle or the whole thing could go up in flames. Be prepared! Have four bowls of ice cream ready to go. Place a medium stainless steel skillet over medium-high heat. Add the butter, brown sugar, a pinch of kosher salt, cinnamon stick, cloves and cardamom pod. Stir until a sauce forms. Place the bananas cut-side down in the sauce and cook until caramelized, about 2 minutes each side. If desired, pull the cinnamon stick, cloves and cardamom pod from the pan now. When the sauce starts to foam, pull the pan off the heat and sprinkle in the coconut rum. Return the pan to the heat and cook for 30 seconds. Once again pull the pan off the heat and pour the spiced rum into the pan. Using a long gas lighter, light the contents of the pan away from the heat; it should immediately light up. Return the pan to the heat, reduce the heat to a simmer and cook until the flames go out. Place two pieces of banana in each bowl of ice cream and divide the sauce among the bowls. Sprinkle with the coconut flakes and a little sea salt over the top and serve! ","[Rum, Brandy, Port, Sherry]

" 67232,"Chicken and Zucchini Stir-Fry 2 tablespoons fresh lemon juice 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 2 teaspoons chopped fresh thyme leaves 1 red bell pepper, seeded and chopped 2 small zucchini, halved lengthwise, seeded and cut into 3/4-inch pieces 1/2 cup grape tomatoes 2 cloves garlic, finely chopped 2 scallions, white and green parts, cut into 2-inch-long pieces Pinch of red pepper flakes 1/2 cup lightly packed fresh basil leaves, sliced Hot white rice, for serving Instructions: Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes. Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes. Remove from the heat and stir in the basil. Serve over rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 67233,"Turkey Meatballs 1 green onion, thinly sliced 1 minced clove of garlic 1 egg, lightly beaten 1-ounce fresh bread crumbs 2 tablespoons grated Parmesan cheese, plus extra to serve on the side for grating 1 pound ground turkey or chicken 5 tablespoons olive oil 2 cups tomato sauce (recipe above) 1 pound perciatelli pasta Salt and pepper to taste Parmesan cheese-to serve on the side for grating Instructions: Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center. ","[Barolo, Barbaresco, Chianti, Rioja]" 67234,"Omelet With Fried Sage and Gruyere 1 tablespoon canola oil 8 to 10 small fresh sage leaves, to taste Kosher salt 3 large eggs 1 tablespoon unsalted butter 1/4 to 1/2 cup grated gruyere cheese Freshly ground pepper Instructions: Fry the sage leaves: Heat a 6-to-8-inch nonstick skillet over high heat and add the oil. Have a tray lined with paper towels and a slotted spoon ready. When the oil begins to look thinner and spreads to the sides of the pan, turn off the heat and add the sage leaves. Stir them to coat with the oil and cook, stirring, until the sage pales slightly in color and gets slightly crisp, 45 seconds to 1 1/2 minutes. Use a slotted spoon to transfer the leaves to the paper towels. Season them immediately with salt and allow them to cool. Reserve the skillet.
Blend the eggs: In a medium bowl, whisk together the eggs, 1 teaspoon water and 1/4 teaspoon salt. Whisk only enough to integrate the eggs; you don't want to whip too much air into them or make them frothy.
Cook the omelet: Return the skillet to medium heat, remove the excess oil and add the butter, swirling it as it melts so it coats the pan. When the butter is melted (but not browned), reduce the heat to medium low and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook, undisturbed, until they start setting in the middle. Sprinkle the cheese and sage leaves over them. Cook until the eggs look almost fully cooked and only slightly loose, 1 to 2 minutes.
Serve the omelet: Lift the handle of the pan, tilting the pan away from you and toward the heat. This tilting should cause the omelet to slide down in the pan a little. Using a heatproof spatula, fold the edge closest to you toward the center. Fold the other edge in toward the center and invert the pan over the center of a plate so the omelet lands seam-side down. Season with pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67235,"Multi-Mushroom Flatbread Pizza 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated) 1 tablespoon salt 1 tablespoon sugar One 1/4-ounce packet yeast 4 cups all-purpose flour, plus some extra for the dough board 1/4 cup cornmeal, for pizza stones 2 tablespoons butter 3 shallots, sliced 3 large sprigs fresh thyme, leaves stripped from the stems and minced 3 ounces dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh) Salt and pepper 1/2 cup heavy cream 2 tablespoons extra-virgin olive oil 3 ounces fresh porcini mushrooms, cleaned and trimmed 3 ounces fresh cremini mushrooms, cleaned and trimmed 3 ounces fresh shiitake mushrooms, cleaned and trimmed 2 cloves garlic, lightly crushed with the side of a knife blade, then minced 3 large sprigs fresh thyme leaves, stripped from the stems 1/2 pound fresh mozzarella cheese, sliced Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time. While the dough is rising, prepare the \base\ pizza topping. Heat the butter in a large saute pan over medium-high heat and saute shallots and thyme until the onion begins to turn translucent. (If you are using dried mushrooms, remove them from their soaking liquid, lifting them out so all grit remains at the bottom.) Add the porcini to the pan, season with salt and pepper, to taste, and cook until tender. Remove from heat, stir in heavy cream, and scoop into a food processor. Pulse to chop and set aside to rest. This is your base topping Preheat oven to 450 degrees F. On a floured surface, stretch the dough into 6 (6 by 8-inch) ovals and shake cornmeal over both sides of the dough. (The crust will be par-baked on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12-inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.) Transfer each dough oval to the skillet, allowing 1 side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the base topping into the center of the now toasted crusts, spreading evenly over the surface. For the finishing topping, heat the olive oil over medium heat in a large saute pan and cook the porcini, cremini, shiitake, garlic and thyme until tender. Spread evenly over the base topping and lay fresh mozzarella slices over. Bake in the oven for about 10 minutes until cheese melts and edges of crust are golden. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67236,"Slow-Cooker Hash Brown Casserole One 26-ounce package frozen hash browns, defrosted 1 cup diced ham 1 medium Vidalia or yellow onion, finely diced 1 medium red bell pepper, finely diced 2 cups shredded Cheddar 1 cup whole milk 1 cup sour cream 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 6 large eggs One 8-ounce package cream cheese, cubed 2 scallions, thinly sliced Ketchup and hot sauce, for serving Instructions: Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker. Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns. Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour. Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67237,"Raw Vegetable Salad and Big Blue Dipper 1/2 cup buttermilk 1/4 cup sour cream 4 ounces, about 1 cup, tangy blue cheese crumbles (recommended: Maytag blue) Kosher salt and freshly ground black pepper Radishes, for dipping Tomatoes, for dipping Scallions, for dipping Carrot sticks, for dipping Celery sticks, for dipping Instructions: Combine the buttermilk, sour cream, and blue cheese crumbles in a bowl and season with salt and pepper. Arrange the vegetables on a platter and serve with the dipper. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 67238,"Big Bob Gibson BBQ Ribs 2 slabs ribs 3/4 cup your favorite dry rub (recommended: Big Bob Gibson Seasoning and Dry Rub) 1 cup apple juice 1 cup grape juice 3/4 cup your favorite BBQ sauce (recommended: Big Bob Gibson Championship Red Sauce) 1/4 cup honey Instructions: Preheat a grill or the oven to 250 degrees F. Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender. Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 67239,"Drumsticks en Croute 2 tablespoons dried oregano 1 tablespoon cl powder 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon salt 3 pounds chicken drumsticks 1 package filo dough, thawed 3 tablespoons honey Dijon mustard 1/2 cup unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. In a small bowl, combine the spices and mix well. Rub the chicken evenly with the spice mixture and place on a baking sheet. Place in the oven and cook for 1 hour and 15 minutes. Remove to cool. While chicken is cooling, unfold the filo, stacking the layers so the ends are aligned, and cut into 6-inch wide strips the length of the dough. Cover with a damp towel until ready to use. Once chicken is cool enough to handle, make a small slit in the leg and add about 1 to 2 teaspoons of the mustard. Working with 1 sheet of filo at a time, lightly brush with butter, top with another sheet, and lightly brush with butter again. Repeat so there are 3 to 4 layers of filo evenly stacked on top of one another. Roll 1 leg inside the stacked and brushed filo, leaving the bone end of the drumstick exposed. Brush lightly with butter and repeat with remaining filo and drumsticks. Return to the oven and bake until golden and crispy, 20 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67240,"Burnt Honey Ice Cream with Warm Strawberry Salad 1/2 cup honey 2 cups heavy cream 1 cup half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 1/4 cup sugar 1 cup creme fraiche or sour cream Warm strawberry salad, recipe follows 1 cup raspberries 1 tablespoon sugar 16 large strawberries, green parts trimmed off 1 (2-inch) piece honeycomb Instructions: In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours. Warm Strawberry Salad: Puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on 4 ovenproof plates and spread to evenly coat the bottom of each plate. Thinly slice the strawberries and carefully fan them out on top of the raspberry puree, starting at the edge of the plate and spiraling in to the center. Use 4 berries per plate. (The dessert can be made up to this point up to 8 hours in advance. Tightly cover each plate with plastic wrap and refrigerate until ready to serve. Remove the plastic wrap before baking.)
Preheat the oven to 450 degrees. Bake the strawberries 2 minutes, just until warmed. Or place in the microwave for 1 minute. Remove from the oven.
Take the ice cream out of the freezer and lay it on its side. With a serrated knife, leaving the ice cream in its container, cut a 1 1/2-inch slice off the end. Remove the container band around the slice and cut it into triangles along the diagonal. Place a wedge of ice cream in the center of each plate (it will start to melt immediately). Cut the honeycomb into 4 pieces and place on top of the ice cream. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67241,"Grilled Fish Tacos 1 1/2 cups canola oil 1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped scallion tops or chives
1 tablespoon toasted and ground cumin seeds
1 1/2 teaspoons paprika
1/8 teaspoon cayennne pepper Salt and freshly ground black pepper 2 pounds mild firm fish fillets, such as mahi mahi or Pacific cod
1 pound tomatillos 3 to 4 jalapenos or 1 to 2 serrano chiles 1 onion, chopped
1 cup fresh cilantro leaves
Salt and freshly ground black pepper Lime juice 1/4 cup sour cream 1/2 teaspoon lemon juice
1 tablespoon milk, plus more if needed
Salt and freshly ground black pepper Salt Shredded cabbage
Lime juice Corn tortillas
Queso fresco, crumbled
Serving suggestions: lime wedges, chopped fresh cilantro and pico de gallo Instructions: For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper. Marinate the fish at least 6 hours, but preferably overnight. For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water. Boil until tender, then drain. Place the vegetables in a blender and add the cilantro. Blend until smooth. Season with salt and pepper and a little lime juice if needed. For the crema: Combine the sour cream and lemon juice. Add just enough milk to make the crema pourable, then season with salt and pepper.
For the tacos: Preheat a grill. Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side. Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat. When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable. Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde. Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco. Repeat for the remaining tacos. Serve the tacos with lime wedges, chopped cilantro and pico de gallo. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 67242,"Mighty Lemon Drop 6 ounces lemon-flavored vodka (a.k.a. Citron) 2 ounces Cointreau, or triple sec 4 tablespoons freshly squeezed lemon juice 2 teaspoons simple syrup, or to taste (equal amounts of sugar and water heated until sugar dissolves) 2 cups ice 1 lemon or 4 candy lemon drops or jelly lemon slices Instructions: Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses. Garnish with a candy lemon drop or a lemon twist.
","[Prosecco, Sauvignon Blanc, Riesling, Gewrztraminer]" 67243,"Penne al Forno 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 1/2 teaspoon chili flakes Freshly ground black pepper Salt 1 pound penne lisce pasta (smooth-sided penne) 1 red onion, minced 8 ounces organic ground sirloin 4 cups San Marzano tomatoes, hand crushed 1/4 cup fresh parsley leaves, minced 1/2 teaspoon dried oregano 1/2 teaspoon raw sugar 1 bay leaf 1/2 teaspoon sea salt 1 tablespoon unsalted butter 1 cup grated mozzarella 1/2 cup grated Parmigianno Instructions: For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes. For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 67244,"Avocado Open-Faced Sandwich 1 cup whole-milk ricotta, drained 1 tablespoon capers, drained, rinsed and crushed 1 tablespoon extra-virgin olive oil (the good stuff) Zest of 1/2 lemon plus 1 tablespoon lemon juice Big pinch kosher salt Freshly ground black pepper 1 small shallot, sliced 2 tablespoons sea salt flakes Zest of 1 lemon 6 slices sourdough bread, toasted 1 avocado, sliced 2 to 3 heirloom tomatoes, sliced 2 tablespoons salted sunflower seeds Instructions: For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld. For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using. Add the sea salt and lemon zest to a bowl and combine with your fingers. To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67245,"Chocolate Sugar Cookie Cut-Outs 1/2 teaspoon fine salt 2 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting 1/2 cup unsweetened cocoa powder 1/4 teaspoon baking soda 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 large egg 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 3 ounces semisweet or bittersweet chocolate, melted Royal Icing, recipe follows Your favorite sprinkles and nonpareils, for decorating Two 1-pound boxes confectioners' sugar (about 7 1/2 cups) 1/2 cup plus 2 tablespoons meringue powder Food coloring , such as gel coloring, if desired Instructions: Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside. Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth. Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated. Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften. Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets. Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely. Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days. Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks. Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 67246,"Chicken and Rice Casserole 2 tablespoons unsalted butter 2 cloves garlic, finely chopped 4 scallions, sliced 2 cups broccoli florets 2 cups shredded rotisserie chicken (skin removed) 1 cup medium-grain white rice 1 plum tomato, chopped Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth
1/4 cup sour cream 1 cup diced dill havarti cheese (about 4 ounces) 1/4 cup grated parmesan cheese (about 1 ounce) Instructions: Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes. Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67247,"Spring Salad in Parmesan Cups 3 tablespoons extra-virgin olive oil, plus more for the baking sheets 1 1/3 cups freshly shredded parmesan cheese (use the large holes of a box grater) 2 teaspoons all-purpose flour Kosher salt 1 pound fresh fava beans, shelled 6 ounces sugar snap peas 1/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1 tablespoon white wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon honey Freshly ground pepper 3 heads baby lettuce, torn 2 small radishes, diced 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or lightly oiled parchment paper. Invert 4 small ramekins onto a cutting board; set aside. Toss the cheese and flour in a bowl, then make 4 mounds on each of the prepared baking sheets (about 2 tablespoons cheese per mound). Spread into 5-inch rounds. Working with one pan at a time, bake until the cheese is golden, 8 to 10 minutes. Let cool slightly, 1 minute. Using a thin metal spatula, remove the cheese rounds and drape over the inverted ramekins. Let cool completely, then remove to a platter. Meanwhile, bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Cook the fava beans in the boiling water until tender, 3 to 5 minutes, adding the snap peas during the last minute of cooking. Transfer the favas and peas to the ice water with a slotted spoon; drain well. Remove the papery shells from the favas. Pat the snap peas dry and cut in half. Whisk the lemon juice, vinegar, mustard, honey, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl; whisk in the olive oil until smooth. Add the favas, snap peas, lettuce, radishes, chives and tarragon; toss. Season with salt and pepper. Divide among the parmesan cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67248,"Black Pepper-Asiago Popovers 2 large eggs 1 1/4 cups milk, warmed 1 tablespoon unsalted butter, melted 1 cup all-purpose flour
Kosher salt and coarsely ground black pepper Vegetable oil, for the muffin cups 1/3 cup shredded Asiago cheese Instructions: Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes.
Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes.
Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 67249,"Almond Flour Chocolate Chip Cookies 3 cups almond flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2 large eggs 1 tablespoon pure vanilla extract 1 cup semi-sweet chocolate chips Flaky sea salt, for topping Instructions: Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67250,"Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette 4 artichoke hearts 1 lemon, juiced 8 asparagus spears (green or white) 4 ounces French green beans 2 whole fresh fennel bulbs 1-ounce summer truffles 1-ounce shallots, finely diced 1 ounce (2 tablespoons) olive oil 1 ounce (2 tablespoons) truffle oil 3 ounces (6 tablespoons) sherry vinegar Salt and freshly ground black pepper Four 5-ounce halibut fillets 4 ounces fresh mesclun baby lettuce Instructions: Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections. Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias. Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green. Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges. Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside. Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center). On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 67251,"Bucatini with Bacon Sauce and Meatballs 7 or 8 strips regular bacon 1 large onion, diced 1 clove garlic, minced Salt and freshly ground black pepper Two 28-ounce cans chunky ground tomatoes, such as Pastene Chunky Kitchen Ready Oil, for greasing pan 2 pounds 80-percent lean ground beef 3/4 cup breadcrumbs (made from day old Italian bread) 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving 3/4 cup fresh parsley leaves, chopped 2 or 3 cloves garlic, minced (not too fine) 2 eggs Salt and freshly ground black pepper 1 pound bucatini pasta Instructions: For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1- to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
Cook the bucatini according to the package directions.
Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 67252,"Barbecue Salmon over Cheddar Grits 2 1/2 cups water 1 cup grits 2/3 cup shredded Cheddar (about 4 ounces) 2 tablespoons butter, cut into cubes 1/2 cup heavy cream 4 strips cooked bacon Salt 6 (6-ounce) salmon fillets 3 tablespoons your choice of barbecue sauce 3 tablespoons steak sauce (recommended: HP) 1 tablespoon minced fresh cilantro leaves 3 tablespoons minced fresh mint leaves Instructions: Bring 2 1/2 cups water to a boil in a medium saucepot, slowly stir in grits, return to a simmer and let cook for 10 minutes. Remove from heat, stir in cheese, butter, heavy cream, crumbled bacon, and salt, to taste. Cover and let sit while you cook the fish. Preheat oven to 375 degrees F. Heat grill or grill pan over medium-high heat. Combine barbecue sauce, steak sauce, and cilantro, and set aside until needed. Season salmon with salt, and grill salmon. (Cook over indirect heat if using gas grill.) Leave undisturbed for the first 3 minutes to let the caramelization process begin to prevent the flesh from tearing. Flip the fillets and cook the other side the same way. Remove from heat, brush sauce over and finish for about 2 to 3 minutes in the oven. Spoon some grits in center of plate, top with a piece of salmon and sprinkle with mint. ","[Chardonnay, Zinfandel, Malbec, Rioja]" 67253,"Oyako Donburi (Chicken and Egg on Rice) 3 ounces premium Japanese soy sauce 3 tablespoons sake 2 tablespoons sugar 4 1/2 teaspoons mirin One 3-inch piece kombu 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 4 tablespoons neutral oil 1/2 medium yellow onion, sliced (about 1 cup) 4 large eggs 4 cups cooked Japanese short-grain rice, warm 4 scallions, thinly sliced on the bias Instructions: In a small bowl, stir together the soy sauce, sake, sugar, mirin, kombu and 1 cup water. Mix about one-quarter of the sauce into the chicken pieces in a separate bowl and set aside. Heat an 8-inch omelet or donburi pan over medium-high heat. Add 2 tablespoons of the oil to the pan. At the first wisp of white smoke, add half of the onions to the pan and saut until translucent, about 1 minute. Add half of the chicken and half of the remaining sauce to the pan and stir to combine. Bring to a simmer, then reduce the heat to maintain the simmer. Cook until the chicken is almost cooked through (about 90 percent), about 2 minutes. Crack 2 of the eggs into a small bowl and whisk until combined. Slowly pour in the egg in a steady stream in a circular motion until the chicken and sauce are covered. Reduce the heat to a slow simmer and cover the pan for about 1 minute until the eggs are just set but still very soft. Spoon about 2 cups of the rice into a 9-inch rice bowl and lightly pack it down, leaving about 1 1/2 inches of room at the top. Gently slide the egg mixture onto the rice, making sure not to flip the egg. Garnish with half of the scallions and serve warm. Repeat with the remaining ingredients to make a second bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 67254,"Pinto Beans 1 pound pinto beans, soaked overnight 3 cups vegetable stock 3 to 4 tablespoons butter 3 to 4 cups water 1 whole shallot 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 ounces dried kidney beans 3 cloves garlic 1 jalapeno pepper, cored and seeded 1/4 cup water 1/2 cup corn oil 1/2 teaspoon cayenne pepper 1/4 teaspoon salt Dash hot pepper sauce Instructions: Drain the beans, discarding the water, and place them in a large pot. Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender. Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool. In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary. Serve with pita triangles or tortilla chips. TIP: REFRIED RED BEANS . ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 67255,"Chunk Full of Chocolate Surprise Cookies 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 1/4 cups firmly packed brown sugar 1/2 cup granulated sugar 2 large eggs, lightly beaten 2 tsps. vanilla extract 1/2 tsp. water 3 cups Pillsbury BEST? All Purpose Flour 1 tsp. baking soda 1/2 tsp. salt 1 (10 oz.) pkg. semi-sweet chocolate chunks 1 (4 oz.) pkg. German sweet chocolate, cut into small, chunk-size pieces 2 (2 oz.) white baking bars, cut into small, chunk-size pieces 1 cup flaked coconut 1/2 cup almond brickle chips Instructions: HEAT oven to 350 degrees F. COMBINE shortening, brown sugar and granulated sugar in large bowl; beat at medium speed until well blended. Add eggs, vanilla and water. Beat until well blended. COMBINE flour, baking soda and salt in medium bowl. Add, one cup at a time, to shortening mixture. Beat at low speed until blended. Stir in semi-sweet chocolate chunks, sweet chocolate pieces, white baking bar pieces, coconut and brickle chips until blended. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet. BAKE 12 to 15 minutes or until set but not browned. Cool 2 minutes on baking sheets, transfer to cooling racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 67256,"Two-Bite Burgers 1 pound ground beef (96% lean) 9 whole wheat small hamburger or slider buns, split, divided 1/4 cup minced onion 1 egg white, slightly beaten 2 cloves garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper Topping Variations: Mango-Pineapple Salsa or Spicy Caramelized Onions Instructions:

1. Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
2. Combine ground beef, bread crumbs, onion, egg white, garlic, salt and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
3. Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally. About 1-1/2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted.
4. Serve burgers in buns with topping as desired Topping(s) Variation(s). Close sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67257,"Italian-Style Meatloaf with Pancetta 1 cup milk 6 slices crusty Italian bread
   2 pounds ground beef
   1 cup grated Parmesan
   1/4 to 1/2 cup minced fresh flat-leaf parsley
   1 tablespoon Italian seasoning
   1 teaspoon salt
   1/4 teaspoon seasoned salt, such as Lawry's
   Freshly ground black pepper
   4 eggs
   8 to 12 thin pancetta slices
   2 cans diced tomatoes, drained 1/4 cup brown sugar
   1 teaspoon dry mustard
   1 pinch of cayenne pepper
   1 to 2 dashes Worcestershire sauce
   Instructions: Preheat the oven to 350 degrees F. For the meatloaf: Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, parsley, Italian seasoning, salt, seasoned salt and some pepper in a large mixing bowl. Add the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the pancetta slices over the top, tucking them underneath the meatloaf to give the meatloaf some support. For the tomato sauce: Put the diced tomatoes into a bowl. Add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour another third of the remaining tomato sauce over the meatloaf. Bake until no longer pink in the middle, for an additional 20 to 25 minutes. Allow to sit 10 minutes before serving. Serve with the remaining tomato sauce on the side as a dipping sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67258,"Sauteed Polenta Triangles 1 recipe dense polenta (made with 3 1/2 cups water to 1 cup cornmeal), chilled in a cake pan and cut into triangles 1 tablespoon butter 1 tablespoon olive oil 1 garlic clove, sliced thinly 1 sprig rosemary Instructions: Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides. ","[Chardonnay, Vermentino, Gavi, Gruner Veltliner]" 67259,"Chips and Fish 1 gallon safflower oil 4 large Russet potatoes Kosher salt 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Dash Old Bay Seasoning 1 bottle brown beer, cold 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips Cornstarch, for dredging Instructions: Heat oven to 200 degrees F. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees. Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67260,"Healthy Egg-and-Kimchi Quinoa Bowls 2 cups kimchi 1/3 cup rice wine vinegar 5 cups cooked quinoa Kosher salt 3 strips bacon 1 teaspoon vegetable oil 4 large eggs 1 avocado, sliced 2 scallions, sliced 2 teaspoons toasted sesame oil Instructions: Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth. Toss together the quinoa, 1/2 teaspoon salt and half of the kimchi sauce in a medium microwave-safe bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop. Wipe out the bacon skillet, add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Divide the hot quinoa among 4 bowls. Top each with an egg and some avocado slices, bacon, scallions and remaining kimchi sauce. Drizzle each with 1/2 teaspoon of sesame oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67261,"Tequila Cured Salmon One 2-pound salmon fillet, skin on 2 tablespoons coriander seeds 2 tablespoons yellow mustard seeds 1 tablespoon cumin seeds 1 tablespoon pureed canned chipotle in adobo Zest of 3 limes, grated 1/2 cup finely chopped fresh cilantro 2 cups kosher salt 2 cups light brown sugar 2 cups tequila Pickled Red Onions, recipe follows Herbed Goat Cream Cheese, recipe follows Roasted Jalapeno-Cilantro Cream Cheese, recipe follows Capers Sliced ripe beefsteak tomatoes Sesame, everything, poppy seed bagels 1 cup red wine vinegar 1/4 cup fresh lime juice 3 tablespoons granulated sugar 1 tablespoon kosher salt 1/4 teaspoon coriander seeds 1/4 teaspoon mustard seeds 1/4 teaspoon black peppercorns 1 medium red onion, halved and thinly sliced 8 ounces cream cheese, at room temperature 2 ounces goat cheese 2 tablespoons milk Salt and freshly ground black pepper 1/2 cup thinly sliced scallions 1/4 cup finely chopped fresh dill 8 ounces cream cheese, at room temperature 2 tablespoons milk Salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro 2 jalapeno chiles, roasted, peeled, seeded and finely diced Instructions: On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder. Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours. Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice. Serving Suggestions: . Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes. Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving. Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.; Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67262,"Tiger Slice-and-Bake Cookies 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Orange gel food coloring, for the dough 1/4 cup Dutch-process cocoa powder 1 cup confectioners' sugar 2 teaspoons meringue powder Black gel food coloring, for the icing Instructions: For the cookie dough: Put 1 3/4 cups of the flour in a medium bowl and whisk in the baking powder and salt; set aside. Beat the butter and granulated sugar in a stand mixer with a paddle attachment on medium speed, scraping down the bowl at least once during mixing, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low until incorporated. Scrape down the bowl and continue to beat for 1 minute.
Remove half of the dough and set aside. Add the remaining 1/4 cup flour to the dough in the mixer with 5 drops orange food coloring. Mix, scraping down the bowl once halfway, until well combined, about 2 minutes. Remove the orange dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight. Add the reserved plain cookie dough back to the bowl. Add the cocoa powder and beat to combine. Remove the cocoa dough to a piece of plastic wrap and pat into a 1/2-inch-thick disc. Wrap well and refrigerate for at least 1 hour and up to overnight.
Unwrap both dough discs and place on a lightly floured work surface. Cut a 2 1/2-ounce piece of dough (approximately 1 inch by 4 1/2 inches) from the orange dough disc. Cut this piece in half lengthwise to form 2 long pieces (1/2 inch by 4 1/2 inches). Roll each piece into a 11-inch-long snake, dusting with additional flour as needed, and transfer to a parchment-lined baking sheet.
Whisk together the remaining egg with 1 tablespoon water in a small bowl for an egg wash. Dust the work surface and your hands lightly with flour, then press out the orange dough with your hands (see Cook's note) into a rectangle approximately 5 1/2 inches by 7 1/2 inches. Repeat with the cocoa dough. Brush the top surface of the orange dough very lightly with the egg wash (don't use too much or it might ooze out) and place the cocoa dough on top, pressing down gently to adhere. Cut the stacked rectangles in half lengthwise. Lightly brush the top of one of the cocoa dough layers with egg wash and place the second stacked layer on top. Press down gently to adhere. Repeat once more, cutting down the center, brushing, stacking and pressing. Use a piece of parchment to roll the stack into a log, gently squeezing the center to elongate it to 11 inches. Transfer to the parchment-lined baking sheet with the orange dough snakes and refrigerate for 1 hour.
Using lightly floured hands, gently pinch the top edge of each snake to form a triangular rope. Keeping the stripes of the dough log oriented horizontally within the log and with the orange side up, brush the top edge lightly with the egg wash. Adhere the 2 snakes along the top edge with about 1/2 inch of space between each to form the tigers' ears. Use your fingers to gently press and seal the edges of the ears to the orange side of the log. Refrigerate for 15 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Trim about 1/8 inch from each end of the log to reveal an even and flat tiger face. Cut the remaining log into 24 pieces, each slightly thinner than 1/2 inch. Arrange 12 cookies evenly on each parchment-lined baking sheet. Bake, rotating the pans from front to back and top to bottom halfway through, until the cookies are firm to the touch and the bottoms and tips of the ears are just beginning to brown, 14 to 17 minutes. Let cool completely on the baking sheets.
For the royal icing: Combine the confectioners' sugar and meringue powder in the bowl of a stand mixer (or in a bowl with a hand mixer). Slowly add 1 tablespoon of water while beating; continue to beat on high for 1 full minute, scraping down the sides of the bowl. You're looking for an icing with a pipeable consistency. If the icing is too thick, add more water 1 teaspoon at a time.
Transfer half of the icing to a resealable ziptop bag or disposable pastry bag fitted with a number 3 round tip. Add about 6 drops of black food coloring to the remaining icing in the bowl and beat until uniform in color. Add more food coloring as needed to get the desired black. Transfer the black icing to a resealable ziptop bag or disposable pastry bag fitted with a number 2 round tip. Pipe a long white triangle on each cookie to form a muzzle for the tiger; let set. Using the black icing on each cookie, pipe 2 eyes with eyebrows and a triangle on both ears. Pipe an upside down triangle for each nose with 2 curved lines for a mouth. Let sit for 30 minutes for the icing to set up and harden before packaging or serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67263,"French Onion Dip 2 tablespoons unsalted butter 2 Vidalia onions, sliced into 1/4-inch-thick rings 2 large shallots, sliced into 1/8-inch-thick rings 3 cloves garlic, minced 2 cups sour cream 1 cup mayonnaise 1 teaspoon celery salt 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper Chives, finely chopped, for garnish Potato chips, for serving Instructions: In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature. In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67264,"Emeril's Fall River Chow Mein 3 tablespoons vegetable oil 1 cup diced onions 1/2 teaspoon minced garlic 1/4 cup dried shiitake mushrooms 1/2 cup boiling water 1/4 teaspoon celery salt 3 cups low-sodium beef broth or beef stock 3 tablespoons cornstarch 2 teaspoons gravy enhancer, optional, for color only (recommended: Kitchen Bouquet) 2 teaspoons soy sauce 2 teaspoons dark corn syrup 1 cup diagonally sliced celery, about 1/4-inch thick 2 cups shredded, cooked chicken Salt and freshly ground black pepper 1 recipe Fall River Chow Mein Noodles, recipe follows 2 cups vegetable oil 4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each) Instructions: Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve. In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately. Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67265,"Spaghetti with Oil and Garlic Kosher salt for pasta, plus 1 teaspoon 1 pound spaghetti 3 cloves garlic, minced 1/2 cup extra-virgin olive oil Freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley Freshly grated Parmigiano-Reggiano(optional) Instructions: Bring a large pot of water to a boil over high heat and then salt the water generously. Add the spaghetti and stir occasionally to prevent the pasta clumping together. Boil the pasta until it is tender but not mushy -- al dente, about 8 minutes. While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt, and pepper in a large skillet and warm over low heat, stirring occasionally until the garlic softens and turns golden. Drain the pasta in a colander, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley, taste and adjust the seasoning with salt and pepper. Transfer to a large serving bowl or divide among warm bowls. Serve topped with the cheese, if desired. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 67266,"Foie Gras 2 tablespoons butter 2 tablespoons brown sugar 1/4 cup balsamic vinegar 5 sliced plums 1 to 1 1/4 pounds foie gras (duck liver) Instructions: Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 67267,"Pimiento Cheese Creamed Corn 1 1/2 cups shredded sharp yellow Cheddar One 4-ounce jar chopped pimientos, well drained
One 8-ounce brick cream cheese, at room temperature
1 teaspoon hot sauce, or more to taste
1 teaspoon Worcestershire sauce, or more to taste
1 large clove garlic, grated 4 ears corn
2 tablespoons vegetable oil
4 spring onions or scallions, sliced on the bias, whites and greens separated
1 small bundle fresh thyme
1 fresh bay leaf
Chicken stock, for simmering Instructions: Preheat a cast-iron pan over high heat. Combine the Cheddar, pimientos, cream cheese, hot sauce, Worcestershire and garlic in a food processor; pulse to a paste-like consistency and set aside. Cut the corn off the cob and set aside (do not discard the cobs). Add the oil to the pan, then add the corn and let char. Add in the scallion whites and cook a few minutes. Meanwhile, in a medium pot, add the corn cobs, thyme bundle and bay leaf, and cover with chicken stock. Simmer 15 minutes, then strain and use to thin the pimiento cheese. Serve the corn with the pimiento cheese. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 67268,"Crab Imperial 1/4 large green pepper, diced 1 tablespoon butter 1 pound Chesapeake Bay crabmeat Salt and pepper 1 tablespoon mustard 4 tablespoons mayonnaise Dash Worcestershire sauce 1/2 cup bread crumbs Crab boil seasoning Instructions: Saute green pepper in butter until translucent, but not brown. Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 67269,"Devil's Revenge Burger 1 1/2 pounds 80/20 ground chuck 4 jalapeno cheese buns, halved 4 leaves lettuce 4 slices tomato Kosher salt and freshly ground black pepper 1/2 cup Chipotle Onion, recipe follows 1/2 cup Spicy cl Pepper Medley, recipe follows 1/2 cup Chipotle Ketchup, recipe follows 4 slices pepper jack cheese
8 strips bacon, fried or grilled
1/2 cup Habanero Relish, recipe follows 1/2 cup Sriracha Mayo, recipe follows 1/2 red onion, sliced 1 tablespoon extra-virgin olive oil 1 tablespoon chipotle puree 1/4 cup chardonnay
Kosher salt and freshly ground black pepper 2 jalapenos 4 serrano chiles
2 habanero chiles
2 tablespoons extra-virgin olive oil 2 tablespoons ketchup 1/4 teaspoon chipotle puree Kosher salt and freshly ground black pepper 2 habanero chiles 1/2 clove garlic 1/2 cup diced tomato
1 tablespoon chopped onion
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper 6 sprigs cilantro
1/2 cup mayonnaise 1 1/2 teaspoons Sriracha
1/4 teaspoon lemon juice
Kosher salt and freshly ground black pepper Instructions: Heat a grill to medium-high. Shape the ground chuck into four 6-ounce burger patties and set aside. Toast the buns on the grill. Place a lettuce leaf and a tomato slice on each bottom bun. Set aside. Season the burger patties with salt and pepper, and then grill. After flipping the patties, top each with a spoonful of Chipotle Onion, followed by a spoonful of Spicy cl Pepper Medley, a squirt of Chipotle Ketchup and a slice of pepper jack cheese. Cover the grill and cook until the cheese is slightly melted. Scoop the patties onto the bottom buns. Top each with two slices of bacon and a spoonful of Habanero Relish. Slather the top buns with Sriracha Mayo and place on top of the burgers. Saute the red onions in the olive oil until soft. Stir in the chipotle puree and cook for 1 minute. Add the chardonnay and cook, stirring, for another minute. Add salt and pepper to taste. Pan fry the jalapenos, serranos and habaneros in the olive oil until soft. Let cool for 10 minutes, then peel off the skins. Slice the chiles lengthwise and mix together. Mix the ketchup, chipotle puree and salt and pepper to taste until fully blended. Pulse the habaneros and garlic in a food processor until coarsely chopped, 5 to 10 seconds. Add the tomatoes, onions, lemon juice, red pepper flakes and 1/8 teaspoon each salt and pepper. Pulse until blended and finely chopped. Add the cilantro sprigs and pulse until cilantro is coarsely chopped. Stir together the mayonnaise, Sriracha, lemon juice and a pinch of salt and pepper. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 67270,"The Best Homemade Applesauce 4 pounds assorted apples, such as Golden Delicious, Gala, Honeycrisp or McIntosh (about 8), peeled, cored and chopped 1/4 cup sugar Kosher salt 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon ground cinnamon Instructions: Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes. Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. 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 smooth. Alternatively, puree in the pan with an immersion blender. Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67271,"Wild Mushroom Tort 3 ounces porcini mushrooms, reconstituted 5 ounces shiitake mushrooms, sliced 5 ounces oyster mushrooms, sliced 1/4 cup shallots, peeled and chopped 1/2 stick (4 tablespoons) margarine 2 tablespoons brandy 2 tablespoons mixed herbs of your choice 1/3 cup heavy cream 1 large egg 2 large egg yolks 1 recipe Homemade Pie Crust 2/3 cup grated Swiss cheese 1 1/2 cups all purpose flour Dash of salt 1/2 cup vegetable shortening 1/2 cup icecold water Instructions: Preheat oven to 375 degrees F. In a skillet, saute the mushrooms and shallots in the margarine. Add the brandy and herbs and cook about 4 minutes. In a bowl, combine the cream, egg and egg yolks. Fill the pie crust with the cheese, place the mushrooms and shallots on top, and pour the cream and egg mixture over all. Bake for about 30 minutes, longer if necessary. Place the flour and salt in a mixing bowl. Add the shortening and cut with a pastry blender, or use your hands. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9inch pie pan. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 67272,"Saffron Jewel Rice 1/2 teaspoon lightly crumbled saffron threads 1/3 cup sugar Kosher salt 2 wide strips orange zest, thinly sliced 1 carrot, shredded 4 tablespoons unsalted butter 1 small onion, finely chopped 1 cinnamon stick 3 green cardamom pods Small pinch of ground allspice Small pinch of ground cumin 2 cups basmati rice, rinsed well 1/3 cup pistachios 1/3 cup blanched almonds, roughly chopped 1/3 cup dried cranberries 1/4 cup dried apricots, finely chopped 2 tablespoons chopped fresh parsley Instructions: Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside. Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping. Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67273,"Braised Short Ribs 1 bottle kosher for Passover Cabernet Sauvignon 2 tablespoons kosher for Passover vegetable oil 6 short ribs, trimmed Salt 1 teaspoon black peppercorns, crushed Matzoh meal, for dredging 10 cloves garlic, peeled 8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths 1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley 2 sprigs thyme 2 bay leaves 2 tablespoons tomato paste 2 quarts unsalted beef stock or chicken stock Freshly ground white pepper Instructions: Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
Center a rack in the oven and preheat the oven to 350 degrees F.
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Presentation: Pour the sauce over the meat. Serve with vegetables of your choice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67274,"Southwestern Turkey Chili 12 ounces ground turkey 1/2 cup diced onion Cooking spray 1 can (14.5 oz.) Del Monte? Diced Tomatoes-No Salt Added 1 can (15.25 oz.) Del Monte? Whole Kernel Corn-No Salt Added, drained 1 can (15 oz.) low-sodium kidney beans, drained 1 can (8 oz.) Del Monte? Tomato Sauce-No Salt Added 1 Tbsp. chili powder (Optional) limes (Optional) light sour cream (Optional) cilantro (Optional) salt and pepper to taste Instructions:

1. Heat a large skillet coated with cooking spray over medium-high heat. Cook turkey and onion for 5 minutes or until onion is soft, stirring frequently.
2. Stir in tomatoes and its juices, corn, beans, tomato sauce and chili powder. Bring to a boil, reduce heat, cover and simmer 12-15 minutes or until slightly thickened.
3. Serve with lime wedges and top with sour cream and cilantro, if desired. Salt and pepper to taste. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 67275,"Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils 7 1/2 tablespoons olive oil, divided 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups Arborio rice 1 cup white wine 4 cups plus 1/2 cup lobster stock, heated, recipe follows Water, heated, as needed Kosher salt and freshly ground black pepper 1 1/2 cup sliced shiitake mushrooms 6 ounces cooked lobster meat (tail, claw, and knuckle) 4 ounces Asiago cheese, grated 2 ounces cold butter, diced 12 jumbo scallops (as fresh as possible) 1 cup fresh peas Pea tendrils Lobster Oil, for garnish, recipe follows 8 medium lobster carcasses 2 tablespoons plus 1/4 cup olive oil 8 cloves garlic 3 medium onions, chopped 3 medium carrots, peeled and chopped 1 small fennel bulb, cored and chopped 1 (750-ml) bottle white wine 5 quarts water 3 celery stalks, chopped 1 (28-ounce) can diced plum tomatoes 2 tablespoons whole black peppercorns 1 teaspoon Spanish saffron threads 3/4 teaspoon dried red pepper flakes 2 bay leaves 4 sprigs fresh thyme 6 sprigs fresh tarragon 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 lobster carcasses 1/2 carrot 1/4 medium onion 1/2 celery stalk 1 teaspoon paprika 2 cups extra-virgin olive oil Instructions: Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time. Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate. Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto. Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve. Preheat oven to 400 degrees F. Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred. In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month. Preheat oven to 400 degrees F. Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67276,"Bread Soup 5 garlic cloves, minced or pureed 1 bunch fresh oregano, leaves only, chopped, or 1/2 tablespoon dried 1/2 bunch fresh thyme, leaves only, chopped, or 1/2 tablespoon dried Small sprig of fresh rosemary, leaves only, chopped, or 1/4 teaspoon dried 1 1/2 cups canned tomatoes, diced, with the juices 6 ounces baguette (about 1/3 loaf), cut into 1/2-inch chunks (with crust) 6 cups chicken stock or vegetable stock 2 limes, cut into quarters, for garnish 1/4 cup olive oil or 4 tablespoons unsalted butter 1 onion, diced 2 1/2 teaspoons salt 2 ripe plantains or bananas, peeled and cut into 1/4-inch slices on the diagonal Instructions: Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer. Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67277,"Cauliflower-Chorizo Burritos 3 ounces raw pork chorizo (casing removed) 1/2 small white onion, finely chopped 1 15-ounce can refried pinto beans 2 tablespoons extra-virgin olive oil 1 small white onion, finely chopped 1 head cauliflower, florets finely chopped Kosher salt and freshly ground pepper 1 tablespoon chopped fresh oregano 8 9-inch flour tortillas 1 cup shredded Oaxaca or monterey jack cheese Instructions: Make the beans: Heat a medium nonstick saute pan over medium heat. Add the chorizo and cook, breaking up the meat, until golden, about 6 minutes. Remove the chorizo to a plate lined with paper towels using a slotted spoon. Add the onion to the pan with the chorizo fat. Saute until the onion is translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking about 5 minutes; turn off the heat. Cover and keep warm. Make the burritos: Heat the olive oil in a large heavy saute pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn off the heat and set aside. Heat a large heavy griddle over medium heat. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides. Add 2 to 3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of cheese. Fold in the edges and roll up to form a burrito. Return to the griddle until the cheese melts, about 10 seconds. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67278,"Chocolate-Zucchini Bread 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 1 1/4 cups all-purpose flour, plus more for dusting the pan 2 tablespoons unsweetened cocoa powder (not Dutch process) 1/2 teaspoon baking soda 1/4 teaspoon fine salt 3/4 cup sugar 2 tablespoons vegetable oil 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/4 cup buttermilk, at room temperature 1 cup shredded zucchini (about 8 ounces) 2 ounces semisweet chocolate, finely chopped One 1/4-inch-thick lengthwise slice zucchini, for garnish Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan. Dust with flour, then tap out the excess. Whisk the flour, cocoa, baking soda and salt together in a medium bowl. Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the shredded zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter. Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Let cool completely in the pan on a wire rack. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 67279,"Caesar Salad 1 egg yolk* 3 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1 tablespoon Dijon mustard 2 anchovy fillets, mashed Scant 1 cup vegetable oil 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces Freshly grated Parmesan 2 cups croutons Instructions: In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67280,"Grilled Seafood Steaks 3 seafood steaks, such as yellowfin tuna, halibut, swordfish, salmon or seabass, cut about 1-inch thick 2 tablespoons olive oil Salt and pepper Instructions: Brush steaks on both sides with oil. Season to taste. Place in the center of the cooking grate. Cover grill. Cook, turning once halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes). Season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67281,"Flank Steak with Black Beans and Rice 1 1/2 pounds flank steak 3 tablespoons vegetable oil 2 bay leaves 5 cups beef stock 4 tablespoons olive oil 2 onions, chopped 6 garlic cloves, minced 1 tablespoon dried oregano 1 tablespoon ground cumin 2 large tomatoes, seeded, chopped Cooked black beans (see recipe) Cooked white rice 2 tablespoons vegetable oil 6 eggs Instructions: Season steak with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add steak and cook until browned on all sides. Add bay leaves and stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2 hours. Remove from heat and allow meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup cooking liquid; reserve remaining cooking liquid for another use. Heat olive oil in heavy large skillet over medium high heat. Add onion and saute until golden. Add garlic, oregano and cumin and saute until fragrant. Add tomatoes and continue to cook until most of liquid evaporates. Add shredded meat and 1 cup reserved cooking liquid. Season to taste with salt and pepper. Arrange the beef, rice and beans on a rectangular platter in three rows with the rice in the center (it should look like the Venezuelan flag). Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into skillet. Fry until softly set. Serve atop beans, meat and rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67282,"Roasted-Potato Fennel Soup 4 pounds red potatoes, unpeeled and quartered 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves) 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 4 cups chopped yellow onions (4 onions) 4 cups chopped fennel bulb (about 2 pounds) 3 quarts chicken stock or water 1 cup heavy cream Instructions: Preheat the oven to 400 degrees. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 67283,"Maple Brined Roast Turkey 1 cup Kosher salt, plus more to taste 1/2 cup packed brown sugar 1 tablespoon whole black peppercorns 10 whole star anise 2 cinnamon sticks 1 teaspoon crushed red cl flakes 2-inch piece fresh peeled ginger, sliced 8 garlic cloves, smashed 1 1/2 cups plus 2 tablespoons grade B maple syrup 1 cup plus 1 tablespoon soy sauce 5 quarts plus 2 cups water 1 whole (10- to 12-pound) turkey, giblets and neck removed Freshly ground black pepper 3 red onions, cut into 1-inch wedges Instructions:
4. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, cl flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
5. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
6. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
7. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
8. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
9. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67284,"Chicken Pot Pie 2 tablespoons butter 1 onion, chopped 2 stalks celery, chopped 3 carrots, chopped 4 tablespoons flour 4 cups chicken stock 2 potatoes, peeled and diced 2 cups shredded chicken 2 tablespoons chopped parsley 1/2 cup frozen peas, thawed 1 prepared pie crust 1 egg, lightly beaten Instructions: Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 67285,"The Coolest Martini Crushed ice 2 1/2 ounces Tanqueray Gin 1 splash Martini & Rossi Dry Vermouth Cocktail olives Lemon peel Instructions: Combine ice, 2 1/2 ounces gin, and a splash of vermouth in a cocktail shaker. Stir well. Strain into a chilled martini glass and garnish with cocktail olives or lemon peel. ","[Gin, Vermouth]" 67286,"Jalapeno-Mango Mojito 1 cup sugar 8 to 10 fresh mint leaves, plus more for garnish 3 lime wedges 2 slices jalapeno, with seeds, plus more for garnish 2 cups ice 1 1/2 ounces dark rum 1 ounce mango nectar (about 2 tablespoons) About 2 ounces sparkling water Instructions: For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
   For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 67287,"Chocolate Cherry Mice 12 maraschino cherries with stems (about 1 jar) 4 ounces favorite chocolate (semisweet, bittersweet or milk), chopped 1 tablespoon coconut oil
   1 dozen chocolate kisses (white or milk), unwrapped
   24 pieces sliced almonds
   2 ounces white pearl candy dragees (at least 24) Instructions: Put the maraschino cherries in a strainer and rinse well with cold water until it runs clear. Scatter the cherries on top of a few layers of paper towel to drain and dry thoroughly, patting dry if necessary. Line a baking sheet with parchment paper. Melt together the chopped chocolate and coconut oil in a bowl set over a pan of slightly simmering water, stirring until uniform and completely melted. Remove the bowl from the heat. Holding a cherry by the stem, dip in the melted chocolate, rolling to coat completely. Allow excess chocolate to drain off before placing the cherry on its side on the parchment-lined baking sheet (the stem should stick out from the side rather than the top). Repeat with the remaining cherries and chocolate. Place the baking sheet in the refrigerator for 30 minutes to allow to set. If the remaining chocolate mixture in the bowl has hardened, reheat over simmering water until melted again. Remove the chocolate-covered cherries from the refrigerator. Dip the flat end of a chocolate kiss into the melted chocolate, allowing excess to drain off, and then place onto the end opposite the stem end of a cherry. While holding the kiss in place, add 2 almond slices between the cherry and kiss to form ears. Use a toothpick to add 2 small dots of melted chocolate to the kiss, to adhere 2 dragees for eyes. Repeat with the remaining ingredients. Place the baking sheet back in the refrigerator to set up for at least 15 minutes. ","[Riesling, Moscato, Brachetto, Lambrusco]" 67288,"Smoky Caramel Dip One 16-ounce container caramel dip 1/4 teaspoon liquid smoke, preferably applewood
   Apple slices, pretzel rods or other dippers, for serving Instructions: Heat the caramel dip according to the package instructions, then stir in the liquid smoke. Serve with apple slices, pretzel rods or your favorite dippers. ","[Port, Sherry, Madeira, Marsala]" 67289,"Pig Pickin' Cake Nonstick baking spray, for the pan One 18.25-ounce box yellow cake mix
   8 tablespoons (1 stick) salted butter, softened
   1 teaspoon vanilla extract
   4 large eggs
   One 23.5-ounce jar mandarin oranges, drained and 1/2 cup juice reserved
   4 ounces cream cheese, softened 1/2 cup confectioners' sugar
   1 1/2 cups chilled heavy cream 2 teaspoons vanilla extract One 20-ounce can crushed pineapple, drained
   Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray. Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter. For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple. Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67290,"Chocolate Chip Oatmeal Cookies 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups rolled (old-fashioned) oats 1/2 cup coarsely chopped pecans 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup lightly packed light brown sugar 1/2 cup granulated sugar 1 large egg 1/4 cup maple syrup 1/2 teaspoon vanilla extract 3/4 cup semisweet chocolate chips Instructions: Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork. In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 67291,"Griddled Sea Scallops with Spaghetti Squash, Field Pea Relish and \Red Hot\ Lemon Butter 1 medium spaghetti squash 1 tablespoon unsalted butter
   Pinch of salt Pinch of black pepper
   4 strips bacon, diced 2/3 cup chopped carrot
   2/3 cup chopped celery
   2/3 cup chopped white onion
   2 cups dried field peas 1 tablespoon chopped red bell pepper
   1 tablespoon chopped fresh basil
   1/4 ounces garlic oil
   Zest and juice of 1 lemon
   1 teaspoon kosher salt
   1 teaspoon black pepper
   1 cup white wine 1 teaspoon chopped garlic
   1 teaspoon chopped shallot
   Zest and juice of 1 lemon
   1/2 cup heavy cream
   1/2 pound (2 sticks) chilled diced unsalted butter
   3 tablespoons vegetable oil 2 tablespoons unsalted butter
   8 to 10 sea scallops (10/20 dry pack scallops), foot muscles removed
   1 tablespoons BBQ rub seasoning, such as Bad Byron's
   Hot sauce, such as Frank's Red Hot, for serving
   Instructions: For the squash: Preheat the oven to 450 degrees F. and roast the whole squash on a baking sheet about 45 minutes. Let cool and cut the squash in half. Scoop the seeds out and gently spoon the squash out of the skin into a bowl, keeping the strands as intact as possible. Gently stir in the butter and season with salt and pepper. Set aside. For the field pea relish: Cook the bacon in a saucepan over medium heat until crisp. Add the carrot celery and onion and cook until tender, about 10 minutes. Add the peas and cover with water. Raise the heat to high and bring to a boil. Cook until the peas are tender. Strain and cool the peas in a large bowl. Add the red bell pepper, basil, garlic oil, lemon zest and juice, salt and pepper and toss well. For the lemon beurre blanc: Simmer the wine, garlic, shallots and lemon zest and juice in a saucepot over medium-high heat until reduced by half. Add the heavy cream and reduce by half again. Reduce the heat to low and whisk in the butter slowly, piece by piece, until incorporated fully. Strain through a fine strainer and hold in a warm place until ready to use. For the scallops: Heat the vegetable oil and 1 tablespoon butter in a skillet or griddle over high heat. Add the scallops and brown them on one side. Turn them over and cook to medium, about 3 minutes. Remove the scallops and add the rest of the butter. Add 2 separate piles of spaghetti squash to the pan and flatten with a spatula. Cook until brown, turn them over and continue to cook until browned on both sides. Plate the scallops on 2 plates with the spaghetti squash \hash\ in the center Drizzle some of the buere blanc around the scallops and finish the plates with some field pea relish and a drizzle of hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 67292,"Grilled Prosciutto Wrapped Asparagus 24 spears fresh asparagus about 1? lbs. (See Cook's Note) Drizzle olive oil
Drizzle balsamic vinegar 2 cloves garlic, minced Freshly ground black pepper to taste 24 slices prosciutto 12 - 6 inch bamboo skewers soaked in cold water for 1 hour Tony Roma's BBQ Baby Back Ribs Instructions: Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
Preheat grill to medium high 450-550 F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 67293,"Bebek Betutu: Roast Duck in Banana Leaf 1 (4 1/2-pound) duck, washed and patted dry 6 cloves garlic, peeled and halved 18 shallots peeled and halved
3 tablespoons fresh turmeric, peeled and chopped 6 candle nuts, chopped 5 tablespoons ginger, peeled, and chopped 5 bird's-eye chiles, sliced 5 tablespoons \thousand spice\ (a Balinese spice mix)
2 teaspoons dried shrimp paste, roasted and coarsely crushed 1/3 cup soy sauce 1/2 cup coconut oil Salt and pepper Banana leaves Instructions: Preheat oven to 350 degrees F, or prepare charcoal grill. In a food processor, puree garlic, shallots, turmeric, candle nuts, ginger, chiles, and thousand spice. Blend well. In a mixing bowl, make a marinade with the shrimp paste, soy sauce, and oil. Place the duck in the bowl and massage the duck with this mixture. Remove the duck to the banana leaves or foil. Add the bumbu paste to the remaining marinade, mix well and slather the inside and outside of the duck with the marinade. Close the openings of the bird with skewer, add water, and wrap the duck in several layers of banana leaves, grease proof paper or foil and steam for 50 minutes. Transfer the duck to a moderate oven and bake at 350 degrees F for 30 minutes. Another option is to do the final roasting over a slow charcoal fire rather than in the oven. Be sure to turn the duck several times if cooking over charcoal. Remove banana leaves, cut the duck meat up in small pieces, and serve with stuffing. When cooked, the meat should be so tender that it falls off the bones. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67294,"Bitter Green and Egg Salad 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon brown sugar 1 to 2 garlic cloves, thinly sliced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 heads bitter greens (such as frisee, radicchio, endive, and dandelion), torn into bite-size pieces 2 green onions, thinly sliced 3 hard-cooked eggs, peeled and chopped* 1 tablespoon capers Instructions: In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt, and pepper. Add the greens and green onions and toss to coat well. Top with eggs and capers. *For perfectly hard-cooked eggs, place eggs in a large pot with cold water to cover. Bring just to a boil then remove from heat. Cover pot and let stand 15 minutes. Rinse under cold water and peel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67295,"Nacho Bake 1 pound fresh chorizo sausage, casings removed 1 medium onion, chopped 1 (15-ounce) can pinto beans, rinsed and drained 8 large eggs 1 cup heavy cream 1 cup sour cream Kosher salt and freshly ground black pepper 3 cups tortilla chips (about 30) 2 cups shredded Cheddar (about 8 ounces) 2 tablespoons fresh cilantro leaves Jarred salsa, for serving Instructions: SET UP: Preheat the oven to 350 degrees F. BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes. Transfer to a 3-quart baking dish, leaving the fat in the skillet. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish. ASSEMBLE AND BAKE: Beat the eggs, heavy cream, and sour cream with 3/4 teaspoon salt and a couple turns of pepper. Gently pour the eggs over the meat and beans. Press the chips into the mixture so they stand up. Sprinkle with the Cheddar and bake until the eggs are just set, about 45 minutes. Sprinkle with the cilantro and serve with salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67296,"Mini Quiches with Peas and Bacon 6 slices bacon 5 eggs
1/2 cup heavy cream
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper 1 cup frozen peas
3 ounces shredded Gruyere cheese One 14.5-ounce package refrigerated pie dough Nonstick cooking spray Instructions: Preheat the oven to 375 degrees F. Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside. To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside. Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges. Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67297,"Pan-Seared Scallops and Pork Belly with Pomegranate Agrodolce and Beurre Blanc 12 large (size U-10) fresh scallops, muscle removed One 2-pound piece pork belly, par-boiled 2 tablespoons olive oil Salt and freshly ground black pepper 1 tablespoon butter Vegetable oil, for frying 2 pounds baby arugula 2 cups strawberries, sliced 1 cup shelled pistachios Vanilla Bean Vinaigrette, recipe follows Beurre Blanc, recipe follows Pomegranate Agrodolce, recipe follows 1/4 cup champagne vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 vanilla bean, scraped 1 cup grapeseed oil 1/4 cup dry vermouth or white wine 1/4 cup white wine vinegar 1 shallot, minced Salt and finely ground black or white pepper 2 sticks cold butter, cut into tablespoon-size pieces 1 tablespoon lemon juice 2 cups pomegranate juice 1/2 cup fine sugar 1 tablespoon sherry vinegar Instructions: Dry the scallops very well with a paper towel. Cut the pork belly into uniform cubes about the size of the scallops. Heat the olive oil in a large skillet set over medium-high heat. Sprinkle the scallops with salt and pepper and then add to the skillet. Add the butter to the skillet. When the bottom is golden brown, flip the scallop and cook for 1 minute. Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry the pork belly until crispy, but not too hard. Drain the pork belly on a paper-towel-lined plate. In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Mound the salad on the plate, then arrange the scallops and pork belly around the salad. Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve. Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed. Slowly drizzle in the oil with machine running until emulsified. In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook until the liquid reduces by half, 2 to 3 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated. Return the pan to low heat and whisk in the remaining butter, one piece at a time. Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve. Combine the pomegranate juice, sugar and vinegar in a medium saucepan. Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67298,"Champagne Brie Fondue 2 teaspoons cornstarch 2 tablespoons Kirsch 16 ounces (about 2 small wheels) brie cheese, chilled 1 garlic clove, halved 1 cup dry Champagne 1 teaspoon lemon juice 1/8 teaspoon white pepper 1 baguette loaf, cut into cubes, with each cube having some crust Instructions: Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces. Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks. ","[Burgundy, Chardonnay, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary 1 1/2 pounds steak (such as ribeye), trimmed of excess fat 2 cloves garlic, minced 2 sprigs" 67299,"Fall Spice Mix 1 tablespoon ground cinnamon 1 teaspoon freshly cracked black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Instructions: Whisk together the cinnamon, black pepper, cardamom, nutmeg and salt in a small bowl. Transfer the mixture to an airtight container and store for up to 6 months. ","[Chardonnay, Riesling, Gewrztraminer]" 67300,"Peach Pie 6 cups sliced peaches, peeled and pitted (about 6 medium peaches) 1/2 cup light brown sugar 3/4 cup granulated sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon fresh grated nutmeg 2 tablespoons sweet butter cut into small pieces 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 3/4 cup shortening 6 tablespoons ice water (some brands of flour may require more water) Egg wash (beaten egg mixed with a small amount of water) Instructions: In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside. For the Pie Crust: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and rolling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 67301,"Bright Spirit Ice 1 ounce black raspberry liqueur 1 ounce vodka Juice of 1/2 lime 2 ounces soda water 2 fresh raspberries, for garnish Small mint sprig, for garnish Instructions: Fill an old-fashioned glass with ice. Pour in the raspberry liqueur, vodka and lime juice. Top up with soda water and stir to mix. Garnish with the raspberries and sprig of mint. ","[Riesling, Moscato, Prosecco]" 67302,"Gluten-Free Chocolate Cookies 3/4 cup almond flour 3/4 cup brown rice flour 3/4 cup tapioca flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon xanthan gum* 1 1/4 sticks (5 ounces) unsalted butter, melted 1 1/4 cups packed light brown sugar 2 tablespoons milk 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside. Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside. Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine. Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking. Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 67303,"BBQ Nachos 1 bag tortilla chips Neelys BBQ Seasoning 6 ounces chopped pork, beef or chicken 4 ounces Neely BBQ Sauce, warm, recipe follows 4 ounces nacho cheese, melted 1 (4-ounce) can sliced jalapenos, drained 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Mound tortilla chips in a pile on a platter. Sprinkle with Neelys BBQ Seasoning, to taste. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with melted nacho cheese. Lightly sprinkle more Neelys BBQ Seasoning onto cheese. Add jalapenos to the nachos for additional spice. Mix ingredients together and store in an airtight container for up to 6 months. In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 2 hours. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 67304,"S'mores Crispy Rice Treats One 10-ounce bag mini marshmallows One 10-ounce bag bittersweet chocolate chips
2 cups crushed graham crackers Nonstick cooking spray, for the pan 3 tablespoons unsalted butter
6 cups crispy rice cereal, such as Rice Krispies
Instructions: Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with. Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray. In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely). Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds. Allow to cool completely, about 30 minutes. Slice into squares using a warm, sharp knife and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 67305,"Street Meat Japanese Binchotan Edition 1 cup coconut aminos or tamari 1 cup coconut nectar or agave nectar
2 ounces lime juice
1 tablespoon smashed and roughly chopped garlic
1 tablespoon smashed and roughly chopped ginger
1 tablespoon roughly chopped lemongrass
1/2 tablespoon minced Thai bird cl
2 pounds wagyu rib eye, preferably Snake River Farms Gold Grade, cut into large dice 2 pounds chicken liver, cut in half
1 tray firefly squid or hotaru-ika
2 pounds fresh bay scallops
2 bunches spring onion, tops trimmed and cut in half
1 pound fresh chanterelles
Instructions: For the tare: Prepare and heat a konro grill according to the manufacturer's instructions. Add the coconut aminos, nectar, lime juice, garlic, ginger, lemongrass and cl to a small saucepan and bring to a boil over medium-high heat. Turn off the heat and let sit in the pan until ready to glaze the skewers. For the skewers: Skewer each of the ingredients on their own skewers. Grill on all sides over high heat until done, about 10 minutes for the meat, 5 minutes for the fish and vegetables. Glaze each skewer with the tare sauce and serve. ","[Syrah, Shiraz, Malbec, Tempranillo]" 67306,"Tangy Sweet Potatoes 2 pounds sweet potatoes, peeled and chopped 1/2 cup buttermilk 1/4 cup orange marmalade 2 tablespoons butter 1 to 2 teaspoons hot sauce Kosher salt and freshly ground black pepper Freshly grated nutmeg Instructions: Boil the potatoes in a large pot of boiling water until tender, about 12 to 15 minutes. Drain and return to the hot pot. Mash with buttermilk, marmalade, butter, hot sauce, salt, pepper, and nutmeg. Taste to adjust seasonings and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 67307,"Soft Shell Po-Boy with \Kimchi\ Slaw 2 cups rice flour 1 teaspoon korean cl flakes (kucho karo) 1 quart cold soda water 4 cleaned soft shell crabs, primes or hotels 4 mini baguettes or hoagies, lightly toasted 2 cups rice wine vinegar 2 tablespoons korean cl flakes 1/2 tablespoon salt 1/2 tablespoon sugar 1 small head Napa cabbage, 1/2-inch slices (about 6 cups) 2 medium carrots, peeled, 2-inch fine julienne 12 cloves garlic, thinly sliced, 1/16-inch Instructions: In a large bowl, mix flour and cl. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. In a non-reactive saucepan, heat the vinegar, cl, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger. Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67308,"French Bread Pudding 1 cup sugar 8 Tbs. butter, softened (1 stick) 5 eggs, beaten 1 pint heavy cream (2 cups) dash of cinnamon 1 Tbs. vanilla extract 1/4-cup raisins 12 slices of fresh or stale French bread, 1-inch thick 1 cup sugar 1 cup heavy cream or canned evaporated milk 1 cinnamon stick or dash of ground cinnamon 1 Tbs. unsalted butter or margarine 1/2-tsp. cornstarch 1 Tbs. bourbon 1/4-cup additional water Instructions: Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 67309,"Bbq Shrimp Pie Four 4- to 5-inch tart shells, cooked 16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds 2 teaspoons seafood seasoning 1 teaspoon finely chopped rosemary 1 tablespoon finely chopped garlic 1 teaspoon cracked black pepper 4 to 6 tablespoons unsalted butter 1/4 cup beer 1 tablespoon Worcestershire sauce 1 lemons, juiced 1/2 cup seafood stock 2 pounds sweet potatoes, roasted and peeled 2 oranges, zested and juiced 1/2 cup light brown sugar Pinch of ground cloves 1 teaspoon vanilla extract 1 teaspoon cinnamon Pinch Salt Instructions: BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it. Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve. To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67310,"Creamed Kale with Pearl Onions Kosher salt 1 cup pearl onions, peeled 5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper 1 1/2 cups heavy cream
1 cup homemade chicken stock or store-bought chicken broth
1 1/4 pounds baby kale
1 cup freshly grated Parmesan cheese
Instructions: Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes. Remove with a slotted spoon, pat dry and set aside. Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes. Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67311,"Greek Style Shrimp Scampi and Linguini 1 pound linguini Salt 1 pound medium to large shrimp deveined and peeled, tails removed Pepper 1/3 cup extra-virgin olive oil 4 cloves garlic, thinly sliced Couple pinches red pepper flakes 1/2 lemon, zested and juiced 2 sprigs oregano, finely chopped Handful pitted kalamata olives, chopped 1/2 cup white wine, eyeball it 1/2 cup chopped flat-leaf parsley 1 cup feta cheese crumbles Instructions: Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente. Season the shrimp with salt and pepper. While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67312,"Greek Lemon Chicken Soup 4 cups chicken stock 1 small carrot, halved
1 stalk celery, halved
1 sprig dill, plus sprigs for garnish 1 shallot, halved Kosher salt
1 boneless, skinless chicken breast (about 6 ounces)
1/3 rounded cup orzo
2 large eggs
3 tablespoons fresh lemon juice
Instructions: In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard. Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken. Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt. Ladle the soup into bowls and garnish with dill. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Vermentino]" 67313,"Reindeer Wurst in Lentil Soup 1 tablespoon olive oil 1 pound reindeer sausage (kielbasa can be substituted) 1 large onion, diced 3 cloves garlic, lightly crushed with the side of a knife blade, then minced 3 large sprigs fresh thyme, leaves stripped from the stems 8 cups water 1 tablespoon balsamic vinegar 3 large carrots, peeled and diced 2 cups lentils, picked over to remove any stones or impurities and rinsed Salt and freshly ground black pepper 1/8 cup extra-virgin olive oil Instructions: Heat the olive oil over medium heat in a large saucepan and brown sausage for 5 or 10 minutes to allow the meat to firm up. Remove to a utility platter until cool enough to handle. To the same pan add onion, garlic and thyme leaves and saute until the onion becomes translucent. Stir in 8 cups water and 1 tablespoon balsamic vinegar. Add carrots and lentils, bring to a boil, reduce heat and simmer for about 30 minutes until the lentils begin to soften. While the lentils are cooking, slice the sausage into 1/4-inch slices. Add them to the pot of lentils and simmer until the meat is cooked through, about 15 more minutes. Season soup with salt and pepper, to taste. Serve drizzled with extra-virgin olive oil. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 67314,"Grilled Broccoli Steaks with Basil and Feta Cheese 2 heads broccoli (about 12 ounces each) 3 large garlic cloves, grated
6 tablespoons extra-virgin olive oil
Kosher salt
1 to 2 tablespoons canola oil, for oiling the grill
2 tablespoons red wine vinegar
1 teaspoon dried oregano
10 to 12 sprigs fresh basil
4 to 6 sprigs fresh mint, stemmed
3/4 cup crumbled feta cheese Instructions: Get ready: Preheat the grill on high. The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 67315,"Autumn Apple Sangria 4 lemons 1 cup sugar 8 cinnamon sticks One 750-milliliter bottle sauvignon blanc or other dry white wine 1 cup apple brandy, such as Calvados 1 cup apple cider 1 cup soda water 1 tart green apple, such as Granny Smith, cored, quartered and thinly sliced crosswise 1 sweet red apple, such as Gala, cored, quartered and thinly sliced crosswise Instructions: Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks. Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 67316,"Pumpkin-Parmesan Biscuits 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 2 tablespoons finely grated parmesan cheese 1 stick cold unsalted butter, diced, plus melted butter for brushing 1/2 cup canned pure pumpkin 1/4 cup heavy cream Instructions: Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough. Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67317,"Shrimp Carbonara 2 cups small-diced pancetta 1/2 cup all-purpose flour
2 quarts whole milk
1 cup grated Parmesan
Kosher salt Freshly ground white pepper Kosher salt 1 1/2 pounds pappardelle
2 tablespoons grapeseed oil, plus more if necessary 30 extra-jumbo (16/20) shrimp, peeled and deveined
Freshly ground black pepper
2 lemons
2 tablespoons unsalted butter
2 cups English peas
2 tablespoons chopped fresh parsley
6 egg yolks, optional
Instructions: For the carbonara base sauce: Put the pancetta in a cold saute pan and then put it over medium-high heat. When the fat starts to melt, stir the pancetta once in a while so it doesn't burn in the pan. Allow the pancetta to cook in the rendered fat until crispy and brown, about 30 minutes. Remove the pancetta pieces to a plate lined with paper towels, saving the fat in the pan. Whisk the flour into the pancetta fat to make a roux and cook for 2 to 3 minutes, stirring so it does not burn. Whisk the milk into the the roux. (Transfer to a large pot if your saute pan is not big enough to hold the sauce.) Allow the sauce to gently simmer for 15 minutes, stirring regularly. Whisk in the Parmesan and season with some salt and pepper. Simmer to melt the cheese, another 2 to 3 minutes. Hold warm for serving. To finish the dish: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, season the shrimp with some salt and pepper. Heat a large saute pan over high heat until it begins to smoke. Add the oil and then, working in batches if necessary, cook the shrimp to get a golden brown sear, 2 to 3 minutes per side. You do not want to overcrowd the pan. Add more oil between batches if necessary. Squeeze the juice of 1 of the lemons over the shrimp, add the butter to the pan and remove from the heat to let the shrimp rest. Bring the carbonara base sauce back up to a simmer. Add the pasta to the sauce and then add the peas and cooked pancetta. Adjust the consistency of the sauce with water if needed. Add the shrimp to the pan with the pasta, toss and then season with some salt and pepper to taste. Add a squeeze of lemon juice from the remaining lemon. To plate, divide the pasta and sauce among 6 bowls and arrange the pasta. Garnish with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67318,"White Chocolate Bark with Pistachios and Dried Cranberries 12 ounces good-quality white chocolate, finely chopped 1/3 cup roasted salted shelled pistachios
1/3 cup dried cranberries
1/4 teaspoon flaky sea salt
Instructions: Line a rimmed baking sheet with parchment. Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary. Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt. Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67319,"Meatloaf with Veal and Pork 1 tablespoon olive oil 1 1/2 cups chopped onion 3 garlic cloves, minced 2 large eggs 1/2 cup milk 2 teaspoons Dijon mustard 1 teaspoon hot sauce 1 1/2 teaspoons fresh marjoram, or 1/2 teaspoon dried, crumbled 1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried, crumbled Salt and freshly ground pepper 1 pound twice-ground chuck 1/2 pound twice-ground veal 1/2 pound twice-ground pork 1 1/2 cups fresh breadcrumbs 1/4 cup fresh parsley leaves, minced 1/2 cup ketchup 1/4 cup light brown sugar 1 1/2 tablespoons cider vinegar Instructions: Preheat oven to 350 degrees F.
In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture.
In a small bowl, stir together ketchup, sugar, and vinegar. Set aside.
Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 67320,"Big, Brined Herby Turkey 3/4 cup kosher salt 1/3 cup sugar 2 onions, diced 2 carrots, diced 3 celery ribs, diced 1 whole garlic bulb, cut in half equatorially 1/2 small bunch rosemary 1/2 small bunch sage 2 tablespoons coriander seeds 2 tablespoons fennel seeds 6 bay leaves 1 teaspoon crushed red pepper 1 15-pound fresh turkey (neck and giblets discarded)
1/2 pound (2 sticks) unsalted butter, at room temperature 2 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh sage Kosher salt 2 onions, diced 2 carrots, diced 2 celery ribs, diced 4 cloves garlic, smashed 8 sprigs thyme, tied together with twine 3 bay leaves Kosher salt 2 cups dry white wine 1 cup all-purpose flour 2 quarts chicken stock Instructions: Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days. The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking. In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven! Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil. Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.) Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes. Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat. Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67321,"Creamy Broccoli Soup (Frozen Broccoli) 1/2 stick butter 1 large onion, finely diced 2 tablespoons all-purpose flour 4 to 6 cups low-sodium chicken stock, water, or combination One 10-ounce package frozen broccoli 1/2 to 3/4 cup heavy cream Salt and freshly ground black pepper Instructions: Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67322,"Boneless Pork Loin with Red Wine Cranberry Glaze 1/2 cup salt 1/2 cup sugar 2 quarts water 1 tablespoon juniper berries 1 tablespoon freshly chopped sage leaves 1 teaspoon red pepper flakes 4 or 5 cups water 2 cups ice 4 (1 1/2-inch thick) boneless pork loin chops 2 tablespoons olive oil Red Wine Cranberry Glaze, recipe follows 1 cup dried cranberries 3 cups dry red wine 2 oranges, zested and juiced 1 cup sugar Instructions: In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing. Serve with Red Wine Cranberry Glaze. Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half. Yield: 2 cups ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67323,"Prime Rib with Beef Gravy One 6- to 7-pound bone-in prime rib (to make slicing easy, ask your butcher to cut the bones from the meat, then tie them back onto the roast) 3 cloves garlic, sliced
1/4 cup kosher salt
2 tablespoons coarsely ground black pepper
1/4 cup all-purpose flour 3 cups low-sodium beef stock
1 tablespoon Dijon mustard
A few sprigs fresh thyme A few sprigs fresh rosemary
1 clove garlic, smashed
1 tablespoon sherry vinegar or red wine vinegar
Instructions: For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes. Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan. Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67324,"Kentucky Burgoo 3 tablespoons vegetable oil 2 pounds beef shank, trimmed of excess fat 2 pounds lamb shoulder, trimmed of excess fat 1 (3 to 4-pound) chicken, cut into 1/8's Essence, recipe follows Salt Freshly ground black pepper 2 medium onions, quartered plus 2 cups chopped onions 4 whole cloves garlic, peeled and crushed, plus 2 teaspoons minced garlic 1 medium fresh hot red pepper, quartered 2 bay leaves 3 quarts water 6 slices bacon, diced 2 cups medium diced carrots 1 cup medium diced green bell peppers 2 cups canned peeled, seeded and chopped tomatoes 1 pound Idaho potatoes, peeled and diced 1 cup fresh lima beans 1/4 cup Worcestershire sauce 2 tablespoons light brown sugar 2 cups fresh corn kernels 1/2 cup finely chopped fresh parsley leaves Cheesy Garlic Grits Casserole, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 6 tablespoons unsalted butter 3 3/4 cups water 1 teaspoon salt 1 cup old fashioned or quick cooking grits (not instant) 3/4 cup heavy cream 1 cup grated cheddar cheese 3 tablespoons mashed roasted garlic puree 2 large eggs, beaten 3/4 teaspoon paprika Instructions: In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours. Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat. Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir. Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits. Combine all ingredients thoroughly. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993 Preheat the oven to 350 degrees F. Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside. In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes. Remove from the oven and serve hot. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 67325,"Shrimp Scampi Crostini 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 garlic cloves, crushed with a press 1 pound Market Pantry? Raw Large Peeled & Deveined Shrimp, thawed Kosher salt and freshly ground black pepper 1 Market Pantry? Demi French Bread, cut into 20?-inch slices 1 lemon Instructions:

1. Melt the butter with the oil in large skillet over medium-high heat. Add the garlic and cook, stirring, for 10 seconds. Add shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat.
2. Toast the bread slices in a toaster oven or oven. Top each with 3 to 4 shrimp and drizzle with the pan sauces. Grate the lemon zest directly over the shrimp, then squeeze some lemon juice on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67326,"Green Minestrone 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 slices pancetta or 1/4 pound thick cut prosciutto, chopped 1 medium onion, chopped 2 ribs celery, chopped 2 large cloves garlic, crushed 1 medium zucchini, diced 1 bay leaf, fresh or dried 1 can white beans, cannellini 1 can garbanzo beans, ceci Salt and freshly ground black pepper 8 cups chicken broth or stock 1 cup ditalini pasta or mini penne pasta 1/2 pound green beans, trimmed and cut into 1-inch pieces 10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens 1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table 12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves Instructions: Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67327,"Chili Marinated Double-Cut Pork Chops 1 cup fresh cilantro leaves 1 cup minced onions 2 tablespoons chopped garlic 6 limes, juiced 4 cups vegetable oil Salt 16 double-cut pork loin chops 4 (1-gallon) resealable plastic bags 3 fresh whole jalapenos Instructions: In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67328,"Loaded Baked Potato Slab Pie 2 cups plus 3 tablespoons all-purpose flour, plus more for dusting 2 teaspoons sugar 2/3 teaspoon kosher salt 2 sticks (1 cup) cold unsalted butter, cubed 2 teaspoons white distilled vinegar 6 large russet potatoes 6 slices bacon, cut into 1/4-inch strips 1 small yellow onion, diced 2 tablespoons all-purpose flour 4 cups half-and-half 1 tablespoon kosher salt 1/3 cup sour cream Freshly ground black pepper Cooking spray 3 tablespoons unseasoned breadcrumbs Instructions: For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour. For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust. Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray. To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top. Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape. Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67329,"Bourbon BLT Baguette 1/4 cup sun-dried tomatoes 3 tablespoons bourbon
   3 cloves Roasted Garlic, recipe follows 2 egg yolks
   Juice of 1 lemon
   1 tablespoon tomato paste
   1 teaspoon hot sauce
   14 ounces canola oil
   Kosher salt and coarsely ground black pepper
   1 pound thick-cut bacon (about 10 slices) 1 head romaine lettuce, top squared off, split in half
   Olive oil
   1/2 lemon One 2-foot-long baguette
   Kosher salt and coarsely ground black pepper
   1 small head garlic 1 teaspoon olive oil
   Salt and pepper
   Instructions: For the bourbon-tomato aioli: In a food processor, add the sun-dried tomatoes, bourbon, roasted garlic, egg yolks, lemon juice, tomato paste and hot sauce. Pulse to a paste. With the motor running, slowly drizzle in the oil; process until the mixture emulsifies and becomes very thick. Season with salt and pepper. Store in the refrigerator. For the BLT Baguette: Preheat the oven to 350 degrees F. Line two baking sheets with parchment. Divide the bacon between the baking sheets. Bake until crispy, 50 to 55 minutes, depending on thickness. Meanwhile, heat a grill pan over medium heat. Drizzle the romaine with some olive oil, and season with salt and pepper. Grill on each side for 2 to 3 minutes. Remove the romaine to a work surface; squeeze lemon over each half, then cut off the stems and separate the leaves. Cut the ends off the baguette, then slice it down the middle into two foot-long lengths; ideally the bread should be the length of the bacon. Split each baguette half horizontally and spread 1 tablespoon of the aioli on each interior surface (top and bottom). Divide the bacon and romaine between the baguette halves, secure with skewers and slice each sandwich in half. You are ready to enjoy, or you can wrap the sandwiches in plastic wrap and refrigerate. They will still be delicious in a couple hours! Preheat the oven to 375 degrees F. Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the garlic on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is browned and soft, 35 to 45 minutes. Set aside to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 67330,"Sesame White Pizza with Spinach Sheet-Pan Pizza Dough 3 tablespoons sesame seeds 1/4 cup extra-virgin olive oil 10 cups loosely packed trimmed spinach leaves (about 10 ounces) 3 large cloves garlic, minced Kosher salt and freshly ground pepper 1 cup whole-milk ricotta cheese 3 tablespoons grated pecorino romano cheese
1 teaspoon chopped fresh oregano 12 ounces whole-milk mozzarella cheese, shredded (about 3 cups) Instructions: Make Sheet-Pan Pizza Dough; transfer to the oiled pan as directed in step 3, then shape into an oval and sprinkle with 2 tablespoons sesame seeds, patting to adhere. Flip the dough, cover and let rise as directed, then stretch. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500? for 1 hour. Meanwhile, make the spinach: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing with tongs, until wilted, 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the water evaporates and the garlic is just golden, about 3 minutes. Remove the spinach to a cutting board and chop.
Make the ricotta mixture: Combine the ricotta, pecorino, oregano and a few grinds of pepper in a small bowl.
Sprinkle the remaining 1 tablespoon sesame seeds around the edge of the dough to create a 1/4-inch border, pressing to adhere. Sprinkle the mozzarella over the dough up to the sesame border. Top with the spinach, then top with spoonfuls (about 2 tablespoons each) of the ricotta mixture.
Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is golden, 15 to 20 minutes. Let cool slightly. Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67331,"Egg-and-Kimchi Rice Bowls 2 cups kimchi 1/3 cup rice wine vinegar 6 cups cooked brown rice Kosher salt 4 strips bacon 1 teaspoon vegetable oil 4 large eggs 1 avocado, pitted, peeled and sliced 2 scallions, sliced 2 teaspoons toasted sesame oil Instructions: Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth. Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop. Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat. Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67332,"Strawberries and Cream Muesli 1 cup old-fashioned oats 1 tablespoon flax seeds
1 tablespoon chia seeds
1/2 cup shredded coconut
1 cup diced strawberries
1 cup diced apples 3/4 cup whole milk 1/2 cup half-and-half or heavy cream 1/4 cup coconut milk
2 tablespoons heavy cream
1/4 cup brown sugar 1 tablespoon vanilla extract
Pinch of kosher salt
Instructions: Layer the oats, flax seeds, chia seeds, coconut, strawberries and apples into two 1-pint jars. In a pitcher, mix up the milk, half-and-half, coconut milk, heavy cream, sugar, vanilla and salt. Pour over the seeds and fruit in the jars. Put the lids on the jars, shake them and place them in the fridge for at least 5 hours, but preferably overnight. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67333,"Apple-Raisin Bread Pudding with Cream Soda Sauce 2 packets maple brown sugar instant oatmeal 3 large eggs, beaten 3 cups milk 1 teaspoon rum extract 1/2 teaspoon salt 1/4 cup brown sugar 3 1/2 cups raisin bread, cubed 1/2 cup raisins 1 cup apple pie filling 1 cup almonds 1/2 cup cream soda 1 package whipped topping mix 1/2 teaspoon cinnamon 1/2 teaspoon rum extract 1/4 teaspoon salt Instructions: In a blender, grind instant oatmeal into a fine powder. Set aside. In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour. Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours or until a knife inserted in center comes out clean. To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67334,"Sunday Pot Roast One 4-pound boneless chuck roast Kosher salt and cracked black pepper 2 tablespoons vegetable or olive oil, plus more if needed 2 carrots, chopped 2 celery ribs, chopped 1 yellow onion, chopped 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine 4 cloves garlic, chopped 1 cup dry red wine, such as cabernet sauvignon 2 1/2 cups low-sodium beef broth 2 cups watercress 1 cup picked fresh parsley leaves Lemon juice, for drizzling Olive oil, for drizzling Salt and freshly cracked black pepper 1/4 cup sliced almonds, toasted Risotto Cakes, for serving, recipe follows 3 cups low-sodium chicken broth 3 tablespoons unsalted butter 2 large shallots, minced (about 1/2 cup) 1 cup Arborio rice 3/4 cups dry white wine 5 ounces frozen peas, defrosted 1/3 cup lemon juice 1 tablespoon lemon zest 1 1/4 cups freshly grated Parmesan 4 ounces low-moisture shredded mozzarella Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging 2 eggs, beaten 1 1/2 cups panko breadcrumbs Vegetable oil, for frying Instructions: Preheat the oven to 350 degrees F. Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate. Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through. Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus. For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds Serve on top of the Risotto Cakes and top with the fresh herb salad. For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine. Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs. In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Barbera]" 67335,"Easy Eggs Benedict Olive oil cooking spray, for the muffin tin 2 tablespoons white vinegar
2 teaspoons kosher salt
12 large eggs
1 teaspoon fresh lemon juice 1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 large egg yolks
2 sticks (1 cup) unsalted butter, melted
6 English muffins, halved and toasted 12 slices Canadian bacon
Arugula, for garnish
Freshly cracked black pepper
Instructions: For the eggs: Spray the cups of a 12-cup muffin tin with olive oil cooking spray. Combine 1 cup water with the vinegar and salt. Place about 2 teaspoons of the mixture in each muffin tin cup. Crack an egg into each cup. Place a roasting pan on the stove and fill with about 2 inches of water. Bring the water to a simmer. Carefully place the muffin tin in the water in the roasting pan and cover loosely with foil. Set a timer and cook the eggs for about 4 minutes. Remove the muffin tin (it will be hot) and scoop out the eggs using a large spoon. For the hollandaise: Put the lemon juice, salt, cayenne, egg yolks and 2 tablespoons warm water in a blender and pulse a few times to mix everything well. Turn the blender to medium speed and stream in the melted butter. If the sauce is too thick, add some warm water a teaspoon at a time to loosen it up. For the assembly: Place 2 muffin halves on each plate, top each with a slice of Canadian bacon and a poached egg and drizzle with the hollandaise. Garnish with arugula and crack some fresh pepper on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67336,"Spinach and Feta Frittata 1 red bell pepper 4 tablespoons extra-virgin olive oil 1 bunch scallions, sliced 1 5 -ounce package baby spinach Kosher salt and freshly ground pepper 8 large eggs 4 tablespoons whole-wheat breadcrumbs 1/2 cup crumbled feta cheese Instructions: Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes. While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67337,"Polenta with Wild Mushrooms and Locatelli Fondue 1 cup chicken broth 1 cup whole milk 1/2 teaspoon chopped garlic 2 tablespoons butter, salted 3/4 cup cornmeal (regular) 2 tablespoons chopped sun-dried tomato (in oil, drained) 2 tablespoons grated Parmesan 1 tablespoon chopped fresh basil Wild Mushroom Saute, recipe follows Locatelli Fondue, recipe follows Chopped chives, for garnish White truffle, sliced thin, for garnish 2 tablespoons butter 1 to 2 shallots, chopped finely 2 garlic cloves, chopped finely 8 medium button mushrooms, sliced thinly 5 medium shiitake mushrooms, sliced thinly Handful small oyster mushrooms, sliced thinly Salt and pepper, to taste 1 shallot, chopped finely 1 tablespoon butter 1/4 cup white wine (Chardonnay or Pinot Grigio) 1/2 cup chicken broth 1/2 cup heavy cream 3 tablespoons roux (flour-butter mixture) 1/4 cup grated Locatelli or other Pecorino Romano Salt and freshly ground black pepper, to taste White truffle oil, optional Instructions: Bring broth, milk, garlic, and butter to a boil in a thick bottomed pot. Reduce heat to a simmer and whisk in cornmeal, cooking while stirring with wooden spoon for about ten minutes. As it thickens reduce heat and add sun-dried tomatoes and Parmesan. Remove from heat and add basil. Quickly spread on a cookie sheet to 1/3-inch thickness and refrigerate. Polenta should remain in refrigeration at least 1 hour, or as long as 3 days prior to final preparation. (Once cool, it should be covered for safe storage.) Preheat oven to 400 degrees F. Remove polenta from the refrigerator and cut out rounds with cookie cutter about 1 1/2-inches. Saute polenta rounds in nonstick pan until brown on both sides. Remove from heat. Lay polenta rounds on cookie sheet and top with Wild Mushroom Saute. Bake for 5 minutes, (heat fondue in saucepot or microwave and stir in truffle oil if desired) Drizzle with Locatelli Fondue. Garnish with chives and white truffle slice. Heat saute pan and add butter, shallot and garlic, cook 1 minute and add mushrooms, salt and pepper. Continue cooking about 2 minutes, remove from heat, and allow to cool. White mushrooms can be used if others are not available. Saute shallot in butter in heavy bottomed pot for 1 minute, add white wine, and reduce by half. Add chicken broth and cream and simmer on medium heat for 5 minutes, (too high a heat, will result in a boil over mess!!!) Add roux, whisking constantly so not to lump. As sauce thickens reduce heat and simmer 5 more minutes. Remove sauce from heat and stir in the Locatelli until melted and smooth. Season with salt and pepper, to taste. Fold in white truffle oil, if desired. Put Fondue in squeeze bottle or resealable plastic bag with corner cut off, for easy drizzling. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 67338,"Spiced Nuts 1 egg white 1/4 cup sugar
1 1/2 teaspoons ras el hanout (Moroccan spice blend) 1 teaspoon kosher salt 3/4 cup cashews
3/4 cup pecan halves
3/4 cup pistachios 3/4 cup walnut halves Instructions: Preheat the oven to 250 degrees F. In a bowl, whisk the egg white until thick and frothy. Add the sugar, ras el hanout and salt and stir to combine. Add the cashews, pecans, pistachios and walnuts and stir to coat with the egg white mixture. Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25 to 30 minutes, stirring halfway. Cool and store in an airtight container for up to two weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67339,"Spicy Thai Red Beef Curry 2 tablespoons roughly chopped fresh cilantro leaves and stems 2 tablespoons neutral oil, such as canola 1 tablespoon grated fresh ginger 1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic 8 medium red chiles, such as Fresno 4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note) Kosher salt and freshly ground black pepper
4 tablespoons canola oil 2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce 3 tablespoons roughly chopped fresh cilantro 2 tablespoons roughly chopped fresh Thai basil 1 tablespoon roughly chopped fresh mint
Juice of 2 limes Instructions: For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste. For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning. ","[Syrah, Grenache, Tempranillo, Garnacha]" 67340,"Fried Polenta with Tomato Basil Sauce 4 cups chicken or vegetable stock 2 cups 2 percent milk 2 cups cornmeal 1/4 cup diced roasted red peppers, optional 1/2 cup crumbled blue cheese, optional 2 tablespoons olive oil 2 tomatoes, diced 3 cloves garlic, chopped 1/2 cup dry white wine 1/2 cup butter 1/2 cup fresh basil leaves, chopped 1/2 bunch fresh thyme leaves Instructions: Butter a 12 by 14-inch baking dish and set aside. In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 67341,"Strawberry Shortcake Cupcake 1 1/2 cups all-purpose flour 1 1/2 cups cake flour (not self rising), sifted 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup unsalted butter, room temperature 1 3/4 cups sugar 4 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cups whole milk 1 packet unflavored gelatin 2 cups whole strawberries 1/2 cup sugar 2 tablespoons lemon juice 1 cup sliced strawberries 1/2 cup unsalted butter 8 ounces cream cheese 1 teaspoon pure vanilla extract 4 to 4 1/2 cups powdered sugar Milk Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners. In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely. For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours. For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powdered sugar, 1 cup at a time. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip. Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 67342,"Sunny's Easy Basil and Garlic Oil 2 cups olive oil 1 cup fresh basil leaves and stems, gently chopped, plus 2 to 4 basil leaves, for finishing 2 cloves garlic, smashed
Instructions: To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes. Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 67343,"The HG Special 3 cups chopped romaine lettuce 1 plum tomato (preferably Roma), chopped 1/2 cucumber, chopped 3 ounces cooked and chopped skinless lean chicken breast 1/4 cup chopped red onion 1/4 cup shredded carrots 1/4 cup canned beets, drained and chopped 2 tablespoons canned black beans, drained and rinsed 2 tablespoons canned sweet corn kernels 2 tablespoons canned garbanzo beans (chickpeas), drained and rinsed Dash freshly ground black pepper 2 tablespoons reduced-fat Parmesan-style grated topping Instructions: Place lettuce, tomato, cucumber, chopped cooked chicken, onion, carrot, beet, black beans, corn, garbanzo beans, in a bowl and toss well to mix. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67344,"Peter's Caprese Tea Sandwiches Twelve 2- to 3-inch mini pitas 2 ounces fresh salted mozzarella, cut into 1/4-inch cubes 1/2 pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup) 3/4 tablespoon extra-virgin olive oil 1/4 teaspoon flaky sea salt, such as Maldon 1/2 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise into ribbons (or 1/2 cup small fresh basil leaves) Freshly ground pepper Instructions: Divide the pitas in half so you have 24 half-moon pockets.
Stuff each pocket with 3 to 4 pieces of mozzarella and set aside.
Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine.
Add some tomatoes to each pita pocket, and finish with a little basil and ground pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67345,"Berry Pie Pops (Pie on a Stick) Perfect Pie Dough, recipe follows Flour, for dusting Berry Pie Filling, recipe follows 1 egg, beaten Turbinado sugar, for dusting 1 1/2 cups flour 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled 6 to 8 tablespoons ice cold water 1 1/2 cups mixed fresh raspberries and strawberries 1/4 cup plus 2 tablespoons sugar 1 1/2 tablespoons cornstarch 1 teaspoon fresh lemon juice Instructions: This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.
Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in. In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.
Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out. Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67346,"Eastern North Carolina Barbecue 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) Kosher salt Barbecue Sauce, recipe follows 2 cups apple cider vinegar 2 tablespoons crushed red pepper 1/2 tablespoon chopped fresh garlic 1/2 tablespoon kosher salt 1 tablespoon freshly ground black pepper Instructions: Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. Preheat the oven to 225 degrees F. Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and Barbecue Sauce, to taste. Serve with more Barbecue Sauce on the side. In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 67347,"Salted Caramel Ice Cream 1 1/4 cups sugar 3/4 cup heavy cream 2 teaspoons flaky sea salt, such as Maldon Ice Cream Base (recipe follows) 1 tablespoon pure Tahitian vanilla extract 1 cup whole milk 4 large egg yolks 3/4 cup sugar 2 cups heavy cream Instructions: Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color. Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla. Freeze in an ice cream machine according to manufacturer's directions. Heat the milk in a sauce pan over medium-low heat. Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water. Set a strainer over the smaller bowl and set aside. In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon. Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 67348,"Bourbon Street Buffalo Wings 2 tablespoons butter 1 large shallot, chopped 2 garlic cloves, chopped 2 ounces bourbon 1/2 cup brown sugar 1/2 cup honey 1 tablespoon ancho pepper, finely chopped 8 ounces chili sauce 8 ounces barbecue sauce 3 ounces wing sauce Oil, for frying 50 chicken wings Blue cheese dressing, for serving Bourbon, for serving Instructions: For the sauce: In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbecue sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. For the chicken wings: Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain. Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip. ","[Bourbon, Rye Whiskey, Merlot, Zinfandel]" 67349,"Chicken Cutlets with Herbs 1/2 loaf baguette bread - day old is fine 4 pieces chicken breast halves Salt and freshly ground black pepper All-purpose flour, for dredging 1 large egg Several sprigs fresh thyme, leaves finely chopped 2 to 3 sprigs fresh rosemary, leaves finely chopped A handful fresh chives, finely chopped 1 1/2 teaspoons poultry seasoning Olive oil, for sauteing cutlets Instructions: Heat the oven to 400 degrees F. Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs. While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish. Transfer bread crumbs to a plate and season with herbs and poultry seasoning. Heat a thin layer of olive oil in a large skillet over medium-high heat. Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 67350,"Pan Roasted Halibut with Wilted Butter Lettuce, Fresh Spring Peas, and Pine Nuts 1 cup stale bread, torn and soaked in water 1 cup pine nuts 1 1/2 cups plus 4 tablespoons extra-virgin olive oil 2 lemons, zest removed and reserved, juiced 2 garlic cloves, finely diced Kosher salt 4 (7-ounce) portions halibut fillet 1 head butter lettuce, washed and roughly cut into 1-inch strips 1 cup spring peas, blanched in salted boiling water for 1 minute Instructions: Preheat oven to 450 degrees F. For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze. In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt. Place the blended mixture in a fry pan and hold over a low flame to warm. For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling. Add the remaining 1/2 cup pine nuts and the reserved lemon zest. Remove from the heat and let stand. Season the halibut fillets generously with salt and pat dry. In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke. Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan. Immediately return the pan to the heat and let cook for 1 1/2 minutes. Place the pan in the oven to continue cooking for 3 to 4 minutes. In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles. Add the butter lettuce, peas, and a pinch of salt. Fry quickly until wilted, about 2 minutes. Distribute the vegetables evenly in the center of 4 plates. Ladle the pine nut sauce around. Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate. Generously spoon the bagna cauda over the fish and around the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67351,"Strawberry Pina Colada 1 cup ripe strawberries, stemmed and chopped 1 cup pineapple juice 1/4 cup coconut cream (recommended: Coco Lopez) Crushed ice, as needed Paper drink umbrellas, for garnish Whole strawberries, for garnish Pineapple wedges, for garnish Fresh mint leaves, for garnish Instructions: Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.; ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 67352,"Curried Butternut Squash Soup 2 halves roasted butternut squash 2 cups vegetable broth 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon curry powder Salt and ground black pepper Lime Crema, recipe follows Lime zest, to garnish, if desired 1/2 cup reduced-fat sour cream 1/4 teaspoon lime zest 1 tablespoon lime juice Instructions: Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired. In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 67353,"Spicy City Chicken 2 tablespoons unsalted butter 4 shallots, diced 4 large mushrooms, thinly sliced 1 bunch cilantro, stems and leaves separated 2 jalapeno peppers, chopped with seeds 2 tablespoons ground cumin 2 cups chicken stock or canned broth 3/4 cup heavy cream 2 egg yolks 3 tablespoons palm sugar or brown sugar 1/4 cup red wine vinegar 3 pounds boneless chicken breasts and thighs Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 tablespoon fresh lime juice 6 scallions Instructions: Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat. Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm. Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it. Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skin-side down first. Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the remaining cilantro leaves and scallions, and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67354,"Crispy Roast Duck 2 large ducks (about 6 lbs each) Salt & pepper Instructions: Preheat oven to 250 degrees F. Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.) Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F. Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more. Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 67355,"Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette 8 ounces slab bacon, rind removed, cut into large dice 2 tablespoons canola oil, plus more for brushing 6 plum tomatoes, cored and diced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
3 green onions, green and pale green parts, thinly sliced
16 large shrimp, peeled and deveined, heads off
Instructions: Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered. When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm. Heat a charcoal or gas grill to high for direct grilling. Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side. Remove the shrimp from the skewers and top with the warm vinaigrette.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67356,"Roasted Carrot Tart All-purpose flour, for dusting Chilled Pie Dough, recipe follows 1/2 cup chevre (plain, creamy goat cheese), softened
1 large egg, separated
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
3 to 5 medium rainbow carrots, scrubbed
1 medium red onion, peeled and cut in half through the stem
3 tablespoons olive oil
Sea salt
6 to 8 large chicory leaves, such as Treviso or pink radicchio
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon roughly chopped fresh herbs, such as basil, parsley, chives or tarragon
2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, frozen, cut into 1/2-inch cubes
1/2 cup ice cold water
Instructions: Preheat oven to 400 degrees F. On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days. In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside. Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside. Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath. In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through. Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve. Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.) Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Grenache Blanc]" 67357,"Smoked Mozzarella and Sun-dried Tomato Cigars 6 sheets phyllo dough 4 tablespoon butter, melted 8 ounces smoked mozzarella, sliced 1/4-inch thick 8 ounces sun-dried tomatoes, drained 1/2 cup extra-virgin olive oil 1/4 cup Prosecco 2 tablespoons cider vinegar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 6 cups field greens Instructions: Preheat the oven to 325 degrees F. Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes. Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates. Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately. The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 67358,"Quiche Lorraine 1 cup all-purpose flour 1/2 cup unsalted butter, cut into small cubes 1 egg 2 to 3 ounces water Dash salt Butter 1 ounce diced ham 2 ounces Swiss cheese 3 eggs 2 cups half-and-half Salt and freshly ground black pepper Instructions: For the pastry: Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes. For the quiche: Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67359,"Best Pecan Pie Cheesecake 6 tablespoons unsalted butter, melted, plus more butter for the pan 9 chocolate graham crackers (about 1 sleeve) 2 tablespoons sugar Pinch fine salt Filling: Four 8-ounce packages cream cheese, at room temperature 1 1/4 cups sugar 1 cup sour cream 6 large eggs, at room temperature 1 tablespoon pure vanilla extract Topping: 1 cup pecans 1/2 cup heavy cream 1 tablespoon unsalted butter 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract 1/2 cup sugar Instructions: For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan. Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.) For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil). Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more. Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days. For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise. Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm. Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.) To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours. To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67360,"Roasted Jalapeno Poppers 12 large jalapeno peppers 2 ounces feta cheese 4 ounces cream cheese, at room temperature 4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar A small handful fresh cilantro, finely chopped 2 tablespoons grated onion Instructions: Preheat the oven to 425 degrees F. Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around. Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 67361,"Dark Chocolate Caramel Spice 1 packet Dark Chocolate Flavor Carnation? Breakfast Essentials? Complete Nutritional Drink 1 1/2 teaspoons ground cinnamon 1 cup hot or steamed fat free milk 1 tablespoon caramel syrup 1 teaspoon vanilla extract Instructions: Combine Carnation® Breakfast Essentials™ Drink and cinnamon in large mug. Stir in milk, caramel syrup and vanilla extract. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 67362,"Bacon, Bourbon and Hazelnut Cinnamon Buns 3/4 cup whole milk, heated to 110 degrees F 2 1/4 teaspoons (1 packet) active dry yeast 6 tablespoons (3/4 stick) unsalted butter, at room temperature 6 tablespoons granulated sugar 2 tablespoons hazelnut oil 2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract 4 large egg yolks 3 1/3 cups unbleached all-purpose flour, plus more as needed 1 teaspoon kosher salt 1 1/4 cups blanched hazelnuts 7 ounces raw bacon (to get 3/4 cup crispy cooked bacon bits) 6 tablespoons (3/4 stick) unsalted butter 1 1/4 cups firmly packed dark brown sugar 1 tablespoon ground cinnamon (preferably Saigon) 1/2 cup heavy cream, divided 1 large egg lightly beaten with 1 tablespoon water 1/2 cup confectioners' sugar 1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract 2 tablespoons bourbon 1 teaspoon kosher salt Instructions: For the dough: Place the warm milk in a small bowl. Sprinkle the yeast over the milk and set aside for 5 minutes. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Beat in the oil and vanilla. Beat in the yolks one at a time, beating well between additions. Beat on high speed for 2 to 3 minutes, then lower the speed and mix in the flour and salt. Mix in the milk and yeast mixture. Change to a dough hook attachment and mix until a soft dough forms. Turn the dough out onto a floured work surface and gently knead it by hand for 2 to 3 minutes. The dough should be soft and smooth. Place the dough in a buttered or oiled bowl. Cover with plastic wrap and set aside until doubled in size-this may take 2 to 2 1/2 hours at room temperature. (I proof this dough in my garage. My kitchen is too cool and I become impatient. Sometimes I proof it overnight in the refrigerator, allowing it to come to room temperature before filling the buns the next day.) For the filling: Heat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake, stirring often, until golden brown and fragrant, about 20 minutes. Let cool completely. Place in a food processor and pulse until they are very finely ground; don't over-grind them or you'll end up with an oily paste. I like to add 1 tablespoon confectioners' sugar while pulsing. Set aside. Cut the bacon into 1/4-inch pieces. Cook in a heavy skillet over medium heat until very crispy but not burnt. Drain off the fat (reserve it for another use). Finely chop the bacon in a food processor. Alternatively, you can place the raw cut bacon pieces in a food processor and pulse until the bacon looks like chopped ham salad; place the bacon in a large saute pan over medium heat and cook, stirring constantly, until crispy. (Be careful as bacon bits tend to spatter more than bigger pieces-I always use a splatter guard over the skillet.) Let the bacon bits cool on paper towels. Combine the cooled bacon and ground hazelnuts in a bowl and set aside. Cut the butter into equal-sized pieces. Put the butter in a light-colored saucepan (it's important to see the bottom of the pan to gauge the color of the butter as it cooks) and place it over medium heat. Melt the butter, stirring constantly. The butter will start to bubble and foam up; keep stirring. As the foam subsides, the color of the butter will begin to darken. As soon as it looks like it's browning, quickly pour the butter into a heatproof cup or bowl to prevent additional browning. To make the schmear, in a heatproof bowl, combine the brown sugar and cinnamon. In a small saucepan, heat 1/4 cup of the heavy cream with the brown butter. Bring this to a boil and immediately pour it over the sugar-and-cinnamon mixture and stir to dissolve the sugar. Let cool completely and set aside. In a small bowl, make a glaze by combing the remaining 1/4 cup heavy cream, confectioners' sugar, vanilla, bourbon and salt. Whisk until smooth and set aside. Once the dough has doubled in size, grease two 6-cup extra-large muffin or cupcake tins. Dump the dough onto a floured work surface. Roll it out to an 18x20-inch rectangle that's 1 inch thick. Spread the brown butter schmear over the dough, leaving a 1-inch border around the edges to help seal the buns. Brush the beaten egg over the border. Set aside about 3/4 cup of the bacon-hazelnut mixture for the top of the buns. Sprinkle the rest over the schmear and pat down so it sticks. Begin rolling the dough up from the edge closest to you, keeping the roll tight. When you reach the egg wash part, pinch the dough together to seal the roll. Cut the log into 12 pieces, each about 1 3/4 inches wide. Reshape each bun so it's round (cutting tends to flatten one side). Gently place the buns into the greased muffin tins. Lightly brush the tops with beaten egg and sprinkle with the remaining bacon-hazelnut mixture (about 1 tablespoon per bun). Cover the buns with plastic wrap and set aside to proof again until doubled in size, about 1 hour. Heat the oven to 375 degrees F. I place the muffin tins on baking sheets to prevent any filling from dripping onto the oven floor. Bake the buns for 12 minutes. Rotate the pans and bake until the buns are golden brown and cooked through (a digital thermometer inserted into the center of a bun will read 185 degrees F when they are fully baked), about 12 minutes longer. Remove the pans from the oven and let cool for about 10 minutes before removing the buns and letting them cool on a wire rack. Drizzle the glaze generously over the buns. Enjoy the buns the same day you bake them, or make bread pudding with them. I have a recipe for Cinni Mini Bun Bread Pudding in my book \Baking Out Loud.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67363,"Gatorade Margarita 1/4 cup blue sanding sugar 1/4 cup kosher salt One 20-ounce bottle blue sports drink, such as Cool Blue Gatorade ?, chilled
1 cup thawed frozen limeade concentrate 1 cup silver tequila 1/3 cup blue curacao Fresh orange slices, for serving Instructions: Mix the sugar and salt in a shallow dish. Wet the rims of 4 to 6 rocks glasses with water and then dip in the sugar-salt mixture to coat. Combine the sports drink, limeade concentrate, tequila and blue curacao in a large pitcher and stir. Fill the rocks glasses with ice, pour the margarita over and garnish each with an orange slice. ","[Tequila, Mezcal, Cava]" 67364,"Marinated Grilled Hanger Steak 4 tablespoons Dijon mustard 3 cloves garlic, smashed and finely chopped Pinch crushed red pepper 2 sprigs rosemary, picked and finely chopped Juice and zest of 1 lemon 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise Kosher salt Extra-virgin olive oil Instructions: In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge. Preheat the grill. Season the steaks with salt. When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing. Where's the beef? ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 67365,"Coconut Cake 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour, plus more for dusting the pans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk 4 ounces sweetened shredded coconut 1 pound cream cheese, at room temperature 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 pound confectioners' sugar, sifted 6 ounces sweetened shredded coconut Instructions: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!). To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 67366,"Quinoa with Black Beans and Hominy 1 1/2 cups quinoa 2 cups low-sodium chicken broth 1/2 teaspoon kosher salt Zest of 1 large lemon 1/4 cup grapeseed oil 3 tablespoons agave nectar 2 tablespoons fresh lime juice (from about 2 large limes) 1 tablespoon apple cider vinegar 1 tablespoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Two 15-ounce cans hominy, rinsed and drained One 15-ounce can black beans, rinsed and drained 1/4 cup chopped fresh cilantro Kosher salt and freshly ground black pepper 1 head butter lettuce, leaves separated Instructions: For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 10 minutes. For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt and pepper until smooth. In a serving bowl, combine the quinoa, hominy, black beans and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 67367,"Three-Tone Power Slaw 3/4 cup mayonnaise 3 tablespoons apple cider vinegar 1 1/2 tablespoons stone-ground mustard 1 1/2 tablespoons Sriracha 1 tablespoon sugar 1 1/2 teaspoons celery seeds Kosher salt and freshly ground pepper 1/2 small green cabbage, shredded 1/2 small red cabbage, shredded 2 carrots, peeled and shredded (about 1 1/2 cups) Whisk the mayonnaise with the vinegar, mustard, Sriracha, sugar and celery seeds in a medium bowl until smooth. Season with salt and pepper. Instructions: In a large bowl, combine the green cabbage, red cabbage and carrots. Pour in the dressing and mix together. Let stand 30 minutes before serving. Season with salt and pepper, if needed. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 67368,"Sweet Potato Fries 2 sweet potatoes, washed 2 tablespoons canola oil Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Place a baking sheet in the oven. On a cutting board, slice the sweet potatoes in half lengthwise. Slice each half into 6 wedges. Place wedges in a large bowl, add canola oil, season with salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven. Place the fries onto the baking sheet and bake for 15 minutes. Turn the fries and bake for another 15 minutes until brown and crispy. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67369,"Creamy Lemon-Pepper Orzo with Grilled Chicken 1/4 cup fat-free plain Greek yogurt, at room temperature 1 large clove garlic, minced
Zest and juice of 1 lemon 3 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 boneless, skinless chicken thighs 1 cup whole-wheat or other whole-grain orzo 1 cup frozen petite peas, thawed and patted dry 2 ounces finely crumbled goat cheese, at room temperature 4 tablespoons chopped fresh herbs, such as basil and tarragon Instructions: Bring a pot of water to a boil; prepare a grill or grill pan for medium heat. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 67370,"Hash Brown Tostadas One 15-ounce can black beans, drained One 4-ounce jar diced pimentos, drained
1 lime, zested and juiced
1/2 small red onion, diced
A sprinkle of chopped fresh cilantro
Kosher salt
One 30-ounce bag frozen hash browns, thawed 1 cup grated pepper jack cheese
4 tablespoons (1/4 cup) butter, melted Kosher salt and freshly ground black pepper Nonstick cooking spray, for the waffle iron Butter, for frying 4 large eggs
1/2 cup store-bought guacamole
1/2 cup store-bought salsa
4 tablespoons sour cream
Hot sauce, to taste
Instructions: For the black bean salsa: Toss together the black beans, pimentos, lime zest and juice, onion, cilantro and salt to taste in a bowl. Set aside. For the tostadas: Preheat a waffle iron. Mix the hash browns with the pepper jack, butter and salt and pepper to taste in a large bowl. Spray the waffle iron with cooking spray. Scoop a generous cup of the hash brown mix into each well of the waffle iron and cook until well browned and crispy, about 5 minutes. Set aside, keeping covered with a towel to keep warm. For the toppings: Place a nonstick skillet over medium heat and add some butter. When melted, fry the eggs sunny-side up until the whites are set, about 3 minutes. Place a hash brown tostada onto a plate and top with a fried egg. Spoon over some black bean salsa along with some guacamole, salsa, sour cream and a drizzle of hot sauce, then dive in. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 67371,"Spanish Style Chicken and Dumplings 1 quart chicken stock 2 pinches saffron 2 tablespoons extra-virgin olive oil 3/4 pound chorizo, casings remove and chopped or crumbled 1 pound boneless, skinless chicken thighs or breast tenders, diced 3/4 pound medium to large white mushrooms, quartered 1 medium onion, chopped 2 to 3 large cloves garlic, chopped 1 bay leaf, fresh or dried Salt and freshly ground black pepper 2 tablespoons chopped fresh thyme leaves 2 rounded tablespoons all-purpose flour 1/3 to 1/2 cup dry sherry 1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, (recommended: Jiffy) 1/4 cup finely chopped flat-leaf parsley 1 teaspoon paprika Instructions: In a small sauce pot combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep. In a large deep skillet with a lid or a Dutch oven heat extra-virgin olive oil over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chop them and add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth. While vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids to package directions for the biscuits. Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with tight fitting lid and cook for 5 to 6 minutes. Ladle into shallow serving bowls and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 67372,"Shoofly Pie 1 cup all-purpose unbleached flour 3/4 cup packed golden brown sugar 5 to 6 tablespoons unsalted butter, softened, cut into squares 1 cup dark molasses 1 teaspoon baking soda 1 egg 1 single bottom crust, par-baked Ice cream or whipped cream, for serving Instructions: For the crumb topping: Combine the flour, sugar and butter in a bowl. Work the ingredients with your fingers just until the butter is well distributed and resembles a coarse crumb mixture. You can also do this in a food processor. Be careful not to over mix!
For the filling: Preheat the oven to 400 degrees F. Place a baking sheet in the oven to preheat as well; this will catch molasses drips as the pie bakes. Combine the molasses, baking soda and egg in a stainless steel mixing bowl. Whisk until the mixture lightens in color and turns slightly foamy. Add 1 cup hot water and whisk to combine.
In the par-baked pie shell, put approximately half of the crumb mixture on the bottom. Measure out 13 ounces of the wet molasses mixture and carefully pour into the crust (you may have extra wet mixture leftover, which is ok). Put the remaining crumb mixture on the top.
Place the pie on the preheated baking sheet in the oven. Bake 10 minutes. Reduce the temperature to 350 degrees F and bake until the filling doesn't collapse when pressed lightly with your finger, and it is just starting to pull away from crust, 30 to 35 minutes. Do not overbake!
Let cool until set. Serve warm with ice cream or freshly whipped cream! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 67373,"Breakfast Stuffed Scallion Pancakes 1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) Kosher salt and freshly ground black pepper 1/2 cup boiling water 1/4 cup toasted sesame oil 5 scallions, thinly sliced 8 slices bacon
Vegetable oil, for frying 2 tablespoons whole milk 8 large eggs 1 cup shredded sharp Cheddar
1/4 cup fresh cilantro leaves Instructions: Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes. Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet. Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed. Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar. Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67374,"Shrimp and Kale Pitas 1/2 cup plain low-fat yogurt 3 tablespoons extra-virgin olive oil Juice of 1 lemon 1 small clove garlic, finely grated Kosher salt 1/8 teaspoon cayenne pepper 1 small bunch kale, stems removed and leaves thinly sliced 1 small bunch kale, stems removed and leaves thinly sliced
3/4 pound medium shrimp, peeled and deveined 1 15-ounce can no-salt-added chickpeas, drained and rinsed 1 pint grape tomatoes, halved 1/2 small red onion, thinly sliced 4 pieces pita bread, halved Instructions: Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp. Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly. Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 67375,"Grilled Chicken with Maple Chipotle BBQ Sauce 3 cups water 1 tablespoon kosher salt plus more to taste 3 tablespoons pure maple syrup Small bunch fresh thyme 4 cloves garlic 2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved 1 (15-ounce) can tomato sauce 1/2 cup low-sodium chicken broth 2 tablespoons apple cider vinegar 1 tablespoon finely chopped chipotles in adobo sauce 1 teaspoon chili powder Instructions: In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours. Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving. Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 67376,"Red Cabbage Cabernet Sauvignon Sauce 4 tablespoons olive oil 2 teaspoons chopped garlic 4 tablespoons chopped shallots, divided 8 ounces red cabbage sliced 1 1/2 cups of duck stock (liquid from the bones) 2 teaspoons corn starch 1 teaspoon salt 3 teaspoons sugar 2 tablespoons fresh lemon juice 1/4 cup cabernet sauvignon Real gold leaf carrots, string beans, broccoli, zucchini (steamed) 2 potatoes Instructions: In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce. Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67377,"Mashed Potatoes with Crispy Fried Shallots Vegetable oil, for frying 1 1/2 cups heavy cream 4 pounds russet potatoes, peeled and cut into equal-size chunks Coarse kosher salt and freshly ground black pepper 3 shallots, thinly sliced 1 tablespoon all-purpose flour Instructions: Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste. In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer. Slowly heat the cream in a small heavy-bottomed saucepan over low heat. Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67378,"Salami Snake 1 loaf French bread 14 salami slices 14 Provolone or American cheese slices Lettuce Sliced tomato Mayonnaise Carrot strips Broccoli florets Radish Red pepper Instructions: Make a large salami and cheese sandwich with lettuce, tomato, and mayonnaise on the bread, reserving the bread heels for later use. Cut the sandwich into 2-inch pieces. Arrange these in a snake curve on a platter. For the head, halve one heel and open it to make the snake's mouth. Wedge 2 carrot strip \fangs\ into the mouth to hold it open. Cut a piece of red pepper into a tongue shape and set it between the fangs. Add broccoli florets for eyes and radish slices for eyebrows. Use the remaining heel at the tip for a tail. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67379,"Decadent Chocolate Cake Nonstick cooking spray, for spraying the pans 2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup boiling water
1/2 cup vegetable oil
1 tablespoon vanilla
2 large eggs
1 3/4 cups powdered sugar 3 tablespoons unsalted butter, at room temperature 4 1/2 ounces bittersweet chocolate, melted
1/2 cup sour cream
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray. Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute. Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes. Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use. For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute. Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 67380,"Blackberry Cobbler 2 1/2 cups blackberries 2/3 cup sugar 1 1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter 1 cup heavy cream Whipped sweetened cream, for serving Instructions: Preheat oven to 350 degrees F. Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar. In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries. Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar. Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned. Serve with whipped sweetened cream. ","[Merlot, Zinfandel, Petite Sirah, Malbec]" 67381,"Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence 2 Colorado lamb top rounds 1 bunch fresh rosemary 1 bunch fresh thyme 10 crushed garlic cloves 1/8 cup canola oil, plus 1 tablespoon 1 cup lamb scraps, from your butcher, cleaned of all fat 1/2 cup canola oil 1/4 cup red wine vinegar 3 thyme sprigs 1 teaspoon fennel seeds 1 cup red wine 1 cup veal demi-glace Water Salt 2 tablespoons cold butter Caramelized Onion Mashed Potatoes, recipe follows 4 potatoes, peeled and quartered 1 tablespoon kosher salt 4 tablespoons butter, plus 2 tablespoons butter 1/2 cup heavy cream 2 yellow Spanish onions 2 tablespoons butter Salt Instructions: Lamb Fennel Essence: Remove all fat from the lamb top rounds and discard. Combine rosemary, thyme, garlic, and 1/8 cup canola oil. Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight. For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes. Heat canola oil until just smoking. Pan fry lamb in batches. Cook until lamb is evenly caramelized dark brown, but not burnt. Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan. Add thyme, fennel seeds, and red wine to pot. Reduce. Add demi-glace and simmer very slowly for 2 to 3 hours. Add water to bring sauce up to original volume as needed. Reduce by half and season with salt. Strain through fine chinois. Adjust seasoning. To finish, bring one cup of sauce to boil. Whip in two tablespoons of cold butter and check seasonings. For The Lamb: Preheat oven to 450 degrees F. Remove lamb from marinade. Season well with salt. Sear the lamb over high heat with one tablespoon oil in ovenproof pan. Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare. Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing. Place potatoes and salt in a large pot. Add cold water and cover. Bring to a boil. Reduce to a simmer and cook until completely tender, about 30 minutes. Drain well in a colander. Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted. Peel onions and slice thin as possible. To very hot skillet, add 2 tablespoons butter, then onions, and salt. Stir and continue to cook over high heat until they color. Then reduce heat and caramelize to a chestnut brown color. Mash the cooked potatoes into the pot they were cooked in. Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture. Taste and adjust the seasonings. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 67382,"Skillet Chicken with Spring Vegetables 1 tablespoon coriander seeds 8 bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons canola or vegetable oil
2 large leeks, white and pale green parts, thinly sliced
4 cloves garlic, minced
2 heads baby bok choy, sliced into quarters
1/4 cup chopped fresh chives
Instructions: Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside. Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside. After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67383,"Spanish Burgers with Manchego and Chorizo Hash Browns 4 tablespoons extra-virgin olive oil, divided 1/2 pound chorizo, chopped 1 onion 2 pounds ground sirloin 4 to 5 cups frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag 2 to 3 sprigs fresh thyme, leaves stripped and chopped 2 teaspoons smoked sweet paprika Handful flat-leaf parsley, finely chopped 2 cloves garlic, grated Salt and pepper 8 thin slices manchego cheese 8 piquillo peppers, drained or 3 roasted red peppers 1 to 2 teaspoons hot sauce, to taste 1/2 red onion, thinly sliced into rings 1/4 seedless cucumber, very thinly sliced on an angle 1 large vine-ripe tomato, sliced 4 crusty rolls, split and toasted Instructions: Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more. To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick! Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 67384,"Warmed and Spiced Tortilla Chips One 12-ounce bag corn tortilla chips Olive oil, for spritzing
1 to 2 teaspoons cl-lime seasoning, such as Tajin
Instructions: Preheat the oven to 300 degrees F. Pour out the bag of tortilla chips onto a baking sheet or two. Spritz with a little olive oil from an olive oil spritzer, then sprinkle with some cl-lime seasoning. Transfer to the oven for about 10 minutes. Remove the chips to a basket and serve immediately. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 67385,"Spaghetti alla Carbonara 2 tablespoons olive oil 8 ounces pancetta or thick bacon, diced
4 large eggs, at room temperature
1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly ground black pepper
Kosher salt
1 pound spaghetti
Instructions: In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside. Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 67386,"Tuaca Sour 1 1/4 ounces Tuaca (citrus liqueur) 2 1/2 ounces sour mix (recommended: Finest Call Sour Mix) Ice Maraschino cherry, for garnish Instructions: Combine first 2 ingredients in a cocktail shaker with ice. Shake and strain into a 14-ounce beverage glass filled with ice. Garnish with a cherry and serve with a tall straw. ","[Prosecco, Moscato, Vinho Verde]" 67387,"Alligator Bread Nonstick cooking spray 2 pounds frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough 2 tablespoons milk 1 large egg Kosher salt 2 dried cherries About 24 slivered almonds Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick cooking spray. For the head: Cut off about a quarter (8 ounces) of the dough and form into a teardrop shape, pulling the narrower end out to form a long snout. Set aside.
For the eyes and legs: Cut off another quarter (8 ounces) of the dough. Divide the rest of this piece of dough into 2 logs each about 9-inches-long. Lay the logs crosswise in the middle of the prepared baking sheet with about 3-inches in between.
For the body and tail: Form an 11-inch-long log with the remaining dough (1 pound) with one end thicker than the other. Place the log on top of the legs (the dough for the legs should peek out from under the body). Pull the narrow end to a point and curve to the side to make a tail. Butt the head up against the thicker part of the body. Curve the legs forward slightly.
Spray the alligator with cooking spray, cover with plastic wrap and let rise until puffed, about 30 to 45 minutes.
Beat together the milk, egg and a pinch of salt in a small bowl. Brush the dough all over with the egg wash. Cut two small slits in the face on either side and press in dried cherries for eyes.
With scissors, snip (without going all the way through) 4 small cuts in the front of the alligator's feet to make claws. Make 1-inch snips in horizontal rows all down the back of the alligator for scales. Press 2 toothpicks in the front of the snout (and leave them in during baking) to make the alligator's nostrils. Bake until the alligator has risen and is golden, 35 to 40 minutes. Remove to a cooling rack. Remove the toothpicks.
While the alligator is still hot, use a serrated knife to slice open the head, crosswise, to make a mouth and gently pull it open. Insert slivered almonds in the top and bottom to make rows or jagged and crooked teeth. Insert a slivered almond in each nostril hole. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67388,"Merlot Bison Short Ribs ison Freshly grated zest and juice of two lemons 1/2 cup chopped fresh rosemary 1 tbsp. minced fresh garlic Hefty pinch of coarse ground pepper Slightly less hefty pinch of coarse sea salt 1/3 cup olive oil 1/4 cup balsamic vinegar 2 tbsp. grainy mustard 2 lbs. Bison Short Ribs (fresh or fully thawed) sliced between the ribs into smaller pieces 1 large leek, sliced and I large red onion minced
1 cup of chopped fresh or frozen cranberries (optional) Freshly grated zest of one large orange 1 cup of chopped fresh rosemary (not including woody stalk) 4 cloves of minced fresh garlic 1 bottle of rich dry merlot 1/2 wine bottle of water Sea salt and coarse ground pepper to taste Instructions: Marinade: Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made day ahead and kept at room temperature in a sealed glass jar. Pour marinade into a food storage bag, add the ribs and seal. Lay flat in the refrigerator for 4-6 hours turning occasionally. Remove ribs. Discard marinade. Ribs: Pre heat oven to 300F or put slow cooker setting on low. In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat. Sear ribs one batch at a time, until browned. Remove. Reduce heat to low. Add all vegetables, herbs, garlic, cranberries, orange zest and saute until soft. Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot. Bring to boil stirring up brown bits on the bottom of the pan. Season lightly with sea salt and coarse ground pepper Gently place ribs into the pot ensuring they are just covered with liquid. Cover and place pot in the oven and cook for 4 hours or until fork tender Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender Remove ribs and tent with foil. Using slotted spoon remove fat from surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Pinot Noir]" 67389,"Turkey Club 1/2 gallon water 2 cups salt 1 cup dark brown sugar 1 onion, sliced 2 cloves garlic, smashed Pinch of crushed red pepper flakes 6 leaves sage 1 sprig rosemary 1 sprig thyme 6 pound turkey breast, rinsed 1/2 bag ice cubes 6 to 8 slices bacon 1 cup mayonnaise 2 tablespoons olive oil 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons paprika 1 tablespoon Italian seasoning 3 tablespoons salt 2 tablespoons black pepper 12 pieces wheat bread Cilantro Mayonnaise Sauce, recipe follows 1 tomato, sliced Lettuce leaves 1 avocado, pitted, peeled and sliced 1 cup mayonnaise 2 tablespoons freshly chopped cilantro leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce Pinch coarse black pepper 1/4 teaspoon salt Instructions: In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours. Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels. Preheat the oven to 350 degrees F Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing. Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients. Combine all the ingredients and mix well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 67390,"Outrageous Brownies 1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 cups chopped walnuts Instructions: Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 67391,"Sweet and Sour Pinecone Fish 1 firm white fish fillet (about 1/2 pound) with skin intact, such as striped bass or mullet, about 1-inch thick 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white pepper 1/3 cup rice vinegar 1/4 cup chicken broth 1/4 cup ketchup 2 tablespoons chili garlic sauce 1/2 teaspoon grated ginger 1/4 cup sugar 1/2 teaspoon salt 2 teaspoons cornstarch 2 eggs, lightly beaten 1/2 cup all-purpose flour Cooking oil, for deep-frying 1/2 small onion, diced 1/4 cup diced pineapple 1/2 cup toasted pine nuts Instructions: Score skinless side of fish with shallow diagonal cuts; score again at a 90 degree angle to the first cuts. Cut fillet into 3 inch squares. Combine marinade ingredients in a bowl and add fish; turn to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside. Dip fish squares in egg, drain briefly, then coat with flour. Shake to remove excess. Heat oil in a wok to 375 degrees F. Deep-fry fish, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm. Place another wok over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion; cook, stirring, until softened, about 10 seconds. Add pineapple and sauce and cook, stirring, until sauce thickens, about 1 minute. To serve, arrange fish on a serving plate. Pour sauce over fish and sprinkle with pine nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 67392,"Garlic-Rosemary Turkey with Porcini 1 12- to 14-pound turkey, thawed if frozen Kosher salt and freshly ground pepper 1 onion, quartered 1 head garlic (6 cloves whole, remaining cloves smashed) 4 sprigs rosemary, plus 3 tablespoons chopped leaves 2 ounces dried porcini mushrooms (about 2 cups) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 teaspoons Worcestershire sauce Instructions: Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter. Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock. After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 67393,"Ratatouille Panzanella Salad with Herb-Parmesan Dressing 1 cup fresh basil leaves, coarsely chopped 1 cup fresh flat-leaf parsley, coarsely chopped 1/4 cup red wine vinegar 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 1/2 cup olive oil 1 Japanese eggplant, halved lengthwise 1 medium red onion, unpeeled, thickly sliced 1 red bell pepper 1 yellow squash, halved lengthwise 1 zucchini, halved lengthwise Canola oil, for brushing 1/2 loaf ciabatta, split in half horizontally 12 cherry tomatoes, cored 2 ounces baby arugula or spinach 1/4 cup coarsely shredded Parmesan Instructions: Heat a charcoal or gas grill to high. Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside. Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper. Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes. Transfer the cut vegetables to a cutting board. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables. Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67394,"Vanilla Semifreddo with Raspberry Sauce Vegetable oil, for greasing the pan 4 extra-large eggs, separated, at room temperature 1/2 cup sugar, divided Seeds scraped from 1/2 vanilla bean 1/2 teaspoon cream of tartar 1 cup cold heavy cream 1 tablespoon vanilla liqueur (optional) 1 teaspoon pure vanilla extract Fresh Raspberry Sauce (recipe follows) Fresh blueberries, for serving 1 half-pint fresh raspberries (6 ounces) 1/2 cup sugar 1/2 cup good raspberry preserves (6 ounces) 1 tablespoon framboise liqueur Instructions: Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer. Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute. In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula. Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours. Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill. To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67395,"Buttermilk Onion Rings with Grilled Tomato Aioli Dipping Sauce 1 cup all purpose flour 3 cups buttermilk Pinch cayenne Salt 4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices 4 cups peanut oil 4 cups all purpose flour seasoned with salt and pepper 2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped 2 cups good quality mayonnaise 3 cloves garlic, coarsely chopped 2 tablespoons fresh lime juice Pinch of cayenne Salt Instructions: Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt. For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 67396,"Grilled Southwestern Steak and Colorful Vegetables 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) Marinade: 1/4 cup fresh lime juice 1/4 cup prepared mild salsa 1 tablespoon chopped garlic 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon coarse grind black pepper Colorful Vegetables: 2 tablespoons olive oil 1 medium green or red bell pepper, cut into 1/4 inch strips 8 ounces button mushrooms, sliced 1/4- inch thick 2 cups sliced zucchini, 1/4-inch thick 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon coarse grind black pepper 1 cup finely chopped tomatoes 1/4 cup chopped green onions Instructions:

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 67397,"Ropa Vieja 2 tablespoons olive oil Salt 2 broken bay leaves Crushed red pepper flakes, to taste 1 jalapeno, halved 2 large onions, quartered, plus 1 large onion, sliced, divided 2 carrots, coarsely chopped 4 sprigs fresh parsley 4 garlic cloves, mashed 2 1/2 to 3 pounds beef brisket, in 1 piece Freshly ground black pepper 1 tablespoon minced garlic 1/2 teaspoon dried oregano 1/4 cup olive oil 1 bay leaf 8 ounces tomato sauce 1 1/2 cups reserved beef broth 1/2 cup dry white wine 1 tablespoon white wine vinegar 1 roasted green bell pepper, peeled and seeded, cut into thin strips
   1 roasted green bell pepper, peeled and seeded, cut into thin strips 1 (4-ounce) jar pimientos, drained and sliced, for garnish, optional Freshly squeezed lime juice, for garnish, optional Freshly chopped cilantro leaves, for garnish, optional Instructions: Add the olive oil to a large, heavy pot and heat over medium-high heat. Add 2 teaspoons salt, broken bay leaves, crushed red pepper flakes and halved jalapeno and stir. Add the quartered onions, chopped carrot, parsley, and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and add enough water to cover by 2-inches. Bring to a boil, reduce the heat so that the liquid just simmers, and cook the brisket until the meat is tender enough to shred, 2 to 3 hours. Remove the meat from the cooking liquid and set aside until cool enough to handle. Strain the cooking broth through a fine-mesh sieve and discard solids. Reserve 1 1/2 cups of the broth for the ropa vieja and use the remaining broth for another purpose. When the meat has cooled, shred it into 3 to 4-inch strands. Set aside. Combine the minced garlic, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a mortar and pestle and work into a smooth paste. Set aside. In a large skillet, heat the olive oil and add the sliced onion. Saute until translucent, about 4 minutes. Add the garlic paste and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, reserved beef broth, wine, and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips, stir to combine, and cook, covered, for 30 to 40 minutes, or until the meat is fork tender and falling apart, coated with a thick sauce, and the flavors have come together. If the sauce gets too thick, add a bit more of the reserved beef broth. Taste and adjust the seasoning, if necessary. Remove the bay leaf and serve, garnished with the pimiento slices, lime juice and cilantro, if desired. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67398,"Slow-Cooker Texas Chili 2 1/2 pounds beef chuck, cut into 2-inch cubes 2 tablespoons packed light brown sugar Kosher salt 2 tablespoons vegetable oil 1 small onion, finely chopped 5 cloves garlic, smashed 2 4.5-ounce cans chopped green chiles, drained 1 tablespoon ground cumin 3/4 cup chili powder 1 14-ounce can diced tomatoes with chiles 1 to 2 tablespoons green hot sauce Sliced scallions, fresh cilantro and/or sour cream, for topping Tortilla chips, for serving (optional) Instructions: Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.). Use the leftover chili to make Chili-Corn Casserole. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 67399,"Macaroni and Cheese 2 ounces butter 1/4 cup flour 2 3/4 cups milk 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cayenne 10 ounces extra-sharp raw goat-milk cheddar, grated 4 ounces fontina, grated 4 ounces Gruyere, grated 1/2 pound pasta shells 1 1/4 cups fresh breadcrumbs or panko (Japanese brand of coarse dry bread crumbs) Instructions: Melt the butter in a saucepan. When it starts to bubble, stir in the flour, and cook for 1 minute. In a separate pot, heat the milk to just below boiling. Slowly pour the milk mixture into the flour mixture whisking constantly. Cook until the mixture bubbles and becomes thick. Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere. Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not). Preheat the broiler. Stir the pasta into the cheese sauce and portion evenly among 6 ramekins. Divide bread crumbs evenly among the ramekins and sprinkle on top. Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 67400,"Vegetable Empanadas in Curry Dough 3 cups all purpose flour 1 tablespoon salt 1 tablespoon curry powder 5 tablespoons solid vegetable shortening 5 tablespoons chilled butter 1 egg 1/4 cup water 2 tablespoons vegetable oil 1 onion, chopped 1 jalapeno or Serrano chili, seeded, chopped 1 large garlic clove, chopped 1 teaspoon ground cumin seeds Pinch of ground nutmeg 1 large tomato, peeled, seeded, chopped 1 cup fresh or frozen corn kernels 1 pound chopped fresh Swiss chard 1 cup diced red bell pepper Instructions: Sift flour, salt and curry powder into medium bowl. Add shortening and butter and cut in using fingertips until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Add mixture to dough by tablespoonfuls until dough is firm. Turn dough out onto lightly floured surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1 hour to rest. Heat oil in heavy large skillet over medium high heat. Add onion and saute until translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell pepper. Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and freshly ground black pepper. Cool completely. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut dough into 6 inch diameter circles. Gather scraps into ball. Reroll scraps and cut out more circles. Place 3 tablespoons filling in center of each circle, leaving 1/2 inch border on all sides. Brush border with water. Fold circle over filling, creating half-moon shape. Press edges with tines of fork to seal. Make a small slit in top of each empanada to allow steam to escape. Place empanadas on parchment lined baking sheet. Bake until pastry is golden brown, about 30 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 67401,"Grapefruit Salad 3 red grapefruit 3 white grapefruit 2 oranges 1 tablespoon brown sugar 1/4 cup grated fresh coconut 1/4 cup chopped macadamia nuts Instructions: Cut the ends off the grapefruit and oranges and stand upright. Cut away the remaining skin and membrane, exposing the fruit. Cut between the membranes to release the sections. Combine the fruit sections in a bowl and gently toss with the brown sugar and coconut. Arrange on individual plates and sprinkle with macadamia nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67402,"Butternut Squash and Pear Soup 4 tablespoons butter 2 medium onions, diced 1 medium butternut squash peeled, seeded and cut into 1-inch pieces 4 pears, peeled and chopped into roughly 1-inch pieces 1-quart low sodium chicken stock, or enough to cover 1 sprig rosemary Heavy cream Salt, freshly ground black pepper and granulated sugar Instructions: In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 67403,"Creamy Crispy Latkes with Garlic Cumin Sour Cream 1 head garlic 1 tablespoon extra-virgin olive oil 1 teaspoon cumin seeds 1 cup sour cream 1 tablespoon freshly chopped parsley 5 russet potatoes, peeled and cut into chunks 6 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 leek, finely chopped and cleaned thoroughly 3 cloves garlic, finely chopped Salt and freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 3 eggs 2 cups breadcrumbs 1 cup all-purpose flour Canola oil, for frying Instructions: For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve. For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes. While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat. Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve. Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper. Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs. Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 67404,"Asparagus Vichyssoise 2 ounces unsalted butter 2 1/2 cups leeks, cleaned white parts only, chopped 1 stalk celery, peeled and coarsely chopped 1 large white onion, peeled and cut to 1-inch dice 2 cups russet potatoes, peeled and cut to 1-inch dice 1 quart chicken or vegetable stock 2 cups asparagus, fresh or frozen, reserve some tips for garnish 1 cup heavy cream Salt and white pepper, to taste Instructions: Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill. Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67405,"Slow Braised Tomatoes 1/4 cup extra virgin olive oil, plus approximately 1/2 cup for roasting 1 large white onion, cut into 1/2-inch dice 6 garlic cloves, smashed 24 ripe plum tomatoes or 48 ripe cherry tomatoes 18 basil leaves 1/8 teaspoon hot red pepper flakes 2 teaspoons sugar 1 teaspoon kosher salt Instructions: Preheat oven to 250 degrees F. Heat 1/4 cup olive oil in a large saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat, add the basil leaves and red pepper flakes, and stir well. If using plum tomatoes, cut them lengthwise in half. Toss the tomatoes with the sugar and salt. Place the tomatoes cut side down in a roasting pan that will hold them in a single layer. (If you don't have a pan large enough, use an additional roasting pan and more olive oil.) Spoon the onion mixture over the potatoes. Add enough olive oil to come halfway up the tomatoes, about 1/2 cup. Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes). Stir once, gently, during the roasting. Let cool; then refrigerate, covered, in their oil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67406,"Churros con Chocolate 1 cup milk 1/2 stick unsalted butter Pinch kosher salt 1 cup flour 4 eggs 3 cups peanut or veggie oil, for frying 9 ounces Mexican chocolate 1/2 cup heavy cream 3 tablespoons butter 2 tablespoons light corn syrup 1 cup sugar 1 tablespoon ground cinnamon Pinch salt Instructions: For the dough: In a small saucepan, combine the milk, butter and salt and bring to a medium heat. When the butter has melted, add the flour and whisk to combine. Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes. Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time. Do not add the next egg until the last one is completely combined. Place the batter in a pastry bag outfitted with a large star tip. Reserve. To make the chocolate sauce: Place 1-inch of water in a small saucepan and bring to a boil. In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined. Cover the bowl with plastic wrap and remove the saucepan from the heat. Reserve. For the cinnamon sugar: In a bag or large mixing bowl, combine the sugar and cinnamon In a large saucepan heat the oil to 325 degrees F. Pipe the dough into the hot oil in sticks or desired shapes (I kinda like to make mine a little curly). This might be a little tricky at first, but you'll get the hang of it. Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. Fry in batches. Remove the churros from the oil, blot on paper towels for a second and then toss in the cinnamon sugar. Be sure to do this while the churros are still hot. Serve immediately, while churros and melted chocolate are warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67407,"Orange Ice Cream 4 tablespoons frozen orange juice concentrate 3/4 cup sugar 1 cup milk 1 tablespoon orange zest 1 cup heavy cream 1 teaspoon vanilla 1 tablespoon Grand Marnier, or to taste Garnishes: mint, candied orange zest Instructions: In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine. Pour into a loaf pan and freeze overnight. Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest. ","[Chardonnay, Riesling, Gewrztraminer]" 67408,"Savory Corn Butternut Squash Brulee Butter 2 Eggs 1 cup cream 1 cup corn- raw, off the cob 1 cup butternut squash, diced 1/2 tablespoon garlic 1/2 tablespoon shallots 2 tablespoons olive oil Salt and pepper to taste Instructions: Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.) ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 67409,"Portuguese Sausage and Bean Stew 1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans 8 ounces sliced smoked bacon, optional 8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins 1 large yellow onion, roughly chopped 4 medium garlic cloves, thinly sliced 1/4 cup tomato paste 2 medium Yukon gold potatoes, cut into 1/2-inch pieces 4 cups water 1 (28-ounce) can diced tomatoes 2 tablespoons honey 1 tablespoon sweet paprika 2 teaspoons kosher salt, plus more for seasoning 1 medium bay leaf Instructions: If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse. Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve. Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds. Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67410,"Gingerbread People Holiday Cookie Projects: White Snowflakes, Dreidel Trios and Ornaments 8 ounces (2 sticks) unsalted butter, softened at room temperature 3/4 cup packed light brown sugar 1 egg 1/2 cup dark molasses (not blackstrap) 1/2 teaspoon pure vanilla extract 3 1/4 cups cake flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground cloves 2 cups or more confectioners' sugar 3 tablespoons milk 1 teaspoon egg white* (See Disclaimer) Raisins, as needed White chocolate chips, as needed Various food coloring Various colors of sanding sugar Instructions: Make the Gingerbread: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.
Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
Preheat the oven to 350 degrees F.
Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.
To make the Royal Icing: In a mixer, blend the confectioners' sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency.
To make Gingerbread Men and Women: Use gingerbread man and woman cookie cutters and cut out the cookies, re-rolling the scraps as needed. Decorate them with raisins and white chocolate chips for eyes, nose, mouth, and buttons down the front. Bake until firm, 8 to 10 minutes, and let cool on the pan.
Meanwhile, add some festive colors to your icing with food coloring and lay out colored sugars in small glass bowls with spoons. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders or white borders and coat with sanding sugar. When set, add more lines of icing in white. To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines between them, making a spiderweb effect to give it the look of a snowflake. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, re-rolling the scraps as needed.
If you plan to hang the cookies, use a toothpick to make a hole in the cookies about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67411,"Baked Cambozola with Pecans and Cranberries 1/2 cup roughly chopped pecans 1/2 cup dried cranberries 2 teaspoons packed light brown sugar 1/4 teaspoon curry powder Kosher salt 1 pound Cambozola cheese, rind removed, cubed Sliced pears and/or crackers, for serving Instructions: Preheat the oven to 400 degrees F. Combine the pecans, dried cranberries, brown sugar, curry powder and a pinch of salt in a medium bowl. Put the cheese in a 1-quart baking dish and top with the pecan mixture. Bake until the cheese melts and the nuts are toasted, about 12 minutes. Serve with sliced pears and/or crackers. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 67412,"Mortadella Stromboli 1 1/2 cups coarsely grated swiss or gruyere cheese (6 ounces) 1 cup thinly sliced string cheese (4 ounces) Extra-virgin olive oil, for brushing 1 13.8-ounce package refrigerated pizza dough 10 fresh basil leaves 3/4 cup pitted green or black olives, roughly chopped 1/2 cup tomato sauce 1/4 pound sliced mortadella, cut into 1/2-inch-wide ribbons Instructions: Preheat the oven to 425 degrees. Mix 1 cup of the swiss cheese with the string cheese. Lightly brush a baking sheet with olive oil. Unroll the dough, cut in half to make two 6-by-9-inch pieces and place on the prepared pan. Spread half of the mixed cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge. Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 cup tomato sauce and a third of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking. Bake the stromboli until brown, about 15 minutes; remove from the oven. Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top. Return to the oven and bake until the cheese melts and the crust is golden. Rest for 5 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67413,"Jamie's Lyonnaise Potato Cake 9 potatoes, peeled and thickly sliced Olive oil 2 onions, sliced Small handful thyme leaves 4 tablespoons balsamic vinegar Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F (200 degrees/Gas 6). Bring a large pan of water to the boil, add the potatoes, and parboil them for 3 to 4 minutes. Drain and set aside. Heat some olive oil in a pan and fry the onions gently with the thyme leaves until meltingly soft. Add the balsamic vinegar and remove from heat. Remove onions to a plate. Using the same pan (no need to wash it), lay half the potatoes in the bottom and season with salt and pepper. Follow with the onions in 1 layer, seasoning again, then the rest of the potatoes. Bake in the preheated oven for about 45 minutes. ","[Rhone Blends, Rioja, Barbera, Tempranillo]" 67414,"Rutabaga, Pear and Turnip Gratin 2 cups heavy cream 2 cups whole milk
2 tablespoons grainy Dijon mustard
1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg
Kosher salt
3 medium turnips, peeled and thinly sliced
1 medium rutabaga, peeled, halved and cut into thin slices
4 tablespoons unsalted butter, at room temperature 1/2 cup panko breadcrumbs
1/2 cup sliced almonds (not toasted)
1 cup finely grated Parmesan 2 large Anjou or Bartlett pears, peeled, cored and thinly sliced
2 large cloves garlic, minced
1 cup finely grated Gruyere Instructions: Preheat the oven to 375 degrees F. Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning. Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside. Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn. Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more. Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67415,"Fried Egg, Red Pepper, Garlic and Herb Topping for Pasta 1 pound pasta 3 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 large garlic cloves, thinly sliced 4 large eggs Coarse salt, to taste Crushed hot red pepper flakes to taste 1/2 cup freshly grated Parmagiano-Reggiano 1/4 cup minced fresh parsley 1 tablespoon minced fresh oregano or sage Instructions: While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon for 2 to 3 minutes without turning, or until the eggs are just done. Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes. Time the dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmagiano-Reggiano, additional pepper flakes and parsley. Pour the contents of the egg pan, including the oil, butter and garlic onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67416,"Simple Roasted Corn 4 ears of corn (about 8 ounces each) Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces. Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn. Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes. If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67417,"Veal Chops with Sage Vinaigrette 6 (1inch) thick veal chops Salt and freshly ground black pepper to taste 1/2 bunch fresh sage, leaves only, chopped (about 1/4 cup) 3 large shallots, finely diced 1/3 cup extra virgin olive oil Juice of 1 lemon, freshly squeezed Instructions: Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side. Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 67418,"Magic Bars Vegetable-oil cooking spray One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge 1/2 cup vegetable oil 2 tablespoons instant espresso powder 3 large eggs, at room temperature 3/4 cup sweetened shredded coconut 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/2 cup semisweet chocolate chips 1 1/4 cups chopped walnuts Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic Caramels, unwrapped 1 tablespoon pure vanilla extract Instructions: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray. For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on. For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes. Sprinkle the walnuts over the crust. For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67419,"Celebration Smash Cake 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for greasing the pans 3 3/4 cups cake flour, plus more for flouring the pans 1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups granulated sugar
6 large egg whites
1/2 cup sour cream
1 tablespoon vanilla extract
1 cup whole milk
3/4 cup favorite confetti sprinkles
2 cups (4 sticks) unsalted butter, softened 8 to 10 cups powdered sugar
3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
2 teaspoons kosher salt
Blue food coloring, optional
Large multicolor confetti sprinkles, optional (see Cook's Note) Blue sprinkles, optional Instructions: For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl. Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles. Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely. For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired. Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67420,"Kristi's Key Lime Pie 1 cup key lime juice, or regular lime juice, or 6 to 8 key limes, quartered 16 ounces water One 14-ounce can sweetened condensed milk 1/2 cup sour cream 2 large eggs One 9-inch graham cracker crust 8 ounces whipped topping Instructions: If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time. Key limes are very tough - do not drop in too many at one time. Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor. Process completely, then pour through strainer into another container. Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice. Preheat oven to 350 degrees F. Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes. Remove from the oven and cool pie completely, about 1 hour. Top with whipped topping and put in freezer. Freeze at least 3 hours. Serve straight from freezer. Cutting the pie is made easier by wetting a knife in hot water before slicing. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Moscato]" 67421,"Kona Coffee Crusted Rack of Lamb 1/2 cup Kona coffee grounds 1/4 cup minced thyme 1/4 cup minced rosemary 2 tablespoons minced parsley 1 tablespoon pepper 1 tablespoon kosher salt 2 racks of lamb, cleaned and fat removed 1/4 cup vegetable oil Truffle Taro Mash, recipe follows Pineapple Peach Chutney, recipe follows Berry Jus, recipe follows 2 cups peeled and chopped Yukon gold potatoes 2 cups peeled and cubed taro 1/4 pound butter, or adjust to personal taste 1/2 cup heavy whipping cream, heated Salt and freshly ground black pepper 3 tablespoons truffle oil 1/4 cup diced dried peaches 1/4 cup raisins 1 1/2 cups (1/4-inch diced) fresh pineapple 1 cup (1/4-inch diced) fresh peaches 1 cup diced Maui onions 2 cinnamon sticks 4 whole cloves 3 whole star anise 1/2 cup brown sugar 1/2 cup cider vinegar 1 teaspoon sambal (fresh ground cl paste) 1/4 cup minced ginger 2 tablespoons minced garlic 5 cups lamb stock 1/2 cup chopped carrots 1/2 cup chopped celery 1 cup chopped onions 2 tablespoons vegetable oil 3 cups red wine 1/2 cup brewed Kona coffee 4 bay leaves 1 tablespoon peppercorns 4 thyme sprigs 1/2 cup fresh raspberries 1/2 cup blackberry jam Salt and freshly ground black pepper Instructions: Mix dry ingredients together and evenly coat the racks of lamb. Preheat the oven to 400 degrees F. In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions. To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb. Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside. Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside. In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups. In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 67422,"Cucumber Salad 2 English cucumbers (2 pounds) 1 small red onion 1 1/2 tablespoons salt 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar 1 teaspoon sugar 2 teaspoons dried dill or 2 tablespoons fresh Instructions: Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion. In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water. In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67423,"Holiday Biscuit Wreath Nonstick cooking spray, for the pan Three 16.3-ounce tubes large biscuits (24 biscuits total)
Twenty-four 1/2-inch cubes Havarti cheese or Gouda
About 8 tablespoons fig preserves
24 small pimiento-stuffed olives
1 cup sliced almonds
1/2 cup chopped fresh Italian parsley
1 1/4 cups finely shredded Cheddar
1 teaspoon paprika
1/2 teaspoon cayenne pepper 6 tablespoons unsalted butter, melted
Instructions: Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray. Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles. Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside. With the remaining dough, stuff and roll each piece of biscuit with an olive. Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl. Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed. Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67424,"Lobster Cappuccino 5 tablespoons olive oil 3 (1 1/4 pound each) live lobsters 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 fennel, coarsely chopped 1 head garlic, not peeled 2 tablespoons tomato paste 2 fluid ounces brandy 5 pounds ice 1/2 pound unsalted butter 3 cups heavy cream 1 whole truffle perigord 1 small shallot Sea salt and freshly ground black pepper 1 teaspoon Lobster coral powder 1 teaspoon finely chopped fresh lemon thyme Instructions: For the lobster jus: Cut the lobster into quarters. Set aside into a draining board.
Bring a soup pot to high heat with olive oil. Once hot, add the lobster quarters. Saute the lobster for about 5 minutes, then strain the excess fat from the pot, then flame the lobster with the brandy. Add the carrot, onion, fennel and garlic, stir for about 8 to 10 minutes on medium heat, then add the tomato paste, stir for another 5 minutes then add the ice. When melted down, it should cover all the ingredients of the soup. If not, just add some cold water until covered. Bring the soup to a boil, then simmer for 1 hour and 45 minutes.
Remove the lobster claws and keep chilled. With the help of a heavy-duty hand blender, crush and blend the soup with the remaining components. Blend until everything is well crushed and almost smooth.
With the use a chinois, or fine mesh sieve, strain the soup with the help of a ladle, by pressing down through the chinois, to extract all juices from lobster and the other components.
In a clean and dry heavy soup pot, pour the lobster jus and reduce it by half. When reduced, add the butter, (very chilled and diced into cubes), gradually puree with a hand blender until smooth. Return the soup pot to a simmer for 5 minutes. Then set aside.
For the truffle foam:
Chopped the truffle and the shallot very fine, then whip the heavy cream until smooth, almost runny.
Add the truffle, shallot, peppercorn and salt to taste. If desire for more truffle flavor, you can add a drop of white truffle oil. Keep aside to cool.
Garnish:
Take the coral from inside the carcass of the lobster, very bright velvet green color membrane.
With a chef knife, chopped very finely, insert the coral on a sheet pan with a wax paper, then bake it at 225 degrees for about 20 minutes or until it turns red. Then cool it in a dry environment. When cool, with a coffee grinder, bring to a chunky powder.
Add to fine Chopped lemon thyme.
Remove lobster meat from the chilled claws, discard the shells. Keep lobster meat cool until serving.
Pour the hot lobster jus into 3/4 cappuccino cup add 1 tablespoon of the truffle cream and a sprinkle of garnish, per cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 67425,"Israeli Vegetable Salad 1 (1 pound 13-ounce) can chickpeas, rinsed and drained 1 cup tahini (ground sesame paste)
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
Good olive oil
Kosher salt and freshly ground black pepper
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving
Instructions: For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine. Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67426,"Haricots Verts au Beurre 1 pound haricots verts (French beans), trimmed 3 tablespoons butter Salt to taste Instructions: Steam the haricots for about 5 minutes until tender. Toss with butter and salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 67427,"Pumpkin Butter Two 15-ounce cans pure pumpkin puree 1/2 cup apple cider or apple juice 1/2 cup light brown sugar 1/3 cup maple syrup 2 tablespoon pumpkin-pie spice 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 teaspoons pure vanilla extract Kosher salt Instructions: Whisk the pumpkin, apple cider, brown sugar, maple syrup, pumpkin-pie spice, cinnamon, allspice, vanilla and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, stirring often with a rubber spatula to make sure the bottom doesn\u2019t burn, until the mixture darkens slightly and is thick and smooth, 25 to 30 minutes. Transfer the pumpkin butter to a bowl, cover and cool completely in the refrigerator, 2 hours and up to overnight. Once cooled, refrigerate in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 67428,"Asian Fried Chicken and Pho Slaw 2 cups buttermilk 2 tablespoons chili paste
1/2 teaspoon onion powder
1 tablespoon plus 1/2 teaspoon ground ginger
Salt and pepper, to taste
2 boneless chicken breasts, cut into 2-inch pieces
1 cup all-purpose flour
1/2 cup rice flour
1/4 cup semolina flour
1/4 cup cornstarch
1 teaspoon curry powder
Canola oil, for frying 1/4 cup chili paste 1/4 cup hoisin sauce
1/4 cup brown sugar
1/2 cup mayonnaise 1/4 cup chili paste
1/4 cup unsweetened coconut milk
1/4 cup brown sugar
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 tablespoon grated fresh ginger
Juice of 4 limes
Salt and pepper, to taste
2 bunches baby bok choy, sliced into matchsticks
2 scallions, chopped
1 carrot, shredded 1/2 cup bean sprouts
1/4 cup shredded red cabbage
1/2 cup cooked udon noodles, chopped
Instructions: For the chicken: Combine the buttermilk, chili paste, onion powder, 1/2 teaspoon ginger and salt and pepper to taste in a bowl. Add the chicken and turn to coat; let sit. Mix the all-purpose flour, rice flour, semolina flour, cornstarch, curry powder, the remaining tablespoon ground ginger and salt and pepper to taste in a large bowl. Set aside. For the sauce: In a small pot, slowly heat the chili paste, hoisin and brown sugar until the sugar is dissolved. Remove from the heat and let stand at room temperature. For the pho slaw: In a small bowl, mix together the mayonnaise, chili paste, coconut milk, brown sugar, vinegar, mustard, ginger, lime juice and salt and pepper to taste. Whisk until blended. In a large bowl, mix together the bok choy, scallions, carrot, bean sprouts and red cabbage and toss together with your hands. Add the dressing and toss. Fold the noodles into the slaw. Set aside. Fill a large Dutch oven halfway with oil and slowly bring it up to 375 degrees F. Remove the chicken from the marinade and discard the marinade. Dredge the chicken in the flour mixture. Shake off the excess flour and fry, stirring occasionally, until golden on the outside and cooked through, about 5 minutes. Serve the chicken with the sauce on the side, or toss the chicken in the sauce. Serve with the pho slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67429,"Air Fryer Ranch Mozzarella Sticks 1 cup breadcrumbs 1/2 teaspoon freshly ground black pepper
One 1-ounce package ranch dressing mix
2 large eggs
One 12-ounce bag mozzarella string cheese
Nonstick cooking spray, for coating
Chopped fresh parsley and marinara sauce, for serving
Instructions: Add the breadcrumbs to a large skillet over medium heat. Cook, stirring often, until golden brown, about 4 minutes. Transfer the breadcrumbs to a medium shallow bowl and stir in the black pepper and half of the ranch dressing mix (reserve the remaining mix for another purpose). Crack the eggs into another medium shallow bowl and whisk to combine. Cut each cheese stick in half crosswise.
Dip a cheese stick in the eggs to coat completely, allowing the excess to drip back into the bowl. Coat the cheese stick in the breadcrumb mixture, patting to adhere and cover completely. Dip the cheese stick back in the eggs and then back in the breadcrumb mixture a second time. Transfer to a baking sheet. Repeat with the remaining cheese sticks, eggs and breadcrumbs.
Freeze the mozzarella sticks until frozen solid, at least 2 hours and up to 4 months in the freezer in a resealable freezer bag.
To cook, preheat a 3.5-quart air fryer to 390 degrees F. Lightly coat each mozzarella stick with nonstick spray.
Working in batches, fill the air fryer basket with mozzarella sticks, making sure there's space between each so they're not touching. Cook, flipping once, until the mozzarella sticks are just beginning to ooze cheese out of the ends, 3 to 4 minutes total. Gently remove them to a serving plate and top with parsley. Serve with marinara sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67430,"Brown Sugar Rub for Beef Short Ribs 4 ounces brown sugar 4 ounces superfine sugar 1-ounce kosher salt 1-ounce black pepper, butcher grind 1/2 ounce cayenne pepper Instructions: Combine the sugars, salt, black pepper and cayenne, and mix thoroughly. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 67431,"Tomato Chips 1 medium firm tomato sliced 1/16 inch thick salt Instructions: Slice 1 medium firm tomato about 1/16 inch thick with a serrated knife; pat dry with paper towels (discard the end pieces). Sprinkle with salt and let sit 15 minutes, then blot the excess moisture with paper towels. Arrange in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the slices with cooking spray, then microwave until they start drying out, about 6 minutes. Carefully flip; microwave until stiff and mostly dry, 30 seconds to 1 minute. Transfer the chips to a rack to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67432,"Sausage, Apple, and Walnut Stuffing Extra-virgin olive oil 1 large onion, finely diced 3 ribs celery, finely diced Kosher salt 3 cloves garlic, smashed and finely diced 1 pound spicy sausage, casing removed, broken up into bite-size chunks 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice 1 cup apple cider 1/2 bunch sage, leaves finely chopped 3/4 cup coarsely chopped walnuts 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes 2 to 3 cups chicken stock Instructions: Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat. Preheat the oven to 350 degrees F. Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top. Remove from the oven and serve. MMMMM...stuffing! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 67433,"Here's Looking at Boo Treats 24 mini marshmallows 48 mini chocolate chips 48 round chocolate-caramel candies 24 shredded wheat crackers or pretzel chips Instructions: Preheat the oven to 300 degrees F. Line a straight-sided baking sheet with parchment paper and set aside. Cut each mini marshmallow in half through the equator. Push a mini chocolate chip, tip-side down, in the center of the cut side of each marshmallow. Place 2 candies, side-by-side, on each cracker; place on the prepared baking sheet and bake until the candies are just slightly softened, 2 minutes. Remove from the oven and press 1 marshmallow half, cut-side up, onto the top of each candy. Refrigerate until firm, 10 minutes. Store in an airtight container in the refrigerator. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 67434,"Potato Bagels with Butter-Glazed Onions 1 medium Yukon gold potato (about 5 ounces), scrubbed 1/4 cup extra-virgin olive oil, plus more for the bowl 2 tablespoons honey 4 1/2 cups all-purpose flour, plus more for kneading Kosher salt 1 1/4-ounce packet active dry yeast 1 tablespoon unsalted butter 1 large sweet onion, diced 1 large egg Instructions: Mash the potato. Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20 to 25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water, if needed. Make the dough. Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.) Knead the dough. Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes. Let it rest. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size, 1 1/2 to 2 hours. Cook the onion. While the dough rises, melt the butter in a large skillet over low heat; add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside. Form the bagels. Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450 degrees F. Boil the bagels. Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time, and cook 30 seconds. Flip the bagels with a slotted spoon and cook 30 more seconds. Set the bagels on a rack to drain, then return to the parchment-lined baking sheet. Bake the bagels. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauteed onion. Continue baking until golden, 10 to 15 more minutes. Let cool 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67435,"Roast Pork with Duck Sauce on Garlic Bread 2 ounces (1/2 stick) unsalted butter 1/4 cup plus 2 tablespoons olive oil 6 large cloves garlic, minced 1 teaspoon coriander seeds, smashed into little chunks 1 tablespoon sweet Hungarian paprika 1/2 teaspoon cumin seeds 1 baguette, halved lengthwise Duck Sauce, recipe follows Honey Roasted Tenderloin, recipe follows 1/4 cup apricot jam 2 tablespoons cider vinegar 2 tablespoons water 1/4 cup honey 2 tablespoons light brown sugar 1 pound whole pork tenderloin Instructions: In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be. Preheat the oven to 400 degrees F. Mix the coriander seeds with the paprika and cumin seeds. Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy. Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat. Mix together Preheat the oven to 400 degrees F. Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67436,"Tutti Frutti Smoothie 1 cup chopped strawberries 1 cup fresh blueberries 1/2 cup sliced banana 1 1/4 cups pineapple 1/2 cup firm tofu 2 cups ice cubes Instructions: In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 67437,"Madeleines 2 large eggs 1/4 cup sugar 1 tablespoon grated orange rind 1 tablespoon orange juice 1/2 cup all-purpose flour 4 1/2 tablespoons clarified butter, recipe follows 2 sticks (1 cup) unsalted butter, cut into 1 inch pieces Instructions: Preheat oven to 375 degrees. Heavily butter madeleine mold including outer edges and chill. In bowl of electric mixer beat eggs with sugar for 6 to 8 minutes or until mixture falls in a ribbon when beater is lifted. Stir in grated orange rind and orange juice. Sift flour over mixture, one-fourth at a time and fold in lightly with a rubber spatula. Add butter in a stream, folding it in and making sure that no butter remains at the bottom of the bowl. Spoon batter into prepared madeleine mold, filling each indentation two-thirds full and arrange mold on baking sheet. Bake in lower third of oven for 10 minutes or until golden brown at the edges. Turn them out onto a rack and let cool to warm.; In a heavy saucepan melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. When clarified, butter loses about one fourth of its volume. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. Yield: about 3/4 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67438,"Melon Baller 2 oz. Melon liqueur 4 oz. Prosecco proscutto-wrapped melon ball Instructions: Combine melon liqueur and prosecco in a champagne flute. Next wrap a melon ball with a thin slice of proscutto, and skewer it with a cocktail pick. Lay the meat garnish atop the bubbly beverage,hold with one pinkie extended in the air as if you are refined and toast your new favorite cocktail. Sip, bite, repeat. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 67439,"Salmon and Guacamole Sandwiches 8 slices applewood-smoked bacon (8 ounces) 2 ripe avocados, seeded and peeled 1/4 cup freshly squeezed lime juice (2 limes) 4 scallions, white and green parts, chopped 1/4 cup minced red onion 1 tablespoon jalapeno pepper, seeded and minced 1 teaspoon minced garlic Kosher salt and freshly ground black pepper Four (6-ounce) salmon fillets, skin on Good olive oil 4 individual ciabatta rolls Baby arugula leaves Instructions: Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels. Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside. When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes. While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.
To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67440,"Pumpkin Spice Chocolate Whoopie Pie Nonstick cooking spray, for spraying the baking sheets 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups packed light brown sugar 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1 cup well-shaken buttermilk 4 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/4 cup pure pumpkin puree 1/2 cup confectioners' sugar Heaping 1/4 teaspoon pumpkin pie spice Pinch fine salt Instructions: For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined. Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart. Moisten your fingers, gently form each mound into a round and slightly smooth the top of each. Refrigerate until firm, about 30 minutes. Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely. For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy. Add the pumpkin puree and beat to combine. Add the confectioners' sugar, pumpkin pie spice and salt and beat to combine. Scoop 1 tablespoon of the filling on the bottoms of half the cookies. Sandwich with the remaining cookies and press gently to push the filling to the edges. Refrigerate to chill before serving, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 67441,"Cherry-Almond Soda 1 cup sour cherry juice 3/4 cup sugar 1/2 cup water 1 teaspoon almond extract Instructions: Combine 1 cup sour cherry juice, 3/4 cup sugar and 1/2 cup water in a medium skillet; cook over medium-high heat until syrupy, about 15 minutes. Stir in 1 teaspoon almond extract; let cool. Add seltzer. For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass. ","[Riesling, Moscato, Vinho Verde]" 67442,"Huli-Huli Chicken Thighs 2 cups (16 ounces) pineapple juice 2/3 cup low-sodium soy sauce 2/3 cup ketchup 1/2 cup packed dark brown sugar 1 1/2 teaspoons crushed red pepper flakes 4 cloves garlic, minced One 2-inch piece fresh ginger, peeled and minced (about 2 1/2 tablespoons) 3 pounds boneless, skinless chicken thighs (about 12 thighs) Vegetable oil, for the grill grates 1 pineapple, cut into 1-inch-thick spears 2 tablespoons extra-virgin olive oil 3 scallions, thinly sliced Instructions: Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper. Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
Serve the chicken with the pineapple and garnish with the scallions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 67443,"Butter Poached Vegetables 3 tablespoons unsalted butter 3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried
1 bunch radishes, halved or quartered if large, radish tops chopped if available
1 bunch asparagus, trimmed and cut into 1-inch segments
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice
Instructions: Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67444,"Cast-Iron Skillet Porterhouse Steak One 2- to 2 1/2-inch-thick porterhouse steak Kosher salt and freshly ground black pepper 1 tablespoon canola oil
2 tablespoons butter, cubed
Optional additions: garlic cloves and sprigs of fresh thyme or rosemary Instructions: Let the steak rest at room temperature for 30 minutes. Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired. Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67445,"Neely's Pineapple Fried Rice 1 tablespoon peanut oil 1 onion, chopped fine 2 cloves garlic, finely chopped 1-inch knob ginger, peeled and finely chopped 2 green onions, sliced, plus more for garnish 1 small red bell pepper, finely chopped 4 ounces finely chopped ham steak 1 cup finely chopped pineapple 4 cups day old white or brown rice 1 teaspoon toasted sesame oil 2 tablespoons soy sauce Instructions: Heat a large skillet over medium heat and add the peanut oil. When the oil shimmers, add the onion, garlic, ginger, and green onions. Saute until tender and golden, about 5 minutes. Stir in the red bell pepper and the ham steak and saute until the pepper starts to soften. Add the rice and pineapple and mix with a wooden spoon to break up any lumps. Stir-fry until lightly browned, about 5 minutes, stirring constantly. Mix in the sesame oil, and the soy sauce. Taste and season with salt, if necessary. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67446,"\What You Got\ Meatloaf on the Grill 1 cup ketchup 1/3 cup light brown sugar 3 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon apple cider or sherry vinegar Freshly ground black pepper 2 pounds ground meat (I'm using beef) 1 cup breadcrumbs 1 cup peeled and grated onion (I'm using yellow) 1/2 cup fresh parsley leaves, finely chopped 1 teaspoon cayenne 1 teaspoon paprika 1/2 teaspoon spice mix (I'm using Old Bay) 5 shakes Worcestershire sauce 2 large eggs, beaten 1 head roasted garlic, mashed, recipe follows Kosher salt and freshly ground black pepper 8 ounces smoked sausage (I'm using kielbasa), optional 3 heads garlic 3 teaspoons olive oil Instructions: For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside. For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill. Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.\u202f
Serve with potatoes or a side salad or use on a sandwich. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly. When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 67447,"G's Goddess Salad 2 hearts of romaine, chopped 1 cup cherry tomatoes, cut in 1/2 1/2 cup roasted salted almonds, roughly chopped, plus more for garnish G's Green Goddess Dressing, recipe follows Kosher salt and freshly ground black pepper 1/4 cup crumbled feta 2 tablespoons roughly chopped flat-leaf parsley 2 tablespoons roughly chopped tarragon 2 tablespoons roughly chopped basil 1 small shallot, roughly chopped 1 clove garlic, roughly chopped 1/2 cup buttermilk 1/2 cup light sour cream 2 tablespoons Champagne vinegar Juice of 1/2 lemon Instructions: In a large salad bowl, toss lettuce, cherry tomatoes, and almonds. Drizzle with the Green Goddess Dressing and season with salt, pepper, and then toss again. Serve on plates and top with more almonds and a sprinkling of feta. Add the parsley, tarragon, basil, shallot, garlic, buttermilk, light sour cream, vinegar, and lemon juice to a blender or food processor and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67448,"The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata 1 box or bag organic chopped frozen spinach 1 tablespoon EVOO 12 ounces bulk spicy breakfast sausage 2 tablespoons butter 1 onion, finely chopped 4 cloves garlic, finely chopped Salt and freshly ground black pepper Freshly grated nutmeg 1/2 pound stale white or French bread, cubed (7 to 8 cups) 12 eggs 2 cups milk or half-and-half 1/4 cup Dijon mustard 2 cups shredded caciocavallo cheese or Parmigiano-Reggiano Instructions: Defrost the spinach in the microwave, and then wring out any excess liquid. Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits. Arrange half of the bread in a casserole dish. Whisk the eggs with the milk, Dijon and some salt and pepper. Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge. Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven. Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67449,"Academy Cocktail 1 cup vodka 1 cup orange liqueur 2 cups white cranberry juice 1 lime, juiced Ice 1 orange Instructions: Combine vodka, orange liqueur, cranberry juice, and lime juice in a pitcher. Stir well and pour into 2 merlot glasses filled with ice. Score an orange from top to bottom in 1/4-inch slices. Peel off and twist to make a garnish. Garnish drink with orange twist and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinot Grigio]" 67450,"Whole Roasted Fish with Orange, Cinnamon and Sumac One 2-pound sea bass, cleaned and gutted, fins trimmed Kosher salt 5 tablespoons olive oil, plus more for brushing 2 oranges, sliced into 1/8-inch-thick rounds 6 tablespoons orange juice 2 cloves garlic, minced 2 tablespoons dried sumac, plus more for sprinkling 1/2 teaspoon ground cinnamon Cooked saffron rice, for serving Instructions: Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish. Lay the orange slices over the fish and brush lightly with oil. Whisk the oil, orange juice, garlic, sumac and cinnamon in a small bowl. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking. Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and serve with saffron rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67451,"Kirsten's Fried Pork Chops with Country Gravy 3 cups cold water 1/4 cup kosher salt 1/4 cup sugar 2 cups ice cubes 6 bone-in pork rib chops (each 1/2-inch thick) or 6 boneless pork chops 1/2 pound bulk fresh sausage, such as Brown Sugar and Sage Breakfast Patties 2 tablespoons all-purpose flour 2 cups half-and-half, plus additional if needed Freshly grated nutmeg 1/4 teaspoon Worcestershire sauce Kosher salt Freshly ground black pepper Hot sauce (recommended: Tabasco) 1/2 cup all-purpose flour Sausage fat or bacon fat, lard, or canola or safflower oil Instructions: To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67452,"Fresh Fruit Smoothie 1/2 cup soy milk (or other milk) 1/2 cup white grape juice 1 cup strawberries, stemmed 1/2 cup pineapple chunks 1/2 lemon, squeezed (for tartness if desired) 1/4 teaspoon Vitamin C powder (1 capsule) Pinch salt, preferable grey salt Small handful fresh seedless grapes Instructions: Add all ingredients to blender. Blend until smooth. If you'd like an iced smoothie, blend and then add ice to desired consistency. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 67453,"Roasted Eggplant and Tomato Soup 2 tablespoons EVOO, plus more for liberal drizzling 1 medium to large firm eggplant, halved, scored with paring knife Salt and freshly ground black pepper 1 bulb garlic, ends cut to expose the cloves 2 tablespoons fresh thyme, chopped 1 teaspoon crushed red pepper flakes 1 onion, chopped 2 tablespoons tomato paste 4 cups chicken stock 1 cup dry white or red wine One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed) A few leaves fresh basil, torn, plus a few for garnish Crumbled or grated ricotta salata, garnish Instructions: Preheat the oven to 425 degrees F.
Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 67454,"Classic Hummus with Fried Chickpeas and Parsley Oil 12 ounces dried chickpeas (about 2 cups) 2 teaspoons baking soda 1 cup packed fresh parsley leaves (about 1 bunch) 3/4 cup tahini Zest of 1 lemon and juice of 2 lemons (about 1/3 cup juice) 2 cloves garlic Kosher salt 1/4 to 1/2 cup ice water1 cup extra-virgin olive oil 1/4 teaspoon ground cayenne 1/4 teaspoon ground cumin Warm pita wedges, for serving Instructions: Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak. Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook. Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry. When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits. Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.) Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat. Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67455,"Cuervo Especial Pomegranate Margarita Martini 1.5 oz. Jose Cuervo Especial 3 oz. Jose Cuervo Lime Margarita Mix 2 oz. pomegranate juice 1 piece lime wheel 1 tbsp. salt Instructions: Combine Jose Cuervo Especial, Jose Cuervo Lime Margarita Mix and pomegranate juice into cocktail shaker half full with ice. Shake well and strain into a chilled martini glass (rim glass with salt optional). Garnish with lime or lemon wheel. ","[Tequila, Cointreau, Triple Sec, Limousin Blanc]" 67456,"Leonard's Barbeque Onion Ring Batter 2 tablespoons onion powder 2 tablespoons salt 1 tablespoon sugar 2 heaping tablespoons white self-rising corn meal 1 egg 5 cups 2 percent milk 8 cups plain all-purpose flour 1 1/2 cups water 1 1/2 teaspoons yellow food color 4 jumbo yellow onions Vegetable oil, for frying Instructions: Using a large mixing bowl, mix all ingredients until no lumps remain. Use jumbo yellow onion rings and slice about 3/4-inch thick. Coat the onion rings evenly in batter and deep fry at 350 degrees F in vegetable oil just until batter sticks to the rings. Remove the rings from the vegetable oil and drain well, then refrigerate the rings for 2 to 4 hours. You can keep refrigerated for 1 to 2 days loosely covered. When ready to serve, drop the onion rings into 350 degrees F vegetable oil until golden brown. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 67457,"Chicken Bouillabaisse 1 (4 to 5-pound) chicken, cut into 10 pieces Kosher salt and freshly ground black pepper 1 tablespoon minced fresh rosemary leaves Good olive oil 1 large head garlic, separated into cloves and peeled 1 teaspoon saffron threads 1 teaspoon whole fennel seeds 1 (15 ounce) can tomato puree 1 1/2 cups good chicken stock, preferably homemade 1 cup dry white wine 3 tablespoons Pernod 1 pound baby Yukon gold potatoes, halved Rouille, for serving, recipe follows Crusty French bread, for serving 4 large garlic cloves 1 1/2 teaspoons kosher salt *1 extra-large egg yolk, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice 1/2 teaspoon saffron threads 1/4 teaspoon crushed red pepper flakes 1 cup good olive oil Instructions: Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside. Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally. Meanwhile, preheat the oven to 300 degrees F. Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully. Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread. Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67458,"Chocolate Sauce 1 cup heavy cream 1 tablespoon unsalted butter 1/2 pound semisweet chocolate, chopped in chunks Instructions: Heat the cream and butter in a saucepan over medium heat. Add the chocolate, stirring, until it's melted and smooth. Remove from heat and cool to room temperature. ","[Riesling, Moscato, Port]" 67459,"Beefy Stew 1 1/2 pounds beef cube steak, cut into 1-inch pieces Salt and freshly ground pepper 2 tablespoons all-purpose flour 1/4 cup vegetable oil 1 (14-ounce) can reduced-sodium beef broth 1 (24-ounce) jar country vegetable soup 1 sheet frozen puff pastry Instructions: Position rack in center of oven and preheat oven to 425 degrees F. Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large casserole or Dutch oven over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67460,"Broiled Prawns 1/4 cup olive oil 1 teaspoon salt and pepper 2 tablespoons fresh lime juice 1/4 cup fresh orange juice 1 teaspoon fresh chopped garlic 1 pound wild Prawns (16 to 20 or 21 to 25 count works best), peeled and deveined Instructions: Mix all the ingredients together (except prawns) in a large bowl. Add the prawns and cover. Allow to marinate about 1/2 hour in the refrigerator. Preheat grill to high and put about 5 to 6 prawns on each skewer. Place the prawn skewers on the grill (using metal tongs works well for this). Let cook about 3 to 4 minutes on each side. Carefully remove the prawns from the skewers and serve as an appetizer or with side dishes for an entree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67461,"Zucchini Fritters 6 small zucchini, grated Salt 1/2 pound white Turkish cheese or feta, crumbled 1/4 cup finely chopped fresh dill 1/4 cup finely chopped fresh parsley 4 green onions, finely chopped 3 eggs, beaten 1/2 cup flour Freshly ground black pepper Oil for frying Tomato Relish, recipe follows 4 tomatoes, peeled, seeded and finely chopped 1 red bell pepper, seeded and finely chopped 1 small onion, finely chopped 1 tablespoon olive oil 2 tablespoons red wine vinegar 1 teaspoon dried mint 1 teaspoon paprika Salt and freshly ground black pepper Instructions: Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour. Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm with Tomato Relish. Combine all the ingredients in a bowl and mix well. Taste for seasoning. Set aside at room temperature for a few hours, or cover and chill for several days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67462,"Sauteed Escarole with Shallots and Hot Chili Oil 2 teaspoons hot chili oil 2 shallots, chopped 6 cups chopped escarole, about 1 large bunch 2 tablespoons cider vinegar 2 tablespoons sugar Salt and ground black pepper Instructions: Heat oil in a large skillet over medium heat. Add shallots and saute, about 1 minute. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper. ","[Ros, Vermentino, Grner Veltliner, Sauvignon Blanc]" 67463,"La Fraise 1/2 pint fresh strawberries, preferably wild, or fraises des bois 2 tablespoons sugar, or more to taste 1/2 vanilla bean, split lengthwise and seeds scraped 1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon fresh lemon juice 1 750-ml bottle rose champagne, cold Instructions: Combine the strawberries and sugar in a bowl and let sit at room temperature for 15 minutes. Mash using a potato masher or a fork into a chunky puree. Add the vanilla bean pod and seeds and the lemon juice. Cover and refrigerate for at least 1 hour or up to 4 hours. Discard the vanilla bean before serving. Put 4 champagne flutes in the freezer at least 15 minutes before serving. Remove the flutes from the freezer and put a tablespoon or two of the strawberry puree and the liquid into each flute. Fill the glasses to the top with champagne. ","[Bubbly wines such as Prosecco, Cava, or Sparkling Shiraz]" 67464,"Pork Belly Pastrami on Biscuits with Strawberry-Bourbon Preserves 1 1/2 cups Morton's kosher salt 1 cup bourbon, such as Old Forester 1 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
2 1/2 tablespoons (1 1/2 ounces) Prague Powder Number 1 or Instacure Number 1 curing salt 2 tablespoons Woodford Reserve Sassafras and Sorghum Bitters
1 tablespoon pickling spice 5 cloves garlic, peeled and smashed 5 pounds pork belly 2 tablespoons toasted coriander seeds, crushed 2 tablespoons black peppercorns, crushed
1 tablespoon bourbon-smoked paprika
1 1/2 teaspoons crushed red pepper
6 cups quartered, hulled strawberries 1 cup dark brown sugar
1 cup plus 1 tablespoon bourbon, such as Old Forester 4 cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
1 teaspoon baking soda
2 sticks (1 cup) cold unsalted butter, cut into small cubes
2 cups buttermilk
Instructions: For the pork and brine: In a large stockpot, combine 1 gallon of water with the kosher salt, bourbon, granulated sugar, brown sugar, honey, curing salt, bitters, pickling spice and garlic. Bring to a boil and then refrigerate overnight. The next day, add the pork belly to the brine and refrigerate for 48 to 72 hours. Remove the pork from the brine (discard the brine) and rinse the pork with cold water. Pat the pork dry, then put it on a baking sheet and refrigerate it overnight, uncovered, to dry out. The next day, prepare a smoker with applewood chips. For the spice mixture: Combine the coriander, black peppercorns, paprika and red pepper in a small bowl. Rub the pork with the spice mixture. Smoke the pork at 180 degrees F until an instant-read thermometer inserted in the pork reads 155 degrees F, about 3 hours. For the strawberry-bourbon preserves: Combine the strawberries, brown sugar and 1 cup of the bourbon in a saucepan. Bring to a simmer, stirring often, and cook until the jam is reduced and thick, 45 minutes to 1 hour. Finish with the remaining 1 tablespoon bourbon. Let cool. For the biscuits: Preheat the oven to 400 degrees F. Mix the flour, baking powder, salt and baking soda in a food processor. Add the cold butter cubes and pulse until the butter is in little specks. Transfer the mixture to a large bowl, pour in the buttermilk and mix by hand. Scrape the biscuit dough out onto a lightly floured surface and pat it down with your hand until it is 1/2 inch thick. Cut the dough into about twenty-four 2-inch circles with a biscuit cutter or the rim of a glass and place the circles on a parchment-lined baking sheet. Bake until puffed and golden brown, 12 to 15 minutes. To assemble the sandwiches: Thinly slice the smoked pork belly pastrami and saute it briefly in a skillet over medium heat. Slice the biscuits and spread both sides with the preserves. Fill the biscuits with the sliced pork belly. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 67465,"Swordfish Kabobs with Balsamic Glaze 2/3 cup extra-virgin olive oil, plus more for oiling the grill grates 3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes
Instructions: If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil. Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper. Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers. Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char. Serve hot! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67466,"Blue Cheese Stuffed Tomatoes 1 pint grape tomatoes Kosher salt and freshly cracked black pepper 2 ounces cream cheese, at room temperature 1/2 cup blue cheese 2 tablespoons finely chopped fresh chives 4 slices crispy cooked bacon, finely chopped 1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce) Instructions: Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt. Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.) Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67467,"Poison Apple Punch 4 thick slices peeled fresh ginger 6 cups apple cider Zest of 1 orange, removed with a vegetable peeler Zest of 1 lemon, removed with a vegetable peeler