4 pieces, about 4 inches long, lemongrass stalks 2 limes, sliced into thin rounds 1 (4-inch) piece fresh ginger, cut lengthwise into thin strips 4 (6-ounce) skin-on center cut striped bass fillets, bones removed 1 cup unfiltered sake Kosher salt Instructions: Preheat the oven to 425 degrees F. Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor. Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets. Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve. ","[Japanese Junmai Sake, Riesling, Gewrztraminer, Pinot Grigio]" 66229,"Corn Chowder with Rice Beans, Chayote and Crab 1 cup rice beans or other very small white beans 1 onion, cut in half and stuck with 2 cloves 1 bay leaf 2 teaspoons salt 2 tablespoons olive oil 1 medium onion, diced 1/2 teaspoon freshly ground black pepper 3 garlic cloves, minced or pureed 12 jalapeno chiles, seeded and minced 2 cups corn kernels, from about 6 ears 2 quarts chicken stock, vegetable stock or water 2 chayote squash, diced 2 red bell peppers, roasted, peeled, seeded and diced 1/2 pound lump crabmeat, picked over 1/2 cup crema, creme fraiche or sour cream Minced chives for garnish Instructions: Soak rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 2030 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66230,"Roasted Poblano Pepper Sliders 1/2 cup peeled garlic cloves 1/2 teaspoon vegetable oil 1 cup sour cream 1/4 cup mayonnaise 1 tablespoon vinegar Kosher salt and freshly ground black pepper 2 poblano peppers 1/2 large white onion, quartered 1 teaspoon vegetable oil
Kosher salt
1 1/2 pounds 85/15 ground beef
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons smoked ancho cl powder
1/2 cup diced Spanish chorizo 1 1/2 cups fresh corn (cut off the cob) 1 tablespoon sherry wine vinegar
Griddled Queso Fresco and Rolls: 3/4 teaspoon vegetable oil
8 ounces queso fresco, cut into 8 slices (each about 1 inch thick) 8 French rolls, cut in half Instructions: Preheat the oven to 350 degrees F. For the roasted garlic sauce: Put a sheet of aluminum foil in a roasting pan and add the garlic. Toss with the oil, fold up the foil around the garlic and roast until soft, about 45 minutes. For the beef patties: Toss the poblano peppers and onions with the vegetable oil and a pinch of kosher salt in a roasting pan. Cook for 30 to 35 minutes. Peel and seed the roasted peppers, then chop the peppers and onions into small dice. When the garlic is done roasting, transfer to a blender, add the sour cream, mayonnaise and vinegar and blend until smooth. Season with salt and pepper. Set the sauce aside until serving. Put the ground beef, Worcestershire, black pepper, ancho cl and 1 tablespoon kosher salt in a medium bowl. Fold in the diced peppers and onions. Divide the mixture into 3-ounce portions and form these portions into 8 patties. Heat a griddle to medium or medium high; cook the patties to medium, about 5 minutes on each side. For the corn and chorizo relish: Saute the chorizo in a skillet until lightly browned. Add the corn and cook for 5 minutes. Add the vinegar, then cook for another minute. Set aside. For the griddled queso fresco and rolls: Heat a griddle to medium low. Grease the griddle with 1/2 teaspoon of the oil, then cook the cheese until golden brown, about 2 minutes on each side. Grease the griddle with the remaining 1/4 teaspoon vegetable oil, then place the rolls on the griddle cut-side down until golden brown, about 2 minutes. Place a burger on each roll, then spoon some of the corn and chorizo relish on top. Place a piece of griddled cheese over the relish, and top with some of the roasted garlic sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 66231,"Roasted Christmas Goose One 14- to 16-pound goose 1/4 cup sea salt 1 lemon, halved 1 apple, cut into chunks 1 potato, cut into chunks 1 orange, sliced 1 cup chopped celery Basting Syrup, recipe follows Stuffing, recipe follows Cumberland Sauce, recipe follows 1/3 cup corn syrup 1/3 cup cane syrup 1/3 cup melted butter 1/4 cup light brown sugar 2 tablespoons brandy 3 cups whole chestnuts, roasted and peeled One 14-ounce bag stuffing mix 1 cup raisins 1/2 cup chopped celery 1/4 cup diced apple 1/4 cup diced onion 3/4 teaspoon salt 1/8 teaspoon pepper 3 cups chicken stock 3/4 cup melted butter 1/4 cup heavy cream 1 1/2 cups beef stock 3/4 cup port wine 3/4 cup red wine vinegar 3 shallots, peeled and chopped 1 tablespoon crushed black peppercorns 3 oranges, juiced Instructions: Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight. Preheat oven to 450 degrees F. Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey. Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup. Carve goose and serve with Stuffing and Cumberland sauce. Mix all ingredients together in a small bowl. Preheat oven to 350 degrees F. Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened. Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour. In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 66232,"Macaroni and Cheese 8 ounces unsalted butter 8 ounces all-purpose flour 4 cups whole milk 1 1/2 cups shredded Cheddar 1 cup shredded white American cheese 1 cup cream cheese 3 cups cooked elbow macaroni 3 tablespoons kosher salt White pepper Instructions: Make a roux by melting the butter with the flour in a large pot over medium heat. Cook the roux until it resembles wet sand, about 5 minutes Add the milk and whisk constantly until smooth. Add the Cheddar, American cheese and cream cheese, and whisk to a creamy sauce consistency. Add the sauce to the macaroni and cook to desired consistency. Mix in the kosher salt and some white pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66233,"Strawberry Ice Cream Profiteroles with Green Tea Sauce 1/2 cup plus 2 tablespoons water 1/2 cup whole milk
4 ounces (1 stick) unsalted butter
2 tablespoons sweetened condensed milk
1/2 teaspoon fine sea salt
1 cup all-purpose flour
3 large eggs
2 large egg yolks 3 large egg yolks 1/2 cup whole milk
1/2 cup whipping cream
1/4 cup sugar
1/8 teaspoon fine sea salt
1 tablespoon matcha powder, plus more for sifting 1 pint strawberries, stemmed, quartered 1/4 cup sugar
Zest and juice of 1/2 lemon
Strawberry ice cream, for serving
Instructions: For the profiteroles: In a medium pot, combine the water, milk, butter, condensed milk, and salt. Bring to a rolling boil over medium-high heat. Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a smooth mass forms. Keep cooking and stirring all around over medium heat to dry out the dough as much as possible, about 5 minutes. Transfer the dough to the mixing bowl of a stand mixer. With the paddle attachment, beat at medium speed to release steam and cool it down, about 1 minute. At low speed, beat in the whole eggs and yolks one at a time, beating until incorporated between additions. Turn the speed up to medium and beat for 1 minute to fully incorporate. The dough should look smooth and glossy. When you lift some of the dough with a spatula, it should take 5 seconds to fall back into the bowl (see Cook's Note).
When the dough is ready, fill a pastry bag with a plain tip with a 1/2-inch opening and transfer the dough to the bag. Twist and tie the top of the bag with plastic string or twine to prevent the dough from spilling out when piping. Let the bagged dough rest at room temperature until it firms up enough to pipe, about 1 hour.
Preheat the oven to 400 degrees F.
Pipe out 1-inch circles onto baking trays lined with a nonstick baking mat, leaving 1 inch of space in between the circles. Dab the top of each circle with a little water using your finger.
Bake for 8 minutes. Lower the oven temperature to 350 degrees F and continue to bake until the tops are golden, 12 to 14 minutes more. When done, the puffs should feel weightless when lifted and the middles should be hollow. Let rest by placing the baking tray on a baker\u2019s rack to cool completely, about 1 hour.
For the green tea sauce: Put the egg yolks in a heatproof bowl. Bring the milk, cream, sugar, and salt to a scald in a saucepan over medium heat (heat until you see the first sign of bubbles or to a very gentle boil). Pour the mixture into the egg yolks and whisk together to break up the yolks and combine.
Return the custard to the saucepan and cook over low heat with a flat edge wooden spoon or heatproof spatula, stirring and scraping the bottom constantly to prevent curdling. When the mixture is thickened and the temperature of the custard reaches 156 degrees F, about 6 minutes, remove from the heat, whisk in the matcha powder and process with a stick blender until foamy, breaking up any lumps. Keep the sauce refrigerated until serving.
For the macerated strawberries: In a bowl, toss the strawberries with the sugar and lemon juice and zest. Let sit at room temperature for 10 minutes. Keep refrigerated until serving.
Gently cut 12 to 18 profiteroles in half crosswise (3 profiteroles per serving), keeping the top and bottom of each together so they match up. Make sure the centers of the profiteroles are hollow so they can be filled with ice cream. If you come across one that is not hollow, cut more until you find one. You can freeze any additional profiteroles for later (see Cook's Note). Use a 2-ounce scoop to portion the strawberry ice cream on the bottom half of each profiterole. Place the top half of each profiterole on top. Arrange them so they are close to each other. Sift matcha powder on top of the profiteroles.
Arrange some of the strawberries in the center of each serving bowl. Place 3 ice cream-filled profiteroles on the strawberries. Serve each plate with 3 tablespoons of green tea sauce on the side or pour it straight onto the profiteroles.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 66234,"Steakhouse Deviled Eggs 6 large eggs 1 teaspoon baking soda, optional
6 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
Fine sea salt and freshly ground black pepper Fine sea salt and freshly ground black pepper
3 slices thick-cut bacon
2/3 cup fresh breadcrumbs
1 sheet nori (dried seaweed)
Instructions: Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes. Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater. Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.) With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.) Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon. Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture. When you're ready to serve the eggs, preheat the oven to 325 degrees F. Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites. Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 66235,"Pear Pound Cake 6 to 8 tablespoons unsalted butter, at room temperature 1 cup sugar 1 teaspoon vanilla 1 1/3 cups all-purpose flour Pinch of salt 1 teaspoon baking powder Pinch of ground nutmeg 1 large egg 1/2 cup buttermilk 2 small pears, peeled, cored, and coarsely chopped 1/4 cup coarsely chopped pecans Instructions: Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66236,"Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings 8 Japanese eggplants, halved lengthwise 1/2 cup olive oil Salt and freshly ground pepper 1 head garlic, roasted 1/4 cup finely chopped cilantro 1 lemon, juiced 1/4 cup tahini 2 tablespoons olive oil 1 Spanish onion, finely sliced 2 cloves garlic, finely chopped 1 tablespoons whole fennel seeds, ground 1 cup white wine 3 cups fresh tomato juice 2 tablespoons finely chopped fresh parsley 1 tablespoon fresh lemon juice Salt and freshly ground pepper 2 tablespoons harissa 1 lemon, juiced 1/4 cup olive oil 4 cod fillets, about 6 ounces each, skin on Salt and freshly ground pepper Instructions: Eggplant Puree: Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes. Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper. Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper. Codfish: Whisk together the harissa, lemon juice and olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour. Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 minutes on each side. Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly Combine flour, curry powder and salt in a bowl and mix well. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 66237,"Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions 2 tablespoons unsalted butter 1 tablespoon olive oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 cups bourbon, plus 2 tablespoons 3 cups canned plum tomatoes and their juices, pureed 2 cups water 1/4 cup ketchup 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 2 tablespoon honey 1/4 cup molasses 2 tablespoons Dijon mustard 3 tablespoons ancho chili powder 1 tablespoon chipotle pepper puree Salt and freshly ground pepper 2 rib-eye steaks, about 2 inches thick and 1-pound each Spice Rubbed Grilled Vidalia Onions, recipe follows 2 tablespoons paprika 1 tablespoon ancho chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons kosher salt 1 teaspoon cayenne powder 1 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper 4 Vidalia onions, peeled and sliced into 1/4-inch thick slices Canola oil Instructions: Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon. Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices. Heat grill to high.
Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 66238,"Red Velvet Cake with Fresh Berries 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for pan 2 1/4 cups sifted cake flour (sifted, then measured), plus more for pan 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons red food coloring 2 teaspoons pure vanilla extract 1 teaspoon distilled white vinegar 1 1/2 cups granulated sugar 2 large eggs 1 stick (8 tablespoons) unsalted butter, at room temperature Two 8-ounce packages cream cheese, at room temperature 1 tablespoon pure vanilla extract 2 1/2 cups confectioners' sugar 4 pints fresh berries, such as raspberries and blueberries Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch high sides. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Whisk the buttermilk, food coloring, vanilla and vinegar in a small bowl to blend. Using an electric mixer, beat the granulated sugar and butter in a large bowl until well blended. Add the eggs one at a time, beating until well blended after each addition. Beat in the dry ingredients in four additions alternately with the buttermilk mixture in three additions. Divide the batter between the prepared pans. Bake until a tester inserted into the center of the cakes comes out clean, about 25 minutes. Cool in the pans on racks, 10 minutes. Turn the cakes out onto racks to cool completely. For the frosting: Beat the butter and cream cheese in a large bowl until smooth. Beat in the vanilla. Add the confectioners' sugar and beat until smooth. To assemble: Place one cake layer, flat-side up, on a platter. Spread 1 cup frosting over the top of the cake. Arrange 1 pint raspberries and 1/2 pint blueberries atop the frosting, pressing lightly to adhere. Top with the second cake layer, flat-side down. Spread the remaining frosting over the top and sides of the cake. Arrange the remaining berries decoratively over top of the cake. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 66239,"Power-Packed Kale Cobb Salad 2 tablespoons buttermilk 2 tablespoons nonfat Greek yogurt 1 teaspoon ranch soup/dip mix 2 large eggs 1 pound skinless, boneless chicken breast 1/2 teaspoon kosher salt Pinch ground black pepper 1 tablespoon extra-virgin olive oil 4 strips center-cut bacon 3 1/2 cups shredded kale, ribs removed 1 tablespoon chopped red onion 1 medium avocado, diced 1 large tomato, diced Instructions: For the dressing: Combine the buttermilk, yogurt and ranch mix in a small bowl and whisk together.
For the salad: Place the eggs in a small saucepan and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain the eggs and submerge in an ice bath for 5 minutes. Peel and set aside.
Lay the chicken flat on a cutting board and slice each breast in half horizontally. Sprinkle with the salt and pepper, then rub the chicken with the oil on all sides. Cook the chicken on a grill pan or grill set to high heat, about 5 minutes per side.
Place the bacon strips on a paper-towel-lined microwave-safe plate. Place another paper towel on top of the bacon and microwave for 5 minutes on high heat.
Dice the chicken, eggs and bacon. Toss the kale with half of the dressing, then arrange on the serving plates. Divide the chicken, eggs, bacon, onions, avocados and tomatoes in clusters or lines among the plates. Drizzle the remaining dressing over the top or serve the dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66240,"Valentine's Day Sugar Cookies 2 1/2 cups all-purpose flour (see Cook\u2019s Note), plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature 3/4 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 3 cups confectioners\u2019 sugar 1/4 cup plus 2 tablespoons milk 1 1/2 teaspoons pure vanilla extract Red gel food coloring Pink gel food coloring Sprinkles, optional Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. For the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.
Divide the dough into 2 equal pieces. Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it\u2019s about 1/8-inch thick. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.
Bake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Transfer the cookies to wire racks to cool completely.
For the icing: Meanwhile, whisk the confectioners\u2019 sugar, milk and vanilla in a medium bowl until smooth. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Adjust with additional confectioners\u2019 sugar or milk, if needed.
Place 2 tablespoons of icing into each of 2 small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect.
Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66241,"Biscuit French Toast with Cinnamon-Orange Cane Syrup 1 cup golden syrup, such as Lyle's 2 cinnamon sticks
Finely grated zest of 1 orange, plus the juice of 1/2 orange
2 tablespoons very cold unsalted butter, cut into pieces
5 large eggs 2 large egg yolks
2 1/2 cups half-and-half
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
4 day-old Buttermilk Biscuits for French Toast, split, recipe follows 6 tablespoons unsalted butter, cut into pieces, plus for serving
6 tablespoons canola oil
Confectioners' sugar, for dusting 4 cups all-purpose flour, plus for dusting 4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
Instructions: For the syrup: Combine the golden syrup, cinnamon sticks, orange zest and juice in a small saucepan. Bring to a simmer over low heat. Remove from the heat and let steep for 30 minutes. Remove and discard the cinnamon sticks. Return the syrup to low heat, bring just to a simmer and whisk in the butter. Keep warm. For the French toast: Set a rack over a baking sheet and place inside the oven. Preheat the oven to 200 degrees F. Whisk together the eggs, egg yolks, half and half, vanilla and cinnamon in a bowl until smooth. Arrange the biscuits, cut-side up, in a single layer in a large baking dish and pour the custard over. Let the biscuits soak, turning several times, for at least 30 minutes at room temperature or up to 4 hours refrigerated. (These biscuits must be soaked through.) Heat half of the butter and oil in a large nonstick skillet over medium heat until the butter is melted and shimmering. Add 4 biscuit halves, cut-side down, and cook until deep golden brown, 4 to 5 minutes. Turn over and continue cooking until golden brown on the second side, another 3 to 4 minutes. (Don't rush the browning by turning up the heat the biscuits are dense and you want to cook them long enough to cook through.) Transfer the finished toasts to the baking rack. Repeat the process with the remaining butter, oil and biscuit halves. Serve the French toast with the syrup and a dusting of confectioners' sugar. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together. Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again. Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66242,"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]" 66243,"Slow-Cooker Ham, Cheese and Spinach Crustless Quiche Cooking spray 3 teaspoons olive oil 1 large shallot, thinly sliced 1/2 teaspoon lemon zest Kosher salt 4 large eggs plus 4 large egg yolks 3 cups half-and-half Freshly ground black pepper 1/4 pound sliced deli ham, torn into bite-size pieces 4 ounces shredded aged fontina (about 1 1/2 cups) 2 tablespoons cornstarch 5 ounces baby spinach (about 6 cups) 1/4 cup grated Parmesan Instructions: Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt. Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes. Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper. Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66244,"Black Bean Salad 2 cans black beans, drained, about 30 ounces 1 (15-ounce) can corn, drained 2 Roma tomatoes, diced 1/4 cup diced red bell pepper 1/4 cup diced red onion 1/4 cup diced green onions 1/4 cup diced pineapple 1 tablespoon chopped cilantro leaves 1 jalapeno, seeded and minced 4 tablespoons sherry vinegar Juice of 1/2 lime 3 tablespoons honey 1 tablespoons salt 1 teaspoon black pepper Pinch ground cumin Instructions: Mix all ingredients in a bowl and refrigerate for 1 hour. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 66245,"Cran Oat Scones 2 cups all-purpose flour 1/2 cup oatmeal 6 tablespoons sugar 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 10 tablespoons cold unsalted butter 1/2 cup dried cranberries 3/4 cup buttermilk Instructions: Preheat the oven to 375 degrees F. In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.) On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66246,"Planter's Punch 1 ounce fresh lime juice 2 tablespoons superfine sugar 3 ounces rum 1/2 cup ice, crushed Dash Angostura bitters Instructions: In a cocktail shaker, combine lime juice and sugar, stirring to dissolve the sugar. Add rum, ice and bitters and shake. Pour punch into a glass, unstrained. ","[Rum, Dark Rum, Cacha?a]" 66247,"Wok Sauteed Mushrooms and Tofu 1 package (14 ounces) firm tofu, drained 2/3 cup vegetable broth 1 1/2 tablespoon hoisin sauce 1/2 teaspoon sesame oil 2 tablespoons cooking oil 1 leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds 1 serrano or jalapeno chili pepper, thinly sliced 1/2 pound small white button mushrooms, halved 1/2 pound portobello mushrooms, sliced into 1-inch squares 6 medium fresh shiitake mushrooms, stems discarded, quartered 1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water Instructions: Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds. In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil. Place a non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat. Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook, stirring, until sauce boils and thickens. To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66248,"Swordfish Kabobs 2 pounds of swordfish cut into 1-inch cubes 1 lemon, zested 1 lime, zested 1 orange, zested 2 ounces olive oil 1 tablespoon ground coriander 2 tablespoons chopped flat leaf parsley 1 teaspoon kosher salt 3 Hungarian hot peppers 1 red onion 12 cherry tomatoes Instructions: Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66249,"Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil 2 pounds ground turkey breast 1 medium onion, chopped 3 cloves garlic, chopped 1 rounded tablespoon chili powder, a palm full 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted Salt 1 cup Mexican beer 2 cups chicken stock 1 (28-ounce) can chopped stewed tomatoes 1 can red kidney beans, drained 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes 1 1/2 cups shredded pepper jack cheese, 8 ounces 2 tablespoons butter Instructions: Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm. Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 66250,"Lightened-Up Penne a la Vodka Kosher salt 12 ounces whole-wheat penne 1/4 cup 2-percent Greek yogurt 1/4 cup heavy cream 1 tablespoon olive oil 1 small shallot, minced 2 cloves garlic, minced 1/4 teaspoon red pepper flakes One 28-ounce can crushed tomatoes 1/3 cup vodka 1/2 cup grated Parmesan 1/2 cup loosely packed Italian flat-leaf parsley leaves, chopped Instructions: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water. Whisk the yogurt with the cream in a measuring cup and set aside. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes. Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66251,"Gravlax 3 to 3 1/2 pounds center cut fresh salmon (1 salmon, split lengthwise, backbone and small bones removed, skin on) 2/3 cup coarse (kosher) salt 1/3 cup sugar 1 to 2 tablespoons coarsely ground peppercorns Large bunch fresh dill 4 tablespoons seasoned Dijon mustard 1 teaspoon dry mustard 3 tablespoons sugar 2 tablespoons white wine vinegar 1/3 cup vegetable oil 3 tablespoon finely chopped dill Instructions: Place one half, skin side down, in a large dish or casserole in which it can lie flat. Combine the salt, sugar and peppercorns and rub the flesh of the salmon very well with this mixture. Place the dill on top. Rub the rest of the salt-sugar-peppercorn mixture into the flesh of the second piece of salmon and place over the dill, skin side up, re-forming the salmon shape. Cover salmon with foil, then put a board or a large plate on top and weigh this down with canned goods. Refrigerate for 36 to 48 hours, turning the salmon over each day so that it cures evenly and basting with the liquid that accumulated from the curing process. Each time, weigh it down again. About 4 hours before the fish is done, make the sweet mustard sauce. To make the sauce, put the mustards, sugar, vinegar and oil in a small bowl and beat with a whisk until it has the consistency of a thin mayonnaise (the mustard thickens the liquid). Mix in the dill and refrigerate for 3 to 4 hours before serving to let the flavors mellow. At the end of the curing time, remove the fish from the liquid, scrape away the dill and the seasonings and dry it well in paper towels. To serve, place on a carving board and slice on the diagonal, detaching the flesh from the skin as you do. Serve with the sweet mustard sauce and buttered rye bread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 66252,"Elephant Ears with Warm Caramel Dipping Sauce 1 jar caramel sauce, any brand 1/4 teaspoon ground cinnamon 2 pinches chili powder or cayenne pepper 1 package \elephant ear\ or \angel wing\ pastry cookies (aka palmiers); you want at least 1 dozen pastries (recommended: Stella D'oro) Instructions: Place sauce in small pan with a splash of water and heat through over low temperature. Stir in cinnamon and cayenne pepper. When you are ready to serve, pour sauce into small serving dish and surround with pastries for dipping. Sauce can be reheated in microwave as necessary. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66253,"Krista's Heavenly Chip Cookies 1 cup unsalted butter, room temperature 2 cups brown sugar 2 cups sugar 4 eggs 2 teaspoons vanilla extract 4 cups all-purpose flour 2 teaspoons baking soda 16 ounces butterscotch chips 16 ounces semisweet chocolate chips 4 cups plain potato chips, crushed Instructions: Preheat oven to 375 degrees F. In a mixer, beat the butter and sugars until smooth, about 3 minutes. Add the eggs, 1 at a time, beating well after each egg is added. Beat in the vanilla. With a wooden spoon, mix in the flour, baking soda, butterscotch chips, chocolate chips, and potato chips. Drop the batter by heaping tablespoons onto ungreased cookie sheets and bake until golden brown, about 12 minutes. Cool on wire racks. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 66254,"Fowl Burger 4 whole chicken breasts, boned 2 cups teriyaki sauce 2 tablespoons olive oil 4 slices Monterey jack 4 sesame seed hamburger buns Secret Sauce, recipe follows 4 leaves lettuce 1 tomato, sliced 1 yellow onion, sliced Ketchup Mayonnaise Instructions: Wash the chicken and pat dry with a paper towel. In a shallow dish, combine the chicken and the teriyaki sauce. Cover the dish and let marinate in the refrigerator for 2 hours, or up to overnight. Add the olive oil to a large skillet and heat over medium-high heat. Cook the chicken on each side for about 3 minutes. Split the chicken breast with a fillet knife about 3/4 through the center. Place the inside of each breast down into the pan. Place a slice of cheese on top of each chicken breast and cook for 3 minutes or until chicken is fully cooked through. Toast the buns in the skillet or a toaster. Coat each bun with the Secret Sauce. Stack the lettuce, sliced tomato, and onion on the bottom buns. Add the chicken and top buns and serve immediately. Combine the ketchup and mayonnaise, to taste, in a small bowl. The sauce should be not too pink and not too red. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66255,"Rice Salad 1/3 cup plain low-fat yogurt 1 tablespoon raisins 1 tablespoon minced onion 1 teaspoon curry powder 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon ground turmeric 2 teaspoons cider vinegar 1 cup white rice, cooked and cooled 1/4 cup coarsely chopped green bell pepper 1/4 cup coarsely chopped red bell pepper Lettuce leaves, for serving Instructions: In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66256,"Sweet Dough for Pies 1 1/4 cups all purpose bleached flour 1/4 cup sugar 1/4 teaspoon baking powder 1/8 teaspoon salt 4 tablespoons (1/2 stick) cold unsalted butter 1 large egg 2 1/2 cups all purpose bleached flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter 2 large eggs Instructions: To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. 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. To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl 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 a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it. Variations: SPICE CRUST: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. COCOA DOUGH: Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66257,"Puff Pastry Pepperoni Pizza Roll One 9-ounce sheet frozen puff pastry, thawed 2 cups shredded part-skim mozzarella (8 ounces) 4 ounces thinly sliced salami, cut into bite-size pieces 2 ounces sliced pepperoni 1/4 cup grated Parmesan, plus more for sprinkling 5 tablespoons plain dry breadcrumbs 2 large eggs, beaten in separate small bowls 2 tablespoons drained banana peppers, coarsely chopped 1/2 teaspoon dried oregano, plus more for sprinkling Kosher salt Pinch of crushed red pepper flakes, plus more for sprinkling All-purpose flour, for the work surface 1 cup prepared pizza sauce, for dipping Instructions: Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment. Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside. Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe. Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top. Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes. Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 66258,"Carrot Cake 2 eggs 1 cup sugar 1/2 cup vegetable oil 1 1/2 cups grated carrot, about 3-4 carrots 2 tablespoons orange juice 1/2 cup chopped walnuts 1 1/4 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Instructions: Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. In a large bowl, beat together the eggs and sugar until creamy. Stir in the vegetable oil until well combined. Add the grated carrots, orange juice and walnuts and mix well. Add the flour, baking powder, salt, cinnamon and nutmeg and stir until just combined. Pour into prepared baking pan and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool and then frost ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66259,"Creamy Broccoli Soup 1/4 cup chopped onions 1 Tbsp. butter or margarine 1 Tbsp. flour 3 - 1/2 cups milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, Cubed 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA 1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained 1/4 tsp. ground nutmeg 1/8 tsp. pepper Instructions: COOK and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until well blended. ADD MILK; COOK AND STIR ON MEDIUM HEAT 2 MIN., STIRRING OCCASIONALLY. ADD NEUFCHATEL; COOK AND STIR 2 TO 3 MIN. OR UNTIL MELTED. STIR in remaining ingredients; cook 5 min. or until heated through, stirring occasionally. Size-Wise You'll know it's a special occasion when you get to enjoy a serving of this delicious soup. Substitute Substitute frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli. Use Your Microwave Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 min. or until heated through, stirring every 2 min. Stir in cream cheese. Microwave 4 to 6 min. or until cream cheese is melted, stirring every 2 min. Stir in remaining ingredients. Microwave 30 sec. or until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66260,"Double Chocolate Crinkle Cookies 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 2 large eggs, lightly beaten 1/2 cup white chocolate chips 1 cup confectioners' sugar Instructions: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets. Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 66261,"Delta Cole Slaw 1 head green cabbage, cored and thinly sliced 1 red bell pepper, thinly sliced 1 medium onion, thinly sliced 1 1/2 cups shredded carrots 2 teaspoons kosher salt 1 teaspoon freshly cracked white pepper 1 cup apple cider vinegar 1 cup sugar 1 teaspoon dry mustard powder 2 teaspoons celery seeds 1/2 cup vegetable oil 1/4 cup finely chopped green onion tops 2 tablespoons chopped fresh parsley leaves Instructions: In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding. Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine. Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue. ","[Chardonnay, Riesling, Gewrztraminer, Sauvignon Blanc]" 66262,"Heartbreak Healers 2 1/4 cups all-purpose flour 2/3 cup baking cocoa 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 cup light brown sugar, packed 1 cup butter, softened 1/2 cup granulated sugar 1/2 cup maple syrup 1 teaspoon vanilla extract 3 tablespoons espresso granules 2 eggs 2 cups semisweet chocolate chunks 1 1/2 cups walnut pieces Skim milk Instructions: Preheat oven to 350 degrees F. In a mixing bowl combine flour, cocoa, baking soda, cinnamon and salt. Set aside. In a larger mixing bowl combine brown sugar, butter, sugar, maple syrup and vanilla. Mix until smooth. Add in espresso granules and eggs. Mix in dry ingredients until thoroughly combined. Stir in chocolate chunks and walnut pieces. Line a baking sheet with parchment paper. Drop cookie dough by rounded spoonfuls onto parchment paper. Bake for 12 minutes. After baking, place cookies on a cooling rack and allow to cool for 10 minutes. Serve with milk. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66263,"Fun in the Sun Cocktail 1 1/4 cups vodka, such as Tito\u2019s One 12-ounce can frozen limeade concentrate
1/2 cup grenadine
Lime slices and maraschino cherries, for topping Instructions: Stir together the vodka, limeade concentrate and 4 cups water in a large pitcher. Pour about 3/4 cup into the bottom of each of 8 clear pouches. Top with 1 tablespoon grenadine and lime slices and cherries. Seal the pouch and chill until ready to serve. ","[Vodka, Grenadine]" 66264,"Lemon Braised Artichokes 6 artichokes hearts, cleaned and quartered (24 count) 1 cup lemon juice 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 bay leaf 2 tablespoons finely chopped thyme 1 tablespoon minced garlic 4 ounces white wine 2 cups extra-virgin olive oil Chopped parsley, for garnish Instructions: Preheat oven to 350 degrees F. Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley. Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66265,"Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts 3 3/4 pounds hazelnut flour 1 1/4 pounds all-purpose flour 32 eggs 2 pounds sugar, plus 1 3/4 pounds sugar 48 egg whites Frangelico and Espresso Simple Syrup, recipe follows Espresso Buttercream, recipe follows Chocolate Frangelico Ganache, recipe follows 4 pounds hazelnuts, toasted and roughly chopped, for garnish Gilded Hazelnuts, recipe follows 4 cups water 4 cups sugar 1/2 cup Frangelico liqueur 1 cup strong coffee 2 1/4 pounds sugar Water, to moisten sugar 32 egg whites 6 pounds butter, cut into 1/2-inch cubes 1 tablespoon vanilla extract 3 tablespoons coffee extract 10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped 16 cups heavy cream 1 cup Frangelico liqueur 1 pound hazelnuts, toasted Nonstick cooking spray Gold leaf (*See cook's note) Instructions: Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts. Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.
","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 66266,"Halloween Crispy Rice Treats Nonstick cooking spray Two 12-ounce bags marshmallows 6 tablespoons unsalted butter, cut into tablespoons Green gel food coloring Purple gel food coloring 9 cups crispy rice cereal 1/2 cup semisweet chocolate chips Halved chocolate-covered peanuts or black or orange jellybeans, for decorating Instructions: Line a 9-by-13-inch baking dish with foil to overhang by an inch or two. Spray with cooking spray. Remove half the marshmallows from one bag and set aside. Divide the remaining 1 1/2 bags of marshmallows evenly between 2 large microwave-safe bowls. Divide the butter between the two bowls.
Microwave one bowl until the marshmallows begin to melt, about 45 seconds. Stir well and microwave again until completely melted, about 30 seconds more. Add green gel food coloring and stir to turn the marshmallow mixture an even, vibrant green (see Cook's Note). Add half the rice cereal (4 1/2 cups), stirring well to coat the cereal completely and evenly. Repeat the melting process with the second bowl of marshmallows and butter, tint with purple gel food coloring and mix in the remaining 4 1/2 cups rice cereal.
Grease your hands with cooking spray (or use disposable gloves). Using one hand for each color, dollop blobs of the cereal mixture in the prepared pan, randomly distributing it to make several mottled layers. Once you have used all of the cereal, press the mixture into the pan to even it out and smooth the top. Let cool and set completely, at least 1 hour.
Use the foil overhang to lift the treats from the pan. Peel back the edges, flattening the foil to create a work surface for decorating. Trim the treat edges with a serrated knife to neaten if desired and cut into 9 rectangles. Separate the treats on the foil so there is a little space between each.
Put the remaining half bag of marshmallows in a large microwave-safe large bowl. Microwave until the marshmallows begin to melt, about 45 seconds. Stir and microwave again until completely melted, about 30 seconds more. Stir until smooth. Set aside until the marshmallows are just cool enough to touch.
Wearing disposable gloves, pull out a handful of the marshmallows and rub between your hands until you can pull long web-like strings when you separate them. Pull the strings and let them drape over the treats, scooping up more marshmallows as needed. Pull from different directions over the treats to create a web-like pattern.
Melt the chocolate chips in a double boiler or in the microwave at 50-percent power in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Transfer to a piping bag fitted with a small, plain tip. Pipe 8 spider legs together on a treat and place a chocolate-covered peanut or jellybean, cut side down, on top of the legs to create a spider body. Make a spider on each treat.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66267,"Smoky Caprese Sandwiches 4 sandwich-sized ciabatta rolls, split through the middle 1 large red onion, cut into 1/4-inch-thick rings
5 tablespoons olive oil, plus more for drizzling
Kosher salt
1 cup loosely packed fresh basil leaves, cut into chiffonade 1/2 cup smoked almonds, chopped
1/4 teaspoon crushed red pepper flakes
3 large heirloom tomatoes, preferably mixed colors, sliced 1/4 inch thick
Freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4 inch thick
1 cup arugula Instructions: Preheat the oven to 350 degrees F. If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes. Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes. Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl. Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66268,"Hot Crab Dip 8 ounces reduced-fat cream cheese (Neufchatel), room temperature 1/4 cup reduced-fat sour cream 1/4 teaspoon hot sauce 1/4 teaspoon crab boil spices, (recommended: Old Bay) 1 garlic clove, minced Kosher salt and freshly ground pepper 12 ounces fresh crab meat, picked over for bits of shell and patted dry 2 scallions, thinly sliced 2 tablespoons chopped fresh parsley 2 to 3 teaspoons fresh lemon juice Whole-wheat crackers for serving, optional Instructions: Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately. Nutritional analysis per 1/4 cup serving (does not include crackers): Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66269,"Curry Goat 2 pounds goat meat (or lamb) without bones 1 lime, juiced 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 Scotch bonnet pepper (any color), seeded and minced 1/2 teaspoon dried thyme 1/2 teaspoon ground allspice (dry pimento berries) 3 tablespoons curry powder 2 whole scallions, sliced 1 onion, sliced 3 cloves garlic, minced 1/4 cup vegetable oil 3 tomatoes, diced 1/2 cup coconut milk (optional) 7 cups water Instructions: Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 66270,"La Fraise 1/2 pint fresh strawberries, stemmed and hulled, plus a few more for garnishing 2 tablespoons granulated sugar (or more depending on sweetness of berries) 1/2 vanilla bean, split 1 bottle very cold rose Champagne Instructions: In a food processor, combine the strawberries, sugar and vanilla bean. Process until it is a smooth puree. Put a tablespoon or two of the strawberry puree into 4 chilled champagne flutes and top off with Champagne. Garnish with a strawberry, if desired. ",[Ros] 66271,"Doe's House Salad 6 heads iceberg lettuce, cleaned, cored and torn into large, bite size pieces 2 medium tomatoes, chopped 1 cup chopped red onion 1 1/3 cups salad oil 2/3 cup olive oil 1 cup lemon juice 6 tablespoons minced garlic 2 teaspoons salt Instructions: Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66272,"Coconut Syrup 1 (14.5 ounce) can unsweetened coconut milk 1 cup sweetened shredded coconut 3/4 cup packed brown sugar Instructions: Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated. ","[Sauvignon Blanc, Moscato, Riesling]" 66273,"Brisket Tostadas Vegetable oil, for frying tortillas 1 package small corn tortillas 1 can black beans, drained Several dashes of hot sauce 1/2 cup shredded Cheddar Shredded Braised Beef Brisket leftovers as needed, recipe follows 1/2 cup shredded lettuce 2 tomatoes, chopped 1/4 cup chopped onions Small handful fresh cilantro 1/2 jalapeno, diced Juice of 1 lime 1 avocado, diced 2 tablespoons sour cream 2 cans beef consomme 1 1/2 cups soy sauce 1/2 cup fresh lemon juice 2 tablespoons liquid smoke 5 cloves garlic, chopped 10 pounds beef brisket Instructions: Preheat the oven to 325 degrees F. Heat 1/2 inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon. After about 20 seconds, flip it over to the other side and hold down the center again. When golden, remove from the skillet and drain on paper towels. Use three tortillas per tostada. In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick. Mash the beans slightly as you warm them over medium heat. Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet. Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese. Bake until the cheese melts. Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours. When ready to cook, preheat the oven to 300 degrees F. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 66274,"Matcha Mochi Nonstick cooking spray, for the pan 1 1/2 cups (180 grams) sweet glutinous rice flour, preferably Mochiko 1 cup (200 grams) granulated sugar 2 teaspoons matcha powder, plus more for serving 1/2 teaspoon baking powder Pinch of kosher salt 1 cup (240 grams) water 3/4 cup (180 grams) full-fat coconut milk 3/4 teaspoon vanilla extract Cornstarch, for dusting Vanilla ice-cream and sliced fresh strawberries, for serving Instructions: Set an oven rack in the middle position. Preheat the oven to 275 degrees F. Grease an 8-inch square metal baking pan and line with parchment paper. To make the mochi: In a medium bowl, whisk together the rice flour, sugar, matcha powder, baking powder and salt. In a separate bowl or a large liquid measuring cup, whisk together the water, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the batter into the prepared pan, cover tightly with foil and bake for 1 hour (it will still be slightly jiggly). Remove from the oven, uncover and return to the oven to continue baking in 10-minute increments until the center of the mochi is set but still slightly jiggly. Allow it to cool completely in the pan. Cover and let sit at room temperature overnight to completely set. Turn the mochi out onto a cornstarch-dusted cutting board and cut small cubes with a sharp knife. Coat all over with cornstarch to prevent sticking. These will keep in an airtight container in the refrigerator for 2 to 3 weeks and will get more firm as they sit. Serve with a scoop of vanilla ice cream, sliced strawberries and a dusting of matcha powder. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 66275,"Mango Chutney, Prosciutto and Paneer \Pizza
1/2 cup tomato paste 2 tablespoons sweet mango chutney (recommended: Patak's Sweet Mango Chutney) 1 clove garlic, minced 1/2 cup water Kosher salt and freshly ground black pepper 1/2 cup shredded mozzarella cheese 1/2 cup crumbled paneer cheese* 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh cilantro leaves 1 large green onion, finely chopped 1/8 teaspoon ground cumin A glug extra-virgin olive oil 4 frozen naan bread (recommended: Trader Joe's)* 4 slices prosciutto, torn Instructions: Preheat the oven to 450 degrees F. In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside. In a small bowl, combine the mozzarella, paneer, red pepper flakes, cilantro, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy! Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Throw in the oven for 10 to 15 minutes, or until crisped around the edges. Meanwhile, tear the prosciutto into small pieces. When the pizzas are ready, top them with the fresh prosciutto. Cut each naan into 4, and serve! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66276,"Boneless Leg of Lamb with Herbed Goat Cheese 1 boneless leg of lamb 16 oz. goat cheese 2 Tbsp. chopped garlic 1/4 cup fresh rosemary 1/4 cup fresh parsley 1 cup Ocean Spray? Craisins? 3 Tbsp. olive oil 2 tsp. salt 2 tsp. pepper Instructions: Preheat oven to 450F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins?. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450F for 20 minutes. Turn oven down to 400F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing. ","[Syrah, Malbec, Tempranillo, Barolo]" 66277,"Babcia's Polish Borscht 1 1/2 pounds pork spareribs 1 large onion, chopped 1 bay leaf 3 peppercorns 2 tablespoons white vinegar 5 medium beets 2 cups sour cream 2 cups milk 3 tablespoons flour Salt and pepper Instructions: In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets. When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread ","[Cabernet Sauvignon, Merlot, Pinot Noir, Chianti]" 66278,"Goan Pork Vindaloo 1 teaspoon cumin seeds 1 teaspoon coriander seeds 5 whole black peppercorns 2 green cardamom pods, seeds only* 2 whole cloves 1 (1/2-inch) piece cinnamon stick 1 (1/2-inch) piece fresh ginger, peeled and chopped 7 garlic cloves, peeled and left whole 3 fresh red chiles 3 tablespoons white wine vinegar Pinch kosher salt 12 ounces pork shoulder, cut into 1-inch cubes 3 1/2 ounces pork belly, cut into 1-inch pieces 5 tablespoons vegetable oil 1 small onion, finely chopped 3/4 teaspoon mustard seeds Handful cashew nuts 8 ounces basmati rice, cooked according to package instructions, for serving, optional 4 wheat tortillas, for serving, optional 2 handfuls chopped lettuce leaves, for serving, optional 4 tablespoons sour cream, for serving, optional Instructions: Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 66279,"Pylos' Moussaka 3 to 4 tablespoons olive oil 3 large red onions, finely chopped 1 pound button mushrooms, trimmed and coarsely chopped 3 cloves garlic, finely chopped 2 pounds ground beef, or combination ground beef and lamb 2 cups chopped plum tomatoes 1 cinnamon stick 1/2 teaspoon ground allspice Pinch of ground cloves 3 bay leaves 1 cup dry white wine Salt and pepper 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 7 cups milk Salt and pinch of white pepper Pinch of nutmeg 2 egg yolks 1/2 cup fresh Greek anthotyro cheese (or ricotta), drained 1/2 cup grated kefalotyri cheese (or other hard, yellow sheep's milk cheese) 2 to 3 large eggplants, peeled and cut lengthwise into 1/8-inch slices 2 large zucchini, trimmed and sliced on the bias into large ovals, 1/8-inch thick 3 large potatoes, peeled and cut lengthwise into 1/8-inch slices, and kept in a bowl of water to prevent oxidation Olive oil 1 1/2 cups canned chopped tomatoes, drained Salt and pepper Instructions: For the meat sauce: Heat the olive oil in a large, wide pot and saute the onions until soft, 8 to 10 minutes. Add the mushrooms and garlic and meat and stir until the meat takes on some color, about 8 minutes. Add the tomatoes, spices, wine, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer until the sauce is thick, 1 1/2 to 2 hours. (You may need to add a little water to the sauce in the beginning, so that there is enough liquid to bring to a boil.) The sauce may be prepared 1 to 2 days ahead of time and refrigerated. For the bechamel: Heat the butter in large saucepan over medium heat. When it melts and is bubbly, add the flour. Whisk until the flour begins to turn a light golden color. (Be careful it doesn't get too much color.) Pour in the milk and whisk until thick. This might take 15 to 20 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and vigorously whisk the yolks into the hot bechamel. Add the cheeses and whisk until smooth. Set aside, covered with a kitchen towel to prevent a skin from forming on the top of the sauce. The sauce may be made several hours ahead, reheated, and thinned as needed. For the vegetables: Preheat the oven to 350 degrees F. Place the eggplants in one layer on an oiled sheet pan. Brush the top with olive oil. (It is best to use sheet pans with a perforated rack, to let the steam circulate around the vegetables as they bake.) Bake until soft, about 12 minutes. Remove. Repeat with the remaining eggplants slices until all are cooked to tender but al dente. They should not fall apart. In a large, heavy, nonstick skillet, heat 2 tablespoons of olive oil and saute the zucchini slices, turning once. Do this in batches if necessary and replenish the oil as needed. Remove and blot dry on paper towels. Remove the potatoes from the water and blot dry with paper towels. Heat 3 to 4 tablespoons olive oil in a large nonstick skillet and saute the potatoes over medium heat for a few minutes, just to soften but not to color. You will need to do this in batches. Set aside on platters lined with paper towels. To assemble: Spread about 3 tablespoons olive oil on the bottom of a large, deep baking pan (we use hotel pans at the restaurant). Spoon the crushed tomatoes on the bottom of the pan. Place the potato slices in a single layer over the tomatoes. Season with salt and pepper. Place a layer of eggplant on top and season lightly with salt and pepper. Mix 6 tablespoons of the bechamel into the meat sauce. (If the bechamel is cold from having been made in advance and refrigerated, warm it slightly and loosen it up with a little additional milk, if necessary.) Spread about 1/3 of the meat sauce over the eggplant slices. Spread a layer of zucchini, season with salt and pepper, and then a layer of meat sauce. Finish with a layer of eggplant slices, salt and pepper, and the last of the meat sauce, spreading evenly on top. Pour the remaining bechamel over the top, spreading evenly with a spatula. Bake the moussaka, uncovered, until the bechamel is set and lightly golden, 45 to 55 minutes. Remove, cool, and cut into serving pieces. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 66280,"Chicken and Rice Casserole 1 tablespoon butter 1 teaspoon vegetable oil 1 cup chopped fresh mushrooms 1/2 cup chopped onion 1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces 2 garlic cloves, minced 1 (10-3/4-ounce) can cream of mushroom soup 1 cup pasteurized process cheese spread 3 cups cooked rice (1 cup uncooked) 1 (10-ounce) box frozen broccoli cuts, thawed, drained 1 (8-ounce) can sliced water chestnuts, drained 1/2 cup sour cream 1/4 teaspoon ground black pepper Vegetable cooking spray 1 cup (4 ounces) shredded Cheddar cheese 1/2 cup breadcrumbs or crushed croutons Instructions: Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so. Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product. Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66281,"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 to 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]

" 66282,"Anadama Bread 1 package (1/4 ounce) active dry yeast 1 tablespoon sugar About 1 1/4 cups warm water (110 to 115 degrees) 2 tablespoons unsalted butter, melted 2 tablespoons dark molasses 2 teaspoons salt 3 1/2 cups bread flour 1 cup yellow cornmeal Butter or vegetable oil, for greasing the bowl and loaf pans 1 large egg, beaten with 2 tablespoons water, for egg wash Instructions: Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well. Set aside for about 10 minutes, while the yeast \blooms.\ When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal. Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon. The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough. Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic. Lightly oil or butter a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. (An oven that has been heated to 200 degrees and then turned off is a perfect spot). Let the dough rise until doubled in volume, about 1 hour. Grease 2 (9 1/2 by 5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Cut it in 1/2 and shape each 1/2 into a loaf. Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes. Meanwhile, preheat the oven to 350 degrees. Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown. To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done. If necessary, return to the oven for 5 to 10 minutes. Turn both loaves out of the pans and cool on a rack for at least 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66283,"Veal Chops with Roquefort Butter 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 ounces good Roquefort cheese 1 tablespoon chopped scallions 8 (1-inch-thick) veal chops Kosher salt Freshly ground black pepper Instructions: Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill. Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66284,"Sparkling Spritzer Bar 1 orange, zested and sliced 8 sprigs fresh mint 1 lime, zested and sliced 1-inch piece ginger, peeled and sliced 1 cup frozen raspberries 3 cups sugar 3 cups water 4 bottles sparkling water 1 bottle vodka, optional 2 bottles Prosecco, optional Instructions: In a small bowl add orange zest and 4 sprigs of mint. In a second bowl add the lime zest and ginger. To a third bowl add 3/4 cup of the raspberries. In a pot mix the sugar and 3 cups water. Put over medium heat and bring it to a boil, then evenly divide the sugar syrup among the 3 bowls. Stir each to mix and let cool to room temperature. Pour each mixture into jars or syrup containers and refrigerate until ready to use or up to 2 weeks. Set up the Spritzer Bar: Set out chilled bottles of sparkling water. Put out plenty champagne flutes or wine glasses. Let people create their own Sparkling Spritzer by mixing about 3 tablespoons of a flavored syrup with some seltzer water and a shot of vodka or Prosecco, if desired. Garnish the drinks with mint sprigs, orange slices or lime slices. ","[Prosecco, Cava, Moscato, Sauvignon Blanc]" 66285,"Simple Apple Pie One 9-inch tart crust, store-bought or homemade 1 tablespoon butter 2 pounds apples, such as Golden Delicious, Granny Smith or Pipen 1/4 cup granulated sugar 3 tablespoons salted butter, melted 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 stick butter, at room temperature, cut into pats Instructions: Preheat the oven to 350 degrees F.
For the crust: Mold the tart crust into a 9-inch pie pan, cover with tin foil and then cover the foil with uncooked beans. Bake until the crust begins to brown, about 20 minutes. Once the crust is browned, remove from the oven and allow to cool. Remove the beans and foil, then spread the butter on the interior of the crust.
For the filling: Peel, core and slice the apples. Arrange the slices in a ring pattern, starting on the outer edge and going into the center (the apples should be arranged to allow for even cooking).
In a bowl, blend the sugar, melted butter, cinnamon and nutmeg and then pour over the arranged apples.
For the topping: In a separate bowl, blend by hand the flour, sugar and butter. This should be a crumbly looking mixture.
Bake the tart until the apples have softened, 30 to 35 minutes. Remove from the oven and dollop with the sweet butter topping, then return to the oven until the topping has crusted, about 15 minutes. Remove from the oven and allow to rest 10 to 15 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 66286,"Ropa Vieja 4 pounds skirt steak or flank steak 4 medium onions, coarsely chopped and separated into 2 parts 2 carrots, coarsely chopped 3 celery stalk, coarsely chopped 2 bay leaves 2 tablespoons olive oil 4 garlic cloves, minced 4 jalapenos, minced 2 green bell peppers, seeded and chopped 1 tablespoon salt 10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes 1/2 cup finely chopped parsley leaves 2 teaspoons dried oregano 1/2 teaspoon ground cumin Instructions: In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours. When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide. While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt. Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more. Serve with white rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66287,"Homemade Tomato Paste 5 pounds ripe plum tomatoes, cored and quartered 3 tablespoons extra-virgin olive oil, plus more for storing 1 1/2 teaspoons kosher salt Instructions: Stir to combine the tomatoes with the olive oil and salt in a large Dutch oven. Cover and cook over medium heat until the tomatoes give up their juices and the skins start to peel off, about 10 minutes. Let cool for a few minutes, then pass the tomatoes and their juices through a food mill fitted with the finest disk into a bowl. (If you don\u2019t have a food mill, you can press through a sieve.) Transfer the puree to the Dutch oven. Bring to a rapid simmer over medium-high heat and cook, stirring occasionally, until beginning to thicken and is reduced by about half, about 1 hour. Lower the heat so the puree is barely bubbling and continue to cook, stirring every 10 minutes or so, until very thick, 30 minutes to 1 hour more, depending on how juicy your tomatoes were. Once the puree is quite thick, keep an eye on it and cook, stirring frequently, until brick red and completely dried out (but not burnt), 10 to 15 minutes more. Let cool completely. Transfer to a nonreactive jar and cover with a thin film of olive oil to prevent a crust from forming. Cover and store in the refrigerator for up to 3 weeks. For longer storage, transfer to ice cube trays and freeze. Once frozen, remove and transfer the cubes to an airtight container and freeze for up to 3 months. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66288,"Spaghetti alla Carbonara 1 pound spaghetti 4 eggs 1 teaspoon black pepper 3 teaspoons Pecorino Romano, plus extra, for serving 2 teaspoons cream, optional 3 teaspoons extra-virgin olive oil 3 slices pancetta Instructions: Boil the spaghetti in salted water until it is al dente. Drain and set aside. Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish. Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes. Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 66289,"Cochinita Pibil 3/4 cup Annatto or Achiote paste 10 cloves garlic, chopped 1 1/2 cup orange juice Juice of 2 limes 8 bay leaves, crumbled 2 teaspoons cumin seeds 1/2 teaspoon cinnamon 2 teaspoon ground thyme 1 teaspoon dried oregano 1 teaspoon sea salt 2 teaspoons freshly ground black pepper 4 pounds pork butt, cut into 2-inch chunks 1 pound banana leaves, softened over low flame, or foil 2 white onions, sliced 1/2-inch thick 5 Roma tomatoes, sliced 1/2-inch thick 4 Anaheim chiles, roasted, peeled and sliced into strips Instructions: In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours. Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve. Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66290,"Limoncello-Amaretti Crumble Pie 1/4 cup whole blanched almonds 2 tablespoons sugar 2 teaspoons finely grated lemon zest 1 1/4 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1/2 teaspoon almond extract 4 to 5 tablespoons ice water 1 cup sugar 1/4 cup cornstarch Pinch of salt 4 large eggs plus 2 egg yolks 1 tablespoon finely grated lemon zest, plus 1/2 cup juice (from 3 to 4 lemons) 4 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons limoncello (lemon liqueur) 8 amaretti cookies, crushed 1/4 cup whole blanched almonds, finely chopped 1 tablespoon sugar 1 tablespoon unsalted butter, melted Instructions: Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground. Add the flour and salt; pulse to combine. Add the butter and pulse until it is in pea-size pieces. Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry. Turn the dough out onto a large piece of plastic wrap. Gently pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, about 30 minutes. Preheat the oven to 425 degrees F. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is lightly golden around the edge, 13 to 15 minutes. Reduce the oven temperature to 350 and remove the foil and beans. Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes. Transfer to a rack and let cool completely. Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth. Whisk in the eggs, egg yolks and lemon zest and juice. Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes. (Reduce the heat to medium if the mixture starts to boil.) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds. Whisk in the limoncello. Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours. Make the topping: Preheat the oven to 325 degrees F. Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes. Transfer to a plate and let cool completely. Sprinkle on the pie just before serving. ","[Prosecco, Moscato, Pinot Grigio, Sauvignon Blanc]" 66291,"Grilled Chicken with Jalapeno Caramelized Onions Nonstick cooking spray 8 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper Salt-free roasted garlic seasoning (recommended: McCormick) 1 tablespoon olive oil 1 cup thinly sliced onion 2 jalapeno or serrano peppers, seeded and minced 2 tablespoons sugar 1 cup reduced-sodium chicken broth, divided 2 bay leaves 2 teaspoons cornstarch 2 tablespoons chopped fresh parsley leaves Instructions: Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through. Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat. Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 66292,"Cinnamon Simple Syrup 2 cups water 4 cinnamon sticks 1 1/2 cups sugar Instructions: In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved. ","[Riesling, Moscato, Vinho Verde]" 66293,"Chicken Caldo Verde 3/4 cup thinly sliced cured Spanish chorizo (about 3 ounces) 3 tablespoons olive oil
4 cups low-sodium chicken broth
1 1/2 cups diced white onion (about 8 ounces)
6 boneless, skinless chicken thighs (about 2 pounds) 3 cloves garlic, minced
1 bay leaf
Kosher salt and freshly ground black pepper 2 russet potatoes (about 1 1/2 pounds), peeled and diced into 3/4-inch pieces
1 bunch lacinato or other kale (about 8 ounces), stemmed Instructions: Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot. Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl.
Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside. Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.
Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo. ","[Rioja, Barbera, Dolcetto, Tempranillo]" 66294,"Shrimp Gumbo 4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green peppers 2 tablespoons minced garlic 1/2 cup peeled, seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme, chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned 1 tablespoon file powder Instructions: Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66295,"Stewed Fruit with Ice Cream 1/4 golden pineapple, peeled and large-diced 3 half-pints fresh raspberries, divided 2 half-pints fresh blueberries 1 1/2 cups sugar 3/4 cup water 2 tablespoons framboise (raspberry brandy), optional 2 pints good vanilla ice cream Instructions: Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm. Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream. ","[Chardonnay, Moscato, Vin Santo, Riesling]" 66296,"Monte Cristo Sandwich 3 slices white bread Mayonnaise, as needed 2 slices Gouda 2 slices turkey 3 large eggs, beaten 1/4 cup milk 2 tablespoons vegetable oil 1 tablespoon unsalted butter Strawberry slices, for garnish Orange wedges, for garnish Serving suggestion: Blackberry jam Instructions: On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich. Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.) Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total. Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and orange. Spoon some jam over each 1/2 and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66297,"Lollipies One 12-ounce bag frozen mixed berries 1/4 cup sugar
1 tablespoon kosher salt
Juice of 1 orange
1 tablespoon cornstarch
One 11-ounce box pie dough mix All-purpose flour, for rolling the dough 2 eggs, whisked with water to create an egg wash
Demerara sugar, for sprinkling
Instructions: In a food processor, pulse the berries a couple of times until they are in large chunks. Add to a medium saucepan with the sugar, salt and orange juice. Bring to a low simmer over medium heat and simmer gently until the berries have released their juices and the mixture has slightly reduced, about 20 minutes. Mix the cornstarch with 2 tablespoons water in a small bowl to create a slurry and add it to the saucepan. Cook until the mixture is combined and reduced, about 5 minutes. Transfer the mixture to a bowl and place in the freezer for 20 to 30 minutes. While the berry mixture is cooling, make the full box of pie dough according to the package instructions. Separate the dough into 2 or 3 balls and roll each out on a floured surface to 1/8 inch thick. Refrigerate for at least 5 minutes. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Cut out dough rounds with a 3-inch round cutter and fill one round with 2 to 3 teaspoons of the cooled berry filling. Brush the rim of the dough with the egg wash, top with another round and then seal with a fork all the way around. Repeat until all of the dough rounds have been used. Brush the top of the lollipies with the remaining egg wash and sprinkle with demerara sugar. Bake on the prepared baking sheet until a dark golden brown, about 15 minutes. Let cool, then stick a lollipop stick in through one of the sides of each pie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66298,"Annelie's Irish Stout Mayonnaise 1/2 cup cream 1 cup mayonnaise 1/2 cup Irish stout Instructions: In a medium bowl, mix ingredients in the following order: cream, mayonnaise, and stout. Stir well. Use as you would regular mayonnaise, on sandwiches, in vinaigrettes, or as a dip. ","[Dark Horse, Guinness, Smithwick's]" 66299,"West Coast Burger 2 tablespoons canola oil 2 medium onions, diced 2 tablespoons yellow mustard Pinch salt 1/3 cup mayonnaise 3 tablespoons ketchup 1 tablespoon yellow mustard 1 tablespoon hot sauce 1/2 teaspoon garlic powder 1/2 teaspoon paprika Instructions: Caramelized Onions: Heat the canola oil in a large skillet over medium heat. Add the onions and cook until soft and lightly caramelized about 15 minutes. Add the mustard and a pinch of salt and cook for another 2 minutes. Remove the onions from the pan to a small bowl and set aside. Special Sauce: In a medium bowl combine all the ingredients and whisk until smooth. Burgers: Preheat the broiler to low. Form the ground meat mixture into 6 equal patties. Do not over handle or compress the patties, keep them loose. This will help create a tender burger. Over mixing and compacting will result in a tough heavy burger. Heat the canola oil a large heavy-bottomed skillet over medium-high heat. In a small bowl combine the salt, pepper and garlic powder and season the burgers generously with the mixture. Put the patties in the skillet and cook for 4 minutes. Flip and let cook for 1 minute, then top each patty with a piece of cheese. Cook for another 2 minutes until the cheese is melted and the burgers are medium. While the burgers are cooking, lightly brush the buns with melted butter and put them on a sheet pan. Broil until lightly toasted, about 2 minutes. To assemble, split the buns and spread each half with about a tablespoon of the special sauce. Put the burgers on the bottom half of each bun, top with caramelized onions, tomato and lettuce. Cover with the top half of the bun and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 66300,"Jalapeno-Lime Corn on The Cob 1 stick butter 1 lime, juiced and zested 1 small jalapeno, seeded 1 clove garlic 1 teaspoon sweet paprika 6 ears corn on the cob, husked 1 slice bread, of any kind Coarse salt Instructions: Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve. Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!) ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 66301,"Champagne Bourbon Cocktail 1/2 cup sugar 1/2 cup water 1/2 vanilla bean, split and seeds scraped Bourbon (recommended: Woodford Reserve) Prosecco or sparkling wine, chilled Instructions: Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean. Add 1 shot of bourbon and 2 tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with sparkling wine, and serve. ","[Champagne, Prosecco, Brut Ros]" 66302,"Empanadas - Beef Turnovers 1 tbsp. GOYA? Extra Virgin Olive Oil ? lb. ground beef ? medium yellow onion, finely chopped (about ? cup) ? cup GOYA? Tomato Sauce 6 GOYA? Spanish Olives Stuffed with Minced Pimientos, thinly sliced 2 tbsp. GOYA? Sofrito 1 packet Sazon GOYA? with Coriander and Annatto 1 tsp. GOYA? Minced Garlic or 2 cloves garlic, finely chopped ? tsp. GOYA? Dried Oregano GOYA? Ground Black Pepper, to taste 1 package (14 oz.) GOYA? Discos (Yellow or White), thawed GOYA? Corn Oil, for frying Instructions:

1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
2. On a lightly floured work surface, using a rolling pin, roll out discos until ½\ larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
3. Fill a deep saucepan with oil to a depth of 2½. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain. ","[Malbec, Tempranillo, Garnacha, Barbera]" 66303,"Instant Pot Polenta 1 1/2 cups polenta (not quick-cooking) Kosher salt 1/2 cup grated Parmesan
   3 tablespoons unsalted butter Instructions: Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot? until combined. Turn the pot to the saute setting (see Cook's Note) and bring to a boil. Whisk well, then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth. Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.
   ","[Chardonnay, Barbera, Vermentino, Gavi]" 66304,"White Peach-Silver Tequila Cocktail 2 ripe white peaches, peeled, pitted and chopped 1/4 cup silver tequila 1/4 cup peach liqueur (recommended: Creme de Peche) 1/4 cup lime juice 2 tablespoons simple syrup Ice cubes Slice peaches, for garnish Mint sprigs, for garnish Instructions: Place the peaches in a food processor and process until smooth. Pass through a mesh strainer into a bowl. Combine the peach puree, tequila, liqueur, lime juice and simple syrup in a blender and blend until smooth. Serve over ice in rocks glasses. Garnish with a slice of peach and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 66305,"Pistachio Linzer Cookies 2 sticks (1 cup) unsalted butter, at room temperature 1 cup sugar 3/4 teaspoon kosher salt 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 3 cups all-purpose flour, plus more for dusting 2 cups white chocolate chips 1/2 cup finely ground roasted pistachios, plus more for topping A drop of green food coloring, optional Sprinkles, for topping, optional Instructions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment. In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and vanilla and almond extracts. Gradually mix in the flour until combined. Turn the dough out onto a lightly floured surface. (Alternatively, you can divide it in half, wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it's 3/16 inch thick. Cut out twelve 3-inch circles using a cookie or biscuit cutter. Use a 3/4- to 1-inch-wide star cookie cutter or smaller circle to cut out a hole in the center. Place the cookies on one of the prepared baking sheets. Reroll the dough and cutouts and punch out 12 more 3-inch circles. Place the circles on the second baking sheet. Bake the cookies until set but still pale, about 10 minutes. Cool completely on a wire rack. In a double boiler, melt the white chocolate chips. Stir in the pistachios and a drop of green food coloring, if desired. Once the cookies are cool, spread a thick layer of the white chocolate in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Sprinkle the center with additional pistachios and/or sprinkles, if using. Repeat with the remaining cookies. Let stand at room temperature or in the fridge until set, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66306,"Kahuku Corn Smashed Potatoes 3 pounds potatoes, peeled and cut into 1-inch cubes 1 1/2 teaspoons salt 8 tablespoons (1 stick) unsalted butter 1 large onion, diced 1/2 teaspoon ground cumin 5 cloves garlic, peeled and minced 2 1/4 cups fresh corn kernels 3/4 cups milk Salt, to taste Pepper, to taste 1 1/2 teaspoons finely chopped fresh cilantro, for garnish Instructions: Place the potatoes in a pot. Cover with water and add the salt. Bring to a boil and cook until tender. Meanwhile, heat the butter in a small skillet and saute the onion, cumin and garlic until the onion is translucent, about 3 to 4 minutes. Add the corn and cook for 2 more minutes. Add the milk and simmer for 1 or 2 minutes, the season with salt and pepper. Remove the potatoes from the heat and drain. Mash the potatoes and add the corn mixture. Serve hot, garnished with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 66307,"GenDare Burger 2 pounds fresh ground beef 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 onions, minced 4 to 6 burger buns 4 to 6 slices cheese Shredded hash browns, recipe follows Ketchup, for topping Mustard, for topping Pickle slices, for topping 2 large russet potatoes, peeled and shredded 1/2 cup chopped onion 1 teaspoon oil, plus more for cooking 1/4 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat grill to high. In a bowl combine the ground beef, salt and pepper and the onions. Form into 4 to 6 burgers. Place the burgers directly on the hot grill. Add the buns to the grill's top shelf to warm while you are cooking the burgers. Cook the burgers until desired doneness. Add cheese to each burger. Close the grill to melt. Top with the hash browns. Serve on the buns with ketchup, mustard and pickle and the top bun will be placed on top. Combine all ingredients in a bowl. In a large saute pan, over medium heat cook the mixture until golden brown. If the potatoes are sticking you may add more oil. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66308,"Vegetarian Phyllo Purses 2 baby eggplants, cut into 1/2-inch dice and tossed with lemon juice to prevent oxidation 2 small zucchini, peeled and cut into 1/2-inch dice 3 garlic cloves, lightly crushed with the side of a knife blade and minced 1 large red onion, minced 2 tablespoons olive oil Salt and freshly ground black pepper 1 teaspoon grapeseed oil 1 shallot, minced 1 cup orange juice 1 tablespoon balsamic vinegar 1 mango, peeled, sliced away from the pit and cut into 1/4-inch dice 1 teaspoon minced fresh parsley leaves Dash salt 1 pinch ground black pepper 1 teaspoon cornstarch made into a slurry with 1 teaspoon water 1 (16-ounce) can garbanzo beans, drained 2 garlic cloves, lightly crushed with the side of a knife blade and quartered 1/2 teaspoon crushed red pepper 1/2 lemon, juiced 1 tablespoon tahini 2 tablespoons olive oil, preferably extra-virgin Grapeseed oil 4 tablespoons 1/4-inch cubes hard and firm tofu 16 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4) 1 cup melted butter 1 or 2 eggs, lightly beaten, for egg wash 1 tablespoon sugar 1/2 teaspoon ground cinnamon Instructions: Preheat oven to 325 degrees F. On a baking sheet lined with aluminum foil for easy cleanup, toss eggplant, zucchini, garlic, and onion with olive oil and season with salt and pepper. Roast vegetables for about 30 to 40 minutes until tender, being sure to monitor so they don't burn. Remove from oven and let cool to room temperature. While the vegetables are in the oven, make the chutney. Heat the grapeseed oil over medium-high heat in a small saucepan until it begins to shimmer. Add the shallot and saute until it begins to turn translucent, being careful not to burn it. Add the orange juice, balsamic vinegar, mango, and parsley, and allow the liquid to reduce by 2/3. Season with salt and pepper, stir in slurry to thicken and let cook for about 2 minutes, then remove from heat. Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop. Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed. Preheat oven to 400 degrees F. If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter, and lay another sheet on top and brush with butter. Fold in half, brush on butter again and fold in half again so you have a thickness of 8 layers. Spread 1 tablespoon hummus on phyllo and top with 1/4 cup of the roasted vegetable mixture and 1 tablespoon diced tofu. Fold in corners of phyllo dough to the center and brush with egg wash. Repeat to make 4 phyllo purses. Place on a baking sheet and bake in oven until golden brown, about 30 minutes. Remove from oven and serve hot with mango chutney on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 66309,"Squash and Ricotta Pizza 2 tablespoons olive oil, plus more for brushing the squash 1/2 large onion, thinly sliced Kosher salt 1/2 teaspoon ground sage 1 pound pizza dough, homemade or store-bought 1/2 cup whole-milk ricotta cheese 1/2 cup shaved or grated Parmesan, plus more for serving Freshly ground black pepper 3 ounces butternut squash, peeled and shaved with a vegetable peeler into long strands 1 cup loosely packed arugula 1 teaspoon lemon juice Crushed red pepper, for serving Instructions: In a skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until browned and caramelized, 30 to 40 minutes. Stir in the sage and cook for 2 more minutes. Meanwhile, put a pizza stone in the lowest position in the oven and preheat the oven to 500 degrees F. (If you don't have a pizza stone, you can use a baking sheet.) On a piece of parchment on a pizza peel or the back of a baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half of the onion and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper. Slide the pizza onto the pizza stone (or heated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the rest of the toppings on the other half of the dough. While the pizza is baking, toss the arugula with the lemon juice, a pinch of salt and a few turns of pepper. Top the pizzas with the arugula salad, additional Parmesan shavings and a sprinkle of crushed red pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 66310,"Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing 1 medium red onion 2 tablespoons extra-virgin olive oil Kosher salt Citrus Dressing, recipe follows 8 cups baby spinach 1/2 cup pecans, toasted and chopped 1/3 cup crumbled goat cheese 1/2 cup dried cranberries 1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 tablespoon Dijon mustard 1 teaspoon honey, plus more to taste 1/4 teaspoon fresh thyme leaves, chopped 1/4 teaspoon fine salt 1/4 cup extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. 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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66311,"Chocolate Mousse 1 quart heavy or whipping cream 14 ounces bittersweet chocolate, melted Instructions: Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups. ","[Riesling, Pinotage, Tempranillo, Barolo]" 66312,"Mint and Lemon Tea 1 1/2 quarts water 1 lemon 1 small bunch fresh mint, leaves only Instructions: Bring water to a boil in a saucepan. Meanwhile, peel the lemon, leaving the bitter white pith on the lemon and only removing the yellow peel. Add the lemon peel and mint leaves to the boiling water, stir once and boil for 1 minute. Strain tea into teacups and serve hot, passing sugar if desired. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 66313,"Fennel and Apple Slaw 1/4 cup extra-virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons freshly squeezed orange juice 1 teaspoon honey mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 cups finely shredded green cabbage 2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish 2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves 1 Honeycrisp apple, julienned Instructions: To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside. Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing. Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 66314,"Dashi 1 piece konbu (approximately 5 by 6 inches) 1 cup bonito flakes 5 cups cold water Instructions: Wipe konbu with a damp cloth to clean. In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heatand let stand 5 minutes. Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks. ","[Sak, Junmai Ginjo, Sparkling Shiraz, Riesling]" 66315,"Confetti Blondies Nonstick cooking spray, for the baking pan 1 1/2 cups packed brown sugar
1 1/2 sticks (12 tablespoons) salted butter, melted
1 tablespoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup rainbow sprinkles
5 cups powdered sugar, sifted 2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract 1/2 teaspoon kosher salt
1/2 cup milk
1/4 cup rainbow sprinkles, plus more for garnish
Instructions: For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides. In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles. Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour. For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles. Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour. Carefully lift the blondies out of the pan and cut into 2-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66316,"Artichoke, Anchovy and Lemon Pasta Kosher salt 1 pound your favorite long pasta, such as bucatini
2 tablespoons unsalted butter 2 flat anchovy fillets packed in olive oil, drained and finely chopped
1/4 cup panko
Zest from 3 lemons
Two 14-ounce cans quartered artichoke hearts, drained and patted dry (see Cook\u2019s Note) 2 tablespoons olive oil, preferably from the anchovy jar or tin
Kosher salt
5 tablespoons unsalted butter 6 flat anchovy fillets packed in olive oil, drained and finely chopped
5 cloves garlic, finely grated
2 lemons, juiced
Chopped flat-leaf parsley, optional
Instructions: For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta. For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66317,"Peachy Keen Smoothies 2 ripe peaches, halved, pitted and cut into chunks (with skins) 1 cup 2% or 4% cottage cheese 1/2 cup reduced-fat milk 3 to 4 tablespoons honey 2 tablespoons fresh lemon juice Salt Pinch of freshly grated nutmeg, plus more for sprinkling Instructions: Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg. Photograph courtesy of Andrew Mccaul ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 66318,"Lasagna Noodle Kugel Nonstick cooking spray 8 ounces lasagna noodles (9 to 10 noodles) 4 tablespoons unsalted butter, melted, cooled slightly, and divided 8 ounces cream cheese, room temperature 8 ounces sour cream, room temperature 4 whole eggs, room temperature 1/3 cup plus 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 6 ounces dried apricots, coarsely chopped 4 ounces golden raisins 1 teaspoon freshly grated nutmeg Instructions: Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside. Preheat the oven to 350 degrees F. Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl. Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66319,"Shrimp-and-Grits Casserole 1 1/3 cups instant grits (four 1-ounce packets) 1 cup shredded Cheddar 6 tablespoons unsalted butter Freshly ground black pepper 3/4 pound large peeled and deveined shrimp, tails removed Kosher salt 1 1/2 cups crusty bread, crust removed, bread torn into 1/2-inch pieces 2 large scallions, sliced 1 link andouille sausage, sliced into half-moons (3 ounces) 1 stalk celery, diced 1/2 red bell pepper, diced 2 cloves garlic, minced 1 tablespoon all-purpose flour 1/2 cup low-sodium chicken broth 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce, plus more for serving Juice of 1/2 lemon Instructions: Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan. Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps. Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside. Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar. Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66320,"New England Clam Chowder 10 cherrystone or quahog clams 2 cups water 4 ounces chopped onions 2 ounces chopped celery 1 pinch dried thyme 4 bay leaves divided 2 whole black peppercorns 6 ounces apple-wood smoked bacon, cut into small pieces 2 large Spanish onions, medium diced 1 tablespoon dried thyme 1 teaspoon crushed red pepper flakes 4 ounces unsalted butter 3 Yukon gold potatoes, washed and medium diced 2 cups heavy cream Salt and freshly ground black pepper 2 tablespoons freshly chopped parsley leaves Oyster crackers, for garnish Instructions: Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns. Add the clams, cover and steam until all of the clams open. Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve. Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy. Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent. Add the potatoes and the reserved clam juice. Cook until potatoes are tender. Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley. Serve in bowls with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66321,"Sunny's Secret Banana Walnut Bread 3 bananas, thinly sliced 3/4 cup granulated sugar
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 tablespoons light brown sugar
2 large eggs, beaten
2 tablespoons salted butter, softened, for buttering the pan
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup roughly chopped walnuts
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
Instructions: Stir together the bananas, granulated sugar, Worcestershire sauce, oil, brown sugar and eggs in a medium bowl. Let rest at room temperature 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-5-inch loaf pan and dust with 2 tablespoons flour. Whisk together the walnuts, baking powder, cinnamon and remaining 1 1/2 cups flour in a large bowl and toss to coat the walnuts. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the prepared loaf pan and bake until the top is golden and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool a bit before removing from pan, slicing and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66322,"Glazed Pork Loin Chop 2/3 cup light brown sugar 1/4 cup seasoning salt 2 tablespoons chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 whole pork loin chop, excess fat removed 1/4 cup olive oil 1/4 cup minced fresh garlic 4 to 8 rib pork loin 2 cups Mushroom Ragout Sauce, recipe follows 2 cups mashed potatoes (your favorite recipe) 2 tablespoons candied pecans 1 tablespoon blue cheese crumbles, for garnish 1 teaspoon chopped fresh mint leaves, for garnish
2 tablespoons diced pancetta 1 tablespoon olive oil 1/4 cup julienned yellow onions
1/2 tablespoon chopped shallots 1 teaspoon minced garlic
1 teaspoon lemon zest 1/4-pound portobello mushrooms, chopped 1/4-pound oyster mushrooms, torn by hand 1/2 teaspoon Worcestershire sauce
1 cup chicken demi-glace
1/2 teaspoon chopped fresh rosemary leaves
1 tablespoon diced Roma tomatoes 1 tablespoon whole butter Instructions: Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator. Preheat the oven to 300 degrees F. Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan. Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F. While pork is roasting, make Mushroom Ragout Sauce. When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve. Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66323,"Sam's Anchor Cafe Cioppino 1/4 cup olive oil 6 prawns 8 clams 8 mussels 6 ounces fresh fish (salmon or halibut) 1/2 cup diced red bell pepper 1/2 onion, diced 1/2 tomato, diced 2 tablespoons minced garlic 1 tablespoon chili flakes 1 tablespoon chopped basil leaves 1 tablespoon chopped oregano leaves 1 tablespoon chopped rosemary leaves 1 tablespoon chopped parsley leaves 4 cups lobster stock 2 cups tomato puree Salt Freshly ground black pepper 8 ounces fresh picked crab Instructions: In a large pot, heat olive oil over medium heat. Add the prawns, clams, mussels, fresh fish, red pepper, onion, tomato, garlic, chili flakes, basil, oregano, rosemary, and parsley and cook for 2 minutes. Add the lobster stock and then stir in the tomato puree. Cook until the clams and mussels open and sauce thickens, about 15 to 20 minutes. Season with salt and freshly ground black pepper. To serve, ladle into 2 bowls and garnish with crab. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66324,"Instant Pot Black Bean Soup 2 tablespoons vegetable oil 1 medium white onion, chopped 5 cloves garlic, thinly sliced 4 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 2 1/2 cups dry black beans, picked over and non-beans removed 2 bay leaves Kosher salt and freshly grated black pepper Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving
Instructions: Set the Instant Pot? (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes. Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream. ","[Malbec, Tempranillo, Garnacha, Barbera]" 66325,"Shrimp Verde 1 pound cooked, cleaned shrimp, chopped in 1/4 inch dice 1/4 cup lime juice 1/4 pound tomatillos, husks removed and diced 1 bunch green onions, sliced 4 jalapenos, seeded and chopped 1 clove garlic, peeled 1 bunch cilantro leaves, chopped 1 small avocado, peeled and pit removed 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Instructions: Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat. Serve immediately. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 66326,"Berenjenas Rellenas (Stuffed Eggplants) 4 small eggplants 12 ounces lamb, chopped 1 egg 1 onion, finely chopped 3 cloves of garlic, finely chopped 3 teaspoons ground cinnamon Salt and pepper 1 tablespoon chopped parsley 1/2 cup olive oil 1/2 cup grated Manchego cheese Instructions: Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period. ","[Rioja, Tempranillo, Garnacha, Barolo]" 66327,"Pan-Grilled Lamb Shoulder Chops 1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste 1/2 cup extra-virgin olive oil Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops Instructions: To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper. Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12. Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66328,"Buffalo Chicken Dumplings 1/2 cup vegetable oil 1/2 medium onion, finely chopped Kosher salt and freshly ground black pepper 1/2 cup finely chopped celery (about 2 stalks) 2 large eggs 8 ounces ground chicken 1/3 cup tangy hot sauce, such as Frank's 1/4 cup chopped scallions 36 round dumpling wrappers, thawed if frozen Celery and carrot sticks, for serving Blue cheese dressing, for serving Instructions: Heat 2 tablespoons of the oil in a skillet over medium heat until hot. Add the onions and reduce the heat to medium. Sprinkle with 1/2 teaspoon salt and a large pinch of pepper. Cook, stirring, until the onions are soft and beginning to brown, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery is just beginning to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes. Lightly beat one of the eggs in a small bowl and add it to the bowl with the onion-celery mixture. Add the chicken, hot sauce, scallions and 3/4 teaspoon salt and stir until evenly combined. Lightly beat the remaining egg with 1 tablespoon water in a small bowl. Working with 1 dumpling wrapper at a time on a clean surface (cover the remaining wrappers with a damp paper towel so they don't dry out), add 1 rounded teaspoon of the filling to the center of the wrapper. Brush the edge of the wrapper with the egg wash. Fold the dumpling into a half-moon shape and press the edges to seal. (Alternatively, you can seal the edge tightly by forming pleats.) Transfer the dumpling to a baking sheet and cover with a damp paper towel to keep from drying out while you finish assembling the remaining dumplings.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in 3 batches and being careful not to crowd the skillet, add a third of the dumplings in a single layer. Sear each side until crisp and brown, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons water to the skillet and cover with a lid to steam. Cook until the dumplings are soft and cooked through and the water is completely evaporated, 3 to 5 minutes. Transfer to a serving platter and repeat with the remaining dumplings, adding additional oil and water to the skillet for each batch.
Serve with celery and carrot sticks and blue cheese dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66329,"Gladiator Bun 1 large eggplant, sliced 1/4-inch thick Salt 1 jar tomato sauce 1 container whole-wheat breadcrumbs 1/4 cup white breadcrumbs 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Freshly ground black pepper 3 eggs 1 white onion, diced 1 green pepper, diced 1 cup grapeseed oil 4 to 5 pieces veal, pounded and tenderized 4 fresh Kaiser buns, halved 1/2 cup grated mozzarella 2 tablespoons grated Parmesan Instructions: For the eggplant: Cover a large baking sheet with a paper towel. Lay the eggplant slices over in a single layer, sprinkling pinches of salt over the surface. Cover with another paper towel and repeat with another layer. Let the eggplants sit for 30 minutes to 1 hour. This will draw any excess water out of the vegetable, making it better for frying. Bring the tomato sauce to a boil in a pot. Reduce the heat gradually every 7 minutes until the sauce reaches a slow simmer. Mix together the breadcrumbs, basil, oregano, parsley, garlic powder, onion powder and some salt and black pepper in a large shallow container. Whisk together the eggs in another large shallow container. Dip each eggplant slice in the egg, and then coat both sides in the breadcrumb mixture. For frying and assembly: Heat a large frying pan over medium heat until hot. Meanwhile, saute the onions and green peppers for 2 to 3 minutes in a small pan and set aside. Pour 1/2 cup of the grapeseed oil into the hot pan. Watch for ribbons forming in the oil, then add the eggplant slices one at a time in a single layer. Depending on the size, it is important to only cook as many as the pan allows for. Fry until a light caramel color, then flip and fry the other side. Transfer to a flat paper-towel-lined plate. Once all of the eggplant has been fried, pour in the remaining oil and repeat the same process with the veal, transferring to a paper-towel-lined plate to drain. Place a spoonful of onions and green peppers on the bottom of the buns, topped with a spoonful of the tomato sauce. Cut the veal in half or in thirds to make them the same size as the buns. Add 3 layers of veal to each bun, then sprinkle with mozzarella and a bit more of the tomato sauce. Layer 3 to 4 eggplant slices on top. Sprinkle some of the mozzarella again, top with more tomato sauce and finish with a dusting of the Parmesan. Place the top buns on and voila! Behold the Gladiator on a Bun! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 66330,"Green Beans with Sausage and Fennel 6 tablespoons extra-virgin olive oil 2 pounds green beans, trimmed Kosher salt and freshly ground pepper 8 ounces hot Italian sausage, casings removed 1 small red onion, thinly sliced 1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping 2 teaspoons fresh thyme Instructions: Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet. Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes. Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66331,"Grilled Broccoli Rabe with Grilled Pepper Relish 3 bell peppers (orange, red and yellow, or all one color) Canola oil, for brushing Salt and freshly ground black pepper 2 large cloves garlic 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh flat-leaf parsley 2 bunches broccoli rabe, woody stems trimmed Instructions: Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing. Brush the peppers with canola oil, season with salt and pepper and grill, covered, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam and soften for 15 minutes. Keep the grill at high heat. While the peppers steam, smash the garlic cloves, sprinkle with salt, and use the blade of your knife to work the garlic to a puree. Transfer to a bowl and add the olive oil, vinegar, basil, parsley and salt and pepper. Peel, seed and dice the peppers and add them to the bowl. Taste and season as needed. Let the relish sit at room temperature while you cook the broccoli rabe. Bring a large pot of salted water to a boil. Add the broccoli rabe, cook for 2 minutes, then immediately plunge it into an ice water bath. Drain until almost dry but still slightly damp (a little bit of water helps the rabe steam on the grill). Brush the rabe with canola oil and season with salt and pepper. Grill the broccoli rabe until crisp-tender and slightly charred on both sides, about 1 minute per side. Transfer to a platter, top with the pepper relish and drizzle with a bit of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66332,"Kona Coffee BBQ Shrimp and Coconut Grits Kona Coffee BBQ Shrimp: Shrimp 2 pounds
Bacon 1/2 pound
Red Bell Peppers 2
Green Bell Pepper 1
Medium Onion 1
Garlic 4 cloves
Cajun Seasoning 1 tablespoon
Sweet Paprika 2 teaspoons
Chicken Stock 1 cup
Kona BBQ Sauce 1/2 cup
Canned Pineapple Chunks 2 cups
Fresh Lemon Juice 2 tablespoons
Green Onions 5
Instructions: ASSEMBLY:

1. Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
2. Garnish with green onions.
3. For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
4. Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
5. Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
6. Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
7. Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
8. For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
9. Stir in 1 cup of grits and cook according to package directions.
10. When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
11. Add salt and pepper to taste. Yield: 8 servings Coconut Grits: Water 2 cups
    Chicken Stock 3 cups
    Shredded Unsweetened Coconut 1/2 cup
    Heavy Cream 1/2 cup
    Quick Grits 1 cup
    Butter 4 tablespoons
    Shredded Smoked Gouda 1 cup
    Salt and Black Pepper To taste
12. For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
13. Stir in 1 cup of grits and cook according to package directions.
14. When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
15. Add salt and pepper to taste. Yield: 8 servings Yield: 6-8 servings Prep Time: 45 minutes
    Cook Time: 35 minutes Active Time: 10 minutes Cooking Styles: Cookware & Cooking Gadgets: Cuisine: Dish: Drinks: Herbs & Spices: Main Ingredient: Meal Part: Meal Type: Nutrition: Occasions: Season: Taste: Technique: Who's Dining: ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

Note: The wine pairing suggestions are based on general guidelines for pairing wine with food and may not be the best match for every individual's taste preferences." 66333,"Sausage (Sazeeg) and Peppers 2 green bell peppers, seeded and cut into strips 2 red bell peppers, seeded and cut into strips 1/3 cup olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper 2 pounds fresh sweet Italian sausage 4 soft hoagie rolls, hinged Homemade Hot Giardiniera, recipe follows 2 balls fresh mozzarella, sliced 1/4 cup table salt 1 cup carrots, small dice 1 cup tiny cauliflower florets 4 to 8 serrano peppers (depending on heat level desired), sliced 2 cloves garlic, minced 1 stalk celery, small dice 1 red bell pepper, small dice 2 cups canola oil 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Toss the green and red peppers with the olive oil, granulated garlic and sprinkle with salt and pepper. Lay the peppers on a baking sheet and bake, stirring halfway through, until lighter in color and soft, about 25 minutes. Reserve and don't drain excess oil from the baking sheet.
Meanwhile, preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a bowl, until nice and charred and no longer pink on the inside, flipping once, about 12 minutes each side.
Preheat the broiler and set the rack to the middle of the oven. Brush the inside of the rolls with the reserved sweet pepper oil from the baking sheet. Place the sausages, peppers, some more of the sweet pepper oil and some of the Homemade Hot Giardiniera on the rolls. Top with the mozzarella and place under the broiler until melty and gooey! Take off your shirt, get some color and eat. Combine 2 cups water and the salt in a glass or nonreactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, minced garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
On day 2, drain and rinse the vegetables. Mix the canola oil, oregano and black pepper in a clean bowl. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place the Giardiniera in air-tight mason jars and keep in the fridge for 2 to 3 weeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66334,"Chocolate Balloon Bowls 12 ounces dark or semisweet chocolate chips 3 tablespoons coconut oil
3 ounces chocolate wafers
Instructions: Add the chocolate and coconut oil to a glass bowl and place over a pot with simmering water until melted. Whisk the mixture together, take the bowl off the heat and let cool to room temperature. Meanwhile, blow up the water balloons. Place a sheet of parchment paper on a baking sheet and spread out the wafers on the parchment. Dip one end of each balloon into the cooled chocolate mixture and place each balloon chocolate-side down on top of a wafer, waiting a second before releasing to set. Allow to set completely, refrigerating if desired to speed up the process. Pop the balloons and fill with your favorite candy or snack. ","[Riesling, Moscato, Brachetto, Prosecco]" 66335,"Ultimate Grilled & Chopped Salad 2 tablespoons chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon honey 1/2 teaspoon ground cumin Pinch kosher salt 1 avocado, diced 1 lime, zested and juiced Hot sauce, to taste 1 large red bell pepper, quartered and seeded 1 yellow squash, halved lengthwise 8 ounces asparagus, trimmed 8 ounces fresh green beans, trimmed 1 red onion, peeled and cut into 1/2-inch rounds 2 tablespoons olive oil Kosher salt and freshly ground black pepper 3 cups chopped romaine lettuce 1 cup halved cherry tomatoes (multicolor) 4 hard-boiled eggs, quartered 4 slices bacon, cooked until crisp, then chopped 6 ounces pepper jack cheese, cubed small Instructions: For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside. For the salad: Preheat a grill or grill pan over medium heat. Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces. Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66336,"Bbq Ribs and All the Fixin's 4 cups soy sauce 2 cups water 1/4 cup chopped ginger 6 cloves garlic coarsely chopped 4 racks pork ribs 2 tablespoons unsalted butter 1 large onion, finely diced 2 cloves garlic, finely diced 8 plum tomatoes, coarsely chopped 1/4 cup ketchup 1/2 cup water 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 2 tablespoons honey 1 teaspoon cayenne 1 tablespoon ancho cl powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 1/2 cup smooth peanut butter 1/4 cup soy sauce 1 tablespoon rice wine vinegar 1 tablespoon pureed canned chipotle 1/4 cup molasses 2 cups roasted peanuts, coarsely chopped 1/4 cup finely sliced green onion 1/4 teaspoon ground cinnamon 1 teaspoon finely grated ginger 1/2 teaspoon sugar Instructions: For the Grilled Ribs: Preheat oven to 400 degrees F. Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Pour soy sauce mixture in bottom of pan. Place ribs on a rack in a large roasting dish. Bake ribs for 40 minutes, basting with sauce. Finish on grill to make marks. For the Peanut-chipotle Sauce: In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes, ketchup and water and simmer for 15 minutes. Add the next 7 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through. For the Peanut-Green Onion Relish: Combine all ingredients in a bowl. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66337,"Chili Marinated Double-Cut Pork Chops 3 fresh whole jalapenos 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 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 before serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66338,"Chili-Sesame Butternut Squash 1 stick unsalted butter, melted Juice of 2 large oranges 2 teaspoons sugar 1 teaspoon apple cider vinegar 2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices 4 large dried Mexican cl peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces 6 cloves garlic, smashed 6 sprigs thyme, torn in half Kosher salt and freshly ground pepper 1/2 cup sesame seeds Instructions: Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat. Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.) ","[Rioja, Tempranillo, Garnacha, Barbera]" 66339,"Snapper with Roasted Grape Tomatoes, Garlic, and Basil 2 cups grape tomatoes, halved 2 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1 teaspoon balsamic vinegar Pinch red pepper flakes Kosher salt 1/2 cup fresh basil leaves, torn 4 (6-ounce) snapper fillets, with skin Freshly ground black pepper Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil. Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more. Divide the fish among 4 plates. Top with the tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66340,"Summer Corn Fettuccine Salt 1 pound fettuccine Extra-virgin olive oil, for drizzling 6 slices smoky bacon, chopped 6 ears corn on the cob, shucked 3 shallots, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half-and-half or cream - whatever you put in your morning coffee 1/2 cup chicken stock or dry white wine 2 tablespoons chopped fresh thyme leaves A few dashes hot sauce or 1 or 2 pinches cayenne pepper 1 cup grated Parmigiano-Reggiano or Pecorino Romano 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves Instructions: Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes. Add the remaining corn and half-and-half to a food processor and puree until smooth. Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66341,"Stone Fruit Pouches 2 cups crushed gingersnaps 4 apricots, pit removed and cut into eighths 4 plums, pit removed and cut into fourths 4 tablespoons unsalted butter 2 tablespoons plus 2 teaspoons sugar Pinch salt 4 teaspoons lime zest 2 limes, juiced 4 teaspoons brandy Instructions: Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66342,"BBQ Mini-Meatballs 1/2 can evaporated milk 1 pound ground beef 1/2 pound ground pork 1 cup quick cooking oats 1 egg, slightly beaten 1/2 cup finely chopped onion 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 2 cups Neelys BBQ sauce, recipe follows 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients except BBQ sauce. Mix well with hands. Shape mixture into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer. In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 66343,"Pan-Seared Salmon with Summer Succotash 1/2 cup creme fraiche 1/4 cup whole-grain mustard
2 teaspoons lemon zest (1 large lemon) 1/4 cup lemon juice (2 lemons) 1/4 teaspoon kosher salt
Four 6-ounce skinless salmon fillets, wild preferred 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil 1 small red bell pepper, diced (3/4 cup) 1 large shallot, diced (1/4 cup)
1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
3/4 cup frozen shelled edamame, thawed
1/2 teaspoon kosher salt
1/2 cup baby kale, roughly chopped
2 tablespoons chopped fresh basil
2 teaspoons lemon juice
Instructions: Preheat the oven to 350 degrees F. For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside. For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm. For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice. To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66344,"T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad) Salt and freshly ground black pepper One 30-ounce jar dill pickles, drained and diced One 25.5-ounce jar pepperoncini, drained and diced 1/4 cup olive oil 1/4 cup red wine vinegar 5 tomatoes, diced 1 yellow onion, diced Instructions: Toss together the pickles, pepperoncini, olive oil, vinegar, tomatoes and onions in a large bowl. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66345,"Banana and Cajeta Layered Crepes 1 cup all-purpose flour 2 tablespoons sugar 1/2 cup whole milk 2 tablespoons unsalted butter, melted, cooled, plus more for brushing 3 large eggs Pinch salt 1 cup cajeta 1/2 cup whipping cream 4 ounces cream cheese, at room temperature 5 bananas, sliced 1 1/2 cups finely chopped pecans Instructions: Place the flour, sugar, 1/2 cup plus 2 tablespoons water, milk, butter, eggs and salt in a blender and process until smooth, about 5 seconds. Turn off the motor. With a rubber spatula, scrape down the sides of the blender, and blend the batter for 20 seconds longer. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Meanwhile, blend the cajeta, whipping cream and cream cheese in a clean blender until smooth. Set aside. Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with butter and heat until the pan is hot but not smoking. Stir the batter and pour 1/4 cup of the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter. Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry, about 1 minute. Flip the crepe, cook the other side lightly and transfer the crepe to a plate. Make crepes with all the remaining batter, brushing the pan lightly with butter as necessary. To assemble: On a 10-inch cake stand, or in a 9-inch glass pie dish, pour 1/4 cup cajeta cream into the center. Top with one crepe, more cajeta cream, sliced bananas and pecans. Repeat with remaining crepes, cream, bananas and pecans, finishing the last layer with bananas and pecans. Refrigerate until set, about 45 minutes. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66346,"Brown Butter Honey Cookies 2 sticks salted butter 1 cup light brown sugar
1 cup granulated sugar
1/4 cup honey
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Flakey sea salt, for topping
Creamy Honey Dip, recipe follows Sprinkles, for topping cookies
1 cup whole milk Greek yogurt 2 tablespoons honey, plus additional for drizzling 1/2 teaspoon pumpkin pie spice
Instructions: Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla. Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed. Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt. Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles. Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66347,"Salted Caramel Gingerbread House 3 cups all-purpose flour, plus more, for rolling the dough (see Cook's Note) 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt
1/4 teaspoon ground cloves 4 tablespoons unsalted butter, at room temperature 4 tablespoons (2 ounces) shortening, at room temperature 1/2 cup loosely packed dark brown sugar 1/3 cup granulated sugar 1/2 cup unsulphured molasses 1 teaspoon pure vanilla extract 1 large egg 1 pound confectioners' sugar 2 tablespoons meringue powder 1 teaspoon pure vanilla extract 2 round peppermint hard candies 4 fig bars, such as Fig Newtons, backs cut off and discarded and remaining cookies halved lengthwise Pretzel sticks, for framing 18 round butterscotch hard candies 22 pieces French toast cereal 2 red sprinkle-coated gummy candies 8 toasted-marshmallow-flavored jelly beans, halved crosswise 1 caramel-flavored jelly bean
2 gummy gingerbread people
6 caramel-coated mini pretzels About 70 pieces frosted shredded wheat cereal
Sea salt, for sprinkling
7 pecan halves 2 pieces sesame candy, crushed Popcorn, for the landscape 9 fluted caramel gummy candies 1 1/2 cups granulated sugar 1/2 teaspoon fresh lemon juice Instructions: For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside. Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight. Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches. Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
Decorate the side panels: Using the piping bag fitted with a small tip, pipe a pea-size dot of icing onto the back of 1 of the peppermint hard candies and attach it to the top center of 1 of the side panels. Pipe icing onto the backs of 4 of the fig bar pieces and attach them to the panels as evenly spaced windows shutters. Pipe icing to draw 2 windows between the shutters. Line the frames with pretzel sticks, breaking them to fit. Pipe a pea-size dot of icing onto the backs of 9 of the butterscotch candies and press them along the bottom of the panel. Repeat this process on the remaining side panel. Let the panels rest until set, 30 minutes to 1 hour. Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on about 11 French toast cereal pieces. Pipe a small dot of icing onto the back of 1 of the red sprinkle-coated gummy candies and attach it to the front panel just above the line of cereal. To make a flower, pipe a small dot of icing on the cut sides of 8 of the toasted-marshmallow jelly bean pieces and attach them in a ring around the red gummy. Pipe icing to draw a door; attach the caramel jelly bean with a dot of icing to make a doorknob. Pipe icing onto the backs of the gummy gingerbread people and place 1 on either side of the door. Pipe icing to draw 2 windows; line the frames with pretzel sticks, breaking them to fit. Let the panel rest until set, 30 minutes to 1 hour. Decorate the back panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining French toast cereal as needed. Pipe a small dot of icing onto the back of the remaining red sprinkle-coated gummy candy and attach it just above the line of cereal. To make a flower, pipe a small dot of icing on the cut sides of the remaining 8 toasted-marshmallow jelly bean pieces and attach them in a ring around the red gummy. Create a decorative trim by piping a pea-size dot of icing onto the backs of the caramel-coated pretzels and pressing them along the bottom of the panel. Pipe icing to form 2 windows; line the frames with pretzel sticks, breaking them to fit. Let the panel rest until set, 30 minutes to 1 hour. Decorate the roof panels: Using the piping bag fitted with a large tip, pipe short lines of icing onto the backs of a few pieces of the frosted shredded wheat cereal and attach them to 1 of the roof panels in a row. Repeat until both roof panels are completely covered. Let the panels rest until set, 30 minutes to 1 hour. For the caramel: Spread the sugar in a medium skillet (see Cook's Note). Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes. Assemble the walls: Carefully place the skillet of hot caramel by your work surface (you will use it like glue to attach the panels to the base and to one another). Dip the bottom of the front panel in the caramel and place it on the foil-wrapped base. Use a silicone brush to brush a line of caramel along the inside of the panel at the base to reinforce it. Prop up the panel with a can. Brush more caramel up 1 edge of the front panel so you can attach the side of the house. Dip 1 side of a side panel in the caramel and place it perpendicular to the front panel, forming a corner. Brush the inside of the panel along the base with more caramel to reinforce it. Prop up the side piece with a can. Repeat with the second side panel and the back panel. Sprinkle the seams of the house with sea salt.
Attach the roof: Once the walls are set enough to hold the roof panels and while the caramel in the skillet is still warm, remove the cans. Then brush the warm caramel onto the back of a roof panel along the edges (where the roof will attach to the walls); press the panel onto the house and hold it in place until the caramel sets, about 30 seconds. Repeat with the other roof panel. Use the piping bag fitted with a large tip to pipe icing along the seams of the roof to reinforce it. Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular walkway in front of the house; line the edges with pecan halves and pave the middle with crushed sesame candy. Pipe icing snowdrifts around the walkway and the base of the house; sprinkle with popcorn, pressing it gently into the icing so it sticks. Using the piping bag fitted with a large tip, pipe more icing along the top seam of the roof; line with a row of the fluted gummy caramels. Let the house rest until dry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66348,"Sunny's Money Salad 3 tablespoons lime juice 1/4 cup chopped red onion 1/2 teaspoon ground cumin 1 tablespoon hot sauce (recommended brand: Frank's Red Hot) 1 stalk celery, chopped 2 roasted red peppers, finely chopped 1/4 cup cilantro, leaves only 2 (15-ounce) cans black-eyed peas, drained 3 tablespoons canola oil 2 teaspoons grated fresh ginger Salt and freshly ground black pepper Instructions: In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 66349,"Frittata Olive oil, for drizzling 8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack 1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos 2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped
Instructions: Preheat the oven to 450 degrees F. Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside. Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside. In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot. Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes. Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66350,"Pork Roulade with Roasted Red Potatoes One 1 1/2-pound pork loin 1 bunch broccoli rabe
1 cup breadcrumbs
3 links sweet Italian sausage, casings removed
1/2 cup grated Parmesan 1 egg 4 ounces caul fat
4 ounces prosciutto, cut into long slices
Olive oil, for cooking Roasted Red Potatoes, for serving, recipe follows 5 red potatoes, quartered 1/4 cup grated Parmesan
1 clove garlic, chopped Chopped fresh rosemary, for sprinkling
Salt Instructions: Preheat the oven to 400 degrees F. Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch. Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes. Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible. Roughly chop and add to a medium bowl. To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine. Lay a large piece of caul fat out on a large, flat work surface. Lay about 6 prosciutto slices in the middle, slightly overlapping. Arrange the flattened out pork loin on top of the prosciutto. Set the sausage mixture on the pork loin and shape it into a neat, even log. Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork. Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer. Tie with butcher's twine to secure. Coat a pan with olive oil and place it over medium-high heat. Sear the pork roulade until golden brown on all sides. Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes). Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more. Let rest for 5 minutes, then remove the string. Slice and serve with Roasted Red Potatoes. Preheat the oven to 375 degrees F. Put the potatoes in a large bowl along with the fat from searing the roulade. Add the Parmesan, garlic, rosemary and some salt; toss to coat. Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 66351,"Guido Burger One 4-inch seeded hamburger bun, such as a King's Hawaiian sandwich bun if you want to spoil yourself!!!! One 6-ounce ground chuck (80/20) hamburger patty Seasoning salt 1 tablespoon ketchup
6 to 8 crinkle-cut kosher dill pickle chips, such as Country Fair
3 ounces thinly sliced pastrami, such as Kruse Navel 1 slice Swiss cheese
2 ounces grilled yellow onions 1 tablespoon spicy brown mustard
Instructions: Heat a flat griddle to medium-high. Put the bun on the griddle to toast it. Then place the hamburger patty on the griddle and sprinkle with seasoning salt. When the bun is toasted, remove it from the griddle and set it in your prep area. Put the ketchup on the bottom part of the bun, then the pickles. Make sure to spread them out so that every flavor is in every bite. Place the pastrami on the griddle and sear away. Flip the hamburger patty, sprinkle with seasoning salt and cook to desired doneness. Place the Swiss cheese on top and melt. Add the pastrami on top of the cheese. Top the pastrami with the grilled onions. Now all you have left is the top part of the bun and the brown mustard. Squirt or spread the brown mustard on the bun top and place it on the grilled onions. Transfer the hamburger patty and toppings to the bottom part of the bun. Enjoy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66352,"Almost Instant Pancake Mix 1 cup old-fashioned oats 3 cups all-purpose flour 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons baking soda 3/4 teaspoon kosher salt 1/2 teaspoon finely grated lemon zest 3/4 cup vegetable oil 1 tablespoon fresh lemon juice 1 cup pancake mix 1/3 cup milk 1 large egg Butter or nonstick cooking spray, for coating the skillet Suggested toppings: maple syrup, butter, sliced banana, blueberries, honey. Instructions: For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks. For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined. Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66353,"Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons 1/4 cup fresh Meyer lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice) 4 cloves roasted garlic 1 tablespoon Dijon mustard 1 tablespoon mayonnaise 3 anchovy fillets 1 tablespoon red wine vinegar Salt and freshly ground black pepper 1/2 cup olive oil 1/4 cup grated Parmesan, plus more for shaving 1-pound baby spinach, washed and dried Flatbread Croutons, recipe follows 1 recipe flatbread, recipe follows Olive oil Salt and freshly ground pepper 1 1/2 cups warm water (105 to 110 degrees F) 1/2 teaspoon active dry yeast 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive or canola oil, plus more for bowl Instructions: Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate. Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.; Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Arneis]" 66354,"Maple-Nut Popcorn 10 cups plain popcorn, popped 2 cups mixed nuts, such as pecans, walnuts and almonds 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper Nonstick spray, for greasing 1 stick unsalted butter 1 1/2 cups pure maple syrup Instructions: Combine the popcorn, mixed nuts, salt, paprika and cayenne pepper in large serving bowl. Line a large baking sheet with aluminum foil and coat with nonstick spray.
Melt the butter in a heavy-bottomed saucepan over medium-high heat. Pour in the maple syrup and continue cooking until the mixture reads 275 degrees F on a candy thermometer, about 15 minutes.
Carefully pour the mixture over the popcorn and nuts. Toss, using a spoon that has been coated in nonstick spray, to coat the popcorn evenly with syrup. Allow the popcorn to cool before serving ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66355,"Oatmeal Cream Pies 1 1/2 cups old-fashioned rolled oats 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup packed light or dark brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup raisins 1/2 cup chopped walnuts 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66356,"Crab and Cream Cheese Pizza 1 pound jumbo lump crabmeat 8 ounces cream cheese, at room temperature
1/2 cup drained and chopped water chestnuts
1/4 cup mayonnaise
1 tablespoon low-sodium soy sauce
2 teaspoons Chinese hot mustard, plus more for serving
1 teaspoon toasted sesame oil
2 scallions, sliced, plus more for garnish
1 clove garlic, finely chopped
Kosher salt and freshly ground white or black pepper
All-purpose flour, for dusting
1 pound store-bought pizza dough, at room temperature
1 large egg
2 teaspoons white sesame seeds or black sesame seeds (or a combination)
Duck sauce, for drizzling
Chow mein noodles, for garnish
Instructions: Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Combine the crab, cream cheese, water chestnuts, mayonnaise, soy sauce, Chinese hot mustard, sesame oil, scallions, garlic, 1 teaspoon salt and a pinch pepper in a large bowl. Set aside.
Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Spread with the crab mixture. Whisk the egg with 1 tablespoon water in a small bowl. Brush the crust with the egg wash and sprinkle with the sesame seeds.
Slide the pizza on the parchment onto the pizza stone or baking sheet and bake until the crust is golden, 12 to 15 minutes.
Drizzle the pizza with duck sauce and top with the chow mein noodles and more sliced scallions. Serve with more Chinese hot mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66357,"Spider Roll 1 Soft-shell Crab 2 cups tempura batter, recipe follows 1 nori 1/2 cup sushi rice 1/8 avocado 2 tablespoons spicy mayonnaise, recipe follows 3 egg yolks* 1 teaspoon shallot (chopped) 1/2 clove garlic 3 tablespoons lime juice 2 teaspoons seasoned rice vinegar 1 teaspoon miso paste 2 teaspoons cl paste 2 teaspoons cayenne pepper 1 1/2 cups vegetable oil 1 cup all purpose flour 1/2 cup cornstarch 1 whole egg beaten 1 to 2 cups seltzer A few ice cubes Instructions: Preheat oil to 350 degrees F.
Dip soft-shell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, and spicy mayonnaise and roll in a jelly roll fashion. Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise.
In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66358,"Braised Lobster Two 1 1/4-pound lobsters 3 ounces chanterelles Shallots Salt and pepper to taste 3 ounces Fingerlings 1 bunch thyme Sliced bay leaves 1 cup onions 3 cloves garlic- peeled and cut in half 3 ounces macaroni Olive oil 3 ounces Base Broth, recipe follows 2 tablespoons butter Bunch of oregano- pick leaves, save stems 1 quart shallots 2 bunches of thyme 3 quarts lobster shells 1 quart Chanterelle stems 2 bunch oregano stems 1 gallon white wine 1 quart lemon juice Instructions: Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat.
For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool.
For Fingerlings cook with thyme, bay leaves, onion and garlic.
Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil. Once reduced and strained place Broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano. Put all ingredients in a large pot at medium heat. Reduce by 60 percent. Strain. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66359,"Chocolate Fingers 1 box chocolate cake or brownie mix 1 pound butter, room temperature (4 sticks) 1 cup powdered sugar, plus more for dusting 1/2 cup chocolate sauce or ganache 1 teaspoon vanilla extract Instructions: Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes. With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 66360,"70's Fig Nortons 3 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 3/4 teaspoon baking powder 3/8 teaspoon baking soda 1/2 teaspoon cinnamon 12 tablespoons (1 1/2 sticks) cool unsalted butter, cut into pieces 4 eggs 1 cup dried figs, cut into 1/2-inch chunks 1/2 cup orange juice 1/2 cup apple juice 1/4 teaspoon ground cinnamon Instructions: Dough: Blend the dry ingredients in a mixer fitted with a paddle attachment (or using a hand mixer). Add the butter and mix at low speed until sandy. Whisk 3 of the eggs together until foamy and add to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic, and refrigerate at least 2 hours. Filling: Combine all ingredients in a saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Let cool slightly, then puree in a food processor (or using a hand blender) until smooth. Refrigerate until ready to bake. (The recipe can be made up to this point and refrigerated up to 3 days.)
When you're ready to bake, heat the oven to 375 degrees F. Make an egg wash by whisking the remaining egg with 2 teaspoons of water. On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick. Cut the dough lengthwise into strips, at least 2 1/2 inches wide. Paint around the edges of 1 strip with egg wash. Pipe or spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling, slightly overlapping the long edge, like a letter. Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat. Repeat with remaining dough and filling. Bake until light golden brown, about 15 minutes. Let cool to room temperature. Use a sharp knife to cut into 1-inch segments. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66361,"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: 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, Pinot Grigio, Sauvignon Blanc, Riesling]" 66362,"Romesco Chilled Soup Sips 1 cup almonds, roasted 1/2 cup red wine vinegar 4 roasted red peppers 6 cloves garlic 4 tablespoons tomato paste 2 1/2 tablespoons paprika 1 teaspoon cayenne 5 cups vegetable or chicken stock 1 cup olive oil 2 teaspoons salt Instructions: In a blender, place the almonds, vinegar, bell peppers, garlic, tomato paste, paprika, cayenne, and 1 cup of the stock. Puree until smooth. While pureeing, drizzle in the olive oil and slowly add the remaining stock. Depending on the size of your blender, you may have to do this in batches. Add the salt and chill. Serve in shot glasses and decorate with skewered vegetables (green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes). ","[Grenache, Tempranillo, Vermentino, Sauvignon Blanc]" 66363,"Egg-and-Bean Dinner Salad 6 large eggs 1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces 3 tablespoons unsalted butter 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh chives 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 heads endive, chopped 2 heads Bibb lettuce, torn 1/2 head escarole or frisee, torn 2 stalks celery, chopped 1 14-ounce can cannellini beans, drained and rinsed Kosher salt and freshly ground pepper Instructions: Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters. Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss. Toss the endive, lettuce, escarole, celery and beans in a large bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 66364,"Grilled Southwestern Lobster Rolls 4 tablespoons unsalted butter, cut into pieces 4 cloves garlic, minced 1 habanero cl pepper, seeded and minced 1 shallot, minced Vegetable or canola oil, for the grill 4 6- to 8-ounce lobster tails (thawed if frozen), halved lengthwise and deveined 4 split-top hot dog buns or soft hoagie rolls 1 tablespoon capers, rinsed Kosher salt and freshly ground pepper 1/4 cup dry white wine Grated zest and juice of 1 lime 4 tablespoons unsalted butter, cut into pieces 6 cloves garlic, minced 3 tablespoons fresh parsley, finely chopped 1/3 cup mayonnaise 1/4 cup buttermilk 1/2 bunch cilantro, leaves finely chopped (about 1/3 cup) Grated zest and juice of 1 lime Kosher salt and freshly ground pepper 1/2 small head cabbage, thinly sliced (about 2 cups) Sliced avocado and tomato, for topping Instructions: Make the habanero butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with the wine; add the lime zest and juice and cook until the wine has reduced and the pan is almost dry, about 4 minutes. Divide the butter between 2 small bowls; set aside. Make the garlic butter: Combine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside. Make the cilantro-lime slaw: Combine the mayonnaise, buttermilk, cilantro and lime zest and juice in a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until ready to serve. Make the lobster rolls: Preheat a grill to medium high; oil the grates. Brush the lobster meat with half of the habanero butter. Place shell-side down on the grill. Cook 3 minutes, then flip the lobsters and cook until the tails are curled and the meat is opaque, 4 to 6 more minutes. Remove from the grill and set aside to cool slightly. Remove the meat from the shells and roughly chop; toss with the remaining habanero butter. Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. Fill the rolls with avocado, tomato, the lobster and slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66365,"Sweet-and-Spicy Burger with Summer Salad 2 tomatoes, divided 1 cup chopped zucchini 2 tablespoons chopped fresh cilantro 1/4 cup mayonnaise 1 teaspoon honey 3 tablespoons A.1. Original Sauce, divided 3 tablespoons Sriracha sauce (hot chili sauce), divided 1 tablespoon white wine vinegar 1 pound extra-lean ground beef 4 sesame seed hamburger buns 4 lettuce leaves Instructions: CHOP 1 tomato; place in medium bowl. Add zucchini and cilantro; mix lightly. COMBINE mayo, honey, and 1 Tbsp. each A.1. and Sriracha sauce. Remove 2 Tbsp. mayo mixture; mix with vinegar until blended. Add to zucchini mixture; mix lightly. Refrigerate 15 min. HEAT grill to medium heat. Mix meat with remaining A.1. and Sriracha sauce just until blended; shape into 4 (1/2-inch-thick) patties. Grill 5 to 6 min. on each side or until done (160 degrees F), adding buns, cut sides down, to grill to toast for the last minute. SLICE remaining tomato. Cover bottom halves of buns with lettuce; top with burgers, remaining mayo mixture and sliced tomatoes. Cover with tops of buns. Serve with zucchini salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66366,"Camping Muffuletta One 12-ounce loaf Italian bread, about 16-inches long 1 1/2 cups pitted mixed olives, drained 3/4 cup prepared giardiniera, drained 1/2 cup roasted red bell peppers, drained and roughly chopped 1/4 cup extra-virgin olive oil 2 tablespoons capers in brine, drained 2 tablespoons red wine vinegar 8 ounces sliced provolone cheese 6 ounces sliced mortadella 6 ounces sliced salami 6 ounces sliced ham Instructions: Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs). Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
When you are ready to serve, cut in to 6 even pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66367,"Neapolitan Ice Cream 6 cups half-and-half 4 cups sugar 1 vanilla bean 18 large egg yolks 6 cups heavy cream 6 ounces dark chocolate chips 2 tablespoons heavy cream 1/4 cup cocoa powder 1 pound strawberries, hulled 2 tablespoons sugar 1 to 2 drops red food coloring Instructions: For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine. Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling. Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes. Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so. Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two. For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.) Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour. To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.) Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour. For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn. Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour. To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 66368,"Beef Satay with Peanut Sauce 1 cup peanut oil 3 stalks lemongrass, crushed 1/2 teaspoon crushed dried cl peppers 2 1/2 tablespoons Thai curry powder 1 1/2 tablespoons honey 1 1/2 tablespoons fish sauce (can be purchased at most grocery stores) 3 pounds beef top round or flank, cut into 1/2-inch thick strips Peanut Sauce, recipe follows 1 tablespoon peanut oil 1 tablespoon minced garlic 6 slices cl pepper, minced 1 cup peanut butter 1 tablespoon sugar 1/2 teaspoon cayenne pepper 1/4 cup lime juice 1/4 cup soy sauce 1 tablespoon finely chopped lemongrass 12 ounces water Instructions: Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes. Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce. Heat peanut oil in a saute pan over low heat. Add garlic and \sweat\ (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the cl peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 66369,"Quiche Lorraine 1 packaged pie crust pastry Nonstick spray, for greasing muffin pans 10 slices bacon 3/4 cup shredded Gruyere cheese 5 eggs, lightly whisked 1/2 cup finely chopped onion 1 1/2 cups whipping cream Kosher salt and freshly ground black pepper Cayenne pepper, for garnish Instructions: Preheat oven to 400 degrees F. Lay the pastry out on a work surface and using a round cutter, make pastry rounds about 1/2-inch larger than the mini muffin pan holes. Lightly spray the muffin pans and put a pastry round into each hole, pressing down to form a shell. Bake for 12 minutes, then let cool. Cook the bacon in a large, preheated skillet over medium heat until crispy. Transfer to a paper towel lined plate, and allow to drain. Roughly chop the bacon, then set aside and let cool. In a large bowl, mix the bacon, cheese, eggs, onions and cream. Season with salt and pepper, to taste. Pour the mixture evenly into the pastry shells. Reduce the oven temperature to 325 degrees F and bake for 15 minutes. Using a small knife, lift the pastries out of the muffin tins to a serving platter. Garnish each quiche with a light sprinkle of cayenne pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Brut]

" 66370,"Super-Zesty Potato Salad 2 large egg yolks 1/4 cup red wine vinegar 1 tablespoon dijon mustard Kosher salt 1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut) 2 1/2 pounds small red bliss potatoes, quartered 3 cloves garlic, smashed Kosher salt 6 slices bacon, chopped 2 tablespoons extra-virgin olive oil 1 red onion, diced 3 stalks celery, diced 1/2 cup red wine vinegar 1/2 cup dijon mustard Instructions: Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running. Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes. Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt. Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66371,"Southern-Style Green Beans with Bacon and New Potatoes 8 small new potatoes, halved if large Salt and freshly ground black pepper 4 slices bacon, cut into thirds 1 medium onion, finely chopped 2 pounds fresh green beans, ends trimmed Instructions: In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 66372,"Greek Strudel with Chicken and Rice 2 tablespoons extra-virgin olive oil 6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces Kosher salt and freshly ground pepper 1 teaspoon paprika 1 small bulb fennel, cored and chopped, plus 2 tablespoons chopped fronds 1 red bell pepper, chopped 2 cloves garlic, finely chopped 1/2 cup basmati rice 1 1/2 cups low-sodium chicken broth 1/4 cup sun-dried tomatoes, chopped (not oil-packed) 1/4 cup pitted kalamata olives, chopped Finely grated zest of 1 lemon 3 scallions, thinly sliced 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh oregano 4 ounces manouri cheese or goat's-milk feta, crumbled (about 1 cup) 8 sheets frozen phyllo dough, thawed 1 stick unsalted butter, melted Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken all over with salt, pepper and the paprika. Add to the pot and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate. Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the rice and cook, stirring, until lightly toasted, 2 minutes. Add the chicken broth and return the chicken to the pot; bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes. Transfer to a bowl and let cool slightly, about 10 minutes. Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter. Layer another sheet of phyllo ontop; brush with butter. Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet. (Reserve about 2 tablespoons butter to brush the outside of the strudel.) Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge. Use the parchment to lift the phyllo and roll it around the filling to make a long cylinder with open ends; arrange seam-side down on the parchment. Cut several small slits in the top of the roll and brush with the reserved melted butter. Transfer to the oven and bake until golden brown and crisp, about 30 minutes. Let cool slightly, then cut into thick slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66373,"Sturgeon with Caper, Olive and Tomato Sauce 1 pound sturgeon fillet, cut into 2 pieces 1 teaspoon minced garlic 1/2 cup sliced onion 1 teaspoon fresh chopped rosemary 1/4 cup dry-cured or brine-cured olives, pitted 3 teaspoons capers 1/4 cup dry white wine 1/2 to 3/4 cup fresh tomato sauce (or a very good canned one) 1 tablespoon olive oil Instructions: Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 66374,"Duck Sate with Pomegranate Sauce 1/4 cup red onion, peeled, halved, and thinly sliced 1/2 cup celery leaves 1 tablespoon olive oil Salt and freshly ground black pepper 1 cup pomegranate juice 1 tablespoon rice wine vinegar 1 teaspoon sugar 1 teaspoon ground cinnamon 2 tablespoons unsalted butter 2 (4 to 6-ounce) duck breasts Salt and freshly ground black pepper 1 tablespoon grapeseed oil Instructions: For the salad: In a small bowl, combine the onions, celery leaves, and oil and toss well to coat. Season the salad, to taste, keeping cold until plating.
For the sauce: In a small saucepan over medium heat, cook the pomegranate juice, vinegar, and sugar for 10 to 12 minutes. Reduce the heat to medium-low, add the cinnamon, and cook for an additional 4 to 5 minutes, allowing the sauce to thicken to almost a syrup consistency. Once reduced, remove the sauce from the heat, whisk in the butter, allowing the butter to fully incorporate into the sauce. Hold at room temperature.
For the duck: Place the duck breasts on a cutting board, skin-side down, and slice from top to bottom into 6 or 7 (1/8-inch) thick slices. Season with salt and pepper on both sides, then thread each slice onto a 10-inch wooden skewer in a ribbon fashion. Heat the oil in a saute pan over medium-high heat until wisps of smoke appear. Season the duck again with salt and pepper and add to the hot pan, searing on each side for 2 minutes, cooking in batches if necessary.
To serve: Place 2 skewers of duck sate over a bed of salad and drizzle with the pomegranate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 66375,"Uniq Fruit Marmalade 1 lemon, lightly scrubbed in warm water 2 uniq fruits (about 1 1/2 pounds total), lightly scrubbed in warm water 3 pounds granulated sugar Instructions: Quarter the lemon and remove any seeds. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot. Thinly slice the rind and add it to the pot. Quarter the uniq fruits. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot. Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point. Slice the rind pieces crosswise into thin strips and add to the pot. Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool slightly, then refrigerate the whole pot overnight. Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes. Stir in the sugar a little at a time until fully dissolved. (This will prevent burning on the bottom of the pot.) Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more. Pour the marmalade into glass jars and cool at least 2 hours before using. Refrigerate, covered. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66376,"Creme Vichyssoise Glacee 6 good size leeks 2 ounces unsalted butter 6 medium potatoes, peeled and finely sliced 2 pints (4 cups) chicken stock or water Salt Black pepper, freshly ground 6 fluid ounces thick cream Fresh chives Instructions: Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes. Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66377,"Ivan's Oysters 24 oysters, refrigerated 3 tablespoons rice vinegar 1 tablespoon soy sauce 2 teaspoons mirin 2 tablespoons minced leek, pale green portion only Instructions: Reserve the oysters refrigerated until ready to open. Make the sauce by stirring together the vinegar, soy sauce, mirin, and leek. Open the oysters and arrange on a platter. Spoon about half a teaspoon of the sauce onto each oyster, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 66378,"Salmon and Greens with Cumin Dressing 2 tablespoons grapeseed oil Two 6-ounce salmon fillets, skin removed A pinch of ground cumin A pinch of salt A pinch of pepper Greens with Cumin Dressing, recipe follows 1 shallot, minced 5 tablespoons white wine vinegar 1 tablespoon cumin seeds, toasted and ground
1 teaspoon Dijon mustard 1/2 teaspoon honey A pinch of salt A pinch of pepper 3/4 cup grapeseed oil 2 1/2 ounces/70 g salad greens Small handful fresh cilantro leaves Cherry tomatoes, cut in half, for tossing with the greens Instructions: Heat the oil in a heavy skillet over medium-high heat. Sprinkle the salmon fillets with cumin, salt and pepper and place in the hot pan. Sear on one side for 3 minutes, and then carefully flip and continue to cook until they are just cooked through, 3 to 5 minutes more. Keep warm while you prepare the Greens with Cumin Dressing.
Serve with the freshly dressed greens on the side. Put the shallots in a small glass bowl and add the vinegar, cumin, mustard, honey, salt and pepper and whisk well to combine. Slowly add the oil and whisk until smooth. Toss some of the dressing with the greens, cilantro and tomatoes and serve immediately. Store any extra dressing in an airtight jar in the refrigerator. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 66379,"Lemon Rosemary Marinated Grilled Halibut 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon chopped rosemary Four halibut steaks, (6 ounces each) Salt and freshly ground pepper Instructions: Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66380,"Chilled Wagyu Shabu Shabu, Panzanella Salad and Basil Pearls 1 ounce dried country bread cut into 1-inch dice 5 cherry tomatoes sliced in half 1 ounce black olives sliced 1/2 cucumber and cut into 1-inch dice 1/2 red onion shaved julienne Olive oil Rice wine vinegar Salt and pepper to taste Shabu broth 1 quart kombu stock (water & kombu) Salt to taste 2 cups water 2 1/2 grams calcium chloride 110 grams sugar 35 grams basil leaves 4 grams sodium alginate Setting bath Instructions: For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste, season with salt and pepper. Keep cold until ready for use. Make this recipe twice. Keep one at 160 degrees and put ice into the other.
4 slices of Wagyu beef sliced 3/4 inch
Gently dip a slice of beef into the warm broth until cooked, remove and place into the chilled broth until cooled. In a blender, combine water and calcium chloride, blend for 20 seconds, reserve in a bowl. In a sauce pot, combine sugar and water, bring to a boil, remove from heat and add basil. Puree for 1 minute until bright green then add sodium alginate. Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
To plate, place panzanella salad in a bowl, top with chilled wagyu and basil caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 66381,"Almond Easter Egg Cupcake 1 Vanilla Cupcakes, recipe follows White Fluff Frosting, recipe follows Green Coconut Grass, recipe follows 3 candied pastel Jordan almonds 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Frost cupcakes. Sprinkle center with Coconut Grass. Top with the Jordan almonds. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached (see Cook's Note). A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66382,"Gingerbread Birdhouse 2 cups shortening 4 sticks (1 pound) unsalted butter 14 cups bread flour, plus more for dusting 2 cups sugar 1/3 cup ground ginger 3 1/2 tablespoons ground cinnamon 1 tablespoon fine salt 3 cups dark corn syrup 2 1/2 tablespoons pure vanilla extract All-purpose flour, for rolling out the dough One recipe Royal Icing, recipe follows Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing
Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing Candy for decorating, optional 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: For the gingerbread birdhouse: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, granulated sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1-inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes. Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100-percent on letter-size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks so they are evenly spaced. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight. Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall of the base 3/4 inch from one edge. Use a box or can to help support the walls while they dry. Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof. Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours. Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with the icing and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy. Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66383,"No-Cook Chocolate Coconut Budino 3/4 cup unsweetened almond milk 3/4 cup coconut yogurt, such as COYO (dairy-free preferred) 1/4 cup good quality unsweetened cocoa powder 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract Pinch of kosher salt 1/3 cup chia seeds Chopped chocolate covered almonds and whole raspberries to serve Instructions: In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries. ","[Chardonnay, Pinotage, Tempranillo, Garnacha]" 66384,"Pasta, Pancetta and Peas 16 ounces fettuccine 8 ounces pancetta, diced 1/2 onion, chopped 1 (10-ounce) bag frozen peas 2 cloves garlic, minced 1/4 cup grated Parmesan Salt and freshly ground black pepper 1/2 lemon, juiced Instructions: Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water. Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66385,"Beef Dumplings with Garlic Yogurt Sauce 2 1-ounce packets plain instant oatmeal (about 2/3 cup) 2 cups all-purpose flour, plus more for dusting Kosher salt 1 large egg 1 tablespoon extra-virgin olive oil 8 ounces ground beef 1 small white onion, grated and squeezed dry Freshly ground pepper 1 1/2 cups plain Greek yogurt 1 clove garlic, grated Kosher salt 1/4 cup extra-virgin olive oil 1 to 2 teaspoons red pepper flakes 1/4 teaspoon paprika Instructions: Make the dumplings: Cook the oatmeal as the label directs, then let cool. Combine the oatmeal, flour and 1/2 teaspoon salt in a bowl and make a well in the center. Add the egg and olive oil to the well and mix with a fork. Turn the dough out onto a floured surface and knead into a smooth ball. Cover with a towel and let rest 30 minutes. Meanwhile, mix the beef, onion, 1 tablespoon salt, and pepper to taste in a bowl and set aside. Prepare the toppings: Whisk the yogurt, garlic, cup water, and salt to taste in a bowl. Heat the olive oil in a small skilletover medium heat. Add the pepper flakes and paprika and cook 1 minute. Set the yogurt sauce and spiced oil aside. Bring a pot of salted water to a boil. Divide the dough into 4 pieces. On a floured surface, roll each piece into a 20-by-4-inch rectangle, then cut into 2-inch squares. Place 1 teaspoon beef filling in the center of each square, fold over into a triangle and press the edges to seal. Boil the dumplings in batches, stirring occasionally, until they float, 8 to 10 minutes. Drain and transfer to bowls. Top with the yogurt sauce and spiced oil. Photograph by Kate Mathis ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 66386,"Mojito Mashed Sweet Potatoes 2 sweet potatoes, peeled and sliced Salt 2 tablespoons butter 2 tablespoons sugar 2 shots rum or spiced rum 2 limes, juiced Handful mint leaves, chopped Instructions: Place potatoes in a small pot and cover with water. Bring the water to a boil and salt it. Cook potatoes until tender 15 minutes. Drain the potatoes and return to hot pot and mash with butter, sugar, rum, lime and mint. Season the Mojito Mash with salt, to taste. ","[Rum, Cacha?a, Moscato, Sauvignon Blanc]" 66387,"Ain't No Thing Butta Chicken Wing 1 tablespoon granulated garlic 1 tablespoon cayenne pepper 1 tablespoon dry mustard 1 tablespoon freshly cracked black pepper 1/2 teaspoon white pepper 2 teaspoons ground cumin 4 pounds chicken wings, sectioned into wings and drumettes 2 tablespoons olive oil 1 tablespoon minced garlic 1 jalapeno, minced 2 tablespoons reserved spice mixture, from above 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce) 4 tablespoons butter 1 tablespoon white vinegar 1 tablespoon lime juice Instructions: In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours. Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F. For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed. Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through. While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve. When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 66388,"Cast-Iron Skillet Cornbread 3 tablespoons melted coconut oil 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon Kosher salt 1 cup almond milk or regular milk, at room temperature 1/4 cup applesauce, at room temperature 1/4 cup sorghum (see Cook's Note) 1 large egg, at room temperature Instructions: Preheat the oven to 375 degrees F. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 66389,"Lamb in Phyllo Pastry 1 tablespoon vegetable oil 1/2 cup butter 1 medium onion, chopped 2 garlic cloves, crushed 1/2 pound mushrooms, sliced 1 tablespoon chopped parsley 1 tablespoon chopped mint 1/2 tablespoon chopped chives Pinch thyme 1 lemon, juiced Salt and freshly ground black pepper 1/2 cup fresh white bread crumbs 4 (1/2 pound) lamb chops 12 sheets phyllo pastry Instructions: Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
Preheat the oven to 400 degrees F.
Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66390,"Watermelon Punch Keg One 20- to 25-pound seedless watermelon One 750-milliliter bottle rose wine 1 1/2 cups orange vodka Instructions: Cut a thin slice from the bottom of the watermelon rind (but not into the flesh) so the watermelon will sit upright. With a sharp knife, carve out a circle in the top of the watermelon to make a lid, as you would when carving a jack-o'-lantern. To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon; you should have between 6 and 7 cups. To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon, and strain, discarding any pulp and seeds; you should have between 6 and 7 cups of strained juice. Insert a tap in the empty watermelon according to the package directions. Pour the watermelon juice, wine and vodka into the watermelon and top with the lid. Refrigerate until the watermelon and punch inside are well chilled, at least 2 hours. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 66391,"Coq au Vin 4 chicken legs, thighs and drumsticks kept attached, skin removed 1 bottle red wine 4 cloves garlic, smashed 2 sprigs thyme 1 bay leaf 1 bunch fresh parsley, half whole, half chopped 1/4 cup olive oil 1 Vidalia onion, chopped 1 carrot, chopped 2 celery stalks, chopped 1 teaspoon cayenne pepper 2 tablespoons tomato paste 3 tablespoons all-purpose flour 3 cups chicken stock 1/2 pound thick-cut bacon, cut in fours 1 pound button mushrooms, halved 8 ounces frozen pearl onions, thawed Salt and freshly ground black pepper 1 pound pappardelle noodles, cooked al dente, warm 3 tablespoons butter Instructions: In a large bowl, add chicken with wine, garlic, thyme, bay leaf and the whole parsley stems. Cover and marinate for 24 hours in the refrigerator. Remove chicken from marinade and pat dry, reserving marinade. Season chicken with salt and pepper. In a large Dutch oven, sear chicken on all sides in 2 tablespoons oil over medium heat until golden brown. Remove to a plate. In the same pot add more oil, if needed, and saute the onions, carrot and celery until tender. Add cayenne pepper and tomato paste and cook until tomatoes turn a deep reddish brown color. Add flour and stir until incorporated then pour in reserved marinade. Stir and simmer until thickened about 10 minutes. Add chicken back to the pot and pour in enough stock to just come up the sides of the chicken but not cover it completely. Bring to a boil, then lower to a simmer and cook covered for about 1 hour or until the chicken falls off the bone. Gently remove legs from pot and strain liquid from the solids, discarding the solids. Return chicken and strained liquid back to the Dutch oven and bring to a simmer. Heat a large saute pan with remaining 2 tablespoons oil over medium-high heat and add bacon. Cook until crispy then add mushrooms and pearl onions. Continue to cook until tender and browned. Add mixture back to the pot with the chicken. Toss the noodles with butter. Place the noodles on a serving platter or individual plates and top with the chicken. Garnish with chopped parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 66392,"Chipotle Java Rubbed Tenderloin 1 1/2 pounds center-cut beef tenderloin roast, trimmed of fat and silver skin 1 (1.13-ounce) packet chipotle pepper marinade mix (recommended: McCormick's Grill Mates) 1/2 teaspoon ground cinnamon 1/2 cup instant coffee crystals Instructions: Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside. Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours. Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking. Remove tenderloin from refrigerator 30 minutes before grilling. Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes. Slice tenderloin in 1/2-inch slices. Serve immediately. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 66393,"Bucatini alla Matriciana 1 medium-sized red onion, peeled and sliced 8 ounces pancetta, cut into small dice 3 tablespoons olive oil 1 1/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained and crushed by hand 1/2 teaspoon hot red pepper flakes Salt and freshly ground black pepper 1 pound bucatini Instructions: In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper. Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm. Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 66394,"Quick Ginger Peach Cobbler 2 can sliced peaches in syrup, drained 1 teaspoon ground ginger 2 tablespoons softened butter 4 tablespoons brown sugar 1 cup granola cereal with raisins and nuts 2 egg whites, beaten Store bought whipped real cream in canister, from dairy aisle Instructions: Preheat oven to 400 degrees F. Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls. Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner. After dinner, serve warm quick cobbler with prepared whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66395,"Sweet Pepper Sensation 3 large red bell peppers 2 tablespoons olive oil 3 to 4 cloves garlic Oil to brush onto peppers 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 ugly. Cool and peel. Slice and seed peppers. Puree seeded peppers in a blender with oil and garlic. Heat and serve over pasta or rice. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 66396,"Perfect Steamed Rice I cup converted rice 1 3/4 cups water Salt Butter, optional 1/4 cup cheese such as crumbled goat's cheese, grated sharp Cheddar or Parmesan and/or 1/4 cup thin strips of Blackforest or other good smoked ham Instructions: Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66397,"Turan's Tuna Curry 2 tablespoons vegetable oil 1/2 onion, minced 1/2 green bell pepper, minced 2 garlic cloves, minced 1 teaspoon minced gingerroot 1/2 teaspoon hot Madras curry powder 3 (6-ounce) cans tuna packed in spring water, drained 1 to 2 green serrano or jalapeno chilies, stemmed, seeded and minced, or to taste Salt to taste 1/2 lemon or lime, juiced 1/3 to 1/2 cup chopped fresh cilantro, or to taste Instructions: In a skillet set over moderate heat, warm the oil until it is hot. Add the onion and pepper and cook, stirring, for 5 minutes, or until softened. Add the garlic, gingerroot and curry powder and cook, stirring, for 2 minutes. Add the tuna, chilies and salt and cook, stirring, until heated through. Season with lemon or lime juice and toss with cilantro. Serve with rice or as a filling for flour tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66398,"Mocha Raspberry Cheesecake 1/2 cup chocolate-wafer cookie crumbs 4 tablespoons (1/2 stick) unsalted butter, melted, plus 1 tablespoon 2 tablespoons instant espresso powder
1 tablespoon hot water
1/4 teaspoon ground cinnamon
Four 8-ounce packages cream cheese, room temperature
1/2 cup granulated sugar
4 eggs, room temperature
One 14-ounce can sweetened condensed milk
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 cup fresh raspberries
1 1/2 cups chopped semisweet chocolate
1 1/2 cups heavy cream
1 tablespoon corn syrup
Instructions: Preheat the oven to 350 degrees F. Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F. Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth. Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature. Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.) Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 66399,"Faux Chocolate Bavarian Cream 1/3 cup cold water 1 envelope unflavored gelatin 1 2/3 cup skim milk or 1 percent milk 2 tablespoons high-quality unsweetened cocoa 4 teaspoons sugar 2 to 4 tablespoons whole milk Instructions: Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 66400,"Crab Hush Puppies with Cilantro-Jalapeno Dip 1 1/2 cups cornmeal 1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon garlic powder
1 1/2 cups buttermilk
1 large egg
8 ounces jumbo lump crab
3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip) Canola oil, for frying Sea salt, for sprinkling 1 cup fresh cilantro leaves 1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Reserved dark green parts of 3 scallions, chopped
1/2 jalapeno, seeds and membrane removed, chopped
Instructions: For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed. For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance. Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66401,"Curried Butternut Squash Ice Cream 8 to 12 ounces butternut squash, cut into 1/2-inch cubes 2 teaspoons olive oil 1 cup heavy cream 1 cup whole milk 1 teaspoon honey 1/2 cup light brown sugar 8 large egg yolks 1/2 teaspoon curry powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cumin 1/8 teaspoon ground cloves 1/8 teaspoon ground black pepper Instructions: Preheat the oven to 400 degrees F. Toss the squash cubes in the olive oil and spread them out on a baking sheet. Roast until the squash is tender and starting to caramelize, 45 to 50 minutes. Set aside to cool. Once the squash has cooled slightly, transfer it to a food processor and puree until smooth.
In a large saucepan, combine the cream, milk, honey and 2 tablespoons of the brown sugar, and bring to a mild simmer over medium heat.
In a bowl, whisk the egg yolks vigorously until they turn pale yellow. Add the remaining 6 tablespoons brown sugar and stir to fully incorporate. Temper the eggs by slowly adding one third of the heated cream while whisking continuously.
Pour the tempered egg mixture back into the saucepan with the rest of the cream and cook over low heat (do not boil!), stirring constantly with a wooden spoon, using figure-eight motions. Cook until the custard begins to thicken and coat the back of the spoon, anywhere from 15 seconds to 1 minute.
Pour the custard through a fine mesh sieve into a clean bowl set over an ice bath. Stir until the custard is completely cooled.
Combine a third of the cooled custard with 1/2 cup of the squash puree (doing this in a small batch will ensure a smoother texture), and use an immersion blender to blend until smooth. Add the custard-squash mixture back into the remaining custard. Stir in the curry powder, salt, cumin, cloves and black pepper. Blend and emulsify with the immersion blender until smooth. Strain, then cover and refrigerate for 4 hours to overnight.
Pour the custard into the bowl of an ice cream maker and churn according to the manufacturer's directions. Transfer to a container suitable for the freezer and freeze for at least 2 hours before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66402,"Hollywood Park 1 1/2 ounces bourbon (preferably Knob Creek) 1 1/4 ounces simple syrup (see Cook's Note) 1 ounce fresh lime juice 1/4 ounce cognac (preferably Martell Cordon Bleu) 5 fresh mint leaves, plus a sprig for garnish Lime wedge, for garnish Instructions: Combine the bourbon, simple syrup, lime juice, cognac and mint leaves in a cocktail shaker and muddle the mint. Add ice cubes and shake vigorously. Taste for balance, then double strain over fresh crushed ice. Garnish with a mint sprig and lime wedge. ","[Bourbon, Cognac, Brandy]" 66403,"Mexican Pinata Pockets 1 (15-ounce) can black beans 1 (15-ounce) can diced tomatoes with green chiles 2 teaspoons taco seasoning 3/4 cup shredded pepper jack cheese 1 egg 1 tablespoon water 2 boxes refrigerator pie crust (4 rounds) Jar salsa Instructions: Preheat oven to 425 degrees F. In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside. In a small bowl beat together the egg and water and set aside. Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles. Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling. Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes. Serve hot with a bowl of salsa for dipping. ","[Syrah, Malbec, Tempranillo, Garnacha]" 66404,"Fig and Prosciutto Flatbread 1 flatbread 1/2 cup hot pepper jelly
1 tablespoon balsamic vinegar
6 fresh figs, quartered
4 ounces thinly sliced prosciutto
1/4 cup baby arugula
2 teaspoons good-quality extra-virgin olive oil
1/2 teaspoon flaky sea salt
Instructions: Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet. In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes. Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66405,"Spiced Simple Syrup 1 cup sugar 8 whole allspice berries 8 whole cloves 3 cinnamon sticks 1-inch piece fresh ginger, peeled and coarsely chopped Instructions: Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 66406,"Chocolate Macadamia Nut Pie 3/4 cup unsalted butter, at room temperature 1/2 cup plus 1 teaspoon sugar 1 egg yolk 2 tablespoons plus 1 1/2 teaspoons heavy cream 1/2 teaspoon vanilla extract 2 cups cake flour 1/4 cup cocoa powder 1/4 teaspoon salt 4 tablespoons unsalted butter 2 ounces semisweet chocolate 5 eggs 1 cup sugar 1 1/2 cups dark corn syrup 1 teaspoon vanilla extract 2 1/2 cups halved macadamia nuts 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract 2 tablespoons chopped macadamia nuts, for garnish Instructions: To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours. Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes. Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees. To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts. Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier. To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form. To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts. Makes 1 (10-inch) pie or 8 individual tarts. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]" 66407,"Bacon, Bean, Eggs, Taco Tots Burritos 1 bag extra-crispy tater tots, Ore-Ida preferred brand 2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Salt and pepper
12 slices bacon
1 small white or red onion
2 to 3 jalapeno peppers
2 cloves garlic 5 plum or 4 vine tomatoes
2 to 3 scallions
2 limes A handful of cilantro leaves, chopped Neutral oil, such as peanut or safflower 1 can pinto beans, drained
1/2 pound Pepper Jack, cheddar or Monterey Jack, or a 4 ounce block of 2 of the 3
12 eggs
Hot sauce, chipotle Tabasco preferred brand, or other hot sauce
6 large flour tortillas, 10 to 12 inches
Instructions: Preheat oven to 425 degrees F. Gather your ingredients. Line a sheet pan with parchment and arrange the tots in a single layer. Place tray in oven and bake 20 to 25 minutes; give the pan a shake once. Combine about 1 teaspoon cumin, chili powder, granulated garlic and onion, about 1 teaspoon salt and 1/2 teaspoon black pepper in small dish. When tots come out of oven toss with spices. Arrange bacon on slotted pan or rack lined baking sheet lined with foil. Bake bacon 15 to 18 minutes on rack below tots until brown and crispy. Peel and finely chop the onion. Seed and finely chop the jalapeno peppers. Peel garlic. Set a third of the onion, the pepper and garlic aside for the beans. Seed and small dice the tomatoes. Finely chop the scallions, whites and greens. Place onions and peppers in a bowl; add salt and juice of 1 lime. Grate in garlic, then add tomatoes, scallions and cilantro; toss to combine. Heat a small skillet over medium heat. Add oil, 2 turns of the pan, then reserved veg. Sweat while you make beans. Add beans to the food processor with a little water. Add about 1 teaspoon of ground cumin and juice of 1 lime.Transfer beans to the skillet and heat through. Remove bacon, cool to handle then chop. Grate cheese on large holes of box grater. Crack eggs into bowl and whisk up with salt, pepper and about 2 teaspoons of chipotle hot sauce. Char tortillas over flame on gas burner or in a dry pan over high heat, stainless or cast iron, blistering them about 30 seconds to 1 minute on each side. Heat a large nonstick skillet over medium-high heat and add oil, 2 turns of the pan. Scramble the eggs to desired doneness. Build burritos: beans, eggs, cheese, chopped bacon, taco tots, pico de gallo. Tuck in sides and wrap and roll the burritos tightly. Cut each in half to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 66408,"Sunny's Brisket Burger 1 pound ground brisket 1 teaspoon kosher salt
Coarsely ground black pepper
4 tablespoons salted butter, melted 1 medium red onion, sliced paper thin
4 slices American cheese
4 slices pepper Jack cheese
2 tablespoons salted butter, melted 4 hamburger buns
8 to 12 pickle slices
2 cups finely shredded lettuce
Yellow mustard, for topping Instructions: For the patties: In a large bowl, gently mix the brisket, salt and a few grinds of black pepper. Make into 4 equal-sized patties. For the layers: In a cast-iron pan on medium heat, add the butter and then the red onions in 4 piles. Immediately place a patty on each mound of onions and gently press to settle. Cook until the onions char a bit, about 5 minutes. Carefully flip each burger, keeping the onions with them so that they now rest on top. Cover and cook until desired doneness. Transfer the patties to a plate and immediately top with the American cheese first, then the pepper Jack. Cover with aluminum to allow the cheeses to melt. For the buns: Wipe out the pan and keep it on medium heat. Butter the outsides of the buns, then place them buttered-side down on the pan and cook until toasted, about 2 minutes. Place a patty on each bottom bun and top with pickles, lettuce, a squirt of mustard and the top bun. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66409,"Chicken Cutlets with Burrata and Melted Baby Tomato Sauce 2 cups all-purpose flour Kosher salt 2 large eggs 4 cups panko 1/4 cup fresh oregano leaves 1/2 cup grated Parmigiano-Reggiano cheese 1 tablespoon crushed red pepper 4 boneless chicken thighs or breasts, pounded 1/8 to 1/4 inch thick with a meat mallet 1/4 cup extra-virgin olive oil 4 tablespoons unsalted butter 4 to 5 sprigs thyme 1 recipe Melted Baby Tomato Sauce (recipe follows) 1 cup burrata, at room temperature 2 tablespoons extra-virgin olive oil 1 tablespoon thinly sliced garlic 1/2 tablespoon chopped fresh oregano 1/2 teaspoon crushed red pepper 4 cups mixed cherry tomatoes, cut in half Kosher salt 1 tablespoon chopped fresh basil leaves Instructions: In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes and a pinch of salt. Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly. Shake off the excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the chicken. Heat the oil in a large saut pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes. Remove the cutlets to a paper towel\u2013lined plate and lightly sprinkle salt over each one. Repeat until all the cutlets have been fried.
Divide the cutlets among four dinner plates. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes. Season with additional salt to taste and serve immediately. In a saut pan, heat the oil slightly over low heat. Add the garlic slices, oregano and red pepper flakes and saut for 30 seconds. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with a pinch of salt and continue to saut as the tomatoes release their juices. Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil. Remove from the heat and adjust the seasoning with salt. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days until ready to use. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 66410,"Eggplant Lasagna 1 eggplant sliced thin and purged 1/4 cup rock salt 3/4 cup vegetable oil 2 cups tomato puree 2 teaspoons oregano 1 tablespoon chopped garlic 2 cups grated mozzarella cheese 1/2 cup Parmesan cheese Pepper to taste Instructions: Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66411,"Thanksgiving Spoon Salad 1 1/4 pounds butternut squash (from about half a large squash), peeled, seeded and cut into 1/2-inch pieces 2 tablespoons olive oil
3 sprigs fresh thyme plus 2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
8 ounces Tuscan kale, tough stems removed
8 ounces Brussels sprouts, root ends trimmed
2/3 cup pecan halves
8 slices bacon, cut into 1/2-inch pieces
1 shallot, thinly sliced
5 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup dried cranberries Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Toss the butternut squash, oil, 3 sprigs of thyme, 3/4 teaspoon salt and several grinds of black pepper together in a large bowl until thoroughly combined. Transfer to the prepared baking sheet. Roast until the squash is tender and browned in spots, tossing halfway through, 20 to 25 minutes. Discard the thyme sprigs. Meanwhile, finely chop the kale into 1/4- to 1/2-inch pieces; thinly slice the Brussels sprouts. Transfer the kale and Brussels to a large bowl. Put the pecans in a medium skillet and place over medium heat. Cook, stirring frequently, until toasted, 3 to 5 minutes. Transfer to a cutting board to cool slightly, then roughly chop.
Wipe out the skillet the pecans cooked in with a clean kitchen towel and return it to medium heat. Add the bacon and cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel\u2013lined plate and set aside.
Remove all but 1/4 cup of the bacon fat from the skillet. Add the shallot and chopped thyme leaves and cook until the shallot is just tender, about 2 minutes. Whisk in the vinegar, mustard and honey until combined.
Pour the warm bacon dressing over the chopped kale and Brussels, then toss until the greens have wilted slightly and the dressing is evenly coated. Add the reserved crispy bacon, roasted squash, toasted pecans and the dried cranberries and toss until combined. Taste and adjust the seasoning with salt and pepper. Transfer to a large salad bowl or 6 salad plates for serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66412,"Blazin' Short Rib Tacos with Roasted Peppers 2 tablespoons grapeseed oil 4 (6-ounce) boneless short ribs Salt and freshly cracked black pepper 1 onion, sliced 3 tablespoons minced garlic 2 chipotles, minced 1/2 cup hot salsa 1 quart beef stock 1 jar fire roasted whole red peppers, drained and patted dry 1 jar fire roasted whole yellow peppers, drained and patted dry 1/4 cup chopped cilantro leaves 4 to 6 flour tortillas 2 limes, cut in wedges, for garnish Instructions: Preheat the oven to 400 degrees F. In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter. In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours. Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers. Garnish with lime wedges and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66413,"Bloody Mary Flank Steak 1 cup vegetable juice (recommended: V-8) 1/2 cup vodka 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 teaspoon hot sauce 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1/2 tablespoon crushed garlic 1 teaspoon onion powder 1 teaspoon celery seed 1 tablespoon prepared horseradish 4 tablespoons olive oil 1-pound flank steak Instructions: Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours. Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare. Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66414,"Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons 3 tablespoons pomegranate juice 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon garlic and herb dressing mix 3 ounces prosciutto, thinly sliced 1 tablespoon extra-virgin olive oil 1 (5-ounce) bag pre-washed baby arugula 3/4 pound smoked turkey breast, pieces rolled into cylinders 1 (15-ounce) can sliced pears, drained 2 ounces goat cheese 1/3 cup glazed walnuts and almonds Roasted Tomato Basil Soup Instructions: In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside. Separate prosciutto slices, tear or chop into 1/2-inch pieces. In a medium frying pan, heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels. In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter. Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto \croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66415,"Chicago Pizza Pot Pie One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes 1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper Nonstick cooking spray, for the bowls 24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling 2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional Instructions: Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely. Preheat the oven to 400 degrees F with a rack in a lower position. Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms. Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.) Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan. Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 66416,"Chicken and Wild Rice Casserole Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's 1 cup (2 sticks) unsalted butter, plus more for greasing dish 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos 1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Cook the long-grain and wild rice mixes according to the package directions. Set aside. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish. In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes. Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66417,"Mashed Potatoes with Buttermilk, Black Pepper and Green Onion 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch dice Kosher salt
1 stick (8 tablespoons) unsalted butter, cut into pieces
2 1/2 to 3 cups buttermilk
Coarsely ground black pepper 2 green onions, green and pale green parts only, thinly sliced
Instructions: Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer. Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66418,"Shrimp and Waffles 1 cup cornmeal 1 cup all-purpose flour 1/2 cup grated Parmesan 2 teaspoons baking powder Kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1 1/2 cups buttermilk 3 tablespoons grapeseed or vegetable oil 1 tablespoon packed light brown sugar 2 large eggs Cooking spray 1 pound large peeled, deveined shrimp, tails removed Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 cup dry white wine 1 cup grape or cherry tomatoes, halved 4 scallions, sliced 4 tablespoons unsalted butter, cut into pieces 1/4 cup grated Parmesan 2 teaspoons hot sauce, plus more for serving Lemon wedges, for serving Instructions: For the waffles: Whisk together the cornmeal, flour, Parmesan, baking powder, 1 teaspoon salt, cayenne, garlic powder and a few grinds of black pepper in a large bowl. Whisk together the buttermilk, grapeseed oil, sugar and eggs in a medium bowl. Pour the wet mixture into the dry mixture, and gently stir until just incorporated (it's OK if there are some lumps). Let the batter rest for 15 minutes. Meanwhile, preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Spray the top and bottom of the waffle iron with cooking spray. Fill the waffle iron about three-quarters full with batter (some of the waffle iron should still be showing). Close the lid gently, and cook according to manufacturer's directions until golden brown and crisp. Keep the cooked waffles warm in the oven. For the shrimp: Sprinkle the shrimp lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, and cook until they just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet, bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions, and toss with the shrimp until the tomatoes just begin to soften, about 1 minute. Add the butter pieces, and swirl the pan until there's a thick sauce. Stir in the Parmesan and hot sauce. Arrange 2 waffles per plate, and spoon the shrimp and sauce evenly over the waffles. Serve with lemon wedges and more hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66419,"Seasoned Shrimp and White Corn on Fingerling Potatoes 20 fingerling potatoes, cut lengthwise 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound large shrimp, peeled and deveined, cut into 1/2-inch pieces 1 tablespoon crab boil seasoning (recommended: Old Bay) 2 tablespoons butter 1 tablespoon chopped fresh parsley, plus more for garnish Juice 1 lemon 1 (8-ounce) can corn, drained Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine the potatoes, olive oil, salt and pepper, and mix well with your hands. On a roasting tray, spread out the potatoes, cut side up, and roast in the oven until golden, about 30 minutes. Set aside and let cool. In a large bowl, season the shrimp with the crab boil seasoning. Melt the butter in a frying pan over medium heat and saute until cooked through, about 5 minutes. Add the parsley, lemon juice, and corn. Cook for 2 to 3 minutes. Put the potatoes on a platter, cut side up. Divide the shrimp mixture on top of each potato. Sprinkle with additional chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66420,"Pan Bagnat 2 very ripe tomatoes, sliced 1 small red onion, thinly sliced Fresh basil leaves Red wine vinegar Salt and freshly ground pepper 1 baguette
2 cloves garlic, halved Extra-virgin olive oil, for drizzling Handful black olives, pitted and sliced 2 hard-cooked eggs, peeled and sliced Instructions: Mix the tomatoes, onions and basil leaves in a bowl. Season with vinegar, salt and pepper. Set aside to marinate for 5 minutes.
Cut the baguette in half lengthwise and pull out about two-thirds of the middle, leaving a crusty bread shell. Rub the insides with the garlic halves and drizzle generously with olive oil.
Fill the cavity with the tomato mixture. Spoon any remaining juice over the top of the baguette and the rest over the tomato mixture. Make a layer of olives. Lay the sliced egg over top, season with salt and pepper, and put the top of the bread back on, pressing down well. Wrap in parchment until serving. The longer it sits, the more the flavors will soak into the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66421,"Spiced Apples and Raisins 2 tablespoons unsalted butter 3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges Leaves from 2 fresh thyme sprigs 1/4 cup raisins 3/4 cup frozen apple juice concentrate, thawed 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Pinch cardamom Pinch dry mustard Sea salt and freshly ground black pepper Juice of 1/2 lemon Instructions: Melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, cardamom, and dry mustard; season with salt and pepper. Squeeze in the lemon juice to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Serve spiced apples and raisins with holiday pork, turkey or ham. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66422,"Brown Sugar Ribs with Pineapple Relish 3/4 cup packed brown sugar 2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
2 cloves garlic, minced
2 oranges, juiced
2 racks baby back ribs (pork ribs), cut into 2-rib pieces
1 1/2 cups diced fresh pineapple 1/4 cup chopped fresh cilantro
1 tablespoon honey
1/2 teaspoon chili powder
Pinch kosher salt 1 jalape?o, seeded and diced
1 small red onion, diced
1 lime, zested and juiced
Instructions: For the ribs: Preheat the oven to 325 degrees F. Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly. Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours. For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalape?o, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside. Remove the ribs from the oven and preheat the broiler. Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes. Transfer the ribs to a platter or board, top with the cold pineapple relish and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 66423,"Trainwreck Ice cubes 1-ounce vanilla vodka 1/3 ounce orange liqueur (recommended: Cointreau) 1/3 ounce creme de cacao Splash lemon-lime soda Sweet and sour mix Instructions: In a rocks glass filled with ice, add the vanilla vodka, orange liqueur, and creme de cacao. Add a splash of lemon-lime soda and fill the rest of the glass with sweet and sour mix. Stir using either a decorative stirrer or spoon. ","[Vodka, Creme de Cacao, Lemon-Lime Soda]" 66424,"Phoenix Tail Prawn 2 pounds headless green shrimp with shell (about 76) 2 tablespoons corn oil Oil or shortening, for deep-frying 1/4 teaspoon table salt 1 teaspoon potato starch 1/2 teaspoon white granulated sugar 1/4 teaspoon ground white pepper 1 teaspoon table salt 1 tablespoon white granulated sugar 1 tablespoon potato starch 1 tablespoon finely chopped cilantro leaves 1 tablespoon finely chopped green onion 1/2 egg 1 cup all-purpose flour 1 tablespoon potato starch 1 teaspoon baking powder 1 1/2 cups cold water 2 tablespoons corn oil Instructions: Peel and de-vein all the shrimps, saving the tail shells on 18 of them; the rest with tail shells off. Make a cross-wise cut about 1/3 deep on the belly of each of the 18 shrimps, so shrimp will not curl up after being fried. Wash all 2 pounds of shrimps, then drain and pat dry with paper towel. Add seasonings (A) to the 18 tail-on shrimp and mix thoroughly, then set aside. Put the rest of the shrimps (no tail shells) into a mini food processor, add seasonings (B), except the cilantro and green onions, then blend at high speed for 90 seconds, or until it forms into a fine, smooth paste. Then add the cilantro and green onion, and continue blending for a few seconds more so they are completely mixed into the paste but still maintaining texture and color contrast. Scrape paste out, then form into 18 equal portion balls, each weighing about 1 ounce. Thoroughly wash hands. Use the corn oil to coat both palms. Put the shrimp paste ball in 1 palm then press 1 tail shell-on shrimp into center. Engulf the shrimp with the paste, turning and smoothing out until the paste is evenly wrapped around the whole length of the shrimp, exposing only the tail shell and resembling the general appearance of a whole shrimp. Put the paste wrapped shrimps on a lightly oiled pan or plate. Batter: Beat the egg well with a wire whisk. Pour batter ingredients into a mixing bowl in the following order: flour, potato starch, baking powder, egg, and about 1/2 of the water. Gently beat the mixture using a whisk while pouring the water in. Continue beating while you slowly add the rest of the water and finally the oil to form a smooth batter. Set aside. Preheat frying oil or shortening to 350 degrees F for deep-frying. Dip each paste wrapped shrimp into the batter, coat evenly then deep fry for 3 1/2 minutes, or until golden brown, turning occasionally. Then lay the shrimps on layers of paper towels to remove excess oil. Serve hot with parsley and sweet and sour sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66425,"Crunchy Manchego Fig Straws All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed
1 tablespoon fig jam
1 cup grated manchego cheese, plus 2 tablespoons for sprinkling
1 large egg
Instructions: Preheat the oven to 400 degrees F. Line two 18-by-13-inch sheet pans with parchment paper. Dust a work surface lightly with flour. Roll out the puff pastry into a 14-by-12-inch rectangle. With the short side facing you, cut the dough in half horizontally: Measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide. Evenly spread the fig jam over the bottom half of the dough, leaving a little room at the edges. Sprinkle 1 cup of the cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch strips (about 24 strips). Twist each strip four or five times, then pinch the ends together to prevent unraveling while baking. Place the twists on the prepared baking sheets. Mix the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese. Bake until golden brown, 12 to 15 minutes. Let cool slightly before releasing the straws from the parchment with an offset spatula. Let cool completely. Serve immediately or store in an airtight container for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Cava]" 66426,"Lemon Ice 1 (1.5-ounce) can frozen lemonade mix concentrate 2 tablespoons packaged lemon gelatin mix 1 tablespoon sugar Ice Instructions: In a blender, pulse lemonade, gelatin and sugar. Add ice to almost fill blender and continue to pulse until ice is crushed. Pour into glasses and serve. ","[Prosecco, Sauvignon Blanc, Vinho Verde]" 66427,"\We Need to Talk\ Chocolate Pizza 1/2 recipe Basic Pizza Dough, recipe follows Milk chocolate chunks, for topping White chocolate chunks, for topping Mini marshmallows, for topping Banana slices, for topping Peanut butter, for topping Chocolate covered candies, for topping (recommended: M&M's) 1 3/4 cup warm water 1 (1/4-ounce) package active dry yeast (recommended: RapidRise) 2 teaspoons salt 4 1/2 to 5 cups bread flour 3 tablespoons olive oil, plus more for bowl Cornmeal, for pan Instructions: Preheat oven to 400 degrees F. After baking the dough, milk chocolate and white chocolate chunks should be sprinkled over the surface. Top with mini marshmallows, banana slices and peanut butter drizzle can also be added. Place pizza into oven for 3 to 5 minutes to melt the chocolate and marshmallows. Preheat oven at 450 degrees F. Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes. Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic. Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza. Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown. Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings. Yield: 2 (12-inch) pizzas Prep Time: 40 minutes Cook Time: 16 to 18 minutes Inactive Prep Time: 55 minutes Difficulty: Intermediate Recipe courtesy Paula Deen, 2008 . ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 66428,"Orange Honey Sorbet in Orange Cups 12 to 13 oranges 1/2 cup honey Mint leaves for garnish Instructions: Squeeze juice from 10 oranges to get about 2 1/2 cups of juice and set aside. Cut remaining 2 oranges in half and scoop our pulp, preserving shape of peel. (You can use the pulp to increase the juice amount if necessary). Place hollowed orange halves in freezer until frozen, about 1 hour. Melt honey in a small saucepan over low heat until liquefied, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturer's instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint leaves. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 66429,"Peanut Chicken and Broccoli Sheet Pan Supper 2 tablespoons honey 2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
Pinch cayenne pepper
2 cloves garlic, grated
Juice of 2 limes, plus 1 lime cut into wedges
1/4 cup plus 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 skin-on, bone-in chicken thighs
2 chicken drumsticks
2 cups broccoli florets
Cooked white rice, for serving
Sliced scallions, for topping
Instructions: Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving. Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes. Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet. Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 66430,"Fried Calamari 1 pound fresh calamari 2 cups milk Juice of 1 lemon 1 teaspoon garlic hot sauce (recommended: Tabasco) 2 cups flour Salt and freshly ground black pepper 1 teaspoon sweet paprika 1 teaspoon cayenne pepper 3 eggs Vegetable oil, for frying Puttanesca Dipping Sauce, recipe follows Lemon wedges, for serving 1 tablespoon olive oil 1 shallot, finely chopped 1 clove garlic, minced 1 tablespoon tomato paste 2 anchovy fillets, finely chopped 1/4 cup pitted, diced black olives 1 tablespoon capers 3 tomatoes, diced A pinch cl flakes 1/4 cup chopped fresh parsley Zest of 1/2 lemon Salt and freshly ground black pepper Instructions: Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately. Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours.
In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.
Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.
Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges. Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and cl flakes. (Add a little water if it's too thick.) Stir in the parsley and lemon zest. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 66431,"Fideos 2 cloves garlic 2 teaspoons smoked paprika
Kosher salt 1/4 cup fresh lemon juice (about 1 lemon), plus more as needed 2 egg yolks
2 cups canola oil 1 pound head-on large shrimp (16/20), peeled and deveined, heads and shells reserved Pinch saffron
6 tablespoons extra-virgin olive oil 2 tablespoons butter 1 pound vermicelli noodles, broken into 2-inch pieces
8 ounces chorizo, cut into 1/4-inch coins
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
Kosher salt 1/2 cup dry white wine
One 14 1/2-ounce can diced tomatoes, drained
2 cups low-sodium chicken stock
8 ounces asparagus, trimmed of woody stems, cut into 1/2-inch pieces
1 pound mussels, cleaned and de-bearded
3 tablespoons chopped fresh parsley
Lemon wedges, for garnish
Instructions: For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor. Pulse until the garlic is finely chopped. Add the lemon juice and egg yolks and pulse until combined. With the motor running, slowly add the oil in a thin stream. Do not rush this step; it should it should take about 1 minute. If the oil is added too quickly, the aioli may break. Season with more salt and lemon juice as needed. Serve cold or at room temperature. The aioli may be stored in the fridge for up to 2 days. For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot. Bring to a simmer over medium-high heat and cook for 10 minutes. Turn off the heat and stir in the saffron. Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock. Strain the shrimp stock and reserve. For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter. Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily. Transfer the noodles to a bowl. Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil. Add the onions and cook until softened and aromatic, about 5 minutes. Add the garlic and cook 1 minute more. Add the smoked paprika and red pepper flakes and season with salt. Add the wine and cook until reduced by half. Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes. Set an oven rack in the middle position and preheat the broiler. Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid. Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes. Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil. When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles. Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning. Watch closely during broiling to prevent burning. You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open. Garnish with the parsley and serve with lemon wedges and smoked paprika aioli. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 66432,"Garlic Tie-the-Knots 2 1/2 cups bread flour, plus more for dusting 1 1/2 teaspoons instant dry yeast
1 teaspoon kosher salt
1/2 teaspoon sugar
1 cup warm water
1 tablespoon olive oil, plus more for the bowl
Flaky sea salt, for topping
1 stick (8 tablespoons) unsalted butter 4 large cloves garlic, finely grated or pressed through a garlic press
1/4 cup finely chopped fresh flat-leaf parsley
1 pinch crushed red pepper flakes
Instructions: For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour. For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough. Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66433,"Individual Berry Crisps 12 ounces frozen berries (blueberries or raspberries) 1/4 cup sugar 2 teaspoons cornstarch 1/2 cup plus 2 cups crisp topping, recipe follows Instructions: Preheat oven to 350 degrees F. Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving. 5 ounces all-purpose flour, approximately 1 cup 2/3 cup sugar 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds 1 1/2 cups crushed crackers, gingersnaps or cereal 4 ounces unsalted butter, cubed and chilled Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts. Yield: 4 1/2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66434,"Basil and Tomato Green Beans 2 pounds green beans, ends trimmed 2 tablespoons butter 1 large shallot, chopped 1 teaspoon red pepper flakes Salt and freshly ground black pepper 1/4 cup white wine 1 medium tomato, diced 2 tablespoons fresh basil leaves, chiffonade Instructions: Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well. In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66435,"Eggplant and Pasta Incaciata 1/4 cup olive oil 5 cloves garlic, peeled and roughly chopped 1 red onion, finely chopped Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth Pinch red pepper flakes Salt and freshly ground black pepper Large handful fresh basil leaves, torn, optional Softened unsalted butter, for greasing pan 1/4 cup plus 2 tablespoons breadcrumbs 1/4 cup grated Parmigiano, plus more a 1/2 cup olive oil, plus more as needed 1 pound ground pork Salt and freshly ground black pepper 2 cloves garlic, cut into 3 chunks each 1/2 cup red wine, preferably Chianti 2 medium eggplant 1 pound ziti pasta, cooked to al dente 1 pound fresh mozzarella cheese, grated Instructions: For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Stir the basil leaves into the sauce at the end of simmering, if using. For the eggplant and pasta incaciata: Grease the bottom and insides of the springform pan with softened butter. Mix 1/4 cup of the breadcrumbs with 2 tablespoons of the Parmigiano cheese. Coat the inside of the pan well with the cheese mixture. Knock out any excess and discard. Heat 3 tablespoons of the oil in a large saute pan over medium heat. Add the ground pork and sprinkle with salt and black pepper and saute until cooked through. Add the garlic and cook until fragrant. Stir in the red wine and simmer until reduced by half, about 5 minutes. Add 4 cups of the red sauce and bring back to a simmer. Cook for another 5 minutes and season with salt and black pepper. Reserve the remaining red sauce for another use. Meanwhile, slice the eggplants lengthwise into 1/4-inch-thick planks. Heat 3 tablespoons oil in a large skillet over medium-high heat. Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side. Repeat with the remaining eggplant, using 3 tablespoons of oil per batch. Remove from the oil and drain on a paper-towel-lined baking sheet. Combine the cooked pasta with the mozzarella and ragu in a large bowl. To assemble, line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside. Fill the inside of the lined pan with the pasta mixture, pressing down gently. Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top. Cover with plastic and weigh it down with a plate. Refrigerate for a few hours and up to overnight. When ready to bake, preheat the oven to 350 degrees F. Sprinkle the top with the remaining Parmigiano and breadcrumbs. Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes. Remove the foil and bake until bubbling and the top is golden brown, an additional 15 minutes. Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan. Slice and serve. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 66436,"Peppermint Candy Cake Cooking spray 1 16-to-18-ounce box chocolate cake mix (plus required ingredients) 1 16-ounce tub vanilla frosting 1/4 cup crushed candy canes or peppermint candies 1 10.5-ounce bag mini marshmallows 1/2 teaspoon peppermint extract 2 1-pound boxes confectioners' sugar 4 tablespoons unsalted butter, at room temperature Red gel food coloring Instructions: Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed. Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up. Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting. Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter. Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar. Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess. Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth. Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting. Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess. Wrap the cake in cellophane. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66437,"The Best Ham Glaze One 8- to 10-pound fully-cooked bone-in ham 3/4 cup packed dark brown sugar 3/4 cup pure maple syrup 1/4 cup low-sodium soy sauce Zest and juice of 1 navel orange 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon onion powder Freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound\u2014reduce the time to 10 minutes per pound for a spiral-cut ham). Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready. Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven. Let the ham cool for 15 minutes before thinly slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66438,"Cauliflower-Chickpea Flatbread 2 cloves garlic, crushed and 1 clove garlic, chopped 3/4 cup plus 3 tablespoons olive oil 1 small head cauliflower, cut into bite-sized florets (3 to 4 cups) 1 shallot, sliced One 15-ounce can chickpeas, drained and rinsed Kosher salt and freshly ground black pepper 1 1/2 pounds store-bought pizza dough, at room temperature (see Cook's Note) 1 medium jalapeno 1/2 small bunch cilantro, leaves and tender stems roughly chopped (about 1 cup) 3 tablespoons freshly squeezed lemon juice, plus more for serving (from 1 lemon) Flaky sea salt, for serving Instructions: Preheat the oven to 500 degrees F. Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside. Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.) Spoon the cauliflower mixture evenly over the dough. Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes. Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds. Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.) Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 66439,"Vegetable Dumplings with Dale Talde 1 pound shiitake mushrooms 1/2 cup vegetable oil Kosher salt 8 ounces kale leaves, shredded
8 ounces firm tofu, drained
1/2 bunch fresh cilantro, finely chopped 1/3 cup finely chopped scallions
3 tablespoons light soy sauce 1 tablespoon toasted sesame oil Cornstarch, for dusting One (14-ounce) package dumpling wrappers 2 tablespoons soy sauce 2 tablespoons black vinegar
1 teaspoon sugar
1 tablespoon julienned or grated fresh ginger 1 teaspoon sesame oil
Instructions: For the dumplings: Trim and discard the stems from the mushrooms and finely chop the caps. In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the mushrooms, working in batches to avoid overcrowding the pan. Cook until golden brown, 5 to 8 minutes. Add salt to taste. Transfer to a large bowl to cool. To the same pan, add 1 tablespoon vegetable oil and heat over medium-high heat. Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 6 to 8 minutes. Add salt to taste. Transfer to the bowl with the mushrooms. Finely crumble the tofu into the bowl with the mushrooms and kale. Add the cilantro, scallions, soy sauce and sesame oil and mix well. Add salt to taste. Cover a baking sheet with plastic wrap and dust with cornstarch. Wet the edge of a dumpling wrapper with water. Place about 2 teaspoons of the tofu-mushroom filling in the center and fold to form a half-moon shape. Press the edges to seal well. Place the sealed dumpling on the prepared baking sheet. Repeat with the remaining filling and wrappers. Place a medium saute pan over medium-high heat and add 1 tablespoon vegetable oil. Working in batches, add the dumplings in a single layer. Add about 1/4 cup water and cover. Cook until the water has evaporated, the bottoms of the dumplings are golden and the wrappers are fully cooked and somewhat translucent, about 5 minutes. For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar and sugar until the sugar is dissolved. Add the ginger and sesame oil and stir to combine. Serve the dumplings with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66440,"Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce Taro root 1 tablespoon clarified butter 4 thyme sprigs, leaves removed 3 garlic cloves, chopped Salt and pepper 4 scallops 1/2 tablespoon sesame oil 1 pound tuna 2 portobello mushrooms 1 tablespoon sashimi oil, recipe follows 2 limes, juiced 3 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon sesame oil 1 cup chicken stock 1/2 cup fish stock
1 shallot
2 tablespoons soy sauce
1 tablespoon heavy cream
2 tablespoons butter
1 piece sea urchin Instructions: Preheat oven to 350 degrees. Thinly slice the taro root and place on a roasting pan. Brush with clarified butter. Sprinkle with thyme, garlic and salt and pepper. Bake in oven until golden brown. Fry scallops in sesame oil. Sear the tuna on all 4 sides and let rest for 35 minutes. Place chopped mushrooms in a roasting pan and pour the sashimi oil on top and roast for approximately 5 minutes in a 400 degree oven. Bring everything to a boil in a saucepan. Bring chicken stock, fish stock and shallot to a boil. Add the soy sauce and reduce. Add heavy cream and butter. Mix in sea urchin. To Serve: Place 1 taro root chip on top of the plate, place 3 slices of tuna (per person) and 1 whole scallop. Garnish with mushrooms, pour the warm sashimi oil on top of the tuna and scallops. Pour the sea urchin sauce around the tuna and place 1 chip on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 66441,"Baked Butternut Four Cheese Farfalle with Sage 1 pound dry farfalle pasta 8 tablespoons unsalted butter, divided 1 tablespoon minced garlic 1/4 cup all-purpose flour 2 1/2 cups whole milk 2 cups finely mashed cooked butternut squash 8 ounces crumbled Gorgonzola cheese 8 ounces coarsely chopped Brie cheese (rind removed) 1 cup shredded fontina cheese 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 3/4 cup finely chopped pecans 1/3 cup coarsely chopped fresh sage leaves 1 cup finely grated Gruyere cheese Instructions: Preheat oven to 400 degrees F. Fill a large pot with salted water and bring to a boil. Add pasta to water and cook for 8 minutes, or until al dente; drain well, and reserve in a large mixing bowl. Melt 6 tablespoons of butter in a large saucepan over medium heat. Add the garlic, and cook for 1 minute, or until golden. Whisk in flour and cook for 1 additional minute. Whisk in milk, and butternut squash, and bring mixture to a low boil. Reduce heat to low, whisk in Gorgonzola, Brie, fontina, salt, and pepper, until cheese is melted, about 3 to 4 minutes. Pour cheese sauce over the pasta and stir well to combine. Divide the pasta mixture into buttered individual gratin dishes or a buttered 13 by 9-inch baking dish. Sprinkle pecans and sage over pasta; melt the additional 2 tablespoons butter, and drizzle evenly over the top. Sprinkle Gruyere over the pecans and sage. Bake for 23 to 25 minutes, or until golden brown and bubbly. Cool 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Chianti, Riesling]

" 66442,"Thai Curry Chicken Sausage Sandwich 1/4 cup sugar 2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon sesame oil
2 medium carrots, grated
1 small head red cabbage, sliced thin
3/4 cup coconut milk 1/2 cup chopped fresh cilantro
1/4 cup lime juice
3 tablespoons salt
2 tablespoons curry powder
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 teaspoon white pepper
4 1/2 pounds ground chicken thighs
1/2 pound unsalted ground pork fatback 6 feet all-natural hog casings
1/2 cup mayo 1 tablespoon sriracha One 8-inch sub roll or long roll, split
Instructions: For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight. For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl. Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.) Place sausage mix into a sausage press, then add casings to tube and press out sausages. Link into 8-inch sausages. Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool. For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside. Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66443,"Cereal Milk Punch 4 cups whole milk 3 cups frosted corn cereal, such as Frosted Flakes, plus a few flakes for garnish 1 cinnamon stick
1/2 cup brandy or dark rum
1/3 cup freshly squeezed orange juice, plus strips of orange peel for garnish 2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon freshly grated nutmeg, plus more for garnish
Instructions: Stir the milk and cereal together in a large bowl or pitcher and add the cinnamon stick. Cover and refrigerate for at least 1 hour and up to 4 hours. When you are ready to serve, strain the milk through a fine-mesh strainer into a punch bowl or pitcher, making sure to squeeze out as much milk as possible. Stir in the brandy, orange juice, sugar, vanilla, nutmeg and enough ice to fill the pitcher. Pour the punch into rocks or punch glasses filled with ice. Run a strip of orange peel over the rim of each glass and add to the punch. Grate over a little nutmeg, sprinkle a few cereal flakes over the glasses and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66444,"Turtle Graham Bars About 14 graham crackers (if each graham cracker is 5 by 2 1/2 inches) 2 sticks (8 ounces) unsalted butter 1 cup packed dark brown sugar 1 cup roughly chopped pecans Kosher salt 12 ounces dark chocolate, finely chopped Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet. Put the butter, brown sugar, 3/4 cup chopped pecans and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside. While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 66445,"Ham and Cheese Waffles 1 cup cubed ham 1 cup shredded cheddar cheese Generous sprinkling of freshly ground pepper 2 cups prepared waffle batter Cooking spray Maple syrup, for serving Instructions: Fold the ham, cheese and pepper into the prepared waffle batter in a large bowl. Preheat a waffle iron and coat with cooking spray. Pour some batter into the waffle iron, spreading it into the corners. Close the lid and leave it closed until the waffles are cooked through and golden brown in spots, 6 to 8 minutes. Continue until all the batter has been used. Cut the waffles into sticks, transfer to plates and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer]" 66446,"Joe's Screaming Stuffed Jalapeno Poppers 1 to 2 packages cream cheese, depending on the size of your pepper, room temperature 2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice) 1/4 cup finely chopped sun-dried tomatoes \u2014 a nice handful from the jar Chopped fresh basil leaves Pinch salt 10 to 25 jalapeno peppers (larger then average size will make them easier to stuff) 1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!) Toothpicks (for the peppers, not your teeth silly) Instructions: Preheat the grill. Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable. Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in. Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking. Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts. BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ. Serve 'em up and watch your friends squirm with delight! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66447,"Texas Pete® Hot Sticky Finger Plum Pork Spareribs ? cup honey 5 lbs pork spareribs ? cup Texas Pete? Hot Chicken Wing Sauce ? cup Asian plum sauce ? cup soy sauce Instructions:

1. Combine Texas Pete? Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325F oven for 2 hours or until spareribs are tender. ","[Sangiovese, Pinot Noir, Tempranillo]" 66448,"Grilled Oysters Athena 1 small shallot, chopped 2 cloves garlic, crushed 2 tablespoons olive oil 2 pounds fresh spinach leaves 2 teaspoons ground cinnamon 1 tablespoon toasted and chopped pine nuts 1 dozen Maryland select oysters, shucked with shells reserved 3/4 cup crumbled feta Bechamel sauce, recipe follows 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk, hot Salt and pepper Pinch nutmeg 1 egg yolk 1/2 cup crumbled feta Instructions: Preheat a grill. Saute the shallots and garlic in olive oil until the shallots are translucent. Add the spinach and continue to saute until the spinach is tender and reduced in size. Add the cinnamon and pine nuts, mix, and set aside. Depending on the size of the oysters, arrange 1 to 2 oysters on reserved half-shells. Place a portion of the spinach mixture over the oysters. Spoon the bechamel sauce topping over the spinach mixture. Sprinkle crumbled feta cheese over the bechamel. Grill on the half-shell over a medium high heat fire for approximately 5 to 10 minutes, or until oysters are done. Serve immediately. Melt butter in saucepan and whisk in flour until well blended. Cook for 1 to 2 minutes to remove the starchy taste of the flour. Gradually add the milk, stirring, until the mixture comes to a boil. Season with salt, pepper, and nutmeg. Simmer until the sauce thickens. Beat the egg yolk slightly. Add the hot, thickened sauce to the egg yolk, stirring well. Pour the egg yolk mixture back into saucepan, stirring constantly. Add the crumbled feta cheese and stir constantly until cheese is melted and fully incorporated. Remove sauce from heat and use immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66449,"Lamb Chops Champvallon 12 lamb rib chops, well-trimmed of excess fat 2 1/2 teaspoons fine sea salt 1 tablespoon vegetable oil 1 tablespoon unsalted butter, softened 2 1/2 pounds (3 medium) Idaho or russet potatoes, peeled and sliced into 1/8-inch thick rounds 1 cup julienned onion, rinsed in cold water 2 tablespoons chopped fresh thyme 2 teaspoons minced garlic 1/4 teaspoon freshly ground pepper 2 1/4 cups lamb or veal stock 2 1/4 cups chicken stock Instructions: Preheat the oven to 350 degrees F. Coat the inside of a flameproof (such as enameled cast iron) 9 1/2 by 12 by 4-inch baking dish with the butter. Season the lamb chops with 1/2 teaspoon of the salt. In a large skillet, heat the oil over high heat. In batches, cook the lamb chops, turning once, until browned on both sides, about 4 minutes. Set aside. In a large bowl, mix the potatoes, onion, thyme, garlic, pepper, and the remaining 2 teaspoons salt. Spread half of the potatoes in the dish. Arrange the lamb chops on top, then cover with the remaining potatoes. Pour the lamb stock and chicken stock into the dish. Bring to a boil over medium heat. Cover tightly with aluminum foil. Bake until the potatoes are very tender, about 3 1/2 hours. During the last 30 minutes, remove the foil so the potatoes can brown lightly. ","[Syrah, Malbec, Tempranillo, Garnacha]" 66450,"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 and 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]" 66451,"Escarole Salad with Roasted Meyer Lemon Vinaigrette 2 teaspoons plus 2 tablespoons extra-virgin olive oil 1 tablespoon plus 1 teaspoon honey
   2 Meyer lemons, halved crosswise
   1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 8 ounces cherry tomatoes 1 head escarole, cut into 1-inch pieces
   1 head Treviso radicchio, halved lengthwise and thinly sliced
   1/2 cup roughly chopped Marcona almonds
   1/4 cup torn fresh basil leaves
   1/4 cup torn fresh mint leaves
   Kosher salt and freshly ground black pepper Parmesan, for garnish Instructions: For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside. Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve. For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat. Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 66452,"Turkey Tetrazzini Crisp Vegetable oil cooking spray 1 pound short pasta, such as rotini or gemelli Kosher salt 6 tablespoons unsalted butter 2 pounds ground turkey Freshly ground black pepper 4 tablespoons all-purpose flour 1 quart whole milk 2 cups chicken stock 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground nutmeg 1 small bunch fresh sage, leaves chopped 1 1/2 cups panko (Japanese) bread crumbs, or regular bread crumbs 1/2 cup grated Parmesan 3 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the vegetable oil cooking spray. Cook the pasta in plenty of boiling, salted water until it has softened a bit but is still not quite cooked all the way through. (The pasta will absorb the liquid from the sauce as it finishes cooking in the oven.) Drain, rinse with cold water to stop the cooking, drain again, and set aside. Melt 2 tablespoons butter in a large skillet over medium-high heat and add the turkey. Cook, breaking up the meat into large clumps, until it is cooked through, about 10 minutes. Season it with a little salt and pepper. Remove the meat with a slotted spoon to drain any excess liquid from the meat. Let the pan cool a bit, then add the remaining butter and melt it over medium heat. Add the flour and whisk to combine. Whisk constantly until the flour has cooked but not browned, about 2 minutes. Add the milk slowly, whisking to avoid creating any lumps. Add the chicken stock, cayenne, and nutmeg and cook, stirring frequently, until the mixture begins to thicken, about 5 to 10 minutes. Stir in the sage and season with some salt and pepper. Fold in the turkey and pasta, making sure it is all well coated with the sauce. Pour into the prepared pan. To make the topping, combine the bread crumbs and Parmesan and moisten with the melted butter. Spread topping evenly over the tetrazzini, put the pan into the oven, and cook until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for 10 minutes before serving. You can also fill 8 individual greased 10 to 12-ounce ramekins with the tetrazzini and topping. These will bake in about 20 minutes. These can be frozen: Make sure they are cool, then add 1 tablespoon milk, chicken stock, or water to each ramekin. Wrap them well in plastic wrap and put them into the freezer. Poke a hole in the plastic wrap and microwave on defrost for 5 minutes, then microwave on high heat for about 8 to 10 minutes or until the tetrazzini is hot and bubbling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66453,"Calamari, Tomato and Caper Salad 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced 5 Roma tomatoes, chopped 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons capers, rinsed and drained 1 lemon, zested Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley Instructions: For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander. For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste. Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 66454,"Lemon Cream Daisies 2 eggs 1/2 cup sugar 1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons) 1/2 lemon, zested 2 tablespoons unsalted butter, slightly softened at room temperature 1/2 cup chilled heavy cream 1 package puff pastry (2 sheets), thawed 2 tablespoons chopped pistachios 1 flower-shaped or fluted cookie cutter, 2 to 2 1/2 inches across 1 plain round cookie cutter, 1 inch across 1 cookie sheet Instructions: Bring about 2 inches of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowl's base resting above--not in--the simmering water (pour out some water if necessary). Cook, whisking occasionally, until the mixture is thickened and custardy, about 10 minutes. Meanwhile, half-fill a large bowl with ice and cover with cold water. Remove the bowl with the custard in it from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Heat the oven to 350 degrees F. Flour a work surface and lay out the puff pastry. Roll the sheets lightly with a rolling pin until smooth and flat. Use a 2-inch fluted cookie cutter to cut out rounds from the puff pastry. Cut out the centers by pushing halfway down with a 1-inch plain round small cookie cutter. Do not pull out the centers yet; you'll do that after they are baked. Arrange on a parchment-lined cookie sheet and bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature. Cut around the centers with a paring knife to loosen, but don't cut all the way through to the bottom. You want to leave a thin layer of pastry to hold the filling. Pull out the centers to make a hollow in the center of each pastry round. Before serving, spoon or pipe a generous dollop of custard into each pastry round. Sprinkle the custard with chopped pistachios. Serve within 6 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66455,"Southern Fried Barbecue Chicken 4 eggs 1/2 cup water 3/4 cup milk 3 tablespoons garlic salt 3 tablespoons black pepper 5 cups all-purpose flour 1 tablespoon onion powder 1 tablespoon mesquite seasoning 2-3 cups oil for frying, or as needed 1 4-pound chicken, cut into pieces Nonstick cooking spray 1 cup (8 ounces) favorite barbecue sauce 1 can (22 ounces) BUSH'S? Bourbon and Brown Sugar Grillin' Beans Instructions: An American classic with a little twist from below the South, this crisp and smoky chicken is sure to become a barbecue favorite. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth. In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning. Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated. Cook the chicken in batches, do not overcrowd the skillet. Brown on each side. Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken. Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit. Serve with one can (22 ounces) BUSH'S? Bourbon and Brown Sugar Grillin' Beans. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 66456,"Smoked Mozzarella and Ricotta Fritters 2 quarts canola or vegetable oil 1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (about 13 1/4 ounces) Homemade Ricotta, recipe follows 1/2 cup (2 ounces) finely diced smoked mozzarella
1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano cheese
1/2 cup whole milk
2 large eggs, lightly beaten
Spicy Tomato Sauce, warmed, for serving, recipe follows 1/4 cup olive oil 1 large white onion, finely diced
3 small garlic cloves, thinly sliced
2 (28-ounce) cans crushed tomatoes
1/2 cup fresh basil leaves
1 to 2 tablespoons red pepper flakes
1 teaspoon freshly ground black pepper
Kosher salt
3 cups whole milk 1 cup heavy cream
1/4 teaspoon fine sea salt
1/4 cup fresh lemon juice (from about 2 lemons)
Instructions: Preheat the oven to 200 degrees F; position the rack in the middle of the oven. In a large pot, heat the oil over medium-high heat until it reaches 350 degrees F on a deep-frying thermometer. Line a rimmed baking sheet with aluminum foil.
In a large bowl, whisk together the flour, baking powder, salt and pepper. Set aside. In a separate large bowl, stir together the ricotta, mozzarella, Parmigiano-Reggiano, milk and eggs until combined. Add the flour mixture to the cheese mixture and mix until a thick and sticky batter forms. Cover and set aside at room temperature for 30 minutes.
Working in batches, with two large spoons, scoop approximately 2 tablespoons of the batter and carefully slide it into the hot oil. Don't overcrowd the pot. Cook the fritters until deep golden brown, 4 to 5 minutes, turning them in the oil from time to time. (To get nice, smooth fritters, periodically dip the spoons in the hot oil; it will allow you to get a \clean\ scoop.) If the oil starts to gurgle and sputter, and the temperature has gone way up, you may need to reduce the heat to medium or even medium-low and gently bring it back up to 350 degrees F as needed.
Use a spider to remove the fritters from the oil and transfer to the prepared pan. Place the fritters in the oven to keep warm while you repeat with the remaining batter. Serve immediately, with Spicy Tomato Sauce.
In a large. Wide saucepan, heat the oil over medium heat until shimmering. Add the onions and garlic and cook, stirring, until the onions are translucent, light golden, and beginning to brown, about 10 minutes. Add the tomatoes, basil, red pepper flakes, pepper, and salt to taste. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, 35 to 45 minutes. Use immediately or transfer to an airtight container and refrigerate or freeze until ready to use. The sauce will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.
In a medium nonreactive saucepan, combine the milk, cream, and salt and heat the mixture over medium heat, stirring from time to time to keep it from scorching on the bottom, until it registers 190 degrees F on a candy thermometer. Remove from the heat, add the lemon juice, and gently stir the mixture a couple of times. Let sit, undisturbed, for 5 minutes. The mixture will look curdled, with curds distinctly separating from the whey. Meanwhile, line a colander with a few layers of cheesecloth and place it over a large bowl. Gently pour the curds and whey into the colander and let drain for at least 1 hour. After 1 hour, the ricotta will be soft and spreadable; after 2 hours, it will be somewhat firm but still spreadable. The ricotta will firm up further in the refrigerator. Discard the whey or save it for another use. Serve right away or transfer it to an airtight container and refrigerate until ready to use. The fresh ricotta will keep for up to 4 days.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 66457,"Roast Chicken with Radishes 1 (4- to 4 1/2-pound) roasting chicken Kosher salt and freshly ground black pepper 1 lemon, quartered 6 sprigs fresh thyme 1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed 3 tablespoons unsalted butter, melted Instructions: Preheat the oven to 425 degrees. Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken. Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper. Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66458,"Mitton of Pork 8 ounces rashers streaky bacon 1 1/2 pounds pork fillet, thinly sliced 6 ounces sage and onion stuffing (not from a packet) Salt and freshly ground black pepper 1/2 teaspoon ground mace Instructions: Preheat the oven to 350 degrees F. Line a 7-inch pudding basin with most of the bacon rasher, reserving a few for the top. Put in a layer of pork, then stuffing, season with salt, pepper and mace. Continue this layering process until the basin is full, finishing with the reserved bacon. Press down well, then cover tightly. Stand the basin in a baking pan to catch drips. Bake the oven for 1 hour. Place a weighted board over the pudding and leave until completely cold. Turn out the mitton and slice to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66459,"Lemon-Garlic Shrimp and Grits 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined (tails intact) 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Instructions: Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and black pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and black pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66460,"Chocolate Cake in a Pumpkin 1 small sugar pumpkin (3 to 4 pounds) 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon salt
1/2 teaspoon baking powder 1 stick unsalted butter, cut into pieces 1 cup packed light brown sugar 1/4 cup water 3 ounces semisweet chocolate, chopped 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1 tablespoon scotch or bourbon (optional) 4 tablespoons unsalted butter 3/4 cup packed light brown sugar 1/2 cup heavy cream 1/4 teaspoon pumpkin pie spice Pinch of salt 2 teaspoons pure vanilla extract 2 teaspoons scotch or bourbon (optional) Vanilla ice cream, for serving Instructions: Make the cake: Preheat the oven to 350? F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet. Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don\u2019t put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300? F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing. Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly. Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.
","[Pinot Grigio, Moscato, Riesling, Tawny Port]

" 66461,"Mini Quiches Nonstick cooking spray 2 1/2 cups all-purpose flour, plus more for dusting Kosher salt 2 sticks (1 cup) cold unsalted butter, cubed Up to 1/2 cup ice water 4 ounces thick-cut bacon, diced 3 large eggs 1/2 cup whole milk 1 cup crme fra?che Ground white pepper 1/2 cup grated fontina cheese 2 tablespoons chopped fresh chives, plus more for garnish 1/2 cup cream cheese, at room temperature Instructions: Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray. In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms\u2014all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes. Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes. In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crme fra?che and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring. To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust. Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crme fra?che and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66462,"Ripped Baguette with Garlic-Parsley Butter 5 tablespoons butter, at room temperature 1 to 2 garlic cloves, minced 2 tablespoons chopped fresh parsley leaves 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper 1 baguette Instructions: Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper. Preheat the oven to 400 degrees F. Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 66463,"Grilled Garlic Bread 6 cloves roasted garlic 1 stick butter, softened Salt and freshly ground pepper 8 slices Italian bread, sliced 1/4-inch thick 2 tablespoons finely chopped parsley Instructions: Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butterside down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 66464,"Roasted Tomato Soup 2 1/2 pounds assorted tomatoes (heirloom, vine and plum) 1/2 cup cherry tomatoes, for garnish (optional) 1/2 cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic 2 small onions, sliced Kosher salt and freshly ground pepper 1 quart chicken stock 2 bay leaves 4 tablespoons unsalted butter 1/2 cup chopped fresh basil 3/4 cup heavy cream Grilled Cheese with Apple and Bacon, optional, for serving, recipe follows Instructions: Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes. Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves. Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil. Serve with Grilled Cheese with Apple and Bacon. Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 66465,"Gluten-Free Chocolate Chip Cookies 3 cups gluten-free flour 1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter at room temperature
1 cup plus 2 tablespoons lightly-packed light brown sugar 3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
8 ounces 60-percent cacao chocolate chips
8 ounces 58-percent cacao chocolate chips
Instructions: Line two baking sheets with parchment paper and set aside. Sift the flour, salt, baking powder and baking soda into a large bowl; set aside. To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat on medium speed until fluffy and light in color, about 4 minutes. While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined. Add the vanilla and mix until incorporated. Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined. Add the chocolate chips and mix until combined. Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Chill the dough balls for at least 30 minutes or up to several hours before baking. Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.). Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position. Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66466,"Easy Pork with Hoisin Sauce 1 pound pork tenderloin 1 tablespoon toasted sesame oil Salt and pepper 4 medium garlic cloves, smashed 12 ounces green beans, cut into 1-inch lengths 1/4 cup dry sherry or shaoxing wine 1/4 cup hoisin sauce Toasted sesame seeds, for garnish, optional Thinly sliced green onions, for garnish, optional Steamed rice, for serving, if desired Instructions: Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper. Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side. Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 66467,"Roasted Red Peppers 4 large red or yellow bell peppers, preferably Holland 2 tablespoons good olive oil Instructions: Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66468,"Poire Belle Helene Poached pears, recipe follows Chocolate ice cream, recipe follows 2 cups heavy cream, whipped Chocolate sauce, recipe follows 1 quart water 1 1/2 cups sugar 1 1/2 lemons, juiced 1 1/2 vanilla beans 4 ripe Bosc pears
4 cups whole milk 7 ounces unsweetened chocolate, chopped 8 egg yolks 1 cup whole milk 10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar Instructions: To assemble the Poire Belle Helene, place a scoop of chocolate ice cream at the bottom use a sundae glass. Drizzle the chocolate sauce over the ice cream then place a pear on top. Drizzle more chocolate sauce on top of the pear, and top it with whipped cream and another drizzle of sauce. Pour the water, sugar, lemon zest, and lemon juice into a non-reactive 4-quart heavy-bottomed saucepan and place over medium-high heat. Using a sharp knife, slice the vanilla beans in half lengthwise. Separate the seeds from the skins by scraping the blade of the knife along the inside. Add the seeds and skins to the mixture and continue heating. Peel and core the pears but do not halve them. Coring the pears from the bottom will encourage the poaching liquid to seep inside the pear and help it cook evenly inside and out. Add the pears to the lemon mixture and bring to a boil. When it reaches a boil, reduce the heat to a simmer and let cook for about 1 hour. Do not overcook the pears; they should be soft enough to pierce easily with a wooden skewer or toothpick.
In order to keep the pears immersed in the liquid and help them to poach evenly, you must make a parchment paper lid to cover them. To make the lid, cut a round disk from a sheet of parchment paper that is slightly smaller than the diameter of your pan. Place the paper lid directly on top of the pears and poaching liquid. When the pears are fully poached, pour them and the poaching liquid into a clean container. You will need 1 whole pear for each serving. Heat the milk and chopped chocolate together in a 2-quart heavy-bottomed saucepan (this will keep the milk from burning) over medium-high heat until bubbles form around the edge of the pan. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture by pouring about half of the hot milk into it and whisk well. Now pour the tempered egg mixture into the remaining hot milk and chocolate. Cook over medium-high heat until slightly thickened, stirring constantly with a rubber spatula. The mixture has finished cooking when it is thick enough to coat the back of the spatula, about 3 to 5 minutes. If you want to reduce the cooling time, you can cool the chocolate ice cream base over an ice bath. When the mixture is cool, spin it according to the type of ice cream machine you are using. The ice cream is ready when it is creamy and smooth, like the consistency of soft-serve ice cream. Place the ice cream in an airtight container and store in the freezer until ready to use. Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour the cream into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the chocolate sauce will become thick enough to be scooped with a spoon. ","[Pinot Grigio, Moscato, Riesling, Brachetto]" 66469,"Shepherd's Pie in a Half-Roasted Squash 3 tablespoons olive or canola oil 1 pound ground lamb 5 large russet potatoes 8 tablespoons butter, melted 1 tablespoon brown sugar 1 medium red onion, diced 2 (16-ounce) cans corn, or the kernels from 6 fresh ears 1 large butternut squash 4 cups sour cream 3 large acorn squash Salt and freshly ground black pepper Brown gravy, for serving Instructions: Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper. Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside. Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside. Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft. To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 66470,"Cauliflower Fritters 1 1/2 cups all-purpose flour 2 teaspoons canola oil, plus 6 cups for frying 2 teaspoons coriander seeds, lightly crushed 2 teaspoons red pepper flakes 1 1/2 (12-ounce) bottles beer 1 large head cauliflower, stem removed, broken into bite-size pieces, washed and thoroughly dried 1 tablespoon smoked paprika 1/4 cup fresh cilantro leaves, washed and dried Instructions: In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough. Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend. In a large pot, heat the remaining 6 cups oil to 375 degrees F. Line a baking sheet with paper towels and place the florets on the tray 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 and submerge them in the batter. It should coat the pieces lightly. Cook'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. Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66471,"Yuzu Miso 1 onion, diced 1 fennel, diced 4 garlic cloves, sliced 2 tablespoons minced ginger Pinch red chili flakes Blended oil 2 konbu sheets 1 cup mirin 1 cup rice vinegar 1 cup vegetable stock 1 cup soy sauce 1 cup packed bonito flakes 3/4 cup miso 1/4 cup yuzu Instructions: Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too). ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Gris]" 66472,"Spicy Salmon with Watermelon Salsa 2 tablespoons diced red onion 2 tablespoons red wine vinegar 2 tablespoons red wine 1 tablespoon sugar 1 1/2 cups finely diced watermelon 1/4 teaspoon chives 1/4 teaspoons black sesame seeds Salt and pepper to taste 1 cup honey 2 tablespoons fish sauce 1 tablespoons soy sauce 1 tablespoon cumin 1 tablespoons curry 1 tablespoon paprika 1 tablespoon black pepper 4 (6-ounce) salmon fillets Salt and pepper to taste 4 tablespoons vegetable oil Instructions: Make the salsa: Marinate the onion with the red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill. Make the glaze: Combine all the glaze ingredients and bring to a slow simmer for ten minutes. Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside. Heat a heavy-bottomed saute pan over medium heat. Add enough of the vegetable oil to film the bottom of the saute pan. Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse ground pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66473,"Parmigiano Chips 3 cups/700 ml finely and coarsely grated Parmigiano cheese Instructions: Evenly sprinkle a cup of Parmigiano cheese over a hot pan, filling in any gaps. Cook until the Parmigiano becomes golden. Gently loosen the cheese with a spatula and transfer to a plate. Let the chips cool until the Parmigiano solidifies; then break into little chips and serve. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 66474,"Cheddar-Dill Scones 4 cups plus 1 tablespoon all-purpose flour, divided 2 tablespoons baking powder 2 teaspoons salt 3/4 pound cold unsalted butter, diced 4 extra-large eggs, beaten lightly 1 cup cold heavy cream 1/2 pound extra-sharp yellow Cheddar, small-diced 1 cup minced fresh dill 1 egg beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. ","[Burgundy, Riesling, Sauvignon Blanc, Pinot Grigio]" 66475,"Grape Chutney 1/8 cup of oil 1 1/2 tablespoon yellow mustard seeds 3 cloves 1 star anise 15 curry leaves 2 1/2 cups red seedless grapes, halved 1 tablespoon raisins 1/2 teaspoon allepo pepper 1 teaspoon pomegranate, ground coarsely 3/8 cup fresh green grape juice 3/8 cup red wine vinegar 1 tablespoon pine nuts, toasted and chopped Salt, to taste Instructions: In a saucepan, place mustard seeds in oil and cook until they pop. Add whole cloves, star anise, and curry leaves. Cook until fragrant (about 1 minute). Next, add grapes, raisins, allepo pepper and pomegranate seeds. Stir ingredients to mix, then add grape juice and vinegar. Cover and simmer slowly over low heat until grapes soften, but hold their shape. Finish with the pine nuts and salt to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66476,"Three-Tone Power Slaw 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon stone-ground mustard 1 tablespoon Sriracha 2 teaspoons sugar 1 teaspoon celery seed Salt and freshly cracked black pepper 8 ounces green cabbage, finely shredded 8 ounces red cabbage, finely shredded 1 large carrot, peeled and grated Instructions: Whisk together the mayonnaise, apple cider vinegar, mustard, Sriracha, sugar and celery seed. Season with salt and pepper.
In a large bowl, combine the green cabbage, red cabbage and carrots. Pour over the dressing and mix together. Let stand for 30 minutes before serving. Season with salt and pepper if needed. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 66477,"Southwestern Taco Pot Pie 1 pound lean ground beef 1 (1.25-ounce) package Taco Seasoning Mix 1/3 cup water 1 tablespoon oil 1 (1-pound) package frozen green, red and yellow peppers and onions* 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon pepper 1 (11-ounce) can whole kernel corn, drained 1/2 cup salsa 1 (15-ounce) package refrigerated pie crusts, softened as directed on package 8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend Sour cream Taco Sauce Instructions: Preheat the oven to 400 degrees F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated. Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside. Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan. Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places. Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 66478,"Warm Duck Salad 2 boneless duck breasts, skin on (about 12 to 14 ounces each) Kosher salt 1 tablespoon minced shallots 2 1/2 tablespoons good sherry vinegar 1 teaspoon grated orange zest 1/2 cup good olive oil 3 heads Belgian endive 3 ounces mache or other delicate baby lettuce Navel oranges, peeled, cut in 1/2, and sliced 1/2 pint fresh raspberries 1 cup toasted whole pecan halves Instructions: Preheat the oven to 400 degrees F. Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces. Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside. For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66479,"Green Salad with Roasted Pears and Blue Cheese 2 pears, cored, peeled, and diced 1/4 cup olive oil, divided Kosher salt and freshly ground black pepper 1 head red or green lettuce, washed and dried 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons slivered almonds, toasted 2 green onions, finely chopped 2 tablespoons crumbled blue cheese Instructions: Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl. In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66480,"Chicken, Sesame and Quinoa Salad 1/2 cup quinoa 4 teaspoons vegetable oil 1 teaspoon grated ginger 3 scallions, whites and greens sliced 1 clove garlic, grated
1/4 cup fresh lemon juice (about 2 lemons) 2 1/2 tablespoons low-sodium soy sauce 2 teaspoons toasted sesame oil 1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces) 1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination) 1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots) 1 cup sugar snap peas, sliced on the bias 1 teaspoon black sesame seeds Instructions: Cook the quinoa according to package directions, set aside to cool. Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66481,"Tomato Salsa 6 Roma tomatoes 1/2 cup olive oil Salt and pepper 1/2 cup chopped basil Instructions: Roughly chop the tomatoes. Place in a saucepan with olive oil and season with salt and pepper. Cook slowly on stove top until tomatoes are melted. Add chopped basil and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 66482,"Grilled Whole Fish with Four Pepper-Ginger Sauce 3 cups red wine vinegar 1 cup distilled white vinegar 2 cups granulated sugar 1/2 habanero cl 2-inch piece fresh ginger, peeled and chopped 1/2 red bell pepper, finely diced 1/2 yellow bell pepper, finely diced 1/2 poblano cl, finely diced 3 tablespoons finely chopped fresh mint leaves 1 tablespoon finely chopped fresh Thai basil leaves, plus more for garnish 1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish Salt 4 whole red snapper, 1 1/2-pounds each, scaled, gutted, and scored Salt and freshly ground black pepper Olive oil Instructions: For the sauce: Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water. Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste. For the fish: Heat the grill over high heat. Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed. Remove to a platter and immediately drizzle with the sauce. Garnish with Thai basil and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66483,"Bread Salad 2 medium tomatoes, chopped 1 yellow bell pepper, stemmed, seeded, and sliced 1/2 cucumber, halved lengthwise, seeded, and sliced 1/2 small red onion, thinly sliced 1 tablespoon capers, rinsed 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil Salt and pepper 2 cups garlic and herb croutons Instructions: In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66484,"Chiles Rellenos 4 large poblano peppers 4 eggs, yolks and whites separated
4 eggs, yolks and whites separated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 1/2 cups shredded jack cheese 1/2 cup fresh corn (or frozen if unavailable) Vegetable oil, for frying cl Relleno Tomato Sauce, for serving, recipe follows 1 tablespoon olive oil 1/2 yellow onion, chopped 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 cloves garlic 1/2 cup chicken stock One 14-ounce can whole tomatoes, roughly chopped (juice included) 1 tablespoon fresh cilantro leaves 1 teaspoon white wine vinegar Kosher salt and freshly ground black pepper Instructions: Preheat the broiler.
Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with your hands.
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with cl Relleno Tomato Sauce. Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 66485,"Country Ham 1 country (dry cured) ham 1 liter Dr. Pepper 1 cup sweet pickle juice, optional Instructions: Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.) Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the \hose pipe). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time. Preheat oven to 400 degrees F. Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours. Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total). Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls. Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 66486,"Seared Medallions, Tomato Chutney, Blue Cheese Sauce 2 tablespoons grapeseed oil 1 tablespoon chopped garlic 1 shallot, quartered and sliced 2 cups medium-dice tomatoes
1 cup dry white wine 1 tablespoon salt 1 tablespoon ground pepper 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 2 cups crumbled blue cheese 1 teaspoon celery seed Salt and ground pepper
Salt and ground pepper 2 ounces grapeseed oil Eight 3-ounce beef medallions (2 per person) Salt and ground pepper Salt and ground pepper
20 lengths of small asparagus Instructions: For the tomato chutney: Add the oil to a saucepot over medium heat. Once the oil is hot, add the garlic and shallots and sweat, 3 to 4 minutes. Next, add the tomatoes and cook, stirring as you cook, 8 to 10 minutes. Finally, add the wine and allow the mixture to cook until the tomatoes have cooked down and the wine is completely cooked off, stirring occasionally, 10 to 12 minutes. Once the tomato mixture has cooked down and reduced by 20 to 30 percent, remove from the heat and sprinkle with the salt and pepper.
For the blue cheese sauce: Add the butter to a saucepan over medium-high heat. Once the butter has melted, reduce the heat and add the flour, stirring to create a roux. The roux should be pale blond in color. Once the roux is made, reduce the heat to low, add the milk, stirring into the roux and cooking until the milk has thickened. Finally, add the cheese and celery seeds to the saucepan, a small amount at a time. Repeat until all the cheese has been added and well blended. Remove the saucepan from the heat and continue to stir to ensure consistency.
For the beef and asparagus: Warm the oil in a thick-bottomed saute pan, about 1 minute. During heating, sprinkle the beef with salt and pepper on both sides, and then add to the hot pan. Sear the beef for 2 minutes, flip and reduce the heat to medium-high. Cook the second side of the beef until brown, about 2 minutes. Then remove the beef to allow resting before serving. With the original pan still over heat, add the asparagus and cook, 2 to 3 minutes, flipping during the process.
Serve the beef with the tomato chutney and blue cheese sauce, with asparagus on the side. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 66487,"Candy Cane Chocolate Tart 1 9-ounce package chocolate wafer cookies 1/4 cup granulated sugar 1 stick unsalted butter, melted Cooking spray 2 cups whole milk 4 large egg yolks 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 6 ounces semisweet chocolate, finely chopped 2 ounces mint-flavored chocolate (such as Andes), finely chopped 2 tablespoons unsalted butter, cut into small pieces 2 cups cold heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon peppermint extract Red sanding sugar, for sprinkling (optional) Instructions: Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and pulse until combined. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Press the crumb mixture into the bottom and up the side of the pan. Bake until set, about 15 minutes, then transfer to a rack to cool completely. Meanwhile, make the filling: Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat. Whisk the egg yolks, granulated sugar, cornstarch and salt in a medium bowl until combined. Gradually whisk one-third of the warm milk into the egg mixture, then pour into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, about 3 minutes. Continue boiling, whisking, until the mixture is thick like pudding, about 2 more minutes. Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter. Pour into the prepared crust and spread evenly. Refrigerate until set, about 1 1/2 hours. Right before serving, beat the heavy cream, confectioners' sugar and peppermint extract in a medium bowl with a mixer on medium speed until soft peaks form. Spread the whipped cream on the tart and sprinkle with sanding sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66488,"Slow-Cooker Teriyaki Ribs 2 racks baby back ribs (about 5 pounds total) Kosher salt 1 head garlic, cloves peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
1/4 cup mayonnaise 1/4 cup rice vinegar
2 teaspoons honey
One 14-ounce bag shredded coleslaw mix
1 cup fresh cilantro leaves 1 small red onion, thinly sliced
Kosher salt and freshly ground black pepper Instructions: For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs. Transfer the ribs to a baking sheet and loosely cover to keep warm. Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute. Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm. For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl. Serve the ribs in the skillet with the slaw alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66489,"Broccoli-Cheddar Breakfast Pizza 6 slices thick-cut bacon 1 pound prepared pizza dough, at room temperature One 10-ounce package frozen broccoli florets Kosher salt and freshly ground black pepper All-purpose flour, for work surface 3 cups shredded extra-sharp yellow Cheddar (about 10 ounces) 6 large eggs Crushed red pepper flakes or hot sauce, for serving Instructions: Thirty minutes before you plan to make the pizza, position a rack at the lowest level in the oven and put a pizza stone on it. Preheat the oven to 500F. Cook the bacon in a large skillet over medium heat, turning as needed, until almost crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Let cool, then crumble and set aside. Reserving the bacon drippings in the skillet. Meanwhile, place the broccoli in a mesh strainer or fine colander and run cold water on it to thaw. Set it over a bowl to strain out excess water. Put it in a medium bowl, pour 2 tablespoons of bacon drippings over it, sprinkle with some salt and pepper and toss to coat; set aside. Dust the work surface with a little flour. Put the parchment paper on a pizza peel or the back of a baking sheet. Halve the pizza dough and cover one half with a towel. Drape the other half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, until you have a round about ?-inch thick and 12 inches across. Place the dough on the parchment and scatter with 1 cup of the Cheddar, then half the broccoli, leaving a 1-inch border. Slide the parchment onto the hot pizza stone and bake for 5 minutes. Crack 1 egg into each of three small bowls. After the pizza has baked for 5 minutes, rotate it and slide the eggs onto it, spacing evenly. Scatter ? cup of the remaining cheese and half the bacon on top. Bake until the pizza is browned and crisp on the bottom, the egg whites are set and the yolks are still runny, about 5 minutes. Transfer the pizza to a cutting board and let sit for 2 minutes to allow the eggs to set. Repeat with the other half of the dough and the remaining ingredients. Slice and serve with crushed red pepper flakes or hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66490,"Slow-Cooker Asparagus-Barley Risotto 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped Kosher salt and freshly ground black pepper 1 1/2 cups pearled barley 2 sprigs fresh thyme 3 cups low-sodium vegetable broth 1 pound (1 bunch) asparagus, rough stalks trimmed and cut into 1-inch pieces 2/3 cup grated Parmesan Zest of 1 lemon, plus lemon wedges, for serving 1/4 cup roughly chopped fresh flat-leaf parsley 1/4 cup roughly chopped fresh mint Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more. Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours. Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66491,"Blueberry Jam Glaze 4 tablespoons (1/2 stick) unsalted butter 1/4 cup blueberry jam
1 teaspoon honey
1 teaspoon chopped fresh thyme
Zest of 1 lemon
Instructions: Melt the butter in a small saucepan. Whisk in the jam, honey, thyme and lemon zest to combine. Serve on your favorite breakfast pastries. ","[Chardonnay, Riesling, Moscato]" 66492,"Honey Drop Biscuits 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 3 tablespoons cold butter 1/4 cup honey 1/4 cup half-and-half Instructions: Preheat the oven to 350 degrees F. Sift flour, baking powder, baking soda, and salt in a large bowl. Place the dry ingredients and butter in a food processor. Pulse until the butter and flour looks like coarse cornmeal. Do not over process. Turn mixture out into a bowl and add honey and half-and-half. Mix until a dough forms (See Chef's Note.). Once dough is formed, with a tablespoon, spoon the dough out on a cookie sheet. Bake for 20 to 25 minutes, or until golden brown. Enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66493,"Air Fryer Ranch Chickpeas 1 15-ounce can chickpeas, drained, rinsed and patted dry 1 tablespoon extra-virgin olive oil
Fine sea salt 4 teaspoons ranch seasoning Instructions: Preheat a 6-quart air fryer to 375? F. Toss the chickpeas with the olive oil and 1/4 teaspoon salt. Add to the air fryer basket in an even layer and cook, tossing occasionally, until crisp and golden, 20 to 22 minutes. Remove the warm chickpeas to a bowl and toss with the ranch seasoning.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66494,"Grilled Seafood Salad Nicoise 1/2 cup red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon anchovy paste 2 cloves garlic, smashed to a paste 1 teaspoon finely chopped fresh thyme 1/2 cup olive oil Salt and freshly ground pepper 1 pound tuna steak, cut into 8 pieces 12 jumbo shrimp, shelled and deveined 12 large sea scallops 1/4 cup olive oil Salt and freshly ground pepper 2 red bell peppers, quartered 1 yellow squash, cut into 1/4-inch thick slices Olive oil Salt and freshly ground pepper 1/2 pint each red and yellow cherry tomatoes, sliced in half 3/4 pound haricots verts, cooked al dente Red leaf lettuce 1/2 cup Nicoise olives, pitted Instructions: Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.; Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.; Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through. Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste. Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66495,"One-Pan Chicken Sausage and Potatoes 3 tablespoons extra-virgin olive oil 1 12-ounce package smoked chicken-apple sausage, cut into 1-inch pieces 1 pound small red potatoes, quartered 2 onions, thickly sliced 2 bulbs fennel, trimmed, quartered, cored and sliced into thick wedges, fronds reserved Kosher salt and freshly ground pepper 1 tablespoon tomato paste 2 tablespoons apple cider vinegar 1 tablespoon honey Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 2 minutes. Remove to a plate with a slotted spoon. Add the potatoes to the skillet and cook until lightly browned, 3 to 4 minutes. Add the onions and fennel and stir to combine; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions and fennel just begin to soften, 4 to 5 minutes. Make a space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add 1 cup water and stir everything together. Reduce the heat to medium low, cover and cook until the vegetables are tender, 7 to 8 minutes. Return the sausage to the skillet along with the vinegar and honey. Simmer, uncovered, until the liquid reduces to a glaze, about 2 minutes. Season with salt and pepper. Divide among bowls and top with fennel fronds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66496,"Sweet Potato Pie 7 cups mashed cooked sweet potatoes 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 tablespoons vanilla extract 2 teaspoons lemon extract 2 1/4 cups granulated sugar 1 cup honey 4 jumbo eggs 2 deep dish pie shells Whipped cream, for garnish Instructions: Preheat the oven to 350 degrees F. Place sweet potatoes, nutmeg, cinnamon, vanilla, lemon, sugar, honey, and eggs in a large bowl. Blend ingredients together until they are thoroughly mixed. Equally distribute the sweet potato mix into the pie shells. Place some aluminum foil on and around the edges of the pie shells so the crust will not burn when the pies are baked. Place pies in the oven and bake for 45 minutes. Remove from the oven and let cool completely before serving. Serve with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66497,"The Guy Pie Specialty Pizza 4 teaspoons extra-virgin olive oil 1 1/2 teaspoons sugar
3 teaspoons salt
3 teaspoons instant yeast
4 1/2 cups bread flour, plus additional for coating dough
Nonstick cooking spray, for the dough Four 3-quart cans unpeeled ground tomatoes Two 3-quart cans peeled ground tomatoes
1 cup dried basil
1/2 cup dried oregano
1/2 cup dried marjoram
1/2 cup sugar
1/2 cup granulated garlic
Cornmeal, for coating dough 10 ounces ricotta 1/2 cup blue cheese crumbles
10 ounces shredded mozzarella
1 cup shredded roasted chicken
1/4 cup shredded pepperoni
3/4 cup buffalo hot sauce, plus additional for garnish 1/2 cup blue cheese dressing
Instructions: For the dough: Add 2 cups cold water to bowl of a stand mixer. Add oil, sugar, salt and yeast and mix with a wire whisk until blended evenly, 1 minute. Add flour, then blend with the dough hook until a dough ball is formed, about 15 minutes. (Knead dough by hand to form dough ball if needed.) Portion into smaller dough balls and lightly spray with cooking spray. Individually wrap dough balls tightly in plastic wrap. Refrigerate for 24 to 48 hours. Refrigerate for 24 to 48 hours. For the sauce: Mix the unpeeled and peeled ground tomatoes together with the basil, oregano, marjoram, sugar and garlic in a large container. Refrigerate for 24 to 48 hours to allow flavors to release and blend. For the pizza: Preheat the oven to 550 degrees F. Coat a dough ball in flour and cornmeal and hand toss to an 18-inch diameter. Evenly distribute ten 1-ounce portions ricotta around dough. Evenly spread blue cheese crumbles around dough. Evenly spread shredded mozzarella over ricotta and blue cheese, leaving a 1-inch border empty for the crust. Top mozzarella with shredded chicken and shredded pepperoni. Slowly pour hot sauce over the whole pizza in a spiral to make sure that there is not too much sauce in one place. Bake until crust is golden brown, about 10 minutes. Evenly pour blue cheese dressing and additional hot sauce over hot pizza. Cut into 8 even slices and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66498,"Raw Salmon Marinated in Amontillado Sherry 1 (2 pound) thick salmon fillet, well-chilled 3 tablespoons medium-dry Amontillado sherry 4 tablespoons coarse salt 4 teaspoons sugar 1 teaspoon freshly-ground black pepper 4 cups fresh tarragon leaves 64 very thin asparagus spears, ends peeled 3/4 cup Amontillado sherry 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1/4 cup walnut oil 1/2 cup neutral-flavored vegetable oil, such as canola or sunflower Instructions: Place salmon, skin-side down in a glass baking dish. Rub with sherry. In a mortar grind together salt, sugar and pepper lightly with a pestle. Coat flesh side of salmon with salt mixture. Strew tarragon over salmon, distributing it evenly. Top with another glass dish and weight it with cans. Refrigerate for 48 hours, basting a few times with accumulated liquid. Cook asparagus in boiling, salted water until just tender, 2 to 3 minutes. Refresh under cold water, then pat dry. Set aside at room temperature. Prepare sauce: In a small saucepan bring sherry to a boil and reduce it by one-third. Let cool slightly, then pour into workbowl of a food processor with mayonnaise and mustard. Process for 5 seconds. Combine walnut and vegetable oils and, with the motor running, slowly begin to add to sherry mixture drop by drop. After 1 tablespoon of oil has been absorbed, you can begin to pour it slowly in a thin stream. Process to a medium consistency. Season to taste with salt and pepper and set aside at room temperature. Remove tarragon from salmon and wash off brine under cold water. With a very sharp knife, cut salmon into broad, thin slices. Divide among dinner plates. Pour a little sauce alongside. Top decoratively with asparagus. Grind black ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 66499,"No-Bake Frozen S'mores Cheesecake 2 1/2 cups (250 grams) graham cracker crumbs (reserve 1 to 2 tablespoons for garnish if desired) 1/2 cup (100 grams) granulated sugar
8 tablespoons (1 stick) butter, melted Nonstick baking spray 1 package (8 ounces) cream cheese, at room temperature 1 can (14 ounces) sweetened condensed milk 1/2 cup (60 grams) unsweetened cocoa powder 1/4 cup (30 grams) confectioners' sugar 1 container (8 ounces) frozen non-dairy whipped topping, such as Cool Whip, completely thawed 2 to 3 cups miniature marshmallows
Instructions: For the graham cracker crust: Place the crackers and sugar in a food processor and pulse to break up the crackers, then process continuously until the crackers are crushed into fine crumbs, about 30 seconds.
Mix the graham cracker crumbs and melted butter together with a rubber spatula until combined. (The mixture will be thick.)
Spray a 7-inch springform pan with baking spray and line with parchment paper.
Press the crumb mixture into the bottom of springform pan. Use the bottom of a drinking glass or flat measuring cup to press the crumbs into the sides and bottom of the pan, making it as uniform and compact as possible. (The crust will be thick.)
For the frozen chocolate cheesecake: Put the cream cheese into the bowl of a stand mixer with fitted with the paddle attachment. Mix the cream cheese for 30 seconds to 1 minute. Slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes. Scrape down the sides with a spatula and then continue to mix for another minute. Turn off the mixer and add in the cocoa powder and confectioners' sugar.
Turn on the mixer starting on low, then increase the speed to medium-high and mix until incorporated, about 1 minute.
Remove the bowl from the stand mixer and fold in the whipped topping by hand.
Pour the mixture into the prepared graham cracker crust and place in the freezer for at least 2 hours or up to overnight. (If chilling overnight, remove the cheesecake from the freezer after 1 hour and cover with plastic wrap, then return to the freezer.)
When ready to serve, preheat the broiler. Remove the cheesecake from the freezer and run a sharp paring knife between edge of the springform pan and the graham cracker crust. Open the clasp on the pan and press up from the bottom, allowing the external ring to fall free of the bottom.
Place the cheesecake on a baking sheet and cover with marshmallows, allowing them to pile up and be stacked highest in the middle.
Place the cheesecake in the broiler and let broil until the marshmallows start to brown and melt together, 1 to 2 minutes. Carefully transfer the cheesecake to a serving plate. Sprinkle the cheesecake with the remaining graham cracker crumbs, if desired. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 66500,"Chocolate Cherry Martini 3 ounces cherry vodka 3 ounces chocolate liqueur
3 ounces sweet cherry juice
1/2 teaspoon lemon juice
Maraschino cherries, for garnish
Instructions: Fill a cocktail shaker with ice and add the vodka, chocolate liqueur, cherry juice and lemon juice. Shake vigorously and strain into 2 martini glasses. Garnish with maraschino cherries. ","[Merlot, Cabernet Sauvignon, Port]" 66501,"Mascarpone cl con Queso 2 cups heavy cream 1/4 cup chicken stock (optional) 8 ounces mascarpone 3 tablespoons chopped shallots 3 tablespoons chopped garlic 2 poblano chilies, peeled, seeded 1 cup Asiago Salt and pepper, to taste Instructions: Bring the cream and chicken stock to a simmer and whisk in the mascarpone until it is fully incorporated. Let it simmer slowly, constantly whisking so it does not scorch. Sweat the shallots, garlic, and poblano chilies for a few minutes to release their flavor and soften them. Puree the chilies in the cream to achieve a smooth consistency, then add the Asiago. Place in a fondue pot or double boiler to keep warm. Treat the cl Con Queso like fondue. You'll want tortilla chips and lots of different vegetables cut bite size for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 66502,"Arroz a Banda 12 littleneck clams, scrubbed and purged 2 to 4 quarts plus 1/4 cup water 1 cup dry white wine 1 large onion, chopped 1 pound medium shrimp, shelled, shells and heads retained 2 large garlic cloves, chopped 1 bouquet garni: 6 sprigs each thyme and parsley, 2 bay leaves, and a fennel branch 2 pounds fish heads, tails and bones, or cut up whole fish or fillets such as porgy, butterfish, sea bass, or snapper (do not use salmon) Salt, to taste 4 garlic cloves, 2 peeled, 2 peeled and crushed 1/4 teaspoon cayenne Pinch of saffron threads, crumbled 1 teaspoon paprika 1/2 teaspoon salt, plus additional to taste 3 tablespoons olive oil 2 dried cl peppers 3 cups medium-grain Spanish rice 1 tablespoon olive oil 1 onion, minced 2 large garlic cloves, minced 3/4 pound ripe tomatoes, peeled, seeded and finely chopped 2 tablespoons finely minced parsley 2 pounds mixed fish steaks or fillets 1 cup garlic mayonnaise for serving, optional Instructions: For the broth: In a lidded pot, combine the clams with 1/4 cup water, 1/4 cup wine, and 1 tablespoon onion. Turn heat to medium high, cover and cook 6 minutes, or until all the clams have opened. Remove clams from shells, rinse and set aside. Strain broth through a fine-mesh strainer lined with cheesecloth and set aside. In a large pot, combine the shrimp shells and heads with the clam broth, remaining onion, garlic cloves, remaining wine, bouquet garni and the soup fish or heads, tails and bones. Cover with water-2 to 4 quarts. Bring to boil, reduce heat to low and simmer 2 hours. Strain through a fine-mesh strainer lined with cheesecloth. Measure out 7 cups (freeze extra). For the rice: Pound together the 2 whole garlic cloves, cayenne, saffron, paprika and salt in a mortar and pestle. Scrape into a 2-cup measuring cup and blend with 1 cup of fish broth. Set aside. Heat 3 tablespoons olive oil in a large nonstick skillet or paella pan over medium heat and add the crushed garlic and cl peppers. When they turn light brown, remove them from the pan and discard. Add the rice and cook, stirring, until the grains are coated with oil, 3 to 4 minutes. Stir in the diluted garlic and cayenne mixture, then add 5 cups fish stock, bring to a boil, reduce the heat and cook without stirring, uncovered, for 30 minutes, or until there is no longer liquid in the pan. Remove from the heat, cover and let sit for 15 minutes. For the fish: While the rice is cooking, cook the fish and shrimp. Heat olive oil in large nonstick frying pan and add the minced onion. Cook until it begins to soften and add the garlic, tomato, and parsley. Cook, stirring, until the mixture is soft and fragrant, about 5 to 10 minutes. Add the fish fillets and steaks, turn to coat all sides, then add 1 cup of fish broth and bring to a simmer. Cook 5 to 8 minutes, or until the fish is cooked through. Remove the fish from the pan and set on a serving platter with the clams. Cover with foil to keep warm. Add the shrimp to the broth, cook 2 to 3 minutes, until pink and opaque, and remove from the pan. Pour the mixture in the pan over the fish and shellfish. Serve the rice first and then the fish, or serve together, with garlic mayonnaise if you wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66503,"Blackberry Cobbler 24 ounces fresh or frozen blackberries 1 1/2 cups sugar 1/4 cup cornstarch
2 teaspoons almond extract
Zest of 1/2 orange
One 14.1-ounce package refrigerated pie crust All-purpose flour, for dusting 1 large egg vanilla ice cream Instructions: Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly. For the lattice crust: Preheat the oven to 425 degrees F. Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide. Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little. Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.) Serve bowls of cobbler with scoops of vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 66504,"Hamentaschen 2 cups finely chopped dried apricots 1 1/3 cups orange juice 2/3 cup honey 1/2 orange, zest grated 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup cold unsalted butter 2/3 cup sugar 1 egg 1 egg white Instructions: To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool. To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes. Preheat oven to 350 degrees F. Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made. Bake for 12 to 14 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66505,"Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1 stick unsalted butter, melted and cooled 3/4 cup canned pumpkin puree 3/4 cup packed light brown sugar 1/4 cup buttermilk 1 teaspoon pure vanilla extract 2 large eggs Cranberry Caramel Sauce, recipe follows Vanilla Cream, recipe follows 1/2 cup dried cranberries 1 cup sugar 3 tablespoons heavy cream 3 tablespoons unsalted butter 3 tablespoons dried cranberries 2 1/2 cups chilled whipping cream 2 1/2 tablespoons sugar 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick. Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined. Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack. Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries. In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries. Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66506,"Pears in Red Wine with a Fresh Cheese Filling 6 ripe Bartlett pears 1 (750 ml) bottle full-bodied red wine 1/2 cup sugar 2 cinnamon sticks 1 (1-inch) wide strip orange peel 3 ounces cream cheese 1/4 cup sugar 1 teaspoon brandy 1/4 cup heavy cream, whipped 1 pint strawberries, tops removed 1/4 cup sugar Instructions: Pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool. Filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill. Sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 66507,"Ziggy's Kasha Varnishkas 2 1/4 boxes kasha 5 eggs 13 1/2 cups chicken stock 1/8 teaspoon monkey dish salt (flat) 1/2 tablespoon chopped garlic 1/2 teaspoon ground black pepper 1/4 box mushrooms, sauteed Sauteed onions, about 1 cup 1 1/4 (l-pound) boxes bowties, cooked Instructions: Brown gravy, for serving, if desired Preheat the oven to 350 degrees F. Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 66508,"Italian Meatballs in Vodka Sauce 1 tablespoon olive oil One 1 1/2- to 2-pound package fresh meatballs (about 24 meatballs) 1/2 cup vodka
One 32-ounce jar marinara sauce
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Freshly grated Pecorino Romano or Parmesan, for garnish
Torn fresh basil leaves, for garnish
Instructions: To cook in a slow cooker: Heat a large frying pan over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Transfer the liquid from the pan to a slow cooker. Add the marinara sauce, heavy cream, salt and pepper to the slow cooker and stir to combine. Add the meatballs. Cook on high until the meatballs are cooked through and the sauce is thickened slightly, 2 to 4 hours. When ready to serve, top with fresh cheese and torn basil leaves. To cook on the stove top: Heat a large Dutch oven over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate, leaving behind as much of the oil in the pot as possible. Add the vodka and cook for about 30 seconds to deglaze the pot, using a wooden spoon to scrape up any brown bits from the bottom. Add the marinara sauce, heavy cream, salt and pepper and stir to combine. Turn the heat to low, return the meatballs back to the pot and simmer until the meatballs are cooked through and the sauce is thickened slightly, 30 to 45 minutes. When ready to serve, top with fresh cheese and torn basil leaves. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 66509,"Bulgur Salad with Chicken 1/2 cup low-sodium chicken broth 1/2 cup bulgur 1 large boneless skinless chicken breast (about 12 ounces) Kosher salt and freshly ground black pepper 1/2 cup chopped salted cashews 1/2 cup golden raisins 1/4 cup chopped fresh cilantro 1 Granny Smith apple, finely chopped 1/4 cup 2-percent Greek yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons madras curry powder 2 teaspoons Dijon mustard 1 small head Bibb lettuce, leaves removed Instructions: Preheat the oven to 425 degrees F.
Bring the chicken stock and 1/2 cup water to a boil in a medium saucepan set over medium-high heat. Stir in the bulgur and reduce the heat to a low simmer. Cook until the bulgur is tender but not mushy, stirring frequently so it doesn't stick to the pan, about 25 minutes. Drain any excess liquid that has not been absorbed and then fluff the bulgur with a fork.
While the bulgur cooks, sprinkle the chicken with salt and pepper. Place on a parchment-lined baking sheet and roast until the chicken is just cooked through, about 15 minutes. Let cool, and then dice.
Combine the chicken, bulgur, cashews, raisins, cilantro and apple in a large bowl. Whisk together the yogurt, mayonnaise, curry powder, mustard and 1/2 teaspoon salt in a small bowl; pour over the chicken mixture and mix well. Adjust the seasoning with additional salt and pepper. Divide the lettuce leaves between 4 plates and top each with the bulgur and chicken salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66510,"Fried Egg, Prosciutto, Frisee and Blue Cheese on Ciabatta 3 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons pure olive oil 1/4 pound Cabrales blue cheese, crumbled, plus 4 thin slices blue cheese 1/4 pound frisee, washed and dried 2 tablespoons butter 4 large eggs 8 slices ciabatta or Italian bread 8 thin slices prosciutto Instructions: Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined. Fold in the crumbled blue cheese. Add the frisee and toss well to coat the frisee with the dressing. Season with more black pepper, to taste. Heat a little of the butter in a small nonstick skillet over medium heat. Gently crack an egg into a small dish, and then add to the pan with the butter and cook until the white is set and the yellow is slightly firm, about 2 minutes. Season with salt and pepper and then gently turn the egg over and continue cooking for 1 minute. The yolk should still be slightly runny. Repeat with remaining butter and eggs. Place the bread on a flat surface and top each with 1/4 of the frisee mixture, followed by 2 slices of prosciutto, and then an egg. Place a thin slice of blue cheese on top of the egg and garnish with ground black pepper. Place another piece of bread on top. Repeat to make a total of 4 sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66511,"Grilled Ham and Gouda Sandwich with Leftover Easter Veggies 8 thick slices good-quality bread 4 tablespoons mayonnaise 4 tablespoons red pepper jelly 10 to 12 slices leftover roast ham (about 1 pound total) 1/2 pound Gouda, thinly sliced Juice of 1 lemon 1 tablespoon fruit preserves, such as apricot or peach 2 tablespoons chopped fresh dill 3 tablespoons extra-virgin olive oil Salt and ground black pepper 4 cups roughly chopped (as needed) prepared green vegetables, such as asparagus, zucchini or peas Instructions: Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 66512,"Croque Monsieur and Croque Madame 4 slices Gruyere cheese 4 slices brioche bread, crusts removed 1 egg beaten with some water 3 tablespoons butter Instructions: For Croque Monsieur: Spread each slice of bread with butter. Trim cheese so it is a tad smaller than the bread slices. Arrange 2 slices of cheese, top with bread and dip both sides of each sandwich in egg. In a skillet heat butter and brown the sandwich on each side for 3 minutes or until golden. For croque Madame: Wedge a slice of Black Forest ham in between each slice of cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66513,"Cabbage Soup with Paprika, Kielbasa and Raisins 6 slices bacon, diced 1 onion, halved and thinly sliced 4 garlic cloves, minced 3 pounds cabbage, cored, cut into 1-inch-wide strips and separated 1/2 teaspoon sweet paprika 8 cups chicken or pork stock 1 28-ounce can whole, peeled tomatoes 1 cup raisins 1 1/2 pounds kielbasa, cut in 1/3-inch slices Chopped parsley, for garnish Instructions: In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes, or until most of fat is rendered. Add onions and garlic; saute 5 minutes until onion is tender. Add cabbage and paprika, stirring to mix well, and saute 5 minutes. Add stock and bring to a boil, stirring. Using your hand, squeeze most of juice from tomatoes, cut into coarse chunks and add to pot. When mixture comes to a boil, lower heat to simmering and cook 15 minutes. Add raisins and cook 10 minutes more. Add kielbasa and simmer just until sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls and sprinkle with parsley.; ","[Reds such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 66514,"Dr. Hunter's Elixer 1-ounce peach schnapps 2 ounces Jaegermeister 4 ounces soda (recommended: Dr. Pepper) Instructions: Fill a rocks glass with ice. Pour the liquids into the glass and stir to combine. ",[Jaegermeister] 66515,"Pancetta, Leek and Mushroom Stuffing with Goat Cheese 6 tablespoons (3/4 stick) unsalted butter, plus more for buttering baking dish 4 celery stalks, finely chopped (about 2 cups) 3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups) 10 ounces cremini mushrooms, thinly sliced (about 4 cups) 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken broth One 12-ounce bag cubed sourdough stuffing 6 ounces pancetta, diced 4 large eggs, beaten 4 ounces goat cheese, chilled and crumbled into 1/2-inch pieces Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
In a large skillet set over medium-high heat, melt the butter. Add the celery and leeks and cook, stirring, until fragrant and softened, about 5 minutes. Add the mushrooms, sage, thyme, salt and pepper and cook until the mushrooms are soft, 5 minutes. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the stuffing and cooled mixture. Add the pancetta and eggs and mix well. Transfer the mixture to the prepared baking dish and top evenly with the goat cheese.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66516,"Hot Maple Buttered Rum 4 ounces maple syrup 1 cup softened butter 1 1/4 ounces spiced rum Boiling water, to finish Instructions: To make maple butter, whip approximately 4 ounces maple syrup into 1 cup softened butter. Set aside. Add spiced rum and 1 pat of maple butter to wine glass or Irish coffee mug. Fill with boiling water stir and serve.; ","[Bourbon, Dark Rum, Whiskey]" 66517,"Sweet Beer-Simmered Hot Dog Bites 2 pounds hot dogs, cut into bite-sized pieces 2 cups brown sugar 2 cups ketchup 1-12 oz. can of beer Instructions: Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker. Serve in a chafing dish or other dish that can be kept warm, with toothpicks close by. ","[Lager, Brown Ale, Hefeweizen]" 66518,"The Best Beef Stroganoff 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 5 tablespoons unsalted butter 1 medium yellow onion, sliced 8 ounces white button mushrooms, quartered 7 ounces shiitakes, caps sliced (stems removed and discarded) 1 tablespoon chopped fresh thyme 1 clove garlic, minced 1/2 cup dry white wine 2 tablespoons all-purpose flour 3/4 cup sour cream 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 1/2 cups beef broth or beef stock 10 ounces medium or wide egg noodles 1/2 cup fresh flat-leaf parsley leaves, chopped 1 tablespoon chopped chives, plus more for serving Instructions: Bring a large pot of salted water to a boil. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute. Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66519,"Chocolate Cupcakes with Ganache and Marshmallow Frosting 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup half-and-half 1/2 cup canola oil 1 tablespoon pure vanilla extract 1 cup boiling water Chocolate Ganache, recipe follows Marshmallow Frosting, recipe follows 1 cup heavy whipping cream 12 ounces semisweet chocolate, chopped or chips 8 egg whites 2 cups granulated sugar 3/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners. In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely. Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip. In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy. Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract. ","[Pinot Noir, Riesling, Moscato, Sparkling wine]

" 66520,"Spooky Punch 2 packages gummy bear worms 1 (32-ounce) container cranberry juice 6 plastic drinking straws 6 pitted prunes 18 whole cloves 1 cup white chocolate chips 1/4 cup sweetened flake coconut 3 (12-ounce) bottles strawberry smoothies 2 quarts orange juice 3 cans lemon/lime soda Instructions: For the ice cubes: Stick 1 gummy worm in each cube, with half of the worm hanging out. Pour cranberry juice into the ice cube trays. Place in freezer 2 hours before mixing the punch. For the shrunken head straws: Push a straw up through the center of 1 prune where the pit used to be, so it sits one-third of the way down the straw. Repeat with remaining prunes. In a small bowl melt the white chocolate chips in the microwave for 45 second at 15-second intervals stirring between intervals. Take 12 cloves and dip the round ends into the melted chocolate. Place on a plate lined with waxed paper and allow chocolate to set about 15 minutes. Meanwhile using a small brush or toothpick coat the top part of each prune with melted white chocolate. Carefully sprinkle the coconut on top of the white chocolate to resemble hair. Repeat with the remaining prunes. Stick 2 white chocolate-coated cloves into each prune to create 2 eyes. Place 1 undipped clove into each prune under the eyes to resemble a nose. For the punch: Pour the strawberry smoothies, the orange juice and the lemon/lime soda into a large punch bowl and stir. Take the gummy worm ice cubes out of the freezer, and add half of them to the punch. Place remaining cubes into glasses and fill each glass with punch using a ladle. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 66521,"Dublin Lawyer Recipe 1/2 cup (1 stick) unsalted butter, softened 1 teaspoon cayenne 2 teaspoons paprika 1 1/2 cups sliced button mushrooms 1/2 cup sliced scallions 1 pound cooked lobster meat Salt and freshly ground black pepper 1/4 cup Irish whiskey (recommended: Jameson) 4 cups heavy cream 2 cups hot cooked rice Instructions: In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66522,"Melon Ball and Pineapple Brochettes 1/2 pineapple, peeled 1/2 honeydew melon, seeded 30 large blueberries 15 fresh mint leaves 1 lime, cut into wedges Instructions: Cut the pineapple into 1/2-inch thick slices. Cut the slices into 1/2-inch cubes and discard the hard pieces that come from the core. Set aside to drain on paper towels. Use the melon baller to make balls from the honeydew, about the same size as the pineapple chunks. On very fine skewers or decorative toothpicks, thread a blueberry, a piece of pineapple, a mint leaf, a melon ball, a piece of pineapple, and finally, a blueberry. Chill, covered, until ready to serve, up to 8 hours. Just before serving, squeeze lime juice over the skewers. ","[Chenin Blanc, Moscato, Sauvignon Blanc, Riesling]" 66523,"Corn Salad 2 cups fresh or frozen whole kernel corn 3/4 cup cucumber, peeled, seeded and diced 1/2 cup diced red onion 3 tomatoes, chopped 6 scallions, chopped into 1/4-inch segments 3 tablespoons sour cream Salt and pepper 1/4 cup red wine vinegar 1/2 cup salad oil 3 tablespoons chopped fresh cilantro Instructions: Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve in large bowl, family style. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66524,"Jicama Citrus Slaw 1/3 cup mayonnaise 2 tablespoons cider vinegar 1 (11-ounce) can mandarin oranges, drained and liquid reserved 2 cups shredded jicama 2 cups shredded red cabbage Salt and freshly ground black pepper Instructions: In a large bowl, combine mayonnaise, vinegar and 2 tablespoons liquid from mandarin orange can. Add jicama, red cabbage and mandarin oranges. Toss to combine. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 66525,"Roasted Acorn Squash and Garlic Mash 2 acorn squash, halved crosswise and seeded 1 head garlic, wrapped in foil 7 tablespoons unsalted butter, divided 1 leek, diced (white and pale green parts only) 1 Gala apple, cored and diced into 1/2-inch pieces Salt 1 teaspoon freshly chopped thyme leaves Instructions: Preheat the oven to 400 degrees F. Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly. Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste. Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66526,"Miso Halibut Skewer en Papillote Kosher salt 2 pounds halibut fillets 3 tablespoons curry powder 1 tablespoon turmeric
6 cloves garlic 1/2 head Napa cabbage
3 bell peppers, red and yellow
4 tablespoons red miso
1 tablespoon mirin
1 tablespoon rice vinegar
3 tablespoons sesame oil
One 1-inch knob ginger, sliced
2 pieces naan bread 3 tablespoons chopped fresh chives
Instructions: Preheat the oven to 350 degrees F. Salt the halibut and let it come to room temperature. Bring 3 cups water to a boil in a saucepan. Add the curry powder, turmeric, 2 cloves of the garlic and 1 teaspoon salt. Bring to a boil. Slice the Napa cabbage into 1/4-inch ribbons. Chop the bell peppers into bite-size pieces. Add the veggies to the poaching broth and simmer for 5 minutes. Puree the miso, mirin, vinegar, 1 tablespoon of the sesame oil and another 2 garlic cloves. Cut the halibut into 1-inch cubes. Pour the miso marinade over the halibut and mix to coat. Cut four long ovals of parchment paper. (They should be large enough to cover a whole skewer--you want to create a tight seal to save all the yummy juices.) Add a bed of ginger and Napa cabbage to each oval. Thread the halibut cubes onto 4 skewers, alternating with the peppers. Set a skewer in the middle of each piece of parchment; fold up the parchment and crimp the edges to seal. Place the parchment packets in the oven for 12 minutes. While the fish is cooking, mince the remaining 2 cloves garlic and combine with the remaining 2 tablespoons sesame oil. Brush the naan with the garlic oil and sprinkle with salt. Grill until golden. Cut the naan into quarters and sprinkle with chopped chives Serve the parchment packets with naan on the side. Let your guests open the packets and enjoy the aromas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66527,"S'mores Cookies 1 cup salted butter, melted 1 cup sugar 1/2 cup honey 1 tablespoon vanilla extract 1 large egg, beaten 2 1/2 cups all-purpose flour 1/2 cup graham crumbs 1 tablespoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup milk chocolate chips 1 cup mini marshmallows 2 milk chocolate bars 6 large marshmallows, halved Instructions: Mix the butter, sugar, honey, vanilla and egg in a large bowl. In a separate bowl, combine the flour, graham crumbs, salt, baking powder and baking soda. Add the dry mix to the wet mix and combine thoroughly using a spatula. Fold in the milk chocolate chips and mini marshmallows. Using a 1/3-cup scoop, roll the mixture into 12 large balls. Place onto 2 parchment paper-lined sheet pans, spacing them evenly, and push a square of the milk chocolate bar into the top of each. Chill for 30 minutes. Preheat the oven to 350 degrees F. Bake for 12 minutes, rotating the pans halfway through. Remove the cookies and switch the oven to broil, letting it preheat for a couple minutes. Add a halved marshmallow, cut side down, to the top of each cookie. Return to the oven and broil for 1 to 2 minutes to toast the marshmallow toppings. Remove and let cool slightly before enjoying. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66528,"Cucumber Salad 1/4 cup white wine vinegar 1 teaspoon sugar 1 large seedless cucumber Sea salt 1/2 cup creme fraiche Freshly ground white pepper Instructions: Heat the vinegar, sugar and a splash of water in a small saucepan just long enough to dissolve the sugar. Transfer to a small serving bowl and let cool. Peel the cucumber, then grate it on the large holes of a box grater or in a food processor using the shredding disk, or with a mandoline. Place the cucumber in a sieve and season with sea salt. Let drain for 20 to 30 minutes. Press the liquid from the cucumber, and then add the cucumber to the bowl with the vinegar mixture. Stir in the creme fraiche and season with white pepper. Adjust the salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66529,"Clams with Guanciale, Sunchokes and Celery Root 1 pound guanciale, cut into thin lardons 1 pound sunchokes, peeled and diced
1 celery root, peeled and diced
5 pounds littleneck clams, cleaned
1 cup Madeira wine
1/4 cup heavy cream
Kosher salt
1/4 cup fresh celery leaves
Instructions: In a medium cast-iron pan, slowly render the guanciale over medium heat until just starting to get crispy, approximately 5 minutes. Add the sunchokes and celery root and toss to combine. Allow to cook slowly in the rendering fat until cooked through and evenly browned, another 10 minutes. Meanwhile, put a large, high-sided saute pan over medium heat until hot. Add the clams and Madeira. Immediately cover with a lid and allow to steam until all the clams have opened, about 10 minutes. Carefully strain the clam cooking liquid into the guanciale pan and bring to a boil. Add the cream, then stir to combine and turn off the heat. Taste and adjust the seasoning as needed with salt. Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66530,"Frozen Ginger Lemon Drops 1 cup ginger/lemon simple syrup, recipe follows 1 cup vodka 1 cup lemon juice 4 cups ice Lemon wedges, for garnish 1 cup water 1 cup sugar 1 (4-inch) chunk ginger 2 sprigs mint Instructions: Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon. For the syrup: Bring water to a low simmer and stir until sugar dissolves. Add ginger and mint and allow to steep for 20 minutes. Strain and chill. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 66531,"Chicken Fried Lamb Chops with Creamy Gravy 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 cups whole milk Salt Freshly ground black pepper 1 teaspoon sugar (preferably turbinado sugar) 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 cups whole milk Salt Freshly ground black pepper 1 teaspoon sugar (preferably turbinado sugar) Oil, for frying 2 teaspoons kosher salt 1 tablespoon freshly ground black pepper 2 cups all-purpose flour 12 single-rib frenched lamb chops, 2 chops per person 2 cups buttermilk Oil, for frying 2 teaspoons kosher salt 1 tablespoon freshly ground black pepper 2 cups all-purpose flour 12 single-rib frenched lamb chops, 2 chops per person 2 cups buttermilk Instructions: For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops. For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack. Serve with gravy. For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops. For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack. Serve with gravy. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 66532,"Peach Picker 2 limes, cut into chunks, plus wedges for garnish 1/2 cup superfine sugar 1 ripe peach, cut into chunks, plus wedges for garnish 1/2 cup packed fresh mint 16 ounces white rum Seltzer, for topping Instructions: Combine the lime chunks and sugar in a large pitcher. Using a muddler or large wooden spoon, mash the limes to release the juices. Add the peach chunks and mint and lightly muddle to bruise the mint and break up the peaches; stir in the rum. (The mixture can be refrigerated up to 6 hours.) Just before serving, pour the peach-rum mixture into ice-filled glasses and top with seltzer. Garnish with peach wedges. ","[Moscato, Sauvignon Blanc, Riesling, Vinho Verde]" 66533,"Sea Bass \Puttanesca
Salt 6 anchovy fillets in oil 1/2 cup white wine
One 24-ounce jar crushed tomatoes
1 cup mixed kalamata pitted olives
2 tablespoons capers (if in brine or salt, rinse with water)
4 large fresh basil leaves, chopped or hand-torn
4 medium cloves of garlic, chopped or slivered
Pinch of crushed red pepper, optional
4 sea bass fillets (or other firm white fish), 6 to 8 ounces per serving 1 pound whole-wheat spaghetti or pasta of your choice
Fresh Italian parsley, chopped or pulled leaves, for garnish High-quality extra-virgin olive oil, for drizzling Parmesan or pecorino, for grating or shaving
Instructions: Bring a large pot of salted water to a boil. Heat a large flat-bottom saute pan over medium heat. Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine. Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using. Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes. Add the sea bass on top of the sauce. Cover the pan and poach the fish in the sauce for 6 to 8 minutes. Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes. Drain thoroughly. Transfer the fish to a warm plate. Toss the pasta into the sauce to heat and coat evenly. Place the pasta on a serving plate and top with the sea bass. Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese. This is one fish dish that can stand up to added cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66534,"Tempura 5 ounces unbleached cake flour 5 ounces white rice flour 1 1/2 quarts vegetable oil 1 large egg, beaten 1 1/2 cups cold seltzer water 1/2 cup vodka 5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices Kosher salt 1/4 pound fresh green beans, trimmed 8 stems flat-leaf parsley 1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined 1/2 pound tilapia fillets, cut into 1-inch pieces Ice Instructions: Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside. Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer. Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice. Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood. Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66535,"Green Bean and Bacon Salad 1 pound French green beans, stems trimmed 1/4 pound thick-cut bacon, cut in 1/4-inch pieces 1 shallot, finely chopped 1/2 cup walnut halves and pieces, toasted 1 handful fresh flat-leaf parsley, leaves chopped 1 tablespoon grainy mustard 1 tablespoon hot water Pinch sugar 1 lemon, juiced Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: In a large pot of boiling salted water, blanch the green beans for 4 minutes, or until they are just crisp-tender. Drain the beans, transfer to a bowl of ice water to stop the cooking, and drain well. Put the green beans in a mixing bowl. In a large skillet, cook the bacon over moderate heat, until crispy. Transfer the bacon with a slotted spoon to a plate lined with paper towels. Add the bacon to the green beans, along with the shallot, walnuts, and parsley. In a mason jar, combine the mustard, water, sugar, and lemon juice; season with salt and pepper. Drizzle in the oil, put the cap on, and shake vigorously to emulsify. If planning to eat the salad right away, pour the dressing over the green bean salad and serve. If taking on a picnic, put the salad in a sealable plastic container and pack the dressing separately until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66536,"Pumpkin Bruschetta 1/3 cup canned pumpkin, from a 15-ounce can, reserve the rest for the bruschetta topping (recommended: Libby's) 1 1/4 cups water 1 tablespoon yeast 1 1/2 teaspoons salt 1/2 teaspoon sugar Flour 2 tablespoons melted butter 4 tablespoons olive oil Dash garlic powder 5 Roma tomatoes, diced 1/4 cup olive oil 2 large garlic cloves, crushed 3 grinds black pepper 18 to 20 fresh basil leaves, chopped 1 teaspoon tomato vinegar 2 teaspoons salad vinegar 1 1/2 teaspoons dried basil 1 teaspoon Kosher salt 3 tablespoons water Instructions: To make the Pumpkin Bread: Preheat oven to 375 degrees F. Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes. Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes. Punch down dough, recover, and allow to rise again for another 30 minutes. Punch down for a second time. Shape into a long, slender loaf. Place the loaf on a greased cookie sheet sprinkled with cornmeal. Rub the top of the loaf with water. Bake for 25 to 30 minutes, or until cooked through. To make the Bread Dip: Preheat the oven to 300 degrees F. Combine ingredients for bread dip. When bread cools, slice thin and dip each piece (each side) of bread into mixture. Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once. To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator. Top bread with bruschetta and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66537,"Avocado Oil Vinaigrette 2 tablespoons Dijon mustard 4 teaspoons apple cider vinegar
1/4 cup avocado oil
Kosher salt and freshly ground black pepper
Instructions: In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper. Serve over your favorite green salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66538,"Arborio Rice Pudding 1 cup water Pinch salt 1/2 tablespoon butter 1/2 cup Arborio rice 2 cups whole milk 4 tablespoons sugar 1 teaspoon vanilla extract Few dashes ground cinnamon Whipped cream, for serving Instructions: Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes. Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes. Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon. ","[Chardonnay, Moscato, Vin Santo, Riesling]" 66539,"Chipped Ice with Fruit 2 ripe avocados 2 ripe bananas 1 lemon, juiced 2 mangoes 2 slices watermelon Lots of chipped ice 1/2 cup thick coconut cream or evaporated milk 1/4 cup simple syrup, or more Instructions: Peel avocados and cut into cubes. Do the same with the bananas. Squeeze lemon juice over the fruits to prevent discoloration. Peel and cut mangoes into cubes along with the watermelon. Mix the fruit with the chipped ice and pile into 4 individual ice cream glasses. In a bowl, whisk together the coconut cream and simple syrup, to taste and drizzle it over the fruit-ice mixture. Serve immediately. ","[Riesling, Moscato, Sauvignon Blanc, Gewrztraminer]" 66540,"Hot Steeped Lime Green Iced Tea 1/4 cup loose-leaf green tea 1/2 cup sugar 1 lime, very thinly sliced Ice, for serving Instructions: Brew the tea in 4 cups hot water and let steep a couple of minutes. Strain through a sieve, and then stir in the sugar and lime until all the sugar dissolves. Serve over ice. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 66541,"Marilyn Mon'Mosa Cheesecake Cupcake 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 stick (1/4 cup) butter, at room temperature
1/2 cup granulated sugar 1 egg 1/4 cup milk 1/2 teaspoon vanilla 1 1/2 tablespoons champagne Zest and juice of 1 orange One 8-ounce package cream cheese 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg 1 ounce white baking chocolate 72 white chocolate chips 2 sticks (1 cup) butter, at room temperature 1 1/2 cups confectioners' sugar 1/4 cup champagne 1/2 teaspoon vanilla
Pinch of salt Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes). For the mimosa orange cupcake: In a medium bowl, combine the flour, baking powder and salt. Set aside. Using a stand mixer with the paddle attachment, cream the butter and sugar on medium speed. Mix in the egg. In two parts, alternate adding the milk with the dry ingredients. Add the vanilla and beat until well blended. Fold in the champagne and orange zest and juice.
For the white chocolate cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
In a double boiler, melt the white baking chocolate. Mix into the cheesecake batter until combined.
Layer the cupcake liners with the mimosa orange cupcake batter first. Add 2 white chocolate chips to each, and then top with a layer of the white chocolate cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
Bake about 18 minutes. Set aside to cool completely. For the champagne buttercream frosting: Beat the butter in a stand mixer until light and fluffy. Add the confectioners' sugar 1 cup at a time, beating after each addition. Add the champagne, vanilla and salt and beat until creamy. Put the frosting in a piping bag and frost the cooled cupcakes generously. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 66542,"Pan Seared Rib-Eye Steak with Chipotle Brown Butter 1 well trimmed, 1 1/2-inch thick, rib-eye steak 1 teaspoon coarsely ground black pepper 1/2 teaspoon coarse salt (sea salt or kosher salt) 1 teaspoon granulated garlic, (not garlic powder) 1 tablespoon melted butter 2 tablespoons chopped onion 2 ounces canned chipotle peppers in adobo sauce 3 ounces bock beer (recommended: Rahr Bucking Bock) Instructions: Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer: Extra Rare-below: 125 degrees F When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve. Rare: 135 degrees F . Medium-Rare: 145 degrees F . Medium: 160 degrees F . Well Done: 170 degrees F . ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 66543,"Huli Huli Chicken on the Grill 1/2 cup kosher salt 1/2 cup sugar 3 bay leaves 3 cloves garlic, peeled and smashed 3 cups ice One 5- to 7-pound whole chicken 1 cup pineapple juice 1/2 cup ketchup 1/2 cup soy sauce 2 tablespoons sherry vinegar 1/2 cup light brown sugar 2 teaspoons ground ginger 2 tablespoons garlic powder 2 tablespoons kosher salt 1 tablespoon plus 1 teaspoon paprika 1 tablespoon cayenne pepper
1 tablespoon onion powder 1 teaspoon ground cumin Freshly cracked black pepper 1 lemon, juiced Instructions: Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened \spatchcock\ chicken. To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour. In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve. Preheat a grill to medium heat.
Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits. Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes. Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66544,"Creamy Turkey-Spinach Curry 1 large onion, chopped 1 2-inch piece ginger, peeled and chopped (about 1/4 cup) 3 cloves garlic 1 tablespoon curry powder Kosher salt 3/4 cup plain low-fat yogurt, plus more for serving 2 tablespoons vegetable oil 1 pound 99%-lean ground turkey 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup chopped fresh cilantro, plus more for topping 3 cups cooked brown rice, for serving Instructions: Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside. Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66545,"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]" 66546,"Homemade Granola 1 cup water 1/2 cup canola oil 1/2 cup pineapple juice 1 cup honey 1 teaspoon vanilla extract 3 cups rolled oats 1 cup wheat germ 1/2 cup sunflower seeds 1/2 cup chopped walnuts 1/2 cup chopped almonds 1 cup raisins Instructions: Preheat oven to 325 degrees. Combine liquids in a large pot and heat but do not boil. Mix the oats, wheat germ, sunflower seeds, walnuts, and almonds in a large bowl and slowly pour the dry mix into the hot liquid. Stir with a large spoon to combine well and then pour the mixture into a large roasting pan and place in the oven. Toast the mixture for 1 hour, stirring often to prevent burning. Remove from the oven and add the raisins. Allow to cool throughly before transferring to an airtight storage container. This will keep for 4 weeks when properly stored. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 66547,"Quick Skillet Kielbasa Pork and Beans 1 tablespoon vegetable oil 1 pound kielbasa, cut into 1/2-inch rounds 1 medium onion, diced (about 1 cup) 1/3 cup tomato paste 2 tablespoons dark brown sugar 2 tablespoons balsamic vinegar 1 tablespoon chopped chipotle in adobo Two 14-ounce cans navy beans with liquid Kosher salt and freshly ground black pepper 2 hot dog buns, cut into 1/2-inch cubes 2 tablespoons unsalted butter, melted 1/4 cup pickle relish Instructions: Preheat the broiler to high with a rack set 2-inches from the heat source. Heat the oil in a large skillet over medium-high heat. Add half of the kielbasa rounds, cut-side down, and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate. Cook the remaining rounds until both sides are browned. Add to the plate. Reduce the heat to medium, add the onion, and cook, stirring, until soft and slightly browned, about 5 minutes. Add the tomato paste, brown sugar, vinegar, and chipotle to the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Then add the rest of the beans (including the bean liquid), the cooked kielbasa, 1/2 cup water, 1 teaspoon salt, and a few grinds of pepper. Simmer until thick and creamy, about 20 minutes. Toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes. Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66548,"Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee One 8-bone rack of lamb, approximately 1 1/4 to 1 1/2 pounds fully frenched 3 ounces olive oil 2 cloves of garlic, crushed with the flat end of a knife 2 ounces thyme 3 tablespoons butter 12 ounces lamb stock, reduced by 1/2 (lamb jus 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1 ounce goat's cheese, rolled into balls Salt and pepper 1 ounce bacon, diced 2 ounces pearl onions, sliced very thin 2 tablespoons butter Salt and pepper 5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod) 1 ounce Garlic Puree, recipe follows 20 garlic cloves, peeled 2 cups water Instructions: Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.
For the gateau: Starting in salted cold water, cook the potatoes until tender. Drain the potatoes and fork crush them with the butter. Season with salt and pepper. Fill two greased ring molds (2 1/2-inches in diameter by 1 1/2-inches in height) 3/4 of the way with the potatoes and form a well. Put the goat cheese in the center and cover with the potatoes. Smooth the top. For the fricassee: Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and Garlic Puree. If the mixture is dry, you may add a few drops of water. Season to taste. Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus.; Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 66549,"Holiday Biscotti 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66550,"Sheet Pan Roasted Cod 1/4 cup olive oil 1/2 teaspoon crushed red pepper flakes 2 garlic cloves, minced or grated 1 lemon 2 cups cherry tomatoes 2 small bunches broccolini 2 shallots, peeled and halved lengthwise 1/4 stale sourdough loaf, torn into large bite sized pieces (about 2 cups) Kosher salt Freshly ground black pepper 100 grams (3.5 ounces) feta cheese 400 grams (14 ounces) cod loin Fresh basil, for garnish Fresh parsley, for garnish 1/2 head radicchio, roughly torn 2 teaspoons extra-virgin olive oil Instructions: Preheat your oven to 400 degrees F (200 degrees C). In a large mixing bowl, whisk together the olive oil, crushed red pepper flakes, garlic and the zest of the lemon. Add the cherry tomatoes, broccolini, shallots and torn sourdough. Season with salt and pepper and mix well to coat. Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes. Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast. Add the fish to the vegetables and roast until the fish is cooked through, another 10 to 15 minutes. Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra-virgin olive oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66551,"Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction 4 shallots, coarsely chopped 1 cup dry red wine, such as Cabernet 1/4 cup olive oil 2 pounds flank steak, butterflied Salt and pepper 1/4-pound thinly sliced prosciutto 1/4-pound thinly sliced fontina cheese 14 fresh basil leaves Olive oil Cabernet-Shallot Reduction, recipe follows 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey Instructions: Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 66552,"Breakfast Strawberry Shortcakes 2 cups self-rising flour, plus more for dusting (see Cook's Note) 1 1/4 cups vanilla Greek yogurt, plus more for serving 1 pound fresh or frozen strawberries, hulled if fresh (see Cook\u2019s Note) 1/4 cup apple juice 2 to 4 tablespoons honey, maple syrup or agave syrup, as desired 1 teaspoon vanilla bean paste Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the flour, yogurt and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes. Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes. To serve, cut each biscuit in half, spoon in some yogurt and top with the strawberry mixture. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 66553,"Mushroom Falafel Gyro and Lemony Green Beans 1 pound mixed mushrooms (such as portobello, stemmed shiitake, white button) 1/4 cup olive oil, plus more for sauting, brushing and drizzling 1 teaspoon chopped fresh thyme leaves One 15-ounce can chickpeas, drained 1/2 cup panko breadcrumbs 1/4 cup chopped fresh flat-leaf parsley 1 teaspoon ground cumin
1/2 teaspoon cayenne 1 large clove garlic, smashed 1 large egg Kosher salt 4 pita rounds 1/2 cup cherry tomatoes, sliced in half 1 teaspoon chopped fresh tarragon Zest of 1 lemon Kosher salt 1/2 pound green beans, trimmed 1 1/2 teaspoons olive oil
1/2 seedless cucumber, grated (about 1/2 cup) 1/3 cup plain whole-milk yogurt 1/3 cup sour cream 1 teaspoon ground cumin Pinch kosher salt 1 clove garlic, grated Instructions: For the mushroom falafel: Preheat the oven to 450 degrees F. Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly. To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties. Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste. For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside. Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces. Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt. For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl. To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66554,"Cherry-Almond Snowballs 3/4 cup raw almonds (with skins) 1 1/4 cups all-purpose flour 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1/4 cup dried cherries 3 tablespoons amaretto liqueur Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover and refrigerate until slightly firm, about 30 minutes.
Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry. Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. Put the remaining 1 cup confectioners' sugar in a large shallow bowl. Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks to cool completely, then toss in the sugar again.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 66555,"Pasta with Bacon and Tomatoes Kosher salt and freshly ground black pepper 2 pounds plum tomatoes (about 10)
6 strips thick-cut bacon, chopped
1 medium onion, halved and thinly sliced
1/2 cup dry white wine
Pinch of crushed red pepper flakes
12 ounces spaghetti
1/4 cup fresh flat-leaf parsley or basil, chopped
Grated Parmesan, for serving
Instructions: Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow \x\ through the skin on the bottom of each. Prepare an ice bath. Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces. Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet. Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes. Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 66556,"Apricot Glazed Duck 1/4 cup unsalted butter, plus 3 tablespoons unsalted butter 6 duck breasts 1 large white onion, diced 1 cup chopped dried apricots 1/4 cup apple cider vinegar 1/4 cup chicken stock 1/4 cup white wine 2 tablespoons cornstarch Cold water Salt and freshly ground black pepper 1/2 teaspoon freshly chopped tarragon leaves Instructions: Preheat the oven to 350 degrees F. Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest. Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes. In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached. Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter. Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66557,"French Toast 1 loaf challah Bread Melted butter, to oil griddle 6 eggs 1/2 cup heavy cream 1 orange, zested and juiced 1/4 teaspoon ground cinnamon 1/4 teaspoon fresh ground nutmeg Orange Bourbon Butter, recipe follows 1 pound unsalted butter, softened 2 tablespoons orange flavored liqueur (recommended: Cointreau) 2 tablespoons bourbon 3 tablespoons orange zest Instructions: Cut challah bread in 1-inch thick slices. Allow to sit out for awhile to dry out. Heat griddle to 350 degrees F and lightly brush with a butter soaked piece of paper towel. Combine eggs, heavy cream, orange zest and juice, cinnamon and ground nutmeg in a shallow wide dish. Dip the slices of bread into the egg mixture allowing it to soak in on both sides. Transfer to each piece to the hot griddle and cook until golden brown on both sides, about 3 minutes per side. Try to flip only once. Serve with Orange Bourbon Butter. Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 66558,"Grilled Pesto Chicken Dinner 1 Package Ore-Ida? Steam n' Mash Cut Russet Potatoes 16 Ounces Frozen Classic Mixed Vegetable Blend, thawed 4 Teaspoons Classico? Traditional Basil Pesto Spread 22 Ounces Frozen Fully Cooked Chicken Breasts 18 Ounces Heinz? Home Style Classic Chicken Gravy Instructions: 1.Preheat oven to 375F. Coat an 11x8 baking dish with nonstick cooking spray. 2.In a medium bowl, mix together vegetable blend and 3 tsp. of pesto sauce. Spoon evenly into baking dish. Arrange frozen chicken breasts in single layer on top. Spread remaining 1 tsp. of pesto sauce over chicken breasts. 3.Bake uncovered for 18 to 20 minutes, or until heated through. 4.Meanwhile, prepare mashed potatoes according to package instructions. In a small saucepan over medium heat, cook Gravy for 3 to 5 minutes, or until heated through, stirring occasionally. 5.To serve, divide prepared mashed potatoes and vegetable blend between 6 plates. Place 1 chicken breast on each plate and serve with warm gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66559,"Spicy Citrus Shrimp with Roasted Kale 3 large bunches curly red kale, stemmed and roughly chopped 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound large shrimp, peeled and deveined 1/2 red onion, thinly sliced 1/4 cup mild harissa 1/3 cup salted roasted almonds, chopped 1/3 cup pomegranate seeds 3 heads red endive, cut into 1-inch pieces 3 navel or blood oranges, peeled and sliced into rounds 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 475 degrees F.
Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl. Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale. Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66560,"Spicy Melon Salad 1/2 cantaloupe, halved lengthwise, seeded and cut into half-moons, rinds removed 1/2 small seedless watermelon, cut into wedges, rinds removed
4 dried pequin chiles 1/4 teaspoon flaky sea salt
1 cup baby arugula
2 teaspoons extra-virgin olive oil
1 teaspoon lime juice
Instructions: Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 66561,"English Muffin Jam Rolls 4 cups (520g) all-purpose flour, plus more for dusting 1 tablespoon granulated sugar
1 1/2 teaspoons instant yeast
1 teaspoon kosher salt
1 cup (240g) warm water
2/3 cup (155g) whole milk Greek yogurt
2 tablespoons unsalted butter, softened
1/4 cup (40g) yellow cornmeal, plus more for dusting
1/3 cup (100g) strawberry jam
1/3 cup (100g) blueberry jam
1 large egg beaten with 1 tablespoon of water Glaze (recipe follows) 1 1/2 cups (180g) powdered sugar 3 tablespoons Greek yogurt
Pinch of kosher salt
Instructions: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and yogurt. Using a rubber spatula, give it a mix to just combine. Place the bowl on the stand mixer and mix with the dough hook on medium speed, scraping down the sides of the bowl and hook as necessary. The dough will be soft and smooth, but sticky, and will pull away from the sides of the bowl when it has mixed long enough, 12 to 15 minutes. Transfer to a large, oiled bowl, cover with plastic, and allow to rise at room temperature until doubled in size, 1 1/2 to 2 hours. Grease a 9-by-13-inch baking dish with the butter and dust all over with the cornmeal, tapping out any excess. On a cornmeal-dusted surface, roll out the dough to a rectangle that is roughly 20-by-10-inches and just under 1/2-inch-thick. With a small, offset spatula, spread 1 side with an even layer of strawberry jam, leaving a 1/2-inch border at the top. Repeat with the blueberry jam on the other side. Roll up into a tight log and pinch the edges to seal. With a sharp knife, slice into 12 even rolls. Place alternating rolls in the prepared baking dish and cover with plastic wrap. Refrigerate overnight (anywhere from 8 to 12 hours is fine; try not to exceed 14 to 16 hours) or let rise at room temperature for another until doubled in size, 45 minutes to 1 hour. Place an oven rack in the middle position. Preheat the oven to 400 degrees F. When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for an hour (unless they proofed at room temperature). Remove the plastic wrap, brush the tops with the egg wash. Bake until the rolls are a deep golden brown and the top feels hollow when you tap on it, start checking at 25 minutes. While the rolls are baking, prepare the Glaze (recipe follows). Remove the rolls from the oven and cool for 10 minutes. Drizzle over the glaze and serve. These can be stored in an airtight container on the counter for a day or so (reheat in the microwave). Combine the powdered sugar, yogurt and salt in a bowl and whisk until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66562,"Mustard Glazed Beef Short Ribs 4 pounds beef short ribs Salt and pepper 1 tablespoon olive oil 1 tablespoon whole butter 1 large onion, chopped 2 carrots, chopped 1 celery stalk, chopped 2 jalapeno peppers, seeded and chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon ground cumin 12 ounces dark beer 3 cups beef stock 2 tablespoons each of rosemary, thyme and oregano tied in a bouquet garni of cheese cloth 1/2 cup pommery mustard 2 tablespoons honey Instructions: Preheat oven to 350 degrees. Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan. Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables. Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged. Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours. Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving. Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious. Serve with the cooking/braising liquid in a sauce boat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66563,"Spicy Pineapple Upside-Down Cake 1 tablespoon unsalted butter, plus more for the pan 2/3 cup sugar One 20-ounce can pineapple rings 2 tablespoons fresh red Thai chiles, chopped 1 3/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon crushed red pepper flakes 1/2 cup coconut milk 1/2 cup buttermilk 1 teaspoon pure vanilla extract 1 stick (8 tablespoons) unsalted butter, at room temperature 1 1/2 cups sugar 2 large eggs Instructions: For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-by-3-inch round cake pan. Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). Lay the pineapple rings in the pan and fill each hole evenly with the chiles. Set aside. For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside. Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated.
Pour the batter over the pineapple in the cake pan and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up. Let cool completely. Cut into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66564,"Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce 1 quart peanut oil 8 ounces all-purpose flour 2 ounces cornstarch 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground fennel 1/2 teaspoon salt 1 cup club soda 4 egg whites, beaten until foamy 8 small soft shell crabs, cleaned Corn Relish, recipe follows Roasted Red Pepper Sauce, recipe follows 2 cups mixed field greens, for garnish 2 ears corn, husked and silk removed 2 tablespoons olive oil 3 ounces asparagus, sliced into 1/2-inch pieces 4 ounces mushrooms, sliced 1/4 cup diced red pepper 1 small jalapeno, diced, without seeds 1 green onion, thinly sliced 2 tablespoons light brown sugar
3 tablespoons cider vinegar 1/2 tablespoon dry mustard Dash hot pepper sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 cup roasted red pepper puree 4 shallots, diced 4 ounces cider vinegar 1/4 cup heavy cream
2 ounces lemon juice 8 ounces unsalted butter, cubed Salt, to taste Instructions: In a deep saucepan, heat peanut oil to 350 degrees F.
In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens. Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's personal taste preferences. It's important to consider individual factors such as personal taste, the occasion, and the specific ingredients used in the recipe when selecting a wine to pair with a meal." 66565,"Baked Apples with Brown Sugar 2 Golden Delicious apples 2 to 3 tablespoons butter 4 tablespoons light brown sugar Ground cinnamon, for sprinkling Creamy Custard Sauce, recipe follows 1/2 pint light vanilla ice cream, melted (recommended: Ben and Jerry's) 2 egg yolks Instructions: Preheat oven to 350 degrees F. Wash and dry apples. Cut the apples in half and remove the core but leave any stems intact. Place apples in baking dish. Divide butter among each core cavity. Top each apple half with a tablespoon of sugar and dash with cinnamon. Bake apples until the flesh is tender and they're bubbly and perfect looking, about 30 minutes. Serve with Creamy Custard Sauce. Heat the melted ice cream in a small saucepan over low heat until hot. Meanwhile, put the yolks in a mixing bowl and whisk until smooth. While whisking, slowly drizzle about 1 or 2 tablespoons hot melted ice cream into the yolks until blended. While whisking constantly, slowly add the rest of the hot liquid to the yolk mixture. Pour the mixture back into the saucepan and return to low heat. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 66566,"Lydia's Red Enchiladas con Chorizo 15 hot red chiles 15 mild red chiles 4 cups water 4 tablespoons olive oil 2 bay leaves 2 to 3 teaspoons salt 1 to 2 tablespoons chicken flavored bouillon cubes 1/2 cup yellow onion, chopped 1 to 2 cloves garlic, chopped Pinch black pepper 3 links chorizo, cubed 12 white corn tortillas, 3 per plate 1 cup Muenster, grated 1 cup Cheddar, grated Instructions: In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes. In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to cl sauce. In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels. To serve, dip 1 tortilla in the cl sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 66567,"Chestnuts and Wild Mushrooms 2 tablespoons olive oil 1 clove garlic, finely sliced 8 ounces Shiitake mushrooms, trimmed and sliced 15 ounces drained canned chestnuts packed in water Salt and freshly ground black pepper Instructions: Heat the olive oil in a skillet and slowly let the garlic get brown. Saute the Shiitake until soft (adding a spoonful of water if necessary so they don't burn). Add the chestnuts and saute just to reheat them and season well with salt and lots of ground black pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66568,"Chocolate-Almond Mummy Cookies 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup almond flour 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking powder 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract Confectioners' sugar, for dusting
Black decorating icing Instructions: Combine the all-purpose flour, almond flour, cocoa powder, salt and baking powder in a medium bowl; whisk to combine. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until firm enough to roll out but not hard, 1 to 2 hours. Preheat the oven to 350?. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/4 inch thick. Cut out shapes using a 5-inch mummy cookie cutter (or cut the dough into rectangles or circles). Reserve the dough scraps. Arrange the cutouts about 1 inch apart on the prepared baking sheets.
Gather the dough scraps and roll out on a lightly floured surface until very thin. Cut into 1/8-inch-wide strips. Arrange the dough strips on the cutouts to look like bandages, trimming as needed. Refrigerate the cutouts until firm, about 15 minutes.
Bake the cookies until firm around the edges, 15 to 20 minutes. Let cool completely on the baking sheets. Dust with confectioners' sugar and dot with black decorating icing for eyes.
","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 66569,"Caesar Salad 1 loaf Italian bread 3 tablespoons extra-virgin olive oil, plus 1/2 cup 1 garlic clove, minced, plus 3 cloves peeled 1/2 teaspoon dried oregano Salt and pepper 3 anchovy fillets 2 teaspoons Dijon mustard 1/2 lemon, juiced 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce 2 romaine lettuce hearts, cut in 2-inch pieces 2 bunches watercress, trimmed 1 hard boiled egg 1 cup shredded Pecorino Romano 1/2 cup chopped parsley 1 pound cooked grilled chicken, sliced in strips (optional) Instructions: Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork.
In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 66570,"Grilled Steak with Red Onions 1 cup soy sauce 2 tablespoons fresh lime juice 1/4 cup sake, Japanese rice wine, or dry sherry 1 tablespoon cracked coriander seeds 1 teaspoon coarsely cracked black peppercorns 1 pound sirloin steak 2 medium red onions 1 tablespoon cumin 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon salt Freshly ground black pepper 1 cup soy sauce 2 tablespoons fresh lime juice 1/4 cup sake, Japanese rice wine, or dry sherry 1 tablespoon cracked coriander seeds 1 teaspoon coarsely cracked black peppercorns 1 pound sirloin steak 2 medium red onions 1 tablespoon cumin 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon salt Freshly ground black pepper Instructions: In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions. In a large bowl, mix together the soy sauce, lime juice, sake, coriander seeds, and peppercorns and let the steak marinate in this mixture, covered, for 12 to 36 hours in the refrigerator. Peel the red onions, leaving the root ends intact. This will hold the onion layers together during grilling. Cut the onions into eighths through the root. In a bowl, mix together the cumin, vinegar, olive oil, salt, and pepper to taste. Add the onion pieces and toss gently to coat. Marinate, covered, overnight in the refrigerator or up to 2 hours at room temperature. Let the steak come to room temperature. Preheat a barbecue or stove-top grill. Season the steak with salt and pepper to taste and them grill it 4 or 5 minutes on each side, leaving it rare. Let the steak rest for 10 minutes. Meanwhile, grill the onions until they are soft, about 5 minutes. Taste for seasoning. Correct as necessary. Slice the steak thinly with a sharp knife and serve with the onions. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66571,"Strawberry Shortcake Cake 9 tablespoons unsalted butter, softened, plus more for greasing 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups plus 2 tablespoons granulated sugar 3 large eggs 1/2 cup sour cream, at room temperature 1 teaspoon vanilla extract 1 pound strawberries, plus more to garnish, optional 1 1/2 pounds powdered sugar, sifted 8 ounces cream cheese, at room temperature 2 sticks unsalted butter, softened 1 teaspoon vanilla extract Dash salt Instructions: For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan. Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined. Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely. Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes. For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy. Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier. Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake. Leave plain or garnish with strawberry halves. Serve slightly cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66572,"Frozen Raspberry and Vodka Lemonade 1 1/2 cups frozen raspberries One 12-ounce can frozen lemonade concentrate 8 ounces vodka
10 ice cubes
Instructions: Combine the frozen raspberries, lemonade concentrate, vodka, ice cubes and 1/2 can of water (from the lemonade can) and puree in a blender until smooth. Divide the mixture among 6 small rocks glasses or cordial glasses and serve with a straw. ","[Prosecco, Moscato, Sauvignon Blanc, Ros]" 66573,"Bourbon Street Balls with Pecans 4 cups whole pecans or pecan halves 2 cups crushed or processed vanilla-flavored wafer cookies (recommended: Nabisco Nilla wafers) 1 cup confectioners' sugar 4 jiggers (1 1/2 ounces per jigger) bourbon, or to taste 3 tablespoons light corn syrup (recommended: Karo) Butter, for fingertips Instructions: Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor. Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.
Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve. ","[Bourbon, Brandy, Port, Madeira]" 66574,"Grilled Sweet and Hot Sausage Hoagies with Grilled Onion Marmalade and Red Peppers 3 red onions, sliced in half 3 tablespoons olive oil Salt and freshly ground pepper 1 clove garlic, finely chopped 1 small jalapeno pepper, finely diced 1 cup red wine vinegar 1/4 cup creme de cassis 1/4 cup grenadine 1/4 cup red wine 1/4 coarsely chopped parsley 2 red peppers, grilled, quartered and seeded 1 pound hot Italian sausage, sliced in half, vertically, then quartered 1 pound sweet Italian sausage, sliced in half, vertically, then quartered 4 hoagie rolls Instructions: Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66575,"Cardamom Rhubarb Cupcake 1 1/4 cups cake flour 3/4 cup granulated sugar
1 tablespoon cardamom
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup oil
1 teaspoon vanilla extract
2 large eggs
2 cups chopped fresh rhubarb 1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature 1 1/4 cups confectioners' sugar, sifted 1 tablespoon cardamom
1 tablespoon vanilla extract
Instructions: For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners. Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined. Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting. For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens. Set aside to cool. For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Mix in the cardamom and vanilla extract. To assemble: Remove the centers of each cupcake using a paring knife. Fill each with some of the rhubarb compote and frost with the cardamom frosting. Serve immediately, or store in an airtight container for up to 2 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]

" 66576,"Chocolate-Yam Marble Cake 1/2 cup butter, room temperature 1 cup sugar 2 eggs 2 teaspoons vanilla extract 1/2 orange, zested and juiced 1 cup pureed yams or 1 (15-ounce can) yams, drained and pureed 3 tablespoons sour cream 2 cups flour plus 2 tablespoons 1 teaspoon baking powder 1/2 teaspoon baking soda Salt 3 tablespoons unsweetened cocoa Pinch of cayenne pepper 3 tablespoons hot water Instructions: Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice.
In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 66577,"Tipsy Squire 1 quart milk 1 scant cup sugar 2 level teaspoons plain flour 4 eggs 1/2 teaspoon vanilla Heavy whipping cream Nutmeg, freshly ground 1 cup butter 3 cups sugar 6 eggs (separated) 3 cups twice sifted flour 1/4 teaspoon baking soda 1 cup sour cream Instructions: Heat milk until it is nearly boiling (a double boiler is safest). Mix sugar, flour, and beaten eggs together. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs. Add the tempered egg mixture into the hot milk. Return to low heat and stir until mixture begins to thicken. When cool, add vanilla. Strain through a wire strainer to remove any lumps. Whip whipping cream and add sugar to taste, put aside. Grate fresh nutmeg and put aside, this will also be used to top dessert once complete. Cream sugar and butter. Add egg yolks 1 at a time. Mix the flour and baking soda together. Add sour cream and flour, alternating to the butter and sugar. Beat egg whites stiff and fold in. Pour into greased and floured tube cake pan. Bake at 300 degrees F. in a preheated oven for 1 1/2 to 1 3/4 hours. Invert immediately into a glass serving bowl and drizzle with Sherry. Pour custard on top, and then add already made whipping cream. Top with freshly grated nutmeg. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 66578,"Cherry Almond Crumble Nonstick cooking spray 1 cup prepared cherry pie filling 1 cup cherry preserves 1/4 cup dried cherries 1 1/2 teaspoons pure almond extract 1 cup quick-cooking oats 1/2 cup dark brown sugar 1/2 cup sliced almonds 1 teaspoon ground cinnamon 5 tablespoons butter, melted Whipped non-dairy topping, or sour cream Instructions: Preheat oven to 400 degrees F. Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet. Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 66579,"Roasted Shrimp Cocktail 2 pounds (12 to 15-count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Instructions: Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66580,"Pesto 1/4 cup walnuts 1/4 cup pignolis (pine nuts) 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Instructions: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 66581,"Pork Chops with Cranberry Mustard Sauce 4 (6-ounce) bone-in pork loin chops 4 teaspoons Dijon mustard 1/4 cup Cranberry Mustard Sauce, recipe follows Nonstick cooking spray Salt and freshly ground black pepper 1 (12-ounce) package fresh or frozen cranberries, about 4 cups 1 cup water 1 cup sugar 1/2 cup chopped pecans 4 teaspoons Dijon mustard Instructions: Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally. Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools. Yields: 2 1/4 cups ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 66582,"Hot Artichoke-Spinach Dip Kosher salt 1 10-ounce bag baby spinach 1 cup packed fresh basil 3/4 cup canned cannellini beans, drained and rinsed 6 ounces Neufchatel cream cheese 1 clove garlic, smashed 1/2 cup low-sodium chicken broth 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped 1/4 cup grated parmesan cheese 3/4 cup shredded low-fat mozzarella cheese Pinch of cayenne pepper 2 or 3 dashes Worcestershire sauce Freshly ground black pepper Nonstick cooking spray Baked chips, for serving Instructions: Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste. Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66583,"Brunch Panzanella 3/4 cup thinly sliced almonds 2 tablespoons unsalted butter 1 bay leaf 1/4 cup packed light brown sugar 1 tablespoon brandy 1 tablespoon fresh lemon juice 1/2 cup fresh orange juice 1/4 teaspoon finely ground sea salt, preferably gray salt 1 large country-style Italian loaf, about 1 pound 2 pints ripe strawberries, cut into 1/4-inch slices 1/4 cup granulated sugar 1 tablespoon good-quality balsamic vinegar 1/2 teaspoon finely ground sea salt, preferably gray salt 3/4 cup golden raisins 1/2 cup blueberries 1/2 cup lightly packed torn mint leaves 1 cup heavy cream, lightly whipped (or vanilla yogurt) Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake in the oven until toasted, about 8 to 10 minutes. While the almonds are toasting, melt the butter in a 10-inch skillet over high heat, and cook until it browns. Add the bay leaf and stand back (it might pop). Lower the heat to medium and add the sugar to the pan and stir. When the sugar has melted, add the brandy and stand back (it might flame). Add the lemon juice. Cook for 15 seconds, then add the orange juice and salt. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency. You should have about 1/2 cup. Remove the bay leaf. Using a serrated knife, shave off the thicker parts of the crust. Cut the bread into 1/2-inch cubes. You should have about 8 cups. Place the bread in a large bowl. Add 1/4 cup of the brown butter syrup. Spread the bread in a single layer on a rimmed baking sheet. Bake until golden and crispy on the outside and still chewy inside, 15 to 20 minutes, turning occasionally for even coloring. Put the strawberries in a medium bowl. Add the sugar, lemon juice, vinegar, and salt and mix well. Allow to macerate for 5 to 10 minutes. Place the raisins in a small bowl. Cover with hot water. Allow the raisins to plump for 8 to 10 minutes. Drain the fruit. Place the bread in a large bowl. Add remaining brown butter syrup, the almonds, raisins, blueberries, and mint. Toss well. To serve, spoon some strawberries in each bowl. Spoon some panzanella beside the strawberries. Spoon some whipped cream (or vanilla yogurt) over the strawberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 66584,"Crispy Rice with Broccoli, Bacon, Cashews and Egg 1/4 cup oil 6 ounces any bacon or lunch meat, chopped (I'm using bacon) 1 cup broccoli and friends, such as cauliflower, Brussels sprouts, cabbage, broccoli rabe or fennel (I'm using broccoli florets) 2 cloves garlic, sliced 1 cup toasted nuts, chopped (I'm using cashews) 2 tablespoons vinegar or citrus juice (I'm using rice wine vinegar) 3 cups cooked rice or rice pilaf (see Cook's Note) 4 eggs, whisked Optional toppers: fresh cilantro leaves, lime wedges, chopped jalapenos and soy sauce Instructions: Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl. Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 66585,"Sweet Rice Flour and Cheese Bread 1 large cinnamon stick 1/2 cup butter 3/4 cup vegetable shortening 1 cup granulated sugar 4 large eggs 1 pound rice flour 1 1/2 teaspoons baking powder 2 cups finely grated aged cotija cheese Instructions: Grind the cinnamon in a coffee grinder. Butter a 9 by 13-inch glass baking dish. In the bowl of an electric mixer, cream the butter and shortening. Add the sugar and whip until light and fluffy. Beat in 1 egg at a time. Sift the rice flour and baking powder into the mixture a little at a time. Stir in the cheese. Then add the batter to the buttered baking dish and cook for 20 to 25 minutes in 425 degree F oven until golden brown on the outside. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Moscato]" 66586,"Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce 1 cup light molasses 3/4 cup melted butter 1/2 cup warm milk 2 eggs, beaten 1 cup all-purpose flour, plus additional for tossing fruit 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums) 1 cup raisins 1 1/2 ounces brandy Holly sprig, for garnish Hard Sauce, recipe follows 1/4 pound butter 1 cup sugar 1 pinch salt 1 teaspoon vanilla extract 1-ounce brandy or rum Instructions: Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy. Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce. Beat all ingredients together until very well combined. Serve with pudding. ","[Chardonnay, Riesling, Moscato, Port]" 66587,"Churros and Hot Chocolate 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar Instructions: Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar Heat the oil in a deep frying pan to 360 degrees F. To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture. Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve. To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 66588,"Couscous with Peas and Mint One 7.6-ounce box couscous 1/2 cup frozen peas, thawed 1/2 cup mint leaves, roughly chopped 2 tablespoons extra-virgin olive oil Zest and juice from 1/2 lemon Kosher salt and freshly ground black pepper Crushed red pepper flakes, for garnish Instructions: Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes. Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 66589,"Pickled Broccoli Stems Stems from 1 bunch broccoli 1 cup white vinegar 2 tablespoons kosher salt 2 tablespoons sugar 1 teaspoon pickling spice 1 bay leaf Zest and juice of 1/2 lemon Instructions: Bring a medium pot of water to a boil. Peel the broccoli stems and slice them into 1/2-inch-thick coins (or oddball shapes--just keep them all about the same size). Blanch them in the boiling water until fork-tender, 2 to 4 minutes. Cool them in ice water; drain. Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan. Pour over the broccoli and let cool. Refrigerate for at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66590,"Chocolate Sauce 1/4 cup sugar 1/4 cup water 1 recipe Master Ganache, recipe follows, using 2 cups cream instead of 1 1/4 cup creme fraiche 2 tablespoons Tia Maria 8 ounces bittersweet chocolate 1 cup heavy cream Instructions: Make a simple syrup by combining the sugar and water in a small saucepan over high heat. Stir to moisten the sugar and insert a thermometer. Cook until the temperature reaches 220 degrees F, about 5 minutes. Immediately remove from the heat and allow to cool. Follow the method for Master Ganache, adding the cream fraiche to the cream before bring the cream to a boil. Add the Tia Maria and simple syrup and stir for 1 one minute, or until smooth and thoroughly combined. Cover the sauce and keep it warm near the stove until it is served. Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt. Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.) Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl. Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 66591,"Oven Roasted Maple Gorp 3/4 cup maple syrup 1 cinnamon stick 1 vanilla bean, split 1 cup oats 1 cup peeled hazelnuts 2 cups whole natural almonds 1/2 cup golden raisins, a couple of handfuls 1/2 cup dried sweetened cranberries, (recommended: Craisins brand) a couple of handfuls 1/2 cup shelled pumpkin seeds or sunflower seeds 1 cup chocolate and candy coated peanuts (recommended: Peanut M&Ms) Instructions: Preheat oven to 375 degrees F. Place maple syrup on the stove with cinnamon and vanilla over medium low heat to infuse the flavor. Warm syrup a couple of minutes, remove. Combine oats, hazelnuts, almonds, raisins, cranberries and seeds in a bowl. Toss with maple syrup and remove the cinnamon stick and vanilla bean. Spread the maple coated mixture out on a cookie sheet and roast 15 minutes. Remove the nuts from oven and transfer to another cold pan, tossing the mix to quick-cool it. Once cool, toss with peanut candy and eat or pack up for a hike! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66592,"Caramel Apple Dump Cake Cooking spray 2 to 3 cups peeled and sliced apples 1 cup gourmet caramel sauce, plus more for serving 1 teaspoon sea salt 1/4 cup apple cider 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon pure vanilla extract 1 15.25-ounce box yellow cake mix
2/3 cup (10 2/3 tablespoons) unsalted butter, melted Confectioners' sugar, for garnish (optional) Vanilla ice cream, for serving Instructions: Preheat the oven to 350? F. Coat a 10-inch well-seasoned cast-iron or ovenproof nonstick skillet with cooking spray. Spread the apples evenly across the bottom of the skillet in a decorative pattern. Drizzle the caramel over the apples, then sprinkle with sea salt. Pour the apple cider on top. Sprinkle cinnamon and nutmeg over the apples, then drizzle with vanilla. Cover the apples completely with the dry cake mix and drizzle the melted butter on top. Bake until the cake is browned on top and around the edges with some caramel bubbling through, 50 to 60 minutes. Let rest for about 15 to 20 minutes, then flip onto a serving platter to showcase the beautiful design. Let cool, then sprinkle with confectioners' sugar, if desired. Serve with ice cream and more caramel sauce. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 66593,"Wild Mushroom Toasts 2 tablespoons olive oil 1/4 cup chopped onion 5 cups finely chopped mushrooms, blend of button and wild 1 garlic clove, minced 1 teaspoon dried thyme 1/4 cup whipping cream 1/2 cup grated fontina cheese 1/2 cup freshly grated Parmesan 24 slices Melba toast Instructions: Preheat broiler. In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper. Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Barolo]" 66594,"Pork Belly Nigiri One 10-pound slab pork belly, cut into 3- to 4-inch pieces 3 cloves garlic, smashed
8 cups soy sauce 4 cups mirin
1/2 cup sugar
1/4 cup dark soy sauce
1 cup soy sauce 1 cup sugar
1/2 cup mirin
2 tablespoons roughly sliced fresh ginger 4 cloves garlic, smashed
1 yellow onion, roughly chopped
2 cups cooked short-grain rice 1 piece sushi nori, cut into 1-inch strips
1/4 cup Pickled Mustard Seeds, recipe follows 1 green onion, sliced thin
1 bunch fresh chives, chopped thin
1 leek, julienned thin
cl oil (rayu), for drizzling
2 cups rice vinegar 1 cup mustard seeds Instructions: For the marinated pork belly: Put the pork belly, garlic and enough cold water to cover by 2 inches in a pot and bring it to a boil over high heat. Turn it down to simmer and cover three-quarters of the way so a little steam escapes. Cook for 90 minutes, then take off the stove. Strain the liquid from the pork belly and reserve the pork belly in the pot. For the tare: Put soy sauce, mirin, sugar, dark soy sauce and 4 cups water in a pot and bring it to a soft boil over high heat, stirring. Let cool to room temperature. Pour tare over the pork belly and make sure it completely covers or submerges the pork belly (weigh it down with a plate if necessary). Leave the pork belly in the tare, turning occasionally, for 1 hour at room temperature. Remove the pork belly from the tare to a sheet pan or a plate and refrigerate until firm, about 2 hours. For the eel sauce: Combine soy sauce, sugar, mirin, ginger, garlic, onion and 1/2 cup water in a pot over high heat, stirring. Right before it starts to boil, turn the heat down to medium-low. Simmer, uncovered, stirring every 30 minutes or so, until it reduces by about half, about 2 hours. Strain the liquid from the veggies and aromatics and cool for about 1 hour in the fridge. For the nigiri: Make an oval ball of rice about 2-by-1-inch. Slice the marinated pork belly 1/3-inch thick. Put a slice of pork belly on top of the rice and gently mold them together so they lightly stick. Wrap a strip of nori around the rice and the pork belly to secure them together. Put on a heat-resistant plate and gently pour about 2 teaspoons eel sauce on top of the pork belly. Use a kitchen torch to heat the pork belly until the eel sauce caramelizes. Top with Pickled Mustard Seeds, green onions, chives and leeks, and finish with a drizzle of cl oil. Repeat with remaining ingredients. Stir together the vinegar, mustard seeds and 1 cup water. Let the seeds absorb the liquid, refrigerated in an airtight container, 2 days. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 66595,"Spicy Thai Noodles with Ginger Peanut Dressing Kosher salt 1 pound udon noodles or linguine pasta 2 teaspoons sesame oil 1/4 cup light soy sauce 2 teaspoons grated fresh ginger 2 cloves garlic, minced 4 Thai chiles, halved lengthwise, and seeds removed 4 chicken breasts, cut into bite-size cubes 1/2 cup creamy peanut butter 1 tablespoon grated fresh ginger 2 cloves garlic, minced 3 tablespoons sugar 1/4 cup rice vinegar 3 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon cl oil 2 tablespoons grapeseed oil 1 orange, rind removed, flesh segmented 2 Thai chiles diced, seeds removed 1 small bunch fresh cilantro, chopped 1 bunch spring onions, thinly sliced Instructions: Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and cl oil, and bring to a simmer over medium-low heat.
Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
Thread the chicken pieces and orange segments alternately on the skewers.
To serve the skewers, toss the noodles with the diced cl peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 66596,"Sauteed Escarole with Garlic and Cannellini Beans 2 garlic cloves, sliced 4 tablespoons olive oil 2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry 1 can cannellini beans, rinsed and drained Instructions: In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66597,"Pineapple Soft Serve with Spicy Candied Coconut 3/4 cup unsweetened shredded coconut 1/2 teaspoon roasted chili powder or red chili flakes 2 tablespoons agave nectar 2 teaspoons kosher salt 3 cups frozen pineapple chunks, or fresh pineapple cut into 1\u20442-inch chunks and frozen overnight 3\u20444 cup full-fat coconut milk 3 tablespoons agave nectar 2 teaspoons fresh lime juice 1\u20444 teaspoon kosher salt Dark rum, as a float, if desired Instructions: For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl. For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve\u2013style. Garnish with the candied coconut and a float of dark rum if desired (and 21+). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66598,"Alu Dum 2 pounds cooked medium red potatoes, cut into 1-inch cubes 1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped peeled ginger
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder, plus more if desired
1/2 teaspoon paprika
Salt and black pepper
4 tablespoons cooking oil
1/2 teaspoon fenugreek seeds 1/3 teaspoon ground turmeric Cilantro leaves, for garnish Instructions: In a bowl, mix together the potatoes, garlic, ginger, cumin, chili powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat the cooking oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the potato mixture. Mix well. Serve in a bowl garnished with cilantro. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 66599,"My Favorite Turkey Brine 2 gallons cold water
3 cups apple cider
2 cups packed brown sugar
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
Peel of 3 large oranges, cut into large strips
4 rosemary sprigs, leaves stripped 1 fresh turkey
Instructions: Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill. Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.) When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine. Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 66600,"The Best Tomato Sauce 1/2 cup extra-virgin olive oil 6 cloves garlic 1 medium onion, diced One 28-ounce can whole San Marzano tomatoes One 28-ounce can crushed tomatoes One 14-ounce can tomato sauce 2 tablespoons tomato paste 1 teaspoon granulated garlic 1 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 piece Parmesan rind, optional 1 sprig basil Instructions: Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside. Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper. Finely chop the reserved browned garlic cloves and add to the sauce. Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving. ","[Barolo, Barbaresco, Chianti, Rioja]" 66601,"Vegetable Stacks 3 tablespoons extra-virgin olive oil, plus more for the pan 10 baby Yukon Gold potatoes, ends trimmed, sliced 1/2 inch thick (24 rounds) 8 Campari tomatoes, sliced 1/4 inch thick (24 rounds) 1 long Chinese eggplant, sliced 1/4 inch thick (24 rounds) 2 cloves garlic, minced 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup grated parmesan cheese Chopped fresh parsley, for topping Instructions: Preheat the oven to 400?. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes. Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66602,"Ratatouille Nicoise 1/3 cup olive oil 2 or more garlic cloves, peeled and chopped 1 large onion, sliced 2 zucchini, well scrubbed 1 small eggplant 3 tablespoons flour 2 green peppers, seeded and cut in strips 5 ripe tomatoes, peeled and sliced Salt and freshly ground pepper, to taste 1 tablespoon capers Instructions: Heat oil in a large skillet, add the garlic and onion and saute until the onion is transparent. Meanwhile, slice the squash and peel and cube eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about one hour. Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add the capers during the last fifteen minutes of cooking. Serve hot or cold.; ","[Chardonnay, Vermentino, Sauvignon Blanc, Garnacha]" 66603,"Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes 6 cups cubed day-old French bread 2 tablespoons unsalted butter, plus more for the baking dish 1 tablespoon canola oil 2 large Spanish onions, halved and thinly sliced 1 teaspoon sugar Kosher salt and freshly ground pepper 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 10 large eggs 3 cups whole milk 1 cup heavy cream 2 cups grated aged Gruyere cheese (about 8 ounces) 2 teaspoons dijon mustard 1 tablespoon finely chopped fresh thyme 1/8 teaspoon freshly grated nutmeg For the tomatoes: 3 tablespoons canola oil 2 pints cherry tomatoes 3 tablespoons chopped fresh chives Instructions: Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool. Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly. In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged. Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving. Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 66604,"Parmesan Finger Tots 2 pounds marble potatoes (any baby potato will do)
Kosher salt
3 tablespoons olive oil
1/2 cup grated Parmesan Cracked black pepper
Greek Ranch dressing, recipe follows 1 cup 2-percent Greek yogurt
2 tablespoons buttermilk
1 tablespoon chopped fresh dill 1 teaspoon granulated garlic
1/2 to 1 teaspoon honey
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper Instructions: Preheat the oven to 425 degrees F. In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute. Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing. In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66605,"Roasted-Pepper Pasta Salad Kosher salt 12 ounces mezzi rigatoni or other short tube-shaped pasta 2 bell peppers (red and/or yellow), halved, stemmed and seeded 6 cloves garlic, unpeeled 1/4 cup almonds 1/3 cup extra-virgin olive oil 1 lemon 8 ounces bocconcini (small mozzarella balls) 1 bunch fresh basil, leaves torn Freshly ground pepper Instructions: Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss. Photographs by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 66606,"Ground Chicken Tacos with Creamy Salsa 2 tablespoons olive oil 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/2 cup chopped onion Kosher salt and freshly ground black pepper 2 cloves garlic, grated on a rasp or minced 2 teaspoons ground cumin 1/2 teaspoon coriander 1/4 teaspoon cayenne pepper 1 tablespoon (1 packet) sazon seasoning 1 pound ground chicken 2 teaspoons flour 1 cup chicken stock 12 taco shells, kept warm in a 200 degree oven Shredded lettuce, for serving Creamy Salsa, for serving, recipe follows 4 Roma tomatoes, seeded and chopped 1/2 cup chopped fresh cilantro leaves 1/4 cup finely chopped red onion 1 jalapeno, seeded and finely chopped 1 scallion, finely chopped 1 cup sour cream 1 tablespoon hot sauce (recommended: Frank's Red Hot) 1/2 teaspoon garlic powder 2 teaspoons fresh lime juice Kosher salt and freshly ground black pepper Instructions: In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps. Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa. Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 66607,"Dijon Balsamic Salmon Cakes Three 7.5-ounce cans boneless salmon, drained 2 tablespoons mayonnaise
1 teaspoon lemon zest, plus wedges for serving 1 large egg, lightly beaten 1 small jar roasted red peppers, finely chopped 1/2 cup plain breadcrumbs 1/3 cup Food Network Kitchen? Inspired French Style Dijon Balsamic Vinaigrette Kosher salt and freshly ground black pepper 3 tablespoons olive oil 5 ounces mixed baby greens Instructions: Preheat the oven to 400 degrees F. Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes. Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes. Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 66608,"Grilled Cheese Sandwiches with Bacon 4 slices white bread 4 slices sharp Cheddar 4 slices cooked bacon 2 slices Monterey Jack or pepper jack cheese 2 tablespoons unsalted butter Instructions: Put 2 slices of bread on a cutting board or work surface. Top each with 1 slice of the Cheddar, 2 slices of bacon, a slice of Monterey Jack cheese, the remaining slice of Cheddar and another slice of bread; press down lightly. Heat 1 tablespoon of the butter in a large skillet over medium-low heat. Add the sandwiches and cook until the bread toasts and the cheese is slightly melted, 3 to 5 minutes. Turn with a spatula and add the remaining 1 tablespoon butter to the pan. Cook until the second side is toasted and the cheese is melted, about 3 minutes more, adjusting the heat as needed to keep the bread from burning before the cheese melts.? ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66609,"Green Curry Fried Chicken with Smoked Oyster Aioli 10 grams yellow mustard seed 8 grams green coriander seed 8 grams grains of paradise 8 grams black peppercorns 8 grams pink peppercorns 5 grams green peppercorns 3 grams fennel seeds 3 grams blade mace 1 gram cinnamon stick 1 gram whole cloves 1 gram star anise 150 grams yellow onion, chopped 100 grams ginger, peeled and sliced 100 grams spinach, chopped 66 grams fresh cilantro, chopped 40 grams garlic, peeled and crushed 40 grams tamari 8 grams mineral salt, such as Jacobsen 6 grams Thai cl, sliced 100 grams grapeseed oil 10 boneless, skin-on chicken thighs, cut into 50-gram portions 500 milliliters cultured buttermilk 15 Island Creek oysters 3 eggs 3 cloves garlic, peeled and smashed Applewood dust Toasted alfafa hay dust 25 egg yolks 10 grams mineral salt, such as Jacobsen 5 grams kombu seaweed 40 grams mineral salt, such as Jacobsen One 400-gram tray Santa Barbara sea urchin 20 grams mirin All-purpose flour, for dredging Grapeseed oil, for frying Chicken schmaltz, optional Serving suggestions: sal de gusano, coriander blossoms and fennel fronds 800 grams grapeseed oil Instructions: For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn. Blend the toasted spices in a spice grinder. In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth. Add the grapeseed oil and blend until emulsified.
Marinate the chicken in the green curry for 1 hour.
Add the buttermilk and marinade for 1 more hour.
For the aioli: Shuck the oysters carefully, reserving their liquor. Strain the liquor through a coffee filter. Use the strained liquor to rinse the oysters and remove any sediment or bits of shell. Strain the liquor one more time, and pour over the cleaned oysters.
Place the eggs, garlic and oysters into a tall, round container. Add a quarter of the oil and, using an immersion blender, blend until emulsified. Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth. Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke. Place the container over an ice bath. Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke. Allow the smoke to infuse until it completely dissipates. Taste and smoke again if you would like a more pronounced smoke flavor. Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
Place the yolks into a vacuum-sealed bag and compress under full pressure. Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour. Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
Chill the mixture in an ice bath until completely cooled. Pass the custard through a fine mesh strainer. It should have a thick, smooth texture. Reserve in a squeeze bottle or piping bag.
For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour. Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves. Chill the mixture over an ice bath until completely cool.
Use the mixture to brine the sea urchin for 10 minutes. Remove the sea urchin from the brine and blend with the mirin. Place the mixture in a dehydrator programmed to the medium setting. When the sea urchin is completely dry, blend in a spice mill.
For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using. Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Strain the chicken from the buttermilk and dust in the flour. Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
Season the fried chicken with the sal de gusano and sea urchin powder. Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top. Serve over the smoked oyster aioli. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Arneis]" 66610,"Wilted Arugula-Spinach Salad with Apple Dressing 1 pound arugula 1 pound baby spinach 1/4 cup almonds 1 cup apple juice 1/2 cup apple cider 2 apples, peeled and chopped 2 tablespoons agave 2 tablespoons brown sugar Salt and freshly ground black pepper 1/4 cup dried sweetened cranberries 1/4 cup pine nuts 1/4 cup pumpkin seeds 1/2 cup red cherry tomatoes 1/2 cup yellow cherry tomatoes Instructions: Preheat the oven to 200 degrees F.
Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66611,"Chocolate Gift Cakes (for Inside the Carriage) 2 3/4 cups heavy cream 28 ounces pounds bittersweet chocolate, finely chopped 1/3 cup Grand Marnier 18 ounces bittersweet chocolate, melted and still warm 2 tablespoons light corn syrup 10 large egg yolks 1/2 cup. plus 2 tablespoons unsalted butter 1/4 cup almond flour Scant 1/4 cup dark rum (optional) 10 large egg whites 3/4 cup granulated sugar 16 ounces bittersweet chocolate, tempered Instructions: Ganache: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-sized mixing bowl. Gradually pour about half of the hot cream over the chocolate. Let stand for 30 seconds to melt chocolate. Slowly whisk it until smooth and homogenous. Add the remaining cream gradually--the shock of the hot cream can cause the fat in the chocolate to separate or break, if added too quickly--and mix until all of it is incorporated and the ganache is smooth and homogenous. It should be thick, shiny and smooth. Add the Grand Marnier and mix to fully incorporate. Pour the ganache onto a parchment paper-lined baking sheet to cool. When the ganache has cooled to the consistency of toothpaste but is still easily spreadable, it is ready to be used. If the ganache has set too much, soften it by heating a small amount in a saucepan placed over medium heat until melted. Then quickly, but gently, stir the melted ganache into the harder, cooler ganache. If its still too hard, repeat the procedure until the desired consistency is reached.
Cake layer: Preheat the oven to 325 degrees F. In a medium bowl with an electric mixer, combine corn syrup, egg yolks, butter and almond flour. Beat at medium high speed until light and fluffy. Add dark rum (or substitute vanilla and orange zest).
In a large bowl with an electric mixer beat egg whites until foamy. Add sugar 1 tablespoon at a time. Increase mixer speed to medium high and whip to stiff but not dry peaks, about 7 minutes.
Fold the meringue into the butter mixture all at once. Using a rubber spatula fold up from the bottom of the bowl, careful not to deflate the meringue. When the two mixtures are just incorporated, add the warm chocolate. Fold again, carefully. Use a whisk, if the meringue does not fold in well.
Pour the batter into a parchment paper-lined baking sheet and spread it evenly to the edges with a rubber spatula. Careful not to smash the batter or it will lose its air and the cake will be flat and chewy. Bake until the cake springs back when touched, or a tester inserted in the center comes out clean, about 35 minutes. Cool cake in the pan on a wire rack. The cake will collapse slightly as it cools.
Using an offset spatula spread the ganache onto the cake layer. Spread the ganache all the way to the edges. If the cake is uneven, use the ganache to make it flat and even as possible. Place the cake in the refrigerator and allow the ganache to harden, about 20 minutes. Then use the offset spatula to make the edges as clean and straight as possible. Place the frosted cake in the refrigerator for about 1 hour to set.
When ready to serve, remove cake from the refrigerator and allow to come to room temperature for at least 30 minutes before serving. Heat a chefs knife in hot water; wipe off excess water and cut cake into the serving size preferred.
Decorations: Spread about a 1/16-inch thick layer of the tempered chocolate over a transfer sheet (see note below). Use a chefs knife to cut the chocolate, but not the transfer sheet, to match the size of the cake pieces. Set aside and let the chocolate set about 15 minutes to an hour, depending on the air temperature. When the chocolate has set, lift each pre-cut piece from the transfer sheet and place it, design side up, on top of the individual cake serving ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 66612,"Pork Loin Stuffed with Dried Fruit 1/4 cup golden raisins 1/4 cup pitted prunes, chopped 1/4 cup dried apricots, chopped 1/4 cup brandy or apple brandy 3 tablespoons extra-virgin olive oil 1 shallot, chopped 1/2 Golden Delicious apple, chopped 1 clove garlic, minced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon plus 1 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 3/4 cup low-sodium chicken broth 1 3-pound boneless center-cut pork loin roast Instructions: Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely. Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide. Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots. Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66613,"Chinese Spareribs #5 with Teriyaki Glaze 2 racks pork spareribs, 4 pounds each, trimmed of excess fat 1/2 cup Chinese five-spice powder Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish Chopped fresh cilantro leaves and green onion, for garnish Chopped fresh cilantro leaves and green onion, for garnish
1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red cl 2 garlic cloves, smashed 2-inch piece fresh ginger, whacked open with the flat side of a knife Instructions: Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, cl, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]

" 66614,"Toasted Almond Pasta Salad 1/3 cup sliced almonds Kosher salt 1 3/4 cups ditalini pasta (about 10 ounces) 1/4 cup extra-virgin olive oil 1/4 cup grated parmesan cheese 2 tablespoons fresh lemon juice 1 small shallot, finely chopped 1 tablespoon fresh thyme (preferably lemon thyme), roughly chopped Freshly ground pepper Pinch of red pepper flakes Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
Photograph by Anna Williams ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 66615,"Italian Deli Pasta Salad Kosher salt 1 pound penne 1/3 cup mayonnaise 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 16-ounce jar giardiniera, drained and chopped 5 ounces provolone cheese, diced (1 cup) 5 ounces salami, diced (1 cup) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 66616,"Cinnamon Cookies 2 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 cup solid shortening, such a Crisco
1 1/2 cups sugar
1/4 cup molasses
1 large egg
Instructions: Preheat the oven to 350 degrees F. On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger. Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour. Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart. Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66617,"Tokyo Lights 3 slices cucumber, plus more for garnish 1/2 slice jalapeno 2 ounces sake, such as junmai ginjo sake 3/4 ounce fresh lime juice 1/2 ounce maple or plum syrup Ice Instructions: In a mixing glass, muddle the cucumbers and jalapeno. Add the sake, lime juice and syrup. Add ice ,shake well and serve up in a chilled martini glass. Garnish with a slice of cucumber. ","[Sake, Sauvignon Blanc, Riesling]" 66618,"Lamb Popsicles 1 pound ground lamb 1 tablespoon grated garlic 1 tablespoon grated ginger 1 small onion, minced 1 green chili, finely chopped 1/2 cup finely chopped green mango 1 tablespoon dried fenugreek leaves 1 tablespoon garam masala 1 teaspoon cardamom seeds A pinch of salt A pinch of pepper Neutral oil, for oiling the grill Cherry and Peach Chutney, recipe follows 1 cup fresh cherries, stems and pits removed 3 small peaches, peeled and pits removed 2 green onions, thinly sliced 1 green chili, minced Juice of 1/2 lemon 1/4 cup loosely packed fresh cilantro leaves 1 teaspoon ground cumin A pinch of salt A pinch of pepper Instructions: Place the lamb, garlic, ginger, onions, chili, mango, fenugreek, garam masala, cardamom, salt and pepper into a bowl and mix well. Press about 2 heaping tablespoons of the mixture onto one end of each skewer to make \popsicles.\ They can be oblong or round as long as they adhere to the skewers and don't fall off during grilling.
Preheat a grill to medium-high and oil it. Grill the lamb popsicles until cooked through, 3 to 4 minutes per side. Serve with Cherry and Peach Chutney. Put the cherries, peaches, green onions, green chilies, lemon juice, cilantro, cumin, salt and pepper in a food processor and puree until smooth but still slightly chunky. Makes 2 cups. ","[Syrah, Malbec, Tempranillo, Barbera]" 66619,"Cherry Macaroon Martini 1 part JDK&Sons? Crave Chocolate Cherry Liqueur 1 part Cruzan? coconut rum Soda water Maraschino cherry (optional) Instructions: Shake first two ingredients with ice. Strain into a martini glass and top with a splash of soda water. Garnish with maraschino cherry. Drink Responsibly. JDK & Sons™ Crave Liqueur, 15% Alc./Vol. ©2012 John DeKuyper & Son, Frankfort; Clermont, KY ","[Riesling, Moscato, Prosecco]" 66620,"Smashed Potatoes 16 baby potatoes 6 cloves garlic, minced 1/3 cup fresh basil leaves, stems discarded, minced 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Roast potatoes, skin on, for approximately 30 minutes, or until cooked throughout and crispy on the outside. In a large bowl, add garlic, basil, olive oil salt and pepper. Add roasted potatoes. Use a fork or whisk to smash potatoes, but do not smash so much that they are totally mashed. Toss thoroughly so that potatoes are coated with the oil, herbs and spices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66621,"Baked Egg on Toast 1 slice whole wheat toast or thin slice toasted bagel 1/2 teaspoon unsalted butter, or 1 tablespoon low-fat cottage cheese 1 large egg 1 tablespoon nonfat or low-fat buttermilk, half-and-half or cream Salt and pepper Instructions: Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66622,"Double-Chocolate Glazed Doughnuts Nonstick spray 1 tablespoon ground flax meal
1/2 cup almond milk
1/4 cup grapeseed oil
1/3 cup agave syrup 1 teaspoon pure vanilla extract
1 cup cake flour
1/4 cup unsweeteend cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/3 cup vegan mini chocolate chips
1/2 cup vegan mini chocolate chips 1 tablespoon grapeseed oil
Sprinkles, for decorating
Instructions: For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine. In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full. Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze. For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles. Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 66623,"Victorian Rose Geranium Cake 16 to 18 rose geranium leaves, rinsed and patted dry 2 sticks unsalted butter, plus more for the pan 3 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup whole milk 1 teaspoon vanilla extract 1 3/4 cups sugar 6 large egg whites 4 rose geranium leaves, rinsed and patted dry 1 1/2 cups sugar 2 large egg whites 1/4 teaspoon cream of tartar Pinch of salt 5 drops red food coloring Instructions: Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight. Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight. Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves. Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66624,"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 salt Instructions: Place the water, 1/2 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]" 66625,"Linguini with Clams, Mussels, Rock Shrimp and Calamari in Spicy Tomato Sauce 1 1/2 ounces extra-virgin olive oil 1/2 ounce garlic, chopped 1/2 ounce shallots, chopped 4 Manila clams 5 black mussels 2 ounces rock shrimp 1/2 ounce white wine 3 ounces spicy marinara sauce 1 ounce calamari 6 ounces linguini, cooked 1 ounce fresh basil 1 tablespoon bread crumbs Instructions: In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 66626,"Iceberg Salad with Shrimp 1 head iceberg lettuce 1/2 cup prepared cocktail sauce Few drops hot sauce 1 lemon, juiced plus 2 teaspoons zest 1/4 cup mayonnaise, eyeball it 1 cup (300 count) small shrimp Salt and pepper 2 to 3 tablespoons chopped chives Instructions: Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise. Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 66627,"Curried Goat 2 pounds goat meat, cut into 1/2-inch cubes 1/4 cup fresh lime juice (from about 2 limes)
1 teaspoon ground allspice
1 teaspoon jerk seasoning
1/2 teaspoon ground ginger
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bunch fresh chives
1 bay leaf
2 tablespoons canola oil
1 teaspoon cumin seeds
5 cloves garlic, finely chopped
2 tablespoons Jamaican curry powder
2 large sweet yellow onions, finely diced (about 3 cups)
1 whole habanero pepper, wrapped in cheesecloth 2 tablespoons tomato paste
Two 13.5-ounce cans coconut milk
4 medium carrots, cut into 1/2-inch dice (about 2 cups)
2 large russet potatoes, cut into 1/2-inch dice (about 2 cups)
1 tablespoon Jamaican brown rum
4 tablespoons butter
Jasmine rice, for serving Instructions: Wash the goat and cover in lime juice in a bowl; set aside. Stir together allspice, jerk seasoning, ginger, parsley, thyme, chives and bay leaf in a bowl and set aside. Heat oil in a Dutch oven until it starts to smoke, then add cumin seeds and garlic. Fry until toasted, then add curry powder, onions and habanero and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 1 minute. Add coconut milk and simmer until it boils. Add goat (discard lime juice), carrots and potatoes and simmer on medium-low for 45 minutes. Turn flame to low and stir in rum and butter, then simmer for 1 hour 30 minutes. Discard habanero. Serve over Jasmine rice. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Garnacha]

" 66628,"Dakdoritang 1/4 cup soy sauce 3 tablespoons gochujang 2 tablespoons gochugaru 2 tablespoons sugar 1 tablespoon minced garlic 1 1-inch piece fresh ginger, finely grated 1 tablespoon vegetable oil 8 small chicken drumsticks (about 2 1/2 pounds) 1 pound baby Yukon Gold potatoes 1 large onion, quartered 3 scallions, cut into 2-inch pieces 2 cups cooked white rice, for serving Instructions: Mix the soy sauce, gochujang, gochugaru, sugar, garlic and ginger in a medium bowl. Set aside. Heat the vegetable oil in a large dutch oven or other heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 7 to 8 minutes. Add 2 cups water, the gochujang mixture, potatoes and onion to the pot and stir to distribute. Bring to a simmer, then reduce the heat to medium. Cover and cook, stirring halfway through, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should register 165? F), 18 to 20 minutes. Add the scallions. Serve with the rice. ","[Syrah, Tempranillo, Barbera, Cinsault]" 66629,"Bacon Cheddar Potato Soup 2 cups (480 ml) milk 2 (450 g) medium russet potatoes, baked, divided use 1/3 cup (40 g) shredded, low fat cheddar cheese 1/4 (18 g) small onion, chopped, sauteed in 1 Tablespoon olive oil 1/2 teaspoon dried dill weed 1/2 teaspoon dried rosemary 1/2 teaspoon salt 2 ounces (55 g) bacon, cooked, crumbled Instructions: 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid. 5.Reduce speed to Variable 3. 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 66630,"Sirloin Burgers with Balsamic Mayo, Mushrooms and Swiss 1/4 cup chopped onion 1 1/3 pounds ground sirloin, 90 percent lean 1 tablespoon Worcestershire sauce, eyeball the amount Steak Seasoning Blend or, coarse salt and pepper, preferred brand McCormick Montreal Steak Seasoning Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream 4 crusty rolls, split 4 portobello mushrooms, thinly sliced Coarse salt and pepper 4 slices Swiss cheese 3 tablespoons aged Balsamic vinegar, eyeball the amount 1/2 cup mayonnaise or reduced fat mayonnaise Coarse black pepper 1/4 pound baby spinach 2 vine ripe tomatoes, sliced 2 scallions, chopped 4 romaine leaves, optional Instructions: Preheat grill pan or large nonstick skillet Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness. Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat. Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes. Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish. To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes -- yum! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 66631,"Angel Food Cake with Brown Sugar Crumbs and Strawberries 3/4 cup confectioners' sugar, plus more for dusting 1/2 cup cake flour
1/8 teaspoon salt
6 large egg whites, at room temperature
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups halved strawberries 2 tablespoons granulated sugar
Juice from 1/2 lemon 1/2 teaspoon cornstarch
2 tablespoons butter, medium dice
1/2 cup heavy cream 1/2 cup creme fraiche
1 tablespoon light brown sugar
3/4 cup all-purpose flour 1/2 cup granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup canola oil
1 tablespoon vanilla extract
Instructions: For the angel food cake: Preheat the oven to 350 degrees F. Grease and flour 6 mini Bundt pans. Sift the confectioners' sugar, cake flour and salt onto a sheet of parchment paper. Sift again. Beat the egg whites in a large bowl with an electric mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla and beat a few seconds to combine. Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to the prepared Bundt pans. Bake until the cakes feel springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pans onto a funnel or the neck of a bottle and let cool completely. Loosen the edges of the cakes with a small knife, tap the sides of the pans against the counter, and unmold. For the strawberry sauce: Add the strawberries, sugar and lemon juice to a small saucepan over medium heat. Cook, stirring, until the strawberries have broken down and the mixture is soupy, about 15 minutes. Transfer to a blender and pulse until smooth. Strain back into the pot. Bring to a boil and stir in the cornstarch, making sure to avoid lumps. Remove from the heat and stir in the butter. Allow to cool, then transfer to a squeeze bottle. For the brown sugar-creme fraiche whipped cream: Whip the cream until firm peaks form using a whisk or electric mixer. Fold in the creme fraiche and brown sugar. For the crumbs: Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment. Combine the flour, granulated sugar, light brown sugar, baking powder and salt in a medium bowl. Add the oil and vanilla. Using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Break up the mixture into clusters (some small, some large) and spread onto the prepared baking sheet. Bake, stirring occasionally, until the crumble is light golden brown and crunchy, 10 to 12 minutes. (It will get crunchier as it cools.) Let cool completely. Place the cakes on serving plates. Top with strawberry sauce, whipped cream and crumbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66632,"Fried Ice Cream with Cereal Crust 10 cups corn flakes, crushed 1 cup coconut flakes
8 tablespoons (1 stick) unsalted butter, melted
2 tablespoons granulated sugar
2 teaspoons cinnamon
1 quart vanilla ice cream
1 quart strawberry ice cream
1 quart chocolate ice cream
Fried Sweet Dough, recipe follows Chocolate sauce, for serving
2 quarts (8 cups) canola oil 2 sheets prepared croissant dough, cut into 2-inch squares
1 cup confectioners' sugar
2 tablespoons cocoa powder
Instructions: Preheat the oven to 325 degrees F. Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes. Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight. Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce. Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F. Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate. In a medium bowl, whisk together the confectioners' sugar and cocoa and sprinkle over the fried dough. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 66633,"Coconut Dream Dessert 1/2 cup coconut rum 2 teaspoons gelatin 2 cups fresh whipping cream 2 cups coconut milk 1 cup brown sugar 1/2 stick (1/4 cup) butter 4 cups unsweetened grated coconut Instructions: Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.
","[Sauternes, Moscato, Tawny Port, Vin Santo]" 66634,"Mussel Ceviche 3 pounds black mussels, scrubbed and beards pulled out 1 cup dry white wine 6 bay leaves 2 medium tomatoes, cored, seeded and diced 1 small red onion, diced 1 cup small Spanish olives (picholines), pitted and halved 1 bunch fresh oregano leaves, roughly chopped 2/3 cup best quality tomato juice 1/3 cup freshly squeezed orange juice 1/3 cup freshly squeezed lime juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup fruity Spanish olive oil Vegetable oil for frying 6 to 10 small corn tortillas (recipe attached), or use store bought 1 avocado, peeled, seeded and mashed Instructions: In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors. Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels. Divide ceviche evenly on tostadas with a dollop of mashed avocado on each. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66635,"Quick-Roasted Salsa 8 Roma tomatoes, halved 4 cloves garlic 1 small white onion, quartered
1 jalapeno, stemmed, halved and partially seeded
1 poblano pepper, stemmed and halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 limes, zested and juiced
1/2 cup fresh cilantro, chopped
Instructions: Preheat the oven to 450 degrees F. Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes. Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 66636,"Walnut-Garlic Spread 2 red bell peppers 1/2 cup walnuts 4 cloves garlic 3/4 cup dried bread crumbs 1/4 cup extra-virgin olive oil 1 tablespoon pomegranate syrup plus some for garnish 2 tablespoons lemon juice 1/2 teaspoon crushed red pepper flakes Salt Instructions: Place peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and roughly chop. Place chopped peppers in a blender or food processor, add a few drops of water, and process to a paste. Transfer to a bowl and reserve. In the same blender, drop in the walnuts and garlic with the motor running and process for 30 seconds. Add the bread crumbs and process another 30 seconds. Return the peppers to the blender, along with the olive oil, pomegranate syrup, lemon juice, red pepper flakes, and salt, and process until smooth. Adjust seasonings, and transfer to a bowl. To serve, drizzle a little pomegranate syrup over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66637,"Smoky Veggie Burgers 2 tablespoons vegetable oil, plus more for the grill 1/3 cup finely chopped walnuts 1 shallot, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, finely chopped
Kosher salt and freshly ground pepper 1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika 2 teaspoons Dijon mustard
1 large sweet potato
1 1/4 cups cooked quinoa, cooled 1/2 cup breadcrumbs 4 hamburger buns, split
Sliced red onion and sprouts, for serving Instructions: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl. Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.
","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 66638,"Vanilla Creme Brulee 1 vanilla bean 2 cups heavy cream 2 cups half-and-half 8 large egg yolk 1/2 cup plus 8 teaspoons superfine sugar 1/2 teaspoon kosher salt Instructions: Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees. Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil. Make the custard. Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface. Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them. Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day. Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess. Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66639,"Meatball Marsala 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks Kosher salt 12 ounces ground beef chuck 12 ounces sweet Italian sausage meat 1/3 cup breadcrumbs 1 large egg, lightly beaten 2 cups low-sodium chicken broth Freshly ground pepper 6 tablespoons unsalted butter, cut into pieces 12 ounces sliced mixed mushrooms 1 tablespoon all-purpose flour 1 cup dry Marsala wine 1 cup fresh parsley, chopped Instructions: Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan. Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes. Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes. Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66640,"Potatoes au Gratin 2 1/2 cups heavy cream 3 Idaho or other large, waxy potatoes, peeled and sliced thin Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 66641,"Peanut Butter Worms 1 cup smooth peanut butter 1/2 cup honey 1 1/2 cups dry milk powder 1/2 cup powdered sugar Raisins and peanuts Instructions: Place the peanut butter and honey in a food processor or mixer and combine well. Add the dry milk powder and the powdered sugar and mix again until smooth and well blended. Make into 1 long log and divide into 24 equal pieces. Roll each piece into a thick worm and place 2 peanuts or raisins at the end to look like 2 eyes. Chill 30 minutes before serving. To serve, take a small flowerpot and fill it with balled up plastic wrap. Crumble up a leftover plain chocolate cup cake and spread that on top of the plastic wrap to make it look like a pot of soil. Using your finger poke a hole in the \soil, tuck the worm tails into the soil. Repeat this with 3 or 4 worms. Place the pot on a platter and surround the pot with the remainder of the worms ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 66642,"Tandoori Chicken Thighs with Pickled-Vegetable Rice 1 tablespoon coriander seeds 1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds 1 tablespoon yellow mustard seeds
1 teaspoon black peppercorns
2 cardamom pods
1 cinnamon stick
1 long dried red cl, de-stemmed 1 1/2 to 2 tablespoons ground turmeric
1 tablespoon paprika
2 cups Greek-style yogurt
One 1-inch piece ginger root, peeled and grated
3 cloves garlic, grated
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
Pickled Vegetable Rice, for serving, recipe follows 1 cup basmati rice 1 curry leaf
1 1/2 to 2 cups chicken stock
2 cardamom pods
Salt and pepper 1/2 cup giardiniera pickled vegetables, chopped, plus 1 tablespoon pickling liquid
Instructions: Place a medium skillet over medium-low heat and add the coriander, cumin, fennel, fenugreek, mustard, peppercorns, cardamom and cinnamon. Toast, shaking the pan, until fragrant, 2 to 4 minutes. Set aside and let cool slightly. Place in a spice grinder along with the dried cl and pulse to a powder-like consistency, then transfer to a bowl and add the turmeric and paprika. Transfer a few tablespoons to a large mixing bowl and save the rest of the spice mixture for another use. To the mixing bowl, add the yogurt, ginger, garlic, olive oil and some salt and pepper and stir to combine. Sprinkle the chicken with salt and pepper, add it to the yogurt mixture and let marinate, refrigerated, for at least 20 minutes and up to 2 hours. Preheat a grill pan over medium-high heat. Remove the chicken from the yogurt and thread it onto skewers. Place on the grill pan and let cook, turning once, until cooked through, 10 to 12 minutes. Place the Pickled Vegetable Rice in 4 small bowls. Serve with the chicken. Place a small to medium saucepan over medium-high heat. Add the rice, curry leaf, chicken stock and cardamom pods and sprinkle with salt and pepper to taste. Bring to a simmer, then cover and reduce the heat to low. Let cook according to the package instructions, 16 to 18 minutes. Remove from the heat and remove the curry leaf and cardamom pods from the pot, then fluff the rice with a fork and set aside to keep warm. Stir in the pickled vegetables and their pickling liquid. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66643,"Oxtails 3 pounds trimmed oxtails 1/2 cup lemon juice 5 cloves garlic 4 sprigs fresh thyme 3 scallions 1 medium onion 1/3 cup pimiento or allspice 1/2 cup browning 1/3 cup paprika 1/3 cup seasoning salt 2 tablespoons brown sugar 1 tablespoon black pepper One 15-ounce can butter beans 1 cup diced carrots 1 cup ketchup 2 tablespoons garlic granules 2 tablespoons onion granules 1/4 cup cornstarch Instructions: Wash the oxtails with the lemon juice. Place the oxtails in a large pot. Add enough water to completely cover. Make a marinade with the garlic, thyme, scallions, onions and allspice in a blender. Blend, then pour into the pot. Add the browning, paprika, seasoning salt, brown sugar and black pepper to the pot. Boil until the oxtails are tender, 3 to 4 hours. Remove the oxtails from the pot and separate the broth from the fat. Return the oxtails and broth to the pot. Finish off by adding the butter beans, carrots, ketchup, garlic granules and onion granules. Simmer for 15 minutes. Whisk the cornstarch into 1 cup water in a small bowl, then add it to the broth; simmer 3 minutes to thicken. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66644,"Apple Strudel 5 sheets phyllo dough 1/2 cup clarified margarine 1 cup fine bread crumbs 4 ounces golden raisins 1 ounce sugar 1/2 ounce ground cinnamon 4 ounces sliced almonds 6 ounces Granny Smith apples, peeled, cored, and sliced 1 small can apple pie filling Instructions: Preheat oven to 350 degrees F. Place 1 layer of phyllo dough on a flat surface. Brush with the clarified margarine and sprinkle with about 2 tablespoons of bread crumbs. Top with another sheet of phyllo dough and repeat the process with the remaining sheets of phyllo dough. In a mixing bowl combine the raisins, sugar, cinnamon, almonds, apples, and apple pie filling. Place the mixture in a log at 1 edge of the phyllo dough layers. Roll the phyllo dough around the mixture tightly and place on baking tray. Bake the strudel in the oven for 10 to 15 minutes or until golden brown in color. Remove from oven and allow to cool slightly. Then slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66645,"Bacon Wrapped Asparagus Bundles 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips Extra-virgin olive oil, for drizzling A few grinds black pepper 4 slices center cut bacon or pancetta Chopped chives or scallions, optional garnish Instructions: Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66646,"Meringues with Cassis and Raspberries 1 1/2 cups heavy cream 4 1/2 tablespoons sugar 4 1/2 tablespoons Cassis 3/4 teaspoon pure vanilla extract 6 meringue shells 2 half pints fresh raspberries Instructions: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat. Spoon the cream onto the meringues and top with berries. ","[Champagne, Moscato, Vin Santo]" 66647,"Broccoli Salad with Peanut Vinaigrette 4 1/2 cups broccoli florets 1/2 cup roasted, unsalted peanuts 1/2 cup olive oil 1/4 cup red wine vinegar 1/2 cup water 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain. Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 66648,"Street Corn Quesadilla 1/4 cup mayonnaise 2 large flour tortillas
1 cup shredded Monterey Jack cheese
1 cup frozen roasted corn, thawed
1/2 cup crumbled Cojita 1/2 small avocado, diced
2 tablespoons chopped jarred jalapenos
2 tablespoons chopped fresh cilantro
1 teaspoon ancho cl powder
1/4 cup jarred salsa, for serving
1/4 cup jarred salsa verde, for serving
Tortilla chips, for serving
Instructions: Place a skillet over medium heat. Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down. Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho cl powder and remaining Monterey Jack. Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes. Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66649,"Paccheri Pasta with Cauliflower and Spinach 1 tablespoon salt 1 head cauliflower, cut into flowerets 2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling 3 tablespoons minced garlic 1 tablespoon sliced garlic 1 teaspoon red pepper flakes 1/4 cup chicken stock or vegetable stock 1 bunch fresh spinach (about 3 cups) 1 (28-ounce) can crushed tomatoes (best quality) 3 tablespoons capers, with 1 tablespoon juice 1 teaspoon freshly cracked black pepper 1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide 1/2 cup grated Pecorino Romano 1/4 cup chopped Italian parsley leaves Instructions: Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Saute briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes. Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil. Serve immediately with remaining cheese on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 66650,"Pizza Oven Pizza Dough 300 grams water, at 100 degrees F 15 grams sea salt
1/8 teaspoon instant yeast
500 grams \u201c00\u201d flour, preferably pizzeria-style, plus more for dusting
Olive oil Instructions: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes. Lightly dust a clean work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or a bowl and cover with a tightly fitting lid or cover tightly with plastic wrap. Let rise until slightly puffy, about 1 hour.
Gently transfer the dough to a lightly floured surface and divide the dough into four even pieces for 12-inch pizzas. (If you want larger pizzas divide the dough into three balls.) Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy and nearly doubled in size, about 7 hours (see Cook\u2019s Note). Form and bake as desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66651,"\Dixie Polenta\ (I.e., Creamy Roasted Garlic Grits) 1 cup coarse, old-fashioned stone-ground grits 1 quart chicken stock 1 tablespoon salt 1/4 cup Roasted Garlic Puree, recipe follows 4 tablespoons unsalted butter 1/4 cup grated Parmesan or Sonoma Dry Jack cheese 1/4 cup half-and-half (or more to taste) Salt and black pepper to taste 4 heads garlic, separated into cloves, unpeeled (do not use elephant garlic) 2 bay leaves (optional) Olive oil Instructions: In a 2- or 3-quart saucepan, heat the chicken stock over high heat until boiling. Add the salt, stir in the grits, and return to a boil. Reduce the heat and simmer 30 to 40 minutes, stirring frequently until thickened.
Stir in the roasted garlic puree, butter, and cheese until incorporated. Stir in the half-and-half and adjust the seasoning. Transfer to a double boiler and keep warm until ready to serve. Preheat oven to 350 degrees F. Toss the garlic with the bay leaves and enough olive oil to coat thoroughly. Transfer to an ovenproof pan large enough to hold the garlic in one layer and cover tightly with foil. Bake for 30 to 45 minutes, until the garlic is soft and aromatic. Cool slightly.
Pass the cloves through the fine blade of a food mill or press them through a strainer and then transfer the puree to a container. Cool completely, cover with a thin film of olive oil, and seal the container. Refrigerate until needed.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66652,"Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese 2 center-cut bacon slices, cut into lardons 1/2 red onion, thinly sliced 1 apple, such as Gala, Granny Smith, or Honeycrisp, skin on, cored and diced Coarse kosher salt and freshly ground black pepper 8 cups tender kale, stemmed and cut into chiffonade 1 tablespoon sherry vinegar
3 tablespoons very finely chopped pecans One 6-ounce log goat cheese 1 small apple, such as Gala, Granny Smith, or Honeycrisp, skin on with core, cut crosswise into 1/4-inch-thick slices Instructions: Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 66653,"Spanish Style Bruschetta 12 slices of Italian or French style bread 1 clove garlic 1/4 cup extra virgin olive oil 1 very ripe tomato cut in half Salt and pepper Instructions: Rub the bread with the whole clove of garlic to lightly flavor the bread. Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid. Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices. ","[Vermentino, Garnacha, Tempranillo, Aglianico]" 66654,"Flo Braker's Tropical Night Brownies 10 tablespoons (1 1/4 sticks) unsalted butter 2 ounces El Rey Gran Saman dark chocolate (70 percent cacao) or Scharffen Berger dark chocolate (70 percent cacao), finely chopped 3 ounces El Rey Bucare dark chocolate (58.5 percent cacao), finely chopped 1 cup packed light brown sugar 1/2 cup granulated sugar 3 eggs, lightly beaten 1 tablespoon dark rum 1 teaspoon pure vanilla extract 1/2 cup plus 1 tablespoon unsifted all-purpose flour 1/4 teaspoon salt 1/4 cup unsweetened medium flaked coconut or 1 cup fresh coconut, grated on the medium side of a box grater 1/2 cup (1 1/2 ounces) unsalted roasted cashews, coarsely chopped 1/4 cup finely chopped cacao nibs Instructions: Place a rack in the lower third of the oven and preheat to 350 degrees F. In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes. Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs. Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 66655,"Sweet and Sour Pineapple Pork 1 pound lean pork 1 tablespoon soy sauce 1 tablespoon sweet vermouth 1 teaspoon minced garlic 1 teaspoon minced ginger 4 tablespoons oil, divided, plus 4 cups oil, for deep frying 1/2 cup cornstarch 1/2 cup diced red and yellow bell peppers 2 tablespoons diced onion Strips of green onion, for garnish Toasted sesame seeds, for garnish 1/2 cup ketchup 1/2 cup vinegar 1/2 cup water 2 teaspoons soy sauce 1 cup sugar 1/4 cup orange marmalade 1 1/2 teaspoons minced ginger 1 teaspoon minced garlic 1/4 teaspoon hot pepper sauce 2 tablespoons pineapple juice 1/2 cup chopped canned pineapple 4 tablespoons cornstarch mixed with 3 tablespoons water, for thickening Instructions: Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside. Meanwhile, make the sweet and sour sauce: In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste. Heat oil in a Dutch oven to 350 degrees F. Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy. In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66656,"Jamie's Leftover Christmas Pudding and Ice Cream Sundae 7 ounces/ 200 g leftover Christmas pudding 6 tablespoons cranberry sauce Red wine or mulled wine 2 teaspoons sugar, optional 1 (17-ounce/ 500 ml) tub good-quality vanilla ice cream A large handful flaked almonds, toasted 1 (3 1/2-ounce/ 100 g) bar good-quality dark chocolate (70-percent cocoa solids) Instructions: What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it's almost worth having another pudding stashed away so you can make this as an after-Christmas treat. Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. Cook's Note: If your sauce is too tart for your liking, add 1 teaspoon or 2 of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry. Once your pudding is warm and slightly crispy and the sauce has heated up, divide 1/2 of your pudding evenly among your 4 glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pudding among your glasses and layer again with ice cream, cranberry sauce, and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 66657,"Caramelized Apple Tart: Tarte Tatin 1 ounce (2 tablespoons) unsalted butter 2 cups sugar 8 medium (about 3 3/4 pounds) Granny Smith apples, peeled 8 ounces Puff Pastry Dough, recipe follows, or store-bought puff pastry dough 4 1/4 cups high-gluten flour or bread flour 1/4 cup sugar 2 1/2 teaspoons salt 1 cup plus 2 teaspoons water 3 ounces (6 tablespoons) unsalted butter, melted plus 14 ounces (1 3/4 cups) unsalted butter, at cool room temperature Instructions: To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color ? it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands ? it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.) Preheat the oven to 400 degrees F. Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender. Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed. When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes. To serve, you will need a 12- to 14-inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans ? doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm. In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place ? the butter will later be spread on the dough as you start the folding process. Place the refrigerated dough on a well-floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1-inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter. As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper-lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator. Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66658,"Prime Rib of Swordfish 3 pounds boneless, skinless center-cut swordfish loin 1 tablespoon sea salt 2 tablespoons Fennel Spice Rub, recipe follows 1/4 cup extra-virgin olive oil 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Preheat oven to 350 degrees F. Set a rack inside a baking sheet. Season the swordfish with sea salt and the Fennel Spice Rub, pressing the spices into the flesh. Tie the swordfish crosswise at 3 evenly spaced places (not imperative but it will hold together a little easier). Heat the olive oil in a 12-inch skillet over medium heat. Brown the swordfish on all sides, turning occasionally, about 15 minutes total. Place the swordfish on the rack inside the baking sheet and roast until the internal temperature reaches 120 degrees F, or about 30 minutes. Allow the fish to rest at room temperature for 10 minutes before carving. Cut the strings to remove, and carve the swordfish crosswise into 1/2-inch slices. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat, tossing frequently so the seeds toast evenly. Watch carefully as they can easily burn. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: about 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66659,"Crispy Fish 'n' Rainbow Chips 2 medium red beets 3 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 medium sweet potatoes 2 medium russet potatoes 8 frozen breaded fish fillets, such as Gorton's 1/2 cup vegan or regular mayonnaise 1 tablespoon sweet relish 1 teaspoon yellow mustard 1 teaspoon lemon juice, plus lemon wedges, for serving Chopped fresh parsley, for serving Instructions: Preheat the oven to 425 degrees F. Peel the beets and slice them into thin wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Cut the sweet potatoes in half crosswise and cut each half into 8 wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Repeat the same process with the russet potatoes.
Arrange half of the beets on one-quarter of a baking sheet. Arrange half of the sweet potatoes on another one-quarter of the baking sheet, followed by half of the russet potatoes. Leave the last one-quarter of the baking sheet empty. Repeat with the remaining beets, sweet potatoes and russet potatoes on a second baking sheet, leaving the last one-quarter of the sheet empty. Cook the beets and potatoes, flipping them occasionally with tongs, until the potatoes are golden and softened, about 30 minutes. Remove from the oven and add 4 fish fillets to each empty quarter of the baking sheets. Return to the oven and continue cooking the vegetables while you cook the fish according to the package instructions.
Meanwhile combine the mayonnaise, relish, mustard and lemon juice in a medium bowl to make a tartar sauce. Divide the fish fillets and vegetables among 4 plates, sprinkle with the parsley and serve with the tartar sauce and lemon wedges.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66660,"Tomato and Eggplant Soup Good olive oil 4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 teaspoons whole dried fennel seeds
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
Freshly grated Italian Parmesan cheese, for serving
Instructions: Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking. Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Rioja]" 66661,"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 Instructions: Special equipment: 11 by 7-inch baking dish For the 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 on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they 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. For the 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 to combine. Mix 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 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]

" 66662,"Spicy Smoked Sweet Potato Salad 2 tablespoons paprika 1 tablespoon kosher salt 1 tablespoon light brown sugar 1 teaspoon freshly ground black pepper 1 teaspoon chipotle cl powder 1/2 teaspoon dry mustard 2 pounds sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons 2 teaspoons adobo sauce from chipotle packed in adobo 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 scallions, white and green parts, thinly sliced
2 teaspoons olive oil 4 slices bacon 3/4 cup mayonnaise 1/4 cup fresh cilantro leaves 2 tablespoons whole-grain mustard Instructions: For the rub: Mix together the paprika, salt, sugar, pepper, cl powder and dry mustard in a small bowl. For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes. Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66663,"Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw 2 small skin-on, bone-in chicken breasts 2 skin-on, bone-in chicken thighs 2 bay leaves 1 small carrot, coarsely chopped 1 small onion, quartered 1/2 orange, sliced Salt 1 cup organic ketchup 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 2 tablespoons maple syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon coarsely ground pepper 2 shots of bourbon 2 large cloves garlic, finely chopped Juice of 1/2 orange 1/3 cup vegetable oil or olive oil 3 tablespoons cider vinegar 1 tablespoon superfine sugar About 1 1/2 teaspoons sea salt or kosher salt Juice of 1 lemon 1/2 red onion, grated Salt and freshly ground pepper 1/2 pound cabbage (red, green or a mix), shredded 1 large green apple, peeled and coarsely grated Brioche rolls, split Bread-and-butter pickles, for topping Instructions: For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt. Cover with water, then cover the pot and bring to a boil. Reduce the heat and cook at a low rolling boil for 20 minutes. Remove the chicken to a cutting board. Strain the poaching liquid, then return to the pot and boil for a few minutes to reduce it slightly. Remove the skin and bones from the chicken and shred the meat.
For the BBQ sauce: Meanwhile, combine the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce, pepper, bourbon, garlic and orange juice in a small pot. Simmer over medium-low heat, stirring occasionally, about 20 minutes.
For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions. Season with salt and some pepper. Add the cabbage and apples and toss to combine.
Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks. Pile the chicken on the rolls and top with pickles and slaw. ","[Chardonnay, Zinfandel, Merlot, Syrah]" 66664,"Salsa Fresca 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt pinch of freshly ground black pepper Instructions: In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 66665,"Pineapple Caipirinhas 2/3 cup sugar 12 mint leaves, torn, plus sprigs for garnish 1 fresh pineapple, peeled, cored and cut into small chunks (about 4 cups) 1 1/4 cups cachaca Instructions: Combine the sugar, mint leaves and 3 cups pineapple chunks in a pitcher. Muddle with a wooden spoon until the sugar is dissolved and the pineapple is crushed. Stir in the remaining pineapple and the cachaca and refrigerate until cold, at least 30 minutes or up to 4 hours. Add 6 cups ice to the pitcher and stir vigorously. Divide among glasses and garnish with mint sprigs. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66666,"Sliced Steaks with Sauerbraten, Onion Hash Browns, Spiced Red Cabbage 6 tablespoons extra-virgin olive oil, plus more for the steak, divided 2 tablespoons butter 4 cups frozen shredded hash browns 2 onions, 1 quartered and thinly sliced, 1 chopped Salt Freshly ground black pepper 1 small or 1/2 large head red cabbage, shredded 2 teaspoons caraway seeds 2 teaspoons paprika 1 fresh bay leaf 1 (2 to 2 1/2-pound) piece London broil (bottom round) steak 2 tablespoons brown sugar 2 tablespoons red wine vinegar 1 cup beef stock 1/4 cup cream 1 cup apple cider or juice 1/4 cup grainy mustard Instructions: In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more. Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender. While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet. Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain. While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream. Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat. Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 66667,"Cappuccino Magic Cake 6 tablespoons unsalted butter 3 large eggs, at room temperature, separated 3/4 cup granulated sugar 1/2 cup all-purpose flour (see Cook's Note) 1 teaspoon ground cinnamon, plus more for serving 1/8 teaspoon fine salt 1 1/2 cups milk
5 teaspoons instant espresso powder 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar Confectioners' sugar, for serving Whipped cream, for serving Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides. Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the flour, cinnamon and salt, mixing until completely combined.
Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Whisk the espresso powder and vanilla extract into the milk until completely dissolved. Slowly add the milk mixture to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared and gently smooth the top with a rubber spatula.
Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
To serve, dust the cake with some confectioners' sugar and a little cinnamon. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66668,"Giant Cheese-Stuffed Pretzel Nonstick cooking spray, for the baking sheet Two 13.8-ounce tubes refrigerated pizza dough 12 slices American cheese 12 pickled jalapenos, chopped 1 tablespoon baking soda 2 tablespoons unsalted butter, melted Pretzel salt, or other coarse salt, for topping Instructions: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray. Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66669,"Yolanda's Drink 3 ounces (6 tablespoons) pineapple juice 1 to 2 ounces (2 tablespoons to 1/4 cup) honey-flavored whiskey, such as Jack Daniel\u2019s Tennessee Honey Whiskey 1 ounce (2 tablespoons) amaretto, such as Disaronno 1/2 ounce (1 tablespoon) fresh lemon juice Splash of pineapple soda 1 orange slice, for garnish 1 pineapple wedge, for garnish 1 maraschino cherry, for garnish Instructions: Combine the pineapple juice, whiskey, amaretto, lemon juice and soda in an ice-filled cocktail shaker. Shake until combined. Strain into an ice-filled glass and garnish with the orange slice, pineapple wedge and maraschino cherry. ","[Tequila, Rum, Cream Liqueurs]" 66670,"Steak Frites Vegetable oil for frying 3 medium russet potatoes, scrubbed and dried Fine salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 4 NY strip steaks, 3/4 inch thick, 10 to 12 ounces each Salt and pepper 3 tablespoons butter, divided 1 large shallot, finely chopped 2 tablespoons all-purpose flour 1 cup dry red wine Instructions: Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve. For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 66671,"Stuffed Chicken Thighs with Red Pepper-Tomato Sauce 1 tablespoon extra-virgin olive oil 1 clove garlic, peeled, whole 1 dried bay leaf 1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice 1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice 1 cup cold water 1 teaspoon finely chopped fresh oregano leaves Salt and freshly ground black pepper 3 garlic cloves 1 1/2 teaspoons finely chopped fresh oregano leaves 1 cup kalamata olives, pitted 4 to 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 4 chicken thighs, boned 4 chicken legs 1/4 cup water 3/4 pounds fettuccine 1 tablespoon finely chopped flat-leaf parsley 2 tablespoons freshly grated Parmesan Instructions: To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days. To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days. Preheat the oven to 400 degrees F. Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm. Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat. Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 66672,"Adult Cocktails 1.5 oz gin .5 oz Campari .25 oz Cointreau 2 oz ruby red grapefruit juice .25 ounce lemon juice orange peel to garnish 2 ounces vodka 2 sprigs mint, plus more for garnish 1 oz fresh lime juice .5 oz simple syrup Instructions: Combine ingredients and serve over ice. Per drink (will be making enough to fit in cookie jar/vase). Muddle mint, combine with vodka, lime juice & simple syrup. Serve over ice. Per drink (will be making enough to fill container). ","[Gin, Vodka, Lime Juice, Simple Syrup]" 66673,"Salt Lick Brisket 8 to 10 pound grain-fed beef brisket (recommended: Angus beef) 3 tablespoons dry rub (recommended: Salt Lick dry rub) Barbecue sauce (recommended: Salt Lick BBQ sauce) Instructions: Dry brisket with a clean cloth. Evenly spread the dry rub over the entire outside of the brisket. Rub in lightly and dust off any excess. Start a fire in your grill using oak, other hard woods, or oak charcoal. Do not use mesquite in any form. Once the fire has reached the stage where you can hold your hand about 1-inch over the grill to a count of 4, place the brisket fat side down above the coals. Leave for 5 to 10 minutes or until caramelization begins. Turn brisket over and repeat process. Remove from fire. The purpose of this procedure is to set the spices into the meat so that they will not wash off during the cooking process. Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a temperature of 210 degrees F. Cook for 14 hours or until the internal temperature reaches 160 degrees F. During the cooking process, turn and baste the brisket with Salt Lick BBQ sauce often (at least 4 times). If not using Salt Lick BBQ sauce, make sure your sauce has no tomatoes in it, as they will burn and leave a bitter taste. When turning the brisket, try not to use a barbecue fork. If you do, only insert it at the edges. Poking the center will cause the juices to run out and make the brisket dry. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66674,"Goat Rack and Leg 6 guajillo chiles, seeded 6 ancho chiles, seeded 6 cascabel chiles, seeded 2 bone-in racks of goat (2 to 3 pounds total) bones frenched 2 legs of goat (4 to 5 pounds total) Olive oil 4 tablespoons butter 16 cippolini onions Braising liquid from the Barbacoa of goat shoulder recipe 16 butterball potatoes, \C\ size Banana leaves Sea salt 24 long chives Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Roast the guajillo, ancho, and cascabel chiles on a pan in the oven until toasted and aromatic. Let cool; they should be crispy. Grind them in a spice grinder. Season the outside of the racks and the legs with the ground cl powder. Reduce the oven temperature to 300 degrees F. Heat the 2 tablespoons olive oil and 2 tablespoons butter in a saute pan. Brown the cippolini onions on both sides, and then deglaze with the some of the liquid from the Barbacoa. Braise in the oven, turning them occasionally to glaze them, until very tender. Cut each potato in half and use a melon baller to make 32 little balls. In a saute pan, brown the potatoes on both sides in 2 tablespoons each olive oil and butter, then deglaze with more of the liquid from the Barbacoa. Braise in the oven, turning over occasionally to glaze them well, until very tender. Season the leg of goat with salt. Heat some olive oil in a roasting pan over medium-high heat and sear the leg on all sides until well browned. Wrap in banana leaves. Roast until it reaches an internal temperature of 130 degrees F, 25 to 30 minutes. Let rest. Season the racks of goat with salt. Heat some olive oil in a roasting pan over medium-high heat and sear the racks until well browned. Roast in between banana leaves until it reaches an internal temperature of 125 degrees F for medium rare, about 6 minutes. Let rest. To plate: Divide the cippolini and potatoes evenly among 8 broad rimmed bowls. In each bowl, arrange a portion of the Barbacoa (see Barbacoa recipe), a slice of the roasted leg, and a rack chop with the bone. Sprinkle the cut side of the meat with sea salt. Use the braising liquid from the Barbacoa to fill the well of the bowl and provide the sauce for the dish. Garnish with 3 chives and freshly ground black pepper. 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, Pinot Noir, Tempranillo, Garnacha]

" 66675,"Classic Cobb Salad 8 slices thick-cut bacon, chopped 4 large eggs Kosher salt 2 6-ounce skinless, boneless chicken breasts Zest (in wide strips) and juice of 1 lemon 2 bay leaves 2 sprigs thyme 1 tablespoon black peppercorns 1/4 cup apple cider vinegar 1/2 shallot, minced (about 2 tablespoons) 1 tablespoon dijon mustard 1/4 cup extra-virgin olive oil Freshly ground pepper 2 avocados 2 vine-ripened tomatoes, chopped 1 large head Bibb lettuce, torn into pieces 2 heads romaine lettuce, cut into pieces 4 ounces blue cheese, crumbled Instructions: Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 66676,"Pecan Pie 5 1/2 cups pecan halves 3 tablespoons flour 12 tablespoons lightly salted butter, at room temperature 1 cup packed light brown sugar 3/4 cup plus 2 tablespoons light corn syrup 4 large eggs, lightly beaten 2 teaspoons vanilla extract 1 pre-baked pie shell Instructions: Preheat oven to 350 degrees F. Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant. Let cool. (Do not turn the oven off.) Put the cooled nuts in a food processor or blender and process until smooth and buttery. Scrape the nut paste into a large bowl. Add the flour and work it in with a fork until completely incorporated. Set aside. Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light nutty brown. Pour into a small bowl. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining 5 cups pecans. Pour the filling into the pre-baked pie shell. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown. Transfer to a rack to cool. Serve warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 66677,"Black and White Chocolate Petit Fours 1/2 pound (2 sticks) plus 1 1/2 tablespoons butter 3/4 cup plus 2 tablespoons powdered sugar Pinch salt Dash vanilla 1 extra-large egg white 2 cups cake flour, sifted 1/4 cup cocoa powder 2 tablespoons plus 1 teaspoon cornstarch Instructions: Preheat the oven to 375 degrees F. Place the butter, sugar, salt, and vanilla into the bowl of a stand mixer with the paddle attachment. Mix at low speed. When combined, add egg white then barely incorporate the flour. Divide the mixture in half. Add the cocoa powder to one half and the cornstarch to the other half. Place each batter a separate pastry bag, then place both bags inside a larger pastry bag fitted with a 3/4-inch star tip. Pipe rosettes or drops onto a parchment paper lined baking sheet. Bake for 12 to 15 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 66678,"Baked Potatoes with Yogurt and Sour Cream 4 Idaho russet baking potatoes 1/2 cup Greek yogurt 1/2 cup sour cream 2 tablespoons chopped fresh chives, plus extra for garnish Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer. Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill. When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66679,"Low-Fat Date Shakes 1 cup chopped, pitted dates 1 cup fresh orange juice 1 ripe banana 1 (8-ounce) carton low fat vanilla yogurt 1 cup crushed ice Instructions: In a blender, combine the dates, orange juice, banana, yogurt, and ice and whirl for 1 minute or 2 minutes until frothy and thick. ","[Riesling, Moscato, Vinho Verde]" 66680,"Blueberry Angelfood Muffins 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/2 cups sugar 1 1/8 cups sifted cake flour 1 teaspoon pure vanilla extract 1 lemon, zest freshly grated 1 1/2 cups fresh or frozen blueberries 3 tablespoons lemon juice 1 cup confectioners' sugar Instructions: Cake: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature. Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66681,"Flourless Chocolate Cake Nonstick butter spray 4 ounces bittersweet chocolate, chopped 1 stick cold butter 1 teaspoon vanilla extract 2 ounces hazelnut liqueur (recommended: Frangelico) 3/4 cup sugar 1/2 cup cocoa powder, sifted 3 eggs, beaten Chocolate Ganache, recipe follows Berries, garnish Powdered sugar, garnish 4 ounces semisweet chocolate, chopped 1/2 cup heavy cream Instructions: Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment. Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an \ice bath\ to cool the chocolate. Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes. Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar. Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts. ","[Dark Chocolate, Tawny Port, Merlot, Pinotage]" 66682,"Shrimp and Hot Sauce Cheese Grits 1 cup quick grits 4 tablespoons unsalted butter 3/4 cup grated extra-sharp white cheddar 1/2 cup grated Parmesan 1 teaspoon cayenne pepper 1 1/2 tablespoons paprika 1 tablespoon hot sauce Salt and pepper Shrimp Mixture, recipe follows 1 cup quick grits 4 tablespoons unsalted butter 3/4 cup grated extra-sharp white cheddar 1/2 cup grated Parmesan 1 teaspoon cayenne pepper 1 1/2 tablespoons paprika 1 tablespoon hot sauce Salt and pepper Shrimp Mixture, recipe follows 2 cups chopped smoked bacon 3 tablespoons olive oil 1 1/2 pounds shrimp (26 to 30 count) Salt and pepper 3 tablespoons minced garlic 3 cups sliced white mushrooms 3 tablespoons white wine 2 tablespoons lemon juice 2 cups sliced scallions 2 cups chopped smoked bacon 3 tablespoons olive oil 1 1/2 pounds shrimp (26 to 30 count) Salt and pepper 3 tablespoons minced garlic 3 cups sliced white mushrooms 3 tablespoons white wine 2 tablespoons lemon juice 2 cups sliced scallions Instructions: Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste. Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste. Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits. Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 66683,"Prosciutto and Brie Calzone with Apple 1 package rapid-rising dry yeast 3/4 cup warm water 1 tablespoon sugar 3 cups flour 1/4 cup olive oil 1 teaspoon salt 1/2 pound prosciutto, chopped in bite size pieces 2 Granny Smith apples, peeled, cored and chopped fine 4 ounces Brie 10 fresh sage leaves, chiffonade Egg wash Cornmeal, for dusting Instructions: For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes. Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. if you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Lay half the prosciutto, apples, Brie, and sage onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 66684,"Tteok Kkochi 1/3 cup gochujang 1/3 cup ketchup 3 tablespoons corn syrup 2 tablespoons sugar 1 tablespoon soy sauce 2 teaspoons mirin 1 teaspoon toasted sesame oil 4 cloves garlic, grated 1 pound cylindrical tteok (Korean rice cakes) 8 ounces cocktail franks 2 tablespoons neutral oil, such as canola oil Toasted sesame seeds, for servin Instructions: Soak sixteen 6-inch wooden skewers in a large bowl of water. Meanwhile, bring a large pot of water to a boil over medium-high heat. Stir together the gochujang, ketchup, corn syrup, sugar, soy sauce, mirin, sesame oil and garlic in another large bowl until combined. Set aside. Add the tteok and franks to the boiling water and cook, stirring constantly to ensure nothing sticks to the bottom of the pot, until the tteok is soft but bouncy, about 2 minutes. Drain. Let cool slightly until ready to handle. If any tteok stick together, separate them with wet hands. Thread 3 tteok and 3 franks on a skewer, alternating between the two and pushing them close together toward one end of the skewer to leave a handle. Repeat until all the franks are threaded then repeat with just the remaining tteok, threading about 5 tteok per skewer. Transfer the threaded skewers to a baking dish or large plate and arrange them in a single layer. Heat 1 tablespoon of the neutral oil in a 12-inch nonstick skillet over medium-high heat. Add the skewers in batches to avoid overcrowding and cook, flipping once, until the tteok becomes slightly crusty but without developing color and the franks are slightly browned, about 1 minute per side. Remove to a plate. Once all the skewers are cooked, dip them into the prepared sauce and use a pastry brush to completely coat the tteok and franks evenly. Working in batches, return the skewers to the same skillet and cook over medium heat, flipping once, until the sauce is slightly brick red, about 1 minute per side. Be careful not to cook them too long, as the sauce can burn and become too dark. Brush on more sauce if desired then sprinkle with sesame seeds and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66685,"Blueberry Soda 20 ounces fresh blueberries, approximately 4 cups, rinsed and drained 2 cups water 7 ounces sugar 1 lime, juiced Carbonated water Instructions: Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled. To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 66686,"Grilled Pork and Ratatouille Kosher salt
1/4 cup packed light brown sugar
1 3-inch piece fresh ginger, peeled and thinly sliced 4 boneless center-cut pork chops (3/4 inch thick; 6 ounces each) 1/4 cup extra-virgin olive oil, plus more for the grill Pinch of red pepper flakes 1/3 cup red wine vinegar 1 small or 1/2 large eggplant, sliced 1/2 inch thick 1 zucchini, halved lengthwise and sliced 1/4 inch thick 1 bunch scallions, trimmed
1 cup cherry tomatoes 1/4 cup fresh basil Instructions: Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving. Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes. Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66687,"Carne Asada 4 cloves garlic, roughly chopped 2 medium jalapeno chiles, stemmed and roughly chopped Juice of 2 limes, plus extra wedges for serving Juice of 1 orange 1 1/2 cups lightly packed fresh cilantro (leaves and tender stems) 1/4 cup olive oil, plus more for the grill 3 tablespoons sugar 2 tablespoons distilled white vinegar Kosher salt and freshly ground black pepper One 2-pound skirt steak Instructions: Add the garlic, jalapenos, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 teaspoon salt and several grinds of pepper to a food processor and puree until very smooth. Cut the steak crosswise into thirds (skirt steak is typically long and skinny, so this will make the pieces more manageable when grilling). Place in a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to make sure it\u2019s evenly coated. Remove as much air as possible, then seal the bag and refrigerate for 2 to 4 hours (any longer and the citrus juice will start to \cook\ the steak).
Preheat a grill for medium-high heat and brush the hot grates with oil. Remove the steak from the marinade, letting excess drip off, and season both sides with a pinch each of salt and pepper. Grill until nicely charred on the outside, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board to rest, about 10 minutes. Thinly slice the steak against the grain, then serve with lime wedges.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 66688,"Greek Lemon Chicken Soup 3 tablespoons extra-virgin olive oil, plus more for brushing 2 carrots, chopped 1 onion, chopped Kosher salt and freshly ground pepper 1 cup farro 4 cups low-sodium chicken broth 1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons 1 cup shredded rotisserie chicken breast, skin removed 3 large eggs 1/2 cup crumbled feta cheese (about 2 ounces) 1 tablespoon chopped fresh dill, plus more for topping 2 pitas, halved Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken. Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt. Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 66689,"Shaker Herb-Marinated, Spinach-Stuffed Whole Beef Tenderloin 1 (3 to 5 pound) beef tenderloin, butt-end or tail-end cut 3 tablespoons extra-virgin olive oil 1/2 cup cream sherry 2 tablespoons steak seasoning (recommended: McCormick Montreal Steak Seasoning) 1/2 cup chopped fresh basil 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh chives 3 sprigs fresh rosemary leaves 3 sprigs fresh thyme leaves Spinach Stuffing, recipe follows Serving Suggestion: Marinated and roasted red and yellow peppers, and green salad with Maple Balsamic Vinaigrette, recipe follows 3 tablespoons extra-virgin olive oil 1 pound frozen chopped spinach 4 cloves garlic, chopped 1 to 2 teaspoons red pepper flakes 1/2 cup sweet sherry 1 cup fresh bread crumbs 1/2 cup grated Romano cheese Salt and freshly ground black pepper 1 teaspoon chopped fresh basil leaves 1 teaspoon chopped fresh parsley leaves 1 teaspoon chopped fresh chives 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 cup Dijon mustard 1/3 gallon balsamic vinegar 1/4 gallon white vinegar 1 1/2 gallons 10 percent salad oil 1/4 cup dried basil 1 1/2 tablespoons freshly ground black pepper 1 1/2 tablespoons kosher salt 1/4 gallon maple syrup Instructions: Trim and remove all silver skin and fat from the beef. Rub meat with the olive oil and then splash with sherry. Continuing to rub beef, then sprinkle the steak seasoning all over the meat. Cover beef on all sides with the fresh herbs, rubbing to coat. Place meat in a shallow pan and allow to rest for 30 minutes. Turn and pat beef with the marinade that has collected in the pan. Allow to rest for an additional 30 minutes. Heat the grill to 500 degrees F. With an 8-inch knife, carefully pierce the meat in the center of 1 end. Cut a hole through that side as far into the fillet as the knife will allow. Turn to the other end and repeat this process, until the hole extends all the way through the fillet. Open the hole like a tunnel, being careful not to break through to the outside of the fillet. Using only small amounts at a time, stuff the cooled Spinach Stuffing into the opening from 1 end to the other. Reduce grill temperature to 400 degrees F. Place the stuffed beef tenderloin on the grill and, turning every 5 to 7 minutes to avoid burning the herbs, cook to an internal temperature of 110 to 120 degrees F. Cooking time for a medium-rare tenderloin is approximately 20 minutes. Once the tenderloin is cooked to your liking and removed from the grill, allow to rest for 10 minutes. Slice into 1/2 to 1-inch medallions. If desired, serve on a bed of roasted marinated red and yellow peppers with a green salad of your choice tossed in Maple Balsamic Vinaigrette. Spinach Stuffing: Heat oil in a saute pan over high heat. Add frozen spinach, garlic, and red pepper flakes, and saute over high heat until the spinach has lost its moisture and is heated through, approximately 3 to 5 minutes. Add sherry and cook for 2 minutes. Add bread crumbs and Romano cheese. Cook for 1 to 2 minutes, until the ingredients combine into a soft-textured stuffing. If the stuffing seems too dry, add some additional sherry. If the stuffing seems too wet, add more bread crumbs. Remove from heat and add salt and pepper, to taste. Add all fresh herbs and mix gently. Allow to cool before stuffing into tenderloin. Mix the mustard with the vinegars. Add the oil and combine well. Add all the dry seasonings and mix together. Add the maple syrup and stir until combined. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 66690,"Stamp n' Go 1 pound salt cod, cut in thin strips, boned, and rinsed well in cold running water 1 cup milk 3 avocados 2 eggs 1/2 cup flour 2 teaspoons hot pepper sauce Clarified butter 1 can breadfruit,* drained and sliced into small wedges (See Cook's Note) Instructions: Soak rinsed salt cod in milk overnight. Pour off milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado. Add eggs, flour and pepper sauce. Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified butter in large pan over medium-high heat. Pipe small round blobs onto pan into clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished with remaining avocado, sliced, and breadfruit. *Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center, native to the Pacific. It is available at Latin American specialty stores. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 66691,"Sauteed Sugar Snap Peas 1 1/2 pounds fresh sugar snap peas 1 tablespoon good olive oil 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Sea salt or fleur de sel, for serving Instructions: Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 66692,"Black Cod Tips 1/4 cup brown sugar 1/8 cup warm water 2 1/2 cups soy sauce 10 black cod tips Steamed white rice, for serving, optional Tamari, to taste, optional Torn kale, for garnish, optional Instructions: In a large plastic zip-top bag, combine the brown sugar and warm water to dissolve the sugar. Add the soy sauce and cod tips. If the cod tips are not fully submerged, add enough cold water just to cover the tips completely. Refrigerate overnight.
Preheat a grill to high heat. Remove the cod tips from the marinade and place directly over high heat. Cook until charred, 1 to 2 minutes per side. (You'll notice that the tips will produce a LOT of grease. The black cod is perhaps the oiliest fish you'll ever encounter. That's the highly-valued omega fatty acid kind of oil that is great for your body.)
Remove the cod tips from the grill. If desired, serve over steamed rice, a splash of tamari and garnish with torn kale leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66693,"Raspberry Granita 12 ounces water 9 ounces sugar 4 ounces raspberry puree Instructions: Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved. Add the raspberry puree to the mixture and cool. Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve. Serve in small glass cups with freshly whipped cream. ","[Prosecco, Moscato, Vinho Verde]" 66694,"White Chocolate Whipped Potatoes 3 pounds La Ratte or fingerling potatoes, peeled 2 ounces pure white chocolate, chopped
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups whole milk, heated
Instructions: Preheat the oven to 300 degrees F. Place the potatoes in a large pot and cover with cool water by 2 inches. Bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander, then spread evenly on a sheet pan. Roast until the potatoes are dry but not browning, 15 to 18 minutes. Transfer to a bowl. Add the white chocolate to the hot potatoes and stir until the white chocolate starts to melt. Add the salt and nutmeg and stir to combine. Use a hand masher to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66695,"Ricotta Cheesecake with Fresh Raspberries Nonstick cooking spray 1 (15-ounce) container part-skim ricotta cheese 1/2 cup reduced fat sour cream 4 ounces Neufchatel cheese, or reduced fat cream cheese, softened 3 large eggs 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 1/4 teaspoon salt 1/4 cup all-fruit seedless raspberry jam 1 tablespoon orange liqueur or water 2 (6-ounce) containers fresh raspberries Instructions: Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours. In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 66696,"Pizza with Sausage-and-Pepper Crust 1 tablespoon extra-virgin olive oil, plus more for brushing 8 ounces sweet or hot Italian sausage, casings removed 1 red bell pepper, finely chopped Kosher salt and freshly ground pepper 2 ounces provolone cheese, diced Coarse cornmeal, for dusting 1 pound refrigerated pizza dough, at room temperature 1/3 cup marinara or pizza sauce 1 cup shredded mozzarella cheese (about 4 ounces) 1/4 teaspoon fennel seeds, coarsely crushed Instructions: Preheat the oven to 425 degrees F. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 5 minutes. Add the bell pepper, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and let cool, then stir in the diced provolone. Sprinkle a 15-inch round pizza pan with cornmeal. Stretch the pizza dough in the pan into a 13-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Arrange a thin border of the sausage mixture around the dough, about 1/2 inch from the edge. Lift the edge of the dough and gently stretch over the filling, pinching to seal. Gently pat and stretch the center of the dough so the pizza is about 12 inches in diameter. Spread the sauce in the middle of the dough and top with the mozzarella. Brush the edge of the crust with olive oil and sprinkle with the fennel seeds. Bake until the crust is golden brown, 15 to 18 minutes. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 66697,"Jalapeno Bites One 8-ounce package cream cheese, softened
8 ounces Parmesan, grated (about 2 cups)
4 tablespoons seeded and chopped jalapeno peppers
1 large egg, beaten
3 cups dry plain breadcrumbs Instructions: Preheat the oven to 350 degrees F. Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66698,"Triple Ginger Souffle 6 tablespoons unsalted butter, plus more for greasing, at room temperature 1/2 cup plus 3 tablespoons sugar 1/3 cup all-purpose flour 1 cup whole milk, at room temperature 1/2 cup whipping cream 1 tablespoon ground ginger 6 large eggs, separated, at room temperature 1/3 cup finely chopped crystallized ginger One 2-inch piece fresh ginger, peeled and finely grated 1/8 teaspoon cream of tartar Edible gold dust* Instructions: Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar. In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger. In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes. Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66699,"Outrageous Brownies 1 pound unsalted butter 1 pound plus 2 cups semisweet chocolate chips, divided 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee powder 2 tablespoons real vanilla extract 2 1/4 cups sugar 1 1/4 cups flour, divided 1 tablespoon baking powder 1 teaspoon kosher salt 3 cups diced walnut pieces Instructions: Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares. This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66700,"Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream 4 cups all-purpose flour 2 cups cocoa powder 2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher sea salt
5 1/2 cups sugar
6 sticks (3 cups) unsalted butter, cubed
2 1/2 cups buttermilk
4 teaspoons vanilla extract
10 large eggs
600 grams sugar 300 milliliters water
300 milliliters egg whites
150 grams granulated sugar
8 sticks (4 cups) unsalted butter, cubed 1/2 cup peanut butter
2 teaspoons vanilla extract 1 to 2 teaspoons coconut extract
Instructions: For the cake: Preheat the oven to 325 degrees F. Combine the flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Mix in the sugar. With the mixer on low speed, add the butter, a couple cubes at a time, and mix until completely combined. Slowly add the buttermilk and vanilla extract; mix until well combined. Add the eggs and mix until smooth, 2 to 3 minutes, scraping down the sides bowl as needed. Divide the batter among three 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cakes at room temperature for 1 hour, then freeze for at least another hour. For the buttercream: Combine the sugar and water in a saucepan fitted with a candy thermometer. Heat over medium-high heat until the mixture reaches 240 degrees F (see Cook's Note). Meanwhile, place the egg whites in a clean mixer bowl and beat until bubbles form. Add the sugar and beat on high speed until fluffy. Turn off the mixer. When the sugar syrup reaches the target temperature, slowly pour it into the egg whites. Mix on high speed until thick and fluffy. Gradually mix in the butter cubes until the mixture comes together and is fluffy and smooth. Add peanut butter, vanilla and coconut extract and mix until well combined. (Makes 4 cups.) To assemble: Trim the cake layers to level them; this will help you frost the cakes and ensure the layers are even. Spread the first cake layer with buttercream. Stack the second layer on top and spread with buttercream. Stack the third cake layer. Add the buttercream to a piping bag and pipe onto the top and sides of the cake. Smooth the frosting, using an offset or flat spatula. At this point, you can leave the frosting smooth or add some texture with the spatula. Refrigerate the frosted cake for 30 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66701,"Grandma's Beans 5 cloves garlic 2 medium carrots 1 serrano cl
1 large white onion
3 tablespoons vegetable oil
2 teaspoons ground cumin, or more as desired
2 cups dried pinto beans, soaked overnight 1 orange, halved
1 tablespoon salt, or more as desired
Instructions: Rough chop the garlic, carrot, serrano and onion into small pieces. Heat the oil in a medium pot over medium-high heat. Add the chopped vegetables and 1 teaspoon cumin to the pot and cook until the onion starts to brown. Strain the beans and add them to the pot. Pour in enough water to just cover the beans. Cover and bring them to a boil. Stir, then cover again and lower to a simmer. Simmer the beans until they start to burst, around 1 hour. Uncover the pot and add the orange, squeezing the juice into the pot and then dropping the halves in. Stir in the remaining teaspoon cumin and the salt. Continue to simmer to allow the beans to thicken, about 45 minutes more. Add more cumin and salt to taste. Serve as a side dish, over rice, or on their own on a taco. ","[Malbec, Tempranillo, Garnacha, Barbera]" 66702,"Muffaletta Salad 1 tablespoon garlic, minced 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1/4 cup olive juice from can 1 tablespoon fresh lemon juice 1/2 teaspoon red chili flakes 1 teaspoon freshly ground black pepper 1 carrot, peeled and diced 1/2 cup diced black olives 1/2 cup diced green olives 1/2 cup diced marinated artichoke hearts, diced 1/2 cup roasted red bell pepper, diced 1/2 cup diced celery 1/2 red onion, minced 3 cups cooked orzo 1 cup feta cheese 8 to 10 Bibb lettuce cups 1/2 cup diced Roma tomatoes Instructions: In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours. Add orzo to marinated vegetables, toss, then add feta and toss again. Serve in lettuce cups and top with tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66703,"Baked Greens Chips 6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach 1/4 cup olive oil (not extra-virgin) 1/4 teaspoon kosher salt Instructions: Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper. Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips. Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt. Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 66704,"Cilantro Rice 3 1/2 cups packed cilantro leaves (about 3 ounces) 3 medium garlic cloves 1 medium serrano cl, halved lengthwise and seeded 3 1/3 cups low-sodium chicken broth 1 tablespoon vegetable oil 1/2 cup minced yellow onion 2 cups long-grain white rice 1 tablespoon kosher salt Instructions: Combine cilantro, garlic, cl, and 2 cups broth in a blender and process until smooth; set aside. Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 66705,"Creamy Crispy Coleslaw with Pecans 3/4 cup mayonnaise 3/4 cup sour cream 3 tablespoons apple cider vinegar 1 tablespoon honey Juice of 1 lemon Kosher salt and freshly ground black pepper 1/4 head green cabbage, finely sliced 1/4 head red cabbage, finely sliced 1/2 bunch kale, stems removed and leaves finely sliced 3 carrots, peeled and julienned 2 green apples, such as Granny Smith, thinly sliced 1/2 red onion, thinly sliced 1 cup pecans Instructions: Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66706,"Hawaiian Burgers 1/2 cup mayonnaise 2 tablespoons teriyaki sauce
1 tablespoon honey
1/4 teaspoon cayenne pepper
8 canned pineapple rings 1 large red bell pepper, cut into rings
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper Teriyaki sauce, as needed
4 slices provolone cheese
2 tablespoons butter
4 onion rolls, halved 1/2 red onion, thinly sliced
Green lettuce leaves, for topping Instructions: For the sauce: Stir together the mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside. For the burgers: Set a grill pan over medium-high heat (you can also use a skillet). Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes. Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer. Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute. Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 66707,"Yellow and Red Pepper Piperade with Marcona Almonds Olive oil, for sauteing and drizzling 2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
Kosher salt 1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red cl flakes
1 teaspoon pimenton (smoked paprika) 1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving Instructions: In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, cl flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season. Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66708,"Mini Linzer Cookies 3/4 pound unsalted butter at room temperature 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon salt 3/4 cup good raspberry preserves Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66709,"Homemade Pectin 2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored) 4 cups water Instructions: In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months. ","[Riesling, Moscato, Vinho Verde, Cava]" 66710,"Stuffed London Broil 3 pieces white bread 1 cup milk 2 tablespoons olive oil 1 small onion, diced 1 tablespoon chopped garlic 1 pound sweet Italian sausage, crumbled 3/4 cup pine nuts 1 package frozen spinach 1 teaspoon each dry oregano, dry basil, dry thyme 1 tablespoon hot pepper sauce 1 (2 pound) London broil 1 cup fresh herbs (rosemary, basil, marjoram) 3 Idaho potatoes Instructions: Soak bread in milk. Preheat pan on high, add olive oil and onion then cool for 3 minutes. Add garlic and cook for 1 minute. Then add sausage and pine nuts and cook for 5 minutes. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and season with hot pepper sauce and salt. Heat through while mixing well to incorporate the bread. Cool on sheetpan. Cut a pocket into the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill for 20 minutes then rest for 20 minutes. Boil potatoes in salted water for 20 minutes. Then slice them thick while warm and drizzle with olive oil. Sprinkle with herbs and season with salt and pepper. Grill 15 minutes until brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 66711,"Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds 24 lamb chops (2 chops per person) 12 cloves garlic, smashed 4 large fresh sprigs thyme 1 tablespoon freshly ground black pepper 4 tablespoons extra-virgin olive oil 1 tablespoon kosher salt 1 peeled shallot 1/2 cup sherry vinegar 1 tablespoon Dijon mustard Salt Freshly ground black pepper 1 cup extra-virgin olive oil 4 tablespoons freshly chopped chives, divided 6 California peaches (Freestone), split, stone removed, skin on 1 tablespoon brandy 4 tablespoons dark brown sugar 10 cups baby arugula 1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds 1/2 cup slivered almonds, toasted and salted Instructions: For the lamb chops: Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours For the vinaigrette: Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside. Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred. Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately. Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66712,"Cuervo Especial Oasis 1 oz. Jose Cuervo Especial .5 oz. triple sec 2 oz. cranberry juice 1 oz. orange juice 1 slice lemon Instructions: Mix ingredients in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a lemon slice. ","[Tequila, Orange Wine, Lemon Wine]" 66713,"Chicken Parm 2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick 2 teaspoons kosher salt 120 grams (1 cup) plain breadcrumbs 20 grams salt and vinegar potato chips, not kettle cooked or thick cut 2 teaspoons dried oregano 2 teaspoons dried parsley 1 1/2 teaspoons garlic powder 70 grams (2/3 cup) all-purpose flour 2 large eggs, beaten 4 tablespoons unsalted butter, divided 2 tablespoons olive oil, divided
1 cup red sauce, divided, recipe follows 2 ounces low-moisture mozzarella, shredded 2 ounces Italian fontina, shredded Chopped fresh flat-leaf parsley, for garnishing
8 large garlic cloves, peeled 2 teaspoons kosher salt
1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided 4 anchovy filets 1/2 teaspoon red pepper flakes
Two 28-ounce cans peeled whole San Marzano tomatoes, drained One 2-inch Parmesan rind
Instructions: Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use \half\ sheet pans for this). Cover and refrigerate for 30 minutes. Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal. Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces. Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch saut pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don\u2019t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.
Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish or pan and broil until the sauce bubbles and begins to caramelize, about 2 minutes. Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce. Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds.
Garnish with chopped flat-leaf parsley.
Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms. Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.) Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 66714,"Grilled Bass with Buttery Tomatoes 3 cups assorted cherry and/or grape tomatoes
4 tablespoons unsalted butter, melted 2 tablespoons dry white wine 1 1/2 tablespoons chopped fresh tarragon, plus more for topping Kosher salt and freshly ground pepper Vegetable oil, for brushing
4 skin-on striped bass fillets, preferably wild (about 8 ounces each) Instructions: Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet. Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes. Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66715,"Easy Egg Casserole 1 pkg. Jimmy Dean? Hearty Original Sausage Crumbles 8 eggs 3 cups milk 1/4 teaspoon ground black pepper 8 cups French bread cubes (3/4-inch pieces) 2 cups (8 ounces) shredded sharp cheddar cheese, divided Instructions:

1. Preheat oven to 350 degrees F.
2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 11/2 cups cheese.
3. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.
4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66716,"Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde 2 cloves garlic 2 salted anchovies, soaked for 5 minutes to remove salt, bones removed 1 bunch fresh parsley, leaves only 1 tablespoon capers 1 cup extra-virgin olive oil 1 lemon, juiced Sea salt and freshly ground black pepper 1 pound fingerling potatoes 1/2 pound spicy Italian style lamb sausage links (can substitute Italian pork sausage) 1/2 pound sugar snap peas 4 (6-ounce) wild salmon fillets Vegetable oil, for sauteing 1 pound manila clams 2 teaspoons diced garlic 2 cups dry white wine (recommended: Italian Pinot Grigio) 2 tablespoons cold unsalted butter, diced Instructions: In food processor, chop garlic and anchovies. Add the parsley leaves and capers and chop. With the motor running, slowly add the olive oil. Add the lemon juice and puree until desired smoothness. Season with salt and pepper, to taste. Start potatoes in cold salted water. Bring to a simmer cook until tender, 10 to 15 minutes. Drain, put on a sheet pan and refrigerate until cool. When cool, cut crosswise into 1/4-inch thick disks. Preheat oven to 400 degrees F. Roast sausage links on a sheet pan and place in the oven until cooked through, about 10 minutes. Quarter links lengthwise, then cut crosswise into 1/4-inch circles. For the peas, lightly grasp stem end of pea and pull down removing stem and stringy section on flat side. Generously season the salmon with sea salt and freshly ground black pepper. Preheat skillet large enough to comfortably fit all salmon steaks. Add enough vegetable oil to coat the bottom of the pan. Place salmon in pan skin side down (listen for the sizzle signaling pan is hot enough, if the pan does not sizzle wait to add fish) and let sear until skin is crispy, about 4 minutes. Turn salmon over and let sear additional 3 to 4 minutes until salmon is nice and browned. Remove from pan and set skin side down on a sheet pan. Pour excess fat out of pan. Add sausage, clams, potatoes and peas. Let cook for 1 minute then add garlic, white wine and butter. Season with salt and pepper and let simmer on stove top until all clams open (add a little more wine or water, if needed, to keep dish saucy). When clams begin to open put salmon in oven until cooked to desired doneness, about 2 minutes depending on thickness. To plate: Evenly distribute clams, broth and vegetables into large pasta bowls. Drizzle with salsa verde and place salmon on top. Enjoy with medium bodied white wine or light bodied red wine and good friends. ","[Chardonnay, Sauvignon Blanc, Ros, Barbera]

" 66717,"Absolutely Fabulous Frise-Easy Salad 8 ounce goat cheese log, rolled in herbs 6 to 7 cups frisee lettuce, 3 bundles, trimmed 1/4 European or seedless cucumber, halved lengthwise, then thinly sliced 3 tablespoons chopped or snipped chives 16 grape tomatoes 1/2 cup shelled pistachio nuts or sliced almonds 1/4 red onion, sliced 2 to 3 tablespoons chopped tarragon leaves 1 small shallot, minced 1 tablespoon white wine vinegar 1/4 lemon, juiced, about 2 teaspoons 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Cut goat cheese into 4 equal portions and reserve. Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad. Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66718,"Make-it-don't-buy-it Frozen Vegetarian Burritos 1 cup brown rice 1 tablespoon olive oil 1 small onion, chopped 1 tablespoon tomato paste 2 teaspoons cl powder 1 teaspoon ground cumin One 15-ounce can black beans, drained and rinsed 10 ounces frozen butternut squash chunks (not thawed) Kosher salt 5 ounces baby spinach (about 8 loose cups) Six 10-inch whole wheat flour tortillas or wraps 1 cup reduced-fat shredded Cheddar Hot sauce Nonstick cooking spray, for spraying burritos (if reheating in the oven) Serving suggestions: reduced-fat sour cream, salsa, guacamole, optional Instructions: Cook the brown rice according to the package directions. Transfer to a large bowl and cool completely.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Add the tomato paste, cl powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the black beans, squash, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook until the beans are soft and most of the liquid has reduced but the mixture is still slightly saucy, 8 to 10 minutes. Add the spinach, in batches if needed, and fold in until wilted. Allow to cool completely.
Lay the tortillas out on a clean work surface. Put 1/2 cup of the rice in the center of each tortilla, about 1 inch from the edges, and top with about 1/2 cup of the bean filling. Sprinkle each with 2 heaping tablespoons Cheddar, and add a few dashes of hot sauce. Fold the edge nearest to you over the filling, fold in the sides and finish rolling up. Wrap tightly first in plastic wrap and then in foil, and freeze for up to 2 weeks.
To reheat in a microwave: Wrap the frozen burrito in parchment paper and microwave on high until hot in the center, 4 to 5 minutes.
For the crunchy oven method: Preheat the oven to 425 degrees F. Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet. Cook until golden and crispy on the outside and hot inside, turning about halfway through, 25 to 30 minutes.
Serve with reduced-fat sour cream, salsa and guacamole if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66719,"Eastern European \cl
2 tablespoons lard or bacon fat 2 pounds cubed lamb shoulder 1 large onion, minced 2 cloves crushed garlic 1 red pepper, cored, seeded, and diced 1 yellow pepper, cored, seeded, and diced 1 green pepper, cored, seeded, and diced 2 Hungarian hot peppers, cored, seeded, and diced Salt and freshly ground black pepper 1 (12-ounce) can peeled and diced tomatoes 4 tablespoons paprika 1 quart lamb or chicken stock 1/2 pound cooked white kidney beans 1 cup sour cream 1 bunch scallions, thinly sliced for garnish Instructions: In a large stockpot, heat the fat over medium heat. Add the lamb meat and brown. Once the meat is brown remove and reserve. Reduce the heat to low and add the onion, garlic, and diced vegetables. Season with salt and pepper, and sweat for 5 minutes. Return the reserved browned meat and then add the tomatoes and paprika and simmer for 10 minutes. Add stock and simmer for 3 hours until lamb is tender. Add the cooked beans and check seasoning. Place in bowls and garnish with a tablespoon of sour cream and sliced scallions. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 66720,"Pasta Carbonara with Peas Kosher salt and freshly ground black pepper 1/2 recipe Homemade Pasta, recipe follows 3 large eggs
3/4 cup freshly grated aged Parmigiano-Reggiano, plus more for garnish
6 slices thick-cut bacon 4 large cloves garlic, minced
1 cup frozen green peas, thawed
Chopped fresh parsley, for sprinkling
5 large eggs, at room temperature 3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside. Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute. Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese. Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes. Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.) Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn\u2019t be able to see through it.) Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide). Separate the noodles into \u201cnests\u201d and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66721,"Orange Sugar Fried Donut Holes 1 orange, zested 2 cups sugar 1/4 teaspoon ground cinnamon 1 container (8 large) store-bought buttermilk biscuit dough Vegetable oil, for frying Instructions: Place zest, sugar and cinnamon in a paper bag and shake to combine. Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F. Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66722,"Apple, Lychee and Raspberry Crumble 2 tablespoons unsalted butter, plus 6 tablespoons cubed and chilled 3 large Gala apples, peeled, cored and diced into 1/4-inch pieces 1 heaping teaspoon ground cinnamon 3/4 cup sugar Pinch sea salt 8 lychees, canned in syrup, syrup reserved 1 pint raspberries 1 cup flour 1/2 cup sugar 1 pint strawberries, hulled and sliced 3 tablespoons sugar Good-quality vanilla ice cream, for serving Mint sprigs, for garnish Instructions: For the crumble: Preheat the oven to 350 degrees F. Heat a wok over high heat and melt 2 tablespoons butter. Add the apples and stir-fry 1 minute. Add the cinnamon and sugar and stir-fry until the apples caramelize, about 2 minutes. Add the lychees and raspberries, stirring carefully. Remove from the heat and divide among four 6-ounce ramekins. In a medium bowl, rub together the 6 tablespoons chilled butter, flour and sugar until crumbly. Sprinkle generously over the fruit to cover. Place the ramekins on a baking sheet and bake until the topping is bubbling and golden brown, 20 to 25 minutes. For the sauce: While the crumble bakes, add the strawberries, 1/4 cup reserved lychee syrup and the sugar to a small wok or saute pan and bring to a simmer. Simmer until the mixture becomes thickened and reduces slightly, about 5 minutes. When the crumble is cooked, top with scoops of vanilla ice cream, the strawberry sauce and garnish with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 66723,"Tart Cranberry Dipping Sauce 1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested Instructions: Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins. ","[Riesling, Gewrztraminer, Vinho Verde]" 66724,"Spicy Horseradish Mustard with Kielbasa 1 teaspoon caraway seeds 1/4 cup spicy brown mustard 2 tablespoons mayonnaise 2 tablespoons prepared horseradish 8 ounces kielbasa, cut into 1/2-inch-thick slices 1 tablespoon vegetable oil 24 Keebler? Town House? Flipsides? Original crackers 1/4 cup sweet pickle relish Instructions:

1. In large nonstick skillet heat caraway seeds over medium heat for 2 to 3 minutes or until fragrant, stirring frequently. In small bowl combine caraway seeds, mustard, mayonnaise and horseradish. Set aside.
2. In same skillet cook kielbasa slices in hot oil about 8 minutes or until no longer pink, turning once halfway through cooking. Drain on paper towels. Cut each slice in half.
3. Spread mustard mixture on pretzel side of KEEBLER TOWN HOUSE FLIPSIDES Original crackers. Top with kielbasa piece and relish. Serve warm. Entwine Pairing: Cabernet Sauvignon (the wine has a mouth feel galore to stand up to smoky kielbasa; mustard makes the wine's blackberry and smoke notes shine) Nutrition Information: Serving Size: 2 crackers, 2 tsp mustard mixture, 1/2 slice kielbasa plus 1 tsp pickle relish; Calories 120, Calories From Fat 80, Saturated Fat 2 g, Trans Fat 0g, Total Fat 9g, Cholesterol 10mg, Sodium 350mg, Total Carbohydrates 7g, Sugars 3g, Dietary Fiber 0g, Protein 3g, Vitamin A 2%, Vitamin C 2%, Calcium 0%, Iron 2% ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 66725,"Zucchini and Gruyere Frittata Squares Good olive oil 6 ounces pancetta, 1/2-inch-diced
   4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
   8 to 10 ounces small zucchini, thinly sliced in rounds
   2 teaspoons fresh thyme leaves, minced
   12 extra-large eggs
   3/4 cup half-and-half
   Kosher salt and freshly ground black pepper
   10 ounces grated Gruyere cheese, divided
   1/2 cup chopped fresh basil leaves
   Julienned fresh basil, for garnish
   Instructions: Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
   Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
   Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 66726,"Crawfish Po Boy 1 serving French bread
1 handful lettuce
1/2 tomato, sliced
Ketchup, for spreading Mustard, for spreading 1/3 pound breaded crawfish
Dash paprika
Instructions: Lay the lettuce, tomato, ketchup and mustard on the lower half of the bread. Place the crawfish on top and finish with a dash of paprika. ","[Chenin Blanc, Sauvignon Blanc, Pinot Grigio]" 66727,"Chorizo-Stuffed Pork Loin Kosher salt 4 to 6 pounds bone-in pork loin, trimmed, chine bone removed
3 dried Nora chiles 6 dried ancho chiles
2 cups hot water
1 tablespoon roughly chopped garlic 1 tablespoon honey
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon toasted ground black pepper 1/2 cup extra-virgin olive oil
1 stick (8 tablespoons) butter, at room temperature 12 ounces chorizo Bilbao sausage (semi-cured chorizo) 2 tablespoons toasted pine nuts, for garnish
2 cups arugula leaves, for garnish
Chimichurri, recipe follows, for serving, optional Tamal en Cazuela, recipe follows, for serving, optional 1/2 cup white wine vinegar 1 teaspoon cl flakes
3 bay leaves
2 cloves garlic
1 cup chopped fresh parsley
1 cup chopped fresh oregano
1 cup extra-virgin olive oil
Kosher salt 5 tablespoons butter Kernels cut from 3 ears fresh white sweet corn or 2 cups thawed frozen white corn kernels 5 1/2 cups chicken stock
1 cup white cornmeal
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Instructions: In a large container, whisk together 1/2 cup salt and 1 gallon (16 cups) water. Put the pork loin in the container and seal tightly. Brine the pork, refrigerated, for at least 24 hours before using. To make the marinade, remove the stem and seeds from the Nora and ancho chiles. Toast the chiles in a dry pan until just fragrant but no color forms, about 2 minutes. Place the chiles and hot water in a blender and blend on high until smooth. Add the garlic, honey, thyme, rosemary, pepper, olive oil and 1 teaspoon salt and blend again until smooth. Let cool. In a small bowl, blend together one-quarter of the marinade with the butter. Set aside at room temperature. Remove the pork loin from the brine and pat dry. Using a knife-honing steel, hollow out the very center of the pork loin. Place the Bilbao sausage in the hole you have created. Spread the remaining marinade evenly on the stuffed pork loin and allow it to marinate at least 20 minutes and up to 2 hours. Preheat the oven to 375 degrees F. Place the pork loin on a roasting rack and roast until the internal temperature reaches 140 degrees F, 45 minutes to 1 hour. Remove from the oven, brush the butter-marinade mixture all over the pork and allow to rest for at least 10 minutes before carving. Plate on a large platter and garnish with toasted pine nuts, arugula leaves and Chimichurri if using. Serve with Tamal en Cazuela if desired. In a blender, combine the white wine vinegar, cl flakes, bay leaves and garlic. Blend until smooth. Combine the mixture with the parsley, oregano and olive oil. Season to taste. Melt 2 tablespoons of the butter in a saucepan over medium heat and cook the corn kernels until they are translucent, about 10 minutes. Add 5 cups of the chicken stock and bring to a boil over high heat. Slowly whisk in the cornmeal and continue stirring until the mixture begins to thicken, about a minute or so. Decrease the heat to low and cook, stirring frequently, until the tamal is very thick and creamy, 35 to 40 minutes. Add the remaining 1/2 cup chicken stock and stir to incorporate. Add the cream and remaining 3 tablespoons butter and stir to combine. Season to taste with salt and pepper. Keep warm until serving time, or cover and refrigerate for up to 2 days and rewarm over medium-low heat, adding more stock as needed to restore the creamy texture. ","[Rioja, Barolo, Pinot Noir, Syrah]" 66728,"Mushroom and Brie Soup 2 parts kosher salt 2 parts granulated garlic 1 part dry whole thyme 1 part paprika 1/2 part ground black pepper 2 cups butter 1 cup diced onions 1/2 cup chopped garlic 3 pounds mushrooms, sliced 3 tablespoons Chaps seasoning blend 2 cups red wine 3 cups fresh chicken stock 4 cups heavy cream 3 cups half-and-half 2 cups shredded Brie cheese 2 cups shredded pepper jack cheese Salt and freshly ground black pepper Instructions: Combine all of the seasoning ingredients in a small bowl. Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender. Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66729,"Butterscotch-Pecan Blondies 1 stick unsalted butter, at room temperature, plus more for the dish 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2 teaspoons vanilla extract 2 large eggs 3/4 cup butterscotch chips or toffee pieces 3/4 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil. Whisk the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the vanilla and beat until combined. Add the eggs one at a time, beating after each addition. Reduce the mixer speed to low; beat in the flour mixture until just combined. Fold in 1/2 cup each butterscotch chips and pecans. Transfer the batter to the prepared dish and press with your fingers into an even layer. Bake until the dough starts setting, about 15 minutes, then sprinkle with the remaining 1/4 cup each butterscotch chips and pecans. Continue baking until puffed and golden and a toothpick inserted into the center comes out clean, 20 to 25 more minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 66730,"Tiger Shrimp with Fennel and White Mushroom Salad with Basil Emulsion 4 ounces fresh basil leaves, stems discarded 1 egg yolk 1/4 teaspoon Coleman's dry mustard 1 tablespoon rice wine vinegar 1 tablespoon lemon juice 1 teaspoon granulated sugar 2 ounces fresh mint leaves, stems discarded 1-ounce pistachios, shelled and toasted 2 ice cubes 2 pinches cayenne 1/2 cup grapeseed oil Kosher salt Fresh ground white pepper 2 bulbs fennel, thinly sliced 1/2 pound white button mushrooms, thinly sliced 1 head baby Italian frisee, cleaned and chopped into bite-size pieces 2 Roma tomatoes, peeled and diced 2 ounces fresh lemon juice 1 bunch chives, chopped 2 shallots, peeled and fine diced 2 tablespoons chopped Italian parsley 4 ounces extra virgin olive oil 20 pieces fresh Santa Barbara sweet shrimp, peeled and deveined Salt and white pepper, to taste Cayenne pepper, to taste Instructions: To prepare the basil emulsion, quickly blanch basil leaves in boiling salted water. Drain and soak in ice water. Squeeze excess water out and set aside. In a blender, thoroughly combine egg yolk, mustard, vinegar, lemon juice and sugar. On high speed, add basil, mint, pistachios, ice cubes and cayenne. Slowly add oil to emulsify. Season to taste with salt and pepper. Serve in small bowl as a dipping sauce or spoon over grilled shrimp. To prepare salad combine fennel, mushrooms, frisee, and tomatoes in a medium sized bowl. Toss with remaining salad ingredients and season to taste. Set aside. To cook shrimp, season shrimp with salt, white pepper, and cayenne. Saute in a very hot skillet until medium rare. Be careful not to overcook the shrimp, as they will loose their texture if overcooked. Remove from pan and set aside. Arrange salad in the center of 4 large plates. Using a teaspoon, dot the emulsion around the plate. Place the shrimp around the plate on top of the sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 66731,"Cajun Spelt 3/4 cup whole spelt 2 tablespoons olive oil 1 small green bell pepper, cut into thin 1-inch strips 4 scallions, cut into 1/2-inch-long pieces, white and green parts separated 2 stalks celery, thinly sliced 2 ounces Canadian bacon, cut into 1/2-inch pieces 2 cloves garlic, thinly sliced 1/2 teaspoon Cajun seasoning 1 cup cherry tomatoes, halved Kosher salt Instructions: Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely (spelt can be made up to a day ahead). Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens and 1/2 teaspoon salt cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Transfer to a serving dish and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 66732,"Fresh Calamari, California Puttanesca and Ham Hock Raviolo 3 tablespoon extra-virgin olive oil 1 clove garlic, minced
1/4 serrano cl, chopped
1 teaspoon anchovy paste
1 tablespoon capers, rinsed
1 cup pitted Kalamata olives
1 pound cherry tomatoes cut in half
1/2 cup white wine
1/2 pound calamari, skin on, bodies sliced into 1/4 inch rings
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh marjoram
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter, diced
Chopped fresh basil, parsley and marjoram, for garnish
8 ounces squid tentacles (from about 5 squid) 1 1/2 teaspoons chopped fresh basil 1 1/2 teaspoons chopped fresh parsley 1 teaspoon lemon zest and juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup cream
6 ounces smoked ham hock, chopped
1/4 cup grated Parmesan 1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets Egg wash, 1 egg mixed with 1 teaspoon water
Instructions: For the puttanesca sauce: Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the garlic, serrano and anchovy paste and cook, stirring frequently, until fragrant, about 1 minute. Add the capers and olives and stir around to combine. Add the tomatoes, toss to combine, cover, and cook, shaking occasionally, until the tomatoes are cooked through and softened, about 15 minutes. Deglaze the pan with the white wine and stir to pick up any browned bits from the bottom of the pan. Add the sliced calamari, sprinkle with salt and pepper, and cook just until opaque, 2 to 3 minutes (do not overcook). Add the marjoram and lemon juice and toss to combine. Add the remaining 1 tablespoon olive oil and the butter and stir until incorporated. Season to taste with salt and pepper. For the raviolo: Combine the calamari tentacles, basil, parsley, lemon zest and juice, salt and pepper in a food processor; pulse for 5 seconds. Scrape down the sides and pulse for another 5 seconds. With the machine running, add the cream in a steady stream. Transfer to a bowl and fold in the ham hock and Parmesan. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the filling evenly down the sheet, about 4 inches apart. Using a pastry brush, lightly coat the areas around the filling with egg wash. Lay another pasta sheet on top and press down around each mound of filling to seal and squeeze out air pockets. With a 4-inch round cutter, cut into individual raviolos. Bring a large pot of salted water to a boil. Add the raviolos and cook until almost done, 4 to 5 minutes. Using a spider, transfer the raviolos to the puttanesca sauce along with 1 ounce of the pasta water and finish cooking in the sauce, reducing to the proper consistency, another minute. Add two raviolos to each plate and spoon sauce over the top. Garnish with basil, parsley and marjoram. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 66733,"No-Cook Chocolate and Raspberry Tart 7 ounces chocolate cookies 3 tablespoons coconut oil 1 lime, zested 2 ounces 70% dark chocolate 10 ounces silken tofu 3 tablespoons hot chocolate powder 1 tablespoon vanilla extract 10 ounces fresh raspberries Confectioners\u2019 sugar, for dusting Instructions: For the base: Add the chocolate cookies, coconut oil and lime zest to a food processor and blitz until fine crumbs. Tip into an 8-inch tart tin with a removable bottom or a springform cake pan. Push down into the base of the tin, building up a small lip around the edge to hold in the filling. Set aside whilst making the filling. For the filling: Melt the chocolate in a heatproof bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water). To a food processor, add the silken tofu, hot chocolate powder, vanilla extract and melted chocolate. Blitz until smooth, about 30 seconds. Spoon onto the cookie base and spread to the edges. Chill in the fridge for 15 minutes or until ready to eat, up to 1 week. For the toppings: Before serving, decorate with the fresh raspberries and dust lightly with confectioners\u2019 sugar. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 66734,"Papaya Slaw with Spicy Honey Vinaigrette 1/2 cup roasted peanuts, roughly chopped, plus more for serving 1/3 cup fresh cilantro leaves, chopped, plus extra leaves for serving 1 serrano cl, julienned 1 large mango, julienned (2 cups) 1/2 medium green papaya, julienned (4 cups) 1/2 bunch scallions (about 4), julienned 2 tablespoons rice vinegar 1 tablespoon plus 1 teaspoon honey 1 teaspoon fish sauce 1/2 teaspoon chili powder 1/4 teaspoon Dijon mustard Zest and juice of 1 lime 1/4 cup vegetable oil Kosher salt and freshly ground black pepper Instructions: For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl. For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66735,"Sweet Rice Meatballs 2 cups sweet rice (cover with water and let it soak overnight) 1 pound lean ground pork 1 tablespoon chopped fresh ginger 1 tablespoon chopped scallion 2 tablespoons diced water chestnuts 2 tablespoons light soy sauce 2 tablespoons cornstarch 1 egg Instructions: Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 66736,"Lemon Parsley Rice 1 cup rice 1/4 cup finely chopped parsley Juice of half a lemon 2 tablespoons butter Salt & pepper Instructions: Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 66737,"Instant Pot Pork Empanadas 1 tablespoon ground annatto, optional 1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 teaspoon curry powder
3 to 5 chiles de arbol 10 cloves garlic, smashed
1/4 cup Abuela Chabe\u2019s Seasoning (see Cook\u2019s Note)
Kosher salt
2 1/2 pounds boneless pork shoulder, cut into 4 equal pieces
Two 14-ounce packages frozen empanada wrappers, thawed in the refrigerator (20 wrappers)
1 large egg, beaten
Nonstick cooking spray
1/2 cup white vinegar 3 cloves garlic
1 to 2 jalape?os, quartered and seeded, optional
1 avocado, seeded, peeled and cut into eighths
1 small bunch fresh cilantro, chopped (about 1 cup packed)
1/2 white onion, chopped
Pinch sugar, honey or agave
Kosher salt
Instructions: For Abuela Chabe\u2019s Seasoning: Stir together the annatto (if using), cumin, garlic powder, onion powder and curry powder in a small bowl (see Cook's Note). For the empanadas: Put the chiles de arbol, garlic and 1 cup water in a 6- or 8-quart Instant Pot? multi-cooker and set to high saute (see Cook's Note). Stir 2 tablespoons salt into Abuela Chabe\u2019s Seasoning, then roll the pork into the mixture, packing it into all the crevices. Set the Instant Pot? trivet in the bottom of the multi-cooker and place the pork on top. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
Preheat the oven to 350 degrees F.
Transfer the pork to a cutting board and cut against the grain into 1/2-inch slices. Transfer the slices to a medium bowl. Remove the trivet from the Instant Pot? and transfer the garlic cloves to the bowl with the pork. Discard the chiles and set the liquid aside. Shred the pork and garlic, then add 3/4 cup of the liquid and stir to combine. Taste, adding more liquid if necessary. Let the pulled pork cool to room temperature.
Spray 2 baking sheets with nonstick cooking spray. Brush the bottom half edge of an empanada disc with beaten egg, then place 1/4 cup pulled pork in the center. Bring together the bottom and top edges of the disc to form a half moon shape, then place the empanada on a flat surface. Use a fork to press and seal the edges closed, then brush the top with beaten egg. Repeat with the remaining empanada discs and pulled pork and transfer to the prepared baking sheets. Bake until the empanadas are dark golden brown, 17 to 20 minutes.
For the guasacaca: Put the vinegar, garlic, jalape?os, avocado, cilantro, onions, sugar and a pinch of salt in a blender and process until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups (see Cook\u2019s Note).
Serve the empanadas with the guasacaca if desired. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 66738,"Orange Supreme Gratinee with Tangy Sabayon Sauce 2 (15-ounce) cans mandarin oranges, drained Tangy Sabayon Sauce, recipe follows 2 tablespoons brown sugar 2 egg yolks 3 tablespoons sugar 2 tablespoons sweetened wine, such as marsala 1 tablespoon sour cream Instructions: Preheat the broiler on low. Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately. Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 66739,"Chicken Rouladen 8 slices bacon 4 boneless, skinless chicken breasts, butterflied and pounded out
Salt and pepper
1/4 cup German mustard
1/2 cup chopped pickles or cornichons
3 tablespoons chopped fresh parsley, plus additional for the sauce 4 hard-boiled eggs, chopped
2 tablespoons olive oil
2 to 3 tablespoons butter
2 cloves garlic, grated or minced
1 large shallot, minced
1 tablespoon tomato paste
Splash white wine
1 cup chicken stock
Instructions: Preheat the oven to 350 degrees F. Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon. Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure. Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil. Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Rioja]" 66740,"Pita-sa-la-dip 2 large, sweet onions, coarsely chopped 2 to 3 tablespoons extra-virgin olive oil 1 teaspoon ground thyme or poultry seasoning Salt and pepper 1 tin flat fillets anchovies, drained and chopped 1/2 cup chopped pitted black olives -- your favorite variety 10 ounces garlic and herb cheese (recommended: Boursin), 2 (5-ounce) containers Chopped fresh chopped chives, for garnish 2 bags store bought pita chips, available on snack aisle, any brand or flavor Instructions: Preheat oven to 500 degrees F. Toss onions with extra-virgin olive oil, thyme, salt and pepper. Combine with anchovies and roast 20 minutes, turning once. Transfer onions to a processor. Process the onions with olives and cheese until smooth. Adjust seasonings and transfer mixture to a bowl and garnish with lots of chopped chives. Surround dip with pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66741,"Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend 1/2 cup freshly ground coffee 1/2 cup coarsely ground black pepper 1/4 cup kosher salt 1/4 cup brown sugar 4 (14 to 16 ounce) rib-eye steaks 2 tablespoons vegetable oil Instructions: To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well. To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium-rare. Let stand for at least 5 minutes before serving. Or finish on the grill. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 66742,"Veal in Savoy Cabbage with Mushroom Sauce 2 heads savoy cabbage 3 pounds ground veal 1 cup dill weed 1 Spanish onion, sauteed in butter 2 cups plain oatmeal, cooked 4 large eggs 1 tablespoon salt 1 teaspoon pepper Mushroom Sauce, recipe follows 1 pound sliced mushrooms 4 1/2 cups water 2 tablespoons all-purpose flour 1 cup sour cream 1/2 teaspoon salt Dash pepper Instructions: Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.) Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time. Preheat oven to 375 degrees F. Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours. Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top. In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 66743,"The Best Blueberry Muffins 2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar
Instructions: Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth. Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66744,"Trainwreck Ice cubes 1-ounce vanilla vodka 1/3 ounce orange liqueur (recommended: Cointreau) 1/3 ounce creme de cacao Splash lemon-lime soda Sweet and sour mix Instructions: In a rocks glass filled with ice, add the vanilla vodka, orange liqueur, and creme de cacao. Add a splash of lemon-lime soda and fill the rest of the glass with sweet and sour mix. Stir using either a decorative stirrer or spoon. ","[Vodka, Creme de Cacao, Lemon-Lime Soda]" 66745,"Butternut Squash Fries 1 pound butternut squash sticks or \fries\ (found in the refrigerated section) 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon chili powder Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Put the squash in a large mixing bowl, drizzle with the olive oil and sprinkle with the salt and chili powder. Toss the squash until evenly coated, then transfer to the lined baking sheet and spread into an even layer. Bake until brown along the edges, 12 to 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66746,"Filet of Sole on Barley and Veg with Grainy Mustard Sauce 3 tablespoons butter, plus more for sauteing vegetables 1 cup barley 3 cups lobster stock Olive oil, for sauteing vegetables 1 onion, diced 1 carrot, diced 1 red pepper, diced 1 zucchini, diced 1 celery stalk, diced 1 clove garlic, minced 1/2 cup minced fresh chives Salt and freshly ground black pepper 1 shallot, minced 2 tablespoons caper, minced 2 cups lobster stock 2 tablespoons coarse grain mustard 2 tablespoons butter Salt and freshly ground black pepper 4 sole filets 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: For the barley and brunoise vegetables: In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm. In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside. For the mustard sauce: Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm. For the sole filets: Preheat the oven to 350 degrees F. Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes. When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 66747,"Spicy Smoky S'mores Bars 2 sticks unsalted butter, melted, plus more, softened, for pan 18 plain graham crackers (about 2 packages) 1/4 cup sugar 1/2 teaspoon fine sea salt 3 cups milk chocolate chips 1/2 teaspoon chipotle pepper powder, optional 3 1/2 cups mini-marshmallows Instructions: Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter. In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter. Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it's time to add the chipotle pepper powder, if using, and stir it in completely. Preheat the broiler. Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes. Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 66748,"Wok Seared Scallops In Teriyaki Tabasco Butter Sauce 1 1/2 sticks butter Hot pepper sauce (recommended: Tabasco) 24 large scallops Kosher salt and freshly ground black pepper 1 pound sugar snap peas, trimmed and cleaned of stems and blanched 2 red bell peppers, diced Peanut oil Store-bought teriyaki sauce Instructions: Heat wok over high heat. Working in batches, add two tablespoons butter and melt. Add a generous splash of hot pepper sauce, or to taste. Add four scallops to sizzling butter mixture and sear both sides until nice and golden brown, about one minute per side. Season with salt and pepper. Remove scallops from wok to plate. Repeat until all the scallops are cooked. To the wok add the sugar peas and bell pepper and stir-fry for about 2 to 3 minutes until slightly soft yet still crunchy. If they are sticking you may need to add a dash of peanut oil to help out. Pour a large dash of your favorite teriyaki sauce into the wok and return the scallops to the wok. Give them a final toss and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 66749,"Asparagus, Canadian Bacon, and Cheese Frittata: Low Carb 5 large eggs 4 tablespoons freshly grated Parmesan 2 tablespoons milk 1/4 teaspoon freshly grated lemon zest 1 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped Instructions: Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66750,"Sweet Beet Dressed Slaw 1/3 cup extra-virgin olive oil, plus 3 tablespoons 2 small to medium-sized red beets, peeled and grated Salt and freshly ground black pepper 2 heaping tablespoons Dijon mustard 3 tablespoons red wine vinegar 3 tablespoons chopped fresh dill 8 to 10 radishes, julienned 1/2 small head red cabbage, thinly shredded 3 bias cut scallions 2 rounded spoonfuls dill pickle relish Instructions: Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66751,"Venison Pye 1-ounce butter or lard 1 pound venison, cut into bite-sized pieces 2 ounces raisons 2 ounces currants 2 ounces stoned prunes, chopped 1/2 teaspoon ground cloves 1 teaspoon ground mace 1/2 teaspoon ground black pepper 1/2 pint red wine Pie dough 1 tablespoon each sugar, butter, and rose water Instructions: Preheat the oven to 350 degrees F. Melt the butter or lard and fry the meat until brown. Add the fruits and spices. Pour in the wine and simmer, covered, until the meat is tender. If the liquid boils away add a little stock or water. Place in a pie dish. Cover with pastry. Glaze with the sugar, butter and rose water and bake in a moderately hot oven for about 1/2 hour. ","[Rhone Blends, Cabernet Sauvignon, Malbec, Tempranillo]" 66752,"Maman's Cheese Souffle 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish 6 tablespoons all-purpose flour 2 cups cold whole milk 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 extra-large eggs 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces) 3 tablespoons minced fresh chive blades Instructions: Preheat the oven to 400 degrees F. Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66753,"Tricolore Stuffed Pork 1 onion One 5-pound boneless pork loin, butterflied
10 slices provolone piccante 4 whole jarred roasted red peppers
2 cups baby spinach
4 sprigs fresh rosemary
2 cups low-sodium chicken broth
2 tablespoons olive oil
Instructions: Preheat the oven to 425 degrees F. Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside. Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt. Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes. Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes. Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 66754,"Grilled Eggplant 2 pounds firm Japanese eggplant Oil for grilling Salt and freshly ground black pepper Instructions: Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper. For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66755,"Marcia-Mallow Pie 40 regular-size marshmallows 3 cups heavy cream 18 whole graham crackers
1/3 cup granulated sugar
1 stick (8 tablespoons) salted butter, melted
2 teaspoons vanilla
9 maraschino cherries, for decorating
Instructions: Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes. Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand. Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan. When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture. Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66756,"Salmon Gravlax with Buckwheat Blini 1 lemon, zested 2 cups coarse sea salt 1/2 cup sugar 1 tablespoon whole white peppercorns 1/2 bunch fresh dill 2 pound side salmon, 1-inch thick, pin bones removed, skin on 1 package active dry yeast 1 1/2 cups warm milk (108 to 110 degrees F) 1 cup all-purpose flour 1/2 cup buckwheat flour 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup melted unsalted butter, plus more for sauteing 3 large eggs, separated 1 recipe Dill Creme Fraiche, recipe follows 1 recipe Radish-lime salsa, recipe follows 1/2 cup creme fraiche 1/2 bunch fresh dill, leaves coarsely chopped 1/2 lemon, juiced 1 teaspoon sea salt 1 bunch radishes, coarsely chopped 1 tomato, coarsely chopped 1/2 red onion, coarsely chopped 1/2 bunch fresh cilantro leaves 2 tablespoons rice wine vinegar 1 lime, juiced 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper Instructions: Remove the zest of the lemon with a vegetable peeler in fat strips and toss it in a bowl. Add the salt, sugar, white peppercorns, and dill; rub all the ingredients together with your hands to release the oils in the zest and dill. Lay the fish out on a large sheet pan or glass baking dish. Pack the salt mixture on top of and around the salmon. Cover with another sheet pan and place a brick or heavy can weight on top to press out the moisture from the salmon. Refrigerate for 24 to 36 hours to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water; pat dry with paper towels. The cured salmon will be firm but pliable. To set up the presentation, lay the salmon on a large wooden cutting board. (The whole fish looks great as a center piece on the table, so only slice a quarter of the gravlax at a time.) With a very sharp knife slice the salmon New York Deli-style; paper-thin on a slight angle. Serve the cured salmon with the blini, the dill creme fraiche, and radish-lime salsa on the side. This is an interactive hors d'oeuvre: let your friends attack it, then slice more as needed. To prepare the blini, in a large bowl, proof the yeast in the warm milk for 10 minutes, stirring to dissolve. In another large bowl, sift the all-purpose flour, buckwheat flour, salt, and sugar together. Make a well in the center and pour in the yeast mixture, melted butter, and egg yolks (reserve the whites) and whisk until smooth. Cover with a towel and let it rise in a warm place for 1 1/2 hours. Just before you are ready to cook the blini, beat the egg whites until stiff, then fold them into the batter. Place a griddle or non-stick skillet over medium-high heat and brush it with a little melted butter. Pour 1 tablespoon of the batter into the pan, to make pancakes about 3 inches in diameter. Cook for about 30 seconds, then flip them over with a spatula and cook another 30 seconds. Stack the blini on a platter and wrap them in a cloth napkin to keep them warm. Mix all ingredients together in a bowl until combined. Yield: 3/4 cup Put all the salsa ingredients in a food processor and pulse 5 times to combine. Put it in a bowl and serve. Yield: 2 1/2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66757,"Seasoned Sweet Potato Puree 4 cups chicken stock 2 tablespoons brown sugar 2 tablespoons sea salt, plus more for seasoning 1 tablespoon freshly cracked black pepper, plus more for seasoning 1 pinch grated nutmeg 1/2 teaspoon almond extract 3 sweet potatoes 3 tablespoons heavy cream Instructions: In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil. Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft. Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66758,"Clams with Pancetta and Scallions 1 tablespoon olive oil 1/4 cup chopped pancetta or bacon 1/2 cup chopped scallions 4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened 1 cup vermouth or dry white wine 1 1/4 cups reduced-sodium chicken broth, divided Salt and freshly ground black pepper 1 cup rice, regular or instant, cooked according to package directions 1/4 cup freshly chopped parsley leaves Garlic Toast, recipe follows 1 baguette Olive oil 1 large garlic clove, peeled and cut in 1/2 Instructions: Heat oil in a large skillet over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add scallions, clams and the vermouth (if using) and simmer 1 minute. Add 1 cup of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open. With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper. Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the Garlic Toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired. Cut the baguette into 1-inch thick slices. Place the bread slices on a baking sheet and drizzle some olive oil over them. Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66759,"Buffalo Mozzarella Sticks One 24-ounce box frozen mozzarella sticks, such as Farm Rich 3 tablespoons Buffalo-style hot sauce 2 tablespoons unsalted butter, melted Carrot and celery sticks, for serving Blue cheese dressing, for serving Instructions: Cook the mozzarella sticks according to the package directions, then transfer to a platter. Stir the hot sauce and butter together in a small bowl and drizzle over the mozzarella sticks. Serve with carrot and celery sticks and a bowl of blue dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66760,"Goat Stew 2 medium onions, roughly chopped 2 cloves garlic, chopped 2 large carrots, diced 3 stalks celery, chopped 1/2 Scotch Bonnet pepper, seeded and chopped (while handling, protect hands and eyes and avoid breathing in fumes) 2 pounds boneless goat meat, cubed Salt and freshly ground black pepper 1/4 cup canola oil 1/4 cup (1/2 stick) butter 1 (6-ounce) can tomato paste 1 cup vegetable stock, or red or white wine 2 tomatoes, chopped 2 tablespoons chopped parsley Instructions: Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. (Protect yourself from contact with Scotch Bonnet peppers.) Cover and marinate in the refrigerator for at least 2 hours, (the longer the better). Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. (This recipe is also great cooked slowly in a crock pot.) Once the meat is tender, add the chopped tomato and parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 66761,"Silky Cauliflower Soup with Parmesan Crisps 1 head cauliflower 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 quart low-sodium chicken stock 1/2 cup finely grated Parmesan Salt and freshly ground black pepper 1 cup shredded Parmesan Chopped chives, for garnish Instructions: Preheat the oven to 350 degrees F. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve. Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 66762,"Marinated Steak Tips 1 pound steak tips 3 ounces cola 4 ounces bottled BBQ sauce 2 ounces Italian dressing 1 teaspoon teriyaki sauce 1 teaspoon olive oil Salt and pepper Instructions: In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.
Grill to desired doneness. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 66763,"General Gilbert's California Fried Chicken with Pan Gravy 2 cups all-purpose flour 5 tablespoons seafood seasoning, such as Old Bay 2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
Two 4- to 5-pound fryer chickens, cut into pieces, rinsed and patted dry Vegetable oil, for frying
2 tablespoons all-purpose flour 2 cups warm milk
Kosher salt and freshly cracked black pepper Instructions: For the fried chicken: Preheat the oven to its lowest temperature setting. Mix the flour, seafood seasoning, salt and pepper in a large zip-top bag. Drop in the chicken pieces (you will probably have to do this in batches) and shake to coat. Pour the oil into a deep 12-inch cast-iron skillet to a depth of 1 inch. Heat it over high heat until a drop of water bubbles. Shake any excess seasoning mix off the chicken and put it skin-side down in the skillet, in batches if necessary to avoid overcrowding. Cook on one side, uncovered, for 15 minutes, then turn the chicken pieces over and fry until golden brown, about 15 minutes more. Drain the chicken on paper towels. Keep warm in the oven while you finish frying the rest of the chicken. For the pan gravy: Pour off the oil, leaving approximately 3 tablespoons in the skillet, and turn the heat to medium. Add the flour while whisking, mixing in the crunchy bits and cooking for 5 minutes. Pour in the milk and bring it to a low boil, whisking constantly and cooking for another 2 minutes. Season with salt and pepper and serve with the fried chicken. Note: This recipe differs from what was originally broadcast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66764,"Summer Corn Pudding with Corn Sprout and Jicama Salad 3 ears corn 1 ounce water 3 eggs 2 ounces heavy cream 1/4 teaspoon grated fresh ginger 1 teaspoon chopped chives 1/2 teaspoon chopped chervil Salt and pepper 1/2 ounce butter, for greasing 3/4 ounces rice wine vinegar 1 1/2 ounces light olive oil Salt and pepper 1/4 pint pea shoots 1/4 pint popcorn shoots 1 jicama, peeled and julienne cut Instructions: Preheat oven to 300 degrees F. Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold. To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama. To serve, plate the corn pudding in the center and top with the jicama salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 66765,"Ribollita 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 onion, chopped
1 carrot chopped
1 rib celery, preferably with leaves, chopped
Kosher salt and freshly ground black pepper One 28-ounce can whole tomatoes, chopped
3 cups reduced-sodium vegetable broth
1 teaspoon chopped fresh thyme
1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped
One 10-ounce can cannellini beans, rinsed and drained
2 large slices peasant bread, cut into chunks
Freshly shaved Parmesan, for serving Instructions: Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper. Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes. Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66766,"Froot Loopsandtrade French Toast 1 cup KELLOGG'S? FROOT LOOPS? cereal Kosher salt, to taste 2 egg whites 1/4 cup skim milk Bread of choice, baguette or whole wheat suggested, sliced Cooking spray Instructions: In food processor, pulse the cereal until it is a fine powder consistency. Alternatively, you can crush the cereal in a resealable bag using a heavy can or rolling pin. Add 2 pinches salt.
In a mixing bowl, beat the egg whites, add the milk and season with salt, and pepper, to taste, mixing well to combine. Soak the bread in the egg-milk mixture, then dredge in the crushed cereal.
Preheat a large saute pan or griddle and coat well with cooking spray. Over medium heat, cook the bread slices in batches, until browned on both sides, about 3 to 4 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 66767,"Homemade Granola 7 tablespoons maple syrup 3 tablespoons extra-virgin olive oil 4 cups rolled oats\u202f 1 cup raw Brazil nuts, roughly chopped (or raw nuts of your choice) 3/4 cup raw pumpkin seeds (or raw seeds of your choice) 1 teaspoon ground cinnamon 1/2 cup dried cranberries 1/2 cup raisins\u202f Instructions: Preheat your oven to 325 degrees F (160 degrees C). Line a large sheet pan or two smaller ones with parchment paper. Take a medium-large saucepan and on a medium heat, add the maple syrup and olive oil. Heat through, stirring to combine. Add the oats, nuts, seeds and cinnamon to the syrup mixture and stir well with a wooden spoon to coat all of the dry ingredients.
Evenly spread the granola out onto the prepared sheet pan and place in the oven to bake for 30 minutes, checking and stirring around every 10 minutes to allow all the mix to toast evenly.
Once golden and roasted, take the granola out. While it is still warm, stir in the dried cranberries and raisins and toss together. The mixture will crisp up more as it cools.
Once cool, store in an airtight container.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66768,"Chocolate Cake with American Buttercream Frosting 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon kosher salt 2 sticks (1 cup) butter 1/2 cup brewed coffee 1/3 cup unsweetened natural cocoa powder 3 extra-large eggs 1/2 cup buttermilk 2 teaspoons pure vanilla extract Buttercream Frosting, recipe follows 4 sticks (1 pound) butter, softened 6 cups powdered sugar 1 to 2 teaspoons pure vanilla extract (or any other flavor you want, or none) Pinch of kosher salt 1/4 cup whole milk Instructions: Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
In a big bowl, mix the flour, sugar, baking soda, and salt.
In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
Frost with buttercream frosting In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little \u2014 after all, it is a science project. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 66769,"Garlic Mashed Potatoes 1 1/2 to 2 pounds russet or all-purpose potatoes 1/4 cup butter 2 small garlic cloves, minced 1/4 cup cream 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Peel the potatoes and cut in half. In a medium saucepan of salted boiling water, cook the potatoes until fork-tender, about 40 minutes. Drain the potatoes well and return them to the saucepan. Cook over low heat for 1 minute, tossing, to evaporate remaining moisture. Meanwhile, melt the butter in a saucepan. Add the cream and heat until just warm. Using a potato ricer, mash the potatoes and garlic in the saucepan until they are broken up. Stir in cream and butter mixture. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66770,"Crispy Fish Fingers 4 slices whole-wheat bread (1-ounce each) Nonstick cooking spray 1/2 cup whole-wheat flour 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 pound flounder fillets 2 eggs, beaten to mix 1/3 cup nonfat plain Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons Dijon mustard 1/2 teaspoon Worcestershire sauce 1 tablespoon snipped fresh chives Pinch cayenne pepper, optional Instructions: Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat. Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes. Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper. Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66771,"Spinach Cheddar Holiday Rolls One 8-ounce tube refrigerated crescent rolls 1 tablespoon Dijon mustard One 10-ounce box frozen chopped spinach, thawed and squeezed dry 4 ounces sharp Cheddar, grated 1/4 cup chopped scallions (about 4) 1/4 cup diced roasted red peppers (about 1 pepper) Kosher salt Instructions: Preheat the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper. Unroll the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed. Brush evenly with the mustard and then then top with the spinach, Cheddar, scallions and peppers, leaving a 1/2-inch border all the way around. Sprinkle with 1/2 teaspoon salt.
Starting with a short side, roll the dough sheet into a log. Slice into 8 pinwheels and transfer to the prepared baking sheet. Bake until golden, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66772,"Roasted Summer Vegetables 2 medium zucchinis 1 red bell pepper, preferably Holland 1 yellow or orange bell pepper, preferably Holland 1 fennel bulb 1 small red onion 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 sprigs fresh thyme Instructions: Preheat the oven to 375 degrees F. Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they?ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact. Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they?re crowded, they?ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature. Note: This recipe was doubled for this episode. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 66773,"Low-Fat Eggnog 2 cups nonfat milk 2 large strips orange and/or lemon zest 1 vanilla bean 2 large eggs plus 1 egg yolk 1/3 cup sugar 1 teaspoon cornstarch White rum or bourbon (optional) Freshly grated nutmeg, for garnish Instructions: Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow. Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve. Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg. ","[Chardonnay, Riesling, Moscato, Cava]" 66774,"Lamb in a Hole 1 cup sweet peas (fresh or frozen) 2 tablespoons butter
4 mint sprigs, minced
5 pounds lamb shoulder, cut into 2-inch cubes, at room temperature 1 hour 5 pounds lamb shank (1 inch osso buco cut), at room temperature 1 hour
1/4 cup plus 2 tablespoons kosher salt
2 tablespoons ground black pepper 4 carrots, cut into 1/2-inch dice
3 stalks celery, peeled and cut into 1/2-inch dice
2 onions, cut into 1/2-inch dice
2 cups red wine
6 quarts veal stock
1/4 cup chili powder
2 tablespoons ground allspice 2 tablespoons ground coriander 1 tablespoon ground cardamom 2 teaspoons ground cloves
6 parsnips, cut into 1/2-inch dice
3 celery roots, cut into 1/2-inch dice
2 rutabaga or white turnips, cut into 1/2-inch dice
1 cup sultana raisins
4 ounces mashed potatoes 1/2 cup breadcrumbs 1/2 cup goat cheese Instructions: For the sweet pea and mint mash: Heat peas, butter and mint in a small saucepot over medium-high heat until hot. Blend with a stick blender, or mash with the back of a large spoon, until smooth. Refrigerate immediately. For the lamb in a hole: Sprinkle lamb with salt and pepper and sear in a large pot on all sides. Set aside. Add the carrots, celery and onions to the pot and sweat vegetables over medium-low heat for 10 minutes. Turn the heat to high and add red wine, scraping the fond from the bottom of the pot. Put the lamb back into the pot along with any juices that have accumulated. Top with veal stock, chili powder, allspice, coriander, cardamom and cloves. Cover the pot with foil and simmer for 2 to 2 1/2 hours on medium-low heat, stirring occasionally, until tender. Add parsnips, celery root, rutabaga and raisins. Continue to cook, covered, until tender, about 30 minutes. Remove from the heat. Preheat the broiler. Portion lamb into serving bowls or skillets and top each portion with mashed potatoes and a pinch of breadcrumbs. Broil until golden brown, and serve with sweet pea and mint mash and 1 teaspoon goat cheese each. ","[Syrah, Malbec, Tempranillo, Garnacha]" 66775,"Maida's Big Apple Pie 1/2 stick unsalted butter 2 1/2 pounds Granny Smith apples, peeled, cored and sliced 2 1/2 pounds Golden Delicious apples, peeled, cored and sliced 1 cup sugar 1 teaspoon cinnamon Egg Wash: 1 egg well beaten with a pinch of salt Sugar for sprinkling the pie before baking Equipment: One large, round pizza pan, 12 to 14 inches in diameter, buttered Instructions: For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator. To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar. Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 66776,"Grilled Whole Fish, Greek-Style 4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing) Salt and freshly ground black pepper 3/4 cup olive oil, plus more if necessary 1/4 cup lemon juice 1 1/2 teaspoons chopped fresh parsley leaves 1 tablespoon chopped fresh oregano leaves Instructions: Preheat a grill to medium-high. Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 66777,"Chayote and Hearts of Palm Salad 1 garlic clove 3/4 teaspoon salt 1/4 cup fresh lime juice 1/4 cup extra-virgin olive oil 1/4 cup finely chopped white onion 2 pounds chayotes (also called mirlitons; 4 medium) 2 (14 to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained 2 large celery ribs, thinly sliced 1/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh cilantro leaves Instructions: Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat. Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform). Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature. Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 66778,"Crisp and Airy Gluten-Free Waffles 1 cup certified gluten-free rice flour 1/2 cup certified gluten-free chickpea flour 1/2 cup certified gluten-free tapioca flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon pure vanilla extract 1/2 teaspoon fine salt 1 cup milk 1/2 cup vegetable oil, plus more for brushing waffle iron 2 large eggs, separated Soft unsalted butter and pure maple syrup, for topping Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla and salt in a large bowl. Whisk together the milk, oil and egg yolks in another bowl. Beat the egg whites in a third bowl until soft peaks form, about 3 minutes. Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it's ok if there are some lumps). Fold in the egg whites. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Serve with butter and maple syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 66779,"Stuffed Poblanos With Roasted Corn 6 small poblano chiles 2 tablespoons vegetable oil 1 teaspoon ground cumin Kosher salt 4 ears corn, shucked 1 large bunch scallions, roughly chopped 1/4 cup crema or creme fraeche 1/4 cup chopped fresh cilantro Grated zest of 1/2 lime, plus the juice of 1 lime 1/2 cup crumbled cotija cheese Instructions: Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66780,"Bestest Baked Apples 4 medium Rome or Braeburn apples 1 can diet black cherry soda 1 teaspoon granulated sugar 1/4 teaspoon cinnamon, plus more, for optional topping 2 tablespoons fat-free whipped topping (from an aerosol can) Instructions: Preheat the oven to 375 degrees F. Core apples. Place them in a casserole dish. Pour the entire can of soda over the apples. Sprinkle sugar and cinnamon over the apples. Place the dish in the oven and bake for 45 minutes or until the apples are tender. Top with whipped topping. Sprinkle with additional cinnamon, if you like. Enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 66781,"Vegetarian Pizza 16 ounces dairy-free vegan cheese Cornmeal, for dusting Whole-Wheat Crust, recipe follows 1 jar pizza sauce (recommended: Muir Glen Organic Sauce) 3 red bell peppers, stemmed, seeded, and cut into large chunks 1 orange bell pepper, stemmed, seeded, and cut into large chunks 2 medium red onions, cut into large chunks 4 portobello mushroom caps, cut into large chunks 1 cup whole-wheat flour 2 cups unbleached all-purpose flour 1 tablespoon active dry yeast 1 1/4 cups warm water (about 110 degrees F) 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it. Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies. Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot. Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours. Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 66782,"Creamy Turnip and Sweet Potato Soup 2 tablespoons butter 1 cup chopped yellow onion 1 cup chopped peeled potato 1 medium clove garlic, minced 1 sprig fresh rosemary 1 sprig fresh thyme Pinch of grated nutmeg Kosher salt and freshly ground black pepper 3 1/2 cups chicken stock 1 1/2 cups diced peeled sweet potato 1 1/2 cups diced peeled turnip 1/4 to 1/2 cup heavy cream, as desired Grated Parmesan, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer. Add the sweet potato and turnip and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and cool at least 5 minutes. Remove and discard the herbs and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper. Serve hot sprinkled with grated Parmesan.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 66783,"Romesco Sauce 2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes 1/2 cup red wine vinegar 3/4 cup whole almonds 1 pound ripe tomatoes, coarsely chopped 1 tablespoon paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup fruity Spanish olive oil Instructions: Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream. ","[Grenache, Tempranillo, Rioja]" 66784,"Christmas Kabobs 2 tablespoon kosher salt 1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
2 1/2 pounds top sirloin, trimmed of fat and cut into 1-inch cubes 1 large red bell pepper, seeded and cut into chunks
1 large green bell pepper, seeded and cut into chunks
1 large white onion, cut into chunks
Instructions: For the spice mix: Mix together the salt, paprika, cayenne, garlic powder, onion powder, black pepper, oregano and thyme in a small bowl. For the skewers: Pat the cubes of meat dry and sprinkle generously with the spice mix. Place into large plastic resealable bags and allow to sit in the fridge for 2 to 3 hours. Prepare a grill for medium-high heat. Thread a chunk of meat on each skewer, followed by a chunk of red pepper, green pepper and onion; repeat this pattern 3 times on each skewer. Grill the skewers until medium rare, 4 to 7 minutes.
","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 66785,"Eggs in Pots (Oeufs en Cocotte) 5 1/2 ounces/150 grams creme fraiche Salt and freshly ground black pepper Pinch nutmeg Handful of chopped dill, plus some small sprigs, for garnish, optional 4 free-range eggs Red lumpfish roe, for garnish, optional Instructions: Preheat the oven to 350 degrees F/180 degrees C/Gas 4. Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg. Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking. If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 66786,"Open-Face Sandwiches with Vietnamese Chicken Salad 1/2 small red onion, thinly sliced 2 medium carrots, shaved into ribbons with a vegetable peeler 4 radishes, thinly sliced 2 crusty hoagie-style rolls 1/2 cup mayonnaise 1/4 cup fresh lime juice (from about 4 limes) 2 teaspoons honey 2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar Kosher salt 3 cups shredded rotisserie chicken (from 1 small chicken) 1/3 cup chopped fresh cilantro, plus cilantro leaves for topping 1 tablespoon Asian cl sauce (such as Sriracha) Instructions: Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to the oven to toast.
Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the cl sauce and the remaining 1/4 cup mayonnaise in a small bowl.
Spread each piece of bread with some cl mayonnaise, then top with the chicken salad and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66787,"Roasted Cherry Tomatoes 2 pounds cherry tomatoes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 66788,"Blueberry Sour Cream Coffeecake 1 pkg Duncan Hines? 100% Whole Grain Wild Maine Blueberry Muffin Mix 1/4 cup sour cream 1/2 cup milk 2 large eggs 1/4 cup blueberry preserves 1/2 cup Duncan Hines? Creamy Home-Style Classic Vanilla Frosting Instructions: Preheat oven to 375 degrees F. Grease 8- or 9-inch round cake or pie pan. Rinse blueberries from mix with cold water and drain. For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan. Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges. Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden. For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm. document.write(unescape(%3Cscript src='\ + (document.location.protocol == \https:\ ? \https://sb\ : \http://b) + .scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=601&c5=700&c6=' %3E%3C/script%3E)) ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 66789,"Triple Grilled Cheese With Tomato Soup 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, chopped 1 small inner stalk celery, chopped 2 pounds tomatoes, chopped 1/2 teaspoon sugar Kosher salt and freshly ground pepper 1 cup shredded muenster cheese (about 4 ounces) 1 cup shredded part-skim mozzarella cheese (about 4 ounces) 1/2 cup grated parmesan cheese (about 1 ounce) 8 slices thick sandwich bread 2 to 3 tablespoons unsalted butter, softened Instructions: Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 66790,"Roasted Vegetable Salad Bowl 8 ounces cremini mushrooms, stemmed and quartered 1 small head broccoli (about 11 ounces), cut into 2-inch florets 1 medium carrot (about 7 ounces), peeled and cut into 1/2-inch pieces 1 large parsnip (about 10 ounces), peeled and cut into 1/2-inch pieces 2 tablespoons plus 1 teaspoon pure maple syrup 1/4 teaspoon ground cinnamon 1/4 teaspoon smoked paprika 1/3 cup plus 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1 small shallot (about 2 ounces), finely chopped Juice of 1 navel orange (about 1/4 cup) 4 cups baby kale (from a 5-ounce package) 1/2 cup pecans, roughly chopped 1/4 cup crumbled goat cheese Instructions: Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes. Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes). Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66791,"Orzo Cacio e Pepe Kosher salt 1 1/4 (250 grams) cups orzo 1 to 2 teaspoons freshly ground black pepper 1 cup finely grated Pecorino cheese 1/2 cup finely grated Parmigiano-Reggiano cheese Instructions: Bring 4 cups of water to a boil over high heat and season with 1/2 teaspoon of salt. Stir in the orzo and cook for 6 to 8 minutes, or just until al dente. Strain, reserving 1 cup cooking liquid. Meanwhile, place a skillet over medium heat. Toast 1 teaspoon of pepper until it smells spicy and fragrant, 1 to 2 minutes. Turn the heat down to medium-low and add the orzo into the pan with the pepper. Add 1/2 cup of the remaining cooking liquid to the pan along with the Pecorino and Parmigiano and stir and toss vigorously until a creamy sauce forms, adding more pasta cooking liquid if needed. Season to taste with salt and extra pepper if needed and serve immediately. ","[Chardonnay, Vermentino, Barbera, Gavi]" 66792,"New England Clam Chowder Kissed by Manhattan 1 1/2 cups dry white wine 3 dozen littleneck clams, scrubbed
12 cockles, scrubbed 1 large Yukon gold potato, scrubbed Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter
2 tablespoons canola oil 1 tablespoon canola oil 1/2 pound slab bacon, cut into 1/2-inch dice
1 cup canola oil 2 medium okra, cut into 1/4-inch-thick slices Kosher salt and freshly ground black pepper 1 cup yellow or white cornmeal
2 tablespoons canola oil 2 shallots, finely diced
1/4 cup finely diced carrot
1/4 cup finely diced celery
2 anchovy fillets in oil, patted dry and chopped
Pinch Calabrian cl flakes or red pepper flakes
2 tablespoons tomato paste
2 cups clam juice 2 tablespoons finely chopped fresh parsley, plus more leaves for garnish 1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1/2 cup creme fraiche
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper Instructions: For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes. Discard any clams that do not open. Remove the clams with a slotted spoon and place in a bowl to cool. Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes. Discard any cockles that do not open. Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish). Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl. Set aside. Remove the littleneck clams from their shells and coarsely chop. For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil. Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes. Drain and let cool slightly, about 10 minutes. Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer. Cut the potato into a 1/2-inch dice. Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides. For the bacon: Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels. For the fried okra: Heat the oil in a small saucepan until it begins to shimmer. While the oil heats, season the okra with salt and pepper, dredge in the cornmeal. Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes. Remove to a plate lined with paper towels and season with salt. For the chowder: Heat the oil in a large saucepan over medium heat. Add the shallots, carrot and celery and cook until soft, about 4 minutes. Add the anchovy and cl flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the clam juice and reserved clam broth and bring to a boil. Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes. Add the parsley, oregano and thyme and cook for 1 minute. Whisk in the creme fraiche and lemon zest until smooth. Season with salt and pepper to taste. Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles. Garnish with parsley leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66793,"Onion and Pepper Smothered Round Steak 1/2 teaspoon cayenne 2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick 1 1/2 tablespoons Essence, recipe follows 1/2 teaspoon freshly ground black pepper 1 tablespoon freshly chopped parsley leaves 1/4 cup vegetable oil 3 tablespoons all-purpose flour White rice, for serving, optional 3 cups chicken broth, divided 6 cups sliced onions 2 cups sliced red and green bell peppers 3 teaspoons salt 1 tablespoon dried oregano 2 1/2 tablespoons paprika 1 tablespoon dried thyme 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper Instructions: Combine the meat with the Essence and flour in a mixing bowl and toss to combine. Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]

" 66794,"Steamed Sea Bass with Ginger and Chinese Mushrooms One 1 1/2-pound whole striped bass or branzino, head on Sea salt Freshly ground white pepper One 1/2-inch piece fresh ginger, peeled and julienned 4 large shiitake mushrooms, sliced 1/2 cup fresh wild mushrooms, sliced (oyster and shitake) 4 tablespoons Shaohsing rice wine or dry sherry 2 scallions, sliced lengthways into 3-inch long pieces and julienned Steamed jasmine rice, for serving Instructions: Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer. Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper. Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid. Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes. After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice. Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 66795,"Red Velvet Cake with Mascarpone Frosting 5 1/2 cups all-purpose flour, plus more for dusting the pans 3 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon fine salt
1/2 cup very hot water
1/4 cup unsweetened cocoa powder
2 cups milk
1/4 cup white distilled vinegar
2 1/2 cups vegetable oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
Two 1-ounce bottles red food coloring (about 4 tablespoons)
8 ounces cream cheese, at room temperature 8 ounces mascarpone cheese
2 sticks unsalted butter, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt 2 cups confectioners' sugar
1 to 2 tablespoons milk 8 ounces semisweet chocolate chips
Gummy spiders for garnish, optional
Instructions: For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Place cupcake liners in two cupcake pans. Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl and let stand until thickened, 3 to 5 minutes. Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool for 10 minutes in the pans, then remove to cooling racks and let cool completely. For the frosting: Meanwhile, beat the cream cheese, mascarpone, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick. Transfer the frosting to a pastry bag with a medium round tip. Pipe a circle onto each of the cupcakes. Meanwhile, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Transfer the chocolate to a small piping bag and snip a tiny hole. Pipe a spiral on each of the cupcake tops that spans the full size of the top. Run a toothpick from the center point of the spiral and drag to the edge of the cupcake. Do this 3 to 5 times, creating a web. Repeat with the remaining cupcakes. Top with a gummy spider, if using. Scary! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66796,"Chocolate Ginger Dipping Sauce 1 cup water 2 tablespoons ginger juice* 1 1/2 cup fine quality semi-sweet chocolate, chopped 2 teaspoons ground ginger, if you can't make ginger juice, omit and bump up the ground ginger to 1 heaping tablespoon Serving suggestion: fresh berries, fresh fruit chunks, marshmallows Instructions: Put the water and ginger juice into a medium saucepan and bring to a boil over medium high heat. Add the chopped chocolate and ground ginger and whisk until the sauce is smooth. Pour into a decorative bowl and serve immediately. The sauce will stay liquid for up to 2 hours. Serve with fresh berries, fresh fruit chunks and marshmallows. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 66797,"Tuna Pasta Salad 8 ounces dry whole-grain elbow pasta (Barilla Plus recommended) 1 cup frozen green peas 5 ounces canned tuna, packed in water 1/2 cup chopped celery 1/4 cup balsamic vinaigrette Instructions: Cook pasta according to package directions and add frozen peas for the last 15 seconds of cooking; drain and set aside to cool slightly. Combine pasta and peas in a large bowl with tuna, celery and balsamic vinaigrette. Season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste; mix well to combine. Serve slightly chilled or at room temperature. Enjoy this salad as is or pile it over mixed greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66798,"Hot Asian Pork Skewers with Rice Vinegar Slaw 1 (1 1/2-pound) pork butt, cut into 1-inch cubes 1 cup teriyaki sauce 1/2 head green cabbage, sliced 1/4 head red cabbage, sliced 1/4 cup shredded carrots 1 cup rice wine vinegar 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 cup sweet cl paste 1 tablespoon red pepper flakes 1 habanero, minced (keep the seeds in if you want it super spicy) 1/4 cup dark brown sugar 1 tablespoon brown sugar 1 teaspoon celery seed 3 tablespoons salt Instructions: For the pork: Place 4 to 5 pieces cubed pork onto each skewer and continue until all the pork has been skewered. Place on a sheet tray. To make the marinade, mix the teriyaki sauce, sweet cl paste, red pepper flakes, habanero and brown sugar in a bowl until well combined. Take 1/4 cup of the marinade and baste each skewer. Put the skewers in a plastic bag and marinate for 2 to 3 hours, or up to overnight. Save the rest of the marinade as a basting sauce for grilling. While the pork is marinating, make the rice vinegar slaw. In a non-reactive bowl, mix the green and red cabbage and the carrots. Let stand until the colors bleed, about 10 minutes. During that time, make the dressing. Whisk together the rice wine vinegar, mayonnaise, mustard, brown sugar, celery seed and salt. Pour over the cabbage mixture and refrigerate for 1 hour. To serve: After the pork has marinated, heat a grill to medium-high heat. Grill the pork skewers over direct heat for 3 to 4 minutes on each side, painting on the remaining sauce for a nice caramelization. Serve the pork skewers on a bed of the rice vinegar slaw and extra sauce for dipping. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 66799,"Pizza Panini 1/4 cup plus 2 tablespoons olive oil 1 pound sweet Italian sausage, casing removed
1/2 teaspoon kosher salt
1 red bell pepper, seeded and thinly sliced 1/2 red onion, thinly sliced
4 ciabatta rolls, halved horizontally with some of the insides scooped out
1 cup jarred marinara sauce
1 pound fresh mozzarella, torn into slices
8 large thinly-sliced pepperoni, such as Applegate
1 cup freshly grated Parmesan Instructions: Heat a medium skillet over medium-high heat. Add 2 tablespoons oil and the sausage and cook, breaking apart the sausage with a wooden spoon, about 5 minutes. Add the salt, red pepper and onion and cook, stirring often, until the peppers and onions are soft and the sausage begins to brown, about another 5 minutes. Set aside to cool slightly. Divide 1/4 cup marinara sauce between each half of one of the ciabatta rolls and top with a quarter of the mozzarella slices over the sauce. Place 2 slices of the pepperoni on the top half and fill the bottom half with a quarter of the sausage mixture. Sprinkle the sausage with 1/4 cup of the Parmesan. Sandwich together and continue with the remaining ingredients. Heat a large skillet over medium heat. Add 2 tablespoons oil and 2 of the sandwiches top-side down to the skillet. Place a small pan on top and press down gently to flatten slightly. Cook until golden brown and crispy, 3 to 4 minutes. Flip the sandwiches and return the pan to the top, again pressing gently. Cook until the bread is golden and the cheese is melted, about 3 minutes. Add 2 tablespoons oil to the skillet and continue with the remaining sandwiches. Allow the sandwiches to cool to room temperature and then chill them in the refrigerator until ready to serve. Before serving, slice the sandwiches into wedges like you would a pizza. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 66800,"Mint and Lime Melon Salad 1/2 cup mint jelly 1 lime, juiced
1/4 cup extra-virgin olive oil
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly slicied
Salt and pepper
Mint sprigs, for garnish
Instructions: In a medium shallow bowl, whish together jelly, lime juice and olive oil. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 66801,"Homemade Pesto 1/4 cup walnuts 1/4 cup pignolis 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese Instructions: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 66802,"Blues City Cafe's World Famous Ribs Two 1 3/4- to 2 1/4-pound rack pork loin back ribs 2 parts chili powder 1 part seasoning salt Favorite barbecue sauce Instructions: Clean and trim fat from rib slabs. Season the dry rib racks with a 2 to 1 mixture of chili powder and seasoning salt. Rub seasoning into ribs then wrap or place in air tight containers overnight in refrigerator. Preheat your smoker or grill to 225 to 300 degrees F and fill woodbox with hickory wood. Cook the ribs slowly for about 4 hours, or until they are almost falling off the bone. When ribs are done, cool at room temperature for 20 to 30 minutes. Wrap and refrigerate. Preheat an oven, grill, or smoker to 225 degrees F. Reheat unwrapped ribs for 1 hour. Serve with barbecue sauce. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 66803,"Beer Salmon 1 (12-inch) tail piece salmon fillet (about 1 1/2 pounds) 2 teaspoons garlic salt 3 tablespoons brown sugar 4 tablespoons butter, cut into small pieces 1 small red onion, thinly sliced 1 (12-ounce) bottle beer Instructions: Preheat grill to medium-high heat. Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill. Place salmon fillet in center of tray. Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet. Cover tray with aluminum foil to envelope fish completely. Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through. ","[IPA, Brown Ale, Hefeweizen, Belgian Pale Ale]" 66804,"Ham and Cheese Waffles with an Egg 3/4 cup all-purpose flour 1/4 cup shredded Gruyere or Swiss cheese 2 ounces sliced deli ham, cut into 1/2-inch pieces 2 tablespoons grated Parmesan 1 1/2 teaspoons baking powder 1 1/2 teaspoons sugar Kosher salt and freshly ground black pepper 3/4 cup milk 2 tablespoons unsalted butter, melted, plus more for brushing waffle iron 2 tablespoons vegetable oil 5 large eggs 2 scallions, thinly sliced Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, Gruyere, ham, Parmesan, baking powder, sugar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Whisk together the milk, butter, oil, 1 egg and the scallions in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps). Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Lightly brush the waffle iron bottom with more butter. Crack the remaining 4 eggs right onto the waffle iron and keep the iron open (do this in batches if your iron isn't large enough). Sprinkle the eggs with salt and pepper. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve 1 egg on each waffle, using a spatula to transfer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 66805,"Shepherd's Pie with Celery Root Puree 2 pounds celery root (2 to 3), peeled and cut into 2-inch chunks 3 cups chicken broth Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, peeled and cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves
1 pound ground dark-meat turkey
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 cups frozen peas, defrosted
Instructions: Preheat the oven to 400 degrees F. For the topping: Place the celery root in a large pot and add 2 cups chicken broth, along with water to cover and 2 teaspoons salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the celery root is tender, 15 to 20 minutes. Meanwhile, make the filling: Heat the olive oil in a large skillet over medium heat. Add the onions, carrots and celery and season with a teaspoon of salt and a few grinds of pepper. Cook until the vegetables are tender, about 5 minutes. Add the garlic and thyme and cook until fragrant, another minute. Add the ground turkey and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the flour until incorporated, about 1 minute. Add the remaining cup chicken broth and reduce the heat to a simmer; cook until thickened, 3 to 5 minutes. To finish the topping, reserve 1 cup of the cooking liquid, then drain the cooked celery root and set aside. To the pot, add the butter and melt over medium heat. Return the celery root to the pot and add half of the reserved cooking liquid. Using an immersion blender, puree the mixture until smooth, adding more of the reserved liquid as necessary. (Note: If you don't have an immersion blender, transfer the mixture to a food processor and pulse until the mixture is pureed and smooth.) Season with salt and pepper. Transfer the filling to a 9-inch square baking dish. Sprinkle the frozen peas in an even layer over the filling. Spread the celery root puree on top, being careful to leave the layer of peas in place. Bake until the topping is lightly golden and the filling is bubbling, 30 to 35 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66806,"Peanut Butter Cup Cookies Nonstick cooking spray, for the muffin tin 1 cup creamy peanut butter 2/3 cup granulated sugar 1/3 cup packed light brown sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 large egg Coarse sanding sugar, for rolling 12 full-size peanut butter cups 1/4 cup chopped honey-roasted peanuts Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass. Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66807,"Kid Pleasin' Fried Chicken and Quince Jelly over Macaroni and Cheese and Mashed Potatoes 1 liter canola oil 3 to 6 whole eggs, as needed 1 to 2 cups half-and-half, as needed 2 cups all-purpose flour, or as needed 1/2 cup huckleberry seasoning 2 cups panko bread crumbs, or as needed 8 skin-on chicken breasts 1/4 cup chopped chives, for garnish 16-ounce package elbow macaroni 1/2 cup butter 1 cup chopped white onion 1/2 cup all-purpose flour 1/2 to 1 cup chicken broth 1/2 cup heavy cream 2 cups shredded Cheddar Salt White pepper 3 tablespoons quince jelly 4 large potatoes, peeled and cut into chunks 2 tablespoons unsalted butter, cut into cubes 1/4 cup milk Salt White pepper Instructions: Bring 2 pots of water to aboil, 1 each for the pasta and potatoes. For the Chicken: Heat oil in a deep-fat fryer, then set up a breading station. Whisk together 3 eggs and a cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Combine flour and huckleberry seasoning. Set up a bowl, each of: flour mixture, egg wash, and bread crumbs. Evenly coat chicken with flour (not too much or bread crumbs won't stick). Dip floured chicken into egg wash, then into bread crumbs. Preheat oven to 325 degrees F. In a deep-fat fryer, lightly fry chicken until golden brown. Finish in the oven until completely cooked, at least 15 minutes. Remove from oven and let rest. For the Macaroni and Cheese: While the chicken is cooking, boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. Melt butter in a large saucepan over medium heat, add the onion and cook until translucent. Gradually add the flour to make a roux. Cook roux 5 minutes, until light golden in color. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for at least 10 minutes to allow the flour to cook out. Add the heavy cream and Cheddar and then season with salt and white pepper. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Cover and set aside in a warm place. For the Mashed Potatoes: Boil the potatoes until tender and drain well. Then mash the potatoes and stir in cubed butter. Whip milk, salt and pepper into the potatoes with a beater. To Plate: Form a bed of mashed potatoes make a well in the center. Spoon enough macaroni and cheese into the well until so that it just begins to breach the edges of the well. Spoon some of the quince jelly in the center of the mound of macaroni and cheese. Place a chicken breast on top of the macaroni and cheese, and garnish with fresh chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66808,"Almost Raw Asparagus Soup with Yogurt and Almonds 1 pound asparagus 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 1/2 cups low-salt chicken broth 1 tablespoon freshly squeezed lemon juice 1 tablespoon fresh mint leaves, chopped 1 tablespoon lemon zest 1/4 cup Greek yogurt, for garnish 2 tablespoons sliced almonds, roughly chopped, for garnish Instructions: Preheat the oven to 400 degrees F.
Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
Divide the soup among bowls and garnish with the Greek yogurt and almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66809,"No-Bake Granola Bars with Carob Drizzle 8 ounces pitted dates Cooking spray
3 cups rolled oats
3 cups puffed rice cereal
1 1/2 cups roughly chopped almonds (about 8 ounces)
1 1/2 cups mini carob chips (see Cook's Note) 1 1/2 cups roughly chopped dried cherries (about 8 ounces)
1 1/2 cups roasted, unsalted sunflower seeds
1/2 cup toasted flaked coconut
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups creamy almond butter (about 32 ounces)
1 tablespoon coconut oil Instructions: Place the dates in a medium bowl, cover with 2 cups hot water and soak for 30 minutes, until softened. Line a 9-by-13-by-2-inch pan with foil, leaving a 2-inch overhang on at least two sides. Lightly spray the foil with cooking spray. In a large bowl, combine the oats, puffed rice cereal, almonds, 1 cup of the carob chips, dried cherries, sunflower seeds and flaked coconut. Mix until evenly combined. Add the softened dates and their soaking water to a blender along with the cinnamon, vanilla and salt. Blend on high speed until completely smooth, 1 minute. In a separate bowl, mix together the almond butter and 1 1/2 cups of the date syrup. (Refrigerate the extra date syrup for another use; see Cook's Note.) Add the almond butter mixture to the bowl with the oats and mix together with a rubber spatula or clean hands until evenly combined. When you squeeze the granola in your hands, it should hold together like a wet dough. Firmly pack the granola into the prepared pan. Flatten the top by lightly spraying the bottom of a 1-cup metal measuring cup and pressing down on the granola to compact it as much as possible. There should be about 3/4 inch between the granola and the rim of the pan. Cover with foil and freeze for 2 hours. When the granola has set, remove the foil. Melt the remaining 1/2 cup carob chips with the coconut oil in the microwave. Immediately drizzle the melted carob over the granola. Let set at room temperature or, for faster results, freeze for 5 minutes. Once the carob has set, use the foil overhang to lift the granola from the pan. Cut the granola into 24 bars by cutting it into 3 strips on the 9-inch side (every 3 inches) and 8 strips on the 13-inch side (about every 1 1/2 inches). Serve immediately or wrap the bars individually in plastic wrap and store in the refrigerator for a quick on-the-go snack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 66810,"Arborio Rice Pudding 1/2 cup arborio rice 3 cups milk 1 cup heavy cream 1/4 cup sugar 1/2 vanilla bean, split 3/4 teaspoon almond extract 1/2 pint raspberries Instructions: In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump. Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately. ","[Chardonnay, Moscato, Vin Santo, Cava]" 66811,"Potato and Pancetta, Pizza 4 cups Yukon Gold potatoes 1 teaspoon salt 2 Store-bought pizza dough 2 tablespoons olive oil, plus some for brushing 1/2 cup flour for \bench flour
3/4 cup corn meal for dusting 1 pound pancetta, diced 1 cup roasted red bell peppers, julienned 1/2 pound taleggio cheese, sliced 1/4 cup grated parmesan Pepper Basil for garnish Juice of 1/2 lime and zest of same Instructions: Preheat oven to 450 degrees F Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices. Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate. Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick. Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown. Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown. Remove the pizza from the oven and garnish with cracked black pepper and chopped basil. Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 66812,"8 Shots of Honey Bourbon BLT's, Please...on Me 2 ounces Kentucky bourbon 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon honey Pinch sea salt 1 cup cherry tomatoes, halved
8 ounces sliced bacon 4 slices country white bread
Japanese mayonnaise, for spreading 4 crisp iceberg lettuce leaves, torn into pieces Instructions: In a small bowl, whisk together the bourbon, oil, vinegar, honey and a pinch of sea salt. Add the tomatoes and toss to coat. Let sit for at least 30 minutes to marinate. Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Spread the bacon on the prepared baking sheet and bake until crispy, 12 to 15 minutes. Drain on paper towels, then break into large pieces. Using a 1 1/2-inch round pastry cutter, cut 6 circles out of a slice of bread. Spread some mayo on a bread round, then top with two pieces bacon, some lettuce, tomato half, another bread round, more mayo, bacon, tomato, lettuce and then, finally, another bread round. Skewer with a 4-inch wooden skewer. Repeat with the remaining ingredients and serve. Make sure your guests shoot it all in one big boy bite. ","[Bourbon, Chardonnay, Sauvignon Blanc, Ros]" 66813,"Cheese-Garlic Biscuits 2 cups Bisquick Heart Smart mix 2/3 cup fat-free (skim) milk 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces) 1/2 teaspoon garlic powder Butter-flavored cooking spray, (if desired) Instructions: Heat oven to 450F. Mix Bisquick mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66814,"Maple-Oatmeal Scones 3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons salt 1 pound cold unsalted butter, diced 1/2 cup cold buttermilk 1/2 cup pure maple syrup 4 extra-large eggs, lightly beaten 1 egg beaten with 1 tablespoon milk or water, for egg wash 1 1/4 cups confectioners' sugar 1/2 cup pure maple syrup 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 66815,"Peachy Keen Smoothies 1 cup low-fat peach yogurt 3/4 cup peach nectar 1/2 cup fresh raspberries, frozen 1 1/2 cups diced fresh peaches, frozen Instructions: Combine the yogurt and nectar in a blender. Add the raspberries and peaches. Blend until smooth. ","[Chardonnay, Moscato, Sauvignon Blanc]" 66816,"Marshmallow Web Candied Apples 8 small red apples, such as Red Delicious 3 cups sugar
1/2 cup light corn syrup
Soft gel red food coloring
One .125-ounce bottle cinnamon candy flavoring oil
Soft gel blue food coloring
1 cup mini marshmallows
Instructions: Lay a large piece of parchment paper on a work surface. Insert a wooden stick into each apple at the stem end. Combine the sugar, corn syrup and 1 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until it registers 302 degrees F. Remove from the heat and allow the bubbles to subside, about 2 minutes. Add 1 drop of soft gel red food coloring and the entire bottle of cinnamon candy flavoring oil, then stir well. Again, allow the bubbles to subside.
Hold an apple by the stick and tilt the pan so the candy pools to one side. Dip the apple and swirl to fully coat, then transfer to the parchment. Repeat with 3 more apples. Stir in enough soft gel blue food coloring to the remaining candy to create a deep purple. Dip the remaining apples in the same manner. Let the apples stand until the candy is hardened, about 5 minutes.
For the marshmallow web, microwave the mini marshmallows in a microwave-safe bowl for 30 seconds at 100 percent power. Stir until the marshmallows lose their shape. Let cool slightly, then pick up some of the marshmallow between your thumb and forefinger. Use your other thumb and forefinger to stretch the marshmallow into strands, and quickly wrap the stretchy strands around the apples. Continue with the remaining marshmallows and apples. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66817,"My Favorite Turkey Brine 3 cups apple cider 2 cups brown sugar
1 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
4 sprigs rosemary, leaves stripped off
Peel of three large oranges, removed in large strips 1 turkey
Instructions: Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours. When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 66818,"Pasta, Pesto, and Peas 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1 1/2 cups pesto, packaged or see recipe below 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1 1/4 cups good mayonnaise 1/2 cup freshly grated Parmesan 1 1/2 cups frozen peas, defrosted 1/3 cup pignolis (pine nuts) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1/4 cup walnuts 1/4 cup pignolis (pine nuts) 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Instructions: Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 66819,"Pasta with Beans and Mussels 3 pounds mussels, well washed Salt and freshly ground black pepper 8 ounces rigatoni or other cut pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, peeled and smashed 1/4 teaspoon red cl flakes, or to taste 1 cup cooked cannellini or borlotti beans, drained 2 tablespoons dry white wine 1 cup chopped fresh parsley Instructions: Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it. Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside. Put oil in a large skillet over medium-high heat; add garlic and cl flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 66820,"Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles 4 (6 ounce) swordfish fillets Olive oil Salt and pepper, to taste Pineapple Mustard Glaze, recipe follows Cilantro Chimichurri, recipe follows Grilled Pineapple Salsa, recipe follows Pickled Green Chiles, recipe follows 3 cups pineapple juice 1 cup white wine vinegar 2 tablespoons soy sauce 1 tablespoons peeled and finely chopped ginger root 1/2 cup light brown sugar, firmly packed 3 tablespoons Dijon mustard 3 tablespoons fresh lime juice Salt and freshly ground white pepper 3/4 cup finely chopped cilantro 3 cloves garlic, finely chopped 1/4 cup olive oil Salt and freshly ground pepper 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices 4 scallions, white and pale green part, thinly sliced
2 pickled serranos, thinly sliced
2 pickled jalapenos, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons rice wine vinegar
3 tablespoons olive oil Salt and freshly ground pepper 2 cups red wine vinegar 2 tablespoons kosher
2 tablespoons sugar
6 whole serrano chiles, washed well and dried
6 jalapeno chiles, washed well and dried Instructions: Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top. Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool. Combine all ingredients in a small bowl and season with salt and pepper. Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste. Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 66821,"Char-Grilled Veal Tenderloin with Sun-Dried Tomato, Basil Beurre Blanc Sauce 8-ounce piece veal butt tenderloin 4 ounces olive oil 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 1 ounce mixed chopped herbs 1 ounce white wine 1/8 teaspoon garlic, chopped 1/8 teaspoon shallots, chopped 1 teaspoon basil, chopped 1 teaspoon julienne sun-dried tomatoes 1/2 lemon, juiced 1/2 ounce white wine 1/2 ounce heavy cream 2 ounces whole butter 1/2 ounce reduced veal stock (optional) Salt and pepper, to taste Instructions: Mix the marinade ingredients together, add veal tenderloin and refrigerate for 24 hours. Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium. In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper. Slice veal and top with sauce. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 66822,"Stuffed Chicken Thighs with Smashed Potatoes 2 tablespoons butter 1/2 medium onion, diced 1 Granny Smith apple, cored, peeled and diced 1 1/2 teaspoon brown sugar 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh parsley leaves 2 slices whole wheat bread, toasted and diced Kosher salt and freshly ground black pepper 2 pounds boneless and skinless chicken thighs 2 tablespoons canola oil Smashed Potatoes 1 tablespoon kosher salt, plus more for seasoning 1 1/2 pounds Yukon gold potatoes, cubed 1/2 cup milk 2 tablespoons unsalted butter 2 teaspoons chopped garlic 1 whole sprig rosemary Freshly ground black pepper Instructions: In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste. Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks. Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving. Smashed Potatoes: Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 66823,"Candy Cane Cocktail 1 shot vanilla rum 1 shot white chocolate liqueur (recommended: Godiva) 1 shot peppermint schnapps Candy cane, garnish Instructions: Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane. ","[Rum, White Chocolate Liqueur, Peppermint Schnapps]" 66824,"Rosemary-Honey Braised Lamb Shoulder and Mint Jasmati Rice 1 lamb shoulder, 12 to 15 pounds, bone out 8 sprigs rosemary Salt and black pepper, to taste 1 cup all-purpose flour 1 tablespoon cl powder 1 tablespoon ground cumin Canola oil, to cook 12 cloves garlic, smashed 2 tablespoons ginger, minced 2 large onions, large dice 2 carrots, peeled, large dice 3 ribs celery, large dice 2 bay leaves 2 cups red wine 2 cups soaked chickpeas, drained 1 cup honey 2 teaspoons naturally brewed soy sauce Water, to cook Small tin of Harissa, to serve on the side 3 cups jasmati rice, rinsed 3 times until water runs clear Water to cook 1 bunch fresh mint, washed and leaves picked 1/4 cup honey 3 cloves garlic 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper, to taste Instructions: For the lamb: Heat a medium size stockpot that can hold the lamb shoulder. Using a skewer, poke the lamb as deep as a sprig of rosemary. Completely insert rosemary in holes. (You can go around the top-side of the lamb like a crown.) Season the lamb well with salt and pepper. Mix together the flour, cl powder and cumin and rub on the lamb. Coat the pot with oil and sear the lamb on 1 side until brown. Rotate the lamb so all sides get brown, about 15-20 minutes total. Remove the lamb and set aside on a plate. Gently wipe out the pot and place back on high heat. Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season. Add bay leaves and deglaze with red wine. Add the chickpeas, honey and soy. Add back the lamb and water to cover. Check for flavor of the braising liquid and season accordingly. Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender. Make the rice using Fuji technique and a rice cooker. Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water. In a blender, puree the mint with the honey, garlic and oil. Season and set aside. When rice is done, fluff with fork before serving. Plating: On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 66825,"Turtle Pie 1 baked Graham Cracker Crust 8 ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 cup chunky peanut butter 2 tablespoons milk 3 tablespoons chopped roasted peanuts 4 cups heavy cream, whipped with a little sugar to sweeten, in all 1/4 cup chopped roasted peanuts Chocolate shavings 1 cup chocolate sauce in squeeze bottle Powdered sugar in shaker Fresh mint sprigs Instructions: Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk, and peanuts. Beat the mixture until smooth. Fold in half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of pie in the center of a plate. Garnish the pie with the remaining whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66826,"Fa-Guy-Ta Chili 1/2 cup tequila 1/4 cup canola oil 2 limes, zest from 1, juice from both 1 teaspoon granulated garlic 1 teaspoon hot paprika, smoked if possible 2 teaspoon dark chili powder 1 tablespoon Mexican oregano 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon adobo sauce 1 chipotle pepper, roughly chopped 2 pounds skirt steak, trimmed of fat 2 tablespoons canola oil 2 yellow onions, peeled and chopped 1 serrano pepper, seeded and finely chopped 2 garlic clove, minced 2 tablespoons chili powder 3 tablespoons ancho chili powder 2 tablespoons ground cumin 2 cups low-sodium beef stock 1 (28-ounce can) diced tomatoes with green chiles, juice reserved 1 (28-ounce) can black beans, rinsed and drained 1 chayote squash, sliced, pit removed 1 yellow bell pepper, seeded and sliced 1 orange bell pepper, seeded and sliced 3/4 cup shredded pepper jack cheese 3/4 cup sour cream 2 avocados, halved, pitted and flesh diced 2 limes, cut in wedges Fresh flour tortillas, for serving Instructions: Add all the ingredients to a resealable plastic gallon bag. Mix well and let the steak marinate in refrigerator for at least 4 hours and up to 24 hours. Chili base: Add the canola oil into a Dutch oven and heat over high heat. When the oil is hot stir in the onions, and cook until softened, about 5 minutes. Add the serrano pepper and garlic and cook for 2 minutes more. Add the chili powders and cumin, and stir to combine. Cook for 1 minute, then add the beef stock and deglaze the pan, Stir in the tomatoes and beans and combine well. Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour. Preheat a grill pan over medium heat. Remove the meat from the marinade, pat dry, put on the preheated grill pan and cook for 5 minutes per side. Add the chayote and peppers to the pan with the meat and cook until tender, about 5 minutes. Remove the meat from the grill to a cutting board, let rest for 5 minutes and then slice it against the grain. Ladle some of the chili into each bowl and top with some of the meat and vegetables. Garnish with cheese, sour cream, avocado, and lime and serve with a warm tortilla. ","[Syrah, Tempranillo, Malbec, Zinfandel]" 66827,"Cheddar-Dill Scones 4 cups plus 1 tablespoon all-purpose flour, divided 2 tablespoons baking powder 2 teaspoons salt 3/4 pound cold unsalted butter, diced 4 extra-large eggs, beaten lightly 1 cup cold heavy cream 1/2 pound extra-sharp yellow Cheddar, small-diced 1 cup minced fresh dill 1 egg beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. ","[Burgundy, Riesling, Sauvignon Blanc, Pinot Grigio]" 66828,"Feta Yogurt Dip 1 cup feta, crumbled 1 cup full-fat Greek yogurt Zest and juice of 1 lemon
1 tablespoon olive oil, plus additional for drizzling 2 teaspoons chopped fresh dill 2 teaspoons chopped fresh mint Kosher salt and freshly ground black pepper
Black sesame seeds, for garnish
Freshly cut watermelon spears, for dipping
Instructions: Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve. Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66829,"Spicy Bean Soup 3 tablespoons olive oil 2 onions, chopped 2 celery stalks, cut into 1/2-inch pieces 1 carrot, peeled and cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces 6 cloves garlic, finely chopped 1/2 cup chili powder 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon dried crushed red pepper, optional 2 (14 1/2-ounce) cans diced tomatoes with juices 1 (11 1/2-ounce) can tomato juice 1 (6-ounce) can tomato paste 1 (3-inch) piece Parmesan cheese rind, optional 2 teaspoons salt, plus more to taste 8 cups vegetable or chicken broth 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed 2 (15-ounce) cans cannellini beans, drained and rinsed 1/2 cup dried green lentils 3 cups broccoli florets 2 zucchini, cut crosswise into 1/2-inch thick rounds 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds 1/2 cup freshly shredded Parmesan 1/4 cup thinly sliced fresh basil leaves Instructions: Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 66830,"Cherry Almond Dutch Baby 1 tablespoon butter 3/4 cup milk 1/2 cup Pillsbury BEST? All Purpose Flour 2 large eggs 2 tablespoons sugar 1/2 teaspoon almond extract 1/4 cup sliced almonds 1/2 cup Smucker's? Orchard's Finest? Michigan Red Tart Cherry Preserves Powdered sugar for garnish (optional) Instructions: HEAT oven to 425 degrees F. Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate. COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes. REDUCE heat to 350 degrees F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66831,"Cardamom Shortcake with Maple Berries 2 cups all-purpose flour 1/2 cup plus 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon ground cardamom 1/2 teaspoon salt 1 3/4 cups plus 3 tablespoons heavy cream 2 pounds strawberries, hulled and quartered 1 cup maple syrup Instructions: Preheat the oven to 375 degrees F. Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool. As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts. Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 66832,"Orecchiette with Broccoli Rabe Pesto 1 bunch broccoli rabe, tough lower stems removed 1/2 cup pistachios, toasted 3/4 cup grated parmigiano-reggiano cheese, plus more for garnish Kosher salt 1/4 cup part-skim ricotta cheese 1/2 pound orecchiette pasta High-quality extra-virgin olive oil, for finishing (optional) Instructions: Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color. Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside. Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package. While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila! ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 66833,"Spicy Pineapple Vinegar - Vinagre 2 ripe pineapples 1/2 large Spanish onion, thinly sliced 1 tablespoon smashed fresh oregano leaves 1 teaspoon black peppercorns 20 garlic cloves, crushed 6 habanero peppers or cl peppers of choice, stems removed, peppers coarsely chopped 1 tablespoon cider vinegar, or as needed 1/2 teaspoon salt, or as needed Instructions: Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged. Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other cl pepper, vinegar, and salt in a large jar with a tight-fitting lid. Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits. ","[Rioja, Tempranillo, Garnacha, Barbera]" 66834,"Orange-Ginger Pork Chops with Dumplings 1/2 cup orange juice 1/4 cup low-sodium soy sauce 1/4 cup honey 1 teaspoon grated ginger 2 cloves garlic, grated 1/4 teaspoon red pepper flakes 4 bone-in pork rib chops (1/2 inch thick; about 8 ounces each) 2 tablespoons vegetable oil 1 1-pound package frozen vegetable dumplings (about 16) 1 5-ounce package mixed Asian greens (such as tatsoi and mizuna; about 8 cups) Instructions: Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes. Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66835,"Z Bar Like Butta Zeppoles 3 1/2 cups all purpose flour 1 1/2 tablespoons kosher salt 2 teaspoons baking soda 2 teaspoons pumpkin pie spice 1 cup sugar 4 eggs 2 cups buttermilk 10 tablespoons melted butter Package active dry yeast, optional Vegetable oil, for frying Maple Glaze, recipe follows 2 cups powdered sugar 2 teaspoons vanilla extract 1/2 cup maple syrup Instructions: Combine the dry ingredients in large bowl. Whisk wet ingredients in a separate mixing bowl. If using dry yeast, add it to the melted butter. Stir the wet mixture into the dry mixture, 1/3 at a time, until combined. In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Drop tablespoons of the batter in batches into the oil and cook until golden brown, about 3 to 5 minutes. Remove the zeppoles to paper towels to drain. Let cool on a wire rack. Dip the zeppoles in the maple glaze, or your choice of powdered sugar, cinnamon sugar, chocolate, white chocolate, caramel, sprinkles, or bacon toppings. Arrange on a serving platter and serve. 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. In a bowl, combine the powdered sugar and vanilla. Whisk in enough maple syrup to create a thick glaze. Add more sugar or maple syrup to achieve the consistency and taste you prefer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 66836,"Matcha Mochi Doughnuts 1/4 cup glutinous rice flour 3 tablespoons whole milk 2 cups glutinous rice flour, plus more for kneading 1/3 cup granulated sugar 1 tablespoon matcha powder 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup whole milk 3 tablespoons unsalted butter, melted and cooled 1 teaspoon pure vanilla extract 1 large egg, beaten Vegetable oil, for frying 1 1/2 cups confectioners' sugar 1 tablespoon matcha powder 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon pure vanilla extract 3 to 4 tablespoons whole milk, plus more as needed Sprinkles, for topping, if desired Instructions: For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth. Microwave for 20 seconds and stir (the mixture will be very thick). Microwave for 10 seconds, then stir. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. If not, microwave for 10 seconds more. Set aside to cool slightly. For the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. Mix with the paddle attachment on low just to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Add to the mixer bowl and beat on medium to combine. Scrape in all of the starter and mix until the dough comes together. Mix on high speed until very smooth, 1 to 2 minutes. (The dough will not clean the sides of the bowl and be slightly sticky to the touch.) Dust your work surface with rice flour and empty the dough onto the counter. Knead until soft and smooth (almost like Play-Doh). Cut 12 (4-by-4-inch) squares of parchment. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Reroll to cut more circles. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Pat gently to seal the pieces together. Repeat with the remaining circles to get about 12 doughnuts. Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F. To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Let fry about 30 seconds, then remove the papers and discard. Continue to fry until cooked, 5 to 6 minutes total per batch. Let cool completely before glazing. For the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency. Dip the top of each doughnut in the glaze and then into the sprinkles if using. Place on a baking rack to dry and harden. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66837,"Roasted Pumpkin Seeds on Watercress and Pear Salad 1 1/2 cups pumpkin seeds reserved from pumpkin, washed, strings removed 1 teaspoon vegetable oil 1 1/2 teaspoons coarse sea salt 3 tablespoons lime juice 1/2 teaspoon prepared mustard 3/4 teaspoon fine salt 1/4 teaspoon freshly ground pepper 1/3 cup extra virgin olive oil 3 ripe pears 3 bunches watercress, washed, large stems removed Instructions: Preheat oven to 325 degrees. Spread pumpkin seeds out on a baking sheet and drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again. Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown.. Remove from oven and let cool. In a small bowl, whisk together lime juice, mustard, fine salt and fresh pepper. Slowly drizzle in olive oil while whisking so as to form an emulsion. Peel pears, cut each into quarters lengthwise, cut out cores, and halve each quarter lengthwise. Place the pears in a small bowl and drizzle on 2 tablespoons dressing to keep from turning color. When ready to serve, toss watercress with remaining vinaigrette and divide between 8 plates. Place 4 wedges of pear on each plate and sprinkle generous amount of roasted pumpkin seeds over. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 66838,"Mango Sherbet with Tropical Fruit Macedoine 1 pound very ripe mangoes 1 juice orange (about 1/2 pound) 1/4 cup sugar 1 dash vodka Optional: a few drops lemon juice, to taste 1/2 cup sugar 2 cups water 1 large orange 1 small lemon 1 (1-inch) piece peeled fresh ginger 2 blood oranges (about 8 ounces) 2 navel oranges (about 10 ounces) 1 small pineapple (about 14 ounces) 1/2 medium papaya (about 8 ounces) 2 small bananas 4 kumquats 2 or 3 passion fruit 1 or 2 kiwi Instructions: To make the mango sherbet, peel the mangos and slice the flesh off the pit. Puree in a food processor or blender. You should have 1 1/4 cups puree. Juice the orange and pass the juice through a strainer, forcing some of the pulp through as well. You should have a little less than 1/2 cup. Add to the mango puree. Stir in the sugar and flavor, to taste, with vodka and a few drops of lemon juice, if necessary. Pour into a container, cover and chill. Freeze the sherbet according to the instructions for your ice cream maker. To make the macedoine, measure the sugar and water into a non-reactive saucepan. Peel all the zest from the orange and the lemon in very thin strips, being careful not to cut into the white part of the rind. Add the zest to the syrup in the saucepan. Slice the ginger and add it to the syrup. Bring to a boil, lower the heat, and simmer for 5 minutes. Chill the syrup in the refrigerator. Peel and section the blood and navel oranges into a bowl and squeeze the juice from the membranes over the segments. Peel, core, and cut the pineapple into small wedges and add to the bowl. Peel and seed the papaya and peel the bananas; cut into 1/2-inch cubes. Slice the kumquats as thin as you can, removing the seeds as you go, and add to the bowl. Cut the passion fruit in half, scoop out the flesh and seeds, and add to the fruit mixture. Add the kiwi, peeled and cut into small dice. You should have 4 cups or so of prepared fruit. Pouring through a strainer, add enough of the chilled syrup to make the mixture soupy. You may not need all of it. Cover and chill thoroughly. When you are ready to serve the dessert, put a scoop of the sherbet into 4 to 6 soup plates and arrange the fruit around it. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 66839,"Caramelized Onion, Walnut, and Goat Cheese Pizza with a Beer Crust 2 tablespoons olive oil 3 pounds (6 large) onions, very thinly sliced Salt to taste Freshly ground black pepper to taste 1/2 cup finely chopped (not ground) walnuts 3 cups unbleached flour, plus extra for dusting 1 tablespoon baking powder 1/2 teaspoon salt 1 (12ounce) can or bottle beer (beer such as Budweiser is fine) Oil for greasing 1 1/2 cups ( 8 ounces) crumbled soft goat cheese (such as Montrachet) Instructions: Heat the oil in a large skillet or stockpot over medium heat. Add the onions and a generous seasoning of salt and pepper. Toss to coat well, then cover the pan. Cook, tossing occasionally, until the onions are very soft and are caramel brown all over. After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking. The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes. By cooking them covered, you can use less oil to achieve this. Remove the cover from the pan, then add the walnuts. Cook 5 minutes, tossing frequently. Remove the onions from the heat and let cool. To make the crust, preheat the oven to 450 degrees. Combine the flour, baking powder, and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball, then divide it in two. Grease 2 baking sheets. Use a rolling pin to roll each ball into an 11 or 12 inch circle. Spread half the onion mixture onto each pizza. Sprinkle the crumbled goat cheese all over each pizza. I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking. Bake 12 to 15 minutes, or until golden brown on top or underneath ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 66840,"Hot Melon Salad 1 1/2 tablespoons olive oil 1 small red onion, sliced into thin rounds 16 ounces medium-diced melon, approximately 2 cups 1 tablespoon fresh basil, cut into chiffonade 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons red wine vinegar 2 ounces feta cheese, crumbled 1 tablespoon pine nuts, toasted Instructions: Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 66841,"Whipped Sweet Potatoes and Bananas with Honey 5 medium sweet potatoes, scrubbed 4 bananas, unpeeled 1 cup (2 sticks) unsalted butter, at room temperature 1/4 cup honey Kosher salt 3/4 cup dark brown sugar 1/2 cup all-purpose flour 1 1/2 cups chopped pecans Instructions: You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven. Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 66842,"Pork Chops with Creamy Mushrooms 2 tablespoons olive oil 4 center cut boneless pork chops, about 1-inch thick (about 1 1/4 pounds total) Kosher salt and freshly ground black pepper 4 ounces mixed sliced mushrooms 1/2 red onion, chopped 1 garlic clove, finely chopped 1/4 cup brandy or white wine 1/4 cup low-sodium chicken broth 3 tablespoons sour cream 1 tablespoon chopped fresh flat-leaf parsley Steamed green beans, for serving, optional Instructions: Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes. Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper. Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 66843,"German Chocolate Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 cup shredded, sweetened coconut 1 cup candied pecans, chopped 1/2 cup semisweet mini chocolate chips Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the coconut, pecans and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 66844,"Asian Stir-Fry No-Fry 1 onion, cleaned and sliced thin, then roughly chopped Warm water, to have on hand during cooking (about 3 cups)
6 scallions, cleaned and chopped into 2-inch pieces
6 cloves garlic, crushed and chopped
2 cups shiitake mushrooms, cleaned and sliced 1/4-inch thick
1 tablespoon finely grated fresh ginger 1 lemon 3 bunches baby bok choy 2-to-4-ounce pieces sushi-grade Atlantic salmon Sea salt and ground black pepper Instructions: Heat a heavy bottomed saute pan over medium-high heat. Test the pan's heat with a piece of onion; if it sizzles the pan is the right heat and all the onions can be added. Stir the onions in the pan; they will stick and that's ok. Let them get some color, and then add 1/4 cup warm water a little at a time to loosen them. Let it reduce down until the onions are translucent.
Add the scallions and saute them, adding a little warm water to deglaze the pan. Let the scallions caramelize and get color, and then add the garlic. When the garlic starts to get a nice color, add the mushrooms. Stir constantly and slowly add enough warm water to help deglaze the pan. Because you are not using oil or fat to cook, you have to slowly nurse the flavors out of the ingredients.
Add the ginger. Saute slightly and add enough warm water to just cover the bottom of the pan. Squeeze 1/2 of the lemon into the pan, place the baby bok choy on top and then place the salmon in the middle of the pan. Cover and let simmer for 5 minutes. Lift the cover and inhale - OMG this is amazing, the smell just fills the room. Add a pinch of sea salt and pepper, squeeze the other 1/2 of the lemon on the plates and serve it up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 66845,"Classic Picnic Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons sour cream 2 tablespoons finely chopped fresh chives 1 1/2 tablespoons fresh lemon juice 1 cup bite-sized broccoli florets 8 ounces dried fusilli pasta 1/2 cup frozen peas, thawed 1/2 cup diced ham 1/2 cup diced provolone 1/4 cup sliced pitted black olives 1/4 cup finely chopped red onion 1/4 cup diced salami Instructions: Bring a large pot of salted water to a boil. Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing. Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl. Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 66846,"Subgum Soup with Bok Choy 4 cups chicken stock 2/3 cup straw mushrooms, rinsed and drained 1/2 pound bok choy, rinsed and cut into bite-size pieces 6 ounces chicken breast, boned, skinned and cut into paper-thin slices while half-frozen 2 tablespoons egg white 1/2 teaspoon salt 2 teaspoons cornstarch 2 teaspoons Chinese toasted sesame oil 6 ounces shrimp, shelled, deveined and patted dry 1 teaspoon dry sherry Sliced scallion, for garnish Instructions: In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes. In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces. Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 66847,"Green Curry Marinated Grilled Bass 2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise into 1inch pieces 1 cup firmly packed cilantro leaves 2 large shallots, peeled 3 scallions, ends trimmed 2 tablespoons fresh lime juice 1/2 cup firmly packed basil leaves 4 jalapeno peppers, coarsely chopped 1 teaspoon freshly grated ginger 1 tablespoon coriander 1 tablespoon cumin 3 tablespoons vegetable oil 1/2 teaspoon salt 1 cup canned coconut milk 4 striped bass fillets, 6 ounces each Salt and pepper Instructions: Place all ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool. Place bass in a medium baking dish and cover the marinade. Let marinate for 30 minutes. Preheat grill. Season fillets with salt and pepper and grill on each side for 3 minutes or until medium well. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 66848,"Savoy, Lime and Cilantro Coleslaw 1 head Savoy cabbage 4 scallions 1/2 bunch fresh cilantro, torn 1/2 cup sour cream 1/2 cup mayonnaise 1 1/2 tablespoons sugar 2 limes Kosher salt and freshly ground pepper Instructions: Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl. Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 66849,"Coconut Tapioca 3 cups unsweetened coconut milk, plus more for serving 3/4 cup water 3 tablespoons regular tapioca, rinsed 3-4 regular bananas (about 1 1/2 pounds) 3/4 cup sugar 1/2 teaspoon salt 3 tablespoons sesame seeds Instructions: Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3 times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 66850,"Deep-Dish Ham Quiche With Herb and Asparagus Salad 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1/4 teaspoon sugar