4 to 5 ounces blue cheese crumbles A handful arugula leaves from bulk bins, chopped A handful baby spinach leaves from bulk bins, chopped 4 slices bacon 2 pounds baby potatoes, halved Salt 1 pound thin green beans 2 vine tomatoes, halved lengthwise, seeded and thinly sliced Leaves from 4 fresh thyme sprigs 3 tablespoons extra-virgin olive oil, divided 4 scallions, finely chopped, whites and greens 1/4 cup chicken stock Instructions: Preheat oven to 425 degrees F. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm. Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender. Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper. Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute. Serve chicken with green beans and potatoes alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68704,"Drunk'n Steak chuck, or any cut of beef or meat rum cola vegetables, your choice salt pepper, freshly ground butter ice cubes Instructions: Choose your favorite cut of meat. In my family we use chuck because it is very inexpensive and badly NEEDS tenderizing. Take a small-tipped paring knife and puncture the meat on both sides several times. Doing this helps get flavor into the meat, not just on the surface. Place the meat in a glass pan. (I've never seen it, but I have heard that acidic liquids can do damage to your metal cookware.) In another bowl, mix one part rum (We use Captain Morgan's Spiced Rum, though the Coconut one is really good too.) to two parts cola (don't use Pepsi because it is too sweet). Pour the mixture over your meat (make sure that the meat is covered by the liquid). Cover and let sit for at least two hours in the refrigerator. Make sure to turn the meat at least once. We usually have some grilled vegetables with this as well. Choose your favorite summer vegetables and place on a sheet of buttered aluminum foil, leave half of the foil sheet empty so it can be used to created a packet. On top of the vegetables place one tablespoon of margarine or butter, and one cube of ice. Sprinkle garlic salt, onion powder, and rotiserrie chicken seasoning over the vegetables. Fold uncovered part of foil over the vegetables to form a packet and seal. Get your grill nice and hot and place vegetable packets on. Pull the meat from the refrigerator. Take meat out of the marinade and place on a plate. Rub a small amount of freshly ground pepper and salt into the meat. Put meat on the grill...mix yourself a rum and coke and use a little of it to keep the flames off of the meat. Cooking time depends on your grill. The steaks can also be done in the kitchen but are so much more fun out in the yard. Enjoy one of my families favorites and have a great summer. Happy eating. ","[Rum, Cola, Merlot, Pinot Grigio]

" 68705,"Baked Eggs 3 tablespoons butter, melted 8 eggs
8 tablespoons heavy cream
Kosher salt and freshly cracked pepper
Assorted toppings: shredded Cheddar cheese and crispy chorizo (see Cook's Note); diced lox and scallions; sauteed sliced mushrooms; 1-inch pieces of steamed asparagus; crumbled feta and chopped chives
Instructions: Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer. Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.) Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes. Carefully remove the ramekins from the water bath. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68706,"Fish Fry Vegetable oil, for frying 1 1/2 to 2 pounds fresh cod Salt and pepper 1 /2 cup all-purpose unbleached flour 2 large eggs 2 tablespoons cold water, a splash 2 cups plain bread crumbs 1/2 teaspoon dried mustard powder 1/4 teaspoon cayenne pepper, a few pinches Wedged lemons and malt vinegar for topping Instructions: Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks. Suggested: 3 disposable pie tins . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68707,"Roasted Pumpkin Soup with Chipotle Cream 1 medium pumpkin, about 4 pounds 1 tablespoon butter 2 slices bacon, diced 1 large yellow onion, chopped 6 cups chicken stock 1/2 cup heavy cream, plus 1 cup, for garnish 1/4 cup orange juice Large pinch freshly grated nutmeg Salt and freshly ground black pepper Whole leaves flat-leaf parsley, as a garnish 1 tablespoon chipotle pepper in adobo sauce Instructions: Preheat the oven to 375 degrees F. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg. Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 68708,"Green Beans with Smoked Ham Kosher salt 2 pounds green beans, trimmed and halved 3 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 1/2 pound smoked ham, cut into 1/2-inch cubes 3 tablespoons apple cider vinegar 1/2 cup chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 7 minutes. Drain, rinse under cold water and blot dry with paper towels; set aside. (This can be done up to 4 hours ahead; cover and refrigerate.) Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ham and continue cooking until warmed through, about 2 minutes. Stir in the vinegar and remove from the heat. Add the green beans to the pot and stir until combined and warmed through. Add the parsley and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68709,"Pasta Chips with Alfredo Dip Vegetable oil, for frying Kosher salt and freshly ground black pepper One 12-ounce box tri-color bow-tie pasta 1/2 cup heavy cream 4 ounces cream cheese, at room temperature 1/4 cup grated Parmesan, plus more for sprinkling Pinch grated nutmeg Instructions: Line a baking sheet with a clean dish towel. Fill a large saucepan fitted with a deep-frying thermometer with 2 inches of oil and bring to 375 degrees F over medium-high heat. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and spread it out onto the prepared baking sheet. Pat completely dry with another clean dish towel. Meanwhile, mix the heavy cream, cream cheese, Parmesan, nutmeg, 1/2 teaspoon salt and a generous amount of black pepper in a medium microwave-safe bowl until smooth. Microwave until the Parmesan has melted, about 45 seconds. Stir until smooth and refrigerate until cold, about 30 minutes. Line another baking sheet with paper towels. Fry the pasta in the oil, 1 cup at a time, stirring, until golden brown and crispy, 2 to 3 minutes. Remove to the prepared baking sheet and sprinkle with salt, pepper and Parmesan. Carefully break apart any pieces that have stuck together. Repeat with the remaining pasta, bringing the oil back to 375 degrees F between each batch. Serve with the Alfredo dip.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68710,"Portuguese Steak 1/4 cup grapeseed oil 8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
One 6-ounce can tomato paste
8 cups red wine
5 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper 3 pounds russet potatoes, well scrubbed 16 cups (1 gallon) vegetable oil
Kosher salt and freshly ground black pepper 2 tablespoons white vinegar 12 large eggs
Six 8-ounce New York strip steaks 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
Six 3-ounce ham steaks (1/4 inch thick), fat trimmed 2 tablespoons butter, for finishing demi-glace Instructions: For the demi-glace: Preheat the oven to 450 degrees F. Pour the oil into a metal roasting pan and put it in the oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out in the roasting pan and cook until browned, turning the bones occasionally so they brown evenly, 30 to 45 minutes. Using tongs, transfer the bones to a stockpot large enough to accommodate the bones and more. (Use tongs so that you do not pour any fat into the stockpot; reserve the fat in the pan.) Add the ice water to the pot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer, skimming the surface of the stock occasionally to remove any fat or impurities. While the stock is simmering, discard all but about 1/4 cup of the fat in the roasting pan. Heat the pan on the stovetop over high heat until hot. Add the onions and carrots and caramelize to a golden brown. Add the celery and cook for another 10 minutes. Stir in the tomato paste and cook until the tomato paste turns a brick red color (about 15 minutes), stirring regularly. Stir 1 cup of the red wine into the onion, carrot and celery mixture (the mirepoix) and set aside. After the stock has simmered for 4 hours, add the mirepoix mixture, thyme and bay leaf. Bring the stock back up to a simmer and continue to cook for another 2 hours. In a separate pot, bring the remaining 7 cups red wine to a boil and reduce by one-half. Strain the finished stock through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil and then reduce the heat to a hard simmer. Reduce the stock until it's about 8 cups and thick enough to coat the back of a spoon, 30 to 45 minutes. Season with salt and pepper and then strain the sauce though a chinois again. For the French fries: Cut the potatoes (with the skins on) into batons the length of the potato (1/4 inch by 1/4 inch by 2 inches). Put the cut potatoes directly into a large bucket filled with water. Run cold water over the cut potatoes until the water flowing over the bucket runs clear. In a large pot or table-top fryer, heat the oil until a deep-fry thermometer inserted in the oil registers 250 degrees F. Line a baking sheet with paper towels Cook the potatoes in batches just long enough to make them tender but not give them any color, 4 to 5 minutes. Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool. For the poached eggs, steak and ham: Combine 8 cups water and the vinegar in a saucepan and heat to 180 degrees F. Poach 4 eggs at a time by cracking the eggs and gently lowering each egg into the water. Once the eggs have turned completely white, use a slotted spoon to gently release any eggs that are stuck to the bottom of the pan. Allow the eggs to cook for 3 minutes. Continue with the remaining eggs. Reheat the French fry oil to 350 degrees F (to fry the potatoes a second time just before serving). While the eggs are poaching, season the steaks with the salt and pepper. Heat a skillet over high heat until it just begins to smoke. Add the grapeseed oil to the skillet followed by the steaks, making sure not to overcrowd the pan; cook in batches if you have to. Cook the steaks for 3 to 4 minutes on the first side, and then flip. Cook for another 3 to 4 minutes on the second side for medium-rare to medium steaks (depending on the thickness). Remove the steaks and allow them to rest for 5 minutes. While the steaks are resting, sear the ham pieces in the skillet on both sides, 1 to 2 minutes on each side. Cook the fries in batches in the hot oil until they are golden brown and crispy, 3 to 4 minutes. Drain on paper towels and toss in a bowl with salt and pepper. To plate: Heat about 1 1/2 cups of the demi-glace in a pan and add the butter. Remove from the heat and stir in the butter until combined. Place a steak on each plate. Pour 1/4 cup of sauce over each steak. Place a piece of ham on top of the sauce and then top with 2 poached eggs. Top each plate with fries. ","[Chianti, Tempranillo, Garnacha, Pinot Noir]" 68711,"Spaghetti Carbonara Kosher salt 1 (16-ounce) package spaghetti 8 strips bacon 4 large eggs, room temperature 1/2 cup Parmesan, divided Freshly ground black pepper 1 tablespoon chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the spaghetti, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.) While the pasta is cooking, place of the bacon into a large skillet over medium heat and cook until crispy, about 8 minutes. In a medium bowl, beat the eggs with half the Parmesan and season with salt and pepper. Set aside. Transfer the bacon to a sheet tray lined with a paper bag (reserve 2 strips for the Online Round 2 Recipe Savory Noodle Pie). Chop the remaining 6 pieces and set aside. Remove all but 1 tablespoon fat from the pan and put the pan back on the heat. Add the cooked spaghetti and toss to coat in the bacon fat. Turn off the heat and add the egg mixture. Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon. If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy. Serve immediately garnished with the remaining cheese and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68712,"Skirt Steak 1/2 cup olive oil 1/3 cup soy sauce 4 scallions, washed and cut in 1/2 2 large cloves garlic 1/4 cup lime juice 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cumin 3 tablespoons dark brown sugar or Mexican brown sugar 2 pounds inside skirt steak, cut into 3 equal pieces Special equipment: blow dryer Instructions: Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 68713,"The Best Bowl of Oatmeal Ever 2 cups water 2 cups milk 1 cup Irish steel-cut oats 1 pinch salt 1/2 cup apple juice 1/2 cup golden raisins or dried cherries 1/2 cup heavy cream 1 teaspoon brown sugar 1/8 teaspoon cinnamon Instructions: In a medium saucepan, bring the water and milk to a boil. Stir in the steel-cut oats and salt and cook a few minutes to thicken. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally. Meanwhile, in a small saucepan bring the apple juice to a boil, add the raisins, and cook a few minutes to help them plump. In a mixing bowl, with a whip attachment combine the heavy cream, brown sugar, and cinnamon and whip until stiff. Keep chilled. Remove the cooked oatmeal from the heat and serve piping hot in bowls. Sprinkle the plumped raisins on top of the oatmeal and spoon a dollop of the brown sugar cinnamon whipped cream in the center and serve. Notes about the recipe: To cut some of the cooking time, soak the oats in water overnight by bringing the water to a boil, turn off the heat, and add the oats. Cover the pot and let sit over night. The next morning cook on low heat 9 to 12 minutes stirring occasionally. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Basil and Parmesan 2 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced" 68714,"Grilled Fish Tacos with Lime Slaw 2 1/2 cups shredded coleslaw mix 1/2 small red onion, thinly sliced Juice of 1 lime, plus wedges for serving 3/4 teaspoon sugar
Kosher salt Vegetable oil, for the grill 1/4 teaspoon cayenne pepper 1 1/2 pounds skinless grouper or other firm white fish, halved crosswise 8 corn tortillas Fresh cilantro, Mexican crema and salsa verde, for serving Instructions: Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside. Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68715,"Creamy Cucumber Salad 2 English cucumbers, peeled 1 1/8 teaspoons kosher salt
1/4 cup sour cream
2 tablespoons white balsamic vinegar 2 tablespoons extra-virgin olive oil
1/3 cup mint leaves, chopped
1/4 cup chopped chives
Instructions: Using a Japanese mandolin or a sharp knife, thinly slice the cucumbers about 1/16-inch thick. Place the sliced cucumbers in a large colander and toss well with 1 teaspoon kosher salt. Place the colander over a large bowl and allow the cucumbers to sit and begin to drain for 10 minutes. Meanwhile, whisk together the sour cream, white balsamic vinegar, olive oil, mint, chives and the remaining 1/8 teaspoon salt in a large bowl. Set aside. Using your hands or a rubber spatula, squeeze or press out the excess water from the cucumbers. It is best to work in small batches to extract as much water as possible. Add the squeezed cucumbers to the sour cream dressing. Using a rubber spatula, toss the cucumber in the dressing until well coated, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68716,"Potato Gratin with Spring Onions 2 1/2 cups heavy cream 3 sprigs thyme 2 bay leaves 1 clove garlic, grated 1/4 teaspoon freshly grated nutmeg 1 bunch spring onions (whites finely chopped, greens thinly sliced) Kosher salt and freshly ground pepper 3 pounds large Yukon Gold potatoes, peeled and thinly sliced (preferably on a mandoline) 2 cups shredded havarti cheese (about 8 ounces) Instructions: Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens. Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes. Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68717,"Standing Rib Roast 1 (7-rib) standing rib roast (about 15 pounds) 1 lemon 2 to 3 cabbage leaves Beer, for basting (recommended: Sierra Nevada) Coarse salt and freshly ground pepper Leon's Sauce, recipe follows 3 tablespoons olive oil 1/2 cup red wine, such as a dry burgundy Coarse salt and freshly ground black pepper 2 tablespoons finely chopped garlic 1 tablespoon unsalted butter 8 ounces white button mushrooms, sliced 1/8-inch thick 10 sprigs curly parsley, leaves chopped 2 tablespoons demi-glace Instructions: Using a sharp knife, make small slits in the fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze over the juice of the lemon to prevent fat flare-ups. Tie the bones to the meat with butcher's twine. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves on the roast with butcher's twine in several places to secure the leaves and prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil spray. The coals should be moderately hot to hot. Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side (top) for about 3 minutes. When turning the meat, use tongs or other utensils to avoid piercing the meat more than necessary to keep as much moisture inside the roast as you can. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill and cook for 25 minutes, then baste and turn the roast, cooking for another 15 minutes. Remove the cabbage leaves after about 40 to 45 minutes. Continue grilling, turning and basting occasionally with beer, for a total of 1 hour and 10 minutes to 1 hour and 20 minutes for rare. After 1 hour, begin checking the meat by inserting and instant-read thermometer into the thickest part of the meat, taking care not to insert the thermometer too close to a bone. When the thermometer registers 135 to 140 degrees F, remove the meat from the grill, and let rest for 5 to 10 minutes before carving. Heat the olive oil in a medium skillet over medium-high heat until bubbling and hot, about 1 minute. Remove from the heat and add the wine, salt, pepper, garlic, butter, parsley, mushrooms and demi-glace. Cook, stirring often, until the mushrooms are tender and the sauce is thick and reduced enough to coat the back of a spoon, 5 to 7 minutes. Yield: about 1 1/2 cups ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 68718,"Tortilla Espanola: Spanish Omelette 3 large eggs Salt, to taste 3 to 4 tablespoons olive oil 3 large potatoes, peeled and thinly sliced 1 onion, peeled and finely chopped Green olives, for garnish Instructions: Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt. Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip). Add the potato and fry for a couple of minutes. Add the onion and mash together. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey. The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside. Keep shaking the pan lightly so the tortilla does not stick to the bottom. Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish. Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 68719,"Za'atar 3 teaspoons dried thyme 1 teaspoon powdered sumac 1 teaspoon toasted sesame seeds 1/4 teaspoon kosher salt Instructions: Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. Store in an airtight container for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68720,"Sourdough and Sausage Stuffing 8 cups stale Sourdough bread, cut into 1-inch cubes 1/2 pound bulk Italian sausage 2 apples, peeled and diced 1 small onion, minced 2 ribs of celery, diced 1/2 cup pecans, chopped and toasted 1 quart chicken broth 1 egg, beaten 2 tablespoons olive oil 2 tablespoons butter 3 tablespoons fresh thyme leaves, chopped Kosher salt and Pepper Instructions: Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68721,"Rum-Black Pepper Glazed Filet Mignon 2 tablespoons butter 2 shallots, finely sliced 2 cloves garlic, finely chopped 1 cup Myers's dark rum 4 cups Chicken stock 1 teaspoon coarsely ground black pepper 2 tablespoons molasses Salt 4 filet mignon steaks, about 8 ounces each Olive oil Salt and freshly ground pepper 12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced small 1 red onion, diced small 1/4 cup coarsely chopped cilantro leaves 1/3 cup champagne vinegar 2/3 cup olive oil Instructions: Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature. Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce. Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 68722,"Round 2 Recipe - Grilled Margherita Pizza 3 tablespoons olive oil, divided Reserved chopped tomato from Caprese Salad Stuffed Tomatoes recipe 1 tablespoon chopped garlic Kosher salt and freshly ground black pepper 1 (16-ounce) package refrigerated pizza dough Reserved mozzarella, sliced thin, from Caprese Salad Stuffed Tomatoes recipe 1/4 bunch basil leaves Instructions: In a medium skillet over medium heat, add 1 tablespoon of the oil. When it is hot, add the tomato and garlic. Cook down until slightly thickened and some of the liquid has evaporated, about 5 minutes. Season with salt and pepper, to taste, and set aside. Heat an outdoor grill or grill pan over medium heat. Preheat the broiler. Pat the pizza dough out into a 12 by 6-inch rectangle and brush with 1 tablespoon of oil. Transfer the dough to the grill and grill, oiled side down, until the dough starts to crisp and turn brown on the bottom side, about 3 minutes. Brush the top with the remaining 1 tablespoon of oil and flip it over and grill for another 3 minutes. Remove from the grill to a sheet pan. Spread it with the tomato sauce and cover with the mozzarella slices. Put it under the broiler and broil until the cheese is melted and bubbling, about 3 minutes. Remove from the broiler, sprinkle with basil leaves, then cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68723,"Ham and Cheesy Egg Crepes with Mustard Sauce 1 1/2 cups whole milk 1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
2 teaspoons finely chopped chives 2 teaspoons finely chopped fresh dill 1/4 cup creme fraiche 1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup grated Gruyere cheese 16 thin slices Black Forest ham
8 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
Instructions: For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day. For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside. Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other. For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese. Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt. Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68724,"Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing 1/2 cup olive oil 1/2 cup red wine vinegar
1/2 cup fresh herbs (cilantro, parsley and oregano)
2 to 3 cloves garlic Pinch salt and black pepper Pinch red pepper flakes 1 1/2 pounds rainbow potatoes, cut in 1-inch pieces 2 tablespoons olive oil Salt 1 beef tenderloin 2 tablespoons olive oil
3 tablespoons sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
4 to 6 thin slices Parmesan Instructions: Preheat the oven to 450 degrees F. For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside. For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through. For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing. For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes. To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 68725,"Healthy Farro Fried \Rice
1 cup farro 1 bunch scallions, sliced, white and green parts kept separate 2 cloves garlic, finely chopped 1-inch piece peeled fresh ginger, finely chopped Pinch crushed red pepper Kosher salt Pinch sugar 1 tablespoon plus 1 teaspoon vegetable oil 1 medium carrot, thinly sliced 1 cup thawed frozen peas 1 cup bean sprouts 2 tablespoons low-sodium soy sauce 1 teaspoon toasted sesame oil 2 large eggs, lightly beaten Instructions: Bring a medium saucepan filled two-thirds full of water to a boil. Add the farro and cook until tender but still chewy, about 15 minutes. Drain well and cool. (This can be done one day ahead). Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes. Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds. Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes. Remove from the heat and transfer to a serving dish. Wipe out the skillet, add the remaining 1 teaspoon of vegetable oil and place over medium-high heat. Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds. Scrape eggs over the farro and stir to incorporate. Sprinkle with the remaining scallion green and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 68726,"Pumpkin-Pecan Softies with Maple Icing 1 cup unbleached all purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 tablespoon pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon salt 4 ounces unsalted butter, room temperature 1 1/4 cup firmly packed golden brown sugar 2 eggs 1 cup canned pumpkin 2 cups Diamond of California? chopped toasted pecans, divided 1 cup powdered sugar 4 tablespoons pure maple syrup Instructions: Preheat the oven to 350F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 68727,"Pork Belly Po' Boy 3 pounds pork belly, sliced into 1-inch cubes 1/2 cup salt, plus more for seasoning Peanut oil, for frying Black pepper 1 cup mayonnaise 6 tablespoons maple syrup Six 6-inch French baguettes, halved horizontally and toasted Louisiana-style hot sauce, for spreading 2 cups chopped lettuce 1 cup sliced dill pickles Instructions: Fully submerge the pork belly in a pot of water, add the salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky and tender, 3 to 4 hours. Turn off the heat and drain. Heat peanut oil in a fryer or large pot to 350 degrees F. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper. Mix the mayonnaise and maple syrup in a bowl. Spread a hefty portion onto the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple slices of dill pickles and the fried pork belly. Finish with another heavy drizzle of the mayonnaise-maple mixture. Enjoy! This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. 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 Grigio, Sauvignon Blanc, Riesling]" 68728,"Pickled Vegetables 1 tablespoon plus 2 teaspoons kosher salt 1 3/4 cups cauliflower florets (in 2-inch pieces) 1 russet potato, peeled, cut in half lengthwise and sliced into 1/4-inch-thick half moons
2 carrots, peeled and sliced on bias
4 jalapenos, seeded, deveined and sliced lengthwise in strips 4 jalapenos, seeded, deveined and sliced lengthwise in strips
1 cup olive oil 2 cloves garlic, halved 1/2 red onion, sliced 1/2 cup white distilled vinegar 12 whole peppercorns 3 to 4 bay leaves 2 teaspoons dried, crumbled Mexican oregano Instructions: In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Add the cauliflower and potatoes and cook for 5 minutes. Remove from the pot and place in a colander set over a bowl to drain. Add the carrots and cook for 3 minutes. Remove the carrots from the pot and add to the colander. Add the jalapenos and cook for 2 minutes. Remove from the heat and add to the colander. Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.
In a large heavy saute pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 4 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Turn the heat off. Sprinkle a drop or two of vinegar into the oil. If it splatters, allow the oil to cool until no splattering occurs. Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt. Stir to combine. Return the pan to medium heat and cook for 3 minutes. Pour the pickling liquid over the reserved vegetables and toss to combine. Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68729,"Tangy Tomatillo Shrimp 3 tablespoons olive oil 1 pound (about 3 to 4) fresh poblano chiles, seeded, ribs removed and roughly chopped 6 garlic cloves, finely minced 1 pound tomatillos, husked, rinsed and quartered 1 1/2 teaspoons salt, plus extra for the shrimp 3 tablespoons unsalted butter 2 pounds large shrimp, peeled and deveined Freshly ground pepper 4 cups fresh cilantro leaves Instructions: Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally. Transfer the tomatillo sauce to your blender, puree, and set aside. Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68730,"German Egg Noodles: Spaetzle 1 pound flour 7 eggs 1 teaspoon salt Water, as needed Instructions: Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest. Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water. Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 68731,"Chicken en Papilotte - Many Ways 4 skinless, boneless chicken breast halves, tenderloins removed 3 tablespoons green or black olive paste 1 tablespoon vegetable oil 3 (12 ounces) new potatoes, washed 2 ripe tomatoes Salt and freshly ground black pepper 4 small tomatoes, washed and cored and sliced Instructions: Preheat the oven to 450 degrees. Rub the olive paste on both sides of each chicken breast half. Cut the potatoes into 1/16th-inch slices and thinly slice the tomatoes. Set 4 12-inch squares of foil on the counter. Lightly oil the center of each piece of foil and spread some potato slices in the middle; season them with salt and pepper. Cover the potatoes with a chicken breast half, then cover with more potato slices, salt and pepper and the tomato slices. Wrap the chicken airtight, in a deli sandwich wrap, and set the packages on a baking sheet. Bake for 30 minutes. When the chicken is done unwrap the packages carefully (be careful the steam which will escape when you open the packages does not burn your hands.) Transfer the chicken, potatoes, tomatoes and the natural juices to deep plates. Variations: Instead of the potatoes spread 1/2 cup drained canned white beans, a couple of slivers of fresh garlic, a leaf or two of fresh sage and a teaspoon of extra virgin olive oil underneath the chicken. Top the chicken with the tomatoes. Or spread each chicken breast half with 1 teaspoon each of oriental sesame oil, soy sauce and rice vinegar. Top each chicken breast half with 1/2 cup sliced jicama; 1 cup raw fresh spinach and 1 sliced scallion. Open and garnish with sesame seeds. Or, instead of the green olive paste and tomatoes, season each chicken breast half with barbecue sauce or ketchup and top with 1/2 cup of frozen corn kernels; leave the potatoes in (especially good for kids) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68732,"Rarebit Sauce 16 ounces proper beer or any brand English golden ale 24 ounces whole milk
4 tablespoons unsalted butter, cut into cubes
1/4 cup bacon fat
1 medium yellow onion, small diced
1 cup all-purpose flour 2 tablespoons whole-grain mustard
1 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 tablespoons thyme leaves, roughly chopped
1 cup grated Irish Cheddar
1 1/2 cups crumbled blue cheese
1 teaspoon kosher salt
Instructions: In a large sauce pot, bring the beer and milk to a simmer (180 degrees F). While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate). ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68733,"The Ultimate Cheese Course Soft goat cheese Aged goat cheese Teleme Camembert Gorgonzola Parmigiano-Reggiano 1 loaf walnut bread or other dark, dense bread Instructions: Lavender Honey drizzled over pungent Stilton or creamy Point Reyes Blue Cheese is surprisingly well-matched. The crumbly sweetness of biscotti with big cheeses and red wine is a wonderful flavor combination. Serve candied almonds or other candied nuts for an accompaniment with a sweet, salty crunch. The most elegant thing you can serve with a cheese course is a bowl full of warm pistachios...to occupy hand and mouth while you're sitting around the table talking with friends and finishing that great bottle of red wine. If serving Parmigiano-Reggiano, drizzle with a couple of drops of aged balsamic vinegar to enhance the flavor. Set out and arrange cheeses 1 hour before serving, cheeses are best consumed at room temperature. Serve cheeses on a round tray or wheel, arranging clockwise from 6:00 from the sweetest to the strongest cheeses. Serve sweeter accompaniments, such as figs with the stronger cheeses to get some agre dolce flavor. Serve stronger cheeses with lemon and orange wedges to enhance the flavors. As a general rule, the cheeses you choose should follow the flavors and intensity of the wine. If you are drinking a big, intense wine, choose a big, intense cheese. For example, if you've chosen Petit Sirah (usually big, deep--colored and full bodied), choose a Gorgonzola, the creamy, classic Italian cow's milk blue cheese that comes in Mountain (aged) and Dolce (sweet) varieties. If you are serving a Sauvignon Blanc (which tends to be crisp and light - medium bodied), pair it with goat cheese, light and delightfully tart--even tangy. Also, the more acidic your wine is, the higher the fat content of the cheese needs to be (generally). A young, fresh goat cheese, goes well with Robert Mondavi Winery Fume Blanc Reserve or the Luna Pinot Grigio. Or try, St. Paulin (also known as Port Salut), good company for fruit and light wine. Buy a well-aged Brie, Camembert or Cambozola for Chardonnay. This wine has the acid to take the creamier, \fatty\ cheeses. For Reggiano and Blue cheeses try my Old Vine Petit Sirah Zinfandel. Of course, contrasting flavors can also guide you toward great cheese course combinations, so from time to time I like to serve a crisp, fruity sparkling wine with Reggiano! What contrast for the mouth! With numerous varieties to choose from, cheese's companionship with both sweet and savory ingredients can make serving the ultimate cheese course a creative and colorful celebration every time. Have fun and experiment with your favorite flavors! Next to buying good cheese, the single most important element of serving a great cheese course is the temperature of the cheese when you serve it--room temperature! Set the cheese out at least 3 hours before serving time. It really is true that $5 cheese will taste like $20 cheese at the right temperature and $20 cheese will taste like $5 cheese at the wrong temperature. When you offer it to your guests, your Brie should be weeping, your Blue stinking and your Reggiano glistening with a whisper of its oil. With cheese and wine, I like to add sweetness and texture and present them together on a memorable serving platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 68734,"Vanilla Snack Cakes Nonstick cooking spray, for the pan 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt (see Cook's Note) 2 sticks (1 cup) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 cup sour cream 1 cup whole milk 4 tablespoons unsalted butter, at room temperature 4 ounces cream cheese, at room temperature One 7-ounce jar marshmallow creme 1/2 teaspoon kosher salt (see Cook's Note) 2 cups powdered sugar 1 to 2 teaspoons milk 1 teaspoon vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a heavy-duty stand mixer at high speed until light and fluffy. Add the eggs, one at a time, beating just until the yellow disappears. Beat in the vanilla and sour cream until smooth. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Scrape the batter into the prepared baking pan. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Remove the cake from the oven and let cool completely. Meanwhile, make the filling: Beat the butter and cream cheese in a bowl with an electric mixer until fluffy. Add the marshmallow creme and salt and beat until combined. Add the powdered sugar, 1 cup at a time, beating until fluffy. Add 1 teaspoon of milk and the vanilla. (The filling should be pipeable, so if it\u2019s too stiff, add a little more milk.) Spoon the filling into a piping bag fitted with a round pastry tip. Turn out the cake onto a clean work surface. Trim the edges and cut into sixteen 1 1/2-by-3-inch-long rectangles. Insert a skewer to create a tunnel throughout the cake and pipe enough filling to reach both sides. Serve immediately, or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 68735,"Pearsnip Sauce 1 pound parsnips, peeled and cut into 1-inch pieces 1 pound pears, peeled, cored, and cut into 1-inch pieces 3 tablespoons maple syrup 1 teaspoon orange zest 1 1/2 cups freshly squeezed orange juice 1/4 teaspoon ground cardamom Pinch kosher salt Pinch freshly ground clove 1 tablespoon freshly squeezed lemon juice Instructions: Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender. Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68736,"Chili-Stuffed Sweet Potatoes 4 medium sweet potatoes (about 8 ounces each) 1 14-ounce package shredded coleslaw mix 1/2 cup pico de gallo or fresh salsa 1 tablespoon chopped pickled jalapeno peppers 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 12 ounces 93 percent lean ground beef Kosher salt 3/4 cup shredded low-fat cheddar cheese (about 3 ounces) 2 scallions, thinly sliced Instructions: Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat. One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68737,"Cheese-Straw Apple Pie 1 1/2 sticks unsalted butter, cut into small pieces 2 tablespoons cold vegetable shortening, cut into pieces 3 cups all-purpose flour 1 teaspoon salt 1 or 2 teaspoon(s) cayenne pepper 2 1/3 cups shredded extra-sharp Cheddar 1/2 cup plus 2 tablespoons ice water 5 large, tart apples 1/2 large lemon 1/2 cup dark brown sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon freshly ground nutmeg 1 1/2 tablespoons butter, cut into 6 parts Instructions: To make the crust: Frigidity is all-important here. Place butter and shortening in freezer for at least 1 hour before mixing. Pulse flour, salt and cayenne pepper in food processor. Remove the lid and tuck the butter and shortening into the mixture. Pulse the machine 4 times to cut into the butter. Add 1 1/3 cups of cheese and pulse 4 more times. Sprinkle half of the water over the flour mixture and pulse 5 or 6 times. Add the rest of the water and pulse 5 or 6 more times, until the pastry looks like very coarse crumbs. Move mixture to a chilled bowl and work until dough is formed. Round into 2 balls, one slightly larger than the other. Wrap each dough ball in 2 layers of plastic wrap and press them into disks. Chill at least 3 hours. Preheat oven to 400 degrees F To make the filling. Peel and slice the apples. In a bowl, mix the apples, lemon juice, dark brown sugar, flour, cinnamon, vanilla, salt, and nutmeg with your hands. Set aside and retrieve the pie crusts from the refrigerator. To finish: Roll the dough into 2 circles that are 2 to 3 inches wider in diameter than your pie shell or plate. Press the bottom crust into the pie plate and mound apples until they fill the crust and dome slightly. Scatter the butter over the mound. Cut a center vent the size of a dime into the top crust. Sprinkle the remaining cup of shredded cheese onto the crust. With a rolling pin, roll lightly to press the cheese into the dough. Roll the crust onto the rolling pin so that the rolling pin resembles the sausage in a pig-in-a-blanket. Unroll the crust, cheese-side down, on top of the apples. Bake at 400 degrees F, for 10 minutes. Reduce the heat to 350 degrees F and bake for 40 to 50 minutes longer. Crimp the edges of the crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68738,"Eastern Shore Seaside Salt Oyster Shooter 1 bottle Bloody Mary mix (recommended: Chesapeake Bay) Vodka, to taste (recommended: Absolut) Crab seasoning, to taste (recommended: Old Bay) 12 Eastern Shore seaside salt oysters Lemon wedges, for garnish Instructions: In a large pitcher, combine the Bloody Mary mix with vodka, to taste. Refrigerate until chilled. Fill a small bowl with crab seasoning, fill the other with water. Dip the rim of the shot glasses into the water first and then into the seasoning to coat. Pour the Bloody Mary/vodka mixture into the glasses until about half full. Shuck one oyster directly into each shot glass. Garnish with a lemon wedge and shoot the concoction. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 68739,"Teriyaki Chicken with Soba One 12-ounce package soba noodles or 1 pound whole-grain spaghetti 1 cup chicken stock 1/3 cup tamari or soy sauce
3 tablespoons mirin
3 tablespoons dry sherry
3 tablespoons sugar
2 tablespoons Worcestershire sauce
2 thin slices fresh ginger root
2 cloves garlic, crushed 2 tablespoons high-temperature cooking oil Four 6- to 8-ounce boneless, skinless chicken breasts Sea salt and coarse black pepper Sea salt and coarse black pepper
2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips 2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips
1 bunch scallions, cut into 2-inch pieces
2 cloves garlic, thinly sliced
Instructions: Place a pot of water on the stove for the soba and bring to a boil. For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer. For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat. Cook the soba according to package instructions, a couple of minutes, to al dente. Drain. Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 68740,"Linguini with Shrimp 3/4 pound linguini 2 tablespoons olive oil 2 garlic cloves, minced 1 pound large shrimp, peeled and deveined 1/3 cup freshly squeezed lemon juice 1/2 cup white wine 1 bunch asparagus stalks, trimmed Salt and freshly ground black pepper 1 cup freshly chopped flat-leaf parsley 1 container cherry tomatoes, halved Instructions: Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water. Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68741,"Fresh Carrot and Mixed Berry Juice 1 1/2 cups strawberries 1 1/2 cups blueberries 1 cup raspberries 6 medium carrots Instructions: Working with one fruit or vegetable at a time, pass the strawberries, blueberries, raspberries and then carrots through a juicer into a medium container. Adjust the consistency with 1/4 to 1/2 cup water. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Ros]" 68742,"Grilled Seafood: Frutti di Mare alla Griglia 9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled 8 lemons, juice 5 of the lemons and cut the other 4 in half Extra-virgin olive oil, for dressing the fish Salt and freshly ground pepper 4 ounces thyme sprigs 10 sprigs parsley, roughly chopped Instructions: Preheat grill. Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs. When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking. To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68743,"Cast-Iron Skillet Quick Cassoulet 3 tablespoons olive oil 4 bone-in chicken thighs with skin Kosher salt and freshly ground black pepper
Two 14.5 ounce cans navy beans and their liquid 4 ounces unsmoked slab bacon, such as pancetta, diced 1/2-inch 1 medium carrot, finely chopped (about a heaping 1/2 cup) 1 small onion, finely chopped (about 1 cup) 4 cloves garlic 8 ounces (about 2 links) fresh garlic sausage, unsmoked kielbasa or bratwurst 1/2 cup plain breadcrumbs 1 cup low-sodium chicken broth 5 thyme sprigs, plus 1 teaspoon chopped leaves 2 bay leaves Instructions: Position a rack in the highest level of the oven and preheat to 400 degrees F. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
Remove the pan from the oven, and set the broiler to high. Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68744,"Charred Buffalo Medallions with Coffee BBQ Sauce 1 tablespoon olive oil 1 tablespoon unsalted butter 1 1/12 pounds tenderloin of buffalo (American Bison), cut into 1-inch-thick medallions Salt and pepper to taste 1 small Vidalia onion, cut into a medium dice 1/4 cup gold tequila 1/4 cup lime juice 1 cup rich beef or veal stock 1/2 cup Black Coffee Barbecue Sauce, recipe follows 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup very strong black coffee, espresso preferred 1 cup ketchup 1/2 cup red wine vinegar 1/2 cup firmly packed dark brown sugar 1 onion, peeled and chopped, about 1 cup 2 cloves garlic, peeled and crushed 2 tablespoons dark molasses 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded (about 2 ounces or 4 to 5 tablespoons) 2 tablespoons hot dry mustard mixed with 1 tablespoon water 2 tablespoons Worcestershire sauce 2 tablespoons ground cumin seed 2 tablespoons ancho chili powder Instructions: Heat the olive oil and butter in a large saute pan over medium heat. Season the buffalo medallions with salt and pepper and add to the hot pan. Turn the heat up to high and char both sides of the buffalo. To keep the buffalo rare to medium rare, cook quickly, turning once after the buffalo has browned on the first side.
Remove the buffalo from the pan, place on a warm platter, and set aside.
Add the diced onions to the saute pan. Spread out evenly and cook until caramelized.
Working carefully away from the flame, add the tequila to the pan, deglaze by swirling the tequila and set again over low heat to reduce.
Add the lime juice and reduce to almost dry before adding the stock. Reduce the stock by half over high heat and add the Barbecue Sauce. Cook for 2 minutes. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
Serve the buffalo in a pool of sauce with corn pudding on the side. Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth and strain. This can be stored in the refrigerator for up to weeks in a covered container.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68745,"Ginger Mango Granita 4 cups mango juice, room temperature 2 cups water 2 limes, juiced 2-inch piece peeled ginger, grated with microplane 1/2 cup superfine sugar Instructions: Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 68746,"Chocolate Sugar Wafers 2 sticks of butter, softened 2 cups sugar 2 eggs 1 teaspoon vanilla 2 tablespoons milk 2 1/2 cups flour 1/2 cup cocoa powder 1/4 teaspoon salt 1/2 teaspoon baking powder Instructions: Beat the butter with an electric mixer until creamy, then gradually add the sugar, beating until light and fluffy. Add the egg, vanilla, and milk, and beat thoroughly. Sift the dry ingredients together and add to the mixture. Blend well. Remove dough from bowl onto a floured surface. With floured hands, shape into a log about 4 inches in diameter. Wrap well and refrigerate for at least 3 hours.
Preheat the oven to 350 degrees. Slice cookie dough 1/8 inch thick and place flat 2 inches apart on ungreased cookies sheet. Bake 8 to 10 minutes until centers are set. Remove from cookies sheets and cool on a wire rack. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 68747,"Fried Pork Chops 4 cups vegetable oil 8 (8-ounce) bone-in pork chops, about 1-inch thick 1 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 3 teaspoon garlic powder 1 pinch cayenne pepper 1 pinch celery seeds 2/3 cup buttermilk 1 1/3 cups all-purpose flour Instructions: Heat oil in a deep skillet to 350 degrees F. Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat. Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess. Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 68748,"Spoon Cookies: Lusikkaleivat (Finland) 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 3/4 teaspoon baking powder Pinch fine salt 1 large egg yolk 3/4 cup sugar 1 tablespoon pure vanilla extract 1/4 to 1/3 cup jam, such as a berry, plum or cloudberry Confectioners' sugar, for dusting Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.) Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve. Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68749,"Healthy Shrimp Scampi 6 ounces multi-grain spaghetti 1/4 cup multi-grain croutons, crushed 1/4 cup chopped fresh flat-leaf parsley 1 1/2 tablespoons grated lemon zest 1 tablespoon olive oil 1 shallot, thinly sliced 1 garlic clove, minced 1/4 teaspoon crushed red pepper 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count) 1/4 teaspoon salt 1/4 cup low-sodium chicken broth 1/4 dry white wine 1 tablespoon lemon juice 6 black pitted and chopped olives such as Kalamata (about 1 tablespoon) Instructions: Cook the spaghetti according to package directions. Drain; set aside. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68750,"Spicy Cheddar Juicy Lucies 1 1/2 pounds 80/20 ground beef 1 tablespoon sriracha, plus more if desired and for serving
Kosher salt and freshly ground black pepper
4 ounces sharp Cheddar, chopped into small pieces (or shredded)
Flavorless oil, such as canola or vegetable, for the grill 2 tablespoons unsalted butter, plus more for the buns
4 brioche or potato buns
1/2 yellow onion, finely diced
Mayonnaise, such as Kewpie, for serving
4 leaves butter or iceberg lettuce, for serving
4 thick slices tomato, for serving
Instructions: Combine the beef, 1 tablespoon sriracha (or more if you're feeling spicy), 1 teaspoon salt and a few good turns of pepper in a large bowl. Mix with your hands to combine, being careful not to overmix. Divide into 4 parts, roll into balls and create a large divot in the center of each. Fill each divot with an equal amount of cheese. Seal in the cheese and press into patties. Season with salt and pepper on both sides. Lightly oil a cast-iron pan or grill and heat over medium-high heat. Grill the burgers to desired doneness, 4 to 5 minutes on each side. Lightly butter the buns. Grill the buns until golden brown, 1 to 2 minutes. Meanwhile, heat a medium cast-iron pan over medium-high heat. Add the butter and melt. Add the onions and season with salt. Cook, stirring occasionally, until golden brown, 5 to 10 minutes. To serve: I like this order: bun, large squiggle of mayo, lettuce, tomato, meat, smiley face of sriracha, onions, bun. Enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 68751,"Big Bob Gibson's White Sauce 1/2 cup mayonnaise 1/4 cup water 2 tablespoons apple cider vinegar 1/2 teaspoon lemon juice 1/2 teaspoon prepared horseradish 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 tablespoon sugar Instructions: Combine all ingredients in bowl and mix well. ","[Chardonnay, Riesling, Gewrztraminer]" 68752,"Chocolate Peanut Butter Cheesecake 1/2 (14-ounce) box graham crackers (2 cups crumbs) 1/2 cup salted peanuts 1/2 cup bittersweet chocolate chips 4 tablespoons soft unsalted butter 2 (8-ounce) bars cream cheese 3 eggs 3 egg yolks 1 cup superfine sugar 1/2 cup sour cream 1 cup creamy peanut butter 1 cup sour cream 1 cup milk chocolate chips 2 tablespoons light brown sugar 9-inch springform pan Instructions: Cook's Note: All the ingredients should be at room temperature before you start. Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling. Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture. Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry. Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve. Make Ahead: Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total. Freeze Note: The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 68753,"Hot Sweet Mustard 1 cup spicy Dijon mustard 1/4 cup honey Sea salt, preferably gray salt Freshly ground black pepper Instructions: Mix and use with pickle relish and pass more on the side. ","[Chenin Blanc, Riesling, Gewrztraminer]" 68754,"Creamy Lobster Bisque 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 6 cloves garlic, smashed 3 carrots, roughly chopped 2 ribs celery, roughly chopped 2 red onions, roughly chopped 1/2 teaspoon sea salt Freshly cracked pepper 1 ounce brandy 1 cup good white wine 6 cups organic vegetable stock 1/3 cup tomato paste 1/2 teaspoon fresh peppercorns 3 cooked lobster carcasses, chopped 2 bay leaves 1 handful fresh Italian flat-leaf parsley sprigs 1 sprig fresh thyme 1 stick unsalted butter 1/2 cup all-purpose flour 1 cup heavy cream 1/2 teaspoon saffron 2 tablespoons unsalted butter 3 cooked lobsters, meat only Instructions: 1 bunch fresh chives, for garnish For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour. For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat. For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes. For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes. Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 68755,"Sauteed Swiss Chard 1/2 teaspoon salt 2 pounds Swiss chard 4 teaspoons melted butter 1/8 teaspoon pepper 1 tablespoon vinegar or lemon juice Instructions: Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 68756,"Curried Lentil-Vegetable Soup 1/4 cup extra-virgin olive oil 1 tablespoon grated peeled fresh ginger 3 cloves garlic, minced 1 tablespoon plus 1 teaspoon curry powder 1 tablespoon tomato paste 1 1/2 cups dried green or red lentils, picked over 4 carrots, thinly sliced 2 leeks, halved lengthwise, thinly sliced and well rinsed
Kosher salt and freshly ground pepper 1 5-ounce package baby spinach (about 8 cups) 2 pieces naan bread Plain yogurt and fresh cilantro, for topping Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute. Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper. Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes. Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68757,"Irish Pub Salad 1/3 cup extra-virgin olive oil 1/3 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon dried chives 1 teaspoon dried parsley 1 clove garlic 1 small shallot Kosher salt and freshly ground black pepper 1 head butter lettuce, torn into bite-size pieces Pickled Beets, recipe follows 1 cup multicolored cherry tomatoes, halved 4 ounces Irish Cheddar, cut into 1/3-inch cubes 2 stalks celery, thinly sliced on the bias 1/2 English cucumber, quartered and sliced 3 hard-boiled eggs, peeled and quartered 1 cup apple cider vinegar 1 tablespoon pickling spice 1 tablespoon granulated sugar 1 teaspoon kosher salt 3 to 4 medium cooked beets 5 fresh dill sprigs Instructions: For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside. For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs. Serve the dressing on the side or add it directly to the salad before serving. Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68758,"Tournedos of Beef Forestiere 1/3 cup red wine 2 tablespoons vegetable oil 1 tablespoon thyme, chopped 1 small onion, finely chopped 2 cloves garlic, minced 6 filet mignon 12 pearl onions, blanched 1/2 teaspoon salt 1/2 teaspoon pepper 2 ounces sliced bacon lardons 2 1/2 cups wild mushrooms 1/2 cup red wine 2 sprigs thyme 1 bay leaf 1 1/2 cups beef stock 1 tablespoon butter 1/4 teaspoon salt 1/4 teaspoon pepper Instructions: Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices. For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons. Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes). ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 68759,"One-Pan Coconut Shrimp Noodle Bowls 1 tablespoon extra-virgin olive oil 1 teaspoon sesame oil 1 pound extra-large shrimp, thawed, peeled and deveined Salt and pepper 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1 yellow bell pepper, diced One 13.5-ounce can coconut milk 2 cups fish stock (or seafood or chicken stock) 7 ounces pad Thai noodles (about half a box) 1 teaspoon fish sauce 2 teaspoons sriracha sauce 1 cup cilantro leaves, plus more for garnish 2 scallions, diced 1 lime (or more!) Instructions: Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside. Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes. Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes. Stir the shrimp back in and toss to combine. Serve with more cilantro on top! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68760,"Blueberry Lattice Pie Sweet dough for 2 crust pie 2 pints blueberries, rinsed, drained and picked over 3/4 cup sugar 3 tablespoons cornstarch 3 tablespoons water 1 teaspoon finely grated lemon zest 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 2 tablespoons unsalted butter Egg wash: 1 egg beaten well with a pinch of salt 1 teaspoon sugar for finishing the top of the pie, optional Instructions: Filling: Combine 1 cup of the blueberries with the sugar in a non-reactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid--about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly over low heat until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool. Preheat the oven to 400 degrees and set racks at upper and lower thirds of the oven. Roll out the bottom crust and arrange in 9 inch Pyrex pie pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce temperature to 375 degrees for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68761,"Chicken Parm Pizza 1 store bought pizza dough Cornmeal or flour, for dough 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle) 1 pound ground chicken 3 cloves garlic, chopped 1 small onion, chopped Salt and pepper Handful flat-leaf parsley, chopped Couple pinches crushed red pepper flakes Couple pinches dried oregano 1 (8-ounce) can tomato sauce 1 cup grated Parmigiano-Reggiano 1 1/2 cups shredded provolone 5 to 6 leaves basil, torn or shredded Instructions: Preheat oven to 425 degrees F. Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes. Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through. Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 68762,"Beehive Cake 2 ounces (1/2 stick) butter 2 ounces (1/3 cup) sugar 1/4 cup (2 ounces) honey 3/4 cup (2 ounces) almonds 2/3 cup sugar 4 tablespoons cornstarch 4 egg yolks 2 cups milk 1 envelope, plus 1 teaspoon unflavored gelatin 1/4 cup water 2 cups heavy cream 1/4 cup sugar 2 teaspoons vanilla extract 2 cups flour 1/2 teaspoon salt 1 package active dry yeast or 1 cake fresh yeast 1 tablespoon sugar 1/4 cup warm milk 3 tablespoons butter, melted and cooked 1 egg 1/3 jar caramel topping Instructions: To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool. To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat. Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool. After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers. To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes. Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F. Bake until golden approximately 20 to 25 minutes. To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting. This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68763,"Stuffed Marinated Veal Chops 4 slices fresh mozzarella, 1/2-inch thick 4 thin slices prosciutto, finely chopped 4 sage leaves, chiffonade 4 veal chops, 2 inches thick, with a pocket cut into side 4 cloves roasted garlic, smashed to a paste 1/4 tablespoon olive oil 3 tablespoons balsamic vinegar Salt and pepper to taste Instructions: Stuff each chop with 1 slice of mozzarella and 1/4 of the prosciutto and sage chiffonade and secure with toothpicks and place in a medium shallow baking dish. Whisk together the garlic, olive oil and vinegar and pour over the veal chops. Cover and let marinate in the refrigerator for 2 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill the chops for 7 to 8 minutes on each side for medium doneness. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 68764,"Spicy Cocktail Meatballs 1 pound ground beef 1 pound ground pork 1 cup plain bread crumbs 1/2 cup milk 1/2 cup finely chopped onion 2 eggs 1 chipotle pepper in adobo sauce, finely chopped 2 tablespoons adobe sauce (from can of chipotle peppers in adobo) 1 1/2 teaspoons salt 1 tablespoon canola oil 2 tablespoons canola oil 1 cup finely chopped onion 2 teaspoons crushed red pepper flakes 2 cups ketchup 1/4 cup brown sugar 2 tablespoons red wine vinegar Instructions: To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate. To make the sauce: Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low. Add the browned meatballs to the Dutch oven and toss gently to coat with sauce. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 68765,"Pomegranate Glazed Skirt Steak Fajitas 2 cloves garlic, grated 2 tablespoons cl powder 1 tablespoon kosher salt 1 tablespoon brown sugar 1 teaspoon ground cumin 1 1/2 pounds skirt steak, cut into pieces that will fit on your grill 1/4 cup pomegranate juice 1/4 cup brown sugar 3 tablespoons balsamic vinegar 1 tablespoon mustard 1 teaspoon cornstarch 1/2 teaspoon kosher salt 1 large Spanish onion, sliced root to tip 1 red bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced 8 (6-inch) flour tortillas, warmed (recommended: Trader Joe's) Fresh salsa 1 avocado, sliced Grated Monterey Jack or cotija cheese Instructions: For the rub: In a small bowl, add the garlic, cl powder, salt, brown sugar and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the glaze: Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside. For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total. Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 68766,"Sake-Marinated Salmon Served over Shrimp Fried Rice in a Spicy Pineapple Reduction 1 (10-ounce) salmon fillet 1 tablespoon chopped fresh ginger 2 cloves garlic, finely chopped 1 tablespoon finely chopped scallions
Salt and freshly ground black pepper Medium to dry sake 1 whole ripe pineapple 1 teaspoon unsalted butter 1 tablespoons crushed red pepper, plus 1 tablespoon Shrimp fried rice, recipe follows 2 tablespoons sesame oil 2 tablespoons chopped ginger 1 clove garlic, finely chopped 12 medium size shrimp 1 large egg, scrambled 1 tablespoon finely chopped scallions 1 cup cooked, cold, dry white rice Lite soy sauce
Instructions: To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator. Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside. To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper. Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 68767,"Cereal-Stuffed French Toast 1 loaf challah bread or any tall braided bread 2 1/2 cups tropical or fruity cereal, such as Fruity Pebbles, plus more for garnish 8 ounces cream cheese, softened
2 tablespoons chopped strawberries, plus more for garnish 2 tablespoons chopped blueberries, plus more for garnish 1 cup half-and-half
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
2 large eggs, beaten
4 tablespoons salted butter
Whipped cream, for serving
Maple syrup, for serving
Instructions: Cut four 2-inch-thick slices of bread from the center of the loaf (save the rest for another use). Using a paring knife, make a small cut through the bottom of each slice of bread going horizontally to create a pocket for the filling. Pour the cereal into a large resealable plastic bag and seal. Using a rolling pin, crush the cereal into pieces; stop before it gets too fine. Pour 2 tablespoons of the crushed cereal into a bowl. Add the cream cheese and chopped strawberries and blueberries and mix. In a shallow baking dish, whisk together the half-and-half, vanilla, cinnamon and eggs. In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Using a spoon, stuff a slice of bread with about 2 tablespoons of the filling. Close the opening and dip into the egg mixture to coat (about 5 seconds on each side). Transfer the bread to the bag filled with cereal and carefully coat each side. Cook the bread in the skillet until toasted on both sides, being careful not to burn it, 3 to 4 minutes per side. Transfer to a serving plate. Stuff, dip, coat and cook the remaining bread slices one at a time, adding an additional tablespoon of butter to the skillet when cooking each batch (see Cook's Note). Serve with whipped cream or maple syrup and garnish with berries and more cereal. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68768,"Ricotta Crostini with Brussels Sprouts 32 slices French bread, sliced into rounds at an angle 3 to 4 tablespoons extra-virgin olive oil, for brushing the bread Kosher salt 1 tablespoon dried oregano 6 cups canola oil, for frying 1 cup Brussels sprout leaves 1/2 cup ricotta cheese, mixed until smooth Cracked black pepper 1/4 cup grated Parmesan 1 to 2 tablespoons red wine vinegar Instructions: Preheat the oven to 350 degrees F.
Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano. Toss to blend and arrange them in a single layer on a baking sheet. Place the tray in the oven and bake until golden brown, 6 to 8 minutes. Set aside. In a large pot, heat the oil to 375 degrees F. Prepare a baking sheet fitted with a kitchen towel to drain the leaves as they come out of the oil. To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil. It should bubble slightly and the leaves should gradually rise to the top. Fry the rest of the leaves in small batches until they become light brown. Transfer them to the kitchen towel. Season with salt immediately.
Assemble the crostini: Top each slice of bread with some of the ricotta. Season with salt and pepper. Top with some of the Brussels sprout leaves and the Parmesan. Sprinkle with vinegar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68769,"Snappy Pear and Cranberry Crumble 1 cup all-purpose flour 1 cup finely crushed gingersnap cookies 1/4 cup packed brown sugar 1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted 4 pounds pears, peeled, cored and sliced 1/4 inch thick (8 to 10 medium) 1 1/2 cups chopped dried cranberries 1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons orange zest plus 2 tablespoons orange juice 1 teaspoon vanilla extract Butter, softened, for buttering the baking dish Instructions: Preheat the oven to 350 degrees F. For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture. For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla. Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Basil Oil and Parmesan Croutons 1 tablespoon unsalted butter 1 medium onion, finely chopped 3 clo" 68770,"Southern Fried Chicken 1 dozen eggs, whipped 1 cup buttermilk 2 tablespoons Cajun spice 16 pieces fresh bone-in chicken (2 to 3 pounds) 8 cups vegetable oil 4 cups all-purpose flour 1 tablespoon kosher salt 1 teaspoon ground black pepper Instructions: In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.
Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.
Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.) ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 68771,"Arroz con Crunchy Pollo 1 pound Tyson? Crispy Chicken Strips
? teaspoon Ancho chili powder, optional 2 tablespoons canola oil 1 medium onion, chopped 1 red bell pepper, chopped 2 Cubanelle peppers, chopped 3 garlic cloves, finely chopped Kosher salt and freshly ground black pepper 1 ? cups medium-grain rice 1 (14 ?-ounce) can chicken broth 3/4 cup water ? cup sliced pimento-stuffed olives ? cup cilantro, chopped Instructions: Sprinkle Crispy Chicken Strips with the chili powder if desired and prepare according to package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, peppers, garlic, and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes. Stir the olives and cilantro into the rice. Cut the chicken into slices. Divide the rice among serving plates and top with the chicken. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 68772,"S'mores Cupcakes 3/4 cup all-purpose flour (100 grams) 1/2 cup graham cracker crumbs (68 grams) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters) 3/4 cup granulated sugar (150 grams) 1 egg 3/4 teaspoon vanilla extract 1/2 cup buttermilk (125 milliliters) 2 tablespoons boiling water (30 milliliters) 2 tablespoons cocoa powder (9 grams) 3 egg whites 3/4 cup granulated sugar (150 grams) 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 12 squares milk chocolate, optional Instructions: For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners. Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl. Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through. Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water. Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside. Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature. For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes. Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake. Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68773,"Biscuit Sticky Buns Butter, for greasing 4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk or 6 tablespoons buttermilk powder 3 tablespoons unsalted butter, softened 1/4 cup granulated pure cane sugar
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped toasted pecans, plus more for topping
6 tablespoons unsalted butter 1 1/4 cups packed light brown muscovado sugar
1/2 cup heavy cream
Pinch fine sea salt
Instructions: For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish. Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you. For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture. Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces. For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm. Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes. Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68774,"Tom Collins with Black Pepper and Cherries 1 cup pitted cherries 1 cup sugar
1 tablespoon black peppercorns, plus more for serving
8 ounces gin
4 ounces lemon juice
Bitters and chilled club soda, for serving
Instructions: Add the cherries, sugar, peppercorns and 1 cup water to a small saucepan. Bring to a boil, then allow that to cook until syrupy and glazed, 10 to 15 minutes. Let come to room temperature. Store any leftovers in the refrigerator for up to 2 weeks. Combine some ice, the gin, lemon juice, a couple dashes of bitters and 2 ounces of the cherry-pepper syrup in a large cocktail shaker. Shake vigorously and pour over ice-filled Tom Collins glasses. Top each glass with some club soda. Garnish with the cherries and a crack of black pepper. ","[Gin, Vodka, Cava, Prosecco]" 68775,"Hot Crab Salad 1/2 cup crushed butter crackers 2 cups Alaskan king crabmeat, cut into bite-sized pieces 1/2 cup mayonnaise 2 scallions, finely sliced 1 stalk celery, finely diced 1/2 teaspoon Worcestershire 1 tablespoon lemon juice Hot sauce, to taste 1 tablespoon chopped parsley Salt and pepper, to taste
Instructions: Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 68776,"Lobster and Corn Bisque 4 (1-pound lobsters) 6 ears sweet corn 4 bay leaves 8 sprigs thyme 1 tablespoon black peppercorns Salt and freshly ground black pepper 1 1/2 cups heavy cream 3 thick strips bacon, julienned 2 large Yukon Gold potatoes, peeled and cut into 1/4-inch dice 1 onion, chopped 1/4 cup butter 4 teaspoons chervil leaves 6 slices home-style white bread 3 tablespoons room-temperature unsalted butter 4 tablespoons chopped fresh parsley Instructions: Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from the water and let cool slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat. Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks. Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts. Season to taste with salt and pepper. In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup. Remove from the heat and puree until smooth. Season to taste with salt and pepper. Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown. Remove the bacon from the pan and discard. Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender. Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick. Add the lobster stock in small additions until the desired consistency is reached. Add the lobster meat to the pan and whisk in the butter just prior to serving. Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly ground black pepper to taste. Preheat the oven to 400 degrees. Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge. Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp. To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68777,"Fried Tofu Salad with Buttermilk Dressing 1 3/4 cups buttermilk 1 14-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes and patted dry 1/2 cup mayonnaise 1/4 cup finely chopped fresh chives 1 tablespoon apple cider vinegar Kosher salt and freshly ground pepper 6 ounces sugar snap peas (about 1 1/2 cups), trimmed and halved 1 3/4 cups all-purpose flour 1 1/2 teaspoons herbes de Provence Vegetable oil, for frying 1 head iceberg lettuce, cut through the stem into 8 wedges 1 cup halved grape or cherry tomatoes Instructions: Pour 1 1/2 cups buttermilk into a shallow dish. Add the tofu and turn to coat; let marinate at least 10 minutes. Meanwhile, whisk the remaining 1/4 cup buttermilk, the mayonnaise, chives, vinegar, a pinch of salt and a few grinds of pepper in a small bowl. Put the snap peas in a medium microwave-safe bowl with 1 tablespoon water; cover tightly with plastic wrap. Microwave until just tender and bright green, 1 to 1 1/2 minutes. Discard the plastic wrap and set the peas aside to cool. Whisk the flour, herbes de Provence and 1/2 teaspoon each salt and pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps. Heat 2 inches of vegetable oil in a large pot over medium-heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then redip in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the tofu, flipping occasionally, until golden brown and crisp, 3 to 4 minutes. Remove to a rack and season with salt. Divide the iceberg wedges among plates; season with salt and pepper. Top with the fried tofu, tomatoes and sugar snap peas. Drizzle with the buttermilk dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 68778,"Seared Scallops with Truffled Potato Celery Root Puree 2 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry 2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound) 2 cups (3/4-inch) diced peeled celery root (1 pound) 2 cups heavy cream Kosher salt and freshly ground black pepper 1 tablespoon white truffle butter 12 to 14 large \dry\ sea scallops 2 to 3 tablespoons grapeseed oil Basil-infused olive oil, for serving Minced fresh chives, for serving Instructions: Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan! In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream. If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68779,"Broccoli Slaw 2/3 cup dried currants or dried cranberries 1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups) 1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups)
1/2 cup toasted sliced almonds
1/2 small red onion (67 grams or 2.4 ounces), thinly sliced 1/2 cup fresh cilantro, chopped, plus leaves for garnish
1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish
Instructions: Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside. Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified. Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68780,"Colorado Quinoa with Caramelized Onions 1 1/2 cups quinoa 1 1/2 cups water 2 medium yellow onions, thinly sliced 2 tablespoons butter, plus 2 tablespoons 2 tablespoons olive oil, plus 1/4 cup 1/2 cup white wine 2 to 3 Anaheim or Big Jim cl peppers (depending on heat preference), roasted and seeded 2 tablespoons tamari or soy sauce 1/2 cup chopped flat-leaf parsley Instructions: Rinse quinoa in a fine sieve. Place in a pot with the water and bring to a boil. Reduce heat immediately to low simmer and cook for 25 minutes. In a separate pan, saute onions in 2 tablespoons of the butter and 2 tablespoons olive oil. When onions are soft and translucent, add the wine and cook until reduced and onions caramelize. Slice roasted cl peppers into 1/4-inch strips. In a separate pan, warm 1/4-cup olive oil and remaining 2 tablespoons butter, add cooked quinoa, tamari or soy sauce and parsley and continue to stir until all ingredients are fully incorporated. Place in serving dish, top with caramelized onions and cl pepper strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 68781,"Grilled Poblano and Red Onion Vinaigrette 1 cup chopped grilled red onions 1 cup chopped roasted poblano chiles 1/2 cup capers 1/2 cup chopped cilantro 1 tablespoon hot pepper sauce, recommended: Cholula 1 tablespoon minced garlic 1/2 cup balsamic vinegar 1 tablespoon honey 1 lemon, zested and juiced 1 cup red wine vinegar 4 cups olive oil Salt and pepper Instructions: Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 68782,"Choucroute Garni 5 pounds fresh sauerkraut 1/3 cup chopped bacon 4 squares of bacon rind, 1 1/2-inches each (optional) 3 cloves garlic, chopped 1/2 bottle dry white wine 2 tablespoons juniper berries 1 teaspoon whole black peppercorns 4 cloves 12 ounce chunk of unsmoked bacon 4 each of 4 different sausages (frankfurter, bratwurst, knockwurst, etc.) 1 smoked veal tongue Instructions: Immerse the sauerkraut in a large bowl filled with cold water, and soak for 15 minutes. While sauerkraut is soaking, place the chopped bacon and the optional bacon rind in a heavy, oven proof pot over high heat. Saute for 1 minute. Turn heat to medium-low, add the garlic and saute for another minute. Pre-heat oven to 325 degrees. Squeeze the sauerkraut dry, reserving 1 cup of the soaking water and add the sauerkraut to the pot. Stir well to blend with bacon. Add the reserved cup of soaking water, the white wine, the juniper berries, the peppercorns and the cloves. Bring to boil on top of stove and boil until the liquid has almost evaporated (about 20-30 minutes). Imbed the meats in the sauerkraut, cover the pot and cook in the oven until the meats are hot, about 30 minutes. Serve on a large platter. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 68783,"Smoked Turkey, Brie, and Apricot Quesadilla 8 flour tortillas, taco size (recommended: Mission) 5 ounces brie cheese, sliced, divided 3/4 pound smoked turkey breast, thinly sliced, divided 1/2 cup apricot preserves (recommended: Smuckers), divided 1 cup shredded Monterey Jack cheese (recommended: Kraft), divided 2 cups fresh mixed herbs (parsley, basil, tarragon, chives, mint, oregano) 1 tablespoon fresh lemon juice Salt Freshly ground black pepper Instructions: Set up grill for direct cooking over medium heat and oil grate when ready to cook. For Quesadilla: Lay out 4 tortillas; top each tortilla with brie, smoked turkey, apricot preserves, and Jack cheese. Top with remaining tortillas. For Salad: In a bowl, toss to combine herbs and lemon juice. Season with salt and pepper; set aside. Place quesadillas on hot oiled grill for 3 to 4 minutes per side or until cheese has melted flipping with a spatula. Serve hot topped with mixed herb salad. Indoor: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish, as directed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68784,"Smoky Cheese Fries 1 large package frozen waffle cut fries 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups milk 2 cups grated Cheddar 2 chipotles in adobo, chopped, plus 2 spoonfuls sauce Salt Instructions: Bake waffle fries to package directions. Heat butter in a small pot over medium heat and whisk in flour. Cook the flour a minute then add the tomato paste. Cook paste a minute then whisk in milk. When sauce bubbles, stir the cheese and chipotles into it. Season the sauce with salt, to taste. Remove fries from oven when crisp and golden brown. Spoon the thick cheese sauce over waffle fries and serve. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 68785,"Pasta Salad with Poached Shrimp and Lemon-Dill Dressing 5 lemons, halved 2 teaspoons honey 1 cup fresh dill, fronds chopped, stems reserved 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound 16/20 shrimp, peeled, tails removed and deveined 1 pound fusilli 2 cups grape tomatoes, halved 2 cups diced English cucumber Instructions: In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 68786,"Quinoa with Chicken and Lentils 1 cup quinoa 1 15-ounce can lentils, strained and rinsed 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, chopped 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon Zest and juice of 1/2 lemon Kosher salt and freshly ground black pepper 1 cup shredded rotisserie chicken, white meat with skin removed 2 cups whole frozen green beans 2 tablespoons toasted, sliced almonds 1/4 cup 2-percent Greek yogurt Instructions: Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute. Add 1/2 cup water and scrape up any brown bits. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes. Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 68787,"Fried Calamari Vegetable oil, for deep-frying 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings 2 cups all-purpose flour 2 tablespoons dried parsley Salt and freshly ground black pepper 2 lemons, cut into wedges 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain. Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68788,"Date \Bourbon\ BBQ Sauce 1/2 cup diced dried dates 1/4 cup cumin powder
1/4 cup bourbon, optional 2 tablespoons minced garlic
2 tablespoons sugar
2 tablespoons seasoned rice wine vinegar 1 teaspoon cl flakes
1 teaspoon kosher salt
2 diced dried guajillo peppers with seeds
Instructions: Put the dates, cumin, bourbon if using, garlic, sugar, rice wine vinegar, cl flakes, salt, guajillo peppers and 2 cups water in a medium pot, place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the dates are soft, another 3 minutes. Remove from the heat and let cool to room temperature, about 10 minutes. Scrape the cooled mixture into a blender and blend on low speed until smooth, about 1 minute. Use immediately, or let the mixture cool completely and refrigerate. The mixture should be good for 1 to 2 weeks. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 68789,"Mini Banana Split Icebox Cakes 1/2 cup diced strawberries, plus sliced strawberries for topping 1/2 cup chilled heavy cream 3 tablespoons confectioners' sugar 1/4 teaspoon vanilla extract 12 chocolate wafer cookies 1/2 small banana, sliced Chocolate syrup or sauce, for topping 2 tablespoons chopped toasted peanuts, for topping (optional) 2 maraschino cherries, for topping (optional) Instructions: In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes. For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream. Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 68790,"Slow Cooker Mexican Chicken Soup 3 boneless, skinless whole chicken breasts 1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper One 28-ounce can whole or diced tomatoes, with juice 3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel 4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves Instructions: Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top! ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 68791,"Pork Tenderloin with Honey Plum Sauce 8 Granny Smith apples, 1/4-inch slices 1 (1 1/2-pound) pork tenderloin 1 bottle Honey Plum Sauce Instructions: Preheat oven to 350 degrees F. Place the apples on the bottom of a 13 by 9-inch glass baking dish. Place pork tenderloin on top of apples. Pour about 1/2 cup of plum sauce over pork and apples. Cook until pork reaches an internal temperature of 125 degrees F. Pour on more sauce, about 1/2 cup, and cook until internal temperature is 135 degrees F. Remember that meat continues to cook after you remove it from the oven. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68792,"Elevated Potato Skins Canola oil, for frying 6 russet potatoes, scrubbed and washed
4 tablespoons (1/2 stick) unsalted butter 2 leeks, cleaned, cut into 1/4-inch dice
Kosher salt and fresh ground black pepper
2 cups sliced cremini mushrooms
1/2 teaspoon fresh thyme leaves
8 ounces Brie, cubed
8 thin slices prosciutto, torn
1/4 cup finely sliced fresh chives
Instructions: Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour. Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside. Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use. Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer. Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels. Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68793,"French Toast \Jubliee
1 cup drained jarred high-quality maraschino cherries, such as Luxardo 2 strips lemon peel (using a peeler) plus 2 tablespoons lemon juice
1 cup rum
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 cup heavy cream 2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon ground cardamom
3 large eggs plus 2 large egg yolks
Two 1 1/2-inch-thick challah bread slices 2 tablespoons unsalted butter 2 lemons, zested
Confectioners' sugar, for dusting Instructions: For the jubilee sauce: Combine the cherries and lemon strips and juice in a small saucepan over low heat. Cook until the mixture has thickened, about 10 minutes. Remove the pan from the heat, add the rum and return it to the heat to burn off the alcohol, about 5 minutes. Just before serving, swirl in the butter and maple syrup. For the French toast: Add the cream, honey, almond extract, cardamom and eggs and yolks to a blender and blend until combined. Transfer to a shallow container and soak the bread in the custard mixture. Heat the butter in a large saute pan over medium heat until frothing. Drain off the excess custard from the bread, add the slices to the pan and cook on both sides until golden brown, 5 to 8 minutes a side. Serve by placing the French toast on a platter along with the cherry jubilee sauce. Finish with the lemon zest and a dusting of confectioners' sugar. ","[Champagne, Moscato, Riesling, Cava]" 68794,"Goat's Milk Creme Caramels Nonstick cooking spray 1/3 cup granulated sugar 2 cups goat's milk 1/2 cup plus 1 tablespoon superfine sugar 3 egg yolks, beaten 2 whole eggs, beaten 1/4 teaspoon vanilla extract Instructions: Cook's Note: Goat's milk can be found at your local health food store or online. Preheat the oven to 350 degrees F. Lightly grease four 6-ounce ramekins with nonstick cooking spray. Set a small saucepan over high heat and add the granulated sugar to make caramel. Without stirring, let the sugar melt. As it melts, gently swirl the pan around to melt all the sugar evenly. When it turns dark amber, carefully divide evenly among the ramekins (take care as the caramel is extremely hot). Combine the milk and superfine sugar in a saucepan and bring to a gentle simmer. Add the egg yolks, whole eggs and vanilla to a large mixing bowl. Whisk together until foamy, then add a little of the hot milk to temper the eggs. Stir to combine, then gradually add the rest of the milk (adding it all at once, or too much, will cook and scramble the eggs). Once completely incorporated, stir well and then divide evenly among the four ramekins. Line a turkey roaster with a kitchen towel and carefully place the ramekins on top. Place the roasting dish in the oven, then fill with hot water so it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set, 35 minutes. Remove the ramekins from the oven and allow to cool. Chill in the fridge before inverting onto a plate to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68795,"Carrot Salad 6 medium carrots (about 1 pound), shredded on a box grater or mandolin 1/3 cup golden raisins 1/4 cup minced flat-leaf parsley 1/4 cup rice wine vinegar 3 tablespoons vegetable oil 2 teaspoons honey 2 teaspoons kosher salt 1/4 teaspoon ground cardamom (optional) Instructions: Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl. Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots. In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68796,"Jalapeno-Pineapple Tequila Cocktails 1/2 cup granulated sugar 1/2 jalapeno pepper, stemmed and seeded 5 cups chopped fresh pineapple 1/2 cup tequila blanco Lime wedges, for the glasses Demerara sugar, for the glasses Instructions: Combine 1/2 cup each granulated sugar and water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from the heat. Add the jalapeno and set aside 15 minutes to infuse the syrup. Remove the jalapeno and discard; set the syrup aside to cool completely. Pour the syrup into a blender and add the pineapple and tequila. Blend until very smooth, about 2 minutes. Transfer to a pitcher; refrigerate until ready to serve, at least 1 hour. Moisten the rims of 4 to 6 glasses with lime wedges, then dip in demerara sugar; fill with ice and the cocktail. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 68797,"The Root Cafe Sauerkraut 1 large head cabbage (4 to 5 pounds) Kosher salt, for seasoning
Whole caraway seeds, for seasoning Instructions: Remove papery outer leaves of the cabbage, then cut head into quarters and remove core. Set each quarter on a flat side and slice thinly crosswise with a sharp chef's knife. To every 2 pounds 3 ounces of sliced cabbage, add 1 1/2 tablespoons salt and 1 1/2 teaspoons caraway in a 2-gallon glass or ceramic crock, then smash and stir with a wooden meat tenderizer (the goal is to break cell walls so that water will come out) and tamp down to get air out. Continue until all cabbage is chopped, seasoned and gently smashed. Mixture will produce its own brine from salting and smashing. Brine should completely cover cabbage by about 1/2 inch; if not, add necessary amount of brine made of 1/3 cup salt to 1 gallon water. Place a plate down inside crock on top of cabbage; weigh down with a clear plastic bag or two filled with brine. Put a breathable cloth on top that is big enough to cover the surface of the crock and tie gently with twine, tight enough to hold the cloth in place but loose enough to be slipped on and off. Check kraut daily, skimming any white mold from the top and making sure brine is high enough, adding more brine if necessary. (See Cook's Note.) After 1 week, begin tasting kraut for doneness. If more salt is needed, dissolve some in water and add to kraut. Kraut should be ready after about 2 to 4 weeks, depending on temperature. When the kraut is ready, transfer kraut to containers, then pour or ladle brine over kraut to cover. Put lids on containers and store in the fridge. (Once the sauerkraut is stored in the fridge fermentation and flavor development will stop.) ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]" 68798,"Sawmill Gravy 1 pound bulk breakfast sausage 1/4 cup flour 2 cups milk Salt and pepper to taste Instructions: Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68799,"Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce 1 center cut tuna loin, 2 pounds Fleur de sel, to season 2 tablespoons coarse ground black peppercorns 2 tablespoons coarse ground pink peppercorns 2 tablespoons coarse ground coriander 1 tablespoon ground cumin 1 tablespoon coarse ground Szechwan peppercorns 1 tablespoon ancho cl powder Canola oil, to cook 4 sliced shallots 1/2 tablespoon rinsed and chopped fermented black beans 1 tablespoon minced ginger 1/2 bottle Shiraz 1/4 cup heavy cream 3/4 pound very cold butter, 1/2-inch dice Salt and black pepper, to taste Roasted Shiitake And Yukon Gold Potatoes, recipe follows Citrus Pea Sprout Salad, recipe follows Instructions: Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias. For the Black Bean-Shiraz Butter Sauce: In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette. Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998 ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 68800,"Celebratory Chocolate Beer Cupcakes 2 cups all-purpose flour 2 cups sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup milk 1/2 cup butter, melted 1 teaspoons vanilla extract 2 eggs 1/2 cup heavy whipping cream 2 cups semisweet chocolate chips 2 tablespoons cold butter, cubed 2 tablespoons beer 1/4 teaspoon salt 1/2 cup beer 1 cup shortening, such as Crisco 1 pound powdered sugar, sifted 1/2 cup cocoa powder, sifted Beer Drizzle, recipe follows 1/2 cup beer 1/4 cup sugar Instructions: For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line the cupcake pans with 24 liners. Bring a small pot of water to a boil.
In a large mixing bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the milk, butter, vanilla extract and eggs and mix for 2 minutes on medium speed. Whisk in 1 cup boiling water last. Batter will be very thin. Pour evenly into the prepared cupcake pans until about two-thirds full. Bake until a toothpick inserted into the middle of the cupcake comes out clean, 18 to 21 minutes. Cool completely on wire racks. Place the cupcakes in the freezer to speed up the cooling process.
For the beer flavored ganache: In microwave-safe bowl, heat the cream on high until it begins to bubble, 1 to 2 minutes. Remove from the microwave and add the chocolate chips. Stir until the chocolate is completely melted and smooth. Add the cold butter and stir until butter is combined; this will cool the ganache. Then, add the beer and stir until well incorporated. Set aside until ready to dip the cupcakes. (If it hardens too much before you are able to dip the cupcakes, reheat slightly in the microwave for 15 seconds and stir well.)
For the chocolate beer frosting: Dissolve the salt in the beer and set aside. In a 5-quart mixing bowl, cream the shortening until very creamy, about 1 minute. Add 2 cups powdered sugar and the cocoa powder to the bowl and mix well. Pour the salt and beer mixture into the bowl and mix until combined. Then add the remaining powdered sugar and beat until fluffy.
To assemble: Dip the cooled chocolate cupcakes into the beer flavored ganache. Then pipe chocolate beer frosting on top of the ganache layer using a 1M Wilton tip, or any tip that will create ridges. Drizzle the cooled Beer Drizzle over the frosting.
Pour the beer into small saucepan. Add the sugar and stir to combine. Heat over medium-high heat. Continue to stir to avoid burning. Reduce the beer and sugar until it begins to thicken slightly and resemble syrup, 5 to 7 minutes. Remove from the heat and set aside to cool completely. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]" 68801,"Parmigiano and Herb Chicken Breast Tenders Olive oil, for frying 1 1/2 pounds chicken breast tenders Salt and pepper 1 cup all-purpose flour 2 large eggs, beaten with 1/4 cup water 2 cups Italian style bread crumbs 1 cup shredded Parmesan 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons 2 handfuls chopped flat-leaf parsley leaves 4 cloves garlic, finely chopped 1 teaspoon crushed red pepper flakes Chicken Parmigiano, recipe follows 2 tablespoons extra virgin olive oil 1 small white onion, finely chopped 3 cloves garlic, minced 1 (14 ounce) can chunky style crushed tomatoes 1 (28 ounce) can crushed tomatoes 1 cup chicken broth or stock A handful fresh basil leaves, torn into small pieces Coarse salt 1 1/2 cups shredded provolone 1/2 cup grated Parmigiano-Reggiano 1 pound spaghetti, cooked to al dente Instructions: Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano. Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste. Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve. Enjoy! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 68802,"Three Cheese and Spicy Sausage Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper flakes Two 28-ounce cans plum tomatoes, crushed by hand 1 cup chopped fresh basil, plus 4 large fresh basil sprigs 1 pound dried rigatoni 1 pound spicy Italian sausage, casings removed 1 1/2 cups shredded mozzarella 1 1/2 cups shredded provolone 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper. While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl. Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 68803,"Champagne and Pomegranate Cocktail 1 sugar cube 1 fluid ounce pomegranate juice 3 fluid ounces dry sparkling wine Pomegranate seeds, optional Instructions: Place a sugar cube in the bottom of a champagne flute. Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve. Yield: 1 drink ","[Champagne, Prosecco, Cava]" 68804,"Spicy Beef Back Ribs 5 pounds beef Back Ribs, cut into 2 to 4 rib sections 1 tablespoon vegetable oil 1-1/2 cups finely chopped onion 1 tablespoon minced garlic 1 to 1-1/2 teaspoon crushed red pepper flakes 1-1/2 cups chili sauce 1/2 cup water 3 tablespoons fresh lemon juice 1/2 teaspoon salt Instructions: 1.Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting. 2.Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary. 3.Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once. Cooks' Notes: Add 3 to 4 additional briquets to each side of fire grate every 30 minutes or as necessary to maintain proper heat during grilling. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68805,"Yellowfin Tuna Burgers with Ginger-Mustard Glaze 1/3 cup teriyaki sauce 2 teaspoons minced ginger 1/2 teaspoon minced garlic 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon white wine vinegar 1 1/2 pounds yellowfin tuna, free of any skin or gristle 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1/2 teaspoon cayenne 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 4 fresh hamburger buns with seeds 1/4 cup Japanese pickled ginger, available in Japanese specialty shops (optional) Instructions: Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator. Grind the tuna in a meat grinder or chop with a large sharp knife, to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68806,"Feta and Spinach Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) unsalted butter 2 cups packed chopped, stemmed spinach Kosher salt and freshly ground black pepper 3/4 cup crumbled feta 1/4 cup chopped fresh basil 1 cup coarse fresh whole wheat breadcrumbs Instructions: Preheat the oven to 425 degrees F. If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68807,"Shortcut Shepherd's Pie 1 tablespoon vegetable oil, plus more if needed 1 1/2 pounds 85 percent lean ground beef 1 onion, diced small 2 cloves garlic, grated or minced 2 fresh thyme sprigs or pinch dried thyme 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups beef stock 1 tablespoon Worcestershire sauce 1 1/2 teaspoons soy sauce Kosher salt and freshly ground black pepper 10 ounces frozen mixed peas and carrots
10 ounces frozen mixed peas and carrots 1 pound frozen mini or regular potato tots (about 4 cups) 1/2 cup shredded sharp yellow Cheddar Instructions: Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil. (It will shimmer and lightly smoke; that's OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside. Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots. Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 68808,"Goan Warm Mussel Salad (Tisru) 1 cup finely chopped onions 2 tablespoons light vegetable oil 1 tablespoon finely shredded fresh ginger 1 tablespoon ground coriander 1 teaspoon turmeric 1 teaspoon ground red pepper 1/2 cup rich coconut milk Coarse salt to taste 4 pounds mussels (about 4 dozen), scrubbed clean Juice of 1 lemon 2 tablespoons chopped cilantro leaves 2 tablespoons grated unsweetened coconut (optional) Instructions: Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 68809,"Shrimp Scampi Firemen Style 1/2 cup butter 4 tablespoons minced garlic 1/4 cup dry white wine 2 tablespoons lemon juice 1 1/2 pounds large shrimp, peeled and deveined 8 sprigs parsley, finely chopped Salt and pepper Lemon slices, as a garnish 1 loaf Italian bread 4 ounces butter, melted 4 cloves garlic, minced 2 sprigs parsley, finely chopped 1/2 teaspoon paprika Serving suggestion: pasta Instructions: Preheat oven to 400 degrees F. In a large skillet, melt the butter over medium heat. Add the garlic and cook until softened but not browned, about 1 to 2 minutes. Add the wine and lemon juice and cook for another 2 minutes. As the sauce thickens, add the shrimp and cook for about 1 to 2 minutes making sure not to over-cook them. As a final touch, add the parsley and season with salt and pepper. To make the garlic bread, slice the bread lengthwise. Spread the butter over the cut side of the bread. Spread the minced garlic evenly over the butter and sprinkle the parsley and paprika over the top. Bake in the oven for about 4 minutes until lightly browned. To serve, cook your favorite pasta and top with shrimp and sauce. Garnish with lemon slices, chopped parsley, and slices of garlic bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68810,"The Hammy Down 1/2 cup mayonnaise 2 tablespoons apple jelly or peach preserves 2 tablespoons chopped fresh chives or scallions 3/4 pound leftover roast ham, cut into chunks (about 1 1/2 cups) 3/4 cup diced celery, plus 1/4 cup chopped celery leaves 1/2 cup chopped toasted pecans 8 slices raisin-nut bread, lightly toasted 8 to 12 slices havarti cheese (preferably caraway-flavored) 8 Boston lettuce leaves Instructions: Mix the mayonnaise, apple jelly and chives in a large bowl until smooth. Pulse the ham in a food processor until finely chopped but not mushy. Toss the chopped ham, celery, celery leaves and pecans with the mayonnaise mixture until combined. Lay 4 slices bread on a clean surface. Layer 2 to 3 slices havarti on each, then top with a scoop of ham salad and 2 lettuce leaves. Close with the remaining 4 slices bread. Cut each sandwich in half. ","[Chardonnay, Riesling, Sauvignon Blanc, Ros]" 68811,"Turkey, Avocado and Hummus Wrap 4 Wraps Whole wheat fat-free (8-10 inches) 1 Tomato, sliced 1 medium avocado, sliced 2 TBSP Lemon juice 4 Leaves Red leaf lettuce 1/4 cup Roasted red pepper, chopped coarsely 2? cups Garbanzo beans (no-salt added) 1 Lb Our Premium 46% Lower Sodium Oven Roasted Turkey Breast - Skinless, Sliced ? Lb Lacey Swiss Cheese , Sliced Instructions: In a food processor, puree the beans with the peppers and lemon juice into a smooth, but somewhat chunky, consistency. hunky consistency. Spread onto the tortillas and add a lettuce leaf to each tortilla. Add 2 slices tomato, followed by 3 slices of avocado. Add the turkey breast and Swiss cheese; fold and wrap. Cut each wrap in half to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68812,"Grilled Cheese With Dates and Prosciutto 4 tablespoons unsalted butter, softened 8 slices crusty bread 8 slices prosciutto (about 2 ounces) 8 slices monterey jack cheese (about 4 ounces) 1/2 cup pitted dates, thinly sliced 1/4 cup fresh basil leaves, torn Instructions: Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer 2 slices of prosciutto, 1 slice of cheese, one-quarter each of the dates and basil, and another slice of cheese on each piece of bread. Close each with another piece of bread, buttered-side up. Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 68813,"Fennel and Celery Slaw 2 tablespoons honey 2 tablespoons white balsamic vinegar 1 tablespoon grated shallot Juice of 1 lemon 1/3 cup EVOO 1 cup coarsely chopped parsley tops 4 ribs celery and leafy tops, very thinly sliced 1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped Kosher salt and freshly ground pepper Toasted pistachios or walnuts, chopped, to garnish Instructions: Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68814,"Oatmeal Date Spice Cookies 1 (18.25-ounce) box classic yellow cake mix 12 tablespoons (1 1/2 sticks) butter, melted 1/3 cup all-purpose flour 2 eggs 2 tablespoons pumpkin pie spice 2 teaspoons pure vanilla extract 1 cup quick-cooking oats 1 cup walnuts, chopped and toasted 1 cup chopped dates Instructions: Preheat oven to 375 degrees F. Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68815,"Ground Gyros Platter Deluxe 1 (10-ounce) package frozen spinach 1 sack waffle-cut frozen fries 2 pounds ground lamb 2 tablespoons grill seasoning, a couple of palm fulls 2 1/2 teaspoons ground cumin, divided 1 tablespoon chili powder, a palm full 1 tablespoon coriander, a palm full 1 teaspoon dried oregano, 1/3 palm full 2 to 3 pinches ground cinnamon 1 cup feta crumbles 2 tablespoons extra-virgin olive oil 1 cup Greek yogurt 1 small clove garlic, grated 1/4 cucumber, peeled and grated 1 lemon, juiced 2 vine ripe tomatoes, thinly sliced 1/2 cucumber, thinly sliced Hot pepper rings, sliced banana peppers, for sandwich garnish 2 tablespoons butter 2 tablespoons all-purpose flour 2 teaspoons Worcestershire sauce 2 cups chicken stock Salt and freshly ground black pepper 8 pita breads Instructions: Preheat oven to 425 degrees F. Defrost spinach in microwave. Place fries in oven on a baking sheet. Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes. Place fries and lamb in oven and roast 20 minutes. Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve. In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes. Soften pita over open gas flame or under broiler. Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 68816,"Madeleines 2 large eggs, at room temperature 1/2 cup sugar 1/2 teaspoon orange flower water or orange extract 1 cup cake flour 1 stick unsalted butter, melted and cooled Instructions: Preheat oven to 375 degrees. Break up the eggs with a whisk. Beat in sugar in a stream and add orange flower water. Beat by hand several minutes until frothy. Sift flour and fold in flour alternately with cooled, melted butter. Butter and flour Madeleine pans and fill 2/3 full with batter. Bake about 10 minutes. Unmold the Madeleines immediately and when cool, dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68817,"Valerian Hot Chocolate for Anxiety 3 tablespoons fresh valerian root 3 3/4 cups full-fat milk 3 tablespoons fresh lemon balm leaves 3 teaspoons fresh lavender flowers
6 leaves and 3 heads from fresh passion flowers Peel of 1 1/2 oranges 1 3/4 ounces dark chocolate (minimum 50-percent cocoa solids) Dash vanilla extract Instructions: Chop the top and bottom from the fresh valerian root, and then place in a saucepan with the milk, lemon balm, lavender, passion flowers and orange peel and gently heat for 5 to 10 minutes. Strain. Pour the infused milk back into the pan, and then add the dark chocolate and vanilla extract and stir until melted. Drink at once. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 68818,"Fresh Fruit Smoothie with a Kick 1 cl de arbol, toasted and stemmed 1 banana 1/2 cup cubed cantaloupe 1/2 cup diced pineapple 1 mango, peeled and sliced 1/2 cup halved strawberries 1 cup orange juice 1 cup ice, optional Instructions: Place everything in a blender and pulse until smooth.
","[Syrah, Zinfandel, Tempranillo]" 68819,"Mozzarella Skewers 2/3 cup olive oil and vinegar salad dressing (recommended: Newman's Own) 1 packet (1.06 ounces) herbs marinade mix (recommended: McCormick Grill Mates) 16 ounces fresh mozzarella in water, cut into 1-inch pieces 24 cherry tomatoes 1 red onion, cut into 1-inch pieces 1 sourdough baguette, cut into 24 (1-inch) pieces Instructions: 10-inch bamboo skewers, soaked in water at least 1 hour prior to grilling Stir together salad dressing, herb marinade packet, and 1/2 cup water. Set aside. Place cheese and vegetables in a resealable bag and pour in marinade. Seal and marinate in refrigerator for 1 to 4 hours. Thread the skewers by alternating vegetables, cheese, and bread. Brush bread with some of the leftover marinade mixture and save the rest for garnish. Set up grill for direct cooking over medium heat. Lightly oil the grilling grates and place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once. Bread should be toasted and cheese softened. Serve right off the grill drizzled with additional marinade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68820,"Easy Pretzel Spread with Cheese Dip Two 13-ounce packages frozen soft pretzels (12 pretzels) 8 ounces melting cheese, such as Velveeta
1/2 cup vegetable stock
2 tablespoons stone ground mustard, plus additional for dipping
Serving suggestions: sliced apples, seedless green grapes Instructions: Prepare the pretzels according to package instructions. Stack vertically on a vertical paper towel holder to create a pretzel tower. Place the cheese, vegetable stock and mustard in a microwave-safe bowl and cover with plastic wrap or a microwave-safe plate. Microwave on medium power until the cheese is melted, 1 to 2 minutes. Whisk until the dip comes together as a smooth sauce. Serve warm with the pretzel tower, sliced apples, seedless green grapes and extra mustard for dipping. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 68821,"Sunny's Easy Wedge Salad 4 strips bacon 1 tablespoon brown sugar
1 teaspoon steak seasoning
3 tablespoons balsamic vinegar
1 tablespoon hot honey
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper 1 small red onion, very thinly sliced
1/2 pint cherry tomatoes, halved
1/2 head iceberg lettuce, cut into 4 wedges, leaving the stem intact
1/4 cup blue cheese dressing
1/2 cup crumbled blue cheese
Instructions: Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil. Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside. In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes. Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68822,"Pumpkin Spice Crumble with Pear and Cranberry 1 stick (8 tablespoons) cold butter, cut into small pieces 1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup pecans, chopped
1/4 cup rolled oats
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
4 ripe pears, cored and diced 1 pound fresh or frozen cranberries
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 teaspoon ground ginger
1 teaspoon orange zest
Pinch kosher salt Butter or nonstick cooking spray, for the baking dish Pumpkin Spiced Whipped Cream, recipe follows, vanilla ice cream, Greek yogurt or coffee ice cream, for serving 1 cup heavy whipping cream, chilled 1/4 cup confectioners' sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla extract or bourbon
Instructions: Preheat the oven to 375 degrees F. For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.) For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine. Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving. Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream. In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 68823,"Quick Grilled Shrimp 1 pound peeled and deveined large shrimp (about 20 shrimp) Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper 1 lemon, halved Instructions: Prepare a grill for very high heat.
Curl each shrimp into a C shape, and skewer through the neck and tail; you should be able to fit 5 on each skewer. Brush the shrimp with oil and sprinkle with salt and pepper.
Place the lemon halves on the grill cut-sides down. Lay the skewers flat on the grill and grill, covered, for 90 seconds. Flip the skewers and grill, covered, until grill marks appear on the shrimp, about 1 minute. Transfer the skewers to a plate, squeeze the grilled lemon halves over the top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68824,"Lemon Bread Pudding 1 loaf eggy bread such as challah or brioche Softened butter, for greasing the baking dish 2 cups half-and-half
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
Bourbon Whipped Cream, recipe follows, for serving 1 cup heavy cream, very cold 2 tablespoons sugar
2 tablespoons bourbon
Instructions: Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight. Grease a 9-inch-by-13-inch baking dish with butter. Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F. Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes. Serve warm with Bourbon Whipped Cream. Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68825,"Smoked Salmon Ni?oise Salad 1 pound rainbow fingerling potatoes, quartered 1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces haricot verts, trimmed
4 large eggs
1/2 cup white wine vinegar
1/4 cup Dijon mustard
2 teaspoons thyme leaves, chopped
1/2 small red onion, finely chopped
1 head Boston, Bibb or butter lettuce, leaves separated One 4- to 6-ounce smoked salmon fillet, broken into large chunks
16 cherry tomatoes, halved
1 cup nicoise or kalamata olives
Instructions: Preheat the oven to 425 degrees F. Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes. Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more. Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified. Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]" 68826,"Crudite Platter Kosher salt, as needed 1/4 pound green or wax beans, trimmed 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets 1/2 pound asparagus, stalks peeled, woody ends trimmed 1/2 pound fresh sugar snap peas 1 fennel bulb, sliced into 1/4-inch wedges 1 bell pepper, stemmed, seeded, and cut into strips 1 yellow bell pepper, stemmed, seeded, and cut into strips 1 bunch radishes (about 10, with greens attached), washed 4 medium carrots, cut into 4-inch-long sticks 1 to 2 small zucchini or summer squash, cut into spears 1 medium cucumber, peeled if waxed, cut into spears 1 cup cherry or grape tomatoes Dip, recipes follow Instructions: Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference. Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice. 1/2 cup roasted red peppers (about 4 ounces) 6 sun-dried tomatoes, packed in oil, drained 1/4 cup drained or Greek style yogurt, method follows 1 tablespoon extra-virgin olive oil 1/2 teaspoon honey 1/2 teaspoon kosher salt 1/4 teaspoon minced thyme, optional 1/8 to 1/4 teaspoon finely grated orange zest Freshly ground black pepper Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve. Yield: about 1 1/2 cups To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired. 1 clove garlic 1/4 teaspoon kosher salt 1 cup fresh basil leaves, washed 1 cup mayonnaise 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon water 1/2 teaspoon freshly squeezed lemon juice Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. In a blender combine the garlic paste, with the remaining ingredients and process until smooth. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together Yield about 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

Note: The wine pairing suggestions are based on general guidelines and may not be applicable to every individual's taste preferences." 68827,"Maple-Orange Chicken with Acorn Squash and Sweet Potatoes 1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces 2 sweet potatoes, peeled and cut into 2-inch pieces 2 leeks, rinsed and chopped 5 (5-ounce) skinless chicken breast halves (with or without bone) Salt and ground black pepper 1 cup orange marmalade 1/2 cup reduced-sodium chicken broth 1/2 cup orange juice 1 tablespoon hoisin sauce 1 tablespoon maple syrup 1/4 cup chopped fresh parsley leaves 1 to 2 tablespoons finely chopped fresh rosemary leaves Instructions: Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68828,"Mashed Potatoes with Fried Sage 3 pounds Yukon Gold potatoes, peeled and chopped Kosher salt 4 cloves garlic, smashed 2 bay leaves 1/4 cup half-and-half, plus more if needed 4 tablespoons unsalted butter Freshly ground pepper 8 ounces mascarpone cheese (about 1 cup) 12 small sage leaves Instructions: Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves. Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish. Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68829,"Neely's Quick Bread 2 tablespoons vegetable oil, plus more for pan 3 1/2 cups all-purpose flour, plus more for pan 2 tablespoons ground mustard 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder Pinch cayenne 1 large egg, beaten lightly One 12-ounce bottle light beer 1 cup grated smoked Gouda 1 tablespoon chopped fresh thyme leaves Instructions: Preheat the oven to 350 degrees F. Grease and flour a loaf pan. Mix together flour, ground mustard, salt, baking soda, baking powder, and cayenne into a large bowl. In a separate bowl whisk together egg, vegetable oil and beer and stir the batter until it is just combined. Add the wet ingredients to the dry. Mix in the cheese and thyme. Pour the batter into the pan and bake for 45 minutes. Let cool on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 68830,"Mango Cream 4 large mangoes 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 2 tablespoons freshly toasted Coconut Fresh mint, for garnish Instructions: Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thick pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint, and serve. ","[Sauvignon Blanc, Moscato, Riesling, Vinho Verde]" 68831,"Veggie Stack Pita Pockets 1 15-ounce can chickpeas or white beans, rinsed and drained 1 to 2 tablespoons water 1/4 cup grated manchego or pecorino romano cheese 2 teaspoons freshly squeezed lemon juice 1 teaspoon Kosher salt and freshly ground black pepper Pinch red pepper flakes 1/4 cup extra-virgin olive oil 1/2 ripe Hass avocado, pitted and sliced 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced 12 whole-wheat pita minis (3 inches), lightly toasted Instructions:

1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste.
2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68832,"Buffalo Chicken Hoagie 3/4 cup hot sauce (I like Frank's) 8 tablespoons (1 stick) unsalted butter
   1 rotisserie chicken, skin discarded and meat shredded 1 rotisserie chicken, skin discarded and meat shredded
   One 2-foot Italian bread loaf, sliced in half lengthwise
   1 stalk celery, thinly sliced
   1 small head iceberg lettuce, shredded Blue Cheese Ranch, recipe follows 1 cup crumbled blue cheese 1/2 cup mayonnaise 1/4 cup sour cream
   2 tablespoons minced chives
   1 tablespoon vinegar
   1 teaspoon onion powder
   1 teaspoon garlic powder
   Salt and freshly ground black pepper Instructions: Put the hot sauce and butter in a small skillet and heat until melted and combined. Let cool slightly, then pour over the shredded chicken in a medium bowl and toss to coat completely. To assemble the sandwich, spread the chicken in an even layer on the bottom half of the bread. Top with the sliced celery and an ample amount of shredded lettuce. Spread the Blue Cheese Ranch on the top half of the bread and close the sandwich, using toothpicks to secure it. Cut into pieces and serve. Stir together the blue cheese, mayonnaise, sour cream, chives, vinegar, onion powder and garlic powder in a medium bowl until well incorporated. Season with salt and pepper. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 68833,"Lemon Pasta with Roasted Shrimp 2 pounds (17 to 21 count) shrimp, peeled and deveined Good olive oil Kosher salt and freshly ground black pepper 1 pound angel hair pasta 4 tablespoons (1/2 stick) unsalted butter, melted Zest and juice of 2 lemons Instructions: Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68834,"Imu Pig 1 (150-pound) whole pig 3 banana stumps, 4 feet long, shredded into 1/2-inch pieces 75 Ti-leaves, with stalks Instructions: Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals.
   Place pig on its back and place a few hot stones in cavity. Wrap with meshed wire.
   Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped pig in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of pig. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours, Uncover imu and shred pig.
   ","[Syrah, Zinfandel, Tempranillo, Barolo]" 68835,"Frose Ice Pops 1 1/2 cups rose wine or club soda 1/2 cup white grape juice
   1/4 cup Concord grape juice
   1/4 cup frozen wild blueberries
   1/4 cup frozen raspberries
   Instructions: Combine the rose wine with the grape juices in a spouted container or pitcher. Add 2 blueberries and 3 raspberries to each ice mold. Pour the wine mixture over the berries until it fills the molds. If your molds have holes to insert sticks, insert a lollipop stick in each one (otherwise these will be added later). Place the molds in the freezer until the liquid just starts to freeze at the bottom of the molds, for 1 hour. Insert a lollipop stick in the center of each mold if you haven't already. Allow the pops to freeze until solid, 8 hours or up to overnight. Serve the pops in stemless wine glasses to catch the juice as it melts. ","[Ros, Sauvignon Blanc, Moscato, Vinho Verde]" 68836,"Cherry Mitten Hand Pies One 10-ounce bag frozen cherries, thawed, drained and coarsely chopped 1/3 cup granulated sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt
   1 tablespoon cornstarch 1 tablespoon freshly squeezed lemon juice All-purpose flour, dusting One 14- to 16-ounce box rolled refrigerated pie crusts (2 crusts) 1 large egg 1 pound confectioners' sugar 5 tablespoons meringue powder Blue gel food coloring, for icing White snowflake sprinkles, for decorating Instructions: For the filling: Line 2 baking sheets with parchment. Preheat the oven to 400 degrees F. Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cherries are juicy, the sugar dissolves and the liquid begins to thicken, about 10 minutes.
   Stir together the cornstarch and 1 tablespoon water in a small bowl until smooth. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until thickened, 1 to 2 minutes. Transfer to a bowl, stir in the lemon juice and let cool completely. For the crust: Lightly dust a work surface with flour. Unroll both pie crust rounds, dust them with flour and roll with a rolling pin just to flatten out any creases and thin the dough slightly. Use a 4-inch mitten-shaped cutter to cut out as many mittens as possible, rerolling the dough once; you should have 16 to 20 pieces in all. Arrange half of the mittens on the prepared baking sheets. Beat the egg in a small bowl with 1 tablespoon water. Brush around the edges of the mittens with the egg wash. Spoon 1 to 2 tablespoons of the filling in the center of each mitten (the amount you use will depend on the exact size of the cutter, but do not overfill). Cover each with a second mitten, pressing to seal with your finger. Brush the tops with the egg wash. Cut one small slit in the top of each mitten to let steam escape. Bake until the crust is golden and crisp, 10 to 12 minutes. Transfer the pies to a rack to cool completely. For the royal icing and decoration: Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 6 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary to make a smooth, slightly thick icing. Remove a third of the icing to a small bowl. Add food coloring to the remaining icing to make a light blue color.
   Transfer the blue icing to a pastry bag fitted with a #6 or #7 round tip. Transfer half of the white icing to a pastry bag fitted with a #3 or #4 round tip and the other half of the icing to a pastry bag fitted with a #103 or #104 rose petal tip.
   Pipe a thin blue border around the edge of each cookie, leaving the cuff plain and uniced. Let set for a few minutes. Pipe a generous amount of blue icing inside the border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie, still making sure to leave the cuff plain. Sprinkle the icing with the snowflake sprinkles. Use white icing with the rose petal tip to pipe a ruffle on the mitten cuff. Pipe stitching around the edge of the mitten using the white icing with the plain round tip. Let the icing harden before serving, about 1 hour. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]" 68837,"Beet Dip 1 pound beets, peeled and cut into 1/4-inch chunks 1/4 cup water 2 teaspoons olive oil 1 tablespoon balsamic vinegar Coarse salt Cracked black pepper Instructions: Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes. Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth. Season with salt and pepper, to taste. Taste and adjust seasonings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 68838,"Dirt Cake One 3.4-ounce package instant vanilla pudding 1 1/2 cups whole milk 50 chocolate sandwich cookies, such as Oreos (about 21.45 ounces) 6 tablespoons unsalted butter, melted 8 ounces cream cheese, at room temperature 3/4 cup confectioners' sugar 1 1/2 cups heavy cream Gummy worms, for decorating Instructions: Combine the pudding mix and milk in a large bowl and whisk constantly until thickened, about 5 minutes. Refrigerate until firm, about 10 minutes. Meanwhile, add the cookies to a food processor and process until fine crumbs form. Remove 4 cups and set aside. Drizzle the butter into the remaining crumbs and pulse until mixture starts to hold together when pinched between your fingers. Pour into a 2 1/2-quart glass bowl and pack with the bottom of a measuring cup to form an even layer. Refrigerate until ready to use.
   Beat the cream cheese and confectioners\u2019 sugar in a large bowl with an electric mixer on medium speed until no lumps remain, about 2 minutes. Beat the cream in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Fold the whipped cream into the cream-cheese mixture until well combined, then fold this mixture into the pudding until well combined.
   Pour half of the pudding mixture over the cookie crust and smooth with an offset spatula. Sprinkle with half of the reserved cookie crumbs, then top with the remaining pudding mixture and smooth with an offset spatula. Sprinkle with the remaining cookie crumbs, decorate with the gummy worms and refrigerate until well chilled, at least 3 hours and up to overnight. Serve cold.
   ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 68839,"Grilled Steak, Zucchini and Monterey Jack Quesadillas 1/4 teaspoon ground cumin 1 clove garlic, minced Juice of 1/2 lime Juice of 1/2 orange Kosher salt and freshly ground black pepper 8 ounces cleaned and trimmed skirt steak Olive oil, for oiling the grill grates and zucchini 2 medium zucchini, sliced lengthwise about 1/3 inch thick Four 10-inch (burrito size) flour tortillas 2 cups shredded Monterey Jack 2 tablespoons unsalted butter Chopped scallions, sour cream, guacamole and salsa, for serving Instructions: Prepare a grill for medium heat. Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes. Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces. Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly. Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini. Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas. Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]

" 68840,"Empire Diner Patty Melt Four 5-ounce burger patties using 80/20 beef blend Salt and freshly ground black pepper 8 slices Swiss cheese
4 slices Cheddar 8 slices seedless rye bread
1 cup Caramelized Onions, recipe follows, or your favorite recipe 8 ounces (2 sticks) unsalted butter
3 tablespoons butter Pinch of Sugar 2 large onions, thinly sliced Salt and Pepper Instructions: Begin by seasoning the burgers with salt and pepper. Heat a saute pan over medium heat until hot. Sear off the burger patties to medium rare, 4 to 5 minutes per side. Transfer the patties to a sheet pan and cool to room temperature. Assemble the sandwiches with the Swiss cheese and Cheddar slices divided among half of the bread slices and the Caramelized Onions and beef patties divided among the other half of the slices. Combine 1 slice of each kind to create a sandwich. Heat a 12-inch skillet to medium and melt 4 tablespoons (2 ounces) of the butter into the pan per sandwich. Add in a sandwich and press with a steak weight or another pan to press all the ingredients together and warm and melt the cheese. Flip the sandwich and repeat until golden brown and the cheeses are melting. Repeat with each sandwich until complete. Cut in half and serve with salad or French fries. Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper Recipe Courtesy of Food Network Kitchens ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68841,"Pepperoni Pizza Mac and Cheese Kosher salt 1 pound elbow macaroni 2 1/2 cups milk 1 teaspoon dried Italian seasoning Pinch crushed red pepper flakes Two 8-ounce packages cream cheese, at room temperature 8-ounces sharp Cheddar, grated 1 cup shredded Italian blend cheese 1/2 cup prepared marinara sauce 1/2 cup jarred sun-dried tomatoes in oil, roughly chopped, plus 1/4 cup of the oil 3 ounces sliced pepperoni, halved 1 cup dry Italian bread crumbs 1/4 cup grated Parmesan Instructions: For the mac and cheese: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water. Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth. Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68842,"Slow-Cooker Barbecue Brisket 3 tablespoons packed light brown sugar 1 1/2 tablespoons chipotle cl powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 clove garlic, minced Kosher salt and freshly ground pepper 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact) 1 1/4 cups ketchup 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce Potato salad and cornbread, for serving (optional) Instructions: Combine the brown sugar, cl powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours. Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread. Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g ","[Malbec, Zinfandel, Syrah, Tempranillo]" 68843,"Grilled Hamachi Collar with Ponzu Dipping Sauce 1/2 cup ponzu 1/4 cup mirin
4 teaspoons soy sauce
2 teaspoons grated ginger
Sambal oelek (an Asian chili paste) 2 hamachi collars (about 1/2 pound each) Vegetable oil, for brushing
One 2-inch piece daikon radish, peeled and finely grated
2 or 3 shiso leaves, chopped, optional Instructions: For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills. For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready! Mix the grated daikon and shiso in a small bowl. Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68844,"Coffee Granita 2 cups leftover strong coffee 1/3 cup sugar Whipped cream in a can Instructions: In a bowl combine the coffee and sugar. Mix until the sugar dissolves. Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush. Serve in 4-ounce glasses topped with whipped cream. ","[Barolo, Barbaresco, Dolcetto]" 68845,"Homemade Cannoli 2 pounds whole milk ricotta cheese 1 1/2 cups powdered sugar, plus more for sprinkling 2 tablespoons chopped candied orange peel
1 teaspoon vanilla extract
16 cannoli shells
Mini chocolate chips, for garnish Instructions: Place a piece of cheesecloth in a strainer and hang it over a bowl. Add the ricotta to the strainer and cover it with a bit more cheesecloth. Place a small plate over the top of the ricotta and weigh it down with a large can of tomatoes or anything heavy. Let it strain in the fridge overnight. In a large bowl, add the strained ricotta, powdered sugar, candied orange peel and vanilla. Stir everything so it's all well mixed. Add the filling to a large piping bag fitted with a large tip. Pipe the filling into the cannoli shells and dip each end in the mini chocolate chips. Sprinkle over some powdered sugar. Serve right away for best-tasting cannolis. ","[Prosecco, Moscato, Vin Santo, Riesling]" 68846,"Grilled Garlic Bread 2 sticks unsalted butter, melted 2 tablespoons olive oil
2 tablespoons chopped fresh parsley 2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 French or Italian loaf, sliced 1/2-inch-thick on the bias
Instructions: Heat a grill pan over high heat. Mix together the butter, olive oil, parsley, garlic powder, salt and pepper in a bowl. Brush both sides of the bread slices with the butter mixture. Working in batches, grill the bread until lightly charred, 3 to 4 minutes total.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 68847,"White Chocolate and Coconut Mug Cake 1/4 cup plus 2 tablespoons milk 2 tablespoons butter, melted and cooled
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Pinch kosher salt 1/2 cup moist vanilla boxed cake mix
1 tablespoon white chocolate chips Coconut whipped cream, store-bought or homemade, recipe follows Toasted coconut, for garnish
One 15.33-ounce can coconut milk, refrigerated 2 tablespoons confectioners' sugar
Instructions: In a bowl, whisk together the milk, butter, vanilla and salt. Add the cake mix and whisk until no lumps remain. Add the chocolate chips and pour into a microwave-safe mug. Microwave on high until puffed up and firm, about 2 minutes 10 seconds. Let cool for 5 minutes. Top the cake with coconut whipped cream and toasted coconut. Open the can of coconut milk, scoop out the solid coconut cream on top and put in a stand mixer with the sugar. Beat on high until stiff peaks form, 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68848,"Brisket with Parsnips, Leeks and Green Onions 2 to 3 tablespoons canola oil One 3 1/2- to 4-pound brisket Kosher salt and freshly cracked black pepper 6 cloves garlic, peeled, sprinkled with pinch of salt and crushed with mortar and pestle; 2 bunches green onions, thinly sliced 3 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise 1/4 cup dark brown sugar, plus 1 tablespoon divided 2 tablespoons apple cider vinegar 1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well 1 cup red wine 1 quart beef stock, heated Instructions: Preheat an oven to 350 degrees F. In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes. Remove the meat from the pot and put it onto a baking sheet to rest. Combine the garlic paste and green onions in a small bowl. Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside. In the same pot, over low heat and add the parsnips. Season them with a little salt and a scant 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes. Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes. Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed. Remove the pot from the oven, taste and re-season, if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours (see Cook's Note).
Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 68849,"Seared Pekin Duck with Chestnuts and Wine 2 1/2 cups young Tuscan red wine, also known as \vino novello
1 cup whole chestnuts, peeled (see note) 4 (8-ounce) white Pekin duck breasts, skin on and excess fat trimmed Salt and freshly ground pepper 2 pounds Brussels sprouts, trimmed of outer leaves and sliced into three pieces from stem to tip 1/4 cup balsamic vinegar Instructions: In a small saucepan, combine the wine and vinegar and reduce by half over medium heat. Add the chestnuts and cook until they are cooked through and tender, about 10 minutes. Set aside. Heat a heavy bottom saute pan over medium heat and season the duck on both sides with salt and pepper. Saute the duck breasts slowly skin-side down, draining the fat that accumulates in the pan into a bowl. Reserve the fat. When the fat has rendered off the duck breasts and the skin is golden brown and crispy, ladle the fat over the tops of the breasts to cook the other side for 2 or 3 minutes, for medium-rare meat. Remove from heat and keep warm. Drain all but 1 tablespoon of fat from the pan and increase the heat to high. Add the Brussels sprouts and vinegar and cook until they are golden brown and tender. Season, to taste, with salt and pepper. To serve, pile some Brussels sprouts in the center of a plate. Slice the duck breasts into 5 pieces and lay on top of the greens. Scatter some of the chestnuts about and drizzle the dish with the wine reduction. Note: To peel the chestnuts, score with an X on the flat side and cook in a pot of boiling water until the outer shell peels back. Drain and remove the peel with a paring knife. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 68850,"Dum Aloo Biryani 2 teaspoons coriander seeds 2 teaspoons fennel seeds 1/2 teaspoon whole peppercorns 4 whole green cardamom pods 2 whole cloves 1 whole black cardamom pod 1 cinnamon stick 2 tablespoons mustard oil, plus more for deep-frying 2 pounds baby potatoes, peeled 1 tablespoon Kashmiri red chili powder 2 tablespoons oat milk, warmed 1/8 teaspoon saffron 1 cup plain vegan yogurt 1/2 teaspoon ground ginger 1/2 teaspoon caraway seeds (shahi jeera) 1/4 teaspoon ground turmeric 1/8 teaspoon hing (aka asafoetida) 1 tablespoon fresh lemon juice Kosher salt Par-cooked Rice, recipe follows Fried onions, for garnish (can be store-bought) Mint leaves, for garnish 1 1/2 cups basmati rice 2 tablespoons safflower oil 4 whole green cardamom pods 3 whole cloves 2 whole star anise 1 bay leaf 1 cinnamon stick 1/2 teaspoon caraway seeds (shahi jeera) 1/4 cup kosher salt Instructions: Preheat the oven to 350 degrees F. Combine the coriander seeds, fennel seeds, peppercorns, green cardamom pods, cloves, black cardamom pod and cinnamon stick in a small skillet. Toast, stirring, over low heat until fragrant, 2 to 4 minutes. Remove from the heat and let cool. Grind in a spice grinder to a fine powder and set aside. Heat 4 inches of mustard oil in a Dutch oven to 325 degrees F on a deep-fry thermometer. Meanwhile, pierce the potatoes all over with a fork or sharp knife then pat them dry thoroughly. Working in two batches, add the potatoes to the hot oil and deep-fry until 70 percent cooked (tender on the outside but only partially cooked inside). Remove to a paper towel-lined plate and let cool. Meanwhile, combine the Kashmiri red chili powder with 1 cup water in a small bowl. Combine the oat milk and saffron in another small bowl. Set both bowls aside for 15 minutes. Combine the yogurt and ground ginger in a medium bowl. Mix well and set aside. Heat the 2 tablespoons mustard oil in a deep cast-iron pot over medium heat until smoking. Add the caraway seeds, reduce the heat to low and cook, stirring occasionally, until fragrant, about 1 minute. Add the turmeric, hing and spice mix and stir well. Slowly stir in the Kashmiri chili water and lemon juice and cook until combined, 30 seconds. Lower the heat, gently add the yogurt mixture and whisk slowly and continuously. Add the potatoes, season with salt and cook, stirring occasionally, until the potatoes are completely cooked, 5 to 7 minutes. Cover and bake for 20 minutes. Top the potato mixture with the par-cooked rice in a single thin layer. Pour the saffron mixture on top. Cover and cook over low heat, steaming the rice until fully cooked, about 20 minutes. Garnish with the fried onions and mint leaves. Wash the rice under cold water until the water runs clear. Soak in cold water in a large clear bowl for 20 minutes, then drain. Meanwhile, add the oil to a Dutch oven and heat over medium heat 2 to 3 minutes; add the green cardamom pods, cloves, star anise, bay leaf, cinnamon and caraway seeds and cook, stirring occasionally, until the oil is fragrant, about 2 minutes. Bring 8 cups water to a rolling boil in a large pot over high heat and add the salt. Add the rice, stir and cook until some of the rice starts floating to the top, 8 to 10 minutes. Use a strainer to remove the rice to a rimmed baking sheet; spread into an even layer and let cool. Makes about 3 cups. ","[Chenin Blanc, Vermentino, Tempranillo, Grenache]" 68851,"Spicy Four-cl Pepper Chicken 2 pounds bone-in skinless chicken thighs, cut into 2-inch chunks through the bone 2 heaping tablespoons cornstarch 1/4 teaspoon ground white pepper Pinch sea salt 2 cups peanut oil 2 cloves garlic, roughly chopped One 2-inch piece fresh ginger, peeled and sliced into coins 1 jalapeno, stemmed, seeded and diced 1 tablespoon Sichuan peppercorns 10 whole dried red chiles, such as Sichuan or Arbol 1 green bell pepper, stemmed, seeded and cut into 1-inch chunks 2 to 3 tablespoons Chinkiang (black rice vinegar) 2 tablespoons light soy sauce 1/4 cup chili oil 1 tablespoon toasted sesame oil, for garnish Instructions: Toss the chicken pieces in a mixing bowl with the cornstarch, white pepper and salt to coat. Set aside for 5 minutes. Meanwhile, heat the oil to 350 degrees F in a wok over medium-high heat, or until a small cube of bread dropped into the oil floats and turns golden brown in 10 to 15 seconds. Add the chicken and cook, stirring frequently with a slotted spoon, until cooked through, about 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain all but 1 tablespoon of the oil from the wok. Return the wok to medium-high heat and the garlic, ginger and jalapenos and stir-fry briefly until softened, about 2 minutes. Add the peppercorns and dried chiles and toast, tossing continuously until fragrant and the chiles begin to blacken, about 30 seconds. Return the chicken to the wok, add the green peppers and toss until very hot and beginning to soften, about 2 minutes. Pour in the vinegar and soy and toss until well combined. Add the chili oil and cook until heated through. Transfer the chicken to a large shallow bowl, drizzle the sesame oil over the top and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 68852,"Croque-Madame, Sauce Mornay (Grilled Ham and Cheese Sandwich with a Fried Egg and Mornay Sauce) 8 (1/2-inch-thick) slices Brioche, recipe follows or other egg bread, or pain de mie (about 4 inches square) 8 ounces thinly sliced boiled ham 8 slices (about 1/2-ounce each) Swiss cheese 3 tablespoons unsalted butter 4 large eggs 1 cup Mornay Sauce, warmed, recipe follows 1/3 cup very warm water (110 degrees to 115 degrees F) 1 (1/4-ounce) package active dry yeast (not quick-rising) 10 1/2 ounces (2 1/2 cups) cake flour 10 ounces (2 cups) all-purpose flour 1/3 cup sugar 2 1/2 teaspoons fine sea salt 6 large eggs, at room temperature 20 tablespoons (10 ounces) unsalted butter, cut into 1-inch cubes, at room temperature, plus butter for the pans 3 tablespoons unsalted butter 1/2 cup diced (1/4-inch) Spanish onion Kosher salt 3 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream, or as needed 1 bay leaf 3 black peppercorns 3 whole cloves Freshly grated nutmeg Freshly ground white pepper 1/3 cup grated Comte or Emmentaler cheese Instructions: Preheat the oven to 375 degrees F. Lay out the bread slices. Divide the ham among them, making sure it doesn't extend over the edges of the bread. Place the cheese over the ham. If the cheese is larger than the bread, bend it over to fit. Heat 2 large ovenproof nonstick pans or griddles over medium heat. (If you have only 1 large pan, make 2 sandwiches and keep them warm in the oven while you make the second batch.) Add 1 tablespoon of the butter to each pan. When it has melted, add half the bread, cheese-side up to each pan and cook for 1 to 2 minutes, or until the bottoms are golden brown. Transfer the pans to the oven for 2 to 3 minutes to melt the cheese. Meanwhile, melt the remaining 1 tablespoon of butter in a large ovenproof skillet and fry the eggs. Cook the eggs until the bottoms are set, then place the skillet in the oven for a minute to set the top of the whites. (We cook the eggs in 4 to 5-inch individual skillets.) When the cheese is melted, remove the sandwiches from the oven. Place 2 slices together to make each sandwich and put each sandwich on a serving plate. Place an egg on top of each sandwich. Pour about 1/4 cup of the sauce over the white of each egg, leaving the yolk uncovered. Grind black pepper over each egg and garnish the eggs with a diagonal sprinkling of chopped parsley. Serve with frites, if desired. Combine the water and yeast in a small bowl. Let stand for 10 minutes, then stir until the yeast is completely dissolved. Set aside. Sift together the flours, sugar, and salt into the bowl of a stand mixer fitted with the dough hook. Add the eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed. Slowly add the dissolved yeast and continue beating at low speed for 5 minutes. Stop the machine, scrape any dough off the hook, and beat for another 5 minutes. Add about one-quarter of the butter cubes at a time, beating for about 1 minute after each addition. Once all the butter has been added, beat for 10 minutes more. Place the dough in a large floured bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 3 hours. Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough over several times while lightly pressing down on it. Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight. The dough is now ready to shape or use in another recipe. Generously butter two 8 1/2 by 4 1/2-inch loaf pans. Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and shape it into two rectangles that fit in the loaf pans. Place the dough in the pans. Let the dough rise uncovered in a warm place until it is about 1/2-inch above the top of the pans, about 3 hours. Preheat the oven to 350 degrees F. Bake the brioche in the center of the oven until it is well browned on top and sounds hollow when tapped on the bottom, 35 to 40 minutes. Remove the brioche from the oven and immediately turn out onto a wire rack. If serving immediately, let the breads cool for 10 minutes, then slice. If serving within a few hours, wrap the hot bread in aluminum foil and set aside at room temperature until ready to use. To freeze, wrap the hot bread in foil and promptly freeze. The bread can be kept frozen for up to 1 month; when ready to use, reheat (without thawing and still wrapped in the foil) in a 250 degree F oven until heated through, 20 to 25 minutes. If using the brioche for croutons, let sit at room temperature uncovered to dry for a day. Melt the butter in a medium heavy saucepan set on a diffuser over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2 to 3 minutes, or until the onion is translucent. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. Move the pan to 1 side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan--don't scrape the bottom of the pan--and continue.) Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. Strain the sauce, add the cheese, and whisk to melt. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68853,"Blackberry Cornbread Cake 2 tablespoons butter 2 cups whole-fat buttermilk
1 teaspoon vanilla bean paste
2 large eggs
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
One 6-ounce container blackberries, plus more for garnish
1/2 cup heavy cream
Maple syrup and whipped cream, for serving
Instructions: Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter. In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth. Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes. Serve warm with blackberries, maple syrup and whipped cream. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68854,"Chiles Rellenos Jalapenos 1/2 red onion, halved and thinly sliced 1/3 cup fresh lime juice (from about 5 limes) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano, crumbled Salt For the sauce: 2 tomatoes, cored 1/4 white onion 3 cloves garlic 1 tablespoon vegetable oil For the jalapenos: 1 tablespoon vegetable oil, plus more for frying 16 jalapeno peppers 1 small red potato, diced 1 small carrot, diced 2 tablespoons finely diced white onion 1 clove garlic, minced 8 ounces ground beef 1/4 cup raisins Salt and freshly ground pepper Instructions: Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain. Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside. Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside. Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper. Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 68855,"Balsamic-Glazed Pretzel Nuggets 4 cups pretzel nuggets 3 tablespoons balsamic glaze, plus additional for garnish
1/4 cup plus 2 tablespoons grated Parmesan 2 teaspoons Italian seasoning
Instructions: Combine the pretzels and balsamic glaze in a bowl and toss until the pretzels are fully coated. Add the cheese and Italian seasoning and stir to coat. Transfer to a serving bowl and garnish with a drizzle of balsamic glaze. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 68856,"Trapper John's Sourdough Pancakes 1 cup sourdough starter 1 1/2 cups unbleached white flour 1/2 cup whole wheat flour 1/4 cup wheat germ, optional 1 tablespoon sugar, optional 2 cups water 2 beaten eggs 2 tablespoons oil 1/2 cup milk 1 teaspoon salt 2 tablespoons sugar 1 teaspoon baking soda maple syrup birch syrup butter sugar Instructions: The night before, take a cup of sourdough starter out of the refrigerator or root cellar, and add flour, whole wheat flour, wheat germ, sugar, and water. Mix well, cover, and place in a warm place overnight. In the morning, remove a cup of the \sponge\ and put it back in a jar in the refrigerator. (If you forget this step you won't have any more starter for another day).
To the remainder, add eggs, oil, and milk. In a small bowl, mix together with a little water, salt, sugar, and baking soda. Stir into the batter and mix just until the ingredients are blended well. Let this sit for 10 minutes. Preheat griddle, grease with butter, and pour or ladle batter onto the griddle. Turn pancakes over as soon as the bubbles begin to pop. Flip over for just a few seconds, and remove pancake from grill to a heated plate. Continue until all the batter is used, then sit down and enjoy a real \Taste of Alaska!\ Serve with real maple syrup, birch syrup, or butter and sugar.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 68857,"Eat Your Greens Salad 1 cup baby spinach 1/4 cup hummus 2 tablespoons olive oil 2 tablespoons pesto 1 tablespoon honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 lemon, zested and juiced 4 cups chopped romaine lettuce 2 cups chopped kale 1 cup frozen peas, thawed 1/2 cup grated Pecorino Romano 1/4 cup fresh basil leaves 2 mini cucumbers, sliced into rounds 2 scallions, thinly sliced 1 avocado, diced 1 green bell pepper, finely diced Instructions: For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth. For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68858,"Eggs in Purgatory 1/4 cup olive oil 1/2 pound onion, finely diced 5 cloves garlic, finely sliced cl flakes, as needed Pinch dried oregano
42 ounces canned plum tomatoes, pureed with a hand blender 1 1/2 tablespoons chipotle adobo sauce 2 large sprigs fresh basil
Kosher salt 1 tablespoon white vinegar 2 large organic eggs Fresh basil, cut into chiffonade, for topping Flaky sea salt, such as Maldon, for sprinkling Grated Parmesan, for topping Olive oil, for drizzling 2 slices grilled bread Instructions: For the tomato sauce: In a pan over medium heat, add the olive oil, onions and garlic. Sweat until soft and tender, about 10 minutes. Add the cl flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt. For the eggs: Bring 3 inches of water and the vinegar to a low simmer in a straight-sided skillet. Break each egg into a ramekin or small bowl. Gently slide each egg into the simmering water. Use a slotted spoon to gently form the egg whites into a round shape. Turn off the heat, cover and cook for 3 minutes for a soft-set yolk. Remove from the water using a slotted spoon to a paper towel-lined plate. Preheat the oven to broil. Transfer about 1/2 cup of the hot tomato sauce to a small cast-iron pan or ovenproof baking dish and mix with a little of the basil. Make a slight well, leaving a light covering on the bottom. Carefully transfer the poached eggs to the well. Season with a pinch of sea salt. Top with Parmesan, additional basil and a drizzle of olive oil. Broil until the sauce is bubbling and the top of the eggs are just set, about 2 minutes. Serve with grilled bread.
","[Rioja, Barolo, Syrah, Tempranillo]" 68859,"Spicy Hummus 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can) 1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes Tabasco sauce
2 teaspoons kosher salt
Sriracha, to taste
3 tablespoons toasted pine nuts
Good olive oil
Instructions: Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil. ","[Rioja, Tempranillo, Garnacha, Barbera]" 68860,"Chicken Tetrazzini 9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs Instructions: Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 68861,"Take Me Away 2 parts pink grapefruit juice 1 part vanilla vodka (recommended: Stoli) 1 part Campari 1 part club soda Grapefruit wedge, for garnish Instructions: Add all ingredients to a highball glass filled with ice and stir. Garnish with a grapefruit wedge. ","[Prosecco, Ros, Sauvignon Blanc]" 68862,"Candy Cane Coffee Creamer 1/2 cup powdered non-dairy coffee creamer 1/4 cup finely crushed candy canes (or peppermint candies)
1/4 cup granulated sugar
Instructions: Combine the non-dairy creamer, candy canes and sugar in a jar with a lid or a sealable plastic container. Put on the lid and shake well to combine. Store in an airtight container. To use, stir into hot coffee or hot cocoa. ","[Chardonnay, Riesling, Moscato]" 68863,"Mayonnaise 1 egg yolk, at room temperature Pinch salt 1/2 teaspoon Dijon mustard 1 teaspoon white wine tarragon vinegar About 1 cup/250 ml grape-seed oil (or vegetable, canola, or peanut) Lemon juice, to taste Pinch white pepper Instructions: Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68864,"Two-Ingredient Banana Pancakes Vegetable oil, as needed 2 large eggs
1 ripe medium banana
Instructions: Heat a skillet over medium heat and add some oil. Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68865,"Pave des Romaines 1 (12 by 6-inch) slab chocolate genoise sponge cake 1/4 cup brandy 18 ounces semisweet chocolate 1 cup cream, whipped 1/2 cup light rum, divided 1 (12 by 6-inch) slab plain genoise sponge cake 2 egg whites 1 1/2 cups butter 1/2 cup icing sugar, sifted 4 ounces sugared apricots, soaked in brandy overnight or for at least 1 hour Instructions: Cut a thin layer off top of chocolate genoise to make a flat surface and sprinkle with 1/4 cup brandy. Place on a plate. Melt 6 ounces chocolate: put chocolate in bowl and cover with hot water. Let stand until chocolate is soft, then pour off water, leaving softened chocolate behind. Add chocolate to whipped cream and beat together. Add 1/4 cup rum. Spread layer of creamed chocolate over chocolate layer of genoise and top with yellow genoise. Sprinkle remaining 1/4 cup rum over top layer. Beat egg whites until stiff. Cream together butter and sugar until light and fluffy. Add egg whites, a little at a time, until incorporated. Spread all but 1/2 cup buttercream over top of cake and dust with icing sugar. Place another layer of ganache on top and spread smoothly. Arrange apricots around top of cake. Melt remaining chocolate in bowl, as before and pour over top of cake. Decorate with pipings of reserved buttercream. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 68866,"Bitter Greens with Poached Egg and Prosciutto Bits 1 tablespoon chopped fresh tarragon leaves 1/4 cup Dijon mustard 1/2 teaspoon sea salt, preferably gray salt 2 tablespoons sherry vinegar 1/2 cup extra-virgin olive oil 1/2 pound bitter mixed greens such as frisee, mizuna, radicchio, and arugula 4 quarts water 1/4 cup white wine vinegar or Champagne vinegar 1 tablespoon sea salt, preferably gray salt 4 eggs 1/2 cup Prosciutto Bits, recipe follows Freshly ground black pepper 1 pound prosciutto (preferably from the shank), very finely minced or ground with the medium blade of a meat grinder 2 tablespoons olive oil Instructions: To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.
In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.
For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites. TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.
Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 68867,"Wilted Bok Choy with Soy Sauce and Cashews 1 tablespoon sesame oil 1 bunch bok choy, sliced crosswise into 1/2-inch thick slices 1 tablespoon reduced-sodium soy sauce 1 teaspoon crushed red pepper flakes Salt and ground black pepper 1/2 cup cashews Instructions: Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68868,"Tacos Picadillo 2 tablespoons corn oil 1 medium onion, chopped (1 cup) 2 cloves garlic, chopped 1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced 1 1/2 tablespoons chili powder 1 teaspoon ground cumin Kosher salt 4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef 1/3 cup chicken broth 1/4 cup fresh cilantro leaves, roughly chopped Oil, for frying Dozen 5-inch corn tortillas, preferably white, or prepared taco shells 1/4 head romaine or iceberg, thinly sliced 3 ripe medium tomatoes, cored and diced 1 to 2 Hass avocados, diced 1 1/2 cups shredded cheddar or Monterey jack cheese Sour cream, for garnish Instructions: Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68869,"Pozole Verde de Hongo 1/2 head cabbage, shredded 6 radishes, sliced
Kosher salt
2 limes
4 large tomatillos, husked
3 poblano peppers
1 jalape?o
4 cloves garlic, peeled
1 bunch fresh cilantro
3 cups vegetable broth
1 white onion, sliced
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground cumin
Freshly ground black pepper
One 25-ounce can white hominy, drained
1 dried bay leaf
1 tablespoon olive oil
15 baby bella mushrooms, sliced
1 bunch spinach (from a 6-ounce bag; about 8 cups)
Corn tortillas, for serving, optional Instructions: Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes. To make the salsa verde, roast the tomatillos, poblano peppers and jalape?o on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalape?o.
Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalape?o, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
Add the salsa verde, sauted mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68870,"Italian Doughnuts 1 pound prepared pizza dough 3/4 cup sugar 1 1/2 teaspoons ground cinnamon Vegetable oil, for deep-frying Olive oil, for deep-frying Instructions: Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts. Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside. Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm. Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set. ","[Prosecco, Moscato, Vin Santo, Riesling]" 68871,"Mexican Chocolate Milkshake 1 pound 6 ounces premium Mexican chocolate ice cream (about 3 1/2 cups packed), or regular chocolate ice cream with a pinch each ground cinnamon and ground chiles 2/3 cup whole milk 3 tablespoons chocolate syrup Heavy cream, whipped, optional Ancho cl powder, for garnish, optional Instructions: Combine the ice cream, milk and chocolate syrup in a blender and blend until smooth, 10 to 15 seconds. Serve immediately, topped with a dollop of whipped cream, if using, and a pinch of cl powder, if desired. ","[Tempranillo, Malbec, Zinfandel, Syrah]" 68872,"Roasted Cherry Tomatoes 4 pints cherry tomatoes Good olive oil Kosher salt Freshly ground black pepper 20 fresh basil leaves, chopped or julienned Sea salt Instructions: Preheat the oven to 400 degrees F. Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 68873,"Ratatouille Quiche 1 (9-inch) partially cooked pastry shell 3 large eggs 1 1/2 cups half-and-half or milk 1/2 cup grated Swiss cheese Salt and pepper, to taste 1 cup Ratatouille Pinch of freshly grated nutmeg 2 tablespoons grated parmesan Instructions: Beat the eggs, half-and-half (or milk), cheese, salt, pepper, nutmeg into a mixing bowl until blended. Stir in ratatouille. Pour ratatouille in pastry shell. Sprinkle with parmesan. Place in upper third of preheated 375 degree oven and bake for 25 to 30 minutes or until quiche has puffed and browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 68874,"Meatball Mummies Nonstick cooking spray, for the baking sheets 1 pound 85 percent lean ground beef
4 ounces spicy Italian sausage, casings removed
1/2 cup dried breadcrumbs
1/2 cup finely grated Parmesan, plus extra for garnish
2 tablespoons whole milk
1 teaspoon dried oregano
1/2 teaspoon dried cl flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium egg, beaten
One 17.3-ounce box frozen puff pastry sheets, thawed
Ketchup and mustard, for the eyes Instructions: Spray 2 baking sheets with nonstick spray and set aside. Combine the beef, sausage, breadcrumbs, Parmesan, milk, oregano, cl flakes, salt and pepper in a large bowl and mix well with your hands. Add the oil and egg and continue mixing with your hands until all the ingredients are combined. Use a small ice cream scoop to pop chunks out into your hand, then roll into meatballs. (This will ensure that the meatballs are all the same size.) Place the meatballs on the prepared baking sheets and freeze for at least 2 hours and up to overnight. Preheat the oven to 400 degrees F and line 2 baking sheets with nonstick parchment paper. Lay out one of the sheets of puff pastry on a work surface, then use a knife to cut 18 thin strips, each strip measuring 1/2 inch wide by 9 inches long. Cut each strip in half crosswise. Repeat with the other sheet of puff pastry. Wrap 2 strips of dough around each meatball like bandages, stretching the dough as necessary. Separate the \bandages\ near one side of each to show the meatball \face.\ Place the meatballs on the lined baking sheets. Bake until the pastry is golden brown and the meatballs are cooked through, 20 to 25 minutes. Let cool slightly. Put ketchup and mustard in squeeze bottles and use them to make little eyes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 68875,"Broiled Salmon Fillet with Bacon, Wild Mushrooms and Oyster Sauce One 1 pound salmon fillet, about 1-inch thick 5 thin slices smoky bacon 1 cup diced fresh shiitake mushrooms, very firmly packed 1 teaspoon finely minced garlic 2 tablespoons minced parsley 2 tablespoons Chinese Oyster sauce Pinch of freshly grated nutmeg Instructions: Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes). Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg. To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish. Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir ","[Pinot Noir, Sauvignon Blanc, Chardonnay, Sparkling wine]

" 68876,"Gina's Spicy Creamed Spinach 3 bunches fresh spinach, washed well, rough stems removed 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 shallots, chopped 3 cloves garlic, chopped 1 1/2 teaspoons red pepper flakes 3/4 cup heavy whipping cream 1/4 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper Instructions: Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop. Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 68877,"Mussel Salad 2 cups cooked and quartered red bliss potatoes 1 head roasted garlic 1/2 cup sliced scallions green part only 1/2 cup shredded carrots 1/2 cup peeled and shredded green papaya Aioli, recipe follows Salt and freshly ground black pepper, to taste 12 mussels, steamed and removed from the shell 2 egg yolks* 1 tablespoon sambal 1 tablespoon chopped garlic 4 tablespoons freshly squeezed lime juice 3/4 cup canola oil Instructions: In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
Wine suggestion: Alsace Gewurztraminer Heissenberg ","[Gewrztraminer, Pinot Gris, Riesling]" 68878,"Roasted Parsnip Medley 1/4 cup plus 2 tablespoons reserved garlic-pepper oil from Macadamia Nut-Crusted Goat Cheese recipe 1 tablespoon lemon pepper seasoning 1 large head cauliflower 2 pounds white potatoes 2 pounds parsnips, peeled Instructions: Preheat the oven to 400 degrees F. In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning. Heat over low heat until just warm. Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil. Cut the large thick stems off the head of cauliflower. Break the head up into small florets. Slice the potatoes and parsnips in approximately 1-inch thick pieces. Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat. Add the remaining oil and toss again. Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes. If the vegetables start to brown too quickly, loosely cover with foil. Transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68879,"White-Bean Soup Shooters with Bacon 1/2 strip bacon, diced 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 shallots, chopped 2 15 -ounce cans cannellini or other white beans, drained and rinsed 6 leaves fresh sage, chopped 4 cloves garlic, chopped 3 cups low-sodium chicken broth 1/2 cup heavy cream 1/4 teaspoon cayenne pepper Kosher salt 3 slices crusty bread, toasted 2 ounces goat cheese, at room temperature Freshly ground black pepper Instructions: Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes. Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm. Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68880,"Ricotta-Stuffed Rigatoni Pie with Meat Sauce 1 tablespoon olive oil 1/2 pound ground beef or pork, or a combination Kosher salt and freshly ground black pepper 1/2 small onion, finely chopped 1 tablespoon tomato paste 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced One 28-ounce can tomato puree
Kosher salt 2 tablespoons olive oil 1 pound rigatoni
1 1/2 cups whole-milk or part-skim ricotta 1/2 cup grated Parmesan 1 large egg, beaten Kosher salt and freshly ground black pepper 8 ounces part-skim mozzarella, grated 1/2 cup grated Parmesan 1/4 cup fresh Italian flat-leaf parsley leaves, roughly chopped (optional) Instructions: For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.) For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet. Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled. For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.) Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 68881,"Corned Beef and Cabbage Quiche 1 tablespoon salted butter 2 cups finely sliced green cabbage
1 tablespoon caraway seeds 1 pie crust, homemade or store-bought, recipe follows All-purpose flour, for rolling 8 ounces corned beef, cut into small pieces
1 1/2 cups half-and-half 1 tablespoon Dijon mustard
8 large eggs
Kosher salt and freshly ground black pepper 3 cups all-purpose flour 3/4 cup vegetable shortening
1 1/2 sticks (12 tablespoons) salted butter
1 large egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon kosher salt
Instructions: Preheat the oven to 400 degrees F. Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes. Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef. Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve. Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine. Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68882,"Scalloped Potatoes 1 1/2 pounds russet potatoes Coarse kosher salt and freshly ground black pepper 2 cups 2-percent or whole milk, plus more if needed 1/2 cup heavy cream, plus more if needed 1 tablespoon chopped fresh thyme 1 clove garlic, finely chopped Pinch of freshly grated nutmeg 1/2 cup grated gruyere cheese (about 2 ounces) Instructions: Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper to protect the baking sheet from spills and make for easy cleanup.
Peel the potatoes and slice them on a mandoline into 1/8-inch-thick slices. Or, using a chef's knife, carefully slice the potatoes thinly and evenly.
Arrange the potatoes in a medium casserole dish in overlapping layers, seasoning with salt and pepper as you go. Place the dish on the prepared baking sheet. Combine the milk, heavy cream, thyme, garlic and nutmeg in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat. Pour over the potatoes. Sprinkle the cheese over the top.
Bake until the potatoes are tender and the top is bubbling around the edges and a deep golden brown, about 1 hour. (If it starts to brown too deeply, cover the top of the dish with aluminum foil.) Let cool 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68883,"Petit Fours Nonstick cooking spray, for the sheet pan 1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows Violet and green gel food coloring (or your preferred colors), as needed 1/3 cup seedless blackberry jam
1 cup white chocolate chips 4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed 1/4 cup light corn syrup
4 cups sifted confectioners' sugar 3 tablespoons meringue powder
5 to 6 tablespoons warm water
Instructions: For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking. In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside. In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition. Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended. Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely. While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour. Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set. Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour. For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth. Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working. Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter. In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68884,"Lime Pie 2 cups all-purpose flour 1/2 cup lard, chilled 2 1/2 tablespoons unsalted butter, chilled 1/2 teaspoon salt 1/3 cup ice water 3/4 cup fresh lime juice Drop of green food coloring 1 pound cream cheese, room temperature 1 can sweetened condensed milk Grated zest of 1 lime 1 cup crema or creme fraiche 1/4 cup powdered sugar 1 lime, thinly sliced, for garnish Instructions: Prepare the pie crust: In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture forms pea-sized pieces. Using a fork, stir in the ice water, a little at a time, until a dough forms, and then knead lightly until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. On a lightly floured work surface, roll out the dough into a round about 12-inches in diameter and 1/4 inch thick. Drape the round over the rolling pin and transfer to a 9 inch or 10 inch glass or ceramic pie plate. Ease the pastry into the pie plate, pressing it gently against the bottom and sides. Trim the edges, leaving a generous 1/2 inch overhang. Fold the overhang under, then crimp the edges. Cover and chill for 30 to 60 minutes. Preheat the oven to 350 degrees F. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper or waxed paper and fill with pie weights or dried beans. Bake until lightly browned, 20 to 25 minutes. Remove from oven and remove the weights and paper. Transfer the pie shell to a rack and cool completely. Filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly. Pour into the pie shell and place in the refrigerator. In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68885,"Chicken Scarpariello 1 1/2 pounds boneless, skinless chicken breast Salt and pepper 1 teaspoon poultry seasoning 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 red bell peppers, seeded and cut into 1-inch pieces 3 hot cherry peppers, drained and chopped 4 cloves garlic, chopped or thinly sliced 1/2 cup dry white wine 1/2 cup chicken stock or broth 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls 2 tablespoons juice from hot pepper jar Orzo with Parsley and Lemon Zest, recipe follows 1/2 pound orzo Coarse salt 1 tablespoon extra-virgin olive oil, eyeball it 2 large lemons, zested Black pepper 1/4 cup finely chopped flat leaf parsley, a couple of handfuls Instructions: Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW! Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 68886,"Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel 12 large sweet potatoes 3/4 cup (11/2 sticks) unsalted butter, at room temperature 3/4 cup light brown sugar 3/4 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces 1 cup miniature marshmallows Instructions: Preheat the oven to 400 degrees F. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68887,"\Drunken Shrimp Style\ Quick Marinade 1 cup vodka 1 cup citrus juice made from freshly squeezed orange, lime, and lemon juice 1/4 cup peeled ginger, chopped 1/2 clove garlic, finely minced Sugar, to taste 1 cup miso paste 1/2 cup light cooking oil, preferably sesame, canola, or vegetable 1 pound small shrimp, rinsed, shells intact 1/2 pound bay scallops Instructions: Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops. Cover and let marinate in refrigerator for 45 to 60 minutes. Skewer shrimp and scallops (4 to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 68888,"Char-Roasted Cast-Iron Filet with White Cheddar Habanero Mashed Potatoes 1 pound baby red potatoes, halved 1 cup grated sharp white Cheddar 1 cup mascarpone 1/2 cup heavy cream, hot
4 tablespoons salted butter, melted
1 cup sliced scallions
1/2 cup chopped fresh chives Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil 1/4 cup lime juice
1 clove garlic 1 habanero cl, seeded 1 shallot, halved
1 bunch cilantro, stemmed 1 bunch parsley, stemmed Kosher salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil 4 ounces bacon, diced
12 ounces oyster mushrooms, stemmed 8 ounces Swiss chard
Kosher salt and freshly ground black pepper
2 teaspoons sherry vinegar
Four 6-ounce filets mignons 2 teaspoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 teaspoons unsalted butter Pea shoots, for garnish Instructions: For the mashed potatoes: Place the potatoes in a medium saucepot and add cool water to cover; generously salt the water. Bring to a boil and cover with a lid. Lower the heat and simmer until the potatoes are tender, about 12 minutes. Drain well, then return the potatoes to the saucepot. Add the Cheddar, mascarpone, cream, butter, scallions, chives, 1 1/2 tablespoons salt and 2 teaspoons pepper. Mash the potatoes with a wooden spoon. Keep warm. For the chimichurri: In a blender, combine the olive oil, lime juice, garlic, habanero, shallot, cilantro, parsley and 2 teaspoons each salt and pepper. Pulse until chunky. For the roasted bacon, mushrooms and Swiss chard: Preheat the oven to 425 degrees F. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and bacon; cook for 2 minutes. Add the mushrooms, chard and 2 teaspoons each salt and pepper; stir. Transfer the skillet to the oven for 8 minutes. Stir in the sherry vinegar. Keep warm. For the steak: Heat a large cast-iron skillet over medium-high heat. Drizzle the filets with the olive oil and sprinkle evenly with 3 teaspoons salt and 2 teaspoons cracked pepper. Sear the filets for 2 minutes on each side. Reduce the heat to medium low and add the butter. Cook for an additional 1 to 2 minutes on each side. Let rest for 3 minutes before serving. To serve, mound some mashed potatoes on a plate. Top with some of the mushroom mixture, followed by a filet. Spoon chimichurri over the filet. Garnish with pea shoots. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 68889,"Braised Mushrooms 1 tablespoon canola oil 8-ounce can straw mushrooms 3 cups button mushrooms, washed and sliced 1 tablespoon soy sauce 3 tablespoons rice wine 1 teaspoon oyster sauce 1 teaspoon sugar 2 cloves garlic, minced 3/4 cup chicken stock Instructions: Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68890,"Lobster Roll 1 hot dog roll, toasted (recommended: \New England-style\ hot dog roll, no crust, split on top) 2 to 3 leaves lettuce 3 to 4 ounces freshly picked lobster meat (1 lobster's worth) 1 teaspoon mayonnaise Instructions: Place the lettuce in a bed on the bottom of the hot dog roll. Layer the lobster meat on top of the lettuce and place a dab of mayonnaise on top of the meat. Enjoy!; ","[Chardonnay, Sauvignon Blanc, Riesling]" 68891,"Stuffed Chiles with Wild Mushrooms and Cilantro Sauce 4 poblano chiles 1 pound fresh wild mushrooms (shiitake or oyster) 1 small red bell pepper 1 small green bell pepper 1 small yellow bell pepper 1 tablespoon olive oil Salt and freshly ground black pepper Cilantro Sauce, recipe follows 2 shallots 1 cup dry white wine 1/2 cup white wine vinegar 1/2 lemon, juiced 1 pound unsalted butter, cut into about 1-inch cubes Salt and freshly ground black pepper 2 tablespoons minced fresh cilantro leaves Instructions: Roast the whole poblano chiles over a gas stove burner or under the oven broiler until their skins blister. Remove immediately to avoid burning. Put the chiles in a plastic bag for approximately 30 minutes, then carefully peel skins off. Set chiles aside. (Optional: You may wish to make a slit in 1 side of each cl and carefully remove the seeds, leaving the stem intact.) Wash and dice the mushrooms. Stem, seed and dice the bell peppers. Saute the bell peppers in hot olive oil for approximately 5 minutes. Add the mushrooms and cook over low heat for approximately 15 more minutes. Season with salt and freshly ground black pepper to taste. With a sharp knife make a small opening in the side of each poblano cl and stuff it with the wild mushroom mixture. Pour some heated sauce on each plate and place a stuffed cl in the center. Finely chop the shallots. In a stainless steel or copper saucepan combine the shallots, wine, and vinegar and reduce over low heat until nearly dry, about 10 minutes. Whisk in lemon juice, then whisk in softened butter, 1 cube at a time. Season with salt and freshly ground black pepper and bring to a quick boil, whisking constantly. Stir in minced cilantro last. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 68892,"Roasted Shrimp Cocktail Salad 1 pound large shrimp, peeled and deveined 1 bunch of thin asparagus, trimmed 1/4 plus 1/3 cup ketchup 3 tablespoons prepared horseradish, drained 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 3 tablespoons sour cream 2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving 1/4 cup chopped fresh flat-leaf parsley 1 large head iceberg lettuce, cut into 4 wedges Instructions: Preheat the broiler to high with a rack set 3-inches from the heat source. Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes. Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley. Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68893,"Grilled Oysters with Fra Diavolo Sauce 2 tablespoons canola oil 3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped 3 cloves garlic, smashed 2 shallots, thinly sliced 1/4 to 1/3 cup olive oil 3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish 2 tablespoons red wine vinegar 2 teaspoons honey 2 teaspoons chopped fresh oregano 1/4 teaspoon red cl flakes (or more if you prefer it really spicy) Salt and freshly ground black pepper 20 to 24 medium to large oysters, such as Blue Point or Gulf Coast 2 cups kosher salt, for serving Instructions: Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes. Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.) Preheat the grill for high direct heat. Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute. Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Albari?o]" 68894,"Creamy Potato Salad with Grilled Scallions 1 pound red potatoes, cut in to 1-inch cubes 1 bunch scallions, washed 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon spicy brown mustard 1 teaspoon chopped garlic 1/2 teaspoon kosher salt Pinch freshly ground black pepper Instructions: Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm. While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside. To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68895,"Breakfast Tacos with Chorizo, Egg and Potato 8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes) 3 tablespoons lime juice (2 to 3 limes)
2 tablespoons fresh cilantro leaves, chopped 1 clove garlic, minced 1/2 ripe avocado, halved, pitted and chopped
Kosher salt and cracked black pepper
1/4 medium red onion, chopped Kosher salt and freshly cracked pepper
1 tablespoon vegetable oil 8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links) 4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs Four 6-inch flour tortillas 1 cup white Cheddar, grated 1/4 cup sour cream or crema Hot sauce, for serving Instructions: For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill. For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 68896,"\Quintessential\ Roasted Vegetables 6 to 8 medium carrots 1 pound jumbo asparagus 1 pound large cipollini onions, peeled and halved through the root 3/4 cup extra-virgin olive oil, more for drizzling 3/4 pound shiitake mushrooms, stemmed and quartered Finely ground sea salt, preferably gray salt Freshly ground black pepper 1/4 cup sliced garlic 1 tablespoon finely chopped fresh thyme leaves Instructions: Preheat oven to 450 degrees F. Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends. In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with salt and pepper. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate. In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan. Drizzle with more olive oil, if desired, and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing in. The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68897,"Double-Creamed Spinach with Fried Onions 3/4 pound fresh spinach, cleaned 1 large onion
2 1/2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Grapeseed or vegetable oil
1/2 fennel bulb
3/4 teaspoon extra-virgin olive oil
1 clove garlic, minced 2 tablespoons Herbsaint (see Cook's Note) 1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon grated nutmeg
2 to 3 tablespoons freshly grated Parmesan
Instructions: Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach. Slice half of the onion into thin disks, and break the disks into rings with your hands. Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour. Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven. Add a handful of the onion rings to the oil, making sure they have room to move. Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.) Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the remaining 1 1/2 tablespoons flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line. Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. Transfer the creamed spinach to a serving dish, and top with the fried onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68898,"Apple-Raisin Cole Slaw 1/2 cup golden raisins 1/2 teaspoon celery seeds 1 cup mayonnaise 1/2 cup sour cream 2 tablespoons apple cider vinegar 1 head savoy cabbage, shredded or sliced thin 1 cup carrots, shredded (about 4 small or 2 medium carrots) 2 Granny Smith apples, cored and shredded Kosher salt and freshly ground black pepper Instructions: In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68899,"Vanilla Crusted Strawberries 1 vanilla bean, split lengthwise 2 cups superfine sugar 1/3 cup egg whites (from about 2 eggs)* 5 drops (scant 1/8 teaspoon) lemon juice About 30 ripe, firm strawberries with nice green tops Instructions: At least 1 day or up to 1 month in advance, make the vanilla sugar: Put the vanilla bean in a jar and pour the superfine sugar over it. Cover tightly and let set at room temperature overnight or for up to a month to infuse vanilla flavor into the sugar.
When ready to make the strawberries, place the vanilla sugar in a bowl. Whisk the egg whites with the lemon juice in another bowl until frothy. Holding the berries by their green tops, dip them in the egg whites 1 at a time, just up to their shoulders. Let the excess egg white drip off. Roll in the vanilla sugar to coat evenly and transfer to a cookie sheet, resting the berries point side up. Let set at room temperature until dry to the touch and serve the same day.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68900,"Chicken and Rice Paprikash Casserole 2 pounds bone-in, skinless chicken thighs Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil 5 cloves garlic, finely chopped 2 large onions, finely chopped 2 large red bell peppers, finely chopped 1 tablespoon sweet Hungarian paprika 1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 2 cups low-sodium chicken broth 3 cups frozen brown rice, thawed 2 tablespoons chopped fresh flat-leaf parsley 6 tablespoons reduced-fat sour cream Instructions: Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes. Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 68901,"Homemade Granola 6 cups rolled oats (not quick oats) 1/4 cup vegetable or canola oil 4 tablespoons butter, melted, plus more for greasing the baking sheet 1 teaspoon kosher salt 1 cup brown sugar 1/2 cup honey 1/4 cup apple juice 1/4 cup molasses 1 tablespoon vanilla extract 1 1/2 cups crispy rice cereal, such as Rice Krispies 1 cup wheat germ 1/2 cup finely chopped pecans 1/2 cup shelled sunflower seeds 1/4 cup roughly chopped almonds 1/4 cup flax seeds Instructions: Preheat the oven to 350 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 68902,"Watermelon Refresher Crisps PretzelCrisps? Watermelon slices Feta Mint Instructions: Try a juicy slice of watermelon garnished with mint and sprinkled feta over your favorite PretzelCrisps?! ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 68903,"Sweet Roasted Beet Salad with Goat Cheese Parfait 4 medium (1 pound) unpeeled beets, scrubbed 1 tablespoon olive oil 1 1/2 cups softened goat cheese 2 tablespoons chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 1 teaspoon chopped fresh thyme Fine sea salt and freshly ground black pepper, to taste 3 cups mesclun greens Walnut Dressing, as needed 1 small beet, scrubbed and cut into julienne, for garnish 1/2 cup walnut halves, lightly toasted, for garnish (see Note) Instructions: Preheat the oven to 350 degrees F. Place the beets on a jelly roll pan, toss with the oil, and cover tightly with aluminum foil. Bake until the beets are tender when pierced with a sharp knife, about 2 hours. Refrigerate until chilled. Peel the beets and slice into 1/16th-inch rounds. On 6 dinner plates, arrange overlapping beet slices in a wide circle. Cover tightly with plastic wrap and refrigerate until ready to serve. In a small bowl, mix the goat cheese, blanched tarragon, parsley, chives, and thyme. Cover with plastic wrap and refrigerate until ready to serve. To serve, uncover the plates and season the beets with salt and pepper. In a large bowl, toss the mesclun greens with the walnut vinaigrette to taste. Place the greens in the center each plate. Top with equal portions of the goat cheese. Garnish with the julienned beet and walnut halves. Drizzle and few spoonfuls of walnut vinaigrette around the inside of each plate, and serve immediately ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 68904,"Strawberry Jam 4 cups strawberries, sliced 4 cups sugar 1 packet pectin Instructions: Add the strawberries, sugar and pectin to a medium saucepan over medium-low heat. Stir gently as the strawberries break down and begin to thicken. Cook for 20 minutes. Cool and store in jars.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68905,"Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree 4 cups dry red wine 2 shallots, chopped 1 sprig rosemary 4 sprigs thyme 4 stems basil Kosher salt and freshly ground black pepper 1 bunch fresh green asparagus, trimmed and cut into 2-inch pieces 1 tablespoon olive oil 2 shallots, cut into 1/4-inch rings 1 lemon, zested and juiced 1 lemon, zested and juiced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil 4 (6-ounce) salmon fillets Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 bunch watercress, washed and stems removed 1/4 cup extra-virgin olive oil 1 lemon, juiced 1 sprig basil, leaves only Pinch kosher salt and freshly ground black pepper Instructions: Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.
Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
Salmon: Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.
Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 68906,"Peach Cobbler from Scratch 3 to 4 cups fresh peaches, sliced 1 cup sugar plus some, for taste 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 2/3 cup unsalted butter 1 egg, slightly beaten Instructions: Preheat your oven to 375 degrees F. Place peaches in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 35 to 40 minutes until golden. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68907,"Alligator Fritters 1 pound ground gator tail meat Olive oil, for cooking
1 egg, beaten 1 teaspoon Dijon mustard
4 scallions, diced
3 cloves diced garlic
1 ounce melted Garlic Butter, recipe follows 1 teaspoon crushed red pepper
1 teaspoon baking powder
4 ounces all-purpose flour, or as necessary Spicy Lemon Dill Aioli, recipe follows 5 pounds whipped butter 1 1/2 cups chopped garlic 1 cup chopped shallots 4 ounces granulated garlic 3/4 cup white wine 1/2 cup fresh lemon juice 1 1/2 cups chopped curly parsley 8 ounces mayonnaise 1 ounce fresh dill, minced
1/2 teaspoon white pepper
5 dashes cayenne pepper Juice of 1 lemon
Instructions: Cook gator in olive oil in a pan until cooked through; chill meat thoroughly. Add egg, mustard, scallions, garlic, Garlic Butter, red pepper and baking powder to gator in a mixing bowl. Add the flour a little at a time, adjusting until the mixture is a little looser than that of a meatball (you may not need to add the whole amount). Form into 3-inch ovals. Saute in some oil in a skillet until golden, 2 minutes on the first side and 1 minute on the second side. Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed. Turn back to low speed and add the wine and lemon juice. Beat on high speed for 2 minutes. Turn to low speed and add the parsley; beat 30 seconds and turn off mixer. Mix together mayo, dill, white pepper, cayenne and lemon juice in a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68908,"Christmas Morning Cinnamon Rolls 1 cup warm whole milk 1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1 teaspoon kosher salt
One .25-ounce package active dry yeast
2 large eggs
4 cups all-purpose flour, plus more for dusting
Vegetable oil, for the bowl
6 tablespoons unsalted butter, softened, plus more for the baking dish 3/4 cup light brown sugar
2 tablespoons ground cinnamon
1 cup chopped toasted pecans, optional
1/2 cup raisins, optional
2 cups confectioners' sugar 2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
4 tablespoons milk, plus more as needed
Instructions: For the dough: Combine the milk, granulated sugar, butter, salt and yeast in the bowl of a stand mixer fitted with the hook attachment and stir to combine well. Add the eggs and stir until well mixed. Add the flour and mix on medium-high speed until the dough is smooth and elastic, about 4 minutes. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours. Punch the dough down and lightly flour a work surface. Lay the dough out and pat or roll the dough out into an 18-by-12-inch rectangle. For the filling: Butter a 13-by-9-inch glass baking dish. Spread the softened butter evenly all over the dough, leaving a 1/2-inch border, then sprinkle evenly with the brown sugar and cinnamon. Sprinkle with the pecans and raisins if using. Starting with a short end, roll up the dough and press and crimp the edges to seal. Cut the dough into 12 slices and arrange them in the buttered baking dish. If you want to bake them the same day, cover with plastic wrap and let stand until doubled in size, about 1 hour. Otherwise, refrigerate overnight; take out of the refrigerator and let sit at room temperature for 1 hour before baking. Preheat the oven to 375 degrees F. Bake the cinnamon rolls until puffed and golden brown all over, about 25 minutes. For the icing: Put the confectioners' sugar in a medium bowl. Whisk in the melted butter, vanilla and 4 tablespoons of milk; whisk until smooth. Add additional milk, about 1 teaspoon at a time, if needed to achieve a thick but spreadable consistency. Spread the icing over the warm cinnamon rolls. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 68909,"Chicken Stew for the Soul 1 chicken or 4 chicken breasts 2 1/2 to 3 quarts water 2 chicken bouillon cubes 1/2 onion, chopped 4 cups unbleached white flour 1 teaspoon salt Dash of mace 1 tablespoon cold butter 2 eggs 1 cup milk Instructions: In a large pot, cover the chicken with water, and bring to a full boil. Reduce heat, add chicken bouillon cubes and onion, and continue cooking chicken at a low boil until chicken is done, but not quite falling off the bone, approximately 30 minutes. Turn off the heat; remove the chicken from broth and remove skin and bones. Cut up and return to the broth-heat still off. Mix flour, salt, and mace in a large bowl. Crumble the butter into the flour with a fork, and add the eggs and milk. Mix with a strong wooden spoon until the dough is smooth. Divide dough into four portions to make it easy to work with. On a well-floured surface, roll the dough to a 1/4-inch thickness. Put the broth back on the heat and bring to a rolling boil. Cut the rolled-out dough into 2 to 3-inch squares and drop them into the boiling broth. Stir occasionally to keep the dough from sticking together as it boils. After all the dough has been dropped in the pot, turn the heat down to low, and simmer the \pop-eye, lid on, for about 20 minutes. When it becomes irresistibly creamy and thick. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chardonnay]" 68910,"Panna Cotta with Fresh Berries 2 cups heavy cream 1/2 vanilla bean, seeds scraped
1/3 cup plus 1/4 cup granulated sugar
1 1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup mixed berries
1 tablespoon lemon juice
Instructions: Whisk together the cream, vanilla seeds, vanilla pod and 1/3 cup sugar in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let stand 10 minutes. Remove the vanilla pod. Meanwhile, sprinkle the gelatin over the water in a small bowl and let stand until the gelatin is moistened, about 5 minutes. Return the saucepan to medium heat and whisk the gelatin mixture into the cream mixture. Bring to a simmer and stir until the gelatin is dissolved. Pour the cream mixture into 4 custard cups or ramekins. Cover with plastic wrap and refrigerate until the panna cotta is set, about 4 hours (or up to overnight). About an hour before serving, combine the berries, lemon juice and remaining 1/4 cup sugar in a medium bowl, tossing to coat. Let stand until ready to serve. To serve, dip the bottoms of the custard cups in a bowl of very hot water. Run a knife around the edges and unmold the panna cotta onto serving plates. (You can also serve right in the custard cups.) Top with the macerated berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68911,"Ice Cream Bomb Cake Orange liqueur, such as Grand Marnier 1 pint vanilla bean ice cream, slightly softened 1/2 pint raspberries One 7-ounce package soft ladyfingers 1 mango, diced One 7.25-ounce bottle chocolate shell Chocolate curls, for garnish Sparkler, for decoration, optional Instructions: Line a small trifle dish with plastic wrap. Pour some orange liqueur into a shallow dish. Press a 1/2-inch layer of ice cream into the trifle dish. Then put in a layer of raspberries. Dip some ladyfingers into the orange liqueur and place them on top of the berries, pressing them in lightly. Add another layer of ice cream, another layer of orange liqueur-dipped ladyfingers and then a layer of mangos. Add a last layer of ice cream if there is room. Cover with plastic wrap and freeze for at least 2 hours and up to overnight. When you are ready to serve, unmold the cakes, removing the plastic wrap, onto a cold serving plate. (Dip the bottom of the dish in warm water to loosen the bomb.) Quickly pour over the chocolate shell. Garnish with chocolate curls. Stick a sparkler on top (please check your local ordinances!) and serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 68912,"Sausage Balls 1/2 pound bulk pork sausage 2 cups shredded sharp Cheddar cheese 1/4 cup milk 1 1/2 cups buttermilk, pancake and waffle mix 2 tablespoons dry onion soup mix 1/8 to 1/4 teaspoon ground hot red pepper Instructions: Mix together sausage, cheese, milk and egg in a large bowl. Add buttermilk pancake and waffle mix with onion soup mix and ground red pepper. Blend well. Pinch off bits of dough and shape into 1- inch balls. Place on lightly greased baking sheets, spacing 1 1/2 inches apart, and sprinkle lightly with paprika. Bake 10 to 15 minutes at 375 degrees until deep golden brown, turning the balls over at halftime. Remove from baking sheets and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 68913,"Grilled Eggplant Bruschetta 1 whole Italian eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped 1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped 1 small garlic clove, minced 1 (14-inch) baguette sliced, rubbed with garlic and toasted Olive oil Salt and pepper to taste Instructions: Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper. ","[Aglianico, Tempranillo, Garnacha, Barbera]" 68914,"Corn on the Cob 6 ears corn 1 pot water 1 stick butter Salt, to taste Instructions: Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68915,"Glam Mac and Cheese 3 cups/12oz/340g macaroni Salt and freshly ground black pepper 1/3 cup/3oz/80g pancetta, diced 1 small handful of fresh thyme leaves 3 scallions, trimmed and finely sliced 2 cups/3 1/2 oz/100g bread crumbs 1 handful of chopped fresh parsley 3 tbsp/1 1/2 oz/40g butter 5 tbsp/1 1/2oz/40g all-purpose flour Pinch of ground nutmeg 1 tsp mustard powder generous 3/4 cup/7fl oz/200ml milk scant 1 1/4 cup/10fl oz/285ml heavy cream 7oz/200g dolcelatte or Gorgonzola cheese (if you are not a blue cheese fan a good Cheddar will also suit instead) 4oz/115g Parmesan cheese Large shallow casserole dish or 4 large ramekins Instructions: Preheat the oven to 400 degrees F (200 degrees C). Cook the macaroni in a large pan of boiling salted water. It needs to be cooked to just under what you would normally do, as the pasta will be cooked again in the oven. Drain, then return to the pan and set aside. Fry the pancetta in a medium skillet over gentle heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta. For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted. Mix the milk and cream together in a pitcher and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. This will prevent the sauce from going lumpy. The temptation is to put all the milk in at once only to find you are left with clumps of flour floating on the surface. Should this happen, take the pan off the heat and whisk it like crazy. This normally does the trick to eliminate all the lumps! Make sure you get the spoon into the \corners\ of the pan, as stray mounds of flour often lurk there. Once the sauce has fully come together, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins. Sprinkle the top with the rest of the cheese and the bread crumbs and bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68916,"Basic Royal Icing One 2-pound bag powdered sugar 5 tablespoons meringue powder
2 teaspoons clear vanilla extract
3/4 cup room temperature water
Instructions: Add the powdered sugar and meringue powder to a mixer bowl and mix for 30 seconds using the paddle attachment. (It's not necessary to sift the sugar beforehand.) Add the vanilla to the water. With the mixer on its lowest setting, slowly add the water/vanilla mixture to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue adding the remaining water until the mixture reaches a honey-like consistency. At this point, turn the mixer to medium speed for 1 minute. After the first minute, turn the mixer to high speed and mix an additional 2 minutes. Use a spray bottle to get extra powdered sugar off the edges of the mixing bowl. Immediately remove the icing and place in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68917,"Oeufs a la Neige 8 ounces granulated sugar 4 ounces pasteurized egg whites, room temperature 3 cups whole milk 1/4 cup granulated sugar, divided 1 vanilla bean, split and seeds scraped 4 ounces pasteurized egg yolks Pinch kosher salt 1/3 cup chopped pistachios, optional Instructions: For the meringue: Heat 1-inch water in a 4-quart saucepan, covered, over high heat until it simmers, about 8 minutes. Decrease the heat to maintain a simmer. Combine the sugar and whites in the bowl of a stand mixer and set over the simmering water. Whisk continually until the sugar has dissolved and the mixture lightens in color, doubles in volume, and reaches 140 degrees F, 3 to 4 minutes. Place the bowl on the stand mixer and, using the whisk attachment, whisk on high until stiff peaks form and the meringue has cooled slightly, approximately 7 minutes. Set aside. To form and cook the oeufs: Place the milk, 2 tablespoons of the sugar, and vanilla bean into a 2-quart saucier, cover, and set over high heat. Bring the mixture just to a simmer, approximately 5 minutes. Uncover, decrease the heat to low, and maintain a temperature of 180 to 190 degrees F. Use a 1-1/2 ounce disher to scoop the meringue, 4 at a time, into the milk, and poach for 3 minutes. Gently flip with a slotted spoon and cook until firm to the touch, another 3 minutes. Remove to a tea towel-lined half sheet pan. Repeat with the remaining meringue mixture, maintaining the temperature of the milk to make sure it does not boil. Hold the meringues at room temperature until ready to serve, or store in an airtight container over night. (Can be made a day ahead and stored, and kept covered in the refrigerator.) Decrease the heat to low and keep the milk warm in the pan. To finish the neige: Whisk together the egg yolks, kosher salt, and remaining 2 tablespoons sugar in a medium mixing bowl until well combined and slightly lightened in color, approximately 2 minutes. Slowly add half of the milk mixture, whisking constantly. Return the entire mixture to the saucepan over low heat, and stir frequently with a spatula or wooden spoon until the sauce has thickened slightly and coats the back of the spatula or spoon, 8 to 9 minutes. You should be able to draw a line on the back of the utensil with your finger. Strain the sauce through the fine mesh strainer into a bowl set over an ice water bath and stir until chilled. (Can be made a day ahead and stored, covered in the refrigerator.) To serve: Spoon a small amount of sauce into the center of a shallow bowl and top with 2 oeufs. Sprinkle on pistachios, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68918,"Couscous with Peas, Prosciutto and Mint One 7.6-ounce box plain or whole-wheat couscous 1/2 cup frozen peas, thawed 2 ounces thinly sliced prosciutto (6 to 7 slices), cut into thin strips 1/2 cup fresh mint leaves, roughly chopped 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper Instructions: Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. 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 prosciutto, mint, lemon juice, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 68919,"Pumpkin Gingerbread Bar Cookies 6 tablespoons unsalted butter, melted and cooled 1/2 cup packed dark brown sugar 1/3 cup molasses 1 large egg yolk, at room temperature 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon fine salt 1/4 teaspoon baking soda 1 1/2 cups all-purpose flour (see Cook\u2019s Note) 3/4 cup granulated sugar 3/4 cup pure pumpkin puree 6 tablespoons unsalted butter, melted and cooled 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 1 large egg, at room temperature 1 teaspoon baking powder 1 1/2 cups all-purpose flour (see Cook\u2019s Note) 2 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/2 cup confectioners\u2019 sugar 1/4 teaspoon pure vanilla extract Instructions: Position a rack one level below the middle of the oven and preheat to 350 degrees F. Lightly coat a 9-by-13-inch baking pan with nonstick spray. Line the pan with foil, leaving an overhang of 2 inches on all sides and spray the foil. For the gingerbread layer: Whisk the brown sugar, molasses, butter, ginger, cinnamon, cloves, salt and egg yolk in a large bowl until well combined. Whisk in the baking soda. Stir in the flour with a rubber spatula until combined with no floury bits. Scatter in clumps all over the bottom of the prepared baking pan; spread the dough and press down evenly all the way to the edges, then set aside. For the pumpkin layer: Whisk the granulated sugar, pumpkin puree, butter, cinnamon vanilla, salt and egg in another large bowl until well combined. Whisk in the baking powder. Stir in the flour with a rubber spatula until just combined with no floury bits. Dollop the dough on top of the gingerbread layer and spread evenly to the edges with the rubber spatula or small offset spatula. Smooth the top. Bake until the top is matte, slightly puffed and very firm to the touch in the center, 35 to 40 minutes. Transfer to a wire rack and let cool completely in the pan, about 2 hours. For the cream cheese icing: Meanwhile, combine the cream cheese and butter in a medium bowl; whisk together until smooth and fluffy. Add the confectioners\u2019 sugar and vanilla; whisk until completely smooth. Transfer to a small piping bag or resealable plastic bag. Remove the bar cookie to a cutting board, then peel off the foil. If desired, trim the edges. Snip the tip of the piping bag and drizzle the icing on top. Cut into bars. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68920,"Simple Roasted Zucchini 4 medium zucchini (about 2 pounds), unpeeled, cut crosswise into 1/2-inch slices 4 sprigs fresh thyme 2 to 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68921,"Pineapple Spiced Cake 1 1/2 cups vegetable oil 3 cups sugar 8 eggs 4 cups flour 2 tablespoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons ground ginger 1/2 teaspoon ground clove 1 teaspoon kosher salt 6 cups ripe pineapple, peeled and medium diced 1 1/2 cups walnuts, toasted and chopped 1 vanilla bean, split 2 cups milk 6 egg yolks 1/2 cup sugar 1/4 cup spiced rum 1/2 cup peeled and thinly sliced ginger Water, to cover Simple syrup (11 ounces sugar and 8 ounces water, boiled and then allowed to cool) Instructions: Preheat oven to 350 degrees F. Mix the oil and sugar together. Add the eggs one at a time, beating after each addition. Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts. Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back. Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking. Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert. Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 68922,"Maple Brown Butter Candy Kettle Corn 6 tablespoons unsalted butter Nonstick cooking spray, for the parchment paper 2/3 cup maple syrup
6 tablespoons sugar
Kosher salt
6 tablespoons vegetable oil
1 cup popcorn kernels
1 cup shelled salted pistachios
4 cups assorted colorful bite-sized candy such as candy corn and licorice bites
Instructions: Melt the butter in a small skillet over medium heat, then cook, swirling occasionally, until nutty smelling and the solids are nicely browned, about 4 minutes. Transfer to a small bowl or measuring cup. Line a baking sheet with parchment paper and spray lightly with cooking spray. Mix the maple syrup, sugar and 1 teaspoon salt together in a small bowl. Put the oil and 3 or 4 popcorn kernels in a large pot (at least a 6-quart) with a lid. Cover the pot and turn up the heat to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the maple syrup mixture and the popcorn kernels; quickly stir everything together, then replace the lid. Cook the popcorn until the kernels begin popping, then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop, or it will burn! Uncover the pot and stir in the brown butter, pistachios and candy. Pour the popcorn out on the prepared parchment to cool, 15 to 20 minutes. Transfer to a serving bowl, leaving behind any unpopped kernels. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68923,"Mexicocoa 1 tbs. unsweetened cocoa powder 1 tsp. cinnamon Pinch of chili powder Pinch of cayenne pepper 3/4 cup almond milk (can substitute Irish Creme, coffee-flavored liqueur or milk) Splash of agave nectar (can substitute honey or maple syrup) 1 oz. Silver tequila Paprika Cinnamon stick Instructions: In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper. Toast until spices begin to release their aromas, about a couple of minutes. Using a small whisk or wooden spoon, slowly incorporate the almond milk. Raise the temperature to medium-high and bring to a slow simmer. Stir in the agave nectar and remove from the heat. Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika. Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 68924,"French Brie and Ham Baguette 1 (18 to 20-inch) baguette 1/3 cup peach or raspberry preserves 1 (6-ounce) package deli ham slices 1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette) Instructions: Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks. Optional: heat in a 400 degree F oven for 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 68925,"Roasted Poblano and Coconut Salsa 6 poblanos 2 small red onion, sliced thickly 6 Roma tomatoes, halved Olive oil, for brushing, plus 1/4 cup Salt and freshly ground black pepper 1/2 cup sweet toasted coconut 1/4 cup orange juice 1/4 bunch cilantro, chopped Serving suggestion: cooked fish or chicken. Instructions: Roast the poblano peppers on a grill. Clean the peppers of skin and seeds.
Brush the onions and tomatoes with a little olive oil, season them with salt and pepper and grill until well marked on both sides, once done set aside.
Dice the poblanos, onion, and tomatoes to a medium size dice.
In a mixing bowl, combine the diced onion, tomatoes, and poblanos with the toasted coconut. Add the orange juice, olive oil, and cilantro. Season with salt and pepper. Serve with fish or chicken. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 68926,"Watermelon-Tequila Poptails 2 cups tequila 1/2 medium watermelon, trimmed and pieces cut into triangles with no rind
3 tablespoons sugar
1 teaspoon kosher salt
1/4 teaspoon chipotle powder
1 lime, zested
Instructions: Pour 1 cup of tequila in each of two 9-by-13-inch baking dishes. Add the watermelon slices and let soak for 10 minutes in the fridge, flipping halfway through. Mix together the sugar, salt, chipotle powder and lime zest in a bowl. Remove the watermelon from the tequila and put each piece on an ice-pop stick. Sprinkle a few pinches of the seasoning over the watermelon. ","[Riesling, Sauvignon Blanc, Moscato, Pinot Grigio]" 68927,"Java Bomb 1 butter pound cake, store bought Chocolate and coffee ice cream, or ice cream of your choice Italian Meringue, recipe follows 1 cup sugar 1/4 cup water 1 teaspoon lemon juice 4 egg whites Pinch cream of tartar Instructions: Line a 6 to 8-ounce ramekin with plastic wrap, then line the plastic wrap with thinly sliced pound cake. Fill the ramekin with ice cream, then cover the top with a slice of pound cake. Put the filled ramekin in the freezer while you make your meringue. Unmold the bomb, and ice with the meringue. You can freeze the bomb until you are ready to serve it. Caramelize the bomb with a torch, or flash under a broiler to finish. Heat the sugar, water, and lemon juice over low heat until the sugar is dissolved. Bring to a boil without stirring. to the soft ball stage, 234 degrees F on a candy thermometer. Meanwhile, stiffly whisk the egg whites and cream of tartar, using an electric mixer. Gradually pour in the hot syrup, with the mixer running. Whip until the mixture cools off a bit and whites hold stiff peaks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68928,"Lobster Ceviche 3 (1 1/2 to 2-pound) live lobsters 3 lemons, juiced 3 limes, juiced 1 orange, juiced 1 rib celery, diced 1 jalapeno, diced 1/2 cucumber, diced 1/4 cup arugula, chopped 1/4 red onion, diced Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 heads radicchio, quartered 2 tablespoons olive oil Instructions: In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68929,"Green Morning Smoothie 2 cups vanilla almond, coconut or soy milk 1/2 cup whole oats 1 1/4 cups fresh, frozen or canned peaches, or mango cubes 1 cup ice cubes 1 cup baby spinach, loosely packed 1 tablespoon honey 1 teaspoon vanilla extract 2 bananas Instructions: Place the milk and oats in a blender and blend for 15 seconds on high. Add the peaches, ice, spinach, honey, vanilla and bananas and blend until very smooth, 45 seconds. Serve in glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68930,"Joey's Power-Granola Bars 4 1/2 cups granola 1/4 cup honey (add more if you like them sweeter) 3/4 cup unsweetened apple butter 1/2 teaspoon vanilla 1/2 cup whole wheat pastry flour or oat flour 1/4 cup dried cranberries 1/4 cup raisins 1/2 cup chocolate chips Instructions: Preheat oven to 350 degrees F. Mix all ingredients and press into an oiled 9 by 13 pan. Bake for 20 minutes and cool. Cut into bars and enjoy! ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 68931,"Bacon, Cheddar and Chive Biscuits 7 slices bacon 3 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated 1 1/2 cups shredded Cheddar cheese 1/4 cup chopped fresh chives 1 cup buttermilk Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside. Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68932,"Homemade Pici Pasta with Carbonara Sauce 1 1/2 cups all-purpose flour 1/2 cup semolina flour, plus more for dusting
3/4 teaspoon kosher salt, plus additional for seasoning
1 teaspoon olive oil
8 ounces 1/4-inch-thick pancetta slices, cut into lardons 3 large eggs
1 cup grated Parmesan, plus more for serving
1/4 cup grated pecorino
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Instructions: For the homemade pici pasta: Whisk the flour, semolina and salt together in a large bowl. Heat 1 cup water in a small saucepan to a simmer. Add the olive oil and just 2/3 cup of the water to the flours and mix to combine. If the dough still looks a little dry, add more water, a small splash at a time, until the dough comes together. Gather the dough into a ball and transfer to a work surface. Knead the dough until elastic and somewhat smooth, about 3 minutes. Wrap in plastic wrap and let sit at room temperature for at least 1 hour and up to 4. Lightly flour a work surface with semolina. Divide the dough in two and roll each piece out to be about 1/4-inch-thick or a little less. Cut all of the dough into 1/4- to 1/2-inch-wide ribbons. Working one ribbon at a time, use the palms of your hands to roll it into a tube shape, pressing firmly to thin it out slightly and make elongated, uneven, wormlike strands. Repeat with the remaining pasta ribbons, transferring the pici to a sheet tray and lightly dusting with semolina as you go. Bring a large pot of salted water to a boil. Add the pici to the boiling water and cook until al dente, about 4 minutes. Reserve about 1 cup of the cooking water, then drain the pici. For the carbonara sauce: Put the pancetta in a large skillet over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, 6 to 8 minutes. Transfer the pancetta to a paper-towel lined plate with a slotted spoon. Pour about 1 tablespoon of the rendered pancetta fat into a large bowl. Add the eggs, Parmesan, pecorino and a generous amount of pepper to the bowl with the fat and whisk to combine. Add the cooked pici to the bowl with the cheese and egg mixture, then add a splash of the cooking water and the pancetta and toss until creamy and well coated. Add a little more pasta water to loosen if desired. Add to a serving dish and top with parsley. Serve with additional Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 68933,"Sarah's PB and J Chocolate Bars 1 stick unsalted butter 1/3 cup granulated sugar 1/3 cup unsweetened cocoa powder 1 large egg, beaten 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed 3/4 cup finely chopped roasted peanuts 1/4 cup grape jelly 7 tablespoons plus 1 teaspoon unsalted butter, softened 1/3 cup creamy peanut butter 1/2 cup confectioners' sugar 4 ounces semisweet chocolate, chopped Instructions: Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water. Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze. Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes. Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 68934,"Pulled Pork BBQ Pizza 1 tablespoon yellow mustard 2 teaspoons Worcestershire sauce 2 teaspoons minced garlic 1/2 teaspoon kosher salt 1 cup apple cider vinegar 1 cup ketchup 1/4 cup packed light brown sugar 1 tablespoon molasses 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper Yellow cornmeal, for sprinkling the baking sheet 1 recipe Basic Pizza Dough, recipe follows 2 1/2 cups Pulled Pork, recipe follows 1/2 small onion, thinly sliced 1 green bell pepper, seeded and finely chopped 6 ounces shredded Monterey Jack cheese 6 ounces shredded mozzarella cheese 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 3 cups unbleached all-purpose flour 1 teaspoon salt 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds 4 teaspoons Emeril's Original Essence, recipe follows 1 tablespoon salt 1 teaspoon cayenne pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool. Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet. Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle. Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard. Using two forks or your hands, shred the pork into bite-sized pieces. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 68935,"Tart Dough and Prebaking 3 cups flour 3/4 teaspoon salt 12 tablespoons cold butter cut into tablespoon pieces 6 tablespoons chilled shortening cut into tablespoon pieces 10 to 12 tablespoons cold water 1 egg, lightly beaten 1/2 cup grated Gruyere or Swiss cheese Instructions: In a food processor combine the flour with the salt. Process the butter and shortening until they are cut into tiny pieces. Add 8 tablespoons of the water and process until it comes into a ball. If it is dry, add water by tablespoonfuls. Turn the dough onto a board and press it into a round slab about 1-inch thick. If it is not too hot, roll the dough out immediately. (easier to handle) But if the fat is oozing out, then refrigerate for 2 hours at least or overnight to relax the dough. Gently flour your board and rolling pin. Roll dough out from the center until it forms a circle about 1/2-inch thick; turn over and roll until a little thicker than 1/8th-inch thick and 14-inches in diameter. Roll the dough over a lightly buttered 12inch false bottomed tart shell. Press the dough into the pan and trim the edges pressing up a border 1/2-inch wide. Fold that border back into the pan (it should not overlap the bottom) and press it back into the sides of the tart shell so that you are building up a double thickness of shell wall. Roll the rolling pin over the top to trim off excess pastry and refrigerate for 30 minutes. Preheat oven to 400 degrees. Set the pan on a baking sheet. Line the dough with foil or parchment and fill it with dried beans. Bake for 10 minutes. Remove beans and bake 10 minutes longer. Paint the bottom of the shell with egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to really seal the bottom. Remove from oven and cool tart shell on a rack for 30 minutes before filling and finishing baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68936,"Low-Fat Scalloped Potatoes 2 tablespoons unsalted butter, plus more for the dish Kosher salt 3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour 1 cup low-fat milk (1%), at room temperature 1 cup whole milk, at room temperature Freshly ground pepper 1/4 teaspoon freshly grated nutmeg 1/4 cup grated gruyere cheese Instructions: Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot. Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat. Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68937,"Sesame and Herbes de Provence Chicken Tenders 2 tablespoons coarse sea salt 1/2 cup sesame seeds 4 tablespoons dried minced onion 4 tablespoons dried herbes de Provence 2 packages, 1 1/2 to 2 pounds, chicken tenders 1 large shallot, minced 1/2 cup sherry vinegar Instructions: Preheat oven to 400 degrees F. Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking. Combine the shallots with the sherry vinegar. Dab, spoon or dip the vinegar over the sticks as you dine. ","[Riesling, Gewrztraminer, Pinot Grigio, C?tes du Rh?ne]" 68938,"French Onion Dip 2 tablespoons canola oil 1 tablespoon butter 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups) 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup) 2 cups sour cream 1 cup mayonnaise 1 teaspoon celery salt 1 teaspoon Worcestershire 1 teaspoon freshly ground black pepper 1 teaspoon salt Instructions: In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68939,"Angel Food Cake with Grapefruit Compote 1 cup cake flour 1 1/2 cups sugar
1/4 teaspoon fine salt
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
3/4 cup sugar 1 cinnamon stick
1 strip grapefruit peel, white pith removed 1/2 teaspoon vanilla extract
2 grapefruit (red is best) Instructions: Make the cake: Preheat the oven to 350 degrees F. Combine the flour, 3/4 cup of the sugar, and the salt in a medium bowl and whisk to combine. In a large bowl, combine the egg whites with the cream of tartar and the vanilla. Beat with an electric mixer on medium speed until frothy. Increase the speed to high and gradually add the remaining 3/4 cup sugar, a few tablespoons at a time. Beat until the egg whites form glossy, medium-stiff peaks. Sift about one-third of the flour mixture onto the egg whites and fold in with a large rubber spatula until almost completely incorporated. Continue sifting and folding in the flour mixture until all of the flour is incorporated. Spoon the batter into an ungreased tube pan, gently smoothing the top. Bake until golden brown and the top springs back when gently pressed, 35 to 40 minutes. Turn the pan upside down on a cooling rack and cool completely. Run a thin knife around the edge of the cake, then invert to release from the pan. Make the compote: Combine the sugar, cinnamon stick, grapefruit peel and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to a brisk simmer and cook until syrupy, 10 to 15 minutes. Stir in the vanilla. Meanwhile, use a serrated knife to cut the peel and pith off of the grapefruit. Working over a bowl, use a sharp paring knife to cut between the membranes and release the grapefruit segments. Pour the sugar syrup over the grapefruit segments and let stand at room temperature for at least 5 minutes and up to 1 hour (the longer the compote sits, the more it infuses). Serve immediately or refrigerate for up to 3 hours. Serve the angel food cake topped with grapefruit compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 68940,"Blazingly Simple but True Trout 1 (6-ounce) fillet Rocky Rainbow Trout, skin on 1/2 tablespoon chopped fresh dill 1 lemon, sliced 1/8-inch thick Instructions: Preheat grill. Place fillet, skin side down, in the center of an aluminum foil rectangle. Sprinkle dill over top, lightly squeeze some lemon over, and place a slice of lemon on trout. Fold foil over trout, leaving no air gaps, and fold edges to prevent leaking. Put foil pack on grill and cook for 7 to 10 minutes, or until fish is cooked to your liking. Flip twice during cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68941,"Fruit and Nut Stuffing 1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish 4 celery stalks, finely chopped (about 2 cups) 2 Golden Delicious apples, cored and chopped into 1/4-inch cubes 2 medium onions, finely chopped (about 3 cups) 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon fennel seeds 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken or vegetable broth One 12-ounce bag cubed country-style stuffing 1 cup chopped dried apricots 1 cup dried cherries 1 cup pecans, toasted and chopped 4 large eggs, beaten 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, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. 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 cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 68942,"Cheesecakelets 2 cups strawberries, chopped into quarters 1/2 teaspoon balsamic vinegar 1/2 to 1 teaspoon sugar 3 eggs, yolks and whites separated 2 tablespoons sugar 1 teaspoon best-quality vanilla extract 1 cup cottage cheese 1/3 cup all-purpose flour Instructions: Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets. Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture. Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready. Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68943,"Stewed Green Beans 2 pounds fresh green beans, stems removed and halved 1 pound smoked ham hocks (about 2 whole), or 1 smoked turkey leg 4 cups chicken stock 2 red bell peppers, sliced Kosher salt and freshly ground black pepper Instructions: In a slow cooker, combine the green beans, ham hocks, stock and bell peppers. Cook on high, 3 to 4 hours. Once the beans are super tender and the ham hocks are falling apart, you are ready to go. Pull the ham hocks out and set aside to cool. Once you can handle them, shred every ounce of meat you can find, and then toss the meat with the beans and peppers. Season and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68944,"Chips and Veggies with Sun-Dried Tomato Dip 3/4 pound feta cheese, crumbled 1/2 cup sun dried tomatoes in oil, drained and coarsely chopped 1 clove garlic or 1/2 teaspoon granulated garlic 1 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 3/4 cup milk 1 teaspoon black pepper 1 sack chips (recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market 1 pound baby cut carrots 1 green bell pepper, cut in strips 4 stalks celery, cut into sticks Instructions: Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68945,"Thanksgiving Stuffing Salad 1 large baguette, cut into 1-inch cubes 2 tablespoons extra-virgin olive oil 1 cup distilled white vinegar 2 tablespoons sugar 1 medium red onion, halved and thinly sliced One 5-ounce container arugula 4 celery stalks, thinly sliced on the bias 1 large carrot, halved crosswise and peeled in long strips 1 leek, white and light green parts only, halved lengthwise, thinly sliced and soaked in cold water to remove grit 1/4 cup loosely-packed fresh sage, chopped 2 tablespoons fresh thyme 1 cup extra-virgin olive oil 2 to 3 teaspoons vegetable bouillon concentrated paste (not cubes) Juice of 2 lemons 2 cloves garlic, grated Kosher salt and freshly ground black pepper Grated Parmesan, for serving Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. For the salad: Toss the baguette cubes with the oil on the prepared baking sheet and bake until nicely toasted and golden brown in spots,10 to 15 minutes. Set aside to cool slightly, about 10 minutes. Meanwhile, whisk together the vinegar and sugar in a small bowl to combine. Add the onion and toss until well coated. Set aside to pickle, tossing occasionally, about 20 minutes. Toss the arugula, celery, carrot, leek, sage and thyme in a large bowl. Drain the onions, reserving 1/4 cup of the pickling liquid. Add the onions to the bowl, along with the croutons. For the dressing: Combine the olive oil, lemon juice, garlic, reserved 1/4 cup pickling liquid, 2 teaspoons of the bouillon concentrate, 1 teaspoon black pepper and a good pinch of salt in a medium bowl. Whisk well. Taste for seasoning, adding up to 1 teaspoon more bouillon as needed. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with Parmesan before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 68946,"Dracula Meets Anna Pavlova 25 blood oranges, peeled and segmented 2 pints fresh blueberries 2 cups cranberry juice 1 1/2 cups sugar 2 tablespoons fresh lemon juice 2 teaspoons vanilla extract 2 tablespoons orange-flavored liqueur (recommended: Cointreau) 1 quart heavy cream 1/2 cup water 9 pints fresh raspberries 3 cups powdered sugar 12 egg whites 3/4 teaspoons salt 3/4 teaspoons cream of tartar 2 1/4 cups superfine sugar 3 tablespoons plus 1 teaspoon cornstarch 2 tablespoons white wine vinegar 3 teaspoons pure vanilla extract 1/4 cup poppyseeds 1 quart heavy cream 2 tablespoons vanilla extract 1 cup sugar 8 ounces fresh mint leaves, chiffonade, for garnish Instructions: For the blood orange compote, in saucepan heat orange segments and juice, blueberries, cranberry juice, sugar, lemon juice, and vanilla. Bring to a boil and reduce heat until syrupy. Finish with orange flavored liqueur. For the raspberry coulis, place all ingredients in saucepan and cook until soft. Strain raspberries through sieve to remove all seeds. For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray. Beat egg whites, salt and cream of tartar in bowl until stiff. Add sugar a little at a time, beating until stiff and glossy. Add cornstarch, then vinegar ending with adding vanilla. Fold in poppyseeds. Make Pavlovas with teaspoon for small shells, indenting the center of each. Bake at 275 degrees F for 40 minutes, remove and cool. Whipped cream: place all ingredients in chilled bowl and whip. To plate, place 1 teaspoon raspberry coulis on bottom of plate, 1 mini pavlova, piped with whipped cream, topped with orange compote and garnish with chiffonade of fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68947,"Heirloom Tomato Caprese Salad 4 large multi-colored heirloom tomatoes, washed and dried Coarse sea salt 1 large ball Burrata cheese 1/2 cup fresh basil leaves, washed and dried Extra-virgin olive oil, for garnish Freshly ground black pepper Instructions: Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 68948,"Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki 1 pint grape tomatoes, halved 1 jarred roasted red pepper, thinly sliced 1/2 small red onion, thinly sliced Splash red wine vinegar Splash Greek extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cloves garlic Kosher salt 1 cup fat-free Greek yogurt 1/2 English cucumber, grated and squeezed dry in paper towels 1/4 cup crumbled Feta, optional
1 scallion, green and pale green part chopped 1 serrano cl, finely diced 3 tablespoons chopped flat leaf parsley 3 tablespoons chopped fresh mint 1/2 teaspoon finely grated lemon zest 1/2 cup canola oil 1/4 cup fresh oregano 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 1 pound salmon fillet, center cut and skin on Butter lettuce leaves, for serving Instructions: For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.
For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano cl, parsley, mint and lemon zest. Cover and refrigerate until ready to use.
For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.
Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.
Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 68949,"Banana Chocolate Almond Milk-less Milkshake 2 tablespoons almond butter 2 tablespoons unsweetened cocoa
4 frozen peeled bananas 3 pitted dates
1 cup almond milk
Mini chocolate chips, for garnish Instructions: Add the almond butter, cocoa, frozen bananas and dates to a food processor. Pulse a few times to break up the bananas. With the food processor running, stream in the almond milk, then blend until smooth. Divide among 4 chilled small glasses and garnish with the mini chocolate chips. ","[Chardonnay, Pinotage, Tempranillo, Zinfandel]" 68950,"Breakfast Cookies 3/4 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 cup canola oil 1/4 cup dark brown sugar 3 tablespoons granulated sugar 1 egg 1/4 cup (1 small jar) strained carrot baby food 1 teaspoon vanilla extract 1/2 cup rolled oats 1/2 cup bran cereal flakes 1/3 cup raisins 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped Instructions: Place rack in center of oven and preheat oven to 350 degrees F. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 68951,"Seafood Florentine 1 pound haddock, cut into bite-sized pieces 1 pound shrimp, peeled and deveined 1 pound sea scallops, cut into bite-sized pieces 2 medium sweet potatoes, peeled, halved, and boiled until fork tender 1 bag baby spinach leaves, rinsed and stems removed 2 cups heavy cream, plus 2 cups Salt and freshly ground black pepper 1 cup fresh grated Parmesan Fresh parsley, for garnish Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan. Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68952,"Grilled Asparagus with Mozzarella 4 tablespoon fresh lemon juice 1 small shallot, finely chopped 1 tablespoon finely chopped parsley 1 teaspoon finely chopped oregano 1/4 cup olive oil Salt and freshly ground pepper to taste 20 large asparagus stalks, peeled Olive oil 1/4 pound fresh mozzarella, cut into four 1/2-inch thick slices Instructions: Mix all ingredients together and season with salt and pepper to taste. Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68953,"Chicken Carbonara 2 teaspoons olive oil 4 ounces thinly sliced pancetta, chopped 2 teaspoons minced garlic 2 1/2 cups whipping cream 1 cup freshly grated Parmesan 8 large egg yolks 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves Salt 1 pound spaghetti 4 cups coarsely shredded chicken (from 1 roasted chicken) Freshly ground black pepper 1/2 cup chopped walnuts, toasted 1 tablespoon finely grated lemon peel Instructions: Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68954,"Blood Orange Olive Oil Upside Down Cake Nonstick cooking spray, for the cake pan 1/3 cup (75 grams) light brown sugar
1 tablespoon (15 milliliters) water
2 blood oranges, divided
3/4 cup (150 grams) superfine/caster sugar
1/3 cup (90 milliliters) plain yogurt
2 eggs
3 tablespoons (45 milliliters) extra-virgin olive oil
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Creme fraiche, for serving
Instructions: Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper. In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside. Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside. Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps. Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath. Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 68955,"Foie Gras Lollipops 2 red onions, thinly sliced 2 tablespoons extra-virgin olive oil 2 tablespoons maple syrup 4 russet potatoes, peeled and cubed Salt 1 pound Bing cherries, pitted and roughly chopped 1/2 vanilla bean 1/3 cup port 3 cups duck fat or canola oil 3 tablespoons unsalted butter, at room temperature 4 egg yolks 6 ounces foie gras torchon, diced into 1/2-inch cubes 1/2 teaspoon fleur de sel Freshly cracked pepper 2 eggs, beaten 2 cups honey panko breadcrumbs
Instructions: To make the caramelized onions: To a pan over medium-low heat, add the onions and olive oil and cook slowly until caramelized, about 40 minutes. Add the maple syrup, mix and remove from the heat.
To make the potatoes: Boil the potatoes in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the potatoes through a ricer, or mash them by hand. Set aside.
To make the cherry glaze: Heat a pot over medium heat, and add the cherries, vanilla bean and port. Simmer over medium-low heat until saucy, 10 to 15 minutes.
To make the croquettes: In a deep pot, heat the duck fat to 375 degrees F. In a bowl, mix the potatoes, butter, egg yolks, foie gras, caramelized onions, fleur de sel and pepper. Roll the mixture into balls (about the size of a golf ball), dip in the beaten egg and coat with panko. Fry the croquettes until golden, about 1 minute.
Stab each croquette with a stick, dip in the cherry glaze and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68956,"English Muffins 1/2 cup non-fat powdered milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 1 cup hot water 1 envelope dry yeast 1/8 teaspoon sugar 1/3 cup warm water 2 cups all-purpose flour, sifted Non-stick vegetable spray Instructions: In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68957,"Curry Goat 5 pounds frozen goat meat, defrosted 7 to 8 whole allspice 3 cloves garlic, coarsely chopped 1 onion, chopped 1 to 2 Scotch Bonnet peppers 1/2 sprig fresh thyme 1 cup spicy curry powder 2 tablespoons seasoning salt, such as Lawry's Instructions: In a large bowl, mix the goat, allspice, garlic, onion, peppers and thyme. Sprinkle the curry and seasoning salt over the mixture and mix well. Place the bowl in the refrigerator to marinate for overnight, about 12 hours. After marinating, place the mixture into a pot and add water just under the level of the meat. Cover the pot and cook over high heat for 30 minutes. After 30 minutes, lower the heat to medium and cook for another 1 to 1 1/2 hours. (Use a long spoon to stir the meat from bottom to the top every 15 to 20 minutes until the heat is turned down.) When the meat can be cut easily with the spoon, it is fully cooked. Remove from the heat and let the meat sit so the oil from the meat can rise to the top. Skim off the oil and discard. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 68958,"Seattle BBQ Beef Ribs 1 rack beef back ribs (about 3 pounds total), cut in 1/2 1 teaspoon seasoning salt 1 cup vegetable broth 1 cup apple juice 2 cups store-bought BBQ sauce 2 tablespoons apple cider vinegar 1 teaspoon molasses 1 teaspoon instant espresso or 2 tablespoons strong brewed coffee Sliced green apple, to garnish Instructions: Place ribs in heavy large pot. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and bring to boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.) Preheat grill to medium heat. In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples. NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 68959,"Chicken Pot Pie 2 teaspoons olive or vegetable oil 1 cup chopped onion 4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups 2 tablespoons all-purpose flour 1 teaspoons dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 2 carrots, peeled and chopped 2 celery stalks, chopped 4 medium red potatoes cut into 1-inch cubes 1 (14 1/2-ounce) can crushed tomatoes 1 cup reduced-sodium chicken broth 1/4 cup dry white wine 1 teaspoon Dijon mustard 1/2 cup frozen corn kernels 9-inch refrigerated pie crust 1 egg, lightly beaten Instructions: Preheat oven to 425 degrees F. Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68960,"Tequila Cured Salmon Gravlax 2 pounds fresh, boneless salmon fillet (skin on), with all pin bones removed 1/4 cup black peppercorns 1/2 cup dark brown sugar, firmly packed 1/2 cup coarse kosherstyle salt 1 small bunch fresh cilantro, washed and dried 1 small bunch fresh clean dill weed 1 small bunch fresh scallions 1/2 cup good quality golden tequila Culinarygrade cheesecloth to wrap the fillets 1 cup fresh cilantro leaves, loosely packed Sliced pumpernickel bread 1/2 cup Dijon mustard 3 tablespoons confectioners sugar Lime wedges Instructions: Put the peppercorns in a spice mill and crush to a coarse grind. In a bowl combine the pepper, sugar and salt and blend well together. Place the bunches of cilantro, dill, and scallions together in the bowl of a food processor and process until finely chopped. Rinse some cheese cloth under cold running water. Unfold the cheese cloth and lay a large piece out on your work surface. The cloth will have to be large enough to wrap completely around the salmon several times. Choose the freshest salmon possible for this dish as this is a cured but not cooked dish and fresh really counts. Cut the fish fillet into two equal pieces and lay it, skin side down, in the center of the cheesecloth. Spread the sugar, salt, and pepper mixture evenly over the salmon flesh. Spread the chopped herbs in the same manner and then sprinkle the tequila over the herbs. The flesh of the salmon should be totally coated in this curing seasoning. Once all the tequila has been absorbed, sandwich the two fillets together, fleshtoflesh and skinsidesout. Position the fillet \sandwich\ in the center of the cloth and wrap as you would a gift, pulling the cloth as tightly as possible around the fillets. Lay the package on a cake cooling rack set over a cookie sheet. The rack allows air to circulate for more efficient drying, while the cookie sheet will catch the liquid extracted during the threeday curing period. Put the weight in a second, smaller cake pan and place it on top of the fish. The weight must be properly and evenly distributed so as to press out the unwanted water. Place the entire curing setup in the bottom, the coldest area, of your refrigerator and begin the 3 day curing process. Remove the weight and flip the fish package over every 24 hours, replacing the weight each time. Drain off and discard any liquid that collects in the pan when you do this. At the end of the 72 hours the fish must be cleaned. Remove the cheesecloth and discard it. Drain any accumulated liquid, scrape off all of the used herbs and salt and pepper. Rinse the fish under cold running water and pat the fish totally dry. The salmon is now fully cured and as entirely edible as smoked salmon but must be kept refrigerated. To serve, finely chop one cup of fresh cilantro and cover the flesh side of the fish. Using a very sharp knife, slice the salmon as thinly as possible, at a 45 degree angle. Your first slices may look a bit rough, but be patient. With a little practice you'll soon be turning out elegant greenedged red ribbons of gravlax. Mix the mustard and confectioner's sugar and serve with pumpernickel and wedges of lime. Weight for weighing down the salmon as it cures, such as unopened plastic bags of dried beans, or gallon jugs of cooking oil . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68961,"Apple Cider Snickerdoodles 1 1/4 cups apple cider 1 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar, plus 3 tablespoons for rolling 1/4 cup packed light brown sugar 1 large egg 1/4 cup plus 2 tablespoons finely chopped red and green crispy apple chips, plus whole chips for garnish 2 teaspoons apple pie spice Instructions: Preheat the oven to 400 degrees F.
Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.
Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68962,"Maple Pudding with Bourbon Whipped Cream 2 cups milk 1 1/3 cups maple syrup
1 cup heavy cream
1/2 teaspoon salt
1 vanilla bean, split and seeded 1 tablespoon sugar 3/4 teaspoon cornstarch
2 egg yolks
2 tablespoons butter
Bourbon Whipped Cream, recipe follows 1 1/2 cups heavy whipping cream 3 tablespoons sugar
2 tablespoons bourbon
Instructions: In a medium pot set over medium-low heat combine the milk, maple syrup, cream, salt, vanilla bean and seeds. Give it a good stir and heat until it just starts to bubble. In a small bowl, combine the sugar and cornstarch, and mix together with a fork. Slowly sprinkle the cornstarch mixture into the heated cream while constantly whisking. Whisk the egg yolks in a medium bowl. Slowly pour about 1/2 cup of the hot milk mixture into the eggs to temper them. Whisk the egg mixture into the hot milk. While continuously stirring, cook on low heat until the mixture thickens to the consistency of thick pancake batter, 6 to 7 minutes. Turn the heat off, and slowly whisk in the butter. Remove the vanilla pod. Transfer the pudding to a clean bowl and place a piece of plastic wrap directly on top of the pudding (this eliminates a film forming on the pudding). Cool to room temperature then chill in the refrigerator until ready to serve. Spoon the pudding into serving cups and top with some Bourbon Whipped Cream, then serve. In a large, chilled metal bowl combine the cream and sugar. Using a hand mixer fitted with a whisk, whip until soft peaks form. Pour in the bourbon and continue to whip until the cream is stiff, but not over-whipped. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 68963,"Chicken Braciole with Alfredo Sauce 4 (8-ounce) boneless, skinless chicken breasts 1/2 cup dried Italian breadcrumbs 1/2 cup chopped fresh parsley leaves (about 1 small bunch) 1/4 cup grated Parmesan cheese 1 clove garlic, finely minced 1/2 cup plus 1 tablespoon olive oil 1/2 cup unsalted butter 2 tablespoons all-purpose flour 2 cups heavy cream 1 to 2 cups freshly shredded Parmesan cheese 1/4 teaspoon garlic salt 1/4 teaspoon freshly ground pepper 10 ounces angel hair or fettuccini pasta, cooked Instructions: Preheat the oven to 375 degrees F. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/4-inch thickness. In a small bowl, mix together the breadcrumbs, parsley, grated Parmesan, and garlic. Slowly add 1/2 cup olive oil until the mixture becomes the consistency of thick paste. Evenly spread the mixture down the center of each piece of chicken, leaving room around the edges. Roll as tightly as you can and secure with toothpicks or cotton string. Heat the remaining 1 tablespoon oil in a large ovenproof, nonstick skillet over medium heat. Carefully add the chicken and brown on each side. Transfer the skillet to the oven and bake until the chicken is cooked through, about 20 minutes.
Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the flour and stir to combine. Cook for 1 minute. Slowly whisk in the heavy cream. Sprinkle in the shredded Parmesan a little at a time (the more cheese you add the more parmesan flavor you will get) until melted and smooth. Season with garlic salt and pepper. Let simmer on very low heat until thickened. Do not let this boil or you will get a grainy sauce. To serve, place a small amount of hot cooked pasta on a plate. Place the chicken braciole on the pasta and pour the Alfredo sauce over everything. Enjoy!! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 68964,"How to Make Homemade Hash Browns | Hash Browns 2 potatoes, peeled Butter Salt Pepper Instructions: Melt butter in a one cup measure in microwave. Heat non stick skillet over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to skillet and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip. Finish cooking in hot oven for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68965,"Mushroom Fondue 1 cup olive oil 8 cups white mushrooms, quartered 1 white onion, diced 1 tablespoon chopped garlic 2 cups chicken broth 2 cups cream 8 cups chopped spinach 1 cup shredded Parmesan 1/2 cup chopped tarragon 1/4 cup sherry vinegar Salt and freshly ground black pepper Instructions: Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from the pan and set aside. Turn the pan to medium heat and add the remaining 1/2 cup of the olive oil, onions and garlic and saute for about 10 minutes. Add the chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season with salt and pepper, to taste. Pour mixture into a fondue pot. Surround with the seared mushrooms. Dip the mushrooms into the mixture. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68966,"Zucchini Fritters 2 small zucchini Kosher salt 4 scallions, minced 1/4 cup chopped parsley 1/4 cup chopped dill 1 large egg, beaten 3/4 cup grated Parmesan cheese 1/4 cup all-purpose flour Olive oil, for frying Instructions: Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid. In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour. Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68967,"Pork Sandwiches with White Barbecue Sauce Vegetable oil cooking spray
Four 4-inch squares plain focaccia bread, halved horizontally
1/2 cup mayonnaise
2 tablespoons fresh lemon juice (1/2 a large lemon)
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon dried ground thyme
Four 5- to 6-ounce 3/4-inch-thick boneless pork chops
Olive oil, for drizzling
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 small butter or romaine lettuce leaves
2 tomatoes, sliced
8 dill pickle slices
Instructions: For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Grill the bread for about 1 minute on each side until lightly toasted. Set aside. For the barbeque sauce: In a small bowl, combine the mayonnaise, lemon juice, apple cider vinegar, salt and pepper. Set aside. For the seasoning mix: In a small bowl, mix together the chili powder, oregano, celery seed, paprika and thyme. For the pork chops: Drizzle the pork chops on both sides with olive oil and sprinkle with the salt and pepper. Rub the seasoning mix all over. Grill for 4 minutes. Turn the pork chops over and brush the top of each chop with 1 tablespoon of the barbecue sauce. Cook for another 3 to 4 minutes until cooked through and a meat thermometer inserted into the thickest part of the chops registers 150 degrees F. Slice the pork chops into 1/4-inch-thick slices. To assemble the sandwiches: Spread one side of each slice of bread with some barbeque sauce. Place the lettuce leaves, tomato slices and pickles on 4 slices of bread. Top with the sliced pork. Add the remaining bread slices on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68968,"Spicy Melon and Serrano Ham 5 whole cloves 2 star anise 1 cinnamon stick 1 teaspoon coriander seeds 1 cup white wine vinegar 1 cup water 1/2 cup white sugar 3 pieces lemon rind 1/4 seedless watermelon, peeled and cubed 1/2 cantaloupe, peeled and cubed 8 thin slices Serrano ham 1 cup mixed good olives, preferably Manzanillas, Kalamatas or green garlic Olive oil, for drizzling Dash coarse or kosher salt Instructions: In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes. Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly. To serve: Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 68969,"Shrimp Ceviche 1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces 1 cup freshly squeezed lime juice 1 cup peeled, seeded and finely chopped cucumber 1 cup seeded and finely chopped tomato 1/2 cup chopped fresh cilantro 1/2 cup finely chopped red onion 1 serrano cl pepper, deveined, seeded and minced Kosher salt, for seasoning Saltine crackers Bottled hot sauce Lime wedges, optional Instructions: Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can \cook\ in the lime juice (any less and it won't cook, any more and it toughens). Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano cl to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 68970,"Strawberry Pistachio Tart 2 cups milk 1 vanilla bean 4 egg yolks 1/2 cup sugar 3 tablespoons cornstarch 9 ounces almond paste 1 egg white 1/4 cup almond flour 1 tablespoon flour 1/2 cup sugar and 3 tablespoons sugar, separated 3 egg whites Instructions: Place milk in a saucepan. Split vanilla bean lengthwise and scrape beans into milk along with the pods. Heat to a boil stirring occasionally to prevent scorching. Meanwhile whip yolks and sugar until thick. Remove vanilla pods from milk as it comes to a boil. Reduce heat to medium and ladle enough of the hot milk into the yolk mixture, stirring well to warm it and make it more liquid. Add this mixture back to the saucepan and stir constantly until it reaches a simmer and is thick. Allow to bubble, stirring for 1 full minute. Pour into a glass or stainless bowl, cover and refrigerate until cold. (May be done a day in advance.) Draw a 10-inch diameter circle on paper as a guide. Place parchment baking paper over the guide. Soften almond paste with mixer on low speed. Add egg white and mix thoroughly. Using a pastry bag fitted with a star tube, pipe the macaroon mixture around the circle in rosettes. Prepare almond cake. Preheat oven to 375 degrees F. Mix both flours and the 1/2 cup sugar together and set aside. Whip egg whites until they form medium peaks. Add the 3 tablespoons sugar and continue to whip until well incorporated. Adding by thirds, shake in the flour sugar mixture. Fold in until incorporated. Starting at the center, pipe the almond cake batter inside the macaroon rosettes to create a solid base. Bake on lower shelf of oven until base is cooked and rosettes are starting to brown, about 15 to 20 minutes. Diplomat Cream and assembly: 2/3 recipe pastry cream 1 cup whipping cream 1-ounce pistachio paste 1 to 1 1/2 pints fresh strawberries Apricot glaze Handful unsalted pistachios Whip cream to soft peaks. Stir pastry cream until smooth. Stir pistachio paste into pastry cream then fold in whipped cream. Spread onto cooled tart base inside the macaroon rosette border. Arrange whole or halved strawberries on top. Glaze with apricot glaze using a pastry brush and sprinkle pistachios on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68971,"Gluten-Free Yellow Cupcakes 420 grams All-Purpose Gluten-Free Flour Mix, recipe follows 2 teaspoons psyllium husks 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 345 grams (3 US sticks) unsalted butter, at room temperature 2 cups granulated sugar 3 eggs 3 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.) Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside. Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while. Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside. Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients. Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes. Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68972,"Claypot Fish and Potatoes 3 Yukon potatoes, sliced into 1/4-inch slices Salt and freshly ground pepper 1/4 cup olive oil, plus extra for greasing dish and brushing on lemons 3/4 pound white fish fillets, such as cod, flounder or tilapia 4 cloves garlic, minced 2 teaspoons minced fresh thyme 1/2 lemon, juiced 1 yellow onion, sliced 3 Roma tomatoes, thickly sliced 1/2 cup good quality black olives, pitted and lightly crushed and sliced in half 1 lemon, quartered Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish) Instructions: Preheat the oven to 375 degrees F. Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes. Drain and set aside. Grease a claypot or baking dish with the olive oil and place the fish in the dish. In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, lemon, salt, and pepper. Add the onion, tomatoes, olives, and potatoes. Toss gently to coat. Pour the vinaigrette and vegetables over the fish. Bake in oven until fish is cooked through, about 15 minutes. Meanwhile, brush the exposed lemon quarters with a little olive oil, and in a small grill pan, grill the quartered lemon sections just to give a hint of charred color. Serve the fish with grilled lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68973,"New England Clambake 2 pounds red bliss potatoes 8 chicken thighs 8 ears corn 4 (2-pound) lobsters 2 pounds linguica sausage or chorizo 3 pounds soft shell clams or steamers Instructions: Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside. In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes. When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68974,"Mediterranean Lunch Platter with Potato Kibbeh 3 large russet potatoes 1/2 cup finely ground pita chips
1/2 cup cornstarch
2 tablespoons vegetable base, such as Maggi
1 tablespoon ground cumin
1 tablespoon curry powder
1 teaspoon ground black pepper
1 1/2 russet potatoes, peeled and diced 1 cup finely diced onions 5 cloves garlic, mashed with a mortar and pestle
1 cup white button mushrooms, finely diced
1 cup walnuts
1 cup fresh parsley
2 teaspoons ground cumin
2 teaspoons vegetable base, such as Maggi
1 1/2 teaspoons curry powder
1 teaspoon ground black pepper
1 teaspoon salt
Canola oil, for frying 2 ounces hummus 1/2 cup cooked rice or quinoa of your choice
Pinch of paprika 1/2 cup Tabbouleh Salad, recipe follows 1/4 cup pickled cabbage or any pickle of your choice
1 pita, sliced into triangles
1/2 cup lemon juice 1/2 cup olive oil
1/2 cup cooked quinoa
1/4 cup fresh mint, finely diced
1 teaspoon salt 1 teaspoon ground black pepper 3 stalks green onion, finely diced
3 bundles fresh parsley, finely diced
2 large tomatoes, finely diced
Instructions: For the potato kibbeh patty shell: Bring a pot of water to a boil. Add the potatoes and boil for 20 minutes. Set aside in cold water. Once cool, peel the potatoes and using a shredder, or grater, shred the potatoes into a pan. Add the ground pita chips, cornstarch, vegetable base, cumin, curry, pepper and 1/4 cup water and knead well. For the potato kibbeh stuffing: Pan-fry the potatoes until crisp and set aside. Saute the onions until they are translucent, then add the garlic and mushrooms and cook until slightly browned. Add the cooked vegetables to the potatoes. Add the walnuts, parsley, cumin, vegetable base, curry powder, pepper and salt and mix thoroughly. Heat enough oil to cover the kibbeh in a heavy-bottomed pot to 350 degrees F. Form the patty shell mixture into 3-ounce balls and flatten in your hand. Add 1 tablespoon of the stuffing and fold the patty in until it forms a circular disc. Fry for 7 minutes. For the platter: Place the hummus on a platter alongside the rice and top with a sprinkle of paprika. Add the Tabbouleh Salad next to the rice, then the pickles and 2 potato kibbeh. Serve with a small piece of pita on top of the kibbeh and dig in! Mix the lemon juice, olive oil, quinoa, mint, salt, pepper, green onion, parsley and tomatoes in a bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 68975,"Sweet Pickled Daikon Radish 1 cup rice vinegar 1 cup water 1 cup sugar 1/4 teaspoon turmeric 1 pound daikon radish 1/4 cup kosher salt Instructions: In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68976,"Fried Lasagna Bites 14 to 16 manicotti shells 1 tablespoon vegetable oil, plus more for frying 1/2 pound sweet Italian sausage, casings removed 1/2 pound ground beef 1 white onion, diced (about 1/4 cup) 1 tablespoon Italian seasoning 1/4 cup chopped basil leaves 1 tablespoon ground black pepper 2 (8-ounce) cans tomato sauce 1 tablespoon red pepper flakes 1 pound shredded mozzarella 1 quart cottage cheese, strained 2 cups all-purpose flour 3 eggs, beaten 2 cups plain bread crumbs Instructions: Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 68977,"Autumn Colors Cocktail 1 1/4 oz. vodka 3/4 oz. pomegranate liqueur 1/2 cup sweet ice tea 1/4 tsp. grated orange zest Instructions: Place all ingredients into a shaker, shake. Pour over ice in a glass and garnish with a lime. ","[Riesling, Moscato, Sauvignon Blanc]" 68978,"Sandy 5 cups all-purpose flour 2 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
4 1/4 cups sugar
6 eggs
2 cups canola oil
2 cups yogurt
2 teaspoons coconut bakery emulsion
2 teaspoons vanilla
4 cups coconut shavings One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk
1 cup heavy cream
1 cup egg whites (7 large whites) 1/8 teaspoon cream of tartar
2 cups sugar 1 3/4 pounds (7 sticks) unsalted butter, cut into 1-inch pieces
1 tablespoon vanilla
A few drops coffee-flavored oil
2 cups chopped white chocolate 30 marshmallows
30 chocolate-covered espresso beans
Instructions: For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners. Sift together the flour, baking powder, salt and baking soda in a large bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes. Mix in the oil until combined. Add the sifted ingredients and mix until incorporated. Mix in the yogurt. Scrape down the sides of the bowl, add the coconut emulsion and vanilla and mix until incorporated. Fill the cupcake liners three-quarters full with batter. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool for 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely. Leave the oven on for the toasted coconut. For the toasted coconut: Spread the coconut out evenly on a baking sheet, forming a single layer. Bake, stirring halfway through, until golden brown but not scorched, about 12 minutes. Let cool for 15 minutes, and then transfer to a bowl. Set aside. For the tres leches mix: Whisk the sweetened condensed milk, evaporated milk and heavy cream together. Poke three holes in the top of each baked cupcake. Brush the tres leches mix on top of each cupcake three times. For the frosting: In the bowl of a stand mixer with a whisk attachment, combine the egg whites and cream of tartar and whip at medium speed until frothy. Add 1 1/2 cups of the sugar and whip at high speed until stiff peaks form. In a saucepan, stir the remaining 1/2 cup sugar into 1/2 cup water. Put a candy thermometer in the pan and place the pan over medium-high heat. When the simple syrup reaches the soft-ball stage (235 to 245 degrees F), immediately pour it into the egg whites while the mixer is on low speed. Once all the syrup is added, turn the mixer to high and whip until the bottom of the bowl is cool, about 15 minutes. Add the butter and whip until smooth and silky. Add the vanilla and coffee-flavored oil and mix until incorporated. To assemble: Scoop 1/4 cup frosting onto each cupcake. Roll each cupcake, upside down, in the bowl of toasted coconut until the top is rounded and coated in coconut; set aside. Melt the white chocolate in a double boiler. Cut the marshmallows in half diagonally. Dip two marshmallow pieces in the white chocolate and place on a cupcake toward the top (for the ears). Place a chocolate-covered espresso bean in the middle of the cupcake (for the nose). Repeat with the remaining marshmallows and espresso beans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68979,"Lemon Ice Cream Meringue Pie 1 1/2 cups all-purpose flour 1/3 cup plus 3 tablespoons sugar Kosher salt 1 stick unsalted butter, cut into small pieces 1/2 teaspoon finely grated lemon zest 1 whole egg plus 2 egg whites Two 14-ounce containers lemon ice cream, softened 8 to 10 drops yellow food coloring, optional 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. Separate the whole egg, adding the white to the other two for the meringue topping. Add the yolk to the dough and mix in until a soft dough forms. Press into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 25 minutes. Cool. Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier. Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes. Mix in the food coloring if using. Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight. Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water. Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy. Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes. Beat in the vanilla extract until just combined. Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68980,"Sesame Asparagus Vinaigrette 1 bunch asparagus, blanched and refreshed 1 tablespoon Dijon mustard Juice of 1 lemon 1 teaspoon sesame oil 2 tablespoons canola oil Salt and black pepper, to taste 1 tablespoon toasted white sesame seeds Instructions: Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68981,"Chicago Sticky Buns 1 cup milk 1/2 cup sugar 2 teaspoons salt 1/4- ounce yeast 2 eggs lightly beaten 1 cup mashed potatoes 51/2 cups all-purpose flour 1 3/4 cups butter, plus butter for greasing pans 2 1/2 cups dark brown sugar 2 teaspoons cinnamon 1 1/2 cups chopped pecans Instructions: Scald the milk. Cool to room temperature and pour into a large bowl. Stir in sugar, salt and yeast. Let stand 2 minutes. Beat in the eggs, mashed potatoes and 11/2 cups of flour until just mixed. Do not over beat. Let stand for 10 minutes. Meanwhile, melt 1/2 cup butter and cool to lukewarm. Add the melted butter to the yeast mixture. Stir in the remaining flour one cup at a time until smooth and sticky. Transfer the dough to a floured board and knead for 2 minutes, adding more flour if needed. Transfer to a greased bowl, cover and let rise until dough is tripled in volume, about 2 hours. Melt another 1/2 cup of butter in a small saucepan. Divide the dough in half and roll each half into a rectangle 1/4-inch thick. Brush with melted butter. Combine 1/2 cup brown sugar with the cinnamon and sprinkle over dough. Roll the rectangle up like a jelly roll and slice into 1-inch thick pieces. It should yield approximately 9 pieces per roll. Melt the remaining 3/4 cup butter with the 2 cups dark brown sugar in a saucepan over medium heat. Divide the mixture between 2 greased 8-inch pans. Sprinkle the nuts over the sugar mixture. Place rolls flat side down on top of the nuts. Cover with a flour-rubbed dish towel and let rise in a warm place until doubled in volume, about 1 hour. Bake in a 350 degree preheated oven until golden brown. Invert onto serving dish and carefully remove the pan allowing the caramel to run over to of buns. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68982,"Spice Rubbed Chicken Thighs with Cumin Scented Cabbage 2 1/2 teaspoons kosher salt 1 teaspoon ground coriander 1 teaspoon ground turmeric 4 bone-in chicken thighs, skin removed (about 1 pound) Freshly ground black pepper 1 tablespoon vegetable oil 2 teaspoons cumin seeds 1 bunch scallions (white and green parts), thinly sliced 1/2 small head green cabbage, cored, halved, and thinly sliced 2 tablespoons coarsely chopped cilantro leaves Squeeze of lemon juice Instructions: Preheat oven to 350 degrees F. Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 68983,"Sweet Potato Fries 6 cups peanut oil, for frying 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/8 teaspoon sugar 1 cup cornstarch 3/4 cup club soda, cold 2 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries Instructions: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes. Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68984,"Cilantro Salsa 1 large bunch cilantro 2 garlic cloves 1/2 cup olive oil 3 teaspoons lime juice 1/4 teaspoon cayenne pepper 1/2 teaspoon ground coriander Salt, to taste Instructions: For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt. For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt. The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68985,"Easy Fish Chips Supper 14 Ounces Ore-Ida? Steak Fries 6 Ounces Catfish or Scrod 2 Teaspoons Blackening Seasoning 1 Egg 1 Tablespoon Water 2/3 Cup Bread Crumbs Seasoned Lemon Tartar Sauce Instructions: 1.Cook fries according to package directions. Meanwhile, sprinkle fish evenly with seasoning mix. Beat together egg and water in a shallow dish or pie plate. Place bread crumbs in another dish. Dip fish in egg mixture, letting excess drip off. Roll in crumbs to coat. 2.Melt butter in a large nonstick skillet over medium heat. Add fish (in two batches if necessary); cook 5 minutes per side or until golden brown and fish is opaque in center. Serve fish alongside fries with tartar sauce and lemon wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68986,"Spiced Okra and Tomatoes 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1/2 cup white wine 1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces 1/2 teaspoon red pepper flakes, or to taste 4 large tomatoes, cored, seeded and chopped 3 sprigs fresh thyme 2 bay leaves, preferably fresh Coarse kosher salt and freshly ground black pepper Instructions: In a saute pan, heat the oil over medium heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the wine and cook until reduced by half, 3 to 5 minutes. Add the okra, red pepper flakes, tomatoes, thyme and bay leaves. Season with salt and pepper. Cover, decrease the heat to low and simmer, stirring occasionally, until the okra is just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 68987,"Grilled Soy, Ginger and Lime Tofu Steaks with Charred Baby Bok Choy One 14-ounce block extra-firm tofu, drained and sliced into eight 1/2-inch-thick steaks Kosher salt and freshly ground black pepper 1/3 cup low-sodium soy sauce or tamari 1/4 cup fresh cilantro leaves, roughly chopped 1/4 cup lime juice (from about 2 limes) 2 tablespoons light brown sugar 1 tablespoon chopped fresh ginger 2 cloves garlic, minced 2 scallions, whites finely chopped and green tops sliced thin 4 heads baby bok choy, halved lengthwise through the stems 3 tablespoons extra-virgin olive oil, plus more for the grill 2 tablespoons toasted sesame seeds Instructions: Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides. Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving. Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper. Prepare a grill for medium heat and brush the grates of the grill with oil.
Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]

" 68988,"Marinade for Carne Asada 1 white onion, quartered 3 scallions, trimmed and cut in half 3 cloves garlic 1/2 bunch cilantro with stems 2 teaspoons salt 2 teaspoons Adobo, (recommended: Goya) 1/2 cup red wine Instructions: Blend all ingredients in blender. Marinate meat at least 30 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 68989,"Crisp-Fried Oysters with Red cl Vinegar-Black Pepper Dipping Sauce 28 shucked oysters, patted dry Salt and freshly ground pepper 2 cups yellow cornmeal Vegetable or peanut oil Red cl Vinegar-Black Pepper Dipping Sauce, recipe follows 2 cups white wine vinegar 2 ancho cl peppers, coarsely chopped 2 tablespoons honey 1 tablespoon coarse black pepper Salt Instructions: Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
Serve with the Red cl Vinegar-Black Pepper Dipping Sauce on the side. Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68990,"Pumpkin Cake 3 (10-inch) round cakes Buttercream Shortening Cornstarch Orange fondant Dark brown fondant Light brown fondant Gum paste leaves Black fondant Instructions: Cut the styrofoam sphere in half and glue it to a the cardboard base. Put the cardboard round on top of the sphere. Take piece of plastic wrap and put it over the half sphere and cardboard, ensuring that none of the styrofoam touches any of the cake. Grease the top and side of the half sphere with shortening. Wrap the greased half sphere with plastic wrap. Add a little more shortening to the plastic wrap. Put the cardboard cake round on flat top of plastic wrap. Add 1 cake round to the styrofoam sphere, cutting off a bit of the top. Frost the top of the first cake round with buttercream. Add second cake round and cut off a bit of the top. Frost the top of the second cake round with buttercream. Top with the third cake round. Begin carving the cake, slowly carving it down until it's the shape of a sphere. When close to the shape of sphere, start carving away some of the hard edges. Make sure the bottom edge of the cakes line up with the styrofoam sphere half. If your sphere is too tall, cut off some of the top. Exfoliate the cake, peeling off excess crumbs until you get a nice gradual curve. Discard excess cake. Transfer the cake/sphere to a round cake stand. Frost the cake and plastic covering the styrofoam using an offset spatula, pressing relatively firmly. Remove the excess buttercream. Put the cake into the refrigerator to let the buttercream harden. When the buttercream is hard remove the cake from the refrigerator and set aside. Dust a workspace with cornstarch. Using a rolling pin, flatten the orange fondant into a large round big enough to cover the cake/sphere. Wrap the fondant over the rolling pin or a wooden rod. Brush the excess starch off the fondant with a towel. Unravel the fondant over the sphere to cover it. By hand smooth out the wrinkles on orange fondant. Cut off the excess fondant at the base of the sphere. Smooth out the fondant. Using the clay tool, draw in pumpkin lines in the orange fondant covering. Run over lines with your finger to make sure they are nice and prominent. Roll out dark brown and light brown fondant for vine to wrap around sphere. Wrap the vine around base of the sphere. Push vine up to cover the broken parts of the orange fondant. Roll out extra orange fondant. Use water to attach it to the orange sphere, covering the holes you have in the orange fondant. Roll out more fondant, and place on base of sphere Roll out more dark brown and light brown fondant. Twist the dark and light brown fondant together until it starts to tear. Reserve for the base of the pumpkin. Fill the airbrush with red orange food coloring, and spray the creased sections of fondant first, then the entire cake. Rinse out the airbrush. Add the gum paste leaves to the base of the cake. Before you make the pumpkin's face, decide which side is going to be the front. Get out a nice sharp blade and a duster brush. Roll out enough black fondant to make the face, using cornstarch so fondant does not stick to work area. Brush excess cornstarch off the rolled out fondant. Use a knife to cut out the shape of the pumpkin's grin and eyes. Cut out teeth for pumpkin's grin. Use water to attach the grin to the pumpkin. Brush off the grin once it is attached to the cake. Use small round cutters to cut out \eyes\ from fondant eyes of the pumpkin. Attach eyes to cake and brush off eyes. From the pieces you cut out from the eyes, use a larger round cutter to cut out crescent moons. Attach the moons to the top of the eyes as the eyebrows, and brush off the eyebrows. Arrange the reserved fondant twists on the base of the pumpkin. Take the empty airbrush and blow out some of the extra cornstarch onto the pumpkin for the effect. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68991,"Peach-Blackberry Cobbler with Almond-Buttermilk Biscuit Topping and Almond Whipped Cream 6 cups chopped peeled peaches (about 6 large peaches) 2 cups blackberries
2 cups granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons freshly squeezed lemon juice
9 ounces all-purpose flour 3 ounces almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, cubed, very cold
2 ounces leaf lard, cubed, very cold
9 ounces buttermilk
Milk, for brushing
2 tablespoons raw sugar, such as Sugar in the Raw 1 cup heavy cream, cold 1 teaspoon granulated sugar
2 tablespoons toasted sliced almonds
Instructions: Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips). For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish. For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping. Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar. Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving. Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds. Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68992,"Buttery Ale Asparagus 2 (10.5-ounce) bags frozen asparagus spears, thawed 1 tablespoon butter 1 teaspoon chopped garlic 1/2 cup English ale 1 tablespoon spicy brown mustard Salt and freshly ground black pepper Instructions: Melt butter in a large skillet over medium heat. Add garlic and saute for 1 minute. Add the ale and cook until the ale has reduced by half. Whisk in mustard and mix in until incorporated. Add the asparagus and season with salt and pepper. Cook for another 3 minutes until the asparagus is heated through. Transfer to a serving bowl and serve immediately. Servings: 4 ","[Chardonnay, Riesling, Gewrztraminer]" 68993,"Fresh Tomato and Goat Cheese Strata with Herb Oil 8 ounces goat cheese, room temperature 1/4 cup cream Pinch salt and freshly ground black pepper 3 fresh tomatoes, sliced 1/2 to 3/4-inch thick 1 cup chopped toasted walnuts, for garnish Herb Oil: 3/4 cup fresh mint 3/4 cup fresh basil 1 cup olive oil Instructions: For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside. For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside. To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68994,"Ribollita 8 ounces dry cannellini beans, soaked overnight in cold water in the refrigerator 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 carrot, roughly chopped 1/2 celery stalk, roughly chopped 1/2 onion, roughly chopped 2 russet potatoes, peeled and diced into 1/2-inch pieces 1 bunch cavolo nero 1/2 head savoy cabbage One 14.5-ounce can whole peeled (pelati) tomatoes 8 ounces stale unsalted Tuscan bread, cut into 1/2-inch slices Salt and freshly ground black pepper Instructions: Rinse and drain the soaked cannellini beans and set aside. In a large pot, heat the olive oil and saute the carrots, celery and onions (the soffrito) until well-cooked but not browned, 8 to 10 minutes. Add the potatoes, cavolo nero and cabbage and saute with the soffrito until the cabbage is wilted, a few minutes. Add the tomatoes, breaking them up with a spoon, and then add the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil. Reduce the heat and simmer over low heat for 1 1/2 hours. Add the sliced bread to the pot along with 2 more cups of hot water. Continue cooking for another 30 minutes. Add salt and pepper to taste. Serve with a drizzle of extra-virgin olive oil for garnish. If reheating the next day: Reheat the soup slowly so as not to scorch the bottom of the pot. The soup should be thick. Bring to a simmer and adjust the seasoning to taste. Add a little more water if needed. Serve drizzled with extra-virgin olive oil. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 68995,"Beef and Bulgur Patties 1/3 cup cracked, medium grain bulgur Kosher salt 1 1/2 cups boiling water 1/4 cup olive oil 1/2 medium onion, finely diced Freshly ground black pepper 1/2 English cucumber, sliced into half-moons Warm pita, for serving 1/2 teaspoon ground cumin Large pinch ground allspice 1/4 cup prepared hummus 1/4 cup plain whole-milk yogurt 1 tablespoon plus 1 teaspoon lemon juice 8 ounces ground beef 6 cups baby spring greens 1/2 cup pomegranate seeds Instructions: Place the bulgur and 1/2 teaspoon salt in a medium bowl and add the boiling water. Soak until tender but slightly chewy, 20 minutes. Strain to remove any excess moisture. Heat a large nonstick skillet with 2 tablespoons of the olive oil over medium heat. Add the onions, 1/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until soft and starting to brown, about 4 minutes. Add the cumin and allspice, and stir until very fragrant and the onions are evenly coated in the spices, about 1 minute. Transfer the onions to a large bowl to cool. Carefully wipe out the skillet to use again later. Mix together the hummus, yogurt, 1 teaspoon of the lemon juice and 1/2 teaspoon salt. Add the bulgur, ground beef, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the onions. Gently mix together and form 4 patties, each just under 1/2-inch thick. Heat the reserved skillet with 1 tablespoon of the olive oil over medium heat. When the oil starts to shimmer, add the patties, making sure to leave some space between them. Cook until the patties are cooked through, 5 to 6 minutes per side. Toss together the greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil and salt and pepper to taste in a large bowl. Divide the patties and salad among four plates. Serve each with pita and a dollop of the yogurt sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 68996,"Butternut Squash Hominy Soup 3 tablespoons extra-virgin olive oil 1 small red onion, chopped 4 cups cubed peeled butternut squash (about 1 pound 6 ounces), large pieces cut in half 2 1/4 teaspoons ground cumin Kosher salt and freshly ground pepper 1 large canned chipotle cl pepper, plus 1 tablespoon adobo sauce 1 1/4 cups frozen fire-roasted corn, thawed 1 29-ounce can white hominy, drained 1 15-ounce can black beans, drained and rinsed 1/3 cup sour cream 3 small radishes
1 5-ounce package baby arugula Instructions: Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes. Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes. Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping. Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 68997,"Onion, Ham, and Cheese Frittata 2 tablespoons unsalted butter 1 large onion, sliced 3/4 teaspoon kosher salt Freshly ground black pepper 8 large eggs 1/4 cup milk 1 cup diced ham 1 tablespoon chopped fresh herbs, like parsley, thyme, or dill 1 cup grated Swiss or cheddar cheese Instructions: Position a rack about 8 inches from the broiler and preheat. Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet. Stir the onions, ham, herbs and cheese into the eggs. Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68998,"Sour Cream Baked Chicken 4 large chicken breasts, skinless and boneless 1 cup sour cream 1/2 cup Italian bread crumbs, or crushed cornflakes, or crispy rice cereal 1 teaspoon crushed Italian herbs 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 68999,"Salted Caramel Milk Chocolate Cake 18 ounces milk chocolate, finely chopped 10 ounces semisweet or bittersweet chocolate, finely chopped 1 1/2 cups sugar 2 1/4 cups heavy cream 1/2 tablespoon fine sea salt 1 1/2 sticks room temperature unsalted butter, cut into cubes 1 Chocolate Cake recipe, recipe follows Sea salt flakes (recommended: Maldon) 2 sticks unsalted butter, softened, plus more for greasing pan 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 1 1/4 cup packed light brown sugar 1/2 cup granulated sugar 4 eggs, at room temperature for 30 minutes 1/3 cup semisweet chocolate, melted and cooled 2 teaspoons pure vanilla extract 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice) Instructions: Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled. Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour. Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes. Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper. Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly. Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 69000,"Clams with Sausage and Peppers over Rice Pilaf 2 tablespoons unsalted butter 2 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, minced Kosher salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon freshly grated nutmeg 2 cups long-grain white rice, like basmati 1 fresh bay leaf 2 cups chicken stock 4 cloves garlic, sliced 3 bell peppers (red, orange or yellow), sliced 1 medium red onion, sliced 2 pounds fresh middleneck clams 1 pound smoked sausage, sliced into 1/2-inch-thick pieces 1 cup chicken stock 4 ounces white wine 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper Fresh cilantro leaves, for serving Olive oil, for serving Instructions: Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom. For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes. Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil. Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy. Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes. When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve! (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69001,"Mini Reuben Meatloaves 8 ounces deli-sliced corned beef 1 slice rye bread, cut into cubes 1 pound ground beef 1 large egg 1/4 cup milk 1/2 onion, grated on the large holes of a box grater 1 1/4 cups shredded Swiss cheese (about 5 ounces) Kosher salt and freshly ground pepper 1 cup drained sauerkraut Russian or Thousand Island dressing, for topping Chopped fresh parsley, for topping Potato chips and pickles, for serving Instructions: Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties. Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes. Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69002,"Sauteed Fish with Sauerkraut 6 cups water 1 teaspoon salt 2 cups cornmeal 2 ounces unsalted butter 2 tablespoons unsalted butter 2 medium onions, peeled, halved, and thinly sliced 6 slices bacon, diced 3 large cloves garlic, minced 2 heaping tablespoons sweet paprika 1 cup chicken stock, plus 1 cup Salt Freshly ground black pepper 2 pounds sauerkraut, drained 2 bay leaves 1 teaspoon juniper berries 1/4 teaspoon hot paprika 1 cup sour cream 2 tablespoons vegetable oil 2 tablespoons unsalted butter 8 (4-ounce) freshwater fish fillets Salt Freshly ground black pepper 2 red bell peppers, roasted, peeled, seeded, and cut into 1/4-inch dice Pinch paprika Instructions: To prepare the Polenta: In a large saucepan, bring the water and salt to a boil. Slowly add the cornmeal, stirring continuously. Reduce the heat to low and continue to cook at a simmer, stirring occasionally, until the polenta is cooked to a thick, creamy consistency, 25 to 30 minutes. Stir in butter. As soon as the polenta begins cooking, prepare the Seasoned Sauerkraut: Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the onions and saute for 1 to 2 minutes. Add the bacon and continue to saute another 5 minutes. Add the garlic and saute until translucent, about 3 minutes. Reduce the heat to low, let mixture and pan cool for a few minutes, and then sprinkle and stir in the sweet paprika. Deglaze the pan with 1 cup chicken stock, stirring and scraping to dissolve the pan deposits, and season, to taste, with salt and pepper. Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended. Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally. Just before serving, stir in the sour cream and taste and adjust the seasoning with salt and pepper. While the polenta and sauerkraut are cooking, prepare the fish: Put the oil and butter in 2 medium saute pans over high heat. Season the fish fillets with salt and pepper on both sides. Divide the fish fillets among the 2 skillets and saute them about 3 minutes on one side; turn them over, add the diced red bell peppers and the paprika and continue to cook 3 to 4 minutes more, until lightly browned. To serve, on each heated serving plate spoon two 1/4-cup pools of polenta side by side. Mound about 1/2 cup of the sauerkraut in the center of the plate between the pools of polenta. Place a fish fillet on top of the sauerkraut and spoon the diced bell peppers on top of the fish. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 69003,"Pass the Stuffing 6 cups cubed prepared cornbread 6 cups cubed baguette 1 tablespoon extra-virgin olive oil
1 pound bulk spicy Italian sausage 2 cups sliced leeks 2 cups cubed carrot 2 cups cubed celery 1 teaspoon chopped garlic
12 fresh sage leaves, chopped
Kosher salt and freshly ground black pepper 3 cups turkey stock
1 cup apple cider
2 tablespoons butter, for the baking pans
1 large egg, whisked with 1 tablespoon water Instructions: Preheat the oven to 350 degrees F. Divide the cubed bread between 2 baking sheets and bake until crispy and golden brown, about 8 minutes. Heat the olive oil in a large skillet over medium-high heat. Cook the sausage, stirring and breaking up the meat, until browned, 8 to 10 minutes; remove to a plate using a slotted spoon. Lower the heat to medium and add the leeks, carrots, celery, garlic and sage. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Season with salt and pepper. Combine the toasted bread, sausage and vegetables in a large bowl. In a medium bowl, whisk together the stock and apple cider, then add it to the bread mixture. Mix to combine. Grease two 9-inch square baking pans with the butter. Divide the stuffing between the baking pans and brush with the egg wash. Bake until the top is crispy and the stuffing is hot through the center, 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69004,"White Pepper Ice Cream 1\ cinnamon stick 1 teaspoon mace 1 teaspoon white pepper 1 teaspoon grated nutmeg 1 teaspoon coriander 2 cups milk 2 vanilla beans, split; seeds scraped out (or vanilla extract) 6 egg yolks 1/2 cup sugar Instructions: Combine cinnamon, mace, white pepper, nutmeg, coriander in a skillet and heat and cook shaking until aromatic. Cool then grind to a powder. In a medium saucepan, add milk, vanilla seeds and about 1 tablespoon of the pepper mixture. Turn heat to medium and boil, stirring. Beat yolks and sugar until thick. Stir 1/2 cup of the hot milk into the yolk mixture and beat. Stir warmed egg mixture back into the milk. Heat, stirring constantly, until thick. Add more pepper mixture, if necessary. Cool and strain and freeze in ice cream machine. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69005,"Braciole With Orecchiette 2 cups stale 1/2-inch Italian bread cubes 1/2 cup milk 1/4 cup extra-virgin olive oil 4 cloves garlic (2 smashed; 2 minced) 1/4 to 1/2 teaspoon red pepper flakes 3 tablespoons tomato paste 1 28-ounce container strained tomatoes or tomato puree 2 bay leaves 1 1/4 to 1 1/2 pounds beef bottom round, sliced into 12 thin pieces 12 thin slices prosciutto 3/4 cup chopped fresh parsley 1/2 cup grated pecorino romano cheese, plus more for topping 6 ounces aged provolone cheese Kosher salt 1 pound orecchiette Instructions: Combine the bread and milk in a large bowl and let soak, 15 minutes. Meanwhile, make the sauce: Cook the olive oil, smashed garlic and red pepper flakes in a large pot over medium-high heat, stirring, until the garlic softens, about 2 minutes. Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes. Add the strained tomatoes, bay leaves and 5 cups water; bring to a boil and cook 20 minutes. Place the beef slices between 2 pieces of plastic wrap and pound with a heavy skillet until 1/16 inch thick. Position the slices with the short sides facing you and lay a slice of prosciutto on top of each. Add 1/2 cup parsley, the pecorino and minced garlic to the soaked bread and mix with your hands, breaking up the bread; spread on top of the prosciutto. Cut the provolone into twelve 2-to-3-inch-long sticks, about 1/2 inch thick. Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese. Starting with a short end, tightly roll up the beef and secure with a toothpick. Transfer the braciole to the sauce. Reduce the heat to medium low, cover and simmer 1 hour. Uncover, stir and reduce the heat to low; continue simmering, uncovered, until the beef is tender and the sauce thickens, 1 more hour. (Add up to 1 cup water if the sauce gets too thick.) Discard the bay leaves. Stir in the remaining 1/4 cup parsley and season with salt. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Remove the braciole from the sauce and transfer to a platter; remove the toothpicks. Pour half of the sauce on top. Drain the pasta and toss with the remaining sauce. Serve the braciole with the pasta; top with pecorino. Photograph by Anna Williams ","[Chardonnay, Barolo, Tempranillo, Garnacha]

" 69006,"Roasted Red Peppers with Chorizo, Manchego, and Almonds (Spain) 4 red bell peppers 2 small links chorizo or a 4-inch piece of large chorizo Extra-virgin olive oil 2 to 3 tablespoons sherry vinegar 2 garlic cloves, smashed and chopped 1 teaspoon pimenton (smoked paprika) Kosher salt 1/4 cup toasted sliced almonds 2 cups baby arugula 1/4 cup shaved manchego 3 scallions, thinly sliced Instructions: Preheat the broiler. Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips. While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop. In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!! ","[Rioja, Tempranillo, Garnacha, Cava]

" 69007,"Garlic Toasts with Red Pepper Aioli 2 tablespoons olive oil 12 (1/2-inch thick) slices ciabatta bread Salt and freshly ground black pepper 2 garlic cloves 2 garlic cloves 1/2 cup roasted red bell peppers, drained, patted dry 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: To make the garlic bread: Preheat the oven to 400 degrees F. Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts. To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) Spread the aioli over the toasts and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69008,"Sheet Pan Salad 1 small delicata squash, halved lengthwise, seeded and sliced into 1/4-inch-thick half-circles 2 cups cauliflower florets
3 small shallots, cut lengthwise into sixths One 15-ounce can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil 2 tablespoons zaatar
Kosher salt
1/4 cup tahini
1 tablespoon maple syrup
1/2 lemon, juiced
2 tablespoons hot water
4 cups arugula
1/4 cup pomegranate seeds
1/3 cup pistachios, shelled
1/4 cup crumbled goat cheese (2 ounces)
Instructions: Preheat the oven to 450 degrees F. Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes. While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt. Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69009,"Miso Maple Brussel Sprouts and Sweet Potatoes with Lentils 3 tablespoons olive oil 3 tablespoons maple syrup 1 tablespoon white miso paste 300 grams Brussels sprouts, trimmed and halved (about 4 cups) 2 medium sweet potatoes, peeled and cut into 1-inch pieces Freshly ground black pepper 1 cup Puy lentils (200 grams) 1 tablespoon extra-virgin olive oil 1 lemon, zested and juiced 1/4 cup finely chopped parsley 2 cups baby spinach Kosher salt 1/2 cup chopped walnuts, toasted Instructions: Preheat your oven to 400 degrees F (200 degrees C). Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through. Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine. To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69010,"Pizza Parlor Salad Two 15-ounce cans chickpeas, rinsed and patted very dry 2 tablespoons olive oil 3/4 teaspoon kosher salt 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon sugar Freshly ground black pepper 6 tablespoons olive oil 1/4 cup red wine vinegar 1 1/2 teaspoons dried oregano 1 1/2 teaspoons sugar Kosher salt and freshly ground black pepper 18 ounces romaine 1 cup cherry tomatoes, halved 1/2 small red onion, thinly sliced 1/2 cup pitted black olives 4 ounces chopped salami 3 ounces shredded mozzarella Freshly ground black pepper Instructions: For the crispy ranch chickpeas: Preheat the oven to 350 degrees F. Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes. While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl. While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use). For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine. For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69011,"Sweet and Salty Ham Musubi 2 cup sushi rice or other short-grain rice, rinsed 2 tablespoons rice wine vinegar
2 tablespoon granulated sugar
Kosher salt
6 tablespoons soy sauce 2 tablespoons granulated sugar
1 tablespoon sambal olek
One 12-ounce can low-sodium luncheon meat, such as Spam, cut into 6 equal slices
2 tablespoons canola oil
1 1/2 sheets nori, cut into 6 strips
Instructions: For the rice: Add the sushi rice, rice vinegar, sugar, 2 cups water and 1 tablespoon salt to a medium saucepan, mix to combine and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the water is completely evaporated, about 15 minutes. Remove from the heat and let sit for 10 minutes, then fluff with a fork. For the meat: Meanwhile, mix the soy sauce, granulated sugar and sambal olek in a medium bowl. Add the meat slices and toss to coat. Let sit for 15 minutes at room temperature. Heat the oil in a large nonstick skillet over medium heat. Add the meat and cook, untouched, until starting to turn golden, 1 to 2 minutes per side. Transfer to a plate.
Lay a strip of nori on a flat work surface. Place a musubi mold on top and in the center. With wet hands, press one-sixth of the rice into the mold, then top with a piece of meat. Wrap the nori strip around the rice and meat and seal with a little water. Repeat with the remaining rice, meat and nori. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69012,"Coleslaw 1/4 cup mayonnaise 1/4 cup sour cream 4 teaspoons cider vinegar 4 teaspoons fresh lemon juice 1 tablespoon brown mustard 2 teaspoons drained horseradish 1 1/2 teaspoons sugar 1/4 teaspoon dry mustard 1/4 teaspoon celery seed Salt and fresh black pepper 5 cups shredded cabbage Instructions: In a large bowl whisk together all ingredients except cabbage; season to taste with salt and pepper. Add cabbage and toss to combine. Chill, covered, for at least 6 hours or overnight.; ","[Chardonnay, Riesling, Sauvignon Blanc]" 69013,"Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling 4 large, boneless center-cut pork chops, 1 1/2-inches thick 1/2 tablespoon paprika or smoked sweet paprika, half a palm full Salt and pepper 1/4 pound chorizo, casing removed, finely chopped 2 cloves garlic, chopped 1 small yellow onion, chopped 1 tablespoon chopped thyme leaves, 4 sprigs 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained 1/2 cup flat-leaf parsley, a couple of generous handfuls 1/4 cup dry sherry or dry white wine, eyeball it 1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets 1 lemon Marcona almonds or sliced almonds toasted in butter, your choice Cheesy Rice, recipe follows, optional Crusty bread, to pass at table 2 tablespoons butter 1 1/2 cups white rice 3 cups chicken stock Handful flat-leaf parsley, finely chopped 1 cup grated Manchego cheese Salt and pepper Instructions: Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
Bring 1 to 2 inches of water to a boil in another skillet with a lid.
Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ease of preparation: easy
","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 69014,"Toasted Almond Supreme 1 1/2 ounces Amaretto 1-ounce Kahlua 2 ounces milk 1 scoop Godiva white chocolate ice cream Instructions: Shake Amaretto and Kahlua and milk in a shaking tin and pour over ice cream in old fashioned glass and garnish with Marashino Cherry. ","[Brunello di Montalcino, Barolo, Rioja]" 69015,"Orzo Salad Kosher salt and freshly cracked black pepper 1 small butternut squash, peeled and cut into a 1/2-inch dice (about 4 cups)
6 tablespoons olive oil
1 pound orzo
2 tablespoons red wine vinegar
1 tablespoon honey
Zest and juice of 1 lemon
1/2 cup dried cranberries
1/2 cup sliced almonds
2 tablespoons fresh dill, chopped
4 scallions, thinly sliced
Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil. Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool. While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside. Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69016,"Chicken with Mushroom Demi-Glace and Figs 2 ounces dried shiitake mushrooms 1 chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs 2 tablespoons mesquite seasoning 4 fresh figs 1 tablespoon canola oil 1 medium red onion, chopped 1 stalk celery, chopped 1 clove garlic, lightly crushed with the side of a knife blade and minced 1/4 cup dry red wine 1/2 cup vegetable stock 4 large tomatoes, cut into wedges 1 tablespoon chopped fresh parsley leaves 1 large sprig thyme, leaves stripped from the stem and chopped Instructions: Place the dried shiitakes into a small bowl and cover with hot water for about 30 minutes to allow them to re-hydrate. Rinse the chicken to remove any residue and pat dry with paper towels. Rub the mesquite seasoning onto all the chicken parts. Preheat oven to 350 degrees F. In a large saute pan, brown the chicken on all sides and place on a baking sheet. Transfer the chicken to the oven and bake until the juices run clear and the chicken is fork tender, about 35 minutes. Remove from oven and let rest. While the chicken is in the oven, prepare the tomato demi-glace. Heat the canola oil in a medium saucepan over medium-high heat and saute the red onion, celery and garlic until they begin to caramelize lightly, being careful not to burn them. Deglaze the pan with the red wine, and when most of the alcohol has evaporated, add the vegetables, stock, tomatoes, parsley leaves, and thyme. Return to a gentle boil and let the liquid reduce by half, then strain into a small bowl. Strain the mushrooms through paper towels to reserve the soaking liquid. Use 1/2 cup of the mushroom soaking liquid in a small saucepan to make the sauce by whisking in the demi-glace. Heat for a few minutes to let the flavors integrate. Remove from heat and fold in the mushrooms. Cut the figs in half lengthwise. Arrange the chicken on serving dish, spoon some sauce on top and garnish with figs. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 69017,"Banana Pancakes 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 large egg 1 cup buttermilk 1/4 cup whole milk 1 tablespoon melted unsalted butter, plus 3 tablespoons 3 ripe bananas, cut into 1/3-inch slices Instructions: Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 69018,"Summer Corn Salad 4 ears fresh corn 2 heads Belgian endive 2 tablespoons olive oil Salt and freshly ground black pepper 1 (3-ounce) bunch cilantro, leaves only 1/2 small red onion, thinly sliced 1/4 cup crumbled feta 1/2 lime, juiced 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper, or to taste Instructions: Preheat a grill. Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste. Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn. Meanwhile, in a medium serving bowl, combine all the remaining ingredients. Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into 1/4-inch pieces and add to the bowl. Cut the kernels off the cobs and discard the cobs. Add the kernels to the bowl and stir to combine. Taste for seasoning and adjust, if needed. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 69019,"Key Lime Pie 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans sweetened condensed milk 1 cup key lime or regular lime juice 2 whole large eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest Instructions: Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69020,"Grilled Swordfish \Nicoise\ Salad Kosher salt and freshly ground black pepper 1/4 pound fresh wax beans 1/4 pound fresh green beans 1/2 pound fingerling potatoes Olive oil Red and yellow sweet 100 tomatoes or cherry tomatoes, halved 1 medium red onion, thinly sliced Spice Rubbed Swordfish, recipe follows Vinaigrette, recipe follows 1/4 cup torn parsley leaves 2 tablespoons fennel seeds, toasted and ground 2 teaspoons mustard seeds, toasted and ground 2 teaspoons coriander seeds, toasted and ground 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 (8-ounce) swordfish steaks Olive oil 1/4 cup red wine vinegar 1 tablespoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Prepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish. Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley. Heat grill to high. Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces. Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69021,"Filete Cordon Rouge 1 1/2 ounces butter 1 1/2 ounces flour 16 ounces milk 1 bay leaf 1 clove 2 parsley stalks 1/4-ounce onion Freshly ground salt, to taste Freshly ground white pepper, to taste 3 ounces clarified butter 12 ounces chicken livers, washed, trimmed of tendons Freshly ground salt, to taste 1 teaspoon oregano 1-ounce brandy 2 ounces butter 4 (8-ounce) pieces beef tenderloin 3 ounces onion, diced 4 ounces pimento, finely chopped 16 slices prosciutto ham 4 ounces red wine 1 tablespoon finely chopped parsley Instructions: For Sauce: Melt butter in saucepan over moderate heat and stir in flour. Blend together well. Remove pan from heat and add milk gradually. Return to heat and bring to boil, stirring constantly. Make a sachet of the bay leaf, clove, parsley stalks, and onion. Add to simmering sauce and reduce heat to low; cook for 15 minutes. Season with salt and white pepper. Set aside until needed.
Heat 1 ounce clarified butter in frying pan on high heat. Add livers, season with salt and pepper, and cook until just done. Do not overcook! Stir in 1 1/4 cups white sauce, 1 teaspoon oregano and 1-ounce brandy. Pour into blender and puree. Add 1 tablespoon butter and continue to puree for 4 minutes more. Place in bowl and chill until required.
Cut tenderloin down center, but not completely through. Open steak and beat flat with rolling pin. Spread diced onion on steak and pat down. Cover with 1/2 of pimento and 2 ounces chicken liver pate. Roll steak up. Cover steak with prosciutto and tie string to secure roll, every 1 1/2 inches, or 4 times. Continue this procedure with remaining beef tenderloins. Cut in between strings to separate meat into individual portions, each roll still tied.
Pour 1 ounce clarified butter into large frying pan over medium heat and fry roll-ups, 2 minutes on each side. Remove from pan, cut off strings and keep meat warm on serving platter.
Drain off as much of the fatty juices as possible and add remainder of diced onion saute quickly to meat residue. Pour in red wine and cook down. Add remaining pimento. Stir in remaining fresh butter and parsley. Pour over fillets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69022,"Hunter's Minestrone 2 quarts chicken stock 1 head garlic, halved 1/2 pound small rigatoni Extra-virgin olive oil 8 fresh sage leaves 1 sprig fresh rosemary 1 sprig fresh thyme 3/4 pound loose sweet Italian pork sausage 2 medium carrots, roughly chopped 2 celery ribs, roughly chopped 1 onion, roughly chopped 1 (28-ounce) can crushed plum tomatoes 1 bay leaf 2 (28-ounce) cans cannelloni beans, drained and rinsed 1/2 bunch fresh parsley leaves, finely minced Coarsely ground black pepper 12 slices baguette 1 cup freshly grated Parmigiano-Reggiano Instructions: Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm. Bring a pot of salted water to boil for the rigatoni. Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned. To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally. Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs. To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69023,"Shepherd's Pie with Tater Tot Topping 6 tablespoons unsalted butter, plus for buttering casserole dish 2 tablespoons olive oil 3 russet potatoes Kosher salt and black pepper 4 spring onions or 1 medium yellow onion, chopped
4 cloves garlic, smashed and roughly chopped
3 pounds 80/20 ground beef
1/4 cup chili powder One 28-ounce can diced tomatoes, drained
2 cups beef broth
2 tablespoons all-purpose flour
1 1/2 cups fresh or thawed frozen peas 12 ounces extra-sharp Cheddar, grated
1/4 cup finely grated Parmesan Instructions: Preheat the oven to 425 degrees F. Butter a 9-by-13-inch casserole dish. Heat the olive oil and 2 tablespoons of the butter in a small saucepan over medium heat until the butter has melted. Shred the potatoes and add to a medium bowl. Pour the butter-oil mixture over the potatoes, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Set aside. In a large saute pan over medium heat, melt the remaining 4 tablespoons butter. Add the spring onions and garlic; stir, and cook until the onions are soft and translucent, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until browned. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and the chili powder. Add the tomatoes, beef broth and flour. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and Cheddar; cook until the cheese is melted. Transfer to the prepared casserole dish. Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan. Bake, uncovered, until crisp on top and bubbling, about 20 minutes. Let rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69024,"Chocolate Banana Cake-sicles Coconut oil spray, for greasing 1 1/2 cups mashed ripe bananas 2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups plus 2 tablespoons sugar
3/4 cup unsalted butter, at room temperature 3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
300 grams good-quality white chocolate, melted 150 grams organic extra-virgin coconut oil
Pastry rocks, for dipping Instructions: For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil. In a small bowl, mix mashed bananas with the lemon juice. In a medium bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Add in the flour mixture a little at a time, alternating with the buttermilk. Stir in the banana mixture. Pour the batter into the prepared molds, and place the wooden sticks in the center. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Place the pops on a cooling rack until completely cooled. Cover tightly, and then place in a refrigerator to chill until ready to use. For the coating: Mix the melted white chocolate and the coconut oil together until completely incorporated. Place in a warmed steel cup. Dip each cake-sicle into the chocolate mixture, allowing the excess to drain off, then dip a portion of each cake-sicle into the pastry rocks and place on parchment paper to set. Chill until firm, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 69025,"Mamau's Icebox Cookies 1 pound (4 sticks) butter, room temperature 1 cup brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 5 cups all-purpose flour 1 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans or walnuts Instructions: Preheat oven to 350 degrees F. With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts. Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 69026,"Thai Deviled Eggs 8 large eggs, chilled 2 tablespoons mayonnaise
2 tablespoons Sriracha
2 tablespoons fish sauce
2 teaspoons lime juice
1/4 cup finely chopped cucumber (brunoised)
3 tablespoons finely chopped carrot (brunoised)
1 small shallot, minced (1/4 cup, brunoised)
Kosher salt
2 tablespoons fresh cilantro leaves, finely chopped, for garnish
Instructions: Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go. Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth. To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste. Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69027,"The Best Turkey Brine Kosher salt 1/4 cup sugar
One 12- to 14-pound turkey
3 tablespoons whole black peppercorns
5 thyme branches
3 sage sprigs
1 lemon, zest peeled into strips with a vegetable peeler
Instructions: Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature. Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 69028,"Grapefruit Salad with Honey-Mint Dressing 2 ruby red grapefruits 2 tablespoons clover honey 2 tablespoons finely chopped fresh mint Instructions: Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 69029,"Rack of Pork with Pear Apple Compote 1 cup kosher salt 1/2 cup honey 1 cup water 10 juniper berries 2 (6-inch) sprigs rosemary 10 peppercorns 1 bay leaf 2 cloves garlic, smashed 1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern Oil, for pan 1 shallot, chopped 1 Granny Smith apple, peeled and diced 1 Bosc pear, peeled and diced 1/2 cup dried cranberries 1/2 cup orange juice 1/2 cup apple cider 1 tablespoon brown sugar 1 tablespoon Dijon mustard 2 teaspoons chopped fresh rosemary leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper, about 1/8 teaspoon Instructions: In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator. Preheat the oven to 350 degrees F. Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes. While the meat is resting, prepare the compote. Pear Apple Compote: Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes. Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69030,"Grilled Shrimp with Citrus Dipping Sauce 1 cup rice, regular or instant, cooked according to package directions Cooking spray 2 pounds large or jumbo shrimp, peeled and deveined Salt and freshly ground black pepper 2 tablespoons freshly chopped cilantro leaves 1 cup orange juice 2 tablespoons fresh lime juice 2 teaspoons minced fresh ginger 2 teaspoons cornstarch 1/2 teaspoon garlic powder Instructions: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro. Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69031,"Hottie Chocolate Cupcakes 12 tablespoons creamy triple-chocolate chip fudge frosting 1/2 cup (1 stick) unsalted butter, softened 1/3 cup brown sugar, packed 1 box moist dark chocolate cake mix 1 large egg 1/2 teaspoon cinnamon extract 1 teaspoon ground cinnamon 2 tablespoons canned jalapeno peppers, finely chopped 3 tablespoons water Nonstick cooking spray Cocoa powder, for dusting Vanilla ice cream, to serve Instructions: Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up. In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour. Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes. Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes. Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69032,"Pistachio Macarons 1/2 cup raw pistachios 1/4 cup granulated sugar 2 tablespoons almond flour 1 tablespoon vegetable oil 1/4 cup (4 tablespoons) unsalted butter 1/4 cup almond paste (see Cook's Note) 1/4 teaspoon almond extract 1 1/4 cups powdered sugar 2/3 cup almond flour Pinch fine salt 1 tablespoon granulated sugar 1/4 teaspoon vanilla extract 5 drops green food coloring 2 egg whites Instructions: For the pistachio cream filling: Preheat the oven to 300 degrees F.
Spread the pistachios onto a baking sheet and toast for 15 minutes. Let cool.
Place the granulated sugar and 1 tablespoon water in a saucepan and bring to a boil over medium heat (brush down the sides with water to avoid any clinging granules of sugar and prevent crystallization). Cook the syrup until it reaches 250 degrees F on a candy thermometer. Add the toasted pistachios to the hot syrup and stir until the nuts are well coated. When all the sugar coats the pistachios and any remaining syrup turns powdery white, pour the nuts onto a baking sheet to cool. Once cooled, place the pistachios in the bowl of a food processor with the almond flour. Blend until the nuts resemble a coarse meal, approximately 1 minute. Slowly drizzle in the oil while continuing to blend the mixture. Add the butter, almond paste, almond extract and 3 tablespoons water. Keep mixing until mixture is a smooth paste, approximately 3 minutes.
For the macarons: Mix the powdered sugar, almond flour and salt in a bowl using a whisk; set aside. In a separate bowl using a hand mixer, mix the granulated sugar, vanilla, food coloring and egg whites. Whip until the batter has firm shiny peaks. Take one-third of the wet mixture and fold into the dry ingredients. Gradually fold in the remaining batter. Once the dry ingredients have been absorbed, run a rubber spatula over the mixture to create a shine. This process is called macaroning and is key to the overall recipe.
Line 2 cookie sheets with parchment paper. Transfer the batter to a piping bag with a 1/4-inch round tip. Pipe the mixture in 1-inch rounds onto the cookie sheets. It's important to create a consistent size for each cookie. Let stand for 30 minutes to create a thin crust on the outside.
Adjust the oven racks: Put one in the lower third of the oven and a second in the upper third of the oven. Preheat the oven to 300 degrees F. Bake until the macarons puff and rise to form ''feet'' and are crisp, 17 to 20 minutes. Let cool completely on the cookie sheets before filling.
Put about 1 teaspoon of pistachio cream filling between 2 cookies to create the finished macarons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69033,"Quick-and-Spicy Chicken 'n' Dumplings 8 skinned and boned chicken thighs 4 cups all-purpose baking mix, divided 1 teaspoon paprika 1 teaspoon ground red pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon poultry seasoning 1/4 teaspoon freshly ground black pepper Dash salt 2 tablespoons vegetable oil, divided 3 (14.5-ounce) cans chicken broth, divided 1/4 (1.41-ounce) box coriander and annatto seasoning (2 packets) 2/3 cup milk Instructions: Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat. Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken. Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom. Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 69034,"Sweet and Spicy Sausage Ragu Nachos with Pickled Onions 3 cloves garlic, smashed 2 ribs celery, cut into 1-inch dice 2 onions, cut into 1-inch dice 1 small fennel bulb, top and tough middle stalk removed, cut into 1-inch dice Extra-virgin olive oil Kosher salt 2 cups tomato paste 2 cups hearty red wine 1 pound spicy Italian sausage, casings removed 1 pound sweet Italian sausage, casings removed 2 bay leaves 1 bunch fresh thyme, tied with butcher's twine 3/4 cup red wine vinegar 1 1/2 tablespoons sugar 1 tablespoon kosher salt 2 to 3 really good shots hot sauce, such as Tabasco 1 red onion, sliced into very thin rings 1 large bag corn tortilla chips 1/2 to 3/4 cup freshly grated Parmigianino 1/2 to 3/4 cup grated fontina cheese 1 packed cup arugula, chopped 1/2 cup mascarpone cheese (4 ounces) Instructions: For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
Coat a wide, deep pan with olive oil. Add the pureed veggies, season with salt and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, and then let the crud form again. Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine and scrape up any remaining brown bits. Cook until about half the wine has evaporated, 4 to 5 minutes.
Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
Add enough water to the pan to cover the meat by about 1/2-inch. Stir to combine well, and then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the sugar, salt and hot sauce. Add the sliced onions and let sit for at least 1 hour. To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips. Spoon a layer of the ragu over the chips. Cover with a layer of Parmigianino and fontina cheeses. Place in the oven until the cheese melts, 5 to 10 minutes.
Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese. A gooey cheesy treat. Delish. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 69035,"Melting Heart Cakes 1 pint raspberry sorbet, softened 8 ounce dark chocolate, finely chopped, or dark chocolate candy melting wafers 1 cup heavy cream 2 cups white chocolate chips
2 teaspoons vanilla extract or vanilla bean paste
8 chocolate sandwich cookies, crumbled 4 mini brownie bites, crumbled
16 fresh raspberries
16 freeze-dried raspberries, lightly crushed
Instructions: For the frozen hearts: Press the softened sorbet into 4 cavities of an 8-cavity silicone heart mold (2 1/4-inch hearts). Freeze at least 6 hours and up to overnight. For the chocolate domes: Melt the chocolate in a double boiler. Once completely melted, let the chocolate cool to about 90 degrees F. The chocolate should still be melted and warm, not set. Meanwhile, wash and dry the outside of 4 medium round balloons. Inflate the balloons so they are about 5 inches in diameter. Holding onto the tied end of a balloon, dip it into the melted chocolate so that two-thirds of the balloon is covered in chocolate. Let the excess chocolate drip off. Place the balloon chocolate-side up in a coffee mug. Repeat with remaining balloons and chocolate. Let set at room temperature until hardened, 4 to 6 hours. Once the chocolate is complete set and hard, very carefully pop each ballon with a knife and remove it from the interior of the chocolate dome. Place the domes open-side down on a warmed baking sheet and gently swirl to create a smooth edge. Transfer to a clean baking sheet lined with parchment paper. Store in a cool place. For the white chocolate sauce: In a medium pot, heat the cream over medium-low heat until hot and bubbling around the edges. Immediately add the white chocolate chips and vanilla and whisk until the chocolate is completely melted and incorporated into the cream. Keep warm until ready to serve. You can make the sauce in advance and store in an airtight container in the refrigerator; reheat in a pot over low heat before serving, adding more cream if needed to thin it out. For the assembly: In a medium mixing bowl, combine the crumbled sandwich cookies, brownies and fresh and freeze-dried raspberries. Gently toss to combine. Line up 4 plates or wide shallow bowls (like pasta bowls). Place a 3-inch ring mold in the center of one of the plates and spoon in a quarter of the fruit and crumble mixture. Carefully remove the cutter. Repeat on the remaining plates. If you don't have a 3-inch cutter, neatly spoon the mixture into the center of each plate in a circle about 3 inches in diameter. Make sure the white chocolate sauce is nice and hot and transfer to a measuring cup or small pitcher. Working quickly, remove the raspberry sorbet hearts from the molds and place one onto each portion of the crumble mixture. Carefully cover each heart with a chocolate dome. Present to your guests and pour the hot chocolate sauce over the dome to melt and reveal the dessert. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 69036,"Chipotle Lime Pumpkin Seeds 2 cups raw pumpkin seeds 2 tablespoons extra-virgin olive oil
1 tablespoon lime zest plus 1 tablespoon lime juice 1 tablespoon minced fresh parsley
2 teaspoons fresh thyme leaves
1 teaspoon chipotle powder
1 teaspoon kosher salt
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Toss the pumpkin seeds in a bowl with the olive oil and lime juice until well coated. In a separate small bowl, stir together the lime zest, parsley, thyme, chipotle powder and salt. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet. Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69037,"Roasted Tomato Soup with Halibut and Fresh Pasta 2 pounds (about 5 cups) cherry tomatoes, stemmed 1 12-ounce bag frozen pearl onions, thawed
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, smashed and peeled, optional 3 tablespoons extra-virgin olive oil
3 cups low-sodium chicken broth
1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
1 pound halibut fillets, skinned, cut into 1/2-inch pieces
1 cup leftover fresh pasta, cut into 1/2-inch pieces or 1 cup cooked small pasta, such as orzo
3 tablespoons chopped fresh basil Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a heavy baking sheet with parchment paper. For the vegetables: In a medium bowl, combine the tomatoes, onions, rosemary, salt, pepper and garlic (if using). Add the oil and toss until all the ingredients are coated. Arrange the vegetables in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 40 to 45 minutes. Working in batches, add the roasted vegetables (plus any cooking juices) and broth to a blender or food processor. Blend until smooth. For the pasta: Place the tomato mixture, salt and pepper in a medium saucepan. Bring to a simmer over medium heat. Add the halibut and pasta and cook until the pasta is tender and the fish is cooked through, 3 to 4 minutes (if using cooked dried pasta, stir in after the fish is fully cooked). Stir in the chopped basil. Ladle the soup into shallow bowls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69038,"Flank Steak with Broccoli Mac and Cheese Kosher salt 1 1/4 pounds flank steak, halved lengthwise, then crosswise 1 teaspoon chili powder Freshly ground black pepper 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 teaspoon fresh thyme 4 ounces elbow macaroni (about 1 cup) 2 cups small broccoli florets 1/2 cup milk 6 slices American cheese, torn into small pieces Pinch of cayenne pepper (optional) 1/4 cup chopped drained jarred pimientos Instructions: Bring a medium saucepan of salted water to a boil. Rub the steak with the chili powder and season with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak, reduce the heat to medium and cook until browned, about 4 minutes per side for medium rare. Add the butter and thyme and cook, spooning the butter over the steak as it melts, about 30 seconds. Remove the steak to a cutting board and let rest. Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the broccoli during the last minute of cooking. Reserve 1/4 cup cooking water, then drain. Add the milk to the saucepan and bring to a gentle simmer over medium heat. Add the cheese and cayenne and cook, stirring, until smooth. Add the pasta and broccoli and cook, stirring, until coated, adding the reserved cooking water as needed to loosen. Stir in the pimientos and season with salt. Thinly slice the steak against the grain. Serve with the mac and cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69039,"Pork Loin and Crackling with Hassel Back Potatoes 4 pounds pork loin, center cut with a thick rind/fat cap, skin intact 1/2 cup kosher salt 1/4 cup olive oil 4 cloves garlic, smashed 8 sprigs fresh thyme 2 sprigs fresh rosemary Hassel Back Potatoes, recipe follows Apple Chutney, recipe follows 24 small Yukon gold potatoes 1/4 cup olive oil 1 tablespoon kosher salt, plus salt to season 1/4 teaspoon freshly ground black pepper, plus pepper to season 1/4 cup unsalted butter 3 cups thinly sliced Vidalia onions, see Cook Note* 1 tablespoon kosher salt 2 cups apple cider 2 cups cider vinegar 1 cup sugar, plus 1/3 cup 4 Granny Smith apples, peeled, cut into 1/2-inch pieces, see Cook's Note** 1 star anise
Instructions: Preheat the oven to 475 degrees F. Score the rind, using long, parallel slits 1/8 to 1/4-inch apart across the width of the loin; be careful to cut only halfway to the flesh (see Cook's Note**). Rub the rind with the salt, ensuring that the salt is rubbed well into the slits. Rub the rind with 1/2 of the olive oil. Flip the loin over and rub the flesh side with the remaining olive oil. Place the garlic, thyme, and rosemary up against the flesh. Using butcher's twine, tie the herbs to the loin. Place the loin on a rack in a roasting pan and roast for 30 minutes. Remove from the oven and arrange the potatoes at the bottom of the roasting rack. Reduce the heat to 425 degrees F. Return the roast to the oven to cook for 1 additional hour or until an instant-read thermometer poked into the center of the loin reaches 150 degrees F. Remove from the oven and let the loin rest for 30 minutes; the internal temperature will continue to rise about 10 degrees F, and the loin will finish cooking while it's resting (see Cook's Note***). Slice the \crackling\ (crunch skin) off in 1 piece and cut into 1/4-inch strips. Slice the pork loin into 1/4-inch slices. Serve the pork loin warm with Cracklings, Hassel Back Potatoes, and Apple Chutney. Place a potato in the palm of a wooden spoon. Use a sharp knife to make cuts 3/4 of the way down the width of each potato about 1/8-inch apart. Toss the potatoes with olive oil, 1 tablespoon salt, and pepper in a large mixing bowl.
Place the potatoes in the bottom of a roasting pan, evenly spaced apart. Cook underneath the roast during the last hour of cooking, until fork tender. Remove from the oven and sprinkle with additional salt and pepper, to taste. In a large saute pan, melt the butter over medium heat. Add the onion and 1 tablespoon of salt and cover. Saute until onions are translucent. Add the apple cider and increase to high heat. Reduce the cider until nearly evaporated. Add the vinegar and 1 cup sugar; stir until the sugar dissolves. Add the apples and star anise. Cover and reduce the heat to medium. Cook for 10 minutes.
Remove the cover and continue to cook until thickened, about 10 minutes; stirring frequently. Add the 1/3 cup of remaining sugar. Remove star anise and mash until smooth. Transfer to a plate to cool.
Serve warm or at room temperature with pork, chicken, or curried dishes.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 69040,"Apple Dumplings 2 Granny Smith apples 1 lemon 1 cup sugar 1/2 cup (1 stick) butter 1/4 teaspoon vanilla extract 8 canned buttermilk biscuits 4 teaspoons ground cinnamon Instructions: Preheat the oven to 375 degrees F. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69041,"Southwestern Turkey Chili and Cornbread Nonstick vegetable cooking spray 1 (11-ounce) can Mexicorn 1 egg 1 (8 1/2-ounce) package corn muffin mix 10 ounces lean ground turkey, crumbled 1 tablespoon all-purpose flour 1 tablespoon olive oil 1 (28-ounce) can whole tomatoes 2 (14 1/2-ounce) can spicy black beans 1/4 cup tomato paste Sour cream, for garnish Chopped fresh cilantro leaves, for garnish Chopped red onion, for garnish Instructions: Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. Preheat oven to 400 degrees F. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 69042,"Silky Tofu with Ancient Eggs 1 (14 ounce) package soft tofu 3 tablespoons Szechuan preserved mustard greens (or homemade pickled mustard greens) 2 thousand year-old eggs 1/4 cup chopped fresh cilantro 3 scallions, thinly sliced 3 tablespoons sesame oil 2 tablespoons rice vinegar 1 tablespoon soy sauce Instructions: Lift the tofu out of its liquid, and cut the tofu into 3/4 inch cubes. Place the cubes on paper towels and let drain, about 15 minutes. Remove the shells from the thousand year-old eggs and roughly chop each egg. Rinse the preserved mustard greens to remove excess salt, drain, and mince. Place mustard greens in a bowl, along with the chopped egg, cilantro, scallions, sesame oil, rice vinegar and soy sauce. Gently toss to mix the ingredients. Place the tofu on a platter and top with the chopped relish. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69043,"Honey Fried Chicken Bites 3/4 cups buttermilk 1/3 cup plus 2 tablespoons dill pickle brine, plus 2 tablespoons chopped dill pickle 4 tablespoons hot sauce Kosher salt and freshly ground black pepper 6 boneless, skinless chicken thighs, cut in to 1-inch pieces 1/2 cup honey
2 cups self-rising flour 1 1/2 teaspoons paprika 1 teaspoon dry mustard powder Vegetable oil, for frying 1 cup vegetable shortening Instructions: Combine 1/2 cup buttermilk, 1/3 cup pickle juice, 2 tablespoons hot sauce, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. Whisk together the honey, chopped pickles and the remaining 2 tablespoons each pickle juice and hot sauce in a large bowl until well combined. Whisk together the flour, paprika, mustard, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in the remaining 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy. Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-fat fry thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and a wire rack if desired and set aside.
Drain the chicken in a colander but do not pat dry. Transfer the chicken to the flour mixture, making sure to press the pieces into the flour to fully coat. Set on a plate. (If you notice the chicken getting soggy in any spots as it sits, dredge it in the flour mixture again.) When the oil is at 350 degrees F, very carefully slide the breaded chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, about 4 minutes. Remove to the lined baking sheet and sprinkle with a little salt.
Put the chicken in the bowl with the honey mixture and toss to coat. Serve in paper cones with toothpicks for skewering the chicken bites. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69044,"Pasta-Rella Highlander Style 3 tablespoons Parmesan 3 pounds part-skim mozzarella block 3 egg yolks 5 cups bread crumbs 2 tablespoons Italian seasoning 10 sheets fresh egg pasta (7-by-10 inches per sheet) Vegetable oil, for frying 1/2 cup favorite marinara or pizza sauce Slice cheese into 1/2-by-1/2-by-6-inch long cubes and set aside. Instructions: In a small bowl, mix egg yolks with 1 cup water. In a separate bowl, mix the bread crumbs and Italian seasoning. Set out the pasta sheets and brush both sides with the egg wash. Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll in the bread crumbs. In a deep fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry until golden brown, about 3 minutes,. Do not overcook or the cheese will spill out. Heat up the marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan over the sauce and sticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69045,"Emeril's Favorite Brown Sugar-Crusted Baked Bologna 1 (6 1/2-pound) all-beef bologna 1/2 cup Dijon mustard 1 1/2 cups golden brown sugar 1 loaf sliced white bread 1 jar yellow mustard Instructions: Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69046,"Corn Salsa One 15-ounce can yellow corn, drained One 15-ounce can white corn, drained
One 4-ounce can chopped green chiles, drained
One 2 1/2-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping
Instructions: Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69047,"Sparkling Tropical Mock-tail 3/4 cup pineapple juice 1/2 cup mango juice
1/4 cup fresh lime juice
1 cup (8 ounces) ginger beer
Pineapple wedges, for garnish Mango slices, for garnish Instructions: In a cocktail shaker filled with ice, combine the pineapple, mango and lime juices. Shake vigorously. Strain into ice-filled highball glasses. Top each with some ginger beer. Garnish with pineapple wedges and mango slices, and serve immediately. ","[Prosecco, Moscato, Sauvignon Blanc, Vinho Verde]" 69048,"Faux Peanut Sauce 1/4 cup chicken broth 3 ounces unsweetened coconut milk 1 ounce freshly squeezed lime juice 1 ounce soy sauce 1 tablespoon red miso paste 1 tablespoon fish sauce or 2 to 3 anchovies, ground 1 tablespoon hot sauce 2 tablespoons chopped garlic 1 tablespoon chopped fresh ginger 3/4 cup cashew nut butter 3/4 cup tahini 1/4 cup chopped cilantro leaves Instructions: In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 69049,"Escarole Soup with Caesar Croutons 1/2 loaf white Pullman or brioche bread 1/3 cup EVOO 4 anchovies or 2 teaspoons anchovy paste 1 tablespoon Worcestershire sauce 2 cloves garlic, finely chopped Juice of 1/2 lemon 1 cup shredded pecorino cheese Cracked black pepper 2 tablespoons EVOO 2 to 3 cloves garlic, finely chopped 1 medium onion, chopped Salt and freshly ground pepper 2 heads escarole, coarsely chopped A little freshly grated nutmeg 6 cups chicken stock One 28-ounce can cannellini beans Zest of 1 lemon Instructions: Preheat the oven to 350 degrees F. For the croutons: Place a wire rack over a baking sheet. Trim the crust from the bread and cut it into 1 1/2-inch cubes. Spread the bread cubes on the rack and toast in the oven until light golden, 12 to 15 minutes. In a small pot, heat the EVOO with the anchovies over medium-low heat. When the anchovies melt into the oil, stir in the Worcestershire sauce, garlic and lemon juice, then remove from the heat. Place the croutons in a bowl, pour the dressing over them and toss to coat. Sprinkle with cheese and season liberally with pepper. Spread the croutons on the baking sheet and return to the oven until they are deep golden and the cheese has set, 7 to 10 minutes. For the soup: Heat the EVOO in a soup pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until softened, 5 to 6 minutes. Add the escarole and cook until wilted, then season with salt, pepper and nutmeg. Add the chicken stock, beans and lemon zest. Simmer at a low boil until the greens are tender and no longer bitter. Serve topped with the Caesar croutons. Cooks' Note: If you are making the soup ahead of time, cool and store it in the refrigerator. Cool the croutons and store them in foil in a cool, dry place. Reheat the soup over medium heat and reheat the croutons in a foil pouch if you wish to serve them warm. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69050,"Avocado Pesto Toast 1/2 cup walnuts 1/4 cup olive oil 1 1/2 tablespoons freshly squeezed lemon juice 4 cloves garlic 2 ripe avocados, pitted and peeled 1 large bunch fresh basil leaves (about 3 ounces) Salt and freshly ground black pepper 6 pieces whole-grain toast Instructions: In a food processor, pulse together the walnuts, olive oil, lemon juice, garlic, avocados and basil until smooth. Add salt and pepper to taste. Spread onto each piece of toast. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69051,"Chocolate-covered Almond Toffee Bars 10 ounces whole unblanched almonds 1 1/4 cups sugar 1/3 cup light corn syrup 1/3 cup water or rum 8 ounces (2 sticks) unsalted butter, cut into small pieces 1 teaspoon salt 1/2 teaspoon baking soda 8 ounces bittersweet chocolate, cut into small pieces Instructions: Position rack in center of oven and preheat oven to 375 degrees F. Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside. Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer. Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined. Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel. While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm. When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate. Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 69052,"Colcannon Soup 2 ounces diced slab bacon 1 chopped white onion 1 leek sliced, sliced 1/2 pound waxy-style potatoes, peeled and diced 1/2 Savoy cabbage, cored and sliced 1/2 cup white wine 4 cups vegetable stock Kosher salt and freshly ground black pepper 2 cups heavy cream 2 tablespoons diced unsalted butter, at room temperature Basil oil, for garnish Fried basil, for garnish Instructions: Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat. Lower the heat to medium. Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes. Add the wine and cook for 2 minutes more. Add the stock, bring to a boil, and season with salt and pepper, to taste. Lower the heat and simmer until the potato is tender. Add the cream and simmer for a few minutes until the soup achieves a creamy texture. Remove from the heat and finish by whisking the butter cubes into the soup. (Don't re-boil the soup after adding the butter into it, or it will curdle.) Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69053,"Blueberry Balsamic Vinegar 4 cups frozen, thawed or fresh blueberries 1 quart balsamic vinegar 1/4 cup sugar Lime peel cut in strips from 1 lime (green part only) 1 (3-inch) cinnamon stick Instructions: In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend. Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef. ","[Bardolino, Barolo, Chianti, Valpolicella]" 69054,"Chicken Milanese with Escarole Salad and Pickled Red Onions 1/2 cup red wine vinegar 1/2 cup cold water 2 tablespoons kosher salt 1 tablespoon sugar 2 to 3 really good shots hot sauce (recommended: Tabasco) 1 red onion, sliced into very thin rings 1 cup all-purpose flour 2 eggs, beaten with 1 tablespoon of water 1 1/2 cups panko bread crumbs 1/2 cup grated Parmigiano-Reggiano 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick Kosher salt Extra-virgin olive oil, for frying 1 tablespoon butter 1/2 cup grated pecorino 1/2 cup toasted hazelnuts 2 tablespoons freshly chopped parsley leaves 1 head escarole, washed, spun dry, cut into bite size pieces High-quality extra-virgin olive oil Instructions: To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour. To make the Chicken Milanese: Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour. Pour olive oil into a large saute pan until it reaches a thickness of about a half an inch - better a little more rather than a little less. Bring to a medium-high heat and add butter. Test the oil by flicking flour or bread crumbs into the oil. If it doesn't sizzle-WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking. To make the Escarole Salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped. Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil. Season with salt. Place chicken on each serving plate and top with the escarole salad. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 69055,"Potatoes with Chorizo and Onions 2 tablespoons extra virgin olive oil, 2 turns of the pan 3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings 6 small Yukon gold potatoes, very thinly sliced 1 medium onion, very thinly sliced Salt and pepper 2 teaspoons sweet paprika 1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls Instructions: Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69056,"Creamed Leeks 12 firm fresh leeks, 1 to 1 1/2 inches in diameter 4 tablespoons butter 1/2 cup chicken broth Heavy cream to taste Salt and freshly ground black pepper Instructions: Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths. Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69057,"Cajun Spiced Nuts Vegetable oil, for the baking sheet 3 tablespoons sugar 1 tablespoon Cajun seasoning 2 cups salted mixed nuts Instructions: Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet. Whisk together the sugar, Cajun seasoning and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the nuts and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool. Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 69058,"General Tso's Cauliflower 2 tablespoons peanut oil, plus more for frying 3 whole dried red chiles 2 scallions, thinly sliced, plus more for sprinkling 1 clove garlic, minced 1 strip orange zest, thinly sliced 1/4 cup sugar 3 tablespoons soy sauce 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 1/4 teaspoon ground ginger 2 teaspoons plus 3/4 cup cornstarch 2 large eggs Kosher salt and freshly ground black pepper 1 pound cauliflower, cut into large florets or wedges (about 4 cups) Steamed rice and orange slices, for serving Instructions: Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the chiles, scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden and the chiles brighten, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes. Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm. Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated. Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions. Serve with the rice and orange slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 69059,"Jicama Pancakes 1 1/2 cups shredded jicama (see Note) Juice of I lemon 2 tablespoons grated onion I large egg, beaten I tablespoon all-purpose flour 1/2 teaspoon salt 1 teaspoon minced habanero cl 1 russet potato, peeled 3 tablespoons vegetable oil, or as needed Instructions: Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili. Toss well to be sure the cl is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again. In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot. Form the mixture into 2 1/2-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Add more oil to the skillet as necessary and keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69060,"Quick Southern Collards 8 ounces bacon, chopped 1 red bell pepper, diced 1 to 2 bunches collard greens, washed, stems removed and chopped
1/4 cup apple cider vinegar 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper Instructions: Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes. Stack the leaves of collards and roll tightly into a cigar shape. Then chop away. Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 69061,"Trout with Caper Sauce 2 pounds russet potato, skin left on, cut into 1/4-inch sticks 1 cup heavy cream, plus an additional 1/4 cup for reheating if necessary 4 tablespoons unsalted butter, plus an additional 2 tablespoons for reheating if necessary
Salt and white pepper 1/4 cup salt 2 pounds green beans, ends trimmed 2 pounds carrots, peeled and cut into 1/4-inch sticks 12 trout filets, deboned 1 tablespoon salt
2 teaspoons pepper
2 cups all-purpose flour
1/4 cup grape seed oil
1/4 cup sliced almonds 2 tablespoons grape seed oil
1/4 cup minced shallots
1/2 cup capers
1 cup lemon juice
1/2 pound unsalted butter, cut into cubes
Salt and black pepper 1 tablespoon chopped fresh parsley
Instructions: For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter. Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.) For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt. Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots. For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil. Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes. For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside. Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes. Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley. For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper. Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side. Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69062,"Vinny's Special Chicken Sandwich 1/2 gallon mayonnaise 2 tablespoons paprika 1 ounce sun-dried tomatoes, chopped 1 quart vegetable oil 2 cups orange juice 6 tablespoons paprika 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon garlic powder 1/2 tablespoon ground cumin 3 to 4 boneless skinless jumbo chicken breast halves 3 medium zucchini, sliced lengthwise into about 5 slices per zucchini 5 baguettes, each cut into 3 pieces and then split open 4 medium tomatoes, preferably beefsteak, cut into round slices 1 red onion, cut into round slices Instructions: For the chipotle sauce: Blend mayonnaise, paprika and sun-dried tomatoes in a blender. For the marinade: Combine vegetable oil, orange juice, paprika, black pepper, salt, garlic and cumin in a container and and blend with an immersion blender until the marinade becomes slightly thickened and bright orange, about 6 minutes. Slice chicken into thin slices with a deli slicer and place in marinade. Let marinate 8 hours or up to overnight in refrigerator. For the sandwiches: Preheat a grill for cooking at medium-high heat. Grill chicken until fully cooked, about 3 minutes per side (see Cook's Note). Grill zucchini, 1 minute per side. Preheat a panini press on medium heat. Spread chipotle sauce on bread bottoms, then top with tomato slices, rings of onion, grilled zucchini and grilled chicken. Place sandwiches on panini press until bread is crispy, approximately 2 minutes. Repeat with remaining sandwiches. Cut in half diagonally and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 69063,"Spinach Salad with Pickled Strawberries and Poppy Seed Dressing 1/2 cup red wine vinegar 1 bay leaf 1 tablespoon sugar Salt and freshly ground pepper 10 ounces spinach 1/2 red onion, thinly sliced 1 cup thinly sliced white button mushrooms For the dressing: 2/3 cup canola oil 1/3 cup apple cider vinegar 3 tablespoons honey 2 tablespoons dijon mustard 1 large egg 2 tablespoons poppy seeds For the salad: 1 cup sliced strawberries Instructions: Make the dressing: Put the oil, vinegar, honey, mustard, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve. Make the salad: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, 1/2 cup water, the bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid. In a large salad bowl, combine the spinach, red onion, mushrooms and pickled strawberries. Pour the dressing over the salad, toss well and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69064,"Grilled Lobster with Lime Butter and Mango Salsa 4 tablespoons softened butter 1 un-waxed lime, zested Salt and freshly ground black pepper 1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below) Mango Salsa, recipe follows 1 ripe, firm mango, peeled and cut into small dice 1 red onion, very finely chopped 1 red finger cl pepper, seeded and finely chopped 2 heaping tablespoons chopped fresh flat-leaf parsley 2 heaping tablespoons chopped fresh cilantro leaves 2 spring onions, very finely sliced 1 lime, juiced (use the lime juice from the zested lime) 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage. In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter. Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa. To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side. In a medium bowl, combine mango, red onion, cl pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69065,"Wasabi Bloody Mary with Pickled Lotus 32 ounces V-8 tomato juice or the equivalent 4 to 6 shots Absolut Citron (can make a virgin bloody, just add the juice of 1 more lemon) 1 lemon, juiced 1 tablespoon Worcestershire sauce 1 tablespoon naturally brewed soy sauce 2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste 1 tablespoon horseradish 12 shakes hot pepper sauce Pinch celery salt Freshly ground black pepper Ice Lemon wedges Pickled Lotus, for garnish, recipe follows Wasabi Fried Onions, recipe follows 2 cups rice wine vinegar 1/2 tablespoon salt 1/2 tablespoon sugar 1 tablespoon turmeric powder 1 bay leaf 2 Thai bird chiles 1 large lotus root, peeled and cut into 1/4-inch disks 3 cups rice flour 1/2 cup wasabi powder 1 teaspoon ground white pepper 2 large red onions, sliced paper thin Instructions: In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions. In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight. Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69066,"Marinated Tomato Salad with Herbs 6 to 8 ripe tomatoes 4 green onions 1 cup extra-virgin olive oil 3 to 4 tablespoons balsamic vinegar 2 tablespoons brown sugar Salt and freshly ground black pepper Handful fresh parsley leaves, lightly chopped 12 fresh basil leaves, chiffonade Instructions: Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69067,"Beef Sate with Spicy Szechuan Sauce 24 (6-inch) bamboo or wooden skewers 3/4-pound New York strip steak or fillet 1/2 cup soy sauce 1 tablespoon honey 1 teaspoon red chili flakes 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 6 tablespoons (3 ounces) unsalted butter 2 garlic cloves, blanched and chopped finely (about 1 tablespoon) 1 green onion, chopped finely 4 tablespoons hoisin sauce 1/4 cup soy sauce 1 teaspoon red chili flakes Instructions: Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour. Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed. Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate at room temperature for about 15 minutes. Preheat the grill or broiler while the steak is marinating. Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the hoisin sauce, soy sauce and chili pepper flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm. Arrange the steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds each side. Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately. *Bring your broiler tray directly under the flame for best results. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 69068,"Perfect Grilled Chicken 2 cups olive oil 6 tablespoons honey 3 heaping tablespoons Dijon mustard 1 tablespoon salt 2 teaspoons ground thyme 2 teaspoons ground oregano Juice of 12 lemons 24 boneless, skinless chicken breasts Instructions: Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69069,"Almond Flour Pancakes 4 1/2 tablespoons unsalted butter 2 tablespoons packed light brown sugar
1/4 cup unsweetened vanilla or plain almond milk
3 large eggs
1 1/2 cups blanched fine-ground almond flour (about 6 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Maple syrup, for serving
Instructions: Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes. Heat a large nonstick saut pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69070,"Turtle Soup 1 1/4 sticks unsalted butter 3/4 cup all-purpose flour 1/3 pound turtle meat, medium dice 1/3 pound veal stew meat, medium dice 1/3 pound lean beef, medium dice 1 cup each minced celery, white onion, green bell pepper 1 1/2 teaspoons garlic, minced 3 bay leaves 1 teaspoon oregano 1 1//2 cups tomato puree 1 tablespoon hot sauce 2 tablespoons Worcestershire sauce 1/2 teaspoon black pepper 2 quarts beef stock 1 lemon, juiced 4 eggs, hard cooked and finely chopped 4 tablespoons spinach, chopped 4 tablespoons dry sherry Instructions: Melt 1 stick of butter in a heavy saucepan. Add flour and cook, stirring frequently, over medium heat until the roux is a light brown. Set aside. In a 10 quart saucepan, melt remaining butter and add turtle meat, veal and beef. Cook over high heat until meat is brown. Add celery, onions, garlic, bay leaves and oregano and cook until vegetables are transparent. Add tomato puree, hot sauce, Worcestershire and black pepper and simmer for 10 minutes. Add stock and simmer for 30 minutes. Add roux and cook over low heat, stirring until soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon, eggs, spinach and sherry. Remove from heat and serve. If desired, at the table add 1 teaspoon of sherry to each soup plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69071,"Soft Turkey Tacos 2 tablespoons olive oil 1/2 small onion, diced 1 cup diced zucchini 1/4 cup mild salsa, plus more for passing at the table 8 ounces raw turkey sausages 1/2 cup shredded Monterey jack 8 corn tortillas 1 ripe avocado Salt and pepper 4 iceberg lettuce leaves, shredded 1 wooden spoon 1 medium saute pan 2 medium bowls Paring knife (use with an adult) 1 fork 1 microwave Instructions: Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon. Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside. Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper. Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69072,"Pan Braised Chicken and Hot Cherry Peppers 1 whole chicken, cut into 1/8's Salt and pepper 2 tablespoons dry oregano 3 tablespoons olive oil 1 onion, chopped, 1 cup 6 to 8 pickled hot red and green cherry peppers 1/2 cup dry white wine 1 cup hot beef broth, chicken broth or water 1/2 cup fresh plum tomatoes, seeded and diced 2 cups egg noodles 4 tablespoons melted butter Chopped Italian parsley Instructions: Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 69073,"Relish Ketchup 2 cups ketchup (recommended: Heinz) 1/2 cup finely chopped cherry peppers 1/2 cup finely chopped pepperoncini 1/2 cup finely chopped white onions 2 teaspoons chopped garlic Instructions: Combine all ingredients together in a mixing bowl. Transfer to an airtight container and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 69074,"Hot Borscht from the Russian Tea Room 5 ounces short rib 5 ounces pork butt 5 ounces duck legs 1/2 bunch parsley 5 to 6 whole juniper berries 20 whole cloves 1 diced onion 1 diced carrot 1 garlic, chopped 1 leek, chopped 4 whole peppercorns 2 laurel or bay leaves Salt 5 ounces beets, washed 1 teaspoon pickling spice 5 ounces white vinegar 5 ounces sugar 1/4-ounce thyme 2 laurel or bay leaves 4 strips finely-cut bacon 1 teaspoon vegetable oil 2 tablespoons butter 1 onion, cut julienne 1 carrot, cut julienne 1 cup chopped green cabbage 2 cloves garlic, chopped 1 teaspoon tarragon 1 teaspoon dill Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill Instructions: Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish. Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately. Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69075,"Fish and Chips 2 pounds russet potatoes, scrubbed 3 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons fine salt, plus more as needed Two 12-ounce bottles beer, lager-style preferred 2 pounds center-cut cod fillet (scrod), trimmed and bones removed 2 pounds center-cut cod fillet (scrod), trimmed and bones removed
Vegetable oil for deep frying Freshly ground black pepper Malt vinegar Tartar sauce, recipe follows 1 cup mayonnaise 1 1/2 tablespoons chopped capers 1 tablespoon finely chopped cornichons 1 tablespoon finely chopped flat-leaf parsley 1/2 teaspoon freshly squeezed lemon juice 1/4 teaspoon finely chopped fresh tarragon 1/4 teaspoon finely grated lemon zest 2 to 3 drops hot sauce 1 small scallion (white and green), minced Instructions: Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.) Serve the fish with the chips and malt vinegar and/or tartar sauce.
In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69076,"Roasted Brussel Sprouts with \Italian XO\ Sauce 3 shallots, sliced thinly About 2 cups neutral oil, like canola 1 pound Brussels sprouts, cleaned and sliced in half Olive oil, for cooking and drizzling
Kosher salt and freshly ground black pepper 2 1/4 tablespoons red wine vinegar
1 tablespoon neonata
1 1/4 tablespoons creme fraiche
Instructions: For the crispy shallots: Place the shallots and oil to cover in a small pot. Turn heat to medium-high and cook until the shallots are slightly brown and beginning to crisp, 15 to 20 minutes. Remove the shallots with a slotted spoon or spider and transfer to a paper towel lined plate to crisp (reserve the oil and let cool; oil keeps for about a week and makes a great flavored oil). For the Brussels sprouts: Preheat the oven to 450 degrees F. Place the Brussels sprouts in an even layer in a large cast-iron pan. Drizzle with olive oil to coat. Season with salt and pepper and toss. Lay Brussels sprouts cut-side down in an even layer. Roast until golden brown, 20 to 25 minutes. Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine. Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined. Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69077,"Lemon Saffron Floats 2 1/2 cups water 8 ounces butter 1 lemon, juiced Pinch saffron threads 12 ounces all-purpose flour 10 whole eggs 1 lemon zest Salt and pepper Instructions: Preheat the oven to 325 degrees F. Bring the water, butter, lemon juice and saffron to a boil. Add all flour all at once and stir until the batter pulls away from the side of the saucepan. Transfer to a mixing bowl. Mix for 5 minutes, or until cool. Add the eggs, 1 at a time, making sure that each gets incorporated before you add the next. Add the lemon zest and adjust the seasoning with salt and pepper. Fill a piping bag fitted with a dime-size or large tip. Pipe on a baking sheet and place in oven. Cook until fully risen, about 10 to 12 minutes. Remove from the oven and serve alongside Chesapeake Bay Blue Crab Hot Pot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69078,"Vegetable Enchiladas 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.) 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped 1 tablespoon fresh basil, chopped 3 cloves garlic, minced 2 tablespoons tomato paste Salt and pepper to taste 1/2 teaspoon brown sugar 3/4 cup Bean White Gravy (see recipe) 1/4 cup dry white wine 12 flour tortillas 1 cup lima beans, soaked overnight and drained 1 1/2 cups water 1/4 stick (1-ounce) butter 1/2 medium onion, diced 1/2 cup heavy cream 1 teaspoon cornstarch 2 tablespoons water Salt and freshly ground black pepper to taste Instructions: Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes. Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly. Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice. WHITE BEAN GRAVY In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69079,"Baby Spinach Salad with Thyme and Dijon Vinaigrette with Crisp Swiss Cheese Crisps 1 1/2 cups shredded Swiss cheese 1 sack, 12 ounces, baby spinach or 3/4 pound from bulk bins 1 small red apple, cored and thinly sliced 1 wedge lemon 3 or 4 sprigs fresh thyme, stripped from stems and chopped 1 rounded teaspoon Dijon mustard 1 1/2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball the amount Instructions: Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs. Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69080,"Buttermilk Pancakes 2 cups buttermilk 1 cup all-purpose flour 1 egg 1 teaspoon baking soda 1/2 teaspoon salt Instructions: Mix all ingredients well in small mixing bowl. Pour by spoonfuls onto hot, oiled griddle. Spread batter to make thin, crepe-like pancake. Cook until batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce. ","[Chardonnay, Riesling, Gewrztraminer]" 69081,"Cream of Broccoli Soup with Roasted Garlic Crostini 1 French baguette, cut crosswise into 1/2-inch thick slices 2 teaspoons olive oil 1/2 cup chopped onion 1/2 cup chopped celery 2 cloves garlic, minced 1 carrot, peeled and chopped 2 cups steamed broccoli 3 cups reduced-sodium vegetable or chicken broth 1 (12-ounce) can evaporated milk Salt and freshly ground black pepper 1/3 cup roasted garlic cloves Instructions: Preheat oven to 400 degrees F. Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted. Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69082,"Grilled Pork with Nectarines 1/2 cup apple cider vinegar 1/3 cup sugar 1 tablespoon whole-grain mustard 2 wide strips lemon zest (removed with a vegetable peeler), plus the juice of 1 lemon 2 large nectarines, chopped (about 2 cups) 1 large fennel bulb, cored and sliced 1/4 inch thick 1 red onion, sliced 1/2 inch thick and separated into rings 1 red onion, sliced 1/2 inch thick and separated into rings
3 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1/2 cup roughly chopped fresh parsley 4 boneless center-cut pork loin chops (3/4 to 1 inch thick; about 1 1/2 pounds), trimmed Instructions: Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat. Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine. Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 69083,"Pinto Beans with Burnt Ends 2 tablespoons canola oil 8 ounces double-smoked slab bacon, cut into small dice 1 medium carrot, grated on the large holes of a box grater 1 medium Spanish onion, cut into small dice 3 cloves garlic, finely chopped Two 15-ounce cans pinto beans, drained, rinsed well and drained again 2 cups Bobby Flay's Mesa Barbecue Sauce or your favorite BBQ sauce 1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed 1/4 cup clover honey 3 tablespoons light brown sugar Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket Handful torn fresh parsley leaves 3 tablespoons ancho cl powder 2 tablespoons kosher salt 1 tablespoon allspice, ground 1 tablespoon celery seeds 1 tablespoon coriander seeds, ground 1 tablespoon garlic powder 1 tablespoon mustard seeds, ground 1 tablespoon dried oregano 1 tablespoon smoked Spanish paprika 1 tablespoon freshly ground black pepper One 8 to 10 pound brisket, untrimmed 2 cups apple juice (in a spray bottle) Instructions: Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving. Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for Honey-Rum Baked Pinto Beans with Burnt Ends. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 69084,"Peppermint Chocolate Fudge 2 cups (12 oz. pkg.) milk chocolate chips 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk Dash salt 1/2 tsp. peppermint extract 1/4 cup crushed hard peppermint candy Instructions: LINE 8- or 9-inch square pan with wax paper. MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69085,"Stretch a Buck Turkey and Bean Burrito Burgers 1 cup cold leftover white or brown rice 1 pound ground turkey 1 (15-ounce) can pinto beans, rinsed and drained Palmful chili powder 1 1/2 teaspoons, half a palmful, cumin 1 1/2 teaspoons coriander, half a palmful 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick) 1 tablespoon canola oil 1 ripe avocado 1 clove garlic, grated or finely chopped 1 lime, zested and juiced 1 jalapeno or serrano pepper, seeded and finely chopped 1/2 small red onion, finely chopped 1/2 cup sour cream 4 red leaf lettuce leaves 1 ripe tomato, sliced 4 crusty rolls, split Instructions: Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side. While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream. Place burgers on buns with lettuce and tomato and top with sour cream guacamole. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 69086,"Butternut Squash and Prawn Soup 6 tablespoons butter 18 large prawns, shelled and deveined, shells and prawns reserved separately 2 leeks, trimmed and slices 4 fresh thyme sprigs 6 fresh parsley sprigs 3 cups water 4 cups dry white wine 6 tablespoons butter 2 medium yellow onions, thinly sliced 2 pounds butternut squash, peeled and cut into 2inch chunks 1 fresh sprig rosemary 6 cups prawn stock 2 tablespoons fresh lemon juice Salt and pepper A few dashes Tabasco Instructions: The Stock : Melt the butter in a large saucepan over medium high heat. When hot, add the prawn shells and leeks and saute until the shells turn pink and the leeks are translucent. Add the thyme, parsley, water and wine and bring to a boil. Reduce the heat and simmer for 20 minutes, pressing down on the prawn shells to extract their flavor. Strain the stock through a fine sieve, again pressing on the prawn shells. Reserve the stock and discard the solids. The Soup: In the same saucepan in which you Sauteed the prawns, add the onions and saute until translucent. Add the squash and rosemary, reduce heat to low, cover and cook, stirring occasionally, for 10 minutes. Add 5 cups of the stock and lemon juice. Bring to a boil, reduce heat to low, cover and cook until the squask is very tender, 1015 minutes. Discard the rosemary. Puree the soup in a food processor or food mill in small batches. Add the remaining 1 cup stock if the soup is you desire a thinner soup. Return the puree to the pan over medium heat. Slice the prawns in half lengthwise. Add the prawns to the soup and cook until they turn pink. Transfer prawns to a warm platter and cover. Season soup to taste with salt and pepper and a few dashes of Tabasco. To serve: Ladle the soup into shallow soup bowls and set 6 prawns on top of each. Garnish with rosemary ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69087,"Rocky Top Cole Slaw 6 pounds green cabbage 2 pounds red cabbage 2 pounds carrots 1 1/2 quarts cole slaw dressing, recipe follows Salt and pepper 1 1/2 pints mayonnaise 1 cup sour cream 1-ounce peeled garlic, chopped 2 1/2 ounces champagne vinegar 1 1/2 ounces granulated sugar 1 1/4 tablespoons celery seed Salt and pepper Instructions: Quarter, core, and shred cabbage, then pack for transport. Peel and grate the carrots, then pack for transport. At party, combine all ingredients and adjust seasoning to taste. Mix all ingredients together. Adjust seasoning to taste and pack for transport. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 69088,"BBQ'S Soft Shell Crabs Vegetable oil 2 cups all-purpose flour 2 tablespoons crab boil (or mix together 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cayenne) 3 eggs Bread crumbs 6 jumbo or whale sized soft shell crabs bought live--NOT dead or frozen Instructions: Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire. In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs. Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, then place in bread crumbs or back in flour. Coat well. Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients. When crab is done, place on grate or paper to drain. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 69089,"Slow-Cooker Turkey Mole Tacos 1 15-ounce can no-salt-added diced tomatoes, drained 2 large carrots, cut into 1/2-inch pieces 1 green bell pepper, finely chopped 1/4 cup roughly chopped fresh cilantro, plus more for topping 4 scallions, chopped, plus more for topping 2 tablespoons peanut butter 1 1/2 tablespoons low-sodium soy sauce 1 tablespoon ancho cl powder 2 teaspoons unsweetened cocoa powder 1/2 teaspoon Chinese five-spice powder or ground cinnamon 1 skinless, bone-in turkey breast (about 2 1/2 pounds) 18 corn tortillas Instructions: Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, cl powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours. Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat. Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 69090,"Lemon Cream Meringue Pie Flaky Pie Dough for a 1crust pie, about 10 ounces 2 cups milk 2/3 cup sugar 3 to 4 medium lemons 1/4 cup cornstarch 4 egg yolks 2 tablespoons unsalted butter, softened 4 egg whites 2/3 cup sugar Pinch salt Instructions: To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them. Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks. Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.) Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm. To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack. Spread the cooled filling evenly in the cooled crust. Set a rack at the middle level of the oven and preheat to 400 degrees. To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69091,"Shrimp Jambalaya 1 pound shell-on shrimp 1 teaspoon black peppercorns 1 onion, 1 half left intact, the other chopped 3 celery stalks, 1 cut into large chunks and 2 chopped 5 garlic cloves, 3 crushed and 2 chopped 4 bay leaves 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 1 green bell pepper, chopped 1 bunch scallions, chopped, white and green parts separated
2 links (about 5 1/2 ounces) andouille sausage, chopped 1 tablespoon tomato paste Kosher salt 1 cup long-grain rice One 15-ounce can crushed tomatoes 1 teaspoon dried thyme Large pinch cayenne pepper 1/2 cup parsley leaves, roughly chopped Louisiana-style hot sauce, for serving Instructions: Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use. Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference). Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat. Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 69092,"Grilled Lamb Chops with Charmoula 2 teaspoons kosher salt 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 lemon, zested 2 racks lamb, frenched and cut into double rib portion 2 shallots, chopped 1 bunch fresh mint, leaves removed and chopped 1 bunch fresh parsley, leaves removed and chopped 2 cloves garlic, minced 1/2 cup olive oil, plus more for brushing 1 lemon, zested and juiced Crushed red pepper flakes Kosher salt and freshly ground black pepper
Instructions: Have the grill preheated to medium-high heat. In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic and lemon zest. Sprinkle half of the spice mixture over the chops and set aside while preparing the charmoula. For the charmoula: Add the remaining spice mixture to a bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Set aside. Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula. ","[Syrah, Malbec, Tempranillo, Garnacha]" 69093,"Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) 6 large, fresh poblano chiles (sometimes called \pasilla\ chiles) 2 tablespoons vegetable oil 1/2 cup chopped onion 1/2 cup long-grain white rice 1/2 teaspoon whole cumin seeds 1 cup canned chicken broth 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons butter 1/4 pound fresh medium shrimp, shelled and deveined, tails removed 1/4 pound fresh scallops (if using large sea scallops, quarter them) 1 tablespoon fresh squeezed lime juice 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander seed 1 teaspoon dried Mexican oregano, crumbled 2 teaspoons fresh grated lime zest 2 medium sized fresh, red, ripe tomatoes, chopped, with juices 4 ounces cotija cheese (Mexican aged cow's milk cheese), crumbled 1 bunch fresh cilantro, tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for garnish) Grated Monterey Jack cheese, to taste Instructions: Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish. Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly. While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool. Preheat the oven to 350 degrees F. After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 69094,"Chickpea Soup with Spiced Pita Chips 1/4 cup extra-virgin olive oil 2 stalks celery, chopped 2 carrots, chopped 1 large onion, chopped Kosher salt and freshly ground pepper 2 15-ounce cans chickpeas, drained and rinsed 1 15-ounce can diced fire-roasted tomatoes with green chiles 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 2 pocketless pitas Juice of 1/2 lemon Chopped fresh cilantro, for topping Instructions: Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes. Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper. Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes. Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips. ","[Syrah, Tempranillo, Garnacha, Barbera]" 69095,"Carrot Cake 2 cups sugar 1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
10 ounces crushed pineapple
3 cups shredded carrots
1 cup golden raisins
1 cup walnuts
8 ounces unsalted butter, room temperature 12 ounces cream cheese, room temperature
8 ounces powdered sugar
2 teaspoons vanilla extract
Instructions: For the cake: Preheat the oven to 350 degrees F. Mix together the sugar and oil, and then add the eggs and mix very well, scraping to incorporate. Sift together the flour, baking powder, cinnamon, baking soda and salt, and then mix into the wet ingredients. Stir in the pineapple, carrots, raisins and walnuts. Divide among three 9-inch cake pans and bake for 25 minutes. For the frosting: Mix the butter in a mixer until there are no lumps. Add the cream cheese and mix very well until completely combined with no visible lumps. Mix in the powdered sugar and vanilla until incorporated. If the frosting is very soft, refrigerate before using. Let the cakes cool completely, and then frost in between each layer and around the sides and on top.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 69096,"Anniversary Chocolate-Buttermilk Layer Cake with Toffee and Toasted Almonds 1 cup granulated sugar 1 cup dark brown sugar 1 cup softened unsalted butter 3 eggs 1 tablespoon vanilla extract 1/3 cup pureed red ripe peeled tomatoes (canned crushed tomatoes work also) 1 cup plus 3 tablespoons cocoa 2 1/2 cups cake flour 1 teaspoon salt 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 2 cups buttermilk 2 cups heavy cream, divided 12 ounces bittersweet chocolate, chopped 1/4 cup unsalted butter, softened 4 ounces cream cheese, softened 2 tablespoons buttermilk, plus more if needed Pinch salt 1/2 teaspoon vanilla extract 1 teaspoon fresh lemon juice Powdered sugar 1 cup sliced almonds, toasted 1 cup toffee bits Chocolate curls, for garnish Instructions: Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans. Cut parchment paper circles to fit the bottoms of the pans and fit into the bottom of the cake pans. In a free standing mixer, add both sugars and butter until light and creamy. Beat in eggs, vanilla, and tomatoes. In a separate large bowl, combine cocoa, cake flour, salt, baking soda, and baking powder. Beat cocoa mixture into butter mixture alternately with the buttermilk, in 3 additions. Pour into prepared pans. Bake cakes for 32 to 35 minutes, or until toothpick inserted into center of cake comes out clean and tops of cake spring back at the touch. Cool cakes for 15 minutes. Carefully remove from pans and cool completely on racks. Meanwhile, Prepare whipped ganache filling: In a large saucepan, heat 1 cup cream to boiling. Stir in chocolate. Cover and let sit for 5 minutes. Whisk until smooth. Cool ganache completely. In a separate bowl, whisk remaining 1 cup cream until soft peaks form. Stir in ganache mixtue, stirring gently to not deflate cream. Refrigerate until assembly time. Prepare frosting by combining butter and cream cheese in a large bowl. Beat until fluffy. Stir in buttermilk, salt, vanilla, and lemon juice. Beat in enough powdered sugar in 1/2 cup increments until light and fluffy, adding more buttermilk if necessary. To assemble cake, trim tops of cake with a serrated knife so that they are perfectly even and flat. Place 1 cake layer on cake platter. Spread with half of ganache filling, not quite to the edges. Sprinkle with 1/3 cup almonds, and 1/3 cup toffee bits. Repeat with next layer. Top with final cake layer. Frost entire tops and outsides of cake with cream cheese frosting. Sprinkle tops of cake with remaining toffee and almonds, and garnish with chocolate curls. Serve immediately, or refrigerate up to 24 hours before serving. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel]" 69097,"Crispy Chicken Sandwiches 4 chicken cutlets 1 cup buttermilk
1/2 lemon, sliced
1 teaspoon kosher salt Olive oil cooking spray, for the baking sheet 4 slices prosciutto 1/4 cup mayonnaise 2 tablespoons store-bought pesto
1/2 cup all-purpose flour 1/2 cup plain breadcrumbs
1/2 teaspoon kosher salt 1/2 cup grapeseed oil
4 slices mozzarella 4 potato buns, toasted
1/2 cup baby arugula
Instructions: For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight. For the crispy prosciutto: Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely. For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use. For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken. Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69098,"Potato Basil Frittata Squares 12 tablespoons unsalted butter, divided 3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes) 12 extra-large eggs 22 ounces ricotta cheese 1 pound 2 ounces Gruyere cheese, grated 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/4 cups chopped fresh basil leaves 1/2 cup all-purpose flour 1 teaspoon baking powder Instructions: Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan. Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside. Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69099,"Roasted Beet Borscht 1 pound beets (about 3 small) Kosher salt and freshly ground pepper 6 sprigs thyme 6 tablespoons extra-virgin olive oil 4 1/2 cups chicken stock, plus more if needed 1 medium onion, chopped 2 carrots, chopped
2 cloves garlic, chopped 2 tablespoons red wine vinegar 1 tablespoon honey 1 Granny Smith apple 2 tablespoons chopped fresh dill Sour cream, for garnish Instructions: Preheat the oven to 400?. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks. Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.) To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69100,"Merluza en Salsa Verde (Hake in a Green Sauce) 2 1/4 pounds hake fillets, skin on Salt 1/3 cup olive oil 2 cloves garlic, peeled and finely chopped 1 tablespoon flour 1/2 cup clam broth or natural clam juice 1/2 cup dry white wine 2 tablespoons finely chopped fresh parsley Instructions: Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt.
Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 5 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary.
Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, swirling the pan constantly and sliding the pan on and off the fire until the hake fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 69101,"BBQ Breadsticks One 11-ounce tube refrigerated breadstick dough or one 13.8-ounce tube refrigerated pizza dough 4 tablespoons unsalted butter, melted 2 tablespoons of your favorite BBQ rub or dry seasoning Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Separate the breadstick dough strips and place on the prepared baking sheet. (If using the pizza dough, unroll the dough, slice into 2-inch-wide sticks and place on the prepared baking sheet.) Brush each dough stick with the melted butter and sprinkle with the BBQ rub. Bake until golden brown, 10 to 13 minutes. Serve warm. ","[Zinfandel, Merlot, Malbec, Syrah]" 69102,"Kissing Cousins Olive oil, as needed 18 asparagus spears 1 white onion, chopped 1 tablespoon herbes de Provence 1/2 pound shiitake mushrooms, sliced 3 bell peppers, preferably one each red, yellow and orange, sliced into thin strips 25 large shrimp, peeled and deveined 20 large sea scallops 4 cups hot cooked white rice, see *Cook's Note 2 lobster tails (about 1 to 2 pounds) 1/2 cup clarified butter 2 bunches green onions, chopped Instructions: Preheat broiler. In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside, and cover to keep warm. Add more oil to skillet, if needed, and add the onion and herbes de Provence until onion is soft, about 10 minutes. Set aside, and cover to keep warm. Add more oil to skillet, if needed, and saute shiitake mushrooms until mushrooms are softened. Set aside, and cover to keep warm. Add more oil to skillet, if needed, and saute bell peppers until slightly soft but still crisp. Set aside, and cover to keep warm. Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside, and cover to keep warm. Add more oil to skillet, if needed, and saute sea scallops until just cooked through. Broil lobster tails, until just tender. To serve, on a large platter, place a bed of tumeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Place lobster tails on the extreme left and right sides against the rice Pour clarified butter over the lobster tails and rest of the seafood. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69103,"Hammy Breakfast Hotdish 2 tablespoons (32 grams) extra-virgin olive oil 12 ounces cubed ham (1/2-inch cubes)
1 medium onion, small dice
2 cups loosely packed 1/2-inch-thick strips leeks (166 grams), well rinsed and drained to remove grit
Kosher salt and freshly ground black pepper
2 cups 1-inch pieces asparagus (270 grams) 1 large clove garlic (4 grams), minced
1 cup (164 grams) frozen peas
8 large eggs (435 grams)
1 1/2 cups (324 grams) heavy cream
1 tablespoon (18 grams) Dijon mustard
1/2 cup (120 grams) cream cheese
1 3/4 cups (198 grams) shredded sharp white Cheddar
1 pound 12 ounces (793 grams) frozen potato tots
Hot sauce, chopped fresh dill and chopped fresh chives, for serving
Instructions: Preheat the oven to 350 degrees F. Position the rack in the upper third position. Heat 1 tablespoon olive oil in a 3- to 4-quart braiser over medium-high heat. Add the ham and cook until golden brown, 4 to 5 minutes. Add the remaining tablespoon olive oil, along with the onions and leeks. Season with salt and pepper. Cook until translucent and fragrant, 4 to 5 minutes. (You want the veggies to be cooked three-quarters of the way, because they will continue to cook in the oven.) Add the asparagus and garlic and saute until just tender, around 4 minutes. (There shouldn't be too much color on the vegetables.) Add the peas. Stir to combine, then remove from the heat. Allow to cool slightly while you make the custard filling. In a large mixing bowl, whisk together the eggs, cream, Dijon mustard, 1/2 teaspoon salt and a couple turns of black pepper. Pour over the veggie and ham mixture. (The vegetables should be visible and not swimming in the eggy mixture. That way the potato tots don't sink!) Top the vegetables and eggy mixture with dollops of cream cheese. Sprinkle the Cheddar in an even layer over the dollops of cream cheese. Arrange the potato tots in a uniform pattern on top of the custard filling. Sprinkle the potato tots with salt and pepper. (If you have remaining tots, bake them off and snack on them later!) Bake in the top third of the oven until the potato tots are golden brown and the eggy mixture is set, about 40 minutes. (You can stick a fork in the mixture to ensure that it is cooked through.) Sprinkle with the fresh dill, chives and a few splashes of hot sauce to serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69104,"Caramel Key Lime Flan 1/2 cup sugar 3 tablespoons water 2 1/2 cups sweetened condensed milk 1/2 cup milk 1/4 cup key lime juice 2 tablespoons key lime zest (lime can substituted) 1 teaspoon orange liqueur (recommended: Grand Marnier) 1/2 teaspoon vanilla extract 4 whole eggs 1 egg yolk Pinch sea salt Instructions: Special Equipment: 9-inch cake pan or molds Preheat the oven to 350 degrees F. Caramel: In a heavy-bottomed pan, bring the sugar and water to a boil over medium heat Stir with a wooden spoon, until a pale brown color develops. Remove from the heat, and let rest for 2 to 3 minutes, then pour into the cake pan, evenly coating the entire bottom. The caramel is extremely hot, so be careful when pouring it into the cake pan or molds. In a saucepan over medium-high heat, add the condensed milk, the milk, the lime juice and zest, orange liqueur, and vanilla. Simmer for 12 to 15 minutes, stirring throughout to combine flavors. In a mixing bowl, whisk the eggs and yolk together, then slowly temper into the milk mixture, constantly stirring the eggs into the warmed milk. Slowly incorporating the eggs will keep the eggs from scrambling. Pour milk mixture over the caramel in cake pan. Put the cake pan into a larger shallow vessel filled halfway up with water. Put the dish into the oven and bake for 40 to 50 minutes. Remove the flan from oven and let cool. Refrigerate the flan overnight. To remove the flan from the pan, put the pan into a shallow container with about 1-inch of warm water. Let sit for about 10 minutes, which will soften the caramel and make it easier to remove. Invert the flan onto a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 69105,"Parcha Sorbet the Horned Dorset Primavera (Passion Fruit Sorbet) 2 cups fresh passion fruit pulp or frozen pulp, thawed (available at Hispanic markets) 1/3 cup fresh lime juice, or to taste 1 cup plus 2 tablespoons sugar 2 teaspoons Cointreau Instructions: In a food processor puree the passion fruit pulp, the lime juice, the sugar, and Cointreau. Freeze in a shallow pan, scraping periodically to keep fluffy. Serve the sorbet in a small stemmed glasses. ","[Prosecco, Moscato, Vinho Verde]" 69106,"Limpin' Susan 5 strips lean bacon 3 cups thinly sliced okra 1 small onion, minced 1 cup washed raw long-grain rice 1 cup water Salt and freshly ground black pepper, to taste Instructions: Cut the bacon into 1-inch pieces and fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 69107,"Roasted Cinnamon \Harrisburgs\ (aka Brussels Sprouts) 2 pounds (about 3 cups) small Brussels sprouts, ends trimmed, outer leaves removed, and halved 3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1-inch cubes 1/2 teaspoon ground cinnamon
3 tablespoons pure maple syrup
2 cups lightly toasted pecan halves
1/2 cup sweetened dried cranberries
3 tablespoons crumbled goat cheese
Instructions: Preheat the oven to 400 degrees F. Stir together the Brussels sprouts, 1 1/2 tablespoons of the olive oil, and 1 teaspoon of the salt on a small rimmed baking sheet. Stir together the cubed sweet potatoes, cinnamon, 1 1/2 tablespoons of the maple syrup, the remaining 1 1/2 tablespoons olive oil, and remaining 1/2 teaspoon salt on another small rimmed baking sheet (see Cook's Note). Bake the vegetables, stirring and rotating the pans halfway through, until the Brussels sprouts are lightly browned and the potatoes are tender, 20 to 25 minutes. Stir together the Brussels sprouts, potatoes, pecans, and cranberries in a large bowl. Stir in the remaining 1 1/2 tablespoons maple syrup, and top with the crumbled goat cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69108,"Sweet Potato and Apple Casserole Margarine, for greasing 3 large sweet potatoes 3 large yams 4 Red Delicious apples 1/2 cup golden raisins 1/4 cup honey 1/4 cup orange juice 2 teaspoons ground cinnamon 2 tablespoons vanilla extract 1/2 cup powdered sugar Instructions: Preheat the oven to 350 degrees F. Grease a 13- by 9- by 2-inch baking dish with margarine. Peel the potatoes and yams. Place the potatoes and yams in a large pot of water. Bring to a boil; reduce the heat. Boil gently until the potatoes and yams are tender, about 20 minutes. Remove the potatoes and yams from the water. When cool enough to handle, slice into rounds and set aside. Peel, core and slice apples. Place one layer of yams, apple slices and then sweet potatoes in the greased baking dish; repeat and make at least two layers of each. Top with the golden raisins. To make a glaze, in a small pan stir together the honey, orange juice, cinnamon and vanilla extract. Stir over low heat until the consistency is even. Pour the glaze over the yam, sweet potato and apple slices. Bake, uncovered, until browned, 15 to 20 minutes. Remove from the oven and sprinkle with powdered sugar. Serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 69109,"Cauliflower-Crust Pizza with Merguez and Roasted Red Pepper 2 red bell peppers 2 tablespoons olive oil
1/2 Spanish onion, chopped
1 clove garlic, chopped
1/2 teaspoon cumin
1 tablespoon lemon juice Kosher salt 1 head cauliflower 1 teaspoon salt
1/2 cup shredded mozzarella 1/2 cup grated Parmesan 2 eggs 1 teaspoons freshly ground black pepper
1 clove garlic 2 teaspoons cornmeal
8 ounces merguez sausage, casing removed Handful of arugula
Extra-virgin olive oil Kosher salt One 6-ounce log goat cheese, broken into small clumps
Kalamata olives, pitted and sliced 1/2 cup pecorino, grated
Instructions: For the roasted red pepper harissa: Place the red peppers under a very hot broiler; broil, turning occasionally, until blackened on the outside and completely soft, about 20 minutes. Transfer to a bowl, cover with plastic wrap and allow to cool. Peel the peppers and discard the skin and seeds. Heat the olive oil in a pan over medium heat. Add the onion, garlic and cumin and saute until golden brown. Combine the roasted red peppers, the sauteed onion mixture and the lemon juice in a blender or food processor. Blend until smooth, adding a little more oil if needed. Season with salt. For the cauliflower crust: Place a pizza stone in the oven and preheat to 450 degrees F. Let the pizza stone heat for at least 30 minutes. Chop the cauliflower into small pieces and then pulse to fine grains (resembling couscous) in a food processor. Measure 2 cups of the pulsed cauliflower and place in the center of a clean side towel along with 1 teaspoon salt. Wring the cauliflower of its liquid by twisting the side towel around the cauliflower and twisting with your hands to remove excess water. Combine the mozzarella, Parmesan, eggs and pepper in a medium bowl. Grate the garlic clove into the bowl and then add the cauliflower. Mix together until thoroughly combined. Spread the cornmeal in a circle on a half sheet of parchment. Form the cauliflower mixture into a ball, place it on the cornmeal and evenly spread into a 1/4-inch-thick round. Pinch the edges of the crust to form a rim. Using a pizza peel, transfer the parchment of cauliflower crust onto the preheated pizza stone. Bake for 15 minutes. For the toppings: Saute the merguez over medium-high heat until cooked through and browned, about 10 minutes. Toss the arugula in some olive oil and season with salt. Once the pizza has cooked for 15 minutes, spread it with harissa to the edges. Then evenly top with the goat cheese, merguez and some sliced olives. Return to the oven and bake for an additional 5 minutes. When the cheese is melted and starting to bubble and brown, slide the pizza peel under the parchment and remove the pizza to a pizza pan. Let rest for a few minutes, then top with arugula and pecorino. Slice and serve. ","[Syrah, Barolo, Tempranillo, Garnacha]" 69110,"Chocolate Cherry Treats™ 2 cups Kellogg's? Rice Krispies? cereal 4 ounces semisweet chocolate, finely chopped, or 1 cup semisweet chocolate morsels 1/2 cup chopped dried cherries 1/2 cup chopped pistachio nuts, toasted 3 tablespoons butter or unsalted butter 2 cups miniature marshmallows or 20 regular marshmallows 1 teaspoon vanilla Instructions:

1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, chocolate, cherries and nuts.
2. In medium saucepan melt butter over low heat. Add marshmallows. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day. Note: For best results, use fresh marshmallows For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69111,"Crab Louie Salad 1/4 cup sweet relish 1/2 cup bacon and tomato twist mayonnaise 12 ounces imitation crabmeat 1 medium head green leaf lettuce, chopped 1 medium head iceberg lettuce, chopped 1 vine-ripened tomato, sliced into 8 wedges 1 can black olives (whole and pitted), drained 1 small green bell pepper, cored, seeded, and sliced into 1/4-inch rings 1 medium cucumber, sliced into 1/4-inch thick circles 2 hard-boiled eggs, peeled and quartered lengthwise Instructions: In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside. On a 12-inch chilled platter, combine the 2 types of lettuce in the center of the platter. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Arrange the hard boiled eggs around the vegetables. Spoon the crabmeat mixture into the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69112,"Fresh Pacific Cod Fish with Crawfish Bayou Sauce Nonstick cooking spray 4 (7 to 9-ounce) fresh Pacific cod fillets (ling, rock, true cod) Salt and freshly ground pepper 1 tablespoon butter 1/3 cup chopped green onions 1 teaspoon chopped garlic 1 tablespoon Creole seasoning 3/4 cup heavy cream 3/4 cup crawfish, cooked (can substitute cooked shrimp) Chopped fresh parsley leaves, for garnish Instructions: Preheat a grill or grill pan and spray with cooking spray. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey. Meanwhile, make sauce: melt butter in a large skillet over medium-high heat. Stir in green onions, garlic, and Creole seasoning. Add cream and lower heat to medium. Stir until mixture is reduced by half, about 5 minutes. Add crawfish and stir for about 30 seconds or until just heated through. Season with salt and pepper, to taste. To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69113,"Caramelized Onions 3 tablespoons butter Pinch of Sugar 2 large onions, thinly sliced Salt and Pepper Instructions: Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 69114,"Peanut Cupcakes with Nougat-Chocolate Frosting 2 1/2 cups all-purpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 3 large eggs, at room temperature 3/4 cup granulated sugar 1/2 cup packed light brown sugar 10 tablespoons unsalted butter, melted 1 tablespoon vanilla extract 3/4 cup whole milk 2 cups chopped salted roasted peanuts, plus more for garnish 4 cups marshmallow creme (about 2 (7-ounce) jars)* 1/2 cup creamy peanut butter Pinch of salt 6 ounces milk chocolate, chopped 4 ounces semisweet chocolate, chopped 2 1/2 cups confectioners' sugar 1/4 cup whole milk 1 stick unsalted butter, softened 1 tablespoon vanilla extract 1/2 teaspoon salt Instructions: Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
   In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don't overmix.
   Divide the batter evenly among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 20 to 22 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
   Make the nougat frosting: Beat the marshmallow creme, peanut butter and salt with a mixer until smooth; set aside. Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes. Add the confectioners' sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
   Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69115,"Cranberry-Orange Holiday Punch 12 ounces fresh or frozen cranberries 20 thyme sprigs
   8 fresh bay leaves
   2 cups granulated sugar 1 tablespoon whole allspice
   1 tablespoon whole cloves
   10 thyme sprigs
   2 cinnamon sticks
   4 cups unsweetened cranberry juice 1 1/2 cups orange vodka
   Half a 750-milliliter bottle prosecco
   6 ounces fresh or frozen cranberries
   Instructions: For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours. For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used. Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve. For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use. For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69116,"Spicy Sour Cream Sauce 1 cup sour cream Zest and juice of 1 lemon 2 tablespoons sriracha sauce Kosher salt Instructions: In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros. ","[Chardonnay, Riesling, Gewrztraminer]" 69117,"Raw Zucchini Salad 2 zucchini Small handful fresh parsley, finely chopped Juice of 1 lemon Juice of 1 lime Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Mix in the parsley. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 69118,"Turkey Reuben Melts 1/2 cup peanut oil 1 tablespoon sugar 1 cup rice vinegar 1/2 teaspoon ground Szechwan peppercorns 1 teaspoon red pepper flakes 1 small head Napa cabbage, 1/8-inch ribbons 1 large carrot, peeled and shredded 1 cup sliced scallions Salt and black pepper, to taste 8 slices rye bread 8 slices Swiss cheese 8 slices turkey breast Butter, to cook the sandwiches Instructions: Preheat a large griddle or 2 large non-stick saute pans on low heat. In a small saucepan heat the peanut oil until very hot. In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar. In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper. Lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich. Butter the top part of the sandwich. Add some butter to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes. Slice on the bias and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 69119,"Braised Chicken with Preserved Lemon 1 cup basmati rice, rinsed 1 tablespoon extra-virgin olive oil 4 chicken thighs and 4 chicken drumsticks (about 2 pounds) Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 red bell pepper, thinly sliced 1 small onion, thinly sliced 1 large clove garlic, minced 1/2 cup dry white wine 1 1/2 cups low-sodium chicken broth 1 jarred preserved lemon, thinly sliced and seeded Torn fresh dill, for topping Instructions: Preheat the broiler. Cook the rice as the label directs. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet, skin-side down, and cook until golden, 6 to 8 minutes. Flip and cook until just browned on the other side, about 3 more minutes. Transfer the chicken to a plate and pour off the excess fat from the skillet. Return the skillet to medium-high heat and add the butter; let melt. Add the bell pepper and onion and cook until just softened, about 4 minutes. Add the garlic and 1/2 teaspoon each salt and pepper and cook 1 more minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and preserved lemon slices and bring to a simmer. Return the chicken to the skillet, skin-side up. Simmer until the chicken is cooked through and the liquid is reduced by half, about 10 minutes. Place the skillet under the broiler and cook until the chicken skin is crisp, 2 to 3 minutes. Fluff the rice and divide among plates. Serve with the chicken, vegetable mixture and sauce from the skillet; top with dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 69120,"Holiday Bread Wreath 3 cups all-purpose flour, plus more for forming the loaves 2 1/4 cups bread flour 4 teaspoons kosher salt 1 tablespoon rapid-rise yeast Instructions: Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours. Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 minutes. Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 minutes. Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make \leaves.\ Let rest, uncovered, until plump, about 15 more minutes. Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 minutes. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69121,"Frozen Ravioli Wonton Soup 2 tablespoons olive oil 1 tablespoon finely chopped garlic (about 2 cloves)
   1 tablespoon finely chopped ginger (can also be finely grated with a rasp grater)
   One 32-ounce box low-sodium chicken broth
   2 tablespoons soy sauce
   One 9-ounce package frozen meat ravioli
   1 cup packed baby spinach leaves, roughly chopped
   1/4 cup thinly sliced scallions (about 2 stalks)
   Instructions: In a medium pot, heat the olive oil over medium heat, add the garlic and ginger and cook for 1 minute. Add the chicken broth and soy sauce and bring to a boil. Add the ravioli and simmer for 5 minutes. Stir in the spinach and cook for another minute to wilt. Ladle into bowls, top with scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 69122,"Ultimate Grilled Cheese 12 slices thick-cut bacon, such as Nodine's applewood smoked 1 cup good mayonnaise 1/4 cup dijon mustard 1/4 cup freshly grated parmesan cheese Kosher salt and freshly ground black pepper 1 white pullman loaf or sourdough bread, sliced 1/2-inch thick (12 slices) 6 tablespoons salted butter, at room temperature 6 ounces aged gruyere or comte cheese 6 ounces extra-sharp cheddar, such as Cabot or Shelburne Farms Instructions: Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.
   Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
   Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.
   Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69123,"Oven Roasted Potato 'Fries' 4 large russet potatoes, scrubbed, but not peeled 3 to 4 tablespoons olive oil Pinch sea salt Freshly ground black pepper Dash smoked paprika Dash steak spice seasoning Instructions: Heat oven to 425 degrees F. Cut the potatoes into nice thick 'handcut fry slices' put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch. Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika. Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69124,"Crispy Fish Tacos Peanut oil, for frying 2 cups panko bread crumbs* 3 eggs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   2 pounds halibut, snapper, or other firm flesh white fish 8 corn tortillas 1/2 head napa cabbage, shredded Pink Chili Mayo, recipe follows Lime wedges, for garnish 1 1/2 cups mayonnaise
   1 1/2 cups sour cream 2 canned chipotle peppers in adobo sauce Juice 1/2 lime Kosher salt and freshly ground black pepper Instructions: To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
   To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
   Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
   Yield: 8 servings ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69125,"Prime Rib with Red Wine-Thyme Butter Sauce 2 sticks unsalted butter, at room temperature 1/4 cup fresh thyme Kosher salt and freshly ground pepper 1 12- to 14-pound prime rib, trimmed of some excess fat 11 large cloves garlic (8 whole, 3 chopped) Canola oil, for brushing Kosher salt and freshly ground pepper 3 shallots, chopped 1 750-ml bottle cabernet sauvignon Few splashes of cabernet sauvignon vinegar 4 cups chicken stock (preferably homemade), warmed 12 whole black peppercorns Chopped fresh parsley, for garnish Instructions: Make the thyme butter: Combine the butter and thyme in a food processor and process until smooth; season with salt and pepper. Scrape the butter into a large ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours. Make the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap with a knife and fill each slit with a whole garlic clove. Let sit at room temperature. Fifteen minutes before roasting, place the roast on a large cutting board, brush with canola oil and season heavily with salt and pepper. Preheat the oven to 450 degrees F. Place the roast bone-side down (fat-side up) in a large roasting pan fitted with a rack. Roast 20 minutes. Reduce the oven temperature to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 120 degrees F to 125 degrees F for medium-rare doneness, about 3 hours. (Start checking the temperature after 2 hours.) Transfer the meat to a cutting board. Pour off all but a few tablespoons of the fat from the roasting pan, then place the pan over 2 burners set to high heat. Add the shallots and the chopped garlic and cook until soft, about 4 minutes. Add the wine and a splash of vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan and set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with another splash of vinegar. Carve the meat; serve with the sauce and garnish with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 69126,"Risa G's Kick-Butt Hummus 8 cloves roasted garlic, about 1/2 head 8 cloves garlic, coarsely chopped Two 15-ounce cans chickpeas, drained and rinsed 4 ounces lemon juice 4 ounces tahini 3/4 teaspoon red savina habanero cl powder 3/4 teaspoon smoked chocolate habanero cl powder Ground cumin Salt and freshly ground black pepper Cilantro, finely chopped Olive oil Pita bread Instructions: Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare! ","[Zinfandel, Syrah, Tempranillo, Barbera]" 69127,"Pork Chops with Endive-Grape Salad 4 bone-in pork chops (about 3/4 inch thick; 6 ounces each) Kosher salt and freshly ground pepper 2 teaspoons hot paprika 3 slices bacon 1/3 cup buttermilk 1/4 cup mayonnaise 3 tablespoons fresh lemon juice (from 1 to 2 lemons) 3 tablespoons finely chopped fresh chives 2 tablespoons vegetable oil 4 heads Belgian endive, trimmed, halved lengthwise and thinly sliced into half-moons 4 cups torn red leaf lettuce (from about 1/2 head) 1/2 cup red seedless grapes, thinly sliced Instructions: Season the pork chops all over with salt, pepper and the paprika; set aside. Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until browned and crisp, about 5 minutes. Transfer to a paper towel\u2013lined plate. Make the salad dressing: Whisk the buttermilk, mayonnaise and 2 tablespoons each lemon juice and chives in a bowl until smooth. Season with salt and pepper; refrigerate until ready to use. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, 3 to 4 minutes per side. Divide among plates and let rest. Add the remaining 1 tablespoon lemon juice and 2 tablespoons water to the skillet and scrape up any browned bits. Simmer until reduced slightly, 15 to 30 seconds. Pour the juices evenly over the pork chops. Crumble the bacon into a large bowl. Add the endive, lettuce, grapes and buttermilk dressing. Toss to coat and season with salt and pepper. Add the salad to the plates and sprinkle with the remaining 1 tablespoon chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 69128,"Grilled Mixed Mushroom Pizza 8 ounces mixed fresh mushrooms, sliced (recommended: button and crimini) 4 tablespoons olive oil 4 cloves garlic, minced 1/4 sprig fresh rosemary, needles picked and minced Kosher salt and freshly ground black pepper 2/3 cup shredded mozzarella cheese 1/4 cup shredded Parmesan cheese 1/4 cup prepared marinara sauce 2 tablespoons red wine Flour, for rolling out dough 1 (13.8-ounces) prepared pizza crust Instructions: Preheat a grill on medium-high heat. In a large saute pan, cook the mushrooms in 3 tablespoons olive oil over high heat. Cook until the mushrooms are nice and golden. Lower the heat to medium and add the garlic and rosemary; season with salt and pepper. Be careful not to burn. Cook another few minutes, or until the garlic is fragrant. Meanwhile, prep each of the ingredients by placing them in a separate bowl, ready for quick access at the grill. Mix the parmesan and mozzarella in one small bowl and the marinara and wine in a second small bowl. On a lightly-floured surface, unfold the dough and cut it into quarters. Brush the top side of the dough with some of the remaining olive oil and flip onto the nonstick foil. Brush the second side with olive oil. With all the ingredients within hand's reach at the grill, slide the oiled crusts onto the grill and cook just until they begin to puff, 3 minutes. With 2 spatulas or tongs, carefully flip the crusts. Immediately spread the crusts with the marinara sauce, sprinkle with half the cheese, top with the cooked mushrooms, and the other half of the cheese. Close the lid of the grill and cook just until the cheese is melted, about 2 to 3 minutes. Be careful not to burn the crust. Cook's Note: If you don't have a grill cover, use a large metal bowl or aluminum foil. Serve immediately. Special equipment: Nonstick aluminum foil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69129,"Sugar Snap Peas with Parsley 1 1/2 pounds sugar snap peas Coarse salt 1 teaspoon sugar 2 tablespoons butter 3 tablespoons chopped parsley leaves Instructions: Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 69130,"Sopapilla 5 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 2 teaspoons shortening 8 cups cooking oil Instructions: Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough. With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough. Heat the oil in a large pan to 375 degrees F. Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side. Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69131,"Zinfandel Braised Beef Short Ribs 2 (750 ml) bottles Zinfandel 2 tablespoons olive oil 8 beef short ribs Salt and pepper 2 onions, peeled and cut into large dice 2 carrots, peeled and cut into large dice 2 stalks celery, cut into large dice 1 leek, white part, cut into large dice 12 garlic cloves 6 sprigs thyme 2 quarts chicken stock Instructions: Preheat oven to 350 degrees F. In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2. Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool. Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 69132,"Thermos Spicy Baked Beans 1 teaspoon olive oil 2 1/2 cups chopped onions 2 garlic cloves, peeled and finely chopped 2 tablespoons freshly grated ginger 1 teaspoon cayenne pepper 2 cups carrots, peeled and finely sliced 2 cups apples, peeled, cored and sliced 1/2 cup tomato paste 1/2 cup Dijon mustard 2 tablespoons Worcestershire sauce 1/2 cup molasses 2 tablespoons balsamic vinegar 1 (15-ounce) can tomato sauce plus 1 can water 1/2 cup raisins 1 whole dried cl pepper 1 bay leaf 2 pounds dried pinto beans, cooked according to package directions Instructions: Add the oil to the Cook and Carry system inner cooking pot over medium-high heat and fry the onion for 3 minutes. Add the garlic, ginger and cayenne, and cook for just 30 seconds, stirring, to release the volatile oils. Stir in the carrots and apples until they are well coated with spices. Add the rest of the ingredients, stir thoroughly and bring to a full boil. Place the inner cooking pot into the insulated transport container and allow to cook for 4 hours. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 69133,"Winter Citrus Salad with Honey Dressing 2 blood oranges or tangerines 1 pink grapefruit 1 navel orange Salt 1/2 small red onion or 1 shallot, chopped 3 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1/2 teaspoon honey Lime or lemon juice to taste 1/4 teaspoon freshly chopped tarragon or a pinch dried Instructions: Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69134,"Red Velvet Cheesecake 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies) 5 tablespoons unsalted butter, melted 1/3 cup sugar Pinch of salt 4 8-ounce packages cream cheese, softened 1 1/4 cups sugar 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 2 tablespoons all-purpose flour 4 large eggs 1 tablespoon unsweetened cocoa powder 1 teaspoon red food coloring Instructions: Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely. Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 69135,"Corny Dogs Vegetable oil (for deep frying) 1/2 cup unsifted all-purpose flour (for dredging) 2/3 cup yellow cornmeal 1/3 cup unsifted all-purpose flour 1 teaspoon salt 1/2 cup milk 1 egg, well beaten 2 tablespoons vegetable oil 10 ready-to-eat frankfurters (1 pound) 10 wooden skewers Instructions: Place oil in deep-fat fryer, insert deep-fat thermometer, and begin heating to 375 degrees F. Place 1/2 cup dredging flour in pie pan; set aside. Mix cornmeal, 1/3 cup flour, and salt in 2-cup glass measure. Add milk, egg, and 2 tablespoons vegetable oil. Mix well and set aside. Thread frankfurters onto wooden skewers. Roll in dredging flour to coat, shaking off excess. Dip frankfurters, one at a time, in cornmeal batter, then fry in 375 degree F oil until golden brown, about 2 to 3 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69136,"Caramelized Bacon 1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons pure maple syrup 1/2 pound thick-sliced applewood-smoked bacon, such as Nodine's Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top. Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If its underbaked, the bacon won't crisp as it cools. While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69137,"Kentucky Colonel Barbecue Pork Chops 2 1/2 cups water 2 tablespoons brown sugar 2 tablespoons oil 1/4 cup vinegar 2 1/2 teaspoons salt 1/4 cup chopped onion or 2 tablespoons onion powder 2 1/2 teaspoons black pepper 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard 2 teaspoons chili powder 1/2 teaspoons hot pepper sauce 1/2 teaspoons red pepper 1 clove garlic or 1 tablespoon powdered garlic 10 (1-inch thick) pork chops Instructions: Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors. Heat a grill to medium-high heat. Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 69138,"Mojito, Mulata, and Badito de Mame Sapote 1 1/2 ounces Bacardi Limon rum 1 teaspoon fresh squeezed lime juice 5 mint leaves 5 ounces sugarcane juice Ice 3 ounces Bacardi Dark rum 1/2 ounce Dark Creme de Cocoa 1 teaspoon sugar 1 teaspoon lime juice Ice 4 ounces mame pulp 8 ounces milk 1 to 2 tablespoons sugar, to taste Ice Instructions: Pour all ingredients into a glass over ice and shake. Strain into a Martini glass and garnish with mint leaves and lime wedge. Pour all ingredients into a glass over ice and strain into a sugar-rimmed glass; garnish with a wedge of lime. Yield: 1 serving Pour all ingredients into a blender, and blend until milkshake consistency. Pour into a tall glass and serve. Yield: 1 serving ","[Rum, Cuba Libre, Mojito]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/4" 69139,"Bechamel 1 tablespoon unsalted butter 1 1/2 tablespoons flour 1 cup milk, heated Salt and pepper to taste Pinch of nutmeg Instructions: In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot milk over low to medium heat. While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished bechamel sauce, add 1/4 cup grated Gruyere and 1/4 cup grated Parmesan to sauce. Slice potatoes and layer in gratin dish. Season potatoes with salt and pepper to taste. Pour bechamel with cheese over potatoes and bake for 30 minutes in 350 degree oven, until potatoes are cooked through. Garnish with parsley ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 69140,"Kid's Casserole Butter, for pan 5 medium russet potatoes, sliced thinly 4 tablespoons flour 5 hot dogs, sliced 1 head broccoli, chopped 1 cup shredded Cheddar cheese 1/2 cup milk Instructions: Preheat oven to 400 degrees F. Lightly butter a 9-by 13-inch baking dish. Layer half the potatoes and sprinkle with half the flour. Add a layer of half the hotdogs and broccoli. Add half the cheese, and repeat the layered ingredients, ending with cheese. Pour the milk over all, cover with foil, and bake until potatoes are tender and casserole is bubbly, about 40 minutes. The kids will love this one. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 69141,"Outrageous Brownies 1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 cups chopped walnuts Instructions: Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 69142,"Grilled Beans with Parmesan 1 pound mixed green beans, such as string, Romano and snow peas 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 cup freshly grated Parmesan 1/2 teaspoon lemon zest
Instructions: Preheat a grill pan to medium high. In a medium bowl, toss the beans with the olive oil and salt. Grill the beans until bright green, tender and slightly charred, 2 to 3 minutes per side. Place the grilled beans back in the bowl and toss with the Parmesan and lemon zest. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69143,"Blackened Catfish with Trinity of Sauteed Vegetables 3 cups conventional white rice 1/4 cup canola oil, divided 3 stalks celery, diced 1 medium green bell pepper 1 medium yellow onion, diced 1 teaspoon freshly chopped garlic Salt and fresh ground black pepper 1/4 teaspoon cayenne pepper 2 teaspoons lemon juice 2 tablespoons freshly chopped parsley leaves 4 catfish fillets, about 1 pound 2 tablespoons Cajun seasoning Instructions: In a large pot, bring 5 1/4 cups of water to a boil over medium heat. Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for another use, such as Cajun Dirty Rice. Transfer the rice to a serving bowl and set aside. In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper. Saute until slightly tender about 5 minutes. Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for another use, like Cajun Dirty Rice. Transfer the vegetables to a serving bowl and set aside. While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side. Arrange the catfish on a serving platter and serve with rice and sauteed vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 69144,"Hereford House Whiskey Steak 2 tablespoons vegetable oil 4 (6-ounce) filet mignons 4 ounces (1/2 cup) whiskey 1 teaspoon minced shallots 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon cracked black pepper 4 ounces (1/2 cup) veal glaze 2 ounces (1/4 cup) heavy cream 1/2 teaspoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon salted butter Salt Instructions: Preheat the oven to 250 degrees F. Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness. In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve. Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan. ","[Burgundy, Malbec, Syrah, Tempranillo]" 69145,"Grilled Chicken Parmesan 1 10-inch piece baguette 1 1/2 pounds tomatoes (about 5), quartered Kosher salt 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced Pinch of red pepper flakes 4 6-ounce skinless, boneless chicken breasts 1/2 teaspoon dried oregano 4 ounces part-skim mozzarella cheese, thinly sliced 3 tablespoons shredded parmesan cheese 1/4 cup chopped fresh basil Instructions: Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes. Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces. Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes. Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69146,"Curried Cabbage 1 medium cabbage 1/2 cup water 2 tablespoons butter 3 large onions, coarsely chopped 1 tablespoon flour 1 tablespoon hot Madras curry powder 1/2 cup milk Instructions: Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 69147,"Sweet Blueberry and Mascarpone Toasties 1/3 cup mascarpone, whipped 1 tablespoon powdered sugar, plus more for dusting 1/2 teaspoon grated lemon zest
1/3 cup blueberry preserves
8 square slices white bread (must be big enough to fit in a sandwich press--about 4 by 4 inches), pressed with a 3-inch round cutter
Nonstick cooking spray, for spraying sandwich press Vanilla ice cream, for serving, optional Instructions: In a small bowl, combine the mascarpone, powdered sugar and lemon zest. Mix until well combined and the mascarpone is smooth. Assemble the sandwiches by placing 1 tablespoon blueberry preserves in the center of 4 of the pieces of bread. Using two tablespoons, place a heaped tablespoon of the mascarpone mixture on top, and then place a slice of bread on top of each. Heat the sandwich press over an open flame (gas, or if you're camping, a fire pit). Remove from the heat, open and spray the inside with nonstick spray. Place a sandwich in the press, close tightly and pull away any exposed crust around the edges. Place over the flame until the bread is crispy and golden, 1 minute per side. Repeat with the remaining sandwiches. Slice in half, dust with powdered sugar and serve with vanilla ice cream if desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69148,"Everything Spiced Challah Turkey Pastilla One 1/4-ounce package active dry yeast (about 3/4 tablespoon) 1 tablespoon sugar
1 cup lukewarm water (about 95 degrees F)
2 large eggs
1/2 tablespoon salt
4 1/2 cups all-purpose flour, plus more for dusting
Vegetable oil for greasing bowl
1 tablespoon olive oil 1 teaspoon chopped fresh ginger
1 medium onion, diced
1 pound ground turkey
1/4 cup toasted shelled pistachios
1/4 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon dried onion flakes 1 teaspoon dried garlic
1 teaspoon sea salt
1 teaspoon caraway seeds
1 teaspoon poppy seeds
1 teaspoon black sesame seeds
1 large egg 1/4 cup powdered sugar, for dusting
Instructions: For the challah: In a small bowl, combine yeast, sugar and water. Whisk to dissolve, then add eggs and salt and whisk again. Place yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on medium speed, gradually add flour. When dough holds together, it is ready for kneading. Turn dough onto a floured surface and knead until smooth. Place dough in a bowl lightly greased with vegetable oil. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size. For the turkey filling: In a medium cast-iron skillet over medium heat, add olive oil. When shimmering, add ginger and onion and saute until browned, 3 to 4 minutes. To the skillet, add turkey, pistachios, raisins, cinnamon, and chili powder. Saute until turkey is cooked through, 8 to 10 minutes. Set aside to cool. For the everything spice: Place the onion flakes, dried garlic, salt, caraway seeds, poppy seeds and sesame seeds in a bowl; mix and set aside. To assemble: Preheat the oven to 375 degrees F. Turn dough onto a floured surface and roll into a rectangle approximately 1/8-inch thick. Cut into 3-inch squares. Spoon 2 tablespoons turkey filling on top of each square. Fold up the sides to form dumplings and crimp the tops. Place top-side down on a baking sheet, leaving about 2 inches between each pastilla. In a small bowl whisk egg with 1 tablespoon water. Brush pastillas with the egg wash, then sprinkle with the everything spice. Bake until golden brown, about 25 minutes. Cool, then dust with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69149,"It's All Greek to Me Burger 1 cup mayonnaise 1/2 cup sour cream 4 ounces good quality feta cheese 1 tablespoon red wine vinegar 1/2 small clove garlic, grated 2 teaspoons dried oregano 1/4 teaspoon freshly ground black pepper 1 1/2 pounds good quality ground lamb 2 tablespoons Dijon mustard 1/2 teaspoon dried mint 3/4 teaspoon smoked sea salt (large crystals - if using fine salt cut this amount in 1/2) 1/2 teaspoon freshly ground black pepper 4 slices mozzarella cheese 4 good quality kaiser rolls or hamburger buns, split Romaine lettuce Sliced tomato Sliced red onion Mild banana pepper rings English cucumber slices Instructions: Add all ingredients for dressing to the bowl of a small food processor and pulse to combine. Remove to bowl and set aside to allow the flavors to blend. Mix all the ingredients for burger patties (do not overwork). Divide the meat into 4 equal patties that are a little larger in diameter than the size of your bun, so that when they shrink after cooking they will fit the buns perfectly. Heat a grill pan, cast iron skillet, or outdoor grill to medium heat. Once the grill is hot, cook burgers about 3 to 4 minutes per side, or until desired doneness is reached. Do not overcook or the burgers will be dry. Top each burger with mozzarella cheese during the last 2 to 3 minutes of cooking. Lightly toast the cut sides of your buns either on the grill or under the oven broiler. Spread some of the feta dressing on the bottom half of each bun, top with a burger patty, romaine lettuce, sliced tomato, red onion, banana pepper rings, and sliced cucumber. Spread some feta dressing on the top halves of the buns and cover the burgers. Grab lots of napkins! If you've done it right you'll need them! Enjoy - and maybe even go back for seconds! (Yes - it's that good!) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69150,"Turkey Meatballs 1 1/2 pounds fresh ground turkey 1 small dice sweet onion 2 teaspoons chopped fresh oregano leaves 2 teaspoons chopped fresh basil leaves 2 to 3 cloves minced garlic Sea salt Freshly ground black pepper 3 large eggs 1 3/4 cups bread crumbs 1 cup heavy cream 1/2 cup olive oil 1 tablespoon butter 1 1/2 cups all-purpose flour, for dusting the meat balls before browning Instructions: Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and heavy cream. Roll meatballs to desired size. See Chef's Note 1. Heat a large saute pan. Add oil and butter and cook over medium heat until the butter turns golden brown, about 5 minutes. Browning the butter adds great flavor. See Chef's Note 2. Dust meatballs in a little flour and brown. The meatballs should be cooked on a medium-high heat. They can be finished in the oven by roasting or placed in pre-made tomato sauce. Remember this is only for browning the meatballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69151,"Apricot Habanero Pork Chops 4 bone-in center-cut pork chops Kosher salt and freshly ground black pepper 1 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon grated ginger
2 cloves garlic, grated on a rasp grater 1 orange, zested and juiced 1/2 to 1 habanero pepper, seeded and diced Vegetable oil, for the grill grates 1 tablespoon chopped fresh mint 1 green apple, peeled, cored and finely diced
1 red bell pepper, finely diced
1 scallion, thinly sliced on the bias
1 lime, zested and juiced Instructions: For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze. Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops. Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface. Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting. For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat. Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 69152,"Grandma's Chocolate Gravy 5 heaping Tbsp. Hershey's cocoa 1 heaping cup of granulated sugar 1 heaping cup flour 1 cup of water Instructions: Mix well, bring to a boil, turn to medium heat. Stir gently, to keep from sticking, until thickened. Pour over hot homemade biscuits with a dab of butter.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69153,"Shrimp and Linguine Fra Diavolo 1 pound linguine 6 tablespoons extra-virgin olive oil 1 cup small diced onion 3 tablespoons minced garlic 2 to 3 teaspoons crushed red pepper flakes 1 1/2 cups canned tomato sauce 2 tablespoons tomato paste 1 1/2 pounds shrimp, peeled and deveined with tails removed 1 teaspoon salt, plus more for pasta water 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan, optional Instructions: Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69154,"Mixed \Caprese
2 cups baby arugula 1 cup halved cherry or grape tomatoes
1 cup hulled and quartered strawberries
1 cup diced English cucumber
1/2 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
1/4 teaspoon kosher salt
1/2 small red onion, thinly sliced and rinsed under cold water
1/4 cup mascarpone cheese, at room temperature 2 teaspoons champagne vinegar, white wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Instructions: For the salad: In a medium bowl, combine the arugula, tomatoes, strawberries, cucumbers, basil, mint, salt and onion. Toss gently to combine. Pile the salad onto a platter. For the dressing: Using the same bowl, combine the mascarpone, vinegar, Dijon, salt and 2 teaspoons water. Whisk well until smooth. Spoon the creamy dressing over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69155,"Creamy Broccoli and Potato Soup 2 tablespoons olive oil 1 cup sliced leeks, white and light green only 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 bay leaf 1 medium clove garlic, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium chicken broth 3 cups broccoli florets 1/4 to 1/2 cup heavy cream Instructions: Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside. Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish each soup with a broccoli half.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 69156,"Spicy Thai-Flavor Soup 1 (4-pound) free-range chicken Reserved shells from shrimp, see below 6 scallions 4 cloves garlic 1 stalk lemongrass, lightly smashed, or zest of 1 lemon 1 tablespoon whole black peppercorns 1 (2-inch) piece fresh ginger, sliced thick 4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime 2 serrano chiles, halved lengthwise 1 recipe Asian Chicken Stock 1 (15-ounce) can straw mushrooms, drained and rinsed 2 limes, juice and skins 4 serrano chiles, halved lengthwise 1 teaspoon fish sauce, or more to taste 5 kaffir lime leaves, fresh or frozen, optional Kosher salt 1 pound large shrimp, shelled and sliced in 1/2 lengthwise 2 tablespoons chopped fresh cilantro leaves, plus more for garnish 1 tablespoon Thai basil leaves or regular basil leaves Instructions: For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups. For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves. ","[Syrah, Grenache Blanc, Gewrztraminer, Riesling]" 69157,"Crispy Open-Faced Quesadillas 2 large (10-inch) flour tortillas 2 tablespoons vegetable oil Kosher salt 1/4 cup sour cream 1 lime, zested and juiced 1/2 teaspoon ground cumin Freshly ground black pepper 1 1/2 cups shredded Cheddar Instructions: 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley) Preheat the broiler. Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner. Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 69158,"Blueberry Streusel Cake 1 cup all-purpose flour 1/4 cup brown sugar 3 tablespoons granulated sugar 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt Zest of 1 lemon 8 tablespoons (1 stick) unsalted butter, chilled and cut into small cubes
1 box yellow cake mix One 8-ounce block cream cheese, softened 8 tablespoons (1 stick) unsalted butter, softened
1 cup confectioners' sugar, plus more for dusting 1 teaspoon vanilla extract 1/2 cup blueberry pie filling 1 pint blueberries
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest. Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy. Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps. Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside. Remove from oven and cool completely on the baking sheet. (See Cook's Note) For the cake: Bake the cake in two 9-inch cake pans according to package instructions. Cool the layers completely. For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined. Assemble the cake: Place one cake layer on a cake stand or plate. Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge. Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries. Top with a generous sprinkling of the streusel. Dust with powdered sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69159,"TURKEY CHILI 1 pound ground turkey 1 1/2 tablespoons cooking oil 1 tablespoon paprika 3/4 tablespoon cumin 2 large cloves garlic, sliced 3/4 tablespoon salt 3/4 tablespoon black pepper 1 1/2 tablespoons cornstarch 3/4 tablespoon dried leaf oregano 4 tablespoons coarsely chopped sweet white onions 4 tablespoons coarsely chopped green chilies 1 (14 ounce) can whole stewed tomatoes 2 whole chipotle peppers in adobo sauce 1 cup fresh corn 1 cup finely chopped zucchini 1 cup chicken stock Instructions: Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes. Adjust seasoning to taste, and serve immediately; ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 69160,"Gingerbread Biscotti 1 3/4 cups all-purpose flour (see Cook's Note) 2/3 cup granulated sugar 2 1/2 teaspoons gingerbread spice 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature 2 tablespoons molasses 1 teaspoon pure vanilla extract 2 large eggs Two 4-ounce bars white chocolate, chopped 1 tablespoon coconut oil or vegetable shortening White sanding sugar, for decorating Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment. Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl.
Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough.
Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes.
Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.
Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.
Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes. The biscotti can be stored in an airtight container for up to 1 week.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69161,"Wrapped and Grilled Whole Striped Bass with Salsa 1/2 cup cracked black peppercorns 1/2 cup fresh lime juice 1 bunch cilantro leaves, chopped 1/2 cup olive oil 2 (1 1/2 pound) striped bass, cleaned, with heads and tails on 1 pound Roma tomatoes 6 to 8 garlic cloves, peeled 1 to 2 jalapeno chiles, stemmed, seeded if desired 1/2 yellow onion, peeled 1 teaspoon coarse salt Pinch of freshly ground black pepper 1/4 cup extra virgin olive oil 1 avocado, diced 2 bunches collard greens, washed, untrimmed Instructions: Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of the fish, down to spine, on either side. Marinate 1 hour in the refrigerator. After marinating, preheat grill or broiler. Meanwhile, prepare salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool. Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside. Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide. Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling. Transfer fish to grill, reserving marinade. Cook 7 to 8 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish. Don't be concerned about greens sticking. To test for doneness, try to pull out a dorsal fin from the top of the fish. If it slides out easily, the fish is done. To serve, place whole fish on a serving platter. Using a dull knife and soup spoon, scrape off any remaining skin and remove fins. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along length. All (or most) bones should easily lift out. Repeat for second fish. Serve with the salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69162,"Salami and Gorgonzola Biscuits 2 cups all-purpose flour, plus extra for dusting 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 6 tablespoons cold butter, cut into small pieces 3/4 cup buttermilk 1/4 cup finely diced salami 2 tablespoons crumbled Gorgonzola Special equipment: 1-inch diameter cookie cutter Instructions: Preheat the oven to 425 degrees F. In a food processor combine the flour, baking powder, baking soda, and salt. Pulse 2 to 3 times until mixed. Add the butter and pulse until the mixture resembles coarse meal. Transfer the biscuit mixture to a medium bowl. Add the buttermilk, salami, and Gorgonzola. Stir until the mixture forms a ball. Turn the mixture out on a floured surface. Roll to 1/2-inch thick. Using a 1-inch diameter cookie cutter, cut out the biscuits and place them 2 baking sheets. Bake until golden, about 8 to 10 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69163,"Swordfish Kebobs 3 tablespoons olive oil 1 clove garlic, finely chopped 2 tablespoons chopped cilantro 2 tablespoons lime juice Salt and pepper 3/4 pound swordfish, cut into 1 1/2 inch cubes 8 cherry tomatoes 8 canned pineapple chunks, 1/4 cup juice reserved 1 green bell pepper, seeded and cut into 1 inch squares 1 red onion , peeled and cut into 1 inch chunks Instructions: Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8\ bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69164,"Taylor Bay Scallop Ceviche 4 tablespoons tomato juice 4 tablespoons fresh orange juice 4 tablespoons fresh lemon juice 4 tablespoons fresh lime juice 1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration 1 red onion, peeled and sliced 4 tablespoons ketchup 1 jalapeno cl, seeded and chopped Dash hot red pepper sauce Salt and fresh ground black pepper 1 vine ripe tomato, peeled, seeded, and uniformly small diced 20 small pieces sea beans, see Cook's Note, blanched in boiling water and refreshed in ice water 2 tablespoons extra-virgin olive oil 1 teaspoon fresh lemon juice Sea salt and fresh ground pepper 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops) Instructions: In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69165,"Berry Quartet Cheesecake Pie 1 (24.3 oz.) container ready-to-eat cheesecake filling 1 teaspoon almond extract 1 (6 oz.) purchased vanilla wafer pie crust 2 tablespoons Smucker's? Seedless Strawberry Jam OR 2 tablespoons Smucker's? Seedless Red Raspberry Jam 1 (16 oz.) package Nature's Peak? Berry Quartet, thawed 10 minutes Whipped cream Instructions: Stir together cheesecake filling and almond extract until well blended. Spoon evenly into prepared pie crust. Stir jam in medium bowl until smooth. Add fruit, stirring gently until evenly coated. Arrange fruit on top of filling, starting with strawberries, top side down in center, then encircling rows of blackberries, red raspberries and blueberries. Garnish with whipped cream. Serve immediately. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 69166,"Artichoke, Potato, and Serrano Tortilla 1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups) 2 tablespoons olive oil 1 (9-ounce) box frozen artichoke hearts, thawed 2 shallots, finely diced 1/2 teaspoon chopped fresh thyme leaves 1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons 2 tablespoons unsalted butter 12 extra-large eggs, beaten Kosher or fine sea salt and freshly ground pepper 1 cup shredded tetilla cheese 3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons Instructions: Put the cubed potato in a saucepan with enough cold salted water to cover. Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry. Set a rack about 6 inches from the heat source and preheat the broiler. Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown. Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels. Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated. Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese. Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 69167,"Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula 1 large sweet potato, peeled and cut into small chunks Salt 3 (6-ounce) pieces salmon fillet 1 cup white wine 1 bay leaf Freshly ground black pepper 1 tablespoon seafood seasoning, a palmful (recommended: Old Bay) 1 1/2 cups cracker crumbs (recommended: Saltines) 1 egg, lightly beaten 1 tablespoon finely chopped thyme leaves 1 tablespoon hot sauce 2 scallions, finely chopped 3 to 4 tablespoons finely chopped fresh dill 3 tablespoons extra-virgin olive oil 1 small red onion, thinly sliced 2 small ribs celery, finely chopped 2 cloves garlic, chopped 1 pint grape or cherry tomatoes, halved or quartered 2 tablespoons red wine vinegar 1 rounded teaspoon sugar 4 cups arugula or baby arugula leaves Instructions: Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash. Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs. Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula. Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69168,"Gluten-Free Chocolate Frangipane Tart 1 1/4 cups ground almonds 1/3 cup confectioners' sugar 1/4 cup light brown sugar 1/3 cup Dutch-process cocoa powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 6 tablespoons cold unsalted butter, in pieces 4 eggs 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1 cup ground almonds 7 ounces bittersweet chocolate, melted and cooled 1/3 cup dried black mission figs, halved (5 to 6 figs) Creme fraiche, for serving, optional Instructions:

1. For the crust: Pulse together the ground almonds, confectioners' sugar, brown sugar, cocoa, salt, and baking soda in a food processor. Add the butter and pulse until the dough just begins to come together, but is not sticky or wet, about 10 pulses. Remove the blade and turn the dough out into a 10-inch tart pan with removable bottom. Carefully press the dough evenly into the bottom and up the sides of the pan. Refrigerate at least 15 minutes. Preheat the oven to 400 degrees F.
2. For the filling: Separate the eggs and whip the whites until they just hold stiff peaks. In a separate bowl, cream the butter and sugar. Add the egg yolks one at a time and mix until smooth. Stir in the almonds and melted chocolate. Gently fold in the egg whites. Spoon into the chilled crust.
3. Bake until the chocolate just starts to set, 15 minutes. Press the figs gently into the filling in a circle around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes. Cool. Cut and serve with creme fraiche, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 69169,"Moroccan Chicken with Preserved Lemons 2 small whole chickens, about 21/2 lbs each, giblets reserved 1 lemon, quartered Sea salt and freshly ground black pepper 1/3 cup chopped cilantro 1/3 cup minced parsley 2 Tbsp minced garlic 1 Tbsp powdered ginger 1/4 tsp saffron threads 1 preserved lemon, cut into small pieces cup olive oil 2 large onions, thinly sliced 1 Tbsp paprika 2 Tbsp butter 1 cup black or violet olives Preserved lemon peel, for garnish Instructions: Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry. In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more. Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 69170,"Mascarpone Mini Cupcakes with Strawberry Glaze 8 ounces mascarpone cheese (about 1 cup), softened 2 egg whites 1/4 cup vegetable oil 1 box white cake mix 1 cup water 1/3 cup frozen strawberries, thawed and drained 2 1/2 cups powdered sugar Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners Instructions: Preheat the oven to 350 degrees F. Line the mini tins with paper liners. In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack. Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 69171,"Pat's Famous Hot Wings 1/4 cup Danish blue cheese, crumbled 1/4 cup buttermilk 1/3 cup sour cream 1/4 teaspoon sugar 2 teaspoons apple cider vinegar Salt and freshly cracked black pepper 2 teaspoons Neely's Dry Rub 2 teaspoons kosher salt 1/4 teaspoon cayenne pepper Peanut oil, for frying 3 pounds chicken wings, cut at joint, washed and dried 1 to 2 tablespoons lemon-pepper seasoning 4 tablespoons salted butter 1 clove minced garlic 1/2 cup hot sauce (recommend: Texas Pete's) 2 tablespoons brown sugar 1 tablespoon apple cider vinegar 1/4 teaspoon Worcestershire sauce Carrot and Celery Sticks, for serving Instructions: For the dipping sauce: In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste. For the seasoning: Mix the dry rub, salt, and cayenne together in a small bowl. Preheat deep-fryer with peanut oil to 350 degrees F. For the wings: Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken. Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches. Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined. Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning. Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 69172,"Steamed Sea Bass with Vanilla, Baby Vegetables and Cappuccino Sauce 1 vanilla pod 1 lemon, juiced and 1 lemon leaf 1 teaspoon extra-virgin olive oil 2 (8-ounce, 225 grams) sea bass fillets, skin on, scaled, pin bones removed and scored 8 baby leeks 4 ounces (115 grams) fresh peas 4 ounces (115 grams) fresh broad beans 8 small new potatoes, scrubbed and cooked 1 pint (565 ml) semi-skimmed milk Sea salt and freshly ground black pepper Instructions: Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod. Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together. Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer. Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69173,"Alder Grilled Fresh Alaskan King Salmon with a Light Juniper and Sage Marinade Pinch ground celery seed Pinch minced garlic or garlic powder Pinch lemon pepper Pinch minced onion or onion powder 1 large handful fresh sage leaves, chopped (preferably red or purple flavorful variety) 1 teaspoon chopped fresh thyme or lemon thyme 1/4 cup light olive oil 1/2 cup good quality balsamic vinegar 1/4 cup dry white wine A few dashes of umeboshi plum vinegar (Available in Asian or gourmet groceries. If unavailable, sea salt may be substituted) Dash of water Alden chips 2 large King salmon fillets 2 tablespoons fresh juniper berries, crumbled Whole sage leaves Lemon slices, for garnish Instructions: Preheat a grill. Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste). Place alder chips over coals of grill to add flavorful smoke (mesquite may be substituted). Dredge fillets lightly in marinade then rub in juniper berries and a few whole sage leaves. Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 69174,"Strawberry Cheesecake Original Pretzel Crisps? Strawberry Cream Cheese Strawberries Graham Crackers Instructions: Top an Original Pretzel Crisps? with strawberry cream cheese, a slice of strawberry and some crumbled graham cracker. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 69175,"Sam's Fried Poke with Tuna 4 (4 to 6 ounce) pieces raw tuna, cut into 3/4-inch cubes 1 teaspoon shoyu 1/4 cup chopped onion 1 teaspoon chopped green onion 1/4 cup ogo seaweed 1 teaspoon sesame oil 1 tablespoon oil Bean sprouts, chopped cabbage or greens, as an accompaniment Instructions: Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 69176,"Bourbon Sweet Potatoes 6 sweet potatoes, boiled until fork tender and peeled 1/2 cup fine aged Kentucky bourbon whiskey 2 eggs, beaten 1/2 cup pecans, chopped 1/2 cup sugar 2 tablespoons butter 1/4 teaspoon grated cinnamon 1/4 teaspoon grated nutmeg Instructions: Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes. ","[Bourbon, Chardonnay, Riesling, Merlot]" 69177,"Spinach and Feta Pancake Wraps 4 eggs 3 tablespoons melted butter 1 cup heavy cream 1 cup soda water 1 1/2 cups flour 1 pinch salt 1 egg white beaten to soft peaks 2 tablespoons butter 1 clove minced garlic 2 pounds baby spinach 1 1/2 cups crumbled feta 1/2 cup grated Parmesan 1 cup toasted pine nuts Instructions: Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69178,"Cranberry Thyme Spritzers 3 tablespoons agave nectar 3 tablespoons filtered water 6 sprigs thyme 3/4 cup chilled unsweetened 100% cranberry juice Ice 2 to 3 cups chilled seltzer, to taste Instructions: Bring the agave, water and two sprigs of thyme to a simmer in a saucepan. Cook and stir occasionally, until water and agave form a light syrup. Remove from heat and set aside to let thyme flavor steep; cool completely. Divide thyme syrup and unsweetened cranberry juice among 4 to 6 ice-filled glasses. Top with chilled seltzer to taste, and garnish with fresh flowering thyme. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Ros]" 69179,"Bourbon Baked Beans 2 (16-ounce) cans baked beans, drained (recommended: Bush's) 1/2 cup chili sauce (recommended: Heinz) 1/4 cup bourbon (recommended: Jim Beam) 1/4 cup real bacon pieces (recommended: Hormel) 1 tablespoon molasses (recommended: Grandma's) 2 tablespoons brown sugar Instructions: Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot. ","[Bourbon, Brown Sugar, Molasses]" 69180,"Pitch and Putt Peppered Shrimp 1 liter canola oil, or enough as needed to deep-fry 2 pounds (21 to 25 size) shrimp, peeled and deveined 3 cups all-purpose flour 1 cup cornstarch 3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning 1 to 2 teaspoons salt 1 lemon 12 \lobster\ rolls (with slit on top) 2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne 2 large ripe tomatoes, seeds removed and diced Instructions: Heat oil in deep-fryer to 375 degrees F. Shake flour, cornstarch, Roasted Garlic Pepper Seasoning, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown. Remove to paper toweling to drain and squeeze fresh lemon juice on top. Place into lobster rolls with shredded lettuce and tomato. Serve with your favorite seafood sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69181,"Trifle 4 eggs 1 1/2 cups fine sugar 1 1/2 cups flour, sifted Rind of 1/2 lemon 2 1/2 cups milk Vanilla bean 8 egg yolks 10 lychees 10 raspberries 1/2 cup cream sherry 2 tablespoons brandy 2 tablespoons port 1 1/2 tablespoons gelatin (to make raspberry jelly) Raspberry juice (a little bit cold and 2 1/2 cups warm, to make raspberry jelly) 2 tablespoons strawberry jam 2 tablespoons blanched almonds 1 1/4 cups whipped cream 1 cup crystallized fruits (green and red cherries, angelicas, and apricots) 1 tablespoon toasted almonds Instructions: Preheat oven to 375 degrees F. Make sponge cake. Beat eggs and add sugar gradually, beating until combined. Place bowl over hot water and whisk eggs with 1 cup sugar until thick, light, and larger in volume. Remove bowl from heat and continue to whisk until cool. Fold in sifted flour and lemon rind. Place mixture into an 8-inch cake tin, which has been buttered, sugared and floured, and bake for 30 minutes. Turn onto a rack to cool. To make custard, heat milk with the vanilla bean until boiling. Beat yolks with remaining 1/2 cup sugar until thoroughly combined. Pour in hot milk and whisk together. Place custard into saucepan on low heat and stir until thickened. Remove from heat, take out vanilla bean, and allow custard to cool. Assemble trifle. Fill centers of lychees with raspberries. Mix together sherry, brandy and port. Make raspberry jelly by dissolving the gelatin in a little cold raspberry juice and then combining with warm raspberry juice. Allow to cool. Cut sponge cake in half and then cut one half into eighths. Place 5 slices into the bottom of a crystal bowl and separate each slice with 2 raspberry filled lychees. Pour half of the alcohol mixture over the cake and then pour over the raspberry jelly. Place the remaining raspberry filled lichees in the center. Cut the 3 remaining pieces of cake into thin slices and lay on top - add the rest of the alcohol. Place into the refrigerator to set. When the jelly has set, smear with the strawberry jam and scatter the blanched almonds over the top. Cover with the cooled custard and place in the refrigerator to set for 1 hour. Decorate trifle with whipped cream (using a rose-shaped piping nozzle), crystallized fruits and toasted almonds. Keep in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 69182,"Orange-Glazed Grilled Acorn Squash 4 acorn squash, halved lengthwise, seeds and membranes removed 1/4 cup melted butter Salt and freshly ground pepper 4 cups fresh orange juice 1/2 cup light brown sugar 4 whole allspice berries 1 stick cinnamon Instructions: Preheat the oven to 350 degrees F. Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes. While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often. Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69183,"Pecan-Rye Cookies 1 1/3 cups pecans 2 tablespoons plus 2 teaspoons rye whiskey 3/4 cup dark rye flour 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1 teaspoon pure vanilla extract 1 cup confectioners' sugar 2 to 3 teaspoons water Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes. Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each. Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans. Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69184,"Chicken and Chorizo Rice 1/4 cup extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 4 skinless, boneless chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces) 3 tablespoons tomato paste 2 cups converted rice 3 tablespoons capers packed in brine 3 1/2 cups fat-free low-sodium chicken broth 1 cup frozen peas Lemon wedges, for serving Instructions: Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69185,"Grilled Rib-eye with Fra Diavolo Lobster Relish One 1 1/2-pound lobster 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 clove garlic, smashed and finely chopped
1/4 cup cherry tomatoes, quartered
Pinch red pepper flakes
1/2 lemon, zested and juiced
Salt and pepper
Splash white wine
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon chopped fresh oregano, plus more for garnish
2 tablespoons ancho cl powder 1 tablespoon Spanish paprika
2 teaspoons dry mustard
1 teaspoon kosher salt
1/2 teaspoon cayenne 1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
One 1 1/2-inch-thick boneless rib-eye steak 2 tablespoons canola or olive oil, plus more for the pan
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, sliced into pats, room temperature Instructions: For the lobster relish: Bring an inch of water to a boil in a large pot with a steamer insert. Set the lobster belly-up on a cutting board. Pierce it with a knife just under the base of the head, and cut it deeply through the belly to kill it quickly. Transfer the lobster to the steamer, cover and cook for 8 minutes. Meanwhile, add 1 tablespoon of the olive oil along with the garlic to a small saute pan set over medium heat. Cook until golden and fragrant, then transfer the garlic to a medium bowl. Add the tomatoes, red pepper flakes and lemon zest and juice to the bowl. Sprinkle with salt and pepper and set aside. The moment the lobster is done shock it in an ice bath to stop cooking. When cool enough to handle, pull off the tail and claws and remove the meat. Chop up the meat and add it to the tomato mixture. Drizzle with some olive oil. In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the lobster-tomato mixture and heat it through. Add the white wine and cook for another minute. Remove from heat and stir in the parsley and oregano. For the steak: About 20 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, to come up to room temperature. Mix together the ancho powder, paprika, mustard, salt, cayenne, coriander, cumin and black pepper in a bowl and set aside. Preheat a large cast-iron pan over high heat and set the oven to broil. Brush the steak on both sides with the canola oil and season liberally with salt and pepper. Sprinkle one side of the steak with the spice rub. Drizzle a little canola oil in the pan; when it begins to smoke, add the steak rub-side down and cook until a nice crust forms, about 2 minutes. Transfer the steak to a cutting board and slice it against the grain 1-inch thick. Return the steak to the pan, rub-side up. Scatter the butter on top and broil to medium-rare, about 4 minutes. Remove the pan from the oven and baste the steak with the pan juices. Assembly: Arrange the steak and the lobster relish on a plate. Drizzle with 1 tablespoon of the steak juices. Garnish with oregano and parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 69186,"Grilled Trout 2 whole 1 pound trout, cleaned 2 tablespoons canola oil Salt Pepper 1/4 cup freshly squeezed orange juice 1/2 cup fresh raspberries 1 tablespoon fresh basil chiffonade Instructions: Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 69187,"Bahn Mi Lettuce Wraps 1/2 lemon, juiced Salt 12 ounces raw shrimp, peeled and deveined 2 tablespoons rice vinegar 1 small green apple, julienned 1 medium carrot, shredded 1 small kirby cucumber, cut into matchstick-size strips 1 small jalapeno, sliced into rings 1 scallion, chopped Freshly ground black pepper 4 large Bibb lettuce leaves 4 sprigs fresh cilantro Instructions: Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69188,"Marco's Plantain Salsa 2 tablespoons/30 ml canola oil 1 onion, chopped 2 cloves garlic, minced 1 leek, chopped 1 plantain, cut into chunks 1 tablespoon/15 ml bonito flakes 1/2 teaspoon/2 ml whole allspice Salt and freshly ground black pepper Instructions: In a skillet over medium heat, melt the butter with the canola oil. Add the onions and saute with the garlic and leeks until translucent. Add the plantains and continue sauteing for 5 minutes. Add the bonito flakes and allspice and continue sauteing for 2 to 3 minutes. Transfer the mixture to a food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69189,"Matcha Monster Meringues 3 large egg whites Pinch of salt 1/2 teaspoon cream of tartar 3/4 cup superfine sugar 1/2 teaspoon pure vanilla extract Candy eyeballs, for decorating 2 tablespoons matcha powder (ceremonial grade) Instructions: Preheat the oven to 250? F. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes. Transfer the meringue to a large piping bag fitted with a large round tip. Pipe into spiral cone shapes, 2 inches in diameter and 3 inches tall, about 2 inches apart on the baking sheets. Decorate each meringue with a candy eyeball. Dust with the matcha. Transfer the meringues to the oven and bake 1 hour. Turn off the oven and let the meringues stand in the oven until dry, about 3 hours or overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69190,"Baked Caprese Salad 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices) 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 5 Roma tomatoes, sliced 1 1/4 pounds fresh mozzarella, sliced 1 bunch fresh basil leaves, stemmed Instructions: Preheat the oven to 450 degrees F. Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes. Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69191,"Churros with Chocolate Dipping Sauce 1/4 cup superfine sugar 2 teaspoons ground cinnamon 2/3 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1 tablespoon olive oil 1 cup freshly boiled water 2 cups corn or vegetable oil, for deep-frying 4 ounces good-quality dark chocolate (or 1/2 cup chips) 1-ounce milk chocolate (or 2 tablespoons chips) 1 tablespoon golden syrup (recommended: Lyle's), or corn syrup 2/3 cup double cream Instructions: Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros. Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up. Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times. Preheat the oven to 175 degrees F. When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside. Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place. Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve. Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 69192,"Tempura Asparagus Vegetable oil, for frying 1 large box tempura batter mix 3 large bunches asparagus, tough ends trimmed off 3/4 cup soy sauce 1/3 cup mirin 2 tablespoons sugar 1 teaspoon grated fresh ginger 1 teaspoon fresh lemon juice 2 scallions, thinly sliced Instructions: Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.
","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 69193,"Cardamom Waffles 6 tablespoons unsalted butter, at room temperature 1/2 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1 cup all-purpose flour 1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
6 tablespoons grapeseed oil
2 large eggs, separated
1 tablespoon sugar
Unsalted butter, for cooking Lightly toasted and finely ground pistachios Seasonal fruit, such as pomegranates and diced pear
Good-quality maple syrup
Fresh mint leaves
Instructions: For the lemon butter: Add the butter, cardamom, lemon zest and salt to a bowl. Mix until combined. Turn out onto a piece of plastic wrap and roll into a log. Refrigerate until it hardens, at least 2 hours. For the waffles: Combine the flour, cardamom, baking powder, salt and baking soda in a bowl and whisk together. Mix the milk, yogurt, grapeseed oil and egg yolks together in another bowl. Whisk the egg whites with the sugar in another bowl until nearly stiff peaks form. Combine the flour mixture with the milk and yogurt mixture, then fold in the egg whites. Preheat the oven to 200 degrees F. Preheat a waffle iron and line a baking tray with a wire rack. Grease the waffle iron with a little butter. Cook waffles according to the waffle iron instructions. Remove to the prepared baking tray. Place in the oven until all the waffles are made and ready to eat. For serving: Stack 2 waffles and top with a 1/2-inch-thick piece of lemon butter. Sprinkle with ground pistachios, top with seasonal fruit and drizzle with maple syrup. Garnish with fresh mint and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69194,"Black Coffee Barbecue Sauce 1/2 cup very strong black coffee, espresso preferred 1 cup ketchup 1/4 cup red wine vinegar 3/4 cup firmly packed dark brown sugar 1 onion, peeled and chopped, about 1 cup 2 cloves garlic, peeled and crushed 2 tablespoons dark molasses 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded 2 tablespoons hot dry mustard mixed with 1 tablespoon water 2 tablespoons Worcestershire sauce 2 tablespoons ground cumin 2 tablespoons chili powder Instructions: Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.; ","[Malbec, Zinfandel, Syrah, Tempranillo]" 69195,"Kare Kare Kosher salt and ground black pepper 6 to 8 pounds brisket, fat trimmed to 1/4-inch 1 tablespoon oil 1 medium onion, cut into quarters 4 to 5 cloves garlic, minced
1 1/2 pounds smooth peanut butter
6 tablespoons granulated sugar
1 to 2 tablespoons salt
1 ounce annatto seeds 1 tablespoon oil 5 cloves garlic, minced
2 Roma tomatoes, cut into medium wedges
1/2 red onion, julienne about 1/8 inch thick
1/2 pound small preserved salted shrimp
1/2 cup brown sugar
5 pieces baby bok choy, separated into leaves 1 pound eggplant, cut into 3-inch sticks 1 1/2 pounds long green beans, cut into about 3-inch pieces 6 tablespoons roasted, crushed peanuts
6 sprigs fresh cilantro
4 cups cooked jasmine rice
Instructions: For the brisket: Preheat the oven to 300 degrees F. Stir together 1 tablespoon salt and 1 tablespoon pepper in a bowl. Sprinkle the brisket with the salt and pepper mix. Place the brisket fat-side up in a pan lined with a baking rack and add 1 1/2 cups water. Cover the pan with foil and bake until the fat has rendered, 3 to 4 hours. Dice into 1-inch cubes and set aside. Reserve brisket juices. For the kare kare sauce: Heat up a medium saucepot; add 1 tablespoon oil. Sautee the onions and garlic until golden brown, about 3 minutes. Add the peanut butter, granulated sugar, salt and 7 cups water. Mix well and bring up to a boil. Meanwhile, heat up 3 cups brisket drippings and the annatto seeds in another pot and simmer until the brisket drippings achieve a nice red/brownish color, about 5 minutes. Strain the brisket drippings into the peanut butter mixture. Simmer until the sauce coats the back of a spoon, about 30 minutes. For the bagoong alamang: Heat up a medium saute pan; add oil. Saute the garlic, tomatoes and onions until the tomatoes have cooked down, about 6 minutes. Strain the salted shrimp to get out most of the liquid out, then add to the pan. Add the brown sugar and cook until a pastelike consistency is formed, another 5 minutes. Boil the bok choy, eggplant and green beans separately in boiling water until cooked through, then drain and set aside. Add about 10 ounces kare kare sauce to a flat bowl. Add about 4 to 5 pieces each of the bok choy, eggplant and long beans. Place the diced brisket on top and garnish with peanuts, a sprig of cilantro and a side of bagoong alamang. Serve with a side of jasmine rice. Repeat to make 3 to 5 more servings. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 69196,"Pork and Pomegranate Puffy Tacos 3/4 cup finely diced fresh pineapple 1/4 cup chopped fresh cilantro 1/4 cup pomegranate seeds 2 tablespoons thinly sliced chives Juice of 2 limes Honey, as needed Kosher salt and freshly ground black pepper 3 pounds boneless pork shoulder, fat cap removed, cut into 1-inch cubes 3 tablespoons ancho cl powder 2 tablespoons New Mexican cl powder 1 tablespoon arbol cl powder 2 tablespoons kosher salt 2 tablespoons canola oil 1 cup diced fresh pineapple 10 cloves garlic, smashed but left whole 1 medium Spanish onion, diced 2 cups homemade chicken stock or low-sodium chicken broth 1 1/2 cups good-quality pineapple juice 1 cup good-quality pomegranate juice 1/2 cup pomegranate molasses 2 tablespoons clover honey 3 cups corn masa mix 1 1/2 teaspoons kosher salt, plus more for sprinkling About 4 cups canola oil, for frying Thin slices Hass avocado, for topping Grated Cotija cheese, for topping Fresh cilantro leaves, for topping Radish slices, for topping Instructions: For the pineapple-pomegranate relish: Combine the pineapple, cilantro, pomegranate, chives and lime juice in a bowl. Add honey if needed. Season the relish with salt and pepper and let sit at room temperature at least 30 minutes to allow the flavors to meld. For the pork: Preheat the oven to 325 degrees F. Put the pork into a large bowl and sprinkle with the ancho, New Mexican and arbol cl powders and the salt, tossing to coat evenly. Heat the oil in a large roasting pan or braising pan over high heat until the oil begins to shimmer. Add the pork and sear until golden brown on all sides. Add the pineapple, garlic and onions and cook for 2 minutes. Add the chicken stock, pineapple juice and pomegranate juice and bring to a boil. Cover the pan tightly with aluminum foil and put in the oven. Braise until the pork is fork-tender, about 1 1/2 hours. Remove the pork to a bowl and let cool slightly, then coarsely shred with two forks. Mix together the pomegranate molasses, honey and 1/2 cup of the braising liquid in a large saute pan and bring to a boil over high heat. Add the shredded pork and toss to coat. For the puffy tacos: Combine the masa mix, salt and 2 1/4 cups warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball. Meanwhile, pour 2 inches of oil into a large deep pot and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut a quart-size resealable plastic bag open down both sides to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay one side of the plastic over the bottom of the press. Place a ball of dough in the center and fold the other side of the plastic over the dough. Shut the top and press firmly down on the dough to shape the tortilla. Continue with the remaining dough balls. Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain and sprinkle with salt. Fill the puffy taco shells with some of the pork, avocado slices, cheese, pineapple-pomegranate relish, cilantro and radish slices and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69197,"Crispy Roasted Kale 2 bunches curly kale (about 2 1/2 pounds) 1/4 cup good olive oil Kosher salt and freshly ground black pepper Fleur de sel Instructions: Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven. Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl. Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 69198,"Sauteed Asparagus with Olives and Basil 2 tablespoons extra-virgin olive oil 2 to 3 cloves garlic, finely chopped 2 pounds medium asparagus, trimmed and cut into 2-inch pieces at an angle Kosher salt and freshly ground black pepper
3 tablespoons pitted kalamata olives, slivered 2 tablespoons chopped fresh basil Instructions: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 69199,"The Best Hot Chocolate 3 cups whole milk 1 cup half-and-half 1/4 cup good quality Dutch process cocoa powder 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon pure vanilla extract Serving suggestions: Marshmallow Footballs, recipe follows 1/4 cup water 1/4 cup light corn syrup 3/4 cup sugar 2 egg whites 1 tablespoon gelatin 2 tablespoons cold water 1/4 teaspoon pure vanilla extract Instructions: Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to \soft-ball\ stage, or about 235 degrees F.
Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 69200,"Chocolate Cake with Caramel Irish Cream Buttercream and Dark Chocolate Ganache Nonstick baking spray 3 cups all-purpose flour
3 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature
2 cups very strong brewed coffee or espresso, at room temperature
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
6 large egg whites 1 1/2 cups granulated sugar
2 cups (4 sticks) salted butter, cut into chunks, at room temperature
2 teaspoons pure vanilla extract
2 to 4 tablespoons caramel-flavored Irish Cream liqueur
1/2 cup dulce de leche 8 ounces high-quality dark chocolate, chopped 3/4 cup heavy cream
1 teaspoon pure vanilla extract, optional Nonstick cooking spray Instructions: For the chocolate cake layers: Preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment, then spray with nonstick baking spray. In the bowl of an electric mixer fitted with the whisk attachment, sift together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the butter and coffee and mix on low speed until the butter \grabs\ a lot of the dry ingredients--otherwise you will have a poof of cocoa powder and flour to contend with! Turn the speed up to medium and mix until well blended, about 1 1/2 minutes. Scrape down the sides of the bowl. Turn the mixer to low and add the eggs one at a time, mixing just until each one gets incorporated. Scrape down the bowl, add the vanilla and mix a little longer, 10 to 15 seconds. Pour the batter into the prepared pans. Bake until a toothpick inserted in the centers comes out clean, about 40 minutes. Cool on racks for 10 to 15 minutes, then invert onto plastic wrap and wrap well. Place in the freezer for 8 hours or overnight. When ready to use, thaw at room temperature, still wrapped, for 1 hour before cutting. For the caramel Irish cream buttercream: Place the egg whites and sugar in a metal bowl and set over simmering water. Whisk constantly until the sugar dissolves and the mixture is very thin and warm. Remove from the heat and pour the sugar mixture into the bowl of a stand mixer. Whip on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue to whip until the bowl is cool to the touch.
Turn the speed to medium and beat in the chunks of butter. (The mixture may appear curdled at first, but continue beating and it will come together.) Add the vanilla extract, then the liqueur and a little bit of the dulce de leche until it achieves a creamy texture.
(If your buttercream has sat for a while and lost its creamy texture, re-beat it before using.) For the dark chocolate ganache: Place the chopped chocolate and cream in a medium microwave-safe bowl. Microwave on high power for 1 minute. Stir thoroughly with a fork or whisk, then microwave on 50-percent power for 1 minute; stir again. If there are some chunks in there, allow to sit for a few minutes, then re-stir. If necessary, continue with one or two more 15-second intervals at 50-percent power, being careful not to overheat the mixture. Add the vanilla if using. Spray a piece of plastic wrap with nonstick spray, then cover the bowl, with the sprayed portion pressed directly against the surface of the ganache to prevent a skin from forming. Allow to sit until completely cool and set. Assemble the cake: Use a serrated knife to cut the cake layers horizontally into 4 layers total. Smear a little buttercream on a serving plate, then top with a cake layer. Spread some ganache on the first layer, then spread some buttercream about 1/4-inch-thick on top of the ganache. Spread some buttercream on a second cake layer, then invert it to top the cake layer on the serving plate (buttercream will face buttercream). Repeat with the remaining layers of cake, topping each layer with ganache and then buttercream, and covering with a layer spread with buttercream, buttercream-side down. Once you have topped the cake with the last cake layer, use an offset spatula to smooth out any icing squishing out of the sides of the cake. Coat the entire cake with a thin layer of ganache for a \crumb coat.\ Place the cake in the refrigerator for about 20 minutes to firm up. Ice the cake with the remainder of the buttercream. Serve right away, or keep chilled. Allow the cake to come to room temperature before serving. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 69201,"cl Relleno 4 pasilla chiles 1 pound queso fresco cheese Toothpicks 3 eggs 1 tablespoon all-purpose flour 1 cup oil 4 medium Roma tomatoes, halved 1 cup water 2 garlic cloves, peeled and chopped 1 tablespoon chicken broth powder 1/4 cup oil 1 teaspoon all-purpose flour 1 tablespoon chopped oregano leaves Instructions: Rice and beans, for serving, if desired Heat grill to medium. Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter. Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder. Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano. Pour the tomato sauce over the cooked cl rellenos on the serving platter and serve. If desired, serve with rice and beans. ","[Malbec, Tempranillo, Garnacha, Barbera]" 69202,"Chocolate Peanut Butter Banana Cream Pie 65 vanilla wafers cookies, finely crushed 1 stick butter, melted, plus more for pan 3 ripe bananas, peeled, thinly sliced on a diagonal 2 tablespoons fresh orange juice 1/2 cup peanut brittle, ground into crumbs Chocolate Pudding, recipe follows Peanut Butter Cream, recipe follows 2 cups heavy cream 1 teaspoons almond extract 1/4 cup confectioners' sugar 1/2 cup peanut brittle, broken into bite-size pieces 3/4 cup sugar 1/2 cup cocoa powder 1/3 cup all-purpose flour 2 eggs 4 egg yolks 2 cups milk, divided 4 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground) 2/3 cup chilled heavy whipping cream Instructions: Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate. Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes. Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry. Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours. Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form. Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve. Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature. Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69203,"Roasting Pork Shoulder and Beef Chuck 1/4 cup vegetable oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 1/4 pounds boneless pork shoulder roast 2 1/4 pounds boneless beef chuck roast Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the oil, salt and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour; roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees F for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to 1 day or until ready to use. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 69204,"Bread Soup 1/4 cup olive oil or 4 tablespoons unsalted butter 1 onion, diced 2 1/2 teaspoons salt 2 ripe plantains or bananas, peeled and cut into 1/4-inch slices on the diagonal 5 garlic cloves, minced or pureed 1 bunch fresh oregano, leaves only, chopped, or 1/2 tablespoon dried 1/2 bunch fresh thyme, leaves only, chopped, or 1/2 tablespoon dried Small sprig of fresh rosemary, leaves only, chopped, or 1/4 teaspoon dried 1 1/2 cups canned tomatoes, diced, with the juices 6 ounces baguette (about 1/3 loaf), cut into 1/2-inch chunks (with crust) 6 cups chicken stock or vegetable stock 2 limes, cut into quarters, for garnish Instructions: Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer. Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 69205,"Chocolate 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 About 75 mini nonpareils 4 gummy candy canes 16 chocolate-covered mints, such as Junior Mints 26 chocolate chips
2 chocolate hearts
4 gummy candy penguins 4 ounces chocolate, melted
Chocolate curls (store-bought or homemade), for the roof 10 brown candy-coated chocolates, such as M&Ms
Candy rocks, for the landscape 9 chocolate-covered raisins
Chocolate puffed rice cereal, for the landscape
Snowflake sprinkles, for the landscape 9 chocolate kisses 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 icing to draw a window on 1 of the side panels; press nonpareils around the edges to line the window frame. Pipe icing onto the backs of 2 of the gummy candy canes and attach them on either side of the window. Attach a row of 8 of the chocolate-covered mints along the bottom by piping pea-size dots of icing onto the backs and pressing them on. Repeat with the second 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 13 of the chocolate chips. Pipe a large dot of icing onto the back of 1 of the chocolate hearts and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw a door; attach a nonpareil with a dot of icing to make a doorknob. Pipe icing to draw 2 windows; line the windows with nonpareils. Pipe icing onto the backs of the gummy penguins and attach 2 on either side of the door. 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 13 chocolate chips. Pipe a large dot of icing onto the back of the remaining chocolate heart and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw 2 windows; line the frames with nonpareils. Let the panel rest until set, 30 minutes to 1 hour. Decorate the roof panels: Pour half of the melted chocolate onto 1 of the roof panels; using an offset spatula, spread it to form a thin, even layer. Sprinkle the chocolate-coated roof panel with the chocolate curls. Repeat with the other roof panel. Refrigerate the panels for 15 minutes to let the chocolate set.
Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing on the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the side with a can. Repeat the process with the second side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour. Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing on the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof rest until completely dry, 30 minutes to 1 hour.
Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular icing walkway in front of the house; line the edges with the brown candy-coated chocolates and pave the middle with candy rocks. Pipe pea-size dots of icing onto the backs of the chocolate-covered raisins and press them in a row along the bottom of the back panel. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with chocolate puffed cereal and snowflake sprinkles, pressing gently to help them adhere.
Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the chocolate kisses. Let the house rest until dry. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These wines pair well with the rich flavors and textures of the chocolate gingerbread house due to their fruity and floral notes, moderate acidity, and tannins. Pinot Noir and Beaujolais have a light body and flavors of red fruit, making them suitable for the delicate gingerbread structure." 69206,"Triple Layer Chocolate Mousse Cake One 9-ounce package chocolate wafer cookies 1/4 cup sugar 1 stick (8 tablespoons) unsalted butter, melted One 3.6-ounce box dark chocolate instant pudding mix 6 cups heavy cream One 3.7-ounce box chocolate instant pudding mix One 3.9-ounce box white chocolate vanilla bean instant pudding mix Dark chocolate shavings, for topping Instructions: Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.) Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside. Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 69207,"Cuban-Style Black Beans 1 pound dried black beans 1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced Kosher salt and freshly ground black pepper Instructions: Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain. Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste. ","[Rioja, Tempranillo, Garnacha, Barbera]" 69208,"Poached Red Pears in Port Wine 4 red pears 1 bottle port wine 1 star anise 1/2-ounce ginger root, julienned 4 to 5 tablespoons sugar 8 ounces semisweet chocolate 1 cup whipping cream Powdered sugar Ground cinnamon Instructions: Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy. In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool. Melt chocolate over a double-boiler. Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill. Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm. ","[Port wine, Moscato, Riesling, Gewrztraminer]" 69209,"Orange Chocolate Lava Cakes Nonstick cooking spray 3/4 cup bittersweet chocolate chips 4 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil, plus more for drizzling Zest of 1 orange 1/4 cup sugar 1 whole egg, plus 1 egg yolk 1 tablespoon all-purpose flour 1 teaspoon vanilla extract Sea salt, for sprinkling 1 orange, segments cut into supremes Instructions: Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray. Melt the chocolate, butter and oil in a medium bowl in the microwave until completely melted, about 1 minute. Whisk the mixture until smooth. Stir in the orange zest and cool slightly. Whisk the sugar, egg and yolk until pale in a medium bowl. Whisk in the melted chocolate mixture. Stir in the flour and vanilla until smooth. Divide the batter among four prepared muffin tins. Bake the cakes until just barely dry on top (they will be soft in the middle), about 12 minutes. Remove the cakes from the oven and cool, about 5 minutes. Gently flip the cakes onto a plate. Sprinkle the cakes with sea salt and top with the orange supremes. Drizzle with a bit of oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 69210,"Toasted Ravioli Salad with Creamy Marinara Dressing 2 cups all-purpose flour, or more as needed 3 large eggs
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more as needed
Canola or vegetable oil, for frying 1 cup milk 1 cup Italian-style breadcrumbs 5 ounces frozen spinach 1/2 cup mascarpone
1/4 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 large egg
1 cup store-bought marinara sauce 1/4 cup ranch dressing
3 cups chopped romaine lettuce 1/2 small red onion, sliced thinly
1/2 cup grape tomatoes, halved
Handful Kalamata olives, halved
Finely grated Parmesan, for sprinkling Instructions: For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour. For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine. Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis. Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough. Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack. Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt. For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside. For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69211,"Oyster Carbonara 2 cups all-purpose flour Fresh cracked black pepper Kosher salt Canola oil for frying 8 oz. dried spaghetti 4 strips smoked good-quality bacon, diced 1 shallot, finely diced 2 cloves garlic, thinly sliced 12 shucked Louisiana oysters with liqueur 6 eggs, beaten and seasoned with salt and pepper 2 cups breadcrumbs, seasoned with salt and pepper 2 large egg yolks ? cup chicken stock 2 oz. Parmigiano-Reggiano Grated zest of 1 lemon Instructions: In a bowl combine flour, 10 grinds of pepper, and 2 tsp salt. Preheat the oil over medium heat to 350°F. Begin to cook spaghetti in a large pot of salted water according to package directions. Render the bacon slowly in a skillet over medium-low heat; when cooked, add the shallot and garlic and cook for 1 minute. Remove the oysters from the liqueur, trying to retain as much liquid as possible. Place the oysters in the flour and coat completely. Dip them in the beaten egg, and then place them in the breadcrumbs and coat completely. Fry the oysters in the oil until golden brown and crispy; set aside on a paper towel and season with salt. Whisk the egg yolks and chicken stock into the oyster liqueur. When the pasta is 1 minute away from being finished, remove it from the boiling water and place it in the skillet with the bacon. Add the liqueur/yolk mixture. Cook over medium low heat until the sauce thickens and coats the pasta. Grate in half of the Parmigiano, and toss to coat the pasta. Season with black pepper. Place the pasta in a bowl and the fried oysters around it. Grate the remaining Parmigiano over the entire dish. Finish with the grated lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69212,"The Mothership Tomato Salad 2 1/4 pounds mixed ripe tomatoes, different shapes and colors Sea salt and freshly ground black pepper A good pinch dried oregano Red wine or balsamic vinegar Extra-virgin olive oil 1 clove garlic, peeled and grated 1 fresh red cl, seeded and chopped Instructions: This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes. If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden. Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt. Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them. Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the cl. Drizzle the tomatoes with enough dressing to coat everything nicely. This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 69213,"Mocha Swirl Peanut Butter Toffee Cookies 3/4 cup Jif? Creamy Peanut Butter 1/2 cup Crisco? All-Vegetable Shortening 1 1/4 cups firmly packed brown sugar 3 tbsps. milk 1 tbsp. vanilla extract 1 large egg 1 3/4 cups Pillsbury BEST? All Purpose Flour 3/4 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 3/4 cup toffee baking bits 1/2 cup Jif? Mocha Cappuccino Flavored Hazelnut Spread Instructions: HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet. BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69214,"Potato Roesti 1 pound Yukon gold potatoes, chilled and shredded 1/4 pound onions, shredded 4 teaspoons vegetable oil 4 tablespoons unsalted butter Kosher salt and freshly ground pepper Instructions: Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts. In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69215,"Black Bean Salsa 1 cup black beans (see recipe above), drained 3 cups fresh or jarred salsa 1 cup fresh (or thawed, drained frozen) corn kernels Instructions: Combine all ingredients in a decorative bowl. Serve with tortilla chips. ","[Syrah, Malbec, Tempranillo]" 69216,"Peach Pie Smoothie 1 cup unsweetened frozen peaches 1 tablespoon honey, plus more to taste 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Pinch ground nutmeg Pinch ground ginger 1/2 cup nonfat or 1 percent lowfat milk 1/2 cup nonfat plain yogurt Instructions: Put all ingredients into a blender and blend until smooth.
","[Chardonnay, Moscato, Riesling]" 69217,"Molten Chocolate Cake Hack Butter, for buttering the ramekins Nonstick cooking spray, for spraying the ramekins One 18.2-ounce box brownie mix, such as Duncan Hines Dark Chocolate Fudge Brownies, plus additional ingredients on the package for making the cake-like brownies Sunny's 1-2-3 Berry Sauce, recipe follows Fresh whipped cream, for serving 6 sprigs fresh mint 3 cups fresh or frozen berries 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
Instructions: Preheat the oven to 425 degrees F. Butter six 6-ounce ramekins and then spray them with cooking spray; line the bottoms with rounds of parchment. Put the ramekins on a baking sheet and put in the oven to preheat. Assemble the ingredients from the box for making the cake-like brownies, but separate the eggs. Whip the egg whites to stiff peaks in a bowl with a mixer. In a separate bowl, add the brownie mix and mix in the water, oil and egg yolks. Mix in 1/2 cup of the whipped egg whites to thin the brownie batter. Gently fold in the remaining egg whites. Working quickly, evenly divide the batter among the preheated ramekins, filling them about halfway full (about 1/2 cup per ramekin). Bake until the tops of the cakes are set but the centers are still a little soft to the touch, about 14 minutes. Let sit for 5 minutes. Run an offset spatula around the edge of each cake and invert onto separate serving plates. Drizzle the plates with Sunny's 1-2-3 Berry Sauce, top each cake with a spoonful of whipped cream and garnish with a mint sprig. In a saucepot on medium-high heat, add the berries, sugar and lemon juice. Cook, stirring, until the berries begin to break down, the sugar dissolves and the liquid reduces slightly, 8 to 10 minutes. Serve warm or chilled. Recipe courtesy of Sunny Anderson ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 69218,"Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives 1 loaf, 24 inches or longer, crusty bread 2 or 3 large cloves garlic, crushed Extra-virgin olive oil, for drizzling 4 small to medium vine ripe tomatoes 1 lemon, juiced Coarse salt 4 whole pimento peppers, drained, found in glass jars with Spanish and Mexican foods in market 1 1/4 pounds manchego cheese 2 cups assorted large olives, green and black stuffed or pitted, mixed -- take your pick 3-inch party picks Instructions: Preheat broiler to high. Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket. Slice tomatoes and arrange on a platter. Dress with lemon juice and salt. Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese. Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well. ","[Chardonnay, Vermentino, Garnacha, Tempranillo]" 69219,"Orange Ice Cream 7 oranges, well scrubbed 2/3 cup fresh lemon juice 1 1/2 cups heavy cream 2 cups half and half 9 large egg yolks 1 cup sugar 2 teaspoons vanilla extract Instructions: Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside. In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat. In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69220,"Giant Chocolate Chip Party Cookie Nonstick cooking spray 2 1/4 cups all-purpose flour 1/2 cup oatmeal, ground in a food processor 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/8 teaspoon ground cinnamon 1 stick (4 ounces) unsalted butter, softened 1 cup light brown sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 1 cup semisweet chocolate chips 12 to 15 mini peanut butter cups 6 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar 2 teaspoons milk Suggested decorations: melted chocolate for drizzling and confetti sprinkles Instructions: For the batter: Preheat the oven to 375 degrees F. Line a 12-inch deep dish pizza pan or 10-inch cast-iron skillet with aluminum foil and spray with nonstick cooking spray. Whisk the flour, oatmeal, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula. Press the dough into the prepared pan and arrange 12 to 15 peanut butter cups on the top, pressing flush into the dough. Bake until deep golden brown and set, 20 to 25 minutes for the pizza pan or 30 to 35 minutes for the skillet. Cool in the pan 10 minutes. If removing from the pan, invert the cookie onto a large plate and remove foil, then upright onto a cutting board. For the frosting: Beat the butter with the confectioners' sugar, milk and vanilla extract until firm enough to pipe. Transfer to a piping bag fitted with a round or star tip. When the cookie has cooled, drizzle with melted chocolate if using, then decorate as desired with the frosting and finish with sprinkles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69221,"Apfelstrudel (Classic Apple Strudel) 3 cups bread flour 1 egg 1/4 cup soft, unsalted butter 1/2 teaspoon salt 1 cup cold water Vegetable oil Bread flour 3/4 cups coarse white bread crumbs 1/2 cup, melted unsalted butter 1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples 1/3 cup granulated sugar 3/4 cup dark raisins 3/4 cup coarsely crushed nuts 2 teaspoon ground cinnamon 5 ounces firm, unsalted butter Instructions: To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour. For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture. To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 69222,"Stuffed Avocado 2 avocados, diced 2 scallions, diced 1 cucumber, diced 4 radishes, diced fine 2 tablespoons tamari 2 teaspoons sesame oil 1/4 teaspoon garlic, minced 2 tablespoons nutritional yeast 1/2 cup bean or radish sprouts 1/2 teaspoon sesame meal AVOCADO SANDWICH 9 grain bread with sprouts, tomato and red onion GREEN GUACAMOLE Instructions: Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal. *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments. CURTIS' QUICK AVOCADO DRESSING In a blender place peeled avocado, add a pinch of cl powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper. ; Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 69223,"Calzone Just over 2 pounds (1 kilogram) strong bread flour Just over 1 pint (625 milliliters) tepid water 1 ounce (30 grams) fresh yeast or 3 (1/4 ounce/7 gram) sachets dried yeast 2 tablespoons sugar Sea salt Extra flour, for dusting 2 courgettes (zucchini), sliced and char-grilled 2 artichoke hearts, char-grilled and sliced A handful black olives A handful sun-dried tomatoes A couple slices Parma ham A bunch basil, leaves ripped A drizzle olive oil A drizzle herb vinegar 1 ball mozzarella, ripped A handful Parmesan shavings A couple fresh plum tomatoes 2 ounces Montgomery cheddar A good drizzle extra-virgin olive oil Freshly ground black pepper Maldon sea salt Instructions: For the bread: Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the center. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork. Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You do not want to break the walls of the well, or the water will go everywhere). Continue to bring the flour into the center until you get a stodgy, porridge-y consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust). Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap, and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough. Stage 4: First Proof Flour the top of your dough. Put it in a bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour. This proof will improve the flavor and texture of your dough, and it's always exciting to know that the old yeast has kicked into action. Preheat the oven to 350 degrees F (180 degrees C/gas 4). Chop and mix all the ingredients for the filling and season well. Divide the dough into 8 pieces. Roll into balls, using flour for dusting. Then roll into little frisbee shapes just over 1/4-inch (0.5 centimeter) thick. Place a good spoonful of your filling into the middle of each, brush the edges with a little water, then fold the rounds in half, pushing their edges to seal. Some people prefer to use a fork to do this but I just pinch them with my fingers. Dust with flour, do the same with all the others and move to a flour-dusted baking tray. Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking. Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool. Always good for picnics or as portable food. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 69224,"Lollipop Pots Large swirled lollipops Assortment of different sizes and shapes of candy Assortment of different sizes and shapes of candy
Instructions: Glue floral foam to the bottom of pot. Stick a large swirled lollipop into the floral foam. Shovel an assortment of candy and gumballs into pot. To set each pot \abloom,\ decorate with fun stickers. Arrange finished pots on herb garden planter and add remaining candy. Repeat process with other pots. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 69225,"Spring Salad with Creamy Goat Cheese Dressing 1/2 teaspoon paprika 1/4 teaspoon ground coriander 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup sugar 1 tablespoon butter 1 cup pecans Nonstick cooking spray 4 ounces goat cheese, at room temperature 2 tablespoons buttermilk 1 teaspoon honey 1 teaspoon white wine vinegar 2 tablespoons olive oil 1/4 teaspoon white pepper Pinch salt 1 tablespoon chopped fresh tarragon leaves 1/2 cup canola oil 2 shallots, thinly sliced 8 cups spring greens mix Goat Cheese Dressing Salt and freshly ground black pepper Chopped candied pecans 1 1/2 cups red grapes, sliced in 1/2 Instructions: Spiced Pecans: In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside. In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad. In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside. Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain. Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 69226,"Herb Crusted Rack of SPAM(r) with Spamcetta Rolls and Crispy Grits and Butternut Squash Puree 2 tablespoons fresh rosemary, leaves, minced 2 tablespoons fresh sage leaves, minced 2 tablespoons fresh parsley leaves, minced 2 tablespoons fresh thyme leaves, minced 1 can SPAM(r) 3 bones from french-cut lamb chops, cooked and cleaned Butternut Squash Puree, recipe follows Crispy Grits, recipe follows Spamcetta Rolls, recipe follows 1 leek, blanched, with the green part of the leaf cut into a long string Fresh herbs, for garnish 2 tablespoons fresh rosemary, leaves, minced 2 tablespoons fresh sage leaves, minced 2 tablespoons fresh parsley leaves, minced 2 tablespoons fresh thyme leaves, minced 1 can SPAM(r) 3 bones from french-cut lamb chops, cooked and cleaned Butternut Squash Puree, recipe follows Crispy Grits, recipe follows Spamcetta Rolls, recipe follows 1 leek, blanched, with the green part of the leaf cut into a long string Fresh herbs, for garnish 2 whole butternut squash 1 can SPAM(r) Lite 2 cups butter 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Pinch salt Pinch pepper 2 whole butternut squash 1 can SPAM(r) Lite 2 cups butter 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Pinch salt Pinch pepper 2 cups uncooked grits Flour, for dredging 6 tablespoons butter, for frying 2 cups uncooked grits Flour, for dredging 6 tablespoons butter, for frying 2 cups Port wine 1 can SPAM(r) 1/4 cup crumbled blue cheese 2 cups Port wine 1 can SPAM(r) 1/4 cup crumbled blue cheese Instructions: Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside. Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a \chop. Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r). Rub each chop with the fresh herb mixture. Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat. Add the \chops,\ and grill until desired degree of doneness, turning the chops halfway through the cooking. Assembly: Scoop enough squash puree in the center of a plate to form a mound about 4 inches high. Stand the SPAM(r) chops, with the bones toward the middle of the plate, around the mound using the squash to hold the chops up. Cross the bones together like a teepee, and tie the bones together with the leek string. Arrange several crispy grits and several spamcetta rolls around the plate, and drizzle it all with the Port wine reduction. Garnish with fresh herbs. Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside. Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a \chop. Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r). Rub each chop with the fresh herb mixture. Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat. Add the \chops,\ and grill until desired degree of doneness, turning the chops halfway through the cooking. Assembly: Scoop enough squash puree in the center of a plate to form a mound about 4 inches high. Stand the SPAM(r) chops, with the bones toward the middle of the plate, around the mound using the squash to hold the chops up. Cross the bones together like a teepee, and tie the bones together with the leek string. Arrange several crispy grits and several spamcetta rolls around the plate, and drizzle it all with the Port wine reduction. Garnish with fresh herbs. Peel and dice the butternut squash into 1-inch cubes Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool. Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes. Keep puree warm until ready to serve. Peel and dice the butternut squash into 1-inch cubes Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool. Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes. Keep puree warm until ready to serve. Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool.
Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat. Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each. Fry until golden brown and crispy on each side, adding more butter for each batch as needed. Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool.
Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat. Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each. Fry until golden brown and crispy on each side, adding more butter for each batch as needed. Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.
Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.
Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.
Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.
","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

The wines that would pair well with this dish are light to medium bodied red wines with moderate acidity and tannins. Pinot Noir, Beaujolais, Sangiovese, and Grenache are all good options that would complement the flavors of the dish without overpowering them. Pinot Noir has a light body and moder" 69227,"Fabio's Lazy Tuna 6 potatoes, boiled, peeled and finely chopped 3 cloves garlic, minced 1 tablespoon chili peppers Bunch fresh Italian parsley, chopped Salt and freshly ground black pepper 1 1/2 cups extra-virgin olive oil 1 tablespoon fennel seeds, crushed 2 tablespoons, lemon rinds or zest Bunch fresh basil, torn 8 peeled plum tomatoes, coarsely chopped 1 1/2 pounds fresh tuna, thinly sliced 1 1/2 cups bread crumbs Instructions: Preheat an oven to 400 degrees F. In a large bowl, add the potatoes, garlic, chili peppers, a pinch of parsley, salt, and black pepper, to taste. Add 3/4 cup of olive oil and mix well. Spread the potato mixture on an ovenproof pan, packing the mixture so it serves as a solid bed for the tuna. Spread half of the fennel seeds, lemon rinds, basil and pieces of plum tomato sparingly on top of the potato mixture. Add the tuna slices on top, covering the baking dish. Spread the remainder of the lemon rinds, crushed fennel seeds, and pieces of plum tomatoes on top of the tuna. Generously sprinkle with the bread crumbs, and drizzle the remaining extra-virgin olive oil on top. Bake in the oven for approximately 10 minutes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 69228,"Double Chocolate Ice Cream Sandwich 1 1/2 cups pastry flour, sifted 2 teaspoons baking powder 1/8 teaspoon salt 2/3 cup cocoa powder 1 cup butter, softened 1 cup light corn syrup 4 eggs 3 1/2 cups milk chocolate, chopped 1 quart vanilla ice cream of your choice (recommended: Ronnybrook) Instructions: Preheat oven to 350 degrees F. In a 5-quart mixing bowl, combine the flour, baking powder, salt, and cocoa. Using the paddle attachment, add the butter and mix just until combined. Incorporate the corn syrup and eggs. Add the milk chocolate and mix just until blended. Chill the dough in the refrigerator for at least 1 hour to firm. Using a 1 1/2-ounce scoop, portion the dough onto a sheet pan lined with parchment paper. Bake the cookies for 12 to 15 minutes. Cool and freeze the cookies. Fill the cookies with ice cream and serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69229,"Beef Empanadas 2 tablespoons olive oil 1 onion, minced 1/2 cup sofrito (garlic, cilantro, sweet peppers) 1 red bell pepper, minced 4 tablespoons tomato paste 2 tablespoons adobo (salt, freshly ground black pepper, and Dominican oregano) 3 tablespoons chopped fresh cilantro 2 pounds ground beef Salt and freshly ground black pepper 3 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 2 tablespoons salt 4 ounces butter 2 ounces white vinegar 2 ounces water 1 egg 1 pound guava paste 1/4 cup white vinegar 8 ounces water 1/4 cup rum Olive oil or neutral tasting oil, for frying Instructions: For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool. For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour. Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed. For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping. Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 69230,"Stuffed Pork 6 pork tenderloins Olive oil, to taste Frank's Garlic Pesto Spread 1 cup fresh spinach leaves 1 cup fresh basil leaves 1/2 cup shredded Asiago, mozzarella, and Parmesan Salt and ground black pepper 1/2 pound peppered bacon strips Instructions: Preheat a grill on low heat. Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water. Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes. Top with more cheese and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 69231,"Air Fryer Rice Paper Chicken Roll-Ups 2 boneless skinless chicken breasts (6 ounces each) Kosher salt and freshly ground black pepper Nonstick cooking spray 12 (8 1/2 inch) round rice paper wrappers 1 scallion (green part only), thinly sliced 2 tablespoons cilantro leaves 1/4 small fresno cl, thinly sliced Sweet Thai chili sauce, for serving Instructions: Spray a baking sheet with cooking spray and set aside. Pat the chicken breasts dry between paper towels, then cut each breast into 6 equal tenders, about 1 ounce each. Season with a pinch of salt and a few grinds of black pepper. Soak 1 rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Arrange 1 chicken tender lengthwise across the middle of the wrapper. Fold the bottom of the wrapper over the chicken, then fold in the sides and roll up into a tight log. Place the roll-up on the prepared baking sheet and repeat with the remaining wrappers and chicken tenders. Preheat the air fryer to 400 degrees F. Spray the air fryer basket with cooking spray. Working in batches, place the roll-ups in a single layer in the basket, spacing them apart, then spray with them with cooking spray. Cook, flipping halfway through, until the roll-ups are golden brown and the chicken is cooked through, about 15 minutes. Garnish the roll-ups with the scallions, cilantro, and chiles and serve with sweet Thai chili sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69232,"Bacon Cheese Fries 3 russet potatoes 5 cups vegetable oil, for frying 6 ounces thick cut applewood smoked bacon 3 tablespoons butter 2 tablespoons minced onion 2 teaspoons minced garlic 3 tablespoons all-purpose flour 1 tablespoon garlic chili sauce (recommended: Sriracha) 1 tablespoon Dijon mustard 3 cups heavy cream 1 cup Parmigiano-Reggiano 2 cups sharp white Cheddar 1/4 cup chopped chives, for garnish Instructions:

1. Cut potatoes lengthwise in 1/4-inch squares. Soak cut potatoes in water for 1 hour to remove starch. Heat oil to 325 degrees F and blanch potatoes for 5 minutes until very soft but not brown. Remove from oil. Drain on paper towels.
2. In a medium saute pan over medium heat, cook bacon until just crisp, taking care not to overcook. Drain on paper towels.
3. In a 2 quart saucepan, melt butter over medium heat. Add onion and cook about 2 minutes. Add garlic and flour, whisk until smooth. Cook 2 minutes more. Add chili sauce and mustard, and slowly whisk in heavy cream. When mixture begins to simmer, add cheeses and remove from heat. Taste sauce for seasoning. If sauce is too thick, thin with more cream. If too thin, thicken with a little more cheese.
4. Increase oil temperature to 375 degrees F. Fry potatoes a second time until crisp and golden brown. Remove from oil and drain again, season with salt immediately. On a large plate, arrange fries in the center, drizzle with sauce, top with crumbled bacon and chives. Serve immediately. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 69233,"Anaheim Shrimp Scampi Scampi Butter, recipe follows 1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns) 1 tablespoon white wine 2 ounces Asiago cheese, cut into small chunks 1 avocado, large diced Spaghetti Squash, recipe follows Fresh arugula, for garnish 1/4 pound unsalted butter, softened 1 tablespoon minced garlic 2 tablespoons minced red onion 1 tablespoon fresh chopped parsley leaves 1/2 teaspoon garlic powder 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper Dash white pepper Dash Worcestershire sauce 1 lemon, juiced 1 medium spaghetti squash (about 3 pounds) Instructions: Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash . In a bowl with a wire whisk, mix together all ingredients until well blended. Garnish with fresh arugula ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 69234,"Chicken Wings with Salsa Verde 3/4 cup kosher salt 11/2 teaspoons black peppercorns 4 cloves garlic, smashed 5 pounds chicken wings, cut in half at the joint 2 teaspoons dried rosemary 2 teaspoons white pepper 2 teaspoons paprika 2 teaspoons kosher salt 2 teaspoons granulated garlic 1 teaspoon dried oregano 2 teaspoons dried basil 1/2 cup fresh basil 1/2 cup fresh parsley 1/2 teaspoon red pepper flakes 1 tablespoon chopped garlic 1/2 teaspoon capers 1 teaspoon anchovy paste 2 tablespoons chopped roasted red peppers 1 tablespoon chopped onion 2 tablespoons fresh lemon juice Salt cup extra-virgin olive oil Instructions: Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours. Mix all the rub ingredients in a resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.) Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden. Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69235,"Lynn's \Sick\ Brownies Bites Cooking spray, for coating the baking pan 1 2/3 cups graham cracker crumbs
   2/3 cup shredded coconut
   2/3 cup chopped walnuts
   One 14-ounce can sweetened condensed milk
   6 ounces semisweet chocolate chips
   Big pinch kosher salt
   Confectioners' sugar, for rolling Instructions: Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray. Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges. Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle. Spread the confectioners' sugar on a dinner plate. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. The bonbons will keep, tightly covered, for 2 days. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 69236,"Red Wine Poached Pears 1 lemon 1 orange 1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel) 8 cups water 1/2 cup honey 1 (1-inch) piece fresh ginger, sliced 1/2 teaspoon black peppercorns 1/2 teaspoon cloves 4 cardamom seeds 2 star anise 1 bay leaf 6 Bartlett pears, peeled Creamy Pistachio Nut Filling, recipe follows 1 1/2 cups mascarpone cheese 3 tablespoons sugar 1 teaspoon vanilla extract 1/2 cup pistachios, coarsely chopped Instructions: Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer. Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become. Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served. Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve. In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts. Use immediately or refrigerate and return to room temperature before filling the pears. ","[Shiraz/Syrah, Zinfandel, Barolo, Ribera del Duero]" 69237,"Indoor S'mores 32 miniature graham crackers or 8 regular size graham crackers, broken in 1/2 2 milk chocolate bars, the kind that can be broken into squares 8 marshmallows Instructions: Preheat the oven to 400 degrees F. Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular size crackers use a whole marshmallow. Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm. ","[Chardonnay, Merlot, Moscato, Riesling]" 69238,"Mixed Mini Pies Nonstick baking spray, for the muffin pan 2 store-bought, rolled-up refrigerated pie crusts
   1/2 cup uncooked rice 2 tablespoons all-purpose flour 2 tablespoons quick-cooking oats
   2 tablespoons packed brown sugar
   2 tablespoons salted butter, melted
   3 ounces cream cheese, softened 3 tablespoons powdered sugar
   1 teaspoon vanilla extract Pinch kosher salt 4 tablespoons cherry pie filling
   4 tablespoons blueberry pie filling
   3 tablespoons grape jam (not jelly)
   Zest of 1/2 lemon
   2 teaspoons crushed peanuts
   2 large strawberries, diced small 1 teaspoon granulated sugar
   Splash vanilla extract 1 tablespoon store-bought caramel sauce 1 tablespoon toasted sliced almonds 1 ounce white chocolate 1/2 teaspoon coconut oil
   Canned whipped cream, for topping
   1 tablespoon creamy peanut butter 1/2 teaspoon coconut oil
   4 tablespoons lemon curd 6 fresh raspberries Powdered sugar, for dusting 2 fresh mint leaves 4 tablespoons chocolate-hazelnut spread 2 tablespoons graham cracker crumbs
   1 tablespoon salted butter, melted
   1 large marshmallow
   Instructions: For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray. Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts. Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings. For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use. For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups. Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam. Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely. Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts. For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce. For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream. For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping. For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf. For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness. Transfer the pies to a cake stand or platter and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69239,"Perfect Sunny-Side-Up Eggs 1 teaspoon olive oil 2 large eggs
   Toast, for serving, optional Kosher salt and freshly ground black pepper
   Instructions: Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69240,"Rainbow Cookie Cake Cooking spray 3 16- to 18-ounce boxes white cake mix (plus required ingredients) 1 1/2 teaspoons pure almond extract Pink, yellow and green gel food coloring 1 cup seedless raspberry jam 2 4-ounce bars semisweet chocolate, chopped 6 tablespoons unsalted butter, cut into pieces Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool. Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.) Trim the tops of each cake with a long serrated knife to make level. Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam. Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour. Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly. Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake. Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes. Trim all four sides of the cake with a long serrated knife. Transfer to a platter. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 69241,"Bloody Mary Guajillo Salsa 15 guajillo chiles, stemmed and seeded 1/4 medium white onion, roughly chopped (about 1 cup) 1 medium tomato, stemmed and halved 1 tablespoon apple cider vinegar 1 teaspoon sugar 2 cloves garlic Kosher salt 2 tablespoons vegetable oil Celery leaves for garnish Celery sticks, tortilla or vegetables chips for serving 2 tablespoons prepared horseradish 2 tablespoons vodka 1 tablespoon plus 1 teaspoon Worcestershire sauce Instructions: Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
Heat the oil in a large skillet over medium heat. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight. Garnish with celery leaves and a swirl of horseradish. Serve with celery sticks or chips. From Food Network Kitchens ","[Syrah, Zinfandel, Tempranillo, Rioja]

" 69242,"Fruit French Toast 1/2 cup blueberries 1/2 cup raspberries 1/2 cup strawberries 1/4 cup sugar 1/4 cup white wine 1/4 cup raspberry liqueur 2 large eggs 1 tablespoon vanilla 1 teaspoon almond extract 1 tablespoon cinnamon 1 tablespoon sugar 2 ounces heavy cream 4 slices baguette 4 tablespoons butter Instructions: Cook the fruit, sugar, wine and liqueur for 15 minutes, then strain well. Add a little corn syrup for a thicker sauce. Mix together the eggs, vanilla, almond extract, cinnamon, sugar, and cream. Dip the bread in the mixture to coat thoroughly. Heat the butter in a pan over high heat, and cook the bread until golden brown on both sides. Serve with Fruit Sauce. ","[Chardonnay, Moscato, Vin Santo, Cava]" 69243,"Fig and Rosemary Mule 2 fresh figs, such as Mission or Tiger Stripe 2 sprigs fresh rosemary 1 1/2 ounces vodka 1 lime wedge 3 ounces ginger beer Instructions: Fill a copper mug with crushed or small ice. Add 1 fig and 1 sprig of rosemary to a cocktail shaker and muddle. Top with ice, then add the vodka and the juice from the lime wedge and shake. Strain into the ice-filled mug and top with the ginger beer. Slice the remaining fig. Garnish the mug with the sliced fig and remaining rosemary sprig. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 69244,"Tomato Choka 8 to 10 plum tomatoes, washed Salt, to taste 4 cloves garlic 1/2 jalapeno or Scotch bonnet pepper 2 sprigs cilantro/culantro 1/3 cup corn oil 1 small sliced onion Instructions: Insert skewers in tomatoes and lay on open flame or cut in half. Lay cut side down on baking sheet and broil. Char until skin is blackened and peeling. Remove from flame and rest on plate. Peel off charred skin. Using a fork mash tomatoes, and add salt. In a mortar smash garlic, peppers and cilantro. Mix with puree tomatoes. Heat some of the oil in a saucepan and caramelize onion. Add heated oil caramelized onion mixture to tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69245,"Kaiserschmarrn 1 tablespoon granulated sugar 1 vanilla bean pod 4 eggs 1 cup drained loganberries 1 lemon rind, grated 1 orange rind, grated 2 tablespoons raisins 1 teaspoon vanilla sugar 1 tablespoon butter 1 tablespoon dark rum 1/2 cup heavy cream, whipped Instructions: To make Vanilla Sugar: Take one tablespoon of granulated sugar - place in a tin, add 1 vanilla pod, seal the tin and wait at least 4 days. Remove the pod whenever required and then return it to the sugar. The sugar will be vanilla flavored for many dessert uses. Separate eggs and beat whites stiffly. Place loganberries through a sieve to puree. Preheat broiler to medium. Add the sugar to the stiff egg whites beating to form a meringue. Add lemon and orange rind and raisins - combine. Add egg yolks and vanilla sugar - fold in carefully. Into an omelet pan on the heat place 1 tablespoon of butter. Pour mixture into the pan and stir quickly using a palette knife. Smooth surface. Place kaiserschmarrn under the broiler and lightly cook surface until small bubbles appear and it has risen. Place loganberry puree and rum in pan on medium heat and allow to boil 2 minutes. Loosen edges of omelet and turn out onto a serving dish, break up with 2 forks and smooth with whipped cream and loganberry-rum puree. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69246,"Chicken Cutlets with Spicy Arugula 4 chicken cutlets, 4 to 5 ounces each Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 large eggs
2 cups panko breadcrumbs
1/4 cup grated Parmesan, plus Parmesan shavings, for serving 2 teaspoons Italian seasoning
1/2 teaspoon dried basil
Canola oil, for frying Spicy Arugula, recipe follows Lemon wedges, for serving 1 1/2 tablespoons freshly-squeezed lemon juice (about 1/2 lemon) 1 tablespoon chopped shallots Heaping 1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
Instructions: Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets. Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes. Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate. Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed. Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 69247,"Veal or Turkey and Spinach Manicotti 1 package organic chopped spinach 2 tablespoons EVOO 2 pounds ground veal or ground turkey breast Salt and pepper 1 medium onion, very finely chopped 4 cloves garlic, minced or finely chopped 1/2 cup dry white wine 4 cups passata (Italian tomato puree in glass jars) or canned tomato puree 4 tablespoons butter 3 tablespoons flour 2 cups milk Nutmeg 1 box manicotti pasta tubes One 5-ounce container soft cheese with herbs, such as Boursin 1 cup shredded Parmigiano-Reggiano Instructions: Defrost the spinach in the microwave, wring dry and separate. Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes. Pour the remaining 2 cups tomato puree into a casserole. Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese. Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more. ","[Barolo, Barbaresco, Dolcetto, Chianti]

" 69248,"Chocolate-Hazelnut Smooches 1 3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chocolate hazelnut spread (recommended: Nutella) 1/2 cup butter, softened (1 stick) 1/2 cup sugar 1/2 cup light brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup orange sprinkles, or orange sugar 1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's) Instructions: Preheat the oven to 375 degrees F. In a medium bowl, combine flour, baking soda, and salt. Set aside. In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated. Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 69249,"Black Pepper-Cinnamon Honey with Fruit and Ice Cream 1 cup honey 1 teaspoon coarsely ground black pepper 1 cinnamon stick 2 cups chopped or sliced apricots, plums, peaches or pineapple 2 pints vanilla bean ice cream Rolled or wafer cookies, for garnish Instructions: Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 69250,"Pig's Foot (Au Pied du Cochon) 1/2 cup minced onions 4 cloves garlic, peeled and halved 2 sprigs fresh rosemary 1 stuffed and poached pig's foot, recipe follows 1/2 cup sliced tomatoes 1/2 cup sliced mushrooms 1/2 cup pork stock Reserved juice from the porcini mushrooms (Stuffing, recipe follows) Boiled potatoes, serving suggestion 3 to 4 ounces vinaigrette base, recipe follows Salt and pepper
Salt and pepper 10 haricots verts, steamed and blanched 1 pig's foot (shank removed) 1 recipe Stuffing, recipe follows 1 (3 1/2-ounce) piece foie gras 1 gallon pork stock or other poaching liquid 2 tablespoons pork or duck fat 1/2 cup porcini mushrooms, cut into 1-inch pieces Salt and pepper Splash water or white wine, for deglazing 1/3 cup sliced Spanish onions 2 sprigs fresh rosemary 4 cloves garlic, peeled and halved 1 1/4 cup braised pork shank meat, cut into 1/2-inch cubes, recipe follows 1/4 cup braised pork foot meat, coarsely chopped, recipe follows 1 pig's foot with shank attached 1 gallon pork stock 1 carrot 1 onion 1 stalk celery 1 head garlic 10 sprigs fresh thyme 1 tablespoon black peppercorns 1 tablespoon plus 2 teaspoons Dijon mustard 1 tablespoon plus 2 teaspoons red wine vinegar Salt 1/2 cup vegetable oil 1 teaspoon warm water Instructions: Preheat oven to 450 degrees F.
Place onions, garlic, and rosemary in the bottom of a cold saute pan. Place the pig's foot in the center of the pan, with the smaller part of the foot down. Place the tomatoes along 1 side of the foot and the mushrooms along the other. Pour the pork stock and mushroom juice over the pig's foot and place the pan on the top rack of the oven. Cook for 20 to 25 minutes, basting every 3 minutes, until the skin is crisp and golden and the center is hot (approximately 145 degrees F). Once the pig's foot is ready, place it on a plate and cut the butcher's twine. Serve with boiled potatoes, if desired. While you are doing this, let sauce cook over a high flame until slightly reduced. Add the vinaigrette base, salt, pepper, and haricots verts and stir to combine. Once you have added the vinaigrette, remove from heat or the emulsification will break. Dress the pig's foot with the sauce and sprinkle with freshly ground black pepper. Rinse the pig's foot under cold running water for 10 minutes and dry thoroughly. Use a spoon to stuff half of the pig's foot with the Stuffing. Liberally salt the foie gras and place it inside the pig's foot. Add the rest of the stuffing and pack tightly. Thread the butcher's twine through the needle and heat the tip of the needle over the candle; the hot needle will pass through the fat and skin more easily. Sew the pig's foot shut, tying it off at 1 end and then the other.
Bring the poaching liquid to a boil, add the pig's foot, and turn off the flame. Poach for 10 minutes or until pig's foot feels firm to the touch. Heat a large saute pan over high heat until it begins to haze. Add 1 tablespoon of pork fat and the mushrooms, making sure mushrooms are in 1 even layer. Let the mushrooms sit in the pan, without movement, for 30 seconds or until a nice golden color forms. Toss the mushrooms and repeat until nicely colored. Sprinkle with salt and cook for 30 more seconds. Pour mushrooms into a sieve set over a plastic container and set aside. Deglaze the pan with a splash of water or white wine and pour over the mushrooms.
Reheat the pan over medium heat and add the rest of the pork fat. Add onions and rosemary, stirring constantly so as not to form any color. Sweat the onions until they become soft and translucent. At this point, add the garlic and cook until fragrant. Then add cubed pork meat and toss lightly until everything is combined; make sure the meat does not fall apart or you will lose some texture in the stuffing. Once everything is combined, add pig foot meat, season with salt and pepper, and turn the heat to low. As the collagen in the foot meat begins to melt, add the reserved porcini mushrooms, reserving the liquid for the sauce. Stir occasionally until everything is combined and evenly seasoned. Transfer stuffing to a plate and place in the refrigerator to cool completely. Preheat oven to 300 degrees F.
Using a boning knife, peel the skin of the shank away from the meat until you reach the ankle. Use a saw or a cleaver to cut the bone at the ankle. Place the pig's foot and shank in a deep pan with the pork stock, carrot, onion, celery, garlic, thyme, and peppercorns and place in oven. Cook for 3 to 4 hours or until the meat is falling off the bone. Once cooked, pull the shank meat off the bone and reserve. Discard the bone. Pull the skin off the pig's foot and remove all of the bone, reserving the meat and discarding the bone. Put the mustard, vinegar, and salt in a mixing bowl and whisk until frothy. Slowly drizzle in half of the oil while whisking constantly. Drizzle in the water and then the remaining oil, while still whisking rapidly. The vinaigrette should be light and creamy. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 69251,"Herbed Burgers with Spicy Peanut Sauce 4 teaspoons olive oil 1/2 teaspoon cayenne pepper 1 small clove garlic, minced 1/4 cup creamy natural peanut butter 2 tablespoons ketchup 1 large carrot, thinly shaved into ribbons with a vegetable peeler 1 tablespoon fresh lemon juice Pinch ground cumin Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh parsley 2 scallions, finely chopped 4 hamburger buns, lightly toasted Instructions: Heat 2 teaspoons of the oil in a small skillet over medium heat; add the cayenne and garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup and 1/4 cup water and stir until incorporated. Transfer to a bowl. Toss the carrots with the lemon juice, cumin and salt and black pepper to taste.
Mix the beef with the cilantro, parsley, scallions, 1 teaspoon salt and ? teaspoon black pepper using your hands until just combined. Form into four 3/4-inch-thick patties, about 4 1/2; inches in diameter. Heat the remaining 2 teaspoons oil in a large cast-iron skillet or griddle over medium-high heat. Cook the burgers, turning once, about 4 minutes 30 seconds per side for medium.
Assemble the burgers on the hamburger buns with the peanut sauce and carrots.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 69252,"Roasted John Dory with 'Barigoule' of Artichoke and Peppers Olive oil, to saute 1 garlic clove, chopped 1/2 onion, small diced 1/2 carrot, small diced 4 artichoke hearts, diced Three 3-pound whole John Dory fish, scaled, eviscerated, and filleted with the skin on 2 ounces white wine 3 ounces chicken stock 1 espelette pepper, minced 1 teaspoon ground coriander seed 1/2 lemon, juiced Instructions: Saute the garlic, onion, carrot, pepper, and artichoke hearts in olive oil until they just begin to brown and soften, about 5 minutes. Deglaze with white wine and chicken stock. Simmer for 30 minutes, until the vegetables are fork tender. After cooking, puree about half of the mixture. Add the pureed half back to the mixture and stir to combine. Season the fish fillets with salt and coriander. Heat olive oil in a nonstick saute pan. Carefully place the fish fillets in the pan, flesh side down and cook until lightly browned, about 3 minutes. Turn the fillets over and cook until the skin is crispy and the fish is cooked through and no longer translucent. Remove the fillets from the pan and set aside. Deglaze the pan with lemon juice. Add the lemon juice to the artichoke mixture and stir well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 69253,"Farmer's Caviar 1 pound frozen purple hull peas
1 pound frozen baby lima beans
3/4 cup shoepeg corn kernels
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 red onion, diced
1 small jalape?o, seeded and finely diced
1/3 cup loosely packed finely chopped fresh cilantro
Dressing, recipe follows 1/3 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons lime juice 1 teaspoon sugar 1 teaspoon garlic salt 1 teaspoon dried oregano Kosher salt and freshly ground black pepper
Instructions: Boil the purple hull peas in salted water until tender, then drain and cool. Meanwhile, boil the lima beans in salted water until tender, then drain and cool. Combine the corn, purple hull peas, lima beans, red bell peppers, green bell peppers, red onion, jalape?o and cilantro in a large bowl. Add the Dressing and toss together. Taste and adjust the seasoning as necessary. If time allows, marinate the caviar in the fridge for an hour. Whisk together the olive oil, red wine vinegar, lime juice, sugar, garlic salt, oregano, olive oil and salt and pepper to taste in a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69254,"Hawaiian Chicken Bowl 1 tablespoons olive oil, plus extra for the grill pan 3/4 cup teriyaki sauce 2 tablespoons sweet cl sauce
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 pineapple, peeled, cored and cut into rings
12 mini sweet peppers, left whole
2 cups cooked jasmine rice, warm
2 avocados, diced
1/2 cup fresh cilantro leaves
1 tablespoon toasted sesame seeds
2 limes, sliced
Instructions: Preheat an oiled grill pan over medium heat. Mix the teriyaki and sweet cl sauce in a bowl and set aside. Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-cl mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate. Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove. Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 69255,"Chinese Steamed Eggs 3 large eggs, at room temperature 3/4 cup low-sodium chicken or vegetable broth 1/2 teaspoon fine salt Toasted sesame oil, for drizzling Soy sauce, for drizzling 1 small scallion, thinly sliced Instructions: Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside. Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69256,"Roast Pork, Shrimp and Cabbage Egg Rolls 2 tablespoons peanut oil 1 tablespoon minced ginger 3/4 cup minced scallions 2 celery stalks 4 cups shredded Napa cabbage 1/2 cup bean sprouts 1/2 cup julienned Chinese roast pork 1/2 cup diced shelled and deveined shrimp 1/2 cup chicken stock 1/2 to 1 teaspoon sugar 1 teaspoon cornstarch dissolved in 1 tablepoon water 1 tablespoon sesame oil Salt and freshly ground black pepper to taste 1 cup boiling water 2 tablespoons cornstarch dissolved in 3 tablespoons water 12 egg roll wrappers Vegetable oil for deep frying Instructions: In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste. In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls. Recommended Wine: 1991 Domaine Carneros Brut ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 69257,"Pepita Crusted Cheddar Jack Southwest Chicken Mac 1 pound dry elbow pasta noodles 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped white onion 1/4 cup finely chopped red bell pepper 1 tablespoon finely chopped jalapeno, seeds and membrane removed 2 cups cooked shredded rotisserie chicken 3 tablespoons finely chopped fresh cilantro leaves 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 (14-ounce) can tomatoes with green chiles, mild version 1/2 cup butter (1 stick) 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups whole milk 2 1/2 cups shredded medium Cheddar 2 1/2 cups shredded Monterey Jack 1/2 cup shredded smoked Cheddar 1/2 cup cream cheese, softened 2 tablespoons butter, melted 1 cup plain panko bread crumbs 1 cup coarsely ground roasted salted pepitas (pumpkin seeds) Instructions: Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve. Preheat oven to 350 degrees F. Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside. In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth. Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69258,"Chorizo Clams 1 tablespoon canola oil 3/4 cup diced dried Spanish chorizo, casing removed 1/2 cup diced onion 1/2 cup diced red bell pepper 1/2 teaspoon salt 3 garlic cloves, smashed 1/4 teaspoon red chili flakes 1 tablespoon seeded, finely diced jalapeno 1/4 cup tequila, white preferred 1/4 cup Chicken Stock (page 362 or low-sodium store-bought) 2 pounds littleneck clams, scrubbed 1/4 cup chopped cilantro 1/4 lemon 4 slices rustic sourdough bread 2 tablespoons olive oil Cilantro sprigs, for garnish Instructions:

1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.
2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.
3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69259,"Apple, Pear and Plum Compote 2 cups peeled Granny Smith apples, cut into 1-inch cubes (about 2 medium apples)
   2 cups peeled ripe firm pears, cut into 1-inch cubes (about 2 medium pears)
   2 cups unpeeled diced plums (about 3 large plums)
   1/4 cup honey
   1/2 teaspoon vanilla extract
   1/2 teaspoon ground cinnamon
   Instructions: In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes. Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes. Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 69260,"Fire Roasted Whole Flounder with Yellow Tomato Vinaigrette 2 yellow tomatoes, quartered, seeds removed 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1/4 cup rice wine vinegar 2 tablespoons basil chiffonade 1/2 cup olive oil Two 2 pound flounder, scaled, gills removed, head on 3 tablespoons olive oil Salt and freshly ground pepper Instructions: Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
   Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69261,"Chocolate Pots de Creme 3 ounces bittersweet chocolate, chopped 4 cups heavy cream 1/8 tablespoon salt 6 yolks 1/2 cup plus 1/2 tablespoon sugar 1/2 cup heavy cream 1/4 tablespoons freshly grated orange rind Instructions: Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered. To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme. Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 69262,"Boneless Rib Eye 2 tablespoons chili powder 2 tablespoons cayenne powder 2 tablespoons garlic powder 2 tablespoons dried basil and oregano
   2 tablespoons dried basil and oregano 1 (12-ounce) boneless rib-eye steak Pan Smashed Potatoes, recipe follows Fried Artichoke Hearts, recipe follows 5 small Yukon gold potatoes 3 tablespoons unsalted butter Salt and freshly ground black pepper Salt and freshly ground black pepper 1 tablespoon sour cream 1/3 cup chopped green onions 1/3 cup crispy cooked bacon 4 artichoke hearts. canned 2 cups all-purpose flour 3 cups vegetable oil Instructions: Preheat oven to 450 degrees F. Preheat a grill to high.
   To Prepare Steak:
   Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
   To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes. Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon. Preheat the oil in a fryer or a deep pot to 350 degrees F. Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes. Remove to a paper towel lined plate. Season with salt and pepper.
   ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69263,"Greek Lemon Chicken and Orzo Casserole 3 cups chicken stock 3 tablespoons melted butter
   2 teaspoons kosher salt
   1 teaspoon cornstarch
   2 sprigs fresh dill, chopped 2 lemons, zested and juiced 1 clove garlic, minced
   2 cups orzo
   2 teaspoons ground coriander 2 teaspoons kosher salt
   2 teaspoons freshly ground black pepper 4 small to medium boneless, skinless chicken breasts
   1 lemon, sliced into 1/4-inch-thick slices
   1 tablespoon chopped fresh parsley
   Instructions: Preheat the oven to 375 degrees F. For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo. For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning. Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts. Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69264,"Butter Roasted Chicken with Grit Waffles 1 cup plus 2 tablespoons pure maple syrup 1 tablespoon finely chopped chipotle in adobo (about 2 chipotle chiles) Kosher salt 4 chicken drumsticks (about 1 pound) 4 bone-in, skin-on chicken thighs (about 1 pound) Freshly ground black pepper 1 stick unsalted butter, melted 1 cup all-purpose flour 1/4 cup quick cooking grits 1 teaspoon baking powder 1 cup milk 1 large egg Nonstick cooking spray Special equipment: 6 1/2-inch waffle iron Instructions: Preheat the oven to 425 degrees F with a rack set in the top. Place a baking sheet on the rack to heat up. Whisk together 1 cup of the maple syrup and the chipotles in a bowl. Season with salt. Place the chicken drumsticks and thighs in a large bowl and sprinkle liberally with salt and pepper. Add half of the melted butter and toss the chicken to coat. Remove the hot baking sheet from the oven and carefully place the chicken on the baking sheet, skin-side up for the thighs. Bake until the skin is golden brown and crispy and the internal temperature on an instant-read thermometer registers 160 degrees F, 20 to 25 minutes. Meanwhile, make the waffles. Preheat a 6 1/2-inch waffle iron to medium-high heat. Whisk together the flour, grits, baking powder and 1/4 teaspoon salt in a mixing bowl. In a separate bowl, whisk together the milk, egg and the remaining melted butter and maple syrup. Slowly mix the wet ingredients into the dry ingredients, stirring until just combined. Spray the hot waffle iron with the cooking spray. Pour 1/2 cup of the batter in the center of the waffle iron, close the lid and cook until golden brown and cooked through, 3 to 5 minutes. Transfer the cooked waffle to a plate. Continue cooking waffles with the remaining batter, spraying between batches, making 4 waffles total. To serve, place a waffle on a large plate. Top each waffle with a drumstick and thigh. Drizzle all over with the chipotle maple syrup, serving any remaining syrup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 69265,"Grilled Bruschetta with Crab and Grape Salsa 1 cup fresh crab meat, free of shell fragments (approx. 1/2 lb. wt.) 1 cup green California seedless grapes, rinsed and sliced in half 2 tablespoons red onion, finely chopped 1 tablespoon fresh basil, minced pinch red chili flakes 1 small tomato, finely chopped (approx. 3/4 cup) 1/3 cup extra virgin olive oil 1/2 lemon, juiced (about 1 tablespoon) 1 clove garlic, minced 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/4 teaspoon red chili flakes 1 loaf French baguette, sliced 1/2 inch thick Instructions: In mixing bowl, toss together salsa ingredients. Set aside. In small bowl, stir together seasoned oil ingredients. Brush onto slices of bread. Pre-heat gas grill to medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and top with spoonfuls of salsa. Note: Salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread slices can also be toasted in pre-heated 400 degree oven for 10-15 minutes until golden brown. Nutritional analysis per serving: Calories 207; Protein 8 g; Carbohydrate 8 g; Fat 17 g; Saturated Fat 2 g; 71% Calories from Fat; Cholesterol 23 mg; Sodium 147 mg; Fiber .7g. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 69266,"Crispy Un-Fried Chicken 1 cup buttermilk 1 teaspoon hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt One 3 1/2- to 4-pound whole chicken, cut into 10 pieces 2 cups panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon cayenne
Freshly ground black pepper Nonstick cooking spray
Instructions: In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight. Preheat the oven to 425 degrees F. Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken. Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously. Bake until the chicken is golden brown and cooked through, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69267,"Chilled, Grilled Veggies with Tuna 2 (5 ounce) cans Genova Tuna in Olive Oil 2 cloves garlic 2 teaspoons chopped fresh thyme or rosemary 1 teaspoon sea salt ? teaspoon freshly ground black pepper 2 red bell peppers, thickly sliced 2 medium zucchini, thickly sliced lengthwise 2 Japanese or Chinese eggplants, thickly sliced lengthwise 1 lemon, cut into wedges Instructions: Place a grill pan over medium high heat. Drain tuna and transfer oil to the work bowl of a mini food processer. Add garlic, thyme or rosemary, salt and pepper. Pulse to combine. Brush the vegetables on both sides with oil mixture. Grill for 3-4 minutes per side or until cooked through. Remove from heat and let cool to room temperature or chill up to 24 hours. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69268,"Marshmallow-Nut Brownies 1 package chocolate brownie mix, prepared to directions on box (1/2 cup oil, 1/4 cup water, 2 eggs) 1 cup peanut butter chips Softened butter, for greasing your baking dish 1 (2-ounce) package chopped nuts, available on baking aisle 1/4 cup mini marshmallows Instructions: Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 69269,"Circus Caramel Corn with Smoked Almonds and Sea Salt Nonstick vegetable-oil spray, for greasing 1 cup popcorn kernels 1 1/2 tablespoons sea salt, plus more for sprinkling 1 tablespoon canola oil 2 3/4 cups sugar 1/2 cup light corn syrup 8 tablespoons unsalted butter, cut into small pieces 1/2 tablespoon baking soda 8 ounces smoked or regular almonds, coarsely chopped 8 ounces unsalted cashews 8 ounces candy-coated chocolate pieces, optional Instructions: Line a large baking sheet with parchment paper or aluminum foil and grease generously with the spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
Combine the popcorn, salt and oil in a large deep pot with a lid and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid and cook, shaking the pot frequently to redistribute the kernels. Cook until all the kernels have popped, 6 to 8 minutes. Transfer the popcorn to the large prepared bowl, discarding any un-popped kernels.
Combine 1/4 cup water, the sugar and corn syrup in a large deep pot over moderately high heat and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the butter and baking soda and stir continuously to melt the butter and combine the ingredients, about 20 seconds. Working quickly, pour the sugar mixture (caramel) over the popcorn, and add the almonds, cashews and chocolate, if using. Use the prepared spoon to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Sprinkle with sea salt. Break the caramel corn into smaller, bite-size pieces and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69270,"Cannoli Panna Cotta 1 1/2 cups half-and-half One 1/4-ounce envelope gelatin
1/3 cup sugar
1 cup heavy cream, at room temperature
1/2 cup ricotta cheese, at room temperature
3/4 teaspoon almond extract
1/2 teaspoon orange zest 1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of kosher salt
1/4 cup mini chocolate chips
1/2 cup toasted, slivered almonds
Instructions: Pour the half-and-half into a small saucepan and sprinkle with the gelatin. Allow to soften for 3 minutes. Place over medium-low heat and bring the mixture just barely to a simmer, stirring often to dissolve the gelatin, about 5 minutes. Add the sugar and stir to dissolve. Meanwhile, add the heavy cream, ricotta, almond extract, orange zest, vanilla extract, cinnamon and salt to a blender. Blend on low to combine. Add the warm half-and-half and blend to combine, about 10 seconds. Pour into 6 small ramekins. Sprinkle in the chocolate chips and refrigerate for at least 4 hours or overnight until set. Serve with the toasted almonds on top. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 69271,"Instant Pot Pot Roast One 4-pound chuck roast Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1/4 cup tomato paste 4 cloves garlic, minced 3 tablespoons all-purpose flour 1 1/2 cups dry red wine 1 1/2 cups mushroom or beef broth 16 small redskin potatoes (about 1 1/2 pounds) 4 large carrots, cut into 2-inch-long diagonal pieces 3 large celery stalks, diced 1 large sprig fresh rosemary 1 large sprig fresh thyme 2 large yellow onions, trimmed and halved Instructions: Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot? to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes. Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 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. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 69272,"Homemade Tortilla Chips 6 corn or flour tortillas Oil Instructions: Frying method: Heat oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels. Baking method: Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 69273,"Succotash One 15-ounce bag frozen baby lima beans, thawed, or about 2 cups fresh lima beans 4 slices bacon
2 tablespoons unsalted butter
1 Vidalia or sweet onion, diced
2 cups fresh corn kernels (from about 3 ears) 3 garlic cloves, minced
Kosher salt and freshly cracked black pepper 1 1/2 cups frozen sliced okra
1 cup grape tomatoes
1 lemon, juiced
2 tablespoons fresh parsley, chopped
Instructions: Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon. Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside. Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning. Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 69274,"Grilled Chicken with Peach Pickle BBQ Sauce 2 tablespoons vegetable oil, plus more for the grill 2 chicken halves (4 to 5 pounds total) Kosher salt and freshly ground black pepper 1/2 medium onion, chopped 1 tablespoon cl powder 1/4 cup ketchup 3 tablespoons peach preserves 1/4 cup chopped dill pickles Instructions: SET UP: Prepare an outdoor grill so that you have a medium-hot fire for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill). Once hot, brush the grill grates with oil. GRILL THE CHICKEN: Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 40 minutes. MAKE THE BBQ SAUCE: Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the cl powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves, and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving. BASTE AND SERVE: When the chicken is just fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 69275,"Romesco Seafood Stew 2 dried pasilla or red New Mexico cl peppers or 1 ancho cl pepper, stemmed and seeded Water or chicken stock, to cover 1/4 cup dry Marcona almonds, toasted 1/4 cup blanched hazelnuts, toasted 1 tablespoon sweet or smoked sweet paprika 4 roasted piquillo peppers packed in water, drained well 2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced 2 cloves garlic, grated or made into a paste 1 large or 2 medium very ripe tomatoes, grated on a box grater Splash of sherry vinegar (about 1 1/2 tablespoons) Kosher salt and freshly ground pepper 1/3 cup EVOO 1/4 cup EVOO, plus more for drizzling 1 1/2 pounds small white or yellow potatoes, chopped or quartered Kosher salt and freshly ground pepper 2 small stalks celery, finely chopped 1 large fresh bay leaf 1 onion, finely chopped 1 small bundle fresh parsley, tied with kitchen string 1 cup dry white wine 2 cups chicken or seafood stock 24 small mussels or clams, scrubbed 12 ounces medium shrimp, peeled and deveined EVOO, for drizzling 4 slices Serrano ham 4 thick center-cut pieces cod or other sustainable white fish Sliced crusty bread, for serving Gremolata, recipe follows 1 clove garlic, halved 1/4 cup fresh parsley leaves 2 fresh thyme sprigs, leaves stripped and chopped 1 anchovy fillet or anchovy in hot pepper 1 clove garlic, grated Zest of 1 lemon Instructions: For the romesco sauce: Toast the cl peppers in a small pot over medium heat, pressing them flat with a metal spatula and turning occasionally. Add enough water or stock to cover and simmer until the chiles are tender. Transfer the chiles to a food processor with a splash of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. For the stew: Heat the EVOO in a pot over medium to medium-high heat. Add the potatoes and season with salt and pepper. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock and romesco sauce. Bring to a simmer and cook until the potatoes are just tender. For the seafood: Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and opaque. Discard any unopened shells. Meanwhile, preheat the oven to 375 degrees F. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. Remove from the oven and let the fish rest in the skillet. Meanwhile, char the bread in the oven. Divide the stew among shallow bowls. Place a piece of fish in the center and top with a spoonful of Gremolata. Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. Cook's Notes: You can make extra romesco sauce and freeze it. Use it as a base for soup or for topping any grilled or roasted meat or seafood. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal. Reheat over medium heat. Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined. ","[Grenache, Tempranillo, Albari?o, Vermentino]" 69276,"Jammin' Salmon Burgers 2 teaspoons freshly chopped parsley leaves 1/2 Vidalia onion, diced 2 eggs 1/2 cup panko bread crumbs 1/2 teaspoon cracked black pepper 1 teaspoon kosher salt 1 lemon, zested 4 tablespoons Dill Mayonnaise, recipe follows 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well 2 tablespoons grapeseed oil Hamburger buns 1/2 cup mayonnaise 1/2 lemon, juiced 2 tablespoons freshly chopped dill leaves Pinch cayenne pepper 1/2 teaspoon salt 1/2 teaspoon cracked black pepper Instructions: Preheat oven to 400 degrees F. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise. Add drained salmon and mix well. Form salmon mixture into 4 patties and set aside. Heat 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the burgers and cook until browned on the bottom. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve on buns with Dill Mayonnaise. Combine all the ingredients in a small bowl and set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69277,"Roasted Eggplant and Tomato Subs 3/4 cup extra-virgin olive oil 2 large garlic cloves, crushed 2 small sprigs fresh rosemary 1/2 teaspoon crushed red pepper flakes 2 small or medium eggplants, about 1 1/2 pounds 2 large tomatoes Salt and freshly ground black pepper 1 cup packed fresh basil leaves 1/2 cup packed fresh flat-leaf parsley leaves 1/4 cup shelled pistachios, toasted A couple handfuls grated Parmigiano-Reggiano 2 cups arugula leaves 4 sesame sub rolls, split lengthwise 12 thin slices smoked fresh mozzarella or fresh mozzarella Instructions: Preheat the oven to 425 degrees F. In a small pot, heat about 1/2 cup of the extra-virgin olive oil with the crushed garlic, rosemary sprigs, and red pepper flakes. Let the oil infuse over low heat for a couple minutes. Meanwhile, arrange cooling racks over 2 rimmed baking sheets. Trim the tops and bottoms of the eggplants and thinly slice the eggplants and the tomatoes. Brush the eggplant with seasoned oil, using a pastry brush, and arrange the slices on 1 of the racks. Arrange the sliced tomatoes on the other rack and season both the eggplant and tomatoes with salt and pepper, to taste. Roast until the eggplant is tender and slightly shriveled up, about 15 minutes. While the eggplant and tomatoes roast, add the basil, parsley, nuts, Parmigiano, and salt and pepper, to taste, in a food processor and pulse until finely chopped. With the processor running, stream in about 1/4 cup of extra-virgin olive oil to form a thick pesto. Arrange about 1/2 cup of arugula leaves on each sub roll bottom. Top with layered slices of roasted eggplant, mozzarella, and roasted tomatoes. Spread some pesto on the roll tops and set in place. Cut the subs in half and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 69278,"Brown Sugar Shortbread 2 1/2 sticks unsalted butter, softened at room temperature 1/2 cup packed light brown sugar 2 1/4 cups all-purpose flour 1/4 cup cornstarch 1/4 teaspoon ground cinnamon 2 tablespoons granulated sugar Instructions: Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated. In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough. Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 69279,"Grilled Prosciutto Wrapped Figs Stuffed with Gorgonzola Dolce 24 Black Mission figs, cut in half lengthwise 2 cups balsamic vinegar 2 pounds gorgonzola dolce Crushed red pepper flakes 48 slices prosciutto Extra-virgin olive oil Instructions: Preheat the grill to medium-high. Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil. Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes. Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 69280,"Shrimpylicious Egg Rolls 4 cups (about 1/2 of a 12-ounce bag) dry coleslaw mix 4 ounces cooked and chopped ready-to-eat shrimp 1/2 cup canned sliced water chestnuts, drained and cut into strips 1/2 cup canned sliced water chestnuts, drained and cut into strips
1/4 cup bean sprouts, chopped 2 scallions, chopped 1 stalk celery, thinly sliced widthwise 2 tablespoons reduced-sodium or lite soy sauce 1 teaspoon crushed garlic 1/4 teaspoon ground ginger 1/8 teaspoon salt Dash black pepper 6 large square egg roll wrappers* Sweet and sour sauce, for optional dipping Instructions: Preheat oven to 375 degrees F. Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes. Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet. Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69281,"Spaghetti with Oil, Garlic and Spices Water, for boiling pasta 1 pound spaghetti 1/2 cup extra virgin olive oil 4 cloves garlic, minced 1 teaspoon dried basil 1 1/2 teaspoons fresh oregano 2 teaspoons dried oregano 2 tablespoons dried parsley 1 teaspoon freshly ground black pepper 1 teaspoon red cl pepper flakes Parmesan, to taste Instructions: Bring a large pot of salted water to a boil for the spaghetti. Cook the pasta according to the directions on the box. Meanwhile, in a large saute pan, heat the oil. Just before the smoking point, add the minced garlic, basil, fresh and dried oregano, parsley, black pepper, and red cl pepper flakes. Immediately turn off the heat. Drain pasta well and add spaghetti to the sauce. Toss well to coat the spaghetti. Plate the pasta into warmed pasta bowls. Sprinkle with Parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 69282,"Sunny's Nashville Hot Chicken Dip 16 ounces chive and onion whipped cream cheese 1 cup sour cream
1/2 cup brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons hot Hungarian paprika
2 scallions, white and green parts, chopped Kosher salt and freshly ground black pepper
Instructions: Mix together the cream cheese, sour cream, sugar, chili powder, garlic powder, paprika and scallions in a bowl. Taste, then season with salt and pepper. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 69283,"Hearts of Iceberg Lettuce with Ranch Dressing 1 small head iceberg lettuce 1/2 cup sour cream 1/4 cup plain yogurt 1/2 cup mayonnaise 1 clove garlic, pressed through garlic press or finely minced 1 tablespoon white vinegar 1 tablespoon chopped chives, plus more for garnish Kosher salt and freshly ground black pepper Instructions: Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving. Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use. To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 69284,"Paella on the Grill One 3-pound chicken, cut into 8 pieces 1/4 cup canola oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 cups chicken stock 1 large pinch saffron 2 pounds clams, scrubbed 2 pounds mussels, de-bearded and scrubbed 18 colossal shrimp, tails on, peeled and deveined Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise 15 sea scallops, patted dry 4 lemons, halved 1 large Spanish onion, finely chopped 6 cloves garlic, finely chopped 4 cups short grain paella rice 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced 1 cup frozen peas, thawed
1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers) 1 cup chopped fresh flat-leaf parsley Instructions: Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
Brush the chicken with some of the canola oil and sprinkle with salt and pepper. Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans.
Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve. ","[Chardonnay, Rioja, Garnacha, Pinot Noir]" 69285,"Football Fruit 1 pint strawberries 6 to 8 clementines, mandarins or small tangerines, such as Cuties, peeled and separated into segments 1 bunch green grapes, picked off the stalks 1 bunch red grapes, picked off the stalks Instructions: Gently mix together the strawberries, citrus segments and green and red grapes in a large bowl. Bag into small snack-size bags. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 69286,"Efo: Spinach 10 ounces fresh spinach 1 medium onion 2 tomatoes 1 red bell pepper 2 tablespoons olive oil 2 chicken bouillon cubes (recommended: Maggi) Salt 1 teaspoon white pepper Instructions: Wash and drain spinach leaves, removing any thick stems. Slice onions, tomatoes and red peppers into strips. Heat oil in a saute pan. Add onions and peppers and cook until wilted. Add tomatoes and cook. Crumble bouillon cubes into pan and add spinach with whatever water clings to the leaves. Cook until spinach wilts. Season with salt and white pepper, to taste ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 69287,"Peachy Oat Smoothie 3 tablespoons quick-cooking rolled oats 1/4 cup hot water 2 small, ripe yellow peaches, peeled, pitted and roughly chopped, plus one wedge reserved for garnish 3/4 cup ice cubes 1/3 cup lowfat vanilla yogurt 1 tablespoon honey Pinch ground cinnamon Instructions: Stir the oats and water together in a small bowl and let sit for 5 minutes. Put the oat mixture, peaches, ice cubes, yogurt, honey and cinnamon into a blender. Blend on high until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a peach wedge. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 69288,"Golden Squash Blossom Crema: Crema de Flores de Calabaza 1 1/2 tablespoons butter 1 large white onion, chopped into 1/4-inch dice 3 cups good chicken broth 1 small boiling potato (like the red-skin ones), peeled and roughly chopped 25 large (3 to 4-inch) squash blossoms (these are the male blossoms with no squash attached) 2 fresh poblano chiles 1 cup milk 1 medium zucchini, cut into 1/4-inch cubes 1 large ear of corn, husked, kernels cut from the cob 1/2 cup queso fresca, creme fraiche, or sour cream loosened with some milk or cream Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth A little chopped epazote or parsley, for garnish Instructions: The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden \streamers), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69289,"Crab and Goat Cheese Strudel 1/2 cup soft fresh goat cheese, at room temperature Juice of 1/2 lemon 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh basil 1/2 pound phyllo pastry, thawed 1/3 cup unsalted butter, melted 1/2 pound shredded crab meat, picked over and shredded 4 1/2-inch thick slices of a large red onion, grilled until charred and softened 12 asparagus stalks, bottom 2 inches of stalks peeled, blanched for 4 minutes in boiling water and drained 3 tablespoons fine dry bread crumbs 4 red bell peppers Juice of 1/2 lime 1/4 cup sour cream 1 teaspoon paprika 1/2 teaspoon salt Freshly ground black pepper to taste 6 leaves baby lettuce Instructions: In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours. Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree. In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed. Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69290,"Squash, Bell Pepper and Scallion Soup 2 tablespoons bacon drippings or olive oil 1 cup sliced scallion, white and light green parts only 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 medium clove garlic, minced Pinch of cayenne pepper, plus more, for serving Kosher salt and freshly ground black pepper 3 1/2 cups vegetable broth 2 cups sliced yellow squash 1 cup chopped yellow bell pepper Sour cream and chopped fresh cilantro, for serving Instructions: Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, cayenne, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Add the squash and bell pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. 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). Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper. Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 69291,"Sweet-and-Spicy Mini Meatloaves 2 slices whole-grain sandwich bread, torn into pieces 1/2 small onion, quartered 1 medium carrot, quartered 1/2 pound 93 percent lean ground turkey 1/2 pound 90 percent lean ground beef 1 large egg 1/2 teaspoon plus 1/8 teaspoon curry powder Kosher salt and freshly ground pepper 1 tablespoon ketchup 1 tablespoon peach chutney or apricot jam 2 medium red-skinned potatoes, sliced 1/4 inch thick 1 head broccoli (florets cut into pieces, stem peeled and thinly sliced) 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 375 degrees F. Pulse the bread in a food processor until finely ground; transfer to a large bowl. Add the onion and carrot to the food processor and pulse until finely chopped. Transfer to the bowl with the bread and add the turkey, beef, egg and 1/2 teaspoon each curry powder, salt and pepper. Mix by hand until just combined. Shape into 4 small oblong meatloaves on a foil-lined rimmed baking sheet. Mix the ketchup and chutney in a small bowl and brush over the meatloaves. Bake until just cooked through, about 20 minutes. Meanwhile, bring a pot of salted water to a boil. Add the potatoes and cook 4 minutes, then add the broccoli florets and stem; cook until the vegetables are just tender, about 6 more minutes. Drain; return to the pot. Toss with the olive oil and the remaining 1/8 teaspoon curry powder. Season with salt and pepper. Serve with the meatloaves. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 69292,"Egg-in-a-Hole 1 slice of your favorite kind of bread 1 tablespoon butter 1 egg Salt and freshly ground black pepper Instructions: With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole. Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side. Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69293,"Smoked Mussel Ceviche Tostadas 3 medium golden beets 1 medium jicima, peeled and diced into 1/2-inch squares 1 small red onion, peeled and diced finely 2 to 3 jalepeno chilies, stemmed, seeded and finely diced 12 ounces smoked mussels 1/4 cup extra virgin olive oil 1 bunch cilantro leaves, washed, fried and roughly chopped 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 to 10 crispy flat corn tortillas 1 avocado, peeled and seeded, mashed Instructions: In a 350 degree oven, roast beets until cooked through, about 45 minutes. When cool enough to handle, rub skins off and dice into 1/2-inch squares. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper. Refrigerate a few hours to blend flavors. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 69294,"Penne alla Mary Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 to 3 celery stalks, chopped (about 1 cup), with some leaves reserved
2 cloves garlic, finely chopped 1 medium red onion, chopped 2 tablespoons vodka 3 tablespoons drained brined capers, plus 1 tablespoon brine 2 tablespoons prepared horseradish with juice 1 tablespoon Worcestershire sauce 6 medium tomatoes, diced (about 6 cups) 1 pound penne
1/4 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil. Heat the oil in a large skillet over medium-high heat. Add the celery, garlic, onion, 1 teaspoon salt, and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes.
Remove the skillet from the heat, add the vodka, return to the heat, and tip the pan to ignite on a gas flame (or light with a stick lighter). Let the flames cook off, about 1 minute. Stir in 1/2 cup water, the capers and brine, horseradish, Worcestershire and tomatoes and cook, covered, over medium heat, stirring once in a while, until the tomatoes are soft, about 20 minutes. Remove the lid and continue cooking for an additional 2 minutes. Season with salt and pepper. Keep the sauce warm while cooking the pasta. Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Serve sprinkled with the Parmesan and celery leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 69295,"Bbq Soaked Shrimp with Creme Fraiche Dressing 2 cups creme fraiche 3 cloves garlic, finely chopped 1/4 cup finely diced red onions 2 tablespoons fresh lime juice 1/4 cup finely chopped cilantro Salt and freshly ground pepper to taste. 48 large shrimp, shelled and deveined 2 cups Mesa BBQ Sauce, or your favorite Salt and freshly ground pepper Instructions: Mix all ingredients in a medium bowl and season with salt and pepper, to taste; Preheat grill to high. Combine shrimp and bbq sauce in a large bowl, cover and refrigerate for 30 minutes. Remove shrimp from sauce, season with salt and pepper and grill for 2 to 3 minutes on each side, or until cooked through. Place shrimp on a platter and drizzle with the creme fraiche; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69296,"Beer Sangria Fresh-cut fruit such as green or red apple slices, orange slices or grapes, as desired 12 ounces chilled grapefruit beer
2 tablespoons orange juice
1 teaspoon orange liqueur
Instructions: Put the fruit in the bottom of a chilled highball glass. Slowly pour the beer over the fruit, holding the bottle at an angle to the glass. Add the orange juice and liqueur. Stir gently to mix. Serve immediately. ","[Hefeweizen, Berliner Weisse, Gueuze, Lambic]" 69297,"Eggplant Matzo Lasagna 4 tablespoons extra-virgin olive oil 2 small onions, finely chopped Kosher salt 4 garlic cloves, minced 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup tomato paste 3/4 cup dry red wine One 28-ounce can crushed tomatoes One 28-ounce can diced tomatoes Freshly ground black pepper 2 tablespoons chopped fresh basil 2 medium eggplants (about 2 1/2 pounds total), sliced into 1/2-inch rounds Kosher salt 1 1/4 cups matzo meal 1 tablespoon dried thyme 1 tablespoon dried oregano Freshly ground black pepper 2 large eggs Canola oil, or other neutral oil such as sunflower or grapeseed, for frying 2 1/2 cups whole milk ricotta 3/4 cup grated Parmesan 1 large egg 1/3 cup chopped fresh basil 1 teaspoon garlic powder Kosher salt and freshly ground black pepper Nonstick spray One 11-ounce box matzo (preferably egg or lightly salted) 1 1/2 pounds whole-milk mozzarella, shredded (about 5 cups) 3 tablespoons grated Parmesan Instructions: For the tomato sauce: Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, until the onions are translucent and very soft, about 10 minutes. Add the garlic, oregano and red pepper and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color, about 4 minutes. Add the wine and cook, scraping the bottom of the pot, until the liquid mostly evaporates, about 3 minutes. Add the crushed and diced tomatoes, 2 teaspoons salt and several grinds of black pepper. Rinse out each tomato can with 1/2 cup of water and add it to the sauce. Bring to a boil, reduce the heat and simmer until reduced by about one-fourth and thickened, about 1 hour. Blend the sauce with an immersion blender until smooth. Adjust the seasoning with salt and pepper and stir in the basil. Set aside (see Cook's Note).
For the eggplant: Arrange the eggplant slices on a rack set over a baking sheet and sprinkle with 1 tablespoon salt. Set aside to draw moisture out from the eggplant, flipping them over halfway through, about 30 minutes.
Combine the matzo meal, thyme, oregano, 1 teaspoon salt and several grinds of black pepper in a shallow bowl. Whisk the eggs, 1/2 teaspoon salt and several grinds of black pepper together in another shallow bowl.
Blot the eggplant slices very dry on both sides with paper towels. Working one slice at a time, dip the eggplant into the egg mixture, allowing excess to drip back into the bowl, then dredge it in the matzo mixture, pressing gently to coat. Place coated slices back on the rack and repeat with the remaining eggplant.
Pour enough oil into a large skillet to reach a depth of about 1/4 inch and heat over medium-high heat until very hot and shimmering and a slice of eggplant immediately sizzles as when it touches the oil. Working in batches, fry the slices until golden brown on both sides, about 4 minutes per side. Place cooked eggplant back on the rack to drain and season lightly with salt while hot. Repeat until all the eggplant is fried.
For the ricotta filling: In a medium bowl, stir the ricotta, Parmesan, egg, basil, garlic powder, 1/2 teaspoon salt and several grinds of black pepper together. Refrigerate until ready to assemble the lasagna. To assemble the lasagna: Preheat the oven to 400 degrees F. Spray all sides of a 9-by-13-inch baking pan or casserole dish at least 2 1/2 inches deep with nonstick spray. Set aside 3/4 cup of the tomato sauce, 3/4 cup of the ricotta filling and 1 1/2 cups mozzarella.
Spread 1 cup tomato sauce evenly over the bottom of the dish. Top the sauce with full sheets of matzo, then break others to fit as needed. Spread 3/4 cup ricotta filling evenly over the matzo with a small offset spatula. Layer one-third of the eggplant over the ricotta, top with one-third of the mozzarella and top with one-third of the remaining sauce. Repeat the layers of matzo, ricotta, eggplant, mozzarella and sauce two more times. Add a final layer of matzo, then spread with the reserved 3/4 cup ricotta, the reserved 3/4 cup sauce and sprinkle with the 1 1/2 cups reserved mozzarella and 3 tablespoons Parmesan.
Spray a piece of foil large enough to fit over the baking dish generously with nonstick spray and cover the baking dish tightly. Place on a baking sheet and bake until the matzo is soft and the sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the mozzarella is lightly browned in spots, 15 to 20 minutes longer. Allow to rest for 10 minutes before serving.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 69298,"Loaded Baked Potato with Cashew Cheese Sauce 4 large russet potatoes, scrubbed and dried 4 cups broccoli florets (about 1-inch florets; 8 ounces) 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 slices bacon
2 tablespoons chopped fresh chives
1 cup raw cashews 1 small carrot, peeled and cut into 2-inch chunks
1 clove garlic, crushed
Kosher salt
1/3 cup nutritional yeast
2 tablespoons lemon juice
Instructions: For the loaded baked potatoes: Preheat the oven to 425 degrees F. Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes. For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes. Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds. After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside. Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside. Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 69299,"White Bean Waffles 2 (15-ounce) cans cooked canellini beans 1 cup chicken stock 2 teaspoons chopped thyme Gray salt or course sea salt Freshly ground black pepper 3 cups all-purpose flour 2 tablespoons baking powder 2 teaspoons sugar 1 teaspoon gray salt 4 eggs 2 cups milk 6 tablespoons pure olive oil Instructions: Preheat waffle iron. Drain and rinse the canned beans. In a small pot combine the beans, thyme, and chicken stock. Season with gray salt and pepper and bring to a simmer for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a large mixing bowl combine the flour, sugar, baking powder, and teaspoon salt. Add the beans and their cooking liquid to a food processor and pulse to puree. Add the eggs, milk, and olive oil to the bean mixture and puree until smooth. Whisk the wet mixture into the dry slowly to avoid any lumps. Let the batter rest briefly and griddle the waffles according manufacturer's instructions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69300,"Pimiento Cheese Dip 2 pounds Peewee potatoes, rinsed Olive oil, for drizzling
Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter
1/4 cup minced yellow onion
1 clove garlic, minced
1 tablespoon mustard powder
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
3 cups whole milk
12 ounces extra-sharp Cheddar, shredded
8 ounces cream cheese, at room temperature
3/4 cup roasted peppers or pimientos, drained and finely diced
1 large pumpernickel bread boule
2 each red, yellow and orange sweet peppers, cut into triangles
Instructions: Cook the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes in enough olive oil to coat in a medium bowl. Sprinkle with salt and pepper. Pour onto a sheet pan. Bake until the potatoes are golden, crispy-skinned and soft, 20 to 25 minutes. Set aside. Meanwhile, make the cheese dip: Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are soft and translucent, then add the garlic and cook for 1 minute more. Whisk in the mustard powder, paprika, cayenne and 1 teaspoon salt; cook for an additional 2 minutes. Sprinkle the flour over the top and stir to combine. Cook for 2 to 3 minutes. Gradually whisk in the milk. Simmer, whisking occasionally, for 10 minutes. Add the Cheddar and stir until it melts, then add the cream cheese. Once all the cheeses are melted, stir in the roasted peppers. Season with black pepper to taste and additional salt, if necessary. Keep warm on low heat or in a double boiler. Putting it all together: Turn the boule over. Carve out the boule in large chunks, leaving a 1-inch wall. Cut the hollowed-out boule chunks into 1-inch cubes or 2-by-1/2-inch batons. On a round platter, arrange the bread like logs or firewood, then arrange the pepper triangles on top. Set the boule in the middle. Scatter the roasted potatoes around like rocks. When ready to serve, pour the warm cheese dip into the boule. ENJOY! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69301,"Nimbu Rice: Rice with Indian Spices, Cashews, and Chiles) 3 tablespoons vegetable oil 3 tablespoons gram lentils 1/2 teaspoon asafetida powder 1 teaspoon turmeric 2 to 4 hot green chiles, such as jalapeno, sliced 1 1/2 teaspoons black mustard seeds 2/3 cup raw cashew nuts 8 cups cold cooked rice 1 lemon, juiced or to taste Salt Instructions: In a casserole set over moderate heat, warm the oil, add the lentils, asafetida powder, turmeric, and chilies and cook, stirring, until sizzling. Add the mustard seeds and cashew nuts, and cook, stirring, for 5 minutes. Add the rice, lemon juice, and salt to taste and cook, stirring occasionally, until heated. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 69302,"Spicy Plum Chicken Thighs 2 tablespoons peanut oil 1 small onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon fresh ginger, coarsely chopped 1 Thai cl, coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 1/2 pounds red or purple plums, pitted and coarsely chopped 1/4 cup honey 1/4 cup soy sauce 2 tablespoons fresh lime juice 1 tablespoon granulated sugar 8 chicken thighs, skin on, bone in Plum Sauce Salt and freshly ground pepper Instructions: Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, cl pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool. Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes. ","[Shiraz, Malbec, Tempranillo, Barbera]" 69303,"Baby Animal Cupcakes 1 box (18.25 oz.) yellow cake mix 1 can (16 oz.) vanilla frosting Red and yellow food coloring
1 cup STARBURST? Brand Jellybeans 1/2 cup M&M'S? Brand Minis Chocolate Candies 12 pieces STARBURST? Fruit Chews 12 Large marshmallows Pink sugar crystals Chocolate sprinkles Instructions: Preheat oven to 350F. Line the muffin cups with the paper cupcake liners. Prepare the cake mix according to the package instructions, divide the batter between the cups. Bake for 21-25 minutes, or until a toothpick inserted in the center comes out clean. 2. Remove from the oven, transfer to a wire rack, and let cool completely. To decorate, use the photo as a guide: For Bunny 3. Tint vanilla frosting light pink and frost the top of the cupcake. 4. Cut a marshmallow in half crosswise and squeeze the sides to make ears. Dip the sticky cut edges in pink sugar crystals and attach as the ears. 5. Cut a STARBURST? Fruit Chew diagonally and arrange as the bow tie. 6. Use M&M'S? Brand Chocolate Candies for the eyes and button, a STARBURST? Brand Jellybean for the nose, and chocolate sprinkles for the whiskers. For Chickie 7. Tint vanilla frosting a pale yellow and frost the top of the cupcake. 8. Use STARBURST? Brand Jellybeans for the rooster comb and beak and M&M'S? Brand Minis Chocolate Candies for the eyes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69304,"Green Salad with Tangerines and Pomegranate Seeds 1/4 cup tangerine juice 1 clove garlic, minced
2 teaspoons balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
1 bunch curly kale, stems removed, leaves torn 3 tangerines, separated into segments
3/4 cup walnuts
1/4 cup pomegranate seeds
Instructions: Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking. In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt. Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 69305,"Spiced Slow-cooked Lamb Shanks 4 lamb shanks Sea salt Freshly ground black pepper 1 teaspoon coriander seeds 1 small dried red cl (or 2 teaspoons chopped fresh cl) 1 teaspoon dried marjoram or oregano 1 tablespoon flour 1 tablespoon olive oil 1 clove garlic, finely chopped 1 large carrot, quartered and finely sliced 6 sticks celery, quartered and finely sliced 2 medium-large onions, quartered and finely chopped 1 tablespoon chopped fresh rosemary 2 tablespoons balsamic vinegar 6 fluid ounces (170 milliliters) dry white wine 6 anchovy fillets 2 (14-ounce/400 gram) tins whole plum tomatoes 1 handful fresh basil, marjoram or flat-leaf parsley, roughly chopped Instructions: Preheat the oven to 350 degrees F (180 degrees C). Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried cl and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour. Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 69306,"Pineapple Cake Roll Nonstick cooking spray, for the pan 6 large eggs, separated, at room temperature
1/2 teaspoon fresh lemon juice
1 1/2 cups confectioners' sugar, plus more for dusting
1/4 cup whole milk
1/4 cup vegetable oil
1 teaspoon coconut extract
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
5 sticks (1 1/4 pounds) unsalted butter, at room temperature 1/8 teaspoon fine salt
4 1/2 cups confectioners' sugar
One 5.4-ounce can unsweetened coconut cream (about 2/3 cup)
1 cup unsweetened coconut flakes, toasted
3/4 cup maraschino cherries, drained and chopped, plus whole maraschino cherries, for garnish
1/4 cup maraschino cherry liquid, from the jar of cherries
2 cored and peeled pineapples (each about 5 1/2 inches tall)
Unsweetened coconut chips, toasted, for garnish
Dried pineapple rings, for garnish
Instructions: For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment. Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 69307,"Vegetable Stir Fry 2 Tbsp. canola oil 1 Tbsp. Mrs. Dash? Original Blend 2 medium carrots, thinly sliced diagonally 2 cups broccoli florets 2 cups fresh, sliced mushrooms 6 oz snow peas 1 small tomato, cut into wedges 1 Tbsp. red wine vinegar Instructions:

1. Heat oil and Mrs. Dash? Original Blend over high heat.
2. Add carrots and broccoli, cook for 2 minutes, stirring constantly. Add mushrooms and snow peas and cook for 2 more minutes.
3. Add tomato wedges and red wine vinegar, stir for another minute or until vegetables are crisp-tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 69308,"Savory Corn Griddle Cakes 3/4 cup unbleached flour 1/2 cup cornmeal 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon sugar 1 egg, slightly beaten 1 1/4 cups buttermilk 1 tablespoon oil 3/4 cup frozen corn, thawed 1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional)
   2 tablespoons cilantro, chopped (optional) Vegetable cooking spray Instructions: In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
   Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 69309,"Crab Burgers with Celery Root Remoulade Slaw 1/3 cup mayonnaise 1 large egg, lightly beaten 2 tablespoons thinly sliced scallions, white tip only 1/2 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon hot sauce Salt and freshly cracked black pepper 1 pound lump crabmeat, picked over for shells 2 1/2 cups panko bread crumbs 1 cup vegetable oil, for frying 4 kaiser rolls 2 tablespoons unsalted butter, room temperature 4 pieces butter lettuce 1 large heirloom tomato, sliced 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 1 lemon, juiced 1/2 teaspoon paprika 1/2 teaspoon cayenne 1/4 cup chopped Italian parsley leaves Salt and freshly cracked black pepper 1 medium celery root, peeled and quartered (about 2 pounds) Rajun' Cajun Onion Rings, recipe follows 1 1/2 cups sour cream 1 1/2 cups milk 2 tablespoons hot pepper sauce (recommended: Crystal) 2 large red onions, sliced into rings 1 teaspoon celery salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon mustard powder 1 teaspoon paprika 1 tablespoon chili powder 1 teaspoon white pepper Salt 2 cups self-rising flour Vegetables oil, for frying Instructions: To make the crab burgers: In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up. Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving. Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges. Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns. Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler. To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings. In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69310,"Parmesan French Toast with Pancetta and Eggs 8 large eggs 3/4 cup milk 1 1/4 cups grated parmesan cheese (about 4 ounces) 1/4 cup chopped fresh parsley Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 4 ounces thinly sliced pancetta (8 to 12 slices) 8 3/4-inch-thick slices country white bread 6 cups baby arugula 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze Instructions: Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet. Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese. Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 69311,"Dakota-style Bison Stew 2 pounds bison meat, cubed 1/2 cup vegetable oil 1 cup yellow onions, coarsely chopped 1 cup red onions, coarsely chopped 1 1/2 quarts water (recommended: Missouri River Water) 4 teaspoons beef bouillon 2 to 3 bay leaves 20 peppercorns 1/4 teaspoon ground mustard 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 2 cups sliced carrots 2 cups chopped celery 3 tomatoes, peeled and chopped 1 medium turnip, diced 1 medium rutabaga, diced 1 medium yam, diced 1 large ear sweet corn, kernels removed Salt and pepper Instructions: Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add spices and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 69312,"Sweet Dough for Pies and Tarts 1 cup (about 4 1/2 ounces) all-purpose bleached flour 3 tablespoons sugar 1/4 teaspoon baking powder 1/8 teaspoon salt 4 tablespoons (1/2 stick) cold unsalted butter 1 large egg 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. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal 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, continuing to stir until the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. 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 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second 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 10 times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. 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 disk. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69313,"Pancetta-Wrapped Pork Roast 8 large garlic cloves 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon olive oil 1 (3 1/2 to 4-pound) tied boneless pork loin roast Salt and freshly ground black pepper 4 ounces thinly sliced pancetta 1 1/2 cups chicken broth 1 1/2 cups dry white wine Instructions: Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
   Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
   Preheat the oven to 400 degrees F.
   Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
   Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69314,"Haricots Verts with Almonds, Ricotta Salata and Orange-Honey Dressing 1 pound haricots verts (French green beans), trimmed Kosher salt and freshly ground black pepper 2 tablespoons orange juice plus 1 teaspoon zest 2 tablespoons white wine vinegar 1 tablespoon honey 1/4 cup extra-virgin olive oil 1/4 cup sliced almonds, lightly toasted 2 ounces ricotta salata, grated Instructions: Bring a large pot of salted water to a boil over high heat. Add the haricots verts, bring back to a boil, and cook until crisp-tender, about 2 minutes. Transfer the haricots to a bowl of ice water to stop cooking; drain and pat dry. Whisk together the orange juice, zest, vinegar, honey, and some salt and pepper in a large bowl. Gradually whisk in the olive oil until emulsified. Combine the haricots, almonds, most of the ricotta salata and some salt and pepper in a serving bowl. Pour some of the dressing over the top and gently toss to coat. Taste and add dressing, salt and pepper as desired. Sprinkle with the remaining cheese, and serve.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 69315,"Protein Lunch Box 8 large eggs 1/4 cup canola mayonnaise or light mayonnaise 1/4 cup minced shallots 2 tablespoons chopped fresh dill 1 small pickle, diced Salt and freshly ground black pepper 2 whole wheat pitas 4 leaves romaine lettuce, washed and dried 2 cups plain 2-percent Greek yogurt 1 tablespoon chia seeds or sunflower seeds 16 medium strawberries Instructions: For the egg salad: Place the eggs in a medium saucepan and cover with water. Bring to a boil and turn off the heat. Cover and leave the eggs in the hot water for 10 minutes. Remove the eggs from the water and place in an ice bath for 5 minutes, then peel the shells.
   Dice the eggs and combine with the mayonnaise, shallots, dill and pickles in a bowl. Season the egg salad with salt and pepper. Set aside.
   Cut the pitas in half and line each interior with a romaine leaf. Divide the egg salad among the pita halves. Be gentle with the pitas as they break easily.
   For the lunch box: Lay out four lunch containers. Divide the yogurt into 4 portions and sprinkle each with chia seeds on top. Place a yogurt portion, 1 pita half and 4 strawberries into each lunchbox. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 69316,"Coq au Vin 1/4 cup grapeseed oil, plus more if needed 12 slices bacon, diced 6 chicken drumsticks 6 chicken thighs 3 boneless, skinless chicken breasts, halved Salt and freshly ground black pepper 1/4 cup all-purpose flour 4 cloves garlic, minced 1 cup diced onion 4 teaspoons tomato paste 3 cups red wine 2 cups chicken stock 2 tablespoons freshly chopped thyme leaves 2 tablespoons freshly chopped tarragon leaves 24 pearl onions, peeled 2 carrots peeled and grated 2 cups button mushrooms, quartered Chopped parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. In a large heavy bottomed saucepan over medium heat add 1/4 cup of oil and heat until smoking. Add the diced bacon and cook until crisp. Remove from the pan and drain well on paper towels. Set aside. Season the chicken with salt and pepper and dredge in flour, beginning with the chicken drumstick. Reserve leftover flour. Put them into the hot bacon oil and sear until golden brown and continue this method for the chicken thighs, and then the breast. When all is done, remove from the saucepan to a plate and add the garlic and onions and continue to cook until onions are translucent. Stir in remainder of the flour, to make a roux. Add the tomato paste and stir over low heat. Gradually begin to add the wine and stock until the sauce begins to thicken, stirring constantly. Repeat the process until all the wine and stock have been used, (if more liquid is needed add cold water). Return all the seared chicken to the saucepan, add the fresh herbs, pearl onions, carrots and mushrooms and bake in the oven until the chicken is thoroughly cooked, about 1 hour. Remove the pan from the oven, and transfer the chicken to a serving platter, then put the saucepan over low heat. Reduce the sauce for about 20 minutes and remove any excess fat. Return the chicken to the sauce and reheat for 3 minutes. To finish, garnish with the reserved bacon and freshly chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 69317,"Ivar's Mussels in Coconut Curry Sauce 1 pound fresh or frozen mussels, rinsed, de-bearded and drained 1/8 cup chopped green onions 3 tablespoons Thai Ginger Marinade 1 tablespoon red or green curry paste 2 tablespoons brown sugar 1 can (13.5 ounces) coconut milk (shake before using) 1/2 cup white wine 2 tablespoons chopped garlic 3 tablespoons butter Instructions: Sauce: In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half. Remove from heat. Mussels: Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow serving bowl and ladle over remaining sauce. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 69318,"Tex-Mex Chicken Spaghetti Kosher salt 1 pound spaghetti Two 10 3/4-ounce cans cream of chicken soup 2 generous cups pulled rotisserie chicken (from about 1 large chicken) 1 cup chicken stock 1 tablespoon adobo sauce from canned chipotles 1 teaspoon seasoned salt 1 poblano pepper, finely diced 1 small red bell pepper, finely diced 1 medium onion, finely diced 2 1/2 cups shredded sharp pepper jack cheese Freshly ground black pepper Fresh cilantro leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain. Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir. Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 69319,"Grilled Pesto Pizza 2 tsp. Sugar 1 envelope Active Dry Yeast 2 Tbsp. Extra Virgin Olive Oil, plus more for brushing and drizzling 3 cups All-Purpose Flour 1 tsp. Salt 1 cup Warm Water 1 package Johnsonville? Hot or Mild Italian Sausage Links 1/2 cup Prepared Pesto 1 cup Fresh Mozzarella, sliced 1/2 cup Roasted Red Peppers, sliced 1/2 cup Roasted Green Peppers, sliced 2 Tbsp. Extra Virgin Olive Oil Salt & Pepper 1 cup Micro Greens, Pea Shoots or other Baby Greens 1/2 bunch Basil, torn 1 Medium Red Onion, wedged 1 cup Shiitake Mushrooms, stems removed. Instructions: Preparation instructions: Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings. Add vegetables to grill, cook until tender or: Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice. Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per side; cut in half. Remove and arrange the grilled vegetables on a baking sheet, season with salt and pepper, and drizzle with olive oil. Add the remaining toppings to the baking sheet; place near the grill. Grill Sausage, remove and coin slice. Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash). Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7 x 12\ rectangle, about 1/8 inch thick. Brush baking sheet with olive oil and place both crusts on it. Lift each piece by the corners and place on the grill, oiled-side down; cook about five minutes until the dough puffs and the underside is stiff and marked. Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and top with mozzarella. Arrange the grilled vegetables and sliced sausage on top. Cover and cook about five more minutes or until the cheese melts. Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the greens, basil, a drizzle of olive oil and salt. Cut and enjoy! Always cook sausage to internal temperature of 160 degrees F ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 69320,"Micro-way-cool Bacon and Green Beans 6 slices microwave ready-crisp bacon 1 (16-ounce) bag frozen green beans A drizzle extra-virgin olive oil Salt and pepper Instructions: Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 69321,"Butterflied Tea- and Orange-Brined Roasted Turkey with Honey-Mustard Butter 5 oranges 2 cups kosher salt 1 cup bourbon 1 cup sugar 12 black peppercorns 12 plain tea bags 6 whole cloves 4 bay leaves One 14- to 16-pound turkey (not kosher or self-basting), butterflied 2 sticks (1 cup) unsalted butter, at room temperature 3 tablespoons Dijon mustard 3 tablespoons spicy brown mustard 2 tablespoons honey Instructions: Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain the juice into a small saucepan. Add the zest, salt, bourbon, sugar, peppercorns, tea bags, cloves, bay leaves and 1 quart (4 cups) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. Drain, rinse and pat the turkey dry. Place on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Mix the butter, Dijon, spicy brown mustard and honey in a medium bowl until well combined. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Pat the turkey skin dry again and rub the honey-mustard butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings. Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 69322,"Cheesy Pepper Grits 3 cups whole milk Kosher salt and freshly ground black pepper 1 1/4 cups grits (not instant) 1 1/2 cups grated pepper jack cheese (about 6 ounces) 4 tablespoons unsalted butter Instructions: Bring the milk, 1 1/2 teaspoons salt and 4 cups water to a boil in a medium saucepot. While whisking, slowly pour in the grits and then lower the heat to maintain a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes. Stir in the cheese and butter until they both melt. Season with additional salt and pepper.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 69323,"Prosciutto and Cheese Stuffed Lamb Tenderloin 4 (8-ounce) boneless lamb tenderloins, see Cook's Note Salt and freshly ground black pepper 4 thin slices prosciutto or ham 4 thin slices (about 1/2-ounce each) Pecorino Romano 8 whole fresh basil leaves 3 tablespoons olive oil 1/2 cup dry Marsala wine or dry sherry 1/2 cup low-sodium chicken stock 2 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh basil leaves Special equipment: kitchen twine Instructions: Preheat the oven to 400 degrees F. Using a paring knife, cut a 3-inch wide pocket, about 2-inches deep, into the side of each tenderloin. Season the cavity with salt and pepper. Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket. Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling. Season the stuffed tenderloins with salt and pepper. In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side. Transfer the tenderloins to an oiled baking pan. Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare. Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes. Remove the skillet from the heat and whisk in the butter until melted. To serve: Remove the kitchen twine, slice the tenderloins and arrange on serving plates. Spoon the sauce over the sliced tenderloin and garnish with the chopped basil. *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon. While the lamb is roasting:. ","[Barolo, Barbaresco, Chianti, Rioja]

" 69324,"Melon Bowls with Fruit Sorbet 2 small to medium ripe cantaloupe melons 1 lime, juiced 1 pint fruit sorbet (your favorite flavor) Instructions: Trim a 1/2-inch from each end of both cantaloupes, then half the cantaloupe right down the middle. Scoop out all the seeds and discard. Set the melons on a sheet pan and sprinkle the inside with the lime juice. Fill the melon bowls with the fruit sorbet when you are ready to serve. ","[Prosecco, Moscato, Vinho Verde]" 69325,"Carrots with Mustard-Brown Sugar Glaze 5 pounds carrots, peeled, trimmed, and sliced diagonal, 1-inch thick 1/4 pound butter 1/2 cup brown sugar 1/3 cup Dijon mustard 1 ounce honey