6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped 1 cup heavy cream 1 tablespoon warm water 1/2 teaspoon instant espresso powder, optional 1 large egg 2 large egg yolks Pinch fine salt 1/3 cup sugar Instructions: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs. Whisk the water and espresso powder together in a small bowl. Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso. Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. Finally fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. Serve. For a dark, double-rich mousse, use all bittersweet chocolate instead of the semisweet, and decrease the cream to 3/4 cup. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 64981,"Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa 1 cup coarsely chopped fresh cilantro Juice of 1 lemon For the steaks: 4 boneless rib-eye steaks (about 12 ounces each and 1 inch thick) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 3 tablespoons olive oil 2 dried chiles de arbol 8 large tomatillos, husked and rinsed 3 medium heirloom tomatoes (about 1 1/4 pounds) 2 red jalapeno peppers 1 green jalapeno pepper 1 bunch scallions, trimmed Kosher salt Vegetable oil, for the grill 2 cloves garlic Instructions: Make the salsa: Prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chiles de arbol and cook over medium heat, about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the cl oil to cool slightly. On a large baking sheet, toss the tomatillos, tomatoes, jalapenos and scallions with the cl oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and tomatillos break open and begin to fall apart-it's a sign that they're cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapenos and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes. Trim the stems from the jalapenos and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (You will have about 5 cups salsa; it will keep for up to 5 days, stored airtight in the refrigerator.) Make the steaks: Reduce the grill heat to medium high. For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals. Coat the steaks with the olive oil and season with salt and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about 5 minutes. Serve the steaks with the salsa. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 64982,"Sauteed Strawberry, Sausage and Shrimp Salad 2 tablespoons grapeseed oil 1 pound 26/30 shrimp, peeled, deveined 1/4 cup small-diced yellow onion 1 teaspoon sea salt 1/2 teaspoon ground white pepper 6 ounces precooked Italian sausage, diced small 1/4 cup white wine, such as a Riesling 1 pint strawberries, quartered 1/4 cup white balsamic vinegar 6 tablespoons unsalted butter 4 ounces feta cheese, crumbled 1 cup shredded romaine lettuce 2 ounces basil leaves, thinly sliced 2 ounces olive oil 1 teaspoon sea salt Instructions: For the shrimp:
In a large saute pan over medium-high heat, allow the grapeseed oil to heat until warmed. Then add the shrimp and onions. Stir the shrimp and onions, allowing to cook for 2 minutes. Then add the salt and pepper. Again, stir and cook until the onions are caramelized, 2 to 3 minutes. Next, add the sausage, again stir, and cook for 2 minutes. Add the wine and deglaze, allowing the wine to reduce by half the original volume. Once the wine reduces, reduce the heat to low and add the strawberries and balsamic. Finish for 2 additional minutes. Once cooked, add the butter and stir into the cooked items, stirring until smooth. Finish with the feta cheese.
For the salad:
Mix the lettuce, basil, olive oil and salt in a bowl.
To serve:
Plate the shrimp and sausage mixture and add the lettuce mixture on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64983,"Crispy Rice Treats 1/2 cup honey 1/2 cup natural chunky-style peanut butter 6 cups crispy brown rice cereal 2/3 cup chopped dried cherries (3 ounces) Nonstick cooking spray Instructions: Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares. Per Serving: Calories 160; Total Fat 5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 3 g; Carb 26 g; Fiber 2 g; Cholesterol 0 mg; Sodium 35 mg ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64984,"Kentucky Bourbon Balls 1 cup finely chopped vanilla wafers 1 cup finely chopped pecans 1 1/2 cups confectioners' sugar, divided 2 tablespoons unsweetened cocoa 2 tablespoons Kentucky bourbon 1 1/2 tablespoons light corn syrup Instructions: Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners' sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture. When thoroughly blended, cover and refrigerate the dough for 1 hour or more. Sift the remaining confectioners' sugar onto a large piece of waxed paper. Take 1 tablespoon of the dough, shape it into a ball, and roll it in the sugar. Repeat until all the dough is used. Store them, covered, in the refrigerator. ","[Bourbon, Port, Tawny Port, Sherry]" 64985,"Alley Fries With Balsamic Glaze 2 cups balsamic vinegar 8 cups canola oil, peanut oil or liquid shortening, for frying
3 pounds russet potatoes, peeled and cut into fries Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
12 ounces gouda cheese, shredded (about 4 cups) Pinch of red pepper flakes Instructions: Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.
Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.
Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64986,"Grandma's Bacon Fat Cornbread 2 cups stone-ground cornmeal 3 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup buttermilk 2 large eggs 6 tablespoons reserved fat, such as rendered bacon or chicken fat (schmaltz) Instructions: Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside. Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Chenin Blanc, Barbera]" 64987,"Big Time Sangria 2 bottles rose wine 2 bottles Sauvignon Blanc
2 pints strawberries, halved
2 cups orange-flavored rum
2 cups orange-flavored vodka
1 cup halved red grapes
1 cup sugar
3 lemons, sliced
3 limes, sliced
3 small oranges, sliced
1 liter sparkling water Instructions: Mix the rose, Sauvignon Blanc, strawberries, rum, vodka, grapes, sugar, lemons, limes, oranges and 1 cup water in a large container. Chill for 12 hours minimum. Pour in the sparkling water just before serving. ","[Ros, Sauvignon Blanc, Cava]" 64988,"Dark Chocolate Cake Unsalted butter, for greasing 125 grams (about 1 cup) awesome-quality unsweetened cocoa powder, plus more for dusting 90 grams dark chocolate, chopped 360 milliliters (about 1 1/2 cups) hot coffee 310 grams (about 2 1/2 cups) all-purpose flour 10 grams (2 teaspoons) baking soda 5 grams (1 teaspoon) baking powder 600 grams (about 3 cups) sugar 180 milliliters (about 3/4 cup) vegetable oil 6 grams (1 teaspoon) kosher salt 5 milliliters (1 teaspoon) vanilla extract 3 large eggs 360 milliliters (about 1 1/2 cups) buttermilk 2 cups (4 sticks) unsalted butter 2 cups sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract Italian Meringue Buttercream: 369 grams (about 1 3/4 cups) sugar 125 grams (about 1/2 cup) water 20 grams (about 1 tablespoon) light corn syrup Pinch kosher salt
170 grams egg whites Pinch cream of tartar
452 to 565 grams (4 to 5 sticks) unsalted butter, cubed, at cool room temperature 2 tablespoons vanilla bean paste Chocolate Feuilletine Crunch: 4 ounces great-quality dark chocolate
4 ounces great-quality milk chocolate
2 to 4 ounces feuilletine flakes
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess. Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely. In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside. Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.) Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled. Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely. For the toffee: Line a baking sheet with parchment paper. Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder. For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F. Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes. Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste. Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside. For the chocolate feuilletine crunch: Line a baking sheet with parchment paper. Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside. To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 64989,"Marinated Skirt Steak with Quick-Pickled Feta 4 tablespoons canola oil, divided 1 1/2 to 2 pound piece skirt steak Kosher salt and freshly ground black pepper 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press 2 tablespoons Worcestershire sauce 2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons) 2 teaspoons fennel seeds, lightly toasted and crushed 4 ounces feta, crumbled 2 tablespoons red wine vinegar 2 tablespoons dried oregano 2 tablespoons extra-virgin olive oil Instructions: For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and pepper and use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 1 minute and then turn it on the second side for another minute. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds. Remove the steak from the skillet; it will still be barely cooked. Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve. For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil. Stir to blend. Set aside To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet. Heat the skillet again and add the remaining 2 tablespoons oil. Sear the steak again and cook to desired temperature. For medium rare, cook for 3 to 4 minutes on each side. Remove the steak from the skillet and place it on a flat surface. Cut against the natural grain of the meat to tenderize. Top with the feta dressing. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 64990,"Baked Green Bean Fries Cooking spray 1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/2 teaspoon onion powder
1/4 teaspoon cayenne
Kosher salt
2 large eggs
1 tablespoon milk
8 ounces green beans, trimmed
1 cup all-purpose flour
Instructions: Preheat the oven to 425 degrees F. Spray a large baking pan with cooking spray. Mix the panko, Parmesan, onion powder, cayenne and 1/2 teaspoon salt together in a wide, shallow bowl. Whisk the eggs and milk together in another shallow bowl. Toss the green beans in the flour. Working a few green beans at a time, shake off the excess flour and dip in the egg. Let the excess egg drip off and then toss in the panko, patting firmly so the crumbs adhere. Arrange the breaded green beans in a single layer in the prepared baking pan and spray thoroughly with cooking spray. Bake until golden brown and crisp-tender, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64991,"Apple Cider Ice 10 cups unfiltered apple cider Peel of 1 orange 2 cinnamon sticks Large pinch grated nutmeg 6 whole cloves 1/2 cup Calvados or apple brandy 2 1/2 cups sugar syrup (2 cups water and 1/2 cup sugar, heated until sugar dissolves) 4 cups sparkling cider 4 teaspoons apple cider vinegar 2 tablespoons freshly squeezed lemon juice Instructions: In a large heavy-bottomed saucepan, combine all the ingredients. Heat until the mixture begins to simmer. Decrease to medium low heat and let the mixture steep and reduce (but do not let boil) to 8 cups, about 1 hour. Refrigerate until cold. Pour reduced liquid into a shallow pan. Freeze, stirring every 1/2 hour, until hard, about 3 to 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 64992,"Delores's Apple Puff Pancake Pie 1/4 cup granulated sugar 1/3 teaspoon ground cinnamon 3 large eggs 1/2 cup milk 1 teaspoon grated lemon zest 1/2 cup all-purpose flour 1/2 cup unsalted butter, divided 2 tart apples (Granny Smith), peeled, quartered, and sliced 1/4-inch-thick Sifted confectioners' sugar Instructions: Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside. In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy). In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high. Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64993,"Peach Peppadew Pork Pops One 12-ounce bottle peach pop One 13-ounce jar peach preserves
1/3 cup apple cider vinegar
3 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 cloves garlic, zested on a rasp
1/2 cup chopped pickled piquante peppers, such as Peppadews
2 racks spare ribs (St. Louis-style works best), individually sliced into single ribs
Instructions: Add about three-quarters of the peach pop to a small saucepot along with the peach preserves, vinegar, soy, ginger and garlic. Simmer until everything dissolves and it thickens slightly, 5 to 10 minutes. (If the sauce gets too thick, thin it out with a little more peach pop.) Add the chopped peppers and let cool. Reserve half the sauce for glazing and dunking. Add the ribs to a large resealable bag. Add the other half of the peach sauce and marinate the ribs, refrigerated, at least 3 hours or up to overnight. Heat a smoker or grill with a smoker box with a 2-stage fire (one side hot, one side low) to 275 degrees F. Place the ribs directly on the cooler side of the grill and add wood chips to the smoker or smoker box. Cook for 1 hour. Baste the ribs with the peach sauce. Continue to cook, basting once an hour, until very tender, another 2 hours. If you prefer your ribs extra crispy, increase the heat to medium-high and baste with more peach sauce, then continue to grill until the ribs are caramelized and charred, 4 to 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64994,"Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream 2 eggplants, medium sized (3 1/2 to 4 inches in diameter) Homemade herb oil, recipe follows Salt and freshly ground black pepper 1/2 cup olive oil 7 onions, peeled and sliced 1/4-inch thick 4 fennel, cored and sliced 1/4-inch thick, reserve the tops for the striped bass and for garnishing the plate 5 sprigs thyme 1/4 cup sugar 1/2 cup golden raisins 1/2 cup Champagne vinegar 1/2 cup toasted pine nuts 3 zucchini, sliced into 24 (1/4-inch) rings * (See Cook's Note) 3 yellow squash, sliced into 24 (1/4-inch) rings * 5 tomatoes, sliced into 24 (1/4-inch) rings * Basil Cream, recipe follows 8 (7 to 8-ounce) striped bass fillets, skin-on 1 cup chopped fennel tops, reserved from above Salt and freshly ground black pepper 1 cup rosemary leaves, stems removed 2 cups olive oil 1/2 cup tarragon leaves 1/4 cup thyme leaves 2 cups white wine 6 cloves garlic 4 cups cream 4 cups basil leaves, loosely packed 1 tablespoon salt Instructions: Preheat the oven to 350 degrees F. Cut the eggplant into 1/4-inch rounds. Liberally coat the eggplant in herb oil and season with salt and black pepper. Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch. Remove from the oven and allow to cool. In a large saute pan over medium-high heat, heat the olive oil. Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently. Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan. This takes about 30 minutes. Add the golden raisins. Deglaze the pan with the Champagne vinegar and mix well. Mix in the toasted pine nuts and remove any stems of the thyme. Let cool. Place the roasted eggplant rings on sheet pan spaced equally apart. Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices. Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle. Top each tian with herb oil, salt and black pepper. Place in the oven to heat for approximately 15 to 20 minutes. In a pot over medium heat, heat the basil cream and check for seasoning. Preheat a grill to high. Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet. The incision should not go all the way through to the other side, but should create a pocket. Stuff each incision with a healthy pinch of the fennel tops. Season each fillet with salt and pepper and coat them with homemade herb oil. Grill over high heat. Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side). Using a spatula, carefully place a vegetable tian on each plate. Pour the basil cream around each tian. Place 1 of the striped ref=\http://www.foodterms.com/encyclopedia/bass/index.html\ class=\crosslink\ debug=\2184 2196>bass fillets on each plate. Garnish the plate with the remaining fennel tops. Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator. In a saucepot, add the white wine and garlic cloves. Over medium heat, allow the wine to reduce by half. Add the cream and salt and bring to a boil. Add the basil to the cream and allow it to cook for 1 minute, making sure it is fully immersed so no browning occurs. In a blender, blend the cream mixture in a medium sized batches on high until the mixture is bright green (about 2 or 3 minutes). Immediately pour the cream into a container resting in ice to chill. Stir constantly. Continue this process until all the cream is blended and cooled rapidly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64995,"Rosemary-Garlic Roasted Potatoes 4 pounds new potatoes, scrubbed, halved 2 heads garlic, cloves separated 4 tablespoons rosemary, chopped 1/4 cup olive oil Kosher salt and pepper to taste Instructions: Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64996,"Warm Prosciutto-Wrapped Peaches 2 ripe peaches, quartered and pitted 1 tablespoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1/4 cup mint leaves, roughly chopped 4 thin slices prosciutto (about 2 ounces), halved lengthwise 1 tablespoon white balsamic vinegar Instructions: Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil. Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down. Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly. Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 64997,"Dipping Sauce 1 1/2 cups mayonnaise 1 tablespoon Dijon Mustard 3 tablespoons minced capers 3 tablespoons minced shallots 4 tablespoons mixed fresh herbs, such as chives, tarragon, parsley Lemon juice, to taste Salt, to taste Cayenne pepper, to taste Instructions: Mix all ingredients together until well blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 64998,"Eggplant Lasagna 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices) 5 tablespoons olive oil, divided plus more for baking dish Coarse salt and freshly ground black pepper 1 cup thinly sliced cremini mushrooms 2 garlic cloves, minced 1 tablespoon freshly chopped thyme leaves 1 (15-ounce) container whole milk ricotta cheese 3 large eggs 1 cup grated Parmesan, divided 2 tablespoons freshly chopped oregano leaves 2 cups Nona's Marinara Sauce, recipe follows 5 cloves garlic 1/4 cup plus 2 teaspoons extra virgin olive oil, divided 1 large onion, diced 3 carrots, peeled and diced 2 tablespoons tomato paste 1 cup fresh basil leaves 2 tablespoons freshly picked oregano leaves 1 (28-ounce) can crushed tomatoes Instructions: Preheat oven to 400 degrees F. Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes. Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool. In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil. Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes. Preheat the oven to 400 degrees F. Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside. Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64999,"Churros With Coconut Sauce 1 14-ounce can sweetened condensed milk 3/4 cup unsweetened coconut milk 11/4 cups whole milk 4 tablespoons unsalted butter 1 tablespoon sugar, plus more for coating 1/2 teaspoon vanilla extract 1/4 teaspoon salt 11/4 cups all-purpose flour 4 large eggs Vegetable oil, for frying Instructions: Make the sauce: Cook the condensed milk in a medium saucepan over medium heat, stirring constantly, until it turns a light caramel color and starts to pull away from the sides of the pan, 10 to 15 minutes. Gradually add the coconut milk and whisk until smooth, about 5 minutes; set aside. (You can refrigerate the sauce, covered, up to 2 days; reheat before serving.) Make the churros: Bring the milk, butter, sugar, vanilla and salt to a boil in a medium saucepan over medium-high heat, stirring, until the butter melts and the sugar dissolves. Reduce the heat to medium low; add the flour and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute. Transfer to a large bowl and let cool slightly, about 5 minutes. Beat in the eggs one at a time with a mixer. Transfer the batter to a piping bag fitted with a 1/2-inch star tip. Fill a shallow dish with sugar for coating the churros (about 1/2 cup). Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches of about 6, pipe 3-inch-long segments of batter into the hot oil; use a knife to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch. (Return the oil to 350degrees F between batches.) Transfer to a paper towel-lined plate to drain briefly, then roll in the sugar. Serve with the coconut sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 65000,"Watermelon Pull-Apart Cupcake Cake 5 1/4 cups white buttercream or frosting Green gel food coloring
Deep pink gel food coloring Red gel food coloring
19 of your favorite cupcakes
30 mini black jelly beans
Instructions: Reserve about 3/4 cup white buttercream in a pastry bag fitted with a large plain round tip. Color about 1 1/2 cups buttercream deep green. Color about 3 cups buttercream deep pink, with a few drops of red added to make the color of ripe watermelon. Arrange 19 cupcakes in a triangle shape, starting with 1 at the top and ending with 6 at the bottom, sloping the bottom sides up to resemble the curved rind of a watermelon wedge. Use an ice cream scoop or large spoon to dollop about 1/4 cup green buttercream on each of the 6 cupcakes in the bottom row. Smooth with a small offset spatula, covering the tops and sides (but not the paper liners), to make a solid line of green for the rind. Wash and dry the ice cream scoop and offset spatula. Dollop about 1/4 cup pink buttercream on each of the remaining cupcakes and smooth the tops and sides with the offset spatula. Shape the frosting on the top cupcake into a point to resemble the tip of a watermelon wedge.
Wash the offset spatula again. Pipe a curved line of white buttercream along where the pink and green buttercream meet. Smooth with the tip of the offset spatula to make the inner white part of the watermelon rind.
Press jelly beans in a random pattern to make watermelon seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 65001,"Double-Chocolate Cranberry Cookies 1 roll (16.5 oz) Pillsbury? refrigerated chocolate chip cookies 1/2 cup sweetened dried cranberries 1/4 cup chopped pecans 1/2 cup white chocolate chunks or white vanilla baking chips 1 teaspoon vegetable oil Instructions: Heat oven to 350degreesF. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Work with half of dough at a time; refrigerate remaining dough until needed. Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough. Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. In small microwavable bowl, microwave white chocolate chunks and oil on High 30 seconds. Stir; if necessary, microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag. Squeeze bag gently to drizzle white chocolate over cookies. Let stand until white chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container. Dried cherries and macadamia nuts can be used in place of the dried cranberries and pecans. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 65002,"White Chocolate Bark 1/2 cup whole shelled salted pistachios 16 ounces good white chocolate, finely chopped 1/4 cup dried cranberries 1/4 cup medium-diced dried apricots Instructions: Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan. Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool. Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65003,"Blackberry Cobbler 3/4 cup sugar 2 cups plus 1 tablespoon self-rising flour 2 cups fresh blackberries 1/4 cup (1/2 stick) butter, cold, cut into small pieces, plus more for greasing 1/2 to 2/3 cup milk Vanilla ice cream, for serving Instructions: Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan. In a medium saucepan combine the sugar, 1 tablespoon of the flour, berries and 1 cup water. Bring to a boil, reduce the heat, and simmer for 2 minutes, then remove from the heat and set aside. In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly-floured board and pat into a square. Use a rolling pin to roll it to 1/2-inch thick. Cut the dough into 2-inch-wide strips. Pour 1 cup of the blackberry mixture into the bottom of the pan. Arrange half of the dough strips on top of the blackberry mix, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 65004,"Trout Parmesan 4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned 2 cups all-purpose flour, seasoned with salt and pepper 4 whole eggs, beaten with 2 tablespoons water
10 ounces grated Parmesan Soybean oil or other oil, for frying Hollandaise Sauce, recipe follows 3 tablespoons lemon juice 4 pasteurized egg yolks 1/4 teaspoon salt 3/4 cup clarified butter, hot 1/4 teaspoon cayenne pepper Dash hot sauce
Instructions: Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown. Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65005,"Milky Way Martini 1 1/2 oz. Starbucks Cream Liqueur 1 oz. Three Olives chocolate vodka 1/2 oz. cream Instructions: Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass. ","[Chardonnay, Brandy, Kahla]" 65006,"Watermelon-Raspberry Breakfast Pops 1 cup raspberries 1 cup cubed seedless watermelon 1/3 cup coconut milk (shake well before opening) 3 tablespoons honey Juice of 1 lime Pinch kosher salt Toasted coconut or cocoa nibs, for serving, optional Instructions: Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth. Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired. The pops will keep in the freezer for up to 2 weeks. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Ros]" 65007,"Stuffed Chicken Saltimbocca with Arugula and Tomato Salad 1 cup fresh ricotta 1/2 cup grated Parmigiano-Reggiano 8 to 10 fresh sage leaves, very thinly sliced Splash of milk or half-and-half Kosher salt 4 boneless, skinless chicken breast halves Freshly ground pepper 8 slices prosciutto di Parma EVOO, for drizzling 3 tablespoons butter 3 cloves garlic, finely chopped 1 cup panko 1 tablespoon fresh thyme leaves, chopped A few handfuls arugula (1 bunch), stemmed 4 plum tomatoes, thinly sliced lengthwise Instructions: Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt. Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees F. Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes. While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano. Divide the chicken among plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs. Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 65008,"Sourdough Strata With Tomatoes and Greens 8 plum tomatoes, quartered lengthwise 1 tablespoon chopped fresh thyme 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 cups whole milk 8 large eggs 10 ounces Italian fontina cheese, grated (about 3 cups) 1 cup grated parmesan cheese 1/4 teaspoon cayenne pepper 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups) 4 cups chopped greens, such as kale, spinach or arugula Instructions: Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65009,"Salsa Fresca 12 garden tomatoes, medium diced 2 red onion, finely diced 2 bunches scallions, finely diced 6 fresh Anaheim chilies roasted, peeled, seeded, and diced small 2 full bunches cilantro, washed, large stems removed, roughly chopped 3 tablespoons finely chopped fresh garlic 3 tablespoons balsamic vinegar 3 tablespoons red wine vinegar 2 tablespoons olive oil Salt and freshly ground pepper, to taste Instructions: Combine all ingredients. Refrigerate and serve within 8 hours.; ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65010,"Bahamian Peas and Rice 1/3 cup olive oil 6 strips bacon, chopped
1 cup chopped Vidalia or sweet onion
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
5 or 6 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
2 cups rice, rinsed in a sieve until the water runs clear
One 15-ounce can black-eyed peas, drained and rinsed
4 Roma tomatoes, chopped
One 8-ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 habanero pepper, pierced with the tip of a knife
Instructions: In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes. Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more. Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65011,"Shrimp and Grits with Louisiana BBQ Sauce 2 1/2 cups cream 1/4 cup Worcestershire sauce 2 to 3 tablespoons hot sauce 2 teaspoons kosher salt 1 1/2 cups grits, such as Logan Turnpike stone-ground grits 1/4 cup onion powder 2 teaspoons garlic powder 1/4 teaspoon freshly ground black pepper 1 stick butter 8 ounces butter 1 cup vegetable oil 2 tablespoons smoked paprika 1 tablespoon dried rosemary 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon crushed chipotle pepper 1 tablespoon lemon juice 1 clove garlic, crushed 1/2 stick butter 1 cup freshly cut corn kernels 1 tablespoon fresh rosemary needles, finely chopped 1 tablespoon sugar, plus more if needed Salt and freshly ground black pepper 20 large (size 16-20) shrimp, peeled and deveined with tail on 4 slices lemon, for garnish Instructions: For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn. Remove from the heat and add the butter, whisking until it's completely incorporated into the grits. For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them). For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through. Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes. Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 65012,"Savory Cobbler with Cheddar Biscuit Topping 1/4 cup olive oil 1 cup grated Parmesan
1/2 cup finely chopped fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
1 medium eggplant, sliced into 1/4-inch rounds
2 1/4 pounds ripe tomatoes (about 6 medium), sliced into 1/3-inch rounds
4 ears corn, kernels cut from cobs (about 4 cups)
1 medium yellow squash, sliced on the bias into 1/4-inch ovals
1 small yellow onion, sliced into 1/4-inch rounds
1 red bell pepper, sliced into 1/4-inch rings
1 medium zucchini, sliced on the bias into 1/4-inch ovals
2 1/2 cups all-purpose flour (see Cook's Note) 2 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, very cold, plus 2 tablespoons, melted
6 ounces sharp yellow Cheddar, grated (about 1 1/2 cups)
3 scallions, thinly sliced
1 cup sour cream, very cold
3/4 cup milk, very cold
Instructions: For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil. Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65013,"Chocolate Potato Pancakes 2 large russet potatoes (1 1/2 pounds total), peeled, grated, rinsed and water squeezed out 1 shallot, peeled and grated
1 large egg, at room temperature
2 tablespoons rice flour
1 tablespoon cocoa nibs
1 teaspoon Calabrian chili paste
1 teaspoon kosher salt, plus more to finish
1/3 cup olive oil Instructions: In a medium bowl, mix together the potatoes, shallots, egg, flour, cocoa nibs and chili paste. Just before cooking, stir in the salt. Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat another 30 seconds. Add 1/4-cup mounds of the potato mixture to the skillet and flatten slightly, being careful not to overcrowd. Press out the excess liquid each time with a heatproof spatula to avoid gummy pancakes. Cook the first batch until golden brown on the bottom, about 4 minutes on the first side. Flip the pancakes and cook another 3 minutes on the second side. Remove to a cooling rack to drain and sprinkle with a pinch of salt. Continue with the remaining oil and potato mixture, adding oil as needed. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 65014,"Chiles Rellenos One 15.5-ounce can whole peeled tomatoes, drained 3 cups chicken broth
2 cloves garlic
1 small white onion, cut into pieces
Kosher salt and freshly ground black pepper 6 poblano chiles, charred and peeled, seeds and stems left intact 6 poblano chiles, charred and peeled, seeds and stems left intact
8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
1/2 cup all-purpose flour
2 cups vegetable oil
4 large eggs, separated, yolks beaten Instructions: To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm. Carefully cut a lengthwise slit in each cl and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the cl), enclosing them tightly. Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess. In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F. Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks. Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain. Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 65015,"Roast Baby Chicken with Corn Milk Succotash 2 semi-boneless baby chickens or Cornish hens 2 teaspoons canola oil 9 cups raw sweet corn kernels 1/2 vanilla bean 1 tablespoon lemon juice 1 tablespoon lemon zest Salt and pepper to taste 1 teaspoon chopped jalapeno pepper 1/4 cup blanched fava beans 1/4 cup blanched sweet corn kernels 1/4 cup roasted carrots, medium dice 6 roasted cipolini onions, peeled 2 tablespoons fresh thyme leaves Instructions: Season the skin of the baby chicken with salt and pepper. Heat a saute pan over a medium heat until hot. Rub the chicken skin with the canola oil and place in a saute pan skin side down. Saute until nicely browned. Transfer saute pan to a pre-heated 375 degree oven and finish cooking skin-side down (approximately 8 to 10 minutes). Juice the raw corn kernels in a vegetable juicer. Strain the juice through a fine mesh strainer. The yield should be approximately 2 cups. Pour into a small sauce pot over a medium-low heat. Add the vanilla bean and bring to a very gentle simmer, while constantly stirring. Simmer until the corn milk naturally thickens. Add the lemon juice, lemon zest and season with salt and pepper. Add the jalapeno pepper, stir tasting constantly, until the heat of the jalapeno comes out. Strain immediately and return to the pot. Add all the vegetables and heat through. Spoon equal amounts of the succotash onto the center of 2 warm bowls. Remove the chickens from the oven and arrange over the succotash, skin side up. Sprinkle thyme leaves over each chicken ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65016,"Grilled Southwest Steaks with Sunset Salad 2 beef Eye of Round Steaks, cut 1 inch thick (8 ounces each) Marinade: 1/3 cup fresh lime juice 2 teaspoons ground cumin 2 teaspoons steak seasoning blend 2 teaspoons finely chopped chipotle peppers in adobo sauce Sunset Salad: 2 small ears corn, husked 2 large yellow, orange and/or red bell peppers, cut lengthwise in half 1 medium tomato, chopped 1 tablespoon olive oil Instructions: 1)Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly. 3)Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145F) doneness, turning occasionally. 4)Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat. 5)Carve steaks into thin slices. Serve with salad. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65017,"Nabokova Paskha 3 pounds unsalted farmer cheese 1 pound sweet butter 1 vanilla bean 3 cups sugar 8 egg yolks 1/2 pint heavy cream Instructions: Put cheese through a sieve twice. Cream butter until white (preferably with an electric mixer). Cut up vanilla very fine and mix with sugar. Beat egg yolks well and add sugar, beating until almost white. Combine egg yolk mixture and butter and beat until smooth and well blended. Add butter-egg mixture to the cheese and beat with a wooden spoon. Whip cream and add it gently to the mixture, turning from bottom to top slowly to fold in the cream. Wrap paskha in cheesecloth (damp gauze may be used) and place it in a paskha from or a clean terra cotta flower pot with a hole in the bottom. Close cheesecloth or gauze over the top of the paskha and place either a wooden square of paskha form or a weight on top (a small, heavy casserole or two or three cans will do). Leave in the refrigerator on a plate for one day so that the liquid can drain off the paskha. Before serving, remove the paskha from the refrigerator, remove the weight, unwrap the cheesecloth ends, place a large round platter over the top, and quickly invert the paskha onto the platter. Remove cheesecloth. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65018,"Lemon Cream Daisies 2 eggs 1/2 cup sugar 1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons) 1/2 lemon, zest freshly grated 2 tablespoons unsalted butter, slightly softened at room temperature 1/2 cup chilled heavy cream 1 package puff pastry (2 sheets), thawed 2 tablespoons chopped pistachios Additional equipment: Flower-shaped or round cookie cutter, preferably fluted, 2 to 2 1/2 inches across, round cookie cutter, 1 inch across, cookie sheet Instructions: Bring about 2-inches of water to a simmer in a large saucepan. In the bowl of a mixer, fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowl's base resting above, not in, the simmering water (pour out some water if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-like, about 10 minutes. Meanwhile, half-fill a large bowl with ice and cover with cold water. Remove the bowl with the custard in it from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it. In a mixer, fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Heat the oven to 350 degrees F. Flour a work surface and lay out the puff pastry. Roll the sheets lightly with a rolling pin until smooth and flattened. Use your large cookie cutter to cut out rounds from the puff pastry. Hollow out the centers by pushing halfway down with your small cookie cutter. Do not pull out the centers yet; you'll do that after they are baked. Arrange on an un-greased cookie sheet and bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature. Cut around the centers with a paring knife to loosen, but don't cut all the way through to the bottom. You want to leave a thin layer of pastry to hold the filling. Pull out the centers to make a hollow in the center of each pastry round. Not more than 4 hours before serving, spoon or pipe a generous dollop of custard into each pastry round. Sprinkle the custard with chopped pistachios. Serve within 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 65019,"Char-Grilled Texas T-Bone with Caciotta Cheese Enchiladas 8 Caciotta Cheese Enchiladas, recipe follows 4 T-bone steaks (about 16 ounces each) 2 tablespoons olive oil 2 tablespoons Reata Grill Blend, recipe follows Kosher salt and freshly ground pepper, to taste 2 cups red chili paste 1 cup diced tomato 1 teaspoon ground cumin 1 tablespoon honey Kosher salt, to taste 2 tablespoons oil 1/3 cup vegetable oil 8 (8-inch) corn tortillas 2 cups Red Chili sauce (recipe follows) 4 1/2 cups grated caciotta or Monterey Jack cheese 4 tablespoons kosher salt 3 tablespoons pasilla powder 2 tablespoons dried granulated garlic 2 tablespoons sugar 2 tablespoons ground cumin 2 tablespoons coarsely ground black pepper 1 tablespoon ground thyme Instructions: Prepare the enchiladas and heat the grill. Rub the steaks with the oil and seasonings and set aside at room temperature while grill heats. When the grill feels medium-hot when you hold your hand 5 inches over the fire, it is ready to use. Place the steaks on the grill and cook them for 5 minutes on each side for medium.
For the cl sauce: Place the cl paste, tomato, cumin, and honey in a blender and puree until smooth. Adjust seasonings with salt. Heat the oil in a skillet over medium-high heat. Pour in the puree and cook for 3 minutes, until the flavors are well combined. Use the sauce immediately on enchiladas, or store in a glass container in the refrigerator until ready to use. Keeps for a week. At serving time, place the steaks on 4 plates and top each steak with 2 hot Caciotta Cheese Enchiladas. Serve immediately. Lightly grease an 11 3/4 by 7 1/2-inch glass baking pan. Set aside. Heat the oil in a small skillet over low heat, until it's hot enough to sizzle when a tiny piece of tortillas is dropped in. Using tongs, dip a tortilla into the hot oil, removing it quickly and letting excess oil drip off. Dip tortilla into cl sauce and lay it on a flat surface. Sprinkle 1/2 cup of the cheese down the center of the tortilla and roll the tortilla from 1 end to the other. Lay the enchilada in the prepared pan with the seam down. Repeat the steps with each tortilla, fitting them tightly into the pan. Pour the remaining cl sauce over the top of the enchiladas and sprinkle them with the remaining cheese. Prepare these as close to serving time as possible. To finish the enchiladas, preheat the oven to 400 degrees and bake them for 12 minutes. Serve at once. Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in an airtight container. Shake or stir it again before each use. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 65020,"Creamy Lemon Pie 1 (16 oz.) container sour cream 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 3 tbsps. sweetened lemonade flavor drink mix 1 (8 or 9-inch) graham cracker crumb crust Smucker's? Peach Preserves, or a jam or preserve of your choice Instructions: HEAT oven to 350 degrees F. Beat sour cream, sweetened condensed milk and lemonade mix in medium bowl with an electric mixer until blended. Pour into crumb crust. BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with preserves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65021,"Portuguese Rice and Salt Cod Salad 3 tablespoons plus a drizzle Portuguese olive oil 2 cups chopped yellow onions Salt Freshly ground black pepper 2 tablespoons chopped garlic 1 cup chopped green onions 2 tablespoons finely chopped freshly parsley leaves 3 medium tomatoes, seeded and chopped 1 tablespoon crushed red pepper 2 pounds salt cod, soaked, rinsed, patted dry and julienned 1 pound cooked long-grain white rice 1 lemon, juiced 1/2 head iceberg lettuce 6 hard-boiled eggs 6 ounces queen stuffed green olives Instructions: In a large saute pan, heat 3 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason, if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives. ","[Vinho Verde, Albari?o, Tempranillo, Garnacha]" 65022,"Devil's Food Vanilla Cream Spirals Nonstick vegetable spray, for coating parchment 5 eggs, separated 3/4 cup sugar 1 teaspoon vanilla extract 3/4 cup flour 1/2 cup cocoa powder 1 teaspoon baking powder 2 tablespoons powdered sugar Vanilla cream filling, recipe follows 14 ounces bittersweet chocolate 2 ounces cocoa butter or vegetable oil 4 ounces or 1 stick butter 1/2 cup vegetable shortening 3/4 cup confectioners' sugar 1/2 teaspoon vanilla 4 tablespoons light corn syrup Instructions: Preheat oven to 375 degrees F. Spray one 9 by 17-inch sheet tray with vegetable spray, line with parchment paper and spray again. In a mixer, using the whip attachment, whip the egg yolks and the sugar until doubled in volume and pale yellow; add vanilla extract. Sift together the flour, cocoa powder, and baking powder and powdered sugar twice. Slowly add the dry ingredients to the mixing bowl, running at slow speed, until fully incorporated. In a clean and greaseless bowl, whip the egg whites until firm but not dry. Incorporate a fifth of the whipped egg whites into the cocoa mixture and mix until well incorporated. Fold the remaining egg whites into the cocoa mixture in 3 batches and immediately spread onto a large baking sheet using an offset spatula, being careful not to overwork the dough. Bake for 6 to 8 minutes. Immediately run the tip of a knife around the edge of the cake to loosen it from the sides of the sheet tray then slide it (with the parchment paper) onto a cool surface. Trim dry edges of the cake. Vanilla Cream Filling: With an electric mixer, beat together the butter and the vegetable shortening until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. Gradually beat in the vanilla and corn syrup until the filling is the consistency of sour cream, about 2 minutes more. Using a sharp knife, cut the cake in half lengthwise. Using an offset spatula, spread a 1/8-inch thick layer of vanilla cream filling over half of the cake and cut into 5 equal sections per half. Roll up each section tightly (peeling off parchment paper as you roll) and place in the freezer for 30 minutes. Melt the bittersweet chocolate in the top of a double boiler and add cocoa butter or vegetable oil. Place the rolls 1 at a time directly in the double boiler of melted chocolate. Coat each roll completely in the chocolate. Using two forks, carefully transfer the rolls to a parchment-lined tray, allowing any excess chocolate to drip back into the double boiler. Continue with the remaining rolls, pouring more of the chocolate onto the plate as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65023,"Shrimp Tostadas with Avocado-Tomatillo Salsa 1 tablespoon vegetable oil, plus more, for the grill grates 1 clove garlic, quartered 1 jalapeno, quartered, seeded for less heat 1 small onion, quartered 4 tomatillos (about 8 ounces), husked and coarsely chopped 1/2 ripe avocado, seeded, peeled and chopped Kosher salt 1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving 1 1/2 pounds medium shrimp (about 30), peeled and deveined One 15- to 16-ounce can refried beans 1 head romaine, thinly sliced 8 corn tostadas Instructions: Prepare a grill for medium-high heat; lightly oil the grates. Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside. Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side. Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65024,"Nikki's Nachos Juice of 4 limes Kosher salt
1 pound jumbo (21/25) shrimp, peeled and deveined
3 cups heirloom cherry tomatoes, quartered
1/2 cup fresh cilantro leaves and soft stems, roughly chopped
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons light agave
3 medium tomatillos, husks removed and chopped (about 1 1/2 cups) 2 cloves garlic, grated
2 small shallots, finely chopped (about 1/4 cup) Zest of 4 limes (about 4 tablespoons) Eighteen 6-inch corn tortillas
Extra-virgin olive oil cooking spray
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt 1 cup dried black beans, soaked overnight in cold water and drained 1 bay leaf
1 tablespoon extra-virgin olive oil
12 ounces fresh pork chorizo
1 large yellow onion, chopped (about 1 1/2 cups) 1 medium red bell pepper, chopped (about 1 cup) 1 medium yellow bell pepper, chopped (about 1 cup) Kosher salt 4 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ancho cl powder
1/2 teaspoon chipotle cl powder
2 cups low-sodium chicken stock
1 tablespoon extra-virgin olive oil 4 cloves garlic, sliced
1 large yellow onion, chopped (about 1 1/2 cups) 2 cups low-sodium chicken or vegetable stock
1 medium head cauliflower, cut in to large chunks (about 2 pounds or 6 cups) 1/4 small kabocha squash, peeled and cut in to 1-inch chunks (about 1 pound or 2 1/2 cups) Kosher salt
8 ounces sharp Cheddar, shredded (about 3 cups) 2 ounces Parmesan, grated (about 1/2 cup) Two 4-ounce cans chopped green chiles, finely chopped
4 cloves garlic, in the skin 1 Anaheim cl 1 poblano cl 1/2 cup lightly packed fresh cilantro leaves and soft stems 1/3 cup reduced-fat sour cream
1/3 cup 0-percent Greek yogurt
1/4 cup sliced scallions
1 teaspoon light agave
1/2 teaspoon kosher salt Zest and juice of 2 limes
1/2 cup crumbled queso fresco cheese 1/2 cup fresh cilantro leaves
Instructions: For the ceviche: Add 8 cups water to a small stockpot with half of the lime juice and 1 tablespoon salt. Bring to a boil and add the shrimp, then cover with a lid and turn off the heat. Poach the shrimp until just cooked through, about 2 minutes. Drain and cool slightly. Cut each shrimp in half lengthwise. In a large mixing bowl, add the remaining lime juice, the tomatoes, cilantro, oil, agave, tomatillos, garlic, shallots and 1 teaspoon salt, and stir together. Fold in the shrimp, then cover with plastic wrap and refrigerate for up to 2 hours. For the chips: Set two racks in the middle of the oven and preheat the oven to 375 degrees F. Place the lime zest on a microwave-safe plate and microwave on high heat in 1-minute intervals until completely dried out, stopping to stir after each interval. Reserve for a later use. Stack the tortillas and cut into sixths, then divide the pieces between two large baking sheets and spray evenly with the cooking spray. Bake until crispy, about 15 minutes. Meanwhile, place the dried lime zest, garlic powder, paprika and salt in a spice grinder and blend to a fine powder. Spray the chips once more with the cooking spray then sprinkle all over with the spice powder. For the beans and chorizo: Put the black beans and bay leaf in a medium saucepan, and fill with cold water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook, partially covered, until the beans are tender, 30 to 40 minutes. Drain the beans and discard the bay leaf. Meanwhile, heat the olive oil in a large saute pan set over medium-high heat and add the chorizo. Cook until just cooked through, about 5 minutes. Use a slotted spoon to transfer the chorizo to a bowl. To the pan, add the onions, red bell peppers, yellow bell peppers and 1 teaspoon salt, and cook until lightly browned, 6 to 8 minutes. Add the garlic and cook until soft, about 2 minutes. Stir in the cumin, ancho powder and chipotle powder, and cook until the spices are lightly toasted, about 2 minutes. Stir in the chorizo, beans and stock. Bring to a boil, then reduce to a simmer. Cook until the stock reduces by half and the mixture thickens, 6 to 8 minutes. Season with more salt if needed. For the cheese sauce: Heat the oil in a large saucepan set over medium heat. Add the garlic and onions, and saute until tender, 5 to 7 minutes. Stir in the stock, cauliflower, squash and 1 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, covered and stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the mixture to a blender and carefully blend until completely smooth. Return the sauce to the pan set over low heat and add the Cheddar, Parmesan and chiles. Stir until the cheese melts. Taste and add more salt if needed. For the cl and cilantro sauce: Preheat a grill pan to medium-high heat. Grill the garlic, Anaheim chiles and poblanos on all sides until deeply charred, about 15 minutes. Remove the skins from the garlic, and set aside. Place the peppers in a bowl and cover with plastic wrap. Steam the peppers for at least 5 minutes, then peel the skin away from the flesh. Halve the peppers and remove the seeds. In the pitcher of a blender, add the peppers, garlic, cilantro, sour cream, yogurt, scallions, agave, salt, lime juice and lime zest. Blend until smooth. For the nachos: Divide the chips among 8 small plates or bowls, and then top with 1/4 cup of the black bean and chorizo mixture, 1/4 cup of the cheese sauce, 1/3 cup of the shrimp ceviche and a drizzle of the creamy cl and cilantro sauce (about 1 tablespoon). Top each with 1 tablespoon of the queso fresco and a sprinkle of the cilantro leaves to serve. ","[Rioja, Pinot Noir, Garnacha, Barbera]" 65025,"Lemon and Berry Icebox Cake 1 quart heavy cream 1 cup powdered sugar
1 tablespoon clear imitation vanilla
One 25-ounce package lemon sandwich cookies
One 11-ounce jar raspberry preserves (about 1 cup)
1/2 cup fresh raspberries
One 11-ounce jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves
Instructions: Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff. Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours. Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 65026,"Chocolate Genoise 8 large eggs 3 large egg yolks 1 cup (7 ounces, 200 grams) granulated sugar 2 1/2 (1.7 ounces, 50 grams) tablespoons honey 2 cups (8.8 ounces, 250 grams) unbleached, unbromated pastry flour, sifted 1/3 cup cocoa powder (if making chocolate genoise) Instructions: Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F (45 degrees C) on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon. Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate. I bake the genoise on a baking sheet 99 percent of the time because then I can cut it to any size I want. Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven until lightly and evenly browned and springy to the touch, about 10 minutes. If using cake pans, fill buttered and parchment paper-lined 8-inch round cake pans three quarters full. Bake at 350 degrees F (175 degrees C) until well-risen and golden brown, about 30 minutes. Genoise is baked at a higher temperature for a shorter period of time on a baking sheet than when baked in a cake pan to allow it to retain moisture; if overbaked, it will be dry and crunchy. Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it. VARIATION: You can easily make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup/0.8 to 1.6 ounces/25 to 50 grams) of the flour. Weigh the cocoa powder before you sift it. SIDEBAR: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons, 2.7 ounces or 75 grams) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65027,"Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces 30 pieces medium drumettes and flats 4 ounces salt
3 quarts vegetable oil
1 cup potato starch
3 cups Louisiana hot sauce 2 cups white vinegar
4 ounces sriracha
2 tablespoons sriracha powder
1 tablespoon soy lecithin powder
1/2 teaspoon xanthan gum
6 sticks butter
2 quarts Shaoxing wine 1 quart soy sauce
4 cups dark brown sugar
2 cups rice wine vinegar
1 cup bourbon
4 ounces minced garlic
4 ounces minced ginger
2 ounces cornstarch 1 ounce Szechuan peppercorns 7 ounces grated Parmesan 3 ounces garlic powder
1 ounce Korean red pepper flakes
1 quart vegetable oil 4 ounces minced garlic
3 ounces dried red pepper
Instructions: For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours. For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended. For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified. For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container. For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle. For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F. Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more. Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65028,"Sauteed Escarole \Agrodolce
3 tablespoons white balsamic vinegar 1/4 cup dried currants 3 tablespoons pine nuts 2 tablespoons extra-virgin olive oil Pinch red pepper flakes 2 cloves garlic, grated 1 pound escarole, roughly chopped Kosher salt and freshly ground black pepper Instructions: Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes. Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside. Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 65029,"Power Wraps with Sweet Potato Hummus 2 sweet potatoes One 15.5-ounce can chickpeas, drained and rinsed 2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Freshly cracked black pepper
Four 8-inch whole-wheat tortillas 1 head butter lettuce
3/4 pound sliced smoked turkey breast
1 English cucumber, julienne
1 red bell pepper, julienne
Kosher salt and freshly cracked black pepper
Instructions: For the sweet potato hummus: Preheat the oven to 400 degrees F. Wrap the sweet potatoes together in a foil packet. Place the packet on a baking sheet. Roast until the potatoes are very tender, about 45 minutes. Allow the sweet potatoes to cool, then scrape the flesh out of the skins. Discard the skins and set the sweet potatoes aside to prepare the hummus. Add the chickpeas, sweet potato, lemon juice, tahini and garlic to the bowl of a large food processor. Pulse until it becomes a smooth puree, 1 to 2 minutes. With the machine on, drizzle in the olive oil. Season with the salt and freshly cracked black pepper to taste. Store, refrigerated, in an airtight container, for 1 to 2 weeks. For the power wraps: Place 1 tortilla on a work surface. Spread about 2 tablespoons sweet potato hummus around the tortilla, leaving a 1-inch border clear of hummus. Shingle 3 leaves of butter lettuce over half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, in a shingled layer. Stack the cucumber and red bell pepper in a 1-inch log down the center of the turkey breast. Sprinkle with some salt and pepper. Working with the half of the tortilla that is covered in turkey and vegetables, roll the tortilla up like a burrito, to create a tight log. Repeat this process to make 3 more wraps. Slice each wrap into eight 1-inch rounds (like sushi). Serve chilled, cut-side up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65030,"Gorditas Rojas Deshebradas 8 cups dried red hatch chiles 2 tablespoons dried oregano 2 teaspoons ground cumin 2 tablespoons water Salt 1 cup lard 1 pound beef, cooked, shredded 8 cups peeled and diced potatoes, cooked 4 cups all-purpose flour 2 tablespoons baking powder 2 tablespoons salt 2.2 ounces shortening 5 cups warm water 1 cup milk Refried beans, for serving Instructions: For the cl colorado: Rehydrate the chiles by letting them steep in boiling water until pliable; drain. Puree the chiles in a blender with the oregano, cumin, 2 tablespoons water and some salt. Melt the lard in a large pot. Add the cl sauce and simmer for 5 minutes. Add the shredded beef and potatoes; simmer for 10 minutes more. For the gordita dough: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly added the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 mins. Portion the dough into 2.2-ounce balls and refrigerate overnight. Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas and top with a small amount of refried beans and cl colorado.
","[Malbec, Tempranillo, Garnacha, Barbera]" 65031,"Cauliflower-Chevre Tartlets with Candied Beets 1 small beetroot Cooking spray 1/4 cup sugar 1 pound plain short-crust pastry dough 2 cups cauliflower florets Salted water 1 tablespoon unsalted butter 2 tablespoons minced shallots Mashed cauliflower 3/4 cup crumbled chevre 1/4 cup heavy cream 1 tablespoon Dijon mustard Pinch cayenne pepper Pinch freshly ground nutmeg 1/4 cup finely snipped chives Salt and freshly ground white pepper Instructions: Wearing thin medical examination gloves, peel and slice the beet on a mandolin very thinly as if for potato chips. Cut out the desired shape with aspic cutters. Line a cookie sheet with parchment. Spray the parchment with cooking spray. Dust lightly with sugar and lay the beet on it. Dust again with sugar. Leave in a pilot-lit oven overnight to dry out. When crisp and dry, lift off the shapes carefully with a metal spatula and store in an airtight container lined with parchment.
Roll the dough 1/8-inch thin to line miniature tartlet shells. Blind bake the tartlet shells for about 8 minutes, in a preheated 325 degrees oven, with another mold inside it to help the tartlet keep its shape and prevent puffing up. Cool on rack. For the filling: Parboil the florets in salted water until just past crunchy. Drain well. Place back in pan over low heat to evaporate excess moisture for 1 to 2 minutes. Lightly mash the cauliflower with a fork. Preheat oven to 350 degrees. Over gentle heat, melt the butter and sweat the shallots until translucent--about 4 minutes. The shallots should not brown in order to keep the final mixture white. Off the heat, add the remaining ingredients. Taste and season. Chill. Fill each tartlet with a spoonful of the cauliflower mixture. Place in oven for 3 minutes, until heated through. Garnish with candied beet chips and grin with pleasure. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65032,"Bourbon Street Balls with Pecans 4 cups whole pecans or pecan halves 2 cup crushed or processed vanilla cookies (recommended: Nilla wafers) 1 cup confectioners' sugar 4 jiggers bourbon 3 tablespoons white syrup, (recommended: Karo) Butter, for fingertips Instructions: Roughly chop the pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor. Combine ground pecans, Nilla wafers, confectioners' sugar, bourbon, and syrup. Coat finger tips with softened butter to help you roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert! ","[Bourbon, Rye, Brandy, Port]" 65033,"Vinegared Cole Slaw 1/4 cup red wine vinegar 1 tablespoon lemon juice Salt and pepper, to taste 1 tablespoon sugar 1 tablespoon sesame oil 2 tablespoons toasted sesame seeds 1 head red cabbage, shredded 1/2 head Napa cabbage, shredded 1 cup shredded carrots 1/4 cup golden raisins Instructions: Mix together the vinegar, lemon juice, salt, pepper, sugar, sesame oil, and seeds. Set aside and toss together the red cabbage, Napa cabbage, carrots, and raisins until well combined. Dress the slaw with the vinegar mixture and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65034,"Chocolate Sandwich Delight Nonstick cooking spray or shortening, for the pan 1/2 cup unsweetened cocoa powder, plus more for dusting the pan 1 cup all-purpose flour 1/4 teaspoon kosher salt 1 1/2 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted 1 tablespoon canola oil 1 teaspoon vanilla extract 2 large eggs 3/4 cup mini chocolate chips 15 chocolate sandwich cookies (I like Oreo) Three 8-ounce blocks cream cheese, at room temperature 3/4 cup sugar 2 large eggs 1 teaspoon vanilla extract 12 chocolate sandwich cookies, coarsely chopped Chocolate sauce, optional, for garnish Instructions: Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside. Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly. Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 65035,"Grilled Prime Rib 3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick Salt and freshly ground black pepper 2 heads garlic, cloves peeled 6 tablespoons extra-virgin olive oil, divided 2 sprigs rosemary 2 lemons Instructions: Preheat the grill. Remove the steaks from the refrigerator and allow them to come to room temperature. Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside. Make the garlic paste: Trim the stem ends off garlic cloves. Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs. Remove the skillet from the heat and allow the garlic to cool in the oil. In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste. Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side. Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak. Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack. Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F). Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting. Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 65036,"Fried Sweet Potatoes Vegetable oil for frying 3 large sweet potatoes, peeled and cut lengthwise into 1/4inch strips 1 tablespoon kosher or coarse salt Instructions: In a large heavy saucepan or deep fat fryer, heat 4 to 5 inches of vegetable oil to 360/. Rub the potato strips with the salt. Fry the potatoes, in several batches to prevent overcrowding and sticking, for 2 to 3 minutes, until cooked through but not colored. Be sure to return the oil to 360 degrees before cooking the next batch, or the potatoes will absorb too much oil and be greasy. Set the potatoes aside on paper towels until you have finished cooking all of them, then increase the temperature of the oil to 390 degrees. Refry the potatoes, again in batches. This time they will take very little time to become crisp, golden brown, and puffy (keep the first batches warm in a low oven while you finish frying, and again be sure to return the oil to 390 degrees for the subsequent batches). Remove with a slotted spoon to drain briefly on paper towels. Serve while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 65037,"Foolproof Turkey Breast 1 (14 to 16-pound) fresh turkey Brine, recipe follows 1 tablespoon dry rubbed sage 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 teaspoon salt 1 teaspoon pepper 1 teaspoon oregano 1 teaspoon thyme 1 lemon, zested 1 tablespoon canola oil 6 quarts water 8 cups ice cubes 1 cup kosher salt 1/3 cup brown sugar 1/2 cup molasses 7 fresh sage leaves 1 tablespoons black peppercorns Instructions: Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock. Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours. Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels. In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours. Remove from refrigerator and let rest on counter for 15 minutes Preheat oven to 425 degrees F while turkey is resting. In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed. Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately. In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65038,"Turkey Mayonnaise with Pasta Salad 1 1/2 cups elbow macaroni, or small shells (3 cups cooked) 2/3 cup olive oil 1/4 white wine vinegar 1/4 cup finely diced green bell pepper 1/4 cup finely diced pimento Boston lettuce leaves, washed 1/2 cup mayonnaise 1 tablespoon Dijon mustard 2 cups cooked turkey, cut into 3/4-inch dice 2 hard boiled eggs, peeled and chopped 2 tablespoons finely sliced scallion Instructions: Boil the pasta in salted water. When done remove, drain and refresh under cold water to stop the cooking process. While pasta is cooking, make a dressing by whisking together the olive oil and vinegar and season well, to taste, with salt and pepper. Add the bell pepper and pimento and toss with the elbows. Set elbows in a wreath over washed Boston lettuce. Also make a dressing with the mayonnaise and Dijon mustard and combine with cooked turkey. Center this in middle of elbow macaroni wreath and garnish with chopped hard boiled egg and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65039,"Venison Pork Sausage 1 pound ground pork 1/2 pound ground venison 2 teaspoons salt 2 teaspoons black pepper 1 1/2 teaspoons dried sage 1/2 teaspoon dried basil 1/2 teaspoon chili powder 1/2 teaspoon Cajun spices 1/2 teaspoon onion powder 1/8 teaspoon cayenne pepper 1/4 teaspoon mustard (recommended: Coleman's) 1 tablespoon grapeseed oil Instructions: Combine pork, venison, salt, black pepper, sage, basil, chili powder, Cajun spices, onion powder, cayenne pepper, and mustard in a large bowl and mix well. Form into patties, logs, or fill sausage casings. Heat grapeseed oil over medium-high heat in a large skillet. Cook sausage until browned and cooked through. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65040,"Roasted Acorn Squash Wedges 1 large acorn squash, rinsed (about 11/2 pounds) 4 tablespoons unsalted butter, melted 1 teaspoon fresh thyme leaves, minced, plus sprigs for garnish Kosher salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges. Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes. Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65041,"Coq au Vin 24 to 30 pearl onions 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces Kosher salt and freshly ground black pepper 1/4 to 1/2 cup all-purpose flour 2 tablespoons water 6 ounces salt pork, slab bacon, or lardon, cubed 8 ounces button mushrooms, quartered 1 tablespoon unsalted butter 2 (750-ml) bottles red wine, preferably pinot noir 2 tablespoons tomato paste 1 medium onion, quartered 2 stalks celery, quartered 2 medium carrots, quartered 3 cloves garlic, crushed 6 to 8 sprigs fresh thyme 1 bay leaf 2 cups chicken stock or broth Instructions: Cut off the root end of each pearl onion and make an \x\ with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight. The next day, preheat the oven to 325 degrees F. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired. Cook?s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 65042,"Cinnamon Churros with Mexican Chocolate Dipping Sauce 8 cups canola oil, for frying 1 1/2 cups Mexican chocolate 3/4 cup heavy cream 3 tablespoons unsalted butter 2 tablespoons granulated sugar 1/4 teaspoon kosher salt 1 cup unbleached all-purpose flour 3 medium eggs 1 cup granulated sugar 2 teaspoons ground cinnamon Instructions: In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F. For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside. For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute. Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 65043,"Meringues with Cassis and Raspberries 1 1/2 cups heavy cream 4 1/2 tablespoons sugar 4 1/2 tablespoons Cassis 3/4 teaspoon pure vanilla extract 6 meringue shells 2 half pints fresh raspberries Instructions: Whip the cream in the bowl of an electric mixer fitter with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat. Spoon the cream onto the meringues and top with berries. ","[Champagne, Moscato, Vin Santo]" 65044,"Bbq Pork Spare Ribs 3 lbs pork spareribs 1 can beer Water, to cover 6 peppercorns 1 tbsp oil 2 onions, halved 2 cloves garlic, minced 1/4 cup vinegar 1 cup ketchup 1 tbsp molasses or brown sugar 1 lemon Worcestershire sauce Pepper Tabasco sauce, to taste Instructions: Preheat oven to 325 degrees. Parboil ribs by placing in a large pot filled with beer and water. Add 1 onion and peppercorns. Bring to a boil and let simmer for 5 minutes. In medium sized saucepan heat oil, 1 chopped onion, and garlic. Cook until onions become translucent. Add vinegar, ketchup, molasses, lemon juice and a dash of Worcestershire sauce. Season with pepper and a Tabasco sauce. Bring to a simmer. Remove ribs from pot and brush on sauce. Place in roasting pan and roast in oven for 1 to 1 1/2 hours. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 65045,"Ricotta Cheesecake With Almonds 1/4 cup sliced almonds 5 ounces almond biscotti 2 tablespoons granulated sugar 3 tablespoons unsalted butter, melted 3 large eggs, at room temperature, separated 1/2 cup plus 2 tablespoons granulated sugar 1 pound fresh ricotta (about 2 cups) 1 tablespoon amaretto liqueur 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Grated zest of 1 orange 1 tablespoon confectioners' sugar 1/2 teaspoon ground cinnamon 1/3 cup sliced almonds, for topping Instructions: Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F. Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 65046,"Sopa de Milho Corn Soup 12 small cooked shrimp, cut into 1/4inch dice 2 serrano chiles, stemmed, seeded, and minced 2 tablespoons finely chopped parsley Juice of 2 limes Salt and freshly ground black pepper 2 tablespoons olive oil 1 small onion, sliced 2 cups fresh corn kernels (3 to 4 ears), or use canned 4 cups milk 1 thick slice country white bread, crust removed and cut into 1inch chunks Instructions: In a small glass bowl, combine the shrimp, cl, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve. In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 65047,"Hawaiian Burger 1/2 cup mayonnaise 1/2 cup teriyaki cooking sauce or marinade 1 small pineapple, peeled and cored 24 ounces lean ground beef Kosher salt and freshly ground black pepper 8 slices bacon 4 onion rolls, split 4 slices mozzarella
Instructions: Preheat the oven to 200 degrees F. Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven. Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium. Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65048,"Quinoa and Vegetable Stuffed Peppers 1 cup quinoa 2 cups chicken or vegetable stock 6 small bell peppers, mixed colors, seeded and halved 3 tablespoons EVOO, plus extra for drizzling Salt and freshly ground black pepper 4 cloves garlic, thinly sliced 1 small firm eggplant, trimmed of half the skin, chopped 1 small to medium firm zucchini, seeded and chopped 1 red onion, chopped 1 fresh cl pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper 1/2 cup fresh flat-leaf parsley leaves, chopped 1/4 cup fresh mint leaves, a handful, chopped 2 plum tomatoes, chopped 1 cup crumbled feta or ricotta salata cheese Instructions: Preheat the oven to 450 degrees F. Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain. Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up. Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa. Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65049,"Lamb Chops 8 (4-ounce) lamb chops 1/4 cup extra-virgin olive oil 2 teaspoons minced garlic 1 tablespoon finely chopped rosemary leaves 1 lemon, halved 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat a hot grill and the oven to 400 degrees F. Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness. ","[Syrah, Malbec, Tempranillo, Garnacha]" 65050,"Blue Cheese Steak Sandwich with the Works 1/4 cup Worcestershire sauce 1/4 cup extra-virgin olive oil, plus for rolls 1 tablespoon hot sauce 6 cloves garlic 1 flank steak (about 3 pounds) Freshly ground black pepper Kosher salt 6 hero sandwich rolls Roasted Tomatoes, recipe follows Watercress 2 tablespoons extra-virgin olive oil 3 medium red onions, sliced 1/3-inch thick 3 cloves garlic, smashed 1 1/2 teaspoons kosher salt 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon hot sauce 1/2 cup low sodium-canned chicken broth Blue Cheese Sauce: 4 ounces blue cheese, crumbled (about 1/2 cup) 1 cup mayonnaise or sour cream, or combination 1 lemon, zest finely grated Freshly ground black pepper 8 ripe plum tomatoes, halved lengthwise 2 tablespoons extra-virgin olive oil 4 to 5 fresh thyme sprigs 4 cloves garlic, chopped 1 tablespoon kosher salt Freshly ground black pepper Instructions: Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice. Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes more. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside. Preheat an outdoor grill or grill pan with a medium to medium-high heat. Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don?t turn it over) on the grill to make clear cross marks and grill another 2 minutes. Season the other side of the steak with salt and pepper and flip. Continue to grill until an instant-read thermometer registers 140 degrees F for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes. Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste. Set aside. Cut the rolls in half horizontally and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic. Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress. Serve warm or at room temperature. Preheat the oven to 425 degrees F. Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 65051,"Candy Bucket Cookies 2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup packed light brown sugar
1 1/2 sticks (12 tablespoons) salted butter, melted then cooled slightly
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large whole egg
1 large egg yolk
2 cups chopped leftover Halloween candy, such as Reese's Peanut Butter Cups, Snickers, M and Ms and Butterfingers
Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. Mix the flour, baking soda and salt in a large bowl. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk. Blend until smooth and combined, about 30 seconds. Add in the dry ingredients and mix until just combined. Fold in the candy pieces. Using a 4-ounce ice cream scoop, plop out 10 to 12 cookies on each prepared baking sheet. Bake until slightly golden and puffy, 14 to 17 minutes. Let cool for 15 minutes on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65052,"Brown Butter Haricots Verts 1/3 cup hazelnuts Kosher salt 2 pounds haricots verts, trimmed 6 tablespoons unsalted butter, cut into pieces 3/4 cup low-sodium chicken or vegetable broth Zest of 1 lemon Instructions: Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, about 7 minutes. Let cool slightly, then rub with a kitchen towel to remove the skins; roughly chop and set aside. Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, 5 to 7 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Melt the butter in a large skillet over medium heat and cook, stirring occasionally with a rubber spatula, until golden brown flecks appear and the butter smells nutty, about 4 minutes. Add the hazelnuts and cook 30 seconds. Remove the hazelnuts and all but 2 tablespoons of the browned butter to a small bowl; cover to keep warm. Add the broth to the skillet and season with 1 teaspoon salt. Bring to a boil over high heat, then add half of the haricots verts and cook until warmed through, about 2 minutes. Transfer to a platter using tongs. Repeat with the remaining haricots verts. Top with the hazelnuts. Season with salt and sprinkle with the lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65053,"Beautiful Leftover Roasted Veg Bruschetta 1 slice sourdough bread 2 pieces leftover roast beetroot, recipe follows 1 piece leftover roast turnip, recipe follows Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
Extra-virgin olive oil Balsamic vinegar 1 clove garlic, unpeeled and halved 2 sprigs fresh flat-leaf parsley 1 handful mixed salad leaves, washed and spun dry 1 sprig fresh mint, leaves picked 1 lemon Parmesan cheese, to finish Olive oil Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
18 ounces/ 500 g carrots, peeled Juice of 1 clementine, squeezed halves reserved Couple sprigs fresh rosemary, leaves picked 2 bulbs fennel, peeled and quartered A few sprigs of fresh thyme, leaves picked Juice of 1/2 lemon 14 ounces/ 400 g parsnips, peeled A lug of white wine vinegar Couple sprigs fresh sage, leaves picked and torn A small teaspoon honey 12 1/2 ounces/ 350 g beets, larger ones cut into chunks A couple of good lugs of balsamic vinegar A few sprigs fresh oregano or marjoram (if you can get it) 12 1/2 ounces/ 350 g baby turnips A couple of good lugs red wine vinegar 5 fresh bay leaves 4 slices of sourdough bread 2 bulbs leftover roasted fennel, roughly sliced, recipe follows A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved
A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved 1 fresh red cl, finely chopped Juice of 1 lemon Extra-virgin olive oil Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
2 ounces/ 50 g Parmesan cheese 1 (1 1/2-ounces/125 g) ball buffalo mozzarella 1 clove garlic, unpeeled and halved Instructions: The word 'bruschetta' comes from the Italian word 'bruscare', which basically means to char. As long as you've got some raw garlic to rub on the 'pane bruscato' (toasted bread) and some good olive oil you can make bruschetta. Anything you put on top after that, from leftover meat, shellfish or even simple anchovies - will be delicious. One of my favourite combos is leftover lamb, fresh mint and a splash of sherry vinegar... come on!
These roasted vegetable bruschetta are delicious and easy. All you have to do is season and dress the leftover roasted veggies carefully to bring them back to life and you've got a perfect snack or light lunch. Gennaro has his way, and I have mine! Roast Vegetable Mega Mix Pop the bread on a hot griddle pan and toast it on both sides. While that's happening, use the back of a fork or knife to roughly mash up the beetroot, turnip, and parsnip on a wooden board. Season with salt and pepper, drizzle over some extra-virgin olive oil and a little splash of balsamic, then mash again. Once your bread has nice char marks on both sides, rub the cut garlic clove all over it for flavour, then spoon the mashed vegetables on top. Finely chop the parsley and scatter that on top.
Toss the salad and mint leaves in a bowl with a good pinch of salt, a splash of extra-virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice. Put a pinch of the salad leaves on top of the bruschetta then shave over some Parmesan. Finish with a drizzle of extra-virgin olive oil and serve right away with the rest of the salad on the side. For the vegetables:
If any of your carrots, parsnips or turnips are particularly big, chop them in 1/2. You can parboil the carrots, fennel, parsnips, and baby turnips together-everything except the beets, as they'll turn everything else red! The beets also take quite a bit longer to cook, around 20 to 25 minutes.
Put the rest of the vegetables into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you've got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they're all together.
Then mix your fennel with its flavours and do the same... When you get to the parsnips, keep the honey back for later. Make sure each vegetable group is separate in the roasting tray. Cover the tray with tin foil and keep in the refrigerator or the garage until your turkey is out of the oven and resting.
When you are ready to cook them, preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated.
Pile all the vegetables up on a platter so they sprawl and hang all over the place. That platter is like winter in a nutshell, and every single mouthful will taste different and exciting - you'll definitely want to keep it close to you at the table. For bruschetta: Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the cl. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of cl and the reserved basil. And just like that you've got a lovely lunch. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 65054,"Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes 6 (6-ounce) boneless chicken breasts, skin on Salt Freshly ground black pepper 6 slices prosciutto ham 18 leaves fresh spinach 24 pieces sun-dried tomatoes 1 teaspoon chopped garlic 1/4 cup red wine 2 cups beef stock 1/4 cup tomato puree 1 cup demi-glace (brown sauce) 3 to 6 whole eggs, as needed 1 to 2 cups half-and-half, as needed 2 cups all-purpose flour, or as needed 2 cups Italian flavored breadcrumbs, or as needed 1 liter canola oil 4 medium to large potatoes, peeled and cut into chunks 1/2 bunch chives, chopped 1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes 1 teaspoon chopped fresh thyme leaves White truffle oil, to taste (2 or 3 tablespoons) Instructions: Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you \butterfly\ them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin. Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.) Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F. While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened (\medium thickness). When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest. Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater. Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter. Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 65055,"Smoked Turkey and Greens 24 smoked turkey legs Freshly ground black pepper 1 tablespoon grapeseed oil 3 cloves garlic, lightly crushed with the side of a knife blade and minced 1/2 teaspoon crushed red pepper 1 head cabbage, shredded in a food processor 1 pound collard greens, cleaned 1 pound fresh spinach, soaked in salt water to remove grit and dried in a salad spinner Salt Instructions: Preheat oven to 350 degrees F. Season turkey legs with black pepper, Heat grapeseed oil in a large deep pot over medium-high heat. Add turkey legs and brown in batches on all sides. Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes. Add garlic to pot and lightly saute over medium heat being careful not to burn the garlic. Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes. Add collard greens and cook for 10 minutes more. Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green. Transfer greens to a platter and top with turkey legs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65056,"Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging 1 1/2 teaspoons salt 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl 8 ounces buffalo mozzarella, thinly sliced Tomato-Red Pepper Sauce, recipe follows 12 ounces goat cheese, thinly sliced 2 tablespoons chopped fresh basil leaves Red Chili Oil, recipe follows 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, chopped 2 roasted red peppers, peeled, seeded and chopped 2 cups canned plum tomatoes, with juice, pureed Salt and pepper 1/2 cup extra-virgin olive oil 1 teaspoon red chili flakes 1/2 teaspoon salt Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 65057,"Best-Ever Beer Cheese Soup 8 tablespoons (1 stick) salted butter 1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish Instructions: In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more. Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes. Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine. Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth. Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65058,"Reindeer Feed 6 cups Rice Chex? or Chocolate Chex? cereal 1 bag (12 oz) white vanilla baking chips (2 cups) 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped) Instructions: Line cookie sheet with foil or waxed paper. Place cereal in large bowl. In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. Pour over cereal mixture; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 65059,"Mocha Pots De Crme 8 ounces bittersweet chocolate, chopped 1 1/2 cups whole milk 1 cup heavy cream 6 large egg yolks 6 tablespoons sugar 3 teaspoons espresso powder 1/4 teaspoon salt Chocolate-covered espresso beans, chopped, for topping Instructions: Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 65060,"Jasmine Tea Glazed Alaskan Salmon With Hoisin Braised Bacon, Green Rice And Orange Cashew Salad 1 cup mirin 1/2 cup sake 2 tablespoons sugar 3 bags black jasmine tea 2 tablespoons soy sauce 1 pound slab bacon 4 tablespoons vegetable oil 1 cup chicken stock, hot 1/3 cup hoisin sauce 3 cups chicken stock, hot 1/4 cup chopped fresh basil 1/4 cup chopped fresh chives 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1 small onion, diced 1 tablespoon extra-virgin olive oil 1 1/2 cups basmati rice 2 tablespoons unsalted butter Salt and freshly ground black pepper 1/4 cup rice vinegar 1 tablespoon whole-grain mustard 1 teaspoon sweet soy sauce 1/2 cup olive oil 1 cup julienned napa cabbage 1 cup julienned radicchio 3/4 cup toasted cashews 2 oranges, peeled and segmented 8 pieces wild Alaskan salmon, about 8 ounces each Salt and freshly ground black pepper 1/4 cup olive oil Instructions: For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.
For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.
Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.
For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.
For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 65061,"Stewed Fresh Berries 3 half-pints fresh raspberries, divided Half-pint fresh blueberries 1/4 cup sugar 1/4 teaspoon orange zest 1/3 cup water 2 teaspoons framboise (raspberry brandy), optional Instructions: Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 65062,"Smoked Mozzarella and Ricotta Fritters 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded smoked mozzarella 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour Vegetable oil, for frying 1 tablespoon fresh chopped thyme leaves 6 tablespoons balsamic vinegar 2 tablespoons lemon juice 2 tablespoons Dijon mustard 1 tablespoon honey 1/2 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper. Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce. For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 65063,"The Morning After Redeye Gravy 4 tablespoons butter 1/2 cup finely diced yellow onion 1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage 5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne 1/4 cup cream
Salt Instructions: In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 65064,"Thai Shrimp Burgers on Garlic Noodles BURGER PATTIES: 2 tablespoons Jif? Extra Crunchy Peanut Butter 2 tablespoons brown sugar, packed 1 tablespoon fresh chopped cilantro 1 tablespoon minced garlic 2 tablespoons Thai fish sauce* 4 teaspoons Thai roasted chili paste* 8 ounces salad shrimp, coarsely chopped 1 pound ground turkey NOODLES: 1 (6 oz.) package Savory Garlic Stir Fry Meal Kit* 1/4 cup Jif? Extra Crunchy Peanut Butter Crisco? Original No-Stick Cooking Spray GARNISH: Fresh cilantro, chopped Lime wedges Instructions: COMBINE 2 tablespoons peanut butter, brown sugar, cilantro, garlic, fish sauce, chili paste and shrimp in a medium bowl until well combined. Crumble ground turkey over seasoning mixture. Gently combine the ingredients, shaping meat into eight (4-inch) patties. Refrigerate. PREPARE noodles from kit according to package directions. Heat a medium skillet over medium heat, adding 1/4 cup peanut butter and sauce mix just until combined. Add softened noodles. Mix well to combine. Cover and remove from heat. COVER unheated grill grate with foil. Spray with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Grill burgers for 3 to 5 minutes per side or until juices run clear. Divide noodles evenly among four dinner plates. Top with 2 burgers, garnish with chopped cilantro and lime wedges. Tip: *Thai fish sauce, roasted chili paste and meal kit are available in your grocer's international food aisle. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 65065,"Quick Shrimp Lo Mein 1 1/4 cups vegetable stock 3 tablespoons cornstarch 3 tablespoons low-sodium light soy sauce One 12-ounce nest thin egg noodles (makes 1 pound cooked) 1 tablespoon toasted sesame oil 2 tablespoon peanut or vegetable oil 1 tablespoon freshly grated ginger 4 large dried or fresh shitake mushrooms, washed, presoaked in warm water for 20 minutes if dried, sliced 2 cloves garlic, finely chopped 1 pound shrimp, tails on 7 ounces choi sum, leaves and stalks cut into 2-inch pieces, or broccoli florets 1 tablespoon Shaosing rice wine 2 tablespoon toasted sesame oil 1 tablespoon dark soy sauce 1 large pinch ground white pepper Instructions: For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65066,"Herbed Broccoli Mashed Potatoes Kosher salt 1/2 head broccoli, cut into florets 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley Instructions: Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65067,"Spiced Apple-Walnut Cake with Cream Cheese Icing Butter for greasing the pan Flour for dusting 3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces 1 1/2 cups maple syrup 3 eggs, at room temperature 3/4 cup light brown sugar 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 3 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea salt 1 cup chopped walnuts 1 cup powdered sugar 1/4 cup heavy cream 4 ounces cream cheese, at room temperature 3 tablespoon water, plus extra, as needed 2 teaspoons pure vanilla extract Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside. In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour. For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65068,"Hotcakes with Delicious Blueberry Compote 18 ounces fresh blueberries 1/3 cup sugar Grated zest and juice of 1 lemon 1/4 cup coarsely chopped fresh mint leaves, optional 1 cup fresh ricotta cheese 4 large eggs, separated 3/4 cup buttermilk, shaken 1 cup all-purpose flour 1/4 cup sugar 1 1/2 teaspoons baking powder Pinch salt 1/2 cup fresh blueberries About 3 tablespoons unsalted butter, plus more for serving Instructions: For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm. For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined. Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter. Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side. Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 65069,"Rub for Chicken Breast 2 tablespoons brown sugar 2 tablespoons curry powder 1-teaspoon cl flakes 1 teaspoons ground cumin 6 boneless chicken breasts Instructions: Mix together all the marinade ingredients in a small bowl. Arrange the chicken breasts in a shallow dish or plastic container, coat both sides of the chicken breast thoroughly, cover, and refrigerate for 2 hours. Saute or broil the chicken until the internal temperature of the chicken is at least 155 degrees.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65070,"Coconut-Watermelon Salad 1/3 cup sweetened coconut flakes 3 tablespoons sweetened condensed milk 2 tablespoons heavy cream Juice of 1/2 lime Kosher salt 5 cups chopped seedless watermelon Pinch of ground cinnamon Instructions: Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 to 8 minutes. Transfer to a bowl and let cool. Combine the condensed milk, heavy cream, lime juice and a pinch of salt in a small bowl. Put the watermelon in a large bowl and drizzle with the condensed milk mixture. Sprinkle with the toasted coconut and the cinnamon. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65071,"Grain Bowl 1/2 cup plain non-fat Greek yogurt 2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice 1 medium garlic clove, peeled
1/4 cup fresh parsley, chopped 1/4 cup fresh basil leaves, packed 1/2 cup cooked wheat berries 1/3 medium sweet potato, diced and roasted with 1 teaspoon olive oil 1/2 cup microgreens or sprouts 1/4 cup canned chickpeas 1/4 medium Cara Cara orange
5 sugar snap peas 1/2 medium Hass avocado
1/4 cup sliced raw watermelon radish or candy cane beet
1 tablespoon pickled red onion 1 tablespoon pepitas
Instructions: To make the green goddess dressing, add the yogurt, olive oil, lemon juice, garlic, parsley and basil to a food processor. Turn on and pulse and blend until smooth, scraping down the sides of the food processor on occasion. To build the grain bowl: Fill a bowl in sections, starting with the wheat berries, sweet potato and microgreens. Add the chickpeas, orange, sugar snap peas, avocado, radish, pickled red onion and pepitas in groupings between and on top of the base ingredients. Top with one-quarter of the dressing. Reserve the remaining dressing for another use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65072,"French Toast 6 eggs or 1 1/2 cups egg substitute 1 1/2 cups milk, can be skim or any other 1/4 cup sugar 2 tablespoons orange juice 1 teaspoon vanilla 1/2 teaspoon salt Cinnamon, optional 10 to 12 thickly sliced bread, preferably from Great Harvest Bread Instructions: Mix together all ingredients except bread slices. Dip bread in the egg mixture, coating both sides. Place on heated griddle and cook until golden. Turn and cook opposite side until golden. Serve immediately with your favorite topping. Suggested toppings: Maple syrup and bananas, strawberry sauce or syrup and try Great Harvest low-fat granola sprinkled on top. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 65073,"Game-Day Steak Sandwiches with Sun-Dried Tomato and Horseradish Cream 1 ribeye cap steak (3 to 5 pounds) or 2 to 3 flank steaks, trimmed Steak Marinade, optional, recipe follows Kosher salt and freshly ground black pepper 3 red onions, peeled 1/2 cup olive oil, plus more for drizzling 1 cup drained sun-dried tomatoes in oil 1/2 cup prepared horseradish 1/4 cup very finely grated fresh horseradish (use a rasp grater) 1 cup mayonnaise 1 cup sour cream 4 ciabatta rolls or 1 loaf ciabatta, split 2 cups baby arugula 1/2 cup Worcestershire sauce 1/2 cup olive oil 6 cloves garlic, minced Leaves from 2 sprigs fresh rosemary, chopped finely 1 red finger cl (fresh cayenne pepper), minced Instructions: If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight. When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes. Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper. Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.) Drizzle a little oil on the cut sides of the ciabatta and toast on the grill. To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
Combine the Worcestershire, oil, garlic, rosemary and cl in a large bowl and mix well. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 65074,"Green Beans with Roasted Tomatoes and Mustard Seeds Cooking spray 1 1/2 pounds green beans, ends trimmed 1 pint grape tomatoes 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon whole mustard seeds Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine all ingredients except mustard seeds and toss to coat. Transfer green beans and tomatoes. Transfer vegetables to prepared pan and sprinkle mustard seeds over top. Roast 15 to 20 minutes, until vegetables are tender and golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 65075,"Bitter Caesar Salad 1 rounded teaspoon anchovy paste 2 teaspoons Dijon mustard 1 clove garlic, grated or minced 1 teaspoon Worcestershire sauce 1 lemon 1/3 cup extra-virgin olive oil 1/2 cup grated Romano cheese Coarse black pepper 2 small heads or 1 large head escarole, coarsely chopped or torn 1 head Treviso (long leaf radicchio) coarsely chopped or torn 1 cup store-bought good quality croutons or 2 to 3 slices semolina bread, toasted and cubed Instructions: Combine the anchovy paste, mustard, garlic, Worcestershire and lemon juice, stream in olive oil to form dressing then stir in cheese and lots of black pepper. Add lettuce and croutons or cubed toasted bread and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65076,"Roasted Oysters with Garlic-Parsley Butter 1 stick unsalted butter, softened 1/4 cup roughly chopped fresh parsley 2 tablespoons minced shallots
1 1/2 teaspoons grated lemon zest
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
24 oysters (in the shell) 1 baguette, cut into 1/2-inch-thick slices Instructions: Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth. Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65077,"Born in Berkeley Burgers (a.k.a. Bacon Cheeseburgers with Aged Teleme, Arugula-Fig Topping, Pepper Bacon, and Lemon-Grilled Fennel) 2 pounds ground chuck 3/4 cup packed fresh basil leaves, chopped 3/4 cup drained and chopped sun-dried tomatoes, packed in oil 1/2 cup grated onion 3 garlic cloves, minced or pressed 1 1/2 teaspoons salt 3 medium-sized lemons, preferably Meyer lemons 4 medium-sized fennel bulbs, tops removed, sliced into rings 2 tablespoons extra-virgin olive oil (recommended: Colavita) 1/4 teaspoon salt 12 slices thick-cut black pepper bacon or regular thick-cut bacon 1/2 cup chopped walnuts 4 teaspoons balsamic vinegar 4 tablespoons extra-virgin olive oil (recommended: Colavita) Salt 6 fresh figs, stemmed and sliced lengthwise 3 cups pre-washed bagged baby arugula, roughly torn 2 to 3 tablespoons vegetable oil, for brushing on the grill rack 3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted) 6 good-quality hamburger buns, split Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the patties: Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside. For the fennel: Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm. Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. For the topping: Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside. Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65078,"Mango Chutney Green Beans 1 tablespoon coconut oil 12 ounces small string beans, stems removed and beans cut in half 12 ounces small string beans, stems removed and beans cut in half
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
3 tablespoons mango chutney
Instructions: Heat the coconut oil in a high-sided saute pan over medium heat. Stir in the green beans to coat. Season with salt and pepper, cover and cook until tender, 6 to 7 minutes. Add the mango chutney, stir and saute until thoroughly coated, 1 to 2 minutes more. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 65079,"Frozen Fruit and Yogurt Cups 2 almond biscotti 1 cup vanilla yogurt 1/2 cup frozen raspberries, unthawed (or any type of frozen fruit) 4 teaspoons orange blossom honey 4 tablespoons sliced almonds, toasted Instructions: Coarsely crumble the biscotti into 2 small bowls. Puree the yogurt and frozen raspberries in a blender until smooth and thick. Spoon the yogurt mixture over the biscotti. Drizzle each bowl with the honey and sprinkle the almonds on top. Serve with a cup of Americano coffee, if desired. ","[Prosecco, Moscato, Vinho Verde, Cava]" 65080,"Hot Mama Butterscotch 8 ounces butter
4 cups light brown sugar
2 cups heavy cream
3 tablespoons vanilla extract
3 tablespoons apple cider vinegar
1 tablespoon cayenne pepper
1 teaspoon salt
Instructions: In a heavy saucepan, melt the butter over medium heat. As soon as the butter is melted, add the brown sugar and cook until bubbly, stirring occasionally. Reduce the heat and whisk in the heavy cream. Once the cream is incorporated, bring back to medium heat and cook for 10 minutes, stirring occasionally. Remove from the heat and whisk in the vanilla, apple cider vinegar, cayenne pepper and salt. Mix well, making sure there are no lumps. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65081,"Crispy Chicken Parm Balls Vegetable oil, for frying 1 pound ground chicken
1/2 teaspoon Italian seasoning
1 large egg
1 1/4 cups panko
Kosher salt and freshly ground black pepper
Fifteen 1/2-inch cubes part-skim mozzarella (from 1 pound piece of mozzarella)
2 tablespoons grated Parmesan
Warmed marinara sauce, for dipping
Instructions: Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F. Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
Serve with the marinara for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 65082,"Thai Curry Chicken Noodle Soup 8 cups water 1 pound boneless skinless chicken breast 1/2 pound snow peas, trimmed and cut crosswise in half 1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles 1 tablespoon grapeseed or coconut oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons madras curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups chicken broth 1 cup light coconut milk 1 cup unsweetened almond milk 2 tablespoons palm sugar 2 tablespoons fresh lime juice 2 tablespoons fish sauce 3 cups fresh spinach leaves, torn in 1/2 1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish 1/2 cup julienne green onions, white and light green 4 Thai red chiles, seeded and chopped 1/2 cup coarsely chopped toasted peanuts 8 lime wedges Instructions: Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside. Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls. Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl. Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve. Bon apetit! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65083,"Pommes Frites 4 medium Kennebeck potatoes, peeled Vegetable oil, for deep frying Salt, to taste Instructions: Heat oil in a deep fryer to 300 degrees F. Using a mandoline cut potatoes into shoe string shapes. Add potatoes to deep fryer. Fry until just cooked through, Using a spider, remove potatoes from oil to paper towels. Increase heat in fryer to 400 degrees F. Add the potatoes back to oil and cook until golden brown. Remove and drain again. Salt to taste. Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997 ","[Zinfandel, Cabernet Sauvignon, Merlot]" 65084,"Bacon, Arugula, Tomato and Roasted Corn Salad 3 thick slices bacon, cut crosswise into lardons (1/2-inch chubby pieces) 3 ears corn, shucked 2 pounds mixed colors and sizes heirloom tomatoes Kosher salt and freshly ground black pepper 1 healthy-size sprig fresh thyme 4 teaspoons white wine vinegar 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil 6 cups baby arugula or other baby lettuces (about 8 ounces) Instructions: Preheat the oven to 450 degrees F.
Put the bacon in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the bacon fat.
Brush the corn lightly with the bacon fat and put on a baking sheet. Roast the corn, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill for about 10 minutes).
Dice and chunk up the tomatoes - it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme sprigs right into the tomatoes. Toss together lightly and set aside to get juicy.
Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing.
Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 65085,"S'mores Cookie Crumble Bars 8 sheets graham crackers, finely ground, or 1 cup store-bought graham cracker crumbs 1 1/2 cups all-purpose flour 2/3 cup confectioners' sugar 1/2 teaspoon kosher salt 1 1/2 sticks (6 ounces) unsalted butter, softened 1 large egg, at room temperature 1/2 teaspoon vanilla extract One 4.4-ounce bar milk chocolate, such as Hershey's, broken into pieces 1 cup marshmallow creme Instructions: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil or parchment, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars. Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form. Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered. Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes. Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65086,"Doe's Chili 5 pounds coarse ground beef 3/4 cup chili powder
1/4 cup cayenne pepper
1/4 cup ground cumin 1/4 cup salt
1/4 cup sugar
32 ounces tomato paste
10 cloves garlic, minced
2 12-ounce cans tomato sauce
1 128-ounce can pinto beans in chili sauce
1 10-ounce can beef broth
1 large yellow onion, diced
1 large green bell pepper, diced
Tamales, for serving Instructions: Into a large pot set over medium heat, add the ground beef and cover with water. Bring to a simmer and cook just until the meat is cooked through, 20 to 25 minutes, stirring occasionally. Strain the beef and then add back into the pot. Add the chili powder, cayenne, cumin, salt, sugar, tomato paste, garlic, tomato sauce, pinto beans, broth, onions and peppers and mix until well combined and thick. Add 2 cups water to the pot to thin slightly and simmer for 1 hour 30 minutes. To serve, spoon some chili on top of beef tamales or use as a side dish. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 65087,"Spicy Chard Soup 2 bunches Swiss chard (about 2 pounds) 1 teaspoon caraway seeds 1 teaspoon cumin seeds 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped 2 tablespoons tomato paste 1 tablespoon harissa or other hot sauce 4 cloves garlic, finely chopped 6 cups low-sodium chicken broth 1 lemon, halved Kosher salt 1/4 cup plain Greek yogurt 4 hard-boiled eggs, peeled and quartered 2 cups pita chips, coarsely crushed Instructions: Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet. Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil. ","[Rioja, Pinot Grigio, Vermentino, Grenache Blanc]" 65088,"Strawberry Cereal Treats Cooking spray 1 1/4 cups freeze-dried strawberries, crushed 6 tablespoons unsalted butter 1 tablespoon honey 1 10-ounce bag mini marshmallows 1 teaspoon vanilla extract Pinch of salt 8 cups crispy whole-grain rice cereal Instructions: Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom of each muffin cup; set aside. Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the rubber spatula until completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir until incorporated. Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out of the pans. Store in an airtight container up to 3 days. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 65089,"Chocolate-Almond Monster Sandwich Cookies 1 1/3 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg
1 teaspoon pure vanilla extract 2 ounces semisweet or bittersweet chocolate, very finely chopped 1 4-ounce bar semisweet chocolate, chopped 1/2 cup smooth no-stir almond butter 1/4 cup heavy cream 1/2 teaspoon pure vanilla extract Pinch of salt 4 tablespoons unsalted butter, at room temperature 1/2 cup confectioners' sugar Candy eyeballs, for decorating Instructions: Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and vanilla; beat until smooth. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Using a rubber spatula, stir in the finely chopped chocolate, making sure all the dry ingredients are combined. Transfer the dough to a large sheet of parchment paper and pack into a firm log, 8 to 9 inches long and 1 1/2 to 2 inches wide. Wrap and refrigerate until very firm, at least 1 hour or overnight.
Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line two baking sheets with parchment paper. Slice the log into 1/4- to 1/2-inch-thick rounds (about 20) and arrange 1 inch apart on the baking sheets. If any of the rounds are uneven, press and shape into an even round. Bake until the edges are set but the centers are still soft, 12 minutes. Let cool 5 minutes on the pans, then transfer the cookies to a rack to cool completely. Meanwhile, make the filling: Combine the chocolate, almond butter and heavy cream in a small saucepan. Cook over medium-low heat, stirring, until the chocolate melts and the mixture is smooth, 3 to 5 minutes. Remove from the heat, stir in the vanilla and salt and set aside to cool.
Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, 2 to 3 minutes. Add the chocolate mixture and continue beating until smooth and lightened. Refrigerate until firm yet spreadable, about 1 hour.
Turn over half the cookies and spread or pipe 2 tablespoons filling on each, mounding the filling so it\u2019s thicker to one side and forms an incline. (If the filling is too firm, let stand at room temperature to soften, then vigorously stir.) Top each with a second cookie so it sits at an angle. Fill in any gaps around the sides of the cookies with more filling. Add 2 candy eyeballs to each cookie, pressing them into the filling.
","[Pinot Noir, Barolo, Tempranillo, Syrah]" 65090,"Babaganoush 1 eggplant 1 glove garlic, minced 1/4 teaspoon salt 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons tahini 2 tablespoons lemon juice Instructions: Preheat oven to 450 degrees F. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl. On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 65091,"French Onion Croque Madame 4 yellow onions, thinly sliced 2 garlic cloves, unpeeled 4 sprigs thyme 3 tablespoons olive oil 2 tablespoons brandy 1 tablespoon maple syrup Kosher salt Freshly ground black pepper 1 teaspoon white wine vinegar 1 1/2 cups milk (375 milliliters) 2 tablespoons butter 2 tablespoons flour 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon herbes de Provence Pinch freshly grated nutmeg 1/4 cup finely grated Parmigiano-Reggiano cheese (25 grams) 1 1/4 cups grated Gruyre or Emmental cheese, divided (150 grams) 8 slices sourdough multigrain rye, toasted, such as Stonemill 4 teaspoons Dijon mustard 8 thin slices ham, optional (about 150 grams) 4 eggs Butter, for frying eggs Fresh thyme, for garnish Instructions: For the onions: Preheat your oven to 325 degrees F (160 degrees C). Scatter the onions onto a rimmed baking sheet along with the garlic and thyme. Drizzle with the olive oil, brandy and maple syrup. Season with salt and pepper and toss to combine. Cover tightly with foil and transfer to the oven for 2 hours. Remove the foil and stir in the vinegar. Return to the oven for 15 to 20 minutes, or until caramelized. Season to taste with more salt and pepper, if needed, and set aside. For the sandwiches: Set your broiler to low and line a baking sheet with foil. In a small saucepan, heat the milk over medium-low, until steaming. For the mornay sauce, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and cook, whisking, for 1 minute. While whisking, slowly add the milk. Add the salt, pepper, herbes de Provence and freshly grated nutmeg. Bring to a simmer and cook, stirring occasionally, for 1 to 2 minutes, until thickened. Remove the sauce from the heat and whisk in the Parmigiano-Reggiano and 1/4 cup of the Gruyre or Emmental. Lay half of the bread out on the prepared baking sheet and spread 1 teaspoon of Dijon over each slice. Top each with two slices of ham, if using, about 3 tablespoons caramelized onions and divide half of the cream sauce over top. Scatter about 2 tablespoons of the grated Gruyre or Emmental over each and sandwich with another piece of bread. Spread the remaining cream sauce over the tops of each sandwich and scatter over the remaining cheese. Broil the sandwiches for 4 to 6 minutes, or until golden brown and bubbling. Meanwhile, fry the eggs in a little butter over medium-high heat until crisp around the edges, leaving the yolks runny. Top the sandwiches with the fried eggs, scattered with a few fresh thyme leaves and season with some extra salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 65092,"Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes Strata: 6 cups cubed day-old French bread, with crust 2 tablespoons unsalted butter, plus more for greasing 1 tablespoon canola oil 2 large Spanish onions, halved and thinly sliced 1 teaspoon sugar Kosher salt and freshly ground black pepper One 10-ounce box frozen chopped spinach, thawed and squeezed dry 10 large eggs 2 cups grated aged gruyere cheese 3 cups whole milk 1 cup heavy cream 2 teaspoons Dijon mustard 1 tablespoon finely chopped fresh thyme 1/8 teaspoon freshly grated nutmeg Sauteed Cherry Tomatoes: 3 tablespoons canola oil 2 pints cherry tomatoes, quartered 3 tablespoons finely sliced fresh chives, plus more for garnish Instructions: For the strata: Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool. Combine the butter and oil in a large saute pan over medium heat and cook until it begins to shimmer. Add the onions, toss to coat in the butter, and then add the sugar and season with salt and pepper. Cook the onions, stirring occasionally, until golden brown and caramelized, about 30 minutes. Remove from the heat and let cool slightly. In a large bowl, combine the bread cubes, onions and spinach. In another large bowl, whisk together the eggs, 1 1/2 cups cheese, milk, heavy cream, mustard, 1 teaspoons salt, 1/2 teaspoon pepper, thyme and nutmeg. Butter a 9 by 13-inch decorative baking dish. Add the bread cubes to the baking dish, and then pour the egg mixture over the bread cubes and press down to make sure the bread is totally submerged. Preheat the oven to 350 degrees F. Bake the strata uncovered until the mixture has puffed up slightly, is golden brown on top and doesn't shimmy with uncooked custard when you shake the pan, about 1 hour. Sprinkle the remaining 1/2 cup cheese over the top during the last 10 minutes of baking. Let cool 5 minutes before serving. For the tomatoes: Heat oil in a large saute pan over high heat until it begins to shimmer. Add the tomatoes, season with salt and pepper and cook until the tomatoes softened. Add the chives and remove from the heat. Serve large spoonfuls of the strata onto plates and top with sauteed tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65093,"Marilu's Cous Cous Dessert 2 cups/457 g cooked cous cous, recipe follows 2 tablespoons/30 ml butter, melted 2 tablespoons/28 g cane sugar 2 tablespoons/28 g pine nuts 2 tablespoons/28 g raisins 2 tablespoons/28 g almonds, toasted 2 tablespoons/28 g hazelnuts, toasted 3 tablespoons/44 ml lukewarm water Icing sugar (confectioners' sugar), for sprinkling Dough 1 cup flour Water, as needed 3 cups/685 g coarsely ground durum wheat 11/2 cups/352 ml water 1 teaspoon/5 g salt 1 teaspoon/5 g ground cinnamon 1/4 cup/58 ml extra-virgin olive oil Zest of 1 lemon Instructions: Place the cooked cous cous, butter, sugar, pine nuts, raisins, almonds, hazelnuts, and water in a mixing bowl. Thoroughly combine all the ingredients. Cover the bowl and let rest for at least 1/2 an hour. Butter a ramekin to prevent sticking. Firmly pack some cous cous mixture in the ramekin and invert onto an individual dessert plate, so that the form of the cous cous is released from the ramekin. Sprinkle with icing sugar. Repeat for other individual plates and serve. For the dough: Cous cous is cooked in a special double boiler called a couscousiera. A makeshift couscousiera can be made by placing a colander over a similar-size pot and sealing the two together with simple dough to prevent steam from escaping. To make the dough: Combine 1 cup flour with enough water to create dough. Roll the dough into a long rope and use as a seal.
For the cous cous: Place half the durum wheat in a large bowl. Add splashes of water, salt, cinnamon, and extra-virgin olive oil, while stirring/raking the durum wheat in a circular motion with your hand. You should use approximately 1/2 the quantities of water, salt, cinnamon and extra-virgin olive oil at this point. Continue working in a circular motion, constantly stirring to moisten the grains evenly. Rub the mixture between your hands to remove any lumps that may form. If the mixture becomes too wet, add some more durum wheat, if it becomes too dry, add some more water. The mixture should form into small pellets. If you have not achieved small pellets, rub and rake some more.
Add the remaining durum wheat, salt, cinnamon and extra-virgin olive oil and repeat the process above. Transfer the cous cous to a colander and embed the zest of 1 lemon in the cous cous. Rest the colander over a pot of boiling water. Let the cous cous steam for approximately 1 hour and 15 minutes. Serve with seafood, stewed meats and/or vegetables, or use as a base for Marilu's cous cous dessert recipe follows. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 65094,"BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings 1 1/4 cups ketchup 1/3 cup lemon juice 1/3 cup brown sugar 1/3 cup Worcestershire sauce 1 tablespoon Dijon mustard 2 cloves garlic Hot sauce, such as Sriracha, as needed 1/3 cup dark brown sugar 2 teaspoons ground paprika 1 1/2 teaspoons kosher salt 1 teaspoon cayenne pepper 1/2 teaspoon celery salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder Heaping 1/3 cup panko breadcrumbs Kosher salt and freshly ground black pepper 8 ounces lean ground beef 8 ounces ground pork 4 ounces ground pork fat 1 organic free-range egg 1/2 cup San Marzano tomatoes, chopped 2 russet potatoes, cut into large dice and chilled in cold water 1 stick (8 tablespoons) butter 1/4 cup creme fraiche Kosher salt and freshly ground black pepper 4 tablespoons butter 8 shallots, peeled Kosher salt 1 cup English peas 2 teaspoons chopped fresh sage 1 teaspoon lemon juice 1 teaspoon freshly ground black pepper Canola oil, for deep-frying 1 cup all-purpose flour 1 tablespoon kosher salt, plus more if needed Cayenne pepper, as needed Paprika, as needed Buttermilk, for coating onions 1 red onion, thinly sliced Instructions: For the BBQ sauce: Combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, garlic and hot sauce in a pan and heat at a low simmer for 15 to 20 minutes. Set aside to cool. For the BBQ spice rub: Combine the brown sugar, paprika, kosher salt, cayenne pepper, celery salt, cumin, black pepper, garlic powder and mustard powder in a bowl and mix to thoroughly combine. Set aside 1/4 cup for the meatloaf; reserve the rest for another use. For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F. In a small bowl, mix together the breadcrumbs and some salt and pepper to combine. Set aside. In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers. Measure out 1/2 cup of the BBQ sauce and reserve for glazing the meatloaf; add the remaining BBQ sauce and the tomatoes to the meat mixture and work further with your hands until combined. Sprinkle the breadcrumb mixture into the meat as you work it with your hands. Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub. Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid. Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes. Glaze the top of each meatloaf with the reserved BBQ sauce. Let sit for a few minutes before slicing. For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover. Bring to a boil and continue to cook until tender, about 20 minutes. Drain and mash with the butter, creme fraiche and salt and pepper to taste. For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat. Add the shallots and cook until caramelized and tender, 10 to 15 minutes. Meanwhile, bring a large pot of water to a boil and add some salt. Blanch the peas for 2 to 3 minutes. Drain, then add them to the pan with the shallots. In a separate saucepan, heat the remaining 2 tablespoons butter until browned. Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine. Add the peas and shallots and toss to combine. For the red onion rings: Heat the oil in a deep fryer or a large pot until a deep-fry thermometer inserted in the oil registers 375 degrees F. Combine the flour, salt and some cayenne and paprika in a shallow bowl. Put the buttermilk in a separate shallow bowl. Dredge the onions first in the buttermilk, then in the flour mixture. Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color. Remove and drain on paper towels. Sprinkle on more salt if needed, and serve hot. Serve the meatloaf with the mashed potatoes, peas and red onion rings. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 65095,"Not-Classic Wedge With Pickled Pepper Olive Relish and Blue Cheese 1 cup cider vinegar 1 tablespoon salt
1 tablespoon sugar
1/2 cup thinly sliced lipstick peppers (preferably in assorted colors; see Cook's Note)
8 ounces slab bacon, cut into lardons (about 1/2 cup)
1/2 cup crumbled blue cheese 1/2 cup pitted nicoise olives, chopped
Extra-virgin olive oil, for drizzling 1 head iceberg lettuce, cut into four 1-inch rounds Instructions: Combine the vinegar, salt, sugar and peppers in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring, just until the sugar is dissolved. Remove from the heat and let cool. Drain the peppers with a slotted spoon and transfer to a medium bowl, reserving the pickling liquid. Set aside.
Meanwhile, place the bacon lardons in a large skillet over medium heat and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon.
Add the bacon to the bowl with the pickled peppers, then stir in the blue cheese and olives. Lightly dress with olive oil and reserved pickling liquid to taste. Spoon half of the pepper relish onto a serving platter. Top with the iceberg. Spoon the remaining relish on top of the lettuce. Serve! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65096,"Melon Agua Fresca 14 cups cubed melon, from 2 cantaloupes, honeydews, or crenshaws 3 cups water 1 1/2 tablespoons lime juice 3 tablespoons sugar, or to taste 2 tablespoons mild honey Instructions: Ice cubes Puree all the ingredients, except the ice, in a blender, in 2 batches, until smooth. Strain through a fine mesh sieve into a pitcher. Pour into glasses filled with ice and serve. ","[Viognier, Vermentino, Moscato, Riesling]" 65097,"Green Melon-Mint Sangria One 750-milliliter bottle sparkling white wine 1 1/2 cups soda water 1 cup melon liqueur, such as Midori 1 cup loosely packed fresh mint leaves, large leaves torn into 1/2-inch pieces 2 small green apples, such as Granny Smith, cored and cut into 1/2-inch pieces (about 3 cups) 2 kiwis, peeled and cut into 1/4-inch-thick slices (about 1/2 cup) 1/4 honeydew melon, seeds removed, peeled and cut into 1/2-inch pieces (about 2 cups) Instructions: Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 65098,"Ribollita 1/4 cup extra-virgin olive oil, plus some for drizzling on bread 1 onion, chopped 1 carrot, chopped 4 ounces pancetta, chopped 2 cloves garlic, 1 minced and 1 whole 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 (15-ounce) can diced tomatoes 1 pound frozen spinach, thawed and squeezed dry 1 (15-ounce) can cannelloni beans, drained 1 tablespoon herbs de Provence 3 cups chicken stock 1 bay leaf 1 (3-inch) piece Parmesan rind 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced Grated Parmesan, for serving Instructions: Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65099,"Pumpkin Brulee Cheesecake 8 sheets honey graham crackers 1 tablespoon unsalted butter, melted
12-ounces 1/3rd less fat cream cheese, at room temperature
1/2 cup light brown sugar, packed
1/3 cup plus 3 tablespoons granulated sugar
1/2 teaspoon kosher salt
2/3 cup low-fat (2%) Greek style plain yogurt
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 15-ounce can pumpkin puree
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
Instructions: Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely. Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack. Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight. Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65100,"Odessa Mushroom Zhulien 2 tablespoons butter 1 onion, minced 1 1/2 pounds button mushrooms, chopped 1 pound porcini mushrooms, chopped 1/4 cup white wine 1/2 cup cream 1/4 cup Parmesan cheese 2 tablespoons chives, minced 1 tablespoon fennel seed, ground Salt, freshly ground pepper and nutmeg to taste Instructions: Saute onions. Add the mushrooms and cook until they give up their liquid. Let the mixture reduce and add white wine. Then add the sour cream, the Parmesan cheese and the cream. Lastly, add the chives, nutmeg, fennel and the salt and pepper; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65101,"Goan Chorizo Butty 1 tablespoon vegetable oil 1 medium onion, chopped Kosher salt 1 Goan chorizo, sliced into 3/4-inch pieces 4 thick slices bread Handful rocket leaves (arugula) Instructions: Heat the oil in a small nonstick pan over medium heat. Add the onion, and a pinch of salt, and cook, stirring frequently for 3 to 4 minutes, or until golden brown. Add the chorizo slices, and stir fry for 3 to 4 minutes, or until golden brown, and cooked through, adding a splash of water halfway through the cooking process.
Place 2 slices of bread onto a serving plate. Cover the bread with the rocket, then spoon over the cooked chorizo and onions. Place the remaining bread slices on top. ","[Rioja, Tempranillo, Garnacha]" 65102,"Apricot Glazed Chicken with Dried Plums and Sage 2 roasting chickens, cut into pieces 1 (12-ounce) jar apricot preserves 15 medium dried plums, pitted 1/3 cup olive oil 1 tablespoon white vinegar 3 pinches salt 20 grinds black pepper 10 cloves garlic, peeled 20 to 30 sage leaves Instructions: Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans. Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart. If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken. Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 65103,"Gateau di Patate: Potato Cake 6 potatoes, peeled 4 tablespoons/60 ml extra-virgin olive oil 1 cup/250 ml pancetta, diced 1 onion, coarsely chopped 1 egg 1/2 cup/125 ml freshly grated Pecorino cheese 1/2 cup/125 ml freshly grated Parmigiano cheese 1/2 cup/125 ml Parmigiano, cut into chunks 1 cup 250 ml breadcrumbs Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 65104,"Moroccan Chicken and Squash 8 ounces butternut squash, peeled and cut into large chunks (about 2 cups) 1 large turnip, peeled and cut into large chunks (about 2 cups) 1 leek (white and light green parts only), chopped 1/2 cup golden raisins 4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached 4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
Kosher salt and freshly ground pepper 3 cups low-sodium chicken broth 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric Grated zest and juice of 1 lemon Couscous, for serving Fresh cilantro, for topping Instructions: Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables. Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours. Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 65105,"Fresh Fruit Salad with Honey Vanilla Yogurt 2 cups plain yogurt 2 tablespoons good honey 1/2 teaspoon pure vanilla extract Seeds scraped from 1/2 vanilla bean, optional 1/2 orange, juiced 1 banana, sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberries 1 pint fresh strawberries, hulled and cut in half 1 bunch seedless green grapes, halved Instructions: Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 65106,"Duck Rolls with Spicy Slaw 2 tablespoons minced garlic 1 tablespoon sesame seed oil 2 tablespoons minced fresh ginger 2 cups julienned carrots 2 cups sliced shiitake mushrooms 2 cups julienned Napa cabbage 2 tablespoons soy sauce 2 tablespoons teriyaki sauce 2 tablespoons hoisin sauce (available in most supermarkets) 1 whole duck, roasted, meat julienned 2 packages wonton skins Instructions: Saute garlic in sesame oil until golden. Add minced ginger, then the carrots and for saute 1 minute. Add the shiitake mushrooms and saute for 1 more minute. Then add the cabbage, soy, teriyaki and hoisin sauces. Remove from the fire and stir. Chill the mixture. Just before making the rolls, add the duck to the vegetable mixture. Make the rolls by taking a wonton skin and placing 1 1/2 tablespoons of the duck and vegetable mixture in the middle of the skin and rolling it, tucking the ends in as you roll. Deep fry until golden brown. ","[Pinot Noir, Riesling, Gewrztraminer, Sparkling Shiraz]" 65107,"Kid Friendly Crudites 3 large carrots, peeled 1 green bell pepper 1 red bell pepper 1 cup broccoli florets Smoky Ranch Dip, recipe follows 1/2 cup mayonnaise 1/2 cup buttermilk 2 teaspoons honey 1/3 teaspoon cider vinegar 1/2 teaspoon fresh chopped dill leaves 1/2 teaspoon freshly chopped parsley leaves 1/4 teaspoon freshly chopped chives 1/4 teaspoon smoked paprika 1/4 teaspoon onion powder Pinch granulated garlic Salt and freshly ground black pepper Instructions: Using a mandoline, thinly slice carrots in wide strips. Lay flat and cut out as many shapes as possible with small cookie cutters. Slice the sides of the peppers. Lay flat and again, cut out shapes with cookie cutters. To serve, arrange the carrots, peppers and broccoli on a platter surrounding the Smoky Ranch Dip. In a small serving bowl, mix all ingredients until well combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65108,"Polenta with Spicy Sausage and Red Pepper Relish 2 tablespoons olive oil, divided 3 cups chicken broth 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup quick-cooking polenta
3 tablespoons grated Parmesan 1 pound spicy Italian sausage 2 cups canola oil Fresh parsley leaves, for garnish 2 small red peppers, small dice 1 medium onion, small dice 3/4 cup white vinegar 2 teaspoon mustard seeds 1/4 cup sugar, plus 2 tablespoons 1/2 teaspoon salt 1/4 cup water Instructions: Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside. In a medium sauce pot bring chicken broth to a boil over medium heat. Add the salt, pepper and polenta and whisk until thick about 4 minutes. Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer. Cover with plastic wrap and refrigerate to set up, about 1 hour. This can also be done the night before. In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container. Preheat the oven to 225 degrees F. Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 10 minutes. Transfer to a baking dish and put in the preheated oven to keep warm. While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares. Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side. Transfer to a plate lined with paper towels. Arrange the polenta on a serving platter. Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares. Top with a bit of red pepper relish and garnish with a fresh parsley leaf. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65109,"Crispy Onion Flowers Vegetable oil, for frying 3 cups all-purpose flour 2 packs ranch buttermilk salad dressing mix 4 large Vidalia onions 2 boxes tempura batter mix 2 cups soda water, chilled 2 cups low-fat mayonnaise 1 pack sun-dried tomato pesto sauce mix 4 tablespoons ketchup Hot pepper sauce (recommended: Tabasco) Instructions: Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan). Combine flour and ranch dressing mix in a shallow bowl. Set aside. Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away! In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread \petals\ apart to get an even coating of batter. Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions. Serve hot. To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 65110,"Homemade Meatloaf Salad oil 1 carrot, small to medium dice 2 stalks celery, small to medium dice 1 medium onion, small to medium dice 2 pounds ground beef 2 eggs Salt and freshly ground black pepper Dash hot sauce (recommended: Tabasco) Dash Worcestershire sauce 3 slices bread 1/2 cup seasoned Italian bread crumbs Ketchup Instructions: Preheat oven at 375 degrees F. In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat. Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool. In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand mixer is may help make it easier.) Add the bread crumbs and mix. Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 65111,"Egg-White Shrimp Fried Rice 1 1/2 cups jasmine rice 1/2 cinnamon stick 1 pound large peeled and deveined shrimp, halved lengthwise One 1 1/2-inch piece fresh ginger, peeled and thinly sliced into matchstick pieces (about 1/4 cup) 2 tablespoons dry sake 1 tablespoon rice wine vinegar 1/4 teaspoon red pepper flakes Cooking spray 2 large eggs 2 large egg whites 1 cup snow peas, halved 2 carrots, thinly sliced on an angle 2 cloves garlic, thinly sliced 1 small red onion, halved and sliced root to stem 1 tablespoon vegetable oil 2 tablespoons low-sodium soy sauce 2 scallions, white and green parts, thinly sliced Instructions: Prepare the rice according to package directions, adding the cinnamon stick with the water. Fluff the rice, discard the cinnamon stick and set aside to cool.
Toss the shrimp with half of the ginger, 1 tablespoon of the sake, the vinegar and pepper flakes in a medium bowl. Let marinate 10 to 15 minutes. Mist a large nonstick skillet with cooking spray and heat over medium-high heat until very hot. Add the shrimp with the marinade and cook, stirring, until just opaque, 2 minutes. Transfer to a large plate and set aside.
Mist the same skillet and return to medium-high heat. Lightly beat the eggs and egg whites and add to the skillet. Cook until scrambled, breaking up with a spatula and transfer to the same plate as the shrimp.
Return the skillet to medium-high heat, mist with nonstick spray and add the snow peas, carrots, garlic, onions and remaining ginger. Cook, stirring, until softened and crisp-tender, 5 minutes. Transfer to the same plate as the shrimp and eggs.
Return the skillet to medium-high heat and add the vegetable oil. Add the cooled rice, toss with the oil and pack in the skillet in a firm layer. Cook, without stirring, until the bottom of the rice is browned and crusty. Stir the rice and pack it in another layer. Repeat the process until the rice is well toasted and browned, and stopping if the rice seems to be getting dry. Add back the shrimp, eggs and vegetables along with the remaining 1 tablespoon sake and soy sauce and toss well to combine. Remove from the heat and top with the sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65112,"The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce 4 McIntosh apples, chunked 2 tablespoons brown sugar 2 cups all natural apple juice or fresh cider 1/2 teaspoon ground cinnamon, a few pinches 1/2 teaspoon nutmeg, freshly grated or a few pinches ground 3 medium to large Yukon Gold potatoes, peeled and shredded with hand grater 1 medium yellow skinned onion, peeled and grated 1 egg, beaten 1 teaspoon coarse salt 1 teaspoon baking soda 1/2 teaspoon nutmeg, freshly grated or a few pinches ground A few tablespoons butter, for frying pancakes Instructions: Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil. Preheat nonstick griddle pan or skillet over medium to medium high heat. Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg. Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone. Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 65113,"Gingerbread Barn 2 cups shortening 4 sticks (1 pound) unsalted butter 14 cups bread flour, plus more for dusting 2 cups sugar 1/3 cup ground ginger 3 1/2 tablespoons ground cinnamon 1 tablespoon fine salt 3 cups dark corn syrup 2 1/2 tablespoons pure vanilla extract All-purpose flour, for rolling out the dough One recipe Royal Icing, recipe follows Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing Candy for decorating, optional 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes. Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Cut a 3 1/2- by 3 1/2-inch square centered at the base of one of the tall walls then cut that piece in half to make the two barn doors. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight. Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly onto the base. Use a box or can to help support the walls while they dry. Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof. Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Attach the doors. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours. Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy. Combine the confectioners' sugar, meringue powder and 3/4cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65114,"Braised Short Rib Dumplings 2 pounds beef short ribs 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 tablespoons vegetable oil
2 cloves garlic, coarsely chopped
1/2 yellow onion, diced
1/2 cup red wine, such as pinot noir or cabernet sauvignon
1 tablespoon Dijon mustard
1 cup low-sodium beef broth 1 1/2 teaspoons vegetable oil 1 tablespoon minced ginger
3 garlic cloves, minced
1/2 cup low-sodium soy sauce
1/3 cup dark brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil 1/2 yellow onion, diced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup frozen and thawed corn kernels
1/2 cup heavy cream
24 wonton wrappers
Vegetable oil for frying Instructions: For the short ribs: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. Add the ribs in batches and brown on all sides, 7 to 8 minutes. Remove the ribs and set aside. Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes. Add the wine and mustard and bring to a boil, scraping the brown bits stuck to the bottom of the pan with a wooden spoon. Return the ribs to the pot and pour over the beef broth. Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes. For the glaze: Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the soy sauce, brown sugar and red pepper flakes and bring to a boil. Reduce the heat and cook until thickened slightly, 5 minutes. Cool to room temperature. For the corn puree: In a medium skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes. Remove from the heat and cool slightly. Transfer to a food processor with the corn and pulse until combined. Add the cream and process until smooth. Set aside. For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl. Lay the wonton wrappers out on a cutting board. Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs. Moisten the edges of the wonton with water. Lift the corners of the wrapper and pinch them together. Continue with the remaining dumplings. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes. Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes. Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings. Transfer all the dumplings to a platter and serve with the soy chili glaze. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 65115,"Momma's Slaw 2 to 3 pounds green cabbage, shredded 1/2 cup shredded carrots
1 small or 1/2 large red onion, quartered and thinly sliced 1 1/2 cups mayonnaise 6 tablespoons buttermilk
6 tablespoons Momma's Dry Rub, recipe follows, or your favorite barbecue rub (see Cook's Note) 6 tablespoons distilled white vinegar
6 tablespoons buttermilk 2 tablespoons sugar
Kosher salt 1 pound brown sugar (light or dark) 3 ounces cornstarch 1 cup paprika 1 cup garlic salt
1 cup seasoned salt
1 cup granulated sugar 1/2 cup chili powder 1/4 cup ground black pepper
1/4 cup ground white pepper
2 teaspoons ground allspice
2 teaspoons ground cayenne
2 teaspoons ground cumin
2 teaspoons mustard powder
Instructions: For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently. For the dressing: Whisk together the mayonnaise, buttermilk, dry rub, vinegar, sugar and salt to taste (about 1/2 teaspoon) in a bowl until smooth. Add the dressing to the slaw and toss gently until completely coated. Cover and refrigerate for 2 to 3 hours before serving. Combine the brown sugar and cornstarch in a bowl and mix by hand until the lumps are gone. (This is a great trick for preventing clumps in brown sugar.) Combine the paprika, garlic salt, seasoned salt, 1 cup of the brown sugar mixture, the granulated sugar, chili powder, black and white peppers, allspice, cayenne, cumin and mustard powder in a large bowl. Mix until well blended. Apply the rub liberally to meats with a shaker prior to smoking, for a true Kansas City BBQ taste. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 65116,"Potato Gratin 3 pounds Russet potatoes, peeled Whole milk, to cook potatoes Freshly grated nutmeg Salt 3 tablespoons raw butter 1 1/2 cups grated gruyere White pepper, to taste 2 cloves fresh garlic, cut in half lengthwise 1 cup heavy cream Instructions: Preheat oven to 375 degrees. Slice the potatoes into coins between 1/8 and 1/4-inch thick. In a large sauce pot combine the potatoes, milk, a little nutmeg, salt and 1 1/2 tablespoons raw butter. Bring to a boil over moderate heat, stirring occasionally to keep potatoes from sticking to the bottom and scorching. Lower heat and cook another 10 minutes or less until potatoes are tender, but not falling apart. Check the potatoes as soon as the milk boils, as they may be ready before you expect. Remove potatoes from the hot milk. Rub the bottom of the gratin dish with the garlic and the remaining butter. Transfer half the potatoes to the baking dish, sprinkle with very little nutmeg, pepper, half the cheese and cream. Top with remaining potatoes the top potatoes with the remaining cheese and cream. Bake 45 minutes covered then remove cover and bake about another 15 minutes until they are crisp and golden on top.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 65117,"Pumpkin Pie Oatmeal 1 can (12-ounce) fat-free evaporated milk, Carnation(R) 1/2 cup pumpkin pie filling, Libby's(R) 1 1/4 cups quick-cooking oats, Quaker(R) 3 tablespoons chopped pecans, Planters(R) Instructions: In a saucepan, combine evaporated milk and pumpkin pie filling. Bring to a boil over medium-high heat. Add oats; cook and stir for 1 minute or until thickened. Stir in 2 tablespoons of the pecans. Top each serving with some of the remaining 1 tablespoon pecans. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 65118,"Kale and Carrot Slaw 1 bunch kale, center stems removed and leaves thinly sliced One 10-ounce bag julienned carrots
1 bunch radishes, halved and sliced
1/4 cup fresh lime juice
3 tablespoons grapeseed oil
2 tablespoons fresh orange juice
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Instructions: Add the kale, carrots and radishes to a large bowl. Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix. Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65119,"Colcannon 4 russet potatoes, peeled and cubed Salt 3 cups thinly sliced green cabbage 2 tablespoons olive oil 1 tablespoon fresh thyme, chopped 1 cup Organic Chicken Broth, recipe follows Ground pepper 1 organic chicken carcass/leftover chicken bits, skin removed Carrots, roughly chopped Celery, roughly chopped Leeks, washed and chopped Onion, chopped 10 peppercorns 3 large bay leaves Any leftover fresh herbs such as thyme, rosemary, oregano, parsley Instructions: Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander. Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally. In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste. Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65120,"Pistachio Lime Squares 1 cup all-purpose flour 1/2 cup unsalted butter, cut into 16 small pieces 1/4 cup confectioners sugar, plus extra for garnish Pinch of salt 2 large eggs 3/4 cup sugar 1/2 teaspoon baking powder 1 tablespoon finely grated lime zest 1/3 cup fresh lime juice Small pinch salt 1/3 cup shelled, unsalted pistachio nuts, coarsely chopped Instructions: Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan. In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over. Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65121,"Cole Slaw 1 bay leaf 1 cup red wine vinegar 3 tablespoons brown sugar 2 dashes hot pepper sauce 1 clove garlic, minced 1 tablespoon caraway seeds, toasted 1 tablespoon Dijon mustard 1/2 cup vegetable oil Salt and freshly ground black pepper 1/4 head red cabbage, thinly sliced 1/4 head green cabbage, thinly sliced 1 red onion, peeled and thinly sliced Instructions: In a small saucepan, combine the bay leaf, vinegar, sugar, hot pepper sauce, and garlic, and bring to a boil. Remove from heat and let cool. Remove the bay leaf. Whisk in the toasted caraway seeds, mustard and vegetable oil until combined. Season with salt and pepper to taste. Place the cabbage and onion in a large bowl, pour the dressing over, and toss to coat evenly. Adjust the seasonings, cover and refrigerate overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65122,"Zia Orsola's Spinach Risotto Salt 14 ounces Arborio rice Bunch fresh or frozen spinach 5 ounces soft ricotta cheese Freshly grated Parmigiano-Reggiano cheese 2 tablespoons unsalted butter Extra-virgin olive oil, for drizzling Instructions: In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor. Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat. Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste. Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 65123,"Garlic-Roasted Chicken and Root Vegetables Butter: 6 tablespoons (3/4 stick) unsalted butter, at room temperature 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1/2 teaspoon fresh lemon juice (from 1/2 large lemon) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 large cloves garlic, minced Chicken: One 6 1/4-pound chicken, rinsed and patted dry Kosher salt and freshly ground black pepper 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 6 baby red potatoes, halved 4 medium carrots, peeled and halved lengthwise 2 large parsnips, peeled and quartered lengthwise 2 large shallots (about 8 ounces), peeled and halved 1 clove garlic, peeled 1/2 cup low-salt chicken broth 5 sprigs fresh rosemary 5 sprigs fresh thyme 1 lemon, quartered Vegetables: 3 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Instructions: Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F. For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth. For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan. Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin. For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic. Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes. Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices. ","[Sangiovese, Pinot Noir, Grenache, Barbera]" 65124,"New England Clam Chowder 1 pound (4 sticks) butter 1 1/2 white onions, diced 5 stalks celery, sliced thin 1/3 cup all-purpose flour 2 tablespoons clam base* or clam juice (See Cook's Note) 4 potatoes (Idaho or russet), peeled and cut into 1/4-inch cubes 2 pounds fresh chopped clams ** 4 cups heavy cream 2 to 3 tablespoons chopped fresh dill Salt and freshly ground black pepper A few dashes of your favorite hot sauce 1 loaf crusty bread, for serving Instructions: In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 65125,"Crab and Cream Cheese Dip One 12-ounce container whipped cream cheese, at room temperature 2 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 1/2 lemon, juiced 2 teaspoons dry sherry 1/4 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 teaspoon kosher salt Freshly ground pepper One 6-ounce can crabmeat 2 tablespoons minced fresh chives, plus more for garnish Red and green bell peppers, squared bottoms Purple cabbage, ruffled leaves and hollowed out Radicchio, ruffled leaves and hollowed out Green cabbage, ruffled leaves and hollowed out Mini carrots Icicle radishes Treviso leaves Cucumber spears Cherry tomatoes and green cocktail olives each on sticks Focaccia strips Bread sticks (bakery) Bagel chips, for salmon dip Instructions: In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65126,"Grilled Lobster and Avocado Cocktail 1/2 cup fresh lime juice 2 teaspoons honey 2 tablespoons prepared horseradish, drained 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1 tablespoon finely chopped fresh tarragon leaves Salt and freshly ground black pepper 1 ripe Hass avocado, peeled, pitted and finely diced 1/2 small red onion, thinly sliced 1/4 cup chopped fresh cilantro leaves 2 (8-ounce) lobster tails, parboiled and flesh coarsely chopped Instructions: In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65127,"Baked Donuts with Blood Orange, Rhubarb and Blueberry Glaze 1 3/4 cups all-purpose flour 1 cup granulated sugar
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/4 cup flavorless oil, like canola or vegetable
1 teaspoon vanilla extract
1/4 cup water
Sprinkles for decorating Blood Orange Glaze, recipe follows Rhubarb Glaze, recipe follows Blueberry Glaze, recipe follows 3 cups confectioners' sugar 2 tablespoons honey
4 to 5 tablespoons fresh blood orange juice (from about 2 blood oranges)
4 stalks rhubarb, small dice 1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1 cup frozen blueberries 2 tablespoons granulated sugar
2 tablespoons confectioners' sugar, plus more if needed Instructions: To make the donuts: preheat the oven to 375 degrees F. Coat a 12-cavity donut pan with cooking spray and set aside. Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl. Whisk the wet mixture into the dry mixture and stir to combine. Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy. Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Remove to a rack and cool completely. To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with sprinkles and enjoy. Combine the confectioners' sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable. Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners' sugar as needed for taste and consistency. Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners' sugar. Whisk to combine, adding more confectioners' sugar as needed for taste and consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65128,"Pizza Oven Breakfast Pizza 350 grams water at 100 degrees F\u202f 15 grams sea salt\u202f 1/8 teaspoon instant yeast\u202f 500 grams 00 flour, preferably pizzeria-style, plus more for dusting Olive oil, for the dough box or bowl 1 1/2 pounds Roma tomatoes (about 8), coarsely chopped 1 cup fresh cilantro leaves and tender stems, coarsely chopped (about 1/2 bunch), plus more leaves, for serving 2 cloves garlic, smashed 1 to 2 serrano chiles, coarsely chopped 1 packet sazon con culantro y achiote 1/2 small yellow onion, coarsely chopped 8 tablespoons refried beans 8 ounces Oaxacan cheese, divided into 1-ounce pieces (see Cook\u2019s Note) 8 tablespoons Cotija 8 large eggs 2 avocados, diced Lime wedges and hot sauce, for serving Instructions: For the dough: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.\u202f\u202f Lightly dust a work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or bowl and cover with a tightly fitting lid. Let rise until slightly puffy, about 1 hour.\u202f\u202f Transfer the dough to a lightly floured surface and divide it into eight 100-gram pieces. Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy, about 2 hours, then refrigerate for at least 8 hours and up to overnight. For the pizzas: Two hours before cooking the pizzas, let the dough come to room temperature. Meanwhile combine the tomatoes, cilantro, garlic, chiles, seasoning packet, onion and 1/2 cup water in a medium saucepan. Cover and bring to a boil over high heat. Cook until the tomatoes start to break down and soften, about 5 minutes. Uncover, reduce the heat to medium and continue to cook, stirring often, until everything is very soft, about 20 minutes more. Puree in a blender or with an immersion blender and set aside to cool (see Cook\u2019s Note). Preheat a pizza oven to about 600 degrees F. (Because the egg on top takes a while to cook, the oven should be on the cooler side.) Lightly flour a pizza peel and stretch out a dough ball to about 8 inches in diameter. Sauce the round with 2 tablespoons of the tomato sauce and dollop all over with 1 tablespoon of the beans. Tear 1 ounce of the Oaxacan cheese into small chunks and top the pizza with it, then sprinkle with 1 tablespoon of the Cotija. Repeat with a second dough ball, stretching and topping it as above. Transfer the 2 rounds to the oven and cook, rotating them as necessary, until the crusts are set and lightly golden and the cheese has mostly melted, about 3 minutes. Remove from the oven and using the back of a spoon, make a well about 3 inches wide in the middle of each pizza. Crack an egg into each and return to the coolest part of the oven (see Cook\u2019s Note). Cook, rotating as needed, until the egg whites are just set and the yolks are still runny, about 6 minutes. Remove from the oven and let sit for a minute; the eggs will continue to cook slightly. Top with the avocado and cilantro leaves. Serve with lime wedges and hot sauce. Repeat with the remaining pizzas. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 65129,"Vegetable Dumplings 1/2 cup carrots, grated 1/2 cup scallions, minced 1/2 cup cabbage, finely chopped 1 clove garlic, minced 1 tablespoon ginger, minced 1/2 cup bean sprouts 1 egg white 1 package wonton wrappers Instructions: In large bowl combine carrots, scallions, cabbage, garlic and ginger. Add bean sprouts. Stir and add egg white to bind. Spoon vegetable mixture in center of wonton wrapper. Wet edge of wrapper with fingertips. Pull sides up to form a bundle and pinch together to seal. Repeat with remaining filling. In a large pot of boiling, salted water add dumplings. Cook for 2 - 3 minutes until dumplings float to surface and are cooked through. Drain and serve with soy sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65130,"Pickled Blackberry Cocktail 2 1/2 cups bourbon 1 cup juice from Chai-Spiced Pickled Blackberries, recipe follows, plus pickled blackberries, for garnish Juice of 2 or 3 limes
1 1/2 cups ginger beer
Crushed ice
3/4 cup rice wine vinegar 1/2 cup brewed black tea
1/4 cup honey
1/4 cup sugar
6 cardamom pods
6 whole cloves
2 cinnamon sticks One 1-inch chunk ginger, peeled and cut into quarters
1 quart blackberries
Instructions: Combine the bourbon, pickled blackberry juice and lime juice in a pitcher. Chill until ready to serve. When that time comes, add the ginger beer. Fill highball glasses with ice and pour the cocktail over the top. Garnish with a few pickled blackberries. Enjoy! Combine the vinegar, tea, honey, sugar, cardamom, cloves, cinnamon and ginger in a saucepan. Heat over medium until the sugar dissolves, about 3 minutes -- you don't want the mixture to get too hot or it will cook the berries. Fill two pint-size Mason jars with the blackberries. Pour the pickling liquid over the berries. Seal with a lid and refrigerate for at least 3 days and up to 2 weeks. ","[Riesling, Gewrztraminer, Chenin Blanc, Moscato]" 65131,"Roasted Shrimp Cocktail 2 pounds (12 to 15 count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup Heinz chili sauce 1/2 cup Heinz ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce Instructions: Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65132,"Mayan God Painting Cocoa butter Powdered food coloring as desired 2 pounds bittersweet chocolate, tempered 2 pounds white chocolate, tempered Instructions: This technique can be used to make any painted design. I downloaded an image of a Mayan diety from the internet. A simple design with a lot of color makes the best result. Place your design underneath a piece of acetate. Mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a fine-tipped paintbrush to trace the outline of the painting with a dark-colored paint. Use other paint colors to fill in the design. This will certainly remind you of paint-by-number. Allow the paint to dry. Make a raplette: I created a homemade chocolate spreader by using poster board and an X-acto knife. Since my painting is 10 by 16-inches, the opening I will cut in the raplette is 10-inches wide by 1/8-inch high. Pour some white chocolate at the edge of the painted acetate. Pull the raplette through the chocolate pulling the chocolate over the painted drawing. This will spread an even 1/8-inch thick layer of chocolate over the painting. When the chocolate begins to set, use a sharp paring knife to cut the paint canvas to the finished size of the painting. Let this cool until the chocolate sets. When the chocolate has set completely, simply peel off the acetate. Make the frame: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut 2 pieces of chocolate that are 16 inches long and 2 inches wide. Cut 2 more pieces that are 12 inches long by 2 inches wide. When the chocolate is set, peel off the acetate. Use a mitre box to trim all 4 ends to 90-degree angles. Just use a gentle sawing motion to cut through each piece. Make the cocoa pods: Use a ladle to fill the cocoa pod mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many cocoa pods as you would like. Make the leaves: I found plastic leaves at the floral supply store. You can use real leaves if you make sure they are edible. Make sure they are clean and free of dust. Use a dry paintbrush to spread white chocolate on the face of the leaf. When the chocolate sets, peel off the plastic leaf. Now the leaves are ready to paint. I usually use green, yellow and red for leaves and always start with the lightest color first. If you want to paint the cocoa pods and the leaves, there are 2 methods. The first is to mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so. Then, follow the instructions to make a mold. The second method is to use an airbrush. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. Assembly: Use tempered chocolate to glue the frame pieces to the outside of the painting. Use more tempered chocolate to adhere the leaves to the frame and the cocoa pods to the leaves. Use vegetable oil to glaze the frame to make it shiny. Sources: Chocolate Melter: Demarle New Jersey, Demarle.com Mold: Tomric Plastics, Buffalo New York Chocolate Cold Spray: PCB in France 011 33 0388 587333 Silicone cocoa pod mold: Tomric Plastics 716-854-6050 ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 65133,"Craisy Oatmeal Cookies 2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups quick oats
1/2 teaspoon fresh rosemary, finely chopped
Instructions: Preheat oven to 350 degrees F. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65134,"Miniature Sweet Puffs 1/2 cup water 4 tablespoons (1/2 stick) unsalted butter 1/4 teaspoon fine salt 2 tablespoons sugar 1/2 cup all-purpose flour 2 large eggs 1 tablespoon turbinado sugar, for sprinkling, optional, recommended: Sugar in the Raw Confectioners' sugar Serving suggestion: Raspberry Cream, recipe follows, or mousse or ice cream of choice 1 cup raspberries 3 tablespoons sugar, plus more to taste Freshly squeezed lemon juice, to taste 1/2 cup heavy cream, chilled 1 tablespoon confectioners' sugar Instructions: Preheat the oven to 425 degrees F. Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat. Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and \cook\ out the flour. The dough will get a bit shiny and stick to the pan a little. Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth and glossy and eggs are uniformly incorporated. Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4 to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an additional 10 minutes to dry the insides of the puffs. Cool on a rack. Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust with confectioners' sugar and serve. Mash the berries and sugar in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low, and simmer, stirring frequently until the berries break down and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more sugar and lemon juice, as needed. Beat the cream until it holds a light peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a holds a soft, but firm peak. Gently fold raspberry sauce into the whipped cream until blended. Store in an airtight container in the refrigerator until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 65135,"Zucchini Frita with Charred Tomato Salsa 10 plum tomatoes 1 tablespoon olive oil
Kosher salt 6 cloves garlic
1 jalapeno, stemmed and split
1/4 cup chopped fresh cilantro
2 teaspoons lime juice
1 red onion, cut into small dice
3 zucchini (colors can vary) 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 Cuban buns
1 tablespoon butter
Canned fried potato sticks, for topping Instructions: For the charred tomato salsa: Preheat the broiler. Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes. Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions. For the zucchini frita: Heat a griddle over medium-high heat. Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side. Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted. Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 65136,"Basil and Mint Oil 1 cup mint leaves, packed 1 cup basil leaves, packed 1 tablespoon kosher salt or sea salt 1/2 cup extra virgin olive oil Pinch sugar Instructions: In a pot bring 3 quarts salted water to a rolling boil. Place herb leaves in a strainer and lay in water for about 20 to 30 seconds. Remove from water and lay in large bowl of ice water to stop cooking and retain brilliant color. Remove any stray leaves from boiling water with a slotted spoon and add to leaves in ice water. Drain herbs and place on paper towels. Wring gently to dry. Place in blender. Add salt, oil and sugar and puree until mixture is very smooth. Pour oil though a sieve and press on solids. Discard remaining solids. Chill oil to store up to three days. Allow to come to room temperature before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 65137,"Santor-tini 1 shot vanilla-flavored vodka 1/2 shot pear brandy 1 shot pear nectar Champagne, of choice Instructions: To a martini shaker filled with ice, add vodka, brandy, and pear nectar. Shake and strain into martini glass. Top with Champagne and serve. ",[Champagne] 65138,"Garlic Mashed Potato Gratin 1 head garlic, plus 2 cloves 2 teaspoons extra-virgin olive oil Kosher salt 4 sprigs rosemary 1 1/2 sticks (12 tablespoons) unsalted butter, sliced, plus more for the baking dish 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 3/4 to 1 cup whole milk, warmed Instructions: Preheat the oven to 375?. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig in half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary. Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and the remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs. Increase the oven temperature to 450?. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. (Alternatively, return the potatoes and boiled garlic to the pot along with the roasted garlic and mash with a potato masher.) Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt. Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 65139,"Susanna Foo's Pork Dumplings with Soy Ginger Sauce 1 pound pork butt, coarsely ground 1 cup finely chopped scallions 3 tablespoons soy sauce 1 tablespoon Asian sesame oil 1 tablespoon peeled, grated ginger root 1/2 pound Chinese napa cabbage, finely chopped 1 (1 pound) package round dumpling wrappers (gyoza), 3 inches in diameter 1/4 cup soy sauce 1/4 cup balsamic vinegar 2 tablespoons water 1 tablespoon peeled, julienned ginger root, soaked in ice water Instructions: In a large bowl, combine the pork, scallions, soy sauce, sesame oil and ginger root. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. (You can buy the wrappers in grocery stores or oriental specialty markets.) Place 1 scant tablespoon pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half moon twice, half way between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up. Stand the finished dumplings on a baking sheet lined with waxed paper. Do not allow the sides of the dumplings to touch each other, or they will stick together. Repeat, using the remaining dumpling wrappers and pork filling. The dumplings can be made and frozen for up to 3 months or they may be cooked immediately, either boiled or pan fried. Serve hot. Tip: if you cannot get napa cabbage, substitute green cabbage. You will need to add 2 tablespoons of water to the pork filling before adding the cabbage, because green cabbage is not as moist as Chinese cabbage. To Pan Fry Dumplings: Heat 1 tablespoon corn oil in a large non-stick skillet. Add as many dumplings as can fit in a single layer. Pour 1/2 cup cold water over the dumplings. Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom. If the dumplings are not browned enough, keep cooking until they are. Remove the dumplings to a heated platter and repeat with the remaining dumplings. Tip: Defrost frozen dumplings before cooking or they will burn. To Boil Dumplings: Fill a large stock pot 2/3 full of water and bring to a boil. Add 1/3 of the prepared dumplings. Using a Chinese strainer or slotted spoon, stir the dumplings to prevent them from sticking together. Return the water to a boil. The dumplings will rise to the top, but at this point the filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it's done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be thoroughly cooked. Remove the dumplings from the pot using a Chinese strainer or slotted spoon and place them on a plate, being careful to keep them separate from one another. Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep up to 1 week in the refrigerator, without the ginger root. Add the ginger root when ready to serve. ","[Pinot Grigio, Riesling, Gewrztraminer, Sparkling Shiraz]" 65140,"Mini Chocolate-Meringue Cupcakes 2 large egg yolks, at room temperature 1/4 cup vegetable oil 2/3 cup sugar 2 tablespoons unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon fine sea salt 1/2 cup semisweet chocolate chips, melted 1/4 cup cake flour 3 large egg whites, at room temperature 1 cup semisweet chocolate chips, melted 1 tablespoon vegetable oil Instructions: For the cupcakes: arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with 1.25-inch diameter paper liners and set aside.
In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon, and salt, at high speed until smooth, about 2 minutes. Mix in the melted chocolate chips and stir until smooth (mixture will be thick).
In a separate bowl, using an electric hand mixer, beat the egg whites at high speed until they hold soft peaks, about 3 minutes. With the machine running, gradually add the remaining 1/3 cup sugar and continue to beat until the mixture holds stiff peaks, about 2 minutes. Stir 1/3 of the egg white mixture into the chocolate mixture. Using a spatula, fold the remaining egg white mixture. In batches, sift the flour over the batter and fold it in using a spatula. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes. For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth.
Using a fork, drizzle the chocolate mixture over the cupcakes. Allow the topping to harden for at least 1 1/2 hours at room temperature before serving. Store at room temperature in an airtight container. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 65141,"Touchdown Tequila Chicken Recipe 1 1/4 cups lime juice or margarita mix 1/2 cup tequila 1/2 cup triple sec or orange juice 1/4 cup chopped fresh cilantro leaves 4 cloves garlic, minced 1 teaspoon crushed red pepper flakes 8 boneless, skinless chicken breast halves 1 large red bell pepper, cut into thick strips 1 yellow bell pepper, cut into thick strips 1 large Vidalia onion, cut into wedges Vegetable Marinade, recipe follows Shredded Mexican cheese blend, for serving Salsa, for serving Sour cream, for serving 1/2 cup olive oil 1/2 cup lime juice or margarita mix 1 teaspoon liquid smoke 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor). Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour. Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes. Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream. Combine all ingredients in a bowl. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65142,"Instant Pot Beef Stew 1 tablespoon vegetable oil 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1/3 cup dry red wine 3 carrots, cut into 2-inch pieces 3 celery ribs, cut into 1-inch pieces 1 sprig fresh thyme 1 cup frozen pearl onions Instructions: Add the oil to the Instant Pot? and set to saute (see Cook's Note). Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot? in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon. Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 65143,"Madeleines 1 1/2 sticks unsalted butter, melted and cooled, plus 2 tablespoons for greasing pan 3/4 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon baking powder 4 large farm fresh eggs Pinch fine salt 2/3 cups sugar Zest of 1 large lemon Juice of 1/2 a lemon 1 vanilla bean, seeded Powdered sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter the madeleine molds and dust them with flour.
Add the flour and baking powder to a medium bowl and whisk well.
Add the eggs and the salt in the bowl of a stand mixer with a whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar and then the vanilla seeds. Continue beating for a few moments, and then add the lemon zest and juice Slow down the mixer to medium-low and gradually add the flour mixture. When all the flour has been incorporated, add the melted butter.
As soon as the butter has been absorbed by the mixture, turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold two-thirds of the way full.
Bake the madeleines until the edges are golden brown, 13 to 14 minutes. Remove from the oven and unmold immediately. Cool on racks and dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65144,"Cranberry-Orange Cookies 3/4 cup dried cranberries 3/4 cup granulated sugar 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons finely grated orange zest 1/2 teaspoon salt 1/4 teaspoon ground allspice Pinch of ground cloves 1 stick cold unsalted butter, cut into small pieces 1/4 cup cranberry juice cocktail 1/2 teaspoon red food coloring 1/2 teaspoon vanilla extract 1 large egg, lightly beaten Red sanding sugar, for rolling Instructions: Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65145,"Chayote Stir Fry 1 chayote squash, peeled and seed removed 1 tablespoon vegetable oil 1/2-inch piece of ginger, lightly smashed 1/4 teaspoon salt 1 small carrot, peeled and thinly sliced 1/2 medium red onion, thinly sliced 1 tablespoon white wine 1/2 pound snow peas 1 tablespoon vegetable stock 4 cups cooked white rice (optional) Instructions: Thinly slice the chayote squash. In a heated wok, add oil and then ginger and salt. Add squash, carrot and onion and stir fry for 1 to 2 minutes. Add wine and stir, then add snow peas and stock and stir fry for 30 more seconds. Serve over rice or as a side dish. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 65146,"Banana Chip Crusted Jerk Pork Chops 1 bunch scallions 7 tablespoons vegetable oil Kosher salt and freshly ground black pepper One 14-ounce can black beans 1 1/2 cups banana chips 1/2 cup panko 3 teaspoons dry jerk seasoning Four 8-ounce bone-in pork chops Cooked white rice, for serving Instructions: Chop the scallions, keeping the whites and greens separate. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed. Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes. Serve the pork with the rice and beans, sprinkled with the reserved scallion greens. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65147,"Spooky Pizza Pie 1/2 cup water 2 tablespoons extra-virgin olive oil, plus 1 tablespoon, to brush on crust before baking 6 drops red food coloring 24 drops yellow food coloring 2 1/2 cups baking mix 1/2 cup all-purpose flour 1/2 cup marinara sauce 1/4 cup roasted red pepper, chopped 1 1/4 cups pre-shredded four cheeses 2 orange tomatoes 1 orange bell pepper, sliced into rings 1/3 cup sliced black olives 1/3 cup sour cream 2 ounces caviar, black whitefish Instructions: Preheat oven to 425 degrees F. To make the crust: In a small bowl, combine water, olive oil, and food colorings. In a large mixing bowl, combine baking mix and flour. Stir liquid mixture into the flour mixture to form a dough. Divide dough in half and form each into a disk. Press onto pizza pans to desired thickness. Brush tops with remaining olive oil and bake for 8 minutes in preheated oven. Remove pizza crusts from oven and top with marinara, roasted bell peppers, cheese, and remaining ingredients. Return to oven and continue baking and additional 12 to 16 minutes, or until crusts are golden and cheese is bubbling. While pizzas are baking, stir together sour cream and caviar. When pizzas are finished baking, drizzle with caviar cream. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 65148,"Pork and Pate Banh Mi 2 cloves garlic, minced 2 shallots, sliced
3 tablespoons (45 milliliters) fish sauce
3 tablespoons (45 grams) sugar
1 tablespoon (30 grams) minced lemongrass
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain
Oil, for cooking 1/2 cup (95 grams) sugar 1/2 cup (90 milliliters) red wine vinegar
1 teaspoon kosher salt
1 teaspoon black peppercorns
2 to 3 cloves garlic
5 to 6 sprigs fresh cilantro
1 1/2 cups (330 grams) matchstick carrots
3 tablespoons (45 grams) mayonnaise 6 ounces pork pate
1 long French baguette (not sourdough), split and lightly toasted
1/4 cup (45 grams) fresh cilantro leaves
1 red jalapeno, sliced very thin
1 large English cucumber, shaved into ribbons with a peeler
2 teaspoons (10 milliliters) light soy sauce
Instructions: For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour. Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes. For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container. For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65149,"Beet Carpaccio with Burrata 2 medium beets, trimmed 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt 1 8-ounce ball burrata cheese 1 tablespoon fresh orange juice 1 tablespoon champagne vinegar or white wine vinegar 1/2 small shallot, minced Freshly ground pepper 4 1/2-inch-thick slices crusty bread 1 tablespoon chopped fresh chives 2 tablespoons roughly chopped pistachios Instructions: Preheat the oven to 425 degrees F. Place the beets on a sheet of foil. Drizzle with olive oil and season with salt. Wrap the foil around the beets and place on a baking sheet. Roast until tender when pierced with a knife, 50 to 60 minutes. Let cool slightly, then unwrap and rub off the skins using a paper towel. About 30 minutes before serving, remove the burrata from the refrigerator and let stand at room temperature. Whisk the orange juice, vinegar and shallot in a small bowl. Slowly whisk in the 2 tablespoons olive oil until emulsified. Thinly slice the beets and arrange in a single layer on a serving plate, overlapping slightly. Spoon the vinaigrette over the beets and season with 1/2 teaspoon salt and a few grinds of pepper; set aside. Preheat the broiler. Arrange the bread on a baking sheet and broil until toasted. Sprinkle the beets with the chives and pistachios. Place the burrata on the beets. Drizzle with olive oil and season with salt and pepper. Serve with the toasted bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65150,"Spiced Coconut-Passionfruit Sandwich Cookies 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon fine salt 1/4 teaspoon baking powder 1/4 teaspoon ground allspice 6 ounces (1 1/2 sticks) unsalted butter, at room temperature 2 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1 large egg, at room temperature 2 tablespoons dark rum 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 cup sweetened shredded coconut, toasted (see Cook's Note) 3 large eggs 4 large egg yolks 3/4 cup granulated sugar Pinch of fine salt 1/2 cup passionfruit puree 1 stick cold unsalted butter, cubed Instructions: For the cookies: Whisk together the flour, salt, baking powder and allspice in a large bowl. Beat the butter, cream cheese and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the egg and beat to combine. Add the rum, vanilla and coconut extract, mixing until combined. Turn off the mixer and add the dry ingredients. Mix on low until almost entirely incorporated. Fold in the coconut flakes with a rubber spatula.
Divide the dough in half and press each piece flat between 2 sheets of parchment paper. Use a rolling pin to roll the dough slightly thicker than 1/8 inch thick. Stack the flattened dough pieces on a baking sheet (don't remove the parchment paper) and refrigerate until firm, at least 1 hour and up to overnight.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silicone baking mats. Dust a clean work surface lightly with flour.
Working with one piece at a time, peel the top layer of parchment off a dough sheet and flip onto the workstation. Peel off the remaining sheet. (Alternatively, you may loosen the parchment on both sides to cut directly on the paper.) Use a 1 3/4-inch round cutter to punch out cookies and arrange them on the prepared baking sheets spaced 1 inch apart. (If the dough becomes soft while you are working, return it to the refrigerator until firm.) Reroll and cut out any scraps.
Bake the cookies, rotating the pans halfway through, until golden brown around the edges, 10 to 11 minutes. Cool on the baking sheets for 5 to 10 minutes before transferring the cookies to a wire rack to cool completely.
For the curd: Fill a medium saucepan with a few inches of water and bring to a simmer over medium heat.
Whisk the eggs, egg yolks, sugar and salt together in a medium heatproof bowl until well mixed and lightened in color, 1 to 2 minutes. Whisk in the puree. Set the mixture over the pot of simmering water (make sure the bottom of the bowl does not touch the water) and cook, stirring occasionally, until thickened like pudding, about 18 minutes. Remove from the heat and whisk in the butter, one piece at a time. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Refrigerate until set, at least 1 hour.
Transfer the chilled curd to a pastry bag or resealable plastic bag and snip about 1/2-inch off one corner. To fill, flip over half the cookies and pipe 1 to 2 teaspoons curd onto each. Top with the remaining cookies. Refrigerate at least 1 hour for the curd to set and the cookies to soften slightly.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65151,"Cheese-Filled Edible Gift Boxes 2 tablespoons apple cider vinegar 2 large eggs, separated 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/2 teaspoons kosher salt, plus more for sprinkling 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon turmeric One 8-ounce package pepper jack cheese spread 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces 1/2 cup grated Parmesan 6 long fresh chives Two 8-ounce packages pepper jack cheese spread Assorted meats, vegetables and crackers, for serving (Suggestions: sliced prosciutto, salami, carrots, radish, celery and butter crackers) Instructions: For the pepper jack cheese cracker: Whisk together the vinegar, egg whites and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolks in a small bowl, covered, until ready to use. Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the pepper jack cheese spread, butter and Parmesan and pulse until the butter is completely broken up. Add the egg white mixture and pulse until the dough comes together in a ball. (It's okay if it's a little wet.) Put the dough on a large piece of plastic wrap, pat into a 1/2-inch-thick square and wrap in the plastic. Refrigerate to chill and firm up, about 1 hour. Cut the dough in half. Dust a sheet of parchment with flour and put one piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll out the dough into a square about 1/8 inch thick and chill until very firm, about 30 minutes. Repeat with the remaining piece of dough. Position oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. From one piece of rolled dough, measure and cut 6 panels for a box: two 4-inch squares for the top and bottom, two 4-by-2-inch rectangles for the long sides and two 3 1/2-by-2-inch rectangles for the slightly shorter sides. Arrange on one of the prepared baking sheets, cover and refrigerate until the dough firms up again, about 15 minutes. Repeat with the remaining dough. Prick the dough panels with a fork (this will prevent the dough from rising too much during baking). Whisk 2 teaspoons water into the reserved egg yolks, then brush on the dough. Bake, rotating the baking sheets front to back and top to bottom about halfway through, until cooked through and golden brown around the edges, about 25 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. For the assembling and decorating: Meanwhile, bring a large pot of water to a boil over high heat; fill a medium bowl with ice and water. Add the chives to the boiling water and cook until bright green and pliable, about 30 seconds. Transfer immediately to the ice water. Once completely cool, press between 2 paper towels to dry.
Add the pepper jack cheese spread to the bowl of a stand mixer fitted with the paddle attachment and beat until lightened and smooth, about 2 minutes. Transfer to a pastry bag fitted with a medium plain tip. To build a box, put a 4-inch square panel flat-side up on a work surface and pipe the cheese glue around the perimeter. Push a long edge of a 4-by-2-inch side panel into the glue on any side (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4-by-2-inch side panel directly opposite of the first. Now do the same with the remaining 3 1/2-by-2-inch side panels. Pipe more cheese glue up the 4 corners to help the side panels adhere to one another. If any of the panels don't fit, use a sharp knife to trim the edges. Repeat to form a second box. Tie a chive bow on each of the remaining 4-inch square panels to make them look like the box tops of wrapped presents. These will be the lids. Pipe the remaining pepper jack cheese into the boxes, using a small offset spatula to smooth out the top, then top with the decorated lids. Serve these edible gifts with assorted meats, vegetables and crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65152,"Jamie's Christmas Turkey 1 (11-pound/5 kg) turkey, preferably free-range or organic Olive oil, for the turkey Sea salt and freshly ground black pepper 1 clementine, halved Few sprigs fresh rosemary 2 onions, peeled and roughly chopped 2 sticks celery, roughly chopped 2 carrots, roughly chopped Olive oil, for sauteing the onions 2 onions, peeled and finely chopped Sea salt and freshly ground black pepper 1/2 teaspoon ground nutmeg Few sprigs fresh sage, leaves picked and roughly chopped 10 1/2 ounces/300 g good-quality ground pork Large handful breadcrumbs Instructions: If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal. Take your turkey out of the refrigerator about an hour before you're ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. Preheat your oven to full whack then get started on your stuffing. For the stuffing: Pour a lug or 2 of olive oil into a large pan on a medium heat and fry off your chopped onion, for about 10 minutes, or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another 1 minute or 2. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it's mixed really well, bring the stuffing together into a ball, then cover and chill until you're ready to stuff your turkey. Pull the skin at the neck-end back so you can see a cavity and push about 1/2 of your stuffing inside your turkey. Not too much: you don't want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs rosemary. Place your roughly chopped onion, celery, and carrots in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 350 degrees F/ 180 degrees C/ Gas 4. Cook for about 35 to 40 minutes per kilo/ 2 pounds 2 ounces. The 11 pound/ 5 kg bird in this recipe will take about 3 to 3 1/2 hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2 1/2 hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer, then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your vegetables and gravy ready. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65153,"Crab Gravy 1/4 cup (4 tablespoons) butter 1/4 cup extra-virgin olive oil 1 1/2 cups diced celery
1 1/2 cups chopped leek whites 1 1/2 cups diced onions
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
Pinch dried oregano
2 bay leaves
1 small bunch fresh parsley
1 small bunch fresh thyme
12 blue crabs, backs off and cleaned
1 cup white wine
1 gallon canned crushed plum tomatoes
Salt and pepper 2 tablespoons seafood seasoning, such as Old Bay
2 pounds linguine Instructions: Combine butter and oil in an 8- to 10-ounce stockpot over medium heat. Add celery, leeks and onions and cook, making sure they do not brown, 5 to 7 minutes. Add garlic, red pepper, oregano, bay leaves, parsley and thyme. Cook just to bring everything together, about 3 minutes. Add crabs and cook over medium to low heat, covered, stirring often, 8 to 10 minutes. Add white wine and cook until wine is cooked out, about 5 minutes. Add tomatoes and 3 to 4 cups water and simmer for 1 1/2 to 2 hours. Add salt, pepper and seafood seasoning to taste. Boil linguine and pour sauce over top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65154,"Filet of Beef with Roasted Garlic Soy Butter and Mustard 2 - 4 beef filets (6 to 8 ounces each) 1 bottle soy sauce 1 head garlic 1 pound butter 1 bottle mustard Vegetable oil Instructions: SAUCE: Coat bottom of pot with vegetable oil. Cut whole garlic head in half; place both halves in pot with leaves. Cook for about 3 to 5 minutes. Add half bottle of soy sauce; once mixture reaches a boil, add the pound of butter. Simmer for 15 minutes.
FILET: Season each filet with salt, then sear in a pan. When filets are seared to desired doneness, remove from heat and allow to sit for 2 to 3 minutes. Make a small cut in center of filet, pour sauce over the top. Place a small amount of mustard on the side for dipping. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 65155,"Coconut Mojito 1 cup packed fresh mint leaves 4 ounces fresh lime juice 4 ounces Simple Syrup, recipe follows 16 ounces coconut water, chilled 8 ounces white rum, chilled Ice 1 cup granulated sugar Instructions: Put the mint, lime juice and Simple Syrup in a pitcher. Muddle for a few seconds to release the flavor from the mint. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine and chill. Stir together the sugar and 1 cup water in a medium pot. Bring to a simmer over medium-high heat. Stir to make sure all the sugar is dissolved. Simmer for 1 minute, and then remove from the heat. Cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65156,"Blueberry Smoothie Breakfast Bowl 2 cups frozen blueberries 1 container (5.3 ounces) peach Greek yogurt 1/2 banana 3 tablespoons almond milk 1 tablespoon honey 1/2 cup frozen blueberries, thawed 1/2 banana, sliced 1/2 cup sliced frozen peaches, thawed 1/4 cup granola 2 tablespoons chia seeds 2 tablespoons sliced almonds 2 tablespoons flaked coconut, toasted Instructions: Pure blueberries, yogurt, banana, almond milk and honey in blender until smooth. Transfer to two bowls, dividing evenly. Top each bowl with berries, sliced banana, sliced peaches, granola, chia seeds, almonds and coconut, dividing evenly between bowls. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 65157,"Marshmallow S'mores Pops 18 large marshmallows, plus extra for serving 3 sheets graham crackers 2 tablespoons unsalted butter One 4-ounce bar bittersweet chocolate Special equipment: 18 lollipop or wooden popsicle sticks Instructions: Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them. While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks. Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely. Once the marshmallows have cooled, skewer them and set aside. Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops. Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs. Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 65158,"Sam and Mary Scolaro's Stuffing 1 large stale loaf Italian/French bread 1 small stale loaf Italian/French bread
2 boxes Nabisco Uneeda Biscuits 5 celery stalks chopped small (use inside tender stalks) 1/2 can walnuts chopped 1 cup raisins soaked in hot water to soften and then drain 2 cups of chopped Italian parsley 2 onions chopped fine 3 large eggs or 2 jumbo eggs Butter Salt and pepper Instructions: Soak bread for 15 minutes to soften. Drain but keep moist. Crumble and wet Uneeda Biscuits, and drain but keep moist. In large bowl mix together moist drained bread, moist drained Uneeda Biscuits, chopped onions, chopped walnuts, drained & softened raisins, chopped celery, chopped Italian parsley, eggs, 1 whole stick butter in lumps, salt and pepper. Mix well with your hands. Stuff turkey OR bake stuffing separately in pan. Coat pan with butter on bottom and sides. Pour a small bit of turkey gravy over stuffing while baking for flavor. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65159,"Fish and Chips 1/4 cup white wine vinegar Pinch of saffron
1 1/2 cups prepared mayonnaise
1/2 small red onion, finely diced 2 heaping tablespoons Dijon mustard
2 tablespoons capers, drained and chopped 6 cornichons, drained and finely diced
Finely grated zest of 1 lemon and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat leaf parsley
1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons finely chopped fresh tarragon
1 quart vegetable or canola oil
4 large Russet or Idaho potatoes, skin on, cut into eight wedges
1 teaspoon smoked paprika
1 cup loosely packed parsley leaves, clean and completely dry Kosher salt Canola oil for frying, if necessary 1 1/2 cups beer, such as Stella Artois, plus more if needed
1 1/2 cups rice flour
1/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup all-purpose flour
1/2 teaspoon cayenne pepper
Six 6-ounce halibut fillets 1 cup parsley leaves, optional, clean and completely dry
Kosher salt Instructions: For the saffron tartar sauce: Bring the vinegar to a simmer in a small saucepan, add the saffron, remove from the heat and let steep for 5 minutes. Transfer to a small bowl and refrigerate until cool, about 10 minutes. Put the mayonnaise in a medium bowl and whisk in the onion, mustard, capers, cornichons, lemon zest, lemon juice and the cooled saffron vinegar mixture. Stir until combined and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Stir in the parsley just before serving. For the sherry vinegar tartar sauce and chips: Whisk together the vinegar and mustard in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and stir in the tarragon. Let sit at room temperature for at least 15 minutes and up to 60 minutes before serving to allow the flavors to meld. Set a baking rack over a baking sheet and set aside. Heat the vegetable oil in a deep fryer or medium Dutch oven over medium heat until it registers 325 degrees F. Fry the potatoes, in batches, until pale golden blonde and slightly soft, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet. Repeat with the remaining potatoes. Increase the heat of the oil to 365 degrees F. Fry the potatoes again, in batches, until golden brown and crispy, about 2 minutes. Drain on a plate lined with paper towels, and season immediately with more salt and the smoked paprika. Reserve the oil for frying the fish. For the fried parsley leaves: If desired for serving, fry the parsley leaves in the oil until crisp, about 30 seconds. Drain on a plate lined with a paper towel, season with salt and set aside for serving. For the fried fish: Add more oil to the the deep fryer or Dutch oven if necessary and heat to 365 degrees F. Set a baking rack over a baking sheet and set aside. Whisk together the beer, rice flour, breadcrumbs and salt and pepper until smooth, adding more beer if needed. The batter should be just thick enough to coat the back of a spoon. Whisk together the flour, cayenne and some salt and pepper on a plate. Season the halibut on both sides with salt and pepper, dredge in the seasoned flour and tap off the excess. Dip the fish in the batter and let the excess run off. Fry the fish in batches, until golden brown on both sides and cooked through, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Serve with the saffron tartar sauce, sherry vinegar and tartar sauce and chips. Garnish with the fried parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65160,"The Comiskey Breaded Steak Sandwich Canola oil, for frying 1 1/2 pounds top sirloin, cut against the grain on the bias into eight 1/8-inch strips or fingers Kosher salt and freshly ground black pepper 1 cup all-purpose flour 4 eggs 3 cups Italian-style breadcrumbs 1/4 cup smoked almonds 1/4 grated Parmesan 2 tablespoons extra-virgin olive oil 1/4 teaspoon paprika 3 red bell peppers, fire roasted, from a jar 1 clove garlic, smashed 1/2 shallot, chopped Kosher salt and freshly ground black pepper 4 ounces gorgonzola dolce, at room temperature Four 6-inch tomato focaccia rolls, split and toasted (or your favorite focaccia bread) Homemade Hot Giardiniera, recipe follows (or your favorite oil-packed hot giardiniera), finely chopped 1/4 cup table salt 1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired) 2 cloves garlic, minced 1 stalk celery, diced small 1 red bell pepper, diced small 2 cups canola oil 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper

Instructions: For the steak: Preheat the oven to 200 degrees F. Fill a large cast-iron skillet with 1 1/2 inches of oil and heat over medium-high heat. Sprinkle the steak strips with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the breadcrumbs. Lightly coat both sides of the steak in the flour, then in the egg and then in the breadcrumbs. Pan-fry the steaks, however many can fit at a time, until golden brown on both sides, about 3 minutes per side. Remove the steaks from the oil and onto a baking sheet lined with a wire rack or paper towels. Season the fried steaks with salt and keep warm in the oven while you cook the rest, if need be. For the roasted red pepper sauce: Combine the almonds, Parmesan, oil, paprika, bell peppers, garlic and shallot in a food processor and blend until smooth, about 15 seconds. Season, and then place into a small saucepan and simmer for 5 minutes to take away the raw garlic bite and intensify the flavors. Set aside. For the sandwich build: Schmear some of the gorgonzola on the bottom half of the bread. Place the hot breaded steak on the cheese, then the roasted red pepper sauce and then the giardiniera. Repeat with the remaining ingredients. Cut in half and serve with extra red pepper sauce for smothering. Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.

Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65161,"Barbecue Ribs 2 racks baby back ribs 1/2 cup dark brown sugar 1 1/2 tablespoons freshly ground black pepper 1 tablespoon kosher salt 1 1/2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/4 cup plus 2 tablespoons dark brown sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon garlic powder 3 cups ketchup 1 1/2 cups apple cider vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt Instructions: For the ribs: Pat the ribs dry with paper towels. Combine the brown sugar, black pepper, salt, paprika, garlic powder, onion powder and cayenne pepper, in a small bowl. Completely coat both sides of ribs with the dry rub, pressing it into the meat. Wrap each rack tightly in aluminum foil and refrigerate for at least 6 hours and up to overnight. Preheat the oven to 300 degrees F. Put the foil-wrapped ribs on a baking sheet and bake for 2 hours. Cool for 15 minutes, then carefully remove and discard the aluminum foil. For the barbecue sauce: Meanwhile, put the sugar, cayenne, red pepper flakes and garlic powder in a medium saucepan. Mix well together to break up any lumps. Stir in the ketchup, cider vinegar, Worcestershire sauce and salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar is melted and the sauce thickens slightly, about 5 minutes. Makes 3 1/4 cups sauce. Preheat a grill to medium-high heat. Brush the ribs liberally with the barbecue sauce and grill until the sauce starts to darken, about 10 minutes. Cut into individual ribs and serve warm with any extra barbecue sauce on the side. ","[Zinfandel, Syrah, Merlot, Malbec]" 65162,"Hamburguesa Estilo Kiev (Mexican Hamburger Kiev) 1 stick unsalted butter, softened 1 tablespoon coriander seeds, toasted and ground
Kosher salt 2 pounds ground beef (if you want to be super awesome, use Alton's mix for Burger of the Gods-equal parts sirloin and chuck) 2 pounds ground beef (if you want to be super awesome, use Alton's mix for Burger of the Gods-equal parts sirloin and chuck)
1 to 2 tablespoons chipotle adobo (the sauce that comes in canned chipotle peppers) Freshly ground black pepper Oil, for brushing grill grates Fresh Mexican cheese, such as cotija, or feta cheese, optional 4 hamburger buns, ideally Martin's Potato Rolls Instructions: Mix together the butter, coriander and a pinch of kosher salt with a wooden spoon or gloved hands until combined. Divide into four mounds, and then shape into pucks and place on wax paper. Freeze for 30 minutes.
Preheat a grill to screaming hot.
Mix the beef and chipotle adobo together with a wooden spoon or gloved hands. Divide into 8 portions. Smash the meat into patties, but make a well in the center to accommodate the frozen butter pucks.
Place 1 frozen butter puck in the well of half of the patties. Place the remaining patties on top and crimp the edges of the 2 patties with a fork or your clean hands. Make sure the seal is tight! Freeze the butter-filled burgers for 10 minutes.
Sprinkle each side with a little salt and black pepper. Brush the grill grates well with oil and place the burgers on the grill. DO NOT SMASH THEM. DO NOT FLIP THEM MORE THAN ONCE. Cook to your desired doneness, 5 to 7 minutes per side. Six minutes per side got me a sweet medium rare.
Top with a little fresh cheese if you like. I don't think condiments of any kind are necessary, but go wild if you want. The butter makes even lean ground beef juicy and marvelous but also keeps the center cool so you run less risk of overcooking.
Serve on the buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 65163,"Spicy Salmon Tartar with Asian Pears and 2 Vinegar Syrup 6 ounces salmon fillet, center cut, finely diced 1/2 tablespoon sambal 1 cup diced Asian pear, tossed with lemon juice 1 tablespoon chopped chives 1 tablespoon olive oil Salt and black pepper to taste 3/4 cup balsamic vinegar 1/4 cup Chinese vinegar Instructions: In a chilled bowl, toss everything together. Check for seasoning. Mold tartar in small \O\ rings-2 1/2-inches, or small ramekins. Garnish with syrup and chives. 2 VINEGAR SYRUP: In a non reactive pan, slowly reduce both vinegars by about 70 percent until a syrup consistency is achieved. Keep in mind it will thicken as it cools. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65164,"The Ultimate Braised Brisket 1 tablespoon kosher salt, plus more for seasoning Coarsely ground black pepper 1 (4 pound) beef brisket, first-cut Extra-virgin olive oil 3 large carrots, cut into chunks 1 onions, halved 2 celery stalks, cut into chunks 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed 3/4 bottle dry red wine 1 bay leaves 4 sprigs fresh rosemary, leaves only 1/4 bunch fresh thyme, leaves only 1 handful fresh flat-leaf parsley Instructions: Preheat the oven to 325 degrees F. Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour out some of the excess fat, then pour over the brisket. Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 65165,"Chicken Teriyaki 2 tablespoons sake (Japanese Rice Wine) 1/4 cup mirin (sweet Japanese rice wine) 1/4 cup soy sauce 2 tablespoons light brown sugar 2 teaspoons grated fresh gingerroot Splash sesame oil 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces 1 teaspoon peanut oil 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions Instructions: Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do). Add the prepared chicken pieces and leave for 15 minutes. Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside. Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup. Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 65166,"Peppermint Bonbons 14 ounces heavy cream 4 ounces sugar
3 ounces sorbitol
2 ounces inverted sugar
1 ounce dextrose powder
1 ounce peppermint extract 1 vanilla bean, split and seeded 5 tablespoons butter 7 ounces 65-percent dark chocolate
7 ounces 38-percent milk chocolate
Instructions: In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F. In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65167,"Baked Sweet Potato and Cream Cheese 4 sweet potatoes, washed Sea salt and freshly ground black pepper 2 red chiles, finely sliced 2 spring onions, finely sliced Squacquerone 4 handfuls wild rocket, washed 1 lemon, zested and juiced Extra-virgin olive oil Instructions: Preheat the oven to 200 degrees C/400 degrees F/gas mark 6. Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft. Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy. (c) Jamie Oliver 2003 ","[Rioja, Barbera, Tempranillo, Garnacha]" 65168,"Turkey Tetrazzini 2 tablespoons vegetable oil 1 shallot, chopped 1 garlic clove, minced 1 pound mushrooms, sliced 3 tablespoons chopped parsley 2 tablespoons thyme leaves 2 bay leaves Salt and pepper, to taste Grated lemon zest 2 cups chicken broth, low sodium 4 tablespoons butter 1/4 cup flour 1 egg yolk, lightly beaten 1 cup milk 4 pounds cooked turkey breast, chunks or tenders 1 pound egg noodles, cooked 1/2 cup bread crumbs 1/2 cup grated Parmesan 1/2 cup sliced almonds, toasted Instructions: Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside. Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine. Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65169,"Blueberry Almond French Toast Bake Nonstick ooking spray 1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes 8 large eggs 8 large egg whites 2 cups 1 percent lowfat milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/3 cup pure maple syrup 2 cups fresh blueberries 1/3 cup sliced almonds 2 tablespoons dark brown sugar Instructions: Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight. Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature. Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65170,"Pumpkin Gelato 2 cups pumpkin puree 1 cup heavy cream
1 cup whole milk
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch salt
Instructions: Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl. Freeze the mixture in an ice cream maker according to the manufacturer's directions. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65171,"Pimiento Cheese 1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed) 1/2 cup homemade blender mayonnaise, recipe follows 1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell peppers 1/2 small onion, grated (about 1 tablespoon) Cayenne pepper 1/2 teaspoon dry mustard or 1 teaspoon prepared 1/4 teaspoon salt 1 large egg 1 cup peanut oil 1 tablespoon fresh lemon juice Instructions: Mix together all the ingredients except for the cayenne. Season to taste with cayenne. Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as dip, and stuffed into celery ribs. Put mustard, salt and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65172,"Peachy Keen Panini 1/4 cup drained canned sliced peaches (packed in lite syrup), finely chopped 1/4 cup TACO BELL? HOME ORIGINALS? Thick 'N Chunky Salsa 8 slices sesame semolina bread 4 KRAFT DELI DELUXE Process Jalapeno American Cheese Slices 12 slices OSCAR MAYER Oven Roasted Turkey Breast 4 tsp. olive oil Instructions: HEAT panini grill. COMBINE peaches and salsa. FILL bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil. GRILL 5 min. or until golden brown. Special Extra: Stir 2 Tbsp. chopped cilantro into peach mixture before adding to sandwich filling. Substitute: Prepare using finely chopped fresh peaches. Use Your Stove Top: If you don't have a panini grill, cook sandwiches in nonstick skillet on medium heat 3 min. on each side or until golden brown on both sides. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65173,"Red Berry-and-Beet Smoothie 2 cups mixed frozen red berries such as strawberries and raspberries 1 small red beet, peeled and thinly sliced 1 tablespoon fresh lemon juice 1 tablespoon honey 2 teaspoons unrefined extra-virgin coconut oil Instructions: Put the berries, 1/2 cup cold water, beet, lemon juice, honey and coconut oil into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons more water if needed to adjust consistency. ","[Syrah, Merlot, Cabernet Sauvignon, Zinfandel]" 65174,"Angel Food Cake with Berries and Whipped Cream 1 pint blueberries 1 pint raspberries 2 tablespoons sugar 1 angel food cake, store bought 1 container whipped cream, canister Fold 3 paper towels into a 1 1/2-inch by 1 1/2-inch square and place one into each of the paper cups to support the cupcake paper. Place a cupcake paper in each paper cup on top of the paper towel. Instructions: Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream. ","[Chardonnay, Moscato, Prosecco]" 65175,"Caesar Salad 1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried 1 egg yolk 2 large cloves garlic, peeled and finely chopped 2 tablespoons Dijon mustard 1/4 teaspoon salt 2 tablespoons fresh lemon juice 1/2 cup extra virgin olive oil 2ounce can anchovy fillets, drained and finely chopped Freshly ground pepper to taste 1/4 cup freshly grated Parmesan cheese 1 cup toasted croutons Instructions: In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly. Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white. RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65176,"Tomato Cheese Batter Bread 2 tablespoons butter 2 cups unbleached flour 1 tablespoon sugar 1/2 teaspoon salt 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast 1/4 cup soft butter 1 cup crushed tomatoes in juice 1 egg, beaten 3/4 cup Parmesan cheese, shredded 2 tablespoons fresh parsley, chopped Instructions: Cut 2 tablespoons butter unto 1/4-inch dice. Place on a piece of waxed paper and place in the freezer. In a large bowl, combine flour, sugar, salt, and yeast. Heat soft butter and tomatoes to 125 degrees. Add to the dry ingredients with the egg, Parmesan cheese, and parsley. Beat vigorously for 2 minutes. Turn dough into a well-greased, 8-inch round pan. Cover with a tightly woven towel and let rise for 1 hour. About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, remove the diced butter from the freezer and sprinkle on the top of the dough. Bake for 20 minutes, or until the internal temperature of the bread reaches 190 degrees. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 65177,"Chocolate Stressbuster Smoothie 3/4 cup 1-percent milk 3/4 cup dark chocolate chips 1 1/4 cups raspberries 1 cup nonfat Greek yogurt 3/4 cup sliced almonds 4 whole ice cubes Instructions: Heat the milk in small saucepan set over medium heat. Add the chocolate chips and whisk until the chips melt and the mixture is smooth, about 5 minutes. Remove from the heat and cool for about 5 minutes. Pour the cooled chocolate mixture into a blender. Add 1 cup of the raspberries, the yogurt, almonds and ice cubes, and blend until smooth. Pour into glasses, garnish with the remaining 1/4 cup raspberries and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 65178,"Texas Pete® Devil's Ranch Dressing 3 quarts ranch dressing, prepared 2 cups Texas Pete? Original Hot Sauce 2 cups roasted poblano peppers, peeled and seeded, pulsed in food processor Instructions: Combine ingredients. Refrigerate until ready to use. ","[Chardonnay, Cabernet Sauvignon, Merlot]" 65179,"Silky Bean Curd Soup with Greens 2 cups chicken broth 2 cups water 1 teaspoon soy sauce 2 tablespoons miso paste 4 ounces silky soft bean curd, cut into 1/2-inch dice 8 ounces spinach, stemmed and leaves washed Garnish crushed red pepper flakes; toasted sesame seeds Instructions: Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65180,"Jicama Chips 2 medium-sized jicamas, peeled and thinly sliced 2 limes cut into wedges 1 teaspoon salt 2 teaspoons medium-hot chili powder Instructions: Fan the jicama chips in a pinwheel on a serving dish and garnish with the lime wedges. Mix the salt and chili powder together in small bowl. Serve the chips and the chili-salt mixture with drinks like tequila and sangria.; ","[Tequila, Sauvignon Blanc, Pinot Grigio, Rosado]" 65181,"Stuffed Lobster 2 (1 1/2-pound) lobsters Fresh herbs: parsley, rosemary, thyme 4 tablespoons of butter 1/2 onion, diced 1 teaspoon lemon zest 2 tablespoons sliced scallions 2 handfuls crumbled buttery crackers Extra-virgin olive oil, for brushing and drizzling Instructions: Preheat oven to 450 degrees F. Place lobsters in pan and chill in freezer for 15 to 20 minutes. Meanwhile, place 1 layer of river rocks in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking. Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat. Move claws to pan and roast for 4 minutes. Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed. Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque. Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping. *Smooth river rocks are available from your local landscape company ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 65182,"Sweet Curry Dip 1/2 cup mayonnaise 1/2 cup Greek yogurt
2 tablespoons honey
1 teaspoon freshly squeezed lemon juice
2 teaspoons curry powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper Instructions: In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65183,"Gigantic Hero 1 extra long sub, hero hoagie roll 1 pound thinly sliced baked ham 1 pound thinly sliced turkey 1/2 pound thinly sliced Swiss cheese 1/2 pound thinly sliced Muenster Shredded lettuce Sliced tomatoes Sliced red onion Italian peppers Bottled vinaigrette Mustard Mayonnaise Instructions: Assemble as you would a sandwich. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 65184,"Hot Cornbread 8 slices bacon, finely chopped 1 1/2 cups coarse cornmeal 1/4 cup flour 1 teaspoon salt 1 teaspoon baking soda 1 egg 1/4 cup chopped green chilis 1 cup buttermilk or plain yogurt 1/2 cup milk Instructions: Preheat oven to 450 degrees. Heat bacon in a 9 or 10\ cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter. In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 65185,"Meatball Heros with Tri-Colored Peppers 1 tablespoon olive oil 1 small onion, sliced 1/2 green pepper, sliced 1/2 red pepper, sliced 1/2 yellow pepper, sliced 1/4 teaspoon salt 1 (12 ounce) loaf Italian bread (preferably whole-grain) 8 meatballs and 1 cup sauce from Turkey Meatball and Spicy Tomato Sauce recipe 1/2 cup grated part-skim mozzarella cheese Instructions: Preheat the broiler. Heat the oil in a large skillet over a medium heat. Add the onions, peppers, and salt and saute for 15 minutes, stirring occasionally. Cut the bread into quarters crosswise and cut each quarter in half, being careful not to cut all the way through, so the 2 haves stay connected. Scoop the soft center out of the bread. Put the bread, open-faced, on a baking sheet. Place 1 meatball and some sauce on 1 side of each piece of bread. Top with some of the pepper mixture. Moisten the other side of each sandwich with a little sauce and sprinkle with the cheese. Broil until the cheese is melted, about 4 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65186,"Pat's Broccoli and Chicken Stir-Fry 2 tablespoons soy sauce 1 tablespoon orange juice 1 tablespoon light brown sugar 1 tablespoon rice wine vinegar 1/2 tablespoon cornstarch 1/2 tablespoon sesame oil 1/2 to 1 teaspoon red pepper flakes, or more if desired 1 tablespoon peanut oil, plus more as needed 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces 2 tablespoons peeled and chopped fresh ginger 4 cloves garlic, minced 4 green onions, sliced 4 cups broccoli florets, pre-cooked Hot cooked rice, for serving Instructions: In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve. Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs. Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 65187,"Spaghetti with My Mamas Meatballs Olive oil cooking spray 2 cloves garlic, chopped 1/2 cup chopped onion Dried red chili flakes 1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium 1 1/2 cups red pack tomato puree 1 1/2 cups red pack diced tomatoes 1/2 medium eggplant, halved lengthwise Salt 6 ounces lean ground turkey breast, such as Jennie-O 4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent 2 ounces extra-lean ground pork, such as Farmer John's 1 egg white 1/4 cup fresh parsley leaves, chopped 1/2 ounce Parmigiano-Reggiano 2 cups puffed kamut 6 ounces 100-percent kamut spaghetti Instructions: Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour. Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool. In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes. Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands. Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour. Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 65188,"Rocky Road Ice Cream Cake 6 tablespoons unsalted butter, melted, plus more, for the pan 9 ounces chocolate wafer cookies, crushed 1/2 cup marshmallow creme 1/2 cup chopped toasted walnuts 2 quarts chocolate ice cream, softened 3/4 cup heavy cream 8 ounces bittersweet chocolate, chopped 1/2 cup mini marshmallows Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using. Spread the marshmallow creme onto the cookie crust then sprinkle with the walnuts. Scoop the ice cream onto the walnut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using. Frost the top and sides of the cake with the ganache and sprinkle with the mini marshmallows. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 65189,"Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo 1 head garlic, split in 1/2 crosswise 2 tablespoons olive oil Salt and freshly ground black pepper 3 tablespoons olive oil Salt and freshly ground pepper 4 lamb shanks, bone-in 2 stalks celery, coarsely chopped 2 carrots, coarsely chopped 1 large onion, coarsely chopped 1 cup port 1 cup red wine 3 cups chicken stock 4 sprigs fresh thyme 8 sprigs fresh flatleaf parsley plus freshly chopped parsley leaves, for garnish Roasted Garlic Cloves 3/4 pound orzo pasta 2 tablespoons olive oil 2 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter 1 small onion, finely chopped 1/4 cup finely chopped fresh parsley leaves 1 cup reduced lamb braising liquid (from above) 4 plum tomatoes, sliced in 1/2 vertically 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: For the roasted garlic bulbs: Preheat oven to 350 degrees F. Place garlic heads in a small roasting dish and drizzle each half with olive oil and season with salt and pepper. Cover with foil and roast for 45 minutes to 1 hour or until soft. Let cool slightly and squeeze the cloves of garlic into a small bowl. For the lamb shanks: Preheat oven to 350 degrees F. Heat the oil in a large Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate. Remove all but 2 tablespoons of the fat in the pan and add the celery, carrots and onions and cook until caramelized. Add the port and red wine and cook until almost completely reduced. Add the chicken stock, thyme, parsley sprigs and shanks and salt and pepper and bring to a boil on the stove, cover, transfer to the oven and bake for 1 1/2 to 2 hours or until the meat is tender. Remove shanks to a plate and loosely tent with foil to keep warm. Strain the cooking liquid into a medium saucepan and discard the solids Whisk in the roasted garlic and cook over high heat, whisking occasionally, until reduced by half, 12 to 15 minutes. Remove 1 cup of the liquid to use for the orzo and continue reducing the remaining liquid by half again or until thickened to a glaze. Serve the lamb on top of the orzo and drizzle the shanks with the reduced cooking liquid, oven roasted tomatoes and chopped parsley. For the orzo pasta: Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the oil and 2 tablespoons butter over medium heat, add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the oil/onion mixture. Bring 8 cups of water or chicken stock to a boil in a medium pot (or a combination of chicken stock and water) and add hot water/stock to the orzo as if you were making risotto, 1 cup at a time, stirring constantly until the liquid is absorbed and the pasta is al dente (you may not need to use all of the water). Stir in the cold butter and a 1 cup of the braising liquid, chopped parsley and salt and pepper to taste and cook 1 minute longer. For the slow roasted tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 6 hours. Make extra roasted heads to use for garnish on the plate, if desired . ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65190,"Southern Eggs En Cocotte 6 ounces hot maple flavored pork sausage (Southern style), crumbled 3 cups water 1 cup half-and-half Kosher salt 1 cup stone-ground grits or course polenta Freshly cracked black pepper 4 ounces grated Gruyere 4 farm fresh eggs Instructions: Preheat the oven to 400 degrees F. Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray. In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed. Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 65191,"Grilled Mini Pork Skewers 3/4 cup cream sherry, such as Bristol Cream 3 tablespoons fresh lemon juice (about 1 large lemon) 2 tablespoons dried oregano 1 tablespoon smoked paprika 1 teaspoon ground cumin 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 cloves garlic, minced One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes 2 tablespoons extra-virgin olive oil 1/3 cup heavy whipping cream Nonstick vegetable oil spray 1 Belgian endive spear, separated into 8 to 10 leaves Instructions: In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic. Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours. Pour the remaining marinade into a small saucepan. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes. Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 65192,"Mitsuko's Perfect Sushi Rice 3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups) 3 3/4 cups water (or 5 rice maker cups) 1/2 cup rice vinegar 4 tablespoons sugar 1 teaspoon salt Instructions: In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions. While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature. When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. \Cut\ rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 65193,"Eggs in Burgundian Wine Sauce 1 bottle (750ml) dry red wine 2 cups/500ml beef stock 4 to 8 eggs 1 bay leaf 1 carrot, thinly sliced 1 celery stalk, sliced 1 clove garlic, crushed 1 onion, thinly sliced 1 sprig fresh thyme 2 tablespoons butter 2 tablespoons all-purpose flour Salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 tablespoons butter 4 ounces/125g button mushrooms, sliced 4 ounces/125g bacon, sliced into paper clip-size pieces 15 to 20 pearl onions, peeled Instructions: For the eggs and sauce: Bring the wine and stock to a slow boil in a saute pan. Gently crack the eggs in and poach until the whites are set and the yolks runny, 2 to 3 minutes. Remove to a plate. Remove any clumps of egg white and bring the wine-stock mixture back to a boil. Add the bay leaf, carrots, celery, garlic, onions and thyme. Simmer until reduced by half and concentrated, about 20 minutes. For the garnish: While the sauce reduces, melt 1 spoonful of the butter in a frying pan and cook the mushrooms, about 3 minutes. Remove. Add the second spoonful of butter and fry the bacon until brown. Remove the bacon with a slotted spoon and drain on paper towels. Fry the onions in the fat left in the pan until tender and golden, about 10 minutes. Drain off the excess fat and put the bacon and mushrooms back in. Once the sauce has reduced, knead the butter and flour together to form a paste. Whisk it, a piece at a time, into the simmering sauce until thick enough to coat a spoon. Strain the sauce over the garnish. Bring to a boil, and check the seasonings. Gently place the poached eggs in the sauce to reheat for a minute. Serve the eggs in wide, shallow bowls with some garnish and sauce. Scatter with the parsley. ","[Burgundy, Pinot Noir, Chardonnay, Sauvignon Blanc]" 65194,"Chorizo Burgers 8 pieces thick-cut bacon 1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper
1 pound ground chuck
1/2 pound chorizo
One 4-ounce can diced green chiles (not drained)
1/4 cup olive oil
2 tablespoons salted butter
4 large eggs
4 burger buns
Green leaf lettuce, leaves separated 1 large tomato, sliced thin
Hot sauce, to taste
Taco Tots, recipe follows One 32-ounce bag frozen potato tots (about 5 cups) 1 tablespoon taco seasoning
1 cup grated Monterey Jack cheese Instructions: Preheat the oven to 425 degrees F. Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes. Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside. Preheat a large cast-iron skillet over medium heat. For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate. Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain. Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers. Serve alongside the Taco Tots. Preheat the oven to 425 degrees F. Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 65195,"Basic Risotto 2 quarts vegetable stock 1 ounce unsalted butter 1 ounce olive oil 1 shallot, finely chopped 1 pound arborio rice 1 cup dry white wine Salt and pepper Instructions: Bring the vegetable stock to a boil and keep hot. In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent. Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon. Add the white wine and continue stirring until the wine has evaporated. Add the hot vegetable stock, just enough to barely cover the rice and continue stirring until all the liquid is evaporated. Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65196,"Roasted Eggplant and Tomato Napoleons with Black Olive Dressing 2/3 cup extra virgin olive oil 3 tablespoons seeded and diced tomato 3 tablespoons rinsed and finely diced black olives, such as Nicoise or Kalamata 2 teaspoons finely minced lemon zest Sea salt and freshly ground pepper, to taste 3 tablespoons chopped poached garlic 1 quart packed basil leaves 3 tablespoons extra virgin olive oil 1/4 cup toasted pine nuts or blanched almonds Rich vegetable or chicken stock 2 pounds Roma tomatoes, halved, seeded and oven dried (procedure follows) 2 (1 pound) eggplants each about 4-inches in diameter Olive oil Sea salt and freshly ground pepper 4 medium zucchini halved and cut length wise into 16 slices 2 medium peeled red onions cut into 8 rounds 4 small red bell peppers, stemmed and seeded and cut into quarters 2 large Portobello mushrooms, black gills removed and cut into 16 thick slices 11/4 pounds fresh or smoked mozzarella, cut into 16 slices 4 branches of rosemary made into spears Drops of reduced balsamic vinegar Black olive dressing Fresh basil puree Herb sprigs Instructions: For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.; To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.; ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 65197,"Red Garlic Soup 2 pounds chicken bones 1 onion, quartered 1 head garlic plus 6 cloves, minced and 3 cloves, halved 1/4 cup plus 3 tablespoons olive oil 1/4 pound cured Spanish ham, or prosciutto, diced 1 tomato, seeded and diced 2 teaspoons sweet paprika 6 very thin slices country bread 8 cumin seeds 8 saffron threads 6 eggs (optional) Instructions: Prepare the chicken stock by combining the chicken bones, onion, and garlic head in a large pot. Add enough water to cover, about 1 gallon, and bring to a boil. Skim and discard foam that rises to the top. Reduce to a simmer and cook, uncovered, about 1 hour, periodically skimming foam from the top. If liquid is evaporating too rapidly, add a cup or two of water. Strain by lifting liquid out with a ladle. Discard the onion and garlic, and set aside to cool. Reserve 2 quarts for the soup, and save the extra for another use. (It will keep in the refrigerator up to 5 days). Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves minced garlic, and saute until golden. Add the cured ham, and saute for a minute. Add the tomato and paprika, and saute briefly, then add the reserved chicken stock. Bring to a boil, reduce heat and simmer for 30 minutes.Meanwhile, toast the bread, rub half a clove of the remaining 3 garlic cloves over each piece, and drizzle with the remaining olive oil. With a mortar and pestle, pound the leftover garlic halves, cumin seeds, and saffron. Stir paste into the simmering soup, and add the bread, breaking it up a bit. If using eggs, break the eggs into the simmering soup and poach them until set, but yolks still soft. Serve soup immediately, ladling it into warm earthenware bowls. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 65198,"Spanish Style Beef and Rice 2 cups beef stock 1 3/4 cups water 1 tablespoon butter 2 cups white enriched rice 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 2/3 pounds ground sirloin Salt and pepper 1 large onion, finely chopped 4 cloves garlic, chopped 1 green bell pepper, seeded and finely chopped 1 tablespoon Worcestershire sauce 2 cups tomato sauce 1/4 teaspoon ground cloves 2 teaspoons ground cumin, 1/3 palmful, twice 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spicy Chopped Salad with Tortillas, recipe follows 4 long, mild to medium cl peppers, such as moderate heat poblano or mild Italian cubanelle 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 clove garlic, cracked 10 ounces triple washed spinach, stems removed and coarsely chopped Salt and pepper 1/2 cup beef broth or chicken broth 3 cups leftover Spanish style beef and rice 1 cup tomato sauce 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese 2 hears romaine lettuce, chopped 3 tablespoons canned or jarred sliced jalapenos, drained 3 tablespoons salad olives, Manzanilla with pimento, drained 1 vine ripe tomato, seeded and chopped 1/2 red onion, chopped 1 cup broken tortilla chips, any variety 2 tablespoons taco sauce 1 lime, juiced 2 tablespoons chopped cilantro or flat-leaf parsley 1/4 cup olive oil, eyeball it Salt and pepper Instructions: Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed. Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low. Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

• Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers. Stuffed Peppers with Beef, Rice, Spinach and Cheese Preheat a griddle or grill pan. Seed cl peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up. Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside. Preheat broiler to high. Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through. Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve. Yield: 4 servings Preparation time: 10 minutes Cooking time: 15 to 20 minutes Ease of preparation: easy Spicy Chopped Salad with Tortillas Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve. Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy ","[Tempranillo, Garnacha, Vermentino, Barbera]" 65199,"Buffalo Medallion with Caramelized Cauliflower, White Wine Demi, and White Truffle 1 head cauliflower, cut into 1/4-inch thick slices Truffle oil, for brushing Salt and freshly ground black pepper Freshly grated nutmeg 1 cup freshly grated Parmesan 8 (4-ounce) medallions buffalo fillet Salt and freshly ground black pepper 4 tablespoons butter 3 cloves garlic 1/2 cup dry white wine 1 cup beef or veal demiglace Truffle oil Fresh white truffle (as much as your wallet allows) Extra-virgin olive oil Instructions: To make the cauliflower: Preheat the oven to 400 degrees F. Distribute the cauliflower evenly on a nonstick baking sheet, brush with the truffle oil, and season with salt, pepper, and a touch of nutmeg. Roast until tender and a little brown, and then sprinkle the Parmesan on top and return the pan to the oven to brown the cheese, about 3 minutes. To make the buffalo: Preheat the oven to 400 degrees F. Season the medallions with salt and pepper. Heat the butter and garlic in a large saute pan set over high heat. When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides. Transfer the buffalo to a baking pan. Roast until medium rare or to your liking, 5 to 10 minutes, keeping in mind that buffalo meat is very lean and gets dry when cooked beyond medium doneness Meanwhile, return the saute pan to medium high heat, add the wine, and let it evaporate, stirring with a wooden spoon to deglaze the pan drippings stuck to the bottom of the pan. Add the demiglace, bring to a boil, and strain the sauce. Lastly, add some truffle oil and keep the sauce ready to serve. To serve: Place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top. Slice fresh truffle over everything and drizzle some olive oil over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 65200,"Gina's Shrimp Corn Dogs 1 pound raw shrimp, peeled and deveined 1 clove garlic, minced 1 shallot, finely chopped 1/2 lemon, zested and juiced 1/4 cup bread crumbs Kosher salt and freshly ground black pepper 2 cups all-purpose flour 1 egg 2 cups yellow cornmeal 1 teaspoon garlic powder 3 tablespoons sugar 1 1/2 tablespoons baking powder 2 1/2 cups buttermilk Dipping Sauce, recipe follows 1 cup mayonnaise 1/2 lemon, juiced 2 tablespoons Dijon mustard 1 tablespoon horseradish 1 teaspoon paprika Instructions: Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes. Preheat deep-fryer to 350 degrees F. While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk. Place the remaining 1 cup of flour onto a large plate. *Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain. Serve with dipping sauce. In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65201,"Valentine's Day Gooey Broken Heart Cookies 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda
3/4 teaspoon fine salt
1 large egg
1 teaspoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar, plus more for dusting
20 caramel and milk chocolate candies, such as Rolos
Pink gel food coloring
Instructions: Whisk the flour, baking soda and salt together in a medium bowl. Beat the egg and vanilla together in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
Reduce the speed to low. Slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, tint the dough to desired color by adding a few drops of food coloring and mixing to combine. Then increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
Turn the dough out of the bowl onto a clean work surface and bring it together into a ball. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or up to 24 hours.
While the dough is chilling, quarter each of the caramel candies and place in a small bowl. Refrigerate until ready to use.
When ready to roll, cut and bake the cookies, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Dust another sheet of parchment with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets to about 1/4-inch thick (and about 11 by 9 inches) and place in the freezer until slightly chilled, about 5 minutes. Repeat with the remaining piece of dough.
Cut out cookies with a 3-inch heart-shape cutter and arrange 5 cookies on each of the prepared baking sheets, about 1 1/2 inches apart, for 10 cookies total. Place a heaping tablespoon of the cut caramel candies in the middle of each heart in one layer, leaving the edges of the cookie clean. Gather the scraps of dough, then roll out and cut in the same manner until you have 10 more hearts (do not put candy on top of these). Place one of these heart cookies on top of each of the 10 cookies on the baking sheets and press gently around the edges to seal . Freeze until very firm, about 20 minutes.
Bake, rotating the baking sheets front to back and bottom to top about halfway through, until the cookies are golden brown around the edges, 16 to 18 minutes. Let cool on the baking sheets on a wire rack, about 5 minutes. Transfer cookies to the rack to cool completely. Dust with confectioners' sugar before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65202,"Breakfast Casserole 2 cups broken blue tortilla chips 1 1/2 cups milk 5 cups day old biscuits 18 eggs 1/2 cup chopped red bell peppers 2 1/2 cups Mexican white cheese, shredded Cactus Sauce, recipe follows 14 ounces diced chiles 3 to 4 ripe avocados Instructions: Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce. Puree all ingredients together and refrigerate.
","[Chardonnay, Riesling, Vermentino, Tempranillo]" 65203,"Roasted Vegetable Quinoa Salad 5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces 3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium head bok choy, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon raspberry vinegar
1 cup cooked quinoa
1/4 cup dried cranberries
1/4 cup pepitas (toasted pumpkin seeds)
1 heaping tablespoon chopped fresh parsley
1 blood orange, peel and white pith removed, cut into chunks or segmented
1/4 cup crumbled goat cheese
Instructions: Preheat the oven to 375 degrees F. In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool. Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use. Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 65204,"Sweet and Spicy Pork Hash 1 large sweet potato, cut into 1/2-inch dice 2 teaspoons canola oil 1 pound lean ground pork 2 teaspoons fennel seeds 1 teaspoon crushed red pepper Pinch ground black pepper 4 cloves garlic, minced 1 small onion, minced 1/2 teaspoon coarse sea salt, optional 4 eggs Instructions: Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.
Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.
Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.
Divide the hash evenly among four plates and place an egg on top of each serving. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65205,"Chicken Spinner Brine 1/3 cup kosher salt 2 teaspoons black peppercorns, cracked 4 cloves garlic 2 bay leaves 1 lemon, halved 1 small red onion, sliced One 3-pound chicken Instructions: Combine 4 cups water, the salt, peppercorns, garlic, bay leaves, lemon and onion in a pot and bring to a boil over high heat. Remove from the heat and let the brine \steep\ for 10 to 15 minutes. Move the brine to the refrigerator to cool, stirring occasionally. Place the chicken and cold brine in a large container or plastic bag and refrigerate for 3 hours. Remove the chicken from the brine and pat dry before cooking as desired. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65206,"Gingerbread Pancakes with Cream Cheese and Rum Sauce 1 2/3 cups all-purpose flour (see Cook's Note) 3/4 cup sugar 1/4 cup cornstarch 1 tablespoon baking powder 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon baking soda
1/2 teaspoon kosher salt 2 cups milk 1/4 cup molasses (not blackstrap) 3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 2 large eggs 4 ounces cream cheese, at room temperature 2 teaspoons dark rum (optional) Confectioners' sugar for serving Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. For the pancakes: Whisk the flour, 1/4 cup plus 2 tablespoons of the sugar, the cornstarch, baking powder, ginger, cinnamon, cloves, baking soda and 1/4 teaspoon of the salt together in a large bowl. Whisk 1 1/4 cups of the milk, the molasses, melted butter, 1/2 teaspoon of the vanilla and the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until batter is thick and ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Meanwhile, make the cream cheese sauce: Combine the remaining 1/4 cup plus 2 tablespoons sugar, 1/4 teaspoon salt, 3/4 cup milk and 1/2 teaspoon vanilla with the cream cheese and rum in a small saucepan over medium heat, whisking until the cream cheese melts completely and mixture just begins to simmer, about 2 minutes. Remove the sauce from the heat and keep warm. Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without crowding. Cook until pancakes are golden on the bottom and bubbly on top, about 30 seconds. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
When ready to serve, divide the pancakes between four serving plates, dust with confectioners' sugar and drizzle with the cream cheese sauce. Serve immediately with extra sauce on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65207,"Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce 1 pound gemelli pasta or other short cut pasta Salt 1 pound ground veal 1 egg 2 cloves garlic, finely chopped 6 to 8 sage leaves, finely chopped, a couple of tablespoons 1/2 cup bread crumbs, a couple of handfuls 1/3 cup grated Parmigiano-Reggiano 1/4 teaspoon freshly grated nutmeg, eyeball it Ground black pepper Extra-virgin olive oil, for drizzling 3/4 cup chopped walnuts, divided 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup dry white wine 1 cup chicken stock 1 cup cream 1 cup Gorgonzola, crumbled 3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed Instructions: Preheat the oven to 425 degrees F. Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain. While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm. Toast the walnuts and place them into a food processor. Grind the walnuts and reserve. In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt. Shred the greens into thin strips. Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating. ","[Chardonnay, Barolo, Pinot Noir, Tempranillo]

" 65208,"Lamb and Turnip Stew with Stout Oil (vegetable, peanut, canola or olive, anything will work well) 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes Kosher salt 4 tablespoons all-purpose flour 1 large or 2 small onions, cut into 1/2-inch dice 3 ribs celery, cut into 1/2-inch dice 3 turnips, peeled and cut into 1/2-inch dice 1/2 cup tomato puree 2 pints stout beer (recommended: Guinness) 1 small bunch marjoram, tied together with string 2 bay leaves 3 tablespoons chopped flat-leaf parsley Instructions: Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
That's a great craic! ","[Pinot Noir, Tempranillo, Barbera, Chianti]" 65209,"My Favorite Salami and Cheese Platter 3/4 pound mixed selection thinly sliced salumi, such as spicy sopressata, Prosciutto di Parma and Salame Abruzzese (see Cook's Note) 1/4 to 1/2 pound each of a selection of cheeses, such as black pepper pecorino or classic pecorino, Gorgonzola dolce DOP, fresh ricotta and burrata or fresh mozzarella (see Cook's Note) Pickled Butternut Squash, recipe follows Cheese Tortellini with Mixed Parsley Sauce, recipe follows Charred Peppers, recipe follows Bread and/or crackers Olives, optional Mixed peppers, optional Cherry tomatoes, optional 1 small butternut or honeynut squash, peeled, halved and seeded 1 tablespoon extra-virgin olive oil 1/2 cup white wine vinegar 1/3 cup sugar 2 tablespoons kosher salt 3 whole cloves 1 cinnamon stick Kosher salt 1 pound cheese tortellini 2 cups fresh flat leaf parsley leaves 1 cup fresh curly parsley leaves 2 large cloves garlic, grated 1/3 to 2/3 cup extra-virgin olive oil About 3/4 cup finely grated Pecorino 1/2 small lime 2 large red bell peppers Kosher salt 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil Instructions: Arrange on a large board or platter the salumi, cheeses, Pickled Squash, Tortellini, Peppers, bread and/or crackers. Serve with bowls of olives, mixed peppers and cherry tomatoes, if using. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. Cook the squash: Place the squash halves cut-side up on the prepared sheet pan and brush with the olive oil. Place in the center rack of the oven. Add 1/2 cup water to the sheet pan to create steam and prevent overbrowning. Roast until tender but not falling apart, about 1 hour. Make the pickling liquid: In a small saucepan, combine the vinegar, sugar, salt, cloves, cinnamon and 1 1/2 cups water. Cook on medium heat, stirring, until the sugar and salt dissolve. Remove from the heat and let cool to room temperature. Finish: Transfer the squash halves to a cutting board and set aside until cool enough to handle. Cut into 1- to 1 1/2-inch pieces. Transfer to one or two glass jars with lids and pour the pickling liquid over the squash. Cover and let sit in the refrigerator overnight. Ideally, let it sit 2 to 3 days in the fridge and up to 1 week before serving. Cook the pasta: In a large pot, bring 4 quarts water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the tortellini to the pot and stir so that it doesn\u2019t stick to the bottom as it cooks. Cook until al dente, chewy but not hard or raw tasting, 8 to 10 minutes. Drain in a colander, reserving a little of the pasta cooking water in case you need it later. Make the parsley sauce: While the pasta is cooking, in the bowl of a food processor, add the flat leaf and curly parsley, garlic and a generous pinch of salt. Pulse to blend. Continue to pulse while slowly streaming in 1/3 cup oil through the top of the machine until almost completely smooth. (Do not overmix.) Add more oil if necessary to loosen the sauce. Transfer to a large serving bowl and stir in half the cheese. Taste for seasoning. Finish the dish: Drain any excess liquid from the tortellini and toss with the parsley sauce. Stir in more cheese if needed. Taste for seasoning. When ready to serve, squeeze a little of the lime juice lightly over the tortellini. Char the peppers: Place the peppers directly on the gas flame of the stove or grill. Char, turning occasionally, until the skin burns and turns black on all sides. Cover and refrigerate immediately to allow them to cool quickly, until the peppers are cool. Peel and discard the skin. I use a kitchen towel to wipe the skin away. Finish: Try to avoid rinsing the peppers, as it washes away flavor. Place on a flat surface. Open, seed and slice the peppers into 1/2-inch-wide slices. Arrange on a platter. Season with salt and drizzle with the vinegar and oil. Refrigerate. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 65210,"Steak Frite with Skin-on-Fries and Roasted Garlic Butter 1 ounce balsamic vinegar 1/2 ounce olive oil Pinch kosher salt Pinch ground black pepper 1 tablespoon chopped parsley, plus 1 tablespoon 5 ounce sirloin steak, pounded into scallopini (can substitute round, London broil, or butt) 10 ounces skin-on french fries 2 tablespoons grated Parmesan 4 tablespoons Roasted Garlic Butter, recipe follows 4 ounces butter, room temperature 1 ounce olive oil 2 tablespoons pureed roasted garlic 2 tablespoons chopped basil 1 teaspoon lemon juice 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 tablespoon chopped parsley Instructions: Preheat a fryer to 360 degrees F. Combine balsamic vinegar, olive oil, salt, pepper, and 1 tablespoon parsley. Add steak and marinate for at least 2 hours. Pan sear or grill marinated sirloin over high heat for 45 seconds on both sides and cut into 1/4-inch strips. Fry skin-on fries until very crisp. Drain on a paper towel-lined plate. Toss fries and sirloin together with garlic butter, Parmesan, and remaining chopped parsley. Using the back of a fork, blend all ingredients together until evenly distributed. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65211,"Tupelo Tomato Salad 1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin 2 tablespoons red wine vinegar 2 cloves garlic, crushed lightly with the side of a knife blade and minced 1 white onion, cut julienne 1 large cucumber, peeled, seeds removed and thinly sliced 1 1/2 pounds ripe tomatoes, cut into wedges Salt and freshly ground black pepper Instructions: Whisk together oil, vinegar, and garlic in a salad bowl. Toss with onion and cucumber, and gently fold in tomato. Season with salt and pepper, and serve at room temperature family style. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 65212,"Crisp Tofu Cooked In Tomato Pepper Sauce: Dau Hu Sot Ca 7 fluid ounces/ 200 ml vegetable oil 1 pound, 2 ounces/ 500 g silken tofu, drained and cut into 1 1/4-inch/3 cm cubes 3 cloves garlic, minced (1 tablespoon) 1 tablespoon minced red Asian shallots 1 bird's eye cl, finely sliced 4 ripe tomatoes, roughly chopped Sea salt 2 teaspoons sugar 2 tablespoons fish sauce 3 spring onions (scallions), cut into 2-inch/ 5 cm lengths 1 teaspoon freshly ground black pepper 2 fresh coriander (cilantro) sprigs, for serving Instructions: Pour the oil into a wok and heat to 350 degrees F/180 degrees C or until a cube of bread dropped into the oil browns in 15 seconds. Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper-lined tray to drain. Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok. Now add the garlic, Asian shallots, and cl to the wok and stir-fry for 1 minute, or until fragrant. Add the tomatoes, 1/2 teaspoon salt, sugar, and fish sauce, stir and allow the tomatoes to break down. Add 3 1/2 fluid ounces/ 100 ml water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes. Add the crisp tofu, spring onions, and black pepper, folding it all together, and simmer for no longer than 1 minute as we want to keep the crisp texture of the tofu. Garnish with coriander (cilantro). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65213,"Curried Goat 6 pounds goat stew meat, shoulder cut into 1 1/2-inch pieces 4 cups sliced onions 1 large tomato, seeded and chopped 2 tablespoons chopped ginger 6 garlic cloves, crushed 6 tablespoons curry powder Salt and freshly ground pepper 2 tablespoons ghee or vegetable oil, plus 4 tablespoons Water Hot pepper sauce 3 to 4 Yukon Gold potatoes, peeled and large dice 1 bunch scallions, thinly sliced for garnish Instructions: In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt, and pepper. Mix well and marinate in the refrigerator, overnight. Preheat the oven to 375 degrees F. Remove meat from marinade. In a large braising pot, over a moderately high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides. When done browning all of the meat, pour excess fat from pot. Add the rest of ghee or oil to pot and all of the reserved marinade and some hot sauce and saute for 6 minutes. Then, return meat to pot with enough water to just cover the meat and bring to a boil. Cover and put pot in the oven for 1 1/2 hours. Add the potatoes to the pot, return the pot to the oven and cook for anther 1/2 hour, or until meat is tender. Remove the meat from the pot, place on a platter and cover with aluminum foil. Return the pan to the stove over medium heat and cook until sauce is thickened. Season with salt and additional hot sauce, if desired. Garnish meat with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65214,"Balsamic-Braised Leg of Lamb One 5- to 6-pound leg of lamb, deboned (ask the butcher to remove the bone and cut it into 3 or 4 pieces) Extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cloves garlic
1 bulb fennel, sliced
1 jalapeno, roughly chopped (with seeds)
1 yellow onion, roughly chopped
1 red bell pepper, roughly chopped
1/2 cup tomato paste
1 quart low-sodium beef stock
2 cups balsamic vinegar
2 tablespoons molasses
Instructions: Cut the leg of lamb into 4 even pieces. Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes. Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 65215,"Italian Meatball Soup 12 ounces ground beef 1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup plus 3 tablespoons minced fresh parsley
2 teaspoons lemon juice
1/4 teaspoon ground oregano
2 cloves garlic 1 large egg
Kosher salt and freshly ground black pepper 3 tablespoons olive oil
7 cups low-sodium beef stock
2 heaping tablespoons tomato paste
1 teaspoon peppercorns
2 bay leaves
1 cup diced russet potatoes (not peeled)
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced onions 8 ounces regular white cabbage, sliced
1 loaf crusty bread, for serving
Instructions: To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls. In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside. Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so. You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 65216,"Warm Dijon Potato Salad with Green Beans 3 pounds Yukon or baby white potatoes 1 pound green beans, trimmed 1/2 cup mayonnaise 2 tablespoons whole grain Dijon mustard 1 shallot minced 3 tablespoons red wine vinegar 30 grinds black pepper 1/3 cup packed finely chopped flat-leaf parsley Instructions: Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water. Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking. In a mixing bowl combine the remaining ingredients and whisk until smooth. Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65217,"Fried Cadbury Eggs 4 Cadbury Creme Eggs? 1 cup milk 1 large egg 1 tablespoon plus 4 cups canola oil 1 teaspoon baking powder 2 cups all-purpose flour A pinch kosher salt Instructions: Freeze the Cadbury Eggs for at least 2 hours up to overnight. Whisk together the milk, egg and 1 tablespoon oil in a small bowl or measuring cup. Whisk together the baking powder, 1 cup of flour and salt in a medium bowl. Put the remaining 1 cup of flour in a small bowl.
Pour the egg mixture into the flour mixture and whisk until combined. Cover and set aside for 15 minutes while the oil heats. Attach a deep fat fry thermometer to a large heavy-bottomed pot (see Cook's Note). Add the 4 cups of oil and heat to 375 degrees F over medium-high heat. Using two forks (or your hands) dredge an egg in the flour, then coat in the batter, dredge in the flour again and then coat in the batter. (This double batter creates a thicker coating to keep the egg from leaking when fried.) Gently put it into the oil, turn it almost immediately with a slotted spoon, so that it does not stick to the bottom. Repeat with remaining eggs. Cook, turning frequently until the crust is a light golden, about 2 minutes. Remove the eggs to a paper towel-lined plate, let sit for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 65218,"Ginger Lemongrass Pina Colada 1 stalk lemongrass 3/4 cup peeled and sliced fresh ginger 1/2 cup sugar Ice 2 cups pineapple juice, chilled 1 cup coconut milk 1 cup white rum, chilled Pinch kosher salt 4 fresh mint sprigs or 4-inch pieces lemongrass, for garnish Instructions: With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass. ","[Sauvignon Blanc, Gewrztraminer, Moscato, Cava]" 65219,"Roasted Chipotle Salsa 2 cloves garlic, unpeeled 1 small red onion, unpeeled, cut into quarters 4 firm-ripe red tomatoes 1 canned chipotle in adobo 1/2 cup fresh cilantro leaves 1 lime, juiced 2 tablespoons vegetable oil Salt Instructions: Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins. In a blender, combine vegetables with chipotle cl and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65220,"Mustard Glazed Baked Ham and Pimento Cheese Biscuits 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end (about 8 pounds) 25 cloves 1/2 cup Dijon mustard 3 tablespoons clover honey 3 tablespoons light brown muscovado sugar 1 teaspoon finely chopped fresh thyme Kosher salt and freshly ground black pepper Pimento Cheese, recipe follows Buttermilk Biscuits, recipe follows 1 1/2 pounds extra-sharp yellow Cheddar, coarsely grated 1 cup prepared mayonnaise 1 cup drained and finely diced roasted red peppers 1/2 teaspoon cayenne powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 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, plus more for greasing 1 1/2 cups cold buttermilk 1/2 cup heavy cream 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between 2 tablespoons melted butter Instructions: Remove the ham from the refrigerator 2 hours before baking. Preheat the oven to 350 degrees F. Line a roasting pan with foil. Place the ham, fattier side-up, in the prepared pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place the ham in the oven. Cook for 30 minutes. Combine the mustard, honey, sugar and thyme and season with salt and pepper. After 30 minutes, begin basting the ham with the glaze. Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached. Remove the ham from the oven and let rest 15 minutes before slicing. Slice into paper thin slices. To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham. Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.; Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65221,"Everything Smoothie ? cup (120 ml) soy milk ? cup (80 g) red or green grapes 1 medium orange, peeled, halved, seeded ? cup (93 g) frozen peach slices, thawed ? cup (75 g) fresh pineapple chunks, core included ? (48 g) medium carrot ? cup (45 g) fresh broccoli, chopped ? cup (15 g) fresh spinach, washed 1 cup (150 g) strawberries, fresh or frozen ? banana, peeled, frozen 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute, using tamper to press the ingredients into the blades, or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65222,"Vegetarian Parm Heroes 2 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped Kosher salt and freshly ground black pepper One 28-ounce can whole tomatoes in juice, pureed in a blender 1 1/2 pounds seitan 1/2 cup all-purpose flour 1/2 cup cola 1 cup vegetable oil 4 hero rolls, split in half 8 ounces shredded mozzarella 3/4 cup finely grated Parmesan 4 teaspoons chopped fresh oregano Instructions: Heat the olive oil in a medium, heavy saucepan over medium heat until hot. Then stir in the garlic and 1/2 teaspoon each salt and pepper. Cook until golden, about 3 minutes. Stir in the tomatoes and simmer until thickened, about 10 minutes. Preheat the oven to 350 degrees F. Cut the seitan into 1/2-inch-thick slices. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and the cola in a bowl. Heat the oil in a large, heavy skillet over medium-high heat until hot. Dip half of the seitan into the batter, letting the excess drip off, and add to the skillet. Brown, turning occasionally, about 5 minutes. Drain the seitan on paper towels. Repeat with the remaining seitan. Divide the seitan among the rolls and top with the sauce. Divide the cheeses among the rolls. Place the rolls on a baking sheet and bake until the cheese is melted, about 5 minutes. Serve the heroes topped with the oregano. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65223,"Kielbasa with Warm Cole Slaw 1 to 1 1/2 pounds kielbasa 3 cups green cabbage, cut into thin strips as if for cole slaw (not grated) 1 cup grated or julienned carrot 1 cup plain yogurt Salt and pepper Chopped green bell pepper or parsley for garnish Instructions: Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper. Transfer warm \cole slaw\ to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper. Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper. Transfer warm \cole slaw\ to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 65224,"Instant Pot Peach Cobbler Nonstick cooking spray 2 1/2 cups sliced peeled fresh or thawed frozen peaches (about 1 pound) 1/4 cup granulated sugar 2 tablespoons dark brown sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon Pinch kosher\u202fsalt\u202f Juice of 1/2 lemon 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 tablespoons cold unsalted butter, cubed 1/3 cup milk 1/2 teaspoon pure vanilla extract Vanilla ice cream, for serving Instructions: For the filling: Spray a 7-inch round cake pan with nonstick cooking spray. Toss together the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, salt and lemon juice in the insert of a 6- or 8-quart Instant Pot?. Set to saut (see Cook's Note), bring mixture to a simmer and cook, stirring frequently, until thick and glossy, 2 to 3 minutes. Carefully remove the insert and spoon the filling into the prepared pan. Rinse out the insert and set back in the pot with the machine\u2019s trivet. Pour in 1 cup water. For the dough: Whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Work the butter cubes into the dry mixture with your fingers until it resembles coarse meal. Add the milk and vanilla and stir just until moistened to make a lumpy dough. Drop pieces of dough on top of the filling. Cover the pan with aluminum foil. Tear off a second piece of foil, about 2 feet long, and fold 3 times lengthwise into a sling for the pan. Set the cobbler in the center of the sling, pick up both sides of the sling to lift the pan and lower onto the trivet in the pot. Fold over the sides of the sling so it fits in the pot. Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 10 minutes. After 10 minutes, follow the manufacturer\u2019s guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cobbler and set it on a cooling rack. Remove the foil and let the cobbler cool slightly before serving with ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 65225,"Chicken with Jesse's Lip Smacking Sauce 5 cloves garlic, peeled 2 tablespoons olive oil One #10 size can catsup 1 large Vidalia onion fine chopped 2 tablespoons soy sauce 1 teaspoon liquid smoke 2 tablespoons Worcestershire sauce 3 tablespoons yellow mustard One 5-ounce bottle pickapeppa sauce (This contains: mangos, raisins, tamarinds, salt and pepper, tomatoes) 2 tablespoons wine vinegar 2 large juice oranges 1 large lime 2 lemons 1/2 cup brown sugar 3 tablespoons grated horseradish 1 can cola, (recommended Dr. Pepper) Few dried chiles, to taste 1 tablespoon cayenne pepper, to taste 3 whole chickens, halved 1 cup poultry seasoning 1 large onion 4 cloves garlic 1 can beer 1 stick butter 2 tablespoons cider vinegar Instructions: Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter. In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered. Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered. Add the dried cl peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes. Chicken: Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered. Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat. Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 65226,"Romantic Dinner for Two Butternut Squash and Bourbon Bisque 1 to 2 butternut squash (about 4 pounds total) 1 tablespoon extra virgin olive oil 1 cup diced onions 1 cup diced leeks 1/2 teaspoon ground cumin 2 tablespoons chopped fresh garlic 1 tablespoon chopped fresh ginger 2 tablespoons pure maple syrup 2 tablespoons soy sauce 1/4 cup bourbon 1/2 cup dry sherry 1/4 teaspoon grated nutmeg 5 cups chicken stock 3/4 cup evaporated skim milk Salt and freshly ground pepper to taste 2 tablespoons cornstarch mixed with 2 tablespoons water Instructions: Preheat oven to 375 degrees. With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon. In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes. Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates. If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 65227,"Joe's Market Sloppy Joe 1 loaf fresh baked rye bread, sliced (12 slices) Russian Dressing, recipe follows 1 pound sliced corned beef brisket 1 pound sliced roast beef 8 ounces Swiss cheese Home Coleslaw, recipe follows 1 pound sliced roasted turkey 1/2 cup ketchup 1/2 cup mayonnaise 2 tablespoons sweet pickle relish 1 teaspoon smoked paprika 3/4 cup mayonnaise 2 tablespoons white vinegar 1 tablespoon sugar 1/2 tablespoon celery seed 2 grated carrots 1 head finely shredded green cabbage Salt and pepper Instructions: Lay out 3 slices rye bread. Spread each with a generous spread of Russian Dressing, making sure to cover the bread in its entirety. Place 3 slices corned beef, 3 slices roast beef, 1 slice Swiss cheese and 2 tablespoons Coleslaw on one of the dressed slices. Place one of the dressed slices of rye bread on top of the first layer. Place 3 slices turkey, 2 slices Swiss and 2 tablespoons Coleslaw on top, each, creating a second layer. Take the remaining dressed slice of rye bread and flip it over so that the Russian Dressing side is face down, and top off the sandwich. Place a toothpick in each corner of the sandwich and slice the sandwich horizontally and vertically, making 4 pieces. Repeat the process 3 more times with the remaining ingredients. Mix together the ketchup, mayonnaise, relish and smoked paprika in a bowl, then chill for 30 minutes. Mix together the mayonnaise, vinegar, sugar, celery seed, carrots, cabbage and salt and pepper in a bowl. Chill for 30 minutes. ","[Chardonnay, Merlot, Pinot Grigio, Zinfandel]" 65228,"Lasagna Nonna 3 butternut squash 3 pounds whole milk ricotta 3 cups heavy cream 1/4 cup minced garlic 1/4 cup minced shallots 2 tablespoons dried basil 2 tablespoons dried oregano 2 teaspoons crushed red pepper flakes 1/4 cup fresh sage leaves Kosher salt and freshly cracked black pepper 4 cups marinara sauce 8 sheets fresh lasagna noodles 12 cups baby spinach 1/2 cup Parmesan 2 cups shredded mozzarella Instructions: Preheat the oven to 350 degrees F. Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use. Raise the oven temperature to 400 degrees F. Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps. Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use. Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach. Add another sheet of pasta, then some more ricotta and spread half of the butternut squash, mashing up any larger pieces, over each lasagna. Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella. Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve. ","[Chardonnay, Barolo, Dolcetto, GSM]

" 65229,"Vanilla Creme Brulee 1 vanilla bean 2 cups heavy cream 2 cups half-and-half 8 large egg yolk 1/2 cup plus 8 teaspoons superfine sugar 1/2 teaspoon kosher salt a kettle of water to a boil. Instructions: Prepare the vanilla. Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees F. Infuse the cream. Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring Make the custard. Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface. Pour into ramekins. Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them. Bake in a water bath. Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day. Prepare the topping. About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess. Caramelize the sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65230,"Guid-Olives or Guido-Lives 1/4 cup extra-virgin olive oil 1/2 cup garlic cloves, cut in halves 1/4 red onion, julienned 1/4 red bell pepper, julienned 2 fresh rosemary sprigs, cut in 1/2 1/2 teaspoon red chili flakes 1 teaspoon peppercorns 1 cup large Spanish olives 1/2 cup black olives, seeded 1/2 cup kalamata or jumbo gaeta olives, seeded 1/4 cup whole pepperoncini 1/2 cup baby carrots 3 tablespoons balsamic vinegar Instructions: In a medium saute pan over medium-low heat, add the olive oil, garlic, onions, red bell peppers, rosemary, chili flakes, and peppercorns. Let saute for 10 minutes. Add olives, pepperoncini, carrots and vinegar, stir and simmer for 10 minutes over low heat. Serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Garnacha]" 65231,"Spicy Pineapple Slices 2 teaspoons kosher salt 1 teaspoon cl powder 3 teaspoons dark brown sugar 6 (1-inch) slices pineapple Vegetable oil, for coating the grill or grill pan Instructions: In a small bowl mix the salt, cl powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 65232,"Tangy Spiced Chicken Flatbreads 1/3 cup Greek yogurt Kosher salt 6 cups all-purpose flour, plus more for the work surface and rolling pin One 1/4-ounce packet instant/bread machine dried yeast Kosher salt 3 tablespoons extra-virgin olive oil, plus more for greasing the bowl and brushing Semolina or cornmeal, for dusting 6 tablespoons extra-virgin olive oil 1/2 small onion, finely chopped 1/2 medium red bell pepper, finely chopped 6 tablespoons tomato paste 1 1/4 pounds ground chicken 1 1/2 teaspoons ground cumin Kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon red pepper flakes 1/4 teaspoon ground allspice 2 plum tomatoes, finely chopped 1/4 cup Greek yogurt Juice of 1/2 lemon 2 tablespoons chopped fresh parsley, plus more for garnish Instructions: For the dough: Whisk together the flour, yeast and 2 teaspoons salt in a large bowl. Combine 2 1/4 cups lukewarm water and the oil in a second large bowl. Add the water mixture to the flour mixture, and combine them with your hands until the dough comes together into a rough and shaggy ball. Knead the dough on a flour-dusted work surface until smooth and elastic, about 5 minutes. Clean 1 of the large bowls, and lightly coat it with oil. Place the kneaded dough in the bowl, brush it with oil, cover and set aside in a warm place until doubled in size, about 1 hour. Position an oven rack in the bottom position of the oven, and put a pizza stone or baking sheet on it. Preheat the oven to 450 degrees F. Transfer the dough to the work surface, and punch it down. Cut it into 12 even pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let rest for 20 minutes. (To make ahead, after shaping the dough into balls, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.) Working with a few balls at a time, roll each out into a thin round (about 1/8 inch thick), flouring the work surface and rolling pin as needed. Sprinkle a pizza peel or wooden cutting board with semolina or cornmeal, and put 1 or 2 pieces of rolled dough on top. Shake the peel back and forth to make sure the dough rounds are not sticking, then slide them onto the hot pizza stone and bake until they puff up and are just golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press any bubbles down and let cool. Repeat with the remaining balls of dough. (The parbaked flatbreads can be topped and baked at this point or cooled, stacked, wrapped and refrigerated for up to 2 days or frozen for up to 2 months.) For the topping: While the flatbreads bake, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the tomato paste, and stir for 1 minute (add a splash of water if the mixture sticks). Add the remaining 4 tablespoons oil, the chicken, cumin, 1 1/2 teaspoons salt, cinnamon, red pepper flakes and allspice, and continue cooking, breaking up the meat, until cooked through, about 5 minutes more. Stir in the tomatoes, and cook for 1 minute. Remove the skillet from the heat, and stir in the yogurt, lemon juice and parsley . Let cool completely. (The topping can be made a day ahead and refrigerated.) For the sauce: Whisk together the yogurt, 3 tablespoons water and a large pinch of salt in a small bowl. To assemble, bake and serve: Brush each parbaked flatbread generously with oil, and top with about 1/4 cup of the topping. Bake them, 1 or 2 at a time, on the hot pizza stone until the bottoms are golden and crispy, about 5 minutes, rotating the flatbreads 180 degrees halfway through so they cook evenly. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65233,"Garlic Tater Tots with Roasted Garlic A?oli 1 32-ounce bag frozen tater tots 1 teaspoon garlic powder
1 head garlic, top trimmed to expose the cloves, plus 3 cloves minced
2 teaspoons extra-virgin olive oil 6 tablespoons unsalted butter
1 cup mayonnaise Juice of 1 lemon Kosher salt and freshly ground pepper 1/3 cup chopped fresh parsley
1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 450? F. Toss the tater tots with the garlic powder and spread on a baking sheet. Put the garlic head on a small sheet of foil and drizzle with the olive oil. Wrap and add to the baking sheet. Bake until the tots are deep golden brown and crisp and the garlic is golden and tender, 35 to 40 minutes. Meanwhile, melt the butter with the minced garlic in a small saucepan over medium heat. Set aside.
Make the a?oli: Squeeze the roasted garlic cloves from the skins and pulse in a mini food processor with the mayonnaise, lemon juice, a pinch of salt and 1 teaspoon pepper until smooth. Transfer to a small bowl for dipping.
Transfer the tots to a large bowl. Warm the garlic butter over low heat if it has cooled, then pour over the tots. Add the parsley and Parmesan and toss to coat. Transfer to a platter and serve with the roasted garlic a?oli. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65234,"Ultimate Ginger Cookie 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 1 cup dark brown sugar, lightly packed 1/4 cup vegetable oil 1/3 cup unsulfured molasses 1 extra-large egg, at room temperature 1 1/4 cups chopped crystallized ginger (6 ounces) Granulated sugar, for rolling the cookies Instructions: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65235,"Chicken Fried Lamb Chops with Creamy Gravy 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 cups whole milk Salt Freshly ground black pepper 1 teaspoon sugar (preferably turbinado sugar) Oil, for frying 2 teaspoons kosher salt 1 tablespoon freshly ground black pepper 2 cups all-purpose flour 12 single-rib frenched lamb chops, 2 chops per person 2 cups buttermilk Instructions: For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops. For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack. Serve with gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65236,"Halal Guys-Inspired Chicken and Rice with Fried Egg 1 tablespoon plus 1/2 teaspoon ground coriander 1 tablespoon plus 1/2 teaspoon ground cumin
1 tablespoon plus 1 teaspoon grated ginger
2 1/2 teaspoons crushed red pepper flakes 2 teaspoons turmeric
4 cloves garlic, minced
2 sprigs fresh cilantro, chopped
Juice of 1 lemon
One 4-pound chicken, backbone removed, split in half
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup Greek yogurt 1/2 cup mayonnaise
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons distilled white vinegar
1 teaspoon sugar
Kosher salt
2 tablespoons unsalted butter 1 tablespoon cumin seeds
1 cup basmati rice
1 bay leaf
1 3/4 cups chicken broth, preferably low sodium
Kosher salt
1/2 teaspoon turmeric
4 large eggs
4 pitas, warmed, optional 2 ripe tomatoes, diced
1 small head iceberg lettuce, shredded
Instructions: For the chicken: In a large resealable bag, combine 1 tablespoon each of the coriander, cumin and ginger, 2 teaspoons of the red pepper flakes, 1 teaspoon of the turmeric, 3 of the garlic cloves, and the cilantro and lemon juice. Add the chicken and refrigerate for 4 hours, turning every hour to distribute the marinade. Preheat the oven to 400 degrees F. Remove the chicken from the marinade and place, skin-side up, on a wire rack set over a baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle generously with salt on both sides. Roast until the juices run clear when the leg is pierced or the chicken reaches an internal temperature 165 degrees F, 25 to 30 minutes. Let rest at room temperature for about 45 minutes. Cut the chicken off the bone and dice into large bite-size pieces. Set aside. For the white sauce: Whisk together the yogurt, mayonnaise, parsley, lemon juice, vinegar, sugar and some salt in a bowl. Set aside. For the rice: Melt 1 tablespoon of the butter in a medium pot over medium heat. Add the cumin and lightly toast, stirring, for 2 to 3 minutes (do not let the butter brown). Add the rice and bay leaf, stirring to coat in the butter. Stir in the chicken broth, and season with salt. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes. Remove the pot from the heat and let sit, still covered, for another 10 minutes. Melt the remaining 1 tablespoon butter in a small skillet. Stir in the turmeric and lightly toast to infuse the butter, about 1 minute. Stir the turmeric butter into the rice just before serving. Finish the chicken: Heat the remaining 1/4 cup olive oil in a large skillet over medium heat. Stir in the remaining 1/2 teaspoon ground coriander, cumin, ginger and crushed red pepper, 1 teaspoon turmeric and 1 clove minced garlic, along with 1 teaspoon black pepper. Cook, stirring, until aromatic, about 3 minutes (turn down the heat if the garlic starts to brown). Add the reserved chicken to the skillet and cook, stirring occasionally, for 3 minutes. Taste and season with salt as necessary. With a slotted spoon, transfer the chicken to a shallow bowl and keep warm. Keep the heat at medium. Slip the eggs into the same skillet and cook until the whites are set but the yolks are still soft, 2 to 3 minutes. To serve: While the eggs are cooking, divide the rice among 4 plates. Spoon the chicken over the rice, top with a fried egg and a very generous drizzle of the white sauce. Serve immediately, with pita if using, tomatoes and lettuce for diners to add as they wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 65237,"Black and White Chocolate Mousse 6 ounces bittersweet chocolate 1/2 cup milk 1 cup heavy cream, whipped to soft peaks 6 ounces white chocolate 1/2 cup creme fraiche 1 cup heavy cream, whipped to soft peaks Milk chocolate, optional Instructions: Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 65238,"Crepes Suzette 2 oranges, juiced 1 orange, zested 1 1/2 sticks unsalted butter 1/3 cup sugar 8 to 12 store-bought crepes 1/3 cup orange liqueur (recommended: Grand Marnier, Cointreau or Triple Sec) Instructions: Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10 to 15 minutes until the sauce becomes syrupy. Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern. Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat. Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them. Serve immediately spooning crepes and sauce onto each plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 65239,"Chicken and Rice Burritos 1 container Minute? Ready to Serve Brown Rice 1/4 cup salsa 1/2 cup cooked, diced chicken 1/4 cup cheddar cheese, shredded 2 whole wheat tortillas 1/4 cup chopped cilantro, optional 2 Tbsps sour cream, optional Instructions: Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired. Cooks' notes: You can adjust the amount of ingredients based on your tastes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 65240,"Sunday Night Roast Beef and Gravy with Easy Rice 1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature 1 teaspoon Essence, recipe follows 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil 1/2 large yellow onion, sliced 3 sprigs fresh thyme 3 cups canned low-sodium beef broth 2 tablespoons cornstarch 1/4 cup water Easy Rice, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 cups long-grain white rice 4 cups water or canned, low-sodium chicken broth 1 tablespoon unsalted butter 1 1/2 teaspoons salt Instructions: Preheat the oven to 275 degrees F. Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours. Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving. Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl. Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 65241,"Fried Ice Cream 1 quart vanilla ice cream 1 cup crushed frosted cornflakes 1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs 2 large eggs 2 tablespoons sugar Vegetable oil, for frying Hot chocolate sauce, optional Whipped cream, optional Instructions: With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours. In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes. In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65242,"Vegetable Soup with Sweet Basil 2 small leeks, white part only 1 large potato, peeled 1 small onion 2 stalks celery 1 medium zucchini 12 green beans 2 medium carrots, peeled 6 tablespoons olive oil 3 tablespoons water 1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf) 6 ripe tomatoes, peeled and seeded 4 medium garlic cloves 30 fresh basil leaves, washed and dried Salt 1/2 teaspoon freshly ground black pepper Instructions: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65243,"Cue-Ball Cocktail Ice Pink grapefruit juice Peach liqueur Lemon-lime soda Grapefruit wedges Instructions: Dump ice into standard-size pitcher to fill about 3/4ths capacity. Pour equal parts juice, liqueur and soda over ice. Stir thoroughly. Pour into glasses and garnish each with wedge of grapefruit. Serve immediately.
","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 65244,"Creamy Potato Gratin 4 1/2 pounds all-purpose potatoes 2 cups whole milk 2 cups heavy cream 1 onion, peeled 2 cloves garlic, minced 1 tablespoon salt Approximately 1/4 cup unsalted butter Instructions: Preheat the oven to 500 degrees F. Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid. Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve. This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65245,"Chili Mango Agua Fresca 3 ripe mangos, peeled, pitted and diced 3 sprigs fresh mint
1 1/2 teaspoons honey
1 tablespoon chili powder
4 to 6 shots tequila, optional
Instructions: Add the mangoes, mint, honey, chili powder and 4 cups water to a blender. Blend until smooth. Fill 4 to 6 rocks glasses with ice cubes, then strain the drink over the ice and serve. Add a shot of tequila (healthy for the soul) to each, if using. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 65246,"Butternut Squash Crostini 8 baguette slices 1/4 cup extra-virgin olive oil, plus more for brushing the baguette slices 4 thin slices pancetta 8 sage leaves 2 cups diced peeled butternut squash Kosher salt and freshly ground pepper 2 cloves garlic, sliced 1/4 teaspoon red pepper flakes 2 tablespoons sherry vinegar 2 tablespoons honey
Instructions: Preheat the broiler. Brush the baguette slices on both sides with olive oil, place on a broiler pan and broil until toasted, 2 to 3 minutes. Cook the pancetta in a large skillet over medium-high heat, turning once, until crisp, about 5 minutes. Drain on paper towels, then break each piece in half. Add the olive oil to the skillet.
Add the sage and fry until crisp, about 20 seconds. Remove the sage with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon oil from the skillet. Increase the heat under the skillet to high. Add the squash and season with salt and pepper; cook, stirring occasionally, until golden and tender, about 7 minutes. Add the garlic and red pepper flakes and cook 1 more minute, then stir in the vinegar and honey. Spoon the squash mixture onto the baguette slices; top with the fried pancetta and sage.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65247,"Tuna Panzanella Salad 1 8-ounce piece rosemary focaccia (about 8 ounces) 5 tablespoons extra-virgin olive oil 1 1/2 pounds assorted heirloom tomatoes, roughly chopped 1 small head escarole, trimmed and chopped 2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick 1 cup fresh basil, roughly chopped 2 tablespoon capers, drained 2 tablespoons red wine vinegar Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked Instructions: Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl. Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65248,"The Riviera 1 ounce vodka 1/2 ounce Malibu rum 1/2 ounce crme de Banane 3 ounces pineapple juice Instructions: Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist. ","[Vodka, Rum]" 65249,"Bourbon BBQ Pork Sandwich 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons hot sauce Salt and freshly ground black pepper 1 cup shredded green cabbage 1 cup shredded red cabbage 3 scallions, white and green parts, chopped 2 tablespoons olive oil 2 cloves garlic, chopped 2 cups good quality barbecue sauce 1/2 cup bourbon 2 cups pulled Simple Roasted Pork Shoulder, recipe follows Favorite sandwich bread or rolls 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder Instructions: For the cole slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar and hot sauce. Season with salt and pepper and add the cabbages and scallions. Toss well to distribute the mayonnaise thoroughly. For the pork: In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbecue sauce and bourbon. Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes. To serve: Place the pork on the bread and top with the coleslaw. Drizzle with some extra sauce and serve immediately. Preheat the oven to 425 degrees F. In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 65250,"Perfect Steamed Broccoli 1 small head of broccoli Instructions: Cut off 2 inches from the stem end and peel the stalks. Bring an inch of water to a boil, set a vegetable steamer over the water, place the broccoli on the steamer, cover and cook 3 to 4 minutes or until the broccoli is cooked through but still firm. An alternative way is to separate the florets from the stalks; steam the florets and reserve the stalks for another day. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65251,"Giant Cheese-Stuffed Cracker 2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon baking soda Kosher salt 10 tablespoons cold unsalted butter, cubed 2 tablespoons vegetable oil 1 large egg white, beaten 1 pound yellow Cheddar, shredded Two 8-ounce blocks cream cheese 1/2 cup grated Parmesan 1/2 teaspoon paprika Pinch cayenne pepper Carrot sticks and celery, for serving
Instructions: Preheat the oven to 400 degrees F. Add the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add 1/2 cup cold water and pulse until the dough comes together.
Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an 1/8-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about 3/4-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65252,"Chickpea Shawarma Pitas with Hummus-Dill Dressing 2 cups cooked or canned chickpeas, patted dry 1 tablespoon olive oil
1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon Kosher salt and freshly ground black pepper
4 pocketless pitas
1/2 cup hummus 1/8 cup lemon juice 2 tablespoons freshly chopped dill
1 clove garlic, minced 1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons 2 cups shredded romaine lettuce 1 large tomato, sliced thin 1/3 cup thinly sliced red onion Instructions: For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat. Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.
","[Syrah, Tempranillo, Garnacha, Barbera]" 65253,"Fourth of July Coleslaw 1 firm head green cabbage (about 2 pounds) 2 carrots, peeled 1/2 small sweet onion, such as Vidalia, peeled and chopped fine 1/4 cup diced sweet bread and butter pickles 1/4 cup diced sweet bread and butter pickles
1/2 cup mayonnaise 1/2 teaspoon salt Pinch of black pepper Instructions: Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65254,"Pepperoni Pizza Burger Bomba 1 tablespoon olive oil 1 clove garlic, grated 1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14-ounce can crushed tomatoes
1 pound ground beef Kosher salt and black pepper Kosher salt and black pepper
One pound store bought pizza dough, room temperature
8 ounces scamorza cheese, sliced
4 ounces thin pepperoni (about 32 slices)
1/4 cup olive oil, for brushing
Instructions: For the sauce: To a small saucepan over low heat add the oil and garlic and cook until fragrant. Add the tomato paste and seasoning, and mash with the back of a wooden spoon. Stir in the crushed tomatoes and bring to a simmer. Simmer for 15 minutes, then remove from the heat. For the burger: Preheat grill to medium-high heat. Preheat oven to 550 degrees F with pizza stone on the middle rack of the oven. Form the meat into four 4-ounce patties and sprinkle both sides with salt and pepper. Grill until medium, then remove from the heat and place on a paper-towel-lined plate. Divide the pizza dough into four 4-ounce balls. Press out each ball on a floured pizza peel to about a 5-inch round. Top each with a slice of scamorza, a couple slices of pepperoni, then 1 burger patty and 1 tablespoon of pizza sauce. Fold the dough over the burger as if making a large dumpling. Brush with olive oil. Bake on the pizza stone in the oven until golden brown, 8 to 10 minutes. Serve with extra tomato sauce on the side to dip. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65255,"Seafood al Cartoccio 1 red onion, sliced 2 cloves garlic, diced
1 bulb fennel, sliced
Olive oil, for cooking
1 cooked Dungeness crab One 750-milliliter bottle white wine
1 cup sliced white onion
1 tablespoon finely minced fresh ginger
1 teaspoon saffron
8 ounces striped bass, cut into four pieces 1 1/2 cups cleaned squid
8 whole head-on shrimp, butterflied
1 cooked 1 1/2-pound lobster 2 heirloom tomatoes, diced
2 lemons, cut into wedges
Instructions: Preheat the oven to 400 degrees F. Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil. Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce. Preheat a grill to medium-high heat. Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet. Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab. Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet. Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 65256,"Brisket Tacos With Red Cabbage 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic 2 tablespoons extra-virgin olive oil Kosher salt 4 to 4 1/2 pounds brisket Freshly ground pepper 1 tablespoon smoked paprika 1 tablespoon chili powder 3 tablespoons canola oil 3 large red onions, halved and thinly sliced 1/4 cup packed dark brown sugar 2 tablespoons apple cider vinegar 1 cup dry red wine 2 cups beef stock 2 bay leaves 16 to 20 small flour tortillas Red cabbage slaw, for topping (below) Instructions: Preheat the oven to 325 degrees F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes. Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total. Remove the meat from the pot and spread with the garlic paste. Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat. Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes. Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes. Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw. Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 65257,"Tricolore Salad 1/2 teaspoon Dijon mustard 1/4 teaspoon honey 1 tablespoon sherry or chardonnay vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 cups loosely packed coarsely chopped mature arugula, or whole baby arugula leaves 1 endive, sliced crosswise into thin ribbons 1/2 head radicchio, cored and sliced into thin ribbons 2 tablespoons grated Parmesan, plus additional for garnish 2 tablespoons grated Pecorino-Romano, plus additional for garnish Instructions: In a measuring cup or bowl, combine the mustard, honey, vinegar and salt and pepper to taste. While whisking, slowly drizzle in the oil until the vinaigrette is emulsified. Toss the arugula, endive and radicchio together in a large bowl. Add salt and pepper to taste and the vinaigrette and toss again to coat evenly. Add the grated cheeses and toss again. Top with freshly-grated cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65258,"Homemade Granola 2 pounds of rolled oats 3/4 cup of raisins 1/2 cup of almonds 1/2 cup of crushed walnuts 2 cups of sugar 1 cup of water 1/2 stick of butter 1/4 cup of honey 1 tablespoon of salt 1/2 cup of dried cranberries Instructions: In a large mixing bowl, combine oats, raisins, almonds, and dried cranberries, walnuts, salt and honey. Stir until well incorporated. In a small sacue pot add sugar and water and simmer until slight caramel color comes to the liquid. Add butter in small pieces and sitr well with a wire wisk. When butter is well incorporated pour caramel sauce over oats. Stir well and spread over a sheet pan and allow to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65259,"Red Velvet Cake with Ermine Frosting Nonstick cooking spray, for the cake pans 2 cups all-purpose flour, plus more for dusting 2 tablespoons cocoa powder 1 teaspoon kosher salt 1 cup buttermilk 1 teaspoon vanilla extract 1 ounce red food coloring 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs
1 teaspoon baking soda 1 tablespoon apple cider vinegar 1 cup whole milk 1 cup granulated sugar 3 tablespoons all-purpose flour 1 cup (2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/8 teaspoon kosher salt Edible flowers, for decorating Instructions: For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour. Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely. For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature. Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute. Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals. ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 65260,"Grilled Cheese Sandwiches Eight 1/2-inch thick slices country-style sourdough bread 12 ounces Monterey jack, farmhouse cheddar, Gruyere, or imported Swiss cheese, thinly sliced 3 tablespoons unsalted butter 8 slices smoked bacon, cooked and broken into 1-inch pieces 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes 8 slices baked ham
Instructions: Place 4 slices of bread on a cutting board. Lay half the cheese slices on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with the remaining cheese. Top with the remaining slices of bread and press down slightly.
Heat a large skillet over medium-low heat and melt a tablespoon of the butter. Carefully place 2 of the sandwiches in the pan, and cook until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook until the other side of the sandwiches is toasted and the cheese is melted, about 3 to 5 minutes more.
Repeat with the other sandwiches. (If at any time the bread starts to brown too quickly, lower the heat to prevent the bread from scorching before the cheese melts.) Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65261,"Pamuchim 3 bunches scallions, cut into 1/8-inch-thick julienne strips (about 3 cups) 3 Fresno chiles, thinly sliced 1 small onion, thinly sliced 1/3 cup fish sauce 1/3 cup sesame oil 3 tablespoons rice vinegar 2 tablespoons finely ground gochugaru (Korean red cl flakes) 1/4 cup toasted sesame seeds, roughly ground (see Cook's Note) Instructions: Put the scallions in a large bowl and fill with ice and water. Let sit for 30 minutes. Drain and pat the scallions dry. Combine the scallions, Fresno chiles and onion in a large bowl.
Whisk the fish sauce, sesame oil, rice vinegar and gochugaru in a medium bowl. Add to the scallion mixture and toss to combine. Right before serving, toss in the sesame seeds.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65262,"Lava Smash 8 frozen unsweetened strawberries, partially thawed 3 ounces rum 4 ounces (1/2 cup) sugar-free calorie-free coconut-flavored syrup (recommended: Torani Sugar Free) 1/2 cup fat-free vanilla ice cream 1/4 cup crushed pineapple in juice (not drained) 2 no-calorie sweetener packets 2 cups crushed ice or 10 to 16 ice cubes Pineapple wedges, for optional garnish Instructions: Add strawberries and rum to a blender and puree until smooth. Distribute evenly between 2 tall glasses. Rinse the blender. Put the remaining ingredients in the blender along with 4 ounces (1/2 cup) of cold water. Blend at high speed until smooth. Very slowly pour the contents of the blender over the strawberry mixture in the glasses. If you like, garnish each glass with a pineapple wedge. Enjoy! ","[Sangria, Moscato, Cava, Prosecco]" 65263,"Chocolate-Covered Potato Chips 12 ounces good-quality melting chocolate 24 ruffled potato chips (dig out the whole ones) Sea salt, to taste Instructions: Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along. ","[Dark Chocolate, Cabernet Sauvignon, Merlot]" 65264,"Heart-y Salad: Hearts of Romaine, Palm, and Artichoke 1 heart romaine lettuce, shredded 1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department) 1 (14-ounce) can, hearts of palm, drained 1/4 pound prosciutto 1 can quartered artichoke hearts in water, drained 1/4 pound wedge pecorino Romano or Asiago Balsamic vinegar and extra-virgin olive oil, for drizzling Salt and pepper Instructions: Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 65265,"Vegan Peach Cobbler 7 large ripe peaches, pitted and sliced into 1/3-inch pieces (about 2 3/4 pounds) 2 tablespoons pure maple syrup 4 teaspoons arrowroot powder 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 cup unsweetened almond milk or soy milk 1 teaspoon fresh lemon juice 2 1/2 cups whole spelt flour 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 3/4 teaspoon baking soda 3/4 cup coconut sugar 1/4 teaspoon sea salt 1/4 cup extra-virgin coconut oil, melted 1 tablespoon pure maple syrup Instructions: For the filling: Preheat the oven to 350 degrees F. Add the peaches, maple syrup, arrowroot, vanilla and cinnamon to a large bowl, and mix thoroughly to combine. Transfer the fruit mixture to an 8-by-11-inch baking dish, and spread out in an even layer.
For the topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes to \clabber\ (curdle). Sift the flour, baking powder, cinnamon and baking soda into a medium bowl; add the coconut sugar and salt, and whisk to combine. Drizzle the coconut oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened. Add the clabbered almond milk and the maple syrup, and stir until just incorporated.
Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 20 to 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 65266,"Sweet and Sour Pearl Onions 1 1/2 pounds pearl onions 2 tablespoons extra-virgin olive oil 1/2 cup chicken broth 1/4 cup cider vinegar 3 tablespoons sugar 2 tablespoons plump golden raisins, optional 1/2 teaspoon coarse salt Instructions: Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65267,"Ground Chicken Kabob 2 pounds ground chicken breast 2 tablespoons ground turmeric
1 1/2 tablespoons salt 1/2 teaspoon ground saffron mixed in 2 tablespoons hot water 6 small sweet peppers (red, yellow, orange)
3 cloves garlic, minced 2 medium onions, finely grated
1 jalapeno pepper, minced 1 bunch fresh parsley, finely chopped (1 cup)
1/4 bunch fresh mint, finely chopped (2 tablespoons) Instructions: Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes. Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture. Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side. ","[Syrah, Malbec, Tempranillo, Garnacha]" 65268,"Corn Chowder with Jalapeno Cream 3 cups of chicken stock 1 cup dry white wine 1 garlic clove 2 sprigs fresh thyme 3 pounds (about 6 dozen) littleneck clams in the shell, scrubbed clean 4 tablespoons (2 ounces) unsalted butter 1 cup diced onion 1/2 cup diced leek, white part only 1/2 cup diced carrot 1/4 cup diced celery 6 or 7 ears fresh sweet corn, shucked, kernels removed, reserving cobs 1 1/2 cups heavy cream Salt Freshly ground white pepper Juice of 1/2 small lemon Jalapeno Cream: 1/2 cup heavy cream, whipped 1/4 cup sour cream 1 jalapeno pepper, cored, seeded, and minced 2 tablespoons chopped cilantro Lemon juice Instructions: In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside. In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes. Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice. While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice. Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65269,"Three Cheese Stuffed Eggplant 2 large eggplants, peeled 1/2 cup canola oil 1 cup all-purpose flour Salt and freshly ground black pepper 3 eggs, beaten 1/4 cup milk 1 cup ricotta cheese 1/4 cup shredded mozzarella 1/4 cup grated Parmesan 3 tablespoons freshly chopped parsley leaves 2 eggs, beaten Salt and freshly ground black pepper 1/2 cup panko bread crumbs, plus more if needed 4 tablespoons canola oil 3 cloves garlic, minced 1 large white onion, diced 2 (14.5-ounce) cans chopped plum tomatoes 1/2 cup tomato paste 2 cups vegetable stock 6 fresh basil leaves 1/4 cup butter Salt and freshly ground black pepper Instructions: For stuffed eggplant: Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil. Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture. Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried. For the stuffing: In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands. Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour. Preheat the oven to 350 degrees F. For quick tomato sauce: Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown. Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste. To finish the dish: Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65270,"Cookie Garden 1 roll (18 oz.) refrigerated sugar cookie dough 1 cup prepared white frosting Assorted food coloring 1? cups assortment STARBURST? Brand Jellybeans, M&M'S? Brand Milk Chocolate, M&M'S? Brand Speckled Chocolate Eggs and DOVE? Chocolate Eggs 12 lollipop sticks (available at arts and crafts stores) Medium size cookie cutters in Easter shapes For display: small basket, styrofoam or green floral oasis and Easter grass, optional Instructions:

1. According to the directions on the cookie dough package, roll the dough to ¼-inch thickness.
2. Using your favorite holiday cookie cutters, press out cookies from each shape.
3. Press the lollipop sticks into the bottom half of the cookie cutout.
4. Bake for 10-12 minutes in a preheated 350-degree F oven.
5. Cool the cookies.
6. Color the frosting with a variety of food coloring. Frost the cookies and press on assorted STARBURST® Jellybeans, M&M'S® Brand Milk Chocolate and M&M'S® Speckled Chocolate Eggs.
7. If desired, press the styrofoam into a basket and cover with Easter grass. Arrange the cookie pops by pressing the sticks into the styrofoam. Decorate the grass with a sprinkling of STARBURST® Jellybeans, M&M'S® Speckled Chocolate Eggs and DOVE® Chocolate Eggs. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 65271,"Spicy Thai Mussels with Green Papaya 2 tablespoons canola oil 1 to 2 each, red and green jalapenos, sliced into thin rings 2 tablespoons garlic, chopped 1/2 cup shallots, thinly sliced 1 cup green papaya, julienned 2 tablespoons lemongrass, finely chopped 1 pound mussels cleaned and de-bearded 1 cup red and yellow cherry tomatoes (equal parts), sliced in half 1 1/2 cups white wine 1/4 cup fish sauce 1/4 cup fresh lime juice 2 tablespoons butter 1/2 cup cilantro, leaves only 1/2 cup Thai basil, leaves only 5 scallions, thinly sliced, for garnish Instructions: In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes. Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer ","[Gewrztraminer, Pinot Grigio, Sauvignon Blanc, Chenin Blanc]" 65272,"Skinny Skins (Baked Potato Skins) 6 small to medium russet potatoes 6 to 8 chives, white and green, chopped
   1/2 cucumber, diced 2 stalks celery, diced 1 pint cherry tomatoes, diced 8 oz. mushrooms, chopped 2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar) Salt and pepper, to taste Salt and pepper, to taste
   1/2 cup extra virgin olive oil 1/2 - 1 cup light sour cream 1/2 - 1 cup blue cheese crumbles 6-8 oz. turkey bacon, cooked and diced (optional) Instructions: Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.
   Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.
   Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65273,"Classic Hummus Two 15-ounce cans chickpeas, drained, liquid reserved 1/4 cup freshly squeezed lemon juice 1/4 cup tahini 1 teaspoon ground cumin 2 cloves garlic 1/2 cup extra-virgin olive oil, plus more for serving 1 teaspoon kosher salt Smoked paprika, for serving, optional Vegetable crudite and pita chips, for serving Instructions: Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached. To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65274,"Old Fashioned with Rye 4 cubes brown sugar 4 ounces rye whisky
   Ice cubes 2 lemon twists
   6 dashes Angostura bitters
   Instructions: Put 2 cubes of brown sugar each in 2 Old Fashioned glasses. Add an ice cube and 2 ounces of rye whiskey and stir until the sugar cubes dissolve. Top each with a lemon twist and a few dashes of bitters. Serve immediately. ","[Bourbon, Rye Whiskey, Scotch]" 65275,"Ripe Tomato Salad with Smoked Mozzarella and Prosciutto 1 pound arugula 1 pound smoked mozzarella 1 1/2 pounds ripe heirloom tomatoes of different colors and shapes 1 loaf country-style bread boule, sliced 1/2 cup plus 2 tablespoons extra virgin olive oil 1/4 cup balsamic vinegar 1 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1/2 small red Bermuda onion, finely diced, 1/4 cup 1/2 pound thinly sliced prosciutto Basil leaves 3 tablespoons pine nuts Instructions: Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner. Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick. Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter with the crostini. Lay the clean arugula out in the center of the platter as a base for the salad. Combine the vinegar with the mustard in a small stainless steel bowl. Whisk together briskly while drizzling in the olive oil. Add the diced onion and combine. Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle vinaigrette over and around, sprinkle pine nuts and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 65276,"Spice Rub 3 tablespoons ancho cl powder 3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
Instructions: Add the ancho cl powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year. ","[Rioja, Tempranillo, Garnacha, Barbera]" 65277,"Mojito Makeover 1 1/2 ounces Demerara Sugar Syrup, recipe follows 1 ounce fresh lime juice, plus 1 lime wedge, for garnish 1 ounce light rum
1/2 ounce aged rum, such as Zacapa 23 5 large fresh mint leaves, plus 1 sprig, for garnish 1 cup demerara sugar Instructions: Add the Demerara Sugar Syrup, lime juice, light rum, aged rum and mint leaves to a mixing glass. Heavily muddle the mint leaves, add large ice and shake vigorously in a cocktail shaker. Taste for balance, double-strain over crushed ice in a rocks glass and garnish with a mint sprig and lime wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Rum, Cacha?a, Moscato, Sauvignon Blanc]" 65278,"Julia Child's Pan-Fried Thin Burger 1 tablespoon minced shallots 1 teaspoon butter or mild olive oil 1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat) Salt Freshly ground pepper Condiments 1 red onion, sliced very thin 1 tomato, sliced thin Iceberg lettuce leaves Small whole pickles Thin Cheddar or Swiss cheese slices Bacon strips, cooked crisp Butter, at room temperature Ketchup Mayonnaise Dijon mustard Salsa Potato chips Instructions: In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Malbec]

" 65279,"Grilled Treviso with Citrus Bagna Cauda 3 tablespoons extra-virgin olive oil 3 cloves garlic, smashed and peeled 2 anchovy fillets 1 teaspoon grated lemon zest (1 lemon) 1 teaspoon grated orange zest (1/2 orange) 1 tablespoon lemon juice (1/2 lemon) 1 tablespoon orange juice (1/2 orange) 1 1/2 teaspoons honey 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 3 large heads Treviso, halved lengthwise 1/2 teaspoon kosher salt 1/2 cup chopped walnuts, toasted Instructions: For the citrus bagna cauda: Heat the olive oil in a small saute pan over medium heat. Add the garlic and anchovies. Cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool to room temperature. Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the anchovy-garlic oil has cooled, whisk it into the citrus. Allow to mingle for about 10 minutes before removing the garlic. For the grilled Treviso: Preheat a grill pan over medium-high heat. Grill the Treviso halves until slightly wilted and charred in spots, 3 minutes per side. Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces. Place in a medium bowl and season with the 1/2 teaspoon salt. Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.

","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65280,"Alcapurrias 5 tablespoons canola oil 1/2 yellow onion, chopped 2 tablespoons sofrito
1 pound ground beef sirloin
6 tablespoons tomato sauce
1 tablespoon adobo seasoning 1/2 tablespoon salt
6 to 8 green olives
1 1/2 pounds taro root 3 green bananas
2 tablespoons annatto oil, plus additional for the wax paper
1 1/4 tablespoons adobo seasoning 3/4 tablespoon salt
Canola oil, for cooking the fritters Hot sauce, optional Instructions: For the meat: Place a skillet over medium heat and add the canola oil, onions and sofrito. Cook 1 minute, then add ground beef, tomato sauce, adobo, salt and olives. Mix well and let cook until brown, about 6 minutes. Set aside to cool. For the fritters: With a knife, cut the skin off the taro root and peel the bananas. Grate the taro root and bananas on the small holes of a box grater. Mix them with the annatto oil, adobo and salt in a bowl. Refrigerate for 1 hour, since the chilled dough is easier to assemble. (This is optional.) To assemble the fritters, use wax paper as your base. Cover the center with some annatto oil. Take a heaping 1/4 cup dough and set it in the center of the paper. Spread thinly, then add 3 tablespoons ground beef mixture to the center. Wrap both ends of the paper over each other to make a cylinder-shaped fritter. Push down on the dough to seal the meat inside the fritter. Make sure the dough is sealed completely on both ends and the center. If there are holes, seal them with extra dough, using your finger. Heat several inches of canola oil in a Dutch oven or deep-fryer to 350 degrees F. Slide the fritters into the hot oil for 5 to 6 minutes. Place them on a plate with a paper towel so the grease is absorbed. Serve immediately with hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 65281,"Roast Chicken with Potatoes and Vegetables 1 whole chicken (3 1/2 to 4 pounds) Salt and freshly ground black pepper Salt and freshly ground black pepper
4 sprigs fresh rosemary 4 sprigs fresh thyme 1 onion, cut in half 1/2 head garlic 1/2 lemon, cut in half Olive oil 6 small Yukon gold potatoes, cut in half 6 whole shallots, peeled 2 carrots, peeled and cut on the bias 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces 2 tablespoons Dijon mustard Instructions: Preheat the oven to 450 degrees F.
Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65282,"Cheesy POPcorn 2 tablespoons vegetable oil 1 cup popping corn kernels 3 tablespoons melted butter 1/2 cup grated Parmesan Instructions: Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Sprinkle cheese evenly over hot corn. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65283,"EASTER BONNET White chocolate, 17 ounces, 500 grams Cocoa butter, 1.8 ounces, 50 grams Corn Syrup, 5.3 ounces, 150 grams Simple Syrup, 2.6 ounces, 75 grams Food color paste Cornstarch, for flouring the table 1 1/2 gelatin sheets or 1/2 envelope powdered gelatin White chocolate, chopped, 8.8 ounces, 250 grams 1/2 cup plus 2 tablespoons heavy cream, 5.25 ounces, 150 grams 1 1/4 cups heavy cream, 10.5 ounces, 300 grams Store-bought pound cake Simple Syrup White chocolate, tempered, 14 ounces, 400 grams Cocoa butter, 14 ounces, 400 grams Instructions: Recipe courtesy of Jacques Torres (Mrchocolate.com) ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 65284,"Sunny's Easy Smothered Chicken 3 tablespoons olive oil, plus more if needed Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen Two 10-ounce containers microwavable white rice 3 tablespoons chopped fresh parsley
Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes. Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65285,"Sliced Steak with Herbs 1 (3-inch) thick rib-eye or bone in Delmonico steak, about 1 1/2 pounds (24 ounces) Extra-virgin olive oil, for coating and liberal drizzling Freshly ground black pepper Sprig fresh rosemary 1/2 cup freshly chopped parsley leaves 2 to 3 sprigs fresh oregano or marjoram Salt 2 lemon wedges Instructions: Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F. Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare. Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 65286,"BBQ Vegetable Medley 1/4 cup olive oil 1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 10 small tomatoes, sliced 1 red onion, sliced 1 crookneck squash, sliced 1 zucchini, sliced 1/2 cup fresh basil leaves, chopped Salt Black pepper Instructions: Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket. Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65287,"Smoky Caprese Bread Bowl One 1 1/2-pound round loaf crusty bread 1 tablespoon tomato paste
1 clove garlic, finely grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound fresh mozzarella, cubed
2 cups cherry tomatoes, halved
1/4 cup lightly packed basil leaves, torn
Aged balsamic vinegar, for serving
Flaky sea salt such as Maldon, for serving
Instructions: Prepare a grill for medium indirect heat. To make the bread bowl, slice off the top one-quarter of the bread with a serrated knife and set the top aside. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Reserve the bread pieces and the bowl.
Combine the tomato paste, garlic, 1/2 teaspoon kosher salt, several grinds of black pepper and the red pepper flakes in a small bowl. Whisk in the olive oil until well combined. Brush the mixture all over the inside of the bread bowl and its top with a pastry brush. Fill with the cheese and replace the top.
Grill the bread bowl until the cheese is completely melted, about 30 minutes. During the last 5 minutes of cooking, grill the reserved bread pieces until golden all over. Transfer everything to a serving platter and remove the top of the bread bowl. Top the cheese with the tomatoes and basil. Drizzle with more olive oil and some balsamic vinegar, then sprinkle with flaky salt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65288,"Strawberry Ice Cream Pie 20 graham crackers 1/2 stick unsalted butter, melted 2 tablespoons sugar 1 tablespoon cinnamon 1 quart vanilla ice cream, softened 1 tablespoon orange zest 2 cups frozen strawberries with sugar syrup, thawed at room temperature Instructions: In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9\ pie plate and chill until firm about 20 minutes. In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries ","[Chardonnay, Moscato, Riesling]" 65289,"Heirloom Nitro Tomato Soup 8 cups seeded and diced heirloom tomatoes 1/2 cup diced onions 1/4 cup diced carrots 1/4 cup diced celery 5 jalapeno chiles, seeded and chopped 2 tablespoons chopped garlic cloves Olive oil, as needed 2 tablespoons kosher salt, divided 1 tablespoon freshly cracked black pepper, divided 6 ounces unsalted butter 3/4 cup all-purpose flour 1/4 cup ground cumin 1/2 cup finely chopped cilantro leaves 1 pint heavy cream Special equipment: Dutch oven Instructions: Preheat the oven to 425 degrees F. Put the prepared vegetables and the garlic on a baking sheet and drizzle them with olive oil. Season them with 1 teaspoon salt and 1 teaspoon freshly cracked black pepper. Roast them until the vegetables have begun to brown, about 15 to 20 minutes. Remove them from the oven and set aside. Start preparing a roux in the Dutch oven by melting the butter over medium-high heat. Add the flour and stir constantly for 5 minutes. Immediately add the vegetable mixture and any extra juices to the roux. Stir until incorporated. Season with the cumin and remaining salt and pepper. Reduce the heat and simmer for 30 minutes. Stir the cilantro and cream into the vegetable mixture and warm it over low heat. Adjust the seasoning, if necessary. Transfer the soup to a serving bowl and enjoy! (Chefs Note: Do not return to a boil once the cream has been incorporated.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65290,"Scalloped Potatoes 2 dozen small Yukon gold potatoes, quartered Salt 8 ounces white sharp Cheddar, grated 6 ounces mozzarella, grated Freshly ground black pepper 2 tablespoons unsalted butter, cut into small pieces Instructions: Preheat the oven to 400 degrees F. Place the potatoes in large pot of salted water and bring to a boil. Boil the potatoes until just tender, 20 minutes. Drain and transfer to a large baking dish. Top the potatoes with the grated cheeses and season with salt and pepper. Sprinkle the butter over top. Roast in the oven until bubbling and golden brown, about 30 minutes. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65291,"Homemade Tomato Ketchup 2/3 cup tomato paste (one 156-milliliter can) 2 to 4 tablespoons apple cider vinegar, divided (30 to 60 milliliters) 2 to 4 tablespoons brown sugar, divided (25 to 50 grams) 1/2 to 3/4 cup water, divided, plus more if needed (125 to 187 milliliters) 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder 1/4 teaspoon celery salt 1/4 teaspoon cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves Kosher salt Instructions: Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt. Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency. Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65292,"Multi-Grain Focaccia with Herbs and Garlic 1 cup whole wheat flour (4 1/2 ounces) 1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces) 3/4 cup water Pinch active dry yeast 2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces) 3/4 cup whole wheat flour (3 1/2 ounce) 1/2 cup oat flour (1 3/4 ounce) 1/4 cup flaxseed meal (1 ounce) 2 1/4 teaspoons active dry yeast (1/4 ounce package) 2 teaspoons fine salt (3/4 ounce) 1 3/4 cups warm water (about 110 degrees F) 1/4 cup extra-virgin olive oil Cooking spray 6 cloves garlic, roughly chopped 2 sprigs fresh thyme leaves, chopped (about 2 teaspoons) 1 sprig fresh rosemary, chopped (about 2 teaspoons) 1/3 cup extra-virgin olive oil 1 tablespoon medium-coarse sea salt 3 ounces Parmigiano-Reggiano, shaved into large pieces Instructions: To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight. To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes. Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes. Fold the dough again like a letter, and rest for another 30 minutes. Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.) Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 65293,"Worms on a Bun 1 hot dog, per guest 1 hamburger roll, per guest Ketchup Instructions: Cut the hot dogs into thin slices (about 8 worms per hot dog). Boil or microwave the hot dog slices until the slices curl like worms. Serve cooked worms on a bun and add ketchup. ","[Chardonnay, Riesling, Sauvignon Blanc]" 65294,"Kardea's Sweet Jalapeno Cheddar Cornbread 1 cup yellow cornmeal 1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup (2 sticks) unsalted butter
1/2 cup buttermilk
1/2 cup milk
1/2 cup honey
2 large eggs
1/4 cup chopped fresh jalapenos (about 2 medium)
2 tablespoons chopped green onions
1 1/2 cups grated Cheddar Instructions: Preheat the oven to 375 degrees F. Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside. Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain. Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65295,"Healthy Dried Mushroom and Barley Soup 1 ounce dried porcini mushrooms (about 1 cup) 3 cups boiling water 2 tablespoons olive oil 2 medium carrots, finely diced 1 medium onion, diced 8 ounces cremini mushrooms, thinly sliced, optional Kosher salt and freshly ground black pepper 4 cloves garlic, minced 2 tablespoons sherry vinegar 1 tablespoon tomato paste 1 tablespoon all-purpose flour 1/2 teaspoon dried thyme 1 cup pearl barley 4 cups low-sodium vegetable or mushroom broth 1/4 cup sour cream, for serving Chopped fresh parsley, for serving 4 slices hearty white or sourdough bread, for serving Instructions: Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 65296,"Red, White and Blue Stripe Cake with Swiss Meringue Buttercream 9 large eggs, separated 1/2 teaspoon cream of tartar
1/2 teaspoon salt
Blue gel food coloring 1 cup granulated sugar
1/2 cup water
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups bleached cake flour Confectioners' sugar, for sprinkling Two 8-ounce packages cream cheese, at room temperature 1 cup confectioners' sugar 2 cups heavy cream
1/2 teaspoon vanilla extract
3 large strawberries, hulled and quartered Red gel food coloring
Swiss Meringue Buttercream: 7 egg whites
1 1/2 cups plus 3 tablespoons granulated sugar
Generous pinch salt
1 teaspoon vanilla extract
18 ounces (4 1/2 sticks) unsalted butter, at room temperature Blue gel food coloring Red gel food coloring Instructions: For the cake: Preheat the oven to 350 degrees F. Line two 18-by-13-inch baking sheets with parchment. Add the egg whites to a CLEAN stand mixer bowl. Using the whisk attachment, whisk on high speed, adding the cream of tartar, salt and 6 to 8 generous drops of blue food coloring. Whisk until combined. Slowly add half the granulated sugar and continue to whisk on high until the meringue achieves medium-stiff peaks. Don't overmix so the meringue becomes \dry.\ Remove the meringue to a separate bowl; replace the mixing bowl. Add the egg yolks and the remaining sugar to the new mixing bowl. Beat with the whisk attachment on high speed until light and doubled in volume. Add the water, oil, vanilla extract and almond extract and mix until well combined. Sift in the cake flour and mix on low until just combined. Increase the speed to high and mix for another 2 minutes. With a rubber spatula, gently fold in the egg whites. Divide the batter between the prepared baking sheets and spread evenly using a large offset spatula. Give the baking sheets a gentle tap on the countertop to fill any gaps and remove air pockets. Bake until the cakes spring back when gently poked, 20 to 25 minutes. Ten minutes into the bake, rotate the sheets for even baking. When the cakes come out of the oven, gently run a paring knife around their edges to release them from the baking sheets. Sprinkle both with confectioners' sugar and top each with a clean kitchen towel. Place a second baking sheet on top of each cake and then flip the cakes over. Remove the parchment. While the cakes are still warm, roll them up in the towels, starting at the short ends. Let cool about 20 minutes. For the filling: Meanwhile, add the cream cheese and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low to combine until smooth. Add the cream and vanilla extract and mix on low to combine. Increase the speed to high and whisk until stiff. Transfer a scant 1/2 cup of the filling to a small bowl. Fold in the strawberries and a drop of red food coloring. To assemble: Carefully unroll the cakes. Cut both cake sheets in half lengthwise. Spread the strawberry filling along the short edge of one strip of cake, covering about 2 to 3 inches. Spread the rest of the strip with plain filling. Cover the remaining 3 cake strips with plain filling. Start rolling the cake with the strawberry filling like a jellyroll, starting at the end with the strawberry filling. Once it's rolled up, move it over to the next strip of cake, lining it up with the edge. Continue rolling up the cake into an even bigger jellyroll. Continue with the remaining strips of cake. Wrap the cake in plastic wrap and transfer it to the freezer for 30 to 40 minutes to set. In the meantime, make the buttercream. For the Swiss meringue buttercream: In the bowl of a stand mixer, combine the egg whites, granulated sugar and salt. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and whisk until the sugar is completely melted and the mixture reaches 170 degrees F on an instant-read thermometer. Transfer the mixing bowl to the stand mixer fitted with the whisk attachment and whisk on high until the meringue holds stiff peaks and the bowl is cool to the touch. Add the vanilla and whisk to combine. Add the butter, a tablespoon at a time, counting to 10 between each addition. When the buttercream comes together, thickening and smoothing out into a spreadable consistency, continue whisking for 2 to 3 minutes more. (Makes 5 cups.) Place 1 1/2 cups buttercream in one bowl and add 2 drops blue food coloring; stir to combine. Add another 1 1/2 cups buttercream to a second bowl and add 2 drops of red food coloring; stir to combine. Leave the remaining buttercream plain. To finish the cake: Stand the cake vertically on a cake stand and remove the plastic wrap. Using a large offset spatula, spread an even layer of plain buttercream onto the top of the cake. Put the remaining plain buttercream, and the red and blue buttercream into separate pastry bags (or zip-top bags) and snip off about 1/4 inch from the tip. Pipe stripes of buttercream around the sides of the cake, alternating between the 3 colors. Use a hot bench scraper to smooth the sides of the cake (see Cook's Note).
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65297,"Mashed Potatoes with Buttermilk and Dill 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more as needed 1/4 cup low-fat milk 3/4 cup buttermilk 2 teaspoons finely chopped dill 1 teaspoon thinly sliced chives Freshly ground black pepper Instructions: In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65298,"Chicken Caesar in a Bag 1 chicken breast, diced 1 head romaine lettuce, diced 1/2 cup Caesar dressing, homemade or store bought Instructions: Saute the chicken breast until done and refrigerate. Dice the chicken breast and out it into a plastic sealable bag with romaine. When you arrive at the desired destination, mix dressing in and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 65299,"Cheesecake-Stuffed Banana Bread Nonstick cooking spray, for spraying the pan 1 cup all-purpose flour, plus more for dusting the pan 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup granulated sugar 2 very ripe bananas 1/4 cup vegetable oil 1/2 teaspoon pure vanilla extract 1 large egg Confectioners' sugar, for dusting One 8-ounce package cream cheese, at room temperature 1/3 cup granulated sugar
1/4 cup sour cream 1 large egg Instructions: For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 65300,"Strawberry and Mascarpone Granita 1 cup water 1/2 cup sugar, plus 1 tablespoon 1/2 cup chopped fresh mint leaves 2 cups chopped strawberries, plus 1 cup finely chopped 1/2 cup mascarpone cheese 3 tablespoons lemon juice Pinch salt Instructions: Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze. To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately. ","[Brunello di Montalcino, Pinot Grigio, Vermentino, Sauvignon Blanc]" 65301,"Crunchy Manchego Fig Straws All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed
1 tablespoon fig jam 1 cup grated manchego cheese, plus 2 tablespoons for sprinkling 1 large egg Instructions: Preheat the oven to 400? F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-by-14-inch rectangle. With a short side facing you, cut the dough in half horizontally: To do this, measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide. Evenly spread the fig jam over the bottom half of the dough, leaving a little room around the edges. Sprinkle 1 cup cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch-wide strips (about 24 strips). Twist each strip 4 or 5 times, then pinch the ends together to prevent unraveling while baking. Place the twists on the baking sheets. Beat the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese. Bake the cheese straws until golden brown, 12 to 15 minutes. Let cool slightly before releasing from the parchment with an offset spatula. Let cool completely. Serve immediately or store in an airtight container for up to 1 day. ","[Rioja, Tempranillo, Garnacha, Barbera]" 65302,"Celebration Manhattans 3 ounces bourbon 1/2 ounce sweet vermouth
Dash of maraschino cherry juice
1 maraschino cherry, for garnish
Instructions: Shake the bourbon, vermouth and cherry juice together with several ice cubes in a shaker. Strain into a martini glass, garnish with a maraschino cherry and serve. ","[Bourbon, Vermouth]" 65303,"Lobster Cakes with Mustard Jalapeno Sauce 1 pound cooked fresh lobster meat, chopped 1/4 cup mayonnaise 1 egg 1/4 cup minced red onion 4 scallions, sliced thinly Dash cumin Dash cayenne pepper 2 tablespoons bread crumbs Salt and pepper Cornmeal, for coating Olive oil Mustard Jalapeno Sauce, recipe follows 1 jalapeno pepper, seeded and minced 1 cup mayonnaise 1/2 cup whole-grain mustard 1 tablespoon fresh lemon juice 1 teaspoon chopped parsley leaves Salt and pepper Instructions: Preheat oven to 425 degrees F. In mixing bowl, blend together all ingredients except cornmeal. Scoop out 8 cakes, shape into patties (not too thin), and coat with cornmeal. Saute lobster cakes in olive oil until brown on 1 side. Flip over and finish cooking in oven for 5 to 7 minutes. Serve with Mustard Jalapeno Sauce. Blend all ingredients together in a mixing bowl.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65304,"Mushroom and Black Pepper Pasta Kosher salt 8 ounces linguine
3 tablespoons salted butter
4 ounces cremini mushrooms, sliced thin
3 cloves garlic, sliced thin
3/4 cup cream
1/4 cup grated Parmesan 2 teaspoons freshly cracked black pepper
Fresh parsley leaves, to garnish
Instructions: Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside. Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65305,"Sauteed Asparagus 12 asparagus stalks 1/8 cup grapeseed oil 2 tablespoons butter 6 fresh sage leaves Salt and pepper Instructions: Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Saute the asparagus in oil and butter until tender (along with the sage leaves). Discard the sage leaves after cooking. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 65306,"Frozen Pumpkin Mousse Pie 8 ounces gingersnap cookies, broken (about 2 1/2 cups) 2 tablespoons vegetable oil 1/3 cup plus 2 tablespoons light-brown sugar 1 cup canned pumpkin puree 1 teaspoon pure vanilla extract 3/4 teaspoon pumpkin pie spice 1 quart low-fat vanilla frozen yogurt, softened Maple Whipped Cream, recipe follows, optional 1 3/4 teaspoons unflavored powdered gelatin 2 tablespoons water 1 cup 2 percent reduced-fat milk 1/4 cup maple syrup 1/2 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F.
Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack. In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 65307,"Braised Lettuce and Peas 1 tablespoons olive or vegetable oil 3 medium shallots, halved and thinly sliced 1 tablespoons all-purpose flour 1 cup low-sodium chicken broth 2 medium heads butter lettuce, washed, core removed, leaves halved and thinly sliced crosswise (Boston or bibb) 2 cups frozen baby peas 3 tablespoons greek yogurt or sour cream (optional) Instructions: Heat oil in a medium frying pan over medium-high heat. When it shimmers, add shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 2 minutes. Sprinkle flour over the top and cook until raw taste is gone, about 30 seconds. Add stock and bring to a boil. Stir in lettuce and peas, reduce heat to medium-low, cover, and simmer until lettuce and peas are tender, about 5 minutes. Stir in yogurt or sour cream, if using. Taste, adjust seasoning as desired, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65308,"PW's Prime Rib with Rosemary Salt Crust 1 whole boneless rib eye (12 to 15 pounds) Olive oil 1/4 cup tri-color peppercorns 5 sprigs fresh thyme 3 sprigs fresh rosemary 1/2 cup kosher salt 1/2 cup minced garlic Instructions: Preheat the oven to 500 degrees F. Cut the rib eye in half (roast halves separately for more controlled/even cooking). Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side. Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 65309,"Spring Rolls 4 tablespoons Chinese dry mustard 2 tablespoons water 2 tablespoons rice vinegar 4 tablespoons pickled ginger liquid 1 lemon, juiced Pinch turmeric 1 tablespoon sugar 1 egg yolk* 1 tablespoon cl oil 1 tablespoon sesame oil 1 cup peanut oil 1 (2-inch piece) fresh ginger, peeled 3 large cloves garlic 2 green onions Pinch red pepper flakes 1/2 cup peanut oil Pinch salt Pinch black pepper Pinch sugar 1 large onion, julienned 1 medium carrot, julienned 1/4 pound shiitakes, discard stems, julienned 1 large red bell pepper, julienned 1 large yellow bell pepper, julienned 1 small green cabbage, julienned Peanut oil, for stir-frying Salt and pepper 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands 1/4 cup mushroom soy sauce 2 tablespoons cl paste 1 tablespoon sesame oil 1 bunch cilantro leaves, chopped Spring roll wrappers 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash Peanut oil, for deep-frying Instructions: Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed. Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside. Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, cl paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid. Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used. In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65310,"Tomato Salsa 1 Haas avocado, pitted, peeled and cut into 1/4inch dice 2 vine ripened tomatoes, seeded and cut into 1/4inch dice 1 jalapeno pepper, seeded and diced 2 tablespoons snipped chives 2 teaspoons white wine vinegar 1 tablespoon olive oil Salt Instructions: Combine all of the ingredients and spoon over sliced Wiener Schnitzel.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 65311,"Slow-Cooker Acorn Squash 2 medium acorn squash 1 cup vegetable or chicken stock
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme leaves, plus 4 sprigs Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
Instructions: Cut each acorn squash into 6 slices and remove seeds. Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper. Cover and cook on high for 3 to 4 hours. When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65312,"Whipped Sweet Potatoes 4 large sweet potatoes, scrubbed Kosher salt and freshly ground black pepper 2 cups heavy cream 2 bay leaves 1/2 teaspoon ground cinnamon Pinch freshly grated nutmeg 1/2 orange, zested 2 tablespoons brown sugar 1 tablespoon unsalted butter Instructions: Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven. In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes. When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65313,"Pasta with Bacon and Leeks Kosher salt 12 ounces mezzi rigatoni (or other short pasta) 4 slices bacon, cut into 1/2-inch pieces 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well Freshly ground pepper 3/4 cup heavy cream 1/3 cup grated parmesan cheese, plus more for topping Chopped fresh parsley, for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet. Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 65314,"Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise 1 tablespoon unsalted butter 1 tablespoon olive oil 1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced Salt and freshly ground black pepper 1 plum tomato, halved and seeded or 2 sun-dried tomatoes in oil, drained and patted dry 1 tablespoon canola oil (if roasting tomato) Salt and freshly ground black pepper 1/2 cup Hellmann's mayonnaise 2 cloves garlic, chopped 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme 8 slices good quality white bread (Pullman loaf) cut into 1/4-inch thick slices 1 1/2 cups grated Gouda cheese Caramelized onions 8 slices prosciutto, sliced about 1/8-inch thick 8 tablespoons unsalted butter, at room temperature Instructions: Caramelized Onions: Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper. Roasted Tomato Mayonnaise:

1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. Sandwich:
3. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
4. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 65315,"Grilled Edible Cheeseboard 2 tablespoons olive oil, plus more for drizzling 1 cup red grapes 1/2 cup dried apricots, quartered (about 3 ounces) 1/2 cup walnut halves (about 2 ounces) 1 sprig fresh rosemary, broken into little pieces 2 pounds refrigerated pizza dough, at room temperature (see Cook\u2019s Note) One 8-ounce wheel brie cheese 1/4 cup honey 1 cup your favorite olives (about 5 ounces) 1 cup Parmesan chunks or other hard cheese (about 4 ounces) 8 ounces sliced cured meats, such as salami, prosciutto or mortadella, or a combination Instructions: Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two 3-inch-wide discs and two 5-inch-wide discs. Set aside. Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don\u2019t touch.
Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour. Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with honey.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 65316,"German Chocolate Cupcakes 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, lightly packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons freshly brewed coffee 1 3/4 cups all-purpose flour 1 cup unsweetened cocoa powder, such as Pernigotti 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter 1 (12-ounce) can evaporated milk 1 1/4 cups light brown sugar, lightly packed 4 extra-large egg yolks 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 2 cups sweetened flaked coconut 1 cup blanched sliced almonds, toasted 1 cup chopped pecans 1/4 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65317,"Haricots Verts Salad with Truffle Cream 1 pound fresh haricots verts, washed and trimmed 1/4 cup sour cream 2 tablespoons cream 1 teaspoon white truffle oil 1 pinch salt 1/2 teaspoon lemon juice (recommended: ReaLemon) Instructions: Special Equipment: Microwave safe dish Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 65318,"Round 2 Recipe - Corn Salsa 2 cups canola oil, for frying 6 corn tortillas Kosher salt and freshly ground black pepper Reserved 2 ears grilled corn from Zesty Grilled Corn recipe 1 tablespoon chopped fresh cilantro 1 (14 1/2-ounce) can diced tomatoes, drained 1 medium onion, diced 2 teaspoons hot sauce 1 tablespoon lime juice Instructions: In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F. Cut each tortilla into 8 triangles. Fry the triangles in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on brown paper and season with salt. Cut the kernels off the corn and add them to a bowl. Add the cilantro, tomatoes, half the onion (reserve the other 1/2 for Online Round 2 Recipe Cheesy Hot Dog Scramble), hot sauce, lime juice, salt and pepper, to taste, and stir to combine. Serve the corn salsa with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 65319,"Veggie Sandwich with Pesto 1 small eggplant, thinly sliced 2 zucchini, thinly sliced 2 Tbsps olive oil 4 rolls (hamburger buns, Kaiser or French) 3 cup homemade or prepared pesto 2 tomatoes, sliced 1 avocado, sliced 1 box alfalfa sprouts Salt and pepper Instructions: Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges. Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado. Top with sprouts and sprinkle with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65320,"Cheddar-Dill Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes Kosher salt and freshly ground black pepper 1 cup whole milk 8 tablespoons (1 stick) unsalted butter 1 cup grated Cheddar 1/4 cup chopped fresh dill Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 65321,"Spicy Citrus Popcorn 2 tablespoons vegetable oil 1/2 cup popcorn kernels
2 tablespoons unsalted butter
Grated zest of 1 lemon
1/8 teaspoon cayenne
Salt Instructions: In a large saucepan or Dutch oven, heat the oil over medium-high heat until nearly smoking. Add the popcorn kernels and immediately cover with a lid. Give the pan a shake and wait until you hear the kernels starting to pop. Shake the pan again, then lower the heat to medium and continue cooking until the popping slows and the kernels are popped, about 2 minutes more. Transfer the popcorn to a large bowl. Melt the butter over medium heat in a small saute pan. Add the lemon zest, cayenne and 1/2 teaspoon salt. Swirl to mingle the flavors. Pour the butter mixture over the popcorn and toss gently to coat. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 65322,"Rosemary Dijon Pork Loin 1 (4-pound) boneless pork loin 2 tablespoons Dijon mustard 2 tablespoons chopped red onion 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 clove garlic, minced 2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish Equipment: roasting pan Instructions: Preheat oven to 350 degrees F. Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top. Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the rosemary evenly all over the top. Place the pork in roasting pan lined with a rack and roast for 20 minutes. Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65323,"Grilled Whole Branzino Zest and juice of 1 lemon 1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled 2 sprigs fresh rosemary 4 sprigs fresh thyme 4 cloves garlic, crushed
1 lemon, sliced
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions: For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper. For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F). Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill. Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don't have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.) Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes. Place fish on a platter and dress with the Salmoriglio sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65324,"Vanilla Scented Pears 1 can (15 1/4 ounces) sliced pears in honey syrup, drained and syrup reserved (recommended: Del Monte) 2 tablespoons pear brandy 1 vanilla bean, scraped 1 (4-pack) vanilla pudding (recommended: Hunt's Snack Pack) 1 package (4 ounces) store bought prepared crepes Instructions: In a medium saucepan add pear syrup, pear brandy, and vanilla bean. Turn heat to high and reduce pear syrup to a thick consistency, about 10 minutes. Reduce to a simmer and add pear slices. Heat thoroughly. Remove whole vanilla bean. Take 2 crepes and spread pudding evenly between them. Fold crepes into quarters. Top with pears and syrup. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65325,"Pear Pecan Napoleon 6 pears, peeled, cored, and sliced 1/4 inch thick 2/3 cup granulated sugar 1 tablespoon freshly squeezed lemon juice Pinch of salt 1 teaspoon ground cinnamon 2 cups (8 ounces) pecans, toasted 2 tablespoons granulated sugar 2 tablespoons water 1 1/2 teaspoons finely chopped orange zest Pinch of salt 1 pound Puff Pastry Instructions: Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a large saute pan. Cook over medium-high heat, stirring occasionally, until the pears are soft and most of the liquid has evaporated, 10 to 15 minutes. Let cool. Pecan Paste: In a food processor, finely grind the pecans and granulated sugar. Place the pecan mixture in a small bowl and add the water, orange zest, and salt. Mix just until combined. Puff Pastry: On a lightly floured work surface, roll the piece of puff pastry into a 16-inch square. Cut into 4 rectangles, each 4 inches wide by 16 inches long. With a fork, pierce small holes all over the pastry. Place the rectangles on two baking sheets. Freeze or refrigerate until firm. Preheat the oven to 375 degrees. Place a second baking sheet or an inverted wire mesh rack on top of the puff pastry to prevent it from rising as it bakes. Bake until golden brown, 10-15 minutes. Cool to room temperature. Assembly: Spread 1/3 of the pecan paste on one of the rectangles of puff pastry. Carefully layer 1/3 of the pears over the pecan paste. Layer two more pieces of pastry with the remaining pecan paste and pears in the same manner. Using a wide metal spatula, carefully stack these three pieces of pastry. In a small bowl mix together the sugar and the cinnamon. Dust the fourth piece of puff pastry with the cinnamon sugar and place it on top of the stacked layers of pastry.Using a serrated knife and a gentle sawing motion, trim the edges of the napoleon so that they are even. In the same manner, cut the napoleon into 8 pieces and serve a portion on each of 8 plates. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 65326,"Mini Lemon Sponge Cakes 2 tablespoons unsalted butter, melted, plus more for the pan 1 cup cake flour, plus more for the pan 4 large eggs, separated, at room temperature 2/3 cup sugar
1 teaspoon pure vanilla extract Finely grated zest of 2 lemons 1/8 teaspoon salt 1 1/4 cups plus 5 to 6 tablespoons whole milk 1/4 cup sugar 3 large egg yolks 2 tablespoons cornstarch 1/8 teaspoon salt 1 tablespoon unsalted butter 1/2 teaspoon pure vanilla extract 1/3 cup lemon curd 1 tablespoon limoncello 1 tablespoon fresh lemon juice 1/2 cup heavy cream 2/3 cup water 1/3 cup sugar Finely grated zest of 1 lemon 1/3 cup limoncello 1/2 cup heavy cream 2 teaspoons sugar Candied lemon peel, for topping Instructions: Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan. Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65327,"Chicken and Wild Rice Casserole 3 cups cooked, chopped chicken breasts 1 package quick cooking wild rice, cooked according to package directions 1 package frozen French green beans, thawed and drained 2 tablespoons butter 1/2 cup chopped onion 3 tablespoons flour 1 cup chicken stock 1/2 cup cream or milk 1/2 cup grated parmesan cheese 1/4 cup slivered almonds Instructions: Preheat oven to 350 degrees. In a buttered casserole dish. Combine chicken, cooked rice and green beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened pour over mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 65328,"Beefy Stew 1 1/2 pounds beef cube steak, cut into 1-inch pieces Salt and freshly ground pepper 2 tablespoons all-purpose flour 1/4 cup vegetable oil 1 (14-ounce) can reduced-sodium beef broth 1 (24-ounce) jar country vegetable soup 1 sheet frozen puff pastry Instructions: Position rack in center of oven and preheat oven to 425 degrees F. Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large casserole or Dutch oven over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65329,"Herby Tahini Grain Bowl 1 tablespoon olive oil (15 milliliters) 1 1/2 cups wheat berries or farro (280 grams) 4 1/2 cups water (1.12 liters) Kosher salt Extra-virgin olive oil, for finishing 1/2 cup lightly packed basil 1/2 cup lightly packed cilantro 1/2 cup lightly packed flat-leaf parsley 2 garlic cloves 1 lemon, zested and juiced 3/4 cup tahini (180 milliliters) 2 teaspoons honey 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 to 5 tablespoons water (30 to 75 milliliters) Kosher salt 4 to 6 eggs Kosher salt 1 1/2 cups shelled edamame 12 to 14 small or 6 to 8 large radishes, thinly sliced 3 tablespoons white wine vinegar (45 milliliters) 4 to 6 small handful of tender greens, such as arugula, spinach or watercress (1 handful per bowl) 1 green onion, thinly sliced 1/4 red cabbage, thinly sliced 2 to 3 avocados, thinly sliced (1/2 an avocado per bowl) Cilantro and/or basil Za\u2019atar, to garnish Instructions: For the grains: Heat the olive oil in a medium saucepan over medium-high heat. Add the wheat berries or farro and toast for 2 to 3 minutes, until nutty smelling. Carefully add the water along with 1/2 teaspoon salt and bring to a boil. Cover and reduce the heat to low and cook according to package directions, until tender. Remove the pan from the heat and allow the grains to sit for 10 minutes, still covered. Drain any remaining water, if needed. Season with salt to taste and a glug of extra-virgin olive oil. Transfer to a resealable container and set aside. For the herby tahini: Combine the basil, cilantro, parsley, garlic and lemon zest in the bowl of a food processor and pulse a few times to chop. Add the lemon juice, tahini, honey, cumin, cayenne and 4 tablespoons of water and blitz into a smooth and pourable sauce. If the sauce is a bit thick, add in the remaining tablespoon of water and blend to combine. Season to taste with salt and transfer to a resealable container. For the garnishes: Bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs and cook for 7 minutes for a jammy center or up to 12 minutes for a hard-boiled yolk. Remove the eggs from the boiling water, run under cold water until cool enough to handle, then peel the eggs and set aside in a resealable container. Season the boiling water with salt, add the edamame and cook for 2 to 3 minutes, or until tender. Drain and transfer to a resealable container. Toss the radishes with the vinegar and transfer to a resealable container. If prepping for the week, place the lids on the containers and transfer to the fridge for up to 3 days. To assemble, spoon the wheat berries or farro into a bowl or container and top with the greens, green onion, vinegary radish, edamame, cabbage, avocado and a halved egg. Top with some cilantro or basil, a good helping of the herby tahini sauce and a sprinkle of za\u2019atar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65330,"Squash and Pork Casserole 6 ounces ground pork Kosher salt and freshly ground pepper 1 clove garlic, chopped 4 ounces cremini mushrooms, stemmed and chopped 3 scallions, chopped 1/2 cup panko breadcrumbs (preferably whole-wheat) 1 14.5-ounce can no-salt-added diced tomatoes 1/4 cup chopped fresh parsley 3/4 cup low-fat small-curd cottage cheese 1 1/4 cups shredded reduced-fat Mexican cheese blend (5 ounces) 1 large yellow squash, halved crosswise and thinly sliced lengthwise 3 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes. Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese. Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 65331,"Bucatini all'Amatriciana 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it) Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1/4 pound, 4 or 5 slices, *pancetta, chopped (See Cook's Note) 1 medium onion, chopped 1 teaspoon crushed red pepper flakes 4 to 6 cloves garlic, chopped 1 (28-ounce) can crushed tomatoes 2 tablespoons chopped flat-leaf parsley Black pepper Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table Instructions: Bring a large pot of salted water to a boil and salt the water. Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve. Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table. ","[Ros, Chianti, Barbera, Montepulciano]" 65332,"Roasted Broccolini 3 bunches broccolini Good olive oil
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 375 degrees F. Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65333,"Original Santa Maria Style BBQ 2 ounces Suzie Q's Santa Maria Style Seasoning, recipe follows 1 (4 to 5-pound) beef rib roast, prime or choice grade Salt Black pepper Garlic powder Parsley, minced Sugar Instructions: Prepare fire pit by making sure the proper barbecue method is used to prepare the meat; using red oak logs burnt down to the coals with very little flame is strongly suggested for cooking the rib roast. Alternatively, preheat a grill. Next, pour the seasoning into a shallow pan and dip or roll the meat in it, making sure to completely cover all sides. Quickly sear the meat to seal in the flavorful juices and then raise the pit screen to prevent burning while slowly cooking the meat to your desired doneness. When the meat is finished cooking, remove it from the pit and let it rest 10 to 20 minutes before slicing and serving. Combine all ingredients in proportions according to your taste. Use the seasoning to sprinkle on meat or roll large pieces of meat into seasoning in a shallow tray. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 65334,"La Fondita Fish Tacos 3 eggs, well beaten 8 ounces dark beer (recommended: Modelo Negra) 2 teaspoons dry mustard (recommended: Colmans) 1 tablespoon red chili powder Kosher salt 1 teaspoon sugar 1 1/2 cups all-purpose flour, plus extra for dredging Vegetable oil, for frying 1 1/2 pounds codfish, cut into serving pieces 2 tablespoons olive oil 8 white corn tortillas Chipotle Mayonnaise, recipe follows Shredded cabbage 1 1/2 cups mayonnaise 1 1/2 tablespoons fresh lime juice 1 1/2 tablespoons chopped fresh cilantro leaves 2 1/2 tablespoons chipotle chili puree Pinch kosher salt Instructions: Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter. In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Remove from the oil to a paper towel lined plate and sprinkle with salt. Heat the olive oil in a large saute pan and warm the tortillas. Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top. Add some shredded cabbage to each tortilla and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 65335,"Smoky Two-Potato Salad 1 pound red potatoes 1 pound sweet potatoes 1 tablespoon apple cider vinegar 1/4 cup mayonnaise 1/4 cup plain Greek yogurt 2 teaspoons honey 1 teaspoon chopped chipotle cl plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce) Kosher salt and freshly ground black pepper 1/2 cup chopped green onions (from about 2) 2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note) Suggested garnishes: Smoked paprika, chopped fresh cilantro Instructions: Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool. Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle cl, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 65336,"Savoy Cabbage Ribbons 1/2 Savoy cabbage 1/4 cup or 4 tablespoons butter Kosher salt and freshly ground black pepper Instructions: Core and shred the cabbage. Heat the butter in a large pot or saute pan. Add the cabbage, and season with salt, and pepper. Cook the cabbage, tossing, until the ribbons of cabbage soften and shrink down somewhat, about 7 minutes. Transfer the cabbage to a warm serving bowl. ","[Chardonnay, Riesling, Gewrztraminer]" 65337,"Mac and Cheese Waffles with Bacon Kosher salt 12 ounces sliced bacon, diced
1 stick unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
3 cups shredded sharp yellow Cheddar (about 12 ounces)
2 cups shredded pepper jack (about 8 ounces)
1/2 cup grated Parmesan
1 pound elbow pasta
Nonstick cooking spray
Instructions: Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy, 7 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour bacon fat into a heatproof container (save for another use) and wipe the skillet clean with paper towels.
Melt the butter in the large skillet over medium heat. Add the flour and whisk until tan in color, about 1 minute. Add the milk and bring up to a simmer, whisking every couple of minutes, until thick enough to coat the back of a spoon. Add the three cheeses in batches, whisking after each addition, until melted. Remove from the heat.
Add the pasta to the boiling water and cook according to the package directions until al dente, then drain. Transfer to a large bowl, add 3/4 of the cheese sauce and 3/4 of the cooked bacon and stir to combine. Pour onto a rimmed baking sheet, spread it to the edges and refrigerate for 1 hour. Reserve the remaining cheese sauce for serving.
Preheat your waffle iron to medium high. Spray with nonstick cooking spray and add enough mac and cheese to cover most of the iron. Press down hard to squeeze the waffle iron shut (don\u2019t worry if some mac and cheese falls out). Cook until golden brown, about 4 to 6 minutes.
Meanwhile, reheat the reserved cheese sauce over low heat. Plate the waffle with a side of cheese sauce and garnish with some of the remaining bacon. Repeat with the remaining mac and cheese.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65338,"Cranberry Strudel 1 pound fresh or frozen cranberries, picked over and rinsed 2 cups sugar 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cinnamon stick Zest of 1/2 orange plus juice of 1 orange 1 cup walnuts Eight 9-by-14-inch sheets phyllo dough 4 tablespoons unsalted butter, melted 3 tablespoons sugar 1 tablespoon honey Kosher salt Rum raisin or vanilla ice cream, optional Instructions: For the cranberry filling: In a medium pot over high heat, combine the cranberries, sugar and 1/4 cup water. Bring the mixture to a boil, then reduce to a simmer. Add the allspice, nutmeg, cinnamon stick and orange zest and juice. Stir to combine and simmer until the cranberries fall apart, an additional 10 to 12 minutes. Strain the cranberries. Refrigerate the cranberries until chilled, at least 1 hour, then discard the cinnamon stick. (Save the strained cranberry liquid to use like a simple syrup in drinks or drizzled over the sliced strudel.) For the phyllo: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. Spread the walnuts on one of the sheet pans and bake until golden brown and toasty, about 5 minutes. Let cool, then chop. Raise the oven to 375 degrees F. On a flat, clean surface, lay one sheet of phyllo flat with the long side closest to you. Brush lightly with the butter. Sprinkle with some of the sugar. Add another layer of phyllo and repeat with the butter and sugar. Do this 6 more times so you have 8 evenly stacked layers of buttered, sugared phyllo. (Make sure to save some butter for the outside of the rolled strudel.) Roll the strudel: Spread the cranberry mixture on the stack of phyllo, leaving about an inch border on all edges filling-free. Combine the walnuts, honey and a pinch of salt in a bowl and sprinkle in an even layer over the cranberries. Working from the long edge closest to you, roll the phyllo and filling up gently (but firmly) away from you, like a long newspaper. (It should look like a cranberry log!) Transfer to a lined sheet pan. Brush the strudel with the remaining butter. Place the strudel in the oven and bake until the exterior is golden brown and the filling is hot, about 30 minutes. Let cool for at least 15 minutes or to room temperature. Slice into 1 1/2- to 2-inch-thick slices and serve warm (or at room temperature), preferably with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65339,"Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive 8 ounces double-bone rack of lamb Salt Black pepper 1/4 cup olive oil 1 cup panko 1 teaspoon sea salt Artichoke Puree (recipe follows) Crispy Baby Artichokes (recipe follows) Black Cerignola Olive, pitted and sliced Savory herb leaves, for serving 1 cup chopped large artichoke hearts 1/2 cup water 1/2 cup olive oil 1/2 green Thai chili 2 teaspoons salt 2 teaspoons lemon juice 5 baby artichokes Soya Oil Salt Pepper Instructions: Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around. Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool. Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top. Serve with the panko mixture on the side. Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice. Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper. ","[Chardonnay, Syrah, Cabernet Sauvignon, Tempranillo]" 65340,"Edna Jones's Meat and Bean Chili 2 cans Kidney Beans 1 can Chick Peas (Garbanzos) 1 can Black Beans 1 can Pink Beans 1/4 cup chili powder 4 tbs onion powder 4 tbs garlic powder 1 tbs salt 1 tbs black Pepper 1 tsp cayenne pepper 1 small can tomato paste 2 large can crushed tomato 1/4 cup spicy brown mustard 2 lbs lean ground beef 2 large yellow onions Cayenne pepper, to taste Durkee Red Hot sauce, to taste Instructions: Start by browning the ground beef in a large pot. Get two big yellow onions that could make the neighborhood cry. Quarter the onions and then slice them about 1/3 of an inch thick. (I like the onion pieces big so that they don't disappear in the chili.) When the meat is mostly browned, add the onions and cook until the meat is browned and the onions start to soften. Drain the liquid from all of the beans and add them in. Add crushed tomato, tomato paste and spices. Simmer on low (covered) for about an hour, stirring frequently. Uncover the chili and taste for seasoning. Add cayenne pepper and Durkee Red Hot sauce to taste. Cook uncovered for another hour until it starts to thicken. Don't forget to stir frequently.
Serve in generous bowls with shredded cheddar on top and an ice-cold beer on the side. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 65341,"Chicago Italian Beef Sandwich 4 pounds top round with fat cap 3 tablespoons Italian seasoning 2 tablespoons salt 2 tablespoons fresh cracked black pepper 1 teaspoon cayenne 1 tablespoon paprika 1 teaspoon red chili flakes 3 tablespoons bacon fat, or canola oil 3 yellow onions, chopped 1 cup garlic, whole cloves 1/2 cup red wine 3 tablespoons Worcestershire sauce 1 cup beef stock 2 bay leaves 6 sourdough baguette rolls halved, toasted 1 cup chopped giardiniera vinaigrette vegetables 1 cup jarred red sweet peppers Instructions: Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours. Preheat oven to 275 degrees F. Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves. Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin. Cool broth in roasting pan and remove the fat that rises to the top. Strain. Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 65342,"Lentils with Pearl Onions 2 cups brown or green lentils 12-ounce package frozen pearl onions 1 bay leaf 2 teaspoons salt Instructions: Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either). Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65343,"The Best Tofu Scramble One 16-ounce block soft tofu, drained 1/2 teaspoon Indian black salt 1/8 teaspoon ground turmeric 1 tablespoon vegan butter Kosher salt and freshly ground black pepper 2 slices bread 1/4 cup shredded vegan Cheddar-style cheese (about 2 ounces) Instructions: Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices. Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds. Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color. Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65344,"Rice Rocket Martini Ice cubes 2 ounces rice vodka 2 ounces mango juice or mango nectar (recommended: Kerns, Del Valle, or Jumex) 1 teaspoon mango chutney 1-ounce fresh lime juice 1/2-ounce sugar cane simple syrup, agave nectar or just regular simple syrup Instructions: Add all ingredients to a cocktail shaker. Shake about 10 times and pour in a chilled martini glass. ","[Vodka, Mango Juice, Lime Juice, Simple Syrup]" 65345,"Stamie's Almond Cookies 1 (6--ounce) bag white slivered almonds, coarsely chopped 1/2-cup sugar, plus 1 1/2 cups sugar 1 pound unsalted butter 1 cup butter-flavored shortening 3 eggs 1 ounce brandy 3 tablespoons pure almond extract 3 tablespoons butter flavoring 5 heaping tablespoons baking powder 7 to 7 1/2 cups all-purpose flour 1 egg white mixed with 1 tablespoon water, for glaze Cooking spray 1 (6-ounce) jar apricot preserves Instructions: Preheat oven to 350 degrees. Combine almonds and 1/2 cup sugar and set aside. Melt the butter and the shortening mixture together. Combine the shortening mixture with 1 1/2 cups sugar in a mixing bowl and mix well. Add the 3 eggs and continue mixing until creamy. Add the brandy, almond extract, butter flavoring, and the baking powder. Mix well. Slowly begin adding the flour, and beat until the mixture leaves the side of the bowl. Set aside. Spray the cookie sheets with cooking spray and then wipe them off. Using a small ice-cream scoop, begin cutting the balls out of the dough. Press a ball of cookie dough down, using a clear plastic lid from the baking powder can, so they will all be the same size. Pick up 1 cookie at a time, and brush with the egg white mixture, and press into the topping mixture. Press the cookie down, pick it up to shape it in your hand, and press your finger in the middle to make a dent. Bake in the oven for 20 to 25 minutes until golden. When serving, put a 1/2 teaspoon of the apricot preserve in the middle of the cookie. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 65346,"Crown of Green Asparagus 3 slices white bread 1 cup water 1 pound tomatoes, peeled and seeded 1 tablespoon chopped garlic Salt and pepper 1/4 cup olive oil 1 teaspoon sherry vinegar 2 bunches asparagus 1 loaf Italian or French bread 1 clove garlic, peeled and cut in half 1 head lettuce, cleaned 2 tomatoes, sliced 2 ounces cured ham, diced Instructions: To make the sauce, combine the bread and water in a bowl and allow to sit for a few minutes. In a food processor, combine the bread mixture, tomatoes, and garlic, season with salt and pepper, and process until smooth. Add the vinegar and oil and process. Set aside until ready to use. In a pot, boil the green asparagus until tender. Cut the points off, set aside, and chop the rest of the tender parts. Cut the loaf of bread into thin slices and toast. While the toast is still warm, rub the surface with some of the garlic. Place a large ring or cookie cutter in the center of 4 plates. Place the crown tips of the asparagus around the plates. Arrange a few leaves of lettuce on the bottom of the rings and top with the chopped asparagus. Top with the sliced tomatoes and then a piece of toast. Finally, sprinkle with the cured ham. To finish and serve, drizzle a little of the Salmorejo sauce around the plate and serve. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65347,"Lemon Blues Muffins with Crumble Topping 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar
2 large eggs
1 teaspoon natural lemon extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Grated zest of 1 lemon
Pinch of freshly grated nutmeg
1/2 cup low-fat buttermilk
1 cup blueberries
1 1/4 cups all-purpose flour 1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1/4 cup packed light brown sugar 1/4 teaspoon salt
Instructions: For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate. In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full. For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump. Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65348,"Roasted Chatham Cod Provencal Style 2 cups new potatoes Salt and freshly ground black pepper 1 tablespoon grapeseed oil
Four 5-ounce cod fillets (preferably Chatham cod), skin removed 1 medium bulb fennel, cored and julienned 2 cloves garlic, thinly sliced
1 teaspoon fresh oregano leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1/4 cup pitted Nicoise olives
2 tablespoons brined capers, drained
15 canned whole, peeled San Marzano tomatoes
Extra-virgin olive oil, for drizzling 1 tablespoon fresh flat-leaf parsley, chopped
Instructions: Preheat the oven to 375 degrees F. Place the potatoes in a large saucepan, cover with 1 inch of cold water, add 2 teaspoons salt and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes until they are fork-tender, 5 to 8 minutes (depending on how big they are). Drain the potatoes and set aside until cool enough to handle; thinly slice the potatoes into rounds and set aside. Heat a nonstick skillet over high heat. Add the grapeseed oil and cod and cook until browned, about 2 minutes. Transfer the fish to a large plate and set aside. Arrange the fennel, garlic, potatoes, oregano, thyme, olives, capers and tomatoes in a medium broiler-proof casserole dish. Place the cod seared-side up and in the center of the dish and cover the cod with some of the vegetables. Drizzle with some olive oil and season to taste with salt and pepper. Bake until the cod feels semi-firm to light pressure and the vegetables are caramelized, about 15 minutes. Heat the broiler to high and finish the fish under the broiler for 1 minute, until the crust is extra browned. Serve garnished with the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 65349,"Calypso Beans, Tomato and Poblano Stew 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, chopped 1 bay leaf 1 ham hock 1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained 1 tablespoon ground cumin 3 canned chipotle peppers in adobe sauce 4 poblano chiles, roasted, seeded and chopped 4 tomatoes, seeded and chopped 1 bunch fresh cilantro leaves Kosher salt and freshly ground black pepper Lime wedges, for garnish Instructions: In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish. ","[Malbec, Tempranillo, Garnacha, Barbera]" 65350,"Avocado Noodles 1/4 cup fresh cilantro leaves, plus extra for topping 2 medium ripe avocados, halved, seeded and cut into chunks 3 cups all-purpose flour, plus more for dusting Kosher salt 1/4 cup rice wine vinegar 2 tablespoons sesame oil 1 teaspoon freshly grated ginger 1 medium carrot, shredded 1/4 small head red cabbage, shredded (about 1 cup) Black sesame seeds, for serving Asian garlic-cl sauce, such as Sriracha, for serving Instructions: Pulse together the cilantro, avocado and 1/2 cup water in a food processor until completely smooth, scraping the sides if needed, about 2 minutes. Add the flour, then pulse until all of the liquid is absorbed and a large, soft dough ball forms (it's okay if there are some crumbles, the dough will come together when it's kneaded). Transfer the dough to a work surface dusted with flour and gently gather into a ball, sprinkling with flour as needed to avoid the dough sticking to your hands. Take care not to overwork the dough.
Dust a baking sheet with flour. Cut the dough into 4 equal pieces. Cover with plastic wrap. Dust the work surface with flour again and roll 1 piece of dough out to about 1/16-inch thick in a roughly 18- by 6- inch rectangle. Cut into 1/4-inch strips using a paring knife or pizza cutter. Transfer to the prepared baking sheet and sprinkle with more flour to keep the noodles from sticking to each other. Cover with plastic wrap and roll out and cut the remaining dough. You can also use a pasta maker to roll out your dough and cut into noodles with the fettuccine attachment. Bring a large pot of salted water to a boil. Whisk together the vinegar, sesame oil and ginger in a large bowl. Add the carrot and cabbage, toss to combine and let sit for a few minutes until the dressing becomes magenta.
Shake off the excess flour from the pasta, drop into the boiling water and cook until tender and no longer floury (it should rise to the top of the pot), 1 to 2 minutes. Drain the pasta and add to the bowl along with the cabbage, carrots and toss to coat well. Season with salt and pepper. Garnish with cilantro, sesame seeds and Asian garlic-cl sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65351,"Drummond Ranch Potato Chips 2 1/2 pounds russet potatoes, unpeeled One 1-ounce packet dry ranch seasoning 1 1/2 teaspoons dried parsley
1 1/2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon dried dill 1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Instructions: Slice the potatoes on a mandoline as thinly as possible. Submerge the potato slices in cold water as you go to keep them from browning. This will also remove any excess starch. Add the dry ranch seasoning, parsley, onion powder, salt, garlic powder, dill, paprika and black pepper to a bowl and mix. Set aside. Fill 2 large Dutch ovens halfway with vegetable oil and heat to 375 degrees F. Drain the potato slices and lay out on baking sheets lined with paper towels. Use more paper towels to blot the slices until completely dry. Lower batches of potato slices into the oil using a spatula and fry until golden, 1 to 1 1/2 minutes per batch. Remove with a slotted spoon to a baking sheet, immediately sprinkle over some of the seasoning mix and toss until evenly coated. Repeat with the rest of the potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65352,"Clams with Fennel Broth 4 ounces (8 tablespoons) unsalted butter 1 cup julienned celery
1 cup julienned fennel
1 cup julienned leeks
1 cup julienned shallots
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme
1 bay leaf
1 cup white wine
2 cups clam juice
1/4 cup creme fraiche
12 to 15 Florida top neck clams
Salt and freshly ground black pepper Toasted baguette, for serving Instructions: Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65353,"Lime Marinated Veggie Skewers 1/2 cup freshly squeezed lime juice 2 cloves garlic, minced or pureed 1/2 red onion, peeled and chunked 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil 2 bell peppers, preferably different colors, cut into 1-inch chunks 2 thin zucchini, cut into 1-inch chunks 1 pint pearl onions, parboiled for 5 minutes and peeled 3 Italian Roma tomatoes, stemmed, quartered and seed scooped out 10 ounces white mushrooms, wiped cleaned and stemmed Instructions: Soak 16 bamboo skewers in cold water for 30 minutes. In a blender, puree lime juice, garlic, red onion, salt, pepper and olive oil. Place all vegetables in a large bowl and pour marinade over. Let marinate at room temperature one hour, then drain vegetables. Place vegetables on skewers in a festive manner, alternating colors and shapes. Heat grill to medium high. Brush grill well, then wipe with oiled paper towel. Place vegetable skewers on grill and cook a total of 8-10 minutes to desired doneness, turning occasionally. Remove from grill and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 65354,"Roasted Garlic Mashed Potatoes 6 cloves garlic 1 tablespoon olive oil 1 1/2 pounds all purpose potatoes 5 tablespoons butter 1/3 - 2/3 cup warm milk Salt Pepper 1/2 cup parmesan, grated Instructions: Preheat oven to 400 degrees. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and bake in oven for 20 minutes or until golden. If you prefer, peel the potatoes. Quarter potatoes and cover with water in a large pot. Bring to a boil and simmer until tender, about 15 minutes. Drain the potatoes and return to hot pot and mash with masher or hand held mixer. Mash in the roasted garlic. Mix in butter, milk and salt and pepper. Transfer mashed potatoes to an oven proof dish and sprinkle top with parmesan. Bake in oven for 15 minutes or until top is golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65355,"Sour Cherry and Black Pepper Ice Cream 1/2 cup dark rum 2 cups dried sour cherries 16 egg yolks 10 ounces granulated sugar 4 cups creme fraiche or sour cream 4 cups homemade condensed milk, recipe follows *make recipe 1 1/2 times 4 cups heavy cream 2 tablespoons cracked black pepper 1 vanilla bean (cut lengthwise) 6 cups nonfat milk 5 tablespoons sugar Instructions: In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes. In a mixing bowl, whisk together egg yolks, sugar and creme fraiche. In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill. Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions. Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 65356,"Avocado-Tomato Breakfast Tot Cups Nonstick cooking spray, for spraying the muffin tin One 32-ounce bag frozen potato nuggets, such as Tater Tots, defrosted
18 slices sharp Cheddar, halved (36 half slices) 2 tablespoons half-and-half
6 large eggs
Kosher salt and freshly ground black pepper 12 thin slices Roma tomato 2 avocados, thinly sliced
Sea salt flakes, for topping Instructions: Preheat the oven to 375 degrees F. Spray a muffin tin liberally with cooking spray. Put 4 or 5 tots into each cup, pressing down firmly to pack them in. Top each with a half slice of Cheddar, then crisscross with another half slice. Bake until crispy, 10 to 15 minutes. Whisk the half-and-half and eggs in a bowl and sprinkle with salt and pepper. Divide the egg mixture among the \tot cups\ and top each with another half slice of Cheddar and 1 slice of tomato. Bake until the eggs are firm, another 15 to 20 minutes. Let cool for 5 minutes, then carefully remove from the tin. Top with avocado slices, sea salt flakes and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65357,"Pizza with Rosemary and Garlic (Pizza Bianca) 1 1/2 cups warm water 1/2 teaspoon dry yeast 4 cups flour (approximately): unbleached all-purpose or hard white flour, or a 50-50 blend of white and whole wheat 1 teaspoon salt 2 tablespoons olive oil 2 tablespoons olive oil (approximately) 1 teaspoon fine sea salt 2 cloves garlic, chopped Leaves from 3 sprigs rosemary (approximately 2 tablespoons) Instructions: Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step.
Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza).
Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300 degree F oven for about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65358,"Buffalo Chicken Dip ? cup Buffalo wing sauce ? cup Mozzarella cheese, shredded ? cup Blue cheese, crumbled As needed Buffalo wing sauce 18 oz. bag Mission? Brown Bag White Tortilla Strips 8 oz. Cream cheese, softened 12 oz. Chicken, white-meat, cooked, shredded 3/4 cup Ranch dressing Celery sticks and/or baguette slices Instructions:

1. Pre-heat oven to 350F. 2. Spread cream cheese into an ungreased shallow 1 quart baking dish. Layer with chicken, wing sauce, and ranch dressing. Sprinkle with mozzarella cheese, then blue cheese crumbles. Drizzle with additional wing sauce. 3. Bake uncovered for 20-25 minutes or until heated through and cheese is melted. Serve warm with Mission? Tortilla Strips. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 65359,"Toasted Ravioli 16 ounces ricotta 1/4 cup (4 tablespoons) melted butter
   1/4 cup parsley flakes
   1/4 cup grated Romano 1 teaspoon kosher salt
   1/2 teaspoon ground black pepper
   1 large egg
   Blended oil, for oiling the equipment 1 large egg
   1 cup milk
   2 tablespoons kosher salt
   4 cups high-gluten flour, plus more for dusting
   2 large eggs 1 cup milk
   4 cups cracker meal
   Canola oil, for frying Instructions: For the filling: Combine the ricotta, butter, parsley flakes, Romano, salt, pepper and egg in a large bowl and mix well. Set aside. For the pasta dough: Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface. Divide the dough into 2 portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number. Scoop roughly 1/2-tablespoon dollops of filling on the pasta layer, leaving 1 inch of space from the edge of the pasta and in between each. Lightly sprinkle water over the pasta. This will help the top layer adhere. Using the same process as before, run the second portion of dough through the pasta machine, gradually thinning it to match the same thinness as the bottom layer. Carefully lay the top layer over the pasta and filling. Gently press the dough around the scoops of filling to seal the ravioli. Using a pasta cutter, cut the ravioli into 2-inch squares. Place cut ravioli on a parchment-lined sheet pan and cover. Freeze until completely solid, at least 3 hours. (Make sure your raviolis are fully frozen before breading, as the dough has a tendency to thaw quickly. If the raviolis are soft during breading, they can become misshapen.) For the breading: Whisk the eggs and milk together in a medium bowl. Add the cracker meal to a second medium bowl. Working in batches, dip ravioli into the egg and milk mixture, then toss into the cracker meal, coating well. Put breaded ravioli back on the lined sheet pan, cover and freeze for another 3 hours. Fill a large, heavy-bottomed pan halfway with canola oil and heat oil to 350 degrees F. Cook the ravioli in batches, being sure not to overcrowd the pan, and flipping during cooking, until golden brown all over, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65360,"Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce 1 cup light molasses 3/4 cup melted butter 1/2 cup warm milk 2 eggs, beaten 1 cup all-purpose flour, plus additional for tossing fruit 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums) 1 cup raisins 1 1/2 ounces brandy Holly sprig, for garnish Hard Sauce, recipe follows 1/4 pound butter 1 cup sugar 1 pinch salt 1 teaspoon vanilla extract 1-ounce brandy or rum Instructions: Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy. Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce. Beat all ingredients together until very well combined. Serve with pudding. ","[Chardonnay, Riesling, Moscato, Port]" 65361,"Fruit Filled Mini Toaster Pastries 5 tablespoons cold water 1 tablespoon apple cider vinegar 2 cups all-purpose flour, plus more for rolling out the dough 1 tablespoon granulated sugar 1/8 teaspoon fine sea salt 1 1/4 sticks cold unsalted butter, cut into small pieces 2 cups fresh strawberries, quartered or 2 cups raspberriesor 2 cups blackberries 2 to 4 tablespoons sugar (depending on sweetness of fruit) Grated zest and 1 tablespoon juice from 1 lemon 2 teaspoons cornstarch 2 tablespoons strawberry, raspberry or blackberry jam 1 tablespoon milk, plus more for brushing 1 cup confectioners' sugar Instructions: Mix together the water and vinegar in a measuring cup and keep cold.

Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal. Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer the dough to a lightly-floured surface and knead gently until it just comes together. Form into a rectangle and cover with plastic wrap. Refrigerate for at least 1 hour and up to 48 hours.

While the dough is chilling, combine the fruit and sugar in a small saucepan. Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined. Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute. Stir in the jam and the lemon zest. Transfer to a bowl, and refrigerate until cold.

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

Roll out half of the dough on a lightly-floured work surface into a large 1/8-inch-thick rectangle. Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges. Along the length, cut the rectangle into thirds so that you have three 3-inch strips. Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total. Carefully transfer these rectangles to one of your prepared baking sheets. Repeat this with the other half of dough. Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).

Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out). Make sure not to over-fill them and leave an about 1/4-inch border. Lay another rectangle over the filling and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together and seal completely. Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.

Lightly brush the tops of the pastries with milk. Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking. Bake until golden around the edges, 15 to 20 minutes. Transfer to a wire rack to cool. Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it). Drizzle over the cooled pastries and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65362,"Cinnamon Shoofly Pie 1 1/2 cups all-purpose flour 1 teaspoon cinnamon 1 tablespoon sugar 1/2 cup (1 stick) cold unsalted butter, cut into pea-sized bits 1 egg beaten with 1 cup ice water Nonstick vegetable spray 6 tablespoons (3/4 stick) unsalted butter, cut into pea-sized bits 1 cup all-purpose flour 1/2 cup dark brown sugar 1 1/2 teaspoons cinnamon 1/2 cup molasses 1/2 cup dark corn syrup 3 large eggs 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 cup boiling water 1 cup confectioners' sugar 1 tablespoon ground cinnamon 1/2 teaspoon arbol cl powder or cayenne pepper Instructions: Tart Shell: In a large bowl, stir the flour, cinnamon and sugar together. With the flat beater attachment of an electric mixer, pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal. Sprinkle in 3 or 4 tablespoons of the eggy water and mix it in until the dough comes together in a ball. On a lightly floured surface, take walnut-sized pieces of dough and, with the heel of your hand, smear them away from you into 6-inch streaks. Pat the dough into a disk, wrap in plastic and refrigerate for 2 hours or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly coat a 9 1/2-inch tart pan with a removable bottom with nonstick vegetable spray. On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the pan. Trim the dough to a 1-inch overhang and double the dough over itself to reinforce the sides. Freeze for 30 minutes. Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil and bake for 10 minutes longer or until lightly browned. Lower oven temperature to 350 degrees F. In a medium bowl, work the butter into the flour, sugar and cinnamon to make the crumb topping. You may start with an electric mixer but finish by rubbing and pinching it with your fingers until it looks mealy and lumpy. In another medium bowl, mix together the molasses, corn syrup, eggs, and vanilla. Stir the baking soda into the boiling water, then mix it into the rest of the filling. Pour it into the shell, filling up to 1/4-inch from the top of the crust. Sprinkle on the crumb topping, taking care not to overfill the shell. Bake for 30 minutes until set on a rack in the middle of the oven. Mix the confectioners' sugar, the ground cinnamon and the arbol cl. Let cool and sprinkle with the sugar/cinnamon/cl mixture. Serve with plenty of whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 65363,"Puff Pastry Heirloom Tomato Tart 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting One 8-ounce package cream cheese, at room temperature 1/3 cup sour cream 1/2 teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice 1/4 teaspoon sugar Kosher salt and freshly ground pepper 2 tablespoons finely chopped fresh chives, plus more for topping 12 ounces assorted small heirloom tomatoes, halved Instructions: Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely. Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65364,"Red Red 1 cup dried black-eyed peas 5 cloves garlic 3 Roma tomatoes, chopped 1 red bell pepper, chopped 1 small onion, chopped 1/4 cup red palm oil (see Cook\u2019s Note) 1 1/2 teaspoons bouillon powder 1 teaspoon curry powder 1/2 teaspoon cayenne pepper, optional Kosher salt, optional Fried plantains or steamed white rice, for serving Instructions: Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans. Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds. Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes. Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary. Serve the stew with a side of fried plantains or steamed white rice. ","[Syrah, Malbec, Tempranillo, Garnacha]" 65365,"Seafood Crepes 1 3/4 cups all-purpose flour 1 tablespoon sugar 2 cups milk 1 egg 1/3 cup vegetable oil 5 tablespoons butter, melted, plus more for pan 2 cups white wine 1 cup cream 1 tablespoon cornstarch 1/4 cup cold water 1 cup crab 1 cup bay shrimp, chopped 2 eggs, hard-boiled and chopped 2 tablespoons parsley, chopped Instructions: For the crepes: Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter. Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes. For the filling: In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley. To assemble: Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65366,"Le Choucroute du Baron 4 pounds raw or cooked sauerkraut 6 tablespoons goose fat or lard 1 large onions, chopped 1 large dessert apple, peeled, cored, and sliced 1 (1-pound) piece unsmoked lean bacon 1 (1-pound) piece Canadian bacon 1 (1-pound) piece smoked pork loin 1 (1 pound) piece smoked pork sausages 2 teaspoons juniper berries Salt and pepper 2 bottles (750 ml each) medium-dry white wine 5 pounds waxy potatoes 8 cured pork chops 8 frankfurters 1/2 cup schnapps or gin Dijon mustard, for serving Instructions: Drain and rinse with sauerkraut with cold water, then leave it to drain in a colander. Melt 4 tablespoons of the fat in a large flameproof casserole. Add the onions and saute them over low heat, stirring occasionally, until tender, 7 to 10 minutes. Spread half of the sauerkraut over the onions, first squeezing it in your fists to extract all the water. Set the apple, both kinds of bacon, the smoked sausages, and smoked pork loin to top. Sprinkle with juniper berries and add seasoning, mainly pepper. Cover the meat with the rest of the sauerkraut, squeezing it dry also, and pour over the wine. Cut a piece of parchment paper to fit inside the casserole and press it directly on top of the sauerkraut. Cover and simmer on top of the stove until the sauerkraut is tender, 1 1/2 to 2 hours. About halfway through cooking, pour over the schnapps. Half an hour before the sauerkraut is cooked, put the potatoes in a pan of cold salted water, cover and bring them to a boil. Simmer until tender when pierced with a knife, 15 to 20 minutes. Drain and keep them warm, peeling them just before serving. Heat 1 tablespoon fat in a frying pan and cook the cured pork chops until well done, 5 to 7 minutes on each side. Add them to the casserole 15 minutes before the sauerkraut is cooked. Warm the frankfurters in very hot water until heated through, about 1 minute. Leave them in the water to keep warm, draining them just before serving. To serve, taste the sauerkraut and adjust the seasoning. Lift out both kinds of bacon and the pork loin and carve them in generous slices. Drain the sauerkraut well and pile it on a large heated platter. Arrange the meats and sausages on top, with the potatoes around the edge. Pass mustard at the table. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65367,"Neely's Peach Iced Tea 8 bags English Breakfast Tea 1 bag hibiscus tea 8 cups water 1 (16-ounce) bag sliced frozen peaches, thawed, divided 1 (12-ounce) can peach nectar, chilled 1/4 cup peach liquor Fresh Mint, for garnish Instructions: Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool. Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency. Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 65368,"Roasted Tomato Soup 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Instructions: Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65369,"Austrian-Style Warm Potato Salad 1 pound small fingerling potatoes, washed 2 sprigs fresh thyme 2 1/2 tablespoons kosher salt 1 small yellow onion, finely chopped 3 tablespoons sugar 1/2 teaspoon freshly ground black pepper 1 cup white wine vinegar 1/4 cup canola, safflower, or peanut oil 1/2 cup chicken broth or vegetable broth 1 tablespoon finely chopped fresh parsley leaves or chives Instructions: In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes. Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl. Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients. Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately. ","[Burgundy, Riesling, Gewurtztraminer, Pinot Grigio]" 65370,"Seared Scallops with Parsley and Scallion Pesto Kosher salt 1 cup tightly packed fresh curly parsley leaves 1/4 teaspoon sugar 1/4 cup extra-virgin olive oil 1/2 cup thinly sliced scallions 1 bunch thin asparagus, trimmed and cut into 2-inch pieces 3 tablespoons extra-virgin olive oil 16 medium dry diver sea scallops (about 1 1/4 pounds) Kosher salt and freshly ground pepper 1 pound small white button mushrooms, stemmed and thinly sliced 2 shallots, minced 2 cloves garlic, minced 1/4 cup dry vermouth 1 lemon, halved Instructions: Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil. Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside. Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.) Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside. Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through. Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65371,"The Best Guacamole 1/2 small red onion, diced small 1 tablespoon distilled white vinegar 4 ripe Hass avocados 1/4 cup lime juice (about 2 limes) 1 jalapeno, minced (seeds and membranes included if you prefer heat or removed for a milder version) 1 clove garlic, grated 1 teaspoon kosher salt 1/2 cup lightly packed cilantro leaves, finely chopped (about 1/4 cup finely chopped) Tortilla chips, for serving Instructions: Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes. Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine. Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 65372,"Veal Chops with Peppers 4 (1 1/2-inch thick cut) bone-in veal chops Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, smashed away from skins 6 cubanelle Italian sweet peppers, sliced 1/2 cup dry white wine 2 hot cherry peppers, chopped 2 to 3 tablespoons juice from pepper jar, a splash Chopped flat-leaf parsley, for garnish Instructions: Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F. Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 65373,"Green Salad with Red Pepper Relish Dressing 2 hearts romaine, chopped 1 sack, 5 ounces, mixed baby greens 6 red radishes, sliced 1 cup fresh snap peas, chopped 6 scallions, sliced on an angle 3 tablespoons red wine vinegar, eyeball it 1 rounded teaspoon sugar 1/2 cup red pepper relish, found on condiment aisle 1/2 cup extra virgin olive oil, eyeball it Salt and freshly ground black pepper Instructions: Combine chopped romaine, baby greens, radishes, snap peas, and scallions in a large salad bowl. Combine vinegar, sugar and relish in a small bowl. Whisk in oil in a slow stream. Toss salad with dressing. Season salad with salt and pepper, to your taste and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65374,"Sweet Pepper Salmon with Zucchini Ribbon Salad Sweet Pepper Salmon: 4 salmon fillets, skin removed (1 1/2 lb) 1/4 cup whole smoked almonds Large zip-top bag 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon garlic pepper seasoning Cooking spray 1/4 cup maple syrup 1 tablespoon light soy sauce Zucchini Ribbon Salad: 1/2 cup pre-diced fresh tomatoes 1/2 cup matchstick carrots 1/3 cup pre-sliced green onions 1/4 cup balsamic vinaigrette 1 tablespoon basil herb paste 1/4 cup crumbled Gorgonzola cheese 2 medium zucchini Instructions: ©2010 Publix Super Markets, Inc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65375,"Mini Baked Alaska 1 store-bought sponge cake or pound cake 1 pint ice cream, your favorite flavor 1/2 cup egg whites (from about 4 eggs)* 1/2 cup sugar 4 clean empty egg shell halves 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) Instructions: Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.
When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65376,"Jalapeno-Jack Corn Muffins 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons sugar 1 teaspoon salt 1 cup buttermilk 2 eggs, lightly beaten 1/4 cup melted unsalted butter 1 cup shredded Jack 2 jalapeno peppers, diced 1 jalapeno pepper, cut in 12 slices Instructions: Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 65377,"Ratatouille Flatbread 1 cup ricotta cheese 1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes 1/4 cup fresh basil, cut into chiffonade (thin strips) Red pepper flakes, for sprinkling Instructions: Put the ricotta in a strainer set over a bowl and strain in the fridge overnight. Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat. Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces. Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes. Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65378,"Fresh Tomato Soup with Grilled Cheese 4 1/2 pounds tomatoes (4 pounds quartered, 1/2 pound chopped) 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 4 scallions, chopped 1 1/2 tablespoons heavy cream Kosher salt and freshly ground pepper 1/2 cup mini bow ties or other mini pasta 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded sharp cheddar cheese 4 slices multigrain bread 2 thin slices low-sodium ham Chopped fresh basil, for topping Instructions: Put the quartered tomatoes in a blender and blend until smooth.
Heat 1 1/2 tablespoons olive oil in a medium pot over medium heat. Add the garlic and half of the scallions and cook, stirring, 2 minutes. Increase the heat to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in the chopped tomatoes, 1 cup water, the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add the pasta and cook until tender, about 10 minutes; season with salt and pepper.
Toss the remaining scallions with the cheeses; divide the mixture between 2 of the bread slices. Top each with a slice of ham, the remaining cheese mixture and bread.
Heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, about 3 minutes per side; cut in half. Ladle the soup into bowls; top with basil and serve with the sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 65379,"Shrimp-Tomatillo Cocktail Kosher salt 1 tablespoon coriander seeds 2 teaspoons black peppercorns 2 lemons, quartered 1 pound large shrimp, peeled and deveined 12 tomatillos, husked and rinsed 1 large red onion, coarsely chopped 3 cloves garlic 2 jalapeno peppers 3 tablespoons canola oil Kosher salt and freshly ground pepper 2 cups fresh spinach 3 tablespoons rice vinegar 1/4 cup horseradish, drained 1/4 cup chopped fresh cilantro 1 tablespoon honey Instructions: Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour. Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes. Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65380,"Greek Layered Dip With Pita Chips 1 14-ounce package pita bread Olive oil cooking spray 4 teaspoons Greek seasoning 1 pound ground lamb 1 teaspoon garlic salt 1 16-ounce container prepared hummus 1 1/2 cups tzatziki (gyro sauce) 1 cup shredded iceberg lettuce 2 medium roma tomatoes, diced 1/2 diced red onion 1/2 cup kalamata olives, chopped 1 4-ounce container crumbled feta cheese Instructions: Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden. Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 65381,"Tutti Frutti Smoothie 1 cup chopped strawberries 1 cup fresh blueberries 1/2 cup sliced banana 1 1/4 cups pineapple 1/2 cup firm tofu 2 cups ice cubes Instructions: In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 65382,"Anne's Spiced Coffee 8 scoops ground coffee (8 tablespoons) 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 tablespoon orange zest, fresh or dried Instructions: Fill a coffee filter with freshly ground coffee, cinnamon, nutmeg, cloves, and zest. Fill the coffee maker with water to make 8 cups, and brew. ","[Chardonnay, Riesling, Gewrztraminer]" 65383,"Jalapeno Berry Lemonade 1 1/2 cups blueberries 1 1/2 cups raspberries
1 1/2 cups blackberries
3/4 cup sugar
2 jalapenos, seeded, deveined and sliced (or leave in some seeds for extra spice)
1 lemon, juiced
6 cups sugar 6 cups lemon juice (about 30 lemons) Instructions: For the jalapeno-berry syrup: Put the blueberries, raspberries, blackberries, sugar, jalapenos and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly, and then reduce the heat and simmer until thick, 20 to 25 minutes. Strain the mixture through a fine-mesh strainer and press on the fruit with a wooden spoon to get all of the liquid out. Set the berry syrup aside to cool. For the simple syrup: Mix the sugar with 6 cups water and stir until the sugar is completely dissolved. For the lemonade: Pour the jalapeno-berry syrup and lemon juice into a large vat. Add 6 cups of the simple syrup and 8 cups of cold water and stir to combine. Top up the container with plenty of ice before serving. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 65384,"Confectioner's Frames 1 package (18-ounce) refrigerated sugar cookie dough, softened (recommended: Pillsbury) 1 teaspoon brandy extract 1/2 cup all-purpose flour, plus more for dusting surface 1 can (1-pound) store-bought white frosting Assorted candies, for decoration 1 tube red decorating icing 1 tube green decorating icing Instructions: Preheat oven to 350 degrees F. Combine cookie dough with brandy extract and flour, kneading to combine. On a floured surface, roll out dough to 1/4-inch thickness. Cut out 3-inch squares (rounds or rectangles) and place on a cookie sheet. Cut out the center of each, leaving a border to fit a picture. Freeze for 20 minutes, and then bake for 8 to 10 minutes or until lightly browned around edges. Cool on cooling rack. Frost with white frosting and decorate with assorted candies, or pipe with decorator icing. Adhere a photo with frosting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65385,"Toasted Almond Mochas 8 ounces sliced almonds 4 cups milk 4 tablespoons honey 4 shots espresso or 1 cup very strong coffee 4 tablespoons good quality cocoa powder Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes. Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer. In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 65386,"Onion and Goat Cheese Tartlets 2 frozen puff pastry sheets, defrosted 1 tablespoon butter 1 tablespoon olive oil 1/4 cup finely sliced red onion 1/4 cup finely sliced onion 2 scallions, finely sliced 1 tablespoon finely chopped chives 1 egg 1/3 cup heavy cream 1 teaspoon salt 3 ounces goat cheese Instructions: Preheat oven to 375 degrees F. Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it). In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly. In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65387,"Skillet Chicken and Ravioli Kosher salt One 9-ounce package small cheese ravioli 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks Freshly ground pepper 8 ounces white mushrooms, halved 1 cup halved cherry tomatoes 2 cloves garlic, thinly sliced 2 tablespoons red wine vinegar 1/3 cup low-sodium chicken broth 2 tablespoons grated Parmesan cheese 1/4 cup chopped fresh parsley, basil or a combination Instructions: Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate. Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65388,"Cuban Style Salt Cured Beef with Crispy Plantain Chips 1 1/2 pounds salt cured beef 1/4 cup oil 1 white onion small diced 2 Italian frying peppers, cut into small dice 2 garlic cloves, crushed 2 cups tomato sauce 1/2 cup white wine 1/2 cup beef stock 1 tablespoon white vinegar 1 bay leaf 1/4 teaspoon ground cumin 1/4 teaspoon chopped fresh oregano leaves 3 cups blended oil, for frying 2 green plantains, peeled Instructions: Cut the dried cured beef into 2-inch cubes and soak in water overnight. Change the water and boil the cubes in a large stockpot until tender approximately 45 minutes, making sure that the water is not too salty (change water if necessary). Strain and cool down. Shred the meat and set aside. In a large frying pan, heat the oil and saute the onions, peppers, and garlic until translucent. Add the tomato sauce, white wine, beef stock, vinegar, and the spices. Add the shredded meat. Cook at low heat for approximately 30 minutes, keeping covered most of the time. Preheat 3 cups blended oil. Slice the plantains lengthwise into several slender full length strips, preferably using a mandoline, and fry until crispy. ","[Rioja, Tempranillo, Garnacha, Barbera]" 65389,"Steamed Clams with Fresh Mint 6 dozen fresh clams (littlenecks or middlenecks, your choice) 3 tablespoons grapeseed oil 4 cloves chopped garlic 1 large onion, chopped 1 cup white wine 1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh mint leaves 2 cups clam juice or water Salt and pepper 1/2 cup (1 stick) melted butter Instructions: Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan over medium heat and cook garlic and onion until translucent. Add the wine, parsley, and mint, and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 65390,"Grilled Chicken with Hot and Sweet Dipping Sauce 2 tablespoons pepper-coriander root flavor paste, recipe follows 2 to 3 tablespoons Thai fish sauce 3 pounds chicken breasts or breasts and legs, chopped into 10 to 12 pieces Hot and Sweet Dipping Sauce, recipe follows 2 teaspoons black peppercorns 5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons) 3 tablespoons coarsely chopped coriander roots Pinch of salt 1 teaspoon Thai fish sauce 1/2 cup rice or cider vinegar 1/2 cup sugar 1 to 2 cloves garlic, finely minced 1/4 teaspoon salt 1 1/2 teaspoons dried red pepper flakes Instructions: Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours. Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced. If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear. Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice. Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days. Yield: 2 to 3 tablespoons paste Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes. Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65391,"Black Cod Ratatouille En Papillote 2 pounds black cod, skinned 1 onion, thinly sliced 2 eggplants, thinly sliced 1 zucchini, thinly sliced 1 yellow zucchini, thinly sliced 1 tomato, thinly sliced 2 tablespoons olive oil 1 red pepper, seeded and diced 1 clove garlic, minced 4 sprigs fresh thyme 2 tablespoons butter, cubed Sea salt and freshly ground pepper Bunch of fresh basil, leaved picked Bunch of fresh chives, cut into 1-inch sticks Bunch of fresh parsley, leaves picked Bunch of celery leaves Bunch of fresh chervil, leaves picked Bunch of fresh dill, coarsely chopped 1 teaspoon white balsamic vinegar 1 teaspoon olive oil Salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. For the black cod and ratatouille: Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky. For the herb salad: Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss! For serving: Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 65392,"Molten Chocolate Cake 8 ounces plus 6 tablespoons butter 10 ounces bittersweet chocolate 6 yolks 6 eggs 3 cups powdered sugar 1 cup flour 2 cups heavy cream 8 ounces white chocolate, chopped 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water 1 teaspoon mint extract Instructions: For the cake: Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate. For the ganache: Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving. For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 65393,"Papaya Salad 10 ounces palm sugar 2 1/2 ounces fish sauce
6 ounces green beans
12 Thai bird chiles 6 cloves garlic 6 ounces lime juice
30 ounces shredded papaya 36 cherry tomatoes, halved
6 ounces peanuts, ground
Instructions: Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool. Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 65394,"Stuffed Artichokes 4 cups plain breadcrumbs 1 cup grated Parmesan/Romano cheese blend 1/2 cup extra-virgin olive oil 3 tablespoons chopped fresh flat-leaf parsley 5 cloves garlic, minced 2 lemons, plus 4 lemon slices 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 large artichokes Instructions: Mix the breadcrumbs, cheese, olive oil, parsley, garlic, the juice from 1 1/2 lemons and the salt and pepper in a large bowl until thoroughly combined. The mixture should be slightly moist. If it appears very dry, add a small amount of additional lemon juice.
Cut off the stem of each artichoke, and then trim the tips of the leaves with kitchen shears. Open the leaves with your fingertips and rinse with cold water, holding the leaves open. Working with one at a time, place each artichoke in the center of the bowl of breadcrumb mixture and stuff the mixture into the leaves, holding the leaves open. You may have leftover stuffing, depending on the size of the artichokes. Sprinkle the tops of the artichokes with the juice from the remaining lemon half. Place a lemon slice on top of each artichoke.
Wrap each artichoke in foil and place in a large pot with 3 cups cold water. Bring to a boil. Cover and simmer until the leaves are tender, about 2 hours, depending on the size of the artichokes. (You may need to add more water if the water level gets too low.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65395,"Parmigiano \Monkey Bread\ with Soppressata and Olives Nonstick cooking spray, for greasing the pan 3 cans plain biscuit dough 1 1/4 cups grated Parmigiano-Reggiano
1 cup finely chopped soppressata 2/3 cup extra-virgin olive oil
1/2 cup mixed olives, pitted and chopped
1/2 cup fresh basil leaves, minced
1/2 teaspoon red cl flakes
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan with cooking spray. Separate the biscuits, cut them in half and roll each piece into a ball. Add the dough balls, cheese, soppressata, olive oil, olives, basil, cl flakes and some salt and pepper to a bowl and fold together until everything is fully combined. Put the mixture in the prepared pan. Bake until the top is golden brown and the biscuits are fully cooked and risen, about 30 minutes. Allow the bread to rest for 10 minutes before serving (out of the mold or in the mold works). ","[Barolo, Barbaresco, Chianti, Tempranillo]" 65396,"Coffee Granita 2 cups lukewarm espresso or strong black coffee 1/2 cup sugar 2 tablespoons coffee flavored liqueur 1 teaspoon orange or lemon zest Instructions: Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to \dry\ in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals. Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 65397,"Peter Paul Pancakes Recipe 1 cup sweetened shredded coconut, divided 1 cup chocolate in pieces or chips about 6 ounces 4-grain pancake batter, recipe follows Maple syrup 1 1/2 cups all-purpose flour 2 heaping tablespoons old-fashioned oats 2 heaping tablespoons toasted wheat germ 2 tablespoons coarse yellow cornmeal 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 2 teaspoons sugar 1/4 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk, or substitute soured milk 1/4 cup whole milk (or 2 percent, 1 percent, skim) 5 tablespoons melted butter, divided Instructions: Preheat griddle to medium or medium-high and oven to 350 degrees F. Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown. Shake or move the coconut around with tongs to get even toasting. Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!) For the 4-grain pancake batter: Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 tablespoons of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once. Top the finished Peter Pauls with some toasted coconut and serve with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65398,"Beef Satay 2 1/2 pounds top round or London broil 1/2 cup light soy sauce 1/4 cup canola oil, plus more for grill 1 tablespoon plus 1 teaspoon lime juice 1 tablespoon plus 1 teaspoon brown sugar 2 teaspoons minced garlic 2 teaspoons minced fresh ginger 4 scallions, thinly sliced Special equipment: 24 bamboo skewers, soaked in water 20 minutes Instructions: Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight. To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 65399,"Tortilla Espanola 2 yellow onions, sliced 6 potatoes, cut with crinkle cutter 10 eggs Salt and pepper Instructions: Preheat oven to 325 degrees F. Saute yellow onions in olive oil. Fry potatoes until light brown. Combine all ingredients in bowl and season well. Cook in saute pan until eggs are half cooked. Level out top of eggs and bake for 15 minutes. ","[Rioja, Tempranillo, Garnacha]" 65400,"Orange Honey Glazed Hazelnuts 2 cups whole blanched hazelnuts 1/4 teaspoon salt 2 tablespoons honey 1 teaspoon cinnamon 1 orange, zested and grated Instructions: Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 65401,"Tequila Cocktails 10 ounces white tequila 12 ounces fresh pineapple juice 12 ounces lemon-lime soda Crushed ice 1 cup chopped fresh pineapple 1/4 cup chopped fresh mint Instructions: Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher. Serve over crushed ice and garnish with fresh mint leaves.
","[Tequila, Sauvignon Blanc, Pinot Grigio]" 65402,"Chicken Bolognese with Penne 2 tablespoons olive oil 1 pound ground chicken 1/2 cup finely chopped red onion 4 cloves garlic, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1 tablespoon thyme leaves Pinch chili flakes 1/2 cup dry white wine 2 cups tomato sauce 1/2 cup tomato juice Salt and freshly ground black pepper 1 pound penne pasta 1/2 cup grated Parmesan, plus more for garnish 1/4 cup chopped fresh parsley leaves Instructions: Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated. Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper. Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves. ","[Barolo, Barbaresco, Chianti, Rioja]" 65403,"Oysters on the Half Shell 12 oysters in the shell 1 lemon 1 bottle hot sauce (recommended: Tabasco) Instructions: Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy. Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell. Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 65404,"Paradise Punch 1/2 cup tequila blanco 1/2 cup vodka 1/2 cup rum 1/2 cup gin 2 cups cranberry juice 2 cups pineapple juice Pineapple wedges, for garnish Instructions: In a large pitcher, combine all ingredients and stir. Serve chilled in iced tea glasses with a wedge of pineapple for a garnish. ","[Tequila, Gin, Rum]" 65405,"Diet Soda Cake 1 (18.25-ounce) box moist-style cake mix 1 (12-ounce) can diet soda Instructions: Preheat oven to 350 degrees F. Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.) ","[Chardonnay, Sauvignon Blanc, Riesling]" 65406,"Chocolate Cookie Cheesecake Dip One 8-ounce block cream cheese, at room temperature 1/4 cup mascarpone, at room temperature
3 tablespoons brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups crushed crispy chocolate chip cookies, such as Tate's (from about 6 cookies)
Serving suggestions: pretzel crisps, pretzel rods, potato chips, shortbread or other sweet and salty items to dip Instructions: Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 65407,"cl Mashed Potatoes 6 Idaho potatoes, peeled 1/2 cup butter 1 cup heavy whipping cream, warm 2 roasted poblanos, peeled, seeded, and diced Salt and pepper Instructions: Preheat the oven to 350 degrees. Boil the potatoes in salted water for 15 minutes, or until tender. Drain, place on a sheet pan, and bake at 350 degrees for 10 minutes. Remove the potatoes from the oven and transfer to a large bowl. Add the butter to the bowl and mix with an electric mixer until smooth. Add the cream until it reaches the desired consistency. Stir in the poblanos and season to taste with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 65408,"Bacon-Weave Breakfast Burrito 1 pound bacon 3 large eggs 1 teaspoon unsalted butter
1/4 cup shredded Cheddar 2 tablespoons salsa
2 tablespoons guacamole
2 tablespoons sour cream
Instructions: Heat the oven to 350 degrees F. Line a rimmed baking sheet with parchment. Lay out 6 horizontal strips of bacon on the prepared baking sheet. To make a lattice, fold every other strip of bacon in half onto itself and lay one strip of bacon in the middle, vertical to the folded strips. Unfold the strips back over the vertical strip of bacon. Repeat this process using alternating vertical strips to weave into a lattice. (The bacon lattice should have an equal number of horizontal and vertical strips.) Bake until nearly cooked but still very pliable, about 15 minutes. Slide the bacon lattice onto a paper towel-lined plate and allow it to cool, 10 minutes. Raise the oven temperature to 450 degrees F. Crack the eggs into a bowl and beat them with a fork. Heat the butter in a small saute pan over medium heat. Add the eggs and scramble until cooked to desired doneness. Spoon the eggs into the middle of the bacon weave and top with the Cheddar and salsa. Roll the bacon into a burrito, using a toothpick if needed to hold the burrito together. Put the burrito on the baking sheet and return it to the oven to melt the cheese and fully crisp the bacon, about 10 minutes. Serve with guacamole and sour cream on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 65409,"Chicken and Chickpea Tagine with Apricots and Harissa Sauce 2 tablespoons canola oil 8 chicken thighs Salt and freshly ground black pepper 2 tablespoons olive oil 1 large yellow onion, peeled, halved, and thinly sliced 2 cloves garlic, finely chopped 1 tablespoon ras al-hanut* Large pinch saffron, soaked in 1/4 cup warm water 1 cinnamon stick 1 1/2 cups canned diced tomatoes, drained (15-ounce can) 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can) 3/4 cup dried apricots, sliced into half moons Harissa Sauce, recipe follows Chopped flat-leaf parsley, for garnish Chopped fresh cilantro leaves, for garnish 1/2 cup creme fraiche 1 tablespoon harissa** Salt Instructions: Preheat oven to 400 degrees F. Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate. Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro. Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]

" 65410,"Black Bean Salad 16-ounce can black beans, rinsed, drained and dried 1/2 red bell pepper, finely chopped 1/2 yellow bell pepper, finely chopped 1/2 cup steamed haricots verts, chopped into 1-inch lengths Mustard Vinaigrette, recipe follows, mixed with cilantro Thin slices of red onion 1 teaspoon or so Dijon mustard 4 tablespoons vegetable oil 2 tablespoons olive oil 2 tablespoons red wine vinegar Salt and pepper Instructions: Combine beans, bell peppers, haricots verts and season to taste with vinaigrette mixed with chopped cilantro leaves. Garnish with red onion. Combine all ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 65411,"Cardamom Pears Over Spiced Yogurt 4 bosc pears 2 tablespoons light brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Pinch kosher salt
1 tablespoon coconut oil, melted
2 cups vanilla flavored Greek yogurt
2 tablespoons fresh mint leaves
Instructions: Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use. Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture. Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 65412,"Boiled Lobster 1 gallon water 1/4 cup sea salt 1/4 bunch fresh thyme, leaves and sprigs intact 1/2 bunch fresh parsley, stems kept for steaming water and leaves finely chopped 1 cup dry white wine 1 lemon, juiced, plus 1 lemon cut into 6 wedges 5 lobster tails 1/2 pound butter Instructions: Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence. In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done. Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65413,"Cipollini Onion and Fennel Pot Roast 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 (5-pound) boneless beef chuck roast 1/4 cup extra-virgin olive oil 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled 3 medium carrots, peeled and chopped into 3/4-inch pieces 2 medium fennel bulbs, sliced into 1/2-inch pieces Kosher salt and freshly ground black pepper 6 cloves garlic, crushed 1 cup dry sherry 4 cups low-sodium beef broth, plus extra, as needed 2 dried bay leaves Instructions: For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth. Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside. Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 65414,"Italian Sloppy Joes 1 tablespoon olive oil 1 pound ground sirloin 8 ounces ground pork 8 ounces ground veal 2 cloves garlic, minced 1 medium onion, diced 1 teaspoon dried Italian seasoning 1/4 cup dry white wine One 28-ounce can diced tomatoes, with juice 1/2 cup whole milk Kosher salt and freshly ground black pepper 8 slices aged provolone cheese 8 hinged hoagie/sub rolls Oil-packed hot giardiniera, for serving Chianti, for serving Instructions: Heat the olive oil in a Dutch oven over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat in the Dutch oven.
Sweat the garlic, onions and Italian seasoning in the Dutch oven, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze. Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.
Sandwich Build: Place a piece of cheese in each hoagie roll. Place some meat on top and the some giardiniera on the top of it all. Serve with a pint of Chianti. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 65415,"Turkey with Herbes de Provence and Citrus 1 (14 to 15-pound) turkey, neck and giblets reserved 1 orange, cut into wedges 1 lemon, cut into wedges 1 onion, cut into wedges 6 fresh rosemary sprigs 6 fresh sage sprigs 6 fresh oregano sprigs 7 tablespoons unsalted butter 2 tablespoons herbes de Provence 1 tablespoon olive oil 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 6 cups canned low-salt chicken broth (approximate amount) 1/3 cup all-purpose flour Instructions: To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.) Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy. To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65416,"Linguini with Clams and Garlic Butter Sauce 14 ounces dried linguine 12 littleneck clams, steamed 2 ounces crushed garlic 6 ounces garlic butter plus extra for bread, recipe follows 1/4 cup white wine 2 lemon wedges, juiced, plus 1 wedge, for garnish 1/2 ciabatta bread, toasted 1-ounce shredded Parmesan Pinch minced fresh parsley leaves 1/2 teaspoon red pepper flakes Melted unsalted butter Lemon juice Minced fresh garlic Garlic powder Onion powder Crushed red pepper White wine Parsley Instructions: Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture. Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge. In a small bowl, combine all ingredients, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 65417,"Wok Made Rice 2 cups water 1 cup rice Instructions: Bring water to a boil in wok on high setting. Stir in rice and cover. Reduce heat to medium and simmer 15 minutes or until all water is absorbed. Turn off heat and allow rice to sit 5 minutes. Fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 65418,"Lobster and Asparagus Agnolotti 4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets) 2 tablespoons olive oil 1 garlic clove, minced 1/2 teaspoon red pepper flakes 4 Rhode Island Littleneck clams 3 large shrimp, with heads still attached 1/2 cup white wine 1 small ripe tomato, diced 1 tablespoon chopped Italian parsley Instructions: In a pot of boiling water, cook the agnolotti according to directions on the package. In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley. Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning. This dish can easily be doubled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 65419,"Louisiana Mud Pie 1/2 cup caramel topping 1 tablespoon bourbon 1 (9-inch) chocolate wafer pie crust 2 pints coffee ice cream, softened 1/2 cup chocolate chips, divided 1/2 cup pecans, finely chopped Instructions: In a small saucepan over medium heat, add caramel topping and bourbon. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes. Remove from heat and set aside to cool. To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms. Remove pie crust from freezer; add 1 pint softened coffee ice cream. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans. Return pie to freezer for 45 minutes to 1 hour. Repeat and make another layer. Return pie to freezer for a minimum of 4 hours. For easy slicing, run knife under hot water. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 65420,"Greek Split Pea Soup with Lemon 2 tablespoons EVOO, plus some for drizzling 1 onion, chopped 4 cloves garlic, finely chopped Salt and freshly ground pepper Salt and freshly ground pepper
6 to 8 cups chicken, or vegetable stock, or a combo of both 2 cups green split peas 1/2 cup fresh mint leaves, chopped 1/2 cup fresh parsley leaves, chopped 1 lemon, juiced Naan, pita or flatbread Olive oil spray Salt Dried oregano Greek feta cheese crumbles, for garnish Cumin, for garnish Paprika, for garnish Instructions: Preheat the oven to 350 degrees F.
For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 65421,"Mixed Korean Grill with Two Marinades: Bulgoki 1 cup low sodium soy sauce 1 cup mirin* (See Cook's Note) 1 cup sake 1 cup water 1/2 cup light brown sugar 1 Asian pear, chopped (substitute a regular pear or an apple) 1 (1-inch) piece ginger, sliced 4 cloves garlic, smashed 1 pound beef tenderloin, sliced thin 1 pound large shrimp, cleaned, peeled, and butterflied 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste) 1 tablespoon toasted sesame oil 1 tablespoon sesame seeds 3 scallions, sliced thin 1 1/2 pounds beef short ribs 8 baby lamb chops Mixed lettuce leaves 1 bunch fresh mint 1 bunch fresh shiso or basil 2 to 3 fresh red hot peppers Soy Sauce Hot sauce or hot chili paste Quick Spicy Kimchee, recipe follows Sweet Pickled Daikon, recipe follows Cool Sesame Cucumbers, recipe follows 1 head Napa cabbage, about 1 to 1 1/2 pounds 1/4 cup kosher salt 1/2 cup rice vinegar 1 tablespoon sugar 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste) 1-inch piece fresh ginger, grated 2 cloves garlic, finely chopped 2 scallions, finely sliced 1 cup rice vinegar 1 cup water 1 cup sugar 1/4 teaspoon turmeric 1 pound daikon radish 1/4 cup kosher salt 2 regular or English cucumbers 2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 1 teaspoon toasted sesame seeds 1/2 bunch fresh mint, leaves only Kosher salt Instructions: In a saucepan over medium-high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic. Bring to a boil, reduce heat, and simmer for about 20 minutes. Puree in a blender and allow to cool. Place the sliced tenderloin and the butterflied shrimp in separate shallow dishes. Pour the puree over them, cover, and allow to marinate for 20 minutes.
Combine the chili paste, sesame oil, sesame seeds, and scallions. Place the short ribs meat side down on a cutting board. With a sharp knife slice between the bone and the meat but do not cut all the way through. Open like a book and carefully run the knife in the opposite direction to cut the meat in half, again not going all the way through. You should now have a long flat piece of meat, about the thickness of the bone. You can grill the short ribs in large pieces or cut the meat into smaller bite-sized pieces. Place the short ribs and lamb chops in separate shallow dishes and toss with the spicy marinade. Cover and marinate for 20 minutes.
Heat the grill, a grill pan, a cast iron skillet, or an electric tabletop grill. Grill the meats and shrimp until they are cooked to your liking. Serve as you cook them accompanied by a platter of mixed lettuce leaves, mint leaves, shiso or basil leaves, and sliced hot peppers, as well as small bowls of soy sauce and hot sauce. Also serve the Quick Spicy Kimchee, Sweet Pickled Daikon, and Cool Sesame Cucumbers in their own dishes.
Take a lettuce leaf in your hand. Put 1 or 2 pieces of meat or shrimp and top this with any combination of the condiments. Wrap the lettuce around the meat and eat out of hand. Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
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.
Slice the cucumber into thin rounds. Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste.
","[Pinot Noir, Grenache, Tempranillo, Barbera]" 65422,"Sheet Pan Ratatouille Pizza 2 cups (240 grams) bread flour, plus more as needed 1 3/4 cups (180 grams) whole wheat flour
1 1/2 tablespoons sugar
One 1/4-ounce packet (2 1/4 teaspoons) instant dry yeast
1 1/2 teaspoons kosher salt
1 1/2 cups (355 grams) warm water (90 to 110 degrees F, just warm to the touch)
3 tablespoons extra-virgin olive oil, plus more for the bowl
2 small heads garlic, peeled (about 1/2 heaping cup cloves) 2 sprigs fresh rosemary plus 2 teaspoons chopped
2 sprigs fresh thyme plus 2 teaspoons chopped
1 dried bay leaf
1 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil 3 plum tomatoes (12 ounces/340 grams), thinly sliced
1 small Italian eggplant (8 ounces/225 grams), thinly sliced crosswise
1 small orange bell pepper, seeded and cut into thin strips
1 small yellow squash (6 ounces/170 grams), thinly sliced crosswise
1 small zucchini (6 ounces/170 grams), thinly sliced crosswise
Kosher salt 1/2 cup prepared marinara or other smooth tomato sauce
One 8-ounce/225-gram burrata, drained well
1/2 cup fresh basil leaves, roughly torn
1 cup baby arugula
Freshly grated Parmesan, for sprinkling
Flaky salt, for sprinkling
Instructions: For the dough: Combine the bread flour, whole wheat flour, sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook attachment to combine. Add the water and olive oil and mix on low speed just until the dough comes together. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in the oil. Cover the bowl with plastic wrap and let rise at room temperature until it has doubled in size, 1 to 2 hours. For the garlic oil: Meanwhile, combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes. For the pizza: Preheat the oven to 450 degrees F. Punch the dough down. Brush a half-sheet pan with the olive oil (not the garlic oil) and pat out the dough to the edge. (This might seem like a lot of olive oil, but it'll make it good.) Set aside to rise, uncovered, for another 20 minutes or so. Combine the tomatoes, eggplant, bell pepper, squash and zucchini in a large colander. Sprinkle with 1 teaspoon salt and toss well. Let drain in the sink while the dough rises. Brush the dough with 2 tablespoons garlic oil and spread the marinara over the top in a very thin layer. Sprinkle with the chopped rosemary and thyme (reserved from making the garlic oil). Fish the garlic cloves from the oil and smooth and scatter them over the top. Pat the vegetables dry, then alternate the slices of the tomatoes, eggplant, bell pepper, yellow squash and zucchini over the sauce, shingling them in a pretty pattern. Tear the burrata in small shreds over the top. Drizzle with another tablespoon or two of the garlic oil. Bake the pizza on the bottom rack of the oven until the bottom crust is crisp and the top is golden, about 25 minutes. Scatter the basil and arugula over the top. Drizzle with 2 tablespoons of the garlic oil and sprinkle with the Parmesan and flaky salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65423,"Strawberry Shortcake Cake 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, softened 1 1/2 cups plus 3 tablespoons granulated sugar 3 large eggs 1/2 cup sour cream, at room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon baking soda 1 pound strawberries, hulled and halved 3 tablespoons granulated sugar One 8-ounce package cream cheese, at room temperature 1 cup (2 sticks) unsalted butter 1 1/2 pounds powdered sugar, sifted 1 teaspoon vanilla extract 1/4 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan that's at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough). To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, then mix until just combined. Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl. Mix it together until just combined. Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom. Carefully remove the cake from the pan and allow it to cool completely. Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like). Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while. They'll give off this beautiful liquid after several minutes. Try not to drink it with a straw. To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl. Mix until very light and fluffy. Warning: You'll feel like eating this bowl of icing before you even get it on the cake. To assemble the cake, use a sharp knife to cut it in half through the middle. It's easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way. Lay the two halves cut side up. And cover both halves with an equal amount of strawberries. Then--this is an important step!--place the cake halves in the freezer for 15 to 20 minutes. This'll firm up the surface of the strawberries just a bit so that it's easier to spread on the icing. Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing. Place the second layer on top, then spread the top with icing. Carefully ice the outside of the cake with the remaining icing. Lovely! You can certainly decorate the top of the cake with strawberry slices, too. But I'm hungry and want to eat, so I'll skip that part. Store leftovers in the fridge. The cake can be made up to 24 hours in advance. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65424,"Cherry Almond Crisp 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Dash nutmeg 1 1/2 sticks cold butter 1/2 cup slivered almonds Four 12-ounce bags frozen tart cherries 1/4 cup cornstarch 2 teaspoons almond extract 2 cups heavy cream 2 tablespoons granulated sugar Vanilla ice cream, optional Instructions: Preheat the oven to 350 degrees F. Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg. Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly. Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine. Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface. Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done. To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve. Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 65425,"Lemon Parmesan Risotto Balls 5 cups vegetable stock 1 medium onion, finely diced 2 tablespoons olive oil 2 cloves garlic, minced 1 1/2 cups Arborio rice 1 lemon, zested and juiced 1 lemon, zested and juiced
1 cup freshly grated Parmesan, plus 1/2 cup for garnish 1/2 cup shredded mozzarella 1 cup half-and-half 5 cups panko bread crumbs 4 cups vegetable oil Instructions: For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65426,"Lemon-Garlic Roast Turkey and White-Wine Gravy 10 cloves garlic, divided 1/2 cup lemon juice 1/2 cup Worcestershire sauce 1/2 cup kosher salt 1 12-pound natural or organic turkey (see Shopping Tip) 1/4 cup freshly grated lemon zest 1/4 cup packed fresh oregano leaves 2 tablespoons canola oil 1/2 teaspoon freshly ground pepper 3 tablespoons all-purpose flour 1/2 cup dry white wine or dry vermouth 1 14-ounce can reduced-sodium chicken broth Instructions: Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water. Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours. Remove the turkey from the brine, rinse well and pat dry. Discard the brine. Preheat oven to 350 degrees F. Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan. Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165degreesF, 30 to 45 minutes more. Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving. Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl. Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes. Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey. NUTRITION INFORMATION: Per serving: 180 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 2 g carbohydrate; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium. Nutrition bonus: Zinc (19% daily value). 0 Carbohydrate Servings Exchanges: 4 lean meat TIP: Shopping tip: Look for turkey labeled \natural\ or \organic\ in natural-foods stores or well-stocked supermarkets. Turkeys labeled \heritage\ are also typically \natural.\ If you can't find one, don't overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65427,"Pig Candy BLT 2 cups packed light brown sugar 12 to 14 slices applewood-smoked bacon (not thick-cut) Cooking spray 2 tablespoons vegetable oil 2 sweet onions (preferably Maui), sliced Dry red wine, for deglazing (if needed) 1 teaspoon red wine vinegar Kosher salt and freshly ground pepper 1 cup mayonnaise 2 tablespoons barbecue rub 1 teaspoon hot sauce 1 Roma tomato, sliced 4 brioche buns, split, toasted and buttered 4 crisp romaine lettuce leaves Instructions: Preheat the oven to 350 degrees F. Place the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated (there can be small patches of uncoated bacon). Line a baking sheet with a wire rack and spray with cooking spray. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30 to 50 minutes (depending on the thickness of the bacon). Remove the rack from the pan and let the bacon cool on the rack. Meanwhile, heat a large skillet over medium heat. Place the vegetable oil and onions in the pan and gently cook, stirring only occasionally to let the sugars develop, until the onions are a deep golden brown, about 30 minutes. If necessary, deglaze the pan with red wine a couple of times. Season with the vinegar, salt and pepper and set aside. Combine the mayonnaise, barbecue rub and hot sauce in a small bowl to make an aioli. Build the sandwiches: Season the tomato slices with salt; cut the bacon slices in half. On each toasted bun, place a layer of caramelized onions, followed by about 6 half slices of bacon, a tomato slice, a romaine leaf and a nice schmear of the aioli on the bun top only. Close and serve with extra aioli on the side. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]" 65428,"Crispy Fingerling Potatoes 1 1/2 pounds fingerling potatoes Kosher salt 1/4 cup olive oil 1 tablespoon grill seasoning 2 teaspoons paprika Freshly ground black pepper Instructions: Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl. Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat. Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65429,"Butternut Squash and Pancetta Baked Pasta with Fresh Mozzarella Kosher salt and freshly ground black pepper 1 small butternut squash (about 1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes (about 3 cups) 5 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil 3/4 pound diced pancetta 1 pound dried fusilli 3 cups diced fresh mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and black pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes. Set aside. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and black pepper. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, butternut squash, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 65430,"Whole Roasted Fish With Sliced Potatoes, Olives and Herbs 3 or 4 large Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here) 6 cloves garlic (4 smashed and finely chopped; 2 just smashed) 1 bunch fresh oregano (half with leaves finely chopped; half as whole sprigs) 1/2 cup pitted gaeta or kalamata olives, slivered Pinch of crushed red pepper Extra-virgin olive oil Kosher salt 1 3-pound fish (such as a snapper or bass), scaled, gutted and gills removed 1 lemon, sliced 3 fresh bay leaves 1/2 bunch fresh Italian parsley 1 cup dry white wine Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve. Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish. Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out. Remove the skin and bones and serve the fish over the potatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65431,"Tsuyu Sauce 1 cup dashi 1/4 cup soy sauce 1/4 cup mirin Instructions: Combine the dashi, soy sauce, and mirin in an airtight container, shake to combine and refrigerate until cold, approximately 1 hour. Serve with soba noodles. ","[Sak, Riesling, Gewrztraminer]" 65432,"White Bean Spread With Crudite 2 (15-ounce) cans cannellini beans or another white bean, drained and rinsed 5 cloves garlic, peeled and smashed 1 tablespoon finely chopped fresh rosemary 1 cup olive oil Salt and pepper to taste Assorted cut up veggies for dipping, try baby carrots, celery, radishes, bell peppers, red onion, scallions and cucumbers Instructions: In a saucepan, combine the olive oil, garlic and rosemary. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes. Remove from heat and let cool for 5 minutes. In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. Taste for seasoning and adjust. Transfer to a serving bowl and serve with crudite. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 65433,"Cherry-Almond Smoothie 1 banana, sliced 2 cups frozen pitted cherries 1 cup almond milk 1/2 cup low-fat yogurt 1 to 2 tablespoons honey Instructions: Combine the banana, cherries, almond milk, yogurt and 1 tablespoon honey in a blender and puree until smooth. Adjust the sweetness with additional honey. ","[Chardonnay, Moscato, Riesling]" 65434,"Baked Mini Corn Dogs 1 cup reduced-fat milk 1 package active dry yeast 2 tablespoons extra-virgin olive oil, plus more for greasing 2 tablespoons packed light brown sugar 1 cup fine yellow cornmeal 1 1/4 cups all-purpose flour, plus more for dusting and kneading 1 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cayenne pepper or paprika 9 reduced-fat hot dogs, halved crosswise 1 large egg, beaten 1 tablespoon black sesame seeds (optional) Instructions: Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside. Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet. Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65435,"Barbeque Pork Spare Ribs 1 tablespoon butter 1 tablespoon olive oil 1 onion, peeled and minced 4 cloves garlic, minced 1/4 cup peanut oil 3 cups (24 ounces) tomato puree 2 cups brown sugar 1/2 cup Worcestershire sauce 1 ounce white wine vinegar 1 tablespoon chili powder 1 tablespoon paprika 2 tablespoons kosher salt 2 tablespoons black pepper 2 teaspoons cayenne pepper 3 tablespoons brown sugar 1 tablespoon ground cumin 2 teaspoons ground allspice 2 tablespoons chili powder 3 tablespoons paprika 2 teaspoons garlic powder 1 teaspoon dry mustard 8 pounds pork spareribs, about 3 full racks 1 cup dry rub (from recipe above) 1 cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above) 1 cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above)
Instructions: Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 65436,"Griddle Burger with 18000 Island Dressing and Quick Pickles 2 cups champagne vinegar 1/4 cup granulated sugar 1 tablespoon yellow mustard seeds 1 tablespoon kosher salt 2 cloves garlic, lightly smashed 1 bay leaf 1 English cucumber, cut into 1/8-inch slices 1 tablespoon chopped fresh dill 1 cup mayo 1/4 cup ketchup 2 tablespoons sliced pickled jalapenos 1 teaspoon Dijon mustard 1/4 teaspoon granulated garlic Kosher salt 1 1/2 pounds ground chuck 8 ounces ground brisket 1 to 2 tablespoons canola oil 4 sesame seed buns 4 to 8 slices white American cheese Tomato slices, for serving Iceberg lettuce, for serving Instructions: For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving. For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary. For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat. Combine the chuck and brisket and form into 4 balls with your hands. Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side. Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 65437,"Baked Butter Mochi Cups Topped with Haupia Pudding 3 cups sugar 2 1/3 cups sweet rice flour, such as Mochiko brand
3 teaspoons baking powder
2 cups milk, at room temperature
5 eggs
1 stick (1/4 pound) butter, at room temperature One 12-ounce can coconut milk
1/3 cup sugar 2 tablespoons cornstarch
1/8 teaspoon salt
One 12-ounce can coconut milk
Instructions: For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners. In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth. Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool. For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside. To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65438,"Penne ai Quattro Formaggi (Mac 'n' Cheese) Kosher salt 1 cup whole milk 4 ounces gorgonzola, cut into small cubes 4 ounces taleggio, cut into small cubes 2 ounces gruyere, grated 2 ounces Parmesan, grated, plus more for topping 1 pound mezze pasta (short penne) Freshly ground black pepper 1/3 cup plain dried breadcrumbs Instructions: Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil. Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper \al dente\ texture, drain it about 2 minutes before what is indicated.
Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 65439,"Camping Baked Potatoes with Herbed Sour Cream 4 large baking potatoes (Idaho or russet) 1/4 cup olive oil Kosher salt 1/4 cup sliced scallions 1/4 cup chopped mixed fresh herbs, such as chives, dill and parsley 1 1/2 cups sour cream (or plain Greek yogurt) Freshly ground pepper 1/2 stick (1/4 cup) unsalted butter, at room temperature Instructions: Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Wash the potatoes well in cold water, prick each all over with the tip of a knife and rub them all over with olive oil. Rub salt all over the potatoes; this will help crisp the skin. Tightly wrap each potato in aluminum foil. Place the potatoes on the grill grate over red coals (medium heat) and cook about 1 hour to 1 hour 15 minutes, turning halfway through. (Feed the fire with more wood as needed.) When done, the tip of a paring knife will go straight through the potato without resistance (you can do this through the foil). In a small bowl, combine the scallions, chopped herbs and sour cream. Set aside. Cut the potatoes open through the foil and peel back the foil to expose the potato. Squeeze the potatoes gently from the bottom to expose the soft, fluffy insides. Season with salt and pepper, top with butter and finish with a big spoonful of the herbed sour cream. Photograph from \Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65440,"Two and Two Potatoes 4 large russet potatoes, pricked with a fork 4 teaspoons olive oil
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup grated Gruyere 1/4 cup sour cream
1/4 cup chopped fresh chives 1/2 cup grated sharp Cheddar
Salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes. Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside. Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar. Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 65441,"Cappuccino Knots 4 tablespoons unsalted butter, melted, plus more for the pan 2/3 cup granulated sugar 1 tablespoon instant espresso powder 1 batch Basic Sweet-Roll Dough, recipe follows, without nutmeg 1 1/4 cups confectioners' sugar 1 tablespoon instant espresso powder 1/4 cup plus 2 tablespoons heavy cream, plus more if needed 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Make the knots: Put the melted butter in a bowl. Whisk the granulated sugar and espresso powder in another bowl. Butter a 12-cup muffin pan. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot. Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes. Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pan. Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth. Transfer the white glaze to a resealable plastic bag. Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65442,"Mushroom Enchiladas 1/2 cup olive oil, divided 1 pound shiitakes, chanterelles or portobellos (or a combination), sliced 1 small onion, finely chopped 2 tablespoons minced garlic 1 tablespoon chopped oregano or 1 teaspoon dried Mexican oregano 1/2 teaspoon ground coriander 1 1/2 cups grated Jack cheese 8 corn tortillas 2 cups roasted vegetable sauce (recipe follows) 1/4 cup minced fresh cilantro Instructions: Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 65443,"Matcha Macaroon Monsters 1 cup (283 grams) sweetened condensed milk (reserve the rest of the can to add to your morning coffee!) 1 tablespoon culinary-grade matcha
One 14-ounce (396-gram) bag sweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt
4 ounces dark chocolate, chopped
Coarse silver sanding sugar, for dipping
Candy eyeballs, for decorating Instructions: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside. In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside. In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart. Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You\u2019ll use them again. Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy! The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65444,"Pumpkin-Hard Cider Cheese Dip 4 slices thick-cut bacon, chopped 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 clove garlic, minced 1 12-ounce bottle hard cider 1/2 cup pure pumpkin puree 1 teaspoon dijon mustard 1 teaspoon Worcestershire sauce Kosher salt 1/4 teaspoon pumpkin pie spice Pinch of cayenne pepper 4 ounces cream cheese, cut into pieces 3 cups shredded cheddar cheese (about 12 ounces) Chopped fresh chives, for topping Instructions: Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes. Whisk in the cider, pumpkin puree, mustard, Worcestershire sauce, 1/2 teaspoon salt, the pie spice and cayenne until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes. Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes. Transfer the dip to a bowl; top with the bacon and chives. Serve with sliced apples or raisin-nut bread. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling Shiraz]" 65445,"Maple Pig Cocktail 2 good-quality maraschino cherries, such as Luxardo 1/2 ounce maple syrup
3 dashes Bacon Bitters
1/2 ounce lemon juice
2 ounces Bacon-Infused Bourbon Whiskey, recipe follows 1 lemon wedge, for garnish
8 strips bacon 2 cups bourbon whiskey
Instructions: Muddle the cherries, maple syrup, bitters and lemon juice in a cocktail shaker. Add ice to the muddle and shake quickly to blend and coat the ice. Add the Bacon-Infused Bourbon to the shaker and stir--don't shake; it will bruise the whiskey. Pour into a rocks glass (don't strain; you want all that marinated ice in there). Garnish with a lemon wedge. Cook the bacon until crisp. Add the bacon and its rendered fat (drippings) to a Mason jar with the bourbon. Freeze until the fat has solidified, then remove top fat layer. Strain the bourbon into another Mason jar or sealable container and put back in the freezer. Repeat the last step once or twice more, finishing by straining through a fine-mesh sieve lined with damp cheesecloth. Use immediately or keep refrigerated in an airtight container. ","[Burgundy, Pinot Noir, Merlot, Malbec]" 65446,"Honey Dijon Vinaigrette 3 tablespoons white wine vinegar 2 tablespoons coarse- or whole-grain Dijon mustard 1 small shallot, finely chopped 2 tablespoons honey 1/2 cup olive oil Salt and freshly ground black pepper Instructions: Whisk the vinegar, mustard and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65447,"Music City Pig Pals Tangy Barbecue Sauce 1 cup ketchup 1/2 cup light brown sugar 2 teaspoons salt 1 teaspoon pepper 6 tablespoons apple cider vinegar 2 tablespoons lemon juice 4 tablespoons Worcestershire sauce 2 teaspoons prepared mustard 1 teaspoon chili powder 1/4 cup water 1 tablespoon oil 1 teaspoon paprika 1/2 teaspoon red pepper, optional Instructions: Mix all ingredients well. Simmer over low heat for 30 to 40 minutes. Pour into mason jars and store in refrigerator until ready to use. May use on chicken, beef or pork. Winner of Best Sauce: 1996 Tennessee State BBQ Championship ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 65448,"Steakhouse Burgers Canola oil, for frying 8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk 1 cup flour
1 teaspoon House Seasoning, recipe follows 2 pounds 80/20 ground beef 1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows 4 brioche buns 4 large cherry tomatoes
1/4 cup garlic powder 1/4 cup onion powder 1/4 cup sweet paprika 1/4 cup kosher salt 1/4 cup freshly ground black pepper 2/3 cup buttermilk 2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Instructions: Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F. While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool. Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside. Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet. Add the brioche buns to the same skillet and toast until lightly browned. To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately. Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months. Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 65449,"Crab Big Ravioli 10 ounces crab meat 5 ounces fresh scallops 4 ounces bechamel 1 tablespoon carrots, in cubes 1 tablespoon celery, in cubes 1 tablespoon leeks, in cubes 1 tablespoon daikon, in cubes Butter, to fry 1 cup lobster stock 1 tablespoon lobster butter 1 tablespoon butter 2 tablespoon cream Chopped chives Salt, pepper Ravioli pasta cooked al dente Lotus root, sliced and fried Chives Instructions: For Crab Mouse: Chop finely the scallops and mix with the crabmeat in ice bowl. Saute, and add bechamel. Hold warm. For Vegetables: Cut the vegetables in small cubes. Panfry them quickly in butter, until al dente. For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream and 1 tablespoon butter. Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat on salamander. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 65450,"Alton's Roast Turkey 1 (14 to 16-pound) frozen young turkey 1 gallon vegetable stock 1 cup kosher salt 1/2 cup light brown sugar 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, quartered 1/2 onion, quartered 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Instructions: 2-3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65451,"Stuffed Poblano Chiles in a Creamy Walnut Sauce 2 tablespoons vegetable oil 1 onion, diced 2 cloves garlic, minced 1/2 pound ground pork 1/2 pound ground sirloin beef 1 bay leaf 1 cinnamon stick Salt and freshly ground black pepper 1/3 cup dried apples, chopped 1/3 cup dried apricots, chopped 3/4 cup acitron, or sweetened dried pineapple, chopped 1 teaspoon ground cinnamon 4 cups walnuts, peeled* see Cook's Note 2 1/2 cups Mexican crema 4 ounces goat cheese, at room temperature Salt 10 poblano chiles, charred, peeled, left whole for stuffing Whole flat-leaf parsley leaves 1/2 cup pomegranate seeds Instructions: In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard. Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste. Cut a lengthwise slit into each cl and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.) Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each cl, leaving some of the cl visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature. *Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 65452,"Serrano Piquillo Manchego Panini 4 slices good quality ciabatta or sandwich bread 4 slices thinly sliced serrano ham, if not available use any good quality smoked ham 4 slices manchego cheese 4 piquillo peppers, roughly chopped, if not available use regular roasted peppers Instructions: Preheat your panini press or sandwich maker or nonstick skillet. Arrange the bread slices on your cutting board. Place 1 slice of cheese on top of 2 of the bread slices; sprinkle the chopped piquillo peppers on top of the cheese. Top that with the 2 slices of ham, and finish it off with the last slices of cheese. Top with remaining bread -- no need for butter! Arrange the sandwiches in your sandwich maker or panini press; cook until the outside is golden brown and the cheese has melted. If using a nonstick skillet, once the sandwiches are in the pan, top with a piece of foil and then pop a tea kettle half filled with water on top of the foil. This will weigh the sandwiches down and give you that panini effect without a machine. If using a skillet, you'll have to flip the sandwiches. ","[Rioja, Tempranillo, Garnacha, Barbera]" 65453,"4-Ingredient Coconut-Lime Pie One 15-ounce can cream of coconut 8 small limes, 2 zested and all juiced (about 1 cup juice)
One 9-inch prepared graham cracker crust 1 ounce dark chocolate Instructions: Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours. Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65454,"Creamy Broccoli Soup 3 tablespoons extra-virgin olive oil 4 shallots, peeled and sliced 1 1/2 pounds fresh broccoli florets, roughly chopped Kosher salt and freshly cracked black pepper 4 cups low-sodium chicken broth Hot water, if needed 12 ounces mascarpone cheese, divided Instructions: Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65455,"It\u2019s Muhammara 1 red bell pepper, stemmed and seeded 1 ounce dark rum
3/4 ounce silver tequila
1/2 ounce fresh lemon juice 1/4 ounce simple syrup
1/4 ounce caraway liqueur (such as Combier Kmmel) 1 dash of black walnut bitters Lemon peel, for garnish
Instructions: Make the bell pepper juice: Puree the bell pepper in a high-powered blender (or juice in a juicer). Strain through a fine-mesh sieve. For each cocktail: Combine 1 ounce bell pepper juice, the rum, tequila, lemon juice, simple syrup, caraway liqueur and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with lemon peel. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 65456,"Sweet Potato Waffle Fry Nachos One 20-ounce bag frozen sweet potato waffle fries 8 ounces refried pinto beans
15 slices yellow American cheese
1/2 cup sour cream 1 red Fresno cl, thinly sliced
1/4 cup slivered black olives
2 scallions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves
Sriracha, for drizzling
Instructions: Preheat the oven to 425 degrees F. Spread the waffle fries on a rimmed baking sheet and bake, tossing once halfway through, until the fries are crisp and the edges are browned, 20 to 25 minutes (depending on the brand). Push the fries toward the center of the baking sheet. Dollop the beans around the fries. Top with the American cheese. Place in oven until the cheese is melted, about 5 minutes. Remove from the oven and top with the sour cream, Fresnos, olives, scallions, cilantro and sriracha. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 65457,"Creamed Kale 2 pounds kale, center stalks removed 4 tablespoons unsalted butter 1 cup heavy cream 1/8 teaspoon ground nutmeg Salt and freshly ground pepper Instructions: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65458,"Voulas Offshore Cafe Stuffed Grape Leaves 2 tablespoons olive oil 1 pound ground beef 1/2 onion, finely diced 1/2 cup rice 2 cloves garlic, finely chopped 1/2 cup freshly chopped parsley leaves 1/4 cup freshly chopped dill 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1 jar grape leaves Water 1/4 stick butter 3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor) 1 tablespoon cornstarch mixed with 2 tablespoons cold water 2 egg whites, whipped to soft peak 1/4 cup lemon juice Instructions: In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit. Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry. Preheat oven to 375 degrees F. Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves. To make the lemon sauce: In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor. Plate up the grape leaves, and pour sauce on top. Should be off the hook. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 65459,"Grilled Sweet Potatoes with Lime and Cilantro 3 sweet potatoes, unpeeled Kosher salt 2 teaspoons finely grated lime zest Pinch of cayenne pepper 1/4 cup canola oil Freshly ground pepper 1/4 cup finely chopped fresh cilantro Instructions: Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro. ","[Vermentino, Sauvignon Blanc, Albari?o, Riesling]" 65460,"Buttermilk Nutmeg Drop Doughnuts 2 1/2 cups all-purpose flour 1 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon freshly grated nutmeg 2/3 cup granulated sugar 1 large egg 1 large egg white 3/4 cup plus 2 tablespoons buttermilk 1/4 cup unsalted butter, melted and cooled Mild-flavored vegetable oil, for deep-frying 1 cup granulated sugar blended with 1 teaspoon ground cinnamon, for rolling the hot fritters Instructions: Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer. Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl. Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend. Sift the remaining 1 1/2 cups flour into a small bowl and set aside. In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter. Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth. Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps. Do not overbeat the batter or it may become gluey and the fritters will be tough. Have a large plate lined with several layers of paper towel near the stove. Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts. When the oil has reached the right temperature, gently drop spoonfuls of the batter about the size of a large egg into the hot oil in batches of three or four. Cooking more fritters at a time may cause the oil temperature to drop too severely. Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly. Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot. Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked. Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly. When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon. Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand). Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used. Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65461,"Easter Punch 25 ounces gin, such as Plymouth 20 ounces Acacia Honey Syrup, recipe follows 15 ounces freshly squeezed lime juice
10 ounces velvet falernum
10 ounces freshly squeezed grapefruit juice
1 teaspoon ground nutmeg
Rock candy sticks, for garnish
2 cups acacia honey Instructions: Mix together the gin, Acacia Honey Syrup, lime juice, velvet falernum, grapefruit juice and nutmeg in a punch bowl. Fill a teapot with ice and then add some of the punch; stir in the teapot for 15 seconds. Pour into teacups and serve with rock candy sticks. Repeat with the remaining punch. Combine the honey and 2 cups water in a small saucepan and bring just to a simmer, stirring, until the honey dissolves. Remove from the heat and let cool completely. Refrigerate, covered, up to 2 weeks.
","[Gin, Rum, Cream Sherry, Madeira]" 65462,"Peanut Chicken Pasta 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs, cut into small pieces
1 teaspoon kosher salt
Freshly ground black pepper 12 ounces green beans, trimmed and halved
1 pound dried linguine 1/2 cup canned coconut milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 teaspoon hot cl oil
Juice of 1 lime plus 1 lime cut into wedges 2 tablespoons chopped fresh ginger 2 cloves garlic, minced
1 tablespoon curry powder
1 cup salted roasted peanuts, roughly chopped
1/2 cup fresh cilantro leaves and tender stems, chopped
Instructions: Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes. Add the green beans and saute until slightly brown but still bright green, about 2 more minutes. Cook the pasta to al dente according to the directions on the package. Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, cl oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside. Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds. Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes. Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 65463,"Pork Roulade with Chutney Stuffing and Rosemary Garlic Mashed Potatoes 2 cinnamon sticks 2 fresh rosemary sprigs 1 small shallot, minced 2 teaspoons minced peeled fresh ginger 1 garlic clove, minced 2 cups unsalted chicken stock, plus extra for deglazing 3/4 cup chopped Granny Smith apple 1 cup mixed chopped dried fruit, such as apricots, golden raisins, dried plums, dried figs, dried cherries 1/2 teaspoon kosher salt, plus more to taste 1 tablespoon apple cider vinegar 1 tablespoon granulated sugar 1/2 cup chopped walnuts, toasted 1 pound pork tenderloin, trimmed 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1 tablespoon olive oil 1 tablespoon unsalted butter Garlic Rosemary Mashed Potatoes, recipe follows Celery Salad, recipe follows 2 pounds medium Yukon gold potatoes (about 8), peeled and halved Kosher salt 1 cup heavy cream 2 garlic cloves, smashed 1 sprig fresh rosemary 1/2 shallot, roughly chopped 4 tablespoons unsalted butter, cut up and softened 1 stalk celery, shaved into ribbons 1 Granny Smith apple, cored and cut into 1/4-inch dice 1/2 cup walnuts, toasted 2 tablespoons parsley leaves 2 teaspoons apple cider vinegar 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt. For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine. Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing. Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad. Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes. In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm. Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt. Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65464,"Nutty Meringue Cookies 4 large egg whites, room temperature 1/4 teaspoon cream of tartar Pinch salt 1/4 teaspoon vanilla extract 1 cup sugar 1/2 cup toasted and finely chopped pecans Instructions: Preheat the oven to 225 degrees F. In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts. Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready. Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65465,"Empanadas 3 cups all-purpose flour, plus more for the work surface 1 tablespoon baking powder 2 teaspoons sugar Pinch salt 1/2 cup lard or shortening 1 egg 3/4 cup chicken stock 2 tablespoons olive oil 1 pound ground beef 1 tablespoon garlic salt 2 tablespoons tomato paste 2 tablespoons vinegar 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon seasoned salt 5 cloves garlic, minced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium onion, chopped Oil or shortening, for frying 1 cup real mayonnaise, such as Kraft 1 tablespoon adobo sauce Juice of 1/2 lime Instructions: For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas. Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes. For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 65466,"Kona Coffee Apple Torte 6 tablespoons butter 1/4 cup firmly packed dark brown sugar 1 1/2 cups all-purpose flour 1/3 cup very finely ground, fresh, medium roasted Kona coffee beans 1/2 cup chopped, freshly roasted macadamia nuts 1 teaspoon vanilla extract 2 tablespoons Kona coffee liquid, chilled 3 large apples, peeled and sliced 1 cup firmly packed dark brown sugar 1 tablespoon flour 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1 teaspoon fresh ground Kona coffee 3 tablespoons butter, cut into small pieces Sauce, recipe follows 1/4 cup brewed espresso 1 cup powdered sugar 2 tablespoons butter 1 teaspoon coffee liqueur Instructions: Crust: In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed, do not overprocess. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides. Filling: Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400 degrees F.
Bake for 10 minutes, and then reduce the oven temperature to 350 F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve.
Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65467,"Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips 1/2 cup panko breadcrumbs 1/4 cup milk
8 ounces brisket, cut into 1-inch cubes
8 ounces sirloin, cut into 1-inch cubes
2 tablespoons olive oil
1/2 cup finely diced yellow onion 1/4 cup finely diced carrot 1/4 cup finely diced celery 1 poblano pepper, seeded and diced
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ancho cl powder
1 pound fresh chorizo, casing removed
1 egg, beaten One 16-ounce can black beans, drained
One 15-ounce can sweet corn, drained
Kosher salt and freshly ground black pepper
2 cups fresh cilantro leaves 1 cup fresh flat-leaf parsley leaves
1/4 cup pepitas (hulled pumpkin seeds), toasted
1/2 teaspoon ground cumin
2 cloves garlic Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
1/2 cup crumbled cotija cheese
1/2 cup grated Parmesan
Canola oil, for frying 6 corn tortillas, sliced into thin strips
Kosher salt
Instructions: For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside. Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use. Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour. Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside. When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes. For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt. To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 65468,"Sugar Snap Peas with Chives 1 1/2 pounds sugar snap peas Coarse salt 1 teaspoon sugar 2 tablespoons butter 3 tablespoons chopped or snipped fresh chives 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 chives. Transfer peas to a serving dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 65469,"Gluten-Free Vegan Creole Jalapeno Hush Puppies 2 cups brown rice flour 1 cup yellow cornmeal
1 tablespoon garlic powder
1 teaspoon cayenne 1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon fine sea salt
4 ounces jalapeno, finely diced 4 ounces vegan butter, melted
Olive oil, for deep-frying Instructions: In a bowl combine the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt and jalapenos. Mix thoroughly with spoon. Add the vegan butter and 1 1/2 cups water, and mix well until the ingredients form a wet mixture. For the mixture into balls, 1 tablespoon per ball. Fill a tabletop deep-fryer with olive oil and heat to 350 degrees F (see Cook's Note). Fry the hush puppies in batches of 10 to 20 until light brown, 3 to 4 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 65470,"Jerk Chicken and Pineapple Kebabs 1/4 cup firmly packed dark brown sugar 1/4 cup dark rum 3 tablespoons vegetable oil 2 tablespoons apple cider vinegar 1 bunch scallions (white and green parts), roughly chopped
1 Scotch bonnet cl, stemmed, seeded, and minced 5 cloves garlic, chopped 1 tablespoon freshly grated peeled ginger 2 teaspoons ground allspice 1 teaspoon pumpkin pie spice 4 boneless, skinless chicken breast halves (about 11/4 pounds), cut into large cubes 1 bunch scallions (white and green parts), cut into 2-inch pieces 1/2 fresh pineapple, peeled, cored, and cubed Kosher salt 6 grilled pita bread, for serving (1 pita per serving)
Instructions: Pulse the vinegar, rum, brown sugar, scallions, garlic, cl, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool. Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours. Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes. ","[Riesling, Sauvignon Blanc, Vermentino, Grenache Blanc]" 65471,"Christmas Ham with Raspberry Mustard 1 cup raspberry preserves 1/2 cup Dijon mustard
1 fully cooked bone-in ham (18 to 20 pounds)
Instructions: Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside. Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it's nice and glossy. Repeat with another layer of glaze if desired. Serve the remaining glaze in a dish alongside the ham. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Ros]" 65472,"Quiche A La Lorraine 12 ounces shortcrust pastry 6 ounces bacon rashers, rinds removed and cut into strips to fit pastry base 3 ounces gruyere cheese, cut into thin slices 3 eggs 1 1/2 cups milk Salt, pepper and nutmeg to season Instructions: Roll out shortcrust pastry to fit 8-inch pie plate. Prick base with a fork. Place a piece of greaseproof paper over pastry - fill with dried peas and bake in a preheated 425 degree F. oven for 20 minutes. Remove paper and dried peas and allow to cool. Lower the oven temperature to 400 degrees F. Lightly saute bacon in a fry pan. Place bacon strips on base of pastry case. Strew with thin slices of gruyere cheese. Mix eggs with milk and season with salt, pepper and nutmeg. Pour half the milk and egg mixture over the cheese and bacon. Leave for 2 minutes to set, then add the remainder. Place into the oven and allow to bake for 25 to 30 minutes. Remove from oven, place on serving dish and serve hot or cold, cut into small slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65473,"Smoked Chicken Minestrone 12 cups low-sodium chicken stock
4 cloves garlic 2 celery stalks, roughly chopped
1 carrot, roughly chopped
1/2 onion, roughly chopped
Smoked Chicken carcass and backbone, recipe follows 3 tablespoons olive oil
2 medium carrots, peeled, trimmed and 1/4-inch diced 1 stalk celery, 1/4-inch diced 1/2 large onion, sliced 1/8-inch thick 1 tablespoon minced garlic
8 ounces creamer potatoes, quartered 2 large zucchini, 1/4-inch diced 1 medium head savoy cabbage (about 8 ounces), shredded
One 14-ounce can fire-roasted tomatoes, with liquid
One 4-ounce piece Parmesan with rind, cheese shaved, rind reserved One 15-ounce can navy beans, drained and rinsed
1 1/2 cups shredded Smoked Chicken Kosher salt and freshly cracked black pepper
Chopped fresh flat-leaf parsley and basil, for garnish
One 2 1/4- to 2 1/2-pound whole chicken, patted dry and set out for 15 minutes
Kosher salt and freshly cracked black pepper
2 teaspoons granulated garlic
1 teaspoon smoked paprika
Special equipment: 2 cups applewood chips, soaked in water overnight
Instructions: For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time). For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes. Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper. Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately. Preheat the oven to 350 degrees F. For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika. Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 65474,"Hazelnut Ice Cream Sundae 1 cup milk 1 pint hazelnut gelato 3 biscotti 1 tablespoon cocoa powder Instructions: Take milk and warm up for about 30 to 40 seconds in the microwave. Foam the milk with a drink foamer. Take gelato, and place 2 scoops in 3 cups. Place biscotti in cup with gelato. Top with foamed warm milk, and dust top of sundae with cocoa powder. This dessert is wonderful when served with home made espresso. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 65475,"Eggnog Pie | No-Bake Eggnog Cream Pie 9 ounces graham crackers (about 17 crackers) 3/4 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, melted 1 cup cookie butter 6 ounces cream cheese, at room temperature 1 cup store-bought eggnog 1 1/2 cups heavy cream Freshly grated nutmeg, for serving Instructions: Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.
","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 65476,"Fideo Soup 1/2 cup olive oil or 8 tablespoons unsalted butter 12 ounces fideo, vermicelli or angel hair pasta, broken into 1-inch pieces 3 - 4 dried or canned Morita or Chipotle chiles cut into 2 pounds Italian Roma tomatoes 8 garlic cloves, peeled 1 large onion, roughly chopped 1/2 cup water 2 teaspoon salt 6 cups chicken stock or vegetable stock 1 avocado, peeled, seeded and 1 bunch cilantro, leaves only, chopped, for garnish Instructions: In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65477,"Raspberry Shortcake 2 cups raspberries, green parts trimmed off, berries cut into chunks 2 tablespoons sugar 1 1/2 cups flour 3/4 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon freshly grated lemon zest 1 cup heavy cream, whipped 1 cup sour cream 1/4 cup light brown sugar, packed Instructions: In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve. Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together. Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack. When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65478,"Mozzarella Pillows 1 (26-ounce) jar marinara sauce (about 3 cups) 1 cup grated mozzarella cheese 2 slices prosciutto, finely chopped 4 storebought 9-inch pie crusts 2 eggs, beaten, for egg wash 1/2 cup grated Parmesan Instructions: Special equipment: scalloped ravioli cutter Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto. Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough. To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65479,"Sauteed Pineapples in Dark Puerto Rican Rum andCoconut Flambe Sauce on Vanilla Ice Cream 4 (3-inch) puff pastry rounds 1/2 fresh pineapple, peeled and diced 4 ounces cream of coconut 4 ounces brown sugar 7 ounces pineapple juice 4 ounces toasted shredded coconut, plus extra for garnish 2 cinnamon sticks 4 ounces dark Puerto Rican rum Vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool. Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat. To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick. ","[Mauzone, Moscato, Vinho Verde, Cava]

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 (8-ounce) wheel brie 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/" 65480,"Grilled Chicken Mole 1 cup kosher salt 1 cup light brown sugar
3 cloves garlic, smashed
2 bay leaves
4 pounds bone-in chicken thighs and drumsticks (about 6 of each) 4 pounds bone-in chicken thighs and drumsticks (about 6 of each)
2 tablespoons ancho cl powder 2 tablespoons granulated garlic
2 tablespoons kosher salt
1 1/2 tablespoons ground cumin
1 tablespoon onion powder
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 teaspoons canola oil 1 yellow onion, diced
3 cloves garlic, minced
1 cup canned diced tomatoes
3 ounces bittersweet chocolate, chopped
2 tablespoons chopped toasted almonds
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 dried ancho chiles, rehydrated
2 canned chipotle peppers in adobo, with 1 tablespoon of the liquid
1 cup low-sodium chicken stock
1/2 cup currants
Chopped fresh cilantro, for garnish
Lime wedges, for garnish
Steamed white rice, for serving
Instructions: For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour. For the dry rub: Combine the ancho cl powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes. Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour. For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken. Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time. Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 65481,"Sunny's Mommy's Sage Potatoes 1 tablespoon butter 2 cups heavy cream
15 fresh sage leaves
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and thinly sliced on a mandolin (or ask GZ to help) 1/8 teaspoon cayenne pepper
1/2 cup grated manchego cheese
Instructions: Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside. In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes. Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil. Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65482,"Oven-Roasted Potatoes: Patate Arrosto 6 Yukon Gold potatoes, cut into 3/4-inch cubes 4 carrots, halved lengthwise and cut into chunks 5 garlic cloves 1 handful fresh rosemary sprigs 1 handful sage leaves 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat. Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve. IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 65483,"Michele's Minestrone 4 carrots 2 medium-size boiling potatoes 8 cups chicken, beef, or vegetable broth or water 1 cup canned cannellini beans, drained and rinsed 1 package (10 ounces) frozen chopped spinach, thawed 1 cup elbow macaroni, small shells, or orzo Salt and freshly ground pepper 1/4 to 1/3 cup grated Parmesan or Romano cheese Instructions: First, peel and thinly slice the carrots. Peel the potatoes and cut them into a 1/2-inch dice. In a large saucepan place the broth, carrots, and potatoes. Bring to a boil over medium heat, and then reduce heat to low, cover, and simmer until the potatoes are tender, about 10 minutes. Then add the beans, spinach, and pasta to the soup. Bring the soup back to a boil, cover and simmer over medium heat until the pasta is cooked, about 10 minutes. Season to taste with salt and pepper, and remove from heat. Add the cheese, stirring until it is softened. Ladle into bowls and serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 65484,"Pickled Vegetables 3 cups white wine vinegar 1 cup water 1/2 cup sugar 1 teaspoon crushed red pepper 1 teaspoon cumin seed 1 teaspoon coriander seed 1 teaspoon white pepper 1/2 teaspoon cloves 1 bay leaf 6 cloves garlic 1 cup carrots, cut on bias 1 cup cauliflower florets 1 cup red pepper, cut into 1/4-inch slices 1 cup sliced red onion 1 cup baton of zucchini Instructions: Bring vinegar, water, sugar and spices to a boil. In succession add carrots, cauliflower, red pepper, onions and zucchini, leaving 2-3 minutes between addition of each vegetable. Remove from heat and let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 65485,"Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish 4 cups fresh orange juice 3 tablespoons light brown sugar 3 tablespoons tamari 1 teaspoon Schezuan peppercorns 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon kosher salt 2 whole star anise One 2-inch piece fresh ginger, sliced into rounds 2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces 1/4 cup canola oil Kosher salt and freshly ground black pepper
Kosher salt 1/4 cup coarsely chopped salted peanuts 2 green onions, green and pale green part, thinly sliced
1/2 teaspoon light brown sugar Pinch allspice Pinch cinnamon Instructions: For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool. For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze. For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 65486,"Cream of Asparagus Soup 1/2 stick unsalted butter 1/2 onion, chopped, (about 1/2 cup) 1 clove garlic, crushed Salt and freshly ground black pepper 2 pounds asparagus, ends trimmed and cut into 1-inch pieces 6 cups chicken stock 1 pint sour cream, room temperature 2 teaspoons Hungarian hot paprika, for garnish Instructions: Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65487,"Flank Steak with Balsamic BBQ Sauce 3 cups balsamic vinegar 4 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 1 cup ketchup 1/3 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 canned chipotle cl in adobo, chopped 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses Pinch salt and freshly ground black pepper, plus more for seasoning 1 (2-pound) flank steak 1 French baguette, sliced Olive oil Salt and freshly ground black pepper 1 cup grated Monterey jack cheese Sliced scallions, for garnish Instructions: Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside. Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. Heat the grill to high. Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices. Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter. Arrange the flank steak slices on the bread and garnish with sliced scallions before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65488,"Macaroni and Cheese 2 ounces butter 1/4 cup flour 2 3/4 cups milk 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cayenne 10 ounces extra-sharp raw goat-milk cheddar, grated 4 ounces fontina, grated 4 ounces Gruyere, grated 1/2 pound pasta shells 1 1/4 cups fresh breadcrumbs or panko (Japanese brand of coarse dry bread crumbs) Instructions: Melt the butter in a saucepan. When it starts to bubble, stir in the flour, and cook for 1 minute. In a separate pot, heat the milk to just below boiling. Slowly pour the milk mixture into the flour mixture whisking constantly. Cook until the mixture bubbles and becomes thick. Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere. Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not). Preheat the broiler. Stir the pasta into the cheese sauce and portion evenly among 6 ramekins. Divide bread crumbs evenly among the ramekins and sprinkle on top. Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 65489,"Spicy Honey-Mustard Chicken 1 pound boneless, skinless chicken breasts (about 2 large chicken breasts) or 4 4-ounce chicken cutlets 3/4 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup whole wheat bread crumbs 1/2 teaspoon dried thyme Olive oil mister or nonstick pan spray 1/4 cup Dijon mustard 2 teaspoons honey 1 tablespoon light mayonnaise 1/4 to 1/2 teaspoon hot sauce (such as Frank's or Tabasco)
Instructions: To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 65490,"Potatoes and Onions 1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes 1 large sweet onion Coarse salt 1 tablespoon vegetable oil, 1 turn of the pan 2 tablespoons butter Instructions: Heat a 10-inch heavy skillet over medium high heat. Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet. Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65491,"Almond Drops 1 cup (500 grams) almond paste, recipe follows 3 tablespoons (50 grams) corn syrup 3 tablespoons (50 grams) apricot puree 1 to 3 egg whites Whole blanched almonds, optional 1 cup plus 3 tablespoons (250 grams) sugar 1/4 cup (75 grams) honey 1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water 3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional 1/4 cup (50 grams) butter Instructions: Place the almond paste, corn syrup and apricot puree in the bowl of a stand mixer fitted with a paddle. Turn on the mixer to medium speed and add about 1 egg white, continue adding egg white gradually until the mixture can be piped through a piping bag. You will need to adjust the amount of egg whites added to the mixture depending on the consistency of the almond paste. Place the mixture into a piping bag fitted with a star tip. Pipe the mixture onto a parchment paper lined baking sheet. Use any design you like when you are piping the mixture. You can place whole almonds on top of some to achieve a different design. Preheat the oven to 380 degrees F and bake for 8 to10 minutes, until lightly golden brown. Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is. Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky. Yield: About 2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65492,"Couscous with Orange and Almonds 2 cups instant couscous 2 cups boiling water 1 teaspoon salt, plus more for seasoning 1 teaspoon finely grated orange zest 2 tablespoons fresh orange juice 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil 1/2 medium onion, thinly sliced 1 orange, peeled, segmented and diced 3 tablespoons finely chopped fresh mint leaves 3 tablespoons finely chopped fresh flat-leaf parsley 1 head radicchio, shredded Freshly ground black pepper Toasted slivered almonds Instructions: Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork. Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork. Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 65493,"Fry Bread with Caramelized Oranges and Honey Syrup 4 cups all-purpose flour, plus bench flour 1 1/2 teaspoons sugar 1/2 teaspoon ground cinnamon, divided 1 1/2 teaspoons sea salt 1 1/2 teaspoons vegetable oil 1 to 1 1/2 cups warm water 3 tablespoons unsalted butter 1 (14-ounce) can Mandarin orange segments with syrup 3 tablespoons orange-flavored liqueur (recommended: Triple Sec) 1 cup honey 3 cups canola oil, for frying Powdered sugar, for garnish Instructions: Sift the flour into a large bowl and stir in the sugar, half of the cinnamon, and salt. Mix together and then add the oil. Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water). Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes. Divide the dough into 8 pieces and roll out into 1/4-inch thick disks. Let rest while you make the orange honey syrup. Melt the butter in a skillet over medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes. Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain. Cut the fry bread in quarters and arrange on a platter. Pour the orange mixture over the top and garnish with a generous amount of powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 65494,"Cornmeal-Molasses Muffins Vegetable oil or pan spray, for greasing 1 cup stone-ground cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon fine salt 1/2 teaspoon baking soda 2/3 cup plain yogurt or sour cream 1/2 cup smooth applesauce 1/2 cup molasses 1/2 teaspoon finely grated orange zest 2 large eggs 1 stick unsalted butter, melted (8 tablespoons) 1/4 to 1/3 cup toasted oats for sprinkling, optional Instructions:

1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65495,"Krista's Heavenly Chip Cookies 1 cup unsalted butter, room temperature 2 cups brown sugar 2 cups sugar 4 eggs 2 teaspoons vanilla extract 4 cups all-purpose flour 2 teaspoons baking soda 16 ounces butterscotch chips 16 ounces semisweet chocolate chips 4 cups plain potato chips, crushed Instructions: Preheat oven to 375 degrees F. In a mixer, beat the butter and sugars until smooth, about 3 minutes. Add the eggs, 1 at a time, beating well after each egg is added. Beat in the vanilla. With a wooden spoon, mix in the flour, baking soda, butterscotch chips, chocolate chips, and potato chips. Drop the batter by heaping tablespoons onto ungreased cookie sheets and bake until golden brown, about 12 minutes. Cool on wire racks. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 65496,"Corned Beef and Cabbage 1 3- to 4-pound package corned beef brisket Freshly ground pepper 1 cup balsamic vinegar 2 tablespoons sugar (optional) 1 head green cabbage 2 tablespoons extra-virgin olive oil Kosher salt 12-ounce bottle Guinness or other stout
Instructions: Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm. While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside. Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes. Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 65497,"Dashi 2 (4-inch) square pieces kombu 2 1/2 quarts water 1/2-ounce bonito flakes or katsuobushi, about 2 cups Instructions: Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes. Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes. Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use. Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 65498,"Prosciutto and Asian Pear 'Sushi' 1/2 cup balsamic vinegar 1/4 cup Chinese vinegar 2 Asian pears, peeled and julienned 1 lime, juiced Fresh cracked black pepper 8 thin slices of Prosciutto di Parma 1/4 cup chive batons for garnish Instructions: In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly. PLATING Drizzle some vinegar syrup on a plate in a zigzag pattern. Slice rolls like sushi and garnish with chives and cracked peppercorns. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65499,"Sturgeon Kulebiaka 2 pounds clean sturgeon fillet, cut into 6 portions (5 1/4 ounces each) Salt and freshly ground black pepper 3 hard-boiled eggs, peeled, sliced 1/4-inch thick 1/2 cup white cabbage, thinly sliced and blanched 1/2 cup cooked basmati rice 2/3 cup creamed mushroom duxelle, recipe follows 1/2 cup loosely packed picked fines herbs 6 pieces puff pastry 6 by 4-inches, 1 per portion Egg wash, for pastry 1 bunch asparagus, peeled, blanched and cut on the bias 1 1/2-inches long Buerre Fondue, recipe follows 1 clove garlic, mashed Salt and freshly ground black pepper 1/4 cup minced chervil 1 1/2 ounces Golden Osetra Caviar 1/8 pound butter 1 onion, minced 1 1/4 pound mushrooms, minced 1/4 kilo frozen porcini pieces, (they come in kilo bags), thawed 1/4 cup vermouth 1/2 cup sour cream 1/2 cup bechamel sauce 1/4 cup minced chives Pinch nutmeg 1/2 teaspoon ground fennel seeds Salt and freshly ground black pepper 1 cup water 1 shallot, thinly sliced Pinch salt 1/4 pound butter Squeeze lemon juice Instructions: Preheat oven to 350 degrees F. Season fish portions with salt and pepper. Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked. Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish. Make sure that each layer is very even. Moisten the edges of the pastry with a bit of egg wash. Pull the sides up on top of the fish, pinch together, then repeat with the ends. Repeat for each individual portion. Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes. Heat asparagus in butter with a mashed garlic clove. Season lightly with salt and pepper and add chervil. Place the asparagus in the middle of the plate without the butter. Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show. Remove the garlic clove from the reserved butter and add in the caviar. Mix the caviar gently and spoon evenly to sauce each plate. Melt butter in saucepan. Add minced onions and saute until translucent. Add mushrooms and porcini and cook until liquid has evaporated. Add vermouth and slowly cook until evaporated. Add sour cream, bechamel, chives, and spices. Bring water to a boil with shallot and salt and simmer until shallot is tender. Whisk in butter and lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 65500,"One-Pan Chicken Olive oil One 3 1/2-pound chicken, cut into 8 pieces 2 1/4 pounds new potatoes cut into 1/2-inch dice 3 medium red onions, cut into segments 16 garlic cloves, unpeeled 3 red peppers, seeded and quartered Coarse sea salt 1/2 cup chopped parsley leaves Instructions: Preheat the oven to 425 degrees F. Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. (If you want to use 3 dishes and have got the room, do; the less packed everything is, the crispier the potatoes will be.) Then drizzle some more oil over, making sure everything's glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes. When done (and test all the component parts), strew over the parsley and - I always do this - serve straight from the baking dishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 65501,"Halloween Coffin Cake 2 (16-ounce) boxes pound cake mix 1 (1 pound and 2 ounce) roll slice and bake refrigerated sugar cookies 3/4 cup all-purpose flour 2 (16-ounce) cans vanilla ready-to-spread frosting 2 tablespoons cocoa powder 8 cookies and creme candy bars (1.55 ounces each) Miniature peanut butter cups Miniature peppermint patties Milk chocolate covered caramels Chocolate drops Chocolate almond drops Miniature chocolate covered coconut Miniature chocolate covered coconut with almonds Licorice whips Chocolate covered wafer bars Licorice pull-n-peel candy Candy and chocolate covered peanut butter candies Instructions: Heat oven to 350 degrees. Grease one 13 by 9 by 2-inch baking pan. Prepare and bake both pound cake mixes together in one pan as directed on package for 13 by 9 by 2-inch baking pan. (After baking cake, leave oven on to bake cookie \lid). Cool cake 10 minutes on wire rack; invert cake onto wire rack and remove pan. Cool completely. With clean hands or wooded spoon, stir together cookie dough and flour until well combined. On lightly greased cookie sheet, roll out cookie dough to 12x8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. With large spatula, carefully remove cookie to wire rack. Cool completely. Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. Unwrap cookies and creme bars. Line inside of \coffin\ with bar pieces. Place frosting in bowl. Stir in cocoa until well blended. Frost entire outside of coffin and top of cookie lid. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid. Prop up one side of lid with wooded skewer or popsicle sticks wrapped with Pull-n-Peel candy CANDY CRITTERS Create \spooktacular\ critter by using products such as nuggets candy, peppermint patties miniatures, chocolate drops, peanut butter cups as bodies. Then add licorice candy legs, candy whiskers, and candy and chocolate covered peanut butter candy eyes. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 65502,"Yuppie Gravlax and Mustard Sauce 5-6 pound side of boneless filet of salmon, skin left on 2 red onions, sliced wafer thin bunch fresh dill, leaves pulled off the stem, chopped 1/4 cup salt 1/2 cup sugar 1/4 cup green peppercorns, coarsely chopped 1 tablespoon juniper berries, lightly crushed juice of 2 lemons mixed with 1 teaspoon vanilla Mustard Sauce, recipe follows 1/2 cup dark prepared mustard 2 teaspoons dry mustard 1/3 cup sugar 1/4 cup white cider vinegar 2/3 cup vegetable oil 1/3 cup chopped fresh dill. Instructions: With tweezers or pliers, pull out the intermuscular bones of salmon. In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions. In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well. Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions. Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices. Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods. Cover the dish and weights with aluminum and refrigerate for 2 to 3 days. During the marination time, spoon the juices the salmon give off and marinade back over the salmon. After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side. Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres.
To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire whisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65503,"Tex-Mex Chicken Parmesan 4 cups tortilla chips Two 8-ounce boneless, skinless chicken breasts 1 cup all-purpose flour 1/4 teaspoon chili powder Kosher salt 3 large eggs 1/2 cup canola oil One 15-ounce jar chunky salsa
One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices 1 jalapeno, thinly sliced (seeds removed for less heat) 2 tablespoons chopped fresh cilantro leaves Instructions: Preheat the oven to 400 degrees F. Put the chips in a food processor and pulse until they are finely ground; set aside.
Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
Sprinkle with the jalapeno and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 65504,"Elephant Ears 1 sheet frozen puff pastry, thawed but still chilled 3 tablespoons cinnamon sugar
Instructions: Preheat the oven to 400 degrees F. Unfold the pastry sheet on a clean work surface. Sprinkle with 2 tablespoons of the cinnamon sugar. Starting at each long side, fold the pastry toward the center, leaving a 1/4-inch space in the middle. Sprinkle with the remaining 1 tablespoon cinnamon sugar. Fold one side over the other, making a 4-layer rectangle. Cut the rectangle into twelve 3/4-inch slices and put the slices cut-side down on baking sheets, about 2 inches apart. Bake until golden brown, 15 to 18 minutes. Use a spatula to transfer them from the baking sheets to cool on wire racks. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 65505,"Quick-Pickled Zucchini Salad 2 cups white wine vinegar 1/2 cup granulated sugar 1 tablespoon kosher salt 2 cloves garlic, smashed Small bundle fresh dill, tied with butcher's twine 3 large zucchini, diced 8 ounces fresh mozzarella, torn into bite-size pieces 1 cup cherry tomatoes, halved Zest and juice of 1 lemon Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar. Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill. To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature. (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 65506,"Cauliflower Fried Rice with Curried Shrimp 1 pound peeled and deveined large shrimp Kosher salt 2 teaspoons curry powder 5 tablespoons vegetable oil 1 onion, chopped 3 scallions, thinly sliced (white and green parts separated) 1/4 cup sliced almonds 1 tablespoon minced fresh ginger 3 cloves garlic, minced 3 cups cooked long-grain white rice (thawed if frozen) 2 cups frozen riced cauliflower, thawed Sliced Persian cucumber, mango chutney, plain yogurt and lime wedges, for serving Instructions: Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate. Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt. Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Vermentino]

" 65507,"Summer Squash with Turmeric Butter 1 pound yellow summer squash, sliced on the bias into 1-inch thick slices Olive oil for drizzling Kosher salt 2 tablespoons butter 1/2 teaspoon turmeric 1 tablespoon finely chopped fresh cilantro 1 teaspoon honey, such as buckwheat honey 1/4 cup skinless hazelnuts, toasted and roughly chopped Instructions: Place a medium skillet, preferably cast iron, over medium-high heat. Add the squash and let them char a little, tossing often. Drizzle in a little olive oil just to coat, and saute until nearly crisp-tender. Season with salt. If using a cast-iron skillet, transfer the squash to a large bowl before continuing. In a small pan over medium heat, melt the butter and add the turmeric. Stir until the butter has melted and the turmeric is evenly distributed. Cook 1 minute. Stir in the cilantro, honey and hazelnuts until combined. Return the squash back to the skillet and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 65508,"Wild Mushroom Tartlets 1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped 8 ounces goat cheese 1/4 cup truffle or olive oil 1/4 cup fresh flat-leaf parsley, chopped Salt and pepper, to taste 60 phyllo-pastry tartlet shells, packaged Garnish: sliced mushroom, chopped chives 2 tablespoons butter 1 shallot, chopped 2 garlic cloves, chopped Instructions: In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again. Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving. ","[Burgundy, Barolo, Tempranillo, Pinot Gris]" 65509,"\Dee Dee's Home Run Chicken- Pollo Guisado 2 tablespoons vegetable oil 1 teaspoon sugar 2 large tablespoons sazon seasoning 1 large chicken bouillon cube, crumbled 1 whole chicken, cut up, skin removed, bone-in 1 tablespoon tomato paste 1 teaspoon ground cumin 1 teaspoon chili powder Water, to cover chicken Kosher salt Red Beans and Rice (Habichuela), recipe follows 1 tablespoon olive oil 1 strip bacon, sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/2 cup chopped green bell pepper 1/2 cup chopped acorn squash 1 tablespoon tomato paste 1 large chicken bouillon cube, crumbled 1/2 cup water 1 (15-ounce) can red beans, drained White rice, recipe follows 1/4 cup chopped fresh cilantro leaves, for garnish 2 cups water 1 tablespoon olive oil 1 teaspoon kosher salt 1 cup medium-grain rice Instructions: In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela. In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro. In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 65510,"Puttanesca-Style Panzanella 2 pounds plum tomatoes, coarsely chopped 1 cup fresh flat-leaf parsley leaves 1 medium red onion, chopped 1 red bell pepper, seeded and chopped 1/2 loaf stale peasant bread 3/4 cup oil-cured black olives, pitted and chopped About 1/3 cup EVOO 2 tablespoons red wine vinegar 2 teaspoons anchovy paste 2 cloves garlic, finely chopped or grated 1 Fresno or Italian cherry cl pepper, finely chopped Juice of 1 lemon Instructions: For the salad: Combine the tomatoes, parsley, onions and bell peppers. For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, cl pepper and lemon juice in a bowl. Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve. Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 65511,"Homemade Peanut Butter Cups 18 ounces milk chocolate, chopped (about 2 1/2 cups) 1 cup smooth peanut butter 1/2 cup confectioners' sugar 1/4 cup saltine crackers, finely crushed (about 8) 2 tablespoons unsalted butter, softened Pinch salt Instructions: Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups. Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes. Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
Serve chilled or at room temperature.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 65512,"Southwestern Sweet Potato Noodles 3 small sweet potatoes (1 1/4 pounds), peeled 1/4 cup vegetable oil Kosher salt and freshly ground pepper 1 small red onion, halved and thinly sliced 1 red bell pepper, cut into thin strips 1/2 to 1 small serrano cl pepper, thinly sliced into rounds 1/2 cup frozen fire-roasted corn 3 cloves garlic, finely chopped 3/4 teaspoon ground cumin 3/4 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 cup fresh cilantro, roughly chopped Juice of 1/2 lime, plus wedges for serving Instructions: Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes. Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 65513,"English Muffin Grilled Cheese Sammies 1/2 stick butter, softened 4 English muffins, split 1/2 pound brick extra-sharp white Cheddar, sliced (recommended: Cabot) Instructions: Heat a griddle over medium-low heat. Spread the butter on the outsides of the split muffins. Divide the cheese among the 4 muffin bottoms. Cover with the muffin tops, buttered sides out. Griddle the muffins until deeply golden and the cheese glues the top and the bottom together, about 3 to 4 minutes on each side. Transfer to serving plates and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65514,"Bacon Wrapped Asparagus 1 1/2 pounds fresh asparagus, ends trimmed 8 slices bacon
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
Pinch freshly grated nutmeg
1 cup whole milk
1/2 cup grated Gruyere 1/2 cup crispy fried onions
Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes. Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat. Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 65515,"Pinto Bean Salsa Salad 1 small clove garlic 1 1/2 limes, juiced (about 3 tablespoons) 2 teaspoons kosher salt 1/4 teaspoon chili powder 1/4 cup extra-virgin olive oil 1 (15-ounce) can pinto beans, drained and rinsed 1 1/3 cups fresh corn kernels (from about 2 ears) 1 orange or yellow bell pepper, seeded and diced 1/2 small red onion, finely chopped (about 1/4 cup) Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 small Hass avocado, halved, seeded and diced 1/4 cup chopped fresh cilantro, leaves and stems Instructions: Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65516,"Grilled Pork and Plum Salad 1 tablespoon Chinese five-spice powder 1 tablespoon packed light brown sugar Pinch of cayenne pepper 1 large pork tenderloin (about 1 1/4 pounds) Kosher salt and freshly ground black pepper 3 tablespoons rice vinegar 2 tablespoons honey 1 tablespoon low-sodium soy sauce 1 teaspoon dijon mustard 1 teaspoon grated peeled fresh ginger 1/4 cup plus 2 tablespoons vegetable oil 3 large plums, halved and pitted 1 bunch scallions, trimmed 1/2 small head napa cabbage, chopped (about 5 cups) 4 ounces snow peas, trimmed and chopped (about 1 cup) 1 cup shredded carrots (about 2 carrots) 1 cup bean sprouts, roughly chopped 1 cup chopped fresh mint 1/2 cup chopped roasted salted cashews Instructions: Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about ? inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until ? inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.) Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve. Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes. Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board. Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65517,"Frontier Buffalo Burger with Green Tomato Salsa on Roasted Portobello 4 large green tomatoes, seeded, cored and diced 1 yellow pepper, seeded and diced 1 tablespoon chopped cilantro 1 jalapeno pepper, seeded and diced Salt and pepper 1 teaspoon honey 2 teaspoons rice wine vinegar 6 large portobello mushrooms, stems removed 1/2 teaspoon peanut oil 6 (8-ounce) buffalo burgers Instructions: Preheat grill. Mix tomatoes, onions, peppers, cilantro, jalapeno, and 1/4 teaspoon salt in a bowl. Allow to sit for 1/2 hour. Pour off juice and add honey and vinegar. Refrigerate 1/2 hour. Rub mushrooms with oil and season with salt and pepper. Grill on both sides until done. Season burgers and grill on both sides until medium rare. Layer with portobello on the bottom, salsa, then meat and topped with additional salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65518,"Oxtails 1 medium onion, chopped 2 tablespoons chopped garlic
1 tablespoon chopped ginger
10 sprigs thyme, leaves stripped
1 Scotch bonnet or habanero pepper, stemmed
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground allspice 1/2 teaspoon cayenne pepper
2 cups large dry lima beans 5 pounds oxtails, 1-inch thick, excess fat trimmed
1 cup vegetable oil
3 cups diced yellow onion
1 cup medium-diced carrot
2 tablespoons bottled browning sauce
1 tablespoon mushroom soy sauce
2 cups tomato sauce
2 sticks unsalted butter 8 ounces all-purpose flour, plus for hands 2 cups diced bell pepper (a combination of red, green and yellow peppers)
1 cup chopped scallion
Instructions: For the wet jerk seasoning: To a blender, add the onion, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well. For the oxtails: Place the lima beans in a bowl and cover with enough water to soak; set aside. Place the oxtails in large mixing bowl, add the wet jerk seasoning, and mix well. Cover and refrigerate for at least 4 hours, or preferably overnight. Heat the vegetable oil in a wide pot or skillet. As the oxtails and 3 cups water. Braise, uncovered, for approximately 1 hour, turning the oxtails often. Preheat the oven to 350 degrees F. Transfer the oxtails to deep baking dish and cover with foil; reserve the pan juices in the braising pot. Bake for 1 hour, until very tender (see Cook's Note). Meanwhile, place the braising pot over medium-low heat. Add the onion, carrot, browning sauce, soy sauce, tomato sauce and butter to the reserved pan juices. Drain and add the lima beans, and simmer for 30 minutes. While the vegetables are simmering (and meat is still in the oven), make dumplings (spinners): In a small bowl, mix the flour with enough water to make a bread-like dough. With floured hands, shape the dough into small, oblong dumplings, about 2 inches long. Add the dumplings to the pot. Then remove the oxtails from the oven and add to the pot, along with the bell pepper and scallion. Simmer until the dumplings are cooked through and the vegetables and lime beans are tender, another 30 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 65519,"Sunny's Easy Baked and Loaded Pancake with Lemon Maple Glaze 3 strips bacon 1 1/3 cup store-bought pancake mix (that requires only water)
Zest of 1 lemon
1 tablespoon salted butter
1/2 cup blueberries
1/3 cup pecan halves, gently crushed in your hand
1/3 cup walnut halves, gently crushed in your hand
2 cups confectioners' sugar 1/4 cup fresh lemon juice
1/4 cup milk
1 teaspoon maple extract
Instructions: For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop. Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature. Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes. For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65520,"Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin -- ask the butcher to give you 2 pieces for use in a Chateaubriand recipe Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick) 5 whole roasted red peppers, coarsely chopped, well drained and pat dry 2 cloves garlic, popped from skin Handful flat-leaf parsley 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well Salt and pepper Crusty bread, sliced Instructions: Preheat oven as high as it goes, 500 degrees F.
Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons. Thinly slice meat against grain and serve with crusty bread and sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 65521,"Spider Pretzels 2 round crackers 2 teaspoons creamy peanut butter 8 small pretzel sticks 2 raisins Instructions: Make a cracker sandwich with the peanut butter. Insert the pretzel \legs\ into the filling. With a dab of peanut butter, set raisin eyes on top. ","[Chardonnay, Riesling, Gewrztraminer]" 65522,"Roast Pork and Sweet Potatoes 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed 3 tablespoons packed light brown sugar 1 teaspoon dried sage 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges 1 red onion, cut into 1/2-inch wedges 3 tablespoons extra-virgin olive oil Pinch of cayenne pepper 1 cup low-sodium chicken broth 2 teaspoons dijon mustard 2 tablespoons chopped fresh chives Instructions: Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork. Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes. Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 65523,"Flirtini 1 part citrus vodka (recommended: Skyy) 1 part coconut rum (recommended: Malibu) 1/2 part pineapple juice (recommended: Dole) 1/2 part cranberry juice cocktail (recommended: Ocean Spray) Splash sweet and sour mix Ice cubes Instructions: Combine all ingredients in a cocktail shaker filled with ice cubes. Shake vigorously and strain into chilled martini glass. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Riesling]" 65524,"Dublin Cheeseboard-Stuffed Appetizer Bread One 11-ounce can Pillsbury? refrigerated French bread 4 ounces Irish white Cheddar cheese, cut into thin slices
4 ounces hard salami, cut into 1/2-inch pieces
4 ounces honey goat (chevre) cheese, crumbled
2 tablespoons sliced almonds
1/4 teaspoon coarse sea salt
1 cup arugula
1 cup fig preserves
One 6-ounce package dried apricots, halved
Instructions: Heat oven to 350 degrees F. Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray. Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7-by-5-inch) rectangles.
Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.
Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65525,"Espresso Toffee Fudge Butter-flavored cooking spray 1 stick butter 4 cups sugar 1 (12-ounce) can evaporated milk 2 tablespoons instant espresso powder 1 (12-ounce) package semisweet chocolate chips 30 large marshmallows 3/4 cup toffee bits Instructions: Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes. Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 65526,"Slow-Cooker Ham with Turnips 2 Granny Smith apples, diced (with skin) 3 cloves garlic, smashed 4 sprigs thyme 8 large sprigs parsley 1 tablespoon pickling spice 1/4 cup packed brown sugar 1 4 -to-5-pound smoked picnic ham (pork shoulder) 1 pound medium turnips, peeled and cut into 2-inch pieces 2 cups dry white wine 1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed Instructions: Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours. Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes. Slice the ham and serve with the turnips, apples and greens. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65527,"Grilled Plum and Bourbon Crisps Nonstick cooking spray 2 small plums, halved and pitted
1/2 cup all-purpose flour
6 tablespoons turbinado sugar
2 tablespoons unsalted butter, softened
1 1/2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
4 teaspoons bourbon
Whipped cream, for serving
Instructions: Preheat the oven to 350 degrees F. Heat a grill pan over medium-high heat; spray with cooking spray. Add the plums, cut-side down, and cook for 1 to 2 minutes, just until charred. Remove from the heat. In a bowl, combine the flour, 4 tablespoons of the turbinado sugar, and the butter, lemon zest and cinnamon. Mix with your hands and squeeze gently to create dime-size clumps. In four 4-ounce Mason jars, add 1 tablespoon of the crumble; then add a plum half, grilled-side up. Score the plums in a criss-cross pattern?this will allow the flavors to seep into the plums and make them easier to eat later. Fill each pit divot with 1 teaspoon bourbon and sprinkle with the remaining 2 tablespoons turbinado sugar. Divide the remaining crumble evenly between the jars. Set the jars in an 8-by-8-inch baking dish; pour 1/4 cup water into the baking dish. Bake on the center rack until the plums are soft and the crumble is golden brown, 20 to 25 minutes. Let cool. Garnish each serving with a tablespoon of whipped cream. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 65528,"Gemelli with Tuna and Cherry Tomatoes 3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream 6 cloves garlic, finely chopped 2 (6-ounce) cans Italian tuna in olive oil, drained 1/2 pint small cherry or grape tomatoes, coarsely chopped Coarse salt and black pepper 1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water 1/3 cup flat-leaf parsley, chopped, about 3 handfuls 20 leaves fresh basil leaves, shredded Instructions: Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65529,"Cornbread Dressing 4 tablespoons coconut oil 1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows, or store-bought 4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 large eggs, beaten
5 tablespoons coconut oil plus more for greasing the baking sheet, melted 1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper 1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note) 1 large egg, at room temperature
Instructions: Preheat the oven to 350 degrees F. Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes. Preheat the oven to 375 degrees F. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups). Reduce the oven to 350 degrees F. Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don?t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65530,"Slow Braised Heritage Osso Buco and Risotto alla Parmigiano 4 large heritage pork shanks, such as Kurobuta Salt and cracked pepper
6 tablespoons blended canola and olive oil
1 pound carrots, roughly chopped
1 large yellow onion, roughly chopped
1/2 stalk celery, roughly chopped
4 to 6 cloves garlic, smashed
6 filets anchovies in oil
A few sprigs fresh rosemary A few sprigs fresh sage
A few sprigs fresh thyme One 16-ounce can San Marzano tomatoes
1 1/2 gallons chicken broth
3 cups white wine
2 to 3 cups chicken broth 2 cups white wine 1/4 cup olive oil
2 tablespoons unsalted butter, plus 2 to 3 tablespoons cold unsalted butter
1/4 yellow onion, finely minced
2 cups of arborio rice
1/2 cup grated Parmigiano
Instructions: For the osso buco: Preheat the oven to 375 degrees F. Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve. Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes. Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm. Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours. For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm. Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes. Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes. To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 65531,"Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee 1 (8 bone) rack of lamb, approximately 1 1/4 to 1 1/2 pounds fully frenched 3 ounces olive oil 2 cloves of garlic, crushed with the flat end of a knife 2 ounces thyme 3 tablespoons butter 12 ounces lamb stock, reduced by 1/2 (lamb jus) 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1-ounce goat cheese, rolled into balls Salt and pepper 1-ounce bacon, diced 2 ounces pearl onions, sliced very thin 2 tablespoons butter Salt and pepper 5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod) 1-ounce garlic puree (see recipe below Instructions: Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack. Spring Potato and Cheese Gateau: 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1-ounce goat's cheese, rolled into balls Salt and pepper Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste. Garlic Puree: 20 garlic cloves, peeled 2 cups water Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. Note: This recipe will make more than you need, but may be frozen for use at a later date. Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 65532,"Cannoli Cupcakes 2 1/2 cups all-purpose flour 2 tablespoons orange zest 1 tablespoon baking powder 1 teaspoon salt 2 cups sugar 8 ounces (2 sticks) unsalted butter 4 eggs 1 teaspoon vanilla extract 1/2 teaspoon orange oil 1 cup milk 2 cups ricotta cheese 1/2 cup confectioners' sugar 2 tablespoons finely chopped bittersweet chocolate 2 tablespoons finely diced candied orange peel 5 ounces bittersweet chocolate, finely chopped 6 ounces heavy cream 2 tablespoons sugar 2 cups heavy cream 1/2 cup confectioners' sugar 1/2 cup almond paste Toasted almonds, for garnish Instructions: For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners. Combine the flour, orange zest, baking powder and salt in a bowl. In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs one at a time, scraping the bowl as needed. Add the vanilla extract and orange oil to the mixer. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth. When the mixture is smooth, divide the batter evenly into the prepared cupcake liners. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely. For the filling: With a large wooden or metal spoon, mix the ricotta, confectioners' sugar, chocolate and orange peel in a medium bowl until combined. For the ganache: Place the chocolate in a medium heat-proof bowl. In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved. Pour the cream and sugar mixture over the chocolate and let sit 5 minutes. Gradually whisk until smooth. Cool completely. For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery. To assemble: Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream. Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream. Top with toasted almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 65533,"Bananas Grilled in their Peels with a Honey-Rum Glaze 2 tablespoons dark rum 2 tablespoons honey 1 teaspoon ground cinnamon 4 bananas, peel on, sliced lengthwise 1 pint chocolate ice cream or frozen yogurt Instructions: Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve. Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks. Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout. Remove, discard peel, and serve immediately with ice cream. ","[Muscat, Moscato, Riesling, Vinho Verde]" 65534,"The Best Beef Stew 4 sprigs flat-leaf parsley 4 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
1 large onion, chopped
5 cloves garlic, chopped
7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
3 large stalks celery, cut diagonally into 1-inch pieces
1/2 cup dry red wine
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds small red potatoes, halved
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Chopped flat-leaf parsley, for serving
Instructions: Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine. Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate. Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
","[Syrah, Cabernet Sauvignon, Merlot, Pinot Noir]

" 65535,"Street Corn 4 dried guajillo cl peppers 1/2 cup olive oil
4 tablespoons ancho cl powder
4 tablespoons ground cumin
4 tablespoons whole coriander seed
2 tablespoons whole peppercorns
1 tablespoon kosher salt
2 teaspoons ground cinnamon
Juice of 2 limes
8 ears corn on the cob Juice of 3 limes 3 cups cotija cheese
Instructions: For the spice mix: Cut the tops off the guajillo chiles, shake out the seeds, put the chiles in a bowl, cover them with boiling water and let them soak for about 30 minutes to rehydrate. Drain the chiles, then put them in a blender with the oil, ancho cl, cumin, coriander, peppercorns, salt, cinnamon and lime juice and blend until combined. For the corn: Prepare a grill for medium-high heat. Cut the corn in half and brush with the spice mix. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. Sprinkle with lime juice and cotija cheese. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65536,"Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries 2 ounces red wine vinegar 3 ounces apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon dry mustard 4 teaspoons honey 7 ounces olive oil 8 chicken breasts, boneless and skinless Salt and freshly ground black pepper 3 medium Fuji apples 1 ounce unsalted butter 6 1/2 ounces fontina cheese, shredded 6 1/2 ounces dried bing cherries, roughly chopped Instructions: For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture. Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff. For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper. For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ? cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 65537,"Taco Pie 3 tablespoons vegetable oil 8 corn tortillas, halved 1 small onion, chopped 2 cloves garlic, minced Pinch of cayenne pepper 3/4 pound ground pork Kosher salt 1 15-ounce can crushed tomatoes 2 4.25-ounce cans chopped green chiles 1 cup frozen corn 1/2 cup chopped fresh cilantro 1 cup shredded mozzarella (preferably reduced sodium) Instructions: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt. Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.
","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 65538,"Peanut Butter Crunch Protein Pancakes 1 1/2 cups low-fat milk 1 whole egg 6 tablespoons brown flax seed meal 1/2 teaspoon salt 3 teaspoons baking powder 2 tablespoons honey 1 1/2 cups whole-wheat pastry flour 1 tablespoon grapeseed oil 1 Robert Irvine peanut butter crunch protein bar, chopped 12 strawberries, sliced 2 tablespoons stevia Instructions: In a mixing bowl, stir the milk and egg together and add the flax seed meal, salt, baking powder, honey and whole-wheat pastry flour until smooth.
Heat the grapeseed oil in a pan over medium heat, then ladle 1/2 cup of the mixture into the pan. As the bubbles form on the top of the cake, sprinkle with pieces of the chopped protein bar. Flip the cake and cook until golden brown. Repeat process three more times to make four medium-large pancakes.
Toss the sliced strawberries with stevia and pile on top of the pancakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65539,"Orecchiette with Broccoli Rabe Kosher salt 1 bunch broccoli rabe, trimmed 8 ounces orecchiette pasta 3 tablespoons extra-virgin olive oil, plus additional for drizzling 4 cloves garlic, thinly sliced 1 Thai bird cl 1 teaspoon crushed red pepper flakes 2 anchovies, chopped 2 tablespoons chopped fresh parsley 2 cups leftover shredded roasted pork shoulder or crumbled and cooked Italian sausage 2 tablespoons dry white wine 1/3 cup grated Parmesan, plus more for serving Instructions: Bring a large pot of salted water to a boil. Drop the broccoli rabe into the boiling water and cook until bright green, 2 to 3 minutes. Reserve the water for the pasta. Transfer the broccoli rabe with tongs or a slotted spoon to an ice bath to stop the cooking. Drain and dry on a kitchen towel, then chop into 1-inch pieces. Return the water to a boil and cook the orecchiette according to the package directions. When the pasta has about 5 minutes left, heat the olive oil in a large skillet over medium heat. Add the garlic, Thai cl, red pepper flakes, anchovies and parsley. Cook until fragrant, about 1 minute. Add the broccoli rabe to the skillet and stir to coat. Add the pork and cook an additional minute to warm through. Stir about 1/2 cup of the starchy pasta water directly into the skillet. Once the pasta is cooked to al dente, add the wine and pasta to the skillet along with more olive oil to moisten, if necessary. Cook until the pasta absorbs the sauce. Stir in the Parmesan. Adjust the seasonings as necessary and drizzle with additional olive oil if desired. Serve with extra grated Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 65540,"Tempura 1 egg yolk 1 cup ice water 1 cup rice flour 1/2 cup mirin or sake 1/2 cup Tamari soy sauce 1 teaspoon sugar 1/4 cup grated daikon radish 1 teaspoon ginger, grated Vegetable oil, for frying 1 tablespoons sesame oil, for flavoring frying oil 1 cup flour, for dusting 1/2 pound large shrimp, cleaned, tails on 1/2 pound scallops 1 cup broccoli florets 1 sweet potato, peeled and sliced 1/4-inch thick 2 carrots, peeled and sliced diagonally in strips 4 ounces Chinese green beans, ends trimmed 4 ounces mushrooms 5 stalks asparagus, ends trimmed 1 red bell pepper, cut in strips 2 Japanese eggplants, halved and cut into 1/4-inch slices Instructions: In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
4 servings In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving. Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 65541,"Cocadas 3 1/2 cups shredded sweetened coconut 3/4 cup sweetened condensed milk 2 1/2 tablespoons cornstarch 1/2 teaspoon almond extract 1 teaspoon vanilla extract 1/4 cup confectioners' sugar optional Instructions: Preheat oven to 400 degrees F. In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and vanilla extract. Let mixture sit for 3 to 5 minutes. Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack. Using fine meshed sieve or sifter, dust with confectioners' sugar. Store loosely covered until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65542,"Beet-and-Potato Latkes 2 medium russet potatoes (about 1 1/4 pounds) 1 small onion Kosher salt and freshly ground pepper 1 medium beet 1 large egg, lightly beaten 1/3 cup matzo meal or all-purpose flour 2 tablespoons chopped fresh parsley Schmaltz (rendered chicken fat) or vegetable oil, for frying Chopped chives, creme fraiche and/or salmon roe for topping (optional) Instructions: Preheat the oven to 250 degrees F. Set a wire rack on a rimmed baking sheet. Peel and rinse the potatoes, then grate on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander; season with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze the potato mixture with your hands to remove as much liquid as possible, transferring the mixture to a paper towel-lined plate as you go. Wipe out the bowl. Blot the potato mixture dry with paper towels and return to the dry bowl. Peel the beet and grate on the large holes of the box grater; add to the bowl with the potato mixture. Add the egg, matzo meal and parsley and stir to combine. Scoop tablespoonfuls of the potato mixture and tightly pack into 1-inch pancakes (about 24); transfer to a large plate. Heat 1/4 inch schmaltz or vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the pancakes and fry until browned and crisp, 3 to 4 minutes per side. Transfer to the prepared baking sheet; sprinkle with salt and keep warm in the oven (or serve at room temperature). Top as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65543,"Creme Polombiers with Macaroons and Cognac 6 squares of stale ladyfingers, about 1 1/2 inches across and 1/2-inch thick 4 tablespoons diluted Cognac (3 parts Cognac, 1 part water) 4 egg yolks 1/3 cup granulated sugar 3 tablespoons flour 2 1/2 cups boiling milk 4 teaspoons vanilla extract, or 2 teaspoons and 3 tablespoons rum 1 tablespoon butter 4 egg whites Pinch of salt 1 tablespoon granulated sugar 5 tablespoons pulverized macaroons, divided Instructions: Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac. Beat the egg yolks and sugar in a mixing bowl until they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 minutes. Remove from heat and beat in the vanilla, then the butter. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites and 3 tablespoons of the macaroons into the hot creme patissiere. Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3 hours, or until serving time. Just before serving, sprinkle with the rest of the macaroons. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65544,"Grilled Corn Sheets with Scallion Vinaigrette 8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes 1/4 cup rice wine vinegar 1 heaping tablespoon Dijon mustard 1 teaspoon honey 2 tablespoons chopped chives Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup thinly sliced scallion, green and pale green part Instructions: For the grill corn: Heat the grill to high. Remove the corn from the water and shake off the excess water. Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes. While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside. Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65545,"Sandwich Thinsandreg; Mushroom and Spinach Mini Pizzas 4 Arnold? or Oroweat? 100% Whole Wheat Sandwich Thins? rolls, separated 5 sun-dried tomatoes packed in oil; 1 tbsp. plus 2 tsp. of oil 1 c. fresh ricotta cheese 8 oz. mushrooms, chopped (use any kind you like) 1 c. fresh baby spinach leaves, wash and dried
Kosher salt, to taste Freshly ground black pepper, to taste Instructions: Preheat oven to 350 degrees F. Toast Sandwich Thins? halves to light golden. In a skillet, heat 1 tablespoon of the oil from the marinated sun-dried tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, about 5 to 7 minutes; and season with salt and pepper to taste. Meanwhile, pulse 5 sun-dried tomatoes with 2 teaspoons of their oil in food processor until smooth. Add ricotta. Pulse to incorporate and season to taste with salt and pepper. Spread approximately 2 tablespoons of the sun-dried tomato and ricotta mixture on top of each toasted Sandwich Thins? rolls half. Top each pizza with a few baby spinach leaves and divide mushrooms between each pizza. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 65546,"Ain't No Thing Butta Chicken Wing 1 tablespoon granulated garlic 1 tablespoon cayenne pepper 1 tablespoon dry mustard 1 tablespoon freshly cracked black pepper 1/2 teaspoon ground white pepper 2 teaspoons ground cumin 4 pounds chicken wings, sectioned 6 tablespoons butter, unsalted, divided 1 tablespoon minced garlic 1 tablespoon minced jalapeno 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal) 1 tablespoon white vinegar 1 tablespoon lime juice Instructions: For the wings: In a medium bowl, combine all of the spices and reserve 2 tablespoons of the mixture. Rinse and pat the wings dry and rub them with the spice mix. Refrigerate, loosely covered, for 1 to 2 hours. Grill method: Preheat the grill to medium. Grill the wings on direct heat until the wings are good and crispy, 15 to 25 minutes. Finish them over indirect heat, turning after 15 to 20 minutes, and turning as further needed. Oven method: Preheat the oven to 375 degrees F. Line a baking sheet with a small cooling rack, preferably nonstick. Arrange the wings on the rack and bake for 45 to 55 minutes, turning halfway through. For the sauce: While the wings are cooking, in a medium saucepan over medium-high heat, add 2 tablespoons of the butter and when foaming, add the garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of spice mix, and then the bottle of hot sauce. Bring to a simmer, and then add the remaining 4 tablespoons butter, vinegar, and lime juice. Hold warm. When ready to serve, add the wings to a large bowl and pour in the sauce. Toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 65547,"Wilson's Own Mac n' Cheese 2 quarts water 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon vegetable oil 2 cups uncooked elbow macaroni 2 eggs 1 1/2 cups evaporated milk 1/2 stick butter, melted Freshly ground black pepper 16 ounces shredded sharp Cheddar Dust with paprika Instructions: Preheat oven to 325 degrees F. Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process. In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika. Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 65548,"Roasted-Garlic Paste 1 lb. whole garlic heads 1/2-cup pure olive oil gray salt freshly-ground pepper 1/4 -cup freshly grated Parmesan cheese 1 Tbs. fresh rosemary Instructions: Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top third of each head to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven and roast until about 3/4 cooked (about 45 minutes).
Uncover and return to the oven until the cloves begin to pop out of their skins and brown (about 15 minutes). Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract all the sweet roasted garlic you can. Add the oil from the baking dish, the Parmesan cheese, rosemary and a pinch of gray salt. Mix well until a paste forms. Store tightly covered in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65549,"Pork Belly Gyros 1/2 cup champagne vinegar 2 tablespoons kosher salt
1 teaspoon mustard seeds
1 teaspoon ras al hanout
2 bay leaves
2 cloves garlic, peeled
1 ruby beet, peeled and cut into 1/4-inch batons
1 jalapeno, sliced, optional 8 ounces turnips, peeled and cut into 1/4-inch batons One 2-pound piece skin-on pork belly from pasture-raised pigs Kosher salt
1 cup Greek yogurt 1/2 cucumber, peeled if necessary, small dice (I peel lemon cucumbers; I don't for Armenian or English, it depends if the skin is bitter)
1 clove garlic, peeled and minced
1/2 bunch fresh mint, chopped (or 3 tablespoons)
Zest and juice of 1/2 lemon Kosher salt
10 quality pitas (homemade or store-bought) 3 cups arugula
1 cup diced quality feta (I like Bulgarian if you can get your hands on it. It is the most creamy and tangy.) Instructions: For the pickled turnips: In a small saucepan on high heat, bring the vinegar, salt, mustard seeds, ras al hanout, bay leaves, garlic, beets, jalapeno if using and 2 cups water to a boil. Pour over the turnips in a heatproof bowl. Allow to cool to room temperature and refrigerate for 8 hours before using. They will last over a month in the fridge. For the pork belly: With a sharp paring knife, pierce the skin of the pork belly all over. Take care to go all the way through the skin, just into the fat, but not into the meat. The more perforations there are, the better the skin will crisp. Generously sprinkle both sides with salt. Place on a rack in a baking dish skin-side up, uncovered, overnight, in the fridge. Preheat the oven to 350 degrees F (300 degrees F for convection ovens). Wipe off the salt and any juice with a paper towel. Place the pork belly skin-side up in a baking dish. Add 1/4-inch water on the sides (do not pour on the skin you attempted to dry). Bake for 1 hour. Add another 1/4-inch water and continue to bake for another hour. Repeat 1 more time, for a total cook time of about 3 hours. Turn the oven's broiler on high heat and broil the skin about 8 inches away from the heat source. The skin should puff up and crisp within 7 to 8 minutes. (Make sure to keep an eye on the skin while broiling in order to prevent it from burning.) Remove from the oven and cut into pieces about 1 1/2-inches long by 3/4-inch thick. For the tzatziki: In a small bowl, combine the yogurt, cucumbers, garlic, mint, lemon zest and juice and salt to taste. To assemble: Place 3 to 4 pieces pork belly on each pita, then top with arugula, turnip pickles and feta, and dollop with tzatziki. Wrap with parchment paper, then hand off and dig in. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65550,"Almost Flourless Chocolate Cake 1 teaspoon vanilla extract 2 tablespoons sugar 2 tablespoons all-purpose flour Confectioners' sugar, for garnish 1 pound fine quality bittersweet chocolate, finely chopped 10 tablespoons butter 5 eggs Serving suggestions: sweetened whipped cream or crme anglaise Instructions: Preheat oven to 400 degrees F. Line a 9-inch round spring-form pan with parchment paper. In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla. Combine the sugar and flour and gently fold this mixture into the whipped chocolate base. Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes. Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crme anglaise. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 65551,"Pasta Salad with Green Onion Dressing Green Onion Dressing 1/2 cup olive oil 1 bunch green onions (scallions), trimmed, white bottoms and green tops separated 1 small clove garlic, chopped 1 1/2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 2 tablespoons sour cream Salt and freshly ground black pepper Pasta Salad 12 ounces bow tie pasta, cooked according to package directions 3 teaspoons vegetable oil 1 red onion, cut into 1/4-inch thick rings 1 red pepper, seeded and diced 1 yellow pepper, seeded and diced 1 orange pepper, seeded and diced 1 cup chopped fresh parsley 1 cup shredded unsweetened coconut, toasted Instructions: For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside. For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt. Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 65552,"Classic Pecan Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar Pinch of salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 1 large egg, lightly beaten 1 tablespoon ice water, if needed 2 cups pecans 6 tablespoons unsalted butter 3/4 cup packed light brown sugar 3/4 cup light corn syrup 1 tablespoon bourbon 1/2 teaspoon salt 2 teaspoons vanilla bean paste 2 large eggs Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse about 10 times until it looks like cornmeal with pea-size bits of butter. Add the egg and pulse 1 or 2 more times. If the dough is very dry, add the water. Pulse 8 to 10 times until the dough starts to clump together and there is no visible flour. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Freeze until firm, about 30 minutes. Meanwhile, position racks in the middle and lower thirds of the oven; preheat to 375?. Spread the pecans on a baking sheet and bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts cool slightly, then roughly chop. Line the chilled pie crust with parchment paper or foil and fill with dried beans or pie weights. Place the pie crust on a baking sheet and bake on the middle rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove the parchment and beans and continue baking until the crust is light golden brown all over, 10 to 15 more minutes. Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup, bourbon and salt in a medium saucepan. Bring to a boil over medium heat, stirring; boil 1 minute. Remove from the heat and stir in the chopped pecans and vanilla bean paste. Let cool slightly, about 5 minutes. Whisk the eggs into the filling until smooth, then pour the filling into the hot crust. (If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.) Reduce the oven temperature to 350?. Bake the pie (on the baking sheet) on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 65553,"Chorizo-Stuffed Fried Olives 1/4 cup smoked almonds 2 ounces cured Spanish chorizo, finely diced
4 ounces cream cheese, softened to room temperature
Kosher salt
60 large green Sicilian olives, pitted (about 1 quart)
Vegetable oil, for frying
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
2 large eggs, beaten
1 cup panko breadcrumbs
Instructions: In a food processor, pulse the almonds and chorizo until very finely chopped. Add the cream cheese, season with salt, and pulse to combine. Using a pastry bag, or a resealable bag with one corner cut off, fill each olive with as much of the filling as possible. Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350 degrees F. Set up three bowls. Put the flour and cayenne in one, the beaten egg in another, and the panko in the last. Roll each olive in the flour to coat completely, shaking off any excess; then dip in the egg to coat; and, finally, roll in the panko. Carefully add the olives, about 10 or so at a time, to the oil. Fry the olives until golden brown, about 3 minutes. Transfer to a paper-towel-lined plate to absorb any excess oil, and season with salt as they come out of the fryer. Repeat until all of the olives are fried. Serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 65554,"Sunny\u2019s Spicy Hawaiian BBQ Sauce 1/2 cup canned crushed pineapple (do not drain) Freshly cracked black pepper
1/2 cup store-bought BBQ sauce
1/4 cup gochujang
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh cilantro
Instructions: In a medium saucepot on medium heat, add the pineapple and plenty of coarse freshly cracked black pepper. Cook, stirring frequently, until the pineapple begins to bubble and brown a bit, about 20 minutes. Add the BBQ sauce, gochujang and vinegar and whisk to combine. If the mixture is too loose, cook down to a thicker consistency; if it is too thick, add a splash of water to loosen, but no more than 1/4 cup. Let the sauce cool. When close to room temperature, stir in the cilantro. ","[Zinfandel, Syrah, Merlot, Malbec]" 65555,"Guy's Honey Ballz: Loukomades 3 1/8 cups all-purpose flour 3/4 tablespoon sugar 1/4 teaspoon iodized salt 2 cups water (80 degrees F) 3/4 teaspoon vanilla extract 1/4 teaspoon active dry yeast Vegetable oil, for frying 2 cups water 8 ounces sugar 1/4 teaspoon vanilla extract 1/4 cinnamon stick 1/4 lemon, juiced 1-ounce honey 8 ounces sugar 2 teaspoons ground cinnamon Instructions: For the dough: Combine all the dough ingredients in large mixing bowl. Mix until well combined. Transfer the dough to another large oiled mixing bowl. Cover and let the rise until doubled in size, about 1 1/2 hours. For the honey sauce: In medium pot, bring the water to a boil over medium heat and add the sugar, vanilla, cinnamon, and lemon juice. Simmer the mixture for 45 minutes, then add the honey and cook for 5 more minutes. Set aside until ready to use. For the topping: Mix the sugar and cinnamon in a small bowl and reserve. Heat a few inches of oil in a deep-fryer over high heat. Use a tablespoon to form 1/2-inch diameter balls of dough. Add the dough balls to the deep-fryer and fry until cooked through and golden brown. Remove from the oil and drain on paper towels. Transfer the fried dough balls to a serving platter. Drizzle with honey sauce and sprinkle with the cinnamon sugar. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 65556,"Smashed Potatoes 2 pounds medium red-skinned potatoes, scrubbed 2 teaspoons kosher salt, plus additional for salting water 1/2 cup milk 3 tablespoons unsalted butter Freshly ground black pepper 2 to 4 scallions (white and green parts), finely chopped Instructions: Put the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring to a simmer over medium heat and cook until potatoes are very tender, about 20 minutes. Heat the milk and butter in a small small saucepan until hot. With a potato masher or large fork, roughly smash the potatoes, while adding the hot liquid. Stir in half of the scallions, season with the salt and pepper, to taste. Transfer to a serving bowl and scatter the remaining scallions on top before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65557,"Smoked Salmon, Arugula and Goat Cheese Tart Unsalted butter, for greasing the tart pan 1 cup all-purpose flour 1/2 cup almond flour 1/4 cup packed fresh flat-leaf parsley leaves 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper 1 stick unsalted butter, cut into 1/2-inch pieces, chilled 2 tablespoons ice water, plus more as needed 3 tablespoons olive oil 1 medium leek, pale green and white part only, cleaned and thinly sliced 6 cups baby arugula leaves (6 ounces) 2 ounces goat cheese, crumbled 3 ounces smoked salmon, chopped into 1/2-inch pieces 6 large eggs, at room temperature Kosher salt and freshly ground pepper Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Liberally butter a 9-inch tart pan with a removable base. For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes. On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes. For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top. In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan. Cut the tart into wedges. Serve warm or chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 65558,"Sticky Toffee Pudding 2 1/2 cups heavy cream 1 cup sugar 1/2 cup light corn syrup 1 stick sweet unsalted butter 1/2 stick sweet unsalted butter, plus more for greasing 6 ounces dates, pitted 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda Pinch salt 3/4 cup light brown sugar 1 teaspoon pure vanilla extract 1 large egg 1/4 teaspoon orange zest Whipped cream, for serving Instructions: For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT! For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside. Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside. In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream. ","[Chardonnay, Port, Tawny Port, Moscato]

" 65559,"Farm Stand Salsa 2 ears fresh, sweet corn, cut off the cob 1/2 medium red onion, diced 2 green onions, white and green parts, chopped 1 1/2 pints cherry tomatoes, halved 1 avocado, halved, pitted, peeled, and chopped in chunks 1 jalapeno, sliced 1/4 bunch fresh cilantro, leaves chopped 1 lemon, juiced 1 lime, juiced 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper Instructions: Combine all ingredients in a large mixing bowl, tossing to coat. Put the salsa in a sealable plastic container and take to a picnic, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 65560,"Grilled Asparagus with Green Peppercorn Vinaigrette 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons green peppercorns in brine, drained 1 pound fresh asparagus, trimmed 2 tablespoons canola oil Instructions: Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated. Heat the grill to high. Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes. Place grilled asparagus on a platter and drizzle the vinaigrette over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 65561,"Saffron Garlic New Potatoes 4 tablespoons butter 2 tablespoons thinly sliced garlic cloves 1 shallot, peeled and thinly sliced 1/4 teaspoon ground saffron 2 pounds very small new potatoes, scrubbed 1 cup low sodium chicken stock 1 1/2 cups water 2 teaspoons salt 1/4 teaspoon smoked paprika 1 tablespoon chopped parsley leaves, for garnish 1 baguette, sliced Instructions: Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 65562,"Green Curry Chicken 2 tablespoons vegetable oil 1 medium onion, cut in 8 wedges 1 green bell pepper, cut in 8 wedges 1 stalk lemongrass, white bulb only 1 tablespoon coarsely chopped fresh ginger 3 tablespoons Thai Green Curry Paste, recipe follows 2 kaffir lime leaves 3 cups unsweetened coconut milk, two 13.5-ounce cans 3/4 cup chicken broth 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips Sea salt 1 lime, juiced Fresh Thai basil leaves Fresh cilantro leaves Lime wedges, for garnish 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon whole black peppercorns 8 fresh Thai green chiles 2 shallots, coarsely chopped 4 garlic cloves, smashed Small handful of fresh cilantro sprigs 2-inch piece galangal, peeled and coarsely chopped 2 lemon grass stalks, white part only, coarsely chopped 2 kaffir lime leaves, torn 2 teaspoons dried shrimp paste 1/2 cup water Instructions: Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges. Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder. Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65563,"Chestnut-Truffle Cappuccino 2 tablespoons butter 3 shallots, sliced 3 cloves garlic, smashed 1/2 cup chestnut puree (unsweetened) or 8 whole chestnuts, roasted and shelled 1 tablespoon black truffles, minced, save a little for garnish 2 cups chicken stock 1/2 cup heavy cream 1 teaspoon truffle oil Instructions: In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced" 65564,"Ice Cream \Boulders
1 pound chocolate sandwich cookies 1 pound toffee bar (recommended: heath bars) 1 pound chocolate candies (recommended: M&M's) 1 pound chocolate peanut butter candies (recommended: Reese's Pieces) 1/2 gallon good-quality vanilla ice cream 3/4 cup sugar 1/4 cup water 4 tablespoons butter 3/4 cup heavy cream Instructions: Grind the cookies, toffee bars, chocolate candies, and chocolate peanut butter candies separately (not too fine) in a food processor and spread them out onto 4 plates. Line a baking sheet with parchment paper or waxed paper. Using a large ice cream scoop, scoop out a big, round \boulder\ of ice cream and use 2 forks to roll it in one or more of the ground toppings to cover. Carefully transfer the \boulder, with the forks, to the prepared baking sheet. Continue to make as many \boulders\ as you can. Cover the baking sheet with plastic and put it in the freezer while you make the sauce. Combine the sugar and the water in a heavy bottomed saucepan over medium heat. Give it a stir. Bring to a boil, reduce the heat and let it simmer, without stirring, until the syrup cooks down to a caramel, 10 to 15 minutes. As the sugar caramelizes, you can swirl the pan for even color. Remove from the heat. Carefully add the butter (the sugar will bubble like crazy). Then, wearing an oven mitt to protect your hand, stir. Add the cream and stir until smooth. Serve the \boulders\ with the caramel sauce. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 65565,"Miso Greens 1 pound kale 8 ounces mustard greens
1 tablespoon white miso paste
2 teaspoons Sriracha or other chili-garlic sauce 2 teaspoons coconut oil
Instructions: Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, Sriracha and 2 tablespoons water in a small bowl. Set aside. Heat the oil in a large saute pan over medium heat. Add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them and cook until the greens are tender, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 65566,"Banana Walnut Bread Pudding Nonstick cooking spray, for greasing the baking dish 1 medium loaf challah bread (preferably stale), cut or torn into 1-inch pieces (about 10 cups) 1 cup Diamond of California(R) Shelled Walnuts, roughly chopped 2 cups heavy cream 7 large egg yolks 3/4 cup light brown sugar 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1 teaspoon vanilla extract 1/2 teaspoon grated nutmeg 3 ripe medium bananas, mashed Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. Add the cubed bread to the baking dish.
Place the walnuts in a dry skillet over medium-low heat; cook and stir until the walnuts are golden brown and fragrant, about 2 minutes. Remove from the heat and set aside to cool.
In a large mixing bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, salt, vanilla and nutmeg. Once combined, stir in the mashed bananas and 3/4 cup of the walnuts.
Pour the custard over the bread cubes. Carefully toss to coat, making sure that the bread cubes are submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Top with the remaining walnuts.
Bake until the center is set, about 45 minutes. Let cool for 5 minutes. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 65567,"Chicken Pot Hotdish 3 tablespoons unsalted butter 3 carrots, chopped into 1/2-inch pieces
1 large onion, finely chopped
Kosher salt
6 tablespoons all-purpose flour
3 cups whole milk
Chicken soup mix for 3 cups broth (about 1 tablespoon) 1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces
3/4 cup frozen peas
1/2 teaspoon dried thyme
Freshly ground black pepper
1 1/2 pounds frozen tater tots
Ketchup, for serving, optional
Instructions: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired. Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65568,"Fall Sangria 1 bottle Cabernet Sauvignon 1 1/2 cups apple cider 1/4 cup plus 2 tablespoons apple brandy 1/4 cup plus 2 tablespoons pear brandy 1/4 cup Cinnamon Simple Syrup, recipe follows 2 soaked cinnamon sticks (from Cinnamon Simple Syrup) 1 small Gala or Fuji apple, cored and thinly sliced 1 Granny Smith apple, cored and thinly sliced 1 small red pear, cored and thinly sliced 1 small green pear, cored and thinly sliced 1/2 small pomegranate, seeded 1/2 orange, thinly sliced and each sliced halved Ice, to serve (optional) 1 cup granulated sugar 5 whole cinnamon sticks Instructions: Combine the wine, apple cider, apple brandy, pear brandy, Cinnamon Simple Syrup and fruits in a large container with a lid and refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if using. Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.
","[Cabernet Sauvignon, Moscato, Riesling, Pinot Grigio]" 65569,"Tavern Burgers 3 tablespoons mayonnaise 4 potato buns, split 2 tablespoons ketchup 1 tablespoon yellow mustard 2 pounds ground beef Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 4 slices American cheese 12 dill pickle chips 4 tablespoons chopped white onion Instructions: Heat a cast-iron griddle over medium heat until hot. Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside. Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns. Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt. Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.
","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 65570,"Guacamole 1/2 small yellow or 1/4 red onion, minced 2 cloves garlic 1/2 teaspoon kosher salt 2 ripe Hass avocados 1 lime, juiced 2 to 3 tablespoons roughly chopped fresh cilantro leaves 1 ripe plum tomato, cored and diced 1/4 to 1/2 jalapeno (with seeds), minced Instructions: Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl. On a cutting board, lightly sprinkle the garlic with 1/4 teaspoon of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion. Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocado. Add the lime juice, cilantro, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 65571,"Pasilla cl\u2013Rubbed Turkey 2 to 3 heads garlic, tops trimmed 6 dried pasilla cl peppers 2 vine-ripened tomatoes, quartered 2 onions (1 chopped, 1 quartered) 1 cup agave nectar Kosher salt 1/4 cup extra-virgin olive oil 2 tablespoons Dijon mustard 1/4 cup chopped fresh cilantro
1 12-pound organic turkey, patted dry (neck and giblets removed) 1/2 cup chopped carrots 1/2 cup chopped celery Chicken stock or water, as needed Instructions: Preheat the oven to 400? F. Wrap the garlic in foil and roast on a baking sheet until tender, about 40 minutes. Let cool, then unwrap and squeeze out 20 garlic cloves onto a plate (reserve the rest for another use). Reduce the oven temperature to 350? F. Place the pasilla chiles on a baking sheet. Roast until fragrant and a bit softened, about 4 minutes. Transfer to a bowl, cover with water and soak until further softened, 10 to 15 minutes; drain. Discard the stems, then seed the chiles, if desired. Transfer the chiles to a blender with the garlic, tomatoes, chopped onions, agave, 3 tablespoons salt, the olive oil and mustard; puree. Transfer to a bowl; fold in the cilantro. Spread the cl paste all over the turkey. Loosen the skin on the breast and drumsticks; spread some paste underneath. Put the turkey breast-side up in a roasting pan; stuff the quartered onion, carrots and celery in the cavity, then tie the legs together with twine. Roast, basting with the pan juices and rotating the pan halfway through, until a thermometer inserted into the breast registers 165? F, about 3 hours. Tent with foil if the turkey gets too dark; add some stock or water to the pan to keep the drippings from burning. Let rest 30 minutes before carving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 65572,"Ham, Tomato and Swiss Quiche 1 package pillsbury crescent rolls 1 cup grated swiss cheese 3/4 cup diced smoked ham 1/2 cup diced tomato 3 eggs, lightly beaten 1 cup cream, light or heavy Salt Pepper Instructions: Preheat oven to 350 degrees. Pat into a 9 inch deep dish pie plate the uncooked crescent roll dough to form a crust. Sprinkle in 1/2 cup of cheese on bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65573,"Baked Potatoes with Sausage and Arugula Sauce 3 tablespoons extra-virgin olive oil 1 small onion, diced Kosher salt and freshly ground pepper 2 cloves garlic, peeled and smashed or chopped 1/2 pound sweet or spicy Italian-style turkey sausage, casings removed 1 1/2 cups tomato-basil or marinara sauce 3 cups baby arugula or spinach leaves 1/2 cup mascarpone cheese (4 ounces), at room temperature 1/2 cup grated Parmesan 4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note) 2 tablespoons chopped fresh flat-leaf parsley Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper. Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley. Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 65574,"Salami Salad with Tomatoes and Mozzarella 1 pound salami, cut into 1/4-inch pieces 6 tomatoes, diced 1/2 cup fresh basil leaves 1/2 pound mozzarella, cut into 1/2-inch pieces Salt and freshly ground black pepper Olive oil, for drizzling Vinegar, for drizzling Instructions: In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well. ","[Chianti, Barbera, Vermentino, Grner Veltliner]" 65575,"Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce 1/2 cup red wine vinegar 1 carrot, peeled and diced 1 onion, peeled and quartered 1/2 bunch celery, washed and cut 1 teaspoon anise seed 1 teaspoon fennel seed 1 teaspoon coriander seed 1 bay leaf 1 teaspoon ground cayenne pepper 3 (1 1/2 pound) live lobsters, female if possible 2 teaspoons olive oil 2 teaspoons minced shallots 1 teaspoon anise seed 1 teaspoon fennel seed 2 whole star anise Pinch ground cayenne pepper 1 tablespoon coriander seeds 1 cup dry white wine 2 pounds butter, cut in pieces 1 bunch fresh tarragon sprigs Salt and freshly ground black pepper 1 (2 1/2 pound) muscade de Provence 4 tablespoons unsalted butter 2 teaspoon honey 1/2 teaspoon salt, more to taste 1/2 teaspoon freshly ground black pepper, more to taste 1/2 teaspoon freshly grated nutmeg 1 (3-inch) stick cinnamon 2 cups water or chicken stock 1 package wonton wrappers 1 egg, beaten Flour, for dusting 1/2 ounce winter truffle, julienned or minced 2 teaspoons reduced veal stock, optional 1 cup frisee 1/4 cup julienned celery root 1/4 cup microgreens 2 tablespoons sliced almond, toasted 2 tablespoons julienned apples 1 teaspoon vinaigrette, made with banyuls vinegar Salt and freshly ground black pepper Instructions: To make the lobster: Have ready a large bowl filled with ice. Fill a very large wide-bottomed pot with water and add the vinegar, carrots, onion, celery, anise seed, fennel seed, coriander seed, bay leaf, and cayenne. Bring to a boil, submerge the lobsters (cook one at a time if they don't all fit) in the pot and cook for 5 minutes. Remove the lobsters and immediately place in the ice bath to stop further cooking. Lay a lobster on a towel; pull the legs off and snap off the knuckles. Remove the thin part of the claws and the bone inside the claw meat by twisting and pulling it out. Lay the claw flat on a towel, cover, and gently pound with a wide mallet or heel of a knife. Use your fingers to gently push the meat through the large opening at the other end. Lay the tail meat flat and use shears to cut in half lengthwise through the middle. Remove the vein running through the inside of the tail but leave the meat inside the tail. For the knuckles, cut off the top joint of each knuckle and use scissors to cut away the shell along the smooth outside edge of the knuckle. Use your finger to open up the shell and remove the meat. Reserve the meat on a paper towel, cover, and refrigerate. For the body, pull back and discard the sack behind the head. Save the dark green roe for a sauce and the body and legs for a stock, if you want. Discard the tomalley and lungs. To make the beurre fondue: Heat the olive oil in a saucepan over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the anise seed, fennel seed, star anise, cayenne, and coriander, and saute for a few more minutes. Add the wine; bring to a boil for 2 minutes. Add the butter pieces gradually and whisk consistently to obtain and emulsify the beurre fondue. Strain out the shallots. Add the tarragon. Season with salt and pepper. Set aside. To make the muscade de Provence ravioli: Preheat the oven to 350 degrees F. Split the pumpkin and remove the seeds. Set the pieces on a roasting rack in a roasting pan. Dab pieces of the butter on the individual pieces of pumpkin. Drizzle the honey over the pieces, season with salt, pepper, and nutmeg, and set the cinnamon stick on one of the pumpkin halves. Pour the water in the pan and cover with aluminum foil. Bake until the pumpkin is very soft, about 1 hour. Let cool in the pan, reserving the liquid in the pan. Scrape the flesh from the rind; discard the rind and the cinnamon stick. Blend the pumpkin with the remaining liquid in the pan, strain, and refrigerate until ready to use. Lay out a wonton wrapper, brush with the beaten egg, and place 1 teaspoon of muscade de Provence filling in the center of the wrapper. Cover with a second wrapper and press down the edges around the filling, making sure to push all air bubbles away from the center towards the outer edges. Press on the edges to seal. Use a cutter in order to shape the ravioli or trim the edges to the desired from. Dust with flour to prevent sticking, and chill until ready to use. To cook, blanch the ravioli in boiling water for 1 minute. To make the truffle butter sauce: Mix 1 1/2 cups of the beurre fondue with the truffle and veal stock, if using. To make the salad: In a bowl, mix together the frisee, celery root, microgreens, almonds, and apples. Toss with the vinaigrette. Season with salt and pepper, to taste. To serve: Immerse the lobster in the warm beurre fondue and leave for 2 minutes, off the heat, just long enough to warm up the lobster and finish the cooking. Put a spoonful of truffle butter sauce on the bottom of a plate to make a circle. Put the warm ravioli on top. Season with salt, pepper and drizzle with olive oil. Then set the lobster on the ravioli, pulled somewhat out of its shell. Add the salad on top, tucking it in some of the lobster shell. ","[Chardonnay, Pinot Gris, Vermentino, Gavi]" 65576,"Mama's Stewed Okra 1 pound okra, remove bottoms 1/2 cup water 1 1/2 tablespoons butter 1/4 teaspoon baking soda 1/4 teaspoon baking powder Salt and pepper to taste Instructions: In a large pan, cover okra with water, add butter, soda and baking powder. Bring to a boil and then simmer for approximately 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 65577,"Fig and Prosciutto Crostata 1 pre-made pie crust (recommended: Pillsbury) 4 ounces cream cheese, softened (recommended: Philadelphia) 2 teaspoons salt-free citrus herb seasoning (recommended: Spice Islands) 1/2 (10-ounce) jar fig preserves (recommended: St. Dalfour) 1 (3-ounce) package prosciutto, cut into 1/2-inch strips 1 egg 1 tablespoon water Instructions: Preheat oven to 425 degrees F. Place the pie crust onto a baking sheet. Spread the cream cheese over the crust leaving a 1-inch border. Sprinkle with the citrus herb seasoning. Top with fig preserves. Fold border over fig spread and top with prosciutto strips. Lightly beat egg with 1 tablespoon of water. Use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes or until crust is golden brown. Let cool 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 65578,"Spicy Meatloaf with Chipotle Sauce 1 ounce dried chipotle chilies, stemmed 2 ripe Italian Roma tomatoes, cored 3 garlic cloves, peeled 2 cups water 2 tablespoons olive oil 1 onion, diced 3 celery stalks, diced 1 teaspoon ground cumin 1/8 teaspoon ground nutmeg 11/4 pounds ground beef 11/4 pounds ground pork 1/2 cup fresh white bread crumbs 11/2 teaspoons salt 3 large eggs, beaten to blend Instructions: Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain. Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cool. Preheat oven to 375 degrees F. Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9x5-inch loaf pan. Brush top with some of remaining chipotle sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees F, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 65579,"Roasted Summer Ratatouille 8 patty pan squash, quartered 4 baby eggplant, sliced in half, flesh scored
6 sprigs fresh thyme, leaves stripped from 2
5 sprigs fresh marjoram, leaves stripped from 2 1 small fennel bulb, thinly sliced into rings 1/2 yellow onion, thinly sliced 1 cup haricot verts, tops removed
1 cup 1/4-inch-thick rings crookneck squash
1/4 cup extra-virgin olive oil
1/2 cup Garlic Chili Tomato Butter, recipe follows 1/4 cup parsley leaves, chopped, plus whole leaves for garnish
Juice of 1 lemon
Kosher salt and freshly ground black pepper 3 slices bacon, cut into lardons 1/2 yellow onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced 1 teaspoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 medium tomato, diced
1 stick (4 ounces) butter, diced, cool room temperature
Freshly ground black pepper
Instructions: Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram. Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature. Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered. Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away. Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.

","[Sangiovese, Pinot Grigio, Vermentino, Grenache Blanc]" 65580,"Apple, Endive and Cabrales Salad 3 small heads curly endive, preferably frisee 3 large Granny Smith apples 1 1/2 cups heavy cream 3/4 cup red wine vinegar 3 ounces cabrales or blue cheese, crumbled 1/3 cup walnuts, toasted and coarsely chopped 1/2 teaspoon coarse salt Instructions: Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bitesized pieces and pat dry. Set aside in a bowl. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator for up to 4 hours.) To serve, pour apple and cream mixture over endive. Toss well to coat. ","[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: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup" 65581,"Tomato and Egg with Rice 3 teaspoons neutral oil, such as canola 1 teaspoon finely grated ginger 1 scallion, thinly sliced (white and green parts separated) 2 pounds plum tomatoes (6 to 8 medium), cored and cut into 2-inch chunks 1 tablespoon Shaoxing wine 1 teaspoon sugar 1/8 teaspoon ground white pepper Kosher salt 2 teaspoons cornstarch 5 large eggs, beaten 1 teaspoon toasted sesame oil 3 cups steamed jasmine rice Instructions: Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes. Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside. Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 65582,"Tacoritos 4 heaping tablespoons vegetable shortening 4 heaping tablespoons flour 4 heaping tablespoons red chili powder 2 teaspoons garlic powder or garlic salt 4 cups cold water 1-cup fresh diced tomatoes 1/2 cup diced green chilies 1/4 cup minced onion 1 pound ground pork sausage 1 pound ground chuck 1/4-cup onion chopped 11/2 cups green cl hot sauce 1 cup refried beans Salt, to taste 8 white flour tortillas 1 pound cheddar, shredded 1/2 head lettuce, chopped Instructions: Preheat oven 350 degrees-F. Melt shortening in skillet. Add flour and brown lightly to make a roux. Add red chili powder, garlic powder, and cold water. Simmer slowly until gravy thickens. Set aside. In a separate bowl, crush tomatoes. Add chilies and minced onion and blend well. Brown sausage, ground chuck and chopped onion in skillet. Drain excess grease. Add green cl sauce, refried beans and salt, to taste. Turn heat to low and simmer until warm. Prepare a 9 by 13-inch baking dish and place a couple of tablespoons of enchilada gravy on the bottom to prevent the food from sticking. Dip each tortilla in the gravy and lay flat in the baking dish. Spread meat filling across the center of the tortillas, top with shredded cheese and lettuce. Roll up the tortilla and when finished, pour leftover gravy over the tortillas. Sprinkle with more cheese. Bake for 10 to 15 minutes or until cheese is melted. Serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 65583,"Tipsy Palmer 1/2 cup sugar 3/4 cup fresh lemon juice plus 1 lemon, thinly sliced 1/2 cup fresh grapefruit juice 1/2 cup gin 1/2 cup limoncello 3 cups freshly brewed green jasmine tea, cooled Chilled lemon club soda, optional Instructions: Combine the sugar and 1/2 cup water in a small saucepan, bring to a boil and cook until the sugar dissolves. Transfer to a container with a lid and refrigerate until cold, about 30 minutes. Combine the lemon juice, grapefruit juice, gin, limoncello and tea in a pitcher. Add the sugar syrup to taste and stir to combine. Cover and chill for at least 2 hours and up to 24 hours. Put ice cubes in 6 to 8 pint-size Mason jars and fill three-quarters of the way with the lemon tea mixture. Top with a splash of club soda, if you want your drink a little fizzy. Garnish with a lemon slice. ","[Gin, Vodka, Prosecco]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Honey 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup honey 1/4 cup chopped walnuts 1/4" 65584,"Strawberries and Cream Eclairs 80 grams (1/3 cup) water 80 grams (1/3 cup) whole milk 72 grams (5 tablespoons) unsalted butter 3 grams (3/4 teaspoon) superfine sugar 2.5 grams (1/2 teaspoon) salt 90 grams (3/4 cup) white bread flour 155 grams (5 1/2 ounces) beaten eggs (3 medium eggs)
300 milliliters (1 1/4 cups) heavy cream 1 tablespoon superfine sugar
1 teaspoon vanilla
Powdered sugar, to dust
8 to 10 strawberries, sliced
Instructions: For the eclairs: Put the water, milk, butter, superfine sugar and salt into a saucepan over medium heat and bring the mixture to a gentle boil; this should take about a minute. As soon as it reaches a boil, add the flour and cook, stirring constantly with a wooden spoon, until it forms a glossy ball of dough, about 2 minutes. Put the ball of dough into a large bowl and allow it to cool for 2 minutes. Next, slowly add one-quarter of the beaten egg mixture and mix together with a wooden spoon until the mixture is homogeneous. Keep adding the egg a little at a time until the dough reaches the dropping stage--when you lift the wooden spoon out of the bowl, the mixture should fall off the spoon in 3 seconds. You may not need all of the egg, so be careful to add it slowly as to not make the mixture too runny. Transfer the dough to a piping bag fitted with a French star tip nozzle (see Cook's Note). Line a baking sheet with a silicone mat or parchment paper and pipe ten 5-inch lines of dough on it. Put the baking sheet in the freezer for 20 minutes. Preheat the oven to 205 degrees C/400 degrees F. Just before you add the eclairs, throw 2 tablespoons of water in the bottom of the oven to create some steam. Immediately place the eclairs in the oven and lower the temperature to 160 degrees C/320 degrees F. Bake until the eclairs are golden brown, 30 to 35 minutes. Allow to cool. For the filling: Add the cream, superfine sugar and vanilla to a bowl and whisk until it reaches very soft peaks. Place the mixture into a piping bag fitted with a French star tip nozzle or other decorative tip. Assembly: Slice the cooled eclair shells in half lengthwise to make top and bottom shells. Dust the top shells lightly with powdered sugar. On the bottom shells, lay down some sliced strawberries, then pipe the whipped cream in a swirling motion on top. Place the top shells on the cream, then pipe more whipped cream on the tops in small dollops and decorate with more fresh strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65585,"Baked Apples with Bacon Streusel and Maple Cream 1/4 cup rolled oats 3 tablespoons all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1 strip bacon, chopped 1 tablespoon unsalted butter 2 Macintosh apples, cored and halved 1/3 cup heavy cream 2 tablespoons pure maple syrup Fresh mint leaves, for garnish (optional) Instructions: Preheat the oven to 350 degrees F. Put the oats, flour, sugar, cinnamon and bacon in a food processor and pulse until the bacon is finely chopped and the ingredients are well combined. Add the butter and pulse until incorporated and the topping starts to clump together. Mound clumps of the streusel on the cut-side of the apples and place in a small baking dish. Add about 1/2 inch water to the dish, and then bake until the apples are tender and the topping is golden brown and crisp, about 45 minutes (loosely cover with foil if the topping is getting too brown before the apples are cooked). Whisk the cream and maple syrup together. Serve the apples with the maple cream and garnish with mint if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 65586,"Plantains, Sweet Potato and Asparagus Succotash 2 tablespoons olive oil 1 large plantain 1 sweet potato, peeled and diced 1 bunch asparagus Chayote squash, sliced 4 tomotillos, chopped 1 tablespoon herb butter Instructions: Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 65587,"Shrimp and Veggie Packets 4 mixed color mini bell peppers, or 1 Carmen pepper, seeded and sliced into thin rings 2 celery ribs, thinly sliced on the bias
1 leek, halved lengthwise and soaked in cold water to remove grit, then sliced into thick half-moons 1 large shallot, thinly sliced
2 tablespoons olive oil, plus extra to drizzle
Kosher salt
Freshly ground black pepper
1 1/2 pounds large peeled and deveined shrimp
4 sprigs fresh thyme
1 1/2 teaspoons herbs de Provence
4 thin lemon rounds
4 teaspoons dry white wine or water
1/4 cup fresh parsley leaves, chopped
Instructions: Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll. Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece. Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water. Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 65588,"Chocolate Cherry Icebox Cake 1 1/2 quarts heavy whipping cream 1 cup confectioners' sugar
1/2 cup cocoa powder
1 teaspoon pure vanilla extract
Two 9-ounce sleeves thin chocolate wafers (72 cookies)
One 16-ounce bag frozen dark sweet cherries 1/4 cup granulated sugar
1 tablespoon honey
1/4 teaspoon kosher salt
1 lemon, juiced
1/2 cup plus 2 tablespoons tart cherry juice
1 1/2 tablespoons cornstarch
Instructions: Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly. Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly. Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle). Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight. For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve. Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]" 65589,"Shoofly Pie One 9-inch store-bought frozen pie crust dough, defrosted 3/4 cup unsulphured molasses 1 tablespoon all-purpose flour 1 egg, lightly beaten 1/2 teaspoon baking soda 1/2 cup hot water 3/4 cup all-purpose flour 1/4 cup dark brown sugar 1/4 cup granulated sugar 2 tablespoons unsalted butter, cut into pieces Sweetened whipped cream or ice cream, for serving, optional Instructions: For the pie: Preheat the oven to 350 degrees F. Unroll the pie dough and fit into a 9-inch glass pie plate. Trim the edges if necessary and crimp. Place on a baking sheet.
Combine the molasses, flour and egg in a bowl. Dissolve the baking soda in the hot water and stir into the molasses. Pour the filling into the pie crust.
For the topping: Mix together the flour, brown sugar and granulated sugar. Rub the butter into the flour until crumbly; the mixture will be like sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are browned, about 50 minutes. Let cool completely or up to overnight before cutting. Serve with whipped cream, if desired. Store loosely covered at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 65590,"Grapefruit Pie 1 cup sugar 3 tablespoons cornstarch 1 1/2 cups water 1 (3-ounce) box strawberry gelatin 2 large red grapefruit, sectioned 1 prebaked pie shell Whipped cream, for serving Instructions: In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear. Add strawberry gelatin and stir to dissolve. Let cool, and add grapefruit sections. Pour mixture into baked pie shell and chill until firm, about 2 hours. Top with whipped cream and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 65591,"Paella del Reyes' Combination Paella 1 gallon 10 cups chicken broth 1/10 ounce saffron About 1 cup olive oil 16 pounds chicken thighs 5 pounds Spanish chorizo, cut into 1/2-inch slices 2 1/2 pounds pork loin roast, chopped 2 pounds Serrano ham, diced 7 white onions, chopped 2 1/2 heads garlic, minced 80 ounces canned fire-roasted diced tomatoes 2 teaspoons red pepper flakes 5 sprigs fresh rosemary, tied in a bundle 18 cups Bomba rice 2 jars Spanish olives 2 bags frozen green peas 4 pounds clams 2 pounds mussels 3 1/2 pounds cooked asparagus 3 pounds grilled Gulf prawns 2 pounds frozen artichoke hearts 2 jars roasted red peppers, for garnish Lemon slices, for garnish 1 bunch parsley, chopped, for garnish Instructions: Heat the chicken broth in a large stockpot over medium-high heat.
Turn off the heat and steep the saffron in the broth for at least 1 hour and up to 12 hours before using. Prepare an open fire, if possible, or heat a large cast-iron skillet over high heat.
Add enough olive oil to coat the bottom of the skillet. Brown the chicken thighs, skin-side down, and then flip and add the chorizo, pork loin roast, ham and onions. Let it all cook for about 20 minutes. Add the garlic and cook for another 10 minutes.
Add the saffron chicken broth, tomatoes, pepper flakes and rosemary. Let it cook down and reduce for 30 minutes on high heat. Add the rice, olives and peas, spreading the rice evenly throughout the pan, moving the chicken thighs to make sure the rice is completely submerged. Cook, without stirring, until the rice is al dente, 30 minutes. Reduce the heat by moving the fire away from the pan so the heat is focused around the edges. Be careful not to burn the center.
Meanwhile, slowly add the clams and mussels into the rice 10 minutes before it's finished cooking. Towards the end, the layer on the bottom of the paella, the socarrat, starts to form, which is the crusty caramelized layer on the bottom. Check the socarrat with your spoon to make sure it isn't burning.
Add the asparagus, grilled prawns and artichoke hearts. Garnish with the roasted red peppers, lemon slices and parsley. Remove the pan from the heat, cover with tin foil and let rest for 15 minutes. Serve. Enough for everyone, and their neighbors. ","[Rioja, Tempranillo, Garnacha, Cava]" 65592,"Noodle Cake 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup minced whole scallion 2 cups cooked leftover egg noodles Salt and freshly ground pepper to taste Minced fresh parsley for garnish Instructions: In an 8-inch skillet set over moderate heat, heat the butter and oil until hot. Add the scallion and cook, stirring, 2 minutes. Add the noodles, salt and pepper to taste and pat into an even layer. Let cook over moderate heat for a few minutes or until lightly golden on the bottom. Turn and cook until golden on the bottom. Transfer to a serving plate and garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 65593,"Beef Dip 1/2 cup minced garlic, plus more for au jus 1/4 cup salt
3 tablespoons ground black pepper, plus more for au jus
3 tablespoons granulated onion
3 tablespoons dried thyme
1 tablespoon dried rosemary
16 ounces Irish stout, such as Guinness
One 5-pound boneless beef rib-eye or prime rib
2 egg yolks 5 tablespoons minced garlic
3 tablespoons prepared horseradish
2 1/4 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1 3/4 cups olive oil
Serving suggestions: sliced white Cheddar, demi-baguettes Instructions: For the prime rib rub: Preheat oven to 450 degrees F. Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus. For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency. To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes. To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]

" 65594,"Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall) 1 pound whole-grain (or whole-wheat) spaghetti 2 tablespoons mixed colored peppercorns, coarsely ground 1/4 cup extra-virgin olive oil 1 1/2 cups grated (6 ounces) pecorino 6 ounces thinly sliced prosciutto, chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat. Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients. Garnish with the remaining pecorino, parsley, and basil. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 65595,"Wagon Wheel Pasta Salad 6 ounces wagon wheel pasta 1 heaping cup very small broccoli florets 1/2 cup corn kernels, fresh or frozen 1 small garlic clove, minced 1 tablespoon red wine vinegar 3 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt and freshly ground black pepper 2 ounces reduced-fat cheddar cheese, shredded 2 ounces thick-sliced ham, cut into small cubes 1 scant cup cherry tomatoes, halved 1 tablespoon chopped parsley (optional) 2 scallions, sliced (optional) Instructions: Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing. Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 65596,"Stuffed Sweet Peppers 3 cups European yogurt 1 cup freshly chopped dill 3 tablespoons freshly minced garlic 1 tablespoon kosher salt Dash extra-virgin olive oil Extra-virgin olive oil 1 onion, finely chopped 1 carrot, finely grated 3 pounds ground pork butt 1 cup pre-cooked rice, such as jasmine 1/2 cup dried savory 1 bunch fresh dill, finely chopped