1 (8-ounce) package sliced fresh mushrooms 2 cups low-sodium beef broth 1 (1.2-ounce) packet brown gravy mix Cooked rice, for serving Instructions: In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties. Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice. ","[Merlot, Cabernet Sauvignon, Malbec, Pinot Noir]" 7442,"Pacific Rim Grilled Steak and Noodle Salad 1 beef flank steak (1-1/2 to 2 pounds) Noodle Salad (recipe follows) Toasted sesame seeds and sliced green onions (optional) 2/3 cup teriyaki marinade and sauce 1/2 cup orange marmalade 3 tablespoons creamy peanut butter 2 tablespoons minced fresh ginger 4 garlic cloves, minced 8 ounces uncooked whole grain or wheat spaghetti 2 cups broccoli florets 1 medium red bell pepper, cut into 1/4-inch strips 1 cup carrots, cut into 1/4-inch diagonal slices 1/2 cup fresh basil, chopped Instructions: Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Prepare Noodle Salad. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad. Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7443,"Chicken Salad Sandwiches With Walnut-Dill Pesto 1 small red onion, halved and thinly sliced Finely grated zest and juice of 1 lemon 1 teaspoon sugar Kosher salt and freshly ground pepper 1 small bunch dill, leaves and tender stems (about 1 cup) 1/4 cup walnuts 1 small clove garlic 1/3 cup extra-virgin olive oil, plus more for drizzling 1 2 1/2-pound rotisserie chicken, skin removed and meat shredded 2 tomatoes, sliced 1/2 head Boston lettuce, leaves separated 8 thick slices country white bread, lightly toasted Potato chips, for serving (optional) Instructions: Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside. Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat. Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7444,"Honey-Orange Souffle Softened unsalted butter, for the dish 6 tablespoons sugar, plus more for the dish 6 ounces cream cheese, at room temperature 6 ounces goat cheese, at room temperature 1/2 teaspoon finely grated orange zest 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 5 large eggs, separated, at room temperature 1/3 cup fresh orange juice 1/3 cup honey Kosher salt Segments from 1/2 orange, roughly chopped Instructions: Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish. Wrap the dish with a buttered parchment collar (see right). Sprinkle the inside with sugar and shake out the excess. Combine the cream cheese, goat cheese, orange and lemon zests and the vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the egg yolks until incorporated. (At this point, the mixture can be covered and refrigerated up to 6 hours; bring to room temperature before continuing.) When ready to bake, put the egg whites in a large bowl and beat with a mixer on medium speed until foamy. (Make sure the bowl and beaters are clean.) Increase the speed to medium high and gradually add 6 tablespoons sugar; beat until stiff and glossy. Stir one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just incorporated. (It's OK if a few streaks of egg white remain.) Transfer the mixture to the prepared dish and bake in the center of the oven until puffed and golden, about 35 minutes. Meanwhile, make the compote: Combine the orange juice, honey and a pinch of salt in a small saucepan over medium heat and simmer until slightly thickened, about 4 minutes. Let cool slightly, then add the orange segments. Remove the souffle from the oven and remove the parchment collar. Serve immediately with the compote-the souffle will start sinking after a couple of minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7445,"Spicy Garlic Chicken Wings With Chow Chow and Blue Cheese Dip 2 pounds chicken wings, separated at the joint, tips discarded
1 cup white vinegar
1 cup kosher salt
1/2 cup sugar
1/4 cup dried whole cl de arbol
Canola oil, for frying
1 cup peeled garlic cloves
1 cup olive oil
2 cups Frank's RedHot, or other hot sauce 3 stalks celery, thinly sliced on the bias 2 carrots, peeled and thinly sliced on the bias
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon kosher salt 1 cup crumbled Maytag blue cheese, or other blue cheese 1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon cracked black pepper
1 teaspoon celery salt Instructions: For the wings: Preheat the oven to 325 degrees F. Combine the wings, vinegar, salt, sugar and cl in a large pot. Cover with water and bring to a boil. Once at a boil, remove from the heat, strain the wings and pat them dry. Place the wings on a baking sheet. Bake until the wings are dry, about 15 minutes. While the wings bake, fill a large, deep pot with 3 inches of oil. Place over medium-high heat and bring to 350 degrees F on a deep-fry thermometer. Working in batches, fry the wings until crispy and cooked through, about 6 to 8 minutes per batch, raising or lowering the heat as necessary to keep the oil at temperature. Drain the wings on a wire rack set over a sheet pan.
Meanwhile, combine the garlic and olive oil in a medium saucepan. Place over medium heat until the oil just simmers. Cover the pan, adjust the heat and simmer until the garlic is tender, about 15 minutes. Allow to cool slightly, then transfer the oil and garlic to a blender and blend until smooth. Add the hot sauce and pulse until combined. Add a little water if necessary so the mixture is about as thick as syrup. Pour the sauce into a very large bowl. Add the wings and toss to coat.
For the chow-chow: Combine the celery, carrots, vinegar, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and let cool. Drain.
For the dip: Combine the blue cheese, yogurt, mayonnaise, pepper and celery salt in a food processor. Blend until smooth.
Serve the wings with the dip and chow-chow on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7446,"Caramel Pear Ice cubes 1/2 cup pear infused vodka 1/2 cup apple juice 2 tablespoons Spiced Simple Syrup, recipe follows Pear slice 2 cups packed brown sugar 2 cups water 3 cinnamon sticks 2 tablespoons juniper berries 2 tablespoons cloves 5 whole star anise Instructions: In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear. In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 7447,"Thai Style Fried Chicken with Lemongrass Sauce 1 gallon canola oil, for frying 2 cups sweet chili sauce (mae ploy) 2 cups minced lemongrass 1 cup fish sauce 1 cup minced garlic 1 cup minced ginger 1 cup minced garlic chives 4 cups all-purpose flour 4 ounces salt 2 ounces dark chili powder 2 ounces garlic powder 2 ounces paprika 4 eggs 4 cups milk 2 pounds boneless chicken thighs 4 cups rice flour Instructions: Heat the oil to 325 degrees F.
Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve. ","[Sauvignon Blanc, Gewrztraminer, Pinot Grigio, Riesling]" 7448,"Slow-Roasted Halibut with Asparagus and Salsa Genovese 1/3 cup extra-virgin olive oil, divided 12 halibut fillets, about 6 ounces each, skinned Sea salt, preferably gray salt and freshly ground black pepper 10 tablespoons dry white wine 5 tablespoon unsalted butter 3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows 1 pound green olives, pitted 1/4 cup pine nuts, toasted 1/4 cup chopped fresh Italian flat-leaf parsley 1/4 cup chopped fresh basil leaves 2 teaspoon chopped fresh thyme leaves, optional 1 teaspoon grated lemon zest 1 tablespoon minced capers, rinsed before mincing 2 small clove garlic, minced 3/4 cup extra-virgin olive oil , plus more for storing Instructions: Preheat the oven to 300 degrees F. Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes. Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once. Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning. Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 7449,"Phyllo-Wrapped Brie with Almonds 3 sheets frozen phyllo dough, thawed for 15 minutes if frozen 3 to 4 tablespoons melted butter 1/2 cup sliced natural almonds, roasted, divided 2 tablespoons Dijon-style mustard 1-pound wheel good-quality brie cheese 2 tablespoons dried fines herbs (chervil, chives, tarragon and parsley) Instructions: Preheat oven to 375 degrees F. Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.
Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.
Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 7450,"Maine Lobsterbake 1/2 bushel clams Seaweed, for wrapping 35 whole potatoes of similar size 10 onions, whole 35 fresh lobsters, elastic removed from claws 35 ears corn, husks on Garden salad, for serving Cornbread, for serving, recipe follows Blueberry Cake, recipe follows 6 cups all-purpose flour 6 cups cornmeal 1 cup sugar 7 tablespoons baking powder 6 eggs 6 cups milk 1 1/2 cups vegetable oil 12 eggs, separated 6 cups sugar 3 cups shortening 2 tablespoons vanilla extract 1 teaspoon salt 9 cups flour, plus additional for flouring blueberries and cake pan 2 tablespoons baking powder 2 cups milk 6 cups blueberries Butter, for greasing pan Instructions: Rinse the clams well, then soak in fresh water for 30 minutes. Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes. Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake. Cornbread Preheat oven to 450 degrees F. Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients. In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes. Preheat oven to 350 degrees F. Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7451,"Eggplant, Crabmeat and Shrimp Casserole 2 eggplants 1 tablespoon salt 1 medium onion, diced 1 bell pepper, diced 1/2 cup diced celery 2 large cloves garlic, minced 1/4 cup olive oil 1/4 cup lemon juice, freshly squeezed 1 tablespoon Worcestershire sauce 1 tablespoon Lea and Perrins, green label 1/4 teaspoon Creole seasoning 1/2 teaspoon hot pepper sauce 1 sleeve crackers, crushed for crumbs 1/4 cup grated Parmesan cheese Salt and cayenne pepper, to taste 3 eggs, beaten 1 pound lump crabmeat 1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained) Seasoned bread crumbs, for topping 2 tablespoons butter, melted Instructions: Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7452,"Thimbles with Mushrooms and Artichokes 3 tablespoons olive oil 1 small onion, finely chopped 1 pound mushrooms, trimmed, cleaned and finely chopped 1 teaspoon kosher salt, plus 3/4 teaspoon 1 cup dry Marsala wine 1 pound thimble pasta 1/2 pound frozen artichoke hearts, thawed 3/4 cup grated Parmesan 1/2 cup cream 1/2 cup chopped fresh flat-leaf parsley 1 teaspoon freshly ground black pepper Instructions: Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7453,"Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese 2 tablespoons canola oil 1 small Spanish onion, finely diced 3 cloves garlic, finely chopped to a paste with a pinch kosher salt 2 teaspoons dried Mexican oregano 1 teaspoon ground cumin 1 teaspoon ground Spanish paprika 1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon 1/4 cup cider vinegar 1 1/4 pounds well-marbled ground pork shoulder Kosher salt and freshly ground black pepper 2 tablespoons Spanish olive oil 1 dozen large eggs 4 ounces Gurroxta cheese, grated 1/4 cup chopped fresh parsley leaves 6 piquillo peppers, thinly sliced Kosher salt and freshly ground black pepper Instructions: For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.

Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.

Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.

When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 7454,"Seafood Jambalaya 2 tablespoons butter 1 pound andouille sausage, cut into 1/4-inch slices 1 large bell pepper, any color, cut into large dice 1 large onion, cut into large dice 3 ribs celery, cut into large dice 1 small head garlic, cloves peeled and minced Creole Seafood Seasoning, recipe follows Kosher salt and freshly ground pepper, to taste 2 large tomatoes, cored, peeled, seeded and chopped 1 pound medium shrimp, peeled 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well) 2 bay leaves 3 cups long-grain rice, rinsed 3 times 6 cups water 1 pint shucked oysters, with their liquor 2 bunches green onions, thinly sliced 1/4 teaspoon hot sauce, or to taste 1/3 cup table salt 1/4 cup granulated or powdered garlic 1/4 cup freshly ground black pepper 2 tablespoons cayenne pepper, or to taste 2 tablespoons dried thyme 2 tablespoons dried basil 2 tablespoons dried oregano 1/3 cup paprika 3 tablespoons granulated or powdered onion Instructions: Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized. Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7455,"Chorizo Quesadillas 4 large (12-inch) flour tortillas 2 cups shredded Monterey pepper Jack or smoked Cheddar 1/2 pound chorizo or andouille, casing removed and finely chopped 2 scallions, chopped 3 small plum tomatoes, seeded and chopped 1 jalapeno, seeded and finely chopped 1 small white onion, finely chopped Handful cilantro, finely chopped Coarse salt Instructions: Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack. ","[Rioja, Tempranillo, Garnacha, Barbera]" 7456,"Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette 2 tablespoons apple cider vinegar 1/2 teaspoon Dijon mustard 1 teaspoon ground cumin 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 bunch asparagus, ends trimmed 1 cup fresh flat-leaf parsley, chopped 1 (12-ounce) can artichoke hearts in water, drained and halved 1 tomato, cored and chopped 1 bunch watercress, tough stems removed Instructions: To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside. To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds. In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7457,"Melon Medley with Sweet Rose Water Cream 1 pound cream cheese One 8-ounce can evaporated milk
1/4 cup honey
2 teaspoons rose water
Pinch salt
Zest of 1 lime plus 1 tablespoon lime juice
1 vanilla bean, scraped
1 cantaloupe, peeled and cut into 1-inch cubes 1 honeydew melon, peeled and cut into 1-inch cubes
1 medium seedless watermelon, peeled and cut into 1-inch cubes
Pinch salt
Leaf clusters from 1/2 bunch fresh basil Leaves from 1/2 bunch fresh mint Instructions: For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside. For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 7458,"Jalapeno Cornbread Muffin 1 cup pastry flour 1/2 cup yellow cornmeal
1/8 cup granulated sugar
1/3 tablespoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
5 ounces buttermilk
1/3 cup shredded Cheddar 1/3 cup shredded Monterey Jack cheese
1/8 cup chopped jalapenos
2 green onions, sliced
1 large egg
1/4 bunch fresh cilantro, chopped
1/4 cup melted butter
Nonstick cooking spray, for the muffin tin Instructions: Preheat the oven to 350 degrees F. Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.) Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 7459,"South American Peanut Pork 2 tbsps. Crisco? Pure Canola Oil 3 to 4 cloves garlic, minced 1 1/2 cups chopped onion 1 cup chopped red bell pepper 1 cup shredded carrots 1 1/2 lbs. pork tenderloin, cut into 1/2 inch cubes 1/2 tbsp. paprika 1/2 tbsp. sugar 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper, or to taste Salt and pepper 4 cups chicken broth 1 cup Jif? Extra Crunchy Peanut Butter Hot cooked rice 1/2 cup dry roasted peanuts, chopped Thinly sliced green onions Instructions: HEAT oil in a large saucepan over medium heat. Add garlic, onion, bell pepper and carrots. Saute about 2 minutes, stirring often. ADD the pork, paprika, sugar, cumin and cayenne pepper. Add salt and pepper to taste. Brown pork on all sides. POUR in chicken stock, scraping the bottom and sides of pan to deglaze it. Add peanut butter; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 15-20 minutes until the pork is tender. SEASON with additional salt and pepper, if desired. Serve over rice, topped with sliced green onions and chopped peanuts. ","[Malbec, Tempranillo, Garnacha, Barbera]" 7460,"How to Make a Moscow Mule | Moscow Mule 1 cup sugar Two 6-inch pieces fresh ginger, roughly chopped
4 cups vodka
12 cups ice cubes
16 ounces tonic water
10 sprigs fresh mint, for garnish
10 lime wedges, for garnish
Instructions: Combine the sugar, ginger and 1 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the sugar is completely dissolved. Let cool a bit, strain out the ginger, and then let cool completely. In a large pitcher, stir together the ginger syrup and vodka. Fill 10 glasses with ice and pour the cocktail over. Top off with a splash of tonic water and garnish with a sprig of mint and a lime wedge. ","[Riesling, Sauvignon Blanc, Gavi, Vermentino]" 7461,"Bourbon Beef Tenderloin with Micro Greens 1 pound beef tenderloin 2 tablespoons olive oil Kosher salt Freshly ground black pepper 1 pint bourbon 1/4 cup veal glace 1 cup micro greens Instructions: Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper. Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill. Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens. ","[Burgundy, Malbec, Tempranillo, Zinfandel]" 7462,"Chocolate Beer Cake 1 1/2 cups granulated sugar 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1 1/2 cups milk 3 sticks (1 1/2 cups) unsalted butter, softened 2 teaspoons vanilla extract Two 1.4-ounce chocolate-covered toffee candy bars, such as Heath, finely chopped (about 1/2 cup) 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan 3/4 cup Dutch-process cocoa powder, plus more for the pan 2 cups all-purpose flour (see Cook's Note) 2 cups packed light brown sugar 1/4 cup malted milk powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 large eggs, at room temperature 1 teaspoon pure vanilla extract Two 11.2-ounce bottles stout, such as Guinness, at room temperature 1/4 cup granulated sugar Instructions: For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder. Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes.
Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool. Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board. Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes. Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]" 7463,"Confetti Monkey Bread 1/3 cup (5 1/3 tablespoons) unsalted butter, melted, plus additional for greasing the bowl 5 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon salt 1 package (2 1/4 teaspoons) active dry yeast 1 1/4 cups warm whole milk (105 to 120 degrees F) 2 large eggs, beaten, at room temperature 1 cup rainbow sprinkles, plus extra for garnish Nonstick cooking spray 3/4 cup (1 1/2 sticks) unsalted butter 1 1/4 cups granulated sugar 1 tablespoon cinnamon extract 1 teaspoon vanilla extract 3 ounces cream cheese, at room temperature 1/4 cup confectioners' sugar, plus extra if needed 2 tablespoons milk, plus extra if needed 1/4 teaspoon vanilla extract Instructions: For the dough: Grease a large bowl with butter and set aside.
Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook.
Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute.
Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl.
Add in the sprinkles and mix until mostly distributed, about 30 more seconds.
Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface.
Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.)
For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside.
Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F.
Punch the dough down by pushing your fist into the center and then start pulling the edges into the center.
Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over.
Repeat this process twice more, or until you have used all the dough and butter mixture.
Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly.
For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.)
Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate.
Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7464,"Raspberry Lemon Thumbprint Cookies 1/2 cup raspberry jam or jelly 1 tablespoon Chambord or kirsch 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks (1 cup) butter, at room temperature 2/3 cup sugar 2 large egg yolks 1 tablespoon finely grated lemon zest 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets. In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7465,"Double Chocolate Tart with Dulce de Leche 1 1/4 cups all-purpose flour 1/3 cup Dutch-process cocoa powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 8 tablespoons cold unsalted butter, diced (1 stick) 1/2 cup confectioners' sugar 1/4 cup light brown sugar 2 large egg yolks 1/2 pound quality semisweet chocolate, finely chopped 2/3 cup heavy cream 1/3 cup sweetened condensed milk 2 large eggs 1 teaspoon pure vanilla extract 2/3 cup prepared dulce de leche 1/2 teaspoon medium gray salt or other quality sea salt, optional Instructions: Special equipment: 9-inch fluted tart pan with removable bottom Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days. Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature. Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes. Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo). Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F. Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely. Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired.

• Make dough and freeze for up to a month ahead.
• Form, bake and freeze crust, tightly wrapped, for up to 1 week.
• Assemble and refrigerate up to 2 days, tightly wrapped. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 7466,"Smoked Sausage, Duck and White Bean Soup 1 tablespoon olive oil 1 whole domestic duck, (about 4 1/2 to 5 pounds) cut into 8 pieces Salt Cayenne 2 cups chopped onions 1 cup chopped celery 1 pound smoked pork sausage, sliced into 1/2-inch thick pieces 1/2 pound dried navy white beans 2 bay leaves 2 tablespoons chopped garlic 4 cups duck stock, recipe follows 4 cups water 3 sprigs fresh thyme 1/2 cup chopped green onions 2 tablespoons chopped parsley 2 duck carcasses (about 4 pounds) 1 tablespoon olive oil Salt Freshly ground black pepper 3 cups chopped onions 1 1/2 cups chopped carrots 1 1/2 cups chopped celery 1 head garlic, split in half 6 bay leaves 1 cup dry red wine 1/4 cup tomato paste About 3 quarts water 10 sprigs fresh thyme 8 sprigs fresh parsley 1 teaspoon black peppercorns Instructions: In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Re-season if necessary and stir in the green onions and parsley. Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 7467,"Pepper Crusted Rack of Lamb With Plum Chutney 1 Tbs. olive oil 2 racks of lamb, frenched 1/4 cup store-bought mint jelly 2 Tbs. coarse ground black pepper salt to taste 2 Tbs. olive oil 1/2 cup small diced onion 1/2 cup small diced celery 2 garlic cloves, minced 6 plums, pitted and very coarsely chopped
1 cup dried plums, chopped 1 Tbs. packed light brown sugar 2 Tbs. cup red wine vinegar Instructions: LAMB: Preheat grill or oven to 375F. Rub each rack all over with olive oil. Brush or spread meat side of each rack with mint jelly and season on top of that with salt and pepper. Transfer racks to hot grill, pepper side down. Grill with lid closed about 8 minutes, then turn 90 degrees and grill another 8-10 minutes until desired doneness. CHUTNEY: Heat olive oil in a small saucepan over medium-high heat. Add onions and celery and saute until soft. Add garlic and saute until fragrant. Add remaining ingredients and cook over medium-low heat for 15 minutes, stirring often, until thick. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7468,"Grilled Shiitake and Tofu Banh Mi 15 ounces extra-firm tofu 1/2 cup plus 3 tablespoons distilled white vinegar 1 tablespoon sugar Kosher salt 1 large carrot (about 6 ounces), shaved with a vegetable peeler 1 medium cucumber (about 8 ounces), thinly sliced on the bias, slices halved 1/2 cup mayonnaise 1/2 to 1 teaspoon Sriracha 3 large cloves garlic 1 cup hoisin sauce 2 tablespoons vegetable oil, plus more for oiling the grill grates 1 pound large-capped shiitake mushrooms, stems removed Freshly ground black pepper 4 soft hero rolls, sliced almost all the way through lengthwise 1 cup fresh cilantro leaves Instructions: Prepare a grill for medium-high heat. Put the tofu between 2 plates, and weight the top plate down with about 4 pounds (3 large cans or a large, heavy skillet) for about 20 minutes to remove excess moisture. Meanwhile, whisk together 1/2 cup of the vinegar, 1/2 cup water, the sugar and 1/2 teaspoon salt in a medium bowl until the sugar and salt dissolve. Add the carrots and cucumbers, toss to coat and chill until ready to serve. Whisk together the mayonnaise and Sriracha in a small bowl; set aside. Pat the tofu dry, and cut it into 8 1/2-inch-thick slices. Grate the garlic into a large bowl, and stir in the hoisin, the remaining 3 tablespoons vinegar and the oil. Add the mushroom caps, and stir to coat. Lightly oil the grill grates. Shaking off any excess marinade, put the mushroom caps on the grill. Grill them for about 1 minute, rotating them once to char more of the cap, then flip and cook until almost tender, 30 seconds to 1 minute more. Transfer the mushrooms to a platter, and sprinkle lightly with salt and pepper. Toss the tofu in the marinade, then grill, marinade-side down, for 2 minutes. Flip, and grill the second side for 2 more minutes. Transfer the tofu to the platter. Open the rolls, and grill, cut-side down, until just toasty, about 2 minutes. Smear each half of a roll with 1 heaping tablespoon of the mayonnaise mixture. Put 2 pieces of tofu on each roll, then shingle the mushrooms, overlapping slightly, on top. Top with some of the carrot-cucumber salad, drained, and a shower of cilantro leaves. Close the rolls, pressing gently. Halve them on the diagonal, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7469,"Korean BBQ Pizza 1 1/2 pounds rib-eye, sliced paper thin 2 tablespoons mirin 1 kiwi, juiced 1 teaspoon freshly ground black pepper 1/4 cup soy sauce 1/2 cup cola 2 tablespoons black sesame oil 1 tablespoon minced garlic 2 stalks green onions, julienned 1 (15-ounce) can tomato sauce 1 (6-ounce can tomato paste 1/4 cup chopped Kimchee, liquid reserved 1 tablespoon ground oregano 1 tablespoon dried parsley 1 1/2 teaspoons minced garlic 1 teaspoon ground paprika 2 pinches fennel seed 1 pinch crushed red pepper flakes Sesame oil 1/4 onion sliced 4 fresh mushrooms, sliced, optional 2 ready-made whole-wheat pizza crusts Flour, for rolling pizza dough 2 packages pre-sliced fontina cheese 1 stalk green onion, chopped, for garnish 1/3 cup hoisin sauce 1/3 cup hot sauce (recommended: Sriracha) 1/3 cup Korean red pepper paste (recommended: Gochujang) Instructions: Put the beef in a large mixing bowl, and add all the marinade ingredients. Toss to make sure the beef is well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 375 degrees F. In a medium bowl, mix together the tomato sauce and tomato paste until smooth. Stir in the kimchee liquid from the container, the oregano, parsley, garlic, paprika, fennel and red pepper flakes. Transfer the mixture to a saucepan, put over medium-low heat and simmer to blend flavors. Let simmer for about 20 minutes. Preheat an indoor grill pan, but if not available, use a large skillet coated with sesame oil instead. Put a sheet of aluminum foil on the heated pan, and grill the beef, onion and mushrooms on the foil. Cook the beef until evenly browned, about 3 minutes on each side. Roll out the pizza dough on a floured work surface, and transfer to a 17-inch baking sheet. Spread the dough with some of the pizza sauce in an even layer. Cut pieces of kimchee with scissors and sprinkle on top. Add some sliced fontina, and top with some meat. Repeat with the other piece of pizza dough. Put the baking sheets in the oven and bake for 15 to 20 minutes. In a squeeze bottle mix the hoisin sauce, hot sauce and Korean red pepper paste. While pizzas are still hot, sprinkle each with chopped green onions and drizzle with sauce from the squeeze bottle. Cut into squares and serve with a side of kimchee. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7470,"GZ's Mauled Wine (Mulled Wine) One 750-milliliter bottle full-bodied red wine 1 cup honey
1/2 cup brandy
1/4 cup fresh lemon juice
1 teaspoon whole cloves 1 teaspoon whole allspice berries 3 cinnamon sticks
Peel from 1 orange
One 3-inch piece ginger, peeled and sliced
Whole star anise, for garnish
Instructions: Put the wine, honey, brandy, lemon juice, cloves, allspice, cinnamon sticks, orange peel and ginger in a saucepan and bring to a low simmer. Strain through a fine-mesh strainer and transfer to a thermal container or large teapot. Pour into glasses, garnish with star anise and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 7471,"Mexican Chorizo Pizza (Tlayuda) 4 tablespoons vegetable oil 5 ounces raw pork chorizo One 16-ounce canned refried black beans 2 cups instant corn masa 1/4 teaspoon salt 1 tablespoons vegetable oil 1/2 cup Oaxaca cheese Iceberg lettuce, shredded
Kosher salt and freshly ground black pepper Crumbled queso fresco Mexican crema Instructions: For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve. For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl. Mix thoroughly by hand to form a soft dough, about 2 minutes. If the dough feels dry, add more water (one tablespoon at a time). Preheat a 12-inch cast-iron skillet. Place a piece of parchment paper on a flat surface. Put half of the dough onto the parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes. Turn over to cook on the other side. To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings. ","[Rioja, Tempranillo, Garnacha, Barbera]" 7472,"Strawberry Shortcake Trifle Nonstick baking spray, for the parchment 1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
3 large eggs, at room temperature 1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract 6 strawberries, halved Fresh mint leaves, for serving 1 1/2 cups granulated sugar 3 tablespoons cornstarch
One 3.5-ounce package strawberry-flavored gelatin
2 1/2 pounds fresh strawberries, hulled and halved
1 1/2 cups plain Greek yogurt 1 1/2 cups cold heavy cream
3/4 cup granulated sugar
3 tablespoons brown sugar
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray. Sift together the flour, cornstarch, baking soda and salt in a bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined. Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely. For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes. For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky. Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes. To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7473,"Spicy Pork Noodle Bowl 1 8-ounce package thin Chinese noodles 1/4 cup plus 2 teaspoons vegetable oil 12 ounces ground pork 1 tablespoon minced peeled fresh ginger 1/4 cup low-sodium chicken broth 1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar 1/4 cup plus 2 tablespoons low-sodium soy sauce 1/4 cup toasted sesame seeds 1 tablespoon Asian chili-garlic sauce 2 teaspoons packed light brown sugar 2 Persian cucumbers, halved lengthwise and thinly sliced 1 cup cherry or grape tomatoes, chopped Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes. Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined. Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds. ","[Syrah, Zinfandel, Tempranillo, Chianti]" 7474,"Poached Chicken for Salads 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Instructions: Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7475,"Roasted Rhubarb and Raspberry \Pie
4 (15 to 18-inch long) stalks rhubarb, trimmed and washed 1 half-pint raspberries, plus 1 half-pint 1/4 cup orange juice 1/2 vanilla bean, split and scraped 1/4 cup sugar 1 teaspoon cornstarch 4 phyllo sheets 4 tablespoons (1 stick) unsalted butter, melted 6 tablespoons sugar Powdered sugar, for garnish Instructions: Preheat oven to 375 degrees F. Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F. Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces. Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight. If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling Brut]

" 7476,"Homemade Gumdrops Two 1/4-ounce envelopes unflavored gelatin 3/4 cup granulated sugar, plus more for coating
One 3-ounce package cherry-flavored gelatin Granulated red sugar, for coating
Coarse white sugar, for coating
Instructions: Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside. Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight. Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat. ","[Riesling, Moscato, Vinho Verde, Cava]" 7477,"Marinated Watermelon Salad with Spicy Chipotle-Lime Vinaigrette 2 tablespoons honey 2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon lime zest plus 3 tablespoons lime juice
1/2 teaspoon chipotle cl powder
Kosher salt 2 cups cubed watermelon 1/2 cup very thinly sliced red onion
1 large mango, peeled, pitted and chopped 1/2 English cucumber, cut into half-moons 1/2 cup fresh mint leaves
Instructions: For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle cl powder in a small bowl. Season with salt to taste. For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl. Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine. ","[Riesling, Sauvignon Blanc, Vermentino, Tempranillo]" 7478,"Slow Cooker Pulled Pork 1 cup ketchup ? cup Maker's Mark? Bourbon ? cup cider vinegar ? cup packed dark brown sugar 1 tablespoon smoked paprika Kosher salt and freshly ground black pepper 4 pounds boneless, untrimmed pork shoulder blade roast (Boston butt) Slider buns, for serving Instructions:

1. In a medium saucepan, stir together the ketchup, bourbon, ? cup brown sugar, and ? teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ? cup brown sugar, 2 teaspoons smoked paprika, 1? teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ? cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce. ","[Chardonnay, Merlot, Pinotage, Tempranillo]" 7479,"Curried Chicken 3 tablespoons butter 1 large onion, minced 3 cloves garlic, minced 2 teaspoons minced fresh ginger 3 tablespoons madras-type curry powder 1/2 teaspoon crushed red chiles 1/2 cup or more cane vinegar 3 pounds skinless, boneless chicken breast, cut into strips 4 large potatoes, peeled and chopped Instructions: In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7480,"Red Jalapeno \Texas\ Salad with melted Goat Cheese 2 cloves peeled garlic 1 teaspoon peeled and minced shallots 1 teaspoon Worcestershire sauce 2 teaspoons hot pepper sauce 1/2 teaspoon balsamic vinegar 2 tablespoons water 1/4 cup canola oil 1/4 cup olive oil 2 tablespoons finely chopped cilantro leaves 1 tablespoon fresh lime juice 1 red jalapeno, seeded and diced 2 teaspoons Dijon mustard 1 large head red leaf lettuce 1 head romaine lettuce 4 to 6 ounces goat cheese, not crumbled 1/4 cup pine nuts, toasted right before serving Lime wedges Instructions: For the dressing: Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth. Add additional water if too thick. Slowly add first the canola oil, then the olive oil until the dressing has emulsified. If too thick, add additional water. Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard. For the salad: Wash, dry and chop the lettuce into bite size pieces. Toss lettuce with dressing to coat. Now, toast your pine nuts, and while still hot add to the salad. This will melt the goat cheese and create a creamy spicy salad! Serve with lime wedges. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 7481,"Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad Salt 1/2 pound orzo 4 cloves garlic, grated or minced 4 sprigs fresh oregano, leaves stripped and finely chopped 6 sprigs fresh rosemary, leaves stripped and finely chopped 1/4 cup green olive tapenade 1 teaspoon crushed red pepper flakes 2 lemons, juiced and 1 zested 1/3 plus 1/4 cup extra-virgin olive oil, divided 1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks 2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks Black pepper 1/4 cup pine nuts, lightly toasted 1 small red onion, finely chopped 1/2 cup flat-leaf parsley, finely chopped 1 cup feta cheese crumbles 8 Greek hot peppers, for garnish 1/4 cup kalamata olives, for garnish 2 tomatoes, diced, for garnish 1/2 cucumber, diced, for garnish Instructions: Preheat grill pan or outdoor grill to medium high. Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente. While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently. Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 7482,"Tuna Avocado Poke 1 pound sashimi-grade tuna, cut into small cubes 3 tablespoons finely chopped cilantro
2 teaspoons grated fresh ginger
1 jalapeno, minced, optional
1 shallot, minced
1/4 cup soy sauce
2 tablespoons sesame oil
1 avocado, cut into small cubes
1 head Bibb lettuce, leaves separated Instructions: Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours. Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7483,"Round 2 Recipe - Savory Bread Pudding with Ham Leftover crust from Eggs Benedict, plus 2 slices whole-wheat bread 1 tablespoon canola oil 1 medium yellow onion, diced 3 sprigs fresh thyme, leaves only Salt and freshly ground black pepper Leftover ham from Ham and Cheese Souflle, diced 4 large eggs 2 cups milk Instructions: Preheat the oven to 375 degrees F. Cut all the bread into cubes. Heat the canola oil over medium heat, add the onion and saute until softened and translucent, about 5 minutes. Add the thyme leaves and salt and pepper, to taste. Add the diced ham, stir to combine and saute for another 1 to 2 minutes. Put the bread in a 9 by 13-inch baking dish and add the onion and ham mixture. Toss together. Whisk the eggs and the milk in a small bowl, and season with salt and pepper, to taste. Pour the egg mixture over the bread mixture and let it sit for 15 minutes. Bake until the top is golden brown and the middle is set, about 30 to 35 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 7484,"Camembert Mashed Potatoes 2 1/2 pounds small potatoes, halved or quartered, such as Yukon gold Salt 1/3 pound wedge ripe Camembert cheese, diced 1/4 to 1/3 cup milk or half-and-half 1 lemon, zested Salt and freshly ground black pepper 1/4 cup chives Instructions: Put the potatoes into a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook the potatoes until tender. Drain and return the potatoes to the hot pot. Add the Camembert and milk and toss to coat the potatoes in the cheese (the mixture will look slightly mashed). Stir in the lemon zest and season with salt and pepper, to taste. Transfer to a serving bowl, garnish with lots of chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7485,"Mixed Seafood Congee 4 dried shiitake mushrooms 1 cup boiling water 2 tablespoons vegetable oil 1/2-inch piece fresh ginger, peeled and grated 2 shallots, peeled and finely chopped
4 ounces squid, bodies cut into rings 8 littleneck clams, cleaned 8 mussels, cleaned and de-bearded 4 jumbo shrimp, peeled and deveined 3 cups cooked jasmine rice 3 to 4 cups vegetable stock 1 tablespoon Shaohsing rice wine or dry sherry 1 tablespoon light soy sauce Sea salt Freshly ground white pepper
3 baby bok choy, cut in half through the stem and sliced, stems and leaves separated One 8-ounce can bamboo shoots 1 handful fresh cilantro, stems left whole and leaves chopped Instructions: In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside.
Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7486,"Cavaniola's Cheese Platter Goat's milk cheese, such as Monte Enebro Sheep's milk cheese, such as Abbaye de Belloc Cow's milk cheese, such as Brillat-Savarin Cheddar, such as Neal?s Yard Dairy Montgomery Cheddar Nut and fruit crackers Dried figs Dried cranberries Sprigs of rosemary, for decoration Fig leaves, for decoration Instructions: Artfully arrange the cheeses, crackers, figs and cranberries on a board and decorate with the rosemary and fig leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7487,"Rendezvous Pork Shoulder Kosher salt and freshly ground black pepper 1 (17 to 19 pound) whole pork shoulder Vegetable or olive oil Barbecue sauce Instructions: Mix 3 parts salt to 1 part black pepper. (Mixture can be adjusted to suit your taste.) Heavily coat pork shoulder on all sides with the salt/pepper mixture. Lightly coat shoulder with oil. Place shoulder over indirect heat in a sealed smoker for 16 to 18 hours at 225 degrees maximum. You can use your favorite wood, charcoal or chips. During the last 2 hours of your cooking time, baste heavily with your favorite barbecue sauce. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 7488,"French Creamed Chicken and Noodle Soup 2 tablespoons butter 1 leek, including 1-inch of green, cleaned and finely diced 1 Granny Smith apple, peeled and finely diced 2 tablespoons Calvados 1 tablespoon cider vinegar 3 cups chicken broth 1 cup authentic apple cider 12 ounces boneless, skinless chicken breast 2 cups fine egg noodles (dry) 1/2 cup heavy cream 1/4 cup grated Gruyere (optional) Salt and freshly ground black pepper Snipped chives, for garnish Instructions: Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season, to taste, with salt and pepper. Garnish with chives. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 7489,"Moo Shu Pork in Lettuce Cups 3 tablespoons hoisin sauce, plus more for serving 3 tablespoons rice vinegar 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 3/4-pound pork tenderloin, trimmed and cut into thin strips 2 tablespoons vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 1 14-ounce bag coleslaw mix 1 bunch scallions, thinly sliced 12 Bibb lettuce leaves Instructions: Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7490,"Dark Chocolate Ganache 1 1/2 cups heavy cream 2 tablespoons unsalted butter 18 ounces semisweet chocolate, chopped into 1/2 - ounce pieces Instructions: Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. CHOCOLATE MINT XXX'S The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]

" 7491,"Raspberry Baked French Toast 1 tablespoon unsalted butter, at room temperature 10 extra-large eggs 2 3/4 cups half-and-half 1/3 cup plus 2 tablespoons granulated sugar 1/3 cup light brown sugar, lightly packed 1 tablespoon pure vanilla extract 1 teaspoon grated orange zest, plus extra for serving 1/2 teaspoon kosher salt 10 cups (1-inch-diced) day-old challah bread 12 ounces fresh raspberries Confectioners' sugar, for serving Pure maple syrup, for serving Instructions: Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7492,"Grilled Romaine Caesar Salad 1/2 seeded hoagie roll, cut into 1-inch cubes 2 tablespoons olive oil
1 teaspoon Miss Brown\u2019s House Seasoning, recipe follows 1/4 cup mayonnaise 1 teaspoon Creole or Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly grated Parmesan 1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 head romaine, halved lengthwise 1 tablespoon olive oil Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan 1 teaspoon lemon zest
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool. For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle. For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7493,"Steamed Fish with Spiced Rub in Banana Leaf 1 pound fillet of scrod, flounder, sole, or similar fish 1 can coconut milk 1/2 cup thinly sliced onion 1/4 teaspoon ground turmeric 1/4 teaspoon paprika 1/4 teaspoon curry powder 1/2 teaspoon salt and pepper 1-inch of fresh ginger, chopped 2 garlic cloves, chopped 2 tablespoons thinly sliced fresh Thai cl pepper 2 teaspoons fish sauce 6 to 8 large cabbage leaves, 1 bunch of spinach or baby bok choy* 6 pieces of banana leaves, each 12 inches square** 1/2 cup of scallion slivers Instructions: Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, cl, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai cl on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7494,"Savory Golden Country Ribs with Guacamole: Carnitas con Guacamole 2 1/2 pounds thick, meaty, pork country ribs For the slow-fry method: 2 pounds lard (or enough to cover the meat) 1/4 cup water 1 lime, zest removed with a vegetable peeler in wide strips Course salt, about 1/2 teaspoon For the boil-then-fry method: Water to cover the meat 1/2 teaspoon salt, plus a little course salt for sprinkling on before serving For serving: About 2 cups Chunky Guacamole, recipe follows, with all it's garnishes (cheese, radish roses, cilantro, etc.) 1/2 small onion, very finely chopped 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped 1 ripe, medium-large tomato, cored and very finely chopped, optional 1 clove garlic, peeled and very finely chopped, optional 10 sprigs fresh cilantro, chopped, optional 3 ripe, medium-size avocados Salt, about 1/2 teaspoon 1/2 lime, juiced, optional Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish Instructions: For serving: Trim off all but a thin layer of fat from the pork. The slow-fry method: Melt the lard in a large (4-quart), heavy saucepan over medium-low heat. When it has melted but is not yet very hot, add the pork, water and lime zest. Cook with the lard at a gentle simmer, turning the pork occasionally, for about 40 minutes, until it is barely tender. Raise the heat to medium-high. If all of the water hasn't yet evaporated, the lard will come to a rolling boil, which will eventually diminish into small bubbles as the water evaporates. After the change occurs, the carnitas will need about 10 minutes to brown. Watch them carefully and remove when they are a light golden brown. Drain on paper towels and sprinkle with salt. The boil-then-fry method: Place the meat in a single layer in a wide, heavy saucepan, add enough water to cover the meat by 1/2-inch, measure in the salt, and set over medium heat. Simmer, partially covered, turning the pork occasionally, until the meat is barely tender, about 40 minutes. Uncover, raise the heat to medium-high, and quickly boil away the liquid. When you hear the meat begin to fry in its own rendered lard (once the water is gone), turn the heat down to between medium and medium-low. Let the pork fry, turning frequently, until evenly browned, about 30 minutes. Remove the ribs from the pan, drain on paper towels, and sprinkle with a little salt. While the meat is cooking, prepare the guacamole, scoop it into a serving bowl and garnish. Serve the crispy ribs on a warm serving platter and pass the guacamole to eat along with them. Or cut the meat off the bones and roll with the guacamole into tacos. In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up. about 3 cups, serving 6 as an appetizer, 12 to 15 as a dip ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7495,"Provencal Potato Gratin 4 large clove garlic, smashed 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, sliced 1 red pepper, peeled, seeded and diced (3/4 cup) 1/4 cup dry white vermouth 2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled 1 cup water 1/2 cup chopped fresh basil leaves 1 pound plum tomatoes Kosher salt and freshly ground black pepper 1/3 cup freshly grated Parmesan Instructions: Preheat the oven to 350 degrees F. Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic. Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half. Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes. Stir in the basil. Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil. Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7496,"Asian-Spiced Duck Breasts with Ginger-Chili Glaze 4 duck breasts, trimmed of excess fat Salt and freshly ground black pepper Asian Spice Rub, recipe follows Ginger-Garlic-cl Glaze, recipe follows 1 bunch green onions, grilled Flour tortillas, grilled or warmed through 2 tablespoons Spanish paprika 1 tablespoon dry mustard 2 teaspoons kosher salt 2 teaspoons ground black pepper 2 teaspoons ground star anise 2 teaspoons ground ginger 1 teaspoon ground allspice 1/4 teaspoon ground red pepper 2 tablespoons peanut oil 2-inch piece ginger, finely chopped 6 cloves garlic, finely chopped 2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek) 1/2 cup honey 1/4 cup low-sodium soy sauce Instructions: Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas. Combine all ingredients in a small bowl. Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using. ","[Pinot Noir, Riesling, Tempranillo, Grenache Blanc]

" 7497,"Rhubarb Spritz 4 ounces rhubarb, chopped 1 cup strawberries, hulled Grated zest and juice of 1/2 orange Grated zest of 1/2 lemon 1/2 cup sugar 3/4 teaspoon pure vanilla extract 1 1/4 ounces Aperol 1/2 ounce gin 1/4 ounce fresh lemon juice 2 ounces prosecco or other sparkling wine Strawberry slice, for garnish Instructions: Make the compote: Combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar and vanilla in a bowl. Let macerate at room temperature until juicy, about 30 minutes. Transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. (The compote will keep in the refrigerator for up to 5 days.) Make the cocktail: Combine the Aperol, gin, lemon juice and 1/2 ounce of the compote in a cocktail shaker and fill with ice. Shake until very cold, about 1 minute. Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice. ","[Prosecco, Moscato, Cava, Sauvignon Blanc]" 7498,"Peanut Butter Balls 1 cup confectioners' sugar 1/2 cup creamy peanut butter (see Cook's Note) 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 6 ounces bittersweet chocolate, roughly chopped Instructions: Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes. Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth. Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 7499,"Frozen Strawberries 1 quart strawberries, de-stemmed 1 (3 pound) block dry ice Instructions: Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours. Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer. ","[Chardonnay, Moscato, Riesling]" 7500,"Autumn Sangria 1 bottle dry-crisp white wine, such as Sauvignon Blanc 1/4 cup almond-flavored liqueur, such as Amaretto 2 apples or ripe pears or 1 of each, cored and thinly sliced Zest of 1/2 orange, removed with a vegetable peeler in wide strips Instructions: Put the wine, almond-flavored liqueur, apples and orange zest in a pitcher and stir to combine. Cover and refrigerate until cold and the flavors have blended, at least 4 hours or up to 1 day ahead. ","[Sauvignon Blanc, Moscato, Cava]" 7501,"Pork Schnitzel with Cucumber Salad 2 (8 ounces) boneless pork loin chops, butterflied Kosher salt and freshly ground black pepper 1 cup (136 grams) all-purpose flour
1/2 teaspoon dry mustard
4 large eggs
2 tablespoons whole milk or buttermilk
2 cup (260 grams) fine plain breadcrumbs
2 quarts neutral oil
Flaky salt, for serving
Lemon wedges, for serving
Cucumber Salad, recipe follows 2 tablespoons (30 grams) whole milk Greek yogurt Juice of a half lemon, plus the other half for serving
1 1/2 teaspoons apple cider vinegar
1 clove garlic, finely grated
Big pinch of kosher salt
Couple turns of black pepper
3 Persian cucumbers (1 1/2 cups/240 grams), sliced into 1/4- inch coins
1/2 large shallot (or 1/4 small red onion), sliced very thin or shaved on a mandolin
2 tablespoons fresh mint leaves, torn
2 tablespoons fresh dill, roughly chopped
Instructions: Place a pork chop on a cutting board and cover with a piece of plastic wrap. Pound with a meat mallet (the bottom of a small saucepan or a rolling pin work well too) until the chop is uniformly 1/8-inch thick. Repeat with the other chop. Season both sides of each with salt and black pepper. In a rimmed baking sheet, combine the flour and dry mustard and whisk to combine. In a separate baking sheet, whisk together the eggs and milk or buttermilk. In a third baking sheet, add the breadcrumbs and season with salt and a few turns of black pepper. Dredge each pork chop in the flour and turn to coat, tapping off excess. Dunk in the egg and flip to coat, shaking off excess. Coat in the breadcrumbs, flipping to coat and tapping off excess. Heat the oil in a large (12-inch) skillet over medium heat, until shimmering. Place one of the chops in the oil and fry for 4 to 5 minutes on the first side or until it is golden brown with dark pockets and spots. Flip and cook for 1 more minute. Remove to a rack and sprinkle with flaky salt. Repeat with the second chop. (If making more than two, wipe out the pan so leftover bits do not burn) Serve with cucumber salad and lemon wedges. Combine the yogurt, lemon juice of half a lemon, vinegar, garlic, salt and pepper in a medium mixing bowl and whisk to combine. Add the cucumbers and shallots and toss to coat in the dressing. Fold in the herbs right before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7502,"Ron's Parsnip Latke Brulee 1 large russet (baking) potato (8 to 10 ounces) 1 tablespoon fresh lemon juice 2 medium parsnips (1 pound total) 1/4 cup all-purpose flour 3 tablespoons finely chopped fresh chives 3/4 teaspoon salt 1/4 teaspoon black pepper 2 large eggs, lightly beaten Vegetable oil, for frying Granulated sugar, for sprinkling Instructions: Peel the potato and coarsely grate into a bowl. Add the lemon juice and toss to combine. Peel the parsnips and coarsely grate into another bowl. Place the grated potato on towel, and then gather up the corners to form a sack and twist tightly to wring out as much liquid as possible. Stir the potato together with the parsnips, flour, chives, salt, pepper and eggs until combined well. Fry in 1/2 cup vegetable oil in a medium skillet on medium heat, in two batches, about 2 minutes on each side.
Before serving, sprinkle with granulated sugar and torch, or place under the broiler to caramelize. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7503,"One-Pot Clam Spaghetti 12 ounces whole wheat spaghetti One 6.5-ounce can chopped clams, with juices
2 tablespoons olive oil
1 tablespoon fresh oregano leaves, plus more for garnish
2 teaspoons crushed red pepper flakes, plus more for garnish 4 cloves garlic, sliced
1 small yellow onion, sliced thinly
Kosher salt
2 cups baby spinach
1 1/2 cups grated Parmesan 2 tablespoons salted butter
Freshly ground black pepper Instructions: Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes. Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7504,"Pecorino and Rosemary Popcorn 5 tablespoons extra-virgin olive oil 2 to 3 small sprigs fresh rosemary
1/4 cup popcorn kernels
Kosher salt One 2- to 3-ounce wedge pecorino Instructions: Line a sheet tray with parchment paper. In a small saucepan, gently warm 3 tablespoons olive oil over medium-low heat. Add the rosemary and gently pan-fry it until the \needles\ turn light brown and crispy, 3 to 5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles onto a paper towel. Discard the stems.
In a large pot fitted with a lid, add the remaining 2 tablespoons olive oil. Turn the heat to medium. Add the popcorn kernels, then cover and cook, shaking the pot every 30 seconds, until the popcorn is popped, 4 to 5 minutes. Spread the popcorn in a single layer on the sheet tray. Season to taste with salt. Grate the pecorino all over the popcorn. Sprinkle on the fried rosemary needles. (For a more intense rosemary flavor, you can also drizzle on some of the oil the rosemary was fried in.) Toss and transfer to a serving bowl. Top with more grated pecorino. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 7505,"Pizzelle Ice Cream Sandwiches 1/3 cup sugar 2 large egg whites 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 4 tablespoons butter, melted 1/3 cup all-purpose flour 3/4 cup chocolate-hazelnut spread (such as Nutella) 1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate Powdered sugar, for dusting Instructions: To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended. Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature. To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be made 2 days ahead. Store airtight and keep frozen,) Dust the ice cream sandwiches with powdered sugar and serve. Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7506,"Shortcut Instant Pot Lasagna 1 1/2 cups whole-milk ricotta 1 cup shredded mozzarella 1/4 cup grated Parmesan, plus extra for topping 1 tablespoon chopped fresh parsley 1 large egg Kosher salt and freshly ground black pepper One 24-ounce jar marinara sauce One 9-ounce package no-boil lasagna noodles Instructions: Add 2 cups water to a 6-quart Instant Pot? and set the rack inside with the handles folded under. Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine. Spread 1/2 cup marinara in the bottom of a 7-by-2-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7507,"Herb and Pear Glazed Turkey 1 (14-pound) fresh turkey, giblets and neck removed 1 stick unsalted butter, softened 1 (1 1/2-ounce) packet honey BBQ chicken glaze seasoning 1 pear 1 bunch mixed fresh herbs such as parsley, sage, thyme, and rosemary 1 (12-ounce) can pear nectar Instructions: Preheat the oven to 350 degrees F. Remove the turkey from the refrigerator 45 minutes before you are ready to cook it so that it can come to room temperature. Mix the butter with the seasoning packet. Reserve 2 tablespoons of the seasoned butter for the glaze and rub the remaining 6 tablespoons all over the turkey, inside and out, as well as under the skin. Cut the pear into quarters and put them into the cavity along with the herbs. Tie up the legs and put the turkey, breast side up, onto the rack in a roasting pan. Pour 1/2 cup water into the pan and roast for 2 1/2 hours, basting with the pan juices every 15 minutes, while you prepare the glaze. In a small pot over medium-high heat, add the pear nectar. Cook, stirring frequently, until the nectar is reduced by 1/3, about 10 minutes. Remove from the heat and stir in the reserved 2 tablespoons seasoned butter. When the turkey has cooked for 2 1/2 hours, start basting the turkey with the glaze every 15 minutes until the internal temperature is 165 degrees F in the thickest part of the thigh. If the turkey starts to brown too quickly, cover with a piece of aluminum foil. Remove the turkey from the oven, give it one last basting, and let it rest for 15 to 20 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7508,"Caramelized Butternut Squash 4 cups water 3 cups brown sugar 2 (3-inch long) cinnamon sticks 1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved Instructions: In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours. Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using. Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7509,"Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre) 4 duck drumsticks 1 tablespoon salt 1 ounce chopped fresh thyme leaves 1 ounce chopped rosemary leaves Pinch pepper 2 cloves chopped garlic 1 pound duck fat 2 ounces oyster mushrooms 2 ounces domestic mushrooms 2 cloves garlic, chopped 1 ounce chopped parsley 4 seedless tomatoes, quartered 2 tablespoons olive oil 4 slices (1 1/2 ounces each) duck foie gras 2 duck breasts Salt and pepper 2 ounces butter Instructions: Marinate the duck drumsticks for 12 hours with salt, thyme, rosemary, a pinch of pepper, and the chopped garlic. Rinse the duck under running water, and then dry with a clean towel. Keep cool. In a cast iron pot, saute the duck until light brown color then cover with duck fat and cook it slowly until the meat is very soft, about 40 to 45 minutes. Remove from the fat and keep warm. Preheat the oven to 165 degrees F. Clean and cut the mushrooms. In a nonstick pan, without any fat, saute the mushrooms with a little bit of salt. When the water from the mushrooms appears in the pan, strain the mushrooms and save the liquid. Saute the mushrooms a second time starting with a spoon of duck fat in the pan. Cook until light brown, season with salt and pepper and finish with chopped garlic and chopped parsley. Keep hot. Mix the tomatoes and 2 tablespoons of olive oil, salt and pepper. Place in a baking dish and bake for 30 minutes. Remove from oil. Keep hot. In a nonstick pan saute the slices of foie gras over high heat with salt and pepper, 1 to 2 minutes on each side, and keep hot. Season the duck breast with salt and pepper. In the same pan with the fat from foie gras, saute the duck breast, starting on the skin side, until the fat is golden brown and rendered. Turn and cook to medium rare, about 10 minutes total. Remove from pan and let rest 10 minutes before to split each breast in 2 equal parts. In a saucepan, bring the liquid from mushrooms to a boil, then with a whisk, incorporate by small quantity the butter until a creamy sauce forms, and add salt and pepper. Display the sauteed mushrooms in the center of each plate, then 1 confit drumstick, a slice of sauteed foie gras and the sauteed duck breast. Use the tomatoes for decoration and finish the plate with a spoon of mushroom butter sauce. Eat very hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 7510,"My Mom's Holiday Sausage Holiday Balls 4 Granny Smith apples 1 tablespoon unsalted butter
1 tablespoon canola oil 1 pound ground pork sausage
4 cups grated sharp Cheddar 3 cups instant pancake mix
2 tablespoons minced fresh chives
Kosher salt and freshly ground black pepper
Instructions: For the applesauce: Preheat the oven to 375 degrees F. Peel the apples, then thinly slice around the core. Place in a microwave-safe bowl and cover with plastic wrap. Microwave until the apples are tender, about 5 minutes. Place in a blender with the butter and puree. Set aside. For the sausage balls: Grease a rimmed baking sheet with the oil. Combine the sausage, cheese, pancake mix, chives, a big pinch of salt and a few grinds of black pepper in a large bowl and mix well. Roll into 1 1/2-inch balls (about the size of a Ping-Pong ball). Place on the prepared baking sheet in an even layer, leaving 1 inch between balls. Bake until cooked through and browned, 20 to 25 minutes. Serve with the applesauce. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 7511,"Western Skillet Eggs 1/2 cup half-and-half or whole milk Pinch of cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 shallots, sliced 2 large green bell peppers, seeded and cut into 1/2-inch strips 1 1/2 cups cherry tomatoes, halved 1/4 pound thinly sliced ham, cut into 1-inch pieces 4 slices sourdough bread, torn into pieces (about 2 cups) 2 tablespoons chopped fresh parsley, plus more for topping 8 large eggs Instructions: Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat. Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7512,"Rice 2 cups long-grain rice 3 cups water or chicken broth 1 teaspoon kosher salt Freshly ground black pepper Instructions: Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7513,"Classic Cupcakes with Lemon Meringue Frosting 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 4 large egg whites 2/3 cup sugar 1 teaspoon lemon juice 1 teaspoon finely grated lemon zest Pinch cream of tartar Pinch fine salt 1 to 2 drops pastel food coloring Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.) Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. For Meringue: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring and continue beating until it holds stiff peaks. To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7514,"Chickpea-Potato Dip 1 large all-purpose potato, scrubbed Kosher salt 5 cloves garlic One 15.5-ounce can chickpeas, drained and rinsed 1/2 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons white wine vinegar Crushed red pepper flakes, for garnish Chopped fresh parsley, for garnish 1 large cucumber, cut into 1/4-inch-thick rounds Half an 18-ounce bag of pita chips (about 3 cups) Instructions: Put the potato in a medium saucepan, add enough water to cover and salt generously. Bring to a simmer, then cook until fork-tender, about 30 minutes. Add the garlic, cook for 2 minutes, then drain. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks. Transfer the cooked potato and garlic to a food processor. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree. Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley. (The dip can be made a day ahead and refrigerated.) Serve with cucumber rounds and pita chips for dipping. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 7515,"Bacon, Egg and Shrimp Fried Rice 1 1/2 tablespoons peanut or vegetable oil 3 eggs, lightly beaten 4 ounces pancetta or bacon, diced 1 clove garlic, minced 1 teaspoon peeled and grated fresh ginger 4 ounces bay shrimp 4 ounces fresh or frozen peas (about 3/4 cup) 2 cups cooked jasmine rice (preferably day old) 1 tablespoon light soy sauce 1 teaspoon toasted sesame oil Sea salt and freshly ground white pepper 2 scallions, chopped Instructions: Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7516,"Fresh White Bloody Mary 4 green tomatoes, roughly chopped 1 hot house cucumber, roughly chopped 2 ribs celery, peeled to remove tough outer fibers and roughly chopped 3 cups seedless green grapes, plus more for garnish 1 jalapeno, seeded 2 tablespoons horseradish 1 tablespoon superfine sugar 2 lime wedges, plus more for garnish Crushed ice 2 to 3 ounces vodka, chilled 1 tablespoon salt and freshly ground black pepper, on a small plate Cucumber spears, celery sticks, for garnish Instructions: Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree. Set up a sieve lined with cheesecloth over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains. Once you have the extracted the liquid, remove it from the refrigerator. Add the horseradish, superfine sugar and 2 lime wedges to a pitcher and muddle with a wooden spoon. Stir in the extracted tomato juice, some crushed ice and a few splashes of vodka. Stir to combine. Rub a lime wedge on part of the rim of each glass. Dip the rim into the salt and pepper mixture so it sticks to the wet part of the rim. Pour the drink into the glasses and garnish with cucumber spears, celery sticks and a few grapes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7517,"Snickerdoodle Skillet Cookie 1 cup (2 sticks) unsalted butter 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon fine salt 1 cup plus 2 tablespoons granulated sugar 1/4 cup packed light brown sugar 1 large egg 2 teaspoons ground cinnamon Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes. Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Vigorously whisk 1 cup of the granulated sugar, brown sugar and egg together in a large bowl. Whisk in the melted butter. (Do not wipe out the skillet.) Add the flour mixture and continue whisking until the dough comes together. Let the dough and buttered skillet rest, separately, in a cool place for 30 minutes. (This allows the dough to firm up and the skillet to cool.)
Mix together the remaining 2 tablespoons granulated sugar and the cinnamon in a large bowl. Shape the dough into a large ball and gently roll it in the sugar mixture until evenly coated.
Place the dough ball in the center of the prepared skillet. Bake until the sides are browned, the center is still soft, and the surface of the cookie cracks, about 35 minutes, rotating once halfway through. Cool on a wire rack at least 15 minutes. Cut into wedges and serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 7518,"Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing 1 small bunch carrots with leafy green tops 2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk 1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces 3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar Instructions: For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces. In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely. For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano. For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7519,"Salmon Mousse 1 pound salmon fillet, skin off and pin bones removed 1 teaspoon extra-virgin olive oil Salt and freshly ground black pepper 1 pound soft cream cheese 1/4 cup brandy 1 lemon, zested and juiced Salt and freshly ground pepper Instructions: For the salmon: Preheat the oven to 400 degrees F. Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes. For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7520,"The Best Cheesecake 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature 2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature
Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7521,"Dominican Chimichurri Burgers with Chipotle Glazed Grilled Yellow Plantains 1 1/4 pounds ground beef (1/2 chuck and 1/2 sirloin) 1 medium onion, finely chopped 1/2 large red bell pepper, diced 2 garlic cloves, minced 1/3 cup chopped cilantro leaves 1 teaspoon dried oregano 2 teaspoons soy sauce 1 tablespoon Worcestershire sauce Salt and pepper 4 hamburger buns, split Oil 2 cups thinly sliced cabbage 1 carrot, coarsely grated 1 small red onion, cut into rings 1 tomato, sliced 1/4-inch thick 2 tablespoons ketchup 2 tablespoons mayonnaise 1 tablespoon yellow mustard 2 ripe yellow plantains 1/2 cup plain yogurt 1/2 cup mayonnaise 2 teaspoons pureed chipotle peppers in adobo sauce 1 tablespoon sugar 1 tablespoon cayenne powder 1 tablespoon black pepper Instructions: For the burgers: Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers. Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce. For the plantains: While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7522,"Roasted Sweet Potato Wedges with Cilantro Yogurt 3/4 cup Greek yogurt 2 cloves garlic, minced
1 bunch fresh cilantro, very finely chopped, plus more for serving
4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, cut into 3/4-inch wedges
1/4 teaspoon ground cinnamon
Sriracha, for drizzling
3 tablespoons (30 grams) toasted pine nuts
Flaky salt, for serving
Instructions: Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside. Preheat the oven to 425 degrees F. Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 7523,"Cantaloupe Gin Fizz Ice cubes 2 ounces Cantaloupe Syrup (see recipe below) 2 ounces gin
Lime-flavored seltzer
A fresh mint sprig for garnish, optional
2 cups roughly chopped ripe cantaloupe 1 tablespoon lime zest and 4 tablespoon lime juice, from 2 to 3 limes
1 tablespoon agave syrup Instructions: Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint. Add the cantaloupe, lime zest and juice to a high-powered blender. Blend on high until smooth. Strain liquid into a measuring cup. Stir in agave. ","[Gin, Vodka, Prosecco, Sauvignon Blanc]" 7524,"Ethiopian Fruit Salad 1 ripe mango, peeled and cut in pieces 1 small, ripe papaya, peeled and cut in pieces 1 navel orange, peel removed and cut in sections 1 1/2 cups seedless grapes 1 banana, sliced Instructions: Combine all the cut up fruit. Add the banana at the last minute. ","[Kosher Pinot Grigio, Sauvignon Blanc, Riesling]" 7525,"Simple Asian Fruit Salad 1/2 cup water 1 cup sugar 1 (1-inch) piece ginger, peeled 4 peppercorns, smashed 2 cups diced mango 2 cups diced papaya Instructions: In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 7526,"Almond Lover's Trail Mix 1 cup cocoa-dusted almonds 1 cup dry-roasted almonds 1 cup pitted dried dates, chopped 1 cup raisins (golden or regular) 1 cup prunes, chopped 1 cup dried apricots, chopped Instructions: Combine the ingredients in a large bowl. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 7527,"The Second Pigs House of Sticky Sticks Peanut butter 1 graham cracker Small bag pretzel sticks (3 inch size) Small bag of mini marshmallows Small bag of regular size M&M's Instructions: Using a knife, gently spread a thin layer of peanut butter all over the graham cracker. Be sure not to break the cracker. Count out 20 pretzel sticks. Start building! Place sticks, standing straight, on peanut butter. Cover entire cracker. To make windows use four mini marshmallows for each window. Stick them down with a pat of peanut butter. For the door, count out 6 M&M's, and use the peanut butter to stick them down. For the roof use three more pretzel sticks. Criss cross them at the top using peanut butter to glue them together and add some to each end so they stick to the house. It should look like a triangle ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 7528,"Tabbouleh Salad with Nuts 1 cup water 3/4 cup bulgur 2 handfuls pine nuts or slivered almonds 1 teaspoon ground cumin 2 lemons, zested and juiced 1/3 cup extra-virgin olive oil 1/4 cup freshly chopped mint leaves 1/2 cup freshly chopped flat-leaf parsley 4 scallions, whites and greens, chopped 2 plum tomatoes, seeded and chopped 1/2 seedless cucumber, peeled and chopped Salt Instructions: In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes. Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool. In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7529,"Summer Fruit with Wine and Mint 1 1/4 cups dry white wine 1/3 cup sugar 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups) 1 basket (8-ounce) fresh strawberries, quartered 1 cup seedless green grapes, halved lengthwise 1 tablespoon chopped fresh mint leaves Instructions: Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled. ","[Viognier, Riesling, Vermentino, Gavi]" 7530,"Thai Grilled Bison Skirt Steak Salad 4 cups red cabbage, shredded - reserve? marinade - add white and black sesame juice of ? lime
1 teaspoon fish sauce 2 (8oz.) Bison Skirt Steaks, with all visible fat removed 1 tablespoon extra-virgin olive oil 1 teaspoon cracked black pepper 1 teaspoon garlic, granulated ? c olive oil ? c rice wine vinegar ? c lime juice 2 tablespoons lemon grass, minced 2 Serrano cl peppers, minced with seeds 2 shallots, minced 1 bunch green onions, sliced ? tablespoon fish sauce juice from 1? limes ? cup fresh cilantro, chopped ? cup fresh mint, chopped Instructions: To Make the Salad: Combine cabbage, lime juice and fish sauce and toss well to coat. Place in refrigerator to keep cool while you are preparing the strip steaks. To Make Bison Skirt Steaks: Preheat grill to high for 5-10 minutes. Coat steaks with olive oil and season liberally with pepper and garlic on both sides. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side. Let steaks rest for 10 minutes, slice thinly against the grain of the meat. To Make Dressing/Marinade:* (See Cook's Note) Combine lemon grass, chilies, shallots, green onions, fish sauce, lime juice, cilantro and mint. Add thinly sliced bison. Toss to coat. Drain cabbage, place on platter and top with marinated bison steak. ","[Syrah, Grenache Blanc, Gewrztraminer, Pinot Gris]" 7531,"Spanish Chorizo Stewed in Cider 1 pound Spanish chorizo or smoked garlic sausage, cut crosswise into 1-inch pieces 2 tablespoons Spanish olive oil 1 cup thinly sliced yellow onion 1 tablespoon thinly sliced garlic 1 teaspoon fresh thyme leaves 1/2 teaspoon sweet Spanish paprika 1/4 teaspoon salt 3 cups Spanish cider, or Woodchuck or Strongbow as a substitute Crusty bread, for dipping, optional Instructions: In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking. Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 7532,"Coconut Vegetable Curry 2 tablespoons vegetable oil 4 green cardamom pods 1 1-inch piece cinnamon stick 1 whole clove 2 onions, thinly sliced Kosher salt 1 tablespoon grated fresh ginger 4 cloves garlic, grated
2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric 3 small plum tomatoes, cut into wedges 1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks 1 small Chinese eggplant, cut into 1-inch chunks 2 cups cauliflower florets 1 serrano cl pepper, halved 1 cup halved green beans Cooked basmati rice, for serving Chopped fresh cilantro, for topping Instructions: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds. Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes. Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7533,"Mesa Bbq Sauce 2 tablespoons (1/4 stick) butter 1/2 medium red onion, finely diced 3 garlic cloves, minced 6 plum tomatoes, coarsely diced 1/4 cup ketchup 3 tablespoons dark molasses 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 1 tablespoon honey 1 teaspoon cayenne 1 tablespoon ancho cl powder (available at Hispanic or specialty markets) 1 tablespoon pasilla cl powder (available at 1 tablespoon paprika 1 tablespoon Worcestershire sauce Instructions: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
","[Zinfandel, Malbec, Syrah, Tempranillo]" 7534,"Berry Studded Apple Fruit Leather Nonstick cooking spray 1 pound Gala apples, peeled, cored and chopped (about 4 cups)
1/2 cup apple juice
1 teaspoon ground cinnamon Kosher salt
1 pint blueberries 1 tablespoon sugar 1 teaspoon lemon zest
Instructions: Preheat the oven to 170 degrees F. Line a baking sheet with parchment, making sure there is an overhang. Spray the parchment with cooking spray. Place the apples, juice, cinnamon and a pinch of salt into a large saucepan over medium heat. Cook, stirring occasionally, until the apples have softened, 20 to 25 minutes. Remove from the heat and set aside. Pulse the apple mixture in a food processor until smooth and free of any large pieces. Using a ladle, pass the apple puree through a fine-mesh strainer. Set aside.
Meanwhile, place the blueberries, sugar, lemon zest and 1/4 cup water into a small saucepan over medium-high heat. Cook, stirring occasionally, until the berries soften and burst, 8 to 10 minutes. Remove from the heat and crush the berries into a coarse puree using a potato masher. Set aside.
Using an offset spatula, spread the apple puree evenly over the prepared baking sheet. Tap the baking sheet once or twice on the countertop to settle any air bubbles. Using a small spoon, spread the blueberry mixture in thin diagonal lines across the apple puree. Tap the baking sheet again to remove any remaining air bubbles. Bake, until the surface is smooth and no longer sticky, 3 to 4 hours, then let cool 20 minutes. Remove the parchment from the baking sheet and flip over to peel the paper away from the fruit leather. Slice the fruit leather into 16 long strips, 1-inch wide. Roll each strip in wax paper and store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7535,"Apple Pie Cupcakes 3 medium apples, cored, peeled and cut into 1/8-inch-thick slices 3 tablespoons granulated sugar, plus more for sprinkling 1 tablespoon fresh lemon juice Large pinch ground cinnamon Pinch fine salt 2 tablespoons unsalted butter, plus melted butter for brushing 2 teaspoons all-purpose flour Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 3/4 cup granulated sugar 2 large eggs, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk, plus 1 tablespoon for brushing 3/4 cup heavy cream 2 tablespoons confectioners' sugar 1 tablespoon sour cream Ground cinnamon, for sprinkling Instructions: For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside. For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray. Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier. Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7536,"No-Bake Peanut Butter Bars 2 sticks salted butter, softened, plus more for greasing the pan 1 cup chunky peanut butter
2 cups powdered sugar
One 12-ounce box vanilla wafers One 12-ounce bag mini semisweet chocolate chips 2 cups semisweet chocolate chips 1/2 cup creamy peanut butter
1/2 cup chopped peanuts Instructions: For the filling: Grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time. Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside. For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 7537,"Antipasti Dinner Salad 1/2 cup extra-virgin olive oil, plus more for drizzling 2 large cloves garlic, smashed 8 slices rustic Italian bread Kosher salt 2 tablespoons red wine vinegar Freshly ground pepper 1 small head radicchio, thinly sliced 3 stalks celery, thinly sliced 6 ounces deli-sliced hard salami or soppressata, cut into strips 10 to 15 fresh basil leaves, sliced if large 8 ounces small mozzarella balls (bocconcini), halved 20 cured black olives (such as kalamata or nicoise), pitted and halved 2 romaine lettuce hearts, halved lengthwise Instructions: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt. Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat. Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7538,"Peanut Butter and Jealous Cocktail 1 tablespoon honey mixed with 1 tablespoon peanut butter Handful raspberries Ice 2 ounces raspberry vodka 1 ounce raspberry liqueur 4 ounces cranberry juice 1 triangle peanut butter sandwich for perching on the rim Instructions: Rim the serving glass in the peanut butter-honey mixture. Next, muddle raspberries at the bottom of the glass and add ice. Pour in vodka, raspberry liqueur and cranberry juice and stir. Garnish with triangle of peanut butter sandwich sliced and wedged on the rim, and toast to the fact that snack time is much more fun as a grown-up. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 7539,"BLT - Braised Bacon, Collards and Tomato Jam 12 ounces pork bacon slab 4 cups chicken stock 1 cup small dice mirepoix (celery, carrot and onion) 12 cups chicken stock 4 cups apple juice 1/2 cup diced bacon 1/2 cup diced yellow onion 1 tablespoon Cajun spice 1 head collard greens, deveined and chopped into 1-inch wide ribbons 2 cups diced red tomato 1/2 cup julienned red onion 2 tablespoons horseradish 1 tablespoon minced fresh thyme 1 tablespoon sea salt 1 teaspoon cayenne 1 teaspoon curry spice 1 teaspoon white pepper 1 teaspoon turmeric Instructions: For the bacon: Preheat the oven to 350 degrees F. Add the bacon, stock and mirepoix to an oven-safe pan, cover with foil and roast for 90 minutes. Then remove the bacon from the stock and allow to cool. Once cooled, portion into 4 portions and hold until re-cooking. For the collards: Add the stock, apple juice, bacon, onions, Cajun spice and collards to a stockpot and cook over medium-high heat until simmering. Then reduce the heat to low and cook until the greens are softened and the liquid has reduced to 2 cups, about 1 hour. After cooking, remove from the heat and hold warm. For the tomato jam: During the collard process, in a small saucepot over medium heat, add the tomatoes, onions, horseradish, thyme, salt, cayenne, curry, white pepper and turmeric, and allow to cook for 75 minutes, stirring during the process. Once cooked, keep warm and tighten with a slurry if needed. Once all three items are cooked, on an oven-safe pan, add the braised bacon pieces, top with tomato jam and heat under the broiler lightly browned, about 2 minutes. Once browned, portion the collards in a centered pile in a bowl, then top with the relish-broiled bacon and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 7540,"Clam Cakes with Tarragon, Green Peppers, and Tartar Sauce 2 pounds little neck clams in their shells, or 1 (12-ounce) jar chopped clams with juice 1/2 cup water, if using fresh clams 1 small yellow onion, coarsely grated 1/2 cup chopped green bell pepper 2 teaspoons minced fresh flat-leaf parsley 2 teaspoons minced fresh tarragon 1 cup all-purpose flour 1/4 cup semolina flour 1 tablespoon baking powder 1 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 cup milk 2 large eggs, separated 2 tablespoons unsalted butter, melted 1 teaspoon fresh lemon juice About 1/4 cup vegetable oil 1 cup mayonnaise 3 tablespoons finely chopped red onion 1 teaspoon finely minced fresh flat-leaf parsley 1 teaspoon capers, drained and chopped 1 teaspoon chopped cornichon or dill pickle 1 anchovy fillet, chopped 1 teaspoon fresh lemon juice Salt and cayenne pepper, to taste Instructions: To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice. In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside. In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside. In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes. In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with tartar sauce. To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7541,"Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette 1 bottle Rioja wine 1/4 cup red vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Salt and freshly ground pepper 1 head garlic, peeled and crushed 1 cup olive oil 4 rosemary sprigs 2 pound lamb loin, cut into 1-inch pieces 1/2 pound chorizo, sliced 1/4-inch thick 16 small shallots, roasted 8 bamboo skewers, soaked in water for 2 hours Instructions: In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined. With the motor running slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side for medium-rare doneness. Arrange on platter and drizzle with vinaigrette. ","[Rioja, Tempranillo, Garnacha, Syrah]" 7542,"Tropical Greek Yogurt Breakfast Bowl 1/4 cup 100 percent guava or orange juice (no sugar added) 4 dried apricots, diced 1 cup 2 percent Greek yogurt 1/2 medium pink grapefruit, cut into segments One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained 1/4 cup bran flakes cereal 2 tablespoons toasted or raw pistachios, roughly chopped Instructions: Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster. Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7543,"Tomato-Tortilla Soup 2 (6-inch) corn tortillas 1 tablespoon plus 1 teaspoon canola oil 1/4 teaspoon salt 1 small onion, chopped (about 1 cup) 3 cloves garlic, minced (about 1 tablespoon) 1 small jalapeno pepper, seeded and finely chopped 1 teaspoon ground cumin 3/4 teaspoon dried oregano 4 cups low-sodium chicken broth 2 (14.5-ounce) cans no salt added diced tomatoes. with juice 1/4 cup fresh lime juice 1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro leaves Instructions: Preheat the oven to 375 degrees F. Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside. Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice. Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 7544,"Chicken Fried Steak 2 eggs 2 cups milk, at room temperature 3 cups flour 2 teaspoons meat seasoning 2 cups frying oil, preferably Canola Eight 6-ounce tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts) Mashed Potatoes, recipe follows 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper Instructions: Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Serve with Mashed Potatoes. Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 7545,"Black Bean Soup 10 slices bacon, finely chopped 2 medium onions, chopped (about 2 1/2 cups) 6 garlic cloves, pressed 1 (14 1/2-ounce) can reduced-sodium chicken broth 1 1/2 cups canned chopped tomatoes 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 tablespoon chili powder 4 (15 1/2-ounce) cans black beans, drained but not rinsed Kosher salt and freshly ground black pepper 1 bunch cilantro juice of 1/2 lime Thinly sliced scallions, for garnish Sour cream, for garnish Grated cheddar, for garnish Instructions: Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper. Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 7546,"Rolled Pork Florentine 1 pork loin, about 2 pounds/900 g Salt and freshly ground black pepper 7 ounces/200 g spinach 2 slices bacon, cut into lardons 1 medium onion, chopped 1 clove garlic, minced 4 tablespoons fresh breadcrumbs 1 tablespoon oil, for frying 1/2 cup/125 ml white wine Instructions: Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside. Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside. Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper. Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 7547,"Cheese Blintzes with Broiled Pineapple 2 eggs 1/2 cup milk 1/2 teaspoon salt 1 teaspoon granulated sugar 1/2 cup flour Unsalted butter 1/2 cup chilled heavy cream 1/2 cup ricotta 8 ounces cream cheese, at room temperature 1/2 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon freshly grated orange zest Confectioners' sugar 1/3 cup light brown sugar 1 cup toasted macadamia nuts, coarsely chopped 4 tablespoons butter, melted 1 whole pineapple, peeled and sliced Instructions: Crepes: Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes. Set the oven to 200 degrees F. and put a platter in the oven to heat. Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Cheese Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve. Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil. Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7548,"Pumpkin Lovers Lasagna Kosher salt 1 head escarole, coarsely chopped 1 head garlic, cloves separated but not peeled 6 tablespoons butter 10 to 12 fresh sage leaves, torn 1 pound butternut squash, peeled and cut into bite-size pieces Freshly ground pepper 1 1/2 cups chicken stock 3 tablespoons all-purpose flour 3 cups milk Freshly grated nutmeg Two 15-ounce cans pure pumpkin puree 3 eggs 2 cups fresh ricotta 2 cups freshly grated Parmigiano-Reggiano 1 box no-boil flat lasagna 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded Instructions: Preheat the oven to 375 degrees F.
Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina. Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 7549,"Paige's Quiche 2 tablespoons salted butter 2 yellow onions, sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 homemade or store-bought pie crust (enough for a deep-dish pan), recipe follows All-purpose flour, for rolling 1 1/2 cups heavy cream or half-and-half 8 large eggs Kosher salt and freshly ground black pepper 2 cups grated fontina cheese 8 slices ham, cubed 3/4 cup vegetable shortening, such as Crisco 1 1/2 sticks (3/4 cup) cold salted butter
3 cups all-purpose flour 1 large egg 5 tablespoons cold water 1 tablespoon white vinegar 1 teaspoon kosher salt Instructions: Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool. Preheat the oven to 400 degrees F. Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust. Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting. If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve! In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated. Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill. The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7550,"Bok Choy Fondue with Lobster 1 teaspoon minced ginger 1 teaspoon minced garlic 1 tablespoon butter 4 cups chopped bok choy 1/2 cup lobster stock Lobster knuckle meat from 4 lobsters Salt and black pepper to taste Instructions: In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 7551,"Earl Grey Spritzer 1 cup sugar 2 Earl Grey tea bags Champagne or sparkling wine, very cold 2 thin lemon slices Instructions: Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.) Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon. ","[Prosecco, Blanc de Blancs, Vinho Verde]" 7552,"Roast Rack of Pork with Caramelized Maple Onions 1 (2-pound) pork rack with 4 bones attached Salt and black pepper 2 ounces olive oil 3 yellow onions, sliced 1-inch fresh ginger, crushed 1/2 stick cinnamon 1 star anise 3 tablespoons sweet butter 4 tablespoons maple sugar 3 1/3 cups apple cider Instructions: Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside. Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes. Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7553,"Spaghetti Marinara 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 small onion, diced 1 teaspoon dried oregano Kosher salt 1 28-ounce can whole peeled tomatoes, crushed by hand 1/2 cup chopped fresh basil 1 pound spaghetti 2 tablespoons unsalted butter, cut into cubes Instructions: Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7554,"Tomato Fennel Salad 1 1/2 pounds heirloom tomatoes 1 small fennel bulb 2 tablespoons good olive oil 2 tablespoons fresh lemon juice 1 tablespoon cider vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7555,"Lemon-Glazed Pound Cake 4 tablespoons unsalted butter, room temperature, plus for greasing 2 1/4 cups all-purpose flour, plus 1 tablespoon for dusting 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 4 large lemons
Juice of 1 lemon
1 cup plain low-fat yogurt
1 cup blueberries
1/3 cup water 1/3 cup sugar
Juice of 1 lemon
1 cup sugar, plus 4 tablespoons sugar for sprinkling 1 cup water
1 lemon, thinly sliced
Instructions: For the cake: Preheat the oven to 350 degrees F. Generously grease a 10-inch Bundt pan with butter and dust with flour. In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand. Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate. For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice. Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool. For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour. Decorate the cake with candied lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7556,"Malena\u2019s Tex-Mex Mole 10 ancho chiles 10 guajillo chiles
6 tablespoons olive oil
2 Roma tomatoes
1 tomatillo, husked
3 cloves garlic, peeled
1 cup San Antonio pecans
1 large bolillo, about 5 inches long (4 ounces)
1/4 cup sesame seeds
About 6 cups good chicken broth, preferably homemade
1 cup creamy natural peanut butter (no sugar added)
One 2.1-ounce tablet chocolate, such as Ibarra
Coarsely ground black pepper
1 teaspoon ground cumin
1 teaspoon unsweetened dark cocoa
2 tablespoons sugar
1 ounce of your favorite dark chocolate, chopped (from about half of a bar of chocolate)
1 large chicken bouillon cube, such as Knorr
14 to 16 boneless, skinless chicken thighs (about 3 pounds)
Kosher salt Instructions: Preheat the oven to 350 degrees F. Remove the stems, seeds and veins from the ancho and guajillo chiles. In a pan over medium-high heat, add 3 tablespoons of the oil and saut the chiles for about 20 seconds on both sides. Transfer them to a pot with 3 quarts of very hot water. Saut the tomatoes, tomatillo and garlic in the same pan until lightly roasted and fragrant, about 1 minute for the garlic and 2 to 3 minutes for the tomatoes and tomatillo; add them to the water with the chiles. Allow them to steep while you prepare the other ingredients, at least 30 minutes.
Roast the pecans on a baking sheet for about 5 minutes. Allow them to cool, then process to a fine consistency in a food processor; set aside.
Toast the bolillo in the oven directly on the rack until toasted and golden, 6 to 8 minutes. Let cool, then tear into large pieces and process in a food processor to make fine breadcrumbs; set aside (there should be about 3/4 cup of breadcrumbs).
Toast the sesame seeds in a small pan over medium heat, stirring, until just beginning to turn light brown, about 3 minutes. Grind in a coffee or spice grinder until finely ground; set aside.
In an 8-quart pot, add the remaining 3 tablespoons oil and set over medium heat.
Drain the water from the chiles, tomatoes and garlic and begin blending them in a blender on high speed in batches. Add 1 cup of chicken broth to each batch, then pour into the 8-quart pot. Raise the heat to medium high and start adding the other ingredients. First, add the peanut butter and stir until it is well blended into the mixture. Next, add the ground sesame seeds and stir until you work out any lumps that may be visible in the sauce. Do the same with the finely ground pecans and chocolate tablet. Add the breadcrumbs, 1 teaspoon black pepper, cumin, cocoa, sugar, chopped chocolate and bouillon. Cook, stirring and working out any lumps that may be visible in the sauce. If you think the sauce is too thick, add another cup of broth. Bring down the heat to medium low while you start to sear the chicken.
Heat a griddle (the type you use for pancakes) or large nonstick skillet over medium-high heat until hot. Sprinkle the chicken with salt and pepper and sear on the griddle for 6 to 8 minutes per side.
Add the chicken to the sauce and allow to simmer until the chicken is very tender and the mole is thickened, 45 to 60 minutes. Taste occasionally for more salt or sweetness to your liking.\u202f
I like to accompany my mole with homemade Tex-Mex rice and bolillos. Enjoy. Buen provecho!
","[Syrah, Tempranillo, Garnacha, Zinfandel]" 7557,"Chocolate Handbags 5 pounds white chocolate, tempered Modeling chocolate, dark chocolate Modeling chocolate, white chocolate 5 pounds bittersweet chocolate, tempered Instructions: To make the woven chocolate bag: I used a tall round glass container that was about 4-inches in diameter to give the front and back pieces their curve. Cover the container with parchment paper and tape it shut. Make the front and back: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall. You will need 2 of these pieces. Let the chocolate set slightly. While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together. It will take a moment for the chocolate to set but this will give the bag its unique shape. When the chocolate is set, pull the glass container from the middle and peel off the acetate. Make the handbag base: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a base that is the shape of the space between the front and back. This is easy to do if you allow the chocolate to set slightly. Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside. When the chocolate is set, peel off the acetate. Use tempered chocolate to glue the piece into place at the bottom. Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface. Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long. Repeat using the white molding chocolate. You will need 9 dark strips and 8 white strips for the weave. You will need 2 to 4 more strips for the handle strap, depending on the length of the strap, and a few inches for the logo. Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag. Place the handbag on its side so you can access the front. Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag. Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag. Use a sharp paring knife to trim as necessary. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 7558,"5 Bean Chili 1 1/2 pounds lean ground beef 2 cups chopped onion 1 (15-ounce) can light red kidney beans, drained 1 (15-ounce) can dark red kidney beans, drained 1 (15-ounce) can cannellini beans, drained 1 (15-ounce) can butter beans, drained 1 (15-ounce) can pinto beans, drained 2 (14 1/2-ounce) cans diced tomatoes with jalapenos 2 (1 1/4 ounce) packets chili seasoning mix 1 (8-ounce) can tomato sauce 1 cup water Salt and pepper Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro Instructions: In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker. Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours. Ladle into bowls and serve with your favorite chili fixings. ","[Zinfandel, Tempranillo, Malbec, Garnacha]" 7559,"Wilted Greens with Ricotta Salata 2 bunches Swiss chard, or kale (or 1 bunch each) 3 tablespoons olive oil 1 large yellow onion, peeled and thinly sliced 4 garlic cloves, minced 1/2 cup chicken broth 2 tablespoons soy sauce 1/4 teaspoon freshly ground black pepper 3 ounces ricotta salata cheese Instructions: Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside. Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7560,"Green Onion Spoonbread 2 tablespoons butter 3/4 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper 6 eggs, separated 1 1/2 cups milk 1/4 cup melted butter 1 cup finely diced green onions (scallions) Instructions: Preheat oven to 375 degrees. Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter. Combine dry ingredients in a bowl. In a separate bowl, combine egg yolks, milk and butter and pour into dry ingredients. Stir to combine but do not over mix. Fold in the chopped scallions. Beat the egg white to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mix and pour the batter into buttered dish. Place in the oven and bake for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 7561,"Collard Green Coleslaw 1 cup mayonnaise 1/4 cup apple cider vinegar 3 tablespoons stone ground mustard 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 3 cups shredded white cabbage 2 cups julienned collard greens 1 cup julienned carrots 1/4 cup thinly sliced white onions 1/4 cup thinly sliced green onions 2 lemons, juiced Kosher salt and freshly ground black pepper Instructions: For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve. For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions. Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste. Mix in the lemon juice and refrigerate for 2 hours before serving. Season with salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 7562,"Three Mushroom Saute 1 cup minced scallion, including green 3 tablespoons olive oil 1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced Salt and pepper 2 cloves garlic, minced 1/3 cup dry white wine 1 cup beef stock or canned broth 1 tablespoon tomato paste 1/2 cup heavy cream, if desired 2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley Instructions: In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7563,"Sunflower Cake Canola oil, for greasing One 15.25-ounce box yellow cake mix (plus required ingredients) 5 sticks unsalted butter, at room temperature 10 cups confectioners' sugar 2 teaspoons vanilla extract Large pinch kosher salt 3 to 6 tablespoons whole milk 50 drops chocolate brown gel food coloring Heaping 1/4 teaspoon lemon yellow gel food coloring 6 drops golden yellow gel food coloring 1 cup brown candy-coated chocolates, such as M&Ms Instructions: For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease the bottoms and sides of two 8-inch round cake pans. Prepare the cake batter according to the package instructions. Divide the batter evenly between the prepared pans. Bake the cakes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: Meanwhile, combine the butter, confectioners' sugar, vanilla, salt and 3 tablespoons milk the in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth, adding more milk as necessary to make a spreadable frosting.
Transfer 1 cup of the frosting to a small bowl and tint with the brown gel food coloring. Scrape the brown frosting into a pastry bag fitted with a 3/8-inch plain round tip (number 804).
Tint the remaining frosting with the lemon yellow and golden yellow gel food coloring. Fill a pastry bag fitted with a 1/4-inch plain round tip (number 803) with 3 cups of the yellow frosting.
Cover the remaining yellow frosting (about 3 1/4 cups) with plastic warp and reserve for frosting the cake. To assemble: Place one cake layer upside down on an extra-large cutting board or platter (at least 20-by-14-inches). Using a serrated knife, cut the other cake layer into 8 wedges. Lightly trim the rounded side of each wedge so it is flat; discard the trimmings. Arrange the wedges around the cake, trimmed side against the cake, to create a sunflower shape. Pipe a circle of yellow frosting around the center cake to create a 1/2-inch border.
Spread the reserved yellow frosting in the bowl evenly over the top and sides of the cake, (including the petals), leaving the circle inside the piped border unfrosted.
Pipe a continuous spiral of brown frosting inside the 1/2-inch yellow border, starting at the edge of the border and working in towards the middle until the center of the cake is filled.
Place one brown candy on its edge in the center of the brown frosting. Place a second candy next to it, leaving a candy-size space between. Continue to place candies around the center, working out towards the edge and arranging the successive rows of candies in the spaces between the previous rows until the center of the cake is filled. Holding the pastry bag with the remaining yellow frosting at a 45-degree angle, pipe a small dollop of frosting on the edge of one of the cake petals, stopping and pulling the bag off the dollop to create a tip. Repeat the dollops, working out toward the tip of the petal until the petal is filled. Repeat with the remaining petals. Slice the cake and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7564,"Chicken Breast with Squash Dinner and Salsa Sauce 1 to 2 tablespoons olive oil 8 ounces of boneless, skinless chicken breast 1 yellow squash or zucchini Peeled garlic clove Olive oil or butter, optional Ground cumin Salt and pepper Instructions: In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.; Green or red salsa broth, tomato juice, water, . ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 7565,"Eggnog 2 cups whole milk 1 1/2 cups heavy cream
6 large egg yolks, at room temperature
1 cup sugar
1 teaspoon grated nutmeg, plus more for serving
1/2 cup maple syrup 1 cup finely crushed gingersnaps
8 ounces bourbon
Instructions: For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm. Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color. Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg. For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps. For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve. ","[Chardonnay, Brandy, Cognac, Port]" 7566,"Pear Walnut Spice Cake 1 cup raisins (dark or golden) 2 cups all-purpose flour 3 eggs 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1 cup vegetable oil 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon each ground cloves and ground allspice 2 cups peeled pear chunks (from about 3 pears) 1 cup chopped walnuts 1/2 cup maple syrup 1 1/2 cups confectioners' sugar Instructions: Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days. To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7567,"Picnic Deviled Eggs 6 hard-cooked large eggs, peeled 3 tablespoons mayonnaise 1/8 teaspoon Worcestershire sauce 2 tablespoons minced celery 1 tablespoon minced dill pickle 2 teaspoons chopped fresh flat-leaf parsley 1/8 teaspoon kosher salt Dash of hot sauce Paprika Instructions: Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce. Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7568,"(Web Exclusive) Round 2 Recipe: Tortellini with Caramelized Onion and Bacon 4 strips bacon, chopped 1 medium yellow onion, thinly sliced 2 cups cooked extra tortellini from Tuscan Soup with Tortellini, recipe follows 1/4 cup chopped fresh parsley Salt and freshly ground black pepper 2 tablespoons grated Parmesan 2 tablespoons canola oil 1 medium onion, chopped 2 teaspoons chopped garlic 1/2 teaspoon red pepper flakes 1 (14.5-ounce) can less sodium beef broth 3 cups water 1 (14.5-ounce) can diced tomatoes 1 (16-ounce) bag frozen Italian vegetable blend 1 (15-ounce) can cannellini beans, drained and rinsed 1 tablespoon Italian seasoning Salt and freshly ground black pepper 1 (16-ounce) bag frozen cheese tortellini Serving suggestion: Herb Focaccia Instructions: In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese. Preheat the oven to 375 degrees F.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7569,"Lemon Sole Four 4-ounce skinless sole or flounder fillets Kosher salt and freshly ground black pepper Flour for dredging 5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces 2 tablespoons freshly squeezed lemon juice 2 teaspoons water 1 teaspoon minced flat-leaf parsley leaves 1 teaspoon minced fresh thyme leaves Instructions: Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7570,"Smoked Pheasant Chowder 1 pheasant 1 cup bacon 1/2 cup diced carrots 1/2 cup chopped onion 1/2 cup diced celery 1/2 cup diced garlic 1 cup flour Chicken stock 1/2 cup minced bacon 1/4 cup olive oil 1/4 cup minced garlic 1/2 cup diced carrot 1/2 diced onion 1/2 cup diced celery 1/2 cup diced red pepper 1 cup diced sweet potato 2 tablespoons chopped cilantro Sliced pheasant meat 1 quart pheasant stock Salt, cayenne, cardamom, cumin, coriander to taste Instructions: Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.; In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked. Season with spices. ","[Rhone Blends, Pinot Noir, Tempranillo, Garnacha]" 7571,"Roasted Corn Guacamole 3 avocado, peeled, seeded and coarsely chopped 2 ears corn, roasted and kernels removed 1/2 red onion, finely chopped 1/4 cup coarsely chopped cilantro 1/4 cup fresh lime juice 2 tablespoons creme fraiche Salt and freshly ground pepper Blue corn tortilla chips Instructions: Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 7572,"Bacon Corn Muffins with Orange Butter Nonstick cooking spray, for the muffin tin 4 slices bacon, chopped
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt 1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon light agave syrup
1 tablespoon orange zest
Kosher salt Instructions: For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray. Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes. For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined. Serve the muffins with fresh orange butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7573,"Creamy Cauliflower Poblano Soup 2 tablespoons unsalted butter 2 cloves garlic, chopped 2 poblano peppers, stemmed, seeded and sliced 1 medium yellow onion, sliced 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups) 1 cup milk Kosher salt Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don\u2019t worry- it will smooth out once you puree it. Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7574,"Green Cabbage Slaw with Dijon Vinaigrette 1/3 cup mayonnaise 4 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon mustard seeds
1 teaspoon sugar
1/2 head green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
1 shallot, diced
Kosher salt and freshly ground black pepper Instructions: Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 7575,"Spinach-Artichoke Rollatini 4 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups whole milk 1/4 teaspoon cayenne pepper 1 cup shredded cheddar cheese (about 4 ounces) 3/4 cup shredded low-moisture mozzarella cheese (about 3 ounces) 3/4 cup grated parmesan cheese (about 3 ounces) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/2 small onion, finely chopped 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 1 9-ounce box frozen artichoke hearts, thawed and chopped 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese (about 1 ounce) 1 large egg Kosher salt 1 tablespoon extra-virgin olive oil 12 lasagna noodles (not no-boil) 1 cup grated low-moisture mozzarella cheese (about 4 ounces) 1 tablespoon grated parmesan cheese Instructions: Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour. Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce. Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface. Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan. Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7576,"Caliente Margarita Kosher salt, for rimming 1 lime wedge Ice 4 to 6 cilantro leaves 2 thin slices jalapeno 1.5 ounces blanco tequila, such as Santo 0.5 ounce Cointreau 1.5 ounces fresh lime juice 1.5 ounces fresh orange juice 1 ounce agave nectar 0.5 ounce fresh lemon juice Instructions: Spread kosher salt on a small plate. Moisten the rim of a pint glass with the lime wedge. Press the rim into the salt to rim the edge. Fill the glass with ice, add the lime wheel and set aside. In a mixing glass, lightly muddle cilantro leaves and 2 of the jalapeno slices. Fill 2/3 of the way with ice and add the tequila, Cointreau, lime juice, orange juice, agave nectar and lemon juice. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds. Strain the drink into the rimmed glass. Garnish with the cilantro sprig and the remaining 2 jalapeno slices and serve.
","[Tequila, Orange, Agave Nectar]" 7577,"Oven Baked Chicken Parmesan ? cup plain dry bread crumbs ? tsp. Italian seasoning ? tsp. garlic powder 6 boneless, skinless chicken breast halves (about 2 lbs.) 1 egg, beaten 1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce 1 cup shredded part-skim mozzarella cheese Instructions: Preheat oven to 400F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti. ","[Chardonnay, Chianti, Barbera, Vermentino]" 7578,"Spicy Beer Mary Celery salt 3 lemon wedges Ice cubes 2 (12-ounce) bottles lager beer 12 ounces spicy vegetable juice (recommended: V8) Worcestershire sauce Freshly ground black pepper 2 stalks celery Instructions: Pour celery salt into a shallow bowl or small plate. Rub the rims of 2 (16-ounce) tumblers with 1 of the lemon wedges. Dip rims into celery salt. Fill glasses with ice cubes. Pour half of the beer into each glass and top with the spicy vegetable juice. Add a couple dashes of Worcestershire sauce and freshly ground black pepper. Garnish with remaining lemon wedges and celery stalks. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 7579,"Slow-Cooker Moroccan Beef Stew with Couscous 3 carrots, thinly sliced on an angle 1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups) 3/4 cup pitted prunes, chopped 1 1/4 pounds beef stew meat 1 tablespoon ras el hanout (Moroccan seasoning) Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 2 tablespoons tomato paste 1 cup couscous 2 teaspoons harissa paste, plus more for serving Fresh cilantro, for topping Instructions: Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours. About 15 minutes before serving, cook the couscous as the label directs. Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7580,"Holiday Deviled Eggs 12 large eggs 1 tablespoon kosher salt 1 teaspoon red food coloring
1 teaspoon white vinegar 1 teaspoon green food coloring
1/2 cup packed fresh basil leaves 1/4 cup chopped chives, plus more for garnish
1 cup mayonnaise Kosher salt and freshly ground black pepper
1/2 cup roasted red peppers, plus more for garnish
Instructions: For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool. For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag. Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag. Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color. Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7581,"Cauliflower Melt 1 head cauliflower 1/4 cup extra-virgin olive oil
2 teaspoons mustard powder
2 teaspoons smoked paprika
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/4 cup yellow mustard Kosher salt and freshly ground pepper 1 tablespoon stone-ground mustard
1 tablespoon honey Kosher salt and freshly ground pepper
4 tablespoons salted butter, at room temperature 8 slices sourdough bread 8 ounces butterkase or gruyere cheese, shredded 2 pears, thinly sliced Instructions: Roast the cauliflower: Preheat the oven to 450 degrees F. Cut off the cauliflower stem, then place the head cut-side down and slice into 1/2-inch-thick steaks. In a small bowl, whisk together the olive oil, mustard powder, paprika and some salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 minutes. Carefully flip the cauliflower, return to the oven and roast until golden, another 10 to 12 minutes. Meanwhile, make the honey mustard: In a small bowl, mix together the yellow mustard, stone-ground mustard and honey. Season with salt and pepper. Set aside. For the sandwich build: Melt 2 tablespoons butter on a griddle over medium-low heat. Spread some honey mustard on 4 pieces of bread; top each with some cheese, roasted cauliflower, sliced pears, more cheese and another piece of bread. Place 2 sandwiches on the griddle and cover with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. Add the remaining 2 tablespoons butter to the griddle and repeat with the remaining sandwiches. Serve with the remaining honey mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 7582,"Steaks As Big As our Head 2 porterhouse steaks, each about 1 pound or 4 T-bone steaks, each about 12 ounces and 1-inch thick, or other cut of your choice 4 cloves garlic, peeled and cut into slivers 1 cup extra-virgin olive oil 2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary Coarse salt and freshly ground pepper Instructions: Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside. In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic. Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour. Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side. Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7583,"Sweet Potato Pudding Nonstick cooking spray, for spraying the baking dish 2 1/2 pounds medium sweet potatoes (about 3), poked with a fork
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 cup sugar
1/2 cup milk
1 tablespoon self-rising cornmeal
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan halves
1/2 cup packed brown sugar
Instructions: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray. On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7584,"Angel Hair Pasta with Clams 1 baguette Olive oil Salt and pepper 12 littleneck clams, scrubbed and soaked 1/4 cup Calabrian chiles, chopped
2 cloves garlic, minced
1/2 medium onion, chopped
4 sprigs thyme
1 cup white wine
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil
1 to 2 tablespoons cream
4 ounces Angel hair pasta, cooked Chopped fresh flat-leaf parsley, for garnish Instructions: For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes. For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside. For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed. Add the cooked pasta to the sauce, along with more broth if needed, and toss. Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 7585,"Crispy Chicken and Cheesy Spinach Tart 2-1/2 pounds Tyson? Crispy Chicken Strips 4 tablespoons butter, divided 3 cloves garlic 2 tablespoons flour 1 cup milk 1 cup cream 1 cup Gruyere cheese, shredded 1 teaspoon salt 1/8 teaspoon white pepper 1 sweet onion, diced 11 ounces fresh spinach 1 egg 14 ounces pie crust, 2 crusts 1/4 cup Asiago cheese, shredded 2 tablespoons balsamic glaze Instructions: 1.Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled. 2.Heat 2 tablespoons butter over medium heat and saute garlic for 1-2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside. 3.While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10-15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside. 4.In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside. 5.To assemble, lay out pie crusts on parchment lined baking sheets. Spread 2 tablespoons of cheese sauce in the middle of the crusts leaving 1? inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40-45 minutes or until crust is golden brown. - Remember to wash hands and surfaces before preparing food ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 7586,"Bumpy Cake Nonstick cooking spray, for greasing the baking dish 3/4 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 3/4 cup vegetable oil 1 cup hot water 1/4 cup whole milk 1 tablespoon pure vanilla extract 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 3 large eggs 2 cups granulated sugar 2 cups all-purpose flour 2 cups confectioners\u2019 sugar 1 stick (8 tablespoons) unsalted butter, at room temperature Pinch kosher salt 1 tablespoon pure vanilla extract 1 to 2 tablespoons whole milk, if needed 1 3/4 cups confectioners\u2019 sugar 1/2 cup buttermilk 1 tablespoon pure vanilla extract 1/2 cup unsweetened cocoa powder 1/3 cup dark corn syrup Pinch kosher salt 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Whisk the cocoa powder and instant espresso in a large bowl. Pour in the vegetable oil, water, milk and vanilla extract and whisk until smooth. Add the baking soda, baking powder, salt and eggs and whisk until smooth. Whisk in the granulated sugar until well combined. Fold in the flour until smooth. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, 33 to 35 minutes. Transfer to a wire rack to cool completely in the dish, about 1 hour. Freeze until hardened, about 1 hour. For the buttercream: Meanwhile, fit a piping bag with a 1/2-inch round tip. Combine the sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth and thick but pliable. Adjust the consistency if needed by mixing in the milk. Transfer the buttercream to the piping bag. If the buttercream has become too soft and warm, refrigerate until chilled, about 10 minutes. With a short side of the cake dish facing you, pipe 7 rows of buttercream crosswise on the cake 1 to 1 1/2 inches apart. Return the cake to the freezer until the buttercream is very cold, about 30 minutes. For the fudge frosting: Whisk the confectioners\u2019 sugar, buttermilk and vanilla in a medium saucepan over medium heat. Add the cocoa powder, corn syrup and salt and bring to a boil, whisking constantly. Fit the saucepan with a candy thermometer, reduce the heat to medium low and cook until the mixture reaches 240 degrees F. Remove the saucepan from the heat and add the butter a few pieces at a time, whisking constantly, until the frosting is smooth. Let cool slightly, about 10 minutes. Pour half of the fudge frosting over the buttercream rows, tilting the dish slightly so that the entire surface is covered and the fudge drips down the sides of the cake. Return the dish to the freezer until the fudge hardens, about 10 minutes. Repeat frosting with the remaining fudge and refrigerate the cake for 20 minutes to let the fudge harden before serving. Be sure to use a sharp knife to cut the cake; the fudge is sticky, especially around the edges of the cake. The cake can be stored, covered, in the refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 7587,"String Beans with Garlic 1 1/2 pounds French string beans (haricots verts), both ends removed Kosher salt 2 tablespoons unsalted butter 1 tablespoon good olive oil 2 to 3 garlic cloves, sliced Freshly ground black pepper Instructions: Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 7588,"10 Minute Apple Sauce 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon Instructions: In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 7589,"Tea Cookies 1 stick butter 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks. ","[Chardonnay, Riesling, Gewrztraminer]" 7590,"Corn Tortillas 1 pound fresh masa for tortillas, store bought of homemade or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot tap water Instructions: The dough. If using masa harina, mix it with the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency; cover with plastic and let rest 30 minutes. When you're ready to bake the tortillas, readjust the consistency of the fresh or reconstituted masa, then divide into 15 balls and cover with plastic. Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high. Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between. Close the top plate and press down gently but firmly with the handle. Open, turn the tortilla 180 degrees, close and gently press again, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic. Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In a about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet). When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread, When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel. Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7591,"Lasagna with Bolognese Meat Sauce 3 cups hot milk 6 tablespoons butter 6 tablespoons flour 1/2 each teaspoon salt and ground white pepper 2 tablespoons olive oil 2 tablespoons butter 1 small onion, chopped 1/2 cup chopped celery 1/2 cup finely chopped carrot 1 pound ground beef Salt and pepper 1/2 cup dry white wine 2 cups canned plum tomatoes, seeds removed and roughly chopped 1 cup water 2 pounds fresh pasta sheets, cut into strips 4 by 17 inches 12 quarts water in a large pot suitable in which to cook the pasta 2 tablespoons salt A large bowl of water with ice cubes to cool the pasta 1 cup grated Parmigiano-Reggiano cheese, plus additional grated cheese Instructions: For the bechamel: Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe. For the Bolognese: Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook until wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna. For the pasta: Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, reboil and begin to blanch or parcook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled. To assemble and bake the lasagna: Preheat the oven to 375 degrees. Spread some bechamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has browned and the edges are crispy. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 7592,"Halibut Green Curry 1 cup packed fresh cilantro leaves, plus more for garnish 1 cup packed fresh mint leaves 1/3 cup coconut milk 2 tablespoons grapeseed oil 2 teaspoons light brown sugar Juice of 1 lime, plus wedges for serving 1 small clove garlic One 2-inch piece fresh ginger, peeled and chopped 1/2 serrano pepper, seeded Kosher salt 1 large bunch kale, stemmed, washed and torn into bite-size pieces Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed) Instructions: Preheat the oven to 350 degrees F. Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl. Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges. Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 7593,"Salmon in Herb Butter 1 pound butter 1 to 2 lemons, juiced 4 to 5 garlic cloves, crushed 1 bunch cilantro, stems removed and chopped 3 green onions, thinly sliced 1 (4 to 5 pound) salmon fillet Instructions: Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately. Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7594,"The Italian Village Chicken Vesuvio Recipe 1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs) 2 teaspoon salt 1 teaspoon ground black pepper 1/3 cup olive oil 2 cups canola oil, for frying 3 large Idaho or russet potatoes, peeled and cut into thick wedges 2 clove garlic, peeled and mashed 1 tablespoon dried oregano 1/2 cup white wine 2 tablespoons chopped parsley leaves Instructions: Heat oven to 400 degrees F. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice. Heat 2 cups of canola oil to 350 degrees F. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later. For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven. Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all. ","[Barolo, Chianti, Tempranillo, Garnacha]" 7595,"Basmati Rice Pilaf 2 cups basmati rice 4 cups cold water 2 teaspoons whole cumin seeds 3 cardamom pods, lightly crushed, black seeds reserved, pods discarded 1 teaspoon fennel seeds 1 cinnamon stick 12 black peppercorns 2 bay leaves 2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional 1 large red onion, peeled and finely diced Kosher salt Instructions: To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked. Preheat the oven to 250 degrees F. In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour. In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool. Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat. Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to \rest\ (as you would a roast beef) for 10 minutes before \forking\ it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7596,"Buttery Herb Breadcrumbs About 8 cups cubed stale or leftover Italian bread 6 tablespoons unsalted butter
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/4 cup grated Parmesan Instructions: Place the cubed bread in a food processor and pulse until coarse in texture. Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool. Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7597,"Kids Can Bake: Sweet Potato-Chocolate Chip Mini Muffins Cooking spray 1 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon pumpkin pie spice 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup mini chocolate chips 1 stick (8 tablespoons) unsalted butter, melted 2/3 cup packed brown sugar 1 cup canned sweet potato puree 1/3 cup sour cream 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray. Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps). Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 7598,"Soy Glazed Tuna, Wasabi Mashed Potato, Sake Carrot Ginger Sauce 8 medium Idaho Potatoes 1/4 cup milk 3 tablespoons butter 2 tablespoons wasabi 2 pounds carrots, cleaned, coarse chop 1/4 cup shallots, chopped 1/4 cup ginger, chopped 1/4 cup mirin (sweet sake) 1/4 cup sake Four 6-ounce tuna steaks 1/2 cup low-sodium soy sauce 1/2 cup sugar Instructions: For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients. For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois. For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved. Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 7599,"Easy Turkey Meatloaf 2 tablespoons olive oil 2 small onions, 1 finely chopped and 1 cut into half-moon slices 3 tablespoons fresh parsley, chopped 1 1/2 pounds dark meat ground turkey 3/4 cup plus 3 tablespoons seasoned breadcrumbs 1 large egg 1/4 cup plus 3 tablespoons ketchup 1 teaspoon kosher salt, plus more for sprinkling 1 teaspoon freshly ground black pepper, plus more for sprinkling Instructions: Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a small skillet over medium-low heat until hot but not smoking. Add the chopped onion and saute until softened and brown, about 6 minutes. Add the parsley and cook for another minute. Set aside. In a large mixing bowl, combine the turkey with the breadcrumbs, egg, 1/4 cup of the ketchup, cooked onion mixture, salt and pepper. Mix until fully combined. Form into a loaf and transfer to a 9-by-5-inch loaf pan. Using a pastry brush or the back of a spoon, brush the remaining 3 tablespoons of ketchup over the loaf. Evenly scatter the sliced onions over the loaf, drizzle with the remaining tablespoon of oil and sprinkle with salt and pepper. Bake until the meatloaf is cooked through, 55 to 60 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 7600,"Grilled Eggplant Salad 1 eggplant 2 tablesppons olive oil 1 teaspoon kosher salt 1 chopped tomato 1 minced garlic clove 2 tablespoons chopped basil 1 teaspoon red wine vinegar chopped oregano salt and pepper shaved parmesan Instructions: Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and 1 teaspoon each red wine vinegar and chopped oregano. Season with salt and pepper and top with shaved parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7601,"Creamy, Garlicky Shrimp Skillet Kosher salt 12 ounces fettucine 3 tablespoons unsalted butter 3 cloves garlic, thinly sliced
One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips 1 teaspoon sweet or smoked paprika 2 cups heavy cream 1 pound medium peeled and deveined shrimp, tails removed
1 1/2 cups grated Parmesan 1 tablespoon fresh flat-leaf parsley, chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7602,"Florence's Orange Cake 2 sticks butter, softened, plus more for greasing 8 ounces all-purpose flour, plus more for dusting 8 ounces caster sugar (superfine) Finely grated zest of 1 orange 4 eggs 1 teaspoon baking powder Juice of 2 oranges, for cake, filling, and icing 1 stick plus 1 tablespoon butter, softened 8 ounces icing sugar (confectioners'), sifted Finely grated zest of 1 orange Orange juice, as needed 11 ounces icing sugar (confectioners'), sifted Crystallized flowers, for decorating, optional Instructions: Preheat the oven to 350 degrees F. Brush the sides of 2 (8-inch) sandwich or cake pans or a (11-inch) springform pan with melted butter, and dust with flour. Line the base of each pan with greaseproof or parchment paper.
Cream the 2 sticks butter in a large bowl or in an electric food mixer until soft. Gradually add the sugar, and orange zest, and continue to beat until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Sift the 8 ounces flour and baking powder into the mixture, and stir. Gently, stir in 1 tablespoon of the orange juice.
Divide the mixture evenly between the 2 prepared pans, making a slight hollow in the center of each cake so that it will rise evenly without forming a peak. Bake in the oven until a skewer comes out clean when inserted into the center of the cakes, about 25 to 30 minutes. Let the cakes sit for 5 minutes, and then turn out onto a wire rack, and cool completely.
To make the orange filling: Cream the butter until very soft, and then add the sugar and orange zest. Gradually beat in 1 tablespoon of the orange juice to create a smooth, soft mixture.
To make the glace icing: Add enough orange juice to the sugar for a spreadable icing. If it is too soft, it will run off the cake, but if it is too stiff, it will be difficult to spread.
When the cakes are cool, carefully slice each cake in half horizontally. If baking a single cake, slice the cake horizontally into two or three even layers. Spread the orange filling between the cake layers, and sandwich the pieces together. Using a palette knife, spread the glace icing over the top and sides, and decorate with the crystallized flowers, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7603,"Pan Seared Shrimp and Scallop Skewers 8 (6 to 8-inch) bamboo skewers 16 jumbo deveined, peeled shrimp 16 sea scallops Salt and pepper 1 teaspoon sweet paprika, 1/3 palmful 1/2 teaspoon crushed red pepper flakes, eyeball it 1 lemon zested and juiced 2 tablespoons chopped flat leaf parsley, a handful 1 tablespoon extra virgin olive oil, 1 turn of the pan Instructions: Preheat a large nonstick skillet over medium high to high heat. On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7604,"Alex's Veggie-Packed Burritos 4 cups bite-size cauliflower florets 2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice 1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional Instructions: For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat. Roast until the vegetables are deep in color and tender, 15 to 17 minutes. For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 7605,"Wasabi Oil 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil Instructions: In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 7606,"Charred Corn Guacamole with Corn Chips 4 ears Perfectly Grilled Corn, recipe follows 4 tablespoons canola oil Salt and freshly ground black pepper 3 ripe avocados, peeled, pitted and diced 1 serrano cl, finely diced 1 small red onion finely diced 1 lime, juiced 1/4 cup chopped cilantro leaves Blue, yellow and white corn chips, as accompaniment 4 ears corn Kosher salt Instructions: Heat the grill to high. Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears. Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 7607,"Quick Tip: Cauliflower 1 tablespoon extra-virgin olive oil 1 large head cauliflower 1 cup chicken stock Instructions: In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets. Discard the water from the pot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7608,"Mango Tango j 1 ripe mango, peeled 1 bottle Cava (Spanish sparkling wine) 1 tablespoon lemon pico di gallo salt 1 lime, halved 4 teaspoons fresh ginger juice 1/2 cup mango sorbet Instructions: Cut the mango into medium pieces, on a cutting board, and freeze. Add the lemon pico di gallo salt to a small saucer plate. Juice 1/2 lime and add it to another small saucer plate. Dip the rims of each glass, first into the lime juice and then into the salt. Pour very chilled Cava into the wine glasses. Sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. Top with a small scoop of mango sorbet and serve. Enjoy! ","[Cava, Sauvignon Blanc, Gewrztraminer, Riesling]" 7609,"Love Letter Cookies 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
3 cups all-purpose flour, plus more for rolling
Pinch of salt
4 cups confectioners' sugar, sifted, plus more if needed 3 tablespoons meringue powder
6 to 7 tablespoons warm water, plus more for thinning
1/2 teaspoon clear lemon extract
Red, pink and black gel food color
3/4 cup tiny heart confetti sprinkles
Black food color marker
Instructions: For the cookie dough: In a stand mixer fitted with the paddle attachment, mix the butter and granulated sugar together until just incorporated. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently. Add the flour and salt. Mix on low speed until a dough is formed and there are no longer streaks of butter in the mixing bowl. The dough will be thick and should not be sticky.
Cover two baking sheets with parchment paper.
Divide the dough in half, place one half on a lightly floured work surface and roll to a thickness of slightly greater than 1/4 inch. Cut out a total of 15 cookies using a 4-inch rectangular cutter. Put 7 on one baking sheet and 8 on the other. Cut out the centers from 5 of the cookies using a 2-inch rectangular cookie cutter. Chill the cut-outs for 20 minutes. Wrap the remaining dough in plastic wrap and refrigerate until ready to use.
Preheat the oven to 350 degrees F.
Bake the cookies for 12 to 15 minutes or until golden brown around the edges. Remove the cookies to a wire rack to cool completely. Let the baking sheets cool, then re-line them with parchment. Repeat the rolling, cutting, chilling and baking with the remaining dough half, for a total of 30 cookies, 10 with cut-out centers.
For the royal icing: In the bowl of an electric mixer fitted with the whisk attachment, mix the confectioners' sugar and meringue powder on low speed until combined. Add the water and beat on medium-high speed until very stiff peaks form, 3 to 5 minutes. Add the lemon extract and beat on low speed until combined. Place 1/4 cup of icing into each of three bowls. Cover the remaining icing in the mixer bowl with a damp paper towel to prevent drying. Tint one bowl of icing with red, one with pink and one with black (leave the icing in the mixer bowl white). Add drops of water to all 4 bowls to thin the icing to flood consistency. (Check the consistency by dragging a spoon through the center of each icing; when the icing is perfect flood consistency, the indentation should completely disappear in 10 seconds. Thin with more water, or thicken with additional confections' sugar as needed.) Transfer each color of icing to a separate piping bag or decorator squeeze bottle.
Cut a sheet of parchment paper into 10 small strips, each about 4 inches by 2 inches. Write sentiments of love on one side of each strip, such as \Love you more than cookies!\ and \You're Sweet!\
Place 10 whole rectangular cookies on a work surface covered with parchment paper. Pipe white royal icing around the outer top edge of each cookie. Place a cookie with a hollow center on top of each iced cookie. Fill each with 1 tablespoon confetti heart sprinkles. Pipe white royal icing around the outer top edges of the hollow cookies. Fold the love notes so the ink side is on the inside of the fold and will not touch the cookies. Insert a folded love note into each hollow cookie and top with a whole cookie.
Pipe a line of white royal icing around the outer top edges of the cookies and flood the inside so that icing completely covers the top of the cookies. If there are gaps in the icing, use a toothpick to push the icing into the gaps so they are filled. Let the iced cookies stand until completely smooth and dry, about 3 hours.
When the icing is dry, use the white royal icing to pipe a triangular envelope flap on half (five) of the cookies. Use a toothpick to scrape away the point of each triangle to make room for the seal decoration. Use the red royal icing to pipe a small seal in the middle of each envelope. Pipe white royal icing lines down from both sides of the envelope flaps to the bottom corners of the cookies to create envelope folds. Use the pink royal icing to pipe several small hearts on the envelopes. Use the food color marker to draw a perforated line across the center of the cookies with \open here\ instructions.
On the remaining cookies, pipe three equal-sized horizontal lines using black royal icing on the front centers of the cookies for address lines. Use the red royal icing to make a heart in the upper right-hand corner of the cookies for a postage stamp. Use the black food color marker to draw wavy lines to the left of the stamps. Further embellish the cookies with X's and O's in the top left corner, and add the name of the recipients to the top address line. Draw half-circle postage marks on the sides of the cookies using the food color marker or leftover black royal icing.
Let the cookies stand until set, about 3 hours. Package the cookies in cellophane bags tied with baker's twine. If necessary, include opening instructions so the recipient will be aware of the messages inside the cookies.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7610,"Cibar Lounge S'Mores Martini 1 marshmallow 1 small piece of chocolate from a chocolate bar 1/4 cup crushed graham crackers 1 orange segment 1 teaspoon chocolate sauce 3 ounces chocolate-infused vodka 2 ounces chocolate liqueur Ice Instructions: Using a toothpick, skewer the marshmallow and chocolate piece together. Set aside. Place the crushed graham crackers onto a saucer or small plate. Rim a martini glass with the orange segment, and then dip the rim of the glass into the graham crackers to coat. Drizzle the chocolate sauce onto the sides of the glass. Set aside. Combine the vodka and chocolate liqueur in a cocktail shaker filled with ice and shake. Light the marshmallow on fire and place into the martini glass. Pour the cocktail over top to extinguish the marshmallow and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 7611,"Blood Orange-Cinnamon Mojito 1 cup raw sugar, such as Sugar in the Raw 3 cinnamon sticks 8 to 10 fresh mint leaves, plus 1 sprig for garnish 3 lime wedges 2 cups ice 1 1/2 ounces white rum 1 ounce blood orange juice (about 1/2 blood orange), plus one slice for garnish About 2 ounces chilled sparkling wine, such as Prosecco or Cava Instructions: For the cinnamon syrup: Combine the sugar and 1 cup water in a small saucepan. Bring to a simmer and stir until the sugar is completely dissolved. Add the cinnamon sticks and continue to simmer until the flavors are infused, 15 to 20 minutes. Cool, then strain and discard the cinnamon sticks. Refrigerate in an airtight container for up to 2 weeks.
For the mojito: Add the mint, lime wedges and 1 ounce cinnamon syrup to a cocktail shaker and muddle. Fill with the ice, and add the rum and orange juice and shake briefly. Pour directly into a highball glass. Top off with the sparkling wine and stir briefly. Garnish with a mint sprig and blood orange slice. ","[Ros, Sauvignon Blanc, Vermentino, Vinho Verde]" 7612,"Miso Salmon Sandwiches with Spicy Avocado Mayonnaise 3 tablespoons mirin or dry sherry 2 tablespoons white miso paste 2 tablespoons packed light brown sugar 1 tablespoon sesame seeds 1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces 1/2 cup mayonnaise 2 to 3 teaspoons wasabi paste 1 tablespoon fresh lemon juice 1 avocado 4 club rolls or other sub rolls, split open 2 cups watercress, tough stems removed 1 tablespoon toasted sesame oil 1 teaspoon soy sauce Kosher salt 1/2 large cucumber, peeled and thinly sliced Instructions: Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds. Add the salmon, turning to coat; cover and refrigerate 1 hour or overnight. Whisk the mayonnaise, wasabi paste and lemon juice in a bowl. Dice the avocado and stir it into the mayonnaise mixture; set aside. Preheat the broiler. Arrange the rolls, cut-side up, on a foil-lined baking sheet and broil until lightly toasted, about 1 minute. Remove to a plate and brush the cut sides with the avocado mayonnaise. Toss the watercress with the sesame oil, soy sauce and some salt; divide among the rolls. Transfer the salmon to the baking sheet and brush with some of the marinade from the baking dish. Broil until the salmon starts browning, about 3 minutes. Flip the salmon and continue broiling until just cooked through, 3 to 5 more minutes. Divide the salmon among the rolls; top with the cucumber slices. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7613,"Pork Carnitas 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in) Salt and freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon ground cumin 1 tablespoon olive oil 1 onion, coarsely chopped 4 cloves garlic, minced 1 jalapeno, seeded and ribs removed, chopped 1 orange, cut in half 3 tablespoons vegetable oil Instructions: Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 7614,"Chocolate Whoopie Pies with Vanilla Frosting 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1 1/2 sticks unsalted butter, room temperature 1 large egg 1/2 stick unsalted butter, at room temperature 1/4 cup vegetable shortening (recommended: Crisco) 3 teaspoons vanilla extract 2 cups powdered sugar, sifted Instructions: In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients. Add the butter and the egg. Mix until the dough comes together in a nice ball. Form the dough into 24 balls. Preheat the oven to 350 degrees F. Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter. Gently press the balls with your thumb, ever so slightly, squishing the ball. If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on. Bake for 8 to10 minutes, checking the cookies periodically. You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly. Remove the pans from the oven and put the cookies on a cooling rack or a clean surface. Allow them to cool at least 15 minutes. Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed. Gradually add the powdered sugar and mix until the filling is light and fluffy. When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies. Top with the remaining cookies, creating that famous whoopee-pie look. Refrigerate the cookies for about 20 minutes before serving. To add a touch of elegance to this dessert, try infusing milk with lavender. Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender. Blend on high for about 3 minutes. Refrigerate for about 20 minutes, then stir with a spoon and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7615,"Shower Dome Cakes -Tablescape Centerpiece Nonstick cooking spray and all-purpose flour for pans 3 (18.25-ounce) boxes white cake mix 1 cup (2 sticks) butter, softened 9 egg whites 3 3/4 cups buttermilk 2 (16-ounce) cans white frosting 2 cups confectioners' sugar 1 1/2 tablespoons meringue powder 1 tablespoon lemon juice 1/4 to1/3 cup warm water Cornstarch, for rolling fondant
Instructions: Preheat the oven to 350 degrees F. Spray each stainless bowl with nonstick cooking spray and coat lightly with flour, tapping out the excess. Put the bowls on 2 sheet trays.
In an extra large bowl add the cake mixes with the butter and combine with a hand mixer. Add the egg whites, 1 at a time, and incorporate. Slowly add buttermilk and mix on medium until well incorporated, about 2 minutes. Fill each stainless bowl 2/3 of the way to the top with the batter. Bake until the tops are golden brown and a toothpick inserted in the center of the cake comes out clean, about 30 to 50 minutes. (Large cake will take closer to 50 minutes, smaller cakes closer to 30 minutes.) Remove the cakes from oven and cool. When cool enough to handle, unmold and cool upside down on a wire rack. You will have 1 (9-inch), 2 (7-inch), and 2 (5-inch) cake domes. Keep any extra batter in refrigerator. Cool down pans in between baking times. If there is still excess batter, bake off cupcakes for shower favors.
To decorate:
For the gum paste leaves, knead and roll out the gum paste to 1/16-inch thickness. Using the leaf cutter, cut vine leaves from gum paste. Using the back end of a butter knife make leaf veins by pressing lightly into the gum paste. Repeat until you have about 80 leaves. Set out on a sheet tray lined with a wrinkled piece of plastic wrap to dry completely. (This step is best done a couple of days ahead of time.) To make loops for around the base of the cake, roll gum paste into a very thin rope. Cut into 3-inch pieces, pinch ends together to form a loop using a dab of water, if necessary, to stick ends together. Dry flat on a sheet tray. (You will need 24 (3-inch) loops for the large cake, 40 (2-inch) loops for medium cakes, and 32 (1-inch) loops for the small cakes.)
Adhere each cake to a corresponding cake board with a dab of icing. Ice each cake in a very thin smooth layer with an offset spatula. Put in refrigerator to set up. Working with 1 cake at a time, put a second slightly thicker layer of icing on cake, being sure to clean the knife frequently to keep the icing smooth. (If icing is too loose try mixing in 1/4 cup confectioners' sugar to stiffen it a bit.) Knead the fondant to soften slightly. Using a flat surface dusted lightly with cornstarch, roll the fondant to a large (1/4-inch thick circle about 18 inches in diameter for the large cake). Lift with backsides of your hands and put over the center of iced dome cake. Using your hands lightly dusted with cornstarch, smooth fondant down and around the sides of the cake. Lift cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Put on a cake pedestal. Repeat until all of the cakes are covered.
To make royal icing for the vines: In a medium bowl beat together the 2 cups confectioners' sugar, the meringue powder and the lemon juice with a hand mixer and slowly add in a little water until smooth. Continue to add water by the teaspoonful with beaters running until the icing will drop from the beaters but hold a line when drawn in with the back of a spoon. Fill a pastry bag fitted with small round tip. Pipe vines for leaves all around the cakes, using long strokes holding tip just off surface of the cake. Adhere dried gum paste leaves in groups along the vines with a small dab of royal icing. Lastly adhere the loops along the base of the cake with a small dab of royal icing as well. Put on the table in descending-size order. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7616,"Bill's Healthy Won Tons with Creamy Chive Prosciutto Sauce 16 (2 by 2-inch) won ton wrappers 1 onion, julienned 2 cloves garlic 2 teaspoons olive oil 1 ounce morels 1 ounce shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/2 russet potato, washed and cubed 1/4 pound asparagus, thinly sliced 1 cup chopped kale 1 tablespoon chopped fresh thyme leaves 1 teaspoon chopped fresh basil leaves 1 lime, juiced Sea salt and pepper 6 egg whites Instructions: Preheat the oven to 375 degrees F. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and cook for 5 minutes. Add the potato and cook for 2 minutes. Add the asparagus and the kale and cook, while tossing, for 2 minutes. Add the herbs and the lime juice. Season with salt and pepper. Set aside to cool. Add the egg whites and mix in, completely. Place 1 teaspoon of the veggie mix in the lower part of each won ton wrapper and fold them up like ravioli. Place dumplings on a lightly sprayed, oven proof dish. Bake on the center rack in the pre heated oven for 20 minutes or until they are golden and crispy. Serve with Creamy Chive Prosciutto Sauce. Creamy Chive Prosciutto Sauce, recipe follows. Creamy Chive Prosciutto Sauce: 1/4-ounce morels, cleaned and sliced 1/4 cup brandy 1 teaspoon olive oil 1 shallot, minced 1/2 cup white wine 1/2 teaspoon fresh thyme leaves 1 cup heavy cream 1/2 ounce prosciutto, finely sliced Trim the ends of the morels and clean of all sand and grit. Carefully cut into quarters lengthwise. Place the morels in a small bowl with the brandy and set aside. In a sauce pan over medium heat, add the oil and shallots and cook until translucent, about 2 to 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the morels and brandy and simmer slowly for 3 to 4 minutes. Add the thyme leaves and cream and simmer slowly for about 8 to 10 minutes. Fold in the prosciutto. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7617,"Apple Cinnamon Peanut Butter Dip 1/2 cup Smucker's? Orchard's Finest? Fall Harvest Cinnamon Apple Preserves 1/4 cup Jif? Creamy Peanut Butter Honey wheat braided pretzels Instructions: STIR preserves and peanut butter until combined. Use as a dip for pretzels. ","[Chardonnay, Riesling, Moscato, Merlot]" 7618,"Chicken Thighs with Root Vegetable Hash 3 tablespoons vegetable oil 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 3 slices thick-cut bacon, chopped 4 ounces cremini mushrooms, quartered 4 carrots, peeled and cut into 1-inch pieces 4 parsnips, peeled and cut into 1-inch pieces 3 turnips, peeled and cut into 1-inch pieces 1 red onion, chopped 2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme Instructions: Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes. Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot. Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 7619,"Mexican Red Rice (Arroz Rojo) 1 tablespoon vegetable oil 1 cup long grain white rice 1/3 cup finely chopped white onion 1 clove garlic, minced 2 1/4 cups chicken broth 3 tablespoons tomato paste 1 1/4 teaspoon kosher salt 1 serrano cl 1 fresh cilantro sprig Instructions: In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the cl and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 7620,"Orange Cream 1.5 oz. Smirnoff Orange Vodka 1 splash(es) lemon-lime soda 1 slice(s) orange Instructions: Add Smirnoff Orange Flavored Vodka, and lemon-lime soda. Stir well. Garnish with orange slice.; ","[Vodka, Lemon-Lime Soda]" 7621,"Succulent Chicken Parmesan 1/4 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1/4 cup Hellmann's? or Best Foods? Real Mayonnaise 1/2 cup Ragu? Old World Style? Pasta Sauce 1/2 cup shredded mozzarella cheese (about 2 oz.) Instructions: Preheat oven to 425 degrees F. Combine bread crumbs with Parmesan cheese in shallow dish; set aside. Add chicken and Hellmann's? or Best Foods? Real Mayonnaise to large plastic bag; shake to evenly coat. Remove chicken, then lightly coat in crumb mixture. Arrange chicken on baking sheet. Bake 20 minutes. Evenly top chicken with Pasta Sauce, then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted. Cost per recipe*: $8.36 Cost per serving*: $2.09 *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 7622,"Family-Style Chicken Vegetable spray, as needed 3 ribs celery, cut into thirds 2 medium yellow squash, halved crosswise 2 medium zucchini, halved crosswise 1 medium yellow onion, quartered (about 1 cup) 1 red bell pepper, cored, seeded, and quartered 1 clove garlic, minced 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon dried oregano 1 teaspoon paprika 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1 (4-pound) chicken, cut into 8 pieces 1 teaspoon kosher salt 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon dried oregano 1/8 teaspoon garlic powder 4 bay leaves Lemon zest, for garnish Chopped parsley, for garnish Instructions: Preheat oven to 350 degrees F. Lightly coat the roasting pan with vegetable spray. Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken. Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour. Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7623,"Pesto Falafel with Butternut Hummus 1 small butternut squash (1 to 1 1/2 pounds), peeled and cut into small chunks (1/2 inch) 1/3 cup extra-virgin olive oil
Kosher salt
Freshly cracked black pepper
8 ounces canned chickpeas, drained
1/3 cup tahini
1/3 cup coconut milk
Juice of 1 lemon
1 tablespoon miso One 15-ounce can chickpeas, drained
2 teaspoons ground cumin
2 teaspoons ground coriander
2 garlic cloves, finely chopped
1/2 yellow onion, finely chopped
1/2 cup fresh basil, roughly chopped
3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt
Freshly cracked black pepper
1 tablespoon sesame seeds
Instructions: For the butternut hummus: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spread the butternut pieces evenly on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Bake for 25 to 30 minutes or until soft and golden. Combine the roasted butternut, chickpeas, tahini, coconut milk, lemon juice and remaining olive oil in a blender, season with salt and pepper and blitz until smooth. Set aside (you may need to clean your blender at this point). For the pesto falafel: Combine the miso, chickpeas, cumin, coriander, garlic, onion, basil, olive oil and some salt and pepper in a blender or food processor until combined. Wet your hands and roll the mix into golf ball-sized balls and place on a parchment-lined baking sheet. Sprinkle with the sesame seeds. Refrigerate for 1 hour. Preheat the oven to 400 degrees F. Drizzle the falafel with olive oil and bake for 30 minutes or until golden. Note: You can twice cook them by adding oil to a frypan for a bit of an extra golden edge for 2 minutes on medium heat. Serve the falafel on top of that super creamy and nutty butternut hummus. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7624,"No Churn Lemon Ice Cream with Raspberry Swirl 1 cup raspberries 1 teaspoon sugar
One 14-ounce can sweetened condensed milk
2 tablespoons lemon zest and 1 tablespoon lemon juice, from 2 lemons
2 cups heavy cream
Instructions: Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely. Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch. Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 7625,"Steamed Vegetables with Mojo Sauce 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup chopped fresh cilantro leaves 1 teaspoon kosher salt 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve. For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce. ","[Vermentino, Grner Veltliner, Albari?o, Verdejo]" 7626,"Gnocchi Gorgonzola 2 tablespoons butter 6 ounces Gorgonzola Pinch ground nutmeg Pinch ground white pepper Pinch onion powder 1/4 cup brandy 1 pint heavy cream 1/4 cup chopped walnuts Homemade or store bought potato gnocchi, cooked 4 slices prosciutto Instructions: Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl. ","[Chardonnay, Barolo, Riesling, Tempranillo]" 7627,"Deconstructed Eggplant Parmesan Sandwich Two 28-ounce cans whole tomatoes, drained of their liquid 4 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons light brown sugar Salt 1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds) Freshly cracked black pepper 2 cups all-purpose flour, for dredging 4 large eggs, beaten 3 cups panko breadcrumbs 1 cup freshly grated Parmesan Vegetable oil, for frying 2 tablespoons salted butter, softened 4 soft brioche buns 1 pound burrata cheese 1/2 cup pickled cherry peppers, sliced 1/4-inch thick 16 leaves fresh basil Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat. In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil. For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7628,"Chiles in Sauce: Chiles en Nogada 2 poblano chiles 1/2 cup walnut halves 3 teaspoons fresh peeled almonds 3 teaspoons fresh Mexican cheese 1 tablespoon milk, plus 1 teaspoon 1 teaspoon dry sherry Sugar, to season 2 teaspoons lard 1/4 cup chopped onion 1 teaspoon chopped garlic 1/4 cup coarsely ground pork loin 1/4 cup coarsely ground beef 3 teaspoons peeled and chopped biznaga (crystallized jicama) 1 whole clove Pinch cinnamon Pinch salt and black pepper Pinch sugar 1 tablespoon peeled and chopped apple, plus 1 teaspoon 3 teaspoons peeled and chopped pear 3 teaspoons peeled and chopped peach 3 teaspoons chopped banana 3 teaspoons dried peach 3 teaspoons chopped raisins 3 teaspoons dry sherry 2 1/2 teaspoons capers 2 1/2 teaspoons green olives 2 1/2 teaspoons chopped almonds 2 eggs, separated 2 1/2 tablespoons flour 1/3 cup pomegranate seeds 2 sprigs fresh parsley Instructions: Roast poblano chiles over open flame. Cool in a paper bag, remove skin and seeds. For the nogada, in a blender add the nuts, the almonds, and the fresh cheese. Control the thickness of the mix by adding milk and sherry, and season with sugar as needed. Set aside. In a saute pan, add the lard, onion, and garlic, then add meats and saute. Season with a little salt and pepper. In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt. Blend all fruits, olives, capers, almonds, and dry sherry. When the mix is cool, stuff the chiles with it. In a mixing bowl, whisk the egg whites until foamy, then add blended yolks. In a frying pan, heat oil. Cover stuffed chiles with a thin coat of flour and then into the egg batter. Fry the chiles until golden brown. Turn chiles as they cook to make a nice round shape. Put the fried cl on a decorative platter, cover the whole cl with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Riesling]" 7629,"Caribbean Braised Oxtail With Mango Chow 1 cup whole coriander seeds 1/2 cup whole allspice
1/2 cup whole anise seeds
1/2 cup whole cumin seeds
1/2 cup fenugreek seeds
1/2 cup whole mustard seeds
1/2 cup whole black peppercorns
1 cup turmeric
8 ounces all-purpose flour 2 tablespoons smoked paprika
1 ounce kosher salt
1 tablespoon ground black pepper
7 to 8 pounds high-quality oxtails
12 sprigs fresh thyme 6 bay leaves
4 Scotch bonnet or habanero peppers
8 to 10 toes (cloves) garlic, shaved 6 jumbo carrots, small to medium dice
6 stalks celery, small to medium dice
3 large yellow onions, small to medium dice
1 cup vegetable oil or neutral cooking oil
3 tablespoons kosher salt
2 tablespoons ground allspice
2 tablespoons paprika
1 tablespoon ground black pepper
One 750-milliliter bottle sherry (not cooking sherry)
6 quarts chicken stock or broth
2 ounces tomato paste
1 1/2 pounds uncooked butter or lima beans 1 tablespoon unsalted butter 1 tablespoon chopped fresh cilantro plus 3 sprigs fresh cilantro 1 cup long grain rice or jasmine rice, cooked
1/4 cup Mango Chow, recipe follows 1 red Fresno cl, shaved into thin rings
1 orange or red Scotch bonnet or habanero cl, shaved into thin rings
4 to 5 toes (cloves) garlic, shaved 3 ripe (but not overripe) mangos, diced Juice of 2 limes (2 to 3 tablespoons)
1 Fresno cl, seeded and minced
1 habanero or Scotch bonnet cl, seeded and minced
1/2 bunch fresh cilantro, minced
1 teaspoon kosher salt, or more as needed Pinch black pepper, or more as needed
Instructions: For the Jamaican curry rub: Preheat the oven to 350 degrees F. Place whole coriander, allspice, anise, cumin, fenugreek, mustard and peppercorns on a sheet tray evenly spread out. Bake 3 to 5 minutes. Place the ingredients in a spice grinder or blender and grind to a fine consistency, 2 to 3 minutes. Mix in a bowl with the turmeric and store in an airtight container for later. For the oxtails: Combine the flour and smoked paprika in a large bowl and set aside for later. Remove 2 ounces of the dredge and set aside for thickening the sauce. Combine the salt, pepper and 1/2 ounce curry rub in a bowl and mix well. Place the oxtails in a large bowl. Sprinkle the oxtails with all of the seasoning. (The oxtails should be coated heavily.) Dredge each oxtail in the flour dredge, then shake any excess flour off. Place on a sheet tray and let sit 2 to 4 hours. For the Caribbean bouquet garni: Unfold a 12-by-16-inch piece cheesecloth completely so that its length is perpendicular to your waist. Place the thyme, bay leaves and chiles at the bottom of the cloth and roll up, folding the outside of the cloth in to close the ends. Wrap up until it is tight, then and tie off with the butcher's twine, leaving the string long so it can be tied to the pot. For the braised oxtails: Preheat the oven to 350 degrees F. Combine the garlic, carrots, celery and onion in a container. In a large rondeau, heat up the oil to its smoke point, 2 to 3 minutes. Sear the oxtails until bronzed on each side, then remove from the oil. Reduce heat if pan is smoking too hard, then add the diced vegetables and saute until they are translucent. Add the salt, allspice, paprika, pepper and 1/4 cup curry rub and continue to saute to toast the spices, 3 to 5 minutes. Add reserved flour dredge and mix well to incorporate, stirring for an additional 2 to 3 minutes. (This will help thicken the sauce as it braises.) Deglaze the pan with the sherry and bring up to a simmer. Add the chicken stock, tomato paste and oxtails and bring up to a boil. Tie the bouquet garni to the side of the pan and cover tightly with parchment and foil. Bake 1 1/2 hours, then add beans, recover, and continue to cook, stirring occasionally to prevent the beans from sticking, until oxtails are fork-tender, 1 1/2 to 2 1/2 hours more. For the Caribbean braised oxtail: Place 12 ounces hot oxtails in a saucepan with 2 cups sauce on medium heat. When the pan starts to boil, add the butter and cilantro. Baste each piece of oxtail 5 to 6 times with a spoon and turn off the heat. Mount all the rice to one side of a deep bowl and place the oxtails on top for height. Place the sauce on the other side of the bowl. Place Mango Chow on top and garnish with the cilantro sprigs, followed by 4 rings shaved chiles. Combine garlic, mangos, lime juice, chiles, cilantro, salt and pepper in a bowl. Mix well and adjust seasoning as needed. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 7630,"Chicken Chili 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper Chopped onions, corn chips, grated cheddar, sour cream Instructions: Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 7631,"Sauteed Razor Clams over Linguini 3 tablespoons butter 3 tablespoons extra-virgin olive oil 3 tablespoons chopped garlic 1 pound razor clams, removed from shell and cleaned* 1 cup clam juice (from razors if possible) 1/4 cup dry white wine 1/2 pound pre-cooked linguini 5 tablespoons grated Parmesan 1/4 cup chopped cilantro Crusty bread Instructions: Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7632,"Shrimp on the Barbie Jumbo shrimp (10 to 15 count) 1/2 cup vegetable oil 1/4 cup white vinegar 1/4 cup orange juice 1/4 cup canned sweetened coconut cream 1/4 cup pineapple juice 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2 tablespoons soy sauce 1 good shake hot sauce Instructions: Combine all marinade ingredients. Soak uncooked and unshelled shrimp in marinade for 1 to 1 1/2 hours turning periodically. Place on hot grill and cook until just pink and blackened on the outside. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7633,"Moroccan Flank Steak 1 small flank steak (about 1 1/2 pounds) Kosher salt and freshly ground pepper 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice 2 1/2 cups low-sodium chicken broth 1 1/2 cups Israeli couscous 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 red onion, thinly sliced 1/3 cup pitted black olives, roughly chopped 1/2 teaspoon finely grated orange zest, plus the juice of 1 orange 1 tablespoon honey 2 tablespoons chopped fresh parsley 1 cup grape or cherry tomatoes, halved Instructions: Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside. Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm. Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt. Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous. ","[Syrah, Tempranillo, Garnacha, Barbera]" 7634,"Slime Soup 4 cups frozen peas 1 scallion 3 cups boiling water, from the kettle Chicken or vegetable stock concentrate or a stock cube 1 ball mozzarella, diced (approximately 10 ounces) Instructions: Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.* Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 7635,"Cheese Straws Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature 1 cup (2 sticks) butter, softened 4 cups sifted all-purpose flour 2 teaspoons salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper Dash of garlic powder Cooking spray Instructions: Preheat the oven to 325 degrees F.
Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7636,"Muffuletta Meatball Sub 8 ounces capicola 8 ounces ham
8 ounces genoa salami
2 pounds ground beef (73/27)
1 1/2 cups whole milk
1 cup Italian breadcrumbs 1/2 cup grated Parmesan 1/2 cup diced onion
1/4 cup fresh parsley leaves, chopped
3 eggs
Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 cup chopped onions 1/2 cup sliced garlic
1 tablespoon dried oregano 1 teaspoon fresh rosemary needles, chopped
1/2 cup red wine
8 cups canned diced tomatoes
4 cups tomato puree
1/2 cup tomato paste
1/2 cup fresh basil leaves, thinly sliced Salt and freshly ground black pepper 8 ounces pitted mixed olives 1/2 cup sun-dried tomatoes
1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped
2 cloves garlic
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 sesame hoagie rolls 6 tablespoons butter
6 tablespoons grated Parmesan 3 tablespoons fresh parsley leaves, chopped
Instructions: For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped. In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes. For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning. Stir in the basil and season the sauce with salt and pepper. For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing. For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve. Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7637,"Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg 2 tablespoons olive oil 1 pound fingerling potatoes, scrubbed and halved Kosher salt and freshly ground black pepper 2 tablespoons herbs de Provence 8 cloves garlic Extra virgin olive oil 1/2 pound haricots verts (French green beans) Kosher salt 4 quail eggs (quartered chicken eggs are a good substitution) 4 equally thick 3-ounce pieces 'sushi grade' ahi tuna Freshly ground black pepper 2 tomatoes, seeded and quartered 1 pound fresh baby tatsoi or baby arugula 1/2 cup, pitted and coarsely chopped nicoise olives 4 slices country bread or baguette, toasted Balsamic vinaigrette: 1/4 cup balsamic vinegar Kosher salt and freshly ground black pepper 3/4 cup olive oil 1 teaspoon minced fresh thyme leaves 3 tablespoons minced shallots 1 tablespoon smooth Dijon mustard 2 tablespoons whole grain mustard 1/4 cup red wine vinegar Kosher salt and freshly ground black pepper 3/4 cup olive oil 2/3 cup chopped capers 3 tablespoons minced shallots 1 teaspoon minced thyme Instructions: To roast the potatoes: Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool. To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside. Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside. Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside. To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots. To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme. To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rare?the cooking time will depend upon the thickness of the pieces). In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 7638,"Chard and Beans with Chicken Sausage 6 links fully cooked chicken-apple sausage (about 1 pound, 2 ounces total) 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 bunch Swiss chard 1 large leek (white and light green parts only), sliced Kosher salt and freshly ground pepper 1 15-ounce can cannellini beans, drained but not rinsed 4 cloves garlic, sliced 1/3 cup heavy cream 1/4 cup low-sodium chicken broth 2 teaspoons white wine vinegar 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425? F. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes. Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper. Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley. ","[Burgundy, Chianti, Tempranillo, Garnacha]" 7639,"Nopales-Stuffed Chicken 2 tablespoons olive oil 1 nopal (prickly pear cactus pad), dethorned and thinly sliced (see Cook\u2019s Note) 1/4 cup finely diced onion 1 clove garlic, minced 1 teaspoon kosher salt Chicken: 4 boneless, skinless chicken breasts, butterflied and pounded 1 large egg, beaten 3 tablespoons canola oil 1 teaspoon freshly ground black pepper 1/2 cup shredded pepper jack cheese 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 teaspoon paprika Olive oil, as needed 1 lime, zested and juiced 2 ounces tequila 1/2 cup chicken stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Chopped fresh parsley, for garnish Instructions: Preheat the oven to 350 degrees F. For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside. For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close. Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes.
For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices\u2014add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes.
Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.
","[Syrah, Tempranillo, Garnacha, Barbera]" 7640,"Smoky Cola Jerky 1 cup cola 1/3 cup soy sauce 1/3 cup rice vinegar (not seasoned) 1/4 cup honey Kosher salt 1 to 2 chipotle chiles in adobo sauce, coarsely chopped 1 teaspoon smoked paprika 1 teaspoon onion powder 2 pounds boneless beef sirloin (about 1 inch thick) Instructions: Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and stir in the chipotles, paprika and onion powder; let cool completely. Trim the excess fat from the beef and slice on an angle into 1/4-inch-thick strips. Combine the strips and cola mixture in a resealable plastic bag and shake to coat. Press the air out of the bag, seal and let marinate in the refrigerator at least 24 hours and up to 3 days. Position a rack in the center of the oven; line the bottom of the oven with foil. Drain the meat, discarding the marinade. Stick a toothpick through the end of each strip of meat. Starting at the back of the oven and working forward, arrange each piece of meat between the grates of the oven rack so the toothpicks rest on the grates and the meat dangles below (do not let the meat touch the rack). Alternately, cook the beef in a dehydrator according to the manufacturer's instructions. Heat the oven to 200 degrees F. Bake until the jerky is dry but still bendable, 2 to 3 hours. Carefully remove from the oven and remove the toothpicks. Let cool completely. Refrigerate in an airtight container for up to 2 weeks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7641,"Shrimp and Melon Gazpacho 1 pint vegetable broth 1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical) 2 cucumbers, peeled, seeds removed, and diced large 2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large 1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers) 1 small red onion, diced 2 tomatillos, diced 1/2 cantaloupe, seeds removed, scooped from rind and diced 1/2 honeydew melon, seeds removed, scooped from rind and diced 1 fresh lemon, halved and seeds removed 2 tablespoons chopped chives Salt and freshly ground black pepper Instructions: Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor). While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine. Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well. In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7642,"Spicy Tomato Relish 2 medium ripe tomatoes 2 tablespoons finely diced Spanish onion 2 tablespoons chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper Instructions: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature. ","[Rioja, Barbera, Tempranillo, Garnacha]" 7643,"Maple-Roasted Carrot Salad 2 pounds carrots, preferably with leafy tops Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Instructions: Preheat the oven to 425 degrees F. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they?ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7644,"Roasted Artichoke Pesto 3/4 cup extra-virgin olive oil 1/3 cup fresh lemon juice 3 large cloves garlic, quartered lengthwise 1 teaspoon finely chopped fresh thyme leaves 1 bay leaf 1 teaspoon gray salt 1/4 teaspoon freshly ground black pepper 2 packages frozen artichokes 1/2 cup tightly packed fresh basil leaves Instructions: Preheat the oven to 325 degrees F. In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid. Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7645,"Crispy Fried Kellogg's? Crispix? Ham with Black Bean Puree and Pickled Jalapenos 1 cup white vinegar 1/2 cup red wine vinegar 1 tablespoon coriander seeds 1 bay leaf 2 tablespoons kosher salt Pinch sugar 4 jalapenos, sliced 1 (15-ounce) can black beans, drained and rinsed 1/2 onion, minced 1 clove garlic, minced 1 cup chicken stock 1 tablespoon ground cumin 1/2 pound sliced Canadian bacon, cut into quarters 1/2 cup all-purpose flour 1 egg, beaten 1 cup Crispix, crushed 1/2 cup blended oil Salt Instructions: Combine the vinegars, coriander, bay leaf, salt and sugar in a saucepot and bring to a boil. Remove from the heat and add the jalapenos. Set aside and cool. (The jalapenos will hold in the refrigerator for up to 2 weeks.)
Combine the black beans, onions, garlic, chicken stock and cumin in a saucepot over medium-high heat and simmer, 10 to 15 minutes.
While the beans are cooking, move onto the Canadian bacon. First dip the Canadian bacon into the flour and shake off any excess. Dip into the egg and follow with the Crispix cereal. In a saute pan, heat the oil over medium-high heat. Working in batches, pan fry the Canadian bacon until golden brown and crispy. Drain on a paper towel and season with salt.
Once the beans are done cooking, puree until smooth in a blender.
To serve, put a spoonful of the bean puree on a plate, follow with fried Canadian bacon and top with the pickled jalapenos. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 7646,"Asian Lime Edamame Kosher salt 1 pound frozen edamame in pods 2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha
2 teaspoons sesame oil
1/2 lime, juiced
2 scallions, sliced
Instructions: Bring a pot of water to a boil and add some salt. Cook the edamame in the boiling water until tender, about 5 minutes; drain. Add the honey, soy sauce, sriracha, sesame oil, lime juice and 1/4 teaspoon salt to a large bowl. Stir in the edamame and top with the sliced scallions and an extra sprinkle of salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7647,"Cinnamon Sugar-Spiced Walnuts and Pistachios with Dried Cranberries 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Vegetable oil, for brushing 1 large egg white 2 cups raw unsalted walnuts 2 cups raw unsalted pistachios 1 cup dried cranberries Kosher salt 6 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Instructions: Mix 1 1/2 teaspoons salt, the sugar, cinnamon, ginger, allspice, cloves and nutmeg in a small bowl; set aside. Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the walnuts and pistachios. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet. Add the cranberries to the nut mixture; toss to combine. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7648,"Stir Fried Fava Beans and Bambo Shoots 1/2 pound shelled fava beans 1 tablespoon canola oil 1 (8-ounce) can bamboo shoots 1 cup vegetable stock 1 teaspoon salt 1 teaspoon cornstarch 2 teaspoons water 1 tablespoon sesame oil 2 cups cooked white rice Garnish: Chinese parsley Instructions: Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots. In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes. In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 7649,"New York Strip Steak with Spicy Coffee Rub 1 tablespoon olive oil
1 pound double New York strip steak
1/2 tablespoons brown sugar
1/2 tablespoon apricot salt
1/2 tablespoon freshly ground black pepper 1/2 tablespoon regular salt 1/2 tablespoon red chili pepper flakes 1/2 tablespoon coffee grounds
1/2 tablespoon granulated garlic
1/2 tablespoon smoked paprika
Instructions: Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours. Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes. Rest the steak for 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7650,"Apple-Spice Cupcakes with Walnuts and Blue Cheese 1/4 cup sugar 1/4 cup water 1 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces 1 1/2 teaspoons ground cinnamon 1/4 teaspoon sea salt 1/4 teaspoon vanilla extract 1 2/3 cups unbleached pastry flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 3/4 cup buttermilk 1 tablespoon vanilla extract 1/2 cup (1 stick) unsalted butter 1 cup sugar 2 large eggs 1 cup (2 sticks) unsalted butter 1/2 teaspoon salt 4 cups powdered sugar, sifted, divided 1/2 cup cream or milk 2 teaspoons vanilla extract 1/2 cup finely chopped walnuts 1/2 cup crumbled blue cheese Honey, for drizzling Instructions: For the filling: In a saucepan, combine the sugar, water, apples, cinnamon, and salt. Cook until the apples soften, about 3 minutes. Remove from the heat and add the vanilla. Cool. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 14 cupcake liners. Sift the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves, allspice, ginger, and cayenne pepper into a medium bowl and whisk together. In a liquid measuring cup, mix the buttermilk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and buttermilk mixture, beginning and ending with the flour. Fill the cupcake liners 3/4 full. Place 1 teaspoon Apple Filling on top of each cupcake and lightly swirl into the batter. Bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining powdered sugar and beat to desired consistency. For the topping: Combine the walnuts and blue cheese, making sure to crumble the mixture after it is combined. Set aside. To assemble: Frost each cupcake with a wide, flat \pillow\ of vanilla frosting. Dip the frosted cupcake into the walnut and blue cheese topping. To finish, drizzle the cupcake with honey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 7651,"Turkey With Ancho-Orange Sauce 2 pounds sweet potatoes (about 4 medium) 1 1/2 pounds turkey cutlets 2 tablespoons ancho cl powder Kosher salt 2 tablespoons extra-virgin olive oil 1 large Spanish onion, halved and sliced 1/4 inch thick
2 teaspoons ground cumin 1 cup low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons honey 1 1/2 teaspoons dijon mustard 1/2 teaspoon grated orange zest 3 tablespoons fresh orange juice Instructions: Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm. Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon cl powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon cl powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 7652,"Leftovers in a Pita 2 small pita pockets Leftover chicken, shredded 1 cup yogurt 1 clove garlic, minced 1 cucumber, peeled and sliced Salt and pepper Tabasco Green leaf lettuce 1 red onion, sliced 1 tomato, sliced into wedges Instructions: Preheat oven to 300 degrees. Place pitas on a baking sheet and heat for 5 minutes until softened. Heat chicken or other leftover meat and in a microwave or skillet. Combine yogurt, garlic, cucumber, salt, pepper and a dash of Tabasco. Open pita pockets and fill with chicken, lettuce and onion slices. Top with yogurt dressing and extra Tabasco, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 7653,"Peanut Butter Football Cookie Nonstick cooking spray 1/2 cup old-fashioned oats 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick unsalted butter, softened 1 cup plus 2 teaspoons granulated sugar 1 large egg 1 cup smooth peanut butter 2 teaspoons pure vanilla extract 1 stick unsalted butter 1 cup confectioners' sugar 1 tablespoons milk 1 teaspoon pure vanilla extract Pinch fine salt Instructions: For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl. Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined. Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes. For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7654,"Pots de Creme 2 cups heavy cream 2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping
Instructions: Preheat the oven to 300 degrees F. Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside. Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside. Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined. Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 7655,"Strawberry Cobbler 1/3 cup strawberry jam 1/4 cup cornstarch 1/4 cup granulated sugar 1 tablespoon fresh lemon juice 2 pounds strawberries, hulled and quartered 1 3/4 cups all-purpose flour (see Cook's Note) 1/4 cup plus 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, diced 3/4 cup plus 2 tablespoons cold heavy cream
1 teaspoon vanilla extract
Vanilla ice cream for serving Instructions: For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside. For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix. Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 7656,"Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette 3/4 cup olive oil 6 sprigs fresh rosemary 8 cloves garlic, coarsely chopped 1 small onion, coarsely chopped 2 chickens, about 2 1/2 pounds each Salt and pepper 4 lemons, sliced in half horizontally Olive oil 3 cups freshly squeezed lemon juice 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 1 medium onion, coarsely chopped 1 cup red wine 1/2 cup port 4 cups chicken stock 2 tablespoons cold unsalted butter 2 tablespoons capers, drained Salt and pepper 4 large Idaho potatoes 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped flat leaf parsley Salt and freshly ground pepper 3 tablespoons olive oil Instructions: Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more. Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish. Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste. Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7657,"Steak Oscar with Stone Crab and Breezy Barnaise Sauce Four 3-inch center-cut filets mignons Kosher salt and coarsely ground black pepper 2 tablespoons canola oil 1 bunch asparagus, tough ends trimmed 1 tablespoon olive oil 1 lemon, zested and juiced 8 stone crab claws, meat removed, shells discarded Breezy Barnaise Sauce, recipe follows, for serving Flaky sea salt, for garnish 1 1/2 sticks (12 tablespoons) unsalted butter 1 tablespoon minced shallot 3 sprigs fresh tarragon 2 tablespoons white wine vinegar 1 tablespoon lemon juice, plus more if needed 1 teaspoon Dijon mustard 3 large egg yolks Kosher salt, optional Instructions: Preheat the oven to 250 degrees F. Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes. Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest. Preheat a grill pan over medium-high heat. Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste. To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Barnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt. Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs. Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 7658,"Upside-Down Apple Skillet Pie 1 stick butter 1/2 cup brown sugar 1 teaspoon ground cinnamon 1 (21-ounce) can apple pie filling 2 cups pre-sliced apples 1 refrigerated pie crust 2 tablespoons apple juice concentrate, thawed 1 tablespoon sugar Instructions: Preheat oven to 425 degrees F. Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl. Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7659,"Creamy Mashed Potatoes with a Crunchy Parmesan Crust 1 tablespoon plus 1 teaspoon canola oil 12 small (3? pounds) russet potatoes, peeled and quartered Kosher salt and freshly ground black pepper ? cup whole milk 1 (8-ounce) package cream cheese, softened 1 cup freshly grated Parmesan ? cup panko bread crumbs Instructions:

1. Preheat one Frigidaire Gallery? Double Wall Oven to 425F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery? Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ? cup Parmesan, remaining 1 tablespoon oil, and ? teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ? cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7660,"Stuffed Mushroom Caps 6 large button mushrooms or small portabello, about 1 pound/450 g Olive oil, for drizzling 2 tablespoons butter 1 shallot, minced 1 clove garlic, minced 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon crushed pepperoncino 3 to 4 tablespoons fresh bread crumbs Salt and freshly ground black pepper 4 to 6 tablespoons fresh chevre (goat cheese) 1 tablespoon chopped fresh parsley leaves Watercress or pea sprouts, for serving Reduced balsamic vinegar, for serving Instructions: Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly. Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl. Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7661,"Mac-n-Cheese-n-Spin-occolini Bake 1 box chopped frozen spinach Salt 1 pound cavatappi, hollow corkscrew pasta or other short cut pasta 1 bunch broccolini, trimmed and chopped into 2-inch pieces 3 tablespoons butter 3 tablespoons all-purpose flour 2 1/2 cups whole milk Black pepper Nutmeg, grated, to taste 1 cup grated provolone 1 cup shredded Asiago 1 cup grated Parmigiano-Reggiano Instructions: Defrost spinach in microwave. Wring out and separate, reserve. While the spinach defrosts, bring a large pot of water to a boil over medium heat for the pasta and a pan with a few inches of water to a boil over medium heat for the broccolini. Salt the boiling water and cook pasta to just-shy of al dente. Cook the broccolini for 3 minutes, then shock in a bowl of cold water and drain well. Return the pan that you cooked the broccolini in, to the stove top over medium heat and add 3 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Add the milk and whisk to combine. Cook the sauce for 5 minutes, to thicken, then season with salt, pepper and nutmeg, to taste. Reduce the heat to low. When pasta is almost ready, and the provolone and Asiago cheeses to the sauce. Heat the broiler or the oven to high. In a large bowl, combine the pasta with the spinach, broccolini and sauce. Transfer to individual flameproof casseroles or a large flameproof single casserole dish. Top with the Parmesan cheese and brown under the broiler or in hot oven for a couple of minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 7662,"Afghani Chicken 3 1/2 pounds chicken, cut into quarters and skin removed 2 teaspoons lime juice 2 teaspoons mashed ginger paste 2 teaspoons mashed garlic paste 3 tablespoons heavy cream 1 teaspoon ground cardamom 3 tablespoons prepared cashew nut paste Salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator. Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7663,"Mochi Ice Cream 1 pint ice cream (any flavor) Cornstarch, for dusting 1 cup sweet rice or glutinous rice flour 1/2 cup sugar 1 cup water 1 drop food coloring (any color) Instructions: Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight. Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need \u2014 the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It\u2019s OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour. Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes. Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren\u2019t sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7664,"Mustard Seed Tuille with Raspberry Sorbet 8 ounces softened butter, plus more for greasing baking sheet 10 ounces sugar 4 egg whites 8 ounces cake flour 2 tablespoons brown mustard seeds 16 ounces fresh or frozen raspberries 8 ounces sugar 1/2 cup water 1 lemon, juiced 1 egg white, optional Instructions: Preheat oven to 325 degrees F. In a medium size bowl, combine the butter and sugar, and beat until fluffy. Add the egg whites one at a time, beating thoroughly before adding the next. Fold in flour and mustard seeds. Mix well, and refrigerate.
Grease baking sheet with butter. Drop spoonfuls of batter onto baking sheet, and smooth into desired shape. Bake for 5 minutes, until golden brown. Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side. Let tuilles harden over bottle, remove, and set aside. To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup. Once the syrup has cooled, add the puree and the juice of 1 lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7665,"Pumpkin Spice Sheet Pan Pancakes 4 large eggs, beaten 5 cups buttermilk 1 tablespoon vanilla extract 2 teaspoons kosher salt 1/2 cup plus 2 tablespoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), melted
2 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1 tablespoon baking soda 2 tablespoons plus 2 teaspoons pumpkin pie spice
1 small apple, cored and thinly sliced 2 tablespoons caramel sauce 1 tablespoon light brown sugar 1 large carrot, peeled and grated (about 1 cup) 2 tablespoons raisins 1 cup frozen cranberries, thawed 1 teaspoon orange zest plus 1 tablespoon orange juice 2 tablespoons cream cheese, at room temperature 1/4 cup confectioners' sugar Whipped cream and maple syrup, for serving Instructions: Position an oven rack in the center of the oven and preheat to 500 degrees F. Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside. Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid. Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice. Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
Serve the pancakes with maple syrup and whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7666,"Warm Salad with Grilled Fruits, Roasted Endive, Crushed Nuts, and Maytag Bleu Cheese 4 nectarines 4 pears 4 plums 8 heads Belgian endive 4 heads frisee 4 heads radicchio 6 ounces walnuts 6 ounces hazelnuts Butter 12 ounces Maytag bleu cheese Salt Pepper 3 ounces sherry vinaigrette 3 ounces olive oil 6 ounces walnut oil 3 to 4 shallots, minced Salt Pepper Instructions: In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting). Cut endive and frisee in half. Cut radicchio in quarters. Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin. In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive). Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7667,"Fire-Roasted New Mexico Chiles Oven-Baked with Peruvian Mango and Country House Brie Marinade: 4 cloves garlic 1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons raspberry balsamic vinegar
2 tablespoons sea salt
1 tablespoon ground black pepper
1 tablespoon crushed red cl flakes
Stuffed Chiles: 6 fresh medium-hot New Mexico, Hatch or Anaheim chiles 2 ripe mangos
2 pounds Brie cheese
8 sprigs fresh Italian parsley, leaves chopped, for garnish Instructions: For the marinade: Slice the garlic cloves paper thin and put in a bowl. Add the olive oil, lemon juice, apple cider vinegar, raspberry balsamic vinegar, sea salt, black pepper, red cl flakes and 2 tablespoons water and whisk together. Set aside. For the stuffed chiles: Roast and blacken the chiles over an open flame until the skins blister. Immediately place the chiles in a plastic bag to sweat for 5 minutes.
Remove the skins by scraping them off with the blunt edge of a paring knife. Make an incision from the head and stem of each cl towards the tail, large enough to prepare for stuffing. Try to remove as many seeds as possible by delicately removing the seed pod from each head. Place the chiles in a baking dish and pour the marinade over them. Let sit, refrigerated, while you cut and prepare the mangos and Brie for stuffing. Preheat the oven to 400 degrees F. Peel the mangos and cut into finger-length-sized spears. Remove the outer rind from the Brie and cut into finger-length-sized strips.
Begin to lay alternate layers of sliced mango and Brie inside of the chiles until full, trying to slide the layers towards the cl tails so that the chiles are plump and full, always finishing the last layer with mango for color. Transfer the chiles to a flat baking dish or plate and delicately spoon the marinade over them. Bake until the cheese melts, about 10 minutes.
Garnish with the chopped parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7668,"Penne with Baby Mozzarella, Tomatoes, and Herbs 12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews) 4 sprigs fresh oregano 2 sprigs fresh thyme 1 clove garlic, smashed 1/2 teaspoon kosher salt, plus as needed Freshly ground black pepper 1 pound baby mozzarella (boconccini), drained 2 tablespoons fruity extra-virgin olive oil, plus for drizzling 3 large ripe tomatoes (about 1 1/2 pounds) 1/2 cup flat-leaf parsley leaves, roughly chopped 1/2 cup pitted kalamata olives Instructions: Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain. Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste. Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 7669,"Roquefort, Pear and Walnut Toasts 1 baguette, thinly sliced on an angle 1 pear, quartered lengthwise and thinly sliced Lemon wedge 3/4 pound Roquefort, crumbled 1 cup walnut pieces Instructions: Preheat the broiler. Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7670,"Vegetable Sushi Rolls for All Ages 1/3 cup seasoned rice vinegar 2 teaspoons sugar 1 teaspoon salt 1 1/2 cups short-grained sushi rice 1 1/2 cups water 4 sheets toasted nori 1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks 1 carrot, cut into matchsticks 1 small yellow bell pepper, stemmed, seeded and cut into matchsticks 4 scallions, trimmed and cut into matchsticks 1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes) 1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice Soy sauce Instructions: For the rice: Mix together vinegar, sugar, and salt. Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. To assemble rolls: Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings. Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife. Serve with bowl of soy sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7671,"Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes 2 pounds salmon fillets, sliced into 3-ounce slices Salt and freshly ground black pepper 1 lemon, juiced 1 teaspoon Worcestershire sauce Olive oil 1 pound assorted wild mushrooms 1 tablespoon butter, plus 7 tablespoons 1/4 cup chopped shallots 1/2 cup Madeira 1/2 cup reduced veal stock 1/2 cup heavy cream 1 sprig fresh thyme 1 sprig fresh chervil Potato Croquettes, recipe follows 3 large baking potatoes, like russets, peeled 1/4 pound butter 4 egg yolks Salt and freshly ground black pepper Nutmeg 1 whole egg 1 cup Oregon hazelnuts, finely chopped 2 cups white bread crumbs 1/2 cup white flour 4 cups canola oil, for frying Instructions: Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes. Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]

" 7672,"Zucchini Latkes 4 cups zucchini, grated 1 medium white potato, grated 1 medium onion, chopped 3 eggs 3 tablespoons flour 2 tablespoons seasoned bread crumbs Pepper, to taste Garlic powder, to taste 1/4 teaspoon salt 3 tablespoons vegetable oil Instructions: Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7673,"Rudy Mikeska's Coleslaw 6 heads green cabbage, cleaned, cored and shredded 1 head purple cabbage, cleaned, cored and shredded 4 large carrots, peeled and shredded 3 red or orange bell peppers, cored and finely chopped 2 stalks of celery, tops removed, and chopped finely 1 pound sugar, more to taste 3/4 cup red wine vinegar, or to taste 6 tablespoons black pepper, more to taste 8 cups Miracle Whip salad dressing, more to taste Instructions: In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7674,"Carne Guisada 1 pound cubed beef blade meat 1 large green bell pepper, seeded and roughly chopped 1 onion, roughly chopped 1 large tomato, chopped 1/4 cup chopped garlic 1-ounce whole cumin seeds 1/2-ounce freshly ground black pepper 1 quart water, plus 1-ounce 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat Salt Instructions: In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 7675,"Emeril's Homemade Sweet and Spicy Pickles 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices 2 cups sliced onions 1/2 cup pickling salt 6 cups water 3 cups white vinegar 1 1/2 cups apple cider vinegar 3 1/2 cups sugar 2 tablespoons yellow mustard seeds 1/2 teaspoon turmeric 4 whole cloves 10 tablespoons roughly chopped garlic 24 dried cayenne peppers 2 teaspoons 100 percent Natural Pickle Crisp, optional Instructions: Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside. Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat. Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 7676,"Braised Collard Greens with Bacon 2 large bunches collard greens 4 ounces thick-cut bacon, chopped 1 yellow onion, thinly sliced Pinch red pepper flakes 1 tablespoon canola oil, if needed 6 cloves garlic, minced 2 cups low-sodium chicken broth 1/4 cup dry white wine 1/4 cup freshly squeezed lemon juice Kosher salt and freshly cracked black pepper Instructions: Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons. Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in. Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes. Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7677,"Hibiscus Fizz Cocktail 1 cup sugar 6 hibiscus or red zinger tea bags
1 cup grapefruit juice
1 cup reposado or gold tequila
1/2 cup fresh lime juice
1 lime, chopped
1 orange, chopped
1 cup fresh raspberries
3 cups cold lime or orange club soda, or seltzer
Instructions: Combine the sugar and 3 cups water in medium saucepan set over high heat. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour. Combine the cooled hibiscus syrup, grapefruit juice, tequila and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld. Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 7678,"Sweet Skillet Cornbread 1 1/3 cups yellow cornmeal 1 1/3 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/8 teaspoon baking soda 2 teaspoons kosher salt 1 stick unsalted butter 2 large eggs 2 tablespoons honey 3/4 cup whole milk 3/4 cup sour cream Instructions: Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl. Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined. Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 7679,"Sausage and Fish One-Pot 1 tablespoon extra-virgin olive oil, plus more for garnish 1/2 pound bulk Italian hot sausage 2 large cloves garlic 1 medium onion 1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced Salt and freshly ground black pepper 1/2 cup dry vermouth or dry white wine 1 pint cherry tomatoes, halved 4 haddock or cod fillets A handful flat-leaf parsley, chopped 1/2 lemon Crusty bread, to pass at table Instructions: Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes. Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table. ","[Barolo, Barbaresco, Rioja, Syrah]

" 7680,"Shrimp Scampi Upside-Down Garlic Bread 6 cloves garlic, peeled Leaves from 1/2 bunch fresh parsley (about 1/2 cup)
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup grated Parmesan, plus more for finishing
Zest and juice from 1 lemon
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
2 pounds 16/20 shrimp, peeled, deveined and tails removed
One 13.8-ounce can refrigerated pizza dough
6 tablespoons sesame seeds
Instructions: Preheat the oven to 450 degrees F. Add the garlic cloves to a food processor and pulse to finely chop. Add the parsley and pulse a few times to coarsely chop. Add the butter, Parmesan, lemon zest, red pepper flakes, if using, and 1 1/2 teaspoons salt to the food processor and pulse to completely combine all ingredients, scraping down the sides of the bowl halfway through, about 1 minute. Sprinkle the shrimp on both sides with salt and pepper.
Spread about half of the butter mixture in an even layer on the bottom of a 9-by-13-inch rimmed quarter baking sheet using an offset spatula or spoon. Arrange the shrimp on top in a single layer and top with the remaining butter.
Unroll the pizza dough from the can and flatten into an even layer. Sprinkle the exposed side of the dough all over with 3 tablespoons sesame seeds, making sure to get the edges. Press gently to adhere the seeds to the dough. Flip the dough over so the sesame seeds are facing down, and sprinkle the top with the remaining 3 tablespoons sesame seeds; press to adhere.
Top the shrimp with the dough and gently stretch it so it hangs over the sides by about 1/2 inch. Gently tuck the sides into the pan to completely encase the shrimp.
Bake the shrimp until golden brown and the butter is bubbling around the sides, about 18 minutes. Let sit for 5 minutes. Invert onto a square platter or cutting board, then drizzle with the lemon juice and top with more Parmesan before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 7681,"Your Basic Tossed Salad 2 hearts romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 European seedless cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra-virgin olive oil 2 to 3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Instructions: Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7682,"Flag Cake 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract 2 half-pints blueberries 3 half-pints raspberries Instructions: Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7683,"JIFandreg; No Bake Chocolate Peanut Butter Drops 3 cups quick-cooking rolled oats 1 1/4 cups Jif? Extra Crunchy Peanut Butter 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1/2 cup honey 1/4 cup butter 1/4 tsp. salt Instructions: HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 7684,"Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches 1/4 cup finely chopped manzanilla olives (about 12 to 15 olives) 1/2 cup cream cheese, at room temperature 10 slices very thin white bread (recommended: Pepperidge Farm) 1/4 pound thinly sliced Genoa salami Instructions: Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces. ","[Manzanilla, Vermentino, Sauvignon Blanc, Pinot Grigio]" 7685,"Dungeness Crab Roll 1/2 cup mayo or aioli 1/4 cup small diced red onion 2 tablespoons celery, minced 2 tablespoons lemon juice 1 teaspoon sea salt 1/2 teaspoon white pepper 2 pounds Dungeness crab, precooked meat 6 potato rolls, 6 to 8 inches Instructions: In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7686,"Coconut Chicken Curry 4 chicken breasts, diced into 1/2-inch pieces 3 cloves garlic, chopped 1 tablespoon rum 2 tablespoons vegetable oil 1 onion, chopped 1 tablespoon sliced lemongrass 1/2 cup coconut milk 1 tablespoon curry powder 2 teaspoons sesame oil 1 hot pepper, chopped, optional Freshly chopped cilantro leaves, for garnish Cooked rice, serving suggestion Instructions: In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight. In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro. ","[Sauvignon Blanc, Pinot Grigio, Chenin Blanc, Riesling]" 7687,"Sweet Potato Gnocchi 4 sweet potatoes 4 Idaho potatoes 3 eggs 2 1/2 cups all-purpose flour (plus more for rolling out gnocchi) 2 tablespoons salt 1 teaspoon ground black pepper Olive oil, for sauteeing 2 pounds pork butt, recipe follows 2 cups gnocchi, blanched 1 cup pearl onions, blanched and peeled 2 red bell peppers, roasted, peeled and julienned 2 cups braise liquid reduction, recipe follows 1 to 2 teaspoons orange zest Salt and pepper 1 cup whole almonds, toasted 2 tablespoons chopped parsley leaves 2 pounds diced pork shoulder 2 tablespoons salt 1 tablespoon ground black pepper 1/2 cup all-purpose flour, to dust pork 1 stalk celery, chopped 1 orange, chopped 1 carrot, peeled and chopped 1 onion, peeled and chopped 1 1/2 quarts chicken stock 2 sprigs fresh rosemary Instructions: Preheat the oven to 350 degrees F. Roast the sweet potatoes until tender, approximately 20 to 30 minutes. Set aside to cool. Boil the Idaho potatoes until a knife pierces them easily. After all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix. To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning. Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float. Drain. Heat a saute pan over medium-high heat. Add 1 to 2 tablespoons olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden. Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2. Finish with almonds and garnish with chopped parsley. Preheat the oven to 350 degrees F. Start with the pork shoulder, season with salt, pepper and dust with flour. In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminum foil and place in the oven for 1 hour. Remove pork, strain liquid and boil down to 1/2 the amount. Reserve the pork and the reduced braising liquid separately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 7688,"Braised Spare Ribs 1 cup flour Salt and freshly ground black pepper 4 ounces peanut oil 3 pounds spare ribs, cut into bones 1 onion, chopped 2 cloves garlic, minced 1 tablespoon cayenne 1 tablespoon ground coriander 1 tablespoon ground cumin 2 ounces tomato puree 2 ounces red wine vinegar 2 cups beef stock 1 quart veal stock Instructions: Preheat oven to 375 degrees F. Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside. Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7689,"Tequila Lime Marinated Shrimp 1/4 cup Tequilla 1/4 cup lime juice 1 tablespoon honey 1 lemon, quartered 1 small onion, quartered 2 bay leaves 8 peppercorns 1 (1-pound) bag frozen salad shrimp 1/2 cup cilantro, chopped 1 Jalapeno pepper, chopped Instructions: In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside. Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes. Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss. Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 7690,"Cheesy Vidalia Onion and Tomato Pie 1 recipe Savory Pie Crust, recipe follows 1 egg 2 pounds ripe tomatoes, peeled Salt and freshly ground black pepper 1/3 cup plain bread crumbs 4 tablespoons mayonnaise 3/4 cup thinly sliced Vidalia onions 1/4 teaspoon fresh thyme leaves 2 tablespoons chiffonade fresh basil 1/2 cup grated fontina cheese 1/2 cup grated mozzarella cheese 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan 1 1/4 cups all-purpose flour 2 teaspoons Essence, recipe follows 1/2 teaspoon salt 4 ounces (1 stick) cold unsalted butter, cut into pieces 3 to 4 tablespoons ice water 1 tablespoon dried thyme 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 2 1/2 tablespoons paprika Instructions: Preheat oven to 375 degrees F. Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool. Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper. Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature. 2 teaspoons Essence, recipe follows
In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour. Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7691,"Homemade Yeast Rolls 1 1/2 sticks (12 tablespoons) unsalted butter 1/4 cup sugar
3/4 cup whole milk, at room temperature
Three 1/4-ounce packets active dry yeast
5 cups all-purpose flour, plus extra for dusting 2 teaspoons kosher salt
3 large eggs
Olive oil, for greasing Flaky sea salt, for sprinkling Instructions: Preheat the oven to 400 degrees F. Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes. In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes. Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour. Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom. Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt. Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7692,"Sweet Potato and Mushroom Carbonara 1 1/2 pounds sweet potatoes 6 slices bacon
One 8-ounce package cremini mushrooms, cleaned, stemmed and sliced (about 2 1/2 cups sliced)
2 cups baby kale
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1/2 cup grated Parmesan, plus more for garnish
4 large eggs
Chopped chives or fresh parsley leaves, for serving Instructions: Peel the sweet potatoes and pass through a spiralizer. You should get about 6 cups of \noodles.\ Cut the noodles with scissors to make 8- to 10-inch pieces. Cook the bacon in a large Dutch oven over medium-high heat until well browned, 4 to 6 minutes. Remove the bacon to a paper-lined plate, add the mushrooms to the pan and saut until softened, 2 to 3 minutes. Add the baby kale, red pepper flakes, garlic and some salt and pepper, then cook for 30 seconds just to soften. Add the sweet potato noodles and 3/4 cup water to the pan and gently toss to cook the noodles until they are just approaching al dente, 3 to 4 minutes. Add an additional 1/4 cup water, if necessary, to \u201csteam\u201d the noodles. Beat the Parmesan and eggs together in a bowl. Roughly chop the bacon. Turn the heat off under the noodles and add the egg mixture. Toss to coat the noodles well. Top with more cheese and sprinkle with the bacon, lots of cracked black pepper and the chives or parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7693,"Growing Oatmeal Bowl 1/2 cup old-fashioned oats 1/2 small apple, chopped, plus more for topping, optional 2 no-calorie sweetener packets 1/4 teaspoon ground cinnamon Dash salt 1 cup unsweetened vanilla almond milk (recommended: Blue Diamond Almond Breeze) 1/4 teaspoon vanilla extract Blueberries, for topping Instructions: Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer. Stirring often, cook until very thick and creamy, 12 to 15 minutes. Top with blueberries and additional chopped apple, if using. Eat! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 7694,"Turkey Salad 7 cups cooked white and dark turkey meat, chopped 2 cups lettuce, chopped 1 cup tomatoes, chopped 3 stalks celery, finely chopped 3/4 teaspoon salt 3/4 teaspoon black pepper 1/2 teaspoon garlic powder 2 cups mayonnaise Instructions: In a large bowl mix all ingredients together and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7695,"Lavender Roasted Venison Sweet Potato-Celeriac Puree and Sherry Vinegar Gastric 1 ounce dry lavender 1 ounce salt 1/2 ounce cracked back pepper 3 pounds venison loin, boneless and trimmed 4 sweet potatoes 1 large celeriac 1 lemon, juiced 3 tablespoons unsalted butter 1 cup sugar 1/2 cup water 1/2 cup sherry vinegar 2 teaspoon fresh thyme, chopped 2 cups canola oil for frying 1 bunch Swiss chard, cleaned and chopped into 1- inch ribbons 2 tablespoons unsalted butter Instructions: Four Hours Prior: In a spice grinder, combine lavender, salt and pepper. Pulse 2 or 3 times only, to lightly grind together. Coat the venison generously with the lavender rub. Set aside in the refrigerator for at least 3 hours. 90 Minutes Prior: Preheat oven to 400 degrees. Roast 3 whole sweet potatoes in the oven for 45 minutes or until very soft. Set aside, but do not allow them to cool completely. While the sweet potatoes are roasting, peel and dice (1 inch cubes) the celeriac. Simmer the celeriac in salted water until very tender, test with a paring knife. Drain the celeriac and hold in a warm place while you peel the sweet potatoes. Place the warm celeriac and warm sweet potatoes in the food processor and pure until very smooth, add the butter and lemon juice and season to taste with salt and pepper. Hold the puree in a warm place until you are ready to serve. 45 minutes prior: In a heavy stainless steel pan, mix sugar and water. Simmer over medium high heat, brushing the sides with a wet brush to prevent crystallization. Once the mixture has become caramel, with a medium amber color, remove from the heat and whisk in the sherry vinegar. Once the vinegar is fully incorporated, whisk in the fresh thyme and set the sauce aside, holding at room temperature. Cut the remaining sweet potato into a very fine angel hair. In a small, heavy stainless steel pan, heat the canola oil to 300 degrees. Carefully fry the sweet potato straw until crisp but not browned. Drain the straw well on paper towel, season with salt and set aside. 30 minutes prior (Oven should still be on at 400 degrees): Preheat a large saute pan on the stove over high heat. In the hot pan, sear the venison evenly until the entire piece of meat is dark brown and crusty. Place the venison on a roasting rack in a roasting pan and roast for approximately 20 minutes. The internal temperature of the meat should be no more than 115 degrees for a perfect medium rare. Once the meat has reached desired temperature, remove from the oven and allow to rest in a warm place for at least 10 minutes. To complete the whole meal: In a large saute pan, over medium heat, gently steam the Swiss chard with 2 tablespoons of butter, covering the pot. When the chard is appropriately wilted, carve the venison and plate all of the components in the desired fashion, garnishing with the sweet potato straw. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 7696,"Injera Bread 2 pounds self-rising flour 1/2 pound whole-wheat plain flour 1 teaspoon baking powder Pinch salt 16 ounces soda water Instructions: Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter. ","[Nebbiolo, Barbera, Dolcetto]" 7697,"Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree 1 (3 pound) beef tenderloin, cleaned 4 ounces olive oil 4 cloves minced garlic 2 chopped shallots 2 tablespoons chopped rosemary 4 ounces balsamic vinegar 2 fresh bay leaves 2 large golden beets 1 cup chicken stock 4 ounces Maytag blue cheese Salt and pepper, to taste Arugula, cleaned and de-stemmed, for garnish Instructions: Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours. Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed. Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7698,"Open-Faced Plum Tart 1 disk refrigerated pie dough (half of a 14-ounce package) 1/4 cup fig jam 1 pound plums, pitted and cut into 1/4-inch wedges 1 large egg 1/4 cup raw cane sugar Ice cream, for serving (optional) Instructions: Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal. Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7699,"Petits Pois a la Francaise 3 small or 2 fat scallions, finely sliced 3 tablespoons unsalted butter 1 drop garlic-infused oil (or any oil really) 1 Little Gem (Butterhead) lettuce, shredded 2 cups frozen petits pois 1/2 cup hot chicken stock (concentrate or cube and hot water is fine) Instructions: Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock. Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7700,"Chocolate Chip Banana Muffins 1 cup whole-wheat flour 3/4 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 large eggs, at room temperature
2 medium bananas 1/3 cup 2 percent milk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside. Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips. Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 7701,"Beer-B-Q Bull Horns 1 cup sugar 3/4 cup freshly ground hops 1/4 cup freshly ground malted barley 1/4 cup ground cumin 1/4 cup kosher salt 2 tablespoons chili seasoning 2 tablespoons freshly ground black pepper 1 tablespoon celery salt 1 tablespoon hickory smoked salt 2 (12-ounce bottles) American lager beer 1 tablespoon extra-virgin olive oil 1 (18-ounce) bottle your favorite barbecue sauce 16 chicken wing drumettes 16 strips thinly sliced bacon 16 heavy duty toothpicks Instructions: Preheat grill. If using charcoal, bank the charcoal on 1 side of grill. If using a gas cooker, light only one half of the grill. In a large bowl, stir together the sugar, hops, malted barley, cumin, kosher salt, chili seasoning, pepper, celery salt, and smoked salt. Set aside. In large bowl whisk 1 bottle of lager beer with 2 tablespoons of the spice mixture and the olive oil. Set aside. In a saucepan, whisk together remaining bottle of lager beer and the barbecue sauce for a beer glaze. For \bull horns, cut the skin and tendons around the base of the drumette. Push chicken meat up into a ball forming a \lollypop-like\ shape. Wrap the ball of chicken meat with a strip of regular bacon. Secure the bacon to the drumette by skewering with a toothpick. Place the bull horns in the bowl of marinade and refrigerate for at least 1 hour up to overnight. Remove bull horns from marinade. Sprinkle generously with the spice mixture. Place on the indirect (unlit) side of the grill and close the cover. Cook, turning occasionally, until chicken juices run clear and bacon is crispy, about 30 to 40 minutes. Smother with the beer glaze, grill, turning often, to caramelize all over, about another 10 minutes. ","[Pinot Noir, Sauvignon Blanc, Riesling, Zinfandel]

" 7702,"Piggy Succotash 2 thick-cut slices bacon, cut crosswise into 1/4-inch wide strips 1 (12-ounce) small ham steak, diced 2 cups fresh corn kernels (from 2 to 3 ears), or 1 (10-ounce) package frozen corn, thawed 1 pound fresh lima beans in pods, shelled (1 1/2 cups), or 1 (10-ounce) package frozen baby lima beans, thawed 1 bunch scallions, cut crosswise into 1/3-inch pieces, white and pale green parts separate Kosher salt and freshly cracked black pepper Instructions: Cook the bacon in a 10-inch heavy skillet over moderate heat, stirring frequently until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Add the ham and cook until golden brown, about 5 minutes. Add the corn, lima beans and the white parts of the scallions and cook, stirring, about 2 minutes. Add 1/2 cup water, scraping up the brown bits on the bottom of the pan. Simmer until the vegetables are tender and most of the water has reduced, 5 to 8 minutes. Stir in the bacon, scallion greens and season with salt and pepper. BYOC: Try adding some red or orange peppers for some extra color. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]" 7703,"Spring Veggies with Sweet Pea Aioli 1 cup frozen peas 2 small cloves garlic 1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon chopped fresh dill
1 pinch cayenne
Kosher salt and freshly ground black pepper
Assorted veggies such as: steamed asparagus and green beans; sliced bell pepper; radishes; carrots; cucumber spears Instructions: Bring a medium pot of water to a boil; add the peas and cook until just tender, about 5 minutes. Drain in a colander and rinse under cold water to cool. With the motor running, add the garlic to the food processor through the shoot to finely chop. Add the peas, mayonnaise, lemon, olive oil, dill, cayenne, 1/4 teaspoon salt and a few grinds of pepper and process until smooth. Transfer the aioli to a small bowl. Serve with assorted veggies for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7704,"Sweet and Spicy Smoked Turkey with Smoked Gravy 1/2 cup Sweet BBQ Rub, recipe follows One 10- to 12-pound turkey, untrussed and spatchcocked
12 medium carrots, peeled
12 ounces mini bell peppers or sweet Melrose peppers
2 cups turkey or chicken stock
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup turbinado sugar 1/2 cup granulated sugar
1/2 cup kosher salt
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
Instructions: Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine. The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables. Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour. After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours. Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator. To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary. Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side. Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7705,"Hand-Cut French Fries 3 large Russet potatoes, well scrubbed 24 ounces vegetable, canola, or peanut oil Sea salt and malt vinegar Crab boil seasoning (recommended: Old Bay) Truffle oil Parsley Freshly chopped garlic Hot sauce Grated Parmesan Red cl flakes Fresh herbs Instructions: Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process. In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside. Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7706,"Breakfast Hash 6 pieces peppered bacon, chopped 4 large eggs
2 sweet potatoes, peeled and diced into 1/2-inch pieces
4 parsnips, peeled and diced into 1/2-inch pieces
2 cups Brussels sprouts, quartered
1 medium red onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Roma tomato, diced
1 cup crumbled goat cheese
1/4 cup fresh parsley leaves 8 leaves basil, chiffonade
Instructions: Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula. Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm. Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes. Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7707,"Prosciutto and Pear Grilled Flatbread Olive oil, for brushing and drizzling 15 ounces pizza dough, store-bought or favorite homemade recipe All-purpose flour, for dusting 1 red Anjou pear, core removed and sliced 1/8-inch-thick 10 ounces fontina cheese, sliced 1/4-inch-thick 1 handful arugula 1/2 lemon, juiced Kosher salt Crushed red pepper flakes 8 ounces prosciutto, sliced thinly 1 1/2 tablespoons truffle honey Instructions: Preheat the oven to 450 degrees F. Heat a grill pan over medium-high heat and brush with olive oil. Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side. Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes. Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
","[Chardonnay, Barolo, Pinot Noir, Gavi]

" 7708,"Chocolate Sheet Cake with Peanut Butter Frosting 3 cups flour 3 cups sugar 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3 large eggs 3/4 cup sour cream 2 teaspoons pure vanilla extract 1 1/2 cups (3 sticks) butter 3/4 cup cocoa powder 1 1/2 cups hot water 1/2 cup (1 stick) butter 1/2 cup smooth peanut butter 4 cups powdered sugar (confectioners' sugar) 1/3 cup milk 1 teaspoon vanilla extract 1/2 cup chopped walnuts, optional Instructions: Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely. For the frosting: In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition. Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired. Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day. Sheet Cake Variations: Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way. Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut. Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving. Sheet Cake Variations, follows. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 7709,"No-Knead Cheddar Bread 2 cups all-purpose flour, plus more for dusting 1 cup whole-wheat flour
2 teaspoons kosher salt
1 1/8 teaspoons active dry yeast (half a standard packet)
1 1/2 cups warm water
1 cup shredded Cheddar cheese Instructions: In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours. Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating. Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper. Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes. Remove the bread from the Dutch oven and allow to cool completely before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7710,"Cabot Seriously Sharp Shrimp Focaccia Focaccia Dough: 4 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon sugar 2 teaspoons salt 1 (1/4-ounce) package Red Star QuickRise Yeast 1 1/2 cups warm water (120-130 degrees) 1 tablespoon olive oil Oil Baste: 1/8 cup olive oil 1 tablespoon chopped fresh basil 2 cloves minced garlic 1/2 teaspoon sea salt Toppings: 1 cup sundried tomatoes, pureed 1 cup sliced Georgia Pecans 1 (14-ounce) can small artichoke hearts, cut into quarters 1 (6-ounce) can pitted small black olives, drained and cut in half 1 pound cooked shrimp 21-25 size, shell and tail removed 6 ounces Cabot Seriously Sharp Cheddar, cut into twenty-four 2-inch strips Instructions: Food Processor Method - Place the focaccia dough ingredients into a food processor with a dough blade attached. Turn on low setting until the dough ingredients combine and form a ball. Stand Mixer Method - Combine Focaccia Dough ingredients, except 2 1/2 cups flour, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Using a dough hook, gradually add remaining flour and knead for 5 to 7 minutes until smooth and elastic. Place dough ball in a lightly oiled bowl and turn to oil top. Cover with plastic wrap for 30 minutes or until dough doubles in size. Dough is ready when you stick 2 fingers in it and the indentations remain. This is referred to as 'ripe.' Place dough on a lightly oiled sheet pan and press down to fit the shape of the pan. With a fork, poke holes all over the dough. In a bowl, combine the 3 Oil Baste ingredients. NOTE: This can be made in advance. Brush this 'baste' over top of dough and spread out the basil and garlic mixture. Sprinkle with sea salt. Place in a preheated 400 degrees F oven for 20 minutes and/or the dough is brown on bottom. Remove & cool. Cut focaccia into 24 pieces. Spread each piece with the sun dried tomato spread. Place on each piece 1 teaspoon sliced pecans, 2 pieces of artichoke hearts, 2 black olive halves, 1 shrimp and place a cheese strip down the middle of the focaccia. Place the Seriously Sharp Shrimp Focaccia pieces under the broiler until cheese starts to melt. Remove and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7711,"Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes 2 cups vegetable oil 4 boneless chicken thighs, pounded flat Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups all-purpose flour 2 cups panko 1/2 teaspoon dried oregano 1/4 teaspoon paprika 4 eggs, lightly beaten 6 ounces pancetta, diced small 2 shallots, thinly sliced 2 cloves garlic, thinly sliced 3 cups heavy cream Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons finely chopped sage leaves Confit Potatoes, recipe follows 1 pound fingerling potatoes, sliced into 1/4-inch disks 6 cloves garlic 2 sprigs rosemary 2 sprigs fresh thyme Kosher salt and freshly ground black pepper Extra-virgin olive oil, enough to cover potatoes Instructions: Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs. In a deep saute pan, heat the vegetable oil over medium heat.
Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage. To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve. Preheat the oven to 350 degrees F. In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7712,"Trenette with Eggplant and Basil Pesto 2 packed cups fresh basil leaves 1/4 cup toasted pine nuts (see Cook's Note) 1 clove garlic 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2/3 cup extra-virgin olive oil 1/2 cup (1 1/2 ounces) grated Parmesan 1 pound trenette or other short-cut pasta 1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup 1/4 cup extra-virgin olive oil 1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper Instructions: For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside. For the pasta: 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. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated. In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve. Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 7713,"Broccoli Tot Chicken Pizza Olive oil, for brushing One 16-ounce bag frozen broccoli tots, defrosted
1/3 cup grated Parmesan 1/2 cup ricotta cheese
1 cup shredded rotisserie chicken
1 cup frozen broccoli florets, defrosted and chopped
1 cup shredded mozzarella Instructions: Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment and brush with olive oil. In a medium bowl, add the broccoli tots and Parmesan. Break up the tots with your hands or a wooden spoon and mix until combined. Transfer the tot mixture to the prepared baking sheet and use your hands to form the mixture into a circle, making sure it isn't too thick. Bake the crust until golden brown, about 25 minutes. Let cool slightly. Spread the ricotta on the crust and top with the chicken and broccoli. Top with the mozzarella and return to oven until the cheese is completely melted, about 10 more minutes. Let cool for about 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Chianti, Pinot Grigio]" 7714,"Wasabi Pea-Crusted Chicken 4 boneless, skinless chicken breast halves 2 tablespoons olive oil, plus more for brushing 1/2 cup wasabi-crusted peas 2 tablespoons unsalted butter Instructions: Brush both sides of the chicken breasts with olive oil. Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. Dip one side of the chicken breasts into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken breast. Set aside and continue with the remaining chicken breasts.
In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium. Place the chicken breasts in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes, turn and lightly brown the other side. Lift the edge of each breast carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the breasts and continue to cook until the fillets are medium rare, about 4 minutes. Remove to a paper towel-lined plate to drain briefly. Place chicken into a baking dish and bake on 375 degrees F for 12 to 15 minutes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 7715,"Cheesesteak Subs 1 1/2 pounds top round steak 2 green bell peppers, 1/2-inch slices 1 large onion, 1/2-inch slices 8 ounces mushrooms, quartered 1/4 cup extra-virgin olive oil 2 teaspoons garlic powder 2 tablespoons onion soup mix 2 tablespoons Worcestershire sauce 1 cup mayonnaise 1 teaspoon minced garlic 6 slices provolone cheese 6 sandwich rolls Instructions: Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside.
In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside. In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside.
Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove and set aside.
Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 7716,"Curry Rubbed Smoked Chicken Thighs with Sorghum-cl Glaze 1 teaspoon cl de arbol Kosher salt and freshly ground black pepper 1/2 cup kosher salt 1/4 cup sugar 12 chicken thighs, bone-in and skin on 3/4 cup sorghum 1/4 cup tablespoons ancho cl powder 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground fennel 1 tablespoon kosher salt 1 tablespoon ground turmeric 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground black pepper 1/4 teaspoon ground cl de arbol 1/4 cup canola oil Instructions: For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
Meanwhile, for the sorghum-cl glaze: Combine 1 tablespoon water, the sorghum, cl de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
For the curry rub: Combine the ancho cl, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and cl de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-cl glaze. Just before removing the chicken from the grill, brush with more of the sorghum-cl glaze again.
Transfer the chicken to a platter and drizzle some of the reserved sorghum-cl glaze on top. ","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]

" 7717,"Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, Baked on Mushroom Potatoes with Salsa Verde -- a la Tony Blair 4 (8ounces) sea bass fillets 1 handful mixed herbs (green or purple basil, parsley), roughly chopped 2 1/2 pounds potatoes scrubbed Olive oil 2 cloves garlic, finely chopped Salt and freshly ground black pepper 1 1/4 pounds mixed, preferably wild, mushrooms, sliced Handful parsley leaves, chopped 4 lemons 1 recipe salsa verde, recipe follows 2 cloves garlic, peeled 1 small handful of capers 1 small handful pickled gherkins (the ones in sweet vinegar) 6 anchovy fillets 2 large handfuls flat-leaf parsley, leaves picked 1 bunch fresh basil, leaves picked 1 handful fresh mint, leaves picked 1 tablespoon Dijon mustard 3 tablespoons red wine vinegar 8 tablespoons best quality olive oil Sea salt and freshly ground black pepper Instructions: Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine. The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7718,"Pork Schnitzel with Lingonberry Sauce, German Potato Salad and Braised Cabbage 2 cups plus 1 tablespoon vegetable oil 2 large eggs 1/2 cup all-purpose flour 4 cups fine breadcrumbs, such as Progresso plain 1 pork tenderloin, cut on the bias into 4 equal pieces, pounded thin between 2 sheets of plastic wrap Kosher salt and freshly ground black pepper 1 cup frozen lingonberries 1/4 cup sugar, plus more if needed 2 pounds medium red potatoes, cut into quarters 3 tablespoons kosher salt 1 pound bacon, cut into 1-inch pieces or lardons 1 medium red onion, cut into 1/4-inch dice Sea salt 1/4 cup white wine vinegar 2 tablespoons grainy mustard Freshly ground black pepper 2 tablespoons minced chives 2 cups white vinegar 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pink peppercorns 3 cloves garlic, lightly smashed 1/2 red cabbage, thinly sliced Instructions: For the pork schnitzel with lingonberry sauce: Heat a Dutch oven or heavy-bottomed pot over medium heat with 2 cups of the vegetable oil to 375 degrees F. Beat the eggs with the remaining 1 tablespoon vegetable oil in a shallow bowl. Put the flour in a second shallow bowl and the breadcrumbs in a third. Season the pounded pork cutlets with kosher salt and black pepper. Dredge in the flour first, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pressing to make sure it all sticks. Place onto a sheet pan lined with a wire rack and let it dry out for 5 minutes. Fry in batches, gently shaking to ensure no sticking and so the top of the cutlets get some love, until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a second wire rack. Meanwhile, add the lingonberries, sugar and 1/4 cup water to a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced, about 5 minutes. Adjust the sweetness with more sugar if necessary. For the German potato salad: Add the potatoes to a pot and cover with 2 inches of water. Add the kosher salt. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are knife-tender, 10 to 15 minutes. Meanwhile, in a large nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onions and some sea salt and cook until translucent, about 5 minutes. Whisk in the vinegar and mustard until well combined. Drain the potatoes into a large bowl and immediately pour the warm mixture over the cooked potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Top with the chives and serve warm! For the pickled red cabbage: In a small saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer until the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for at least 1 hour. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 7719,"Sucker Punch 3 ounces coconut water 1 bar spoon whey protein powder 1/2 lime Instructions: Fill a cocktail shaker with ice. Add the coconut water, whey protein and one squeeze of lime juice. Shake for 8 to 10 seconds. Strain into a rocks glass filled with ice. ","[Vodka, Gin, Rum]" 7720,"Picnic Fried Chicken 2 sticks (1 cup) unsalted butter, at room temperature 1/3 cup honey
Kosher salt 1/2 cup Chicago-style giardiniera, drained well and chopped (reserve drained brine for chicken) 1/4 cup giardiniera brine reserved from Honey Giardiniera Butter 1/4 cup dill pickle brine from a jar of dill pickles
1 fryer chicken, cut into pieces (thighs, breasts, legs and wings) 2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
Canola oil, for frying
Instructions: For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use. For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours. When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350F. Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture. Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated. Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 7721,"Perfectly Grilled Shrimp 1 pound large shrimp (21 to 24), peeled and deveined 2 tablespoons canola oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper Instructions: Heat your grill to high. Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7722,"Apple Cinnamon Pumpkin Bars Bars 1 box (15.3 oz) Betty Crocker Fiber One apple cinnamon muffin mix 2 cups canned pumpkin (not pumpkin pie mix) 2 cups water 1 tablespoon vegetable oil 2 eggs Topping 1 package (3 oz) cream cheese, softened 4 cups powdered sugar 1 teaspoon milk 2 teaspoons vanilla 2 cups chopped walnuts Instructions: Heat oven to 400degreesF. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir muffin mix, pumpkin, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In small bowl, mix cream cheese, powdered sugar, milk and vanilla until smooth; drizzle over bars. Sprinkle with walnuts. For bars, cut into 4 rows by 4 rows. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 7723,"Orange Marmalade Glazed Ham One 8- to 10-pound bone-in smoked fully cooked ham (shank portion) 1/2 cup orange marmalade
1/2 cup whole-grain mustard
1/2 cup loosely packed light brown sugar
2 tablespoons sherry vinegar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Freshly ground black pepper
Fresh rosemary sprigs, for serving Oranges, cut into quarters, for serving Instructions: Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound). Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7724,"Holiday Dog Cutout Sugar Cookies 2 1/2 cups cake flour (not self-rising), plus more for dusting (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon fine salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Basic Royal Icing, for decorating, recipe follows Assorted gel food coloring, for decorating White sugar pearls, for decorating, optional One 1-pound box confectioners' sugar 2 tablespoons meringue powder Instructions: Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch dog-shaped cookie cutters and arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return it to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
To decorate the cookies, divide the Basic Royal Icing into bowls and tint as desired with food coloring. The thicker icing will be used to outline your decorations. To make the flood icing for filling, remove three-quarters of the desired color icing to a small bowl and stir in a few drops of water until flooding consistency is achieved -- you can run a knife through it and it flows back to where it was in 10 seconds. Transfer the flood icing to a piping bag fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. Use additional piping bags and tips for different colors of icing. Draw outlines of your decorations with the thicker royal icing, then pipe a generous amount of the same-colored flood icing inside the border of each design. Using a toothpick, spread the icing to cover the cookie. If making a design, decorate with more colored icing while the flood icing is still wet, using a toothpick to swirl to colors together as desired. Decorate with sugar pearls if using. Let the cookies set at room temperature, at least 1 hour. Whisk the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary, about 5 minutes. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7725,"Mini Meatball Soup 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium onion, chopped 2 bay leaves, fresh or dried Salt and freshly ground black pepper 1 pound ground beef, pork and veal combined 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 cup plain bread crumbs, a couple of handfuls 1/2 teaspoon freshly grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 1 pound triple washed fresh spinach, coarsely chopped Grilled 4 Cheese Sandwiches, recipe follows* Recipe courtesy Rachael Ray 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 tablespoons butter 1 clove garlic, cracked away from skin 8 slices crusty Italian semolina bread 1 cup shredded provolone 1 cup shredded mozzarella 1/2 cup grated Parmesan or Romano 1 cup shredded Asiago Instructions: In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches. In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 7726,"Beachcomber Cookies 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon table salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 sticks unsalted butter (1/2 pound), room temperature 1 3/4 cups packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups old-fashioned oats 1 cup milk chocolate chips 3/4 cup toasted flaked unsweetened coconut 3/4 cup finely chopped toasted pecans Instructions: Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside. Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined. Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7727,"Cauliflower Parmesan 1 medium head cauliflower 1 cup all-purpose flour Kosher salt 3 large eggs, beaten 2 cups panko breadcrumbs About 1 cup olive oil 2 1/2 cups marinara sauce, from a 24-ounce jar 1/2 pound fresh mozzarella, thinly sliced 1/3 cup grated Parmesan 1/4 cup torn fresh basil leaves Instructions: Preheat the oven to 400 degrees F and line a plate with paper towels. Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice \steaks\ from the center. The rest will break into smaller florets, and that is okay. Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering. Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 7728,"Rhubarb Streusel Pot Pie 4 1/2 cups sifted all-purpose flour 2 teaspoons salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar 1/2 cup all-purpose flour 1/4 cup light brown sugar, packed 1/2 cup plus 1 tablespoon granulated sugar 1/4 teaspoon cinnamon 4 tablespoons cold unsalted butter, cut into pieces 6 cups rhubarb, washed, leaves and brown edges trimmed off, cut into 1/2-inch dice (about 14 stalks) 1/4 cup cornstarch Instructions: Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) On a floured surface, roll out 1 disk of dough into a square large enough to cut 4 circles about 6 inches in diameter (the dough will be about 3/16-inch thick). Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of dough all the way around, cut the dough into circles with the tip of a sharp knife. Line the individual pie pans with the dough circles, then crimp the edges decoratively. Repeat with the remaining dough to make a total of 8 individual pie shells. Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30 to 60 minutes. Preheat the oven to 400 degrees F. In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated sugar, and the cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not overmix; as soon as the mixture is sandy, cover, and refrigerate until ready to use. In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch together. Divide among the pie shells, mounding the filling high (it will cook down during baking). Sprinkle the topping over the pies, gently pressing the topping onto the rhubarb with your hand. Bake until the rhubarb is tender and the topping is golden brown, about 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7729,"Petits Pois a la Francaise 2 tablespoons butter 16 pearl onions, peeled and halved 4 slices bacon, cut into lardons 1 pound/2 kg/2 cups shelled fresh peas 1/2 cup/125 ml chicken stock Salt and freshly ground pepper
1 bib lettuce, cored and sliced Instructions: Melt the butter in a saute pan. Add the onions and cook 2 minutes, then add the bacon and continue cooking until done. Add the peas and stock. Season. Cover and cook until the peas are almost tender. Add the lettuce and stir through. Cover 1 minute to wilt. Check the seasonings, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7730,"Buttery Herbed Dinner Rolls 1 cup milk, warmed to about 110 degrees F 1 tablespoon active dry yeast 5 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and pan 5 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and pan
1 tablespoon sugar 1 1/2 teaspoons coarse salt 1 large egg, lightly beaten 3 cups all-purpose flour 2 tablespoons finely chopped fresh parsley 2 teaspoons finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary 4 tablespoons unsalted butter, melted Flaky sea salt, for sprinkling Instructions: Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes.
Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house.
Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7731,"Nebraskan Runzas For the dough: 1 1/4-ounce packetactive dry yeast 3 tablespoons sugar, plus a pinch 4 large eggs 3 3/4 cups bread flour,plus more for the counter 12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl 2 teaspoons fine sea salt For the filling: 1 pound 85 to 90 percent lean ground beef Fine sea salt and freshly ground black pepper 3 tablespoons salted butter 1 large Vidalia onion, diced 3 cloves garlic, minced 2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried) 1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried) 1 tablespoon canola oil, plus more for the baking sheets 8 ounces baby spinach Instructions: Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes. Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes. Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight. Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes. Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl. Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef. Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool. Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners. Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F. Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7732,"White Chocolate Chunk-Macadamia Nut Cookies 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar 1 egg 2 teaspoons vanilla extract 8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips 3/4 cup roughly chopped, unsalted, toasted macadamia nuts Instructions: Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth. Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts. Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7733,"Cornflake Macaroons 4 egg whites Pinch salt Pinch cream of tartar 1 cup sugar 1 teaspoon vanilla extract 1 cup pecan pieces, toasted 1 cup unsweetened coconut flakes, toasted 1 cup tightly packed corn flakes Instructions: Set a rack in the middle and top third of the oven and preheat to 325 degrees F. In a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until very foamy and almost creamy. With the mixer still running, sprinkle in the sugar. Continue to whisk on high speed until fluffy, thick, and shiny. Whisk in the vanilla. Fold in the pecans, coconut, and corn flakes. Drop walnut-size balls of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. Bake for 15 minutes, turning the pans once, front to back, for even baking until lightly tanned and set on the surface. Set the cookie sheets on a rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7734,"Flower Field Cake 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened, plus more for the pan 1 1/2 cups granulated sugar 3 large eggs 1 1/3 cups milk 1 tablespoon vanilla extract Zest of 2 tangerines 1 cup (2 sticks) unsalted butter, softened 4 1/2 cups sifted powdered sugar 1/2 cup heavy cream 2 teaspoons vanilla extract Pinch kosher salt 2 tangerines, peeled and ends trimmed 2 strawberries, tops trimmed 12 sprigs fresh thyme 4 sprigs fresh mint leaves 4 blackberries 1/2 teaspoon poppy seeds Instructions: Preheat oven to 350 degrees F. For cake: In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk together and set aside.
Place butter into another mixing bowl and beat using an electric hand mixer. Add granulated sugar and continue to beat together. Add eggs and continue to beat together.
In thirds, alternating between flour mixture and milk, add to wet mixture until fully combined and batter is smooth. Fold in vanilla extract and tangerine zest until just combined.
Pour mixture into lightly greased 9-by-13-inch baking pan. Bake cake for 35 to 38 minutes or until toothpick comes out clean when inserted into the center of the cake. Cool cake completely.
For buttercream: Place butter into a mixing bowl and beat together with hand mixer. Add powdered sugar, 1/2 cup at a time, to butter and beat together until all sugar has been added. Add heavy cream, vanilla extract and salt and continue to beat together until light and fluffy.
To assemble: Slice 1/2-inch-thick rings crosswise of tangerine and set aside. Slice each strawberry in half lengthwise. Lay each strawberry half, cut-side down, and create three small \v\ cuts on top of each strawberry to create a 'tulip' shape. Set aside. Flip cooled cake from baking pan onto a platter. Top cake with buttercream and spread in an even layer. Spread thyme and mint sprigs evenly over bottom two-thirds of cake. Place tangerine slices evenly over tops of thyme sprigs, spreading them out throughout the cake. Place strawberries over remaining thyme sprig tops. Place blackberries over the tops of each mint sprig. Sprinkle a small amount of poppy seeds into the center of each tangerine slice.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7735,"Rice Balls 2 tablespoons butter 1 cup Italian rice Pinch saffron, optional 1/3 cup dry white wine Salt and pepper 1 cup grated Parmesan, plus extra for garnish 5 large eggs 2 tablespoons extra-virgin olive oil 1 small onion, diced 4 cloves garlic, chopped 1/2 pound ground lean beef 1/2 pound ground pork 5 large fresh sweet basil leaves, chopped 2 tablespoons tomato paste 4 ounces tomato sauce 2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce 1 teaspoons sugar 1/4 cup frozen or fresh peas 1 cup seasoned bread crumbs 2 cups vegetable oil Instructions: Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled. In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste. Take 2 tablespoons of the rice mixture, place in hand and form a small cup. Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish. Before serving garnish with cheese and/or the extra sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 7736,"Cranberry-Pear Crisp 1 pound cranberries (thawed if frozen) 1 cup dried cranberries 1 1/2 cups sugar 2 teaspoons vanilla extract 3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces 1/2 teaspoon ground cinnamon Pinch of ground allspice 1 cup plus 2 tablespoons all-purpose flour 1 cup pecans, chopped 1/4 cup old-fashioned rolled oats 1/4 teaspoon salt 1 stick unsalted butter, melted Instructions: Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish. Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit. Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7737,"Warm German Potato Salad 1 to 1 1/2 pounds new potatoes 1/4 pound bacon 1 medium onion, coarsely chopped 1 stalk celery, chopped 1/2 teaspoon all-purpose flour 1/2 teaspoon sugar 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup water 1/2 cup cider vinegar Fresh snipped chives, optional garnish Minced parsley, optional garnish Hard boiled eggs, optional garnish Instructions: Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]

" 7738,"Triple Play Reuben 1/4 cup mayonnaise 2 tablespoons ketchup 2 tablespoons finely chopped dill pickle spears, optional, plus whole spears for serving Kosher salt and freshly ground black pepper 8 thick-cut slices sourdough rye bread (12 ounces), or your favorite hearty bread such as rye, country white or Texas toast 8 slices Swiss cheese 4 slices Jarlsburg cheese 1 pound thinly sliced deli corned beef 1 pound thinly sliced deli pastrami 1 1/2 cups prepared sauerkraut, rinsed and drained (12 ounces) 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. In a small bowl, mix the mayonnaise, ketchup and chopped pickle, if using (leave out for a smoother Russian dressing). Season with a pinch each salt and pepper, and set aside.
Lay 4 slices of the bread on the baking sheet. Spread each with 1 tablespoon of the Russian dressing and top each with 2 slices Swiss and 1 slice Jarlsburg. Add the corned beef, pastrami and sauerkraut. Spread the remaining Russian dressing on the remaining 4 slices of bread and place on top to assemble the sandwiches.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Put 2 sandwiches in the skillet and cook until the bread is toasted and golden, 2 to 3 minutes per side. Transfer back to the baking sheet. Repeat with the remaining oil and sandwiches.
Bake the sandwiches until warmed through and the cheese is melted, about 10 minutes. Serve with a pickle on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 7739,"Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime Leaves from 1 bunch fresh cilantro, chopped 2 jalapenos, sliced 4 teaspoons grated fresh ginger 4 garlic cloves, grated 4 limes, juiced 1/2 cup soy sauce 1/8 teaspoon sugar Salt and freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 (6 ounce) blocks sushi-quality tuna 2 ripe avocados, halved, pitted, peeled and sliced Instructions: In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7740,"(Almost) My Grandma's Rouladen 6 slices bacon, cut into lardons 1 (1 1/2-pound) piece of flatiron steak, butterflied open (by you or your butcher), cut into 4 equal pieces and pounded 1/4-inch thin Salt and freshly ground pepper 2 tablespoons country-style or Dijon mustard 1 1/2 large yellow onions, diced 2 tablespoons pickle relish 2 tablespoons vegetable oil 1 large carrot, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1/4 cup red wine 1 (14 1/2-ounce) can of diced tomatoes Special equipment: kitchen twine Instructions: Preheat the oven to 325 degrees F. In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat. In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine. Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice). Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 7741,"Fried Catfish 4 pieces catfish fillet Salt, to taste Pepper, to taste 1 cup buttermilk 1 cup milk 2 large eggs 1 pound cornmeal Salt and pepper (to taste) for the cornmeal 2 cups canola oil 4 lemon wedges Instructions: Rinse pieces of catfish fillet quickly in cold water. Pat dry. Season fish with salt and pepper. Combine buttermilk, milk and eggs. Beat ingredients well. Add salt and pepper to cornmeal. Heat oil in skillet about 350 degrees. Dip fish in milk mixture and then in corn meal. Pan fry fish in hot oil until golden brown. Remove and drain oil from fish on a paper towel. Garnish with lemon wedges before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 7742,"Berry Trifle: Food Network 1 pint blueberries 1 pint strawberries, hulled and cut into thick slices 2 pint raspberries 1 lemon, juiced 1/4 cup sugar 1 1/2 teaspoons cornstarch 1 quart whipping cream 1 tablespoon sugar 1/2 teaspoon vanilla extract 1 (11-ounce) jar lemon curd 1 store bought pound cake, sliced 1/2-inch thick Instructions: Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 7743,"Sarladaise Home Fries 1/3 cup finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh lemon zest 3 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 1/4 cup duck fat 2 pounds baby new potatoes, par-cooked in salted water andcut into 1/4-inch-thick slices Instructions: Combine the parsley, lemon zest and garlic in a small bowl and season with salt and pepper.

Heat the duck fat in a large nonstick or cast-iron pan over medium-high heat. Add the potatoes and cook until golden brown on both sides and just tender. Season with salt and pepper and sprinkle the potatoes with the herb mixture. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7744,"Sweet Greens with Maple Vinaigrette 1 cup whole pecans 5 slices bacon 1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon grade A pure maple syrup
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper 6 cups sweet baby greens, such as chard, kale, spinach and romaine
4 ounces goat cheese, crumbled
Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes. Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside. Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper. Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7745,"Rosemary Mashed Potatoes 4 Yukon gold potatoes 3 tablespoons whole butter 3 tablespoons cream 1 teaspoon garlic, chopped 2 sprigs of rosemary, stemmed and chopped Salt and freshly ground black pepper Instructions: Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7746,"Wedding Cake Cookies 3 1/2 cups all-purpose flour, plus some for dusting 1/2 teaspoon salt 2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1 1/2 cups granulated sugar 2 extra-large eggs 1 1/2 teaspoons vanilla extract Royal icing, fondant, or cookie glaze, for decorating Instructions: Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, salt, and baking powder. In a large mixing bowl, combine the butter and sugar with a hand mixer until fluffy, about 2 minutes. Add the eggs, 1 at a time. Add the vanilla and mix well. Add the flour mixture and mix with a spatula until a ball of dough forms. Transfer dough to a well floured work surface and cut in half. Place waxed paper over half of the dough and roll out to about 1/4-inch thick. Transfer the other half of the dough to the refrigerator to keep cold until ready to use. Using cookie cutters, cut the dough into various shapes and put on a parchment lined cookie sheet. Repeat with the other half of the dough. Bake for 11 to 13 minutes. Leave on the cookie sheet to cool. Decorate with royal icing, fondant, or cookie glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7747,"Orecchiette with Mixed Greens and Goat Cheese 1 cup dried orecchiette pasta 2 cups Mediterranean-style mixed salad greens 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped 1 tablespoon goat cheese, crumbled 2 tablespoons grated Parmesan, plus more for garnish Pinch salt Pinch freshly ground black pepper Instructions: Bring a medium 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. Drain pasta, reserving 1/2 cup of the water. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 7748,"Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce 4 (8-ounce) mahi mahi fillets 2 tablespoons canola oil Salt and freshly ground black pepper Citrus Vinaigrette, recipe follows 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried Red Cabbage Slaw, recipe follows Tomato and Avocado Salsa, recipe follows Pineapple hot sauce, store bought or recipe follows, for drizzling 3/4 cup orange juice 1/4 cup lime juice 1 cup fresh basil leaves, chopped 1 cup fresh cilantro leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 heaping tablespoon honey 1/2 cup canola oil 1/4 cup rice vinegar 1 tablespoon sugar 2 tablespoons canola oil 1/4 head red cabbage, finely shredded 1 large carrot, cut into fine julienne 1/4 cup chopped cilantro leaves Salt and pepper 4 plum tomatoes, chopped 2 ripe Hass avocados, peeled, pitted and diced 1/2 small red onion, finely chopped 1 serrano cl, finely diced 1 to 2 limes, juiced 2 tablespoons canola oil 1 to 2 teaspoons honey 3 tablespoons chopped cilantro leaves Salt and freshly ground black pepper 1 ripe pineapple, preferably Golden pineapple 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 1 container frozen pineapple puree, thawed 2 habanero chiles, chopped 1 cup rice wine vinegar Salt and pepper Honey Instructions: Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce. Combine all ingredients in a blender and blend for 1 minute. Combine all ingredients in a bowl. Season with salt and pepper, to taste. Gently combine all ingredients in a bowl. Season with salt and pepper, to taste. Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh. Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7749,"Mexican Rhubarb Chocolate Chunk Brownies 1 cup rhubarb, strings removed, cut in 1/2-inch slices 1/4 cup water 2 tablespoons granulated sugar 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1 tablespoon New Mexico cl powder (not chili powder) 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 2 ounces bittersweet chocolate 2 ounces unsweetened chocolate 1/2 cup unsalted butter (1 stick), room temperature 1 1/2 cups granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 teaspoon dark rum 2 ounces semisweet chocolate chips 1/4 cup chopped walnuts Shortening spray, for baking dish Instructions: Preheat oven to 350 degrees F. To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote. To make the brownie batter: In a medium bowl, sift together flour, baking powder, cl powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside. In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 7750,"Mila's Paella-Jambalaya 4 boneless chicken thighs 6 andouille sausages 3 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon shredded fresh ginger 1 medium onion, coarsely diced 2 cups fresh mushrooms, thickly sliced 1 cup sun-dried tomatoes 1 bag frozen whole okra 1 bag frozen black-eyed peas 4 cups chicken stock 1 cup vegetable juice, such as V-8 2 cups rice 1 teaspoon turmeric 2 tablespoons fish sauce Instructions: Cut the chicken thighs into large chunks. Slice the sausages diagonally into 2-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Brown the meats separately and set aside. In the same skillet, saute the garlic, ginger and onions. Add the mushrooms, sun-dried tomatoes, okra, peas, chicken stock, vegetable juice, rice, turmeric and fish sauce. Stir the mixture and reduce the heat to low. Cover the skillet and cook to the desired tenderness of the rice, 25 to 30 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 7751,"Baltimore Orioles Maryland Crab Cakes 1 1/4 cups mayonnaise 4 tablespoons Dijon mustard 2 tablespoon crab boil seasoning (recommended: Old Bay) 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon freshly chopped parsley leaves 2 eggs, beaten 1 pound lump or backfin crabmeat 1 pound jumbo lump crabmeat 2 slices white bread, crusts removed and torn into small pieces 1/4 cup unsalted butter, as needed Serving Suggestion: Tartar sauce Instructions: Whisk together the first 7 ingredients in a bowl and set aside. Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the mixture to rest in refrigerator for 10 minutes. Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up. Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.) Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7752,"Aspic of Slow-Simmered Veal with Crisp Sweetbreads and Black Trumpet Mushrooms 3 ounces veal consomme 2 sheets gelatin, bloomed Leek greens, for assembly 6 ounces slow-simmered veal top round, sliced very thinly 5 ounces root vegetables, such as carrot, celeriac, and kohlrabi, sliced thinly and blanched 3 ounces poached and cleaned sweetbreads 1 tablespoon butter 2 tablespoons safflower oil 2 ounces black trumpet mushrooms 1 tablespoon Champagne vinegar 1 tablespoon vegetable brunoise (1/8-inch cubes) 2 tablespoons Napa Valley Blanc de Blanc sparkling wine Serve with: Bouquet of microgreens Instructions: To make the aspic: Heat consomme, add bloomed gelatin. Let cool slightly but not enough to set. Lay a slice of leek inside a 3-inch ring mold. Assemble the chartreux by using one layer of meat, pour on a thin layer of consomme, and then a layer of vegetables, continuing to the top of the mold. Chill down in refrigerator until the gelatin sets. Repeat with 3 more molds. To make the vinaigrette: In a small skillet, sear the poached sweetbread pearls in the butter. Put aside and keep warm. In another skillet, heat 1 tablespoon of the oil and sweat the black trumpets until softened but not browned. Add the vinegar, scraping the pan to deglaze any drippings, and then add the sparkling wine, the remaining 1 tablespoon of oil, and the vegetable brunoise. Just before serving, add the warm sweetbreads. Toss the microgreens with a little vinaigrette. Put the chartreux in the middle of the plate, drizzle some of the warm vinaigrette around, and garnish with a little bouquet of the salad. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 7753,"Grilled 4 Cheese Sandwiches 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 tablespoons butter 1 clove garlic, cracked away from skin 8 slices crusty Italian semolina bread 1 cup shredded provolone 1 cup shredded mozzarella 1/2 cup grated Parmesan or Romano 1 cup shredded Asiago Instructions: In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 7754,"Marinated Lamb Chops 1 cup olive oil, plus more for brushing 1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint 16 small lamb chops (about 3 1/2 pounds), Frenched Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice
Instructions: Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours. Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside. Heat a large grill pan over medium-high heat until very hot; lightly brush with oil. Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare. Serve the chops with the reserved marinade. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 7755,"Carne Guisada 2 pounds top sirloin (cut into 1-inch cubes) 1 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon granulated garlic 1 tablespoon olive oil 1 medium onion, chopped 1 bell pepper, chopped 2 tomatoes, diced 2 medium potatoes, cubed 1/2 cup tomato sauce Flour tortillas, for serving Instructions: Place meat in a deep pan at medium heat and season with salt, pepper, and garlic. Cover and simmer until meat is about 3/4 cooked. Remove all juices and set aside. Next, add 1 tablespoon of oil to meat and add onion, bell pepper, tomatoes, and potatoes. Let cook until onion is slightly browned. Add tomato sauce and juices from meat and simmer for approximately 15 minutes over low to medium heat. Serve with delicious flour tortillas and enjoy. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 7756,"Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato 4 each rack of baby lamb, frenched and cleaned 1/4 pound yellow wax beans, blanched 1/4 pound green beans, blanched 1/4 cup hazelnut oil Salt and pepper to taste 1 pound sweet potato puree (recipe follows) 2 tablespoons mustard seeds 1 red pepper, bruniose 1 cup peppercorn crust (recipe follows) 1 cup natural lamb jus (recipe follows) 1 cup goats yogurt sauce (recipe follows) 4 sweet potato chips, for garnish 6 Japanese sweet potatoes, boiled whole until tender 1 cup heavy cream
1/2 stick butter
1/4 cup white peppercorns 1/4 cup black peppercorns 1/4 cup green peppercorns 1/4 cup pink schezuan peppercorns 1 cup bread crumb 1/2 cup shallots 1 bay leaf 1 teaspoon white peppercorns 1 tablespoon olive oil 1 cup red wine 1 quart good quality lamb stock Salt and pepper 2 cups lamb jus (recipe above) 2 ounces heavy cream
2 ounces goats yogurt
Instructions: Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree. After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm. Fresh grind all peppercorns and mix with bread crumb. Fresh grind all peppercorns and mix with bread crumb. Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside.
Bring jus to a simmer and swirl in cream and yogurt. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 7757,"Cookies 'n' Cream Crumbs 1 package (36 cookies) chocolate sandwich cookies, such as Oreos 1 stick (1/2 cup) butter, melted Instructions: Preheat the oven to 350 degrees F. Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 7758,"Glazed Baked Ham One 6- to 8-pound ham 3 tablespoons Dijon mustard 1/3 cup maple syrup 8 cloves Instructions: Preheat oven to 350 degrees. Lightly score the surface of the ham using a sharp knife and place in baking pan on a rack. Stir together the mustard and maple syrup and coat the ham with the mixture. Press the cloves randomly over the ham. Bake for 1 hour. ","[Chardonnay, Riesling, Gewrztraminer]" 7759,"Roasted Chicken Caprese 4 boneless skinless chicken breast halves Lemon Vinaigrette, recipe follows 6 medium Roma tomatoes 1 teaspoon sugar 1 teaspoon kosher salt 1/4 cup olive oil 8 ounces mozzarella cheese, cut in 1/4-inch pieces 1/4 cup coarsely chopped fresh basil leaves 1/2 teaspoon pepper 2 tablespoons freshly squeezed lemon juice 1 clove garlic, minced 3/4 teaspoon kosher salt 1/2 teaspoon pepper 1/4 cup olive oil Instructions: Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes. Preheat oven to 375 degrees F. Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Reduce oven temperature to 350 degrees F. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through. To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top. Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7760,"Pork Marsala with Mushrooms 6 boneless pork chops (about 2 pounds) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows Chopped fresh parsley, for topping
12 ounces egg noodles Kosher salt and freshly ground black pepper 2 tablespoons salted butter
2 tablespoons chopped fresh parsley
Instructions: Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick. Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork. Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.) Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute. Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley. Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes. Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 7761,"Dirty Mary 4 oz. Stirrings Bloody Mary Cocktail Mixer 1.5 oz. Smirnoff No.21 Vodka 1 tablespoon(s) Stirrings Dirty Martini 1 cup(s) ice Instructions: In a cocktail shaker, combine Stirrings Bloody Mary Mixer, Smirnoff No. 21 Vodka, Stirrings Dirty Martini, and plenty of ice. Shake, strain, and pour into a cocktail glass.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 7762,"Praline Mac Nut Crunch Cupcakes 1 pound 2 1/2 ounces sugar 11 ounces cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup oil 5 ounces unsalted butter, soft 5 ounces sour cream 2 teaspoons vanilla extract 3 eggs 2 ounces cocoa powder 1/2 cup milk chocolate, melted 1 cup feuilletine, such as Cacao Barry 1 cup praline paste 1/2 cup macadamia nuts, toasted and coarsely chopped 1/4 teaspoon salt Vanilla Bean Frosting, recipe follows Caramel Almond Paper, recipe follows 1/4 cup macadamia nuts, toasted, chopped, for garnish, optional 6 ounces dark chocolate 24 whole macadamia nuts, for garnish, optional 6 ounces white chocolate 2 cups whole milk 2 vanilla beans, scraped 6 tablespoons all-purpose flour 2 cups unsalted butter 2 tablespoons vanilla extract 2 cups sugar 13 ounces sugar 8 ounces almonds, toasted, coarsely chopped Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners. Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined. Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved. Add to the cake batter and whisk until the mixture is fully incorporated. Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely. For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine. To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using. Temper the dark chocolate and dip the whole macadamia nuts in it. Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center. 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. In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out. Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes. Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy. Put the frosting into a pastry bag fitted with a medium star tip. Preheat the oven to 350 degrees F. In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color. Add in the almonds and stir until completely coated. Pour into a thin layer onto a silicone baking mat and let cool completely. In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat. Bake in the oven until golden brown, 8 to 10 minutes. Let cool completely before breaking into pieces and using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7763,"Flank Steak with Smashed Potatoes 1 1/2 pounds baby red-skinned potatoes Kosher salt 1 cup fresh parsley 1 scallion, roughly chopped 1 small jalapeno pepper, seeded and roughly chopped 1 clove garlic, smashed Finely grated zest and juice of 1/2 lemon 1/4 cup extra-virgin olive oil 1 1/4 to 1 1/2 pounds flank steak Freshly ground pepper Instructions: Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain. Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside. Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper. Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 7764,"Red Kidney Bean Dip 3 tablespoons olive oil (not extra-virgin) 1 large onion, finely diced 3 fat cloves garlic, minced or grated 1 3/4 cups kidney beans, reserving the liquid in the can 1 tablespoon tomato paste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon Salt and freshly ground black pepper 1 lime, zested and juiced Special equipment: food processor Instructions: Heat the oil and cook the onion and garlic until soft and golden. Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes. Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 7765,"Muffuletta Pinwheels 1/2 cup pimento-stuffed green olives 1 cup drained giardiniera 1/4 cup mayonnaise 18 thin slices packaged white bread, crusts removed 1/2 pound sliced mortadella 1/3 pound sliced salami 1/4 pound sliced provolone Instructions: Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit). Wipe out the food processor bowl. Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine. Put an 18-inch-long piece of plastic wrap on the counter. Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch. Press the overlapping parts together firmly with your fingers so they stick together. Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread. Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer. Fold half the mortadella slices in half, and place them on the bottom third of the bread square. Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row). Spread half the chopped olives evenly over the cheese. Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go. Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll. Repeat with the remaining 9 slices of bread and fillings. Refrigerate for at least 2 hours up to overnight. Unwrap the logs, and slice each into twelve 3/4-inch slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 7766,"White Bean and Grilled Vegetable Puree 1 pound small navy beans, washed and picked over 1 cup extra virgin olive oil 1 sprig fresh rosemary 3 cloves garlic, peeled Salt and pepper to taste 1/2 cup roasted chopped red bell pepper 1/2 cup grilled and chopped eggplant Instructions: In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary. Remove wooden rosemary sprig. Let bean mixture cool to room temperature. In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl. Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 7767,"Your Classic Bread-and-Butter Pickles 3 pounds pickling cucumbers (less than 5 inches long) 1 large or 2 medium onions (about 1 pound) 3 tablespoons kosher or other coarse salt 1 teaspoon celery seed 1 teaspoon ground turmeric 1 tablespoon yellow mustard seed 1/4 teaspoon ground cloves or allspice (optional) 3 cups cider vinegar 2 1/2 cups brown sugar Instructions: Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 7768,"Zucchini-Almond-Cherry Quick Bread with Lime Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup dried cherries 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lime zest plus 1 tablespoon lime juice Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 7769,"Healthy Honey-Mustard Roasted Salmon 2 tablespoons Dijon mustard 1 tablespoon light mayonnaise 2 teaspoons honey 2 tablespoons finely chopped fresh cilantro Four 5-ounce skinless center-cut salmon fillets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Mix together the mustard, mayonnaise, honey and 1 tablespoon of the cilantro in a small bowl. Put the salmon fillets on the prepared baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet. Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7770,"Country Peach Pie For the crust: 3 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 3/4 teaspoon salt 2 sticks cold unsalted butter, cut into small pieces For the filling: 4 pounds peaches, peeled and cut into wedges 3/4 cup plus 1 tablespoon sugar 1/4 cup all-purpose flour 1 tablespoon fresh lemon juice 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons unsalted butter, cut into small pieces 1 large egg Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour. Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices. Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers. Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes. Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7771,"Goat Cheese Mashed Potatoes 3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks 5 large garlic cloves Kosher salt and freshly ground black pepper 7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet 4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream 1/2 cup half-and-half or milk 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7772,"Strawberry Kolaches 1 (8-ounce) package cream cheese 1/4 cup sugar 1 egg yolk 1/2 teaspoon vanilla 1 cup sour cream 1/2 cup sugar 4 cups all-purpose flour 2 packages yeast 2 eggs, beaten 1 1/2 teaspoons salt 1/2 cup margarine (or butter) 1/2 cup warm water 1 jar strawberry preserves Instructions: To make topping, combine cream cheese, 1/4 cup sugar, egg yolk, vanilla in a mixer and blend thoroughly. Set aside in refrigerator. Heat sour cream in a saucepan on stovetop until warm. Stir in 1/2 cup sugar, salt and margarine and let cool. Dissolve yeast into warm water according to package directions and add to sour cream mixture. Add 2 eggs and flour then mix well. (Do not knead the dough.) Put dough in greased bowl, then cover and refrigerate overnight. Remove dough from the refrigerator and work into balls and place them in a pan. Flatten dough balls to 1/2-inch, grease with margarine and let dough rise for about 10 minutes. Make indentations in dough and add cream cheese topping, then top with 1 teaspoon strawberry preserves. Continue to let dough balls rise until they've doubled in size. Bake in a preheated 350 degree F oven for 25 minutes until they become lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7773,"Grilled Strip Steak Extra-virgin olive oil 4 (12 to 14-ounce) strip steaks Kosher salt Instructions: Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing. Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes. Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks. Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7774,"Fennel and Pepper Salad 1 large bulb or 2 small to medium bulbs fresh fennel 2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced 1 head radicchio, halved and shredded 1 lemon, juiced 2 tablespoons extra-virgin olive oil, eyeball the amount Salt and freshly ground black pepper Instructions: On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7775,"Bacon Corn Muffins with Savory Cream Cheese Frosting 8 strips bacon 3/4 cup all-purpose flour 1/2 cup cornmeal 3/4 teaspoon salt 2 teaspoons baking powder 2 tablespoons brown sugar 3/4 cup milk 1 egg 3 tablespoons butter, melted 1 tablespoon reserved bacon fat 8 ounces cream cheese, softened 2 tablespoons honey 1 tablespoon hot sauce 1 bunch chives, sliced Instructions: Preheat oven to 375 degrees F. Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces. Spray a 24-count mini muffin tray with non-stick cooking spray and set aside. In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish. Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing. While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined. Transfer mixture to a pastry bag and snip off the end. Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7776,"Bonus Market-Find Recipe: Cheeseburger Mashed Potato Parfaits 1 1/3 cups instant mashed potato flakes 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 cup fat-free sour cream 2 frozen meatless hamburger-style patties with about 100 calories each 2 slices fat-free American cheese, broken into small pieces 1/2 cup chopped tomatoes 1/4 cup chopped onion 4 teaspoons ketchup 4 hamburger dill pickle chips Instructions: In a large microwave-safe bowl, combine potato flakes, onion powder, salt, and 2 1/3 cups of water. Stir until completely moistened. Cover the bowl and microwave for 4 minutes, or until hot. Once cool enough to handle, add sour cream and stir until blended and smooth. Re-cover the bowl to keep it hot and set it aside. Prepare burger patties on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to the package instructions for the exact temperature and cook time.) Once cool enough to handle, chop well. Set aside. Scoop about 1/3 cup of potatoes into each of 4 parfait glasses. Evenly distribute the chopped burger patties among the glasses, followed by the cheese pieces. Evenly distribute the remaining mashed potatoes among the glasses, followed by the tomatoes and onion. Top each with 1 teaspoon of ketchup and a pickle chip. Enjoy! ","[Chardonnay, Merlot, Pinot Grigio, Sauvignon Blanc]" 7777,"Mummy Eyeballs Featuring Farm Rich® Meatballs 1 (28-ounce) package Farm Rich(? Original, Turkey or Italian Meatballs 1 can refrigerated pizza dough Ketchup Mustard Instructions: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Roll out the pizza dough and cut it into long thin strips (about 1/8-inch wide and 8 inches long). Wrap one strip around each meatball, overlapping in a haphazard pattern and still allowing some of the meatball to show through. Place on the baking sheet and bake until the dough is browned (about 20 minutes). Allow to cool slightly and place one dot of ketchup somewhere on the exposed meatball with a dot of mustard in the center of the ketchup to resemble eyes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7778,"Open-Faced Roasted Tomato BLTs 4 plum tomatoes, halved lengthwise Kosher salt and freshly ground pepper Extra-virgin olive oil, for drizzling 1/3 cup mayonnaise 1 tablespoon horseradish 1 cup sliced Savoy cabbage 1/4 small red onion, thinly sliced 8 slices bacon 4 slices seeded rye bread 1 tablespoon fresh dill 1 teaspoon red wine vinegar Instructions: Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.) Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate. Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings. Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7779,"Smoky Collard Greens 3 tablespoons olive oil 1 medium yellow onion, sliced 1 teaspoon sweet smoked paprika 1/4 teaspoon cayenne pepper Kosher salt and freshly cracked black pepper 1/2 cup water 2 1/2 pounds collard or mustard greens, about 2 large bunches, woody stems removed and washed Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more. Taste and adjust seasoning. Transfer to a serving bowl and serve warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 7780,"Boston Cream Fried Dough 2 ounces vegetable oil 2 ounces sugar 1-ounce yeast 1-ounce kosher salt 1-ounce vanilla extract 16 pounds all-purpose flour Melted butter Confectioners' sugar Cinnamon-sugar Your favorite Bavarian cream Chocolate syrup Instructions: Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate. Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7781,"Parmesan Pesto Zucchini Sticks 3 medium (6 to 8-inch-long) zucchini, trimmed 1/2 cup good store-bought pesto
8 tablespoons good olive oil, divided
1/4 cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1 1/4 cups panko (Japanese bread flakes)
3/4 cup freshly grated Italian Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper. Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate. Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans. Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 7782,"Moscow Mule Cocktail 1-1/2 oz. vodka 1/2 oz. lime juice 4 oz. ginger ale Instructions: Pour ingredients into a glass filled with ice, stir and enjoy. ","[Riesling, Gewrztraminer, Pinot Grigio]" 7783,"Chilled Avocado Soup with Shrimp 2 lemons 2 cloves garlic, smashed 1 bay leaf Kosher salt and freshly ground pepper 8 ounces peeled and deveined medium shrimp (about 16) 1/2 cup frozen peas, thawed 1/2 cup packed fresh parsley 3/4 cup trimmed and chopped pea shoots 2 avocados, peeled and pitted 2 scallions, roughly chopped 2 tablespoons packed fresh tarragon 1 tablespoon avocado oil Instructions: Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ? teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside. Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour. Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour. Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls. Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7784,"Mac-n-Smoked Gouda with Cauliflower Coarse salt 1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta) 1 head cauliflower, cut into florets 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 1 small onion, finely chopped 3 tablespoons all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon paprika 3 cups whole milk 1 cup chicken stock or broth 3 cups shredded smoked Gouda 1 tablespoon Dijon mustard Freshly ground black pepper Instructions: Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot. While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes. Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7785,"Braised Spareribs with Fennel 1 rack spareribs, cut into ribs Kosher salt 1 large onion, cut into large dice 1 fennel bulb, cut into large dice 6 garlic cloves 2 cups dry white wine 2 bay leaves 2 teaspoons fennel seeds, toasted and ground 1 bundle thyme Pinch crushed red pepper 2 cups chicken stock Herb Spaetzle, recipe follows 1 1/2 cups all-purpose flour Kosher salt 2 eggs 1/2 cup milk 1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great) Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil. While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown. Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much. Serve the spareribs over the Herb Spaetzle. What a rib! Bring a large pot of well salted water to a boil over medium heat. In a small bowl whisk together the eggs and milk until they are a homogeneous mixture. In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs. Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately. What cuties! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7786,"Breakfast-for-Dinner Egg Boats 1/3 pound breakfast (country) sausage 6 large eggs 1 cup milk 1 teaspoon Dijon mustard Coarse salt Four 7-inch mini baguettes or bolillo rolls 1/2 cup finely chopped kale 1/2 cup shredded Cheddar Parsley leaves, for garnish Instructions: Preheat the oven to 375 degrees F. Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes. Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl. Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each \boat.\ Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture. Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7787,"Frittata with Asparagus, Tomato, and Fontina 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Salt 3 ounces Fontina, diced Instructions: Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 7788,"Nuevos Huevos Rancheritos 1 tablespoon butter 2 eggs, lightly beaten About 1/2 cup grated Oaxaca cheese 2 grilled tortillas About 1/4 cup grilled tomatillos About 1/4 cup black beans, heated in a saucepan on the grill 2 tablespoons guacamole 2 tablespoons tomato sauce with chipotle 1 tablespoon cream of cilantro Instructions: In a large medium skillet over medium-high heat, add the butter. Once melted, add the 2 eggs and scramble with Oaxaca cheese. Once the tortillas, tomatillos and beans are cooked, place them on plate next to the guacamole. Then place the scrambled eggs on the plate and pour the tomato sauce with chipolte on top of the eggs. Now pour the cream of cilantro on top of the sauce and you are ready for your Nuevo Huevos Rancheritos! ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 7789,"Sour Cream Cornbread Cooking spray 1 1/4 cup self-rising buttermilk cornmeal mix One 15-ounce can creamed corn 1 cup sour cream 1/4 cup vegetable oil 3 large eggs Instructions: Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes. ","[Chardonnay, Riesling, Chenin Blanc]" 7790,"Passion Fruit Hurricane 1/2 cup ice cubes 1/2 cup fresh pink grapefruit juice (from 1 small grapefruit), plus 1 wedge for garnish 1/4 cup passion fruit puree, such as Goya 4 tablespoons dark rum 1 tablespoon superfine sugar Splash seltzer Instructions: Place the ice cubes, grapefruit juice, passion fruit puree, dark rum, superfine sugar and seltzer in the pitcher of a blender and blend on high until smooth and slushy. Pour into a double old-fashioned glass and garnish with a wedge of fresh pink grapefruit. ","[Mauritius, Kumala, Moscato, Vinho Verde]" 7791,"Roasted Leg of Lamb Extra-virgin olive oil 3 pounds Yukon gold potatoes, cut into 1-inch pieces 3 pounds fennel bulb, cut into wedges through the root 1 head garlic, broken into cloves Kosher salt and freshly ground black pepper 1 (5 to 7-pound) leg of lamb, boned 4 cloves garlic, minced 1 tablespoon freshly chopped thyme leaves 1-ounce dried porcini mushrooms, ground in a spice grinder Instructions: Preheat oven to 350 degrees F. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack. Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper. Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes. Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 7792,"Pineapple Upside Down Cake 1/2 cup butter 1/2 cup brown sugar 1 large pineapple, cored, sliced into 1/3-inch rings (about 10) 1/4 cup dark rum 1/2 cup heavy cream 2 cups flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/3 cups sugar 3 eggs, separated 1 1/2 teaspoons Tahitian vanilla extract 1/4 cup fresh pineapple juice 1/2 cup buttermilk Instructions: Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat. Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside. Sift together flour, baking powder, soda and salt. Set aside In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 7793,"5 Bean Chili 1 pound ground chuck 1 cup diced yellow onion 1 cup diced green bell pepper 3 cloves garlic, minced 1 1/2 tablespoons Mexican style chili powder 2 teaspoons salt 1 1/2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/8 teaspoon ground coriander 1/8 teaspoon ground cinnamon 1 (28-ounce) can whole peeled tomatoes, broken up with your hands 3 cups beef stock or canned low-sodium beef broth 2 bay leaves 1 1/2 cups cooked and drained great Northern beans 1 1/2 cups cooked and drained pinto beans 1 1/2 cups cooked and drained kidney beans 1 1/2 cups cooked and drained black beans 1 1/2 cups cooked and drained navy beans Instructions: In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary. ","[Zinfandel, Tempranillo, Garnacha, Shiraz]" 7794,"Spatchcock Smoked Turkey One 10- to 12-pound turkey, cleaned Juice of 2 oranges 1 cup olive oil 1/4 cup pure maple syrup 6 cloves garlic, smashed Kosher salt and freshly cracked black pepper Instructions: Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird. Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature. 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 on medium-high heat. Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking. Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving. (Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7795,"Better than Trendy Baked Tomato and Feta Pasta Nonstick cooking spray, for the baking dish 3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 to 8 mini bell peppers, halved and seeded (about 2 cups)
One 20-ounce package refrigerated cheese tortellini (6 cups)
2 cups chicken stock
One 8-ounce block feta, sliced into about 8 pieces
4 to 6 fresh basil leaves, torn
Instructions: Preheat the oven to 400 degrees F. Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside. In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat. Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl. Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes. Top with torn basil leaves and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7796,"Steamed Vegetables with Ponzu Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons rice wine vinegar 1 1/2 tablespoons freshly squeezed lime juice 2 tablespoons orange juice 1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon) 1 serrano cl, stemmed and sliced (with seeds) 1 scallion (green and white), thinly sliced 1/2 teaspoon cracked coriander seeds, optional 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the sauce: Whisk all of the ingredients in a small bowl. Set aside. For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 7797,"Texas Tea 2 qts. brewed tea, chilled 1 cup light spiced rum, such as Captain Morgan's Silver 1 lemon, cut in slices 1 bunch fresh mint Instructions: Fill a large pitcher (about a 10 cup capacity) three quarters of the way with iced tea. Pour in the rum and stir with a wooden spoon. Toss in the lemon slices and a handful of fresh mint. Put the drink in the refrigerator to steep and chill for a few hours. Fill six highball or other tall glasses with ice and fill with the Texas tea. Garnish with more mint if desired. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]" 7798,"Roast Beef and Asparagus Pasta Salad with Garlic Oil 1/3 cup olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 1/2 pound asparagus, trimmed and cut into 1-inch pieces 8 ounces dried fusilli 4 ounces thickly sliced roast beef, cut into thin strips 1/4 cup thinly sliced scallions Instructions: Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Chianti]" 7799,"Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup chopped onions 1/2 cup chopped green bell peppers 1/2 cup chopped celery Salt Cayenne pepper 1 pound andouille sausage, sliced 1/4-inch thick 1 1/2 pounds medium shrimp, peeled and deveined 2 3/4 cups clam juice or chicken broth 1/4 cup heavy cream 1/4 cup chopped green onions 1 recipe Creamy Stone Ground Grits, recipe follows Chopped fresh parsley leaves, for garnish 5 cups water 5 cups milk 2 teaspoons salt 1 teaspoon freshly ground white pepper 4 tablespoons butter 1 1/2 cups stone ground white grits 1 pound grated white Cheddar Instructions: In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley. In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 7800,"Banana-Berry Cloud Smoothie 2/3 cup light vanilla soymilk 1 tablespoon sugar-free fat-free banana-flavored instant pudding mix (recommended: Jell-O) Half a (2-serving) packet (about 1/2 teaspoon) sugar-free strawberry powered drink mix 4 frozen unsweetened strawberries, partially thawed Half a medium banana, sliced into coins and frozen 1 1/2 cups crushed ice or 8 to 12 ice cubes
2 tablespoons fat-free whipped topping (from an aerosol canister) Instructions: In a large glass, combine soymilk, pudding mix, and powdered drink mix. Stir thoroughly, until mostly dissolved. Transfer to a blender. Add all remaining ingredients except whipped topping.
Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again. Pour into the large glass and top with whipped topping. Enjoy!! ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 7801,"Roasted Fennel with Charred Tomatoes, Olives, and Pecorino 2 large bulbs fennel, quartered through the core 4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper 2 ounce piece pecorino cheese 4 plum tomatoes, halved 1/3 cup pitted kalamata olives, halved 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes. Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 7802,"Favorite Bloody Mary 1 small shallot, finely minced 1 stalk celery, tough strings peeled 1 radish, thinly sliced Kosher salt and freshly cracked pepper 5 ounces cold vodka, plus more for topping (Alex likes Stolichnaya) 5 ounces cold tomato juice 1 lemon, halved 1 teaspoon Angostura or Peychaud's bitters 2 teaspoons creamy horseradish (Alex likes Inglehoffer) 3 dashes Worcestershire sauce 3 drops hot sauce Instructions: Put the minced shallot in a small strainer and rinse under cold water. (This will remove some of the raw onion flavor and help the shallot retain its crunch.) Pat dry, then transfer to a small bowl and add the celery, radish, and salt and pepper to taste. Combine the vodka, tomato juice, the juice of one lemon half, the bitters, horseradish, Worcestershire sauce and hot sauce in a small pitcher and stir. Add salt and pepper to taste. Add some crushed ice to 2 chilled glasses. Don't overload the Bloody Marys with ice so the flavors remain intense, not diluted. Add a hearty spoonful of the shallot mixture, then pour in the tomato juice mixture, filling the glasses almost to the top. Add another spoonful of the shallot mixture. Top each drink with a splash of vodka, like a \floater,\ and a squeeze of the remaining lemon half. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7803,"Luau Brownies 1/2 cup butter 1 (12-ounce) package semisweet chocolate chips 1 1/2 cups sugar plus 1/2 cup 1 1/3 cups unbleached flour 1 teaspoon vanilla extract plus 2 teaspoons 1/2 teaspoon baking powder 1/2 teaspoon salt 4 eggs plus 1 egg 1 (8-ounce) package cream cheese, softened 1 1/4 cups shredded sweetened coconut 1 cup chopped mix of roasted and salted macadamias, cashews, and almonds 1 cup canned pineapple tidbits Instructions: Preheat your oven to 350 degrees F. Lightly grease the bottom of a 13 by 9 by 2-inch pan. In a double boiler or in a large microwave-safe bowl in the microwave oven, melt and stir together butter and chocolate chips. To the chocolate mixture add, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, baking powder, salt, 4 eggs, and mix together well. In a separate bowl, mix together the cream cheese, 2 teaspoons vanilla, 1 egg, 1/2 cup sugar, and the coconut. To assemble: layer half of the chocolate batter into the pan. Sprinkle half the nuts and pineapple on top of the batter. Dollop the cream cheese mixture on top, and spread it out across the top. Mix the rest of the nuts and pineapple into the remaining chocolate batter, and pour it over top of the cream cheese mix. Bake for about 40 minutes (check after 35 minutes). The top should be lightly crusted and the edges lightly browned and beginning to pull from the sides of the pan. Cool completely in pan before cutting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7804,"Jean-Philippe's Warm Carrot Cake Butter 2 egg yolks 1/4 cup granulated sugar 1/2 cup oil 4 ounces cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1 teaspoon allspice 1/4 teaspoon nutmeg 5 ounces finely shredded carrot 2 egg whites 2 teaspoons granulated sugar 1-ounce roasted walnut pieces 4 egg whites 1/2 cup granulated sugar 1/4 cup honey 1-ounce water 1 teaspoon orange blossom water 3 ounces cream cheese 1/4 cup milk 2 ounces sugar 1/2 cup water 1/4 cup granulated sugar 1/2 lemon, zested 1/2 orange, zested 1 cup shredded coconut 1 cup diced strawberries 1 cup diced pineapple Instructions: For the Carrot Cake: Preheat the oven to 380 degrees F. Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter. In a electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder,, allspice, nutmeg and carrots together and add slowly to the first mix. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold onto a wire rack until cooled. For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F. While sugar is heating, whip egg whites to medium peaks. With the mixer running, slowly drizzle in the hot sugar mixture. Whip until the mixture is cool. When mixture is cool, mix in orange blossom water and set aside. For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth. Set aside. For the Citrus Syrup: Boil all ingredients together for 1 minute. Strain and cool down before using. To Assemble: Preheat the oven to 370 degrees F. Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Remove the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes. Place the warm cake in the center of a plate. Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 7805,"Korean BBQ Short Rib Sandwich 2 pounds Kalbi (marinated short ribs), recipe follows 1 cup Kimchee, recipe follows 1 cup Pickled Red Peppers, recipe follows 4 hoagie rolls
8 tablespoons Spicy Aioli, recipe follows Serving suggestions: hand-cut fries, potato chips or a salad 2 pounds beef short ribs, sliced 1/4-inch thick 2 cups soy sauce
1 cup sugar
1/4 cup sambal (Asian chili paste) 2 tablespoons lime juice
1 1/2 tablespoons sesame oil
7 grams ginger, peeled and minced
4 cloves garlic, minced
2 scallions, thinly sliced
1/2 head napa cabbage, cut into 1/2-inch pieces Kosher salt
1 cup tamari
7 grams ginger, minced
1/2 teaspoon fish sauce
1/2 teaspoon sambal (Asian chili paste) 1/2 teaspoon sugar
2 scallions, thinly sliced
1 small carrot, grated
1 clove garlic, minced
2 red bell peppers, sliced into 1/4-inch strips 1/4 teaspoon red pepper flakes 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 clove
1 pod star anise 1 cup rice vinegar
1/2 cup sugar
1/4 cup mayonnaise 2 teaspoons Sriracha Instructions: Preheat a flat-top or griddle to 350 degrees F. Place the Kalbi on the flat-top and cook until tender and fully cooked, 2 1/2 minutes per side. Let rest for 1 minute. Meanwhile, place 1/4 cup Kimchee and 1/4 cup Pickled Red Peppers on each hoagie roll. Cut the short ribs into 1 1/2-inch pieces and place over the Kimchee and Pickled Red Peppers. Spread 2 tablespoons of Spicy Aioli over each roll. Serve with hand-cut fries, potato chips or a salad. Place the short ribs in a lidded container. Whisk together the soy sauce, sugar, sambal, lime juice, sesame oil, ginger, garlic, scallions and 3/4 cup water in a large mixing bowl. Pour over the short ribs, cover and marinate in the refrigerator for 6 to 8 hours. Place the cabbage in a nonreactive lidded container. Heat 1 tablespoon salt and 2 cups water in a small saucepan, stirring until the salt dissolves. Pour over the cabbage and let sit for 3 hours at room temperature. Rinse and drain the cabbage in a medium colander, pressing out any additional liquid. Transfer the cabbage back to the container and add the tamari, ginger, fish sauce, sambal, sugar, scallions, carrots and garlic; mix well. Cover the container with plastic wrap and then the lid. Let ferment for 5 days at room temperature, then transfer to the refrigerator for up to 8 days. Place the peppers in a nonreactive lidded container. Combine the red pepper flakes, cinnamon, nutmeg, clove and star anise in a sachet and place in medium saucepan. Add the vinegar and sugar, and bring to a simmer, stirring occasionally. Remove from the heat and pour the liquid and sachet over the peppers. Let cool to room temperature, then remove the sachet. Cover the container and refrigerate for up to 8 days. Whisk together the mayonnaise and Sriracha in a small bowl. Refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7806,"Tuna Bagel Nicoise 2 large eggs 1 cup green beans, trimmed Kosher salt 2 5-ounce cans tuna packed in olive oil (preferably Italian) 1 bunch scallions, thinly sliced 1 small green bell pepper, diced 1/2 cup fresh parsley 1/4 cup chopped pitted green olives Juice of 1 lemon 3 tablespoons extra-virgin olive oil, plus more for drizzling Freshly ground pepper 4 everything bagels, split 1 large tomato, cut into 4 slices Instructions: Put the eggs in a saucepan and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Remove with a slotted spoon to a bowl of ice water to cool, then peel and slice. Meanwhile, put the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt. Cover loosely with plastic wrap and microwave until tender, 2 to 3 minutes. Drain and rinse under cold water. Cut the green beans in half. Drain the tuna and toss with the green beans, scallions, bell pepper, parsley, olives, lemon juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste. Lightly toast the bagels. Layer the tomato slices, tuna salad and hard-boiled eggs on the bagel bottoms. Drizzle with olive oil and close with the bagel tops. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7807,"Fish en Papillote 1/2 red onion, julienned 1 zucchini, julienned 1 large carrot, julienned 1 clove garlic, minced 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 (4-ounce) sole fillets, hake, flounder or other white fish 1 lemon, thinly sliced, seeds removed 8 sprigs fresh thyme 4 pats butter 1/4 cup white wine Instructions: Preheat oven to 375 degrees F. In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7808,"\Philly Cheesesteak
1/4 cup Dijon mustard 1/2 cup balsamic vinegar 2 cloves garlic, chopped 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 (2 pound) flank steak 1 red bell pepper, halved and seeded 1 red onion, cut into 1/4-inch slices BBQ sauce 1 loaf French bread 1 pound fresh mozzarella cheese, sliced Instructions: Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste. Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes. Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm. Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing. Cut the bread lengthwise and toast on the grill. Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7809,"Waldorf Chicken Salad Sandwiches 2 whole chickens (3 to 4 pounds each) Salt and freshly ground black pepper
Olive oil, for drizzling 1/3 cup mayonnaise, plus more for serving
1 cup green grapes, sliced
1 cup walnuts, chopped
4 ribs celery, chopped
1 green apple, peeled and chopped
1 bunch chives, chopped
1 lemon, juiced
Butter lettuce, for serving
Country loaf or nice whole-wheat bread, sliced and toasted, for serving Instructions: Preheat the oven to 400 degrees F. Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour. Allow to cool. With two forks, shred all the meat off the bone. In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well. To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7810,"Shallot Vinaigrette 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar 2 to 3 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 2 tablespoons finely minced shallots 2/3 cup extra-virgin olive oil Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 7811,"Brown Veal or Beef Stock 4 pounds veal or beef bones, cracked by butcher or (for an all purpose \brown stock\ 2 pounds veal bones and 3 pounds beef bones, cracked by butcher) 2 onions, quartered 2 stalks of celery, cut into 2 inch chunks 2 carrots, scrubbed clean and cut into 2inch lengths 1 gallon water Bouquet Garni including parsley, 1 teaspoon thyme, 2 cloves garlic, 12 peppercorns and a bay leaf 1 medium tomato, cored and chopped Instructions: Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to a 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant. Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt. If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want. ","[Barolo, Barbaresco, Nebbiolo, Rioja]" 7812,"Chocolate Hazelnut Banana Bread 1/2 cup melted and cooled coconut oil 3 very ripe bananas
2 large eggs, at room temperature
1/2 cup plain Greek yogurt
1 cup coconut sugar or granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup chopped hazelnuts, optional
1/2 cup bittersweet chocolate chips
1/3 cup chocolate hazelnut spread, warmed if needed to make spreadable
Instructions: Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside. Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips. Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan. Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 7813,"Sausage and Fish One-Pot 1 tablespoon extra-virgin olive oil, plus more for garnish 1/2 pound bulk Italian hot sausage 2 large cloves garlic 1 medium onion 1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced Salt and freshly ground black pepper 1/2 cup dry vermouth or dry white wine 1 pint cherry tomatoes, halved 4 haddock or cod fillets A handful flat-leaf parsley, chopped 1/2 lemon Crusty bread, to pass at table Instructions: Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes. Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table. ","[Barolo, Barbaresco, Rioja, Syrah]

" 7814,"Basic Coconut Macaroons 3 large egg whites 1/2 cup sugar 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7815,"Broiled Tomatoes: Low Carb 3 large plum tomatoes (about 12 ounces), halved lengthwise 3/4 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 3 tablespoons chopped fresh herbs, such as thyme, rosemary, oregano, or marjoram 1 tablespoon freshly grated Parmesan Instructions: Season tomatoes with the salt and place seed-side down on a rack or paper towel to drain for about 30 minutes. Blot dry with a paper towel. Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Place the tomato halves on the prepared pan, seed-side up, season with pepper to taste, drizzle with olive oil, and sprinkle herbs over the top. Broil until hot and the tops begin to brown, about 8 minutes. Top with cheese and broil until cheese is melted, about 1 minute. Serve 3 halves per person. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7816,"Pretzel Monkey Muffins 1/2 cup baking soda 2 teaspoons kosher salt One 16.3-ounce tube refrigerated biscuit dough, not flaky, such as Pillsbury All-purpose flour, for dusting 1 cup freshly shredded sharp Cheddar (about 4 ounces) 1 large egg Nonstick cooking spray, for the muffin tin Coarse salt, for sprinkling Honey mustard, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat.
Meanwhile, separate the biscuits and cut each one into quarters. Lightly flour a work surface and roll each portion of dough until flattened to about 3 inches. Spoon about 1 heaping teaspoon of the Cheddar into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball.
Working in batches, boil the dough balls, flipping once, until slightly puffed, about 30 seconds. Use a slotted spoon to transfer to the lined baking sheet.
Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray.
Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with some of the remaining Cheddar (about 1 heaping teaspoon per muffin cup), then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with coarse salt.
Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7817,"Wild Irish Salmon Mayonnaise with Homemade Mayonnaise and Seasonal Salad 2 to 2 1/2 pound (900 grams to 1.1 kilograms) freshly poached salmon Tomato and Mint Salad Cucumber and Fennel Salad Piped Potato Salad Egg Mayonnaise, recipe follows Tiny spring onions Lettuce Watercress Segments of lemon 2 egg yolks, free-range* (See Disclaimer) 1/4 teaspoon salt Pinch of English mustard or 1/4 teaspoon French mustard 1 dessert spoon white wine vinegar 8 fluid ounces (250 milliliters) oil (sunflower, arachide or olive oil or a mixture)- we use 6 fluid ounces (175 milliliters) archide oil and 2 fluid ounces (50 milliliters) olive oil 4 free-range eggs 3 to 4 tablespoons homemade mayonnaise 1/2 teaspoon finely chopped chives Salt and freshly ground pepper to taste Instructions: Poach the salmon; leave to cool. Meanwhile make the Tomato and Mint Salad. Remove the cores from six tomatoes and quarter. Sprinkle with a little salt, sugar and black pepper. Toss immediately in a little French dressing; sprinkle with 1 to 2 teaspoons of chopped mint and basil.
Slice a medium cucumber, sprinkle with salt, 1 to 2 dessertspoons of wine vinegar and plenty of sugar. Stir in 2 teaspoons of finely chopped fennel.
To assemble the Salmon Mayonnaise, put a portion of salmon on each plate when it is just cold. Garnish with a little lettuce, pipe some Potato Salad onto the lettuce and put a little Tomato and Cucumber Salad on the plate as well as one spoonful of egg mayonnaise. Garnish with tiny spring onions and watercress and a segment of lemon. Additional mayonnaise can be served separately or put into a bowl on each plate.
Piped Potato Salad: Add French dressing, finely chopped parsley, chives and mayonnaise to 1 litre (1 3/4 pints) stiff, freshly mashed potato to taste. Pipe onto individual leaves of lettuce.
Mayonnaise: Most people don't seem to be aware that mayonnaise can be made, even with a hand whisk, in under five minutes. The great secret is to have all your ingredients at room temperature and to drip the oil very slowly into the egg yolks at the beginning. Good quality ingredients are essential to a successful mayonnaise.
Put the egg yolks into a bowl with mustard, salt and the white wine vinegar. Put the oil into a measuring jug. Take a whisk in one hand and the oil in the other and drip the oil on to the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but not too quickly or it will suddenly curdle. Taste and add a little more seasoning and vinegar if necessary.
If the mayonnaise curdles, it will suddenly become quite thin, and if left standing the oil will start to float to the top. You can easily rectify the situation by whisking another egg yolk or 1 to 2 tablespoons of boiling water into the mayonnaise, half a teaspoon at a time, until it emulsifies again. Lower the eggs gently into boiling salted water, bring the water back to the boil and hard-boil the eggs for 10 minutes in boiling water. Drain and put immediately into a bowl of cold water. (Eggs with a black ring around the yolk have been overcooked.) When cold, shell and slice in half lengthways. Sieve the yolks and mix the sieved egg yolk with mayonnaise. Add chopped chives and salt and pepper to taste. Fill into a piping bag and pipe into the whites. Garnish with a sprig of parsley or chervil and serve on a bed of lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 7818,"Vegetable Gumbo 2 pounds greens (collard, mustard or turnip), washed, stemmed 1/4 cup plus 2 tablespoons vegetable oil 1/4 cup flour 2 cups finely chopped onions 1 cup finely chopped green bell pepper 1 cup finely chopped celery 1 (16-ounce) can plum tomatoes, drained, coarsely chopped 3 bay leaves 1/4 cup hot sauce 1 teaspoon file powder Cayenne pepper, to taste 1/2 teaspoon dried leaf thyme 1/2 teaspoon dried oregano 1/2 teaspoon basil 1/4 cup chopped parsley 3 garlic cloves, chopped 6 cups vegetable stock Salt and freshly ground black pepper, to taste 1 (10-ounce) package frozen okra 1 (16-ounce) can kidney beans, drained, rinsed 2 cups cooked white rice, warm Instructions: In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside. In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice. ","[Chenin Blanc, Zinfandel, Tempranillo, Barbera]

" 7819,"Butter-Blanketed Turkey One 12- to 14-pound turkey Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, cut into wedges
1 large yellow onion, cut into 6 wedges
3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature
1/2 teaspoon paprika
3 stalks celery, broken into thirds
3 medium carrots
1 1/2 cups chicken or turkey broth
Instructions: Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F. Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7820,"Ballymaloe Brown Yeast Bread 16 ounces/4 cups (450 grams) strong (stone-ground) wholemeal flour OR 14 ounces/3 1/2 cups (400 grams) strong (stone-ground) wholemeal flour plus 2 ounces/1/2 cup (50 grams) strong white flour 1 teaspoon salt 1 teaspoon black treacle or molasses 3/4 ounce to 1 ounce (20 grams to 25 grams) fresh non-GM yeast 15 fluid ounces/ scant 2 cups (425 milliliters) water at blood heat plus 10 fluid ounces/1 1/4 cups (275 milliliters) Sunflower oil Sesame seeds, optional Instructions: When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 122 degrees F/50 degrees C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 1 ounce (25 grams) yeast than with 3/4 ounce (20 grams) yeast. We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead - in fact it does not require kneading. The main ingredients - wholemeal flour, treacle and yeast are highly nutritious. Preheat the oven to 450 degrees F/230 degrees C/gas mark 8. Mix the flour with the salt. In a small bowl or mixing cup, mix the treacle with 15 fluid ounces/ scant 2 cups (425 milliliters) water and crumble in the yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. Grease a 5 by 8-inch (13 by 20 centimeters) loaf tin with sunflower oil. Meanwhile, check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top. When ready, stir and pour it, with all the remaining 10 fluid ounces/1 1/4 cups (275 milliliters) water into the flour to make a loose, wet dough. The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds, if you like. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tins with a tea towel to prevent a skin from forming. Just as the bread comes to the top of the tin, remove the tea towel and pop the loaves in the oven for 20 minutes, then turn the oven down to 400 degrees F/200 degrees C/gas mark 6 for another 40 to 50 minutes, or until it looks nicely browned and sound hollow when tapped. The bread will rise a little further in the oven. This is called \oven spring. If, however, the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges. We usually remove the loaves from the tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there's no need to do this. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7821,"Blue Cheese-Stuffed Turkey Burgers 3 pounds ground turkey breast* 1 teaspoon poultry seasoning 4 (1-inch) chunks blue cheese 1 tablespoon olive oil 4 hamburger rolls (preferably whole-grain) Instructions: In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey. Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through. Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.; ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 7822,"French Toast Fingers with Ginger Bourbon Maple Syrup 1 cup pure maple syrup One 2-inch piece fresh ginger, peeled and sliced
2 tablespoons bourbon Nonstick cooking spray One 1-pound loaf broiche or challah
6 eggs, at room temperature
1 cup whole milk, at room temperature
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon bourbon
1/8 teaspoon fine salt
Instructions: For the syrup: Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Use a slotted spoon to remove the ginger and discard. Stir in the bourbon and keep warm while you make the French toast fingers. For the French toast: Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers. In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt. Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet. Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking. Serve warm with the syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 7823,"Butternut Squash Pilaf 2 pounds butternut squash, peeled, halved and seeded 3 tablespoons extra-virgin olive oil 1 large red onion, finely chopped 1 clove garlic, minced 2 tablespoons water 1 tablespoon tomato paste 1 cup instant or parboiled brown rice 1 3/4 cups water or 1 14-ounce can vegetable broth 1/2 cup white wine 1/2 cup chopped fennel fronds (see Ingredient Note) 2 tablespoons chopped fresh oregano 1 teaspoon salt Pinch of cinnamon Freshly ground pepper to taste Instructions: Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice. Grate the squash through the large holes of a box grater. Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan. Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes. Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 7824,"Pimiento Goat Cheese Spread 1 11-ounce log fresh goat cheese, softened 4 ounces smoked cheddar cheese, shredded (1 packed cup) 1/2 cup mayonnaise 1/4 cup drained jarred pimientos, coarsely chopped 2 scallions, white and green parts, thinly sliced 1 tablespoon sweet pickle relish 1 teaspoon onion powder 1 teaspoon Tabasco sauce Salt and freshly ground pepper Halved radishes and celery sticks, for serving Instructions: In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco; season with salt and pepper. Transfer the spread to a bowl and serve with radishes and celery. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 7825,"Lentil Burgers with Lemon-Basil Mayonnaise 1/2 cup extra-virgin olive oil 2 large shallots, minced 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 button mushrooms (about 4 ounces), finely diced 2 cloves garlic, minced 2 tablespoons chopped fresh thyme 1/2 cup frozen petite green peas, thawed Two 15-ounce cans lentils, rinsed and drained 1/3 cup plus 1/2 cup cornmeal 2 tablespoons egg-free mayonnaise, such as Vegenaise 1 tablespoon fresh lemon juice 1 cup refrigerated egg-free mayonnaise, such as Vegenaise 1/2 cup chopped fresh basil Zest of 1 large lemon Twenty-two 1/2-inch-thick-slices country-style bread 1 avocado, seeded, peeled and thinly sliced, optional
2 Roma tomatoes, thinly sliced 1 head butter lettuce, leaves separated Instructions: For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly. Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties. Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes. Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side. For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl. Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven. Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 7826,"Sunny's Spicy Chicken Sandwich Remake 2 boneless, skinless chicken breasts 2 cups buttermilk
1/2 cup hot sauce
2 tablespoons Hungarian hot paprika
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup cornstarch
1 teaspoon baking powder
2 tablespoons unsalted butter, softened 2 brioche hamburger buns
1/4 cup mayonnaise
1/2 teaspoon chipotle in adobo sauce
6 dill pickle slices
Instructions: For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside. Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying. Heat several inches of oil in a pot or deep-fryer to 375 degrees F. Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate. For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes. Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 7827,"Hummus 2 cups canned chickpeas 2/3 cup tahini 1 teaspoon salt or to taste Juice of 2 lemons 3 garlic cloves, peeled and minced Instructions: In a food processor, puree the chickpeas until smooth, adding water if necessary. In a bowl, stir in the tahini and salt. Stir in the lemon juice and the garlic cloves. ","[Chardonnay, Sauvignon Blanc, Riesling]" 7828,"Garlic Breadcrumb Topping for Pasta 2 tablespoons butter 2 tablespoons oil
1 tablespoon minced garlic 1 cup panko breadcrumbs Instructions: Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 7829,"Viet-Cajun Shrimp Boil Wrapped in Banana Leaves 2 pounds red skin baby potatoes 5 tablespoons Cajun seasoning, plus more to taste 2 pounds extra-large shell-on shrimp 2 1/2 sticks (1 1/4 cups) unsalted butter 10 cloves garlic, minced (about 1/4 cup) One 2-inch knob ginger, peeled and finely grated (about 1 1/2 tablespoons) 3 tablespoons fish sauce Grated zest and juice of 2 large limes, plus lime wedges for serving 1/2 teaspoon cayenne pepper (optional) 4 large banana leaves (each at least 34 inches long), thawed if frozen, rinsed 3 ears yellow corn, husks removed, cobs cut crosswise into 1-inch-thick rounds 1 pound andouille sausage, halved lengthwise and cut into 2-inch-long pieces Toasted French bread, for serving Hot sauce, for serving Instructions: Fill a large saucepan halfway with cold water then add the potatoes and 2 tablespoons of the Cajun seasoning. Bring to a boil over medium-high heat, stirring occasionally, then continue to cook until the potatoes are fork-tender (but the skins are still fully intact), about 10 minutes. Drain the potatoes and set aside. While the potatoes cook, use sharp kitchen shears to cut lengthwise through the shells along the back of the shrimp, stopping at the tails and making sure to cut through the edge of the flesh. Devein the shrimp while keeping the shells as intact as possible. Transfer the shrimp to a large bowl and refrigerate while you make the butter sauce. Melt 1/2 stick of the butter in a medium saucepan over medium heat, 2 to 3 minutes. Add the garlic and ginger and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 sticks butter and cook, stirring occasionally, until completely melted and starting to bubble, about 5 minutes. Remove from the heat and stir in the fish sauce, lime zest and juice, cayenne pepper if using, and the remaining 3 tablespoons Cajun seasoning. Stir to combine and add more Cajun seasoning if desired. The butter sauce should be very strongly seasoned. Cover with a lid and set aside. Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). The ideal cooking temperature is 375 to 400 degrees F. On a large rimmed baking sheet, lay out 2 extra-long pieces of heavy-duty aluminum foil with 8 inches of overhang on all sides of the baking sheet. Top with 3 of the banana leaves, overlapping them slightly to cover the foil completely. Moisten both sides of the banana leaves with a damp cloth (this will help prevent tearing). Cut the remaining banana leaf in half crosswise and set aside. To the bowl of shrimp, add 1/4 cup of the butter sauce and toss to combine. Arrange the shrimp in the center of the banana leaves in a single layer. In the empty bowl (no need to clean it out), combine the cooked potatoes, corn, sausage, and 1/2 cup of the butter sauce (reserve the rest for serving) and toss gently to combine. Arrange the vegetables and sausage on top of the shrimp. Cover the shrimp mixture with the halved banana leaf. Gently fold the sides of the bottom banana leaves up and over the shrimp mixture. Use 2 long pieces of kitchen twine to tie the banana leaf packet together. Do not pull the twine too tight or it will rip the banana leaves. Fold the foil overhanging from the longer sides of the baking sheet over the banana leaves then fold over the foil from the shorter sides. Transfer the foil packet to the grill. Cook for 45 minutes. Use oven mitts or 2 large metal spatulas to transfer the packet back onto the baking sheet. Carefully open the foil, cut away the twine, and unwrap the banana leaves (discard the ones directly on top of the shrimp mixture). Drizzle the remaining butter sauce over the seafood boil and stir to combine. Serve immediately with warm toasted bread, lime wedges and hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7830,"Ginger and Lime\u2013Marinated Swordfish 1 lime, juiced 1 tablespoon ginger, chopped 2 cloves garlic, minced 1/2 onion, sliced 3 tablespoons olive oil Salt and freshly ground black pepper 1 pound swordfish Instructions: In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 15 to 30 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7831,"Peanut Sauce 2 tablespoons peanut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 teaspoons chili paste 1/2 teaspoon curry powder 2 teaspoons salt 1/4 cup smooth peanut butter 1/4 cup unsweetened coconut milk 2 teaspoons white wine vinegar 2 tablespoons dark brown sugar, packed 1/4 cup coarsely chopped roasted unsalted peanuts 1/4 cup boiling water Instructions: Heat oil over medium heat in a medium skillet. Add onions and garlic. Cook until translucent, add chili paste, curry powder and salt. Stir to combine. Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves. Add 2 tablespoons of peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify. Transfer it to a bowl. Let sauce cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made a day ahead and refrigerated in an airtight container. Bring back to room temperature for 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7832,"Beer-B-Q Ribs for Two 2 1/4 pounds baby back ribs (about 2 racks) 2 tablespoons dark brown sugar 1 tablespoon chili powder 1 tablespoon sweet paprika 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin Kosher salt and ground black pepper 1/3 cup ketchup 1/4 cup plus 1 tablespoon stout beer 1 tablespoon honey 2 teaspoons Worcestershire sauce 1 teaspoon dark brown sugar 1/2 teaspoon yellow mustard Pinch garlic powder Pinch onion powder Instructions: For the ribs: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a large baking sheet with aluminum foil.
Remove the silver skin on the backside of the ribs and discard. Place the racks of ribs on the prepared baking sheet, meaty-side up. (If the racks of ribs are too long for your baking sheet, arrange on 2 lined baking sheets, cutting the racks in half as necessary.)
For the dry rub: In a small bowl, mix together the sugar, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, 1 tablespoon salt and 1 teaspoon pepper. Sprinkle the rub generously on top of the ribs, saving just enough for a light rub on the underside. Tightly cover the entire baking sheet with another sheet of foil and bake until the meat falls easily off the bone when you pierce it with a fork, 2 1/2 hours.
For the beer-b-q sauce: Meanwhile combine the ketchup, beer, honey, Worcestershire, sugar, mustard, garlic powder and onion powder in a medium bowl and set aside.
Remove the ribs from the oven and let rest for 15 minutes. Meanwhile, preheat a grill for cooking at medium-high heat. Using a pastry brush, brush a medium layer of beer-b-q sauce on the meaty side of the ribs. Gently place the racks of ribs, meaty-side down, on the grill and cook until there is a nice char on the meat, 5 to 7 minutes. Remove from grill and let rest for another 5 minutes. Slice and serve with your favorite sides! ","[Zinfandel, Syrah, Merlot, Malbec]" 7833,"Honey Hoisin Glazed Wings 12 chicken wings, wing tips removed, split at the joint 3 tablespoons vegetable oil 1 tablespoon toasted sesame oil 1 teaspoon kosher salt 1 teaspoon cracked black pepper 1/4 cup rice vinegar 2 teaspoons crushed red pepper 1/2 cup honey 2 tablespoons hoisin sauce 1 tablespoon soy sauce 2 scallions, white and green parts, thinly sliced 2 teaspoons black and white sesame seeds, for serving Instructions: Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 7834,"Gomen Alicha 2 cups diced onion 1/2 cup vegetable oil 5 carrots, cut in buttons
5 medium potatoes, cut into cubes
1 1/2 cups tomato sauce 4 large sprigs fresh rosemary 2 teaspoons fenugreek 2 teaspoons turmeric 2 heads cabbage, chopped
8 cloves garlic Salt Instructions: Brown the onions slowly in a pot with the vegetable oil. Add the carrots, potatoes and tomato sauce; mix thoroughly. Mix in the rosemary, fenugreek and turmeric and cook over low heat until the carrots and potatoes are fork tender. In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain. Add the cabbage to the sauce and cook over low heat for 5 minutes, stirring occasionally but not too vigorously--you don't want the vegetables to break up.
","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 7835,"Soft-Shell Crabs With Tomato Compote 3 pounds medium tomatoes 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 3 cloves garlic, thinly sliced 1 tablespoon chopped peeled ginger 2 tablespoons chopped fresh basil and/or cilantro Vegetable oil, for frying 2 cups polenta Kosher salt and freshly ground pepper 1 cup whole milk 8 large fresh soft-shell crabs, cleaned Lime wedges, for serving Instructions: Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds. Put the tomatoes cut-side up on a baking sheet. Drizzle with 3 tablespoons olive oil; sprinkle with 1 teaspoon salt, and pepper to taste. Roast until shriveled, about 40 minutes. Cool slightly, then slip off the skins. Cut into chunks. Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes. Remove from the skillet and grind with a spice grinder or chop with a knife. Heat the remaining 2 tablespoons olive oil, the garlic and ginger in the skillet over medium heat and cook until beginning to brown, about 3 minutes. Add the tomatoes, ground coriander and cumin, and salt and pepper to taste. Prepare the crabs: Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat. Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper. Put the milk in a bowl. Dip the crabs in the milk and shake off the excess, then dredge in the polenta and shake off the excess. Working in batches, fry the crabs, upside-down first, 3 to 4 minutes per side. Transfer to a paper towellined plate. Wipe out the skillet and add fresh oil between batches. Reheat the compote and stir in the herbs. Serve the crabs with the compote and lime wedges. Photograpg by Con Poulos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 7836,"Star Anise-Rubbed Grilled Shrimp 9 star anise 1 teaspoon ground coriander 1 tablespoon dried parsley flakes 2 teaspoons dried chives 1 teaspoon tobarashi (Japanese 7-spice) 2 teaspoons garlic powder 1 teaspoon salt 2 pounds (16 to 20 size) shrimp, deveined 6 tablespoons low-sodium soy sauce 6 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoons lemon juice 2 tablespoons lime juice 2 teaspoons ginger juice from a jar of pickled ginger 2 teaspoons chopped fresh chives 1 tablespoon minced parsley leaves Instructions: To make the rub: Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.; For the Ponzu sauce: Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate. Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 7837,"Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total) 2 tablespoons extra-virgin olive oil Sea salt 1 cup cooked chickpeas, rinsed and well drained 1 cup dill sprigs 1 cup flat-leaf parsley sprigs 1 cup fresh cilantro leaves 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 teaspoons white balsamic vinegar 1 teaspoon tamari 1/2 clove garlic, crushed Sea salt Instructions: Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7838,"Sunflower Cake 2 round 9-inch cakes, cooled 1 recipe vanilla buttercream, colored yellow 1 recipe best chocolate frosting Instructions: Using a palette knife, frost 1 of the 9-inch cakes with the chocolate frosting. Frost the sides first, building extra frosting at the top of the sides. Then, frost the top. Since this part of the cake is supposed to look like the center of a sunflower, the frosting should not be smooth, but should swirl into peaks. To create this swirled, peaked effect, lightly run the palette knife through the frosting and gently pull up. Using a spatula place the cake in the center of a platter that is at least 20-inches by 20-inches or you can use a piece of cardboard that is covered with foil. To create the petals: Using a serrated knife, cut the second 9-inch cake in half. Then, cut each of the halves in half again. You should have 4 triangles. Cut each of these 4 triangles in half again to create 8 triangular pieces. Using a paring knife, trim each of the eight petals to curve slightly inward so they hug the outside of the center of the cake. Be careful not to trim off too much. Start at the corner of the curved edge, and trim a slightly rounded arc that ends at the opposite corner of the rounded edge. Using the yellow frosting and a small spatula or palette knife, frost the top and 2 sides. There is no need to frost the curved edge. Once the pieces are frosted, place them around the cake. Looking at the cake as though it was a clock, place the petals at 12, 3, 6 and 9. Place the remaining four petals in between 12 and 3, in between 3 and 6, in between 6 and 9 and in between 9 and 12. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7839,"Spicy Sriracha Popcorn 3 tablespoons vegetable oil 1/2 cup popcorn kernels
4 tablespoons butter
2 teaspoons sriracha
1 teaspoon kosher salt Instructions: Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl. In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 7840,"Beef Goulash with Blue Cheese 2 tablespoons olive oil 2 pounds ground sirloin
4 cloves garlic, finely chopped
1 onion, finely chopped
1 mild red or green frying pepper, chopped
3 tablespoons smoked sweet paprika
Salt and pepper
1 to 2 cups veal or chicken stock, plus more if needed
One 14-ounce can petite diced tomatoes
8 to 12 ounces macaroni Sour cream 1 cup blue cheese or smoked blue cheese, crumbled Chopped fresh herbs, such as parsley, dill and chives, for garnish
Instructions: Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors. Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick. To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining. Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry. Top the goulash with blue cheese crumbles and herbs, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 7841,"Nantucket Cranberry Pie, Cooking Thin Slim Down 2 tablespoons unsalted butter 2 cups fresh or frozen cranberries 1/3 cup sugar 1/3 cup chopped walnuts, optional 3/4 cup flour 3/4 sugar 1 teaspoon baking powder 1 teaspoon salt 3/4 cup milk Instructions: Preheat the oven to 350 degrees F. Place the butter in a 9-inch round non-reactive baking dish. Set pan in oven long enough to barely melt butter or melt in microwave. Remove from oven, swirl pan to coat evenly with butter, set in a warm place. Toss cranberries with sugar and walnuts, set aside. In a mixing bowl, stir together flour, sugar, baking powder and salt. Add milk and stir until just combined. Pour the batter into the pan, it will be pancake batter thin, this is what you want. Pour cranberry mixture over batter, distributing evenly. Bake for 40 to 50 minutes or until cranberries are bubbly and soft and slightly golden. Serve warm ","[Chardonnay, Riesling, Gewrztraminer, Vinho Verde]" 7842,"Lavender Shortbread 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/4 cup plus 2 tablespoons sugar 1 cup all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons dried or fresh lavender flowers Instructions: Heat the oven to 350 degrees F. Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out. Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar. Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7843,"Lemon Sorbet 1 cup plus 2 tablespoons granulated sugar 2 teaspoons lemon zest Juice of 6 lemons (about 1 cup) 3 tablespoons limoncello Instructions: Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours. ","[Prosecco, Vinho Verde, Sauvignon Blanc, Albari?o]" 7844,"Radicchio Lettuce Cups with Caponata 12 whole radicchio leaves 10 cups ice water Caponata: About 1/3 cup extra-virgin olive oil 2 tablespoons minced garlic 1 1/2 cups diced onion (1/4-inch dice) Salt and freshly ground black pepper 2 anchovy fillets, chopped 2 teaspoons chili flakes 2 tablespoons caper juice 1/3 cup balsamic vinegar 1 eggplant (about 1 pound) peeled and diced into small pieces (see Chef's Note) 1 tablespoon roughly chopped capers 1/2 cup peeled, seeded, and 1/4-inch diced roasted red bell peppers, recipe follows 1 tablespoon finely chopped flat-leaf parsley 4 whole red peppers 1/2 cup olive oil Instructions: Soak lettuce leaves for about 10 minutes in ice water to reduce bitterness. Wrap in damp paper towel to keep moist until ready to serve. In large saute pan, heat 2 tablespoons olive oil over medium-high heat until hot. Add the garlic and saute briefly until brown. Add the onion and brown lightly, about 3 minutes. Reduce the heat to medium, add a pinch each of salt and pepper (go easy on the salt because the anchovies will add that extra bit of saltiness). Continue to cook until the onion is well browned, about 5 minutes. Add the anchovies and cook and stir until they melt into the onion. Add the chili flakes, then the caper juice and stand back to avoid getting splattered. Stir and scrape all around the pan. Add 1/4 cup of the vinegar, return the heat to high, and boil until reduced and thick, 1 to 2 minutes. In a separate pan, heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat until hot. Add the eggplant and saute until browned and cooked through, about 6 minutes. Saute only a small bunch at a time, to avoid letting the eggplant boil in its own juices. If the pan gets too dry, add more olive oil as the cooking progresses - if you add too much olive oil early in the process, the eggplant will absorb all of it and still need more. Make sure to scrape the bottom of the pan well so nothing burns. Season with salt and pepper. Scrape into a bowl. Add the garlic-anchovy mixture to the eggplant with the capers and remaining vinegar. Stir well, then scrape into a bowl. Stir in the roasted peppers and parsley and taste again for seasoning. Let cool to room temperature before serving. When ready to assemble, place 1 to 2 tablespoons of caponata in chilled lettuce cups. Wrap into ball and enjoy. Brush peppers with olive oil (this carries the heat into crevices, helping the skin to blister more evenly). Roast the peppers whole under a broiler or on the stovetop, or grill, turning occasionally until the skins blister and char all over. Place in paper bag, and let steam to loosen the skins, for about 15 minutes. Working over the bowl to catch any juices, peel off the skins. Seed the peppers, then slice into long strips and place in a clean bowl. Pour the juices left in the steaming bowl over the peppers and refrigerate for up to several days. ","[Chardonnay, Vermentino, Gavi, Grner Veltliner]" 7845,"Watermelon Cube with Aged Balsamic Vinegar About 1/2 pound seedless red or yellow watermelon flesh 1/2 lime Aged balsamic vinegar, for garnishing Instructions: Cut the watermelon flesh into 6 (1 1/2-inch) cubes. Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice. To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar. ","[Barbera, Vermentino, Grner Veltliner, Riesling]" 7846,"Cherry Pie Stuffed Chocolate Cake 4 boxes chocolate cake mix, baked, cooled and leveled 3 cans store-bought whipped chocolate frosting Nonstick cooking spray All-purpose flour, for dusting 1 pie crust, recipe follows or store-bought One 12-ounce can cherry pie filling Confectioners' sugar, for garnish 1 1/2 pounds all-purpose flour 1/2 cup plus 2 tablespoons sugar 1 teaspoon salt 1 pound (4 sticks) cold butter, cubed 1/4 cup heavy cream 4 egg yolks Instructions: Preheat the oven to 375 degrees F. Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center. Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes. Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve. In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 7847,"Roasted Beet Salad with Blue Cheese 3 medium yellow beets (about 1 pound), stems trimmed off 3 medium red beets (about 1 pound), stems trimmed off 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 4 cups baby leaf spinach 1/4 pound whole piece blue cheese (frozen) Toasted almonds 3 cups tangerine juice, or orange juice 1 tablespoon lemon juice Pinch salt and pepper 3/4 cup extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve. Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.) When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter. Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7848,"Crispy Pan-Fried Noodles with Chicken and Vegetables (Gai See Liang Mein Wong) 5 medium or 7 small dried shiitake mushrooms 1 pound pan-fried noodles or chow mein noodles
1 pound (4 to 5) boneless skinless chicken thighs
Kosher salt
3 1/4 teaspoons sugar
2 tablespoons plus 1 1/4 teaspoons cornstarch
2 1/4 teaspoons light soy sauce, divided
1 tablespoon plus 1 1/4 teaspoons Shaoxing rice wine
Neutral oil, such as canola oil or vegetable oil
2 small carrots (about 3/4 pound), peeled and thinly sliced on the diagonal
1 pound bok choy (about 4 to 5), stems and leaves separated
2 scallions
1 clove garlic
2 tablespoons oyster sauce
1/2 teaspoon dark soy sauce Instructions: Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours. Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch \u201cbird\u2019s nest\u201d shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook\u2019s Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel\u2013lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel\u2013lined plate. Carefully discard the oil.
Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7849,"Fill-Your-Own Doughnut Holes Neutral oil, for frying One 16-ounce can refrigerated biscuits (see Cook's Note) 6 ounces fresh raspberries
1 cup whipped topping
One 11-ounce jar fudge sauce
Confectioners\u2019 sugar, for dusting
Instructions: Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F. Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer. Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough. Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners\u2019 sugar. Serve immediately or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 7850,"Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing 2 hearts romaine lettuce 1 pound jumbo fully cooked shrimp, from the seafood counter in market 1 rotisserie chicken, available in many markets 4 heaping tablespoons reduced fat mayonnaise 1 clove garlic, crushed 1 lemon, zested and juiced 2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!) 1/2 cup grated Parmigiano-Reggiano, a few handfuls 2 teaspoons Worcestershire sauce 1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full 3 tablespoons extra-virgin olive oil, pour to the count of 4 Instructions: Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu. Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal. To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container. Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container. Place lettuce on a serving platter or pack in large plastic bag or container to travel. To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat! To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7851,"Suspended Gravity 1 sugar cube 1 to 2 dashes bitters, such as Angostura 1/2 ounce VSOP cognac 4 1/2 ounces champagne
Lemon twist, for garnish
Instructions: Soak the sugar cube with the bitters and add the cube to a champagne flute. Add the cognac and then very slowly add the champagne, taking care not to let it foam over. As the foam rises to the top, you can reduce it by spraying lemon oils over the top of the drink with a classic lemon twist. ","[Champagne, Cognac]" 7852,"Beef Tenderloin Steaks with Gorgonzola 4 (1 1/2-inch-thick) beef tenderloin steaks 1 tablespoon extra-virgin olive oil, eyeball it Salt and freshly ground black pepper 3/4 pound Gorgonzola 4 fresh sage leaves, thinly sliced Instructions: Let meat rest 10 minutes before beginning dinner preparation. Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side. Preheat broiler to high. Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 7853,"Pork Tenderloin with Prosciutto, Sage and Asiago Cheese 2 pounds pork tenderloin, pounded to 1/4 inch thickness 1 1/2 cups all-purpose flour, plus 2 tablespoons 8 tablespoons butter 2 cups grated Asiago cheese 16 slices prosciutto, thinly sliced 2 cups chicken broth 4 tablespoons chopped fresh sage leaves, plus 16 whole leaves 2 cups vegetable oil Instructions: Preheat oven to 375 degrees F. Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling. In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins. In heavy saucepan, heat oil and deep-fry sage leaves for garnish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 7854,"Champagne Ginger Cocktail 1/2 cup plus 2 tablespoons sugar 1/2 cup sliced fresh ginger 1/2 cup vodka 1 lemon, sliced into wedges 3 tablespoons cubed candied ginger, for garnish 1 bottle chilled sparkling wine Instructions: Make the ginger syrup: Combine 1/2 cup water, 1/2 cup sugar and the sliced ginger in a small saucepan and simmer for 10 minutes, until the sugar is dissolved. Remove the saucepan from the heat and stir in the vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces. Spread the remaining 2 tablespoons sugar in a thin layer on a plate. Coat the rims of 8 glasses with the juice from the lemon wedges and immediately dip in the plate of sugar. Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger syrup over the ginger pieces and top with the sparkling wine. ","[Brut Champagne, Prosecco, Cava]" 7855,"Miso Soup 12-ounce block firm silken tofu 2 quarts dashi 6 tablespoons dark or red miso 2 tablespoons light or white miso 4 scallions, thinly sliced Instructions: Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes. Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth. Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 7856,"Zucchini Meatballs 3 large zucchini, chopped 1 cup/250 ml smoked scamorza, cubed, or as much as you need 1 cup/250 ml Pecorino cheese, cubed Small bunch fresh mint leaves, finely chopped 2 eggs 1 cup/250 ml bread crumbs, plus extra for coating 1 1/2 cups/375 ml extra-virgin olive oil, for frying 20 cherry tomatoes, halved 4 fresh basil leaves, torn Salt 1/4 cup/50 ml extra-virgin olive oil Instructions: For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini. In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs. Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad. To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 7857,"Soppressata Pizzas 1 1/2 teaspoons active dry yeast 1 tablespoon sugar 1 tablespoon extra-virgin olive oil, plus more for brushing 5 to 5 1/2 cups all-purpose flour, plus more for dusting Kosher salt 1 28-ounce can whole peeled San Marzano tomatoes 2 tablespoons extra-virgin olive oil 5 cloves garlic, smashed Kosher salt 1 teaspoon dried oregano 1 pound fresh mozzarella, sliced 1/2 cup grated parmesan cheese 1/2 cup pickled sweet cherry peppers, seeded and sliced
4 ounces sliced hot soppressata, cut into strips 1 small head radicchio, sliced Extra-virgin olive oil, for drizzling Dried oregano, for sprinkling Instructions: Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil. Let stand until bubbly, 3 to 5 minutes. Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute. Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute. Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times. Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap. Let sit at room temperature 2 hours before making the pizzas. Make the sauce: Crush the tomatoes in a bowl using your hands. Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano. Cover and let stand 2 hours. Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes. Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper. Let rest 15 minutes. Remove and discard the garlic from the sauce. Spread a thin layer of sauce on each pizza, leaving a border. Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil. Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven. Bake until the crust browns, 12 to 15 minutes. Top with oregano. Repeat to make 3 more pizzas. Photograph by Con Poulos ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 7858,"Beef Short Ribs 3 to 4 pounds beef short ribs 1 medium onion, sliced 1 medium carrot, peeled and chopped 2 celery stalks, chopped 2 cloves garlic, roughly chopped 1 (15-ounce) can tomato paste 1 bay leaf 1/2 teaspoon dried thyme 1 tablespoon oil Salt and black pepper Beef broth, enough to cover the ribs Instructions: In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts. Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7859,"Dark Chocolate Hazelnut BonBon Spiders 1 pound dark chocolate couverture 10 ounces heavy cream 2 ounces butter, room temperature 1 teaspoon hazelnut extract 80 polycarbonate chocolate molds Red cocoa butter, for treating mold Tempered Dark Chocolate Couverture, recipe follows 80 whole hazelnuts 1 pound 6 ounces dark chocolate couverture, divided Instructions: For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside. In a medium saucepan, scald the heavy cream. Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate. With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth. Add the butter and stir with a rubber spatula to incorporate. Add the hazelnut extract and stir to incorporate. Pour the mixture into a large pastry bag and set aside. Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter. Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate. Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles. Quickly invert the mold and tap out excess chocolate. With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again. Let the chocolate set. Fill each mold with hazelnut ganache, 3/4 of the way full. Let the hazelnut ganache set. Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess. Tap mold on surface to release any air bubbles, and then scrape excess chocolate again. Transfer the finished mold to the freezer and let set for 2 to 3 minutes. Pull out the mold, invert, and tap on clean work surface to release finished bonbon. To assemble: Dip the hazelnuts in fluid tempered chocolate and let set. Attach to finished bonbons with a small dab of tempered chocolate. With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape. Repeat to make 80. Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider. Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With a rubber spatula, fully incorporate the remaining 2 ounces chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 7860,"Instant Pot Spinach and Mushroom Lasagna 4 tablespoons unsalted butter 1 pound button mushrooms, sliced Kosher salt 1/4 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg
2 cups whole milk 20 ounces frozen spinach, thawed and squeezed dry
1 cup chopped fresh basil 1/2 cup whole-milk ricotta 1/2 teaspoon crushed red pepper flakes 1 clove garlic, finely grated 1 1/4 cups grated Parmesan One 24-ounce jar marinara sauce One 9-ounce box no-boil lasagna noodles 1 cup grated mozzarella Instructions: Add the butter to a 6-quart Instant Pot? and set to high saute (see Cook's Note). When melted, add the mushrooms and 2 teaspoons salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the flour and nutmeg and cook for 1 minute. Whisk in the milk, bring to a boil and cook until thick and creamy, about 5 minutes. Transfer the bechamel sauce to a medium bowl and set aside. Add 2 cups water to the pot (no need to clean the pot first) and put the rack in the bottom with the handles folded under. Meanwhile, mix together the spinach, basil, ricotta, red pepper flakes, garlic, 1 cup Parmesan and 1 teaspoon salt in a medium bowl until completely combined.
Spread 1/2 cup marinara sauce on the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles. Layer a third of the bechamel over the marinara and top with a third of the spinach mixture. Top with another layer of 4 broken noodles. Repeat the process 2 more times, starting with 1/2 cup marinara and ending with broken noodles, for a total of 4 layers of noodles. Top with the remaining marinara and cover tightly with foil, wrapping any excess underneath (if you bunch the foil on the side of the pan it won't fit in the pot).
Fold an 18-inch piece of foil in half lengthwise, then in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the pan. Place the cake pan with the lasagna in the center of the sling and lower into the pot. Follow the manufacturer's 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, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Position a rack in the upper third of the oven and preheat the broiler to high.
Remove the foil from the lasagna and top with the mozzarella and remaining 1/4 cup Parmesan. Broil until the cheese is melted, bubbling and brown in spots, 1 to 4 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7861,"Lamb-Stuffed Cabbage with Red Wine Demi-Glace 1 tablespoon olive oil 2 ounces red onion, diced
1 teaspoon chopped garlic
1/2 cup red wine
1 tablespoon beef base
1/2 teaspoon white pepper
3 ounces cornstarch 2 medium heads green cabbage 2 pounds ground lamb
3 ounces shredded Cheddar
1 ounce whiskey
1 ounce red wine
1 1/2 cups breadcrumbs
1 tablespoon chopped garlic
2 1/2 ribs celery, finely diced
2 large eggs
1 1/2 red bell peppers, finely diced
1 green bell pepper, finely diced
1 shallot, finely diced
1/2 large yellow onion, finely diced
1/2 bunch scallions, thinly sliced
Fine salt and freshly ground white pepper
2 sticks (1 cup) butter, melted
Instructions: For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat. Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm. For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F. Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves. Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated. Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour. Spoon the demi-glace sauce over the cabbage rolls. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 7862,"Baja Fish Tacos Vegetable oil, for frying 1/4 red cabbage, thinly sliced (about 1 1/2 cups) 1/2 cup fresh cilantro, roughly chopped Juice of 1 lime, plus wedges for serving 2 tablespoons honey or agave nectar 1/2 cup mayonnaise Kosher salt 12 corn tortillas 3/4 cup all-purpose flour 1/2 teaspoon chili powder Freshly ground pepper 1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces 1 Hass avocado 1/2 cup fresh salsa Instructions: Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7863,"Whole Roasted Turkeys with Fennel Spice Rub 2 (8 to 10 pound) whole turkeys 2 small whole onions, peeled 2 carrots, halved 2 celery stalks, halved 1 quart chicken stock 1/2 cup extra-virgin olive oil, divided 1/2 cup Fennel Spice Rub, recipe follows 8 sprigs fresh rosemary 2 lemons, halved 4 large carrots, halved lengthwise 8 celery stalks 3/4 cup all-purpose flour 3/4 cup butter 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Preheat the oven to 425 degrees F. Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy. Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey. Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy. While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Carve turkey as desired and serve with gravy. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7864,"Chicken Fried Steak 2 eggs 2 cups milk, at room temperature 3 cups flour 2 teaspoons meat seasoning 2 cups frying oil, preferably Canola 8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts) Mashed potatoes, recipe follows 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper Instructions: Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. Serve with cream, brown or giblet gravy.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 7865,"Salsa Rosa Tossed with Spaghettini Topped with Grilled Flank Steak 12 whole red bell peppers Extra-virgin olive oil, for coating, plus 2 tablespoons, plus 1/2 cup 2 tablespoons grey salt 4 whole serrano chiles 6 cloves garlic 1/2 cup tomato puree 2 sprigs fresh oregano 3/4 cup red wine vinegar 1 flank steak 1 pound spaghettini Instructions: Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total. Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water \u2013 this will just wash the flavor off! You should have about 4 cups. Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely. Chop the garlic finely, then use the side of your knife to mash them to a paste \u2013 a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender. When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick. Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week. Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months. Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes. To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa. Slice the flank steak thinly against the grain and place on top of the pasta. ","[Barolo, Chianti, Tempranillo, Garnacha]" 7866,"Blueberry and Mascarpone Turnovers 1/2 cup mascarpone cheese, at room temperature 2 tablespoons sugar, plus extra for sprinkling 1/2 teaspoon cornstarch 1 teaspoon lemon juice 1 teaspoon lemon zest 1/3 cup fresh or frozen and thawed blueberries 2 (9-inch) refrigerated pie crusts 1 egg, beaten Vegetable oil, for frying Instructions: Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper. Set aside. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes. While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7867,"Caramelized Butternut Squash 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7868,"Roasted Carrots with Almonds and Olives 4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds) 3 small shallots, bulbs peeled and halves separated 2 large strips orange peel
1/4 cup extra-virgin olive oil Sea salt and freshly ground pepper Sea salt and freshly ground pepper
1/2 cup Cerignola olives 1/3 cup salted Marcona almonds Coarse sea salt, such as Maldon Instructions:

1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
2. Smash the olives using the bottom of a heavy skillet and remove the pits.
3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
   Per serving: Calories 309 Total Fat 23.5 g Saturated Fat: 2.5 g Protein: 4 grams Total Carbohydrates: 22 grams Sugar: 11 grams Fiber: 5 grams Cholesterol 0 mg Sodium 1165 mg ","[Chardonnay, Merlot, Pinot Grigio, Vermentino]" 7869,"Barefoot BBQ Hang Ten BBQ Sauce 8 tablespoons butter 1 cup minced onions
   2 tablespoons salt 4 cloves garlic, pressed
   1 whole lemon, seeded and minced, including peel
   3/4 cup brown sugar
   1/4 cup chili powder
   2 tablespoons black pepper
   1/3 cup molasses
   1/3 cup Worcestershire
   1/4 cup white vinegar
   32 ounces ketchup
   6 1/2 ounces tomato juice
   6 1/2 ounces vegetable juice, such as V8
   1 1/2 ounces bourbon, such as Jim Bean
   Instructions: Melt the butter in a kettle or large saucepan over medium heat. Add the onions, salt, garlic and lemons. Mix well. Add the brown sugar, chili powder and black pepper. Mix well. Add the molasses, Worcestershire and white vinegar. Mix well. Add the ketchup, tomato juice and vegetable juice. Mix well. Cook for 40 minutes, then turn off the kettle or heat and let sit for 20 minutes. Add the bourbon and mix well. ","[Zinfandel, Merlot, Malbec, Syrah]" 7870,"Berries with Italian Custard 1/2 pint blueberries 1/2 pint raspberries 1/4 cup port 1/4 cup plus 1 tablespoon sugar 4 large egg yolks Instructions: Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract. In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione. Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat. Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 7871,"Taleggio and Pear Panini 1 (1-pound) loaf ciabatta bread (or 8 slices country bread) 1/4 cup olive oil 8 ounces Taleggio cheese or brie, sliced 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges 2 tablespoons honey Pinch salt Pinch freshly ground black pepper 3 ounces arugula or spinach Instructions: Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread. While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7872,"New England Stuffing 6 cups sourdough bread, cubed and toasted 1 pound slab bacon, cubed 4 ounces (1 stick) butter 2 onions, chopped 4 ribs celery, chopped 1/2 cup chopped fresh herbs such as parsley, thyme, and marjoram 1 pound fresh shucked oysters, with liquor 1 cup chestnuts, roasted and shelled 1 cup chicken stock Instructions: .; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7873,"Virgin Marys 3 stalks celery from the heart, including leaves, plus extra for serving 2 teaspoons prepared horseradish 1 teaspoon chopped shallot Dash Worcestershire sauce 1 teaspoon celery salt 1 teaspoon kosher salt 12 dashes hot sauce, or to taste (recommended: Tabasco) 2 limes, juiced 1 (48-ounce) bottle tomato juice (recommended: Sacramanto) Instructions: Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir. Pour into tall glasses and serve each with the top half of a celery stalk. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 7874,"Simple Spaghetti with Tomato Sauce 3 tablespoons extra-virgin olive oil 4 cloves garlic, very thinly sliced Kosher salt Pinch crushed red pepper flakes One 28-ounce can San Marzano plum tomatoes, crushed by hand 1 cup torn basil leaves 12 ounces spaghetti Grated Parmesan, optional Bring a large pot of salted water to a boil. Instructions: Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes. Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well. Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 7875,"Drunken Eggs 6 ounces slab bacon, skin removed 1 large yellow onion, diced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 1/2 cups chicken stock 2 medium tomatoes cored, seeded and diced 4 large eggs, beaten 1/2 cup grated Anejo cheese 2 - 4 serrano chiles, stemmed and chopped Corn tortillas, recipe follows 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat. In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 - 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 - 2 minutes, being careful not to over blend. Remove pot from heat. Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm tortillas. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 7876,"Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7877,"Love Me Tenderloin Minute-Steaks with Fried Okra 1/2 cup (1 stick) butter (cut 1/2 of this amount into cubes), divided 1 medium onion, thinly sliced 1 cup button mushrooms (about 3 ounces), cleaned, trimmed and sliced 1/2 cup demi-glace 4 tablespoons tomato paste 1 cup red wine Salt and freshly ground black pepper 1 liter canola for deep-fryer 1 cup cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound small okra, scrubbed and tips of stems removed 1 tablespoon butter 1 tablespoon grapeseed oil 1 (3-pound) beef tenderloin, sliced into 1/4-inch thick \minute\ steaks Kosher salt and freshly ground black pepper Instructions: Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken. (Begin okra and steak as directed below.) Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushroom-onion mixture. Taste and add salt and pepper, to taste. Heat oil in deep fryer to 375 degrees F, or as instructed in manufacturer's directions. Shake cornstarch, salt and pepper in a plastic bag and add okra, shaking to coat. Deep-fry until golden brown. Drain on paper towels and re-season with salt and pepper while the oil is still glistening. For the steaks: Melt butter in grapeseed oil over medium-high heat in a large skillet and cook steaks for about 1 minute on each side. Remove to a utility platter and let rest briefly. Strain pan juices into the pot of sauce and whisk in. Just before serving finish sauce as directed above. To serve, spoon sauce over steaks and top with fried okra. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 7878,"Janette's Buckwheat Blueberry Beer Pancakes with Blueberry Syrup 1 cup fresh or frozen blueberries 3/4 cup sugar-free blueberry jam 2 tablespoons blackberry brandy 1 tablespoon maple syrup 2 tablespoons lemon juice 1 cup light beer 1 egg white 1 tablespoon honey 1 teaspoon vanilla extract 1 cup buckwheat pancake mix 1 cup fresh or frozen (do not defrost) blueberries Instructions: To make the syrup: Combine the blueberries, jam, brandy and maple syrup in a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries start to pop, about 10 minutes. Remove from heat and stir in lemon juice. Keep warm. To make the pancakes: In a mixing bowl, whisk the beer, egg white, honey, and vanilla. Stir in the pancake mix and blueberries. Heat a nonstick griddle or skillet over medium heat. Lightly spray the skillet with nonstick cooking spray. Working in batches, pour in about 1/4 cup of batter for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Serve immediately, with the syrup. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 7879,"Mustard Shallot Vinaigrette 1/4 cup champagne vinegar 3 tablespoons Dijon mustard 1 tablespoon clover honey 4 large, peeled shallots, thinly sliced, about 1/4 cup 1/4 teaspoon salt 1/4 teaspoon ground white pepper 3/4 cup extra virgin olive oil Instructions: In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.; ","[Champagne, Sauvignon Blanc, Pinot Gris, Riesling]" 7880,"Second Time Around Mushroom Pizza 1 or 2 (8inch) \Boboli\ pizza crusts or, 2 (6inch) pita breads or, 2 (10 to 12inch) burrito size tortillas 1/2 cup tomato sauce 1 cup cooked mushrooms 1/4 to 1/2 cup (2 ounces) crumbled or shredded cheese like Mozzarella, goat, Ricotta or extra sharp Cheddar Instructions: Preheat the oven to 450 degrees. Set the dough (of choice) on a baking sheet. Spread the sauce over the top, then dot with mushrooms and cheese. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 7881,"Grilled Eggplant Salad 1 Italian eggplant, cut into 1-inch thick slices 1 large red onion, cut into rounds Canola oil 1 avocado, halved, pitted and flesh chopped 1 tablespoon red wine vinegar 1 teaspoon Dijon Mustard 1 tablespoon coarsely chopped oregano leaves Honey Olive oil Salt and freshly ground black pepper 1 lemon, zested Parsley sprigs, for garnish Instructions: Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado. In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7882,"Three Mushroom Tart 2 ounces dried shiitake mushrooms 3 ounces portobello mushrooms 8 ounces white mushrooms 6 tablespoons unsalted butter 1 small onion, thinly sliced 4 sprigs fresh thyme 1/2 teaspoon dried thyme 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   1/3 cup dry red wine 1 tablespoon tomato paste 1 Cornmeal Peppercorn Crust, recipe follows Sage Whipped Cream, for serving, recipe follows 1 cup all-purpose flour 3/4 cup yellow cornmeal 2 teaspoon salt 2 teaspoons coarsely ground black pepper 6 ounces unsalted butter, chilled 3 tablespoons ice water 1/2 cup heavy cream 1/4 teaspoon orange zest 3/8 teaspoon ground sage
   2 fresh sage leaves, finely chopped 1/8 teaspoon kosher salt Generous pinch ground white pepper Instructions: Preheat oven to 350 degrees F. Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside. Put the portobellos and white mushrooms in a colander and rinse well. In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes. Preheat the oven to 375 degrees F. Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling. Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7883,"Cornbread Stuffed Meatloaf 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand 1/2 pound bacon, chopped 1 red bell pepper, diced 1 tablespoon seeded and minced jalapeno 2 tablespoons minced garlic 2 tablespoons chopped fresh flat-leaf parsley Salt and pepper 1 egg, beaten 3 tablespoons olive oil, plus 3 tablespoons 1 cup diced red onion 1 tablespoon seeded and minced jalapeno 2 tablespoons minced garlic 2 pounds ground beef 1 pound ground pork 2 teaspoons sea salt 2 teaspoons freshly cracked black pepper 2 tablespoons chopped parsley leaves 1 tablespoon chopped thyme leaves 1 teaspoon dry mustard 1/4 cup ketchup 1 tablespoon Worcestershire sauce 2 eggs 6 ounces sliced Cheddar Instructions: For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly. For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 7884,"Pickled Cucumber and Peppers 9 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoons salt 3 tablespoons water 1 seedless cucumber cut into 1/2 inch chunks 1 red pepper cut into 1/2 inch dice 1 yellow pepper cut into 1/2 inch dice Salt and fresh ground pepper Instructions: In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 7885,"Manhattan 6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate Instructions: Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve. ","[Whiskey, Bourbon]" 7886,"Ponche 8 ounces tejocotes (Mexican hawthorn fruit), scored, or crab apples, peeled and scored 1 cup (1/2 ounce) packed dried hibiscus flowers (flor de jamaica) 1 cup (6 ounces) finely chopped piloncillo or brown sugar 1/2 cup dried prunes or other dried fruit such as figs 1/4 cup golden raisins or dried cherries 6 tamarind pods, peeled, seeded and cut into 1/2-inch pieces 4 large guavas, peeled and cut into 1/2-inch pieces Three 6-inch sugarcane pieces, peeled and cut in half 2 apples, peeled, cored and cut into 1/2-inch pieces 2 large Medjool dates, pitted and sliced into 1/4-inch pieces One 4-inch cinnamon stick, plus more for serving 1 teaspoon pure vanilla extract, optional 1/2 cup chopped pecans or walnuts Instructions: Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside. Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca. Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes. Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 7887,"Date Pecan Bars 3 cups dates, coarsely chopped 1/4 cup sugar 1 1/2 cups water 1 cup pecans, finely chopped 3/4 cup unsalted butter 1 cup light brown sugar 1 3/4 cups sifted unbleached all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats Instructions: To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans. Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 7888,"Coconut Flour Pancakes 1/2 cup coconut flour (see Cook's Note) 3/4 teaspoon baking powder
   1/2 teaspoon kosher salt
   1/4 teaspoon baking soda
   2 large eggs plus 1 egg white
   1/2 cup unsweetened coconut milk
   1/4 cup plain Greek yogurt
   2 tablespoons maple syrup, plus more for serving
   1 tablespoon coconut oil, melted and cooled, plus more as needed
   1/2 teaspoon pure vanilla extract
   1/3 cup large unsweetened coconut flakes, toasted, plus more for serving (optional)
   Butter, for serving Instructions: Sift the coconut flour, baking powder, salt and baking soda into a medium bowl. Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
   Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
   Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7889,"White Christmas 4 ounces eggnog (homemade or commercially prepared) 1/2 ounce white chocolate liqueur 1 ounce Southern Comfort Instructions: Mix all the ingredients and serve straight up in a snifter. ","[Eggnog, White Chocolate Liqueur, Southern Comfort]" 7890,"Easy Greek Salad 1 head romaine lettuce, chopped 4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half 1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks 1/2 whole red onion, sliced very thin 30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine 6 ounces crumbled feta cheese Fresh parsley leaves, roughly chopped 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon sugar, or more to taste 1 clove garlic, minced Salt and freshly ground black pepper 1 whole lemon, for squeezing Instructions: Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl. Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar). Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 7891,"Green Onion Spoonbread 1 cup, plus 3 tablespoons stone-ground cornmeal 1 cup whole milk, more if needed 2/3 cup heavy cream 3 tablespoons unsalted butter 2/3 cup buttermilk 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 ounces sharp Cheddar cheese, grated 4 eggs, separated 1/4 cup finely chopped green onions, green and white parts 1 teaspoon chopped fresh thyme leaves 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside. Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes. In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture. Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites. Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7892,"Frosty Cocktail 1 shot vodka (recommended: Blue Ice) 1 shot blue fruit- and cognac- liqueur (recommended: Envy) 1/2 shot orange-flavored liqueur (recommended: Cointreau) 1 cup ice cubes Instructions: Add all ingredients to blender and blend on high until smooth. Pour into rocks glasses and serve with straw. ","[Vodka, Cognac, Orange Liqueur]" 7893,"Short Rib Lasagna Rolls 2 tablespoons olive oil 2 1/2 pounds beef short ribs 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 onion, roughly chopped 4 cloves garlic, peeled and smashed 2 (4-inch) sprigs fresh rosemary 2 cups red wine, such as pinot noir 2 cups beef broth 3/4 cup milk 1/2 cup heavy cream 1 1/2 cups grated Pecorino Romano (6 ounces) 1 cup shredded mozzarella (4 ounces) 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid 1/4 cup chopped fresh basil 2 cloves garlic, minced 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 12 lasagna noodles (about 10 ounces) Butter, for greasing baking dish 1 (25-ounce) jar marinara sauce 1/2 cup freshly grated Parmesan Olive oil, for drizzling Instructions: For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat). For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 7894,"Roasted Rack of Lamb with Icicle Radishes 4 racks of lamb (about 15 pounds total) 1 cup extra-virgin olive oil Juice and zest of 1 orange 1/2 bunch fresh rosemary, needles stripped from the stem Kosher salt and freshly ground black pepper 2 bunches icicle radishes, trimmed and well-washed 2 tablespoons all-purpose flour 1 bottle red zinfandel wine 1 cup kalamata olives, pitted 2 bunches watercress, trimmed and well-washed Instructions: Ask the butcher to remove the chine bone (back bone) from each rack of lamb, to clean and \french\ the ribs, and trim the fat cap on the meat. Preheat the oven to 450 degrees F. In a small bowl, mix the olive oil with the orange juice, zest, and half of the rosemary to flavor the oil. Pour the rosemary oil over the lamb and rub it into the meat really well; season with a generous amount of salt and pepper. Place the racks of lamb side by side in a large roasting pan, with the rib bones facing up; wrap the bones in foil to prevent blackening in the oven. Toss the radishes with a little oil and put them in the roasting pan next to the lamb. Roast until the internal temperature of the meat at the thickest point registers 130 degrees F for medium-rare doneness, about 40 to 50 minutes. The radishes should be tender and golden. Remove the racks of lamb to a carving board to rest, tent them with foil. Drain the excess fat from the roasting pan and set the pan on two burners over medium-high heat. Sprinkle the flour into the pan drippings and stir to cook out the starchy taste of the flour. Gradually pour in the wine, stirring constantly to scrape up the brown bits and avoid lumps. Toss in the remaining rosemary and simmer for 15 minutes to reduce, season with salt and pepper. Add the olives and cook another 2 minutes to heat through. To serve: Cut the racks of lamb between the ribs into chops. Arrange 2 lamb chops on each plate with the roasted radishes, the olive-wine sauce, and a small pile of watercress. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 7895,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7896,"BLT Bar 27 slices thick-cut bacon 24 leaves green leaf lettuce
   12 deli slices sharp Cheddar 3 large red onions, thinly sliced
   27 slices cooked thick-cut maple bacon
   24 slices soft white sandwich bread
   Heirloom Tomato and Watermelon Salad, recipe follows Homemade Mayonnaise, recipe follows Quick Pickles, recipes follows Ketchup 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes 4 cups 1 1/4-inch chunks seedless watermelon
   1/4 cup olive oil 2 tablespoon lemon juice
   1 tablespoon honey
   Kosher salt and freshly ground black pepper
   1 1/2 cups feta, cut into 1/2-inch chunks 1/2 cup torn fresh basil leaves 4 large egg yolks 1 tablespoon Dijon mustard
   2 cups vegetable oil
   Juice of 2 lemons
   1 teaspoon kosher salt
   Pinch freshly ground black pepper
   1 1/2 cups cider vinegar 1/2 cup brown sugar
   1 tablespoon crushed red pepper flakes
   1 tablespoon celery seeds
   1 tablespoon coriander seeds
   1 tablespoon mustard seeds
   1 tablespoon minced fresh dill 1 cucumber, sliced into thin discs
   1 jalape?o, seeded and sliced thinly, optional
   1/2 small onion, thinly sliced
   Instructions: Preheat the oven to 400 degrees F. Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool. Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container. Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup. Put the tomato and watermelon chunks in a bowl. For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste. Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil. Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting. Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve. Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Toss together the cucumber, jalape?o if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours or up to 7 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7897,"Mushroom Noodle Soup with Soft-Boiled Eggs 5 tablespoons extra-virgin olive oil 1 1/4 pounds mixed sliced mushrooms 1 onion, chopped Kosher salt and freshly ground pepper 3 cloves garlic 4 carrots 3 stalks celery, plus celery leaves for topping 6 sprigs thyme 1 quart mushroom broth 1 cup mini penne 4 large eggs 2 tablespoons finely chopped fresh chives Instructions: Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves. Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat. Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel. Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7898,"Stir Fried Pork Neck with Pineapple and Vegetables: Muc Xao Khom 2 tablespoons sugar 1 teaspoon corn flour, dissolved with 2 teaspoons water 1 tablespoons white vinegar 1 tablespoon lemon juice 1/2 tablespoon tomato sauce 1 tablespoon sugar 2 tablespoons fish sauce 10 1/2 ounces/300 g pork neck, finely sliced 1 teaspoon freshly ground black pepper 2 cloves garlic, finely diced 1 tomato, sliced into quarters 1/2 capsicum, seeded and cut into 3/4 by 3/4-inch/2 cm by 2 cm cubes 3 1/2 ounces/100 g sweet pineapple, cut into bite-size pieces 2 red Asian shallots, minced 1 onion, sliced into wedges 4 spring onions, cut into 1 1/2-inch/4 cm lengths 1/2 bunch Asian celery (about 1 ounce/30 g), washed and sliced into 1 1/2-inch/4 cm pieces) Small handful fresh coriander (cilantro) 2 tablespoons vegetable oil Serving suggestion: Steamed jasmine rice Instructions: For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside. In another bowl, add the sugar and fish sauce, then stir until sugar dissolves. Add the pork followed by the black pepper and marinate for 2 hours. Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork. Stir-fry for 3 minutes then take out and set aside. In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir-fry 3 minutes. Return the pork back to the wok then pour in the prepared sauce. Stir, then add onions, spring onions, and Asian celery and stir-fry for a further 2 minutes until the sauce thickens. Serve with jasmine rice with a side bowl of cl and light soy sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7899,"Spanish Tortilla with Sweet Potatoes 1 onion, halved and thinly sliced 2 sweet potatoes, peeled, halved lengthwise and thinly sliced into half-moons 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 large eggs 1 cup shredded manchego cheese (about 4 ounces) 2 tablespoons sherry vinegar 1 teaspoon dijon mustard 3 heads Belgian endive, halved lengthwise, cored and sliced crosswise 1 inch thick 3 tablespoons finely chopped Marcona almonds or slivered almonds 3 tablespoons finely chopped fresh chives Instructions: Preheat the oven to 425?. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes. Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes. Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper. Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 7900,"Chocolate Diablo Cookies 1 1/2 cups sifted all-purpose flour 1 cup sifted cocoa powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cayenne pepper, or more if you like it hot! 1 cup chocolate chips or chunks 1 cup brown sugar 1 cup white sugar 1/2 cup canola oil 2 eggs 3 tablespoons fresh-squeezed ginger juice or fresh-grated ginger root 1 tablespoon vanilla extract Instructions: For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips.
   For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla.
   Add the wet ingredients to the dry ingredients and stir to combine.
   Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 7901,"cl Salad Sonora 4 cloves garlic 3 tablespoons sherry vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 4 tablespoons olive oil 3 medium shallots, minced 4 green onions, light and dark green parts only, thinly sliced on the diagonal 2 plum tomatoes, thinly sliced 2 Anaheim chiles, roasted, peeled, and cut into thick julienne (see Note) 1 Poblano cl, roasted, peeled, and cut into thick julienne (see Note) 1 red bell pepper, cut into thin rings, seeds and stems discarded 1 yellow bell pepper, cut into thin rings, seeds and stems discarded 1 green bell pepper, cut into thin rings, seeds and stems discarded 1/2 cup crumbled fresh goat cheese Instructions: In a small saucepan of boiling water, blanch the garlic for 3 minutes. Drain and, when cool, cut into slivers. In a small bowl, whisk together the vinegar, salt, pepper, cumin, and cayenne and add the olive oil in a thin stream, whisking all the time until emulsified. Stir in the shallots and green onions. Toss the tomatoes, blanched garlic, chiles, and peppers together on an oval or round ceramic platter. Drizzle the dressing over, toss again, and scatter on the crumbled cheese. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 7902,"Stuffed Tomatoes 2 vine-ripened tomatoes Kosher salt 1/2 cup breadcrumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil 1/2 cup grated parmesan cheese 1/4 cup extra-virgin olive oil Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the tomatoes in half horizontally and scoop out the pulp and seeds. Salt the insides and let rest upside down on a rack set on a baking sheet to extract the juices, about 15 minutes. Meanwhile, in a medium bowl, mix the breadcrumbs, garlic, basil, 1/4 cup parmesan, the olive oil and a few grinds of pepper. Stuff the tomatoes with the filling and sprinkle with the remaining 1/4 cup parmesan. Transfer the tomatoes to a clean baking sheet and bake until they are tender and the tops are golden brown, 25 to 30 minutes. Tent with foil if the breadcrumbs are browning too quickly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7903,"Mini Blueberry Peach Pie 3 cups all-purpose flour 3 tablespoons sugar 1 teaspoon salt 5 tablespoons shortening 1/4 cup butter, chilled and cut into small cubes 6 tablespoons ice water Cooking spray 1 sheet parchment paper cut in circles to fit in bottom of tart shell pan 2 1/2 cups fresh blueberries 1 tablespoon butter 1/4 cup light brown sugar 1 teaspoon lemon juice 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier) 1 pinch salt 1 pinch freshly ground nutmeg 1 teaspoon cornstarch 1 cup frozen diced peaches, thawed and drained 1 egg plus beaten with 1 tablespoon water, for egg wash Instructions: To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using. Preheat oven to 350 degrees F. Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside. To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool. Preheat oven to 350 degrees F. To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 7904,"Pumpkin Spice Sweet Potato Wedges 4 medium sweet potatoes 1/3 cup packed dark brown sugar 2 teaspoons pumpkin pie spice Instructions: Preheat the oven to 375? F. Bake the potatoes in the center of the oven until tender but still firm in the center, 35 to 40 minutes. Let cool slightly, about 30 minutes. Cut each sweet potato lengthwise into 6 wedges and arrange cut-side up in a single layer on a baking sheet. Drizzle with olive oil (about 1/4 cup) and sprinkle with salt. Bake until crisp and browned around the edges, 25 to 30 minutes. Bring the brown sugar and 3/4 cup water to a simmer in a small saucepan. Stir in the pumpkin pie spice and cook over medium-low heat until syrupy, 3 to 5 minutes. Arrange the sweet potatoes on a platter and drizzle with the sauce. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 7905,"Banana Pudding 1 1/2 cups 2-percent Greek yogurt 1 to 2 tablespoons clover honey or pure cane sugar
1 teaspoon pure vanilla extract
1 vanilla bean, split and seeds scraped
1/4 cup cold heavy cream
2 large ripe bananas, thinly sliced
3 cups almond granola
Ground cinnamon, for sprinkling
Instructions: Whisk together the yogurt, honey, vanilla extract and vanilla seeds in a bowl until combined. Beat the heavy cream in another bowl just until fluffy, and fold into the yogurt mixture. Layer 6 individual trifle cups with the yogurt cream, sliced bananas and granola, and top with a sprinkle of cinnamon. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 7906,"Sichuan Thousand cl Chicken 2 tablespoons cornstarch 2 tablespoons light soy sauce
1 tablespoon cooking wine, preferably Shaoxing or a dry white 1/2 tablespoon cayenne powder
1/4 tablespoon salt 5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes
Oil, for frying
1 large russet potato, cut into thin wedges
1/4 pound string beans, halved and stems trimmed
2 tablespoons vegetable oil
4 slices ginger
3 cloves garlic, sliced
2 stalks green onion, quartered
2 cups dried whole cl peppers (preferably Tien Tsin variety), halved 2 tablespoons dried Sichuan peppercorns
Pinch ground black pepper
Pinch ground white pepper
Instructions: Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight. Preheat oil in a deep-fryer to 350 degrees F. Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside. Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside. Deep-fry marinated chicken until golden brown. Set aside. Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried cl peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds. Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7907,"Quail Meatloaf on Polenta and Braised Cabbage 8 to 10 quail, boned (reserve bones and skin for stock and meat for meatloaf) 1 small onion, chopped 4 garlic cloves, crushed 1 sprig rosemary 1 sprig sage 1/4 cup dry white wine 4 cups water 4 slices white bread 1 cup milk 4 ounces sweet pork sausage, removed from casing 2 eggs 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh sage, plus 1 or 2 whole sprigs Salt and freshly ground black pepper Pinch ground nutmeg Fresh or storebought breadcrumbs, for coating 4 tablespoons butter, more if needed 2 tablespoons extra-virgin olive oil 1/2 cup chopped shallots 4 cloves garlic, sliced 1 or 2 sprigs fresh rosemary 1/2 cup dry white wine 1/2 cup heavy cream 4 tablespoons butter 1/4 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, sliced 1 medium head savoy cabbage, cut in 1/2-inch julienne 1 cup julienned carrots Salt and freshly ground black pepper 1/2 cup dry white wine 1 cup polenta, cooked according to package directions (or your favorite method) Freshly ground black pepper Extra-virgin olive oil Instructions: To make the quail stock: Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve. To make the meatloaf: Preheat the oven to 400 degrees F. Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour. Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock. Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency. To make the cabbage: Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour. To serve: Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 7908,"White Pizza with Prosciutto and Fig 1 pound pizza dough (from a pizzeria is ideal) All-purpose flour, for the work surface One 15-ounce jar four cheese Alfredo sauce
12 ounces buffalo mozzarella, cut into eight 1/4-inch slices
12 paper thin slices prosciutto
10 fresh figs, quartered
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2 cups baby arugula
Instructions: Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F. Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings. Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula. Top the warm pizzas with the dressed arugula, slice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 7909,"Chocolate Pudding 2 cups whole milk 1/2 cup sugar 1/3 cup natural cocoa powder 4 teaspoons cornstarch 3 large egg yolks 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 3/4 cup whipping cream Instructions: Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 7910,"Yakgwa 3 cups all-purpose flour Kosher salt 1/8 teaspoon finely ground black pepper 1/3 cup toasted sesame oil, plus more as needed 1/3 cup soju, plus more as needed 1/3 cup Ginger-Infused Simple Syrup, recipe follows Neutral oil, such as vegetable or canola, for deep-frying 1 3/4 cups jochung (see Cook\u2019s Note) 1/4 cup honey 2 tablespoons sugar One 1/2-inch piece ginger, sliced into thin coins 1/8 teaspoon ground cinnamon Pine nuts, for garnish 1 cup granulated sugar One 1/2-inch piece ginger, sliced into thin coins 1 tablespoon honey Instructions: For the cookies: Whisk together the flour, salt and pepper in a large bowl. Add the sesame oil and toss with a rubber spatula until some, if not most, of the flour granules are hydrated in the oil and become pea-size pieces. Transfer the flour mixture to a fine-mesh sieve set over a large bowl. Use a metal spoon to scrape the mixture in the sieve to help it pass through. The resulting dough will resemble a coarse ground cornmeal. Add the soju and ginger-infused simple syrup and toss together with the rubber spatula until just combined. Put your hands in the bowl and gently knead and press the dough into a ball until there are no specks of dry flour. Do not overwork the dough. Keep in mind that the dough is supposed to be very dry and crumbly. It\u2019s OK if some dough breaks apart. You\u2019ll know the dough is ready when it\u2019s pressed and pinched together, but holds its shape. Gather the dough, adding 1 teaspoon of soju at a time if needed. Gently pat down the dough into a square and wrap tightly in plastic wrap. Refrigerate and let rest for 1 hour. Meanwhile, make the coating syrup. For the coating syrup: Bring the jochung, honey, sugar, cinnamon, ginger and 1/2 cup water to a boil in a medium pot over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and transfer to a large bowl to cool. Roll the rested dough into a 1/2-inch-thick large square (about 7-inches-by-7-inches), lightly brushing the work surface or rolling pin with sesame oil as needed. Cut the dough in half vertically. Flip over one half and place it directly on top of the remaining half. Press down on the dough and roll it out into a 1/2-inch-thick square again. Repeat the process of cutting, flipping, layering and rolling out the dough two more times. Cut the final dough square into 16 pieces (each about 1 3/4 inches). Make a small hole in the center of each cookie with a toothpick and set aside. Heat at least 1 inch of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 300 to 320 degrees F. Line a sheet tray with paper towels. Add all the cookies into the oil (it is OK to overcrowd in this case) and fry, carefully stirring constantly with long chopsticks or a long-handled wooden spoon, until the cookies are deep golden brown, 4 to 6 minutes. Transfer to the prepared sheet tray and let cool. Toss the cooled cookies in the coating syrup in a large bowl and let sit for 4 to 8 hours. Tranfer the cookies to another sheet tray fitted with a cooling rack and garnish the center of each cookie with 3 pine nuts. Let sit for 1 hour and serve. For the ginger-infused simple syrup: Bring the sugar, ginger and 1 cup water to a boil in a small pot over medium-high heat. Lower the heat and simmer for 5 minutes. Turn off the heat and whisk in the honey. Let cool and discard the ginger slices. The syrup can be refrigerated in an airtight container for up to 1 week. Use it to sweeten hot coffee or tea, or in a cocktail. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7911,"Beer Battered Green Beans 4 cups tempura mix 1 pint beer 1 pound string beans 2 tablespoons heavy cream 2 tablespoons flour Pinch salt Instructions: Preheat a deep fryer to 300 degrees F, or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 300 degrees F. In a bowl, mix the tempura mix and the beer. In a separate bowl, mix the string beans, heavy cream, flour, and salt. Add the bean mixture to the tempura mixture and coat the beans well. Lift the coated beans out of the batter, allow the excess batter to drip back into the bowl, and add the beans to the fryer and fry, in batches, until light golden brown. Drain the beans on paper towels, and serve immediately. ","[Pilsner Urquell, Helles Lager, Hefeweizen, Gueuze]" 7912,"Coconut Pineapple Spritzer 3 ounces coconut seltzer 2 ounces pineapple vodka
Juice of 1/2 lime, plus 1 lime wheel for garnish
Instructions: In an ice-filled glass, add the seltzer, vodka and lime juice; stir. Garnish with a lime wheel. ","[Vodka, Lime]" 7913,"Eggplant, Tomato and Basil Roll-ups 1 eggplant 2 tomatoes 12 basil leaves, washed Freshly ground black pepper 4 tablespoons grated mozzarella cheese 1 tablespoon crumbled feta cheese 1 teaspoon minced cl de arbol Instructions: Trim the ends from the eggplant and slice lengthwise 1/8-inch thick. Place each eggplant slice on a lightly sprayed saute pan over medium low heat to slightly toast. The eggplant should be moist and pliable. Keep the saute pan warm. Slice the tomatoes 1/8-inch thick. Lay the eggplant slices flat and lay a tomato slice at the bottom and place a basil leaf on top of the tomato. Grind some fresh pepper over the basil/tomato. Combine the cheeses and sprinkle a teaspoon of the cheeses and a pinch of the cl on top of the basil leaf. Roll-up the eggplant/tomato lengthwise and place seam side down in the warmed saute pan. Repeat until all the eggplant are rolled up. Bring the heat up to medium and slightly sear the roll-ups. Turn to brown all sides. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7914,"Frangipane Pithivier 1 package Pepperidge Farm? Puff Pastry Sheets (2 sheets) 3 eggs 1 tablespoon water 3/4 cup whole unblanched almond 1/2 cup sugar 6 tablespoons butter, softened 1/4 cup all-purpose flour 2 tablespoons rum Chocolate sauce Instructions: THAW pastry sheets at room temperature for 30 minutes. Preheat oven to 375 degrees F. Mix 1 egg and water. PLACE almonds and sugar in food processor. Cover and pulse on and off until finely ground, about 1 minute. Add 1 egg and continue to pulse until smooth paste forms. Add butter, a little at a time, pulsing after each addition. Scrape down sides of bowl. Add remaining egg and pulse until smooth. Add flour and rum and pulse until just blended. UNFOLD 1 pastry sheet. Place sheet in 9\ tart pan. Top with almond mixture. Unfold remaining pastry sheet and place on top. Trim pastry to fit. Crimp edges and cut slits in top. Brush with egg mixture. BAKE 45 minutes or until golden brown. Cool in pan on wire rack. Serve with chocolate sauce, if desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 7915,"Citrus Shrimp Salad 2 large navel oranges 1 tablespoon heavy cream
1 tablespoon rice vinegar or white wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/4 pounds extra-large shrimp, peeled and deveined, tails removed 1/2 teaspoon Old Bay seasoning
Kosher salt
2 tablespoons extra-virgin olive oil
1 large ripe avocado, pitted and diced
1 Persian cucumber, thinly sliced into half moons
1 medium bulb fennel, trimmed, quartered, cored and very thinly sliced (on a mandoline or by hand), fronds reserved for garnish
2 heads butter lettuce, trimmed and torn into bite-size pieces
Instructions: For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments. Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad. For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes. Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 7916,"\Old Bay\ Grilled Steak Fries 1 tablespoon ground bay leaves 2 1/2 teaspoons celery salt 1 1/2 teaspoons dry mustard 1 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1 teaspoon paprika 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground mace 1/4 teaspoon ground cardamom 6 Idaho potatoes, scrubbed 1 tablespoon salt 1/4 cup vegetable oil Instructions: Combine all spices in a small bowl. Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat grill to high. Brush potatoes with oil and season with the \Old Bay-style\ spice rub and grill until golden brown and cooked through, 3 to 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 7917,"Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil 3 fillets of salmon, or 1 1/2 pounds 1 tablespoon ginger 2 tablespoons shallots 2 tablespoons rice wine vinegar 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil Salt and pepper 3 cups washed mixed baby greens 1 papaya, peeled, seeded, and finely diced 1/4 cup washed, dried basil leaves Instructions: Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon. Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 7918,"Chunky Egg Salad 1/2 medium red onion, chopped 12 large eggs 1 stalk celery (with leaves), chopped 1/2 cup mayonnaise 2 tablespoons chopped fresh dill 2 tablespoons whole-grain mustard 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice 2 teaspoons kosher salt Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, salad greens Instructions: In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Riesling]" 7919,"Shrimp Scampi Zoodles 6 cloves garlic 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons lemon zest (from 1 lemon) 4 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt 5 tablespoons unsalted butter 1 large shallot, cut into rings 1/2 cup white wine, such as Pinot Grigio 1/4 cup lemon juice (from 2 to 3 lemons) 6 large zucchini, spiralized into noodles 2 tablespoons chopped fresh chives 2 tablespoons chopped parsley Instructions: Grate 3 of the garlic cloves and add to a large bowl. Add the shrimp, lemon zest, 2 tablespoons of the olive oil, 1/2 teaspoon of the red pepper flakes and 1 teaspoon salt. Whisk to combine. Thinly slice the remaining 3 cloves of garlic and set aside. Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of the butter. Once the butter melts, add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate. Turn the heat down to medium-low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes. Add the white wine, lemon juice and remaining 1/2 teaspoon red pepper flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes. Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes. Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 7920,"Autumn Soup with Pistou 1 (6-ounce) piece lean smoked bacon, diced 1 1/2 cups diced (1 medium-large) white onion 1 cup diced celery 2/3 cup diced (1 medium) carrot 2 large cloves garlic, minced 1 tablespoon minced fresh thyme or 1 teaspoon dried 2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon, dried 6 cups chicken stock or canned chicken broth Salt and freshly ground pepper, to taste 2 (1-pound) cans cannellini beans, rinsed well and drained 3 large firm ripe tomatoes, seeded and chopped or 2 (1-pound) cans tomatoes, drained and chopped 1 cup small pasta shells 3 garlic cloves, chopped 1 1/2 cups packed basil leaves 1/2 cup freshly grated Parmesan Freshly ground black pepper, to taste 2/3 cup extra-virgin olive oil Salt, to taste Instructions: In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel. Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes. Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes. Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste. Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7921,"Spiced Pecans Cooking spray Kosher salt 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
2 tablespoons unsalted butter
1/4 cup packed light brown sugar
1 tablespoon soy sauce
2 cups pecan halves Instructions: Preheat the oven to 325? and lightly spray a rimmed baking sheet with cooking spray. Mix 1 teaspoon salt, the chili powder, cumin, allspice, cayenne, cinnamon and paprika in a small bowl. Melt the butter in a large skillet over medium-high heat. Add the sugar and soy sauce and stir to melt the sugar, then stir in the spices. Add the pecans and toss to coat them in the spiced butter. Cook, tossing, until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on the baking sheet and bake until the nuts are toasted and the coating is caramelized, 12 to 15 minutes. Let cool slightly on the pan, sprinkle lightly with salt and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7922,"Crispy Salt and Pepper Squid with Spicy Asian Salad 1 tablespoon chili oil 1 tablespoon vegetable oil 2 lemons, juiced Salt and freshly ground white pepper 6 ounces mixed baby greens 1/2 cup peeled and julienned carrots 2 scallions, chopped lengthwise Vegetable oil, for frying 2 eggs, beaten 5 tablespoons potato starch 1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings Sea salt and freshly ground white pepper cl flakes 2 scallions, green parts only, sliced, for garnish Instructions: For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside. For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve. For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring. Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes. When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve. Cook's Notes: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]

" 7923,"Asado Beef tenderloin New York strip steak, 1 per person Chorizo, 1 link per person Chicken, quartered, 1 quarter per person 1 cup Italian parsley, picked 6 garlic cloves 1 teaspoon chopped fresh oregano Pinch dried cl flakes Salt and pepper 1/4 cup malt or red wine vinegar 1 cup olive oil 1/2 teaspoon saffron threads 1 tablespoon lemon juice 1/2 cup extra virgin oil 1/2 cup white wine vinegar 1 Spanish onion, small diced 2 garlic cloves, minced 1/4 cup Italian parsley, chopped fine 1 teaspoon fresh thyme Salt and pepper Instructions: Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking. Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, cl flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil. Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 7924,"Tagine of Lamb Stracotto with Spring Onions 3 pounds lamb shoulder, cut into 1 1/2-inch cubes 4 tablespoons fresh rosemary leaves, chopped fine 15 peeled garlic cloves, lightly crushed 6 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 1/4 pounds Yukon gold creamer potatoes (small), halved 1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces 1/4 cup olive oil 1/2 cup all-purpose flour 1 1/2 cups red wine 7 1/2 cups chicken stock (if using canned use low sodium) 2 sprigs fresh rosemary, about 3-inches long 2 cups spring onions, root and stem trimmed 2 tablespoons Italian parsley leaves, chopped fine 1 tablespoon lemon zest Salt and freshly ground black pepper Instructions: Preheat oven to 325 degrees F. Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour. While the lamb is marinating, blanch the potatoes and carrots. In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray. Cook the carrots for 2 or 3 minutes and reserve with the potatoes. Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke. While the oil is heating, remove the lamb from the marinade and season with salt and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side. Remove to a plate. Repeat with remaining lamb. Carefully place the potatoes and carrots in the pan used for the lamb. (The olive oil will have lots of flavor from the lamb.) Season with salt and pepper and saute until lightly caramelized, about 4 minutes. Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side. Transfer to a platter or large plate so that they can be spread out in a single layer. Pour off and discard the residual oil in the pan. With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock. Bring to a simmer and reduce again by half. Add the seared lamb to the pan and gently toss to incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste. In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary. Cover then place in the pre-heated oven for 45 minutes. Add the potatoes, carrots and spring onions to the stew. Mix carefully to incorporate. Add a little stock or water, if necessary, to keep the stew moistened. Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes. Stir in the parsley and lemon zest. Taste and add salt and fresh ground pepper if needed. Serve directly from the baking dish. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 7925,"Simple Baklava 1/2 cup almonds 1/2 cup walnuts 1/4 cup chopped dried apricots 1/4 cup plain bread crumbs 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves Pinch of salt 1 stick butter, melted, divided 3 tablespoons honey 12 sheets phyllo dough Instructions: Special equipment: 2 mini-muffin tins Preheat the oven to 350 degrees F. Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine. On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.) Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7926,"Tomato-Yogurt Chicken Curry 2 tablespoons peanut or canola oil 1 teaspoon cumin seeds 1 medium red onion, finely chopped 2 bay leaves One 14.5-ounce can whole plum tomatoes 5 cloves garlic 1 1/2-inch piece ginger, peeled and roughly chopped 4 dried arbol chiles, stems removed 1/4 teaspoon turmeric 1/2 teaspoon paprika 2 pounds skinless, boneless chicken thighs, fat trimmed, halved 2 medium red-skinned potatoes, cut into 1-inch cubes 1 teaspoon honey Kosher salt 2 tablespoons plain whole-milk yogurt, preferably Greek style Generous pinch of Garam Masala, recipe follows Cooked basmati rice, for serving
Chopped fresh cilantro, for topping 1/4 cup green cardamom pods 4 black cardamom pods 3 large cinnamon sticks, preferably Ceylon, broken into pieces 2 tablespoons whole cloves Instructions: Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly. Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes. Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor. Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes. Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes. Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro. Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks. Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 7927,"Peas and Prosciutto 2 tablespoons olive oil 3 shallots, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 1 (1-pound) bag frozen peas, thawed 4 ounces (1/8-inch-thick slices) prosciutto, diced 1/4 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7928,"Quick Marinara Sauce 1/4 cup extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 4 cloves garlic, sliced 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped 3 sprigs fresh thyme 1 small bunch fresh basil, leaves chopped 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 7929,"Garlic Mashed Potatoes with Spinach 4 large Idaho potatoes, peeled and diced 2 boxes chopped spinach, defrosted 4 tablespoons butter 4 cloves garlic, finely chopped 1/2 cup cream Salt and pepper 1/4 teaspoon freshly grated nutmeg Instructions: Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7930,"Old World Italian Fruit Bowl on Ice Selection of fresh seasonal fruits like apples, pears, oranges, peaches, plums for 4 people Ice Instructions: Wash and dry fruit. Place the fruit in a large bowl and set it over a larger bowl full of ice. Give each guest their own paring knife to peel and slice their choice of fruit. ","[Prosecco, Pinot Grigio, Chianti, Moscato]" 7931,"Red Sangria 1 bottle (750 milliliters) dry red wine 1/4 cup brandy 1/4 cup orange liqueur 2 tablespoons sugar 2 oranges, sliced 1 green apple, sliced 1 1/2 cups seltzer Instructions: Mix the wine, brandy, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the oranges and apples. Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 7932,"One-Pot Creamy Ranch Chicken Succotash 2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted) Salt 1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted) 8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total Freshly ground pepper 2 tablespoons EVOO 1/3 pound bacon, chopped 1 pound small potatoes, diced 1 onion, chopped 1 Fresno cl pepper, chopped 1 cup chicken stock 1/2 pint grape or cherry tomatoes, halved 8 ounces cream cheese, softened About 2 tablespoons finely chopped fresh chives About 2 tablespoons finely chopped fresh dill About 2 tablespoons finely chopped fresh flat-leaf parsley 2 cloves garlic, grated or made into a paste 2 teaspoons hot sauce Toasted English muffins or warm sourdough bread, for serving Instructions: Cut off the corn kernels and scrape the juice from the cobs. Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.) Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and cl pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes. Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce. Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread. Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 7933,"Potato Cakes with Smoked Salmon 3 eggs 1/2 cup full fat milk 2 spring onions/scallions finely sliced 2 tablespoons olive oil 3/4 cup smash/potato flakes 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon lemon juice About 10 ounces (300g) smoked salmon Small bunch dill or packet Instructions: In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip. Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake. Decorate each salmon topped pancake with a tiny feather of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7934,"Pumpkin Pie with Spiced Meringue Topping 1 (9-inch) deep-dish frozen pie crust 4 ounces cream cheese, softened at room temperature 1/2 cup sour cream 1 (15-ounce) can pumpkin puree 1/4 cup sugar 1/3 cup packed light brown sugar Pinch salt 1 egg, plus 2 yolks, whites reserved for meringue topping 1 teaspoon pumpkin pie spice 1/4 cup milk 2 large reserved egg whites, at room temperature 1/4 cup sugar 1 teaspoon pumpkin pie spice Instructions: Preheat the oven to 350 degrees F. Put the frozen pie crust onto a baking sheet.
Using a hand mixer beat the cream cheese and sour cream until smooth. Add the pumpkin and beat to combine. Add the sugars, salt, egg, egg yolks, spice and mix well. Stir in the milk and beat and until well incorporated and smooth. Pour the mixture into the pie crust and bake until set, about 40 to 50 minutes. Allow the pie to come to room temperature.
For Meringue:
Using a hand mixer beat the egg whites in a very clean glass or stainless steel bowl on high. When the whites are very foamy, begin to stream in about 1/2 of the sugar. Beat until soft peaks form and stream in remaining sugar and pumpkin pie spice. Beat until stiff peaks form. (When the beaters are lifted out of the bowl peaks should remain standing.)
Increase the oven temperature to broil. Using a spatula cover the top of the pie completely with the meringue, making decorative peaks in the meringue. Put the pie back in the oven and broil until the peaks of meringue are golden brown, about 5 minutes. Remove from the oven and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 7935,"Piglatin Plate One 5- to 6-pound pork butt 1 1/2 cups orange juice
1 cup olive oil
3/4 cup lime juice
4 tablespoons ground cumin
4 tablespoons dried oregano
3 tablespoons ground black pepper
1 tablespoon salt
25 cloves garlic
1 tablespoon granulated garlic 1 tablespoon olive oil
1 1/2 teaspoons salt
2 cups long grain rice
2 tablespoons ground cumin 2 tablespoons dried oregano
2 tablespoons ground black pepper
2 tablespoons salt
6 packets Goya Sazon Con Culantro y Achiote seasoning* 6 Roma tomatoes, halved 4 cloves garlic 1/2 onion, quartered 1/4 cup olive oil 1/3 cup white wine
Four 15.5-ounce cans kidney beans
2 cups vegetable oil
1 ripe plantain, peeled and sliced 1/3-inch thick on the bias 1 lime, cut into 6 wedges Pinch chopped fresh cilantro
Pinch crumbled queso fresco**
Instructions: For the marinade: Preheat the oven to 325 degrees F. Place the pork butt in a roasting pan fat-side up. Use a knife to carefully poke about 15 holes into the pork butt. In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced. Pour the marinade over the pork. In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt. Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours. Using tongs or two forks, pull the pork and then cover with foil until ready to serve. For the rice: About 45 minutes before the pork butt is finished, start on the rice. Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt. Bring to a boil, then add the rice and reduce the heat to a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Set aside. For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions. Blend until the tomatoes, garlic and onions are no longer solid. Heat the olive oil in a large saucepan set over medium heat. Add the vegetable puree and stir gently for 3 minutes. Add the white wine and beans. Reduce the heat to medium-low. Cook at a simmer, stirring every 2 minutes, for 20 minutes. In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Place the plantains on a paper towl to drain excess grease. Place a scoop of rice on each plate and pour some beans over the rice. Place some pulled pork next to the rice and beans, and some fried plantains next to the pork. Garnish each plate with a lime wedge, some cilantro and queso fresco. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 7936,"Crab, Avocado and Cucumber Tian with Gazpacho Coulis 3 ounces jumbo lump crab, picked over to remove cartilage and bones 1 ounce avocado, diced 1 ounce cucumber, diced 1 ounce tomato concasse 1/4 ounce shallots, finely chopped 1/4 ounce chives, finely sliced 1/2 lemon, juiced 2 ounces mayonnaise 2 ounces stiffly beaten whipped cream Salt and pepper, to taste 2 tablespoons Gazpacho Coulis, recipe follows 3 to 4 sprigs chervil or leaves of basil, for garnish 1 tomato, peeled and seeded 1/2 teaspoon tomato paste 1 small cucumber, peeled and seeded 1 red bell pepper, seeded 1 clove garlic, peeled and cleaned 1 rib celery, cleaned and trimmed Extra-virgin olive oil Salt Instructions: In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper. Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil. In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 7937,"Roasted Vegetable and Polenta Salad 2 medium sweet potatoes, cut into 3/4-inch pieces 1 small head broccoli, florets and stems chopped 1 small red onion, cut into 3/4-inch wedges 1 cup cherry or grape tomatoes 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons white wine vinegar 1 18-ounce tube prepared polenta 12 large sage leaves 1 5-ounce package mixed baby salad greens 2 ounces goat cheese Instructions: Place a rimmed baking sheet in the middle of the oven and preheat to 450? F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan. Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes. Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 7938,"Curried Pumpkin with Caramelized Onions Extra-virgin olive oil 3 large onions, julienned Kosher salt 5 cups (1/2-inch) diced sugar pumpkin 2 tablespoons garam masala Pinch crushed red pepper flakes 1 1/2 cups chicken or vegetable stock 1 bunch finely chopped chives 1/2 cup toasted green pumpkin seeds Instructions: Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally. When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes. Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Transfer the pumpkin to a serving bowl and garnish with chives and pumpkin seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7939,"Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste 1 cup balsamic vinegar 1 small container cherry tomatoes 1 (8-ounce) container fresh mozzarella (recommended: Ciliegine) 1 bunch large fresh basil leaves Extra-virgin olive oil, as needed Salt and freshly cracked black pepper Salt and freshly cracked black pepper
4 teaspoons Eros Pista or fresh Hungarian paprika (recommended: Univer), optional Instructions: Preheat a grill to medium heat.
To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction and sprinkle each with 1 teaspoon of Eros Pista. Transfer to a serving platter and enjoy. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 7940,"Lime Wedge Gelatin Shots One 6-ounce package lime-flavored gelatin, such as Jell-O 6 limes 1/2 cup boiling water
1/2 cup club soda
1 cup citrus vodka
Instructions: Cut the limes in half from end to end. With a sharp knife, carefully cut around the inside of each lime and then scoop out the flesh. Remove the membrane from the inside of the lime peel. Line a 12-cup cupcake tin with foil. Place a lime half, cut-side up, in each cup. Empty the package of gelatin into a medium bowl. Pour over the boiling water and mix well, making sure the gelatin dissolves completely. Whisk in the club soda and citrus vodka, skimming the foam if needed. Pour the gelatin mixture into each lime half. Refrigerate until set, 2 to 4 hours. When set, cut each lime in half to make wedges. ","[Viognier, Sauvignon Blanc, Riesling, Prosecco]" 7941,"Caramelized Pears with Rum Raisin Mascarpone 1 cup golden raisins, packed tightly 1/2 cup rum 4 tablespoons brown sugar 3 tablespoons butter 1/2 teaspoon fresh lemon juice 4 Bosc pears 1 pint mascarpone 4 amaretto cookies, crumbled Instructions: Preheat oven to 375 degrees F. Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more. Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.; ","[Chardonnay, Moscato, Brachetto, Cava]" 7942,"Bacon, Jack and Jalapeno Quesadillas 1 Hass avocado, seeded and peeled 1 small garlic clove, minced 1/2 lemon, juiced Kosher salt and freshly ground black pepper 5 slices bacon 1 large onion, chopped 1 garlic clove, minced 1 or 2 medium jalapeno peppers, stemmed, seeded and finely chopped 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 4 large flour tortillas 1 pound jack cheese, grated 1/2 cup sour cream Cilantro, for garnish Instructions: Mash the avocado with the garlic, lemon juice and salt and pepper, to taste. Reserve covered in the refrigerator. Preheat oven to 375 degrees F. Cook the bacon in a medium saute pan until browned and crisp and transfer to a paper towel lined plate to drain. Crumble and reserve. Pour off and reserve all the bacon fat. Saute the onion, garlic, and jalapeno seasoned with the cumin, coriander and salt and pepper, to taste, in a couple tablespoons bacon grease. On 2 tortillas sprinkle half of the grated cheese. Then layer equal amounts of the onion mixture, crumbled bacon, and the remaining grated cheese. Top with the other 2 tortillas. Fry quesadillas in bacon grease turning until cheese is fully melted and the tortillas are crisp, about 5 minutes. Cut into wedges and serve with the guacamole, sour cream and cilantro on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 7943,"How to Make Lasagna | Homemade Lasagna 1 pound lean ground beef 1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella 1/3 cup plus 1/4 cup grated Parmesan 1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles Instructions: Preheat the oven to 375 degrees F. Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside. Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine. Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil. Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 7944,"Irish Stew 4 pounds lamb shoulder, cubed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup vegetable oil 24 pearl onions, peeled, root end trimmed 2 medium carrots, cut into 1 1/2-inch pieces 1/2 cup dried pearl barley 3 cups chicken stock or water 2 cups stout 1 bay leaf 1 tablespoon chopped fresh thyme leaves 12 new potatoes, cut in half 1/4 cup finely chopped fresh parsley leaves, for garnish 1 tablespoon finely chopped fresh chives, for garnish Irish Soda Bread, recipe follows 2 cups whole wheat bread flour 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup old-fashioned rolled oats 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 3 tablespoons unsalted butter, cold 1 1/2 cups buttermilk 1 egg Instructions: Preheat oven to 350 degrees F. Season the meat with salt and pepper. Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread. Preheat oven to 350 degrees F. In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal. In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball. Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet. Dust the top of the loaf with flour. Use a sharp knife to cut an \X\ into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*). ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 7945,"Sauteed Broccoli Rabe 2 tablespoons minced garlic 1 bunch broccoli rabe, chopped 2 tablespoons olive oil Instructions: Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 7946,"Sunny's Cheat Sheet Mini Meatloaves with Sweet Potatoes and Broccoli 1 pound ground chicken 1/2 cup lightly packed chopped fresh basil
1/2 cup lightly packed chopped fresh parsley
1/3 cup finely chopped white onion
2 tablespoons plain breadcrumbs
1 teaspoon Hungarian paprika
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces shredded Parmesan 3 cloves garlic, grated on a rasp
2 scallions, finely chopped (white and green parts)
1 slice white bread, cut into tiny cubes
1 large egg white, whisked until frothy
1 cup pizza sauce 2 tablespoons honey
1 tablespoon hot sauce
Freshly ground black pepper
One 1.5-pound bag steamable sweet potatoes 2 cups fresh broccoli florets (from about 1 head broccoli) Zest of 2 lemons plus lemon wedges, for spritzing Zest of 1 orange plus orange wedges, for spritzing 1/2 teaspoon garlic powder
1/8 teaspoon freshly ground nutmeg
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Instructions: For the meatloaves: Line a sheet pan with nonstick aluminum foil and set aside. Add the ground chicken to a large bowl and break it up. Set aside. Combine the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, scallions, bread and egg white in a medium bowl and stir until everything is blended. Add to the chicken and gently mix with your less dominant hand, turning the bowl with the dominant hand and using your fingers on the less dominant hand as a pitchfork, folding as you go, until mixed well. Form into 4 equal parts and and place on the lined sheet pan. Form into bricks of a similar size. Set aside. For the meatloaf topping: Heat the pizza sauce, honey, hot sauce and plenty of black pepper in a small saucepot on medium heat until it comes to a simmer. Simmer until it reduces and thickens slightly, about 10 minutes. Set aside. For the veggies: Preheat the oven to 375 degrees F. Steam the sweet potatoes according to the package instructions, about 6 minutes. Slice into 1-inch-thick coins. Combine the sweet potatoes in a large bowl with the broccoli, citrus zests, garlic powder and nutmeg. Drizzle with the olive oil and toss. Sprinkle with salt and pepper and toss again. Add the vegetables to the sheet pan with the meatloaves by placing the sweet potatoes on first, surrounding the meatloaves, then pouring over the broccoli. Bake for 30 minutes, then remove and brush the meatloaves with the topping. Spritz the vegetables with juice from the orange and lemon wedges. Continue to bake until the internal temperature of the meatloaves registers 165 degrees F, about another 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 7947,"Almost-Famous Chimichangas 2 tablespoons unsalted butter 4 tablespoons vegetable oil 1 white onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, diced (remove seeds for less heat) 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon Kosher salt 1 small tomato, chopped, plus more for topping 2 tablespoons chopped fresh cilantro 2 1/2 cups shredded rotisserie chicken 1/4 cup sour cream 1 15-ounce can refried beans 4 10-inch flour tortillas 1 cup shredded Monterey Jack cheese, plus more for topping Mexi-sauce, for topping (recipe follows) Shredded lettuce, for topping Mexican rice, for serving 1/2 cup chopped onion 2 chopped garlic cloves 2 4-ounce cans chopped green chiles (drained and rinsed) 1 cup chicken broth 1/4 cup chopped cilantro Instructions: Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans. Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 7948,"Cruisin' Cooler 1 part sports drink (recommended: Gatorade) 1 part ginger ale Splash apple juice Splash melon vodka Ice Instructions: Blend all ingredients in a blender. Pour into a tall glass and serve immediately. ","[Vodka, Rum, Tequila]" 7949,"Rice and Beans: Moros y Cristianos (Arroz con Habichuelas) 1 1/2 cups Goya dried black beans (or canned pre-cooked) 3 cups long-grain white rice 1/4 cup olive oil, for sauteing 2 1/2 cups white onion, diced 2 1/2 cups green peppers, very small dice 4 garlic cloves, crushed and chopped 1/2 cup sofrito 1/2 teaspoon tomato paste 1 teaspoon dried oregano 1 tablespoon ground cumin 1 bay leaf 4 1/2 cups chicken stock Salt and pepper Instructions: Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
Rinse the rice with cold water until the water runs clear.
Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked. ","[Tempranillo, Garnacha, Vermentino, Sauvignon Blanc]" 7950,"Cashew Candy Crunch Sundae 1/2 cup corn syrup 1 1/2 cups sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup raw cashews, unsalted 2 tablespoons butter Vanilla ice cream Instructions: Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly. The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours. Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 7951,"Chocolate Tart 8 ounces bittersweet chocolate, finely chopped 2/3 cup heavy cream 1/2 vanilla bean, split 2 large egg yolks 2 tablespoons unsalted butter, softened and cut into 1/2-inch cubes 1 (9 1/2-inch) tart shell made from Sweet Tart Dough, prebaked (recipe follows) 1 cup plus 1 tablespoon confectioners' sugar 1 3/4 cups all purpose flour Pinch of salt 9 tablespoons unsalted butter, softened 1 large egg 8 ounces bittersweet chocolate, finely chopped 2/3 cup heavy cream 1/2 vanilla bean, split 2 large egg yolks 2 tablespoons unsalted butter, softened and cut into 1/2-inch cubes 1 (9 1/2-inch) tart shell made from Sweet Tart Dough (recipe above), prebaked Instructions: Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not over mix. Turn the dough out onto the counter and divide it in 2. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 1 month. Let the dough stand at room temperature for 30 minutes to soften. Lightly butter 2 (9 1/2-inch) fluted tart pans with removable bottoms. Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Prick the bottom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.) To partially bake the tart shells, preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice or pie weights. Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 5 minutes, until just set; the tart shells should have little or no color. Cool completely on a wire rack. To prebake the tart shells, preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights. Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack. Place the chocolate in a medium bowl and set a sieve over the bowl. Set aside. Put the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan, add the bean, and bring to a boil. Pour the hot cream through the sieve onto the chopped chocolate. Allow to stand for 30 seconds to melt the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the egg yolks and butter until it is melted. Pour the filling into the baked tart shell. Refrigerated until set, at least 2 hours and up to 24 hours. Bring the tart to room temperature before serving. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 7952,"Blueberry Mascarpone Cheesecake Unsalted butter for the pan 3/4 pound (1 1/ 2 cups) mascarpone cheese, softened 1 8-ounce package cream cheese, softened 3/4 cup plus about 2 tablespoons sugar, plus more for the pan 2 teaspoons finely grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 3 large eggs 3 tablespoons all-purpose flour 2 cups blueberries, fresh or frozen, thawed Confectioners' sugar, for dusting (optional) Whipped cream or creme fraiche (store-bought or homemade; optional) Instructions: Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7953,"Baked Tomatoes 4 ripe vine-ripened tomatoes 2 tablespoons olive oil, plus more for tossing and drizzling Kosher salt and freshly ground black pepper 3/4 cup panko breadcrumbs 1/4 cup grated Parmesan 1 tablespoon finely chopped fresh parsley 1 clove garlic, finely chopped 1 shallot, finely chopped Pinch red pepper flakes Instructions: Preheat the oven to 450 degrees F. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 7954,"Swordfish Skewers Glazed with Sweet and Sour Sauce 1 pound red or white pearl onions 2 pounds swordfish, cut into 1-inch cubes 4 teaspoons extra-virgin olive oil Salt and pepper 12 fresh bay leaves 1 cup balsamic vinegar Instructions: Preheat grill to medium-high heat. In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside. In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole. In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again. Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes. To serve, drizzle with a little of the balsamic reduction. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 7955,"Roast Duck with Apples and Prunes 1 (5-pound) duck Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 yellow onion, chopped 2 celery stalks, chopped 1/2 teaspoon celery seed 1 cup pitted prunes, halved 3 Golden Delicious apples, peeled, cored and cut in wedges 8 fresh sage leaves 1 pint dried rye bread cubes, crusts off 1/2 lemon, juiced 1/2 cup heavy cream 2 tablespoons all-purpose flour 1 cup fruity red wine, such as Pinot Noir 2 cups chicken stock Instructions: Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat. Preheat the oven to 375 degrees F. Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh. Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve. For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly. ","[Pinot Noir, Barolo, Chianti, Tempranillo]" 7956,"Camembert Souffle 1 quart milk 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 4 ounces sugar 12 egg yolks 2 ounces cornstarch 3 tablespoons flour 1 1/2 pounds Camembert 8 egg whites 1/4 cup sugar Instructions: Preheat oven to 350 degrees F. In a medium size saucepot, combine the milk, vanilla, cinnamon, and 2 ounces of the sugar and bring to a boil. Place the egg yolks in a separate bowl. When the milk is ready, whisk in the egg yolks with the remaining 2 ounces of the sugar, cornstarch, and flour. Mix well until everything is incorporated. Slowly add the hot milk to the egg yolk mixture and whisk constantly. Pour the mixture back into the pot and place it on medium heat. Whisk constantly until it becomes thick and it comes to a boil, then remove from heat. Add the Camembert to the hot mixture and melt it completely. If needed, place the pot back on the stove to melt the cheese. Once the cheese has melted, strain it through a fine sieve or strainer. Place the custard into a mixer with a paddle attachment and mix it until cool or room temperature. In a clean mixing bowl, place the egg whites and whisk until frothy. Slowly add the sugar and whisk until medium peaks. Gently fold the egg whites into the custard. Have the souffle molds buttered all the way up the sides, and coat with sugar. Pour the mixture into the molds 3/4 of the way up. Place the molds into the oven and bake for 15 to 20 minutes. To serve, place each souffle on a plate and serve with fruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 7957,"Jerk Pork Belly and Sweet Potato Hash with Fried Eggs 3 tablespoons ground coriander 3 tablespoons ground ginger 3 tablespoons light brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons kosher salt 1 tablespoon habanero powder 1 tablespoon dry thyme 2 teaspoons allspice 2 teaspoons cinnamon 2 teaspoons ground cloves 2 teaspoons coarse black pepper 3 tablespoons ground coriander 3 tablespoons ground ginger 3 tablespoons light brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons kosher salt 1 tablespoon habanero powder 1 tablespoon dry thyme 2 teaspoons allspice 2 teaspoons cinnamon 2 teaspoons ground cloves 2 teaspoons coarse black pepper 1 pound fresh, skin-on pork belly Kosher salt and freshly ground black pepper 3 cups homemade chicken stock or low-sodium chicken broth 6 sprigs fresh cilantro, plus 1/4 cup finely chopped fresh cilantro, plus 2 chopped tablespoons for garnish 6 cloves garlic, 4 smashed, 2 finely chopped Canola oil 1 small Spanish onion, finely diced 1 small red pepper, finely diced 1/2 poblano cl, finely diced 3 large sweet potatoes, peeled, cubed and cooked inboiling salted water until just cooked through 2 tablespoons unsalted butter 4 large eggs Hot sauce, such as Habanero or jalapeno hot sauce 1 pound fresh, skin-on pork belly Kosher salt and freshly ground black pepper 3 cups homemade chicken stock or low-sodium chicken broth 6 sprigs fresh cilantro, plus 1/4 cup finely chopped fresh cilantro, plus 2 chopped tablespoons for garnish 6 cloves garlic, 4 smashed, 2 finely chopped Canola oil 1 small Spanish onion, finely diced 1 small red pepper, finely diced 1/2 poblano cl, finely diced 3 large sweet potatoes, peeled, cubed and cooked inboiling salted water until just cooked through 2 tablespoons unsalted butter 4 large eggs Hot sauce, such as Habanero or jalapeno hot sauce Instructions: For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.

For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.

Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.

Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.

Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to \baste; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.
For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.

For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.

Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.

Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.

Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to \baste; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.
","[Rioja, Pinot Noir, Grenache, Tempranillo]" 7958,"Puffed Oven Pancake with Summer Fruit 1/3 cup (2 ounces/60 grams) all-purpose (plain) flour 2 tablespoons granulated sugar 1/3 cup (3 ounces/80 milliliters) milk 3 eggs 1/4 cup (2 ounces/60 grams) unsalted butter 2 firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced 1 1/2 cups (6 ounces/185 grams) raspberries or blackberries About 2 tablespoons confectioners' (icing) sugar Lemon wedges, optional Instructions: Preheat an oven to 425 degrees F (220 degrees C). In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside. In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness. Remove from the heat and scatter with the berries. Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes. Remove the pancake from the oven and sift confectioners' sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 7959,"Whiskey Sauce 1 cup confectioners' sugar, sifted 3/4 cup heavy cream, warmed 1/4 cup bourbon Instructions: In a medium saucepan over medium-low heat, add the confectioners' sugar. Cook, without moving the pot, until the sugar begins to melt, about 3 minutes. Continue to cook, whisking occasionally to break up any lumps, until the sugar is completely melted and golden brown, 3 to 4 minutes. Pour in the warm cream. The mixture may solidify. Raise the heat to medium and simmer, stirring, until the mixture melts again and is smooth, about 3 minutes. Take the pot off the heat and carefully add the bourbon. Return to the heat, bring to a boil, and simmer 1 minute to cook off some of the harshness of the bourbon. Let cool at least 10 minutes before serving, but serve warm. ","[Bourbon, Rye Whiskey, Scotch, Cognac]" 7960,"Cream of Garlic Soup 1 cup chopped garlic 1 large yellow onion, chopped 1/2 cup all-purpose flour 5 cups homemade chicken broth 3/4 cup heavy cream Salt and ground pepper 2 tomatoes, peeled, seeded and diced 1 1/2 sticks butter Instructions: Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7961,"Cranberry Walnut Tartlets 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons confectioner's sugar, sifted 1 egg 1 teaspoon salt 1 3/4 cup all-purpose flour 1 cup sugar 1 cup light corn syrup 4 large eggs, lightly beaten 4 tablespoons (1/2 stick) unsalted butter, melted Grated zest of 1 orange 2 cups walnuts, coarsely chopped 2 cups fresh or frozen cranberries Instructions: Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters. Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days. Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour. Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool. Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries. Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 7962,"Grilled Lamb Greek Salad Wrap 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon finely chopped lemon zest 4 cloves garlic, coarsely chopped 2 tablespoons coarsely chopped rosemary leaves 1 1/2 pound lamb tenderloin 4 pocketless pitas or Lavash 1 cucumber, peeled and cut into 1/2-inch dice 2 tomatoes, cut into 1/2-inch dice 1 small red onion, finely sliced 2 tablespoons mint chiffonade Salt and freshly ground pepper 1 cup yogurt, drained 1/4 cup crumbled feta cheese 1/4 teaspoon cumin 1 tablespoon lemon juice 2 cloves garlic, finely chopped Instructions: Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes. Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 7963,"Smoked Salmon Rounds with Black Sesame Seeds 12 ounces smoked salmon, finely chopped 3 teaspoons shallots, finely chopped 3 teaspoons chives, finely chopped 1/2 lemon grated with micro plane or zester Black pepper 1/2 cup black sesame seeds 1/2 cup sour cream for garnish Instructions: Combine salmon, shallot, chives, lemon zest and black pepper in a silver bowl. Lay out sesame seeds on a plate. With your hands, form smoked salmon balls about 3/4 inch in diameter. Roll in sesame seeds and place on serving platter. Serve with a tiny dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 7964,"Chicken and Sausage with Blackberry Reduction 4 teaspoons plus 1 tablespoon extra-virgin olive oil 4 boneless skinless chicken breasts Kosher salt and freshly ground black pepper 2 chicken sausages 1 shallot, finely chopped One 10-ounce package frozen blackberries 1 tablespoon balsamic vinegar One 9-ounce package frozen artichokes, thawed 2 medium zucchini, cut into ribbons Instructions: Heat 2 teaspoons olive oil in a medium skillet. Sprinkle the chicken breasts with salt and pepper and cook them through, 3 to 4 minutes per side. Set aside and keep warm. In the same skillet, cook the chicken sausage, turning frequently, until they are cooked through, 10 to 12 minutes. Set aside and keep warm. Add the shallots to the skillet and cook until softened. Add the berries and cook until they are thawed and have released all their juices. Strain out the seeds and shallots and return the juice to the skillet. Add the balsamic vinegar and reduce the liquid until it has thickened to the consistency of syrup, about 5 minutes. Set aside and keep warm. Drain the artichokes and pat them dry. In a clean skillet, add 1 tablespoon olive oil over high heat. Add the artichokes and cook until they are browned and crispy, 3 to 4 minutes per side. Drain on paper towels. Wipe out the skillet, put it on medium heat, and add the remaining 2 teaspoons olive oil. Toss in the zucchini strips and season them with salt and pepper. Toss gently and cook them until they are just warmed through and slightly softened, about 2 minutes. To assemble the dish: Put a puddle of the blackberry sauce on one side of the plate. Place a chicken breast on top of it. Slice the sausages and put the slices from half a sausage on top of the chicken breast. Make a nice pile of the zucchini and top that with the crispy artichoke hearts. Drizzle a bit more sauce over the chicken and sausages if you like. Repeat with the remaining ingredients. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 7965,"Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil 1 cup drained ricotta 1 large egg
Grated zest of 1 lemon
1/2 cup freshly grated Parmigiano-Reggiano
1 teaspoon kosher salt, plus more for the water
1/4 teaspoon freshly ground black pepper
3/4 cup all-purpose flour, plus more if necessary and for rolling 2 tablespoons canola oil 2 cloves garlic, chopped
2 shallots, chopped
1 Fresno cl, chopped
6 ears corn, kernels removed
2 cups chicken stock or low-sodium broth
Kosher salt and freshly ground black pepper
1 cup canola oil 4 paper-thin slices prosciutto
Freshly ground black pepper
1 stick unsalted butter, cut into pieces Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for serving Chopped fresh basil, for serving Instructions: For the gnocchi: Whisk together the ricotta, egg, lemon zest, Parmigiano-Reggiano, salt and pepper in a medium bowl until smooth. Add the flour and mix until a soft, slightly wet dough forms, adding more flour if needed. Remove the dough to a lightly floured surface and gently knead until the dough just comes together. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 15 minutes and up to 1 day. With lightly floured hands, shape the dough on a well-floured surface into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Arrange in a single layer on a lightly floured parchment-lined baking sheet. Bring a pot of salted water to a boil. Cook the gnocchi, in batches if needed, until they float, 2 minutes. Drain well. For the corn sauce: Heat the oil in a medium saucepan over medium heat, add the garlic, shallots and cl and cook until soft, about 2 minutes. Add the corn and saute for 5 minutes. Add the chicken stock, bring to a boil and cook until the corn begins to soften, about 10 minutes. Remove the corn to a blender with a slotted spoon and add 1/2 cup of the cooking liquid. Blend on low speed, pulsing a few times, until smooth, adding more liquid if necessary to create a sauce consistency. Strain the sauce through a fine-mesh strainer into a clean small saucepan and bring to a simmer. Cook until warmed through and thickened, about 15 minutes. For the prosciutto: Heat the oil in a small saute pan until it begins to shimmer. Fry the prosciutto one slice at a time until crisp, about 1 minute. Remove the prosciutto to a plate lined with paper towels and season with pepper. Let cool slightly and crumble into pieces. To serve: Melt the butter in a large saute pan over medium heat until it begins to turn a light amber color. Add the drained gnocchi and cook until lightly golden, 1 1/2 to 2 minutes. Season with salt and pepper. Spoon some of the sauce into shallow bowls and top with the gnocchi. Garnish with shaved Parmesan, crumbled prosciutto and basil. ","[Chardonnay, Pinot Grigio, Vermentino, Barolo]" 7966,"Kumquat Mojito 8 large Kumquats 6 whole mint leaves 1 lime 2 oz simple syrup 2 oz light rum soda water. Instructions: Preparation: Slice Kumquats into coin sized shapes, discard seeds, and put into mixing glass. Add mint leaves, simple syrup, lime wedges, and muddle ingredients. Fill glass with ice, add light rum, and fill with soda water. Stir and garnish with four (4) reserved kumquat slices. ","[Cava, Prosecco, Sauvignon Blanc, Ros]" 7967,"Slow-Cooker Beef and Bok Choy 4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces 6 cloves garlic, unpeeled 4 thin slices ginger, unpeeled 1 red jalapeno pepper, seeded and thinly sliced 3 tablespoons all-purpose flour 1 1/2 pounds beef chuck roast, trimmed 1/4 cup hoisin sauce 1/4 cup Shaoxing rice wine, mirin or dry sherry 3 tablespoons soy sauce 2 tablespoons packed light brown sugar 4 heads baby bok choy, cut crosswise into 2-inch pieces 2 cups cooked white rice, for serving Instructions: Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat. Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 7968,"Molten Mashed Potato Bites 3/4 cup prepared beef gravy 1 3/4 pounds russet potatoes, peeled and cut into chunks
Kosher salt
3 tablespoons unsalted butter
1/4 cup heavy cream
Freshly ground black pepper
1 cup all-purpose flour 2 large eggs
3 cups stuffing mix, finely crushed
Vegetable oil, for frying

Instructions: Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment. For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7969,"Grilled Burgers Vegetable oil, for the grill 3 pounds 80 percent lean ground beef Kosher salt and freshly ground pepper Tabasco sauce, to taste 6 kaiser rolls 6 tablespoons unsalted butter, softened Assorted toppings, for serving (right) Instructions: Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing bowl. Add 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Add a few dashes of Tabasco sauce, then with your hands, mix the meat and seasoning well. Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side. Meanwhile, slice the rolls in half and spread each cut side with 1/2 tablespoon butter. Grill the rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings. Sauteed Mushrooms Melt 2 tablespoons butter in a large skillet over medium-high heat; add 1 pound sliced mushrooms, season with salt and pepper and cook 2 minutes. Add 2 to 3 tablespoons broth or wine and cook 6 to 8 more minutes. Caramelized Onions Melt 4 tablespoons butter in a skillet over low heat. Add 2 large sliced red onions and 3 to 4 tablespoons brown sugar. Cook until caramelized, tossing occasionally, about 20 minutes. Pico de Gallo Finely chop 5 plum tomatoes, 1/2 large onion, 3 jalapeno peppers and 1 bunch cilantro. Toss with the juice of 1/2 lime, and salt to taste. Bacon Cook over medium-high heat until crisp. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Seared Scallops with Brown Butter and Capers 12 large scallops Kosher salt and freshly ground black pepper 1/4 cup brown butter (" 7970,"Chocolate Covered Bacon with Almonds 1 pound thickly sliced slab bacon 1/2 pound milk chocolate 1/4 pound toasted almonds Instructions: Preheat oven to 375 degrees F. Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray. Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve. ","[Merlot, Cabernet Sauvignon, Port]" 7971,"Colossal Crab Asparagus Bisque 2 1/2 quarts chicken stock 2 bay leaves 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded) 8 tablespoons (1 stick) butter 4 white onions, chopped 5 stalks celery, chopped 3 carrots, peeled and chopped 2/3 cup all-purpose flour (approximately, or as needed to create roux) 1 pint heavy cream 1 pound colossal crabmeat 4 tablespoons mayonnaise 2 teaspoons freshly chopped thyme leaves Salt and freshly ground black pepper 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish Instructions: Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat. For the crab \souffle,\ mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge. *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]

" 7972,"Skillet Flatbread Caponata Pizza 1 eggplant, stem removed, chopped into 1/2-inch cubes 2 to 3 tablespoons olive oil 1 red onion, thinly sliced 1/2 cup pitted kalamata olives, halved 1/2 cup canned chopped tomatoes 1 teaspoon chili flakes 2 cloves garlic, crushed Pinch flaky sea salt Freshly ground black pepper 1 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened plant-based milk 1 tablespoon olive oil 1 teaspoon baking powder Pinch flaky sea salt Handful of arugula Vegan Parmesan, optional Instructions: For the caponata topping: In a medium saut pan, saut the eggplant in the olive oil over medium-high heat for a couple of minutes, until starting to soften. Add the onion and cook until both are soft and are starting to brown, about 8 minutes. Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread. For the flatbread: Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough. Form into a round in the bowl, then transfer to a floured work surface. Pat down to flatten and roll out as thin you can get it with a rolling pin so it\u2019s roughly the size of a large nonstick skillet. Put your skillet over medium-high heat to heat up. When hot, tip the flatbread carefully in and cook for 3 minutes on each side, until light golden brown. Transfer to a serving board and top with the eggplant caponata sauce, spreading it evenly across the flatbread base. To serve: Finish off with a handful of arugula and a grating of vegan Parmesan if using. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 7973,"Piquillo Deviled Eggs 12 large eggs 1/2 cup mayonnaise 3 jarred piquillo peppers, chopped, plus more for topping 1 teaspoon Dijon mustard 1 teaspoon smoked paprika, plus more for topping 1 teaspoon lemon juice
Kosher salt Instructions: Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
Scoop out the yolks into a food processor and puree with the mayonnaise, piquillo peppers, mustard, paprika and lemon juice; season with salt.
Spoon or pipe the filling into the egg whites. Top with more chopped piquillos and paprika.
","[Rioja, Tempranillo, Garnacha, Cava]" 7974,"Classic Currant Scones 1/2 cup currants, soaked in boiling water for 15 minutes 4 cups flour 1/4 cup sugar 2 tablespoon baking powder 1 teaspoon salt 8 tablespoon cold unsalted butter, cut into bits 1 3/4 cups half-and-half 1 egg, beaten with 1 teaspoon sugar, for glaze Instructions: Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 7975,"Seared Black Bass with Bitter Greens, Grapefruit and Feta Salad Extra-virgin olive oil Four 6-ounce black bass fillets Kosher salt 5 to 6 cups bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee 1/2 small red onion, thinly sliced 1/2 ruby red grapefruit, juiced 1/4 cup pitted gaeta or kalamata olives, slivered 2 ruby red grapefruits, supremed 3/4 cup crumbled feta Instructions: Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked. In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes. Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 7976,"Slow-Cooker Moroccan Turkey Meatballs 1 14-ounce can diced tomatoes 1/2 cup low-sodium chicken broth 1/2 cup chopped dried apricots 1 onion, grated 2 tablespoons unsalted butter 3 cloves garlic, minced 1 tablespoon plus 1 teaspoon pomegranate molasses 1 tablespoon paprika 1 teaspoon pumpkin pie spice Juice of 1/2 lemon 1 cup chopped fresh cilantro Kosher salt and freshly ground black pepper 1 3/4 pounds lean ground turkey
1/2 cup breadcrumbs 2 tablespoons creme fraeche or heavy cream 1/4 cup chopped fresh parsley 1/4 teaspoon cayenne pepper Pomegranate seeds and sliced scallions, for topping Instructions: Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high. Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours. Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 7977,"Oven Baked Corn Dogs 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand) 1 cup all-purpose flour 2 eggs 3/4 cup milk 1/2 stick butter, melted 1 tablespoon chili powder, eyeball it in your palm 2 teaspoons cumin, eyeball it 2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot 2 scallions, finely chopped 8 jumbo pork or beef franks Sweet Relish Slaw Salad, recipe follows 1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips) 1 cup sweet pickle relish 1/4 cup cider vinegar, eyeball it 3 tablespoons vegetable oil, eyeball it 2 large cloves garlic, crushed 2 bay leaves, dried 3 whole cloves 1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked \Cole Slaw Mix\ in 1 pound packages) Salt and pepper 4 scallions, sliced Instructions: Preheat oven to 425 degrees F. In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over. Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs. In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7978,"Deviled Egg Macaroni Salad 12 large eggs 1 1/4 cups mayonnaise 2 tablespoons yellow mustard 2 tablespoons distilled white vinegar Kosher salt and freshly ground black pepper 8 ounces (about 2 cups) elbow pasta 2 medium carrots, grated (about 1/2 cup) 1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained 2 teaspoons sugar 4 sprigs fresh chives, chopped 1/4 teaspoon paprika Instructions: Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate. Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7979,"Chocolate Sheet Cake with Vanilla Bean Frosting 2 cups all-purpose flour 2 cups granulated sugar 1/4 teaspoon kosher salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 2 sticks (1 cup) salted butter 4 heaping tablespoons cocoa powder 1 cup semisweet chocolate chips 4 cups powdered sugar 2 sticks (1 cup) salted butter, softened 2 tablespoons whole milk Dash of kosher salt 1 vanilla bean, split and caviar scraped Instructions: For the cake: Preheat the oven to 350 degrees F. Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside. In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat. Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes. For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside. Spread the top of the cake with the frosting, slice and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 7980,"Black Bean Soup 2 cups dried black beans 6 cups cold water 3 tablespoons canola or other vegetable oil 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice 1 medium onion, peeled and cut into 1/4-inch dice 1 large carrot, peeled and cut into 1/4-inch dice 3 large cloves garlic, minced 8 cups chicken stock, canned low-sodium broth, or water, or more as needed 4 bay leaves Coarse (kosher) salt and freshly ground black pepper, to taste 1/2 teaspoon Tabasco sauce, or more to taste 1 tablespoon dry sherry or Madeira 1 teaspoon wine vinegar, preferably sherry vinegar but white wine or red wine vinegar will do For garnish: sour cream, diced onion, chopped fresh cilantro leaves, chopped hard-cooked egg Instructions: Pick over the beans, discarding any stones or bits of debris. Place the beans in a colander or strainer and rinse well under cold running water. Drain. Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator.
Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.
Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes.
Drain the soaked beans. Add them to the pot along with 8 cups stock and the bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours. Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot. If the soup becomes too thick, add additional stock or water. Most of the beans should keep their shape, but some will fall apart enough to thicken the soup.
Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar. Remove the bay leaves.
Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7981,"California Asparagus Sandwich 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2 garlic cloves, minced 1/8 teaspoon salt 1/3 cup mayonnaise 1 tablespoon olive oil 8 squares focaccia bread, 5x5 inches, or puffy pizza crust baked without toppings 1-1/2 cups (lightly packed) baby lettuces or arugula 1 cup roasted red bell pepper pieces 8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss) 16 cooked asparagus spears 4 slices pancetta or thick bacon cooked almost crisp and broken into 3-inch pieces Instructions: Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon. Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles. Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 7982,"Gravy from Roast Drippings 1 cup red wine 2 cups beef, chicken, or vegetable broth 1 bay leaf 5 to 6 black peppercorns Instructions: Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one. Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 7983,"Chicken Breast with Veloute Sauce 1 chicken breast, skin on (chef can remove if desired) Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cups chicken stock
1 ounce clarified butter
1 ounce all-purpose flour
Instructions: Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes. In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7984,"Cheese-Stuffed Portobellos Nonstick cooking spray 4 6-inch portobello mushroom caps 4 cups spinach, chopped 1 cup breadcrumbs (preferably panko) 1 cup shredded mozzarella cheese 2 shallots (1 finely chopped, 1 thinly sliced) 1 large tomato, diced 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/2 cup ricotta cheese 4 stalks celery, peeled and thinly sliced Instructions: Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes. Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 7985,"Grilled Spicy Sausages with Onion Marmalade 2 tablespoons extra-virgin olive oil 2 cups thinly sliced yellow onion (about 2 small onions) 3 tablespoons brown sugar 1/2 teaspoon dried cl flakes 1/4 cup apple cider vinegar Salt and freshly ground black pepper 4 fresh spicy Italian sausages Extra-virgin olive oil, for brushing 1 baguette, quartered and sliced lengthwise 4 teaspoons Dijon mustard Tomato Chutney, recipe follows Ice cubes 1 1/2 pounds Roma tomatoes 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1/8 teaspoon ground cumin 3 tablespoons red wine vinegar 1 tablespoon brown sugar 1/4 teaspoon herbs de Provence Salt and freshly ground black pepper Instructions: For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes. Add 1/2 cup water, the sugar and cl flakes. Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes. Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes. Sprinkle with salt and pepper and cool. For the grilled sausages: Prepare a grill to medium-high heat. Brush the sausages with oil. Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes. Spread each baguette with the mustard. Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney. Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly. Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Yield: 4 servings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 7986,"Cubano Bread Boxes 1 loaf unsliced white bread (preferably Pullman), about 10-inches long 6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper 8 slices Swiss cheese 2 tablespoons canola oil Four 1/2-inch boneless center-cut pork chops (about 6 ounces each)
32 dill pickle chips 2 tablespoons yellow mustard 8 thin slices deli ham Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Season the pork chops liberally with salt and pepper. When the oil starts to shimmer, add the pork chops and cook until browned on both sides and just cooked through, 3 to 4 minutes per side. Rest for 5 minutes then slice thinly against the grain. Layer each bread box with 4 dill pickle chips, a quarter of the sliced pork, 1 1/2 teaspoons mustard, 4 more dill pickle chips, 2 slices deli ham and top with 1 additional slice of cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Serve whole or cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 7987,"French Onion Roast Beef Pull-Apart Sandwiches 1/2 cup mayonnaise 1/4 cup chopped dill pickles 2 tablespoons ketchup 1 tablespoon drained horseradish 1/2 teaspoon dried dill 1/4 teaspoon onion powder Dash of hot sauce Kosher salt 6 tablespoons unsalted butter 2 large sweet onions, sliced 2 teaspoons chopped fresh thyme 2 tablespoons dry sherry 1 cup low-sodium beef broth 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 1 10-inch oval loaf rye bread 12 ounces deli-sliced roast beef 6 ounces Swiss cheese, grated
Instructions: Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate. Make the sandwiches: Preheat the oven to 425? F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes. Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper. Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet. Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices. Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7988,"Chicken Yakitori and Rice 2 cups chicken stock 1 cup white rice
Salt About 3 tablespoons neutral oil
About 1/2 cup dark soy or tamari
1/4 cup mirin
1/4 cup sake
2 tablespoons pourable light brown or brown sugar
4 large cloves of peeled garlic
1-inch ginger root
2 pounds of boneless, skinless chicken thighs 1 bunch large scallions, trimmed
Green Beans with Tofu and Sesame Sauce, recipe follows 1 pound trimmed green beans (two 8-ounce packages or trim 1 pound fresh green beans the day you shop) 4 tablespoons toasted sesame seeds
About 1 tablespoon soy sauce (dark soy sauce or tamari) for salty green beans or mirin or sake for sweet mild green beans
1 round teaspoon sugar or fine sugar
4 ounces firm tofu Instructions: For the chicken yakitori and rice: Soak skewers in water. Gather ingredients. Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered. Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder. Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly. Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky. Serve skewers on or next to white rice with Green Beans alongside. Gather ingredients. Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds. Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes. Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes. Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 7989,"Kentucky Pecan Bars Nonstick cooking spray 2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1/4 teaspoon fine salt 12 tablespoons cold unsalted butter, cut into small dice 3 to 4 tablespoons ice water 1 2/3 cups pecans 6 ounces white chocolate, chopped 1 cup honey 2/3 cup packed light brown sugar 3 large eggs 2 tablespoons unsalted butter, melted 2 tablespoons all-purpose flour 2 tablespoons bourbon Zest of 1 orange 1 teaspoon vanilla extract Instructions: For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.
For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.
Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.
Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 7990,"Banh Mi Burger 1 pound fresh ground pork 12 ounces fresh ground Angus beef 4 ounces raw shrimp, finely diced 2 cups fish sauce 1 1/2 cups sugar 1/2 cup yellow Thai curry paste 1/2 cup lime juice 1 teaspoon pureed ginger 1 teaspoon turmeric 3 cloves garlic, thinly sliced 2 stalks lemongrass, thinly sliced on the bias 1 red Thai cl, thinly sliced 1 shallot, thinly sliced 2 ounces kaffir lime leaves, finely diced (substitute 1 tablespoon lime juice) 3 sprigs fresh Thai basil, leaves only, torn 3 sprigs fresh mint, leaves only, torn 1 cup mayo 1/2 cup sugar (or to taste) 2 tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon curry powder 1 teaspoon ginger juice 1 teaspoon Sriracha 1 cup sugar 1/4 cup hot water 1 cup fish sauce 1/2 cup rice wine vinegar 1 teaspoon pureed garlic 1 Thai cl, finely diced 4 sweet bread buns 8 slices cured pork loaf* 8 ounces green leaf lettuce 1/2 cup julienned carrots 1/2 cup julienned daikon Instructions: For the patties: In a medium mixing bowl, combine the pork, beef and shrimp. Do not over mix as this will cause the proteins to become sticky. Portion into four 7-ounce burger patties and refrigerate for 1 hour or until ready to use. For the banh mi marinade: In a large mixing bowl, whisk the fish sauce and sugar until the sugar is dissolved. Add the curry paste and whisk until it's completely broken up. Add the lime juice, ginger, turmeric, garlic, lemongrass, cl, shallot, lime leaves, basil and mint and mix well. For the curry aioli: Combine the mayo, sugar, fish sauce, lime juice, curry powder, ginger juice, Sriracha and turmeric and whisk until smooth. Set aside and chill. For the nuoc mam sauce: In a mixing bowl, whisk the sugar and hot water until dissolved. Add the fish sauce, vinegar, garlic and cl and mix well. To assemble: Preheat a grill to medium to medium-high heat. Dip the patties into the banh mi marinade and grill to desired doneness. During the grilling process, continue to dip the patties in the marinade to form a flavorful crust on the outside of the patties. Grill or toast the buns. Next, grill the pork loaf slices about 2 minutes on each side. Place a burger patty on the bottom bun followed by 2 slices pork loaf. Add 1 teaspoon curry aioli, and then the carrots and daikon. Finish with the lettuce and the top bun. Repeat with the remaining ingredients. Serve the nuoc mam on the side as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 7991,"Scooped Out Cupcake Tarts 3 cups cake flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons baking powder 3 sticks butter, room temperature 2 1/3 cups sugar 3 large egg whites 2 teaspoons vanilla extract 1 1/2 cups buttermilk, room temperature Sweetened whipped cream, for topping Seasonal fruit, for topping Mint sprigs, for garnish Instructions: Preheat the oven to 350 degrees F. Sift all the dry ingredients into a large bowl and set aside. In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool. Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 7992,"Braised Bbq Spareribs 1/2 cup Cajun dry spice rub, recipe follows 8 racks spareribs 2 large onions, sliced Water or chicken stock Barbecue sauce 1/4 cup Kosher salt 1/4 cup cayenne 1/4 cup paprika 1/4 cup garlic granules 1/4 cup ground black pepper 2 tablespoons onion granules 2 tablespoons oregano, dry 2 tablespoons thyme, dry Instructions: In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions over the ribs. Pour a little water or stock into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze. Mix all ingredients and store in a jar. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 7993,"Easy Seasoned Marinade 2/3 cup Crisco? Pure Olive Oil or 2/3 cup Crisco? Puritan Canola Oil with Omega-3 DHA 1/4 cup red wine vinegar 2 tsps. minced garlic 2 1/2 tsps. Italian seasoning or dried basil leaves 1 tsp. salt 1/2 tsp. fresh ground black pepper Instructions: WHISK olive oil, vinegar, garlic, Italian seasoning, salt and pepper until blended. Combine marinade with 1 to 1 1/2 pounds meat, chicken or seafood in 1-gallon resealable plastic bag. MARINATE in refrigerator, turning several times: meat, 1 hour; chicken or seafood, 30 minutes. Remove meat, chicken or seafood from marinade. Discard marinade. Grill or cook as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 7994,"Spaghetti Meatballs and Tomato-Basil Sauce 1/2 pound spaghetti, broken into pieces Salt 1/4 cup pine nuts, lightly toasted 1 large bunch parsley, leaves only 1 bunch basil, leaves only 2/3 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls 2 cloves garlic, grated or finely chopped Freshly ground black pepper Extra-virgin olive oil, about 1/3 cup plus some for liberal drizzling 2 pounds ground sirloin 1 large egg A couple handfuls bread crumbs 1 small onion, finely chopped 1 small carrot, finely chopped or grated 1 cup beef stock 1 (28-ounce) can tomatoes (recommended: San Marzano) Instructions: Heat oven to 425 degrees F. Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet. While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick. Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter. While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 7995,"Aztec Chicken Six 3-ounce chicken breasts, boneless and skinless 1 cup seasoned flour 1 egg 1 cup heavy cream 1 cup olive oil or canola oil 12 large raw shrimp, peeled and deveined 3 cloves garlic (3 teaspoons), minced 6 pepperoncini, chopped small 3/4 cup chopped bacon 3/4 cup rum 3/4 quart chicken stock Pinch salt Pinch pepper 1 avocado, sliced Instructions: Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely. Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together. Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze. To serve place the shrimp over the chicken breasts and drizzle the glaze on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 7996,"Robin Koury's Grilled Mac-n-Cheese 1 red pepper 1 green pepper 1 pound elbow macaroni 1/2 stick salted butter 3 tablespoons all-purpose flour 2 cups whole milk 1 cup grated Asiago cheese 1 cup Monterey Jack cheese 1/2 cup white Cheddar 1/2 cup Parmigiano-Reggiano 1 1/2 cups yellow sharp Cheddar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper, plus 1/2 teaspoon 1/2 jalapeno pepper, thinly sliced 1/4 cup seasoned bread crumbs Instructions: Preheat grill to 350 degrees F. Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente - drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers, jalapeno pepper and stir to combine. Add elbows to mixture and stir again. Once combined well, add to a cast iron 9 by 13-inch rectangle casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 7997,"Truffle Butter 1 pound unsalted butter, softened White truffle oil to taste Salt to taste Instructions: In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 7998,"Horchata 1 cup long-grain white rice, rinsed 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish 1/2 cup sugar, or to taste 1 tablespoon ground cinnamon, preferably Mexican, for garnish Instructions: Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
","[Viognier, Vermentino, Riesling, Gavi]" 7999,"Giant Dinosaur Eggs Filled with Nutella 4 egg whites, at room temperature 1 cup extra-fine sugar (you can make your own by grinding granulated sugar in a food processor) 2 teaspoons cornstarch 1 teaspoon white vinegar 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste) 3 cups Nutella or prepared pudding (approximately 1/4 cup of filling per egg) Instructions: Heat the oven to 250 degrees F (225 degrees F if you have a convection oven). Line two sheet pans with parchment paper or silicone baking mats.
In a stand mixer fitted with the whip attachment, beat the egg whites on low to medium-low speed until they form soft peaks, 2 to 3 minutes. Increase the speed to medium and beat in the sugar 1 teaspoon at a time. Beat until the mixture is glossy and thick; it will resemble marshmallow cream.
Remove the bowl from the mixer and scrape any meringue off the whisk. Sift the cornstarch over the meringue, add the vinegar and vanilla, and gently fold until everything is incorporated.
Dip a very large spoon into warm water. Let excess water drip off, then scoop into the meringue. Drop the meringue onto one of the prepared pans; the shape of the spoon is oval, so when you place the meringue on the sheet pan, it should resemble a jumbo egg. Continue scooping, rinsing the spoon in warm water after every scoop for neat, smooth meringues.
Bake the meringues into the oven and bake until they are very light and dry and easily lift off the pan, at least 90 minutes. If they start to color slightly, lower the oven by at least 25 degrees F. Don't rush the meringues; when in doubt, leave them in longer. Turn off the oven (don't open the door). Let the meringues cool slowly in the oven for 30 to 40 minutes. Remove the pans from the cool oven. The meringues are ready to be filled when totally cooled.
Fit a piping bag with a doughnut-filling tip or a plain number 5, 6 or 7 tip. Fill the bag with the Nutella or (or chocolate, vanilla or butterscotch pudding). Flip each egg over and, with a melon baller, make a hole just large enough for the tip of the piping bag to fit. Squeeze the filling into an egg just until you can see that it's starting to come out. Flip the egg onto a serving platter. Continue until all the eggs are filled.
Instant birthday party! Mark my words, this will become the new birthday cake. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 8000,"Sesame-Pecan Chicken Strips 1/4 cup dijon mustard 1/3 cup peach preserves 1/2 teaspoon chopped fresh thyme Kosher salt 2 large egg whites 1 cup breadcrumbs (preferably panko) 1/2 cup finely chopped pecans 1/4 cup sesame seeds 1 teaspoon paprika 1 cup vegetable or peanut oil 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips Instructions: Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8001,"Shrimp and Banana 20 shrimp, peeled and deveined with tails on Vegetable oil Salt and pepper Salt and pepper
4 tablespoons shallots, brunoise (about 1 1/2 shallots) 1 tablespoon finely chopped garlic (about 4 cloves) 4 very ripe bananas (so ripe that the skins are black) 1:1 low-sodium soya/water (1/2 cup of each) Roughly 3 tablespoons sambal 1 teaspoon honey Juice of 2 limes 1 cup fresh cilantro, chopped Onion sprouts, for garnish Instructions: Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary. Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8002,"Salt and Pepper Salmon 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick Kosher salt Extra-virgin olive oil Freshly ground black pepper 6 tablespoons unsalted butter, room temperature Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows 1 1/2 to 2 pounds red bliss potatoes Kosher salt and freshly ground black pepper Extra-virgin olive oil 3 tablespoons unsalted butter One 10-ounce box frozen pearl onions, defrosted Pinch sugar Splash freshly squeezed lemon juice 5 slices lemon Two 10-ounce boxes frozen peas, defrosted 1 lemon, zested 1/4 cup roughly chopped flat-leaf parsley 2 heaping tablespoons roughly chopped fresh dill 1 bunch watercress, stems trimmed just above the rubber band Instructions: Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
Transfer the salmon to a platter and serve with the Smashed Potatoes. Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8003,"Oyster Pie 2 potatoes, diced 1 stalk celery, chopped 1 carrot, sliced (optional) Salt and pepper 1 pint oysters Butter 1/2 cup milk, heated 1 recipe pastry, recipe follows Egg wash, (1 egg mixed with 1 tablespoon water) 1 1/2 cups instant flour 1/4 cup chilled unsalted butter 1/4 cup chilled solid vegetable shortening 1/4 teaspoon salt 1/4 cup cold water Instructions: Parboil potatoes, celery and carrot until fork-tender. Drain and season with salt and pepper. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown. Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8004,"McFlay McScones 6 plum tomatoes, cored, sliced 1/4-inch thick 2 cloves garlic
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme 1 tablespoon finely chopped herbs, such as parsley, rosemary and thyme
2 cups all-purpose flour, plus more for rolling 1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
3 large eggs, plus 1 egg for egg wash
3/4 cup COLD heavy cream, plus for egg wash Dash hot sauce
1 1/2 sticks (12 tablespoons) COLD unsalted butter, diced
8 ounces Muenster cheese, cut into small dice
One 1-inch thick piece of smoked ham, cut into small dice (6 ounces) 1 egg, beaten with a touch of heavy cream 1 tablespoon butter 1 tablespoon canola oil
8 large eggs
4 ounces watercress
Instructions: For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Spread the tomatoes out on the prepared baking sheet. Smash the garlic cloves with your knife blade; mince, sprinkle with some salt, and then smear to a paste using flat side of the knife. Whisk together the oil, herbs and garlic; drizzle over the tomatoes. Sprinkle with salt and pepper. Roast the tomatoes until soft and caramelized, about 20 minutes. Set aside. For the scones: Adjust the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, salt and pepper in a large bowl. In a second bowl, whisk together the 3 eggs, cream and hot sauce until combined. Cut the butter into the flour mixture until it resembles coarse meal. Add the wet ingredients and the cheese and ham to the dry ingredients; mix until a dough just comes together--the dough should be wet. Transfer the dough to a generously floured work surface and pat out to a 1-inch thickness. Cut into rounds using a 3-inch biscuit cutter; transfer the rounds to the prepared baking sheet, spaced a few inches apart. Re-roll the scraps and cut more scones. Beat the remaining 1 egg with a touch of heavy cream; brush the scones with the egg wash. Bake the scones until golden brown on top and bottom, about 15 minutes. Cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely. To assemble the McScones: Slice the scones in half horizontally. Put 2 or 3 roasted tomato slices on the bottom halves. Heat the butter and oil in a large nonstick skillet over high heat. Fry the eggs, in batches if needed, until the whites are set and the yolks still runny, about 2 to 3 minutes; season with a little salt and pepper just before done. Using the biscuit cutter, cut the eggs around the yolks to make rounds that fit the scones. Set the eggs on the scones, atop the tomato slices; add a bit of watercress, and finish up with the top half of each scone. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8005,"Herbed Ricotta Bruschettas 2 cups ricotta, store-bought or homemade (recipe follows) 3 tablespoons minced scallions, white and green parts (2 scallions) 2 tablespoons minced fresh dill 1 tablespoon minced fresh chives Kosher salt and freshly ground black pepper 1 round sourdough bread Good olive oil 1 whole garlic clove, cut in half Green Salad Vinaigrette (recipe follows) 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar 8 to 10 cups salad greens or mesclun mix 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat. Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total. When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Place the salad greens in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8006,"Pat's Spicy Fried Wings 1 tablespoon seasoning salt 1 tablespoon crushed red pepper flakes 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons poultry seasoning 1 teaspoon lemon pepper seasoning 6 whole chicken wings, cut in 1/2 at the joint 2 eggs 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 teaspoon black pepper 1 teaspoon cayenne pepper 2 cups all-purpose flour Vegetable oil, to fry Dipping Sauce, recipe follows 1 cup sour cream 2 tablespoons horseradish 1/4 tablespoon chili sauce 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper Instructions: In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra-hot wings. Serve with dipping sauce. Mix all the ingredients together in a small bowl. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 8007,"Pasta Frittata 3/4 cup chopped onion 2 garlic cloves, minced 3/4 cup julienned red pepper 1 1/2 cups sliced mushrooms 1 1/2 cups julienned zucchini 1 teaspoon dried oregano 10 eggs 1 1/4 cup whole milk 1 1/2 cup shredded sharp cheddar 1/2 cup grated Parmesan 1 1/2 teaspoons salt 1 teaspoon pepper 1 pound cream cheese 3 cups cooked spaghetti Lightly sauteed fresh tomato sauce, optional Instructions: Preheat oven to 350 degrees F. Brush a 10-inch round cake pan lightly with oil. Cut a piece or parchment paper the same size, place in pan, brush again with oil, and set aside. Saute onions and garlic in olive oil until soft, then add pepper, mushrooms, and zucchini and continue to cook until soft. Drain off liquid and add oregano, and salt and pepper. Set aside to cool. In a large mixer bowl, beat eggs, milk, cheddar, Parmesan, and salt and pepper on low speed. When combined, add cream cheese in small bite-sized bits (pull pieces by hand). Put cooked spaghetti into pan. Do the same with the vegetables. Pour in the egg mixture and mix with your hands so that all the components are equally distributed in the pan. Pat down so that as much of the solids are covered with the liquid. Bake for 30 to 40 minutes until firm to the touch and lightly brown. It will puff up and settle when cool. Serve immediately. Can serve on a bed of lightly sauteed fresh tomato sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8008,"Twice Baked Potatoes 4 medium russet potatoes, about 6 ounces each 1 teaspoon vegetable oil Kosher salt 1 tablespoon unsalted butter 2 leeks, (white and light green parts), halved lengthwise and thinly sliced Freshly ground black pepper
2 cloves garlic, minced 2 teaspoons freshly chopped thyme 4 ounces 1/3-less fat chive-and-onion flavored cream cheese 1/2 cup skim milk
1 tablespoon chopped fresh parsley, plus extra for garnish Instructions: Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes. Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly. Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin. Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8009,"Tabbouleh and Chick Pea Salad 3/4 cup medium grain bulghur wheat 16 ounce can chick peas, washed, drained and chopped roughly 2 cups (net) finely chopped washed curly parsley 1/2 cup (net) finely chopped washed mint leaves 1 bunch scallions, green and white parts, finely sliced 4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced Grated lemon zest of 1 lemon 2 to 4 tablespoons fresh lemon juice or to taste 1/3 to 1/2 cup extra virgin olive oil Salt and pepper Boston lettuce leaves to present Sliced cured black olives for garnish Instructions: Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water. Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 8010,"Margarita 1/3 cup sugar 1 1/2 cups water 2/3 cup lime juice 2/3 cup orange juice 1 tablespoon lemon juice Instructions: Combine sugar and water and allow to dissolve. Add remaining ingredients and mix well. Serve cold or over ice. ","[Tequila, Cava, Prosecco]" 8011,"Individual Delmonico Potatoes 1 tablespoon unsalted butter, at room temperature 2 pounds Yukon gold potatoes, peeled, diced into 1/2-inch cubes (4 to 5 medium potatoes)
Kosher salt
3/4 cup whole milk
3/4 cup heavy cream
1 1/2 cups shredded white American cheese (9 ounces)
1/2 cup freshly grated Parmesan (2 ounces)
1 tablespoon freshly chopped chives
Instructions: Preheat the oven to 425 degrees F. Grease four 10-ounce ramekins with the butter and place on a rimmed baking sheet. Place the potatoes in a large pot and cover with cold water. Season the water generously with salt and bring to a boil over high heat. Lower the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 10 minutes. Meanwhile, heat the milk and cream in a medium saucepan over medium heat until small bubbles appear around the edges, 2 to 3 minutes. Slowly add the American cheese, stirring until melted. Remove from the heat. Drain the potatoes well and return to the pot. Place over low heat, stirring constantly, until the excess water evaporates, about 1 minute. Mash the potatoes with a potato masher, leaving a few clumps of potato. Slowly pour in the milk and cheese mixture and 1/4 cup of the Parmesan, mix to combine. Taste and adjust seasoning. Divide the potatoes evenly between the prepared ramekins. Top each with 1 tablespoon of the remaining Parmesan. Bake until the top is golden brown and the edges are bubbling, about 15 minutes. Garnish with the chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8012,"Crispy Fried Oysters with Sweet Corn Cilantro Salsa 1 cup corn niblets 1/2 cup chicken stock Salt and freshly ground black pepper
2 tablespoons unsalted butter 1/2 cup cooked corn niblets 1 teaspoon lemon juice 1 teaspoon white wine vinegar 1 teaspoon finely chopped fresh cilantro 1 scallion, finely chopped 1/4 red pepper, finely chopped Salt and freshly ground black pepper
1/4 cup all-purpose flour 1/4 cup buttermilk 1 large egg 1/4 cup cornmeal 6 oysters, shucked 1/2 cup olive oil 6 oyster shells, cleaned Instructions: For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
Cook's Note: 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. For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel. Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8013,"Crpes Cake 4 cups all-purpose flour 4 cups whole milk, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, melted 2 tablespoons granulated sugar 1 tablespoon plus 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 8 large eggs, at room temperature Cooking spray One 8-ounce block cream cheese, at room temperature 3 cups heavy cream 1 cup sour cream 1/2 cup powdered sugar 2 teaspoons pure vanilla extract 4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish One 26.5-ounce jar chocolate-hazelnut spread Powdered sugar, for garnish Whipped cream, for garnish Shaved dark chocolate, for garnish Instructions: To make the crpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours. Heat an 8-inch crpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crpe is lightly browned. Using a spatula, carefully flip the crpe to cook the other side, about 30 seconds. Slide the crpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crpes are browning too quickly, reduce heat to medium. To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight). To make the cake: On a platter, place one crpe and spread with a generous 1/4 cup of the frosting. Top with a crpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours. To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8014,"Salted Caramel Samoas Cannoli One 15-ounce container whole-milk ricotta cheese 1/4 cup confectioners' sugar
1/4 cup heavy cream
12 Samoas? or Caramel deLites? cookies, finely chopped
1/2 cup salted caramel sauce
10 ounces dark melting chocolate
12 pre-made cannoli shells
1 cup shredded unsweetened coconut, toasted
Instructions: Line a fine-mesh strainer with cheesecloth and place over a small bowl. Add the ricotta to the cheesecloth and let drain for 2 to 3 hours, refrigerated, to remove excess liquid. In a medium bowl, whisk together the drained ricotta and confectioners' sugar until smooth; set aside. In the bowl of a stand mixer, whip the heavy cream to medium-stiff peaks, about 5 minutes. Using a rubber spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cookies and caramel sauce, creating a swirl effect; do not overmix. Chill in the refrigerator for at least 30 minutes. Melt the chocolate according to the package directions. Dip both ends of each cannoli shell in the chocolate, shaking off the access. Dip one chocolate end of each cannoli shell in the toasted coconut. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at least 15 minutes before filling. Just before serving, fill a pastry bag with the ricotta filling and cut off the tip (or fit with a large round piping tip). Pipe the filling from both ends of each cannoli shell to ensure it runs through the entire shell. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 8015,"Warm Apricot Tart 2/3 recipe Pate Sablee, recipe follows 1/2 recipe Almond Cream, recipe follows 10 Fresh Apricots (or canned) 1/4 cup slivered almonds Confectioner's sugar, for dusting 1/4 cup almond flour Scant 2 cups cake flour Generous 1/2 cup cold unsalted butter Pinch salt 3/4 cup powdered sugar l large egg To make almond flour: 1 cup (125 grams) slivered almonds 1/2 cup plus 2 tablespoons granulated sugar 1/4 cup all-purpose flour 1/2 cup plus 1 tablespoon room temperature unsalted butter 1 large egg Instructions: Preheat the oven to 375 degrees F. Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside. Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar. Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough. Roll the dough to the desired size on a lightly floured work surface. Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap. It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds. Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8016,"Bok Choy Salad 1 medium head bok choy, diced 4 green onions, sliced 1 (3-ounce) package ramen noodles 1/2 cup slivered almonds, toasted 2 tablespoons sesame seeds, toasted 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tamari Instructions: Combine bok choy and onions and chill. Break up the uncooked ramen noodles and combine with the almonds and sesame seeds.. Mix remaining ingredients. Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8017,"Sambousek 5 pounds flour, plus more for dusting 1/4 cup sugar 5 tablespoons kosher salt 1 tablespoon dried yeast 1/4 cup canola oil, plus more for sprinkling 5 cups cold water 1 1/2 pounds yellow Spanish onions, chopped 6 tablespoons butter OR 1/4 cup canola oil 1 teaspoon allspice 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 3 pounds ground sirloin 8 ounces pine nuts 5 cups canola oil, for frying Instructions: For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight. Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry. For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes. In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn. After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes. Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together. Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 8018,"New York Strip Steak with Tri-Berry Relish, Crispy Onion Strings and Baked Macaroni and Cheese with Prosciutto and Truffle Oil 1 (7-ounce) New York strip steak Salt and freshly ground black pepper 1 tablespoon chopped fresh parsley leaves 2 tablespoons canola oil 1/2 cup red wine 2 shallots, thinly sliced 1 pint fresh blueberries 1 pint fresh blackberries 1 pint fresh strawberries, hulled and sliced in half Crispy Onion Strings, for serving, recipe follows Baked Macaroni and Cheese with Prosciutto and Truffle Oil, recipe follows Canola oil, for frying Milk, for coating All-purpose flour, for dredging 1 yellow onion, halved and thinly sliced 1 (1-pound) box elbow macaroni 1 quart heavy whipping cream 1 pound shredded Cheddar cheese, reserve some for the topping 1 pound shredded mozzarella cheese, reserve some for the topping 5 ounces prosciutto, thinly sliced and roughly chopped White truffle oil, for drizzling Instructions: Preheat the oven to 350 degrees F.
Heat a cast iron skillet over high heat so pan gets really hot. Season the steak with salt, pepper, and chopped parsley. Add the oil to the pan. Sear the steak on both sides, until well-browned and crisp, about 4 minutes per side. Place the pan in the oven and cook for 10 minutes, or until medium-rare.
To make the berry relish: Remove the steak from the pan and rest before serving. In the steak pan, over medium heat, add the red wine and deglaze the pan, scraping up any brown bits from the steak. Add the sliced shallots, blueberries, blackberries, and sliced strawberries. Cook the relish for 10 minutes, or until the fruit has softened, but still holds its shape.
Top the steak with the Tri-Berry relish and Crispy Onion Strings and serve. In a deep saute pan, over medium-high heat, heat 1-inch of oil until it reaches 350 degrees F. Pour the milk into a shallow bowl. In a separate shallow bowl or pan, add the flour. Coat the onion slices in milk and then toss the onions in the flour until fully coated. Shake off the excess flour and carefully deep fry the onions until golden brown. Preheat the oven to 350 degrees F.
In a large pot, cook the macaroni according to package directions for al dente. Drain the macaroni and pour the macaroni back into the hot pot.
In a saucepan over medium heat, combine the heavy whipping cream, shredded Cheddar and mozzarella cheese. Stir until the mixture is melted and smooth. Pour the cheese sauce over the strained macaroni and mix well. Then pour the noodles into a baking dish and add the chopped prosciutto and mix well. Sprinkle the reserved shredded cheese on top. Bake in a preheated oven until browned on top, about 35 minutes.
Remove the macaroni and cheese from the oven and drizzle with white truffle oil. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 8019,"Brasciole with Fettuccini and Tomato Sauce 1/3 cup quality olive oil 1 onion, julienne 2 quarts peeled, chopped plum tomatoes Basil, preferably fresh Pepper Salt 6 ounces Italian sausage 1 clove garlic, minced Fresh parsley, chopped Pepper 1 pound chuck or flank cut of beef 3 tablespoons olive oil 4 cups flour 4 eggs 3 to 4 tablespoons water Instructions: Heat oil in a small stockpot on medium heat. Add onion and saute until brown. Remove the onion from oil and add tomatoes, basil and pepper to taste. Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced. The oil should separate from tomatoes and float to the top (about 45 to 60 minutes). Add salt but only when the sauce is almost done. In a bowl, mix sausage, garlic, parsley, and pepper until well blended. Set aside. Cut beef into thin slices and flatten with mallet until very thin, and meat slice is about as big as your hand. Place a tablespoon of sausage mixture in the middle and roll up the beef. Secure with a toothpick. Heat pan with olive oil and saute brasciole until well browned. Transfer to tomato sauce and reduce to a simmer. Continue to cook tomato sauce with brasciole until sauce is done, when oil separates from the tomato sauce and floats to the top. Place flour in a mound onto a work surface, and make a well or hollow in the center. Crack eggs into the well, and whisk them slightly. With hands or fork, gradually draw some of the flour into the eggs until the eggs are no longer runny. Gently draw the sides of the mound into the egg mixture, and when eggs are soaked up by the flour, begin working the mixture into a dough. Knead the dough using the heel of your palm for about 8 to 10 minutes. Use water as needed until a smooth, integrated mixture is achieved. Let dough rest for at least 20 minutes. Using a pasta machine or wooden dowel, roll out dough and make into desired shape. Gently drop into a large pot of boiling water, and cook for 2 to 3 minutes. Serve Brasciole over fettuccine. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 8020,"Seared Sea Scallops, Wasabi Caviar and Seaweed Salad 1 pound sea scallops 2 tablespoons olive oil 2 tablespoons finely chopped shallots 1/4 cup dry sherry wine 2 tablespoons sweet butter 1 cup finely shredded raw root vegetables, carrot, beet, turnip 2 ounces wasabi flavored caviar, (flying fish roe) 1/4 cup wakame (Japanese pickled seaweed) Salt and pepper, to taste Instructions: Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate. Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 8021,"Best Bruschetta Recipe | How to Make Bruschetta 4 tablespoons olive oil 5 cloves garlic, finely minced 1 pint red grape tomatoes, halved lengthwise 1 whole baguette or crusty loaf 1 pint yellow grape tomatoes, halved lengthwise 1 tablespoon balsamic vinegar 16 whole fresh basil leaves, plus more as needed, chiffonade Salt and freshly ground black pepper 1 stick butter Instructions: In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8022,"Stuffed Baked Potatoes 4 large baking potatoes 1 stick butter 1 cup grated Cheddar cheese 3/4 cup milk, plus more if needed 2 tablespoons chopped chives, optional Salt and pepper, to taste Instructions: Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 8023,"Grilled Flank Steak with Mozzarella and Basil 1 pound flank steak, halved lengthwise Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for the grill 1 teaspoon finely chopped fresh rosemary 2 cloves garlic, finely grated 1 1/2 pounds assorted small to medium tomatoes (such as Campari and vine-ripened) 2 tablespoons white wine vinegar 1 8-ounce ball fresh mozzarella cheese, cut into 1-inch pieces Torn fresh basil, for topping Instructions: Preheat a grill to medium high. Put the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub with 1 tablespoon olive oil, the rosemary and garlic. Let sit 10 minutes before grilling. Meanwhile, slice the larger tomatoes into wedges and halve the smaller tomatoes. Place in a medium bowl and add the vinegar and 2 tablespoons olive oil. Season with salt and pepper and toss. Oil the grill grates. Grill the steak until well marked, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Spoon the tomatoes and their juices onto plates and add the mozzarella. Slice the steak against the grain and add to the plates. Drizzle with the remaining 1 tablespoon olive oil, season with pepper and top with basil. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Chianti]" 8024,"Slow Cooked Potatoes with Butter and Thyme 3 ounces bacon (about 5 slices) 6 sprigs fresh thyme 4 pounds Yukon gold potatoes, scrubbed and quartered with skin 2 teaspoons kosher salt 2 dried bay leaves 5 black peppercorns, plus freshly ground for serving 4 cups low-sodium chicken broth 4 tablespoons unsalted butter, sliced Instructions: Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8025,"Curried Chicken Matchsticks 1 pound chicken breast, all skin and bones removed, diced into 1/4-inch pieces 1/2 cup dry white wine Several herb sprigs: tarragon, thyme, bay leaf 1/2 teaspoon salt 2 tablespoons curry powder 1/2 cup mayonnaise 1/4 cup chopped chives Salt and pepper to taste 1 pound puff pastry sheets, unbaked Instructions: In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs. Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper. Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed. Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8026,"Guacamole Toppings 3 ripe avocados, diced, preferably Haas 1 /4 cup chopped fresh cilantro 1 small red onion, diced Juice of whole lemon 1 1/2 teaspoon salt 1/2 teaspoons freshly ground black pepper Instructions: Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes sprinkle with the black pepper garnish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8027,"Classic Lyonnaise Potatoes Salt and white pepper 1 stick butter 1 tablespoon finely chopped parsley 2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick 2 tablespoons olive oil 4 onions, julienne 2 tablespoons chopped garlic Instructions: Preheat the oven to 400 degrees F. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes. Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8028,"Shrimp Cocktail 10 cups cold water 2 medium carrots, quartered 2 stalks celery, quartered 1 large onion, quartered 1 head garlic, halved 1 lemon, halved ? bunch parsley 5 sprigs fresh thyme 2 bay leaves 1 pound medium or large shrimp, in the shell, rinsed 1 tablespoon kosher salt Cocktail Sauce, recipe follows Lemon wedges 1 cup ketchup 1 lemon, zest finely grated and juiced 4 teaspoons prepared horseradish, or to taste, drained ? teaspoon Worcestershire sauce Hot sauce, to taste Instructions: Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2? minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve. Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein. Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 8029,"Lemon-Glazed Raspberry Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups fresh raspberries 3/4 cup confectioners' sugar 2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest Instructions: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8030,"Nopalitos Rancheros 2 tablespoons butter 1/4 cup onions 1/2 cup fresh cactus pads 3 eggs 1/4 cup salsa, plus more, if desired 1/2 cup Cheddar Instructions: In a saute pan heat the butter and saute the onions. Add the cactus pads and cook for 3 minutes. Add eggs and mix together. Then add your favorite salsa and Cheddar. ","[Rioja, Tempranillo, Garnacha]" 8031,"Hearty Brisket Tacos with Pink Pickled Onions 3 tablespoons canola or vegetable oil One 3- to 4-pound piece brisket
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil, for searing
1 large onion, sliced
2 large carrots, large dice 2 ribs celery, large dice 4 cloves garlic, minced
2 cups beef broth
1/2 orange, juiced
1/2 cup red wine
2 bay leaves
One 26.46-ounce package crushed tomatoes, such as Pomi Tortillas, warmed if desired, for serving Pink Pickled Onions, recipe follows Queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce and any other fixings you'd like, for serving
1 cup warm water 1/2 cup apple cider vinegar 1 1/2 tablespoons sugar Kosher salt 1 large red onion, thinly sliced Hot sauce, for seasoning Instructions: Preheat the oven to 325 degrees F. Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours. Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes. Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy! Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8032,"Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils 1 cup \00\ pasta flour, such as Caputo 1/4 cup semolina Sea salt 1 extra-large cage-free egg 2 teaspoons extra-virgin olive oil 1 ounce olive oil 1/2 cup 1/4-inch dice or lardons smoked guanciale or smoked bacon 1 tablespoon thinly shaved garlic 1 tablespoon fresh oregano leaves 1/2 teaspoon crushed red pepper 6 opal basil leaves, plus more for garnish 12 manila clams, washed and soaked in cold water for 10 minutes to release sand 1 cup fish or vegetable stock 1 cup dry white wine Sea salt 3 tablespoons unsalted butter 2 tablespoons fresh lemon juice 6 sprigs pea tendrils with flowers and leaves Freshly ground black pepper Herb flowers Calabrian cl oil, for drizzling Finishing olive oil, such as Ligurian 1 piece mullet bottarga Instructions: For the pasta: In a medium mixing bowl, combine the flour, semolina and salt and pile up in the center of the bowl. Create a shallow well in the center of the flour mixture and add the egg. Beat the egg and oil together with a fork. Using a plastic spatula, stir the egg and slowly incorporate into the flour. Mix until the dough ball forms, then remove from the bowl and place the dough on a clean work surface. Knead the dough into a smooth dough ball, about 10 minutes. Immediately wrap the dough ball in plastic wrap to avoid drying out. Rest the dough at room temperature for at least 30 minutes before using. Cut the pasta to linguine size using a chitarra or other pasta machine. For the sauce: In a medium saucepot, add the olive oil and guanciale and cook over medium heat to render the fat from the guanciale until it starts to turn light brown. Add the garlic, oregano, crushed pepper and basil, and mix; cook until the garlic is fully cooked through and the herbs are infused in the oil. Add the clams, stock and wine, and increase to high heat; cover with a lid to steam open the clams, 3 to 4 minutes. As soon as the clams open, remove from the heat to avoid overcooking; remove all of the clams from the pot and reserve the sauce. Remove half of the clams from their shells and add to the sauce. Bring a pot of salted water to a boil. Cook the pasta to al dente, about 3 minutes. Add the pasta to the sauce and stir to combine. Cook over medium heat to allow the pasta to soak up some of the sauce, then add the lemon juice and pea tendrils. Toss, taste and adjust the seasoning with salt and pepper as necessary. To plate, twist the pasta and place in the center of the plate, then top with the remaining sauce. Place the clams in the shells on top and garnish with a few fresh opal basil leaves, some herb flowers, a drizzle of Ligurian olive oil and Calabrian cl oil and shavings from the mullet bottarga. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 8033,"Air Fryer Biscuits 2 cups self-rising flour, plus more for dusting 1/2 teaspoon sugar 8 tablespoons (1 stick) unsalted butter, chilled 1 cup shaken buttermilk 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1 tablespoon honey 1/4 teaspoon kosher salt Instructions: For the biscuits: Add the flour to a large bowl and stir in the sugar. Use your hands to combine 6 tablespoons of the butter with the flour mixture until the texture is sandy with a few pebbles of butter. Stir in the buttermilk with a wooden spoon until combined, then turn the dough out onto a floured work surface. Press and shape the dough into a 5- to 6-inch round about 1 inch high. Flour a 2-inch biscuit cutter and cut the dough into 10 to 12 biscuits, reshaping when needed. Transfer the biscuits to a plate. Melt the remaining 2 tablespoons butter. Pour the melted butter over each biscuit, making sure they are all coated. Add the biscuits to a 6-quart air fryer so they are all touching. Cook at 350 degrees F until the biscuits are crusty and golden brown, about 15 minutes (see Cook's Note). For the honey butter: While the biscuits cook, mix the butter, honey and salt in a small bowl. Set aside or refrigerate until ready to use. Serve the biscuits immediately with the honey butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8034,"Pecan Pie Filling 6 eggs 1/2 cup sugar 1/2 cup flour 4 cups dark corn syrup 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 2 cups chopped pecans Pie Crust, recipe follows 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt 1/4 to 1/2 cup cold water Instructions: Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8035,"Cocktail Sauce 1/2 cup ketchup 1/2 cup chili sauce
2 tablespoons horseradish
Juice and zest of 1 lemon Hot sauce, as needed
Instructions: Combine the ketchup, chili sauce, horseradish, lemon zest and juice and hot sauce to taste in a small mixing bowl. Serve alongside fried shrimp. Store, refrigerated, in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer]" 8036,"Cheese Board Grilled Cheese 4 tablespoons (1/2 stick) unsalted butter, at room temperature 8 slices crusty Italian bread
4 tablespoons quince paste
4 ounces manchego cheese, shredded
4 ounces Cheddar, shredded
2 to 3 tablespoons Marcona almonds, crushed 4 ounces blue cheese, crumbled
Instructions: Spread butter on one side of each slice of bread. Flip over 4 slices of bread and layer each with some of the quince paste, manchego, Cheddar, crushed almonds and blue cheese crumbles. Top with another slice of bread. Heat a square, flat griddle pan over medium heat. Place the sandwiches on the griddle pan and dome with a metal bowl. Cook until golden brown on the bottoms, then flip, dome and repeat until the insides are gooey and the outsides are golden, 8 to 10 minutes total. Cut on the bias and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 8037,"Braised Oxtail Crepinette with Liquid Yukon Gold Puree and Truffle Jus 1 oxtail, cut into pieces between each knuckle Salt and freshly ground black pepper 1 cup flour, for dusting Safflower oil 5 ounces mirepoix 1 tablespoon tomato paste 4 tablespoons sherry 2 cups red wine 5 cups veal stock 1 bay leaf 2 tablespoons sunflower oil 6 ounces white bread, cut into cubes 1/4 cup milk 1 small onion, chopped 2 egg yolks 1 ounce chopped fresh parsley 5 ounces caul fat 7 ounces Yukon gold potatoes, unpeeled 2 cups chicken stock 2 cups water 2 sprigs thyme 1 sprig rosemary 1 slice applewood smoked bacon 6 tablespoons cold butter 1/4 cup milk, heated For the truffle jus: 3 ounces chopped black truffle 2 tablespoons truffle jus Instructions: To make the braised oxtail: Preheat the oven to 220 degrees F. Season the oxtails with salt and pepper and dust each piece with a little flour. Sear the oxtails in a cast iron casserole with a little oil until golden brown. Transfer to a perforated pan or a rack set over a plate to drain the extra fat. In a braising pan, sweat the mirepoix in a little oil. Add the tomato paste and cook together with the vegetables. Deglaze the pan with the sherry and a little of the red wine, stirring and scraping the pan to release the stuck-on flavor. Add the remaining red wine, bring to a simmer, and let the alcohol evaporate. Add the veal stock and bay leaf. Put the oxtails in the sauce, cover the pan, and braise until the meat falls easily off the bone with a fork, about 2 1/2 hours. When cool enough to handle but still warm, separate the meat from bones. Strain and reserve the braising jus. To make the bread stuffing: Heat 1 tablespoon of the oil in a large pan over medium high heat and add the bread cubes, tossing them until they're toasted. Transfer to a large bowl. Pour the milk in a dish and season with salt, pepper, and nutmeg. Pour the milk over the bread and let it get completely absorbed. Meanwhile, heat the remaining tablespoon of sunflower oil in a skillet over medium heat. Add the onions and cook until they're softened but have not taken on any color. Add them to the bread mixture. Let the mixture cool to body temperature and then add the egg yolks. Add parsley. Mix everything together and put in a pastry bag. To make the crepinette: Line the inside of a 5-inch ring mold with caul fat. Place 3 ounces of the braised oxtail meat along the inside of the mold and pipe some bread stuffing in the remaining space inside the mold. Close the crepinette with overlapping caul fat, making sure the crepinette is holding together. Place the crepinette in a pan and cover with some of the reserved braising jus. Cook simmering over medium heat, until fully cooked through. To make the liquid Yukon gold mash: Put the potatoes in a saucepan with the stock, water, thyme, rosemary, and bacon. Bring to a boil and cook until the potatoes are tender. Drain the potatoes. Peel them and process through a potato ricer while still hot. Work in the cold butter and hot milk to get a creamy and runny mash. To make the truffle jus: Cook the remaining braising jus in a saucepan until reduced by one-third, continually degreasing the upcoming fat. Add the chopped black truffle and truffle jus. To serve: Put a generous spoonful of the liquid Yukon gold mash in the middle of the plate. Place the crepinette on top and drizzle the truffle jus on top. ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]" 8038,"Stuffed Pork Tenderloin 2 pounds pork tenderloin Salt Freshly cracked black pepper 2 cups medium diced mango 2 to 3 cups medium diced pineapple 3/4 cup finely grated fresh coconut (save the milk) 1/2 cup torn cilantro leaves 1/2 cup minced red onions 3 cloves minced garlic 1/4 cup minced chives 2 tablespoons honey Coconut milk, as needed Instructions: Preheat a grill to 375 degrees F. Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper. Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes. To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8039,"Garlicky Braised Beef Shanks 4 pounds beef shanks Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
10 cloves garlic, thinly sliced
1 sprig fresh rosemary
4 cups beef stock
Instructions: Preheat the oven to 325 degrees F. Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours. Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 8040,"Pan Seared Snapper in Saffron Sauce 2 (8-ounce) snapper fillets, bones reserved 1/4 cup olive oil 1 fennel bulb, cut in wedges 2 tablespoons shallots 1 teaspoon garlic 1 good pinch saffron 1/4 cup white wine Lemon juice of one lemon 1/8 cup pernod 1/2 cup fish stock, recipe follows, or water Salt to taste Fresh ground black pepper to taste 3 tablespoons butter Instructions: Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8041,"Quick Barbeque Sauce 2 tablespoons vegetable oil, like soy, corn or peanut 1/2 medium Spanish onion, chopped 6 cloves garlic, minced Pinch of crushed red pepper 1 tablespoon tomato paste 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender 1 cup plus 2 tablespoons red wine vinegar 1 cup firmly packed light brown sugar 1 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month. ","[Zinfandel, Merlot, Malbec, Shiraz]" 8042,"Risotto Bianco with Enoki and Fresh Peas 3 tablespoons olive oil 7 ounces enoki mushrooms 1 large onion, finely chopped 2 cloves garlic, smashed 2 cups Arborio rice (about 14 ounces) 12 ounces dry white wine 5 cups warm chicken broth Sea salt 1 pound fresh peas, shelled (about 1 cup peas) 4 tablespoons unsalted butter 4 ounces grated Parmesan Crusty bread, for serving Instructions:

1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8043,"Tyler's 1000 Layer Quesadillas 1 pork tenderloin Salt Freshly ground black pepper 3 tablespoons brown sugar 2 teaspoons chili powder 1 tablespoon chopped garlic 1 tablespoon dried oregano 1 tablespoon onion powder 1 lime, juiced 2 tablespoons canola oil 1 large red onion, cut into 1/2-inch thick slices 4 ears corn, husked 12 10-inch corn tortillas 2 cups crumbled blue cheese 1/4 cup sliced pickled jalapenos 4 tablespoons canola oil Sour cream, to garnish Salsa, for garnish Guacamole, for garnish Cilantro sprigs, for garnish Instructions: Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8044,"Grandma's Red Velvet Cake 2 sticks butter, room temperature 1 1/2 cups sugar 2 ounces red food coloring 3 tablespoons cocoa powder Pinch salt 2 eggs 1 cup buttermilk 1 teaspoon vinegar 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda Butter, for pan 5 tablespoons all-purpose flour 1 cup milk 1 cup sugar 2 sticks butter 1 teaspoon vanilla extract 1 1/2 cups chopped pecans Instructions: Preheat oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix. Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan. Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using. Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 8045,"Pineapple Consomme 3 cups vegetable broth 2 cups fresh pineapple juice 1 cup water 1/2 cup diced fresh pineapple Instructions: Blend the vegetable broth, pineapple juice, and water together in a saucepan and cook over low heat for 5 minutes. Ladle the soup into bowls in which you have placed 2 tablespoons of diced fresh pineapple. Serve immediately. ","[Prosecco, Sauvignon Blanc, Moscato]" 8046,"Scallion Biscuits with Sausage and Gravy 1 pound six ounces all-purpose flour 1/2 ounce salt 1 1/2 ounces baking powder 4 ounces sugar 3/4 quart heavy cream 1/3 cup fine sliced scallions 4 pieces of your favorite sausage (links or patties) 1 tablespoon peanut oil 1/2 Spanish onion, small dice 1/4 cup all purpose flour 1/2 to 3/4 cups water Salt and pepper to taste Red pepper flakes to taste Instructions: For the biscuits: Preheat oven to 375 degrees F. Combine all dry ingredients in the bowl of a mixer. On medium speed add heavy cream and scallions, mix just until it pulls together, not wet. On a lightly floured work surface roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined with parchment paper, bake for 8 minutes. Cool. Yield: about 24 biscuits For the gravy: In a saute pan over medium heat cook the sausage in the peanut oil. Remove from pan when thoroughly cooked. In sausage drippings saute onions until translucent and tender sprinkle with the flour and stir with wooden spoon for 2 to 3 minutes. Add water and stir to combine and eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper flakes to taste. Reduce to a simmer until desired flavor develops. To assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice, spoon gravy over top of sausage and place lid on. Serve with your favorite eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 8047,"Gnocchi Mac and Cheese 1/2 cup freshly grated sharp Cheddar 2 tablespoons roughly chopped fresh parsley
   12 butter crackers (I like Ritz)
   4 strips crisp cooked bacon Kosher salt 1 tablespoon unsalted butter
   1 tablespoon all-purpose flour
   2 cups whole milk, plus additional as needed
   1 cup canned butternut squash puree
   2 teaspoons Dijon mustard
   Freshly ground black pepper
   Two 16-ounce packages gnocchi (see Cook's Note) 3 cups freshly grated sharp yellow Cheddar Instructions: For the topping: Combine the cheese, parsley, crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside. For the mac and cheese: Bring a large pot of salted water to a boil. Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook about 2 minutes. Whisk in the milk, butternut squash, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes. Meanwhile, add the gnocchi to the boiling water. Cook 2 to 3 minutes, then drain. Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Sprinkle with the crumb topping and serve directly from the skillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 8048,"Perfect Manhattan 2 3/4 ounces rye whiskey 1/2 ounce dry vermouth
   1/2 ounce sweet vermouth
   2 dashes Angostura bitters
   Lemon twist, for garnish
   Instructions: Combine the rye, dry vermouth, sweet vermouth and bitters in a cocktail shaker, add ice, and stir until chilled. Strain the mixture into a chilled coupe glass. Garnish with the lemon twist and serve immediately. ","[Rye Whiskey, Vermouth]" 8049,"Pan Fried Chicken, Parsley Pan Jus 1/2 to 3/4 cup all-purpose flour 1 tablespoon salt 1 tablespoon freshly ground black pepper 2 pounds skin-on breast of chicken 2 tablespoons grapeseed oil 1/4 cup white wine 1/4 cup finely diced yellow onion or shallot 1/4 cup fresh lemon juice 2 tablespoons minced garlic 2 tablespoons fresh parsley leaves, minced 3 tablespoons butter, at room temperature Instructions: Preheat the oven to 375 degrees F.
   To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
   Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8050,"Carrot Cake Pops Cooking spray 1 15- to 16-ounce box carrot cake mix (plus required ingredients) 1 cup cream cheese frosting 2 12-ounce bags orange candy melts 6 red candy melts 2 tablespoons cocoa powder Green apple licorice, cut into 1/2-inch pieces Instructions: Preheat the oven to 350?. Coat a 9-by-13-inch pan with cooking spray. Prepare the cake mix, pour into the prepared pan and bake as directed. Let cool. Crumble the cake into a large bowl. Add the frosting and mix with your hands until well combined. Refrigerate 30 minutes. With damp hands, form the crumbled cake mixture into 12 to 15 compact carrot-shaped logs, about 8 inches long. Put on a parchment-lined baking sheet. Carefully insert a skewer into each carrot, reshaping as needed. Freeze until firm, about 30 minutes. Melt the orange and red candy melts together in a large bowl in the microwave in 30-second intervals, stirring, until smooth. Transfer the melted candy to a shallow baking dish. Working quickly, dip the cake pops in the candy melts, turning to coat, then return to the baking sheet to set. Once set, use a skewer or toothpick to etch horizontal lines in the coating. Brush the carrots with cocoa powder, making sure it gets into the etched lines. Remove the skewers from the carrots. Use extra melted candy to attach a piece of green licorice to each; let set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8051,"Duck and Oxtail Consomme, Smoked Duck, Foie Gras Flan 3 duck carcasses, fat removed 1 1/2 pounds oxtail, fat removed 1 cup dry white wine 8 cups water 1 onion, spiked with 2 cloves and 1bay leaf 1 carrot, chopped 1 celery rib, chopped 5 leek tops, chopped 1 bunch parsley stems 1/2 bunch thyme sprigs 1 teaspoon juniper berries 1/2 teaspoon black peppercorns Foie gras scraps, optional 2 egg whites, with shells 8 ounces lean duck meat 1/2 tomato 1 carrot, chopped fine 1 celery rib, chopped fine 5 leek tops, chopped fine 1 teaspoon dried morels 1/2 bunch thyme sprigs 2 cups chicken stock 1 1/2 pounds foie gras, sauteed or raw 6 to 7 eggs, or as needed Splash port 2 tablespoons sauterne-based aperitif wine (recommended: White Lillet) Salt and freshly ground black pepper Butter, for ramekins 1 cup applewood chips, soaked in water and drained 2 (10 to 12-ounce) skin on duck breasts, scored Salt and freshly ground black pepper Instructions: To make the stock: Preheat the oven to 450 degrees F. Roast the duck carcasses and oxtail in a large roasting pan or two until they're caramelized. Let cool. If possible, chop the carcasses and oxtail into smaller pieces. Put them in a large soup pot. Set the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve the stuck on juices. Add the wine to the soup pot. Cover the bones with water and bring to a boil. Reduce to a simmer and add the onion, carrot, celery, leeks, parsley, thyme, juniper berries, peppercorns, and foie gras scraps, if using. Skim the grease off the top often and let cook and reduce for at least 3 hours and up to 6 hours. Remove from the heat, strain, and let cool. To make the raft: Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock. Slowly, bring this mixture to a boil, reduce the heat, and cook for 1 hour. It is important to let the soup filter through the raft until it's clear. You can make a hole in the center of the raft to ensure that the soup doesn't overheat and begin breaking the raft. When the soup is clear below the raft, begin siphoning off the consomme and strain through a coffee filter. Cool the consomme immediately and refrigerate until ready to use. To make the foie gras flan: In a medium pot bring the chicken stock to a boil. Add the foie gras and bring to a boil again. Put in a blender and blend well. Strain through a fine chinois. Measure the mixture, rinse the blender and return the mixture back to the blender. Add the eggs, using 6 or 7 eggs for every liter of foie gras mixture. Add the port and sauterne-based aperitif wine and pulse in the blender until the mixture is a creamy color. Taste and season with salt and pepper. Transfer to a bowl and set in a hot water bath for 10 minutes. Heat the oven to 275 degrees F. Butter six 2-ounce aluminum ramekins. Skim off the foam from the flan mixture until a shiny surface appears and pour the mixture into the buttered ramekins. Set the ramekins in a roasting pan filled with hot water and cook for 25 minutes, or until a knife comes out clean. To make the smoked duck: Line a large roasting pan with foil and put the drained wood chips in the pan. Set the pan over high heat until the wood chips heavily smoke. Turn off the heat and place a rack over the chips. Set the duck breasts skin side down on the rack. Cover tightly with aluminum foil and let smoke for 25 to 30 minutes. Season the duck breasts with salt and pepper. Put a skillet over medium heat and set the breasts skin side down in the pan. Cook until all the fat is rendered out. Transfer the breasts to a plate. To serve: Unmold the foie gras flan in the middle of a bowl. Slice the duck breasts very thinly on the bias and arrange around the flan. Pour hot consomme in a bowl tableside. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 8052,"German Style Sausage Apple Bake 6 Granny Smith or Jonathan apples, peeled, cored and thinly sliced 2 pounds pre-cooked bratwurst or kielbasa 2 teaspoons butter, or to taste 1 small onion, diced 2 medium potatoes, peeled, sliced thin