One 8-ounce package udon or soba noodles 3 cups water 1/2 cup soy sauce, preferably naturally brewed 1/3 cup mirin 3 tablespoons rice vinegar 1 tablespoon finely grated peeled fresh ginger 1 cup snow peas, strings removed and halved crosswise on the diagonal 1 cup thinly sliced mushrooms 16 ounces soft tofu, cubed 1 romaine lettuce heart, shredded 1/2 cup thinly sliced red radishes or daikon matchsticks 1/2 cup carrot matchsticks 2 scallions, white and light-green parts only, thinly sliced Toasted sesame oil, for serving, optional Hot sauce, for serving, optional Instructions: Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls. In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes. Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 20592,"Chocolate Dipped Delights 4 ounces white chocolate, broken in pieces 4 ounces semisweet chocolate, broken in pieces 3 tablespoons heavy cream 10 long stemmed strawberries 10 pretzels 10 plain donuts 10 dried apricots 10 graham crackers and/or sticks Instructions: Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers. Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20593,"Pull and Peel Italian Sub 1/2 cup extra-virgin olive oil 1 tablespoon crushed red pepper flakes
1 clove garlic, grated 1 teaspoon salt 1 cup balsamic vinegar 3 cloves garlic, smashed
1 spring oregano
1 spring thyme
Pinch salt
One pound store-bought pizza dough, room temperature 6 slices fontina, such as Stella Fontinella
6 slices shaved prosciutto 6 slices shaved mortadella 6 slices capicola
1 cup fresh basil leaves, torn, for garnish
Instructions: For the oil: Combine the oil, red pepper flakes, garlic and salt, and allow to marinate for up to 30 minutes. This can be done while the oven preheats. For the balsamic reduction: Combine vinegar, garlic, oregano, thyme and salt in a saucepan. Cook on medium heat until it reduces by half and becomes syrup-like, about 10 minutes, then strain. For the sub: Preheat oven to 550 degrees F. Preheat a pizza stone in the oven on the middle rack. Roll the pizza dough into a thin 12-inch round on a floured pizza peel. Place on the pizza stone in the oven and bake until slightly puffed and browned, 8 to 10 minutes. Remove from oven and add the fontina, prosciutto, mortadella and capicola evenly on top of the dough. Finish with the balsamic reduction and torn basil leaves. Serve with the side of cl oil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20594,"Bar Americain's Gulf Shrimp and Grits 4 to 5 cups shrimp stock Salt 1 cup yellow stone ground cornmeal 1 cup grated white Cheddar Freshly ground black pepper 3 green onions, thinly sliced, for garnish 1/2 pound thick double-smoked cut bacon, cut into lardons 2 tablespoons pure olive oil 20 large (21 to 24 count) shrimp, shelled and deveined 3 cloves garlic, finely chopped Salt and freshly ground black pepper Instructions: Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish. Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20595,"Pot Roast 1 (2-pound) blade cut chuck roast 2 teaspoons kosher salt 2 teaspoons cumin Vegetable oil 1 medium onion, chopped 5 to 6 cloves garlic, smashed 1 cup tomato juice 1/3 cup balsamic vinegar 1 cup cocktail olives, drained and broken 1/2 cup dark raisins Instructions: Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the \chunkies\ and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir] " 20596,"Baked Kale 2 cups fresh kale leaves Dash salt, plus more as needed Olive oil nonstick cooking spray Instructions: Preheat the oven to 425 degrees F. Place the kale leaves on baking sheet sprayed with nonstick spray. Spritz with olive oil spray and sprinkle lightly with salt. Bake in the oven until crispy, 5 to 8 minutes, for a potato-chip-like snack. Eat up! ","[Chardonnay, Sauvignon Blanc, Riesling]" 20597,"Chicken-Pizziola Panini with Green Tea Spiced Pears Chicken Pizziola Panini: 1 teaspoon bread-dip seasoning (Parmesan blend) 4 boneless chicken cutlets (about 1 lb) Cooking spray 8 teaspoons sun-dried tomato spread 4 Deli flavored folding flatbreads 8 slices Deli sandwich-style pepperoni 4 (1-oz) slices provolone cheese Green Tea Spiced Pears: 6 Bartlett pears 1/3 cup sugar 1/2 cup golden raisins 1/2 cup Deli green tea with ginger and honey 1 teaspoon ginger spice paste 1/4 teaspoon cinnamon Instructions: Chicken Pizziola Panini: 1. Preheat two-sided tabletop grill. Sprinkle seasoning over chicken, then coat with spray. Place chicken on grill and close lid; grill 2-3 minutes or until chicken is 165°F. 2. Spread 2 teaspoons tomato spread over the inside of each flatbread; top with chicken, 2 slices pepperoni, and 1 slice cheese. Close flatbreads. 3. Coat sandwiches with spray and place on grill, pressing lid down gently; grill 2-3 minutes or until crisp and golden. Serve.\n\nGreen Tea Spiced Pears: 1. Peel pears and remove core; cut pears into small cubes. 2. Combine remaining ingredients in medium saucepan on medium heat and bring to a simmer; cook 5-6 minutes or until sugar dissolves and mixture thickens slightly. 3. Stir in pears and cornstarch; cook and stir 4-5 more minutes or until tender and sauce has thickened. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20598,"Vegetarian Whole Stuffed Cabbage 5 tablespoons olive oil Kosher salt and freshly ground black pepper\u202f\u202f
1 pound savoy cabbage leaves\u202f(10 to 12 leaves from 1 small head)\u202f
3 cloves garlic
1 stalk celery, roughly chopped into 1-inch pieces
1 medium carrot, roughly chopped into 1-inch pieces
1 small red onion, roughly chopped into 1-inch pieces
1 tablespoon fresh thyme, finely chopped\u202f\u202f
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes\u202f\u202f
1 pound cremini mushrooms, quartered
1 pound shiitake mushrooms, stems removed, quartered
3/4 cup brown rice\u202f\u202f
2 tablespoons fresh parsley, finely chopped\u202f\u202f
2 large eggs, lightly beaten\u202f\u202f
2 1/2 cups marinara sauce\u202f Instructions: Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round souffl dish with 1 tablespoon of the olive oil. Set aside. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.\u202f\u202f Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.\u202f\u202f
Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.\u202f\u202f
Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.\u202f\u202f
Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.\u202f\u202f
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20599,"California Clam Bake 1/2 cup dry white wine 10 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 tablespoon butter
1/2 teaspoon kosher salt
1 pound Peewee potatoes
1 lemon, sliced into 1-inch rounds
2 pounds cockles, New Zealand clams or other small clams Crusty bread, for serving Instructions: Add the wine, thyme, rosemary, bay leaf, butter, salt and 1/2 cup water to a small Dutch oven. Add the potatoes and bring to a simmer over medium heat. Cover and cook until the potatoes are just cooked through, 15 minutes. Add the lemon slices and clams. Cover and cook until the clams have opened, an additional 3 minutes. Discard any unopened clams. Serve in bowls with a good ladle of the juice and crusty bread for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20600,"Maple-Whiskey Gravy Turkey giblets and neck from 1 turkey (discard the liver) 1/4 cup turkey fat from drippings, plus more if needed 1/3 cup all-purpose flour, plus more if needed 1/4 cup whiskey
6 cups low-sodium chicken broth 1/4 cup pure maple syrup
Kosher salt and freshly ground black pepper
Instructions: Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan. In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown. Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately! ","[Burgundy, Pinot Noir, Merlot, Tempranillo]

" 20601,"Berry Berry Smoothie 5 cups mixed berries 1 cup canned coconut milk 1/4 cup honey or sugar (or to taste) Grated fresh ginger (optional) Whole berries for garnish Instructions: Place the berries, coconut milk and honey or sugar in a blender or food processor and puree until smooth. Chill and serve garnished with whole berries.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 20602,"Thai-Style Pesto with Rice Pasta Kosher salt 1 pound rice pasta, penne or wide noodles 1 cup packed fresh basil leaves 5 tablespoons sesame seeds, toasted, divided 2 tablespoons tamari 2 large cloves garlic, pasted 1 lime, juiced 1 Fresno cl, seeded 1/4 cup extra-virgin olive oil Toasted sesame oil, for drizzling Thinly sliced scallions, for garnish Instructions: Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente. Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and cl into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 20603,"Red cl Glaze 12 dried New Mexico red cl pods 3 cups boiling water 2 cups honey 2 tablespoons red cl powder 2 tablespoons cumin Instructions: Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid. Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, cl powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors. This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork. ","[Syrah, Malbec, Tempranillo, Garnacha]" 20604,"Sole Meuniere with Browned Butter Caper Sauce 4 (8 ounces) sole fillets Salt and freshly ground black pepper 4 tablespoons clarified butter 1 cup flour 4 tablespoons finely chopped parsley 4 tablespoons fresh butter 2 tablespoons fresh lemon juice 2 tablespoons drained brined capers, minced Lemon slices, for garnish Instructions: Season fillets with salt and pepper. Heat 2 tablespoons clarified butter in each of 2 large saute pans. Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil. Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20605,"Plum Galette with Streusel Topping 1 pound short crust pastry, recipe follows 1 egg yolk 2 tablespoons water 6 purple plums, pitted and thinly sliced 1/3 cup brown sugar 1/2 teaspoon ground cardamom 1 cup all-purpose flour 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter, cold 3 cups all-purpose flour 1/4 teaspoon salt 4 ounces unsalted butter, cold 8 ounces shortening, cold 1/2 cup ice cold water Instructions: Preheat the oven to 425 degrees F. For the pastry: Roll the short crust pastry 1/4-inch thick and cut into 6 (6-inch) rounds. Refrigerate the pastry rounds for at least 30 minutes. Cut 5 evenly spaced 1-inch slits around the edge of each pastry round (perpendicular to the edge). Whisk together the egg yolk and water to make an egg wash. Brush the edge of the pastry with egg wash. For the filling: Toss the plums with the brown sugar and cardamom. Pile an equal amount of plum mixture in the center of each pastry round. Fold the pastry around the plums, overlapping the pastry at the slits, and press firmly to seal. Place the galettes on a parchment paper lined baking sheet. Brush the outside of the pastry with egg wash. For the streusel topping: Combine the flour, sugar and cinnamon together. Using your fingers, cut the butter into the flour mixture until it resembles cornmeal. Sprinkle the streusel on top of each galette. Bake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake for 20 minutes longer. Serve warm. Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms. With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month. Preparation Time: 10 minutes Inactive Time: 30 minute ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 20606,"Blinis with Creme Fraiche and Smoked Salmon 20 store-bought blinis 1/2 pound Norwegian smoked salmon, thinly sliced 1/4 cup creme fraiche or sour cream Fresh dill, for garnish Instructions: Preheat the oven to 350 degrees F. Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool. Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20607,"One Bowl Cocoa Brownies Nonstick cooking spray, for spraying the foil 1 1/2 cups sugar 1 cup (2 sticks) unsalted butter, melted and cooled 1 teaspoon vanilla extract 3 large eggs 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder One 12-ounce bag semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray. Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 20608,"Grilled Rosemary Pork Chops with Escarole 1 15-ounce can butter beans, drained and rinsed 1 stalk celery, halved lengthwise and thinly sliced crosswise 1/2 small red onion, halved and thinly sliced 3 tablespoons red wine vinegar Kosher salt and freshly ground pepper 1 large head escarole, quartered lengthwise, root trimmed but intact 3 tablespoons extra-virgin olive oil, plus more for the grill 4 boneless center-cut pork chops (3/4 to 1 inch thick; 6 to 8 ounces each) 1 tablespoon chopped fresh rosemary Instructions: Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside. Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary. Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet. Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 20609,"Pumpkin Tartlets Nonstick cooking spray 1 package powdered gelatin 2 tablespoons cold water 1/2 cup heavy cream 8 ounces cream cheese, at room temperature 3/4 cup brown sugar 2 1/2 teaspoons pumpkin pie spice, divided 1/4 teaspoon salt 2 teaspoons vanilla extract 1/4 cup sour cream 1/4 cup maple syrup 1 (15-ounce) can pumpkin pie filling 1 box gingersnap cookies 1 cup heavy cream 3 tablespoons powdered sugar Instructions: Spray 2 (24 count) mini muffin trays with nonstick cooking spray. Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork. Set aside. Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature. In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture. Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours. To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter. In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 20610,"Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad 1/4 cup extra-virgin olive oil, plus 2 tablespoons for cooking steaks 2 (1-inch-thick) rib-eye steaks (about 1 pound each) Sea salt and freshly ground black pepper 3 cups arugula, washed and spun dry 11/2 cups roasted peppers, rinsed and pat dry 4 tablespoons balsamic vinegar Small block Parmesan (about 8 ounces) Instructions: In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 6 minutes on one side, without moving or piercing the meat. This will help create a good, crusty sear. If steak starts to brown too quickly, reduce heat to medium. When steaks are brown, flip and sear the other side for 6 minutes for medium rare. Cook for an additional 3 to 4 minutes per side for medium well. Remove meat to a large plate and allow to rest for 10 minutes. Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the 1/4 cup extra virgin olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper. Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about 8 pieces of Parmesan over the dish. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 20611,"Geoffrey's Lemon Tart 1/2 cup freshly squeezed lemon juice Zest of 1 lemon (about 2 teaspoons)
3 large eggs
2/3 cup sugar
1/4 teaspoon sea salt
6 tablespoons butter
One 9-inch tart shell, homemade or store-bought, baked Dollop whipped creme fraiche Dollop whipped cream Instructions: Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat. Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly. Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell. Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes. Serve with a dollop of whipped creme fraiche and whipped cream folded in together. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20612,"Grilled Potato Bundles 6 russet potatoes, scrubbed clean and diced (not peeled) 1/2 yellow onion, diced 1 1/2 sticks (12 tablespoons) butter 1/2 cup heavy cream Paprika, to taste
Kosher salt and freshly ground black pepper 2 tablespoons minced fresh parsley
Instructions: Preheat a grill to medium-high heat. Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles. Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20613,"Individual Meat Loaves Good olive oil 3 cups chopped yellow onions (2 large) 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 3 tablespoons Worcestershire sauce 1/3 cup chicken stock 1 tablespoon tomato paste 1 1/2 pounds ground chuck (81% lean) 1/2 pound ground pork 1/2 pound ground veal 1/2 cup plain dry bread crumbs 2 extra-large eggs, lightly beaten Ketchup, in a squeeze bottle Fresh thyme stems, for garnish Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly. In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan. Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 20614,"Gazpacho Bearnaise 2 whole tomatoes 1 cucumber, seeded 1 large carrot 1 red onion 1/2 ounce garlic 1 jalapeno pepper, minced and seeded 4 ounces lime, juiced 1 bunch fresh cilantro, chopped 1 teaspoon cayenne pepper 1 kosher salt 1 whole shallot 2 ounces fresh tarragon 2 ounces fresh chervil 5 ounces sherry vinegar 4 egg yolks 1/2 pound unsalted butter, cut into tablespoons 1/2-ounce Worcestershire sauce 1 tablespoon hot pepper sauce, to taste Instructions: In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed. Add lime juice, cilantro, cayenne pepper, and kosher salt to taste. Set aside. In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside. Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon. Be careful not to scramble eggs. Add reduction. Slowly whisk butter into mixture 1 piece at a time until fully incorporated. Add Worcestershire and hot pepper sauce. Season with salt and pepper to taste. Fold into the gazpacho and serve immediately. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20615,"Buffalo Turkey Dip 8 ounces cream cheese, at room temperature 3/4 cup hot sauce, such as Frank's 1/2 cup sour cream 3 cups diced skinless cooked turkey 1/3 cup crumbled blue cheese 2 scallions, finely chopped Celery and carrot sticks, crackers and bread, for serving
Instructions: Preheat the oven to 350 degrees F. Mix together the cream cheese, hot sauce and sour cream in a large bowl until well combined. Fold in the turkey. Transfer the mixture to a 2-quart casserole dish. Bake until hot and bubbly, about 20 minutes. Sprinkle with the blue cheese and scallions. Serve with celery and carrot sticks, crackers and bread for dipping.
","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 20616,"Macadamia Nut Brittle 2 cups sugar 1/2 cup water, to dissolve 2 tablespoons butter 1 cup macadamia nuts, toasted and cooled Instructions: In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20617,"Chicken Salsa Verde Four 6-ounce chicken thighs, boneless and skinless, at room temperature 2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt 2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions: For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil. Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 20618,"Toasted Coconut Rice Pudding with Cherry Sauce 1 cup shredded coconut, toasted (recommended: Baker's) 1 (14-ounce) can coconut milk 1 (14-ounce) can sweetened condensed milk 4 cups milk 4 eggs 2 teaspoons chopped ginger 1 1/2 cups jasmine rice 1/2 teaspoon salt Fresh mint, for garnish 1 cup frozen cherries 1 (12-ounce) jar cherry preserves 1 lemon, zested Instructions: For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce. For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding. ","[Chardonnay, Viognier, Vermentino, Moscato]" 20619,"Blueberry Oatmeal Cookies 1/2 cup granulated sugar 1/2 cup packed dark brown sugar
1/2 cup plus 2 tablespoons melted coconut oil (5 ounces)
Zest of 1 lemon
1 large egg
1 teaspoon pure vanilla extract
1 cup gluten-free flour blend, such as Bob's Red Mill 1-to-1 Baking Flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons ground cinnamon
2 cups certified gluten-free old-fashioned rolled oats
1 cup dried blueberries
Instructions: In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour. Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper. Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet. Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20620,"The Original Caesar 2 eggs 2 tablespoons mayonnaise 2 teaspoons Worcestershire sauce 1 teaspoon steak sauce (recommended: A1 Sauce) 1 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon red wine vinegar 1/2 cup corn oil Salt and freshly ground black pepper 1 (1-pound) head romaine lettuce, leaves separated and left whole 1/4 cup grated Cotija or Parmesan Instructions: Dressing: Bring a small saucepan of water to a boil over medium-high heat. Add the eggs and cook for 5 minutes. Remove the eggs from the water and set aside until cool enough to handle. Remove the shells and cut each egg in half. Put the yolks into a blender (yolks will still be slightly soft). Add the mayonnaise, Worcestershire sauce, steak sauce, hot sauce and vinegar. Pulse until blended. With the machine running, drizzle in the oil and blend until smooth. Season with salt and pepper, to taste. Put the lettuce and cheese in a wooden salad bowl. Add the dressing and gently toss to coat. Serve immediately. Cook's Note: Save the boiled egg whites to make egg salad, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20621,"Coffee Snow Creams 1 cup sugar 1 cup water 2 tablespoons instant espresso powder 2 teaspoons pure vanilla extract 1/4 cup sweetened condensed milk 8 cups fresh clean snow or finely ground ice Instructions: In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is dissolved. Stir the espresso powder into the hot syrup until dissolved. Whisk in the vanilla and condensed milk and chill before using. To serve, mound 2 cups of fresh clean snow or finely ground ice in each serving bowl. Drizzle with 1/4 cup coffee syrup and serve immediately. Cook's Note: Coffee syrup will keep, covered, in the refrigerator for 1 week. ","[Syrah, Zinfandel, Cabernet Sauvignon, Malbec]" 20622,"Spicy Bloody Marys 3 large celery stalks, plus additional stalks for serving 3 teaspoons prepared horseradish
2 teaspoons grated yellow onion
1/2 cup freshly squeezed lemon juice (2 lemons)
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon Tabasco, or to taste
1 (46 ounce) can Sacramento tomato juice
2 cups vodka
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, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick. ","[Reds such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 20623,"Frothy-Chilly Fruit Smoothies 2 large, ripe bananas, sliced 2 cups frozen sliced strawberries, slightly defrosted in microwave, just to break up the block a bit 2 cups sliced frozen peaches, slightly defrosted in microwave, just to break up the block a bit 2 cups strawberry banana lowfat custard yogurt 2 cups milk Instructions: In half-batches, combine all ingredients in blender and blend on high until smooth. The frozen fruits will make the smoothies extra cold and frothy, too! ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 20624,"Sweet and Spicy BBQ Chicken with Corn Salad 2 cups plus 2 tablespoons lowfat plain yogurt 2 cups frozen mango chunks 3 tablespoons honey 1/4 cup plus 1 tablespoon apple cider vinegar 1/4 cup golden raisins 2 tablespoons olive oil, plus more for brushing 1/4 teaspoon cayenne pepper 5 sun-dried tomatoes (not packed in oil) 2 small cloves garlic, finely chopped 4 ears corn, shucked 8 boneless, skinless chicken thighs, trimmed (about 1 1/2 pounds) Kosher salt 6 cups mixed salad greens 2 medium carrots, thinly sliced Instructions: To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender. Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken. Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm. Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling. While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20625,"Chicken Noodle Casserole with Artichokes Kosher salt 8 ounces egg noodles Cooking spray 1 1/3 cups whole milk 1 5.2-ounce package garlic-and-herb cheese (such as Boursin) 1/2 cup sour cream 1 large egg Freshly ground pepper 4 ounces shredded Monterey Jack cheese 2 cups shredded rotisserie chicken 1/2 cup chopped fresh parsley 1 12-ounce jar marinated artichoke hearts, drained and roughly chopped 1 10-ounce bag frozen peas, thawed 1/4 cup crushed butter crackers (such as Ritz; 6 to 8 crackers) Instructions: Preheat the oven to 400? F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside. In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish. Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20626,"Baked Chicken Wings 1/4 cup kosher salt 3 tablespoons granulated sugar
3 tablespoons vinegar
2 pounds chicken wings
1 cup vinegar 1/2 cup sugar 1 tablespoon pickling spice 5 stalks celery, cut into 2-inch pieces and strings removed 1 cup honey 1/4 cup white vinegar
1 tablespoon soy sauce
Juice of 1 lemon
Favorite dipping sauces, for serving Instructions: For the chicken wings and brine: Combine the salt, sugar, vinegar and 5 cups water in a nonreactive container and stir until the salt and sugar are dissolved. Put the chicken wings in the brine and marinate, refrigerated, at least 12 hours. For the pickled celery: Put the vinegar, sugar and pickling spice in a saucepot. Add the celery and bring to a boil over medium heat. Remove from the heat and let the celery cool in the pickling liquid. (You can also store the celery in the pickling liquid.) For the wing glaze: Combine the honey, vinegar, soy sauce and lemon juice in a large bowl and mix thoroughly. Preheat the oven to 375 degrees F. Remove the wings from the brine and discard the brine. Put the wings in a roasting pan and bake until a meat thermometer inserted in the wings registers 165 degrees F, about 25 minutes. Toss the hot wings in the wing glaze to coat. Serve with the pickled celery and your favorite dipping sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20627,"Fruit-and-Nut Rye Bread 1 1/4 cups raw unsalted nuts (such as walnuts, pecans and/or almonds) 1 cup boiling water, cooled slightly 1 1/4 cups dried fruit (such as cranberries, cherries, raisins and/or chopped figs) 2 cups bread flour 1 cup rye flour 1 teaspoon instant yeast 2 tablespoons molasses 2 tablespoons vegetable oil, plus more as needed 1 1/2 teaspoons kosher salt Rolled oats, for topping Instructions: Preheat the oven to 350? F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. Let cool, then roughly chop. Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Drain the fruit, reserving the soaking liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool to room temperature. Stir the bread flour, rye flour and yeast in the bowl of a stand mixer with a wooden spoon. Make a well in the center and add the 1 cup soaking liquid, molasses and vegetable oil. Stir with the spoon until the mixture forms a stiff shaggy ball (there might be some patches of dry flour). Cover the dough with a lightly damp kitchen towel and let sit until the liquid is absorbed, about 20 minutes. Sprinkle the salt evenly on the dough. Knead with the dough hook on medium speed until the dough pulls away from the bowl and is very smooth and elastic, about 7 minutes. With lightly oiled hands, mix the nuts and dried fruit into the dough. Press down on the dough to remove any air pockets. Lightly oil the top. Cover with a lightly damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours. Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate the dough in the bowl and transfer to the pan, pressing down until smooth and even. Push down and submerge any visible fruit or nuts on the top of the dough to keep them from burning during baking. Cover with a lightly oiled piece of plastic wrap and set aside until the dough rises 1 to 1 1/2 inches above the top of the pan, about 1 1/2 hours. Position a rack in the middle of the oven; preheat to 375? F. Brush the top of the loaf with water. Sprinkle some oats on top. Bake until the crust is dark brown and a thermometer inserted into the middle of the bread registers 200? F, 35 to 40 minutes (tent the bread with foil if it starts getting too dark). Remove the loaf from the pan and transfer to a rack to cool completely.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20628,"Whole Snapper with Pearl Onions and Chiles 2 pounds pearl onions 3 ounces butter, plus additional for cooking peppers 6 poblano chilies
One 3-pound Pacific snapper
6 cloves garlic, sliced
3 ounces olive oil
1 lemon, sliced, plus 1 lemon, juiced
1 bunch fresh basil
1 cup mild fish stock
Sea salt Instructions: Preheat the oven to 400 degrees F. Cook the onions in some butter until cooked through and skins slide off easily. Grill the poblanos over a flame until toasted. Place in a bowl and cover to let the poblanos steam. Wash the fish and make cuts in the body. Press pieces of garlic into the cuts. Coat the fish thoroughly with olive oil. Stuff the fish with the sliced lemon and the basil stems. Add the fish stock to a large ovenproof pan. Add the fish and sprinkle with salt. Roast for about 30 minutes. Meanwhile, make a slit in the chiles, remove the seeds, and stuff the chiles with the onions and a dab of butter. Remove the fish, strain the fish broth into a saucepan and add the stuffed peppers, butter and lemon juice. Serve the fish with the peppers alongside and drizzled with the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20629,"Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce 1 cup Greek yogurt 1/4 cup crumbled blue cheese (Bobby likes cabrales) 2 tablespoons finely grated red onion 2 tablespoons finely chopped fresh cilantro Kosher salt and freshly ground pepper Peanut oil, for frying 1 1/2 cups all-purpose flour Kosher salt and freshly ground pepper 3 tablespoons ancho chili powder 1 1/2 teaspoons garlic powder 3 pounds chicken wings, split at the joint, tips removed 1/2 cup red wine vinegar 1 to 2 tablespoons pureed chipotle chiles in adobo sauce 1 tablespoon New Mexico chili powder 1 tablespoon dijon mustard 1 to 2 tablespoons honey 1 stick unsalted butter, quartered Chopped fresh cilantro, for garnish (optional) Jicama sticks, for serving Instructions: Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld. Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F. Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 20630,"Smoked Fish Dip 1 1/2 pounds smoked fish 1/4 cup horseradish
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons hot sauce
1 tablespoon seafood boil seasoning
2 medium shallots, diced fine
3/4 cup mayonnaise
Instructions: Cut smoked fish into small pieces, then process in a food processor to a medium to fine texture. Add fish to a mixing bowl and mix in horseradish, lemon juice, Dijon mustard, hot sauce, seafood boil seasoning and shallots. Mix in mayonnaise a little at a time until the desired consistency is reached (see Cook's Note). ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 20631,"Sloppy Buffalo Joes 2 tablespoons extra-virgin olive oil 2 pounds ground chicken or turkey breast 1 carrot, peeled and chopped or grated 2 stalks celery, chopped 1 yellow onion, finely chopped 2 to 3 cloves garlic, finely chopped or grated Salt and freshly ground black pepper 2 tablespoons red wine vinegar 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot) 1 cup tomato sauce 1 cup chicken stock 8 good quality burger rolls, split and toasted 1 cup blue cheese crumbles 2 large dill pickles, chopped Instructions: Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 20632,"Provencale Daube of Beef 3 tablespoons butter 2 pounds beef chuck cubes Salt and freshly ground black pepper 3 tablespoons flour 2 carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 1 bulb fennel, diced 2 tablespoons garlic, chopped 2 teaspoons herbs de Provence 1 orange, zest and juiced 2 cups red wine 2 cups beef stock Instructions: Preheat oven to 350 degrees F. Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes. Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer. Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 20633,"Litchi Margarita 2 ounces litchi syrup, from the can 1 1/2 ounces tequila 1 ounce Triple Sec 1 ounce fresh lime juice 1 cup ice Salt Lime wedge, for garnish Instructions: In a shaker, combine the litchi syrup, tequila, triple sec, lime juice and ice cubes. Close shaker and shake a few times. Coat the rim of a cocktail glass with salt. Pour cocktail, straining the ice, into salted glasses. Garnish with lime. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 20634,"Zucchini Parmesan For the sauce: 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1/2 teaspoon fennel seeds, chopped 1/4 to 1/2 teaspoon red pepper flakes 3 pounds plum tomatoes, cored and roughly chopped Kosher salt 1/2 cup chopped fresh basil For the zucchini: 2 medium-to-large zucchini 3/4 cup all-purpose flour 2 large eggs 1/3 cup milk 2 cups panko breadcrumbs 1/2 cup grated parmesan cheese, plus more for sprinkling 1/4 cup chopped fresh parsley 1 clove garlic, grated Kosher salt and freshly ground pepper 1 cup olive oil, for frying 6 ounces fresh mozzarella, sliced into 12 pieces 2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional) 2/3 cup ricotta cheese Instructions: Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt. Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside. Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20635,"Rosemary Potato Frittata 1/4 cup extra-virgin olive oil 1 large clove garlic crushed 1 pound baby potatoes 1 small onion 3 to 4 sprigs fresh rosemary, finely chopped Salt and freshly ground black pepper 12 eggs, beaten 1/2 cup milk, half-and-half or cream 1/2 cup Parmigiano-Reggiano Instructions: Heat oven to 450 degrees F. Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20636,"Fried Green Beans Peanut oil, for frying 1 cup beer 1 cup all-purpose flour 2 teaspoons salt, plus more for seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 1 pound green beans, ends trimmed Instructions: Preheat oil to 375 degrees F. Whisk the beer, flour, salt and pepper until smooth. Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 20637,"Beef Bourguignon 6 ounces applewood bacon, cut into 1/2-inch pieces 3 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and ground black pepper
3 tablespoons all-purpose flour
3 cups beef broth
1 large onion, peeled and coarsely chopped
2 carrots, unpeeled and coarsely chopped
1 head garlic, unpeeled cloves separated and lightly crushed 6 sprigs fresh thyme
2 dried bay leaves
Pinch of whole black peppercorns
10 sprigs fresh flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
1 bottle red wine, such as Pinot Noir
1 tablespoon tomato paste
1 pound frozen pearl onions, thawed
2 tablespoons unsalted butter
12 ounces white mushrooms, caps quartered and stems removed and trimmed on the bias to same size as cap pieces
Instructions: Preheat the oven to 300 degrees F. In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. Season the beef with salt and pepper. Working in batches, place the beef in the pot in a single layer, sear until dark brown on all sides and remove to a plate. Reserve the fat in the pot. Place the pot over medium heat and whisk the flour into the reserved fat. Slowly whisk in the beef broth and bring to a simmer, stirring frequently, until thickened, 3 to 5 minutes. Return the beef and bacon to the pot. Cut 2 large pieces of cheesecloth and lay them on a clean work surface to form a cross. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and 10 parsley sprigs in the center. Gather the ends together to form a bundle and tie closed with kitchen twine. Place in the pot. Add the wine and tomato paste to the pot, cover and transfer to the oven. Cook until the beef is tender, about 2 1/2 hours. Remove and discard the cheesecloth bundle. Remove the beef to a plate. Bring the remaining liquid in the pot to a boil and cook until reduced by half, about 10 minutes. Reduce the heat to low and return the beef to the pot. Add the pearl onions. Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer to the pot. Garnish with the chopped parsley and serve. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Tempranillo]" 20638,"Tortas Clasicas: Classic Tortas 1 cup unsoaked black beans Salt 1/4 cup canola oil 4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed 16 thin slices baked ham 4 slices queso fresco or queso panela 1 cup iceberg lettuce, well dried and shredded 1/2 medium avocado peeled and sliced 1/2 cup Mexican crema or creme fraiche 8 slices tomato 4 canned pickled jalapenos, sliced in strips Instructions: Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes. Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 20639,"Spicy Chicken Wings 12 whole chicken wings 2 tablespoons garlic salt 2 tablespoons black pepper 2 tablespoons cayenne pepper 2 tablespoons fresh Greek oregano leaves 2 cups Blue Cheese Dressing, recipe follows 1/4 pound blue cheese 1 cup mayonnaise 1 tablespoon red wine vinegar 1 tablespoon lemon juice 2/3 cup evaporated milk 1/4 teaspoon garlic salt 1/4 teaspoon celery seed Instructions: Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours. Preheat a grill to medium-high. Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing. Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 20640,"Prosciutto, Rosemary and Pepper Bread 1 package (2 1/2 teaspoons) active dry yeast 1/4 cup warm (105 to 110 degrees F) water 2 tablespoons extra virgin olive oil 1 1/2 teaspoons salt 3/4 teaspoon coarsely cracked black pepper 3 1/2 cups bread or unbleached all-purpose flour, approximately 4 ounces (1/4-inch thick) sliced prosciutto, chopped into 1/4-inch dice 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary Instructions: In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water and stir. Let stand until the yeast softens, about 10 minutes. Stir to dissolve the yeast. Using a wooden spoon or the paddle blade of the mixer, stir in the oil, salt and pepper. Gradually beat in enough flour to make a shaggy dough that clears the sides of the bowl. If kneading by hand, turn out the dough onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes. If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. If desired, knead on the work surface to check the consistency. Shape the dough into a ball. Transfer the dough to a lightly oiled large bowl. Turn to coat the dough with oil. Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour. Punch down the dough and shape into a ball. Return the dough to the bowl, turn to coat with oil, cover and let rise until doubled again, about 45 minutes. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly oil a large baking sheet. Turn out the dough onto the work surface. Knead, gradually working in the prosciutto and rosemary. Flatten the dough into a 12-inch disk. Starting at a long end, roll up jelly-roll style. Pinch the seams shut. Place on a baking sheet, seam side down. Cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes. Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes. Cool completely on a wire rack. If desired, wrap in aluminum foil and store at room temperature up to 8 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20641,"Seven Layer Cookies 4 sticks (1 pound) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 pound (two 8-ounce cans) almond paste 8 large eggs 1 tablespoon vanilla extract 2 1/2 cups all-purpose flour Red and green gel food coloring 1/3 cup raspberry jam 1/3 cup apricot jam 1 cup chocolate chips 2 tablespoons light corn syrup 1 tablespoon canola oil or shortening Instructions: Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil. In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl. Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour. Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed. Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated. Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 20642,"Stuffed Branzino with Walnuts and Pomegranate Nonstick cooking spray 2 cleaned, gutted whole branzino (1 to 1 1/2 pounds each) 2 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon ground turmeric 3 cloves garlic, minced 1 lemon, juiced Kosher salt and freshly ground pepper 2 tablespoons olive oil 1 large onion, finely chopped 6 cloves garlic, minced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 3/4 cup walnuts, chopped 1/2 cup barberries 1 teaspoon dried oregano 1 teaspoon sumac 1/4 teaspoon cayenne pepper 3 scallions, finely chopped Kosher salt 1/4 cup pomegranate molasses 1/2 cup pomegranate seeds 1/2 cup parsley leaves, chopped 1 lemon, sliced Instructions: For the fish: Line a rimmed baking sheet with aluminum foil and coat with nonstick spray. Using a sharp knife, cut 3 slits, spaced evenly apart, through the skin and flesh of each branzino on both sides. Pat dry and place on the prepared baking sheet. Mix the olive oil with the onion powder, turmeric, garlic, lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper; rub all over each branzino, inside and outside. Cover with plastic wrap and let sit for 30 minutes. Preheat the oven to 400 degrees F. Uncover the fish and roast until fully cooked, about 30 minutes. The cooked fish will have white flesh that flakes easily. For the filling: Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 10 minutes. Add the garlic and bell peppers. Cook, stirring occasionally, for 5 minutes. Add the walnuts, barberries, oregano, sumac, cayenne, scallions and 1 teaspoon salt. Give the mixture a good stir, reduce the heat to medium low then add the pomegranate molasses. Cook, stirring occasionally, until the berries start to hydrate a bit and everything is well combined and coated, 5 to 10 minutes. Remove from the heat. Stuff the filling into the fish and top with any extra filling, the pomegranate seeds, parsley and lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 20643,"Cider Poached Pears 2 1/2 cups apple cider 3/4 cup sugar 1/2 cup orange juice 2 teaspoons orange zest 3 whole cloves 1 cinnamon stick 1 vanilla bean, split lengthwise 6 Bosc pears, peeled, halved and cored Instructions: Combine the cider, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears, and then cover with a lid and cook on low2 hours, turning the pears halfway through. Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 20644,"Green Gobble-'Ems Garlic Bread Chunks 4 cups spinach leaves, stemmed 4 cloves garlic, cracked from skins 1 stick softened butter Salt and pepper 1 cup grated Parmigiano-Reggiano 1 loaf good quality Italian bread Instructions: Preheat broiler or set oven to 400 degrees F. Place the spinach in a food processor with garlic, butter, salt and pepper and cheese and process, scraping the mixture down if necessary. Halve bread lengthwise and slather it with spinach butter. Broil or bake to crisp, 3 minutes under broiler, 6 to 7 minutes in hot oven. Cut into large cubes and serve with pasta. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 20645,"Rosticciana (Spare Ribs) and Sausages Braised in Beer and Olives 7 to 8 cups Belgian ale (or your preferred beer) 5 ounces large black olives, such as Cerignola 5 cloves garlic, cut into 3 pieces each 3 sprigs fresh rosemary, leaves picked 1 red onion, cut into thin wedges Salt and freshly cracked pepper 12 assorted sausages, such as Italian, Irish banger and andouille 1 1/2 racks pork spare ribs, ribs separated Salt and freshly cracked pepper Instructions: For the sausages: Preheat a grill on high heat. In a medium roasting pan or wide diameter pan, combine the beer, olives, garlic, rosemary and onion wedges. Season with salt and freshly cracked pepper and bring to a simmer. Add the sausages; the liquid should come about halfway up the sides of the sausages. If not, add more beer or water until it does. Braise the sausages until cooked through, 10 to 15 minutes.
For the ribs: Sprinkle the ribs liberally with salt and freshly cracked pepper. Grill over high heat, turning frequently, until cooked through and caramelized on the outside, 15 to 20 minutes total. This is not a low and slow method of cooking ribs; it's the opposite, high and fast. Remove the sausages from the braising liquid and grill until there are grill marks on each side, about 5 minutes.
Transfer the ribs and sausages to a large platter. Serve the sausages with the braising liquid on the side if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 20646,"Collard Greens 6 cups water 2 1/2 pounds collard greens, cleaned 2 pieces smoked neck bones 1/2 cup beef base 1/4 cup seasoning salt 1/4 cup black pepper 1/4 cup garlic chopped 1/2 cup chopped onions 1/2 cup chopped bell peppers 2 pieces fresh basil leaves 1/4 cup sugar Instructions: In a large pot over medium-high heat, add the water to pot, and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 45 minutes to 1 hour. Drain and transfer to a serving bowl to serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 20647,"Scallops and Shiitake Mushrooms with Pea Puree 1 (10-ounce) package frozen baby peas (2 cups) 3 tablespoons unsalted butter 4 ounces shiitake mushrooms, preferably without stems 1 pound sea scallops 1/2 teaspoon herbes de Provence 1/3 cup dry vermouth or dry white wine Salt and freshly ground black pepper 4 chives Instructions: While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container. Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes. Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Remove and discard any stems from the mushrooms and thinly slice the caps. Remove the tough, small strip on the sides of the scallops. If necessary, cut the scallops to make them as close to uniform in size as possible. Raise the heat under the skillet to high and add the scallops. Cook for 1 1/2 minutes, turning once halfway through. Add the mushrooms and cook for 2 minutes. Add the herbes de Provence, vermouth and salt and pepper to taste. Cook for 3 minutes while you coarsely chop the chives. The mushrooms will be just wilted and the scallops lightly browned. Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree. To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle. Sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20648,"Chocolate Covered Salted Caramel Peanut Bacon Chew 6 slices maple bacon 1/4 cup peanuts 1/8 teaspoon kosher salt 4 ounces fondant 1 pound chocolate, melted 12 ounces Dulce de Leche Caramel, recipe follows 1 can sweetened condensed milk Instructions: Preheat the oven to 350 degrees F. While the Dulce De Leche Caramel is boiling, lay out the bacon on a half sheet pan and bake for approximately 15 minutes. While the bacon is cooking, on another half sheet pan, bake the peanuts for 15 minutes. Allow the bacon to cool and chop into small pieces and set aside. Allow the peanuts to cool and then roughly chop them. Mix the dulce de leche caramel, bacon, peanuts and salt together in a bowl. Using a small melon scooper, scoop balls of the caramel mixture and place on a sheet of wax paper or parchment paper. Roll out a 1/8-inch-thick sheet of fondant and cover the caramel balls with the fondant. On a sheet pan lined with wax paper, spread a thin amount of melted chocolate in a circle just large enough to place the caramel balls on. Place the fondant covered caramel balls on the melted chocolate and place in the refrigerator for 15 minutes. Remove from the refrigerator. Then dip the fondant covered caramels in the melted chocolate. Return them to the refrigerator to cool. Serve. Bring a large pot of water to a boil over high heat. Remove the label from the can of sweetened condensed milk. Place the can in a pot of boiling water and boil for 2 hours. Let the can cool completely before handling. To expedite the cooling process use an ice bath, but make sure the can has completely cooled before handling. ","[Cabernet Sauvignon, Merlot, Malbec, Port]

" 20649,"Creamy Mustard Pork Chops 4 boneless pork chops, 3/4\ thick 1 1/2 tsp. lemon pepper seasoning 1 tbsp. butter OR margarine 1 can (10 3/4 oz.) Campbell's? Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup milk 1 tbsp. Dijon-style mustard 1 tbsp. chopped fresh parsley Instructions: SPRINKLE chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 min. or until browned. ADD soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Sprinkle with parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20650,"Wonton Skin Raviolis 50 wonton wrappers (about 1 1/2 packages) 1 egg, beaten with 1 teaspoon of water 1 cup ravioli filling (grown-up version can be prepared in advance) Instructions: Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days. When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20651,"Margarita Granita 3 cups water 1 cup sugar 1/2 cup fresh squeezed lime juice 1/3 cup fresh squeezed lemon juice 6 tablespoons triple sec 6 tablespoons gold tequila 2 teaspoons grated lime peel Additional sugar Thin lime slices Instructions: Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into bowl. Add lime juice, lemon juice, triple sec, tequila and lime peel. Cover and freeze, scraping crystals with fork every hour until completely frozen into small crystals. Dip the rims of frozen margarita glasses into water then into a bowl with additional sugar. Scoop granita into glasses. Garnish with lime slices. ","[Tequila, Cava, Prosecco]" 20652,"Grilled Chicken BLT with Green Goddess Sauce 1/3 cup mayonnaise 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh parsley 2 tablespoons chopped fresh tarragon 1 tablespoon capers, drained 1 anchovy fillet 1 clove garlic, minced 5 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper 1/3 cup sour cream 4 thin chicken cutlets (4 to 5 ounces each) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 4 hamburger buns, split
Sliced tomatoes, cooked thick-cut bacon and Boston lettuce, for topping Instructions: Preheat a grill to medium high. Make the green goddess sauce: Combine the mayonnaise, chives, parsley, tarragon, capers, anchovy, garlic, lemon juice and a pinch each of salt and pepper in a small food processor. Puree until bright green and smooth. Transfer to a small bowl and stir in the sour cream. Season with salt and pepper. Thin with water if needed. Refrigerate until ready to use. Make the sandwiches: Season the chicken with salt and pepper and rub with the olive oil. Grill, flipping once, until well marked on both sides and cooked through, 6 to 8 minutes. Remove to a plate. Grill the buns until toasted. Serve the chicken on the buns with the green goddess sauce, tomatoes, bacon and lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20653,"Chewy Salted Caramel and Hazelnut Ganache Bon Bons 1 1/4 cups granulated sugar 1/2 cup heavy cream 4 tablespoons unsalted butter 1 teaspoon kosher salt 4 ounces white chocolate Hazelnut Chocolate Ganache, recipe follows 1/2 cup chocolate crisp pearls 16 ounces of bittersweet chocolate, for dipping 1 cup heavy cream 8 ounces bittersweet chocolate 1/2 cup hazelnut praline (peanut butter will work as well) 2 tablespoons light corn syrup Instructions: In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel. Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache. Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate. To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets. In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 20654,"Memphis-Style Ribs 6 pounds spare ribs 1 3/4 cups cider vinegar 1 3/4 cups apple cider 4 cloves garlic, peeled and minced 2 bay leaves 3 tablespoons Louisiana-style hot pepper sauce 1 tablespoon salt 3/4 cup BBQ Rub, recipe follows 3 cups wood chips Vinegar Sauce, recipe follows, optional 6 tablespoons packed light brown sugar 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons coarse salt, such as kosher salt 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon freshly cracked black pepper 1/4 to 1/2 teaspoon cayenne pepper 2 cups cider vinegar 1/4 cup ketchup 2 tablespoons packed dark brown sugar 1 tablespoon salt 1 tablespoon Louisiana-style hot sauce 2 teaspoons freshly ground black pepper 1 teaspoon chili powder Instructions: Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat. In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time. Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling. Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon. Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water. Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips. Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips. If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour. Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce. Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months. Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs. In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week. Yield: about 2 1/2 cups ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 20655,"Savory Meat Roll 1 small bunch fresh basil (about 2 cups packed) 1/2 cup cashews 4 garlic cloves 1/2 cup grated Asiago Fresh lemon juice, to taste Salt 1/2 cup olive oil 1 tablespoon vegetable oil 3 pounds country sausage 2 cups shredded mozzarella 2 cups grated Asiago 2 tablespoons vegetable oil 1 red pepper, diced 1 green pepper, diced 1/2 onion, diced 2 teaspoons granulated garlic 2 teaspoons Italian seasoning 6 Roma tomatoes, diced 10 button mushrooms, sliced 1 cup shredded mozzarella 1 cup grated Asiago 5 cups all-purpose flour, plus more for surface and kneading 3 tablespoons baking powder 1/2 teaspoon salt 1 stick cold butter, cubed 2 cups milk 1 stick butter, softened Instructions: Preheat oven to 400 degrees F. To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside. To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby. To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside. To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter and generously brush the top with the softened butter. To assemble: Spread a layer of pesto on top of the softened butter. Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 20656,"All Apple Salad with Florida Dressing 6 apples of different varieties, cored and diced 1 (4-ounce) container of strawberry yogurt Juice from 4 different Florida citruses (e.g.: 1 each Valencia, navel, tangerine, tangelo) Instructions: Place apples in a large bowl. Stir juices into yogurt a little at a time to desired consistency. Spoon over apples. Chill and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 20657,"Sausage Muffuletta with Grapes and Fennel 2 tablespoons olive oil One 2-pound coil hot Italian sausage, skewered twice to make an X
2 fennel bulbs, fronds removed, sliced in half and then sliced frond to root into 1/4-thick-slices
Kosher salt and freshly ground black pepper 1 1/2 cups red seedless grapes
1/4 cup balsamic vinegar
4 sprigs fresh thyme
1 large fresh sesame seed boule (round Italian loaf), halved horizontally and warmed
One 6- to 7-ounce small jar green olive tapenade
4 ounces crumbled feta cheese
Instructions: Preheat oven to 425 degrees F. Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture. Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers. Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 20658,"Perfect Party Pie 1 tablespoon olive oil 3 medium red onions (10 ounces), peeled, halved and thinly sliced 8 ounces (250 grams) cooked Puy lentils or similar dark lentils that hold their shape 1 tablespoon tamari or soy sauce 1 tablespoon balsamic vinegar 1/2 teaspoon paprika 16 ounces (460 grams) jarred roasted red peppers 1 teaspoon olive oil 11 ounces frozen spinach, thawed and roughly chopped 2 cloves garlic, chopped small 1 tablespoon fresh lemon juice (1/2 of a lemon) Flaky sea salt Two 9-by-13-inch sheets of store-bought refrigerated pie dough (shortcrust pastry) Unsweetened plant-based milk, to glaze Instructions: Preheat the oven to 425 degrees F. For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside. For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside. For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough\u2019s parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side. Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later). Now drain the jarred red peppers and lay them across to form the second layer. Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly. Lay the second pie dough sheet over the top. Crimp in the edges together all the way around to seal. Cut leaf shapes from the strips of pastry with a knife. Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it. Brush with the plant-based milk. Bake for 30 to 35 minutes until the dough is crisp and golden brown. Serve hot from the oven or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 20659,"Potato Skins Bar 8 russet potatoes Vegetable oil, for oiling the potatoes Kosher salt
8 slices bacon
1 cup grated Cheddar
1 cup diced ham
1 cup store-bought salsa
1 cup sour cream
1 cup store-bought ranch
1/4 cup chopped chives
Instructions: Preheat the oven to 400 degrees F. Wash the potatoes and rub the skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour. Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins. Brush both sides of the potato skins with vegetable oil. Salt both sides liberally. Place the skins cut-side down on the baking sheet and return to the oven. Bake for 7 minutes, then flip the skins to the other side. Bake until the skins are crispy, about 7 minutes more. Meanwhile, fry the bacon in a skillet until crisp, then remove to a paper towel-lined plate to cool. When ready to serve, chop the bacon into bits and transfer to a small bowl. Put the cheese, ham, salsa, sour cream, ranch and chives in separate bowls. Lay out the fixings, put the skins on a platter and have everyone help themselves at the skins bar. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 20660,"Za\u2019atar-Rubbed Snapper with Couscous Salad 3/4 cup couscous 2 lemons 1/4 cup extra-virgin olive oil, plus more for drizzling 1 red bell pepper, diced 1 cucumber, peeled, seeded and diced 2 plum tomatoes, diced 1/2 small shallot, minced 1 cup packed fresh parsley, chopped, plus more for topping Kosher salt and freshly ground pepper 4 teaspoons za'atar seasoning 4 red snapper fillets (about 1 1/2 pounds) Instructions: Place the couscous in a large heatproof bowl. Bring 1 cup water to a simmer in a small saucepan; pour over the couscous, cover and let stand until the water is absorbed, about 10 minutes. Meanwhile, grate the zest of 1 lemon, juice 1 1/2 lemons and cut the remaining 1/2 lemon into 4 wedges. Fluff the couscous and add 2 tablespoons olive oil, the lemon juice, bell pepper, cucumber, tomatoes, shallot and parsley; season with salt and pepper. Refrigerate while the fish cooks. Mix the za'atar, lemon zest and 1/2 teaspoon each salt and pepper in a small bowl. Rub onto the flesh side of the fish. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add 2 fish fillets skin-side down, pressing gently to prevent them from curling. Cook until the edges turn opaque, about 4 minutes. Carefully flip the fish and cook until just opaque throughout, about 2 minutes; remove to plates. Add the remaining 1 tablespoon olive oil and repeat with the remaining 2 fish fillets. Top the fish with parsley and drizzle with olive oil. Serve with the couscous salad and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 20661,"Slow-Steamed Goat with Mild cl Seasoning 5 pound hindquarter piece of young goat 12 large guajillo chiles, stemmed, seeded, and deveined 12 cloves garlic, unpeeled 1/2 cup cider vinegar 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper Salt 2 teaspoons sugar 1 2/3 cups masa harina mixed to a paste with 1 cup, plus 2 tablespoons hot water 3 large ripe tomatoes, roasted (see Note) 1 teaspoon dried oregano, crumbled 1/2 small white onion, cut into 1/8-inch dice 1/2 small bunch cilantro, leaves only, finely chopped 2 limes, quartered Cooked white rice, for serving Instructions: With a sharp heavy knife, cut the hindquarter into 2 pieces through the joint at the top of the leg. Place it in a large deep non-metal dish. Heat a cast-iron skillet or a griddle over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot metal surface with a spatula until they crackle and blister. Turn to the other side and toast again. Transfer the chiles to a bowl, cover with hot water, and soak for 30 minutes. Meanwhile, toast the unpeeled garlic on the griddle until blackened outside and soft inside. Peel, discard the skins and transfer the softened cloves to a blender. Drain the soaking chiles, reserving the soaking liquid, and add them to the blender along with the vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of the cl-soaking water. Blend until completely smooth, scraping down the sides as necessary. Push the paste through a medium strainer. Remove 1/2 cup of the paste, stir the sugar in, and set it aside for the final glazing. Spread the remaining cl paste over the goat, cover and refrigerate for at least 4 hours, preferably overnight. Preheat the oven to 325 degrees. Set a roasting rack inside a large Dutch oven or heavy casserole. The rack should rise 1-inch above the base of the pan, if it does not, prop it up with upside-down ramekins or small empty cans. Pour 3 cans of water in the bottom of the pan and place the goat on the rack. Add water to the masa harina mixture if necessary to make a soft dough. Roll tennis ball sized pieces of dough between your palms to make long ropes about 3/4-inch in diameter, then press them firmly all around the top edges of the baking dish. Set the lid in place and press it into the masa to make a firm seal. Bake the goat for 3 hours. Break the seal by tapping the hardened masa with a cleaver or a mallet, then remove the lid and carefully lift out the goat meat, which will be very tender. Remove the rack from the pan and spoon off the fat. Measure the broth: you will need 1 quart, so make up the level with water if necessary. Pour the broth into a small saucepan ad again skim off the fat. In a mortar and pestle or a food processor, puree the roasted tomatoes and add them to the broth. Add the oregano and simmer the mixture over medium-low heat, covered, for 20 minutes. Stir in 1/2 teaspoon of salt. While the broth is cooking, remove the bones, excess fat, and large baking sheet and brush with the reserved cl paste. Bake at 325 degrees for 10 minutes just to set the glaze and heat the meat through. Slice the meat across the grain and place it in large shallow heated bowls. Ladle over a generous amount of the broth and scatter a little diced onion and cilantro over each bowl. Serve with wedges of lime. ","[Rioja, Pinot Noir, Garnacha, Barbera]" 20662,"French Toast Stuffed with Bacon, Onion Tomato Jam with Gruyere, and a Fried Egg 8 slices bacon, cut into 1/4-inch lardons Extra virgin olive oil 1 onion, cut into 1/4-inch dice Kosher salt Pinch of crushed red pepper 1 large beefsteak tomato, seeded and cut into 1/2-inch dice 2 sprigs of fresh oregano, leaves finely chopped 4 large eggs 1 cup whole milk Pinch of cayenne (optional) Kosher salt 8 slices tight-crumbed white bread 11/2 cups grated Gruyere cheese Extra virgin olive oil 4 large eggs 1 bunch of fresh chives, finely chopped (optional) Instructions: For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
For the French toast: Preheat the oven to 200 degrees F.
In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
Working in batches, soak each \toast\ in the egg mixture for about 1 minute; flip and soak the other side.
While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
For the fried eggs and assembly:
Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 20663,"REAL DEAL Chicken Wings (Not Buffalo Wings, just Buffalo style) 1/2 gallon oil, for frying 10 chicken wings, mix of drumettes and 'flats' or mid-joint wing 3 ounces hot cayenne pepper sauce, such as Frank's RedHot 1 ounce salted butter 2 ounces blue cheese dressing 4 carrot sticks 4 celery sticks Instructions: Preheat the oil to 350 degrees F in a deep fryer. Carefully place the chicken in the oil. Cook the chicken, 7 to 8 minutes. Carefully remove the chicken from the oil and let them rest, about 2 minutes. Carefully place the chicken back into the oil, about 2 minutes. Carefully remove the chicken from the oil and let them rest, about 1 minute. Combine the chicken with the hot sauce and butter, until the butter is melted and the chicken is evenly coated. Serve the chicken with the dressing, carrot and celery sticks. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 20664,"Coconut Cream Cake 2 sticks unsalted butter, softened, plus more for pan 3 cups all-purpose flour, plus more for pan 1 1/3 teaspoon baking powder 1/2 teaspoon baking soda Fine sea salt 1 2/3 cups granulated sugar One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez) 4 large eggs, separated 1 teaspoon pure vanilla extract 1 cup buttermilk Coconut Cream Cheese Frosting, recipe follows 1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut Two 8-ounce packages cream cheese, at room temperature 1 1/4 sticks unsalted butter, softened 2 1/2 cups confectioners' sugar 1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez) 1 teaspoon pure vanilla extract Fine sea salt Instructions: Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides. Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended. Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise! In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely. With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides! Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy! Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour. Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20665,"Smirnoff and Energy Drink 1.5 oz. Smirnoff No.21 Vodka 3 oz. energy drink Instructions: In a glass with ice, add Smirnoff No.21 Vodka and energy drink.; ",[Vodka] 20666,"Buffalo Chicken Skewers (Grilled Buffalo Chicken Wings) 3-8 oz. boneless, skinless chicken breasts 1/2 cup Louisiana hot sauce 2 tablespoons white vinegar 1/8 teaspoon cayenne pepper 1 teaspoon granulated garlic 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1 cup nonfat Greek yogurt 2 cloves garlic, chopped 2 green onions, chopped 1/4 cup blue cheese crumbles 2 Tbs. prepared horseradish 1/4 tsp. ground black pepper 1/2 tsp. salt Sprinkle of chili powder or cayenne pepper to top (optional) 1-2 carrots, peeled and cut into sticks 1/2 red bell pepper, seeded and cut into strips 2 stalks of celery, cut into sticks 1/2 yellow bell pepper, seeded and cut into strips 1/2 zucchini, cut into sticks 5-10 broccoli florets Instructions: Soak the bamboo skewers in water for 60 minutes. Cut each chicken breast into 4 2-ounce strips and skewer them onto the bamboo skewers. Clean and cut all the vegetables.
In a small bowl, mix together Louisiana hot sauce, white vinegar, cayenne pepper, granulated garlic, Worcestershire and salt. In another small mixing bowl, mix together all ingredients for blue cheese dip. Garnish with a sprinkle of chili powder or cayenne pepper, optional).
Preheat a grill or grill pan. Lightly season the skewers with salt and pepper. Grill the skewers on both sides until cooked through, approximately 2-4 minutes on each side. Place the hot sauce mixture onto a rimmed plate. Generously coat each skewer in the hot sauce mixture.
Serve skewers immediately with the blue cheese dip and fresh cut vegetables. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 20667,"Hot Potato Blintzes 12 medium potatoes, peeled, cut into large chunks 4 carrots, peeled, cut into large chunks 3 tablespoons extra virgin olive oil 2 cups yellow onion, chopped 1 cup scallions, chopped 3 cloves garlic, minced 1 can green cl strips, chopped 1/2 cup butter 1/2 cup sour cream Salt and pepper Milk, half-and-half, or mocha mix, as needed Optional: serrano chiles, finely chopped, to taste Instructions: Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor. Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer. Mix the Sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20668,"Summery Herbed Tuna Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1 small shallot, minced 1 cup trimmed, chopped green beans 8 ounces dried farfalle One 5-ounce can solid white tuna, preferably packed in olive oil, drained 1/2 cup torn fresh basil leaves 1/2 cup shredded carrots 1/4 cup thinly sliced celery 1/4 cup thinly sliced fresh chives 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing. 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 tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20669,"Mary and Charlie Charles' Hopkins County Stew 10 large frying chickens 2 gallons cream-style canned corn 3 (28-ounce) cans whole tomatoes 2 (46-ounce) cans vegetable juice (recommended: V-8 brand) 2 (46-ounce) cans tomato juice 20 pounds Irish potatoes, diced 8 pounds onions, diced 1 (2-ounce) bottle chili powder (recommended: Mexene brand) 1 small bottle seasoning salt (recommended: Morton brand) 1 cup sugar Salt and pepper Butter Instructions: Cook chicken until tender in a 10-gallon (or larger) cast iron pot outdoors, over a hardwood fire. Use just enough water to cover the chicken as it simmers. When chicken is tender, remove it from pot and reserve broth. There should be about 4 gallons left after chicken is finished cooking. Bone, skin and dice chicken into bite-sized pieces. Place diced chicken, cream-style corn, tomatoes, vegetable juice, tomato juice, potatoes, onions, chili powder, and seasoning salt into the pot of reserved broth and heat over open fire stirring frequently to prevent scorching until potatoes are tender. Add sugar, then season with salt and pepper, to taste. Continue to simmer stew over fire pit until serving time. Transfer to individual bowls and melt a small amount of butter into stew just before serving. Serve with crackers or cornbread, cheddar cheese and dill pickles. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 20670,"Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes) 1 1/2 pounds 1 1/2 pounds salt cod 1/2 cup plus 1 teaspoon olive oil 2 cups thinly sliced yellow onions 1 tablespoon chopped garlic Salt Freshly ground black pepper 2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender 4 hard boiled eggs 8 black olives 1 tablespoon finely chopped fresh parsley leaves Instructions: Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley. ","[Riesling, Vinho Verde, Albari?o, Grner Veltliner]" 20671,"No-Bake Sausage and Cornbread Dressing 1 pound ground spicy pork sausage Kosher salt and freshly ground black pepper 2 tablespoons onion powder 1 tablespoon garlic powder 2 teaspoons ground fennel seed 1 teaspoon celery salt 1 cup diced carrots 1 cup diced celery 1 cup chestnuts, canned or packaged, chopped 1 cup diced fennel
1 cup diced Spanish onions
2 tablespoons minced garlic 1 tablespoon minced fresh sage 4 cups crumbled cornbread, recipe follows 3 cups chicken stock 3 tablespoons chopped fresh parsley Unsalted butter, as needed 1 cup all-purpose flour 1 cup cornmeal 2/3 cup sugar 3 1/2 teaspoons baking powder 2 teaspoons kosher salt 1/2 cup buttermilk 1/2 cup whole milk 1/3 cup canola oil 1 large egg, beaten Instructions: In a large saute pan on low heat, add the ground spicy pork sausage and cook slowly to render out the fat, about 8 minutes. Season with salt and pepper, onion powder, garlic powder, fennel seed and celery salt. Once the fat is rendered and the meat starts to brown and crisp, add the carrots, celery, chestnuts, fennel, onions, garlic and sage. Cook until the meat continues to brown, the carrots become soft and tender and the onions become translucent, about 10 minutes. Add the crumbled cornbread and chicken stock and stir until completely incorporated and the bread is moist. Season with salt and pepper. Garnish with the parsley. Serve family style in a large bowl while still hot. Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron pan with butter. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil and egg until smooth.
Pour the batter into the prepared pan and bake until a toothpick is smooth when tested, about 25 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20672,"Halloween Meatballs | Meatball-Stuffed Pasta Brain One 32-ounce jar marinara sauce 1 pound premade small meatballs Kosher salt Two 20.82-ounce packages pre-cooked udon noodles (see Cook's Note) Nonstick cooking spray, for the mold 1/2 cup shredded whole-milk mozzarella
3 large eggs, beaten
1/2 cup grated Parmesan 4 ounces sliced prosciutto 1/2 cup seasoned Italian breadcrumbs
2 teaspoons extra-virgin olive oil Instructions: Arrange an oven rack in the center of the oven and preheat to 450 degrees F. Warm the marinara and meatballs in a medium saucepan over medium-low heat, about 10 minutes. Remove 1 cup of the sauce and reserve.
Meanwhile, bring a large pot of salted water to a boil and cook the udon noodles according to package instructions; drain. Roll a 24-inch piece of foil into a prism shape. Crumble and flatten 2 more 24-inch pieces of foil into an 8-by-4-inch oval shape. Place the prism in the center of a 10-cup heatproof bowl and bend the ends so that the foil is pressed against the bowl and divides the bowl in half (this will make the 2 hemispheres of a brain). Place the 2 foil ovals on either side of the prism. Cover all 3 with an 18-inch piece of foil, pressing it into the foil barrier shapes. This is the brain mold. Generously spray the mold with nonstick spray.
Whisk the mozzarella, eggs, reserved sauce and 1/4 cup of the Parmesan in a large bowl until combined. Add the noodles to the egg mixture and toss until evenly coated. Transfer half of the noodles to the mold, pressing gently to create a well in the center of the noodles. Cover the well with half of the prosciutto (do to not let it touch the foil or it will stick). Fill the well with the meatballs (leaving remaining sauce behind) and then top with the remaining prosciutto, forming gently to create a pocket of meatballs in the center of the brain. Top with the remaining noodles and arrange so that they fill in all the gaps, surround the meat and are pressed firmly against the walls of the mold. Toss the breadcrumbs with the oil and remaining 1/4 cup Parmesan in a small bowl, then evenly sprinkle over the noodles, pressing them down into the noodles to adhere.
Bake until the breadcrumbs are a deep golden brown and the noodles have completely set, 30 to 40 minutes. Let sit in the mold for 30 minutes before removing. Invert onto a cutting board and pour the remaining sauce down the center channel of the brain.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20673,"Kale Caesar Salad 1/4 baguette, cut into 1/2-inch cubes (about 1 1/2 cups) 1/2 cup plus 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon honey 2 oil-packed anchovies, minced 2 cloves garlic, grated 1 large egg yolk Zest and juice of 1 lemon 2 bunches black kale, stems removed and leaves thinly sliced 1/2 small red onion, thinly sliced and soaked briefly in ice water 1/4 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. Toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season liberally with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes. Whisk together the honey, anchovies, garlic, egg yolk and lemon zest and juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale and drained onion to the dressing and toss to combine. Let stand at room temperature for at least 30 minutes. To serve, toss the kale salad with the Parmesan and top with the croutons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 20674,"Tropical Muddle Puddle 3 (2 by 2-inch) pieces fresh pineapple, plus more for garnish 4 (1/4-inch thick) orange slices, plus more for garnish Ice 2 ounces coconut banana rum (recommended: Malibu) 4 ounces sweet and sour mix 2 ounces lemon-lime soda 1-ounce dark rum Instructions: In a large pint glass muddle the pineapple and orange. Fill glass full with ice, then add coconut banana rum, sweet and sour mix, splash of lemon lime, and float dark rum. Garnish with a wedge of pineapple and orange. The muddled fruit at the bottom is munee! ","[Maui Blanc, Coconut Rum, Dark Rum]" 20675,"Sheet-Pan Pancakes 2 1/2 cups whole milk 2 large eggs 1 tablespoon vanilla extract 2 3/4 cups all-purpose flour 2 tablespoons baking powder 1/4 cup sugar 1/2 teaspoon kosher salt 8 tablespoons (1 stick) salted butter, melted 1 cup thick-sliced strawberries 1 cup chocolate chips 1 heaping cup blueberries Butter and warm pancake syrup, for serving Instructions: Preheat the oven to 425? F. In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes. Brush the remaining 2 tablespoons melted butter over the surface of the pancake. Cut into squares and serve with butter and warm syrup! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20676,"Kung Pao Chicken 1/4 cup soy sauce 2 tablespoons brown sugar
2 tablespoons minced ginger
1 tablespoon sherry
1 tablespoon sriracha
1 tablespoon cornstarch mixed with 3 tablespoons water
2 teaspoons rice wine vinegar
2 cloves garlic, minced 2 tablespoons peanut oil
8 dried Asian cl peppers, snipped into small pieces
6 boneless, skinless chicken thighs, diced small
2 stalks celery, very finely sliced
1 large red bell pepper, cut into large chunks
1/2 cup unsalted peanuts
Cooked lo mein or chow mein noodles, for serving 2 green onions, sliced Instructions: Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl. Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together. Serve over noodles and garnish with sliced green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20677,"Maple Syrup Chicken 1 (3 1/2-pound) chicken, cut into 2 legs and 2 breasts 1 cup maple syrup 1 tablespoon oil 1/4 cup white wine vinegar 1 3/4 cups tomato puree 1/2 cup dry sherry 1 tablespoon soy sauce Freshly ground salt Freshly ground pepper 2 teaspoons hot curry powder 1 teaspoon powdered marjoram 4 whole cloves, smashed 1 medium onion, finely diced 1/2 cup mushrooms, finely sliced 2 tablespoons golden raisins 1/4 cup blanched almonds 1 green pepper, finely diced 2 celery stalks, finely sliced Instructions: Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature. Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 20678,"Beef Meatballs Cooking spray 2 pounds ground beef 1/2 cup breadcrumbs 1/2 cup milk 2 large eggs, lightly beaten 1/2 small onion, grated
1 clove garlic, finely grated
1/3 cup chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Preheat the oven to 450? F. Line 2 baking sheets with foil and coat with cooking spray. Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
Bake the meatballs until browned and cooked through, 12 to 15 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 20679,"Tiramisu \Cup\cakes 4 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing 3/4 cup plus 2 tablespoons cake flour 3/4 teaspoon baking powder 1/4 teaspoon fine salt 2 large eggs 2/3 cup granulated sugar 1 tablespoon milk 3/4 teaspoon vanilla extract 1/2 cup confectioners' sugar 1/2 cup coffee liqueur, such as Tia Maria 1 tablespoon instant espresso powder 1 tablespoon unsweetened cocoa powder 1/4 cup hot water 1 cup mascarpone cheese, at room temperature 1/2 cup heavy cream Cocoa powder or chocolate shavings, for garnish, optional Instructions: Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet. Sift the flour, baking powder and salt into a medium bowl and set aside. In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes. They will begin to lighten in color and become frothy. Add the granulated sugar and continue to beat for an additional 4 minutes. Reduce the mixer speed to low and stir in the flour mixture until just combined. Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla. Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes. While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved. When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer. Evenly but slowly spoon the coffee syrup over each cupcake. Let cool completely. When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Divide among the cupcakes. Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 20680,"Mustard-Crusted Loin of Pork with Mustard Sauce and Celery a la Mode 4 tablespoons unsalted butter 2 celery hearts, cut short and split in half 4 cups chicken stock 1 tablespoon unsalted butter 1/2 cup sliced shallot 1 teaspoon fresh thyme 1 cup white wine 1/4 cup veal stock 1/2 cup heavy cream 1 tablespoon Dijon mustard, or to taste Salt and pepper, to taste 2 pounds trimmed loin of pork Salt and pepper, to taste 1/4 cup Dijon mustard 1/4 cup toasted and crushed mustard seed 1 cup bread crumbs Peanut oil for sauteing Unsalted butter, for sauteing Minced chive or chervil, for garnish Instructions: For the celery: Butter a shallow ovenproof pan with 1 tablespoon of the butter, place the celery in the pan, and season it with salt and pepper. Add the chicken stock to the pan to cover the celery by 3/4. Bring the liquid to a boil over high heat, cover the pan, and transfer it to a preheated 400 degree oven. Bake the celery for 35 to 40 minutes, or until it is tender. Drain the cooking liquid, reserving the celery, into a large casserole and reduce it over high heat to about 2 tablespoons. Add the remaining butter, a little bit at a time, until it is emulsified and keep the celery sauce warm. Keep the reserved celery hot. For the mustard sauce: In a medium skillet melt the butter, add the shallot and the thyme, and cook the shallot over moderately high heat until it is just caramelized (a light blond). Deglaze the pan with the wine and reduce the liquid over high heat until it is almost evaporated. Add the veal stock and reduce it for 2 to 3 minutes. Add the cream and reduce the liquid for 2 to 3 minutes, or until it starts to thicken. Add the mustard to taste, season the sauce with salt and pepper, and strain it through a fine sieve. Reserve the sauce. For the pork: Cut the pork into 4 pieces and season each piece on both sides with salt and pepper. Using a small spatula spread the Dijon mustard over each piece of pork. In a bowl combine the mustard seed and the bread crumbs, roll each piece of pork in the crumbs, and reserve the pork. To a preheated skillet melt enough peanut oil and butter to just cover the pan, heat the oil and butter over moderately high heat until it is hot, and add the pork. Cook the pork on 1 side until it is colored. Transfer the skillet to a preheated 400 degree oven and bake the pork, turning it to the uncooked side, for about 4 to 5 minutes, until the inside is just pink. Arrange the Spring Potato Puree on a platter, put the celery beside it, and glaze it with the warm celery sauce. Put a small ladle of the mustard sauce on the platter and arrange the pork, each piece cut into 3 slices, over the sauce. Garnish the dish with the herbs and serve the remaining sauce in a sauceboat. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 20681,"Samosas 2 1/2 cups flour 1/2 teaspoon salt 1 cup buttermilk or yogurt Extra flour as needed 2 large potatoes (the size of a large person's fist) 1 tablespoon butter 1 cup finely minced onion 2 medium cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon mustard seeds 1 teaspoon dried coriander (if available) 3/4 teaspoon salt 1 1/2 cups uncooked green peas (frozen, thawed=fine) 2 tablespoons lemon juice Cayenne, to taste 1/2 cup cider vinegar 1/2 cup water 3 tablespoons brown sugar 1 small clove garlic, minced 1 teaspoon salt Instructions: Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries. Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries. To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.) For the dipping sauce: 1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20682,"Turkey Bolognese 1/4 cup extra-virgin olive oil 1 onion, chopped 4 garlic cloves, minced 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 pound shredded cooked turkey (preferably dark meat) 3 cups marinara sauce 1/4 cup chopped fresh basil leaves Salt and freshly ground black pepper 1 pound spaghetti Freshly grated Parmesan Instructions: Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.) Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 20683,"Cold Oven Poundcake 1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract
Instructions: Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan. Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 20684,"Sausage-Cheddar Biscuits 8 ounces fresh pork sausage with sage, casings removed 2 sticks (16 tablespoons) butter, softened
1 cup sour cream
2 cups self-rising flour
5 ounces shredded extra-sharp cheddar
Instructions: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer. Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated. Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes. ","[Rhone Blends, Chianti, Tempranillo, Garnacha]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons 2 tablespoons unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (" 20685,"Gingerbread Cookies 6 cups all-purpose flour, plus extra for kneading 6 tablespoons baking powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon allspice 1 tablespoon ginger Pinch of salt 5 tablespoons butter 3/4 cup honey 1 3/4 cups sugar Juice of 2 lemons Zest of 1 lemon Zest of 1 orange 2 eggs Instructions: Preheat the oven to 325 degrees F. Sift the flour, baking powder, spices and salt together in a large bowl, and set aside. In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs. Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight. Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack. When the cookies are completely cool decorate, as desired. Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20686,"Mediterranean Shrimp 3 tablespoons dry white wine 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 12 ounces jarred artichoke hearts, drained 8 ounces haricot vert, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil 1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total Extra-virgin olive oil, for drizzling 4 ounces crumbled feta cheese
Instructions: Preheat the oven to 450 degrees F. For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes. For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper. Drizzle the baguette pieces with olive oil. Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes. Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20687,"Deconstructed Venison Pot Roast 1 pound venison loin, cut into two 8-ounce portions 2 tablespoons ground coriander
2 tablespoons ground cumin
Salt and pepper Salt and pepper
1/4 cup olive oil
8 ounces new potatoes, halved
5 cloves garlic, crushed
3 sprigs thyme
2 serrano chiles, slit lengthwise but left whole 1 finger ginger, peeled and roughly chopped
1 lemon, juiced
4 cups beef stock
1 pint cremini mushrooms, quartered
1 tablespoon unsalted butter
1 bunch Swiss chard, finely chopped
4 cups chicken stock
Instructions: Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes. Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside. Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside. Prepare a gas or charcoal grill for high heat. Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare. To serve, bring all the components together for your deconstructed pot roast, and enjoy. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 20688,"Elsa's Ham and Asparagus Toasts 1 pound thin asparagus spears Salt 1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices 1/2 stick butter, softened 2 tablespoons Dijon or grain mustard 1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter Freshly ground black pepper 1 pound fontina, shredded or sliced Instructions: Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts. Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20689,"Chili Cheese Grilled Cheese Bites 8 ounces 80/20 ground beef 1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Kosher salt
1/4 cup plus 2 tablespoons tomato paste (3 ounces)
Twelve 1/2-inch slices brioche (about 10 ounces)
1/4 cup cream cheese (2 ounces)
8 ounces shredded sharp yellow Cheddar (about 2 cups) Instructions: Preheat a cast-iron skillet over medium-high heat. Place the beef in a thin, single layer and cook, undisturbed, until the bottom begins to brown, about 5 minutes. Meanwhile, make the seasoning. Mix the garlic powder, cayenne, cinnamon, cumin, mustard powder, onion powder and paprika and 2 teaspoons salt in a small bowl. Check to make sure the bottom of the beef is a brown color, add the seasoning, then stir to combine and cook for 4 minutes. Stir in the tomato paste and cook until the mixture is brick red, about 1 minute. Stir in 3 ounces of water, then remove from the heat. Preheat a large nonstick pan or griddle over medium heat. Place 4 of the bread slices on a work surface. On each slice, spread 1 tablespoon (0.5 ounce) of cream cheese, then top with 1 heaping tablespoon of Cheddar and set aside. Spread 2 heaping tablespoons of the chili on 4 more of the bread slices. Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles. Place each cheese-topped bread slice, cheese-side up, on top of a square of melting Cheddar. Top each with a chili-topped bread slice, chili-side up. Cook until the cheese starts to turn dark, golden yellow around the edges and is slightly crispy, about 5 minutes. Transfer the sandwiches to a plate. Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles. Place each of the 4 remaining bread slices on top of a square of melting Cheddar. Top with the sandwiches, chili-side down. Cook until the bottoms are crunchy and golden, about 5 minutes more. Transfer to a cutting board. Cut each sandwich into 4 squares and serve immediately. ","[Sangiovese, Pinot Noir, Tempranillo, Grenache Blanc]" 20690,"Three Tasty Tea Sandwiches 1 cup mayonnaise 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh tarragon leaves 8 slices white bread 1 Vidalia onion, sliced very thin 1 cup whipped cream cheese 1 tablespoon chopped fresh dill 1 lemon, juiced 8 slices white bread 1/2 cucumber, very thinly sliced 4 ounces smoked salmon 12 slices white bread 1/4 cup mayonnaise 1/4 head iceberg lettuce, finely shredded 1 tomato, very thinly sliced 4 slices ham 4 tablespoons unsalted butter, softened 1/2 cucumber, very thinly sliced 4 slices turkey 4 slices Muenster cheese 1/2 cup alfalfa sprouts Instructions: Mix the mayo and chopped herbs together. Divide the mixture evenly and spread it onto the bread slices. Put 1 layer of sliced onion onto 4 of the slices and top with the remaining bread. Using an electric knife, cut the crusts off then cut each sandwich in half. Combine the cream cheese, dill, and lemon juice. Divide the mixture evenly and spread it onto the bread slices. Place a layer of cucumber onto 4 bread slices and top with a layer of smoked salmon. Top with the remaining bread. Using an electric knife, cut the crusts off, then cut each sandwich in half. Spread some mayonnaise onto a slice of bread and place it on your work surface. Top with some lettuce, a layer of tomato, and a slice of ham. Spread some mayonnaise onto another slice of bread and place it, mayonnaise side down, on top of the ham. Spread some butter onto the top of this piece of bread and add a layer of cucumber, a slice of turkey, a slice of Muenster cheese, and some alfalfa sprouts. Butter another slice of bread and place it, butter side down, on top of the sprouts. Repeat to make 3 more sandwiches. Using an electric knife, cut the crusts off, then cut each sandwich in half.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20691,"Deviled Eggs with Caviar and Salmon Roe 1 head garlic Kosher salt 2 tablespoons extra-virgin olive oil
12 large eggs 1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1/4 cup pickled jalapenos, drained and chopped
Kosher salt and freshly ground black pepper
Salmon roe and/or black caviar, for serving Instructions: For the roasted garlic: Preheat the oven to 400 degrees F. Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside. For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes. Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste. Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20692,"White Crab Stock 2 quarts cold water 1 onion, peeled and halved 1 garlic bulb, halved 1 turnip, split 2 celery stalks, split Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string) 1/2 lemon, juice 1 teaspoon crab boil seasoning 1/2 teaspoon whole white peppercorns 1/2 cup white wine Sea salt, to taste 6 live Atlantic Blue crabs Instructions: Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20693,"Sea Island Steamed Mussels 2 tablespoons unsalted butter 1 small yellow onion, sliced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1/8 teaspoon cayenne
Kosher salt
1/2 cup sparkling wine
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons chopped fresh parsley
2 lemon wedges
Grilled Garlic Bread, recipe follows 4 slices day-old bread 4 tablespoons unsalted butter, at room temperature
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder Kosher salt
Instructions: Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften and become translucent, about 4 minutes. Add the tomatoes, cayenne and 1/2 teaspoon salt and cook for 2 minutes. Add the wine and bring to a simmer. Add the mussels, cover the pot and cook until they open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Add the remaining tablespoon of butter, swirl the pot a few times to incorporate the butter into the broth and then toss the mussels with the broth. Transfer the mussels to a serving bowl, discarding any that did not open. Pour the broth over the mussels, sprinkle with the parsley and squeeze the lemon over top. Serve with Grilled Garlic Bread. Heat a cast-iron grill pan over medium-high heat. Meanwhile, stir together the butter, Italian seasoning, garlic powder and 1 teaspoon salt in a small bowl. Spread the mixture on both sides of the bread. Grill until toasted and grill marks appear, about 2 minutes per side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20694,"Beef Stew Olive oil 1 cup onions, diced medium 2 cups carrots, chopped 1 cup celery, chopped 6 cloves garlic, smashed 2 tablespoons cornstarch 2 cups beefsteak tomatoes, chopped 1/2 teaspoon turmeric 1/2 teaspoon red pepper flakes 1 1/2 pounds stew beef, cubed 24 ounces beef stock Salt and pepper Instructions: In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz, Tempranillo]" 20695,"Tomato Soup for One with Parmesan Frico Grilled Cheese 1/2 cup freshly grated Parmesan (3/4 ounce) 2 slices Muenster cheese (1 ounce)
2 slices Gruyere cheese (1 ounce)
Two 1/2-inch thick slices sourdough bread
1 tablespoon mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup minced shallot (1 small shallot)
1 clove garlic, grated
Pinch crushed red pepper
One 15-ounce can cherry tomatoes
1/2 cup chicken stock (not low-sodium)
1 sprig basil, plus 1 tablespoon sliced basil leaves for serving
Kosher salt and freshly ground black pepper
Instructions: Heat a medium nonstick skillet over medium heat. Scatter the Parmesan on a plate. Sandwich the Muenster and Gruyere between the bread slices, breaking the pieces of cheese to fit inside the bread. Spread the mayonnaise on the outside of the sandwich, then dip into the Parmesan, pressing to coat evenly on both sides. Cook in the preheated skillet until the bottom is golden brown, 3 to 4 minutes. Carefully flip with a fish spatula to loosen the sandwich from the skillet and cook until the other side is golden brown and the cheese inside is melted, 3 to 4 minutes. Cut in half to serve.
Heat the oil and butter in a small saucepan over medium-high heat. Add the shallot and cook, stirring often, until softened, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 30 seconds. Stir in the cherry tomatoes, breaking them up with a potato masher. Add the chicken stock, basil sprig, 3/4 teaspoon salt and a few grinds black pepper; stir to combine. Bring to a boil, reduce to a simmer and cook for 5 minutes.
Discard the basil sprig and ladle the soup into a large bowl. Top with the sliced basil and serve with the Parmesan frico grilled cheese.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20696,"Velvety Mashed Potatoes 1 cup heavy cream 3 tablespoons unsalted butter 3 to 4 large Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 1/4 cup olive oil, optional Instructions: Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside. Put the potatoes in a medium saucepan with cold water to cover. Bring to boil over high heat. Add 1 teaspoon of salt, then reduce the heat and simmer the potatoes until they are very tender, about 15 to 20 minutes. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper, to taste, and finish by stirring in 1/4 cup of olive oil, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20697,"Apple-Cherry-Jalape?o Ribs 2 tablespoons packed dark brown sugar 2 tablespoons paprika 1 tablespoon garlic salt 1 1/2 teaspoons onion salt 1 1/2 teaspoons chili powder 1/2 teaspoon cayenne pepper 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin Freshly ground black pepper 2 racks spare ribs (about 8 pounds total) Kosher salt 2/3 cup pitted cherries 1/2 cup apple juice 1 large jalape?o pepper, thinly sliced 1/4 cup packed dark brown sugar 1/4 cup honey 1 cup tomato-based barbecue sauce Instructions: Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (250 degrees F). Make the dry rub: Combine the brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin and 3/4 teaspoon black pepper in a small bowl. Remove 2 tablespoons of the rub and set aside for the liquid seasoning. Prepare the ribs: Working with one rack at a time, slide a paring knife between the bone and the membrane, then pull off the membrane. Generously season the ribs all over with salt. Generously apply the dry rub on both sides. Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover the grill and cook until the meat is well browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil. Make the liquid seasoning: Combine the cherries, apple juice, jalape?o, brown sugar, honey and the reserved 2 tablespoons dry rub in a food processor and liquefy. Measure out 1 cup of the liquid seasoning and set it aside for the glaze. Brush the remaining liquid seasoning on the ribs and tightly wrap in the foil. Return to the cooler side of the grill, cover the grill and cook until the ribs are tender, about 1 more hour. Make the glaze: Combine the barbecue sauce with the reserved 1 cup liquid seasoning in a small bowl. Remove the ribs from the grill and unwrap. Brush the glaze on both sides. Return to the grill over direct heat. Cover the grill and cook, turning the ribs halfway through, until caramelized, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing. ","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]

" 20698,"Saffron, Zucchini and Herb Couscous 1 1/2 cups homemade chicken stock or canned broth 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1/2 teaspoon saffron threads 2 tablespoons olive oil 2 tablespoons unsalted butter 2 zucchini, large dice 1 1/2 cups couscous (10 ounces) 1 cup chopped basil leaves 1 cup chopped parsley leaves Instructions: Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes. Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 20699,"Fennel,Carrot and Mache Salad 2 large carrots 1 large fennel bulb 1 lemon, juiced 3 tablespoons extra virgin olive oil Salt and pepper to taste Baby mache (any mild green will do) Instructions: Using a peeler, remove the skin from the carrots and discard, then continue to peel the carrots until you are left with a pile of long thin slices. Cut the fennel bulb in half and remove the core from the inside. Shave the fennel as thinly as possible. In a separate bowl, mix together the lemon juice and extra virgin olive oil, season with salt and pepper. Dress the fennel and carrots with some of the vinaigrette and add the mache last. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20700,"Chicken Stroganoff Kosher salt 12 ounces wide egg noodles 3 tablespoons unsalted butter 1 small onion, chopped 4 ounces white or cremini mushrooms, sliced (about 2 cups) 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks 2 tablespoons all-purpose flour 1 teaspoon paprika, plus more for topping Freshly ground pepper 1 cup fat-free low-sodium chicken or mushroom broth 1 tablespoon Worcestershire sauce 1/2 cup sour cream, plus more for topping 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20701,"Crispy-Cakey Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 425 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden and crunchy on the outside, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20702,"Tapioca Pudding 3 1/2 ounces large pearl tapioca, approximately 1/2 cup 2 cups cold water 2 1/2 cups whole milk 1/2 cup heavy cream 1 egg yolk 1/3 cup sugar 1 lemon, zested Pinch salt Instructions: Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight. Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally. In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 20703,"Pantry Pizza Pronto 1 store-bought focaccia round 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup jarred marinara
2 cups shredded provolone
3 ounces dry-cured sausage, such as saucisson sec, thinly sliced
1/2 cup drained deli sliced hot cherry peppers
2 tablespoons drained sliced kalamata olives 1/2 cup drained quartered artichoke hearts (one 7.5-ounce jar)
2 tablespoons drained sliced Manzanilla olives with pimentos 1/4 cup basil pesto
1/4 cup grated Parmesan
Small fresh basil leaves or buds, for garnish
Instructions: Preheat the oven to 425 degrees F. Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper. Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round. Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20704,"Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing 2 chiles, minced 2 limes, juiced 1 lemon, juiced 2 cups extra-virgin olive oil Salt and freshly ground white pepper 4 mangoes, peeled and julienned 3 Maine lobster tails, cooked, shelled and cut lengthwise 12 prawns, cooked, peeled, and deveined 4 ounces fresh snow peas, julienned Chopped cilantro, for garnish Leeks, julienned and fried, for garnish Instructions: For the dressing, mix all ingredients in a blender and place in bowl. Toss mangoes with the dressing. To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 20705,"Pecan Pralines 1 cup firmly packed light brown sugar 1 cup granulated sugar 1/2 cup light cream 2 tablespoons salted butter 1 cup pecan halves Instructions: Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans--style dessert. ","[Chardonnay, Riesling, Moscato, Port]" 20706,"Chocolate Sorbet Sundaes 4 ripe bananas 2 pints chocolate sorbet 1 pint fresh raspberries 12 store bought meringues, available on packaged cookie and dessert aisle of market Instructions: Split bananas lengthwise and line 4 sundae boats with 1 split banana in each boat. Fill dessert boats with 3 small scoops of chocolate sorbet each. Garnish sorbet with raspberries and top each scoop of sorbet with a meringue. ","[Chardonnay, Moscato, Riesling]" 20707,"Baked Pineapple 1 ripe pineapple 1 lime, cut into quarters 1 1/2 teaspoons cayenne pepper, or to taste 1 tablespoon finely chopped parsley Instructions: Preheat the oven to 350 degrees. Cut off the very top of the pineapple and discard. Place pineapple in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20708,"Seared Copper River Salmon with Onions and Rhubarb 1 1/2 cups dry (fino) sherry 1/4 cup turbinado or palm sugar 1/2 pound rhubarb, trimmed and cut on a bias 1 pound spring onions, thinly sliced 3 tablespoons unsalted butter 1/2 cup chicken stock 1 sprig of thyme Salt and pepper 1 pound fava beans, shelled Vegetable oil 4 6-ounce Copper River salmon fillets, skin-on 1 teaspoon fresh lemon juice Instructions: In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes. Melt the butter in a medium saucepan. Add the onions, cover, and cook over low heat, stirring, until softened (about 15 minutes). Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes. In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the favas and add them to the onions. Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt and pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely cooked through, about 4 minutes more, depending on the thickness of the fish. To serve, discard the thyme sprigs and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 20709,"Blackberry Pot Pies Two 24-ounce bags frozen blackberries 1 1/2 cups sugar 1/4 cup cornstarch
2 tablespoons vanilla
Perfect Pie Crust, recipe follows 1 egg, lightly beaten, for the egg wash
Vanilla ice cream, for serving 3 cups all-purpose flour 1 teaspoon salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Instructions: Preheat the oven to 350 degrees F. Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly. Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil. Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape. Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving. Serve each individual pie with a scoop of vanilla ice cream. Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20710,"Linguine with Clam Sauce 4 pounds littleneck or Manila clams, well rinsed and scrubbed 1/2 cup water 4 garlic cloves, finely chopped 1/4 cup olive oil 1/4 cup finely chopped parsley Pepper 2 (9-ounce) packages of fresh linguine or 1/2 pound dried Instructions: In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20711,"Get Your Grits On with Blackened Shrimp 30 jumbo (U-15) shrimp, peeled and deveined, tails on 1/2 cup Cajun blackening spice, plus additional for dusting
1 tablespoon unsalted butter
1 tablespoon olive oil
Roasted Corn Emulsion, recipe follows, hot Fried Green Tomatoes, recipe follows Stone Ground Bacon Grits, recipe follows, hot 1 small tomato, diced
1 tablespoon fresh chives, diced
3 ears corn on the cob, husked 1 tablespoon olive oil
Salt and pepper 1 tablespoon shrimp base
1 cup heavy cream
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 tablespoon fresh chives, diced
2 cups yellow cornmeal 1 cup all-purpose flour
1/2 cup sugar
2 tablespoons Cajun spice
1 cup buttermilk
1/4 cup honey
4 green tomatoes
Canola oil, for frying
Kosher salt 8 to 10 slices applewood-smoked bacon, diced 3/4 cup heavy cream
3/4 cup whole milk
3/4 cup stone-ground grits
Salt and pepper 2 tablespoons mascarpone Instructions: Toss shrimp in Cajun spice in a large bowl to coat. Heat a large nonstick skillet over medium-high heat. Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note). Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks. Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve. Preheat oven to 400 degrees F. Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes. Once cooled, cut corn off of the cobs and set aside, saving the cobs. Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer. Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened. Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot. Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture. Combine buttermilk and honey in another large bowl and whisk until combined. Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat. Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading. Heat oil in a nonstick skillet over medium-high heat, to prepare for frying. Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side. Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot. Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned. Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps. Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat. Whisk in mascarpone until well combined, and add salt and pepper to taste. Serve hot or refrigerate up to 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20712,"Shrimp with Garlic and Chili Pepper 2 tablespoons olive oil 1/2 fresh red cl, according to size and taste, minced 2 garlic cloves, chopped 1/2 pound unshelled medium shrimp 1/2 cup white wine Salt, if needed 1 tablespoon chopped parsley leaves Instructions: Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the cl and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner. If you want, you can add a tablespoonful or so of brandy before throwing in the wine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20713,"Grilled Squid Salad 4 pounds squid, fully-cleaned, bodies sliced in 2-inch rounds, and tentacles halved, if large 2 teaspoons salt 10 garlic cloves, chopped plus 2 finely-minced 3 tablespoons olive oil, plus 1/2 cup for dressing Freshly ground pepper 2 2-ounce tins flat fillets of anchovies 1/4 cup fresh lemon juice 1/4 cup roasted pine nuts, tossed with coarse salt 1 cup marinated sun-dried tomatoes, cut in strips 1/2 cup capers 1 cup torn basil leaves, firmly packed Boston lettuce, for lining platter Instructions: In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated. In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water. Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature. In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20714,"OMG Cake 3 batches Sponge Cake, recipe follows 1 batch Buttercream Frosting, recipe follows 3 tablespoons rainbow nonpareils 3 tablespoons neon confetti sprinkles 3 mini pink chocolate bars 6 mini donuts
3 rock candy lollipops 1/2 cup assorted gummy candies 2 tablespoons candy-coated chocolate balls Flour-based baking spray, for the pan 4 large eggs 3/4 cup granulated sugar 1 tablespoon vegetable oil 2 tablespoons milk 1 teaspoon vanilla extract 1 cup cake flour, sifted 1 teaspoon baking powder 1/2 teaspoon salt 1 pound (4 sticks) unsalted butter, softened 2 pounds confectioners' sugar 2 teaspoons vanilla extract Cream or milk, as needed, for thinning 1 to 2 teaspoons each neon gel food coloring: pink, orange, yellow, green, blue, violet Instructions: Print the OMG Letter Templates (link below) and cut them out with scissors. Place the letters on one of the sheets of Sponge Cake and use a sharp knife or kitchen-dedicated X-Acto knife to cut out the letters. Repeat the process with the remaining cakes so you have 3 of each letter. Discard the cake scraps or save for ice cream sundae toppings. Place one set of letters on a 14-by-18-inch cake board or large platter, spacing them about 1 inch apart. Pipe mounds of the Buttercream Frosting in alternating colors onto the cake pieces. Stack one set of matching letters on top of the first set of letters. Pipe the second layer of cake pieces with more mounds of buttercream. Add the final layer of cake pieces on top and pipe mounds of buttercream on top. Add the rainbow nonpareils and confetti sprinkles immediately.
Decorate the top of the cake with the mini chocolate bars, donuts, rock candy lollipops, gummy candies and chocolate balls. Serve at room temperature. Store leftovers covered in plastic wrap in the refrigerator. Preheat the oven to 350 degrees F. Spray a 17-by-11-inch jelly roll pan with flour-based baking spray. Place the eggs in a stand mixer fitted with the whisk attachment and, with a timer set, beat for 5 minutes. Slowly add the granulated sugar and oil. Beat well. Add the milk and vanilla. Switch to the paddle attachment. In a separate bowl, whisk together the flour, baking powder and salt. Add slowly to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be thin. Pour the batter into the prepared jelly roll pan and bake for 10 minutes. When done, the cake should spring back when touched in the center. Immediately turn it out onto a wire rack to cool completely.
For the buttercream frosting: In a stand mixer fitted with the whisk attachment, add the butter and confectioners' sugar. Begin mixing on low speed until the mixture is crumbly. Increase to high and beat for 3 minutes. Add the vanilla extract and beat again. While mixing, add cream or milk 1 tablespoon at a time until the mixture comes to piping consistency.
Divide the frosting evenly into 7 separate bowls. Tint each bowl of frosting with one of the 6 colors (pink, orange, yellow, green, blue and violet), leaving one bowl untinted; begin with 1 teaspoon of food coloring and add more to intensify the color if needed. Transfer each color of frosting to a separate piping bag fitted with a 1/2-inch plain decorator tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20715,"Airman Anderson's Chicken Vegetable oil, for frying 8 boneless skinless chicken thighs 2 eggs
2 teaspoons cayenne pepper
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch 1 orange, zested 1 1/2 cups orange juice
1/3 cup dark brown sugar
6 tablespoons butter 2 teaspoons hot pepper flakes
1 1/2 tablespoons
Worcestershire sauce
Stormy Rice, recipe follows 2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed 2 cups chicken broth 1/4 cup slightly crushed peanuts 2 scallions, chopped Salt and freshly ground black pepper Instructions: In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice. In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 20716,"Air Fryer Chicken Thighs with Salsa Verde and Lemony Kale Salad 3 tablespoons lemon juice 2 teaspoons Dijon mustard 1 teaspoon finely grated zest Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper 5 tablespoons olive oil 1 bunch curly kale (about 10 ounces), woody stems removed and leaves very thinly sliced 1/2 cup panko 1 tablespoon finely grated Pecorino Romano, plus more for serving Four bone-in skin-on chicken thighs (about 2 pounds total) 2 teaspoons finely grated lemon zest Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 teaspoons capers 2 oil-packed anchovy filets (optional) 1 clove garlic Kosher salt 1/4 cup plus 2 tablespoons olive oil 1 teaspoon red wine vinegar 1 teaspoon finely grated lemon zest 1 cup fresh parsley leaves, finely chopped 1 cup fresh basil leaves, finely chopped 1/2 small bunch chives, finely chopped (about 1/4 cup chopped) Instructions: For the lemony kale salad: Whisk the lemon juice, Dijon, lemon zest, pepper flakes, 1 teaspoon salt and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes at and up to 8 hours in the refrigerator. Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino and set aside.
For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels (this will help the skin get crispy). Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
For the salsa verde: Meanwhile, finely chop the capers, anchovy filets (if using), garlic and a small pinch of salt with a sharp chef\u2019s knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar and lemon zest. Fold in the parsley, basil and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed. To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 20717,"Mixed Fruit Almond Tart 3/4 stick (6 tbsp.) unsalted butter, melted 1 1/2 cups (12-14 oz.) Fisher? Sliced Almonds, finely ground 1 3/4 cup sugar 1/4 cup sugar 2 tbsp. all-purpose flour 4 large egg yolks 1 cup whole milk 1/4 tsp. almond extract The topping: 1/4 apricot jam, melted 1 medium kiwi, peeled and sliced into 1/4 inch slices 1/2 pint raspberries 1/2 pint blueberries 1/4 cup (1 oz.) Fisher? Sliced Almonds Instructions: Preheat the oven to 375F. Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside. Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a \skin. Refrigerate until completely cooled. Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20718,"Strawberry Soup 2 cups hulled and sliced fresh or (thawed) frozen strawberries 1 cup orange juice 1 cup vanilla yogurt 1/2 teaspoon vanilla extract Whipped topping, as needed Fresh mint sprigs, optional Instructions: In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired. ","[Chardonnay, Moscato, Riesling]" 20719,"Spicy Lamb Ragu 2 tablespoons olive oil 1 1/2 teaspoons fennel seeds
1 1/2 pounds ground lamb
1 teaspoon crushed red pepper flakes
Salt and black pepper
3 tablespoons minced fresh rosemary (a few sprigs)
2 tablespoons fresh thyme leaves, chopped (a few sprigs)
1 onion, finely chopped
3 carrots, cut into small dice 4 cloves garlic, chopped
2 sprigs fresh oregano, leaves chopped
1 large fresh bay leaf
1 large strip blood orange or navel orange zest, plus some grated zest 1 small cinnamon stick
1/2 cup milk
2 tablespoons tomato paste
1 1/2 cups dry white or red wine
1 1/2 cups chicken stock
1/2 cup green Cerignola olives
One 28- to 32-ounce can whole peeled San Marzano tomatoes
1 to 1 1/2 pounds pasta, such as tagliatelle 1 handful fresh mint leaves, finely chopped
1 handful fresh flat-leaf parsley tops, finely chopped
A handful of toasted pistachios, roughly chopped
Grated pecorino cheese Good-quality extra-virgin olive oil Fresh sheep's milk ricotta, for serving
Instructions: In a large Dutch oven, heat the olive oil (2 turns of the pan) over medium-high heat. Add the fennel seeds and stir for 30 seconds. Add the lamb, red pepper flakes and some salt and pepper and cook, breaking the meat into crumbles as it browns. Add the rosemary, thyme, onions, carrots, garlic, oregano, bay leaf, orange zest strip and cinnamon stick. Cook, stirring occasionally, until the onions soften, 7 to 8 minutes. Add the milk and reduce the heat to low. Simmer, partially covered, to let the meat absorb the milk, about 15 minutes. Add the tomato paste and stir until fragrant, 1 to 2 minutes. Stir in the wine, partially cover, and continue to cook and reduce for 15 minutes. Add the stock and olives. Hand crush the tomatoes into the pot, then add the juices from the can. Simmer, partially covered, for 30 minutes more to cook down the tomatoes and thicken the sauce. Fish out and discard the orange zest strip, bay leaf and cinnamon stick. Adjust the seasoning. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta. Keep warm. Mix the mint, parsley, pistachios and some grated orange zest together in a small bowl. Toss the ragu, reserved cooking water, pecorino, olive oil and cooked pasta together. Serve in bowls topped with fresh ricotta and sprinkle the herb-pistachio mixture over the top to garnish. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 20720,"Spaghetti Squash \Carbonara
2 teaspoons salt 1 1/4 teaspoons fresh cracked black pepper 1 large spaghetti squash (about 2 pounds), halved and seeded 1/2 pound bacon or pancetta, cut into small strips crosswise 1 tablespoon minced shallot 2 teaspoons minced garlic 1/4 cup white wine 2 egg yolks plus 1 whole egg 1 cup freshly grated Parmigiano-Reggiano 2 tablespoons chopped parsley leaves Instructions: Preheat the oven to 375 degrees F. Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer to a large heat proof bowl. In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated. In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20721,"Pumpkin Mousse Parfait 1/4 cup dark rum 1 packet (2 teaspoons) unflavored gelatin powder 1 (15-ounce) can pumpkin puree (not pie filling) 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 2 extra-large egg yolks 2 teaspoons grated orange zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 1/2 cups cold heavy cream 1 1/2 teaspoons pure vanilla extract Sweetened Whipped Cream (recipe follows) 8 to 10 chopped ginger cookies 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Instructions: Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20722,"Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter 2 cups passion fruit juice Touch of honey
2 sticks (16 tablespoons) unsalted butter, room temperature
Pinch fine salt
1/2 cup fresh squeezed orange juice 1 teaspoon finely grated orange zest
2 tablespoons fresh squeezed lime juice
3/4 cup grated piloncillo or brown sugar
3 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour 1/2 cup blue cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs
1 1/2 cups whole milk, plus more as needed
2 tablespoons unsalted butter, melted
1/4 cup clarified butter
2 bananas, peeled and sliced
Confectioners? sugar, for dusting
Fresh mint leaves, for garnish
Instructions: For the passion fruit butter: Put the passion fruit juice in a small saucepan over medium-high heat. Bring to a boil and reduce to about 1/2 cup. Stir in a little honey to taste. Remove from the heat and let cool to room temperature. Combine the reduced passion fruit juice, the softened butter, and salt in a bowl and mash together with a fork until well integrated. Set aside. For the piloncillo syrup: Bring the orange juice and zest, lime juice and piloncillo to a simmer in a saucepan over medium heat. Whisk until smooth. Whisk in the butter, piece by piece, until thickened. Keep warm. For the blue corn pancakes: Mix together the all-purpose flour, blue cornmeal, sugar, baking powder and salt in a medium bowl. In another bowl, whisk the eggs and add the milk and the 2 tablespoons melted butter, whisking until combined. Add the wet ingredients to the dry ingredients and mix until just combined (there should be some lumps). If the batter seems too thick, add milk, 1 tablespoon at a time. Cover and let sit at room temperature for 20 minutes. Preheat a cast-iron skillet or griddle over medium heat. Brush generously with some of the clarified butter. Ladle about 1/4 cup of the batter onto the skillet for each pancake. Cook until the bottom is light golden brown, flip over, and continue cooking for about 30 seconds. Remove to an oven-proof plate and keep warm in a 200 degree F oven until ready to serve. Repeat with the remaining batter, brushing the skillet with more butter between batches. Serve in stacks of 3 pancakes per person. Dollop each stack with some of the passion fruit butter, then drizzle with piloncillo syrup. Top with banana slices, dust with confectioners? sugar and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20723,"Peggy's Chocolate Pudding 6 ounces high quality semi-sweet chocolate, chopped 3/4 cup sugar 3 tablespoons cornstarch 6 tablespoons cocoa, Dutch processed 1/4 teaspoon of salt 2 cups milk 1 1/2 cups heavy cream 1 teaspoon pure vanilla extract 1 cup heavy cream 2 tablespoons confectioners' sugar Instructions: Place the chopped chocolate in a medium bowl and set aside. In another medium bowl sift together 1/2 cup sugar, the cornstarch, cocoa, and salt. Whisk to combine and then stir in 1/2 cup milk to make a smooth paste. Scrape the bottom of the bowl with a rubber spatula to make sure it's completely mixed. Combine the remaining 1/4 cup of sugar, 1 1/2 cup of milk and 1 1/2 cups of cream in a large pot and scald over medium high heat. Reduce heat to medium low and stir in the cocoa paste. Cook, stirring consistently, but gently with rubber spatula or whisk, until the mixture comes to a boil. Stirring gently, boil on low heat for just one minute. Remove pan from heat, strain the hot mixture into the bowl with the chopped chocolate. Add the vanilla and stir gently until the chocolate is melted and combined. Pour the pudding in 6 ramckins or parfait glasses, place them on a cooling rack and let sit out at room temperature to cool, about an hour. Cover with plastic wrap and chill for 6 hours or up to 2 days. Before serving, combine the heavy cream, sugar and vanilla in a bowl and beat until soft peaks form. This can be done up to 6 hours before serving. Refrigerate and rewhisk briefly at the last moment. Top each pudding with a mound of cream and dust with a little sifted cocoa ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 20724,"French Onion Soup Extra-virgin olive oil 8 large onions, thinly sliced from stem to root end Kosher salt 6 ounces dry sherry 4 bay leaves 1 bundle thyme 2 quarts chicken stock 12 thin slices baguette 1/2 pound Gruyere, grated 1/2 bunch chopped chives Instructions: Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes. Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook looooow and sloooooooooow. That's right low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on. When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. TASTE for seasoning, you probably will need to season with salt. If the stock reduces too much add water to keep the liquid level up- this IS a soup after all. When done, the soup should be thick and very full flavored. TASTE! You may need to resason, caramelized onions are very sweet and require a fair amount of salt. Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler to melt the cheese and make it brown and bubbly. Top with chopped chives. Voila!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 20725,"Southern Mustard Greens 6 slices thick-cut applewood-smoked bacon, chopped 1/2 onion, chopped
4 bunches mustard greens, trimmed and chopped
2 cups chicken broth
1 tablespoon cider vinegar
Kosher salt and freshly ground black pepper
Hot sauce, for serving
Instructions: Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 20726,"Grilled Blue Fin Tuna 1 tablespoon minced red onion 1 teaspoon extra-virgin olive oil, plus 1/2 cup 1/2-ounce golden raisins 1/4 cup sherry vinegar 1 tablespoon Dijon mustard 1/2 cup California black olives, drained 1/4 cup Nicoise olives 1-ounce roasted garlic 4 pieces anchovies in oil Fresh ground black pepper 1 tablespoon whole butter 4 large red bliss or assorted waxy potatoes, skin-on, washed 8 ounces assorted summer beans, snipped 7 ounces sushi grade tuna 8 red pear or cherry tomatoes 8 yellow pear or cherry tomatoes 4 teaspoons pitted Nicoise olives 4 teaspoons pitted Manzanilla olives 1/4 cup torn basil leaves 1/4 cup baby arugula, rinsed and dried 8 marinated white anchovies Sea salt and fresh ground pepper Instructions: Begin by preparing the vinaigrette. Sweat the red onions in 1 teaspoon olive oil until tender add the golden raisins and the sherry vinegar, bring up to a boil, remove from heat, cover and let cool. To the blender add the mustard, olives, garlic, anchovies and add half the sherry liquid. Pulse to begin and add the remaining sherry liquid slowly. Once all ingredients are homogenous add the 1/2 cup olive oil in a slow and steady stream. Vinaigrette should be emulsified and able to coat the vegetables. Adjust with the fresh ground black pepper; the olives should provide sufficient salt. Preheat a grill or grill pan. In a 2-quart pot of cold water, add the whole butter, a pinch of salt and the potatoes, bring up to a simmer. Cook until fork tender, drain. While still warm slice each potato into 3 equal parts and toss in the vinaigrette. In a pot of salted boiling water blanch and shock the summer beans. Drain and slice down the center to expose the beans inside the pod. Slice the tomatoes lengthwise and hold. Ten minutes before plating, lightly coat the tuna in the vinaigrette, before grilling. Cook the tuna to a recommended medium rare. While the tuna is cooking, toss the beans, tomatoes, olives and potato in the vinaigrette. Add, the greens just before plating. Check the seasoning and adjust. In a large bowl arrange a bed of the vegetables. Slice the tuna horizontally, exposing the center. Place in the center along with the white anchovies, sprinkle with sea salt, drizzle with olive oil and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 20727,"Garlic Pan- Roasted Game Hens 2 teaspoons Dijon mustard Salt 3 tablespoons olive oil 2 game hens, about 1 and 1/2 pounds each, split in half 4 small peeled garlic cloves 1/4 cup red wine vinegar 1/4 cup chicken broth 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Instructions: Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes. Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 20728,"Oyster Shooter 1 oyster 1 teaspoon Spicy Cocktail Sauce, recipe follows 1 teaspoon horseradish 1 teaspoon lemon juice 1 pinch black pepper 1 shot pepper vodka 1/2 cup ketchup 1/4 cup horseradish 1/2 teaspoon hot sauce, such as Texas Pete 1/2 teaspoon Worcestershire sauce 1 teaspoon lemon juice Salt and pepper Instructions: Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot! Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 20729,"Salmon Baked in Phyllo with Warm Potato Salad Olive oil 3/4 cup sweet Swedish mustard, divided 1/2-cup fresh dill, chopped, divided 4 (4-ounce) salmon fillet pieces, center cut (16 ounces) Sea salt Freshly cracked black pepper 1/4 pound unsalted butter, melted 3 phyllo pastry sheets 1 tablespoon caraway seed, toasted 1 leek, white part only, cut in rings 1 pound fingerling potatoes, roasted 1 cup creme fraiche, prepared 2 tablespoons dried currants 1 bunch mesclun greens 1-ounce salmon roe Instructions: Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes. Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes. To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20730,"Mushroom and Sausage Stuffing Extra-virgin olive oil, for cooking 4 celery ribs, cut into 1/4-inch dice
4 onions, cut into 1/4-inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups dry white wine
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted 1 cup walnuts, coarsely chopped
1 bunch fresh sage, finely chopped
3 to 4 cups chicken stock
Instructions: Preheat the oven to 375 degrees F. Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes. Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes. Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.) Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed. Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 20731,"Lobster Farrotto with Lobster Mushrooms and Zucchini 2 quarts lobster stock 4 lobster tails
1 pound lobster mushrooms, sliced
Extra-virgin olive oil, for cooking
Kosher salt
1 onion, diced
2 cups farro
1 cup white wine
2 tablespoons tomato paste
1 large zucchini, seeded and small diced
3 tablespoons unsalted butter
1/2 cup grated Parmesan 1 small bunch fresh chives, thinly sliced
Micro basil, for garnish Instructions: Heat the lobster stock in a saucepan over medium heat. Add the lobster tails and cook for 10 to 12 minutes. Remove to a sheet tray and set aside to cool. Reserve the stock for later. Remove the meat from the shells and cut into nice bite-sized pieces. To a large skillet, add the mushrooms and cook, stirring occasionally, until brown, 8 to 10 minutes. Add a drizzle of olive oil and some salt. Remove from the heat. Dice half of the sauteed mushrooms and leave the other half whole for garnish. Heat a large high-sided saute pan over medium-high heat with some olive oil. Add the onion and some salt and sweat until translucent, 5 to 7 minutes. Add the farro and stir to coat in the onions and olive oil. Toast for 5 minutes, then add the wine. Season with salt, then allow the wine to reduce, stirring occasionally, until it's almost completely absorbed. Add the tomato paste and stir to combine. Begin to add the stock 2 ladlefuls at a time. Cook, stirring frequently, until the stock has absorbed into the farro. Repeat adding the stock two more times until the farro is tender but still has some bite to it. (There may be leftover stock.) Stir in the zucchini. Add the butter and Parmesan and stir vigorously to combine. The farro should be loose and creamy. Fold in the diced lobster mushrooms, diced lobster meat and chives. Plate the farrotto and garnish each portion with a slice of lobster mushroom. Garnish with the micro basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 20732,"Round 2 Recipe -\Burrito\ Enchiladas 1 1/2 cups leftover Zesty Rice Salad, recipe follows 1/2 cup leftover Steak Cerveza, sliced into thin strips, recipe follows 1 cup shredded jack cheese, divided 1 teaspoon chili seasoning 1 (10-ounce) can enchilada sauce, divided 1 tablespoon freshly chopped cilantro leaves 8 corn tortillas, room temperature 1/2 cup sour cream, for serving, optional 1 tablespoon canola oil 1 tablespoon chopped garlic 1 1/2 cups long-grain white rice 2 1/4 cups water 1 tablespoon chili seasoning Salt and freshly ground black pepper 1/2 medium red onion, diced 1 yellow pepper, diced 1 (14.5-ounce) can red beans, drained and rinsed 1 tablespoon white vinegar 1 tablespoon freshly chopped cilantro leaves 1/2 medium red onion, diced 1 tablespoon chopped garlic 2 tablespoons lemon juice 1 (12-ounce) bottle or can beer 2 tablespoons white vinegar 2 tablespoons chili seasoning 1 1/2 pounds top round steak Oil, for grate Instructions: Preheat oven to 350 degrees F. In a medium bowl, combine the rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro. Evenly distribute the mixture between 8 tortillas and roll up. Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce. Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese. Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes. Remove from oven and serve with sour cream, if desired. Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool. In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak. In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients. Place the steak into the bag, squeeze the air out and seal. Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours. Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steak from marinade. Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F). Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes Transfer steaks to a cutting board and let rest for 5 minutes before cutting. Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 20733,"Earthy Vegetable Noodle Soup 3/4 cup water 2 carrots, peeled and sliced 2 stalks celery, sliced 2 parsnips, peeled and diced 1 rutabaga, peeled and diced 1 turnip, peeled and diced 1 zucchini, sliced Bunch of broccoli, stems removed, cut into large florets 3 large cauliflower florets, cut into quarters 1 cup vegetable stock 3 tablespoons (1 1/2 oz.) unsalted butter 6 oz. cooked pasta of your choice Grated Parmesan cheese to taste 1/2 butternut squash, skin on, cut into 1 inch wedges 4 small carrots, scrubbed and dried 4 small parsnips, scrubbed and dried 1 turnip, cut in half and then into 3/4 inch slices 2 red onions, quartered through the root 1 large garlic clove, minced 3 tablespoons olive oil 1 tablespoon thyme and rosemary, chopped 2 tablespoons balsamic vinegar 2 tablespoons brown sugar Salt and freshly ground black pepper Instructions: Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese. In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a preheated 500 degree F oven for 35 to 40 minutes or until cooked through.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20734,"Crispy Skillet Potatoes with Bacon 1 1/2 pounds small red-skinned potatoes, quartered Kosher salt and freshly ground black pepper 3 slices bacon, chopped 2 tablespoons olive oil 2 tablespoons chopped fresh chives Instructions: Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through. Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20735,"Sweet Lassi 2/3 cup plain nonfat yogurt 2/3 cup cold water 1 tablespoon sugar 2-3 ice cubes Instructions: Place all ingredients in a blender and blend until frothy. ","[Riesling, Moscato, Vinho Verde]" 20736,"Pepper Pork Chops with Honey-Apple-Ginger Slaw 2 cloves garlic, minced 4 teaspoons sugar 1/3 cup soy sauce Freshly ground medium-grind black pepper Six 1/3-inch-thick bone-in pork loin chops (about 1 3/4 pounds) 1 tart red apple 1 small head savoy cabbage, quartered, large ribs removed, finely sliced (about 6 cups) Zest and juice of 2 limes One 2-inch knob fresh ginger, peeled and finely grated 1 to 2 tablespoons honey 1 tablespoon toasted sesame seed oil Kosher salt 2 tablespoons vegetable oil Instructions: Put the garlic, sugar, soy sauce and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest, lime juice and ginger in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving. Meanwhile, heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off the excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches. Serve with the slaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20737,"Cheesy Bacon Hot Dogs 30 beef hot dogs 30 string cheeses
30 slices (rashers) thinly cut bacon Instructions: Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up. Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20738,"Moroccan Meatball Soup 1 1/2 cups fresh cilantro 1 bunch scallions, roughly chopped 1 pound lean ground beef 1 large egg, lightly beaten 2 tablespoons harissa 1 1/2 teaspoons ground cumin, plus more for topping Kosher salt 1 tablespoon extra-virgin olive oil 4 carrots, cut into 1-inch pieces 4 cups low-sodium chicken broth 4 cups baby spinach 1/2 cup whole-wheat couscous Instructions: Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs. Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes. Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving. ","[Cabernet Sauvignon, Syrah, Tempranillo, Pinot Noir]" 20739,"Shrimp and Chicken Etouffee 2 tablespoons vegetable oil 1 pound andouille sausage, diced 3 pounds skin-on, bone-in chicken thighs Kosher salt 1/2 cup plus 2 tablespoons all-purpose flour 4 stalks celery, diced 1 large onion, diced 1 green bell pepper, chopped 4 cloves garlic, minced 1/4 teaspoon cayenne pepper 4 cups low-sodium chicken broth 1 pound medium shrimp, peeled and deveined 2 tablespoons dry sherry Freshly ground black pepper Instructions: Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 20740,"Skillet Lasagna with Butternut Squash 1 12-ounce package frozen chopped butternut or winter squash, thawed 1 cup part-skim ricotta cheese 1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces) 1 teaspoon chopped fresh rosemary Pinch of freshly grated nutmeg 2 cups jarred marinara sauce 1/2 cup chopped fresh basil 6 no-boil lasagna noodles 2 cups shredded part-skim mozzarella (about 8 ounces) Instructions: Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil. Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan. Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 20741,"Chicken Parmesan Lasagna 3 boneless skinless chicken breasts (about 8 ounces each) 3/4 cup all-purpose flour Kosher salt and freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon granulated garlic 1 teaspoon crushed red pepper flakes, optional 4 large eggs 2 cups panko 1/2 cup plus 6 tablespoons finely grated Parmesan, plus more for serving 6 tablespoons unsalted butter, cut into tablespoons 6 tablespoons olive oil 2 cups whole milk ricotta One 32-ounce jar prepared tomato sauce 12 no-boil lasagna noodles (from one 9-ounce box) 2 cups shredded whole milk mozzarella (about 8 ounces) Instructions: Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips. Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 20742,"Bake Me Crazy Chicken with Gravy 4 (6-ounce) boneless skin-on chicken breasts 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1 tablespoon smoked paprika 2 tablespoons olive oil 3 tablespoons butter 1 tablespoon minced garlic 1 shallot, diced 3 tablespoons all-purpose flour 4 cups chicken stock, cold Salt and freshly cracked black pepper Dash sherry vinegar 2 tablespoons chopped parsley leaves 2 tablespoons chopped tarragon leaves Instructions: Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, add the oil. Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing For the sauce: In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20743,"Crispy Baked Wings with Berbere Honey Glaze and Fried Garlic 2 pounds chicken wings, separated into flats and drumettes 2 teaspoons baking powder 1 tablespoon garlic powder 2 teaspoons paprika 2 teaspoons ground coriander Kosher salt 15 cloves garlic 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar or white wine vinegar 3/4 cup honey 2 tablespoons berbere spice blend Chopped fresh chives, for garnish Instructions: Preheat the oven to 450? F. Pat the wings very dry with paper towels and place in a large bowl. Stir together the baking powder, garlic powder, paprika, coriander and 1 tablespoon salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, fatty-side down, in a single layer on a foil-lined rimmed baking sheet. Bake 30 minutes, then turn the wings over and bake until golden brown and crispy, 15 to 20 more minutes. Remove the baking sheet from the oven. Drain the wings on paper towels and allow to cool for 5 minutes. Meanwhile, make the fried garlic: Smash each clove of garlic, then peel and finely chop. Add the vegetable oil and garlic to a small skillet. Turn the heat to medium and cook until the garlic is lightly golden, 3 to 4 minutes. Remove the skillet from the heat and continue to cook until the garlic is completely golden, 1 more minute. Strain through a fine-mesh sieve; remove the garlic to a paper towel\u2013lined plate to cool. Make the berbere honey glaze: In a small pot over medium-low heat, warm the vinegar and honey until the honey is loose and less viscous. Whisk in the berbere and cook over low heat until evenly distributed and heated through, about 2 minutes. Toss the wings with the glaze and fried garlic before serving. Top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20744,"Roasted Beet and Grapefruit Salad 6 small beets 1 medium ruby red grapefruit 2 ounces alfalfa sprouts, trimmed 1/3 cup extra-virgin olive oil 1 medium shallot, minced 3 pinches salt 10 grinds black pepper 1/4 cup red wine vinegar Thyme leaves from 10 delicate sprigs Instructions: Preheat oven to 325 degrees F. Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths. Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl. Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit. Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 20745,"Halibut Wrapped in Prosciutto with Polenta and Truffle Jus 8 pieces thinly sliced prosciutto 4 (7-ounce) halibut pieces 1 cup cornmeal 3 cups milk 3 tablespoons butter 3/4 cups diced dried figs 1 sprig chopped rosemary 4 ounces chicken broth 1 tablespoon truffle oil Instructions: Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 20746,"Citrus Couscous Cups Vegetable oil cooking spray Flour, for dusting Two 9-inch unroll-and-bake store-bought pie crusts, such as Pillsbury 1/3 cup low-sodium chicken broth Zest of 1/4 large orange Juice of 1/2 large orange (about 3 tablespoons fresh orange juice) 3/4 teaspoon ground cumin 1/3 cup couscous One 11-ounce can mandarin oranges in light syrup, drained and coarsely chopped 1/4 cup slivered almonds, toasted and coarsely chopped 2 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon fresh orange juice 1 tablespoon red wine vinegar 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter For the pastry cups: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray. Unroll the pie crusts on a lightly floured work surface. Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust. Press the dough into the prepared muffin cups. Bake until light golden, 10 minutes. Cool completely before filling, 15 minutes. For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper. For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth. To assemble: Pour the dressing over the salad and toss until coated. Spoon the mixture into the cooled pastry cups and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 20747,"Rice with Beet Juice 2 beets, scrubbed and trimmed 1/2 teaspoon sugar 4 cups chicken stock 6 tablespoons unsalted butter 1 onion, finely chopped 4 garlic cloves, minced 2 cups long grain white rice 1/2 bunch Italian parsley, leaves only, finely chopped, for garnish Instructions: In a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 2030 minutes, or until tender when pierced with a knife. Drain the beets and remove the skin. In a blender, puree the beets with the chicken stock (you will need to do this in two batches). Set aside. In a large saucepan, heat the butter over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and rice, and saute another minute. Stir in the reserved beet puree and boil the mixture, stirring occasionally, for 10 minutes, or until thickened slightly. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Sprinkle the chopped parsley over the rice and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20748,"Artichoke Cream with Potatoes, Pancetta, and Bread Croutons 10 artichokes 1 lemon 1 garlic clove 2 shallots 1-ounce olive oil, plus 1 ounce 1-pint vegetable stock 2 ounces butter 3 ounces heavy cream Salt and pepper 4 ounces potatoes 4 ounces pancetta 4 ounces bread 2 ounces butter Instructions: Remove all of the hard leaves and core from the artichoke, keeping the hearts, and place in cold water with the juice from 1 lemon. This is done to avoid the artichokes from oxidizing and changing color. Peel and slice the garlic and shallots. In a large frying pan, add 1-ounce of the olive oil and heat. Add the garlic and shallots and pan-fry. Add 3/4 of the artichokes and the vegetable stock, and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add the butter, heavy cream, and salt and pepper. Blend until smooth, and pass through a chinois or strainer. Preheat oven to 400 degrees F. To prepare the roasted artichokes, place the remaining 1/4 artichokes in a pan with the remaining olive oil, and roast in an oven for 50 minutes. Dice the potatoes, pancetta, and bread into small cubes. Melt the butter in a frying pan, cook the potatoes until lightly golden, and finish by adding the pancetta and bread. To serve, place the artichoke cream in a large bowl. Add the pancetta, potato, and bread croutons in the center of the cream, and finish by topping with roasted artichokes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 20749,"Shrimp Cocktail with Remoulade Sauce 1/2 cup dry white wine 1 tablespoon kosher salt
2 pounds peeled and deveined large (12- to 15-count) shrimp Remoulade Sauce, recipe follows, for serving 1 cup mayonnaise 1/2 cup sour cream
2 tablespoons sweet relish
1 teaspoon seafood seasoning
1 teaspoon chopped fresh tarragon Dash white vinegar
Zest and juice of 1 lemon
1/2 shallot, finely minced
Kosher salt, if needed
Cracked black pepper
Instructions: Prepare a large bowl of ice water; set aside. Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side. Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20750,"Chicken Etouffee 1 fryer chicken, cut into 8 pieces Salt and pepper 2 cups buttermilk 1 cup chopped green onions 1 cup minced garlic 1/2 cup chopped green peppers 4 cups canola oil, for frying 6 cups all-purpose flour, for dusting 1 cup all-purpose flour 3/4 cup vegetable oil 1 1/2 quarts chicken stock 1 cup chopped green onions, plus more for garnish 1 cup chopped green bell pepper 1 cup chopped celery Cooked white rice, as accompaniment Instructions: Season chicken on all sides with salt and pepper. Place the chicken in a shallow dish. Combine the buttermilk, green onions, garlic, and green peppers and the buttermilk. Pour the buttermilk mixture over the seasoned chicken, cover, and marinate for 24 hours, in the refrigerator. Heat the canola oil in a deep pot to 350 degrees F. Be careful not to fill the pot more than halfway so the oil doesn't boil over when the chicken is added. Place the flour in a shallow dish and season with salt and pepper. Remove the chicken from the marinade and dredge in the seasoned flour, shaking off any excess. Fry the chicken until crisp, amber brown in color, and cooked through, about 20 minutes. The dark meat will take a little longer to cook. While the chicken is frying, make your roux. In a large, deep soup pot over medium heat, add the oil. Stir in the flour and cook, stirring often, until the roux is peanut butter colored, about 10 to 15 minutes. Whisk in the chicken stock and add the onions, bell pepper, and celery. Bring to a simmer and season, to taste, with salt and pepper. Drain the fried chicken on clean paper towels and add to the thickened chicken stock mixture. Cook for 30 minutes under a low flame. Serve chicken over white rice with a little extra gravy. Garnish with some green chopped onions and enjoy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 20751,"Chocolate Peanut Butter Truffles 1 cup heavy cream (preferably not ultra pasteurized) 3/4 cup smooth peanut butter (commercially prepared) 24 ounces semisweet chocolate, melted 1 teaspoon pure vanilla extract 1/2 cup powdered sugar 'Goobers' for truffle center, optional 1/2 cup Dutch processed unsweetened cocoa powder 1/2 to 1 cup finely ground cocktail peanuts (optional) Instructions: To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a \Goober\ through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 20752,"Grilled Honey Glazed Chicken with Green Pea and Mint Sauce 1/4 cup honey 3 tablespoons balsamic vinegar 4 whole bone-in chicken breasts Olive oil, for grilling, optional Salt and freshly ground black pepper Green Pea and Mint Sauce, recipe follows 2 cups frozen peas, blanched and drained well 1/2 cup white wine vinegar 3 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves 1 jalapeno, grilled or roasted, chopped Salt and freshly ground black pepper 1/4 cup olive oil or canola oil 1 tablespoon honey Instructions: Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning. Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20753,"Fresh Green Chutney 2 cups packed baby spinach 1/2 cup packed fresh cilantro leaves 1/2 cup Greek yogurt 1/2 jalapeno, seeds removed if less heat desired Kosher salt Instructions: Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner]" 20754,"Lemon Spaghetti with Shrimp 1 tablespoon extra-virgin olive oil 3/4 pound large shrimp, peeled and deveined 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 pound spaghetti 1/2 teaspoon kosher salt, plus more for the pasta water 2/3 cup extra-virgin olive oil 2/3 cup grated parmesan cheese, plus more for topping (optional) 1 tablespoon grated lemon zest (about 1 large lemon) 1/2 cup fresh lemon juice (about 2 large lemons) 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh basil 2 tablespoons capers, fried Instructions: Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside. Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend. Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20755,"Chef Anne's Sparkler 1-ounce Aperol 5 ounces Prosecco Lemon Twist Instructions: Fill a tall wine glass about halfway with ice. Pour in the Aperol and then the Prosecco. Garnish with a lemon twist. Try not to drink too many!! ",[Prosecco] 20756,"Mini Monkey Bread Muffins One 12-ounce can refrigerated biscuit dough 1/4 cup (4 tablespoons) unsalted butter, melted
3 tablespoons maple syrup
2/3 cup granulated sugar
1/2 cup finely chopped pecans
1 tablespoon ground cinnamon
Instructions: Preheat the oven to 375 degrees F. Place 24 mini cupcake liners in the cups of a mini-muffin pan. (Alternatively, use twelve 3-inch mini cast-iron pans.) With kitchen shears, cut each biscuit into 8 pieces. In a small bowl, combine the melted butter and maple syrup. In a separate bowl, mix together the sugar, pecans and cinnamon. Dip each biscuit piece in the maple-butter, and then roll it in the sugar mixture. Place 3 to 4 coated pieces in each muffin cup (or 5 to 6 pieces in each cast-iron pan), pressing to compact. Bake the muffins until browned, 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20757,"Spanish Ham and Manchego Pasta Salad Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon fresh lemon juice 1/2 teaspoon smoked paprika, plus more, for serving 1/4 teaspoon finely grated garlic 1 cup grated manchego cheese 8 ounces dried penne 1 cup diced ham 1/4 cup chopped fresh flat-leaf parsley 1/4 cup jarred roasted red peppers, drained and chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic, 3/4 cup of the manchego, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. 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 with the dressing. Add the ham, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. Top with the remaining 1/4 cup manchego and sprinkle with smoked paprika. The pasta salad is best if served right away. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20758,"Orange and Pineapple Beef Vegetable oil cooking spray 3 tablespoons vegetable oil 1 (4 to 5-pound) beef tenderloin, trimmed Kosher salt and freshly ground black pepper 1 (20-ounce) can pineapple chunks in heavy syrup 1 cup orange juice 1/4 cup fresh lemon juice (from 1 large lemon) 1/4 cup low-sodium soy sauce 3 tablespoons sugar 1 tablespoon arrowroot 3 cloves garlic, coarsely chopped 1 (1-inch) piece fresh ginger, peeled and coarsely chopped 1/2 teaspoon kosher salt, plus extra for seasoning Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside. In a large skillet, heat the oil over high heat. Season the beef with salt and pepper and brown on all sides, for about 5 minutes. Transfer the beef to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F for medium-rare, about 40 to 45 minutes. Remove the beef from the oven to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes. Sauce: In a blender, combine the pineapple chunks and syrup, the orange juice, lemon juice, soy sauce, sugar, arrowroot, garlic, ginger, and 1/2 teaspoon salt. Blend until smooth. Heat the same skillet used for the beef over medium-high heat. Add the sauce and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer until the sauce thickens, about 5 minutes Season with salt, to taste. Cutting across the grain, slice the meat into 1/4-inch thick slices and arrange on a platter. Garnish with orange slices, if using. Pour the sauce into a serving bowl and serve alongside the beef. Garnish: orange slices, optional. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 20759,"Make In My Stove-To-Table Fun-Due Pot 12 ounces dark chocolate 1 cup cream Pinch salt 1/2 teaspoon ground cinnamon A couple pinches chili powder, sweet ancho or smoky chipotle Cut pineapple Large strawberries Cubed pound cake Instructions: Melt the chocolate together with cream and seasonings over medium-low heat. Transfer to a fondue pot or place over heating unit if using a stove top-safe fondue pot. Serve with dippers of choice.; ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 20760,"Homemade Ice Cream Sandwiches 2 1/4 cups sugar 8 ounces dark cocoa powder or Dutch processed cocoa powder 12 ounces pastry flour 2 teaspoons baking soda 1/8 teaspoon salt 6 eggs 2 cups sour cream 1 3/4 cups chocolate syrup (recommended: Hershey's) 3 sticks butter, melted 1 gallon ice cream, preferred flavor, softened Instructions: Preheat oven to 325 degrees F. Line 2 (12 by 14-inch) sheet pans with parchment or buttered waxed paper. In a medium sized bowl, combine the first 5 ingredients and sift onto a piece of parchment or waxed paper. Set aside. In an electric mixer fitted with a paddle, beat eggs for 1 minute. Add sour cream and chocolate syrup and mix to combine. With mixer on low speed, gradually add the dry ingredients until incorporated. Add melted butter and mix until fully incorporated. Spread batter evenly onto the 2 sheet pans. Bake cakes for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely. Using a serrated knife, cut off the top crust from the cakes. Freeze the cakes for 5 minutes. Spread softened ice cream onto 1 cake. Place second cake on top. Freeze until hardened. Cut into 3-inch squares when ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 20761,"Mini Butter Cakes with Cranberry Topping Nonstick baking spray 3/4 cup all-purpose flour 1/2 teaspoon ground allspice Pinch fine salt 2 large eggs, at room temperature 1 tablespoon plus 1? teaspoons half-and-half, at room temperature 1? teaspoons pure vanilla extract 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 1 teaspoon finely grated lemon zest (from about half a lemon) Cranberry Topping: 3/4 cup canned whole-berry cranberry sauce Pinch ground cinnamon Glaze: 1/3 cup confectioners' sugar 1 tablespoon milk Instructions:

1. For the cakes: Position an oven rack in the center of the oven and preheat to 325F. Generously spray a 12-cup mini Bundt pan with nonstick spray. Whisk the flour, allspice and salt together in a medium bowl. Whisk the eggs, half-and-half and vanilla together in a measuring cup.
2. Beat the butter in the bowl of an electric mixer on medium speed until smooth, about 2 minutes. With the mixer running, slowly add the granulated sugar. Turn the mixer off, scrape down the sides of the bowl, add the lemon zest, and continue beating until the mixture is light and fluffy, about 3 minutes; scrape down the sides of the bowl. Reduce the speed to low and beat in the flour mixture about ? cup at a time, stopping the mixer a few times to scrape down sides of the bowl. Then slowly drizzle in the egg mixture until just incorporated, being careful not to over-mix the batter.
3. Divide the batter equally among the prepared cake molds and smooth the tops. Bake until a toothpick inserted into the cakes comes out clean and the tops spring back when lightly pressed, 15 to 18 minutes. Cool the cakes in the pan on a rack about 10 minutes, then invert onto a kitchen towel and place upright on the rack to cool completely.
4. For the cranberry topping: Warm the cranberry sauce in a small saucepan over medium-low heat. Stir in the cinnamon and mash the berries slightly with the back of a spoon until you have a chunky compote. Keep at room temperature until ready to use.
5. For the glaze: Whisk the confectioners' sugar and milk together until smooth. If the glaze is too thick to pour easily, add more milk a ? teaspoon at a time to adjust the consistency.
6. To serve: Spoon the glaze over the tops of the cakes and put a rounded teaspoon of cranberry topping in the center. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 20762,"Pasta Pizza 12 ounces refrigerated pizza dough 1 tablespoon olive oil
1/2 cup tomato sauce
2 cups shredded mozzarella
3 ounces sliced ham, cut into strips
3/4 cup pineapple chunks, cut 1/4 inch thick
1 cup hot, cooked cheese tortellini, tossed with olive oil
1 tablespoon torn fresh basil
Grated Parmesan, for topping
Crushed red pepper flakes, for topping
Instructions: Put a pizza stone in the oven (or an upside-down baking pan) and preheat the oven to 500 degrees F. Lay a large square of parchment paper on a work surface with the pizza dough on top. Pull and stretch the dough into a 14-inch round; poke the dough a few times with a fork. Use a pizza peel or a flat cookie sheet to transfer the parchment paper with the dough to the oven. Bake until pale golden, 5 to 6 minutes. Remove the pizza from the oven, drizzle with the olive oil and spread the tomato sauce on top, leaving a 1-inch border all around. Sprinkle with the mozzarella, then distribute the ham, pineapple and tortellini evenly all around. Return to the oven and bake until the crust is golden brown and the cheese is melted, 8 to 10 minutes more. Top the pizza with the torn basil, grated Parmesan and red pepper flakes. Cut into slices and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20763,"Avocado And Mango Salad White Balsamic Vinaigrette (recipe follows) salt to taste 1 Tbsp. sugar 1 Tbsp. olive oil 4 1/4 oz. mango, small dice 8 oz. extra virgin olive oil 3 oz. white balsamic vinegar 1/4 oz. shallot, minced 2 each large Fresh California Avocados, peeled, seeded and halved 4 oz. spring mixed greens 6 oz. barrel aged sheep and goat's milk feta cheese 8 1/2 oz. mango, small dice (2 mangos) Mango Vinaigrette (recipe follows) 6 oz. White Balsamic Vinaigrette Instructions: Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette. Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt. Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste. Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating. On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 20764,"Russian Cherry Teacakes 1 cup unsalted butter 1/2 cup confectioners' sugar, plus more for rolling 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped pecans 1/2 cup candied glace cherries, chopped Instructions: Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour. Preheat the oven to 400 degrees F. Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes. While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20765,"Quick Pecan Sour Cream Coffee Cake 3/4 cup light brown sugar, packed 1 tablespoon all-purpose flour 1 teaspoon cinnamon 2 tablespoons cold unsalted butter, cut into pieces 1 cup chopped pecans, pulsed in the food processor 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 cup granulated sugar 3 eggs 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1/2 cup golden raisins Pecan topping, recipe above Instructions: Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 20766,"Sectioned Melon With Berries and Sorbet 1 cantaloupe, quartered and seeded 1 pint mango or strawberry sorbet 1/2 pint raspberries 1/2 pint strawberries, sliced 2 teaspoons sugar Instructions: Cut a thin piece of the skin off of the back of each wedge of melon to give the melon sections stability. Top each melon boat with a scoop of mango or strawberry sorbet. Toss berries with a little sugar and spill them down and over the sorbet and melon. ","[Riesling, Moscato, Vinho Verde]" 20767,"Soy Simmered Collard Greens 3 bunches collard greens 1 tablespoon olive oil
1/2 onion, thinly sliced
2 cups low-sodium chicken broth
2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon apple cider vinegar
Hot pepper vinegar, for serving, optional Instructions: Remove the white ribs from the centers of the collard leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens (I soak them and continue to change the water until no dirt or sand remains). Set aside. Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, pepper, garlic powder and salt. Bring to a low boil. Add the greens and reduce the heat to a very low simmer. Cover and cook, stirring occasionally, for 30 minutes. Stir in the cider vinegar and simmer an additional 15 minutes. Serve with hot pepper vinegar if desired. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 20768,"Pulled Pork Sliders 1 3-pound Boston butt pork roast 1 1/2 tablespoons pimenton (smoked Spanish paprika) 1 tablespoon garlic powder 1 teaspoon cayenne pepper 1 1/2 teaspoons packed brown sugar 1 1/2 teaspoons celery salt 1 1/2 teaspoons mustard powder Kosher salt 1 12-ounce bottle beer 16 slider rolls, split and toasted Coleslaw, for topping 1 1/2 cups apple cider vinegar 1 clove garlic, smashed 1 Fresno cl pepper, halved lengthwise (remove seeds for less heat) 2 tablespoons packed brown sugar 2 tablespoons tomato paste 1 tablespoon dijon mustard Kosher salt Instructions: Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat. Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour. Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes. Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, cl, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the cl. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use. Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste. Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 20769,"Vegan Cashew Cheese 2 cups raw peeled cashews 1/4 cup lemon juice 1/4 cup organic refined coconut oil 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 3/4 cup cashew milk 1/4 cup finely chopped fresh parsley Crackers, for serving Instructions: Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight. Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley. Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture. Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20770,"Chocolate Marshmallow Sundae Chocolate Ice Cream Marshmallow Fluff Chocolate Fudge Sauce Strawberries and assorted nuts (optional) Instructions: Scoop ice cream and pour on the fluff, fudge sauce and nuts/berries, if used. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 20771,"Brioche 1 package active dry yeast 1 1/2 cups warm milk (105 degrees to 115 degrees F) 1/2 cup sugar plus 1 tablespoon sugar 2 tablespoons extra virgin olive oil 2 egg yolks 4 1/2 to 5 cups unbleached all-purpose flour 1/2 teaspoon salt 1 egg white Sorbetto, for serving Instructions: In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes. Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour. Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky. Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour. Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour. Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside. Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan. To serve, slice in half and fill with a scoop of sorbetto. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20772,"Vegetable Mulligatawny Soup 1 teaspoon whole black peppercorns 2 tablespoons whole coriander seeds 1 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne 1 1/2 tablespoons chickpea flour 4 to 5 cups vegetable stock (bouillon cubes may be used here) 2 small potatoes (8 ounces), peeled and diced 2 medium carrots, peeled and sliced 2 small turnips (8 ounces), peeled and diced 12 fresh curry leaves or 8 fresh basil leaves 2 garlic cloves, peeled and coarsely chopped 1 medium onion, coarsely chopped 1 tablespoon peeled and finely chopped fresh ginger 1 (14-ounce) can coconut milk 1 1/4 teaspoons salt, or to taste Lime wedges for serving Instructions: Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture. Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix. Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20773,"Mother's Day Make-Ahead Sausage and Cheese Grits Casserole 2 cups whole milk 1 cup stone-ground grits Coarse salt and freshly ground black pepper 12 ounces mild pork or turkey sausage 1 cup grated sharp Cheddar (about 4 ounces) 1 tablespoon unsalted butter, plus more for the dish 1/4 teaspoon cayenne pepper 4 large eggs, lightly beaten 2 green onions, white and green parts, chopped 1 jalapeno cl, seeded and finely chopped Instructions: In a large heavy-bottomed saucepan, combine 2 cups water and the milk and bring to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon of salt and pepper. Decrease the heat to low and simmer, stirring occasionally, until creamy and thick, 45 to 60 minutes. Meanwhile, heat a medium skillet over medium heat. Add the sausage and cook, stirring occasionally to break up the sausage, until no longer pink and the meat is cooked through, 5 to 7 minutes. Remove with a slotted spoon to a paper-towel-lined plate to drain and cool slightly.
Remove the grits from the heat and add the cheese and butter. Taste and adjust for seasoning with salt and pepper and stir to combine. Add the reserved sausage, cayenne, eggs, green onions and jalapenos and stir until well incorporated. Butter a large (9-by-13-inch) casserole dish. Spoon the mixture into the prepared dish. At this point, the casserole can be covered and refrigerated overnight (bring to room temperature before baking), or baked immediately.
Bake at 350 degrees F from room temperature until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 20774,"Warm Kobe Beef with Truffle Tea 8 ounces Kobe beef 2 cups white mushrooms, chopped 1 cup portobello mushrooms, chopped 1/2 yellow onion, chopped fine Vegetable oil, for sauteing 2 Idaho potatoes, peeled and diced 1 teaspoon olive oil Salt and pepper, to taste Garnish: 2 sprigs thyme 2 cups dried shiitake mushrooms 1 cup dried citrus tea leaves 1 quart water 1 shallot, chopped 1 stalk lemon grass 1 (3-inch) piece of ginger 1 cup Bonito flakes 2 tablespoons soy 1 sheet kelp 1/2 cup sherry 1 to 2 teaspoons truffle oil (1 drop in each cup before serving) Instructions: Preheat oven to 350 degrees F. Slice the beef thinly and pound to flatten. Set aside in the refrigerator. Saute the white and portobello mushrooms together with yellow onion in cooking oil. Add the potatoes and 1 teaspoon olive oil and continue to cook until browned and tender. Season with salt and pepper and cool slightly. Take the beef and place some potato mixture onto the center of each slice. Roll to make roulade. Bake the rolls in the preheated oven for about 2 minutes. Take half of the dried shiitake mushrooms and place in blender or food processor. Blend into fine powder. Mix powder with tea and set aside. Bring water to a boil. Add shallot, lemon grass, ginger, Bonito flakes, soy, remaining dried mushrooms and kelp. Let simmer for 5 minutes. Add in 1/2 of tea mixture. Let steep for 5 minutes and strain. Place remaining tea mixture into a tea ball or filter. Immediately before serving pour sherry into liquid and liquid into teapot fitted with filter. Place 1 to 2 drops truffle oil into each serving cup. Pour tea from pot into cup and serve on side of Kobe beef. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 20775,"\Super-Tuscan\ White Bean Soup 1 pound dried cannellini beans 2 ounces thinly sliced prosciutto 1 yellow onion, quartered lengthwise 1 celery stalk, quartered crosswise 1 carrot, quartered crosswise 2 cloves garlic, peeled and lightly crushed 1 bay leaf 1 quart chicken stock Finely ground sea salt, preferably gray salt 2 tablespoons extra-virgin olive oil 1/2 cup freshly grated Parmesan, optional 6 slices country-style bread, each 3/4-inch thick Extra-virgin olive oil Finely ground sea salt, preferably gray salt 1/4 cup extra-virgin olive oil 1 tablespoon minced garlic 1/4 to 1/2 teaspoon red pepper flakes 1/4 cup lightly packed fresh basil leaves Sea salt and freshly ground black pepper Instructions: Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain. Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid. Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool. Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally. Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts. To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired. ","[Chianti, Barolo, Dolcetto, Tempranillo]" 20776,"Sweet Potato Bundt Cake with Maple Mascarpone Icing 2 1/2 cups (315 g) all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder
1/4 teaspoon kosher salt 1 tablespoon pumpkin pie spice
1 cup (240 ml) vegetable oil
1 1/2 cups (330 g) packed brown sugar
3 large eggs
1 tablespoon vanilla extract 2 cups (400 g) mashed cooked sweet potatoes
8 ounces (225 g) cream cheese, softened 8 ounces (225 g) cold mascarpone cheese
1/2 cup (120 ml) heavy cream
1/3 cup (65 g) sugar
1 vanilla bean, split and seeds scraped out 2 teaspoons maple extract
Instructions: Make the cake: Adjust the oven rack to the center position and preheat the oven to 350 degrees F (175 degrees C). Spray a standard 10-cup (2.5-liter) Bundt pan with cooking spray. In a large bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In the bowl of a stand mixer, beat the oil and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the vanilla and sweet potatoes and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
Pour the batter into the prepared pan and smooth the surface. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the mascarpone, heavy cream, and sugar, then mix on low until uniform. Scrape down the sides if needed to ensure everything is getting mixed in. Add the vanilla bean seeds and the maple extract to the bowl. Mix to combine, then increase the speed and beat for 1 to 2 minutes, until the icing is nice and thick. Put the icing in an 18-inch (46-cm) pastry bag. Snip off the tip.
When the cake is cool to the touch, use a back-and-forth motion to drizzle the top of the cake with the icing from the center to the outside and back again. Repeat until the entire cake is iced.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20777,"Campanelle with Corn, Tomatoes and Arugula Kosher salt 1 pound campanelle 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 1/2 cups corn kernels (from 2 ears) 2 cups cherry tomatoes
Freshly ground pepper
3 ounces crumbled goat cheese 4 cups packed baby arugula
Instructions: 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. Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.
","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 20778,"Deep-Fried Onigirazu 2/3 cup short-grain white sushi rice 4 teaspoons rice wine vinegar 2 teaspoons sugar Pinch pink Himalayan salt 5 sheets nori 1 avocado, thinly sliced 8 ounces sushi-grade salmon, diced 1/2 English cucumber, peeled and cut into 2-inch strips 9 ounces sushi-grade tuna, diced 1/2 cup seaweed salad, roughly chopped 2 cups panko breadcrumbs 1 cup all-purpose flour 1 cup cornstarch 1 cup ice water Vegetable oil, for deep frying Spicy mayonnaise, Japanese mayonnaise and sriracha, for serving Instructions: For the sushi rice: Place the dry rice in a medium bowl and fill the bowl about halfway with cool water. Stir gently with your hand for about 30 seconds, then drain the water completely. Repeat, filling the bowl halfway up again with cool water, gently stirring the rice with your hand for about 30 seconds. Drain again. Combine the rinsed rice and 2/3 cup water in the bowl of your rice cooker. Follow the rice cooker\u2019s manufacturer\u2019s instructions for cooking short-grain white sushi rice. Stir together the vinegar, sugar and salt in a small microwave-safe bowl. Microwave until the sugar dissolves, about 30 seconds. Once the rice is done cooking, let sit for about 10 minutes. Transfer the freshly cooked hot rice into a large bowl or hangiri (wooden sushi rice container; if using a hangiri, be sure to wet it first and give it a light wipe with a clean kitchen towel to prevent the rice grains from sticking to it). Add the vinegar dressing. Toss to combine, moving the rice paddle diagonally to avoid mashing the grains. Cover with a damp towel and let cool to room temperature, 30 to 40 minutes. For the deep fried onigirazu: Place a piece of plastic wrap on a work surface and place a nori sheet on top with the textured side facing up. Place 1/4 cup of the rice in the center of the nori sheet. With damp hands, gently form the rice into a flat diamond shape that is about 4 inches in diameter. Top the rice in this order: 4 slices avocado, 1/4 cup salmon, a flat layer of cucumber slices, 1/4 cup tuna and 2 tablespoons seaweed salad. Place about 1/4 cup rice on top and lightly press to create a flat layer. Cut 1 sheet of nori into four squares, about 4-inches each. Place 1 square on top of the stacked fillings. To wrap, start by folding the bottom corner of the base nori sheet into the center and hold it in place with your left hand. Use your right thumb to pinch in the right side of the nori, then bring the right corner to the center. Repeat pinching and folding the top and left corners of the nori until the filling is completely encased and is square in shape. Tightly wrap the onigirazu in the plastic wrap underneath. Repeat with the remaining nori sheets, rice, fillings and nori squares. Let the onigirazu sit for about 10 minutes. Put 1/4 cup of the flour and 1/4 cup of the cornstarch in a shallow medium bowl. To make the tempura batter, use chopsticks to combine the remaining 3/4 cup flour and 3/4 cup cornstarch with the ice water in a second shallow medium bowl. Put the panko in a third shallow medium bowl. Dredge each onigirazu in the flour and cornstarch mixture, then dip in the tempura batter and coat in the panko. Fill a large wok halfway with the oil. Heat the oil until a deep-fry thermometer registers 375 degrees F. Working in batches, lower the onigirazu into the oil and fry until golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate. Cut in half and serve with spicy mayo, Japanese mayo and sriracha. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20779,"Sylvia's Black-Eyed Pea Salad 1 1/2 cups cooked or canned black-eyed peas 3/4 cup chopped green bell pepper 1/2 cup chopped celery 1/2 cup chopped red onion 1/4 cup chopped onion 1/4 cup vegetable oil 1/4 cup sugar 2 tablespoons cider vinegar 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce Instructions: In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions. In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 20780,"Salsa Verde Base 1/4 cup distilled white vinegar 2 jalapenos, roughly chopped 4 cloves garlic 4 fresh bay leaves 1/2 cup freshly chopped Italian parsley leaves 1/2 cup freshly chopped cilantro leaves 1/2 cup freshly chopped oregano leaves 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: In a blender, combine the vinegar, jalapeno, garlic, and bay leaves and puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper, to taste. Mix well and refrigerate until ready to use. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 20781,"Figs in Syrup 3 pounds fresh figs 3 cups sugar 3 cups water 1 cup chopped pistachios Instructions: In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Garnish with chopped pistachios. ","[Riesling, Moscato, Vin Santo]" 20782,"Sunny's Easy English Muffin Spinach Alfredo Pizza 1 cup Alfredo sauce 2 to 3 cups fresh baby spinach
4 English muffins, split with a fork and toasted
1 teaspoon Italian seasoning
2 rotisserie chicken breasts, shredded (2 cups), at room temperature 2 cups shredded mozzarella Instructions: Preheat the oven to 400 degrees F. Put the Alfredo sauce in a pot over medium-low heat and let it come to a simmer. Add the spinach and stir until just wilted; turn off the heat. On each toasted muffin half, spread 1/4 cup Alfredo sauce, a sprinkle of Italian seasoning, a portion of the chicken and some mozzarella. Bake on a baking sheet until the cheese is melted, about 5 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 20783,"Kimchi 2 pounds (907 grams) napa cabbage, trimmed, cut lengthwise into 4 to 8 sections, cored, and then cut crosswise into 2- to 3-inch rectangular pieces (about 15 cups) 2 tablespoons plus 2 teaspoons (24 grams) kosher salt 12 ounces (340 grams) daikon radish, peeled and cut into matchsticks measuring about 1/4 by 1/4 by 2 1/2 inches (about 2 cups)
1 teaspoon granulated sugar
1/4 cup (25 grams) gochugaru (Korean red pepper flakes)
2 tablespoons (30 ml) water
2 teaspoons dark brown sugar
1/2 cup diced Asian pear (65 grams)
1/4 cup diced yellow onion (35 grams)
2 1/4 ounces (64 grams) fresh ginger, peeled and cut into matchsticks 4 large garlic cloves (25 grams), peeled and cut into narrow slices 1 teaspoon salted shrimp
6 to 8 scallions (145 grams), halved lengthwise and cut crosswise into 2-inch pieces
Instructions: Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes. Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes. Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste. To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine. Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste. Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook\u2019s Note). Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments. Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that\u2019s deeply flavored, well-rounded, and slightly effervescent. Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it\u2019s time to make kimchi fried rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20784,"Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas (Smoked Salmon Roll with Tartar Sauce and Lentils) 1/2 cup small French lentils, cooked until just tender and drained 2 tablespoons finely chopped gherkins 1 tablespoon capers, finely chopped 2 teaspoons finely chopped fresh chives 2 teaspoons finely chopped fresh parsley 2 spring onions, white part only, very finely chopped 1 tablespoon olive oil 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/3 cup mayonnaise 9 ounces smoked salmon, long slices (the slices should not be so thin that they fall apart) Toasted baguette slices, for serving Instructions: Put the lentils in a bowl. Then add in half the gherkins, capers, chives, parsley and spring onions. Dress with the olive oil, mustard and salt and pepper to taste. Set aside. Put the mayonnaise in a bowl. Then add in the remaining half gherkins, capers, chives, parsley and spring onions. Set aside. Lay some plastic wrap on a cutting board, which will help to form the roll. Start to layer the sheets of smoked salmon on top, overlapping the slices, so that none of the filling escapes when you roll it up. Using an offset spatula (commonly used for frosting cakes), spread a thin layer of the tartar sauce right on the salmon, all the way to the outer edges of the salmon. Next, spoon on a layer of the prepared lentils over the tartar sauce layer. Using the plastic wrap to help, lift the salmon away from you and form it into a log form. (The plastic wrap helps to lift the delicate salmon. The plastic wrap should not get rolled into the salmon.) Once the roll is formed, use a very sharp knife to very gently slice the delicate roll into pieces, like a Japanese maki or sushi roll. Serve immediately on individual spoons or on top warm toasted baguette slices drizzled with a little olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20785,"Johnny O Slaw 1 head green cabbage, diced 1 carrot, diced 1 1/2 cups your favorite slaw dressing Celery seed Instructions: Mix green cabbage, carrots, and slaw dressing in a bowl. Add celery seed, to taste, and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 20786,"Pork with Fennel and Potatoes 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed 1 1/2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 large fennel bulb, cut into wedges 4 cloves garlic, thinly sliced 1 pound small red-skinned potatoes, quartered 1/4 cup dry white wine 1/4 cup low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons roughly chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes. Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20787,"Supper Soup 2 tablespoons vegetable or olive oil 1 medium onion, chopped 1 pound vegetables, cut into bite-size pieces 1 pound meat (boneless, skinless chicken thighs, etc.) 1 pound potatoes, cut into medium dice, or 2 cans beans 1 cup canned crushed tomatoes 2 cans (16 ounces each) low sodium canned chicken broth Herbs, spice or flavoring of choice Salt and ground black pepper Instructions: Heat the oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes. Add remaining vegetables, meat of choice, starch of choice, tomatoes, chicken broth, and dried herb or spice of choice. Partially cover and simmer until vegetables are tender and flavors have blended, about 20 minutes. Add fresh herbs, season with salt and ground black pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20788,"Frozen Tangerine Margaritas Tequila Orange liqueur (recommended: Cointreau) Freshly squeezed tangerine juice Freshly squeezed lime juice Ice cubes Salt, optional Instructions: Combine tequila, orange liqueur, tangerine juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve. ","[Tequila, Orange liqueur, Sauvignon Blanc]" 20789,"Juniper Brined Turkey With Ginger-Scallion Butter 1 fresh or frozen turkey (1 to 1 1/2 pounds per person) Kosher salt 1 1/2 cups packed brown sugar 2 tablespoons juniper berries 1 tablespoon peppercorns 3 bay leaves Zest of 1 lemon, in wide strips 2 sticks unsalted butter, softened 4 scallions, chopped 1 1/2 tablespoons grated fresh ginger 3 cloves garlic, grated 1 tablespoon sesame oil 1 tablespoon low-sodium soy sauce Instructions: Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight. Remove the turkey from the brine; rinse and pat dry. Mix the butter, scallions, ginger, garlic, sesame oil and soy sauce until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting. Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 20790,"Brett Fava Beans 2 pounds fava beans 3 tablespoons butter 2 medium shallots, minced 2 tablespoons salt 1 tablespoon freshly ground black pepper 1/2 cup shredded Parmesan Instructions: Bring a large pot of water to a boil over medium heat. Add the fava beans and cook until tender. Drain the beans and let cool, then peel. Melt the butter in a pan over low heat and cook shallots until translucent. Add the fava beans and cook for 3 minutes. Stir in the salt, pepper and Parmesan. Transfer the beans to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20791,"PASTITSIO 1/4 pound butter, plus 1/4 pound butter, melted and cooled 1 1/2 pounds ground chuck 1 onion, chopped fine Salt and pepper 1 (12-ounces) can tomatoes 1 (12-ounce) can tomato sauce 1 bay leaf 1/2 teaspoon cinnamon 1 pound ziti rigate or penne 3 cups grated pecorino Romano 3/4 cup flour 3 1/2 cups whole milk 5 eggs Instructions: In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes. Cook macaroni in boiling water, strain and put back in pot to keep warm. Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce. Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 20792,"Baked Beans 1/2 pound bacon, minced 1 onion, diced 3 tablespoons minced garlic 2 tablespoons freshly minced ginger or 1 teaspoon ground ginger 1 green pepper, diced 1 teaspoon dry mustard 2 (16-ounce) cans kidney beans, undrained 1 (16-ounce) can pinto beans, undrained 1 (16-ounce) can black beans, undrained 1 cup Ed's BBQ Sauce 1/4 cup molasses 1/2 cup brown sugar 1 bottle beer Salt and freshly ground black pepper Instructions: In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce, molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 20793,"Strawberries with Marsala and Lemon Sauce 1 1/2 cups sweet Marsala wine 1/4 cup sugar Zest and juice of 1 large lemon 1/4 teaspoon nutmeg 1 pound strawberries, hulled and quartered 16 amaretti or 4 (4-inch) long biscotti cookies, crushed Serving suggestion: 2 cups vanilla bean gelato or ice cream. Instructions: For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance). To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies. ","[Marsala, Chianti, Riesling, Gewrztraminer]" 20794,"Spicy Cornbread with Green Chiles 1 cup medium cornmeal 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large egg, beaten 1 cup buttermilk 6 tablespoons melted butter or vegetable oil 1 cup corn kernels (from about 2 ears, or best-quality corn) 12 serrano chiles, roasted 1/4 teaspoon cayenne Instructions: Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a cl stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20795,"Drunken Spaghetti Kosher salt 1 tablespoon olive oil
3 tablespoons butter
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
One 750-milliliter bottle red wine, such as Chianti
Freshly ground black pepper
1 pound spaghetti
1 pound portobello mushrooms, sliced 1/4 inch thick
1 pound button mushrooms, sliced
1 tablespoon balsamic vinegar
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil leaves, torn
Instructions: Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper. Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes. Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss. Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 20796,"Risotto al Cabernet 12 cups chicken stock (low-sodium, if canned) 1/4 cup olive oil 1 cup minced onion Salt and black pepper, to taste 3 cups Arborio rice 1 cup dry white wine 3 tablespoons unsalted butter 1 cup grated Parmigiano, plus a bit more for garnish 1 cup Cabernet Sauvignon, plus 1/2 cup for garnish Instructions: Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto. Heat olive oil in a 4-quart saucepan. Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed. Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed. About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock. Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper. Transfer to a platter or individual shallow bowls. Garnish with a drizzle of the wine and some grated Parmesan. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 20797,"Pad Thai 1/2 cup hot water 1 1/2 TBSP tamarind paste 5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian) 1 fresh red chili, minced or 1/2 tsp. cayenne pepper 5-6 TBSP palm sugar 8 oz. Thai rice noodles 2-3 TBSP oil for stir-frying 3 TBSP chicken stock 1 shallot, finely chopped 4 cloves garlic, minced 1-2 cups medium raw shrimp, peeled and deveined 1 egg 2 cups bean sprouts 1/8 tsp. ground white pepper 3 scallions, finely sliced 1/2 cup fresh cilantro, chopped 1/4 cup dry roasted peanuts, ground or chopped Lime wedges for serving Instructions:

1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.
2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle \tossing\ motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
7. Remove from heat and adjust seasoning to your taste.
8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges. Series: Kelsey & Spike Cook Episode: Thai (Ep. 0) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20798,"Barley 1/2 onion, peeled, finely diced 1/2 teaspoon ground garlic 2 bay leaves 1 tablespoon salt 2 tablespoons butter 1 pound barley 6 cups chicken stock Instructions: Barley: Cook onion, garlic, bay leaves, and salt in butter until onions are soft, do not color. Add barley and chicken stock and cook until barley is tender. Serve barley with Braised Beef Shank ","[Chardonnay, Riesling, Gewrztraminer]" 20799,"Grown-Up Root Beer Float 1 orange 2 ounces bourbon 2 dashes orange bitters 3/4 cup root beer 1 ounce heavy cream Instructions: Use a vegetable peeler to remove a long piece of zest from the orange, working your way around the fruit. Combine the bourbon and bitters in a tall glass. Twist the orange zest over the glass to release the oils, then drop it in. Fill the glass halfway with ice. Add the root beer. Slowly pour the cream over the back of a spoon into the glass so it floats on top. ","[Bourbon, Brandy, Port]" 20800,"Needhams 1 1-pound box confectioners' sugar (about 4 cups) 1/2 cup smooth, plain mashed potatoes 2 tablespoons unsalted butter 2 teaspoons vanilla extract 1/4 teaspoon salt 1 14-ounce bag sweetened shredded coconut 2 pounds good-quality semisweet or bittersweet chocolate, chopped 3 tablespoons vegetable shortening Instructions: Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well. Place the bowl over a saucepan of barely simmering water. Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes. Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes. Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup. One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature, about 1 hour. Photograph by Charles Masters ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 20801,"Agnolotti With Artichoke Sauce 1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped 1 cup half-and-half 1 clove garlic, smashed 1/8 teaspoon red pepper flakes Kosher salt 1 cup frozen peas (do not thaw) 1 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli 1/4 cup finely grated parmesan cheese 1/4 cup torn fresh basil leaves Instructions: Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove. Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 20802,"Sauteed Wild Mushrooms over Creamy Cheesy Polenta 3 tablespoons olive oil 2 sprigs fresh rosemary 1 tablespoon chopped shallots 1 cup shiitake mushrooms, stemmed and cut in 1/2 1 cup oyster mushrooms cut in 1/2 1/2 cup white wine Salt and freshly ground black pepper 1 pinch crushed red pepper flakes 1/3 cup chopped parsley leaves, for garnish 4 tablespoons olive oil 1/2 cup chopped sweet onion 1 tablespoon chopped garlic 32 ounces chicken stock 1/4 cup chopped fresh oregano leaves 1/4 cup chopped fresh basil leaves 16 ounces instant polenta 1/2 pint heavy cream 1 cup grated fontina Salt and freshly ground black pepper 1/4 cup grated Parmesan 2 tablespoons minced chives, for garnish 1/4 cup orange liqueur (recommended Grand Marnier) 1/4 cup lime juice 1/4 soy sauce 1/8 cup honey 3 tablespoons chili sauce 1/4 cup fresh chopped basil leaves 2 tablespoons minced ginger 2 tablespoons orange zest 1/8 cup minced cl peppers 1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp) 1/2 cup chopped scallions, for garnish Instructions: Mushrooms:
Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
Polenta:
Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
Shrimp:
Combine all of the marinade ingredients in a large bowl.
Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20803,"Mushroom Poppers 10 ounces imitation crab meat, shredded 6 ounces cream cheese
1/2 cup plus 2 tablespoons sriracha sauce, such as Huy Fong
2 stalks green onion, diced 20 medium to large white mushrooms, stems removed
Vegetable oil, for frying
One 10-ounce box tempura batter mix 1/4 cup plus 2 tablespoons soy sauce 1 tablespoon oyster sauce
1 1/2 teaspoons onion powder
1 cup corn syrup 2 tablespoons black sesame seeds, toasted
2 tablespoons white sesame seeds, toasted Instructions: For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl. Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce. Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly. Do not be afraid to overstuff the mushrooms. Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls. In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon. In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter. Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil. Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels. Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time. If in doubt, take out a sacrificial stuffed mushroom and cut it in half. If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer. A warm center indicates that the mushrooms are ready. For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl. Add the corn syrup and mix until thoroughly combined. For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions. Serve with the remaining mushroom sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20804,"Persian Beef Kebabs 2 pounds sirloin steak 1 medium white onion, roughly chopped 5 medium garlic cloves, crushed 1 medium lime, juiced (about 4 teaspoons) 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin 8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes 8 medium Roma tomatoes Olive oil Lavash bread, for serving Plain yogurt, for serving Cilantro leaves, for serving Instructions: Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl. Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator. When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes. Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro. ","[Syrah, Malbec, Tempranillo, Garnacha]" 20805,"Mezcal-and-Maple-Roasted Turkey in Cheesecloth One 10- to 12-pound organic turkey Kosher salt and freshly ground black pepper
1 navel orange, quartered
3 large yellow onions, unpeeled and quartered
1 cinnamon stick
Small bundle fresh thyme
5 sprigs fresh sage
Olive oil, for drizzling 2 to 3 tablespoons turkey stock or water 1 stick (8 tablespoons) unsalted butter 1/4 cup maple syrup
1/4 cup mezcal
4 whole cloves
Instructions: For the turkey: The day before serving, pat the turkey dry using paper towels. Remove the neck. Place the turkey on a large, clean cloth and rub both the inside and outside generously with salt. Place the turkey and the neck in a container that fits comfortably and refrigerate, uncovered, overnight to allow the skin to dry out. Remove the turkey at least 2 hours prior to roasting to take the chill off it. Position the oven rack on the lowest rung and preheat the oven to 425 degrees F. Place the oranges, 1 onion, cinnamon stick and thyme in the body cavity of the turkey. Fold the wings and tuck the tips underneath the bird. For the butter sauce: Melt the butter in a small saucepan over medium heat. Add the maple syrup, mezcal and cloves. Bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, until fully incorporated, about 5 minutes. Remove from the heat and allow to cool slightly.
Place the remaining quartered onions in the bottom of a roasting pan to act as a rack. Add the turkey neck, along with the sage. Drizzle the onions and neck with olive oil and season with salt and pepper. Set the turkey on top of the onions. Soak a double layer of cheesecloth big enough to cover the bird in the butter sauce, then drape it over the breast and legs of the turkey. Pour any remaining butter sauce over the turkey. Add the stock to the bottom of the pan. Roast for 45 minutes. Reduce the oven temperature to 375 degrees F and continue roasting until the skin is golden brown and the turkey juices run clear when an instant-read thermometer inserted into the thickest part of the thigh and breast registers 160 degrees F, another 10 to 15 minutes per pound (at least 1 hour and 40 minutes and up to 3 hours).
Allow the turkey to rest at least 30 minutes before removing the cheesecloth and carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 20806,"Pan con Tomate (Crusty Bread with Tomato) 1 loaf thick-sliced crusty bread 2 1/4 pounds very red tomatoes, ripe and firm Extra virgin olive oil Salt Serrano ham in very thin slices (optional) Instructions: Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham. ","[Rioja, Tempranillo, Garnacha]" 20807,"Janette's Lighter Truffles 1/2 cup pitted prunes 3 tablespoons sugar-free strawberry preserves 3/4 cup dried apricots 3/4 cup unsweetened cocoa powder 1/2 cup semisweet chocolate morsels Instructions: In a food processor, puree the prunes and preserves together. Add the apricots and process until pureed. Add 1/2 cup of the cocoa and process until smooth. Line a baking sheet with waxed paper. Drop heaping teaspoons of the fruit mixture onto the baking sheet and refrigerate until firm, about 20 minutes. Roll each truffle into a smooth ball about 3/4-inch in diameter. In a saucepan, melt the chocolate morsels. Roll some of the truffles in the remaining 1/4 cup of cocoa and drizzle melted chocolate over the rest. Refrigerate until firm, about 30 minutes. The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons 1 tablespoon butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14" 20808,"Pineapple Upside-Down Cake 1/4 cup unsalted butter, melted 1/2 cup firmly packed light brown sugar 7 slices canned pineapple (reserve 1/2 cup juice for cake) 13 candied cherries 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup unsalted butter, softened 1 cup sugar 2 large eggs 1/2 cup heavy cream 1/2 cup reserved pineapple juice Instructions: Preheat oven to 350 degrees. Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter. For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges. For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1 at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake pan, and serve the cake warm, with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 20809,"Roasted Corn and Lobster Chowder 4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn) 2 tablespoons unsalted butter 1 large onion, peeled and diced (about 1 cup) 2 celery stalks, diced 1 leek, split, cleaned, and diced 1 large sweet red pepper, diced 2 to 3 jalapeno peppers seeded and diced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 vanilla bean, split and seeds scraped out 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 quarts hot chicken stock 1 (2 pound) lobster, tail hacked into sections, claws cracked, body tied in cheesecloth 1/2 cup creme fraiche Instructions: Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary

Ingredients:

• 1.5 lbs flank steak
• 4 cloves gar" 20810,"Vermicelli with Ancho cl Sauce 4 Ancho chiles, stems, seeds, and veins removed 3/4 to 2 cups chicken stock or water 2 whole cloves 4 garlic cloves, coarsely chopped 1 tablespoon cumin seeds Coarse salt 3 tablespoons olive oil or butter 6 ounces vermicelli nests 1/3 cup finely grated Queso Anejo cheese Green onion sliced on the bias, for garnish Avocado slices Quartered limes Instructions: In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from the heat and let soak until soft, 5 more minutes. Drain, setting aside 1/2 cup of the cl liquid. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 cup cl liquid and the drained chiles, a few at a time, and blend until smooth. Add more stock if necessary. Heat the oil in a large heavy saucepan. Add the pasta and fry turning until it has turned a deep golden color, about 3 minutes (keep nests intact). Strain off excess oil. Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes. Transfer to a serving dish and sprinkle with the cheese and green onion slices. Serve with the avocado slices and lime. ","[Syrah, Tempranillo, Garnacha, Barbera]" 20811,"Basic Edamame 1 pound edamame, fresh or frozen, in or out of shell 1/4 cup water Kosher salt, optional Instructions: Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20812,"Caesar T-Bone Steak with Stout Pan Sauce 2 pounds fingerling or baby red potatoes 5 cloves garlic 3 fresh thyme sprigs 3 tablespoons extra-virgin olive oil Kosher salt and finely ground black pepper 2 anchovy fillets Two 1 1/4 pounds T-bone steaks, 1-inch thick 3 tablespoons unsalted butter 1 shallot, finely chopped 1 cup stout beer 2 tablespoons Worcestershire sauce 1/2 teaspoon hot sauce 1 teaspoon cornstarch Instructions: Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes. Preheat the grill to high heat. While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce. Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste. Slice the steaks and serve with the sauce and potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 20813,"Italian Fruit Salad 1/2 cup grated Parmesan cheese 1 container (5 oz.) DOLE? Arugula 1 can (11 oz.) DOLE? Mandarin Oranges, drained 1 cup green grapes, cut in half 1 pkg. (6 oz.) prosciutto slices, cut into 1/2-inch strips 1/2 cup DOLE? Whole Pitted Dates Aioli Dressing (recipe below) Instructions: Preheat oven to 350 degrees F. Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break \crisps\ into irregular-sized pieces. Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese \crisps.\ Refrigerate any remaining dressing. Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups. ","[Barolo, Chianti, Rioja, Pinot Grigio]" 20814,"Tamale Pie 1 large onion, chopped 1 green pepper, chopped 2 garlic cloves, chopped 2 pounds ground chuck 2 cans Mexicorn (sold at most supermarkets) 2 (8-ounce) cans tomato sauce 8 ounces red wine 1 tablespoon chili powder Salt, pepper, to taste 1/2 package Jiffy brand cornbread mix 1 small can cream-style corn 1 1/2 cups grated cheddar 1/2 cup milk 1 egg (optional) 1 medium package Frito corn chips Sliced black olives, for garnish Instructions: Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish. Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake, in a preheated oven, at 400 degrees for 35 to 45 minutes. 10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup cheddar cheese. Garnish with sliced black olives. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 20815,"Ice Cream Lasagna 1 vanilla pound cake or loaf cake 2 quarts vanilla ice cream, softened
  Strawberry Sauce, recipe follows 2 1/2 cups chocolate rice puff cereal
  1/2 cup grated white chocolate
  3/4 cup strawberry preserves Juice of 1 lemon
  1 quart strawberries, hulled and halved (or quartered if they are large) Instructions: Slice the cake from end to end (not side to side) into 8 long slices (about 1/4 inch thick). Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 20816,"Mixed Vegetable Stir Fry 1/2 cup vegetable broth 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon cooking oil 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1/2 cup sliced carrots 1/2 cup sliced lotus root 1/2 cup sliced jicama 1/2 cup sliced zucchini 8 white button mushrooms 2 tablespoons water 1/2 cup red bell pepper, cut into 1 inch squares 4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths 2 teaspoons cornstarch dissolved in 1 tablespoon water Instructions: Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute. Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20817,"Tilapia with Citrus Bagna Cauda 3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus 2 teaspoons 4 anchovy fillets, minced 1 1/2 teaspoons minced garlic 2 tablespoons orange juice 2 tablespoon thinly sliced fresh basil leaves 1 teaspoon lemon zest 1 teaspoon orange zest 6 (6-ounce) skinless tilapia fillets Salt and freshly ground pepper Instructions: Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt. The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using. Meanwhile, preheat oven to 200 degrees F. Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20818,"Norman's Creamy Conch Chowder with Saffron and Toasted Coconut 1/4 pound bacon, diced 1/2 cup olive oil 2 jalapenos, seeded and diced 1 large yellow onion, diced 1/2 bunch celery, diced 1 green pepper, diced 1 yellow pepper diced 2 banana peppers, diced 1 tablespoon crushed red pepper 10 small, new potatoes, diced 1 quart peeled plum tomatoes, crushed 1 quart tomato puree 3 bay leaves 1 bunch fresh thyme 1 bunch fresh oregano 1 bunch fresh marjoram 1 bunch fresh basil 2 quarts fish stock 2 cups clam juice 1 quart heavy cream 2 1/2 pounds cleaned and ground conch meat 2 pinches of saffron Salt and pepper 1 cup toasted coconut 2 tablespoons chopped chives Tabasco sauce Instructions: In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 20819,"Seared Strip Steaks with North African-Spiced Butter 8 tablespoons unsalted butter (1 stick), at room temperature 2 teaspoons ground cumin 1 teaspoon kosher salt 1 teaspoon smoked paprika 1/2 teaspoon freshly ground black pepper 2 (10-ounce) New York strip steaks 1 tablespoon oil Instructions: For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes. For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes. Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 20820,"Yuca-Stuffed Crispy Shrimp 6 cloves garlic, minced 1 to 2 Scotch bonnet chiles, stem and seeds discarded, minced
2 teaspoons whole cumin seeds, freshly toasted
Kosher salt and freshly ground black pepper 1 cup olive oil
1/3 cup sour orange juice
2 teaspoons Spanish sherry vinegar
1 1/2 cups peeled and very thinly sliced fresh hearts of palm 1/4 cup peeled and julienned jicama 1/4 red bell pepper, stem and seeds discarded, julienned
1/4 yellow bell pepper, stem and seeds discarded, julienned
1 Scotch bonnet cl, stem and seeds discarded, minced
1/2 small red onion, julienned
3 scallions, trimmed and finely chopped
1/2 cup virgin olive oil
1/4 cup freshly squeezed orange juice
1 teaspoon freshly toasted and ground coriander
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
3 egg yolks 1 tablespoon Champagne vinegar 3 tablespoons store-bought sweet butter pickles, diced small, plus 1 teaspoon brine
1/2 cup virgin olive oil
1/2 cup canola oil
2 tablespoons diced red onion
1 1/2 tablespoons minced Scotch bonnet chiles (stem and seeds discarded) 1 hard-cooked egg, yolk sieved and white chopped small
Kosher salt and freshly cracked black pepper 2 cups panko (Japanese breadcrumbs) 1 cup seasoned flour
1 egg, beaten with 3 tablespoons water
12 very large fresh shrimp (16 to 20 count), tail left on, peeled, deveined and butterflied 1 cup cooked and mashed yuca
1 Scotch bonnet cl, stem and seeds discarded, minced
2 to 3 cloves garlic, minced
Kosher salt and freshly toasted and cracked black pepper, to taste
Peanut oil, for frying Instructions: For the \Mo J.: Mash together the garlic, chiles, cumin and 1/2 teaspoon salt with a mortar and pestle until fairly smooth. Scrape into a bowl and set aside a moment. Heat the olive oil in a skillet over medium-high heat until fairly hot and pour it over the garlic mixture. Mix and allow to stand 10 minutes. Whisk in the orange juice and sherry vinegar. Season with salt and pepper to taste and set aside until ready to use. For the hearts of palm slaw: Mix together the hearts of palm, jicama, red and yellow bell peppers, Scotch bonnet cl, onion and scallions in a large bowl and set aside. Mix together the olive oil, orange juice, coriander, sugar, pepper and salt to taste in a bowl and pour over the vegetables. For the Scotch bonnet tartar salsa: Put the egg yolks in a blender and beat until pale. (Alternatively work by hand.) With the blender running, add the vinegar and pickle brine. Slowly add the olive oil and canola oil and blend until completely incorporated. If using a blender, remove the mixture to a bowl so the vegetables don?t get overly processed. Add the sweet butter pickles, red onion and chiles. Stir in the hard-cooked egg. Season to taste with salt and pepper. Cover and refrigerate. For the stuffed shrimp: Place the panko, flour and egg wash in separate shallow bowls. Pat the shrimp dry of any excess water. Combine the mashed yuca with the cl, garlic and salt and pepper to taste. Stuff the cavity (butterfly cut) of each shrimp with about 3/4 tablespoon of the yuca mash, packing it firmly into place. Dust the shrimp first in the flour, then dip in the egg wash and then the panko. Set aside. Heat the peanut oil in a large heavy deep skillet or French fryer to 350 degrees F. When the oil is hot, lay the shrimp in it and cook until golden and cooked through. Remove the shrimp to a plate with absorbent toweling. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates. Lift some of the Hearts of Palm Slaw onto the center of the plates. Spoon or ladle some of the \Mo J.\ directly onto each shrimp. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 20821,"Classic Eggnog 2 large eggs, plus 1 egg yolk 1/2 cup sugar 2 1/2 cups milk 1 cup heavy cream 1/2 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg, plus more for garnish 1/2 cup cold rum or brandy (optional) Cinnamon sticks, for garnish Instructions: Whisk the whole eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165? F, about 5 minutes. (Do not boil or the eggs will curdle.) Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour, then cover and refrigerate until cold, at least 2 hours or up to 1 week. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk in the chilled eggnog mixture, then whisk in the rum, if using. Pour into glasses and garnish with nutmeg and cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]" 20822,"Chicken and Smoked Sausage Gumbo with White Rice 1 tablespoon plus 1/2 cup vegetable oil 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces 4 pounds chicken thighs, skin removed 1 tablespoon Essence or Creole seasoning, recipe follows 1 cup all-purpose flour 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 teaspoon salt 1/4 teaspoon cayenne 3 bay leaves 9 cups chicken stock or canned low-sodium chicken broth 1/2 cup chopped green onions 2 tablespoons chopped parsley leaves 1 tablespoon file powder White Rice, recipe follows Hot sauce 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 cups long-grain white rice 4 cups water, chicken stock, or canned low-sodium chicken broth 1 tablespoon unsalted butter 1 1/2 teaspoons salt 1 bay leaf Instructions: In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside. Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use. Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour. Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes. Uncover and fluff the rice with a fork. Discard the bay leaf and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 20823,"Poaching Liquid for Lobster (Court Bouillon) 1 cup white wine 1 tablespoon coriander seeds 1 tablespoon kosher salt Pinch crushed red pepper Bundle thyme 2 bay leaves 1 head garlic, halved horizontally 1 lemon, halved and squeezed One 1 to 2-pound Maine lobster Instructions: Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20824,"Goat Cheese Stuffed Venison Loin 1 Venison Loin, approximately 3 pounds 1 cup goat cheese 1 tablespoon olive oil 1 cup red wine 1/2 cup dry sour cherries 1/2 cup chopped black walnuts 1/2 cup sugar 1 tablespoon butter Instructions: Place venison loin. Cut a small hole in each end of the loin with a long boning knife and using a clean sharpening steel widen the hole to extend the length of the loin. Using a wooden spoon stuff goat cheese into the loin, completely filling the space. In a saute pan over high heat, add a tablespoon of olive oil and heat until smoking hot. Place venison chops in the pan to achieve a nice sear. 2 minutes on each side. Set aside and reserve. In same pan, deglaze with red wine and reduce by half. Incorporate sour cherries, black walnuts, and sugar. Reduce to a glaze and finish with butter. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 20825,"Fried Cheese Curd Salad with Spicy Yogurt Ranch 1/2 cup Greek yogurt (2 percent or whole milk) 2 tablespoons finely chopped pickled jalapenos, plus 3 tablespoons brine from the jar
2 tablespoons heavy cream or half-and-half
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Vegetable oil, for frying 1 cup all-purpose flour
1 teaspoon sweet paprika
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon cayenne pepper 12 ounces Cheddar cheese curds
1 cup dark beer, plus more as needed
1 large egg, beaten
One 5-ounce package mixed baby greens 2 ripe plum tomatoes, chopped
1 Persian cucumber, thinly sliced
3 radishes, thinly sliced
1/4 cup chopped fresh chives
1/4 cup roasted salted sunflower seeds
Instructions: For the spicy yogurt ranch: Stir together the yogurt, chopped jalapenos, brine and cream until smooth. Stir in the parsley, chives, dill, garlic powder and salt. Refrigerate the dressing while you make the curds and salad. For the fried cheese curds: Heat 2 inches vegetable oil in a large pot to 360 degrees F. Line a baking sheet with a wire rack for draining. In a large bowl, whisk together the flour, paprika, salt and cayenne. Add the cheese curds and lightly dredge in the flour, then remove to a plate. Whisk in the beer and egg until the batter is just smooth (don't overmix). Add a little more beer, if needed, to make it the consistency of pancake batter. Add half of the curds to the batter, then remove with a fork and gently drop into the oil. Fry until the batter is crisp and deep golden, 1 to 2 minutes. Remove to the wire rack. Dip the remaining curds in the batter and fry in the same manner. Season all of the fried curds lightly with salt. For the salad: Spread the greens on a platter. Top with the tomatoes, cucumbers and radishes. Drizzle with about half of the dressing. Top with the fried cheese curds. Sprinkle with the chives and sunflower seeds. Drizzle with the remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20826,"Rigatoni with Grilled Sausage and Vegetables 2 Japanese eggplants (about 1 pound), halved lengthwise 1 medium zucchini, halved lengthwise 4 plum tomatoes, halved lengthwise 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 hot or sweet Italian sausage links (about 12 ounces) 10 ounces rigatoni pasta 1 cup fresh basil, roughly chopped 1/2 cup fresh mint, roughly chopped 1 small clove garlic, grated 1/2 cup ricotta cheese Instructions: Preheat a grill to high. Toss the eggplants, zucchini and tomatoes with 1 tablespoon olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10 to 12 minutes for the sausages and remaining vegetables. Transfer to a cutting board and let cool slightly. 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 the pasta. Combine the basil, mint, garlic and the remaining 2 tablespoons olive oil in a large bowl. Chop the vegetables and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20827,"Crab Cakes 12 large eggs One 30-oz jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning 1 ounces Worcestershire sauce
8 pounds jumbo or colossal lump crabmeat
1 loaf white bread, crust removed, finely chopped 8 ounces (2 sticks) unsalted butter, melted Instructions: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20828,"Beef and Onion Stuffed Potatoes 8 cups low-sodium beef stock 3 large russet potatoes Extra-virgin olive oil 2 pounds beef chuck, trimmed and cut into 1-inch cubes Kosher salt and freshly ground black pepper Water, as needed 1 1/2 cups frozen pearl onions Instructions: Preheat the oven to 400 degrees F. Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups. Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes. Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes. Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well. Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 20829,"Scotch on the Rocks 6 large eggs, at room temperature Kosher salt 1 cup all-purpose flour Freshly ground pepper 1 cup breadcrumbs Vegetable oil, for frying 4 large biscuits, split and warmed 1 teaspoon extra-virgin olive oil 8 ounces fresh breakfast sausage, casings removed 2 teaspoons chopped fresh thyme 1 cup low-sodium chicken broth 1/2 cup heavy cream 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Prepare the eggs: Bring a large saucepan of water to a simmer over medium-high heat. Add 4 eggs and simmer 5 minutes for very runny yolks, or 6 minutes for yolks that are slightly set around the edges. Transfer the eggs to a bowl of ice water with a slotted spoon; drain, peel carefully and pat dry. Season with salt. Put the flour in a shallow dish and season with salt and pepper. Put the breadcrumbs in another dish; season with salt and pepper. Beat the remaining 2 eggs in a third dish; season with salt and pepper. One at a time, carefully dredge the cooked eggs in flour, then roll in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs. Roll in the beaten eggs again and reroll in the breadcrumbs. Put the eggs on a parchment-lined plate; refrigerate while you make the gravy. Reserve 2 tablespoons of the seasoned flour. Make the gravy: Heat the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Add the thyme and the reserved 2 tablespoons seasoned flour and cook, stirring, 1 minute. Stir in the chicken broth and cream and bring to a simmer. Cook, stirring occasionally, until the gravy thickens, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Add more cream or water if the gravy is too thick. Keep warm. Deep-fry the eggs: Heat about 2 inches of vegetable oil in a medium saucepan over medium heat until a deep-fry thermometer registers 375 degrees F. Using a slotted spoon, carefully lower the breaded eggs into the hot oil and fry, turning, until golden brown, about 2 minutes. Drain on paper towels. Serve the gravy and fried eggs on the biscuits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20830,"Emeril's Reuben Sandwiches 2 pounds quality corned beef, very thinly sliced 12 slices Jewish-rye or marble-rye bread 1 recipe Emeril's Russian Dressing, recipe follows 12 ounces sauerkraut 12 slices good quality Swiss cheese 1 quart store-bought cole slaw, divided 4 tablespoons butter, softened, divided 6 kosher dill pickles, halved or quartered if large 1 cup mayonnaise 1/4 cup chili sauce 1 tablespoon minced yellow onion 1 tablespoon minced dill pickle 1 tablespoon minced celery 1 tablespoon minced parsley leaves 1 tablespoon heavy cream 1/2 teaspoon dry mustard 1/2 teaspoon hot pepper sauce 1/4 teaspoon Worcestershire sauce 1/4 teaspoon sugar Salt Instructions: Preheat the oven to 350 degrees F. Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes. Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside. Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish. In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20831,"Ham Crouquettes 4 tablespoons butter 1/2 cup finely minced onions 1/4 cup plus 2 tablespoons flour 1 1/2 cups milk Salt and black peppers 1/4 teaspoon nutmeg 1 tablespoon finely chopped parsley 1 tablespoon dry sherry 12 ounces ground smoked ham 2 eggs, mixed with 1 tablespoon water 1 cup bread crumbs Vegetable oil for frying Instructions: Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled. In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper. Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours. Fry the croquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20832,"Braised Veal Shanks with Carrots, Parsnips, and Turnips 4 veal shanks, with the bone in the center surrounded by meat, cut into 8 to 10 ounce portions Salt and freshly ground black pepper 3 tablespoons olive oil 1 cup diced carrots 1 cup diced parsnips 1/2 cup diced turnips 4 cloves of garlic, left whole, peeled 2 tablespoons tomato paste 1 cup dry white wine 1 cup chicken stock or beef and veal stock Chopped fresh thyme Instructions: Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes. When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 20833,"Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa 1/2 cup Greek yogurt 1 tablespoon chopped fresh mint, plus more for garnish
1/2 teaspoon finely grated lemon zest
1 tablespoon harissa
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 pound baby carrots, tops removed but a little green left attached (see Cook's Note) Canola oil or pure olive oil
2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon ground fennel
Pomegranate seeds, for garnish
Pomegranate Dressing, for serving, recipe follows 1/4 cup pomegranate molasses 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar
3/4 cup canola oil
Kosher salt and pepper
Kosher salt and pepper Instructions: Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots. Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel. Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing. Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 20834,"White Chocolate Fondue 1 cup heavy cream 1/2 stick unsalted butter 2 (12-ounce) packages premier white morsels For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake. Instructions: In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20835,"Homemade Chorizo Sausage 3 tablespoons canola oil 1 small Spanish onion, finely diced 3 cloves garlic, finely chopped 2 teaspoons dried Mexican oregano 1 teaspoon ground cumin 1 teaspoon Spanish paprika 1/4 teaspoon cayenne pepper Pinch of ground cinnamon 1/4 cup apple cider vinegar 1 1/4 pounds ground well-marbled pork shoulder Kosher salt and freshly ground black pepper Instructions: Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes. Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature. Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld. To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20836,"Duck with Raspberry Sauce 1 duck magret duck breast, with skin 1/2 cup orange juice 1 cup frozen raspberries 2 teaspoons butter Salt and pepper, to taste Instructions: Cut the duck skin (like tic tac toe). Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp. Turn over and continue cooking 5 or 7 minutes more according to taste (rare, medium rare, etc.) Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt and pepper to taste. Slice duck, garnish with wild rice, vegetable of your choice and decorate with a few fresh raspberries. ","[Chardonnay, Pinot Grigio, Sparkling wine]" 20837,"Dessert Focaccia 2 tablespoons sugar 1 1/2 cups warm water (110 -115 degrees) 1 /4 ounce (1 package) dry yeast 3 1/4 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon salt 1 tablespoon light oil Topping: 4 ounces mascarpone cheese 2 tablespoons honey 2 small pears, sliced thinly into discs, seeds removed 1 tablespoon mint 1 teaspoon olive oil Instructions: In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over the warm water mixture and let it stand for 10 minutes, until it foams. Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture. Slowly turn on the machine and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough in an oiled bowl , cover and set aside to rise for 3 hours. Preheat the grill and preheat the oven to 375 degrees. Punch down the dough, remove it from the bowl onto a lightly oiled 9x13-inch sheet tray. Spread out the dough on the tray. Using your fingertips, make \dimples\ in the dough. Using the olive oil, lightly oil the pears and place them on the grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread this mixture on the dough. Turn the pears and cook for 1 more minute. Top the dough with the grilled pears. Bake for 25 minutes. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 20838,"Sizzling Crepes with Grilled Shrimp 1 1/2 cups rice flour Pinch turmeric 1/2 cup coconut milk 2 cups water Vegetable oil 1/3 cup scallions, thinly sliced 1 pound small shrimp, shelled, deveined, and halved lengthwise 1 pound mung bean sprouts, root ends trimmed Instructions: Whisk together flour, turmeric, coconut milk, 2 cups water, 2 tablespoons oil, and scallions until well combined. Allow batter to rest 30 minutes. Heat 2 tablespoons oil in a wok or skillet over high heat. Add shrimp and cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook until just translucent but still firm, about 1 minute. Transfer to a platter and set aside. Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-high heat. While tilting the pan add 1/4 cup batter, swirling the pan at the same time to evenly distribute the batter. Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, add shrimp and bean sprouts, fold over one half of the lacy crepe, and slide onto a serving dish. Continue making crepes as you serve them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20839,"Sweet Tea 3 quarts cold water 4 pitcher-size cold brew tea bags Sugar Mixture, recipe follows Lemon slices, for garnish Mint sprigs, for garnish 1 cup water 3/4 cup sugar Instructions: Bring the water to a boil. Remove from heat, pour into a pitcher, and steep the tea bags about 5 minutes. Mix the sugar mixture into the iced tea. Mix well. Pour the drink mix over ice cubes in a glass. Garnish with 2 slices of lemon and a sprig of mint. Bring 1 cup of water to a boil and add sugar. Stir to combine. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 20840,"Lemon Poppy Seed Pancakes 2 cups raspberries 1 cup maple syrup
2 lemons, zested and juiced (reserve the zest for the pancakes) 2/3 cup all-purpose flour, sifted 1/4 cup sugar
2 teaspoons poppy seeds
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring
2 large eggs, lightly beaten
2 tablespoon salted butter, melted, plus more for serving
Canned whipped cream, for topping 1/2 cup raspberries
Instructions: For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes. For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined. Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter. Strain the raspberries from the syrup and discard the pulp. For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 20841,"Strawberry Lemonade 1/2 cup chopped strawberries 1/4 cup agave syrup or honey 2 tablespoons mint leaves 1 cup lemon juice 2 cups seltzer Ice Instructions: In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately. ","[Riesling, Moscato, Vinho Verde]" 20842,"Minted Pea Puree Crostini 1 (10-ounce) package frozen peas, thawed 1 cup ricotta 2 tablespoons garlic infused olive oil, plus more for toasting bread 2 tablespoons chopped fresh mint leaves Kosher salt and freshly cracked black pepper 1 French baguette, sliced 1/2-inch thick on a bias Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste. Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes. Spread the pea puree over the toasts and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20843,"Shrimp Panzanella 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 6 tablespoons extra-virgin olive oil 1 pound ripe tomatoes, roughly chopped 2 Persian cucumbers, thinly sliced 1 15-ounce can chickpeas, drained, rinsed and blotted dry 3 scallions, thinly sliced 4 cups torn stale ciabatta bread (about 1-inch pieces) 2 tablespoons jarred capers in brine, drained Kosher salt and freshly ground pepper 1 1/4 pounds peeled and deveined large shrimp 3/4 cup roughly chopped mixed fresh herbs (such as parsley, dill and oregano) Instructions: Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side. Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20844,"Lucky Charms Marshmallow Treats 4 tablespoons unsalted butter, plus more for the pan One 11.5-ounce box Lucky Charms &trade cereal (about 6 cups) One 10-ounce bag standard marshmallows 8 ounces white chocolate, chopped Instructions: Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on at least two sides; butter the foil. Pick out and reserve 1/2 cup the colorful marshmallows from the cereal. Melt the butter in a large saucepan over medium-low heat. Add the standard marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the cereal until coated. Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour. Meanwhile, put the chocolate in a medium microwave-safe bowl. Microwave for 30 second increments, stirring after each, until melted. Use the foil overhang to lift out the treats from the pan. Drizzle the chocolate over the treats and sprinkle with the reserved colorful marshmallows. Let the chocolate coating harden at room temperature, about 2 hours. Cut into 18 bars. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 20845,"Tagliatelle with Corn and Cherry Tomatoes Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper 1 pint grape tomatoes, cut in half 1 1/2 cups chicken or vegetable stock Kosher salt 2 ears corn, kernels cut off the cob 1/2 pound fresh tagliatelle 1/2 cup grated parmigiana 6 basil leaves, chiffonade Instructions: Bring a large pot of well-salted water to a boil. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately. Buonissimo!! Why We Love: Corn ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 20846,"Candy Corn Fudge Nonstick cooking spray 3/4 cup sweetened condensed milk Three 4-ounce bars good quality white chocolate, finely chopped Orange and yellow food coloring Instructions: Line a 6-by-3-by-2 1/2 inch mini loaf pan with foil, being sure to leave a 2-inch overhang on the long sides of the pan. Lightly spray the foil with cooking spray and set aside. Combine the sweetened condensed milk and chocolate in a bowl and microwave for 1 minute. Using a whisk, stir them together until smooth. Pour half of the mixture into another bowl. Stir 3 to 4 drops of orange food coloring into one of the bowls and set aside. Pour half of the remaining mixture into another bowl and add 2 to 3 drops of yellow food coloring to one of them, stirring until evenly distributed.
Pour the yellow mixture into the prepared pan. Tap the pan against a flat surface to ensure that it is smooth and even, then chill for 5 minutes. Pour on the orange mixture and spread it into a smooth and even layer. Tap on a flat surface again, and chill 5 minutes more. Top off the fudge with the white mixture, cover with plastic wrap and then chill in the refrigerator until completely set and firm, at least 1 hour and up to overnight.
Using the foil overhang as handles, remove the fudge from the pan to a cutting board. Cut the fudge lengthwise into 1/2-inch-thick slices, and then into triangles so that they resemble candy corn.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 20847,"Warm Beef Tri-Tip Salad 12 ounces beef tri-tip (3/4-inch-thick pieces) 1 teaspoon soy sauce
1 teaspoon red cl flakes
1/2 teaspoon minced garlic 1 cup sliced shallots plus 1 tablespoon minced shallots Olive oil, for drizzling and seasoning 2 cups spinach
1 head radicchio, leaves separated and torn into large pieces
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil 1/2 cup blue cheese
2 tablespoons grated Pecorino Romano cheese
Instructions: In a medium bowl, combine the beef, soy sauce, cl flakes, garlic and 1 tablespoon minced shallots. Marinate for 1 hour at room temperature. Preheat the oven to 375 degrees F. Put a baking sheet in the hot oven 30 minutes prior to using. When the baking sheet is hot, carefully remove it and place it on your stove top. Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots. Return it to the oven and roast until the meat is medium rare, about 8 minutes. Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer. Place the beef and caramelized shallots on and around the leaves. Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom. Add the extra-virgin olive oil and whisk the liquids together. Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 20848,"Cookies in a Bowl (with Ice Cream) 4 cups (540 grams) all-purpose flour 2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 cup (2 sticks; 226 grams) unsalted butter, at room temperature
2 cups (400 grams) light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups (333 grams) semisweet chocolate chips
1 cup (167 grams) dark chocolate chips
Flakey salt, for sprinkling
Vanilla ice cream, hot fudge, rainbow sprinkles and maraschino cherries, for topping
Instructions: Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside. In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze. Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.) While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 20849,"Dill Flakey Bread 1 1/2 cups all-purpose flour, plus more for dusting 3/4 cup pastry flour
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder Oil, for greasing the bowl
3/4 cup (12 tablespoons) butter, very soft
1 cup chopped fresh dill
Instructions: In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough. Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes. Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!
Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough. Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle. Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20850,"Banana Berry Smoothie 2 bananas 1/2 cup blueberries 1 cup plain yogurt Instructions: Peel bananas, slice and place on a cookie sheet. Put in freezer and freeze until solid. Remove from freezer and place in blender. Slice berries and add to blender. Pour in yogurt. Blend until smooth. Pour into glass and serve. ","[Chardonnay, Moscato, Riesling]" 20851,"My Mother\u2019s Shepherd\u2019s Pie 3 pounds russet potatoes Kosher salt 3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted 2 large egg yolks
Freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil
1 cup pearl onions (fresh or frozen), peeled 2 tablespoons canola oil
1/2 yellow onion, diced 2 sprigs fresh rosemary, minced 2 pounds ground lamb
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots 1/2 cup fresh parsley, chopped 3 tablespoons unsalted butter, melted 1/4 cup grated Parmesan cheese
Chopped fresh parsley, for garnish Instructions: For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve. For the filling: Preheat the oven to 375? F. In a medium saut pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside. In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley. Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 20852,"Cod with Roasted Tomato Salsa 6 plum tomatoes, sliced into quarter wedges 1/2 red onion, sliced into quarters Olive oil Kosher salt and freshly ground pepper 7 cloves garlic 1 jalapeno, sliced in half and seeds removed 3 tablespoons chopped fresh cilantro Juice of 1 lime 4 (5-ounce) center-cut cod filets, skinned Instructions: Preheat the oven to 450 degrees F. Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender. Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary. Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20853,"Crab-Stuffed Piquillo Peppers 1 tablespoon smoked paprika 1/2 cup vegetable oil 1 large egg yolk 1 tablespoon sherry vinegar Juice of 1 lemon Kosher salt For the peppers: 3 tablespoons mayonnaise 3 tablespoons creme fraiche 2 teaspoons dijon mustard 1 teaspoon fresh lemon juice 1/4 cup grated manchego cheese 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh chives 1 large egg, lightly beaten 8 ounces jumbo lump crabmeat, picked through Kosher salt and freshly ground pepper 1 16-ounce jar piquillo peppers Instructions: Make the aioli: Heat the paprika and vegetable oil in a small saucepan over low heat. When hot, remove the pan from the heat and allow the oil to steep at room temperature, 20 minutes. Transfer to a small bowl and refrigerate at least 1 hour. Combine the egg yolk, vinegar and lemon juice in a food processor or blender; process until smooth and frothy. With the machine running, slowly pour in the paprika-infused oil and process until the desired consistency is reached. Season with salt. (The aioli can be made up to 3 days ahead; refrigerate in an airtight container.) Make the filling for the peppers: Combine the mayonnaise, creme fraiche, mustard, lemon juice, manchego, parsley, chives and egg in a large bowl; mix thoroughly with a rubber spatula to combine. Gently mix in the crabmeat (do not break it up too much). Season with salt and pepper. Drain the piquillo peppers thoroughly. Remove the seeds, making sure to keep the peppers whole and intact. Carefully spoon about 1 tablespoon crab filling into each pepper. Transfer to an ovenproof baking dish, such as a cazuela. (The peppers can be filled 1 day ahead; cover and refrigerate.) Preheat the oven to 375 degrees F. Transfer the peppers to the oven and bake, uncovered, until heated through, about 15 minutes. Top the peppers with the aioli and return to the oven until the aioli is hot, about 2 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20854,"Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream 6 ounces good quality semisweet chocolate, chopped, plus extra for shaving *4 eggs 3 tablespoons granulated sugar, divided 1 teaspoon vanilla extract 1 cup heavy cream 1/2 cup red wine 1/2 cup granulated sugar 1 lemon, zested 3/4 pound cherries, pitted 1/2 cup heavy whipping cream 2 teaspoons granulated sugar 1 teaspoon vanilla extract Instructions: Melt the chocolate over a double boiler. While chocolate is melting, separate the eggs. Beat the yolks, using a whisk in a medium bowl, with 2 tablespoons of the sugar and the vanilla until they become light yellow and creamy. Temper the yolks with a few tablespoons of melted chocolate before adding the rest of the chocolate, stirring until well combined. Set aside. Beat the whites in a medium bowl with remaining tablespoon of sugar until stiff peaks form. Set aside. In a large, cold bowl, add the cream and beat until stiff peaks form. Gently fold both the egg whites and cream into the chocolate-egg mixture. Spoon the mousse into individual serving bowls or 1 large bowl. Cover and refrigerate overnight. Cherries: Combine the wine, sugar and lemon zest in a large saucepan. Bring to a boil over medium heat and add the cherries. Reduce the heat to medium-low and simmer until slightly reduced, about 10 minutes. Set aside and let cool. In a small bowl add the cream, sugar and vanilla. Whip until the cream forms soft peaks or to desired consistency. To serve, top the mousse with cherries and whipped cream. ","[Bordeaux Blend, Pinotage, Tempranillo, Barolo]" 20855,"Whole-Wheat Vegan Waffles 1 3/4 cups whole-wheat flour 1/4 cup sugar 1 teaspoon baking powder 1 tablespoon cornstarch Kosher salt 1 1/2 cups unsweetened soy milk (refrigerated, not shelf stable) 1/2 cup vegetable oil 1 teaspoon pure vanilla extract Cooking spray Maple syrup, nut butter or fruit preserves, for serving Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F if using to keep cooked waffles warm. Whisk together the flour, sugar, baking powder, cornstarch and 3/4 teaspoon salt in a large bowl. Whisk together the soy milk, oil and vanilla in a medium bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it is OK if there are some lumps). Generously spray the top and bottom of the waffle iron with cooking spray. Fill each compartment almost completely, and spread the batter to the edges. Close the lid and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Serve with maple syrup, nut butter or fruit preserves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20856,"Anchovy Marinade 1 pound anchovies, heads removed, gutted and cleaned White wine vinegar 1 cup black olives Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil 1 bunch fresh flat-leaf parsley, chopped Instructions: Lay the anchovies out on a plate and pour the vinegar on top to cover. Let marinate and cook until the anchovies turn white, about 10 minutes, and then remove from the marinade and pat dry. Arrange the anchovies in a serving dish with the olives and season with salt and pepper. Drizzle the olive oil on top and finish with the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20857,"Buttercream 2 cups unsalted butter, room temperature 2 cups 10x or 12x powdered sugar, sifted 1/4 teaspoon salt 1 1/2 teaspoons good vanilla extract 1/4 cup buttermilk Instructions: In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors. 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, Riesling, Moscato, Sparkling wine]" 20858,"Classic Seelbach 1 ounce bourbon 1/2 ounce orange liqueur, such as Cointreau 1/2 ounce fresh orange juice A few dashes orange bitters Champagne, to fill flute glass 1 long orange twist Instructions: In a champagne flute, add the bourbon, orange liqueur, orange juice and a few dashes of bitters. Top with champagne and garnish with an orange twist. ","[Burgundy, Prosecco, Blanc de Blancs]" 20859,"Pollo alla Cacciatora 1 tablespoon garlic oil 1/2 cup pancetta cubes 6 scallions, finely sliced 1 teaspoon finely chopped fresh rosemary leaves 1 pound chicken thigh fillets, each cut into 4 pieces 1/2 teaspoon celery salt 1/2 cup white wine 1 (14-ounce) can chopped tomatoes 2 bay leaves 1/2 teaspoon sugar 1 (14-ounce) can cannellini beans, optional Instructions: Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes. Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes. Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20860,"Apple Pie Puff Pastry Turkey 1/2 cup packed dark brown sugar 1 1/2 teaspoons pumpkin pie spice
Pinch of kosher salt
1 tablespoon unsalted butter
2 small baking apples (such as Braeburn, Golden Delicious or Pink Lady), peeled, cored and cut into 1/2-inch dice
2 tablespoons lemon juice
1 large egg
Two 17.3-ounce packages frozen puff pastry (4 sheets), thawed
Instructions: Preheat the oven to 375 degrees F. Mix together the brown sugar, pumpkin pie spice and salt in a small bowl until well combined.
Melt the butter in a medium nonstick skillet over medium heat. Add the apples and cook until beginning to brown, about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture and continue to cook until the apples are soft and the sugar is caramelized, about 10 minutes. Let cool.
Beat the egg with 1 tablespoon water in a small bowl. Unfold 2 puff pastry sheets and cut a circle from each using a 7-inch bowl. Use the scraps to form the head, neck, wattle, feet and wing: Cut a piece vertically off one side of one of the scrap pieces, about 1 1/2 inches wide at the top and coming to a point at the bottom. Cut about 3 inches off the top of this strip. Pinch the pointed end and fold up and over to form the head and neck of the turkey. Next, cut 2 small triangles (about 1 1/2 inches) at the base for the feet. Cut 2 small triangles out of each foot to form 3 toes, then pinch these slightly to make claws. Cut one 2-inch-long narrow triangle with a slightly rounded base for the wattle. Cut a 4 1/2-inch triangle off the opposite corner of the scrap dough for the wing. Cut 2 small triangles from 2 of the edges and score each of these edges slightly with a few lines.
Transfer one of the pastry circles to a parchment-lined baking sheet. Use the egg wash to attach the head, neck, wattle and feet (the pieces should slightly overlap onto the pastry circle).
Unfold the remaining 2 sheets puff pastry and brush one side of one sheet with egg wash. Sprinkle the remaining brown sugar mixture in an even layer over the egg wash. Top with the second puff pastry sheet. Using the creases in the puff pastry as a guide, cut off a third of the pastry rectangle to make 2 rectangles, one large (two-thirds of the original rectangle) and one small (one-third of the original rectangle).
Cut 10 horizontal strips from the large rectangle, each about 3/4 inch wide, being careful not to cut completely through to the other side (these will be the feathers). Brush the right half of the pastry circle with egg wash and top with the feathers piece, curving it to follow along the right edge of the puff pastry round. Crimp with a fork to seal and twist each strip.
Cut the smaller rectangle into 10 horizontal strips. Twist and place around and between the larger twisted strips to fill out the feathers.
Add the apple mixture to the center of the puff pastry round. Brush the outside with egg wash and place the second round on top. Use a fork to seal and press down the edges of the rounds, sealing the pieces and the apples inside the round. Brush all over with egg wash (including the twists). Place the wing in the center of the round and brush with egg wash. Bake until very golden brown and puffed, 45 to 50 minutes. Let cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20861,"Melon Soup 1 ripe cantaloupe, very cold 1/4 teaspoon freshly grated orange zest Orange juice to thin Pinch ground cinnamon Sour cream or yogurt for garnish Fresh basil leaves for garnish Instructions: Peel and seed cantaloupe and puree them in a food processor with grated orange zest and orange juice and a pinch of ground cinnamon for flavor. Either puree in it or top with sour cream or yogurt. Right before serving scissor a little bit of fresh basil leaves over the top. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20862,"Steak Salad 1/2 head romaine lettuce, cut into bite-size pieces 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups) 1/2 red onion, thinly sliced into rings 3 cups fresh baby arugula 12 cherry tomatoes, halved 4 ounces Gorgonzola, coarsely crumbled Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled 1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil Instructions: In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 20863,"Ensalada de Lentejas (Lentil Salad) 6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note) 1/4 cup sherry vinegar 2 tablespoons lemon juice Small pinch sugar 1 small Anaheim cl, stemmed, seeded, and cut into fine julienne 2 cups brown lentils, picked over and rinsed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup fruity Spanish olive oil 1/2 bunch cilantro, leaves only, finely chopped Instructions: Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and cl. Let stand while you cook the lentils. In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/cl mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20864,"Cherry Chocolate Cake Unsalted butter, for greasing 1 1/2 cups granulated sugar 1 1/2 cups all-purpose flour 1/2 cup cocoa powder (it doesn't seem to make a difference if you use natural or Dutch-process), sift if lumpy 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 large egg 1 egg white 3/4 cup buttermilk 1/3 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup hot coffee 1/4 cup rum or brandy (if you opt out of the booze then use more coffee) 3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh cherries you will need to add 1/4 cup water) 2 tablespoons kirschwasser or brandy 1/4 cup sugar 1 tablespoon cornstarch 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract Instructions: For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter. Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny. Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely. For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries. Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender. Transfer to a bowl and cool to room temperature. To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 20865,"Harissa-Glazed Chicken 4 skinless, boneless chicken breast halves (1 3/4 to 2 pounds) Kosher salt and freshly ground black pepper
1/2 cup honey
1 tablespoon plus 1 teaspoon harissa paste
2 teaspoons distilled white vinegar
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet. Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter.
Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 20866,"Broken Lasagna with Parsley Pesto, Lettuce and Potatoes 2 tablespoons chopped walnuts Kosher salt 1/2 cup extra-virgin olive oil 2 cups fresh parsley 1 clove garlic, smashed 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice 1/2 cup grated gruyere cheese (about 2 ounces) 1/4 cup pitted green olives 8 ounces fingerling potatoes, sliced 1/4 inch thick 12 ounces lasagna noodles, broken into 2-inch pieces 4 cups roughly chopped romaine lettuce or escarole Instructions: Preheat the oven to 400 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, about 5 minutes. Let cool slightly. Meanwhile, bring a large pot of salted water to a boil. Puree the olive oil, parsley, garlic, lemon zest, lemon juice and 1/4 teaspoon salt in a food processor or blender until smooth. Add the gruyere, olives and toasted walnuts; pulse until coarsely chopped, about 1 minute. Transfer the pesto to a large bowl. Add the potatoes to the boiling water and cook until tender, about 8 minutes. Remove with a slotted spoon and transfer to the bowl with the pesto. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, adding the lettuce during the last 1 minute. Reserve 1/2 cup cooking water, then drain the pasta and lettuce and transfer to the bowl with the pesto. Toss to coat, adding enough of the reserved pasta cooking water to loosen the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20867,"Ginger Black Sesame Beans 2 cups green beans 1/4 ginger, chopped 2 tsp. black sesame seeds 1 tsp. tamari 1 tsp. umeboshi plum vinegar or rice vinegar 1 tsp. toasted sesame oil 1 tsp. flax oil Instructions: Blanch the beans in salted water for five minutes until they're bright green. Toss in sesame seeds, ginger and dressing and serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 20868,"Hawaiian Sweet Bread Holiday Stuffing 2 loaves sweet Hawaiian bread or egg bread 1 cup pineapple chunks, fresh, canned or dried 1 cup cranberries, fresh, canned or dried 1 cup chestnuts, toasted, cleaned and chopped 1 tablespoon fresh sage, chopped 1 tablespoon fresh thyme leaves 1 pound link turkey, chicken or pork sausage 1 tablespoon canola oil 2 medium onions, diced 5 stalks celery, diced 5 cloves garlic, minced 1 cup whole milk 1 cup chicken or vegetable stock 2 pineapples, centers hollowed out Instructions: Preheat oven to 350 degrees F. Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large saut pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20869,"Cinnamon Pecan Shortbread 1 stick unsalted butter, softened ? cup packed brown sugar 1 teaspoon vanilla extract ? teaspoon salt 1 cup all-purpose flour 1? cups Archer Farms? Cinnamon-Glazed Pecans Instructions:

1. Preheat the oven to 325°F.
2. In a large bowl, beat the butter and brown sugar on medium speed until creamy. Beat in the vanilla and salt until well-mixed. Reduce the speed to low and beat in the flour until incorporated.
3. Press the dough into a 9-inch round springform or cake pan in an even layer. Press in the pecans.
4. Bake until golden brown, about 25 minutes. Cut into 16 wedges, then cool completely in the pan on a wire rack. Tip: The shortbread can keep in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 20870,"Marlboro Man's Favorite Sandwich 1 whole large (or 2 small) onions 2 sticks butter (lots and lots of butter) 2 sticks butter (lots and lots of butter)
   2 to 3 pounds cube steak (tenderized round steak that's been extra tenderized) Seasoned salt, such as Lawry's seasoned salt (or similar seasoned salt) 1/2 cups (approximately) Worcestershire sauce Hot sauce, such as Tabasco 4 whole French/deli rolls (Earthgrains are best!) Instructions: Slice the onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
   Slice the cube steak against the grain. Sprinkle with seasoning salt.
   Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until brown, about a minute on both sides.
   Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions. Stir to combine.
   Butter the halved French rolls and brown in a skillet.
   To assemble, lay the bottom half of a French roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half and devour! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 20871,"Lemon-Herb Shrimp Packets 3 tablespoons extra-virgin olive oil 2 cloves garlic (1 minced) Grated zest and juice of 1 lemon 2 to 3 anchovies, rinsed and minced (about 1 tablespoon) 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 teaspoon paprika Kosher salt 2 pounds extra-large shrimp, peeled and deveined, tails intact 1 pint grape tomatoes, halved 4 scallions, sliced 1 red jalapeno pepper, seeded and chopped 1/2 cup bottled clam juice 2 tablespoons unsalted butter 1 baguette, thinly sliced Instructions: Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss. Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets. Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening. Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh Be careful when opening parchment packets - the steam is hot! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 20872,"Tomato and Truffle Popcorn Soup Shooters 2 tablespoons unsalted butter 1 celery stalk, chopped
1 small carrot, chopped
1 large shallot, chopped
2 cloves garlic, chopped
Kosher salt
1 1/2 tablespoons tomato paste 2 teaspoons all-purpose flour 1 15-ounce can whole peeled tomatoes, crushed by hand 1 1/2 cups low-sodium chicken broth 1/4 cup heavy cream
2 tablespoons truffle oil 2 cups buttered popcorn 1 cup grated truffle pecorino cheese (about 3 ounces) Instructions: Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the celery, carrot, shallot and garlic; season with 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the tomato paste and cook, stirring to coat, 1 minute. Sprinkle in the flour and stir until incorporated. Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat to medium low and simmer until the vegetables are very soft, about 20 minutes. Working in small batches, puree the soup in a blender until smooth. Return to the pot over low heat; stir in the heavy cream and truffle oil. Pour the soup into shot glasses or small cups; top with the popcorn and cheese. Photograph by Ralph Smith Stovetop Popcorn Heat 1/4 cup vegetable oil with a few popcorn kernels in a large pot over medium heat until one kernel pops. Add 3/4 cup popcorn kernels and cover the pot; cook, shaking the pot occasionally, until the popping subsides. Makes 12 to 16 cups popcorn. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20873,"Red Snapper Escoviche 3 medium red snappers 1 lemon Salt 2 tablespoons seasoning salt 1 tablespoon garlic granules 1 tablespoon onion granules 1 tablespoon paprika 1 tablespoon black pepper 2 cups vegetable oil 1/2 cup thinly sliced onions 2 medium carrots, julienne 2 sprigs fresh thyme 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 Scotch bonnet pepper 1/3 cup vinegar 1/4 cup ketchup 2 tablespoons brown sugar 1 teaspoon paprika 1 teaspoon seasoning salt 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1/2 teaspoon black pepper Instructions: For the fish: Wash the fish with the lemon juice and salt. Pat the fish dry, then season the fish with the seasoning salt, garlic and onion granules, paprika and black pepper. Fry the fish in a large skillet with the vegetable oil, flipping once. Place the fish on paper towels. Pour out the oil from the skillet, saving a small amount. For the escoviche sauce: Add the onions, carrots, thyme, green and red peppers and Scotch bonnet. Saute the vegetables until tender. Add the vinegar, ketchup, brown sugar, paprika, seasoning salt, granulated garlic, granulated onion and black pepper. Slowly add 1/2 cup water to the vegetables to make a sauce. Return the fish to the skillet and simmer for a few minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 20874,"Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil 1/2 cup coriander seed (toasted and ground) 2 tablespoons cumin seeds (toasted and ground) 1 tablespoon kosher salt Olive oil Chickpea Salad, recipe follows 16 large sea scallops Red Pepper Vinaigrette, recipe follows Cilantro Oil, recipe follows Cilantro sprigs 2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed 2 serrano peppers, grilled, peeled, seeded and julienned 1/2 cup red pepper, brunoise 1/2 cup yellow pepper, brunoise 1 teaspoon ground cumin 1/4 cup fresh lemon juice 1/2 cup extra virgin olive oil 1 teaspoon cayenne pepper 1/4 cup finely chopped flat leaf parsley 1/4 cup finely chopped chives Salt and freshly ground pepper 8 red peppers, juiced and strained 1 tablespoon honey Pinch of saffron 2 tablespoons chopped red onion 1/4 cup sherry vinegar 3/4 cup olive oil Salt and freshly ground pepper 1 cup cilantro leaves 2 tablespoons chives 1/4 cup spinach leaves 1 cup canola oil Instructions: Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro. Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving. Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 20875,"Bourbon Chocolate-Walnut Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar 3 large eggs 3/4 cup packed light brown sugar
3/4 cup light corn syrup 4 tablespoons unsalted butter, melted and cooled 2 tablespoons bourbon 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon salt 1 1/2 cups roughly chopped walnuts 1/2 cup semisweet chocolate chips
Instructions: Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse a few times until the butter is in pea-size pieces. Add the vinegar and 1 tablespoon ice water; pulse until the dough starts coming together but is still crumbly, adding 1 more tablespoon ice water if necessary. Turn the dough out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, at least 30 minutes. Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, salt, walnuts and chocolate chips in a large bowl until smooth. Pour the filling into the crust. Carefully place the pie plate on the hot baking sheet in the oven and reduce the temperature to 350 degrees F. Bake until the crust is golden and the filling is set around the edge but slightly jiggly in the center, 50 to 55 minutes. Transfer to a rack and let cool completely, 3 to 4 hours. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 20876,"South Side 4 mint leaves plus more for garnish 2 ounces vodka or gin 1 1/2 ounces simple syrup (recipe follows) 1 ounce freshly squeezed lemon juice Ice Club soda Lime wheels 4 tablespoons sugar 4 tablespoons water Instructions: Simple Syrup: Heat sugar and water in saucepan over low flame until sugar is completely dissolved. (Simple syrup can be stored in sealed container in refrigerator for up to 2 weeks.) In a mixing glass, gently muddle mint leaves, vodka or gin, simple syrup and lemon juice. Add ice. Shake all ingredients well and, using a spring strainer, pour into a pint glass filled with fresh ice. Top with club soda and garnish with fresh mint leaves and lime wheels. ","[Gin, Vodka, Sauvignon Blanc, Ros]" 20877,"Smoked Pork Philly with Garlic Au Jus 3 to 4 pounds boneless pork shoulder 1/8 cup BBQ rub (use your favorite)
1/2 cup vegetable oil
1 large yellow onion (1/4 cup diced, the remainder sliced)
2 tablespoons minced garlic
1/4 cup beef base
1/4 cup red wine
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chopped fresh basil 1 1/2 teaspoons chopped fresh oregano 1 1/2 teaspoons chopped fresh thyme One red bell pepper, sliced
6 slices provolone 6 fresh hoagie rolls, split Instructions: Preheat a smoker to 250 degrees F. Add a small amount of wood for flavor; we prefer cherry. Sprinkle pork shoulder with BBQ rub until completely coated. Place shoulder in smoker and smoke until it reaches an internal temperature of 175 to 180 degrees F, 5 to 6 hours. Let rest for 1 hour. Refrigerate overnight. Slice pork shoulder into thin deli slices, no more than 1/8-inch thick. (Do not trim off fat; fat is flavor.) Add 1/4 cup vegetable oil to a large saucepan over medium heat. Add diced onion and saute until translucent, about 5 minutes. Add minced garlic and saute for an additional 2 minutes. Add beef base and 1 quart water and whisk until beef base is dissolved. Reduce to low heat, then add red wine, soy sauce, Worcestershire sauce, basil, oregano and thyme. Simmer for 1 hour. Strain au jus through cheesecloth or a fine strainer to remove particles and then return liquid to saucepan. Heat a medium skillet over medium-high heat. Add remaining 1/4 cup vegetable oil and heat until hot, then add sliced yellow onion and red bell pepper and saute until softened. Remove to a bowl. To assemble a sandwich, dip 6 ounces sliced pork shoulder in hot garlic au jus for 1 minute to heat. Transfer to a skillet over medium heat. Add a generous amount of the pepper and onion mix on top. Cover with a slice of provolone and cover pan until cheese is melted, about 30 seconds. Transfer Philly mixture to a hoagie roll with a spatula and serve with a side of the hot garlic au jus. Repeat with remaining ingredients to make 5 more sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 20878,"Boston Lettuce Salad 1/4 cup mayonnaise 1 clove garlic, pressed 1 tablespoon whole grain mustard 1 lemon, juiced 1/4 cup olive oil Pinch salt Freshly ground black pepper 1 head Boston lettuce, cleaned 2 tablespoons capers Instructions: Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.
Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20879,"Stuffed Pumpkin 1 (3 to 4) pound pumpkin 1/2 teaspoon salt 1/2 teaspoon cinnamon Instructions: Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20880,"Watermelon Granita Parfait 2 cups watermelon scraps and uneven pieces plus 2 cups 2-inch cubes watermelon (no rind or seeds) 2 tablespoons honey
Zest and juice from 2 medium limes
1 pint heavy cream
Flake sea salt such as Maldon, for sprinkling
Sugar, for sprinkling
1 pint lemon sorbet
Instructions: Make the granita: Puree the unevenly cut watermelon, honey, half the lime zest and juice from 1 of the limes in a blender on low speed until smooth. Pour into a 9-by-11-inch or 9-by-13-inch baking dish and freeze until it hardens completely, 3 to 4 hours. Whip the cream: Fit a stand mixer with the whisk attachment, then whip the cream in the mixer on medium speed until it holds fairly stiff peaks. Refrigerate until ready to use. Get ready: Arrange the watermelon cubes in a single layer on a clean work surface and add a tiny sprinkle of the sea salt and some sugar and the remaining lime zest and juice. Assemble: Arrange a few cubes of watermelon in the bottom of each serving glass or dish. Put a tablespoon of sorbet on top of the watermelon. Spoon a generous tablespoon whipped cream over the sorbet. Use the tines of a fork to scrape some of the granita off the surface. Sprinkle a generous tablespoon of the granita over the cream. Repeat the same order of layers 1 to 2 more times. Serve immediately. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 20881,"Chicken in a Pot with Dumplings 1 (4 pound) whole chicken 2 carrots, scrubbed and halved 1 onion, peeled and halved 1 celery rib, cut in thirds 5 peppercorns 1 bay leaf Water 3 tablespoons of vegetable oil 1 onion, chopped 2 carrots, peeled and sliced 1 celery rib, sliced 2 potatoes, peeled and chopped 4 tablespoons flour 1/4 cup parsley, chopped Salt and pepper 1 1/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter, chilled and cut into small bits 1/2 cup milk 2 tablespoons chopped parsley Instructions: In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred. In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper. For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20882,"Spiked Frozen Strawberry Lemonade 8 ounces strawberries, hulled 1/3 cup sugar 1/3 cup fresh lemon juice (from 2 lemons), plus lemon slices for garnish 1/2 cup gin Instructions: Place the strawberries on a plate and freeze until firm, at least 1 hour. Meanwhile, bring 1/3 cup water and the sugar to a boil in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves. Let cool completely. Combine the cooled syrup, strawberries, 1 1/2 cups ice, the lemon juice and gin in a blender. Blend until thick and smooth. Pour into glasses and garnish each with a lemon slice. ","[Gin, Vodka, Prosecco]" 20883,"Fisherman's Pie 4 pounds fresh or 2 packages frozen spinach, chopped 1/2 teaspoon ground nutmeg 1/2 lemon, juiced 3 whole carrots, chopped 1 stalk celery, chopped 2 yellow onions, chopped 1 cup dry white wine 2 quarts water Bouquet garni (parsley, oregano and marjoram sprigs) 24 ounces cod fillet, cleaned 4 teaspoons corn flour, or cornstarch 8-ounces white sharp cheddar 6 large potatoes 3 tablespoons butter 4 cloves fresh roasted garlic 1/2 cup heavy cream Oil, for greasing the casserole Salt and pepper, to taste Instructions: Preheat oven to 400 degrees F.
Steam fresh spinach for 5 minutes (or thaw frozen spinach completely). Drain spinach thoroughly, squeezing out as much liquid as possible. Add nutmeg and lemon juice to the cooked spinach and set aside.
In a large pot add chopped carrots, celery, onion, white wine, water, and bouquet garni. Bring liquid to a boil, lower the heat and simmer for 15 minutes. Add fish to the top of the simmering liquid and poach for no more than 5 minutes or until the fish becomes opaque.
Remove the cod from the poaching liquid. Strain and discard the vegetables. Reserve 2 cups of the strained poaching liquid and return to the pot and bring to a simmer.
Whisk the cornstarch into approximately 3 to 4 teaspoons of cold water to make a slurry. Add to the poaching liquid. Bring the poaching liquid and cornstarch mixture to a boil. Stir the mixture until desired thickness.
Add the cheddar to the thickened mixture. Season with salt and pepper, to taste.
Peel and cube potatoes. Place in a small saucepan and cover with salted water. Boil approximately 15 minutes, or until fork tender. Drain, reserving a bit of the liquid with the potatoes, and mash potatoes to smooth, but not pasty consistency. Add roasted garlic, salt and pepper, to taste.
Oil a 13 by 9-inch ovenproof casserole dish. Place the spinach on the bottom of the casserole dish. Place the cod over the spinach. Spread the cheese sauce evenly over the fish layer. Top with all of the warm mashed potatoes that will comfortably fit in the dish. Add more grated white cheddar, as desired.
Bake uncovered in a preheated 400 degrees F oven for approximately 40 minutes or until the cheese and mashed potatoes are golden brown. Remove from oven, and allow to stand for approximately 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20884,"Porchetta 6 tablespoons salt 1 tablespoon pepper 5 cloves garlic, finely minced 4 tablespoons minced shallots 1 cup finely chopped fresh chives 1/2 cup chopped rosemary 1 cup olive oil 1 (6 to 8 pound) boned fresh ham 2 cups white wine, for basting Instructions: Preheat oven to 450 degrees F. Mix together the salt, pepper, garlic, shallots, chives, rosemary, and olive oil. Set aside. Open up the boned ham and turn skin side up. Using a sharp knife, slash the skin and fat, but not into the flesh, in a diamond pattern. Turn the ham over. Slather 1/2 of the herb mixture on the inside of the ham. Roll and tie the ham. Slather the remaining herb mixture on the outside of the ham. Place the ham in a large roasting pan and cook in the oven for 1/2 hour. Baste with some of the white wine and turn down the oven temperature to 350 degrees F. Baste the roast every 20 minutes for 1 hour. When the internal temperature reaches 165 degrees, remove the ham from the oven. Let the roast rest for 10 minutes before carving into thin slices. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 20885,"Hummus Ravioli 12 wonton wrappers 4 tbsp. Sabra hummus 2 tbsp. olive oil Zaatar spice and sea salt to taste Red pepper coulis Instructions: 1.Lay out a large baking sheet with parchment. 2.Place the wontons on the baking sheet and dollop 1 tsp. of Sabra hummus in the center of each square. 3.Fill a bowl with 1/4 cup water. Wet your finger with water and use to trace half the edge of the wonton square. Fold in half and seal, pressing both sides firmly together. 4.In a nonstick skillet over medium high heat warm 2 tbsp. olive oil. 5.Saute raviolis on both sides until crisp. Cool on drying rack. 6.Sprinkle Zaatar spice and sea salt on both sides, dip in red pepper coulis and enjoy! Recipe by Colombe Jacobsen ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20886,"Green Tea Salmon with Quinoa 1 cup quinoa, well rinsed and drained 1 to 2 teaspoons Sriracha (Asian cl sauce) 1 green or black tea bag 1 tablespoon low-sodium soy sauce 1/2 teaspoon grated peeled ginger 3 scallions, chopped (white and green parts separated) 3 scallions, chopped (white and green parts separated)
4 4-ounce skinless center-cut salmon fillets 4 cups broccoli florets, cut into 1-inch pieces 1 cup frozen shelled edamame Kosher salt 1/4 cup chopped fresh cilantro 2 tablespoons pepitas (hulled pumpkin seeds) Instructions: Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat. Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3 to 4 minutes per side. Transfer the salmon to a plate using a slotted spatula; discard the tea bag. Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain. Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with the scallion greens and pepitas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20887,"Dirty Rice Stuffed Collards 2 tablespoons vegetable oil 1 large onion, chopped 1 (28-ounce) can plain tomato sauce 1/4 cup brown sugar 1/4 cup apple cider vinegar Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1/2 pound pork sausage, casing removed 2 cloves garlic, minced 1 large onion, chopped 2 stalks celery, chopped 1 medium green bell pepper, chopped Kosher salt and freshly ground black pepper 1 cup chicken broth 1/4 teaspoon cayenne 2 cups cooked rice 1/4 cup chopped fresh parsley leaves 1 bunch collard greens, about 12 leaves, stalks discarded Instructions: Preheat the oven to 350 degrees F. Sauce: Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes. Filling: Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary. In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water. Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce. Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 20888,"Cherry Ricotta Turnovers 1/2 cup well-drained ricotta cheese 1/4 cup confectioners\u2019 sugar 1 large egg yolk 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon Pinch of ground cloves 16 sheets phyllo, thawed (from a 1-pound box) 1/2 cup (1 stick) unsalted butter, melted Granulated sugar for sprinkling 4 1/2 ounces sweet cherries, pitted and chopped (about 1/2 cup) Honey for drizzling (optional) Instructions: Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper. In a small bowl, fold together the ricotta, confectioners\u2019 sugar, egg yolk, vanilla, cinnamon, and cloves.
Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 20889,"Wild Rice Salad 8 ounces asparagus 1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt 2 tablespoons minced shallot 1 tablespoon Dijon mustard Grated zest and juice of 1 large lemon 1/2 teaspoon kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil 1 cup wild rice, cooked, drained, and room temperature 3 tablespoons pine nuts, toasted 1/4 cup finely diced carrots 1/4 cup finely diced celery 2 tablespoons minced fresh dill 1/4 cup minced fresh mint 1 head Boston or large Bibb lettuce, washed and trimmed (optional) Instructions: Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside. In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing. In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20890,"Grilled Shrimp Lettuce Cups with Creamy Herb Sauce 24 shrimp (U16 size), peeled and deveined 2 tablespoons smoked paprika 1 teaspoon garlic powder 1 teaspoon ground coriander Kosher salt and freshly cracked black pepper Olive oil, for drizzling 8 lettuce cups Creamy Herb Sauce, recipe follows 1/2 cup fresh cilantro leaves 1/2 cup fresh dill leaves 3/4 cup Greek yogurt 1/4 cup fresh cilantro, chopped 1/4 cup fresh dill, chopped 1/4 cup mayonnaise 1 teaspoon chili paste 1 clove garlic, finely minced Juice of up to 2 lemons Kosher salt and freshly cracked black pepper Instructions: Preheat a grill to medium high. Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers. Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side. Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 20891,"Acid Jellies 1 1/4 cups water 8 envelopes gelatin 1/4 cup freshly squeezed lime juice 1/2 cup freshly squeezed lemon juice 1 1/4 cups sugar 2 tablespoons grated lime zest 2 tablespoons grated lemon zest Non-stick spray, for greasing pan Instructions: In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside. In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate. Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days. ","[Riesling, Moscato, Vinho Verde, Cava]" 20892,"Fudgy Chocolate Chunk Brownies 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 8 ounces bittersweet chocolate, chopped 2 cups sugar 6 large eggs, beaten 1 1/2 cups semisweet chocolate chunks Instructions: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil. Sift the flour, cocoa powder and salt into a medium bowl; set aside. Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined. Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 20893,"Grilled Zucchini Rolls with Herbs and Cheese 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices 1 tablespoon olive oil 1/8 teaspoon salt Pinch freshly ground black pepper 1 1/2 ounces reduced-fat soft goat's cheese 1 tablespoon freshly minced parsley leaves 1/2 teaspoon lemon juice 2 cups baby spinach leaves 1/3 cup basil leaves Instructions: Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20894,"White Bean-Sausage Stew 1/4 cup extra-virgin olive oil 1 onion, diced Kosher salt and freshly ground pepper 3 cloves garlic, minced 1/4 cup dry red wine 1 cup low-sodium chicken broth 2 14-ounce cans cherry tomatoes 1 29-ounce can cannellini beans, drained and rinsed 6 links sweet Italian sausage (about 1 1/4 pounds) 1 5-ounce package baby arugula (about 8 cups) Sliced fresh basil and grated parmesan cheese, for topping Instructions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is just tender, about 5 minutes. Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the mixture is thickened, 12 to 15 minutes. Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 tablespoons olive oil on a baking sheet. Broil, turning halfway through, until well browned and cooked through, 6 to 8 minutes. Let rest about 5 minutes. Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausages in half and add to the bowls. Top with basil and cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20895,"Low Carb Double Chocolate Walnut Brownies 1 1/2 tablespoons wheat bran, or oat bran 1 1/4 cups plus 1/2 tablespoon soy flour 4 ounces unsweetened baking chocolate 1/2 cup unsalted butter 2 cups sugar substitute (recommended: Splenda) 1/2 cup heavy cream 5 large eggs 1 tablespoon no sugar added vanilla extract 2 teaspoons baking powder 1/2 cup chopped walnuts Low Carb Chocolate Frosting, recipe follows 3 tablespoons unsalted butter, softened (not melted) 5 tablespoons unsweetened cocoa powder 1 cup sugar substitute (recommended: Splenda) 1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract Few drops hot water, as needed, to thin consistency Instructions: Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces. Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]

" 20896,"Panang Chicken Curry 6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out 4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Instructions: In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20897,"Peach Crisp with Maple Cream Sauce 1 cup all-purpose flour 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 stick (8 tablespoons) unsalted butter 5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds) 1/2 a lemon 7 tablespoons real maple syrup 1 1/2 cups heavy cream 3 tablespoons light corn syrup Instructions: Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20898,"Peanut Butter Jammies 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 1 cup creamy peanut butter 2/3 cup granulated sugar 1/3 cup firmly packed light brown sugar 1/2 teaspoon kosher salt 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour (see Cook\u2019s Note) 2/3 cup grape jam (not jelly) 2/3 cup roasted or honey-roasted peanuts, chopped small Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly butter two 12-cup muffin pans. (If using only one muffin pan, you will need to bake the cookies in 2 batches.) Beat the butter, peanut butter, granulated sugar, brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until well combined. Add the flour and mix on low speed until just combined. Fill each muffin cup with 2 tablespoons of dough; press and flatten the dough into the cup. Make a shallow indentation in the middle of each cookie with your finger and fill with a slightly heaping teaspoon of grape jam. Spread to about 1/4 inch of the edges. Sprinkle the peanuts in a ring around the jam and lightly press them into the dough so they\u2019ll stick. Bake until the edges are browned and pull away from the sides of the muffin cups, about 15 minutes. The cookies will be very soft just out of the oven; let them cool in the pans at least 20 minutes before removing them with a small offset spatula. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20899,"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 chili powder, preferably Mexican style 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 2 bay leaves 1 (28-ounce) can whole peeled tomatoes, broken up with your hands 3 cups beef stock or canned, low-sodium beef broth 1 1/2 cups 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 2 tablespoons chopped cilantro leaves Sour cream, grated Cheddar and chopped green onions, for garnishing, optional Instructions: In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 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 bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of 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. Add the cilantro, taste and adjust the seasoning, if necessary. Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 20900,"Spicy Green Bean Salad 2 Tbsp. Mrs. Dash? Extra Spicy Seasoning Blend 2 cups green beans, washed and cooked crisp, refreshed in cold water juice of 1/2 an orange 3 tbsp. olive oil 2 garlic cloves, slivered 2 Tbsp. reduced fat Parmesan cheese, grated or shaved Instructions: Low-Sodium Recipe

1. Toss all ingredients in bowl and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 20901,"Mango Under Kiwis 2 ripe mangoes, peeled and chopped Dark rum (or lime juice) to taste Superfine sugar or exotic honey ((Leatherwood honey from Tasmania) - to taste 4 chilled kiwis, peeled and thinly sliced Fresh mint leaves for garnish Instructions: Puree mango through a food mill; season to taste with lime juice, sugar or honey. Spread puree on bottom of a chilled dessert plate and center kiwi slices in the middle; garnish with mint. ","[Sauvignon Blanc, Moscato, Riesling]" 20902,"Ranch Kale Chips 1 teaspoon onion powder 1 teaspoon dried parsley 1 teaspoon sugar 3/4 teaspoon kosher salt 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme A few turns of freshly ground black pepper
   8 ounces kale, thoroughly dried, ribs removed and leaves torn into pieces
   2 tablespoons extra-virgin olive oil
   Instructions: Set an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a small bowl, combine the onion powder, dried parsley, sugar, salt, dried basil, garlic powder, dried thyme and a few turns of black pepper and set aside. In a large bowl, toss the kale with the olive oil and the seasoning mix until the leaves are coated well. Spread out the kale on the baking sheets and bake until crisp; begin checking for doneness at 12 minutes. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20903,"Antipasti Stuffed Chicken Vegetable oil cooking spray 1/2 cup red wine vinegar 2 teaspoons dried oregano
   1 teaspoon ground fennel seed
   1 teaspoon Dijon mustard
   1 teaspoon kosher salt 1 teaspoon freshly ground black pepper
   1 large clove garlic, minced
   1 cup extra-virgin olive oil
   6 slices Genoa salami (2 ounces), chopped 4 thin slices prosciutto, chopped
   4 slices provolone cheese (4 ounces), chopped
   4 large pepperoncini, stemmed, chopped
   4 oil-packed sundried tomato halves, chopped
   Four 6-ounce boneless, skinless chicken breasts
   4 cups baby arugula (about 4 ounces), lightly packed Instructions: Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside. For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic. Gradually whisk in the oil. For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly. Place the chicken breasts, smooth-side down on the work surface with the thickest part at the top and the straight side on the left. Using a very sharp knife and starting on the right side, cut each chicken breast almost in half horizontally (stopping close to the left side), creating a pocket for stuffing. Open the chicken breasts like a book. Mound a fourth of the stuffing onto the right side of the breast, and press firmly to compact. Fold the left side (flap) of the chicken tightly over the stuffing. Lay three 10-inch pieces of string on the work surface 1 to 11/2 inches apart. Place the chicken on the strings and tie the strings around the chicken at intervals to keep the flap closed over the stuffing. Press in any stuffing pieces that fall out. Place the chicken breasts on the prepared baking sheet. Drizzle with 1/4 cup of the dressing. Roast until the chicken is cooked through, 18 to 20 minutes. Using tongs, transfer the chicken to a sheet of foil. Let rest 5 minutes. For serving: Divide the arugula among four plates. Cut the strings off the chicken. Cut each breast on a slight diagonal into 1/2-inch-wide slices. Fan the slices of one breast over the arugula on each plate. Drizzle with the dressing and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20904,"Fake Sauce: Sugo Finto 1/4 cup extra virgin olive oil 1/2 red onion, roughly chopped 1 carrot, roughly chopped 2 celery stalks, roughly chopped 1/3 cup red wine 1 (28-ounce) can whole peeled tomatoes (pelati) 1 tablespoon finely chopped fresh Italian parsley, plus more for garnish Kosher salt and freshly ground black pepper Freshly grated Parmigiano-Reggiano cheese, for serving Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook for 5 to 7 minutes, until the onions are soft and golden, just before caramelization. Add the red wine and stir well. Reduce the heat slightly and simmer for 5 minutes, or until the pungent smell of alcohol is gone.
   Add the tomatoes and break them down roughly with a wooden spoon. Add the 1 tablespoon parsley and season with salt and pepper to taste. Stir well and cook over low heat for 30 to 40 minutes until the sauce thickens and the flavors blend.
   Toss with 1 pound of just-cooked pasta and serve garnished with more parsley and grated Parmesan. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 20905,"Crunchburger (aka the Signature Burger) 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 8 slices American cheese, each 1/4 inch thick 4 potato hamburger buns, split; toasted, if desired (see Cook's Note) 4 slices beefsteak tomato (optional) 4 leaves romaine lettuce (optional) 4 slices red onion (optional) Horseradish Mustard Mayonnaise, recipe follows (optional)* 4 handfuls of potato chips 1/4 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons drained prepared horseradish Kosher salt and freshly ground black pepper Instructions: Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately. Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 20906,"Salt and Savory Biscuits 2/3 cup/140 g butter 1 teaspoon sugar 1/2 teaspoon salt 1 egg 2 cups/250 g flour Crushed dill seed Crushed fennel seed Crushed coriander seed with 5 spice Paprika and cayenne pepper Poppy seeds Sesame seeds Mixed peppercorns Crushed cumin seed and cayenne pepper Parmesan and herbes de Provence Fleur de sel, for sprinkling Instructions: Heat the oven to 400 degrees F/200 degrees C.
   Put the butter, sugar, salt, 2 to 3 tablespoons cold water and egg in a bowl and mix well. Add the flour and mix quickly only until it holds together. Do not overwork. Roll the dough out to 1/16 of an inch/2 mm thick. Cut into squares. Sprinkle over some fleur de sel and the topping(s) of your choice on each. Transfer to a baking sheet. Bake until puffed, crisp and golden, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20907,"Vanilla Armagnac Ice Cream 3 cups heavy cream 2/3 cups sugar 1 teaspoon pure vanilla extract Seeds scraped from 1 vanilla bean 1/4 cup good Armagnac or Cognac Instructions: Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Add the Armagnac and freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours before serving. ","[Cognac, Brandy, Port]" 20908,"Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto 1 cup whole wheat Israeli couscous 1 1/4 cups vegetable stock or water
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   2 Japanese eggplants, halved
   2 zucchini, halved
   2 yellow squash, halved
   1 red onion, cut into thick slices
   Canola oil, for brushing the vegetables and tuna Canola oil, for brushing the vegetables and tuna
   1 pint grape or pear tomatoes
   2 tuna steaks, each about 1 1/2 inches thick
   1 cup basil leaves, roughly chopped, plus whole leaves for garnish
   1/3 cup toasted pine nuts
   3 cloves garlic, minced and crushed to a paste with salt 3 cloves garlic, minced and crushed to a paste with salt
   1/4 cup grated Parmesan cheese
   1/4 cup olive oil, plus more for drizzling
   Zest and juice of 1 lemon Instructions: Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside. Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks. Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred. Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side. Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss. Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20909,"Eggplant Parmesan Mozzarella Slider 1 medium eggplant 1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper
2 large eggs
1/4 cup olive oil
One 12-count package sweet rolls, such as Hawaiian sweet rolls 1/3 cup sundried tomato pesto, store-bought or homemade
4 tablespoons unsalted butter
6 cloves garlic, lightly smashed
Kosher salt
1 pound fresh mozzarella, thinly sliced
2 cups store-bought vodka sauce 1 to 2 tablespoons chopped Calabrian chiles, depending on how spicy you want it
1/2 cup heavy cream
Instructions: Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F (or as high as your oven will go). Position a wire rack over a second baking sheet, spray with nonstick spray, and set aside. For the eggplant: Peel the eggplant and cut crosswise into 1/2-inch-thick medallions. Mix the panko and Parmesan together in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, panko-side down onto the oiled baking sheet. Sprinkle the unbreaded side with salt. Put immediately back on the bottom rack of the oven and bake until the breaded bottoms are golden brown, 15 to 20 minutes. Remove eggplant from oven and flip over so the golden breaded side is facing up.
For the sandwich: Slice the rolls in half horizontally, keeping them all attached. Spread the bottom of the rolls with the tomato pesto and place on a baking tray.
Heat the butter in a small pan over medium-low heat. Add the garlic and a pinch of salt and cook, stirring, at a low simmer so that the garlic infuses the butter, about 5 minutes. If the garlic starts to brown too quickly, lower the heat. Set aside.
Layer half of the mozzarella on top of the pesto, then the eggplant, then the remaining mozzarella. Place the top of the rolls back on the sandwich. Brush the tops with the garlic butter. Bake the sliders in the oven until the cheese is melted and the bread is slightly toasted, 10 to 12 minutes.
For the sauce: In a saucepan, add the vodka sauce and heat over medium- to medium-low heat until warm. Whisk in the Calabrian chiles and cream. Set aside.
Remove the rolls from the oven and brush with more garlic butter. Cut into small sliders and serve with the vodka sauce alongside for dipping.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 20910,"Greek Pizza Cornmeal, for dusting Flour, for dusting 1 (1 pound) ball store-bought pizza dough 3 tablespoons extra-virgin olive oil 2 leeks, pale green and white parts only, thinly sliced Salt and freshly ground black pepper 3 cloves garlic, minced 12 ounces baby spinach leaves 1 (4-ounce) chunk feta cheese, crumbled (recommended: Athenos) 3/4 cup chopped fresh mint 2 tablespoons unsalted butter, softened Instructions: For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside. On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet. For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste. Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter. Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20911,"Basque Tossed Salad 5 ripe tomatoes, coarsely chopped 1 large red bell pepper, stemmed, seeded, and diced 3 medium cucumbers, peeled, seeded, and diced 1 medium Spanish or red onion, diced 1/2 teaspoon dried oregano, crumbled 3 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup Spanish olive oil 2 large hard-boiled eggs, whites diced and yolks pushed through a sieve 6 large red radishes, trimmed and thinly sliced 1/3 cup slivered almonds, toasted (see Note) Instructions: In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20912,"Sprouted Mung Bean Salad 10 cups sprouted organic mung beans 1 bunch organically grown cilantro, leaves only 1/2 cup organic lemon juice 1/2 cup organic olive oil 1 tablespoon muchi curry Pinch organic cayenne pepper 2 1/2 tablespoons organic raw soy sauce 1 tablespoon minced organic garlic 1 tablespoon organic stone-ground mustard Instructions: Toss all of the ingredients together in a large serving bowl. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 20913,"Chicken Fried Steak with Gravy 1/2 cup vegetable oil 6 (4-ounces each) cube steaks Salt and freshly ground black pepper 1 1/2 cups all-purpose flour 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 4 eggs, beaten 1 1/2 cups whole milk Chopped parsley leaves, for garnish Instructions: Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits. Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again. Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak. When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 20914,"Italian Blt Chicken Salad 1 teaspoon Dijon mustard 1 tablespoons balsamic or red wine vinegar 3 tablespoons olive oil 3 tablespoons chopped fresh basil Salt and pepper 1 cup chopped cooked chicken 2 plum tomatoes, seeded and chopped 4 slices bacon, cooked and drained 1 cup of washed arugula leaves, coarsely chopped 4 thick slices Italian bread, Tuscan rounds Instructions: In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread. ","[Chianti, Barbera, Dolcetto, Vermentino]" 20915,"Florida Black Grouper all' Acqua Pazza 3 tablespoon grapeseed oil Four 6-ounces portions Florida black grouper
12 Florida gulf shrimp (16/20 count), peeled and deveined
Salt and pepper
3 cloves garlic, sliced
2 bay leaves
Pinch of crushed red cl flakes
4 ounces white wine
12 ounces marinara sauce
4 to 6 ounces fish broth or light chicken broth
Cooked pasta of your choice, for serving.
Instructions: Preheat the oven to 450 degrees F. In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and cl flakes. Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20916,"Healthy One-Skillet Shrimp and Quinoa 1 pint mixed cherry tomatoes, halved 1 bunch scallions, sliced (white and green parts separated) Juice of 1/2 lemon Kosher salt 2 tablespoons canola oil 1 tablespoon tomato paste 1 teaspoon Cajun seasoning 2 stalks celery, peeled and thinly sliced 2 cloves garlic, minced 1 cup white quinoa, rinsed Freshly ground black pepper 1 1/4 pounds peeled and deveined medium shrimp, tails removed Instructions: Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat. Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes. Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20917,"Olive Oil Poached Tuna Melts 3 cups olive oil 4 to 5 stems fresh thyme 1 lemon 2 large bay leaves 2 large cloves garlic 1 1/2 pounds tuna, such as ahi or yellowtail, 1 inch-thick2 ribs celery, finely chopped or 1/2 small bulb fennel, finely chopped 1/2 red onion, chopped 1 small fresh cl pepper, finely chopped 1/2 small sweet pepper, finely chopped 1/4 cup Nicoise or other pitted black olives 1/4 cup fresh flat-leaf parsley leaves, chopped 2 to 3 tablespoons capers 2 to 3 tablespoons fresh tarragon, finely chopped Seafood seasoning, such as Old Bay Seasoning 6 ounces very sharp white Cheddar or Gruyere cheese Brioche rolls or lobster rolls, split Instructions: Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a gentle boil over medium-high heat. Then remove the pan from the heat and add the trimmed fish. Let stand 20 minutes. Then remove the fish, reserving the poaching oil, cool and flake. In a bowl, combine the juice of the lemon with 1/3 cup reserved poaching oil. Whisk to combine and season with salt and pepper. To the dressing, add the celery, onions, hot and sweet peppers, olives, parsley, capers and tarragon. Season the fish with a little seafood seasoning and add to the salad. Combine with the tines of a large fork, cover and store. To serve, place the rack in the center of the oven and preheat the broiler. Shred the Cheddar or Gruyere cheese on the large side of a box grater. Pile the tuna salad on the bottom of the rolls. Top with the cheese. Place both the bottoms and tops under the broiler to toast and melt the cheese, 2 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20918,"Rib Eye Steak Panini 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 small onion, thinly sliced 1 small red bell pepper, cored, seeded and thinly sliced 1 teaspoon herbes de Provence 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil One 1-pound boneless rib eye steak, cut into 1/4-inch-thick slices 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup jarred tomato-basil sauce, such as Giada DeLaurentiis for Target 4 kaiser rolls, halved 1 1/3 cups arugula 4 slices sharp provolone Instructions: Preheat a panini maker. For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside. For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes. For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 20919,"Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue 4 tablespoons olive oil 1 onion, peeled and diced 1 each red and Yellow bell pepper, seeded and diced 1 small eggplant; peeled, seeded and diced 1 zucchini, peeled, seeded and diced 1 yellow squash, peeled seeded and diced 2 tablespoons diced shallot 2 tablespoons diced garlic 1 tablespoon fresh thyme leaves Salt and pepper to taste 1 cup diced plum tomatoes, seeded 1 cup mixed country olives, remove the pits 1/ 4 cup capers 2 filets of anchovy, rinsed and patted dry 2 cloves of garlic peeled 1/3 cup olive oil 1 cup olive oil 1 medium red onion, peeled and finely diced Kosher salt and freshly ground pepper to taste 4 cloves garlic, peeled and chopped Small pinch of oregano, thyme and bay leaf 16-ounce can italian plum tomatoes, seeds removed 4 seven-ounces center cut swordfish steaks Herb oil (a blend of a few fresh sprigs thyme, rosemary, and parsley with 2 cloves of minced garlic, cl pepper and 1/2 cup olive oil) Salt and pepper Instructions: Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.; Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve; Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve. Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove. To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 20920,"Great Grilled Vegetables Platter 1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise 1 small zucchini, cut into 1/4-inch slices, lengthwise 1 cubanelle (light green) Italian pepper, cut into strips, lengthwise 1 small red onion, sliced into thick rings 8 medium creminis (baby portobellos), trimmed 1/2 cup extra-virgin olive oil, for brushing Coarse salt and black pepper 2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted) Instructions: Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20921,"Blueberry Cobbler Sundae 4 ounces blueberry cobbler ice cream, such as Hudsonville 2 ounces red raspberry fruit topping 1/4 cup fresh blueberries, chilled Whipped cream (from a can) 1 teaspoon bittersweet or milk chocolate shavings 1 maraschino cherry, chilled Instructions: Scoop the ice cream into a small bowl. Ladle raspberry filling over ice cream and scatter on the blueberries. Spray on a generous amount of whipped cream and sprinkle with one teaspoon of chocolate shavings. Top it off with one maraschino cherry. ","[Merlot, Pinotage, Zinfandel, Port]" 20922,"Christmas Tree Decorations 3 1/2 ounces (100 grams) unsalted butter, softened 3 1/2 ounces (100 grams) soft dark sugar 10 1/2 ounces (300 grams) plain flour, plus extra for dusting Pinch salt 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 to 2 teaspoons freshly ground black pepper 2 large free-range eggs, beaten 4 tablespoons clear honey 10 1/2 ounces (300 grams) instant royal icing sugar (made to packet instructions) 3 tablespoons water Gold or silver sugar balls or sprinkles Florist's ribbon or wire, for hanging Instructions: Preheat oven to 325 degrees F (170 degrees C). Place the butter and sugar in a clean bowl and mix together vigorously with a wooden spoon until the color and texture of the mixture becomes pale. Place the mixture into the bowl of a food processor and add the flour, salt, baking powder, cinnamon, cloves and freshly ground black pepper. Blend the mixture. While the food processor is blending, gradually pour the eggs and honey down the funnel of the food processor's lid into the bowl until a dough has formed (you may not require all of the liquid if the dough has come together before it is used up). If the dough is too dry add a little water to the mixture. If the dough is too wet add a little flour. Halve the dough. Wrap 1 half of the dough in cling film, place it into a freezer bag, and refrigerate. Place the other half of the dough onto a floured work surface. Roll the dough, with a rolling pin, into a disk to about 1/4-inch thick. Using a set of Christmas biscuit cutters, cut decoration shapes out of the dough. Re-roll the remaining dough and cut out more shapes until the dough is used up. Remove the second half of the dough from the fridge and repeat this process. With the pointed end of a small icing nozzle, puncture a hole just below the top of each decoration (through which ribbon or wire can later be threaded to hang them). Arrange the decorations on baking sheets lined with a layer of reusable silicon baking parchment and cook for 20 minutes or until they are cooked through and golden-brown in color. Transfer the decorations to a wire rack to cool. Prepare the icing according to the packet instructions (the icing texture should be liquid enough to be easy to apply but thick enough not to run off the decorations). Ice the decorations using a teaspoon (use the tip of the spoon for dripping the icing onto the decoration and the back of the teaspoon for smoothing). Sprinkle the gold or silver balls over the decorations and press them gently onto the icing. Cut the ribbon into short lengths and thread the ribbon through the holes in the decorations. Tie the decorations to what ever needs decorating with the ribbon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20923,"Apple Butter Mustard Glaze 2 tablespoons neutral oil 2 bone-in pork chops Kosher salt and freshly cracked black pepper 3/4 cup chicken stock
1 shallot, diced
1 tablespoon stone-ground mustard
2 teaspoons apple butter
Instructions: Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet. Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 20924,"Apple Cranberry Bread Pudding Butter 4 1/2 cups cubed challa bread 3 cups peeled and diced Fuji apples 1 lemon, juiced 1/2 cup dark brown sugar 1/2 cup dried cranberries 2 cups half-and-half* 6 eggs 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons vanilla extract Whipped cream, recipe follows 1 pint heavy cream 1 tablespoon orange liqueur (recommended: Grand Marnier) 1 tablespoon powdered sugar Instructions: Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter. Place cubed brioche in the baking dish. Set aside. In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread. In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes. Bake for 40 minutes until pudding sets. Serve with whipped cream. Place a medium bowl in the freezer for 1 hour before whipping cream. Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 20925,"Seafood Pasta Jambalaya 1/2 cup butter, melted 1 cup chicken breast meat, cut into strips 16 (21/25 count) shrimp, peeled and deveined with tails removed 1/2 cup crawfish tails 1/2 cup sliced andouille sausage 1/3 cup sliced yellow onion 1/4 cup sliced red bell pepper 1/3 cup sliced green bell pepper 1/3 cup sliced zucchini 1/3 cup sliced yellow squash 1 cup diced Roma tomatoes 1 quart Andouille Cream Sauce, recipe follows 4 cups cavatappi pasta 8 tablespoons sliced green onion 1/2 teaspoon chopped parsley leaves 1 teaspoon canola oil 1 1/2 ounces yellow onion, diced 2 tablespoons chopped fresh garlic 3 ounces andouille sausage, casing removed (recommended: Sysco brand) 2/3 cup crushed tomatoes (recommended: Machacado's) 2/3 cup cold water 1/3 ounce chicken base 2 teaspoons cornstarch 1 cup heavy cream 2 teaspoons blackening seasoning 1/4 teaspoon cayenne pepper 1/5 ounces jalapeno jack cheese, grated Instructions: Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve. Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 20926,"Pistachio-Almond Biscotti 3 tablespoons unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking powder Pinch salt 1, zest grated lemon 2 large eggs 2/3 cups slivered almonds 1/3 cup shelled pistachio nuts 1 tablespoon anise seeds Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 20927,"Pork Tenderloin with Wild Huckleberry Sauce 1 1/2 pound pork tenderloin 2 tablespoons olive oil (garlic-infused oil will yield more flavor) plus 1 tablespoon 2 tablespoons finely chopped fresh rosemary leaves, plus 2 sprigs, for garnish 2 tablespoons finely chopped fresh thyme leaves 2 tablespoons finely chopped fresh sage leaves 1 tablespoon kosher or coarse ground sea salt 1 teaspoon freshly ground black pepper 2 cups fresh huckleberries or blueberries 1/3 cup sugar 2 tablespoons raspberry vinegar 1/4 cup white wine Instructions: Lightly rub the pork with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the pork loin in the herb mixture. Refrigerate. In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened. Preheat oven to 400 degrees F. Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F. Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork. Garnish with springs of rosemary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20928,"Parmesan Rotini Skillet 1 pound Italian pork sausage links, casings removed 1 can (15 oz each) Hunt's? Tomato Sauce 1 can (14.5 oz each) Hunt's? Diced Tomatoes, undrained 2 cups water ? teaspoon dried basil leaves ? teaspoon dried oregano leaves 3 cups rotini pasta, uncooked 1 cup ricotta cheese ? cup Kraft? Grated Parmesan Cheese, divided ? teaspoon parsley flakes Instructions:

1. Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequently. Drain sausage; return to skillet.
2. Stir in tomato sauce, undrained tomatoes, water, basil and oregano. Bring to a boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 minutes or until pasta is tender, stirring occasionally.
3. Mix ricotta, ¼ cup Parmesan and parsley; spoon over pasta mixture, then swirl gently with spoon. Sprinkle remaining Parmesan over top. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20929,"Southwestern Benedict Recipe 5 medium red potatoes, skin on, medium dice 3 tablespoons olive oil 3 tablespoons natural all-purpose seasoning 2 medium green peppers, medium dice Salt 1 pound Mexican chorizo or a soft, spicy Italian sausage 1 teaspoon white vinegar 8 eggs 4 English muffins, cut in 1/2 and toasted 8 tomato slices 1/2 pound of unsalted butter 3 egg yolks 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder Lemon juice Salt 1/4 teaspoon freshly ground black pepper 1/3 cup of warm water Instructions: Preheat the oven to 350 degrees F. Make sure all ingredients are at room temperature before you start. In a large bowl place the potatoes, olive oil, all-purpose seasoning and green pepper. Mix well until all ingredients are combined, then add salt, to taste. Transfer the potatoes to a baking pan and place in the preheated oven for about 20 minutes or until potatoes are soft. Set aside. While the potatoes are in the oven, heat a large skillet over medium-high heat. Add the Mexican chorizo and saute until it separates and has a crumbled consistency, about 8 minutes. Then set aside. Set an stainless steel bowl over a pot with barely simmering water. The bowl should fit the pot but barely touching the water. Place the butter into the bowl and whisk until it is melted. Add the egg yolks, 1 at a time, and whisk until each is incorporated. Add the cayenne powder, chili powder, lemon juice and salt and pepper, to taste. Add a few drops of water to adjust the consistency and then set the sauce aside, off the heat. To poach the eggs, in the same saucepot with the simmering water, add a teaspoon of white vinegar. Break the eggs very carefully and place 1 by 1 inside the water for about 50 seconds to 1 minute. When your eggs are poached, you are ready to serve. Place 2 halves of the English muffins on a plate and then layer on top the following ingredients; chorizo, roasted potatoes, sliced tomato and poached eggs. Top each egg with the hollandaise sauce and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 20930,"Spiced Burgers with Chili Onion Rings 1 large poblano cl pepper 1 14-ounce bag frozen onion rings Kosher salt and freshly ground pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 cup spicy ketchup 1 tablespoon chopped fresh cilantro Grated zest and juice of 1 small lime 1 1/4 pounds lean ground beef 1 tablespoon vegetable oil 4 sesame hamburger buns, split and toasted 4 small romaine lettuce leaves Instructions: Preheat the broiler. Put the poblano on a baking sheet and broil, turning, until charred in spots, about 8 minutes. Transfer to a plate and let cool. Reduce the oven temperature and bake the onion rings as the label directs. Season with salt, pepper and 1/4 teaspoon each chili powder and cumin. Meanwhile, combine the ketchup, cilantro, a pinch of lime zest and half of the lime juice in a small bowl; add more lime juice and salt and pepper to taste. Refrigerate until ready to use. Mix the ground beef, 1/2 teaspoon lime zest and the remaining 1 3/4 teaspoons chili powder and 3/4 teaspoon cumin in a large bowl with your hands until just combined. Form into four 3/4-inch-thick patties; season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium rare. Peel, stem and seed the broiled poblano; cut into strips. Place the burgers on the buns with the ketchup sauce, lettuce and poblano. Serve with the onion rings and the remaining ketchup sauce. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 20931,"Corn Fritters 1 cup fresh corn or frozen kernels 2 eggs, beaten 1/4 cup plus 1 tablespoon all purpose flour 2 tablespoons coarse yellow cornmeal 1/2 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt Pinch cayenne pepper Pinch grated nutmeg Bacon drippings, for frying, or shortening Instructions: In a large bowl, combine all the ingredients. Add enough bacon drippings or shortening to a cast iron skillet to make 1/4-inch fat. Drop mixture by the tablespoon into hot skillet and cook 1 minute on each side or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 20932,"Chorizo Tacos 1 pound chorizo, removed from the casings and crumbled 1/2 cup chopped yellow onions 1 teaspoon garlic 2 tablespoons chopped fresh cilantro 8 corn tortillas Optional additional fillings/accompaniments: Pico de Gallo Guacamole Roasted corn kernels Grated peppered Monterey Jack or Mexican queso blanco Instructions: Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro. Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20933,"Beef Tenderloin with Scallion Salsa Verde One 3-pound center cut tenderloin roast, brought to room temperature 30 minutes before cooking 1 1/2 teaspoons kosher salt
   1 1/2 teaspoons coarse ground black pepper
   2 tablespoons olive oil
   Flake salt, to finish
   4 small bunches scallions or ramps, trimmed 1 1/2 teaspoons kosher salt 2 teaspoons plus 1/3 cup olive oil
   2 tablespoons whole-grain mustard
   2 1/2 tablespoons apple cider vinegar
   Instructions: For the tenderloin: Preheat the oven to 400 degrees F. Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing. For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat. Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine. Sprinkle the tenderloin with flake salt and serve with the scallion sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 20934,"Taco Beef Nuggets with Tejano Dipping Sauce 1 pound ground beef round 2 tablespoons taco seasoning mix 1 can (4 ounces) chopped mild green chiles, drained 16 (1/2-inch) cubes Colby Jack cheese 1 egg white 1 tablespoon water 2 cups crushed nacho cheese-flavored tortilla chips 6 tablespoons prepared thick taco sauce 3 tablespoons honey Instructions: Heat oven to 400 degrees F. Combine ground beef, taco seasoning, and green chiles in a large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering the cheese. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips. Spray a large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake for 15 to 20 minutes, or until meat registers 160 degrees F on an instant-read thermometer; meat should not be pink and juices should run clear. Meanwhile, combine sauce ingredients in small microwave-safe dish. Microwave on high for 30 seconds or until warm. Serve nuggets with sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 20935,"Soft Boiled Eggs with Crispy Potato Soldiers Peanut oil, for frying 1 potato 2 organic, free-range eggs 2 tablespoons finely chopped fresh parsley 2 cloves fresh garlic, finely minced Sea salt Smoked paprika, as needed Freshly ground black pepper Instructions: Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
   Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
   When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
   Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20936,"New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter 2 tablespoons olive oil 1 (2 pound) pork tenderloin Salt New Mexican Spice Rub, recipe follows Bourbon-Ancho Sauce, recipe follows Sweet Potato Tamale with Pecan Butter, recipe follows 2 tablespoons ancho cl powder 2 tablespoons light brown sugar 1 tablespoon pasilla cl powder 2 teaspoons cl de arbol 2 teaspoons ground cinnamon 2 teaspoons allspice 2 tablespoons olive oil 1 large red onion, finely chopped 2 cups plus 2 tablespoons bourbon 3 ancho chiles, soaked, seeded, stems removed and pureed 6 cups homemade chicken stock 1 cup apple juice concentrate, thawed 8 whole black peppercorns 1/4 cup light brown sugar 20 dried corn husks 1 1/2 cups fresh or frozen corn kernels, preferable fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 tablespoon honey Salt and freshly ground pepper 1 large or 2 medium sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground allspice 3 tablespoons maple syrup Pecan Butter, recipe follows 1 stick unsalted butter, softened 1/4 cup toasted pecans, finely chopped 3 tablespoons maple syrup Pinch cinnamon Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes. Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork. Combine all ingredients in a small bowl. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
   About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened. Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out. Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie. Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter. Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 20937,"Clam Chowder 10 cups clam juice 2 pounds baking potatoes, like russets, peeled and diced 4 pounds fresh or frozen clams, shelled and diced 1/4 pound salt pork, diced 2 small onions, diced 1 cup butter 1 cup flour 2 pints half-and-half Salt and pepper Dash hot pepper sauce Dash Worcestershire sauce Instructions: Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 20938,"Garbanzo Bean and Olive Tapenade 1 (15-ounce) can garbanzo beans, drained and rinsed 1 cup pitted black olives, such as kalamata 1/4 cup extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley leaves 2 tablespoons fresh lemon juice (from 1/2 large lemon) 1 tablespoon honey 1 teaspoon lemon zest 3/4 teaspoon chopped fresh rosemary leaves 1/4 teaspoon kosher salt Serving suggestion: Belgian endive leaves, crudite Instructions: In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
   Spread the tapenade onto Belgian endive spears or serve as a dip with crudite. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 20939,"Lamb Skewer Pitas 1 cup full-fat Greek yogurt 1/2 cup sour cream 1/2 cup finely chopped English cucumber 1/4 cup grated onion 2 tablespoons chopped fresh dill 1 tablespoon white wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon honey 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 2 cloves garlic, grated 1 pound ground lamb 2 tablespoons extra-virgin olive oil, plus additional for brushing 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 clove garlic, grated 4 to 6 pitas 3 tablespoons extra-virgin olive oil, plus additional for brushing 1 teaspoon zaatar 1 cup thinly-sliced English cucumber 1/4 cup fresh cilantro, roughly chopped 1/4 cup fresh parsley, roughly chopped 2 tablespoons chopped fresh oregano 1 small red onion, thinly sliced (but not too thin) into half-moons 1 large beefsteak tomato, cut into half-moons 1/2 head fresh fennel, thinly sliced 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper Lemon wedges, for garnish Instructions: Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill. Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight. Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes. To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side. In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce. ","[Syrah, Grenache, Tempranillo, Barbera]" 20940,"Monkey and Gorilla Bread Flour, for pan 1/2 cup sugar 1 teaspoon ground cinnamon 30 buttermilk canned refrigerator biscuits 1 stick butter, plus more for pan 1/2 cup brown sugar 1 cup walnuts Flour, for pan 1/2 cup sugar 1 tablespoon cinnamon 20 buttermilk canned refrigerator biscuits 8 ounces cream cheese, cut into 20 cubes 1 stick butter, melted, plus more for pan 1 cup brown sugar 1 1/2 cups walnuts Instructions: Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F. Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid Butter and flour a bundt pan. Preheat oven to 350 degrees F. Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20941,"Grilled Corn on the Cob with Lime Butter 12 ears fresh corn, unshucked 1/2 pound (2 sticks) unsalted butter, room temperature 3 limes, zest finely grated 1 bunch fresh chervil, chopped Salt and freshly ground black pepper 1/2 pound queso fresco, finely grated 1/4 cup Ancho cl Rub, recipe follows, or cayenne pepper 3 ancho chiles, seeded and hand-torn into pieces 1/4 cup chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 2 teaspoons sweet paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1/4 teaspoon ground cinnamon Instructions: Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it. While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate. Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho cl Rub. Place on a large platter and serve immediately. For the spice rub: Toast the ancho cl pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 20942,"Champagne Punch 1 1/3 cups fresh lemon juice 1 cup superfine sugar 1/2 cup orange liqueur (recommended: Grand Marnier) 1/2 cup Triple Sec 1/2 cup cognac 1/2 cup fresh orange juice 2 bottles chilled dry Champagne or sparkling wine Orange or lemon slices Fresh strawberries, optional Instructions: Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour. Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups. ","[Champagne, Prosecco, Cava]" 20943,"Profiteroles with Hazelnut Mascarpone 1/2 cup water 4 tablespoons unsalted butter Pinch salt 1/2 cup all-purpose flour Pinch ground cinnamon 2 large eggs 2 cups heavy cream, very cold 2 cups mascarpone, room temperature 1/2 cup praline paste Chocolate Sauce, to serve, recipe follows 1/4 cup hazelnuts, toasted and chopped, for garnish 4 ounces semisweet or dark chocolate 1/2 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon corn syrup 1 good pinch ground cinnamon Instructions: Preheat the oven to 425 degrees F. Put a large bowl in the freezer to whip the cream. In a small saucepan over medium heat, combine the water, butter, and salt and bring it to a boil. Reduce the heat, add the flour and cinnamon all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and has pulled away from the sides of the pan. Transfer the mixture to a bowl and let it cool for 3 to 4 minutes. It does not have to be cold, just cool enough so the eggs don't cook when you add them. Using an electric mixer or lots of good old fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. Be sure to leave at least 1-inch between each of the balls, they grow! When done, dip your finger in water and smooth the top of each ball where the pastry tip was removed. Bake for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even browning. The puffs should be light, airy, and dry inside. Cool on a rack. Put the heavy cream into the cold bowl and whip it to stiff peaks with a head mixer. Put the mascarpone in a large bowl and gently mix in the praline paste. When the praline paste is combined, begin to fold in the whipped cream. When the whipped cream is fully incorporated, spoon the mixture into a clean pastry bag. Cut the tops off each profiterole and fill with the mascarpone mixture. Replace the tops and drizzle with the warm chocolate sauce. Transfer to a large serving platter and garnish with chopped hazelnuts. Fill a medium saucepan with 2-inches of water and put it over medium heat. In a bowl large enough to sit on the saucepan without the bottom touching the water, add the chocolate, cream, butter, corn syrup, and cinnamon. Stir until the chocolate has melted and everything is combined. This is a pretty quick process. When the chocolate is melted, remove it from the heat, and spoon it over the filled profiteroles. This is best served warm! Yield: 3/4 cup ","[Pinot Grigio, Chianti, Barbera, Tempranillo]" 20944,"Banana-Nutella Cupcakes with Peanut Butter Frosting 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups granulated sugar 1 cup mashed bananas (2 to 3 bananas) 3 large eggs 2 teaspoons pure vanilla extract 3/4 cup sour cream 1/2 cup Nutella 4 sticks unsalted butter, at room temperature 5 cups confectioners' sugar 1/3 cup creamy peanut butter 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners. Make the cupcakes: Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, 2 inutes. Add the mashed bananas, eggs and vanilla; beat until combined. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the sour cream, mixing well after each addition. Fill the muffin cups about halfway with batter; add 1 teaspoon Nutella to the center of each, then top with more batter so the cups are about three-quarters full. Bake until a toothpick inserted into the centers comes out with no raw batter, 20 to 25 minutes. Let cool 3 minutes in the pans, then carefully remove the cupcakes to a rack to cool completely. Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar until combined. Add the peanut butter and vanilla and beat until combined. Transfer the frosting to a pastry bag and pipe on the cupcakes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 20945,"Jicama and Fruit Antojito 1 melon, such as cantaloupe or honeydew, halved, seeded, and rind removed 1 jicama, peeled, halved and sliced into half moons 1 lime, halved Kosher salt Ground cl powder, such as ancho Instructions: Cut melon into slices about the same size as the jicama slices. Arrange jicama and melon on a platter, squeeze lime over fruit, then dust with salt and cl powder, to taste. Eat! ","[Viognier, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 20946,"Neelys' Carrot Slaw 6 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon rice vinegar 1 tablespoon lemon juice Kosher salt and freshly ground black pepper 4 cups shredded carrots 1 tablespoon celery seeds 1/4 cup chopped fennel fronds 1/4 cup currants 1/4 cup slivered almonds Instructions: Add all ingredients to a small bowl and combine well. In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve. Add all ingredients to a small bowl and combine well. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20947,"Red Velvet Mini Cupcakes 1 1/2 cups white whole wheat flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon fine salt 3/4 cup canola oil 3/4 cup granulated sugar 1 large egg 1 tablespoon red food coloring 1 teaspoon pure vanilla extract 1/2 cup lowfat (1-percent) buttermilk 1 teaspoon baking soda 1 teaspoon distilled white vinegar Nonstick cooking spray, for coating ice cream scoop 8 ounces reduced-fat cream cheese, at room temperature 1 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 20948,"Isaac Hayes' Organic Vegetable Omelet 1 tablespoon butter 1/3 cup chopped organic onion, red pepper, yellow pepper, green pepper 1/3 cup sliced organic mushrooms 1 teaspoon garlic powder 1 teaspoon sweet basil 1/4 teaspoon allspice 1/4 Chinese herb spice 1 teaspoon curry 1/2 teaspoon tarragon 1 teaspoon soy sauce 1/3 cup free-range turkey bacon (already diced, crisped, and dried) 4 organic eggs 1 tablespoon 2 percent low-fat organic milk 1/3 cubed super-sharp cheddar cheese Sliced organic peaches (optional, for garnish) Organic maple syrup (optional) Instructions: In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs. If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20949,"Peach-Pistachio Kulfi 1 cup heavy cream 12 ounces evaporated milk 1/4 cup sugar 1/4 teaspoon ground cardamom 2 pinches salt 3 peaches, pitted and chopped 1/4 cup chopped toasted pistachios Instructions: Bring the heavy cream and evaporated milk to a simmer in a medium saucepan. Cook, stirring often, until thick enough to coat the back of a spoon, about 15 minutes. Stir in the sugar, cardamom and salt. Let cool completely. Puree the cream mixture in a blender with the peaches; strain through a fine-mesh sieve into a bowl.
Divide among ten 3-ounce paper cups, then sprinkle with the pistachios. Freeze until slightly frozen, then insert a wooden stick into each. Freeze until solid and firm. ","[Riesling, Moscato, Vinho Verde, Cava]" 20950,"Hot and Cold, Sweet and Spicy Bananas 2 cups dark beer, room temperature 1 cup half-and-half 2 cups water 6 bananas, peeled and quartered 2 cups sugar 2 cups flour 3 eggs, lightly beaten 2 cups stale bread crumbs Vanilla ice cream Cowgirl Chocolates Spicy Caramel Sauce, recipe follows 1 cup sugar 2/3 cup corn syrup 1 1/2 cups heavy cream 1 teaspoon vanilla 1 teaspoon lecithin 1/2 teaspoon cayenne 3 ounces dark chocolate, optional Instructions: Combine ingredients for the wet batter. Dip quartered bananas in wet batter. Roll in the sugar to coat. Roll in the flour to coat. Freeze for 15 minutes Dip in the egg and roll in the bread crumbs to coat. Freeze Preheat a deep pot of oil or a deep-fryer to 350 degrees F. Fry until golden brown, about 1 to 1 1/2 minutes. Serve with vanilla ice cream topped with Cowgirl Chocolates Spicy Caramel Sauce. Combine sugar, corn syrup, and 1/2 cup of the cream. Bring to a boil and cook to just below soft ball stage, about 210 to 220 degrees F. Add 1/2 cup of the cream and return to boil. Cook to just below soft ball stage. Add the remaining cream and return to boil. Cook to just below soft ball stage. Remove from heat and add vanilla, lecithin, cayenne (for desired heat), and chocolate, if using. Recipe courtesy Cowgirl Chocolates ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20951,"Chocolate-Dipped Strawberries 6 tablespoons heavy cream 1 teaspoon grated orange zest 7 ounces semisweet chocolate, such as Callebaut, chopped 1/2 teaspoon instant coffee granules 3 tablespoons orange liqueur (recommend: Grand Marnier) 2 tablespoons light corn syrup Long-stemmed strawberries, for serving Instructions: In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping. ","[Port, Tawny Port, Moscato, Riesling]" 20952,"Spiced Hard Cider Punch 1 cup hot water 1/4 cup granulated sugar 1/4 cup finely chopped fresh ginger 7 whole cloves 1 stick cinnamon 1/4 teaspoon freshly grated nutmeg 1 quart hard cider 1/2 cup applejack 1/2 cup brandy 8 slices Gala, Braeburn, or Red Delicious apple 1 cup hot water 1/4 cup granulated sugar 1/4 cup finely chopped fresh ginger 7 whole cloves 1 stick cinnamon 1/4 teaspoon freshly grated nutmeg 1 quart hard cider 1/2 cup applejack 1/2 cup brandy 8 slices Gala, Braeburn, or Red Delicious apple Instructions: Place the hot water in a small stainless steel saucepan and add the sugar, ginger, cloves, cinnamon and nutmeg to the pan. Bring to a boil, place a lid over the saucepan and reduce to a simmer. Continue to simmer until the flavors have married, about 20 minutes. Remove from the heat, strain through a fine-mesh sieve into a non-reactive bowl and allow to cool. Once cool, add the cider, applejack and brandy to the bowl. Stir to mix well and refrigerate for at least 2 hours, and up to 5 days. Serve in a small punch bowl with an ice mold, if desired, and garnish each glass with an apple slice. Place the hot water in a small stainless steel saucepan and add the sugar, ginger, cloves, cinnamon and nutmeg to the pan. Bring to a boil, place a lid over the saucepan and reduce to a simmer. Continue to simmer until the flavors have married, about 20 minutes. Remove from the heat, strain through a fine-mesh sieve into a non-reactive bowl and allow to cool. Once cool, add the cider, applejack and brandy to the bowl. Stir to mix well and refrigerate for at least 2 hours, and up to 5 days. Serve in a small punch bowl with an ice mold, if desired, and garnish each glass with an apple slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20953,"Spicy Puffed Rice and Peas Snack Mix 3 cups puffed rice 1/2 cup wasabi peas 1/4 cup pumpkin seeds 1/4 cup soy nuts 1/4 cup vegetable oil 2 tablespoons light brown sugar 4 teaspoons soy sauce 4 teaspoons Worcestershire sauce 1 tablespoon sesame oil 1 teaspoon garlic powder 1 teaspoon grated fresh ginger root Cayenne pepper Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Stir the puffed rice, wasabi peas, pumpkin seeds, and soy nuts together in a medium bowl. In another small bowl, whisk the vegetable oil, brown sugar, soy sauce, Worcestershire sauce, sesame oil, garlic powder, ginger, and cayenne, to taste. Pour the wet mixture over the puffed rice mixture and toss until thoroughly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake until lightly browned and crisped, about 20 minutes, stirring once halfway through. Cool on the baking sheet to crisp fully. Serve at room temperature. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 20954,"Grilled Tandoori Lamb Chops and Green Beans 2 tablespoons vegetable oil, plus more for the grill 2 tablespoons jarred tandoori marinade 1/4 cup plus 1 tablespoon plain 2% Greek yogurt 4 lamb blade chops (6 to 7 ounces each; 1/2 inch thick) Kosher salt and freshly ground pepper 2 tablespoons chopped fresh cilantro, plus more for topping 3 cloves garlic (1 clove finely grated, 2 sliced) 1 teaspoon fresh lemon juice 1 pound green beans, trimmed and halved 1 1/2 cups cherry tomatoes 1 1/2 teaspoons cumin seeds, roughly chopped Instructions: Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes. Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet. Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 20955,"Cuban Burger 2 teaspoons orange juice or tangerine juice 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder 1 Grillers? Original 1 very thin slice aged provolone cheese or fontina cheese (1/3 oz) 1 thin slice tomato 1 thin slice red onion 1 thin lengthwise slice dill pickle 1 reduced-calorie hamburger bun, split and toasted Instructions:

1. In small bowl stir together orange juice, paprika, cumin and garlic powder. Brush on both sides of veggie burger. Cook burger according to package directions.
2. Serve burger, cheese, tomato, onion and pickle in bun. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Syrah, Malbec, Tempranillo, Garnacha]" 20956,"3-Cheese Slow Cooker Macaroni and Cheese cooking spray 2 cups shredded cheddar and Monterey jack cheese blend
   2 cups shredded sharp cheddar cheese 4 eggs 3 cups 2% milk 2 12 oz. cans evaporated milk 1/4 teaspoon ground cayenne pepper 2 teaspoons dry mustard 1/2 teaspoon ground nutmeg 2 teaspoons salt 1 teaspoon freshly ground pepper 1 pound uncooked macaroni noodles 1 teaspoon ground paprika Instructions:
3. Spray slow cooker lightly with cooking spray.
4. In large bowl, combine cheeses and set aside.
5. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
6. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
7. Pour into slow cooker. Top with remaining cheese.
8. Sprinkle with paprika.
9. Cook on LOW for 4 hours. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling Shiraz]" 20957,"Rose Cream 2 tablespoons cold water 1 (.25-ounce) packet gelatin 1 1/2 cups cream 1/2 cup sugar 1 cup sour cream 2 teaspoons rose water 1 drop red food coloring, optional Instructions: This rose cream is an element of our Rose City Waffle. We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb. It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top. Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan over very low heat just to dissolve. Set aside. Place the cream and sugar into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip the cream with a mixer or whisk. Add the sour cream, rose water, and the food coloring, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor. Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more. If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly. Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries. ","[Champagne, Prosecco, Sparkling Shiraz, Cava]" 20958,"Oklahoma-Style S'mack Burgers with Ranch-Flavored Tater Tots 1/2 cup sour cream 1/4 cup ketchup, Sir Kensington's preferred brand
   3 tablespoons relish, Wickle's preferred brand
   About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
   1 large or 2 medium onions, Vidalia when in season or yellow 1 1/2 pounds ground beef, 80/20
   Kosher salt and coarse black pepper
   About 1 tablespoon canola, peanut or other neutral oil
   8 slices American cheese
   4 large soft rolls, Big Marty's plain and sesame preferred brand
   Sliced dill/gherkin pickles
   Chopped iceberg lettuce
   Ranch-Flavored Tater Tots, for serving, recipe follows About 1/2 cup powdered buttermilk (see Cook's Note) 1 tablespoon (scant palm full) dried chives
   1 tablespoon dried dill 1 tablespoon granulated garlic
   1 tablespoon granulated onion
   1 tablespoon dried parsley 1 teaspoon fine sea salt or kosher salt 1 teaspoon black pepper
   1 large bag extra-crispy tater tots, Ore-Ida preferred brand
   Instructions: Gather your ingredients. For the sauce: Combine sauce ingredients in small bowl. For the burgers: Heat a large cast-iron skillet or griddle over medium-high heat. Peel onions and use a mandoline or large slicing blade of a box grater to shave the onions as thin as possible. Place beef in a bowl, season with salt and pepper and score to separate into 4 portions. Roll beef into balls. Drizzle oil in pan or over balls and place the meat into pan with 3 inches separating each portion. Top each ball with 1/4 of the onions and press meat into flat patties, bonding onions into meat. Cook beef 3 to 4 minutes, flip, cook and press 2 minutes. Add cheese, 2 slices per burger, and cook 2 minutes more, 7 to 8 minutes total between both sides. Put on patty bun bottoms. Serve with sauce, pickles, lettuce and patty bun tops with Ranch Flavored Tater Tots alongside. Preheat oven to 425 degrees F. Whisk up spices in a bowl. Store in the refrigerator in airtight plastic container. Bake tots to very crisp, 25 minutes. Top with ranch seasoning to your taste. Makes 3/4 cup seasoning and 6 portions of tots. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 20959,"Miso-Ginger Marinated Grilled Salmon 1/4 cup white miso (fermented soybean paste) 1/4 cup mirin 2 tablespoons unseasoned rice vinegar 2 to 3 tablespoons soy sauce 2 tablespoons minced green onions 1 1/2 tablespoons minced fresh ginger 2 teaspoons toasted sesame oil 4 salmon fillets, 8 ounces each Salt and freshly ground pepper Yuzu juice, for drizzling, optional Instructions: Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator. Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 20960,"Chicken Breasts with Tarragon-Shallot Butter 3 tablespoons olive oil 4 boneless skinless chicken breasts, about 8 ounces each Kosher salt and freshly ground black pepper 1/2 pound thin green beans, trimmed 4 tablespoons unsalted butter, at room temperature 1 tablespoon minced fresh tarragon (see Cook's Note) 3/4 teaspoon freshly squeezed lemon juice 1/2 shallot, minced Lemon wedges, for serving Instructions: Preheat the oven to 375 degrees F.
   Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
   Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
   Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
   Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20961,"Christina's Chili Bites 2 hotdogs, finely chopped 1/2 cup canned baked beans 1 teaspoon ketchup 1 teaspoon hot sauce 1 (8-ounce) can crescent roll dough 1/2 cup grated cheddar 1/2 cup sour cream Preheat the oven to 350 degrees F. Instructions: In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside. Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces. Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal. Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream. ","[Merlot, Zinfandel, Malbec, Tempranillo]" 20962,"Fruit Salad 1 navel orange, 1 small grapefruit, or 2 clementines 1 cup fresh berries 1 banana 1 piece seasonal fruit (apple, pear or grapes) 2 tablespoons honey 1/2 vanilla bean, optional Instructions: Trim off all the peel and pith from the oranges or grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. (With clementines, simply peel and pull into segments.) Halve or quarter strawberries if large. Peel and slice the bananas. Prepare the seasonal fruit as needed. Toss all the fruit in large bowl. Stir the honey and vanilla bean , if using, in a small bowl and microwave on low until just warmed and syrupy, about 1 minute. Toss with fruit and let cool. Transfer to an air-tight container and pack with spoon. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 20963,"Maple Date Short Ribs and Green Beans with Cilantro 1 cup maple syrup 1 cup red wine 1/2 cup chopped dates 1/2 cup vegetable stock 1/4 cup dried curry leaves 2 tablespoons fenugreek seeds 2 teaspoons mustard seeds A pinch of salt A pinch of pepper 1 rack short ribs 1/2 recipe Green Beans with Cilantro, recipe follows 2 tablespoons grapeseed oil 1 teaspoon fennel seeds 1 teaspoon minced garlic 1 pound green beans, ends removed A pinch of salt 1/2 cup chopped cilantro Instructions: Preheat the oven to 350 degrees F.
   Put the maple syrup, wine, dates, stock, curry leaves, fenugreek seeds, mustard seeds, salt and pepper into a small saucepan and bring to a boil. Turn the heat down and simmer until the dates are soft, 15 to 20 minutes. Puree with an immersion blender, and then let cool.
   Place the ribs in a pan large enough to accommodate them in a single layer. Pour over the marinade, cover with plastic wrap and refrigerate for up to 3 hours. Wipe any excess marinade from the ribs, put them onto a baking sheet and bake until the ribs are very tender, about 1 hour.
   Serve with Green Beans with Cilantro. Heat the oil in a skillet and add the fennel seeds and garlic. Cook for about 30 seconds and then add the green beans. Season with salt and saute quickly until the beans are bright green and tender-crisp. Spill into a serving bowl, sprinkle with the cilantro, toss and serve.
   ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 20964,"Quick Carolina Pulled Pork 2 tablespoons light brown sugar 1 tablespoon smoked paprika
   1 tablespoon chili powder
   2 teaspoons coarsely ground black pepper, preferably smoked black pepper
   1 teaspoon dry mustard 1/2 teaspoon granulated garlic
   1/4 teaspoon cayenne
   Kosher salt
   3 to 4 pounds boneless pork butt, sliced 2 inches thick
   2 tablespoons extra-virgin olive oil
   1/4 cup apple juice
   1/2 cup apple cider vinegar
   1/4 cup ketchup
   Soft burger or brioche rolls, for serving
   Cider Vinegar Slaw, for serving, recipe follows 1/2 cup apple cider vinegar 2 tablespoons ketchup
   1 tablespoon sugar
   1/2 teaspoon celery seeds
   1 tablespoon hot sauce
   Kosher salt 1/4 cup vegetable oil
   1 small head red cabbage, outer leaves discarded, cored and finely shredded
   1/2 medium red onion, thinly sliced
   1/4 cup chopped fresh parsley
   Instructions: Mix together the brown sugar, smoked paprika, chili powder, black pepper, dry mustard, granulated garlic, cayenne and 2 teaspoons salt in a small bowl. Rub the pork all over with the spice mixture. Heat an electric multi-cooker on the browning or sear function. Add the olive oil. When hot, add the pork and brown on all sides, about 6 minutes. Pour in the apple juice and 1/4 cup of the cider vinegar. Cover, lock the lid, and set the multi-cooker to High Pressure; cook for 40 to 45 minutes. Release the steam according to manufacturer's instructions. Remove the pork to a rimmed baking sheet or large plate and tent with foil; let cool slightly. Skim off any excess fat that has risen to the top of the braising liquid, then stir in the remaining 1/4 cup cider vinegar and the ketchup. Pass some of the sauce through a strainer into a serving vessel or cruet. With two forks, pull the pork into shreds, discarding any large pieces of fat. Add the pork back to the remaining sauce in the multi-cooker and keep warm. Serve the pulled pork on rolls, topped with Cider Vinegar Slaw. Pass the extra sauce on the side. Whisk together the vinegar, ketchup, sugar, celery seeds, hot sauce and 1 1/2 teaspoons salt in a large bowl until the sugar dissolves. Whisk in the oil to make a smooth dressing. Add the cabbage and red onions to the dressing, and toss well. Cover and let stand at room temperature for about 20 minutes to wilt the cabbage slightly. (The slaw can also be made several hours ahead and refrigerated.) Sprinkle the slaw with the parsley; toss and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20965,"Spinach and Pasta Pie 3 large eggs, divided Kosher salt and freshly ground black pepper 2 tablespoons canola oil, divided 1 (16-ounce) box spaghetti, cooked according to package directions, drained 1 medium onion, chopped 2 teaspoons chopped garlic 1/4 cup milk 2 teaspoons Italian seasoning 1/2 (4-ounce) package crumbled feta cheese 2 (10-ounce) packages frozen chopped spinach, thawed and drained 1 plum tomato, sliced thin 1/4 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust. In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta). In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20966,"Grilled Baby Bok Choy with Coconut-Ginger Dressing 7 tablespoons (from one 15-ounce can) coconut milk (3 of the tablespoons should be the thick milk taken from the top of the can) 1 tablespoon fresh lime juice 1 teaspoon peeled and grated fresh ginger 1 teaspoon sugar Kosher salt 1 pound baby bok choy, quartered lengthwise through the stem Instructions: Preheat a grill or grill pan to medium. Whisk 4 tablespoons of the coconut milk, the lime juice, ginger, sugar and 1/4 teaspoon salt in a small bowl.
   Tear off a long strip of aluminum foil and place on half of the grill. Arrange the bok choy on a plate and brush with the remaining 3 tablespoons thick coconut milk. Season with salt.
   Arrange the bok choy cut-side down on the grill, with the leafy tops resting on the aluminum foil. Cover the grill and cook the bok choy, flipping once, until you get nice grill marks on both sides, 6 to 7 minutes total. Transfer the bok choy to a medium bowl and cover with plastic wrap to steam, 3 to 5 minutes (this will allow the stems to cook through without grilling the leaves to a crisp).
   Divide the bok choy among 4 plates and drizzle with the coconut-ginger dressing.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20967,"Malted Milk Chocolate Chip Cookies 2 sticks unsalted butter, softened 3/4 cup golden brown sugar 3/4 cup granulated sugar 2 whole eggs 2 teaspoons vanilla extract 1/2 cup (rounded) malted milk powder 2 cups all-purpose flour 1 1/4 teaspoon baking soda 1 1/4 teaspoon salt One 12-ounce bag milk chocolate chips Instructions: Preheat the oven to 375 degrees F. Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined. In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently. Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula. Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20968,"Mexican Salad with Tomatoes, Red Onions and Avocado Dressing 2 heads bib lettuce, cleaned and dried 4 medium red vine ripe tomatoes, cut into wedges 2 medium yellow vine ripe tomatoes, cut into wedges 1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion 1 ripe avocado 3 lemons, juiced Handful fresh cilantro leaves, 2 tablespoons 1 teaspoon coarse salt 3 tablespoons water, a couple of splashes 3 tablespoons extra-virgin olive oil Instructions: Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
   Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
   ","[Syrah, Tempranillo, Garnacha, Barbera]" 20969,"Red Wine-Braised Short Ribs 3 to 4 pounds bone-in beef short ribs Kosher salt Canola oil, as needed 1 sweet onion, cut into large dice
   1 medium carrot, cut into large dice
   1 stalk celery, cut into large dice
   1 head garlic, halved horizontally
   4 Roma tomatoes, cut into large dice
   One 750-milliliter bottle red wine (Bordeaux or Burgundy)
   2 cups chicken stock
   2 tablespoons black peppercorns A few sprigs fresh thyme A few sprigs fresh rosemary A few bay leaves Grits, for serving Fried shallots, for serving, optional 3 tablespoons chopped chives Instructions: One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight. The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest. Preheat the oven to 250 degrees F. Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot. Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]

" 20970,"Helen's Perogies 2 1/2 pounds red potatoes, halved 2 tablespoons butter 2 onions, chopped 1/2 pound bacon, chopped 6 ounces mild cheddar cheese 2 cups flour 1/2 teaspoon salt 1 cup warm water 1/4 corn oil Instructions: Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked perogies. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies. Stir occasionally to perogies won't stick to the bottom. When perogies rise to the top, add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 20971,"Black Forest Gateau (Schwarzwalder Kirschtorte) Butter, for greasing pan 6 egg yolks 4 whole eggs 1 cup sugar Scant 3/4 cup sifted all-purpose flour 1/3 cup wheat flour Scant 1/4 cup cocoa powder Semisweet chocolate curls, for garnish Bottled cherries, for garnish 2 tablespoons plus 4 tablespoons Kirsch 1 1/2 tablespoons 1 teaspoon corn flour Pinch grated lemon zest Pinch cinnamon One 14-ounce jar cherries, drained 1/4 cup melted semisweet chocolate, for first layer Whipped Cream, recipe follows 3 1/2 ounces Syrup, recipe follows 1 pint heavy whipping cream 2 tablespoons sugar 1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract 1 1/2 cups cold water 3/4 cup sugar 5 tablespoons Kirsch Instructions: Preheat the oven to 375 degrees F. Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside. Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color. Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours. In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool. Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup. Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries. Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream. Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 20972,"Turkey\u2013Basmati Rice Salad 1/4 cup plus 2 teaspoons vegetable oil 1 cup basmati rice 2 1/2 teaspoons Madras curry powder Kosher salt 3 tablespoons fresh lime juice 1 tablespoon mango chutney, plus more for serving Freshly ground pepper 1 pound turkey cutlets (about 4 large or 8 small) 3 Persian cucumbers, thinly sliced 1 shallot, thinly sliced 4 cups baby kale (about 2 ounces) 1/2 cup pomegranate seeds 1/2 cup torn fresh mint Instructions: Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally. Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces. Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20973,"Last Minute Cranberry Sauce 2 teaspoons neutral oil, such as avocado or grapeseed 1 dried red cl 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds Pinch hing (asafetida powder), optional 1 cup dried sweetened cranberries 1 small thumb fresh ginger, peeled and julienned 1 small green cl, such as jalapeno or serrano, pierced a few times 1 cup cherry juice Kosher salt and freshly ground black pepper Sugar, if needed Instructions: Pour the oil into a small saucepan over medium heat. Drop in the red cl and cook until the oil starts to shimmer, then add the cumin seeds, fennel seeds and hing, if using. Stir and allow to sizzle for about 20 seconds. Add the cranberries, ginger and green cl. Stir, then cook until the cranberries glisten and start to swell, a minute or so. Stir in the cherry juice and 1/2 cup water. Increase the heat to bring to a boil, then turn the heat down to a simmer. Cook, uncovered, until the cranberries soften, about 30 minutes. Remove the whole chiles and discard. Taste for seasoning and add salt, pepper and even sugar until it's just the way you like it! Serve, and enjoy feeling like the superhero you are. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 20974,"How to Make Halloween Pancakes | Halloween Cocoa Ghost Pancakes 1 1/3 cups all-purpose flour (see Cook's Note) 6 tablespoons sugar 1/3 cup unsweetened Dutch-process cocoa powder 1/4 cup cornstarch 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/4 cups milk 3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 2 large eggs One 11.5-ounce jar hot fudge topping, for decorating Whipped topping, such as Cool Whip, for decorating Assorted sprinkles, for decorating Mini chocolate chips, for decorating Blueberries, for decorating Instructions: Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Heat a large nonstick skillet over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.\u202f
Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.
","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 20975,"Pork Chop Piccata with Spaghetti Kosher salt 8 ounces spaghetti 4 cups broccoli florets, halved or quartered if large (8 ounces) 3 tablespoons unsalted butter 1/4 cup chopped fresh parsley 1/4 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Freshly ground pepper 4 bone-in pork chops (1/2 inch thick; about 6 ounces each) 1 tablespoon all-purpose flour 3 tablespoons extra-virgin olive oil 1/3 cup dry white wine 2 tablespoons drained jarred capers Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen. Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm. Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper. Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 20976,"Potato Leek Pancakes 2 cups peeled, grated potatoes 1 1/2 cups finely chopped leeks, white part only 2 large eggs, beaten 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper Vegetable oil Salad greens, for decorating the serving platter Smoked Salmon, creme fraiche, and caviar, or chunky applesauce, for garnish Instructions: Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20977,"Franks Under Wraps 1/2 of a 17.3-ounce package Pepperidge Farm Puff? Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 10 frankfurters (about 1 pound), cut in half crosswise Prepared mustard Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 20 (1/2-inch) strips. Wrap the pastry strips around the frankfurters and press to seal. Place the pastries onto a baking sheet. Brush the pastries with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Serve the pastries with the mustard for dipping. For a Holiday Twist, use 5 frankfurters and cut each into quarters lengthwise, then cut in half crosswise, making 40 pieces in all. Twist each pastry strip into a spiral shape. Wrap each twisted pastry strip around 2 pieces frankfurter and press to seal. Brush with the egg mix ture and bake as directed above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20978,"Strawberry-Basil Bourbon Smash 2 cups strawberries, stemmed 2 cups sugar
5 ounces fresh basil leaves 2 cups bourbon
Instructions: In a saucepan, heat 2 cups water, the strawberries, sugar and basil over medium heat. Cook until the liquid reduces by half and the sugar dissolves. Pour in a blender and puree until smooth. Refrigerate until cool. Add the bourbon to the puree, then pour the mixture over ice to serve. ","[Burgundy, Moscato, Riesling]" 20979,"Roasted Chicken Wings Marinated in Calabrian cl Sauce 6 pounds fresh chicken wings, split into drumettes and flats Chicken Brine, recipe follows Dough's Calabrian cl Diavola Sauce, recipe follows, or your favorite hot wing sauce 3 tablespoons olive oil, for brushing the roasting pan
1/3 cup Calabrian chiles in oil, drained and chopped
3 tablespoons minced fresh garlic
3 tablespoons chopped fresh rosemary 6 stalks crisp celery, tops and bottoms removed, split down the middle and cut across into 4-inch sticks
16 ounces Dough's Doughgonzola Dipping Sauce, recipe follows, or Gorgonzola dressing 1/2 gallon hot water 1/2 cup kosher salt 1/4 cup garlic cloves, smashed 1/4 cup honey 1/4 tablespoon whole black peppercorns 1/4 ounce fresh Italian parsley sprigs 1/4 ounce fresh rosemary on the stem 1/4 ounce fresh thyme on the stem 6 bay leaves Zest and juice of 1 large lemon 1 tablespoon olive oil 20 ounces Calabrian chiles, chopped 3 tablespoons minced garlic
1 1/2 cups chopped onions
2 cups white vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup buttermilk 1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup Gorgonzola dolce, warmed to room temperature (if you cannot find Gorgonzola dolce, use the best Gorgonzola you can get at your market)
2 cloves garlic, minced
1/2 cups crumbled Gorgonzola
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions: Add the wings to a 4-quart plastic food storage container. Cover the wings with the Chicken Brine. Place a plate on top of the wings to keep them submerged, and allow the wings to brine for 4 hours in the refrigerator. Strain the brine from the wings and discard the brine. Place the wings back in the empty food storage container and cover with 32 ounces of the Calabrian cl Diavola Sauce. Mix the wings to coat in the wing sauce and marinate for at least 8 hours and up to 24 hours in the refrigerator. Preheat oven to 425 degrees F with one oven rack set in the middle level for roasting the wings and another rack set to the upper level of the oven for broiling. Cover a large sheet pan with foil and brush with the olive oil to prevent the wings from sticking. Arrange the marinated chicken wings evenly on the sheet pan; be sure not to stack them. Roast the chicken wings for 15 minutes, then flip the wings over and place them back in the oven. Continue roasting the wings until the internal temperature has reached 160 degrees F when probed with a meat thermometer (avoiding bone), an additional 10 to 15 minutes. Remove the sheet pan from the oven and rest it on top of the range. Set the oven to broil on the highest setting. Meanwhile, add all the roasted wings to a large mixing bowl. Add the Calabrian chiles, garlic and 2 tablespoons chopped fresh rosemary to the wings. Toss a couple of times to coat the wings, then place them back on the sheet pan evenly. Broil the wings to create a little char on them, turning after 5 to 7 minutes to hit the other side. Arrange them on a large platter and scrape any remaining rosemary, garlic and chiles left on the pan over the wings. Arrange the celery sticks on the platter around the wings and have 6 saucers of the Doughgonzola dipping sauce and 6 saucers of the remaining Dough's Calabrian cl Diavola Sauce ready for your guests. Sprinkle the remaining rosemary over the platter and the dipping sauces for a nice color burst of flavor. Make it look nice, you worked so hard! Good job. Combine the hot water, salt, garlic, honey, peppercorns, parsley, rosemary, thyme, bay leaves and lemon zest and juice in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and chill until cold. Add the olive oil to a medium saucepan set over medium-high heat. When the oil begins to appear wavy in the pan, add 15 ounces Calabrian chiles, the minced garlic and chopped onions. Saute until the onions become translucent, 5 to 7 minutes. Add 4 cups water and bring to a boil on high heat; reduce to a simmer and cook until the liquid has reduced by a quarter and the flavors have developed, about 20 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature. Puree the mixture in a blender or food processor until smooth, scraping down the sides to capture any ingredients that stick. Continue blending the sauce and slowly add the vinegar until the mixture comes together as a sauce. Taste the sauce and adjust the seasoning with salt and pepper. Add the reserved 5 ounces chopped Calabrian chiles for garnish. Place in a storage container and store in refrigerator. Process the buttermilk, sour cream, mayonnaise, Gorgonzola dolce and garlic in a food processor until smooth. Transfer to a large bowl and add the crumbled Gorgonzola. Blend with a spatula until combined. Season with salt and pepper. Store the dipping sauce in the refrigerator. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 20980,"Brownie Batter Truffles 1/3 cup semisweet chocolate chips 2/3 cup all-purpose flour 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder Pinch fine salt 1/2 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 1/2 teaspoon nonalcoholic vanilla extract Confectioners' sugar or unsweetened cocoa powder, for rolling Instructions: Line a baking sheet with parchment paper.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt. Set aside (see Cook's Note). Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total. Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Scoop tablespoonfuls of the batter, roll them into smooth balls and put them on the prepared baking sheet. Put the confectioners' sugar or cocoa powder on a plate. Before serving, roll the truffles in confectioners' sugar or cocoa powder to coat. (The truffles can be refrigerated in an airtight container for up to 5 days.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20981,"Cinnamon and Orange Creme Brulee 2 cups heavy cream 1/2 cup sugar, plus more for burning Zest of 1 orange, removed in wide strips with a peeler 1 small bundle fresh thyme, smashed with a knife to bruise 1/2 cinnamon stick 4 egg yolks 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.) Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine. Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins. CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes. Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour. Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 20982,"Easy Celery Stock 6 bunches of celery Butter Salt and pepper Instructions: Using a juice machine, juice celery stalks. Flavor with butter, salt and pepper, thin by adding water. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20983,"Braised Beef with Shallots and Mushrooms 1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds) 1/4 cup all-purpose flour 3 tablespoon butter 1/2 pounds small shallots, peeled 1 cup Swanson? Beef Stock 2 medium tomatoes, chopped (about 2 cups) 3 tablespoon balsamic vinegar 1 tablespoon packed brown sugar 2 large carrots, cut into 2-inch pieces (about 1 cup) 2 cups mushrooms, cut into quarters (about 5 ounces) 1/4 cup chopped fresh parsley 2 tablespoon grated lemon zest Instructions: Coat the beef with the flour. Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat. Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours. Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm. Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest. Serving Suggestion: Serve with wheat dinner rolls. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 20984,"The T2: Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries 1 (16 to 20 ounce) sack extra-crispy style frozen potato fries 1/4 cup chili powder 2 tablespoons ground cumin 2 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning) 1/4 cup vegetable oil, divided 2 to 2 1/4 pounds ground turkey breast, 2 packages 1 medium onion, finely chopped 2 tablespoons Worcestershire sauce, eyeball it 1 cup tomato sauce, 1 (8-ounce) can 3 red bell peppers, 1/4 of 1 pepper finely chopped, remaining peppers thinly sliced 4 cloves garlic, divided 2 tablespoons hot sauce, divided 1/3 pound, 6-ounce chunk, Cheddar or smoked Cheddar cut into 1/4-inch dice 3 tablespoons red wine vinegar, eyeball it 1 tablespoon sugar 2 teaspoons salt, divided 1 small red onion, thinly sliced 4 cups shredded red cabbage, 1 sack, available in produce department Coarse black pepper 3 tablespoons butter 1/4 cup curly parsley, a couple of handfuls of leaves, finely chopped 4 soft burger rolls Instructions: Preheat oven to the temperature listed on the sack of fries. Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve. While chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side. When you place the burgers in the pan, the timing is right to add the fries to the preheated oven. While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce ? just eyeball it, with about 3 tablespoons vinegar, 1 tablespoon sugar and 1 teaspoon salt. Add the red pepper strips, red onion and red cabbage to the bowl and toss to combine. Add some pepper, to taste. Chop the last 2 cloves of garlic. Add about a teaspoon of salt to garlic and using the flat of your knife blade, mash the garlic and salt into paste. Place the paste in a small bowl with 3 tablespoons butter, cut into chunks. Melt the butter and paste together on high in the microwave 20 seconds or so. Remove the fries from the oven and toss with melted butter and lots of parsley and adjust seasoning to your taste. Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place and serve the burgers with piles of red pepper slaw and funky fries. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 20985,"Pasta al Forno 3 cups spinach leaves 2 cups basil leaves
1 cup walnuts or whole blanched almonds 3/4 cup olive oil
1/2 cup grated Parmesan cheese
4 cloves garlic
Juice of 1 lemon
Kosher salt and freshly cracked black pepper
Kosher salt 1 pound large pasta shells
2 cups ricotta cheese 1/4 cup olive oil Freshly ground black pepper 1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese 1 tablespoon freshly grated lemon zest
2 pounds heirloom cherry tomatoes, quartered
Instructions: For the pesto: Put the spinach, basil, nuts, olive oil, Parmesan, garlic and lemon juice in a food processor and pulse until well combined. Transfer to a bowl and stir in some salt and pepper. For the pasta: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until al dente, about 10 minutes. Drain and set aside, making sure to reserve a cup or so of pasta-cooking liquid. While the pasta cooks, mix the ricotta with 2 tablespoons of olive oil and some salt and pepper in a small bowl. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the Parmesan cheese, lemon zest and some salt and pepper in another small bowl. When the pasta is ready, put it in a large bowl and mix in the pesto, tomatoes, and enough reserved cooking liquid to make a sauce. Transfer the mixture to a 9-by-13-inch baking dish, dollop with the seasoned ricotta and top with the breadcrumb mixture. Bake until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 20986,"Kale, Zucchini and Potato Soup 2 tablespoons olive oil 1 cup chopped red onion 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 medium clove garlic, minced 1 sprig fresh rosemary Kosher salt and freshly ground black pepper 3 1/2 cups chicken broth 1 1/2 cups chopped zucchini 1 1/2 cups firmly packed chopped kale or baby kale, plus more, thinly sliced, for serving 1/4 to 1/2 cup heavy cream Cayenne or paprika, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with cayenne or paprika and topped with sliced kale. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20987,"Cauliflower Sauce With Whole-Wheat Penne 1 pound whole-wheat penne rigate Salt 1/4 cup extra-virgin olive oil 3 cloves garlic, cracked from skin and sliced 1 red onion, finely chopped 1 head cauliflower, stem removed and chopped 1 cup chicken stock 4 sprigs fresh rosemary, leaves stripped and finely chopped 3/4 cup grated Romano, 3 generous handfuls Salt and black pepper Instructions: Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water. While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20988,"Layer Cake 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk 1 teaspoon pure vanilla extract Decoraters Buttercream, recipe follows Toasted sliced almonds, for decorating 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus 2 tablespoons 2 cups sugar 4 large eggs, separated 1 cup solid vegetable shortening 1 pound (2 cups) unsalted butter 1 tablespoon fresh lemon juice 1 teaspoon salt 3 pounds confectioners' sugar (10X) 3 tablespoons meringue powder 4 1/2 ounces milk Instructions: Preheat the oven to 375 degrees F. Butter 2 (9-inch) cake pans with 1 tablespoon of butter. Line with parchment paper and butter the paper with 1 tablespoon of butter. Set aside. In a large bowl, with a mixer, cream the remaining 1 1/2 sticks of butter with the sugar. Add the yolks 1 at a time, beating well after the addition of each. Into a medium bowl, sift the flour, baking powder and salt. Alternating with the milk, add to the egg mixture, beating. In a bowl, beat the egg whites until stiff peaks form. Fold with the vanilla into the batter. Pour into the prepared cake pans and bake until golden and a tester inserted into the middle comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack. Turn out the cakes, remove the paper, and let cool completely. To ice the cake: Place 1 cake layer on a cake plate or stand. Spread the icing on top of the layer, spreading out to the edge of the cake. Top with the second cake layer. Ice the top and sides of the cake with the icing. Decorate with toasted, sliced almonds. Cream the shortening and butter together in the bowl of an electric mixer. Add the lemon juice and salt. Gradually add the sugar, 1 cup at a time. Add the meringue powder - the mixture will appear dry. Add the milk and beat until light and fluffy, about 5 to 8 minutes. Keep bowl covered with a damp cloth or plastic wrap. Recipe courtesy Toba Garrett ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20989,"Red Mullet Sashimi 2 red mullet fillets, scaled and pinboned Sea salt 1 lime, zested, and juiced 1 pomegranate 1 thumb-sized knob fresh ginger Extra-virgin olive oil Small basil leaves Instructions: Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change colour. Remove the seeds from the pomegranate by bashing the back of each 1/2. Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Use a sharp grater, such as a microplane, and grate the ginger over the top. To finish, drizzle over the oil and scatter on some small basil leaves. ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 20990,"Pi?a Colada Cupcakes 1/2 cup granulated sugar 1/2 cup pineapple juice 1/4 teaspoon kosher salt 2 large eggs, plus 2 egg yolks 2 tablespoons unsalted butter 1 tablespoon white rum (optional) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick unsalted butter, at room temperature 3/4 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup whole milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar 1/2 teaspoon coconut extract 3 tablespoons whole milk 1 1/2 cups sweetened shredded coconut Instructions: Make the pineapple curd: Whisk the granulated sugar, pineapple juice and salt in a medium saucepan. Whisk in the eggs and egg yolks until combined. Cook over medium heat, whisking constantly and reducing the heat if the mixture starts bubbling too much, until the curd is the consistency of pudding, 7 to 8 minutes (you should have a little over 1 cup). Remove from the heat and whisk in the butter and rum (if using). Strain the curd through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until completely cooled, about 2 hours. Meanwhile, make the cupcakes: Preheat the oven to 350? F. Line 12 muffin cups with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl. Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla. With the mixer on medium speed, beat in half of the flour mixture, then the milk, then the remaining flour mixture until combined. Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely. Make the frosting: Combine the butter and confectioner's sugar in a large bowl; beat with a mixer on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add the coconut extract and milk; beat until smooth. Using a paring knife, cut a slit in the top of each cupcake, cutting about three-quarters of the way down. Fill a piping bag with the pineapple curd; pipe the curd into the slit in each cupcake. Fill another piping bag with the frosting and pipe onto the cupcakes (or spread the frosting on the cupcakes). Top with the shredded coconut. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 20991,"Chocolate-Hazelnut Ice Cream Cupcakes 1/2 cup blanched hazelnuts, plus chopped nuts for topping 3/4 cup packed sweetened shredded coconut 1 cup crispy rice cereal 1/4 cup sweetened condensed milk Cooking spray, for the pan 1 pint coconut or vanilla ice cream, slightly softened 2 pints chocolate ice cream Instructions: Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground. Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes. Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes. Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts. ","[Barolo, Pinot Noir, Chianti, Tempranillo]" 20992,"HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE 2 pounds thickly sliced sashimi-grade tuna 2 tablespoons olive oil 2 teaspoons fresh thyme, chopped 4 tablespoons cracked pink and green peppercorns Salt and pepper 4 ounces mayonnaise 1 to 2 tablespoons wasabi powder 1 medium piece fresh peeled ginger 1/2 cup sugar 1/2 cup water 1/2 lemon, juiced 3 to 4 Belgian endives Instructions: Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20993,"Big Daddy's Red and White Sangria 1 cup pitted cherries, with juice 1 cup fresh raspberries 1 apple, sliced 1 bottle good quality fruity red wine, like shiraz or rioja 1/2 cup cognac 1 liter soda water, 1 (12-ounce) can cola 1 bottle good quality fruity white wine, like pinot grigio or sauvignon blanc 1/4 cup orange liqueur 1 medium peaches, washed, pitted and sliced (about 1 1/2 cups) 1 cup strawberries, washed, hulled and sliced 1 orange, thinly sliced 1 cup green grapes, sliced Ice 1 liter soda water, for serving Instructions: For the red sangria: In a large pitcher, add the cherries, raspberries and apples. Pour in the red wine and cognac and mix together. Refrigerate, about 20 minutes. When ready to serve, either pour the soda water into the pitcher or pour the sangria into individual glasses, 3/4 full. Top with the cola. For the white sangria: In a large pitcher, mix the white wine and orange liqueur. Add the peaches, strawberries, orange slices and grapes. Stir all to combine. Refrigerate, about 20 minutes. Serve over ice with a splash of soda water. ","[Shiraz, Rioja, Pinot Grigio, Sauvignon Blanc]" 20994,"Slow Cooker Beef Stew 1 cup plus 3 tablespoons all-purpose flour Salt and freshly ground black pepper
2 1/2 pounds boneless chuck, cut into 1-inch cubes
4 slices bacon
3 tablespoons olive oil, optional 3 tablespoons butter
2 tablespoons tomato paste
3 cups beef broth
1 pound baby multi-colored beets with tops, peeled and tops removed
1 pound rainbow carrots with tops, peeled and tops removed
1 pound multi-colored Peewee potatoes
1 pint Brussels sprouts, chopped
2 cups good red wine
1/2 cup fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon whole allspice
5 cloves garlic
3 bay leaves
1 medium onion, chopped
Instructions: Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside. Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns. Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker. Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours. Serve in bowls sprinkled with the reserved bacon. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 20995,"Double Decker Burger 1/4 cup sour cream 2 tablespoons horseradish Salt, a pinch White pepper 1/2 cup shredded iceberg lettuce 1/2 cup ketchup 1 teaspoon Cajun spice 1 teaspoon hot sauce, such as Tabasco 1 1/2 pounds ground beef, 80/20 blend 1 tablespoon salt and pepper blend 2 tablespoons unsalted butter
Four 5-inch kaiser buns 1/4 cup grapeseed oil 1 large tomato, sliced 1 large onion, sliced 1 large dill pickle, sliced into rounds Instructions: For the horseradish cream: Combine the sour cream, horseradish, salt and some pepper in a bowl. Add the iceberg lettuce and toss to combine.
For the spicy ketchup: Combine the ketchup, Cajun spice and hot sauce in a bowl.
For the burger: Mix the ground beef and salt and pepper blend in a bowl until well mixed. Do not over mix because it will make for a tough burger. Form into 8 patties.
Preheat a flattop to medium-high heat, 300 degrees F, and then place the buttered interior of the buns face down on the flat top, cooking until golden brown. Then remove. Next, add 2 tablespoons grape seed oil to the flat top. Place the burgers on the oiled surface and cook for 2 minutes on each side.
Assemble the tomatoes, onions and pickles on a cutting board. Then spread the spicy ketchup on the bottom bun. Place the first burger on the bun, then layer with tomatoes, onions and pickles. To finish, top with the lettuce mixture, and then stack a second burger on top. Score with a toothpick. Repeat with the remaining ingredients. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 20996,"Arugula Salad and Ultimate Vinaigrette 1 shallot, finely minced 1 teaspoon Dijon mustard 2 teaspoons red wine vinegar 1/4 cup extra-virgin olive oil 1 teaspoon sugar 1 teaspoon honey Kosher salt and freshly ground black pepper 6 cups arugula Instructions: Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. Toss arugula with vinaigrette, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20997,"Classic Beef Sliders 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper Vegetable oil, for brushing the grill grates 3 slices Cheddar, cut into quarters 12 Hawaiian sweet rolls, such as King's Hawaiian, split 2 tablespoons ketchup 2 tablespoons mayonnaise 1 tablespoon yellow mustard 12 small pieces romaine or iceberg lettuce (about the same size as the rolls) 12 dill or bread-and-butter pickle chips Instructions: Prepare a grill or grill pan for medium-high heat. Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 20998,"Pumpkin Ravioli with Sage and Toasted Hazelnuts 1/2 cup peeled hazelnuts 1/2 cup vegetable oil 1 pound fresh pumpkin ravioli 1 stick unsalted butter 6 fresh sage leaves Large pinch grated nutmeg 1/2 cup grated Parmesan 2 amaretti cookies Instructions: Preheat oven to 350 degrees F. Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside. In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm. In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 20999,"Online Round 2 Recipe - Spinach and Cheese Souffle Nonstick cooking spray 1 cup reserved Parmesan Creamed Spinach 1/4 cup shredded Monterey Jack cheese 3 reserved egg whites, from Egg Nog Custard Instructions: Preheat the oven to 375 degrees F. Spray the ramekins with the cooking spray. In a bowl, mix the creamed spinach to lighten it a bit, and then add the cheese. Put the egg whites into another bowl and, using an electric hand mixer, whisk them until they are able to hold stiff peaks but are still glossy. Add a third of the egg whites to the spinach and mix it in to lighten the mixture. Fold in the remaining egg whites. Divide the mixture among the ramekins. Put them onto a baking sheet and bake until they are puffed up, set, and golden brown, 25 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21000,"Grilled Pork Chops and Onions 6 bone-in pork chops (?\ - 1\ thick) 1 large yellow onion, cut into ?-thick rounds 1? cup GOYA? Mojo Chipotle, divided GOYA? Adobo All-Purpose Seasoning with Pepper, to taste Instructions:

1. In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160°F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
3. Divide pork and onions evenly among serving dishes.

• If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum. ","[Malbec, Tempranillo, Garnacha, Barbera]" 21001,"Grilled Caesar Salad 2 garlic cloves 3 tablespoons fresh lemon juice 1 tablespoons Dijon mustard 3/4 cup, plus 3 tablespoons olive oil 1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving 3 heads romaine hearts, sliced lengthwise in 1/2 Salt and freshly ground black pepper Instructions: Preheat grill to medium heat. In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse. Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted. Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21002,"Spicy Sesame Macadamias 2 tablespoons white sesame seeds 1 tablespoon toasted sesame oil 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons finely grated fresh ginger 1 teaspoon five-spice powder 1 teaspoon red pepper flakes Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 4 cups unsalted raw macadamias Instructions: For the Asian sesame spice blend:
  Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside. For the nuts:
  Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil. Put the egg white in a large bowl and whisk until frothy. Add the macadamias and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21003,"Tempura Vegetables with Soy Sauce 1 cup all-purpose flour 1/4 cup cornstarch 1 teaspoon salt 1 cup club soda, chilled Vegetable oil 1 red pepper, cut into large chunks Large handful green beans, trimmed 1 medium zucchini, sliced on a bias 1/2 cup soy sauce, for dipping Instructions: Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 21004,"Cheeseburger Cupcakes Baking spray with flour 12 slices white bread 8 ounces lean ground beef 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 6 slices bacon 1 medium red onion, chopped 1 tablespoon spicy mustard 1 tablespoon sweet pickle relish 3 ounces sharp Cheddar, cut into 12 cubes (about 3/4-inch cubes) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup milk 1/4 cup sour cream 2 large eggs Our Special Sauce: 1/4 cup mayonnaise 2 tablespoons ketchup Garnishes: Shredded romaine lettuce Sliced tomatoes Chopped red onion Dill pickle slices Instructions: For the cupcakes: Preheat the oven to 400 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners. Spray the liners with baking spray. Cut a 2-inch round from each slice of bread and toast in the oven on a baking sheet until lightly browned. Save the rest for breadcrumbs. Place a piece of toast in the bottom of each cup and set aside. Cook the ground beef in a 10-inch skillet over medium heat until browned, stirring occasionally, about 6 minutes. Stir in 1/2 teaspoon salt and the pepper. Drain off any fat, if necessary, and place the beef in a medium bowl; set aside. Wipe out the skillet with a paper towel and cook the bacon over medium heat until crisp, turning once, about 6 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the bacon fat from the skillet and add the onions. Cook over medium heat, stirring frequently, until the onions are very soft, about 8 minutes. Stir in the mustard and relish. Stir into the bowl with the ground beef. Divide evenly between the prepared cups. Place a cheese cube in each cup and push gently down into the meat mixture. Whisk together the flour, baking powder and remaining 1/4 teaspoon salt in a medium bowl. Whisk together the milk, sour cream and eggs in a 1-quart glass measuring cup. Add the milk mixture to the flour mixture and whisk just until blended. Return to the measuring cup. Pour over the beef mixture. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes. For the sauce: Combine the mayonnaise, ketchup and relish. To assemble: Drizzle the cooled cupcakes with the sauce. Garnish with the reserved bacon and with lettuce, tomato, onions and pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21005,"Macaroni and Three Cheeses with Garlic Breadcrumbs 1 tablespoon unsalted butter, cut into small pieces, at room temperature, plus more for the pan Kosher salt 1 pound mini penne or pennette 1 1/2 pounds coarsely grated havarti, gouda, and fontina cheeses, at room temperature (about 6 cups) 1 large egg, beaten 2 cups evaporated milk 1/2 teaspoon paprika
  2 cloves garlic, finely grated
  Freshly ground pepper
  2 ounces baguette, torn into small pieces 1 tablespoon olive oil 1 tablespoon chopped fresh thyme Instructions:

1. Preheat the oven to 325 degrees F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil over medium heat. Add the penne and cook, until just al dente, about 5 minutes. Drain and transfer to a large bowl. Add the havarti, gouda, and fontina cheeses and 1 tablespoon butter to the hot pasta and stir gently until cheeses begin to melt.
2. In a medium bowl, whisk the egg, evaporated milk, paprika, half the garlic, 1/2 teaspoon salt and pepper. Stir the egg mixture into the macaroni pasta. Transfer to the prepared baking dish; bake covered for 10 minutes.
3. Meanwhile, pulse the bread in a food processor with the olive oil, remaining garlic, and 1/4 teaspoon each salt and pepper; stir in the thyme leaves.
4. Uncover the casserole, sprinkle the pasta with the breadcrumb mixture, and bake until bubbly and golden brown, about 15 minutes more. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21006,"Spicy Tuna Roll with Ginger-Soy Dipping Sauce 1/4 cup soy sauce 1/4 cup rice wine vinegar 1 teaspoon cl garlic sauce, such as sambal oelek 2 medium cloves garlic, finely grated 2 scallions, thinly sliced on the bias 1-inch ginger knob, peeled and finely grated 1 small sushi-grade tuna steak (about 6 ounces), small dice 2 tablespoons mayonnaise, preferably Kewpie brand 1 tablespoon cl garlic sauce, such as sambal oelek Splash rice wine vinegar 2 sheets nori 1 cup cooked sushi rice, warm Wasabi paste, for spreading and serving 1/2 English cucumber, peeled, seeded and cut into long strips 1/2 avocado, thinly sliced Instructions: For the ginger-soy dipping sauce: Combine the soy sauce, vinegar, cl garlic sauce, garlic, scallions and ginger in a small bowl. Stir well to combine and set aside. For the spicy tuna: Mix the tuna with the mayo and cl garlic sauce in a medium bowl. Lightly toss to coat and set aside. For the sushi roll: Prepare a bamboo sushi rolling mat by wrapping it completely in a tight layer of plastic wrap. Additionally, fill a small bowl with water and the rice wine vinegar and set aside. Fold a sheet of nori about an inch up and remove the bottom piece. Briefly toast over an open flame until pliable, about 10 seconds. Put the toasted nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread some of the rice on the nori sheet, leaving about 1 inch exposed on top. Dip your fingers in the water/vinegar bowl if the rice is sticking to your hands. Starting about 1/2 inch up from the bottom of the nori, spread a very small amount of wasabi paste along the length of the sheet. Spoon an even layer of the spicy tuna over the wasabi and place some of the cucumber strips on the sides of the spicy tuna. Add 3 to 4 pieces avocado in a single layer. Roll the nori up over the fillings and tuck under to enclose entirely. Gently press the bamboo mat and continue rolling to tighten. Remove the bamboo mat and trim the ends of the roll. With a clean knife, cut the sushi roll in half. Line up the halves and cut through both rolls to make 6 even pieces. Repeat this process with the remaining ingredients to make the second roll. Serve the rolls with a dollop of wasabi paste and small bowls of the dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21007,"Tequila Sangria 2 lemons, sliced into thin rounds
2 limes, sliced into thin rounds
1 naval orange, halved and sliced into thin rounds
12 large fresh mint leaves, torn
2/3 cup agave nectar syrup
1/2 cup silver tequila
1/4 cup freshly squeezed lime juice
1 bottle white wine, chilled, such as a sauvignon blanc 2 cups lemon-lime soda, chilled
Instructions: Place the sliced fruit and mint in a large pitcher and use a muddler to mash them together. Add the agave syrup, tequila and lime juice. Stir, and then stir in the white wine. Cover and refrigerate at least 4 hours and up to 24 hours. To serve, divide the fruit mixture among 8 glasses. Top each with about 1/4 cup lemon-lime soda and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 21008,"Patatas Bravas with Saffron A?oli 3 russet potatoes, cut into 1-inch chunks Kosher salt Vegetable oil, for frying Large pinch of saffron 2 pasteurized egg yolks 2 cloves garlic, minced 2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard
Kosher salt 1/2 cup extra-virgin olive oil
1/2 cup vegetable oil Smoked paprika, for sprinkling
Instructions: Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel\u2013lined baking sheet; let cool. Working in two batches, fry the potatoes in 365? vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels. Meanwhile, make the a?oli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt. Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron a?oli. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 21009,"Roasted Fillet of Red Snapper with a Light Beer Glaze 1 cup fish stock 2 (8 ounce) boneless fillet of red snapper 2 tomatoes, sliced thinly 1 tablespoon butter, plus 1 teaspoon 2 leeks, white parts only, cut into julienne 2 shallots, finely diced 1 cup Belgium blond beer Salt and pepper Instructions: Preheat the oven to 400 degrees F. Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes. Then add the shallots and sweat for another 3 to 4 minutes. Add the beer, season, and then add the fish stock, reduce. Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top. Season the fish and place into the oven for 10 to 12 minutes. When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21010,"Crispy Chickpeas Four 14-ounce cans of chickpeas 3 tablespoons grapeseed oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 325 degrees F. Drain and rinse the chickpeas, then drain them on a paper towel-lined plate. In a large bowl, toss the chickpeas with the oil, salt and pepper. Spread the chickpeas out into a single layer on a baking sheet and bake in the oven until crispy, 45 minutes to 1 hour. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21011,"Donna's New England Style Clam Chowder 10 pounds steamer clams 1 1/2 cups cornmeal 2 1/2 cups water 2 fresh bay leaves, 4 fresh sprigs thyme and 4 or 5 parsley sprigs tied together with butchers' twine or tied in cheesecloth 3 tablespoons olive oil 3/4 pound salt pork, tough layer of skin removed, and cut into 1/4-inch dice 4 cups yellow onions (about 4 medium) cut into 1/4-inch dice 6 cups russet potatoes peeled and cut into 1/2-inch dice (about 6 medium) 1 cup bottled clam juice 2 cups half-and-half Pepper Oyster crackers Instructions: Rinse and scrub clams several times to remove as much sand as possible. Discard any clams with a broken shell. Place clams in dishpan or sink and just cover with cold water. Sprinkle corn meal over all and leave to soak for 3 to 4 hours. Rinse one final time to remove any cornmeal adhering to clams and place them in a large pot. Add 2 1/2 quarts of water and bouquet garni. Bring to a boil covered and steam for 12 to 15 minutes or until clams are open. Remove pot from heat and allow to cool. Meanwhile, heat olive oil over medium heat in a 10 quart heavy Dutch oven and add salt pork. Cook, stirring frequently, until fat is rendered and pork pieces are brown and somewhat crisp. Remove pork with a slotted spoon, drain on paper towels and reserve. Add onions to pan and cook, stirring frequently until onions are soft and transparent (do not allow the onions to brown). While onions are cooking, remove clams from shells collecting liquid from clams in pot with cooking liquid. As clams are removed, rinse them in the cooking liquid to remove any additional sand and reserve. Pour cooking liquid through a strainer lined with 3 layers of cheesecloth and add to onions. Add potatoes, clam juice and if necessary, enough water to just cover potatoes. Cook for 20 minutes or until potatoes are tender. Add clams, half-and-half and pepper to taste. Cook until heated through and correct seasoning. Serve in mugs or bowls and sprinkle with reserved \cracklings.\ Pass oyster crackers separately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21012,"Tuscan Espresso Burger with Grilled Radicchio Slaw 3 tablespoons instant espresso 3 tablespoons light brown sugar 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon smoked paprika 3 pounds (85 percent) fresh ground chuck 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 head radicchio Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 Granny Smith apple, peeled and cored 1 red onion 2 tablespoons aged balsamic vinegar 1 teaspoon sugar 12 ounces Italian fontina cheese, sliced 8 fresh ciabatta rolls (recommended: Whole Foods Market rolls) Salt Instructions: Preheat a grill pan to medium-high. Preheat the oven broiler. In a small bowl, combine the espresso, sugar, mustard, garlic powder, salt and paprika. Mix well. Pull the beef apart on a clean work surface and sprinkle evenly with salt and pepper. Mix well but lightly and form into patties the same size as the rolls. Sprinkle both sides of the patties with 1 teaspoon of the rub each, and pat down to adhere. Refrigerate until ready to grill. Cut the radicchio into quarters, leaving the core intact. Put the quarters into a medium bowl and pour 2 tablespoons olive oil evenly over the radicchio. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss lightly to coat. When the grill is barely starting to smoke, grill the radicchio, cut side down, until charred, about 2 minutes. Turn to the opposite cut side and grill for an additional 2 to 3 minutes. Remove to a bowl to cool. Cut the apple into matchstick-size pieces and add to a large bowl. Thinly slice the red onion to make 1/3 cup, and add to the bowl. Remove the cores from the radicchio and thinly slice then add to the bowl with the apple along with the vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Combine well and set aside. Grill the burgers or until you see a nice brown edge forming. About 6 minutes. Turn and top with cheese. Tent the burgers with foil or a hotel pan and pour 2 tablespoons of cold water on grill to create steam to melt the cheese. Turn the grill off. Slice the rolls in half and brush with olive oil and season with salt. Broil until brown and crisp. Uncover the burgers and turn the grill back on to high. When burgers start a good sizzle, transfer to the rolls and top with slaw before serving. Enjoy! ","[Barolo, Chianti, Tempranillo, Garnacha]

" 21013,"Potted Pork Tenderloin with Sweet Onions and Apple 2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds) 1 1/2 teaspoons ground fennel or fennel pollen Kosher salt and freshly ground black pepper Flour, for dredging 2 to 3 tablespoons extra-virgin olive oil 3 tablespoons butter 4 medium onions, cut into thin wedges, root end attached 2 medium Macintosh apples, peeled and chopped 2 fresh bay leaves A few sprigs fresh sage, very thinly sliced 1/4 cup calvados 1 cup chicken stock or cloudy apple cider Instructions: Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21014,"Black Sesame Ice Cream 2 cups heavy cream 1 cup whole milk 1/4 cup black sesame paste 2 tablespoons black sesame powder 4 large egg yolks 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1/2 teaspoon kosher salt Instructions: Combine the heavy cream, 3/4 cup milk, the black sesame paste and black sesame powder in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture is steaming. Meanwhile, whisk the remaining 1/4 cup milk, the egg yolks, granulated sugar, brown sugar and salt in a medium bowl until smooth. Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours. Churn in an ice cream maker according to the manufacturer\u2019s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 21015,"Fiesta Chicken and Black Beans 2 tbsp. GOYA? Extra Virgin Olive Oil, divided 4 thin-sliced boneless, skinless chicken breast fillets (about 11/4 lbs.) GOYA? Adobo All-Purpose Seasoning with Pepper, to taste 1/2 red onion, finely chopped (about 3/4 cup) 1/2 red bell pepper, finely chopped (about 1/2 cup) 1 can (15.5 oz.) GOYA? Low Sodium Black Beans, drained and rinsed 1/2 cup fresh corn kernels 1 avocado, finely chopped (about 1 cup) 1 tbsp. GOYA? Lemon Juice 1 tbsp. finely chopped fresh cilantro Instructions:

1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
3. Divide chicken among serving plates; top with black bean mixture. Serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21016,"Thai Iced Tea 6 cups water 1 cup Thai tea 3/4 cup sugar 6 tablespoons cream 6 tablespoons condensed milk Instructions: In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve. Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass. Serve with iced-tea spoon so guests can swirl the mixture themselves. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 21017,"Mulled Apple Cider Cocktail 1 quart apple cider 3 cinnamon sticks Knob of \bruised\ fresh ginger 3 whole cloves
   Pinch nutmeg 1 firm red apple, such as Rome, Braeburn, Fuji or Royal Gala, washed, cored, skin-on and cut into small cubes 1 firm green apple, such as Granny Smith, washed, cored, skin-on and cut into small cubes 2 lemons, juiced 1/4 cup granulated sugar 1 bottle dry Cava or other dry sparkling wine Instructions: In a medium pot, over medium heat, add the cider, cinnamon sticks, fresh ginger, cloves and nutmeg. Stir to blend. Bring to a boil and reduce the heat to a simmer. Reduce by half and taste for seasoning. Set aside to cool. In a large bowl add the apples, lemon juice and sugar. Toss to coat and add to the cider. Refrigerate. When ready to serve the cocktails, pour the cider and apple pieces into champagne flutes (about halfway) and top with the Cava. Stir and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21018,"Peanut and Spicy Orange Sauces 1/2 cup veal stock 1/4 cup smooth peanut butter 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 tablespoon honey 1/2 teaspoon toasted sesame oil Salt and pepper 1/4 cup mirin 2 tablespoons rice vinegar 1 teaspoon fish sauce 1/2 teaspoon cl flakes 1/2 teaspoon Sriracha Zest of 1 orange Juice of 2 oranges 1 tablespoon grated ginger 1 tablespoon honey 1 small clove garlic, minced 1 teaspoon cornstarch diluted in a little water Instructions: For the peanut sauce: In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside.
   For the spicy orange sauce: In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.
   For serving: Serve with dumplings, egg rolls or spring rolls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21019,"Giant Latke Skillet 1 pound (2 small-medium) russet potatoes, scrubbed with the skin on 1/2 medium yellow onion (or a really small one)
   Kosher salt and black pepper 1 tablespoon lemon juice (from about 1/4 lemon)
   3/4 teaspoon lemon zest (from about 1/4 lemon)
   2 large eggs
   1/2 cup (60g) matzo meal or 3/4 cup panko
   2 tablespoons fresh dill, lightly chopped
   1/4 cup olive oil or vegetable oil
   1/4 cup creme fraiche or whole-milk yogurt 4 ounces sliced smoked salmon
   3 eggs fried sunny-side up or over-easy or medium-boiled Hot sauce
   1/4 cup (20g) chopped scallion greens (3 to 4 scallions); save the white parts for fried rice 2 tablespoons fresh dill, lightly chopped Kosher salt and black pepper Instructions: For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes. Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour. Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it\u2019s hot enough, it will sizzle lightly. Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes. For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21020,"Gorgonzola and Porcini Mushroom Risotto 4 cups low-sodium chicken stock 1 1/2 ounces dried porcini mushrooms 3 tablespoons butter 1 medium onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan 3/4 cup (3 ounces) Gorgonzola, crumbled 1/4 cup chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]

" 21021,"Spicy Stir-Fry Duck with White Pineapple 6 duck breasts 1 gallon water 1/2 pound kosher salt 1/2 cup brown sugar 1 cup dry oregano 1/2 cup cumin seed 1 1/2 tablespoons chopped garlic 6 tablespoons ancho puree 1 cup apple cider vinegar 20 whole cloves 2 tablespoons olive oil 1 tablespoon Tequila 1/4 cup julienne red peppers 1/4 cup julienne green peppers 1/4 cup julienne carrots 1/3 cup asparagus tips 1/4 cup cleaned, blanched, and julienned Nopalitos* 1/3 cup scallions 1/2 piece jalapeno pepper, julienne 1 teaspoon hot chili sauce 1 teaspoon chopped garlic Salt and pepper 1 cup white pineapple circles or pineapple circles Serving suggestions: pasta or rice Instructions: Begin by making the brine. Combine all of the ingredients in a large pot. Warm slightly so salt and sugar dissolve. Remove from the heat and cool to room temperature. Add the duck breasts and marinate in brine, in the refrigerator, for 24 hours. Once the duck is ready, cut the breasts into julienne strips and saute in a large skillet or wok in olive oil. Add the Tequila and saute for a few minutes. Add all of the julienne cut vegetables, chili sauce and garlic except for the pineapple. Saute vegetables for approximately 5 minutes. Season, to taste, with salt and pepper. Cut the pineapple into circles and add last, just before serving. Serve stir-fry over pasta or rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21022,"Farro Salad with Grilled Eggplant, Tomatoes and Onion 1 1/2 cups farro 3 Japanese (baby) eggplants, halved 1 small red onion, peeled, halved, and thickly sliced Olive oil, for brushing Salt and freshly ground black pepper 1/2 pint grape tomatoes, washed and sliced in 1/2 1/4 cup chopped fresh dill, plus more for garnish Sherry Vinaigrette, recipe follows 1 small shallot, finely chopped 1/4 cup sherry vinegar or balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh dill 1/2 cup olive oil Instructions: Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl. Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature. Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 21023,"Thyme Popovers Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, at room temperature 1 1/2 cups whole milk, at room temperature Instructions: Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 21024,"Steamed Lemon Custard with Raspberries 2 large egg whites 1/4 teaspoon cream of tartar 1/2 lemon, zested and juiced 1/4 teaspoon pure vanilla extract 3 tablespoons cake flour 1/4 cup sugar 1/4 teaspoon salt 20 fresh raspberries, plus more for garnish Fresh mint leaves, for garnish Confectioners' sugar, for dusting Instructions: In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula. Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes. Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21025,"Argentine Marinade for Chicken or Seafood 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: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered. ","[Malbec, Torronts, Vermentino, Sauvignon Blanc]" 21026,"Hog Island Oysters Casino with Peppers and Bacon 4 strips bacon 1 stick unsalted butter, at room temperature 2 cloves garlic, minced 1/4 cup roughly chopped shallots 1/4 cup roughly chopped red bell pepper 1/4 cup roughly chopped celery 2 teaspoons lemon juice 2 sprigs fresh oregano, leaves picked Pinch cayenne pepper Kosher salt and freshly ground black pepper 24 medium-sized (approximately 4 inches) West coast oysters on the half shell 1/4 bunch flat-leaf parsley, finely chopped for garnish Instructions: Preheat oven to 400 degrees F. Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, put the butter, garlic, shallots, bell pepper, celery, lemon juice, oregano, and cayenne pepper in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste. Remove bacon from oven and cut each slice into 6 so you have a total 24 pieces. Lay oysters in their half shells out on a large roasting pan in a single layer. Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21027,"Spinach Tortellini Soup 6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving Instructions: Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21028,"Roasted Turkey Breast with Dried Fruits Pan Sauce 1 skin-on boneless turkey breast, about 4 pounds Kosher salt and freshly cracked black pepper
2 cups white wine
1/2 cup dried cranberries
1/2 cup dried apricots, diced the same size as the cranberries
1/4 cup canola oil
4 cloves garlic, smashed
2 sprigs fresh rosemary
5 tablespoons unsalted butter 2 shallots, minced
2 cups chicken stock
1 teaspoon cider vinegar
6 fresh sage leaves, minced
Zest of 1 lemon
Flaky sea salt, for garnish Instructions: Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet. Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F. In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour. In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour. Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper. Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 21029,"Green cl Beef Empanadas 2 (9-inch) refrigerated pie crusts 2 cups cooked shredded beef 1 cup shredded Monterey jack cheese 1 (4-ounce) can diced green chiles Instructions: Preheat oven to 425 degrees F. Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal. Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21030,"Honey-Vanilla Fruit Salad 2 navel oranges 2 cups small strawberries, trimmed, hulled and halved 2 cups green and/or red seedless grapes, halved if large 1/4 cup honey Half vanilla bean, split lengthwise Instructions: Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons (remove any seeds). Transfer to a large bowl and add the strawberries and grapes.
Combine the honey and vanilla bean in a small saucepan and warm, stirring, over low heat until the honey is warm and pourable and speckled with vanilla beans, about 3 minutes. Remove the vanilla bean and scrape out any remaining seeds and stir them back into the honey; discard the bean pod. Pour over the fruit and toss well. Set aside to cool. Serve at room temperature or refrigerate until cold. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 21031,"Cottage Cheese Biscuits 2 cups all purpose flour 1/2 teaspoon coarse salt 1 tablespoon baking powder 5 tablespoons unsalted butter, cold, cut into ? inch pieces 1 16-oz. container low fat cottage cheese Instructions: Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined. Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21032,"Wheat Berries with Roasted Beets and Carrots 2 cups wheat berries Kosher salt 2 bunches mixed beets, trimmed and scrubbed 5 tablespoons extra-virgin olive oil Freshly ground pepper 4 carrots, cut into 3/4-inch chunks 1 red onion, diced 1 bulb fennel, trimmed, quartered lengthwise and sliced crosswise 3 cloves garlic, minced 2 teaspoons minced peeled fresh ginger 1/4 cup fresh orange juice 1 tablespoon fresh lemon juice 1/2 cup fresh parsley, roughly chopped Instructions: Put a rimmed baking sheet in the oven and preheat to 400 degrees F. Toast the wheat berries in a large dry pot or Dutch oven over medium-high heat, stirring often, 6 to 7 minutes. Add 8 cups water and season with salt. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring and scraping the bottom of the pot occasionally, until the wheat berries are tender but still slightly chewy, 1 hour to 1 hour 10 minutes, adding up to 1 cup more water if needed. Drain. Wipe out the pot and reserve. Meanwhile, place the beets on a large sheet of foil; drizzle with 1 tablespoon olive oil and season with salt and pepper. Fold and crimp the edges to form a packet, leaving room for steam to circulate. Transfer the packet directly to the oven rack and roast until the beets are tender when pierced with a knife, 40 to 45 minutes. Let cool slightly, then rub off the skins with a paper towel and cut into wedges. Meanwhile, remove the hot baking sheet from the oven and drizzle with 1 tablespoon olive oil. Add the carrots and season with 1/4 teaspoon salt and a few grinds of pepper; toss. Roast until tender, 20 to 25 minutes. Heat 2 tablespoons olive oil in the reserved pot over medium-high heat. Add the red onion, fennel, garlic, ginger, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is soft and the fennel is crisp-tender, about 6 minutes. Add the wheat berries, carrots and remaining 1 tablespoon olive oil. Cook, stirring, until warmed through, 2 to 3 minutes. Add the orange juice, lemon juice and all but 2 tablespoons parsley; season with salt and pepper. Stir in the beets. Sprinkle with the remaining parsley. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21033,"Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter 6 tablespoons unsalted butter, slightly softened 1 vanilla bean, seeds scraped 1/4 cup toasted pecans, chopped Salt and freshly ground black pepper 1 pound Brussels sprouts, trimmed 3 tablespoons canola oil 3 tablespoons pomegranate molasses Seeds from 1 pomegranate 1 lime, finely zested 1 tablespoon finely grated orange zest Instructions: Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Preheat the oven to 375 degrees F. Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes. Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer. Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21034,"Gold Medal Smoothie 1/2 cup (30 g) diced cantaloupe 1/4 cup (30 g) chopped carrots 1/4 cup (40 g) orange segments 1/4 lemon, peeled, seeded 2 Tablespoons (30 ml) honey or other sweetener, to taste 1/8 teaspoon ground nutmeg 1/2 cup (78 g) fresh pineapple chunks 2 cups (480 ml) ice cubes 1 scoop (34 g) protein powder (optional) 1/2 cup (120 ml) water 1 banana, peeled Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 21035,"Banana Pudding Tiramisu 4 1/2 cups milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 cups mascarpone cheese, at room temperature 1/2 cup prepared espresso, at room temperature 1/4 cup coffee liqueur One 11-ounce box vanilla wafer cookies 6 ripe bananas, sliced into 1/4-inch rounds Unsweetened cocoa powder, for dusting Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt together in a large bowl; whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture back into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Once it boils, continue to whisk over medium heat until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and whisk in the mascarpone cheese until melted. Transfer to a bowl or baking dish (a 9- by 13-inch baking dish will speed up the cooling process) and cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 2 hours. To assemble, loosen the chilled pudding by whisking it vigorously until smooth and creamy. Stir the espresso and coffee liqueur together in a small bowl. Dip some vanilla wafers in the espresso mixture, soaking completely for a couple of seconds. Stand the soaked cookies around the bottom of a 3-quart trifle dish to make a decorative ring. Dip more vanilla wafers and stack two layers of soaked cookies on the bottom of the dish within the ring of standing cookies. Spoon 2 cups of pudding on top of the cookies. Smooth the pudding to the edge of the dish with a small spatula. Layer half of the banana slices evenly over the pudding. Repeat with two more layers of soaked cookies, 2 cups of pudding and the remaining bananas. Top with the remaining cookies and then the remaining pudding. Place a piece of plastic wrap directly on top of the pudding. Refrigerate for at least 4 hours or up to overnight. Lightly dust with unsweetened cocoa powder just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21036,"Yardie 1/2 teaspoon Angostura bitters 1/2 ounce passion fruit liqueur (such as Giffard) 1/2 ounce white Jamaican rum 3 ounces cava or other sparkling wine Lime slice, for garnish Instructions: Pour the bitters, passion fruit liqueur and rum into a wine glass. Top with the cava. Add large ice cubes and stir. Garnish with a lime slice. ","[Cava, Prosecco, Sparkling Shiraz]" 21037,"Broccoli and Cheddar Frittata 10 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 2 cups chopped cooked broccoli 1 cup shredded Cheddar 1/4 teaspoon cayenne 1 tablespoon extra-virgin olive oil Snipped fresh chives, for serving Lettuce or arugula leaves and tomato wedges, for serving, optional Instructions: Preheat the oven to 400 degrees F. Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne. Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21038,"Grilled Stuffed Jalapeno Chiles 8 fresh whole jalapenos 1 cup shredded mozzarella 1 teaspoon chopped fresh oregano Salt and freshly ground black pepper 8 slices center-cut smoked bacon Instructions: Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21039,"Grilled Flat Iron Steak with Pistachio Pesto Butter 2 sticks butter, room temperature 1 cup packed basil leaves 4 to 5 cloves garlic 1 teaspoon kosher salt Pinch coarse ground black pepper Dash fresh lemon juice 3 tablespoons extra-virgin olive oil 1/4 cup Asiago cheese 2 tablespoons pistachios Pinch red pepper flakes Olive oil 4 (8-ounce) flat iron steaks Salt and freshly ground black pepper Instructions: For the butter: In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes. For the steak: Preheat grill to medium. Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 21040,"Sunny's Chocolate-Banana Pancakes with Strawberry Chocolate Whipped Cream 1 pint chopped strawberries 1 packet instant hot chocolate 4 ounces (about ? cup) whipped topping 2 cups dry buttermilk pancake mix (just add water version) 4 tablespoons butter or cooking spray 1 banana, sliced (optional) ? cup mini semi-sweet chocolate chips (optional) ? cup chopped walnuts (optional) Instructions:

1. Combine strawberries and chocolate powder in small bowl; stir to coat. Refrigerate until syrup develops, about 30 minutes. Fold in whipped topping; return to refrigerator. 2. Prepare pancake batter according to package directions. Let batter rest 5 minutes. 3. Heat 2 tablespoons butter, or spray generously with cooking spray, in large skillet over medium heat. Once butter melts, swirl it around pan to coat. Pour ? cup portions of batter for each pancake allowing room for each to spread without touching. (You may have to do this in batches.) Continue with remaining 2 tablespoons butter and pancake batter. Once bubbles appear on the edges of pancakes, gently top with 3 to 4 banana slices and several chocolate chips, if desired. Let batter set then !ip pancakes to cook until done, about 1 minute more. 4. Top with reserved whipped topping and sprinkle of walnuts, if desired. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 21041,"Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs 2 tablespoons aged sherry vinegar 1 tablespoon freshly squeezed lemon juice 1 tablespoon finely diced shallot 2 teaspoons Dijon mustard 1 teaspoon California clover honey Kosher salt and freshly ground black pepper 1/3 cup California extra-virgin oil 1 pound fresh lamb sausages, such as Northern California lamb sausages Canola oil, for brushing 4 medium heirloom tomatoes, cut into wedges 1/2 cup assorted black olives, pitted and halved 1/4 cup fresh parsley leaves, roughly chopped 1/4 cup whole toasted pistachios, chopped 8 ounces California soft goat cheese, cut into pieces 6 ounces baby mixed organic greens 1/2 small red onion, thinly sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh tarragon Instructions: For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
   For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages. ","[Syrah, Tempranillo, Garnacha, Barolo]

" 21042,"Firehole Ribs 57 ounces ketchup 11 ounces molasses
6 ounces distilled white vinegar
5 1/2 ounces Worcestershire sauce
1 1/4 cups brown sugar
1/4 cup liquid smoke
1/8 cup salt
1 1/4 cups brown sugar 10 ounces honey
1 cup sweet chili sauce
11 tablespoons ground pepper 7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
1 rack St. Louis cut pork ribs 3/4 cup pork seasoning, such as Townsend Spice Co. Instructions: For the Firehole BBQ Sauce: Bring ketchup, molasses, vinegar, Worcestershire, sugar, liquid smoke, salt and 1/4 cup water to a simmer in a saucepan, then turn off the heat and let cool. For the rib glaze: Add the sugar, honey and sweet chili sauce to the full batch of Firehole BBQ sauce and bring to a rolling boil. Turn off the heat. For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic. For the ribs: Preheat a smoker for cooking at about 300 degrees F. Trim any loose or excess fat from ribs. Season ribs with pork seasoning and 1/4 cup brisket rub. Place in smoker meaty-side up and let smoke for 2 hours. Pull ribs off smoker and place on a piece of foil. Brush all over with rib glaze and wrap in foil. Place back in the smoker for 1 more hour, then let rest 15 to 30 minutes. ","[Bourbon, Tennessee Whiskey, Rum, Mezcal]" 21043,"MOE'riginal Eggroll Recipe 1 gallon peanut oil, for frying 8 ounces green cabbage, shredded Kosher salt 1 tablespoon MOE's secret spice mix 1/4 teaspoon black pepper 8 ounces ground chicken (dark meat) 4 eggroll wrappers Instructions: Over medium heat in a large saute pan, place a small amount of oil and saute the cabbage until golden brown. Remove from the heat, season with some salt and let cool. Mix the MOE's secret spices, 1 teaspoon salt and the pepper into the ground chicken until fully incorporated. Once cool, mix the cabbage into the ground chicken. Cut each eggroll wrapper in half. Place 2 ounces of filling at one end, wet the other end with water and roll into a cigar shape, leaving the ends open. In a large pot or fryer, heat the oil to 350 degrees F. Fry the eggrolls until the internal temperature is 170 degrees F, about 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21044,"Roasted Asparagus Pasta Salad 1 pound bowtie pasta 1 pound asparagus, ends trimmed Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 shallot, finely chopped 1 clove garlic, finely chopped 2 teaspoons Dijon mustard Zest and juice of 1/2 lemon 1/4 teaspoon crushed red pepper flakes 4 tablespoons olive oil 1/4 cup thinly sliced fresh chives 1 (4-ounce) container crumbled goat cheese Instructions: Preheat the oven to 425 degrees F. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool. Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21045,"Pain de Campagne Bowl Rimmed baking sheet Rectangular baking stone Plastic dough scraper Colander and kitchen towel, in which the loaf can rise Baking peel or cutting board, to move the loaves to the oven Single-edged razor blade, lame, or knife Instant-read thermometer (optional) Cooling rack 100 grams unbleached organic all-purpose flour 30 grams organic whole-wheat flour 100 grams water 20 grams ripe starter 200 grams starter 400 grams water (plus another 50 grams added in increments)
70 grams organic whole-wheat flour
70 grams organic whole-rye flour
460 grams unbleached organic all-purpose flour
13 grams sea salt
Olive oil, to grease the bowl
Semolina and flour, to dust the baking peel Instructions: Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed. There will be extra starter left over once you remove 200 grams for the dough. Use this remaining starter as a base to refresh your leaven. (To refresh, mix 20 grams of the remaining starter, 75 grams water, 50 grams whole wheat flour, and 50 grams white flour; let it ferment 2 to 4 hours at room temperature and then place it back in the refrigerator.) Evening, First Day: Mix the dough. In a bowl, mix the starter and 400 grams water until the starter is dissolved, though lumps here and there are fine. Add the whole wheat and rye flours and stir until combined. Then add the white flour and mix for 1 to 2 minutes, until the flour dissolves and forms a shaggy mass.
Make an indentation on top of the dough and add the salt and 25 grams water into this well, so that the salt can begin to dissolve. Cover the bowl and let it sit for 30 to 40 minutes.
Moisten your hands, then shake off the water. Stretch and fold the dough by pulling the dough out from the edges and folding in toward the middle. You want to stretch the dough out to strengthen the gluten but ideally don't rip the dough. You can also pinch the dough between your thumb and fingers to further incorporate the salt. Stretch and fold the dough in a circular pattern, pulling the dough out, then folding the edges toward the middle 10 to 12 times. Turn the dough over, so that the seams are facedown and the smooth side is on top. This entire process should take about 2 minutes. At this point you can add the remaining water, letting it sit on top of the dough until the next round. Cover and let the dough sit for 30 minutes.
Repeat the stretching and folding for another round. Pinch the dough with your thumb and fingers to help incorporate the additional water. By this time, you should feel some tension in the gluten, but be careful not to rip the dough. Once this process is complete, turn the dough over so the smooth side is on top. Let the dough sit for 30 minutes.
Having completed two rounds of stretching and folding, the dough should be elastic. You may, however, add one more round of stretching and folding to further develop the gluten, after allowing it to rest for 30 minutes.
Remove the dough and clean and lightly oil the bowl, or move the dough to a lightly oiled container. Cover and let sit for another 30 minutes, then place it in the refrigerator or in a cool basement room ideally no warmer than 55 degrees F (13 degrees C). Let the dough rise for 8 to 12 hours, though it can rise for as long as 24 hours. However, the longer this first rise lasts, the more sour the flavor will be. Second Day: Place a rimmed baking sheet on the bottom of the oven and a baking stone on a rack in the middle. Preheat the oven to 500 degrees F (260 degrees C).
After letting the dough rise in the cool environment, you should see fermentation bubbles, and the dough should have at least doubled in size. If it hasn't, let it warm at room temperature for another hour.
Dust the counter lightly with flour and gently remove the dough with a dough scraper, letting the smooth top of the dough fall onto the counter. The sticky underside will now be face up. Cut the dough in half (You can make two loaves simultaneously if they fit into the oven. Or refrigerate the remaining half the dough, then remove it and shape it into a second loaf after the first loaf is out of the oven.)
Preshape the dough. Stretch the four sides of the dough out and let them fall into the center. They can overlap. Then turn the dough over so that these seams are facedown. Dust with flour, cover with a light cloth or towel, and let the dough rest for 20 minutes.
Dust the counter with flour very lightly, then turn the dough over again so the seams are face up and the smooth side is on the counter. Stretch and then fold the edges in toward the center, so that you have an approximately round shape, which should take 6 to 8 folds. Apply light pressure in the center so the folds seal. Turn the dough over, so the smooth side is now face up, and, cupping your hands around the dough, use the outer edges of your palms and pinkies to stretch the skin of the dough and tuck it under the bottom, moving the dough in a circular motion so that you end up with a round shape. Try not to compress the loaf tightly, though the goal is to have a taut skin. (This last action takes time to master so don't worry if it doesn't come out perfect on your first attempt-there will be many more loaves to come.) Let the loaf sit while you prepare a colander lined with a floured towel. Then using the dough scraper to loosen the loaf from the counter, pick up the loaf and place the smooth side face down on the floured towel in the colander. The seams will be face up. Cover with a towel and let the loaf rise for about 90 minutes, or until the loaf springs back slowly when you lightly press it with your finger. If it snaps back into shape quickly and leaves no indentation, it is not done rising, so give it another 20 minutes and try again. This is a judgment call, but it is better to err on slightly underproofing the loaf rather than letting it rise until it collapses on itself.
Dust a peel or cutting board with semolina and flour or just flour. Turn the loaf out on the peel or board, so that the smooth side, which was on the towel, is now face up. Using a razor blade or bread knife, score the loaf with one cut, or in an X pattern, or in a square pattern, about 1/4 inch deep. Angle the blade while you slash the loaf with swift, sure cuts. Don't dawdle, fuss, or repeat the action.
Transfer the loaf to the hot stone and close the oven. Then open the oven and pour 1/2 cup water into the baking sheet and close the oven, trapping the steam. Turn the oven down to 460 degrees F (240 degrees C) and bake for 30 minutes. Open the door briefly to release the remaining steam. Then turn down the oven to 420 degrees F (215 degrees C) and continue baking for another 10 to 15 minutes, or until the crust is dark brown. Turn the oven off and prop open the door slightly with a wooden spoon, leaving the loaf in the oven for another 5 to 7 minutes. Ideally, the loaf will have a hollow knock when you remove it from the oven, signaling that moisture has adequately dissipated in the loaf. Alternatively, stick an instant-read thermometer in the bottom of the loaf. The center of the loaf should read at least 205 degrees F (96 degrees C).
Let the loaf cool on a bread rack for at least one hour before cutting into it. Since this loaf is made with sourdough, it will last a long time. For the first two days, I simply keep it wrapped in a towel or in a paper bag, the cut side facedown. If there's anything left after that point, I keep it at room temperature in a plastic bag. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21046,"Crab Salad in Crisp Wonton Cups Nonstick cooking spray 18 wonton wrappers, thawed (if frozen) 2 teaspoons canola oil 1/4 teaspoon salt 1 teaspoon lime zest 2 tablespoons fresh lime juice 1/4 teaspoons salt 1/8 teaspoon black pepper 1/2 teaspoon dried hot red pepper flakes 2 tablespoons olive oil 1/2 pound lump crabmeat, picked over 1 stalk celery, finely diced 1/2 cup finely diced mango 1/4 cup thinly sliced scallions 2 tablespoons coarsely chopped fresh cilantro leaves Instructions: Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21047,"Spiced Popcorn 3 tablespoons vegetable oil 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1/2 cup popcorn kernels Fine Salt Instructions: Heat the oil over medium-high heat in a large pot. Add 1 kernel to the pot and cover. When the kernel pops, pour in the remaining kernels, chili powder cumin and cayenne. Cook, covered, shaking the pan until the popping ends. Season with salt to taste and toss.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 21048,"Pan Fried Pork Chops 1 teaspoon seasoned salt, plus more for seasoning 1 teaspoon ground black pepper, plus more for seasoning 8 pork breakfast chops 1 cup all-purpose flour Cayenne pepper 1/2 cup canola oil 1 tablespoon butter Smashed new potatoes, for serving Instructions: Salt and pepper both sides of the pork chops. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops. Delicious and simple! Serve with smashed new potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21049,"Grape and Grain Salad with Lemony Chicken 1/2 cup olive oil 1/2 cup sliced fresh mint 1 tablespoon honey 1 tablespoon Dijon mustard 2 lemons, zested and juiced 1/2 medium shallot, finely chopped Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts (6 to 8 ounces each) 1 3/4 cups low-sodium chicken broth 1 cup quick-cooking barley 1 1/2 cups mixed red and green seedless grapes, halved 1/4 cup chopped walnuts 2 radishes, halved and thinly sliced 1 stalk celery, thinly sliced Instructions: Whisk the oil, 1/4 cup mint, honey, mustard, lemon zest, lemon juice, shallots, 1 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Set aside 1/3 cup for the dressing. Add the chicken to the remaining marinade. Toss to coat, cover the bowl and allow the chicken to marinate at room temperature for 1 hour. Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the barley, cover and lower the heat to a simmer. Cook until the liquid has evaporated and the barley is tender, 10 to 12 minutes. Set aside to cool. Preheat a grill pan over medium-low heat. Remove the chicken from the marinade, shaking off any excess. Sprinkle the chicken all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill the chicken, smooth-side down, flipping once, until cooked through and firm to the touch, 20 to 25 minutes. Remove the chicken from the grill and set aside to cool. Stir the reserved 1/3 cup marinade and combine with the barley, grapes, walnuts, remaining 1/4 cup mint, radish and celery. Season with salt and pepper. Slice the chicken and serve over the salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21050,"Zucchini-Pistachio-Cherry Quick Bread with Cream Cheese 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 pistachios 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 3 tablespoons cream cheese, at room temperature 2 tablespoons milk 1/4 teaspoon pure vanilla extract 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 pistachios 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 cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21051,"Italian Rainbow Cookie Cake 8 ounces bittersweet chocolate chips, finely chopped 2/3 cup heavy cream 1 teaspoon kosher salt 16 tablespoons (2 sticks) unsalted butter, softened 1 1/2 cups all-purpose flour, plus more for the pans (see Cook's Note) 1 1/2 teaspoons baking powder 3/4 cup sugar One 12-ounce can almond cake and pastry filling, such as Solo brand (1 cup plus 2 tablespoons) 2 teaspoons fresh lemon juice 1 teaspoon almond extract 1/2 teaspoon vanilla extract 3 large eggs, at room temperature 1/2 teaspoon green liquid food coloring 1/2 teaspoon yellow liquid food coloring 1/4 teaspoon red liquid food coloring 1/2 cup seedless raspberry or apricot jam Instructions: Make the ganache: Place the chocolate in a medium bowl. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.) Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper. Whisk the flour, baking powder and the remaining 1/2 teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined. Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary. Place the green cake on a cake stand and spread 1/4 cup jam evenly over the top. Place the yellow cake over the green and spread the remaining 1/4 cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes. Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving. ","[Barolo, Barbaresco, Chianti, Pinot Noir]" 21052,"Spaghetti with Tomato and Basil 1/3 cup extra-virgin olive oil 20 ripe plum tomatoes, peeled and seeded Pinch crushed red pepper Kosher salt and freshly ground black pepper 6 fresh basil leaves, chiffonade 1 pound spaghetti 1 tablespoon unsalted butter 1-ounce freshly grated Parmigiano-Reggiano, (about 2 tablespoons) Instructions: In a wide pan over medium-high heat, heat 1/3 cup of olive oil until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Using a potato masher, mash the tomatoes finely. (This will be easier to do as the tomatoes begin to heat up.) Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Meanwhile, stack and roll the basil leaves into a cylinder and cut thinly crosswise into a chiffonade. Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately. Cook's Note: Here is a good tip for peeling and seeding tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small shallow X on the bottom of each tomato. Ease about 5 tomatoes into the pot and cook for about 15 seconds, and then promptly move them to the ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 21053,"Caprese Salad 2 cups balsamic vinegar 3 ripe tomatoes 12 ounces fresh mozzarella, thickly sliced Large bunch fresh basil leaves Olive oil, for drizzling Large pinch kosher salt Large pinch freshly ground black pepper Instructions: Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices. Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper. You need this in your life. Make it today my friends. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21054,"Grilled Chops with Bourbon Glaze and Sweet Potato Fritters 1/2 cup liquid (I'm using cider) 1/4 cup bourbon 1/4 cup honey 1 stick (8 tablespoons) butter, cut into pieces 2 pounds grilling meat (I'm using pork chops) Olive oil, for the meat 1 teaspoon cracked coriander Kosher salt and freshly ground black pepper 2 medium sweet potatoes 1 tablespoon fresh thyme 2 cloves garlic, minced 1 small onion, grated (I'm using yellow) 1 lemon, zested 1 large egg 3 tablespoons all-purpose flour Canola oil, for frying Kosher salt and freshly ground black pepper Instructions: For the chops: Preheat a gas grill to medium-high heat on one side and low on the other side. If using a charcoal grill, bank very hot coals on one side of the grill. Put the cider, bourbon and honey in a small saucepan and cook over medium heat until reduced by half. Whisk in the butter and hold the sauce in a warm place
Rub the chops with some olive oil, then sprinkle with the coriander and 1 teaspoon each salt and pepper. Grill on the hot side of the grill for 3 minutes per side. Move the chops to the cooler side of the grill, cover with the lid and cook, occasionally brushing with the glaze, until they reach desired tenderness and temperature, 145 degrees F for pork. Let rest for 5 minutes.
For the fritters: While the meat is cooking, grate the sweet potatoes on the large holes of a box grater into a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible and discard the liquid.\u202f
In a medium bowl, combine the sweet potatoes, thyme, garlic, onion and lemon zest. Stir in the flour and egg and mix to combine.
In a large cast-iron pan, add enough canola oil to reach a depth of 1/4 inch (enough oil to come halfway up the sides of the fritters) and place over medium-high heat.
Form the fritters by hand or using a 1/4-cup measure. In batches, fry the fritters until golden-brown, about 2 minutes per side. Transfer to paper towels to drain. Season with salt and pepper. Serve with the chops. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 21055,"Hibiscus Tea Punch 3 hibiscus tea bags, such as the Republic of Tea brand 2 bottles Sauvignon Blanc 2 cups ruby red grapefruit juice 1 1/4 cups pisco 1/2 cup simple syrup, plus more if desired 1 small mango, peeled, pitted and cut into small dice 1 small orange, halved and thinly sliced
1 cup raspberries or blackberries or a mixture of both Instructions: Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice. ","[Sauvignon Blanc, Moscato, Cava, Prosecco]" 21056,"Sweet Potato and Wild Mushroom Irish Lamb Stew Olive oil 3 pounds lamb shoulder, cut into 2-inch pieces 1 onion, diced 2 tablespoons garlic, minced Salt Freshly ground black pepper 1/2 cup flour 4 ounces unsalted butter 1 cup red wine 3 cups veal stock 1 tablespoon Dijon mustard 2 cups wild mushrooms, sliced 1 pound sweet potatoes, peeled and cut into 2-inch pieces 1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces 2 tablespoon fresh thyme 1/2 cup pumpkin seeds, toasted Instructions: In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 21057,"Sunny's Perfect Martini 1 ounce blue cheese (Roquefort or Gorgonzola), at room temperature 3 to 4 pitted olives (I like Cerignola or Manzanilla) Ice 4 1/2 ounces vodka (I like Imperia or Tito\u2019s) 1 1/2 ounces olive juice 1 capful extra-dry vermouth (I like Tribuno here) Instructions: Stuff the olives. Mash the blue cheese to soften. Using a spoon or any means necessary, get the blue cheese stuffed into the center of each olive. Thread the olives on a cocktail toothpick and set aside. Fill a 6-ounce martini glass with ice. Make the drink. Fill a cocktail shaker with ice and add the vodka, olive juice and vermouth. Close and shake vigorously for about 15 seconds (it\u2019s okay to count). Remove the ice from the waiting martini glass and shake out any moisture. Strain the martini into the glass and top with the stuffed olives. Serve! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 21058,"Spinach-Ricotta Dip 1 tablespoon olive oil 2 tablespoons pine nuts 1/2 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced 1 (10-ounce) package frozen spinach, thawed 1/2 cup fresh ricotta 1/2 teaspoon kosher salt Serving Suggestion: Flatbread, toasted pita wedges, or lavash crackers. Instructions: In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or lavash crackers for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21059,"Walk Away Foolproof Omelet with Dad's Filling 3 eggs 1 to 2 tablespoons butter 1 hot dog, thinly sliced 1/4 cup minced onion Kosher salt and freshly ground black pepper 2 slices American cheese, diced Instructions: Whisk the eggs in a bowl with 1 tablespoon water. Heat an 8- to 10-inch skillet over medium heat. Add the butter and heat until melted and frothy, about 30 seconds. Add the hot dog and brown for 1 minute. Add the onions and cook for 1 more minute. Add the eggs and swirl around the skillet. Season with salt and pepper. Add the cheese on top of the egg.
Place the lid on the skillet, turn off the heat and walk away. Make some coffee, have an orange juice, make your toast, read the news, etc. Return in 5 to 7 minutes; the cheese should be melted and the eggs set. Roll up the omelet, place on a plate and serve. Enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21060,"Marinated Mozzarella 1 1/2lb fresh mozzarella, sliced 4 cloves of garlic, sliced thin 1 teaspoon red pepper flakes, crushed 1 teaspoon fresh oregano, chopped Salt Black pepper Extra virgin olive oil Instructions: In a shallow dish, fan mozzarella. Scatter sliced garlic around on mozzarella. Do the same with the red pepper flakes and the oregano. Sprinkle salt to taste and ground pepper over and around to taste. Drizzle olive oil over mozzarella. Let dish rest for one hour at room temperature for best flavor. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21061,"Apple Walnut Sticky Buns Butter, for greasing pan 1 Granny Smith apple 3/4 cup chopped walnuts 1/2 cup brown sugar Two 8-count tubes refrigerated cinnamon rolls 1/2 teaspoon pumpkin pie spice Instructions: Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin. Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar. Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.) Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns. In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21062,"Legendary Jambalaya 2 tablespoons peanut oil 12 ounces smoked andouille or kielbasa sausage, sliced 2 boneless, skinless chicken breasts, cubed 1 medium onion, diced 2 stalks celery, diced 2 cloves garlic, minced 1 bell pepper, diced 1 (28-ounce) can peeled diced tomatoes 1/2 teaspoon hot sauce 1 teaspoon file powder 1 tablespoon Cajun spice blend Cooked steamed rice, for serving Instructions: Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary. Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21063,"Cucumber and Lemon Verbena Water 1 small cucumber, thinly sliced 6 sprigs fresh lemon verbena, torn
2 quarts (8 cups) filtered water
Instructions: Put the cucumber slices in the bottom of a large pitcher. Gently roll the lemon verbena sprigs back and forth a few times in your hands to release the scent, then add them to the pitcher along with the water. Cover and refrigerate for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21064,"Cashew, Grape and Chicken Salad 3 tablespoons soy sauce 2 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon sesame oil 1/4 teaspoon red chili flakes 1/2 cup cashews, roasted and salted 3 cups chicken meat, cooked and chopped 1/4 cup green onions, thinly sliced
1 1/2 cups California seedless grapes, separated and rinsed Instructions: In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21065,"Raspberry Champagne Scant 4 ounces Champagne 1/2 ounce Framboise Frozen (not in syrup) raspberries Instructions: In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries. ","[Champagne, Framboise]" 21066,"Salmon with Escarole and Wild Rice Salad 3/4 cup quick-cooking wild rice mix 1/2 large head escarole, shredded 1/2 small red onion, sliced 1/2 cup chopped fresh parsley 1/4 cup sliced sun-dried tomatoes (not oil-packed; about 8) 1/4 cup roasted salted pistachios, roughly chopped 2 tablespoons lemon juice, plus lemon wedges for serving 2 tablespoons plus 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 ounces herbed goat cheese, crumbled (about 1/2 cup) 4 skin-on salmon fillets (about 4 ounces each) Instructions: Cook the wild rice mix as the label directs. Fluff and set aside. Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese. Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes. Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21067,"Skordalia 2 russet potatoes (1 pound/453 grams), peeled and cut into 1-inch chunks Kosher salt 2/3 cup (100 grams) blanched raw almonds 5 large garlic cloves (25 grams) 2 tablespoons (4 grams) fresh oregano leaves 1/4 cup freshly squeezed lemon juice 2 tablespoons white wine vinegar 3/4 cup extra-virgin olive oil Chili oil, for drizzling Cut vegetables, such as carrots, Persian cucumbers, bell peppers and radishes, for dipping Pita chips, store-bought or homemade, recipe follows, for dipping 1/4 cup (1/2 stick) unsalted butter, at room temperature 2 tablespoons extra-virgin olive oil, plus extra for brushing 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh dill 1/2 teaspoon crushed red pepper flakes Kosher salt 4 pita breads Ground sumac, for serving Flaky salt, for serving, optional Instructions: Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan. To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed. Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping. Heat a grill pan or gas or charcoal grill over medium-high heat. In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly. Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 21068,"Smothered Pork Chops 1/4 cup plus 2 tablespoons all-purpose flour 4 cups thinly sliced onions 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped garlic 4 bay leaves 3 1/2 cups chicken stock 3/4 cup plus 2 tablespoons water 1 pound smoked sausage or andouille, cut crosswise into 1-inch slices 1 pound russet potatoes, peeled and cut into 1-inch cubes Steamed white rice or rice pilaf, for serving 8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total) 2 teaspoons Essence, recipe follows 1/2 cup olive oil 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Season both sides of the chops with the Essence. Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside. Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves. Remove from the heat. Serve with either steamed white rice or rice pilaf. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\ by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 21069,"Special Burger Sauce 1/2 cup mayonnaise 3 tablespoons yellow mustard
2 tablespoons sweet relish
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Instructions: Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 21070,"Coconut Ice Cream 1 medium coconut, hulled and peeled, milk reserved 1 (14-ounce) can unsweetened coconut milk 1 cup whole milk 8 large egg yolks 1 cup sugar 2 cups Crema, recipe follows 2 teaspoons vanilla extract 2 cups heavy cream 1/4 cup buttermilk Instructions: In food processor, combine coconut meat and milk. Puree until finely chopped. In saucepan pour canned coconut milk and whole milk. Bring to a boil. In small bowl beat together eggs and sugar until pale yellow and thick. Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21071,"Homemade Ricotta 1 gallon whole milk 1 cup heavy cream 1/2 cup freshly squeezed lemon juice Salt, optional Instructions: Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach. Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer. Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl. Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry. After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl. If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21072,"Grilled Mussels with Herbed Bread Crumbs 1/2 cup extra-virgin olive oil 4 cloves garlic, peeled and \pressed
Kosher salt 1 cup bread crumbs, toasted golden brown 1 cup washed, dried and coarsely chopped parsley leaves 2 sprigs mint, washed, dried, and leaves coarsely chopped 3 dozen mussels, scrubbed, \beards\ removed 1 or 2 lemons, halved Instructions: I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels. Preheat the grill or grill pan to medium. Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to \melt\ into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside. When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21073,"Belgian Cream Puffs with Chocolate Cherry Sauce 6 maraschino cherries, drained 1 (12 oz.) jar Smucker's? Orchard's Finest? Michigan Red Tart Cherry Preserves 1/2 pt. (1 cup) heavy cream, divided 2 oz. bittersweet chocolate 1/8 tsp. almond extract 1/16 tsps. salt 2 tbsps. powdered sugar 1 (13.2 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed Instructions: HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes. BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form. PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 21074,"Kiwi-Ginger Zinger Protein Smoothie 2 ripe kiwis, peeled and sliced 1-inch piece fresh ginger, peeled and sliced 3/4 cup canned light coconut milk 1/4 cup packed fresh parsley leaves 1/4 cup raw shelled hemp seeds, such as Hemp Hearts 1 tablespoon agave nectar Instructions: Blend the kiwi, ginger, coconut milk, hemp seeds, parsley and agave nectar and 1/2 cup ice in a blender on high speed until light and frothy, about 3 minutes. Pour into a tall glass and serve immediately. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 21075,"Grilled Shrimp, Arugula and Watermelon Salad 2 tablespoons fresh lemon juice 1/3 cup plus 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 8 cups baby arugula (about 8 ounces) 4 cups cubed watermelon 1 cup sliced seedless cucumber 1/2 cup fresh mint leaves, sliced 1/2 cup pitted Kalamata olives 1/4 cup thinly sliced onion 1 pound large shrimp, peeled and deveined, tails removed Pinch of crushed red pepper flakes Instructions: Prepare a grill for medium-high heat. Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing. Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side. Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21076,"Buzzed Aldrin 2 tablespoons orange drink mix, such as Tang 1 1/2 tablespoons grenadine
1 thin slice lemon
1 cup club soda Vodka or rum, optional
Instructions: Pour the drink mix into a small glass. Slowly pour in the grenadine, letting it sink to the bottom. Add a few ice cubes, then insert the lemon round. Add the club soda and a splash of vodka or rum if desired. ","[Vodka, Rum]" 21077,"Cheese Toast 2 cups grated Cheddar 2 cups grated Monterey Jack
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 stick (4 tablespoons) butter, softened
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon seasoned salt
1 crusty French loaf
Instructions: In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt. Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil \purse,\ leaving a little room at the top between the cheese and the foil. The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21078,"Chicken and Feta Sausage 2 pounds skinless, boneless chicken thighs, cubed 1 pound pork fatback, cubed 1 tablespoon coriander seeds, toasted and ground 2 cloves garlic, minced 1/4 cup chopped fresh mint Finely grated zest of 3 lemons Kosher salt 1/2 cup crumbled feta cheese 1/4 cup extra-virgin olive oil, plus more for serving 1/4 cup white wine, chilled 1 8-foot hog casing, soaked in water 30 minutes and then flushed with water Sliced tomatoes, for serving Chopped fresh parsley, for serving Freshly ground pepper Instructions: Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight. At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill. Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use. Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight. Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21079,"Oatmeal, Cranberry and Chocolate Chunk Cookies 1 cup all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 stick unsalted butter, at room temperature 1/2 cup light brown sugar 1/2 cup sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 2 cups old fashioned oats 1 cup dried cranberries 1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 21080,"Braised Pork Fillets with Prunes and Cream Sauce 18 large dried pitted prunes 2 cups dry white wine 6 rib pork chops, 1 1/2-inch thick Canola oil 1/4 cup each diced carrot, celery, and onion 2 to 3 tablespoons unsalted butter 1 cup heavy cream or creme fraiche 2 teaspoons red currant jelly 1 teaspoon lemon juice 1 tablespoon minced parsley Instructions: Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine. Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.) Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes. Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil. Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon. Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]" 21081,"Chicken Tikka Masala 1 cup plain yogurt, whisked until smooth 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks 2 teaspoons olive oil 3 tablespoons butter 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced) 2 serrano peppers, minced (seeds removed if you don't want it spicy) 2 tablespoons tomato paste 1 teaspoon garam masala 2 teaspoons paprika 8 Roma tomatoes, diced 1 1/2 teaspoons kosher salt 1 to 2 cups water Oil, for grilling 1 tablespoon dried fenugreek leaves (optional) 1/2 cup heavy cream Minced fresh cilantro, for garnish Cooked rice, naan, or crusty piece of bread, for serving 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices 1/4 cup canola oil Instructions: For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread! Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 21082,"Radish Tzatziki 6 medium radishes, scrubbed and trimmed 2 garlic cloves, grated on a Microplane zester
1 1/4 cups plain whole milk Greek yogurt (10 ounces)
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup minced scallions, white and green parts (2 scallions)
2 1/2 tablespoons julienned fresh mint leaves
Kosher salt and freshly ground black pepper
Instructions: Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21083,"Tzatziki 2 cups Mediterranean-style yogurt, (may substitute with conventional yogurt) 1 large English cucumber (peeled, shredded and drained) 1 clove garlic, chopped fine 1 tablespoon mint, chopped 1 tablespoon dill, chopped 1 ounces lemon juice Salt and pepper to taste Instructions: To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator.Discard the liquid and use the strained yogurt as directed. Combine all ingredients and refrigerate overnight before serving. Serve with pita. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21084,"Spice-Rubbed American Bison Tenderloin 1 whole chipotle pepper in adobo, seeded or 1 teaspoon ground dried chipotles 1 teaspoon black peppercorns, freshly ground 1/2 teaspoon allspice, ground 2 teaspoons red cl powder 2 teaspoons cumin seed, toasted and ground 2 teaspoons coriander seeds, toasted and ground 1/4 cup paprika 1 tablespoon sugar 1 tablespoon salt 4 (8-ounce) bison tenderloin fillets Instructions: Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 21085,"Cranberry, Apple and Sausage Stuffing 8 tablespoons (1/2 cup or 1 stick) butter, unsalted 2 medium onions, finely diced 3 cups chopped celery, (about 6 large stalks) 6 cups coarsely chopped leeks, (about 12) 4 apples, peeled, cored and chopped 1 pound breakfast sausage or Italian sausage, casings removed 6 teaspoons poultry seasoning 2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs) 2 teaspoons chopped fresh sage leaves, (about 6 leaves) 2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs) 2 cups dried cranberries 1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm) 2 cups (1 pint) vegetable stock Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock) Place into a buttered casserole dish and bake for 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 21086,"Duck Breasts with Roasted Pears and Cold Sesame Noodles 4 ripe pears, cut in half and pitted Kosher salt and freshly ground black pepper 3 tablespoons toasted sesame oil 2 duck breasts, skin-on (about 1 1/4 pounds total) Cold Sesame Noodles, recipe follows Hydroponic watercress, for garnish Lime wedges, for garnish 1/2 pound dried buckwheat (soba) noodles 9 tablespoons dark sesame oil 1-inch piece fresh ginger, peeled and crushed with the side of a knife 2 garlic cloves, crushed with the side of a knife 1 red Thai bird cl, minced, seeds and all 2 tablespoons brown sugar 1/2 cup creamy peanut butter 1/4 cup rice vinegar 1/4 cup low-sodium soy sauce 6 tablespoons water, room temperature 1 tablespoon chili sauce 1 tablespoon sesame seeds, for garnish 2 green onions, thinly sliced on the diagonal 1 lime, cut into wedges, for serving Instructions: Preheat the oven to 350 degrees F. Put the pears on a baking sheet, cut sides up. Sprinkle with salt and pepper and drizzle with 1 tablespoon sesame oil. Place them into the oven and roast 15 to 20 minutes, until very tender when pierced with a knife. Meanwhile, put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern, so the fat will render and the skin will crisp. Season all over with salt and pepper and drizzle with 1 tablespoon sesame oil. Add the breasts to a stainless steel pan over medium heat, skin side down, and cook slowly for about 12 to 15 minutes until the fat is rendered and the skin is browned and crispy. Occasionally spoon the fat out into a bowl. Turn the breasts and cook 1 to 2 more minutes for medium-rare. Transfer the duck to a cutting board to rest. To serve, cut the duck breasts crosswise, on an angle, into 8 slices each. Mound the Sesame Noodles evenly between 4 bowls. Add half a sliced duck breast to each bowl along with a peach half. Garnish with watercress and lime wedges. Cold Sesame Noodles: Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together. Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and cl. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold. Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21087,"Glazed Carrots 1 pound carrots, sliced or roll cut 1 tablespoons unsalted butter 1/2 teaspoon sugar Instructions: Blanch carrots in salted boiling water for 2 to 3 minutes until tender crisp. Drain and plunge in ice-bath to stop the cooking. To a saute pan, add butter and sugar. Let melt and add carrots, cook over low heat until heated through, and glazed, about 4 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21088,"Chicken \Pot au Feu
2 whole chicken breasts bone in, skin on 2 ounces canola oil 2 large carrots cut into large bias slices 2 bunches celery, hearts or center portion only, cut in half 2 onions, cut in half 4 cloves garlic, cut in half 1 teaspoon dried thyme 2 dried bay leaves 2 large new potatoes, cut into 1/4-inch pieces Salt and pepper Instructions: Season and brown chicken well in a hot saute pan in 1-ounce canola oil. Brown the carrots, celery, onion, garlic in the remaining oil. Arrange these ingredients tightly in a 4 quart stock pot. Add water so it just covers the ingredients, and season with salt and pepper. Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface. After 10 minutes add bay and thyme. Simmer 15 minutes and add the potatoes. Simmer another 20 minutes until potatoes and chicken are just done. Remove vegetables, chicken and potatoes and arrange attractively on a platter. Strain broth. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21089,"Yogurt Creme Brulee with Fresh Fruit and Granola 16 ounces 2-percent Greek yogurt 1 teaspoon pure vanilla extract or 1/2 vanilla bean, scraped
2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination
1/2 cup granulated sugar, plus more 2 teaspoons fresh lemon juice
1/2 cup granola
Instructions: Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Put the berries in a small saucepan with 1/4 cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins. Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes. Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21090,"Mango Lassi 4 cups frozen chopped mango 2 cups plain yogurt 1 cup water 1/4 cup honey 2 teaspoons ground cardamom Instructions: Place the frozen mangos, yogurt, water, honey and cardamom into a blender, and puree until smooth. Serve the lassi in tall glasses. ","[Sauvignon Blanc, Moscato, Riesling]" 21091,"Apple Hot Toddy 3 ounces apple flavored spiced rum, such as Captain Morgan Sliced Apple 2 tablespoons honey
Juice from 1 large lemon
1 1/2 cups hot water
2 cinnamon sticks
10 to 12 thin slices Granny Smith apple
Instructions: Make the toddies: In a small pitcher, combine the rum, honey and lemon juice. Add the hot water and stir until the honey dissolves. Serve: Arrange a cinnamon stick and a few apple slices in two mugs. Pour half of the toddy mix into each and enjoy. ","[Rhone Blends, Port, Sherry]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1/2 pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs" 21092,"Cheryl's Cole Slaw 2 large heads cabbage, chopped 1 large onion, chopped 1 green or red bell pepper, chopped 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon celery seed 1/4 cup apple cider vinegar 3 carrots, shredded 1 cup mayonnaise 3 to 4 tablespoons sugar Instructions: In a large bowl, combine all ingredients, cover and refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 21093,"The Sloppy Lo 2 tablespoons vegetable oil 1 1/4 pound ground turkey
1 carrot, grated
1/2 yellow onion, diced
One 6-ounce can pineapple juice
2 tablespoons tomato paste
1 cup chicken stock
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper
8 whole wheat buns, buttered and toasted
Bread and butter pickles
Instructions: Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes. Remove the turkey from the pan and set it aside in a bowl or plate. Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes. Add the tomato paste and cook for 2 minutes. Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice. Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes. Add the cooked turkey to the sauce and stir to combine. Cook for 6 to 8 minutes, to warm through. Season with salt and pepper. Scoop the sloppy lo mixture evenly onto the buns and top with the pickles. Serve with 14 napkins, preferably near a bathtub. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21094,"Steak and Spinach in Gorgonzola Vodka Sauce 4 boneless sirloin steaks (about 6 oz. ea.) 3 Tbsp. extra virgin olive oil, divided 2 cloves garlic, finely chopped 2 bags (10 oz. ea.) baby spinach leaves 1 small shallot or onion, chopped 1 jar Bertolli? Vodka Sauce made with Fresh Cream 1/2 cup crumbled gorgonzola cheese (about 2 oz.) Instructions: Season steaks, if desired, with salt and ground black pepper. Grill or broil until desired doneness. Meanwhile, heat 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat and cook 1 clove garlic 30 seconds. Stir in spinach. Cover and cook, stirring occasionally, 2 minutes or until spinach is wilted. Season with salt and pepper; remove to serving platter and keep warm. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook shallot, stirring frequently, 2 minutes. Add remaining garlic and cook 30 seconds. Stir in Sauce and cook, stirring occasionally, 2 minutes. Add 1/4 cup cheese and simmer 1 minute or until cheese is melted. To serve, arrange steaks on spinach, then top with sauce. Garnish with remaining 1/4 cup cheese. Cost per recipe*: $27.09 Cost per serving*: $6.77. *Based on average retail prices at national supermarkets. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 21095,"Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil 1 bunch watercress, bottom stems removed 1/2 cup canola oil 8 ounces smoked salmon, finely chopped 2 tablespoons finely diced shallot 2 tablespoons finely diced ginger root 2 tablespoons finely sliced chives 4 tablespoons finely diced cucumber 2 tablespoons Ginger Vinaigrette, recipe follows Salt and freshly ground white pepper 6 tablespoons creme fraiche, whipped Caviar, optional 2 cups canola oil 8 ounces ginger root, pureed (skin may be left on) Marukan seasoned rice vinegar Instructions: Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate. Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil. Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 21096,"Roasted Sweet Potatoes with Aioli 2 large sweet potatoes 2 cloves garlic Kosher salt 1/3 cup mayonnaise 1 1/2 tablespoons extra-virgin olive oil Freshly ground pepper Instructions: Preheat the oven to 375 degrees. Pierce the sweet potatoes a couple of times with a fork and roast on a small baking sheet until soft, about 50 minutes. Smash the garlic cloves and sprinkle with a pinch of salt. Using the flat side of a large knife, mash the mixture into a coarse paste. Add to the mayonnaise along with about 2 tablespoons water. Gradually whisk in the olive oil and season with pepper. Halve each sweet potato lengthwise, sprinkle with salt and pepper and top with the aeoli. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 21097,"Fish Stew with Salt Cod and Green Olives 2 pounds salt cod, baccalao or pesce stocca 1/2 cup olive oil 3 cloves garlic, thinly sliced 2 to 3 bay leaves 1 cup large green cured olives, stones removed 2 tablespoons tomato paste 3 quarts water 1 cup plum tomatoes, crushed 2 pounds small potatoes, peeled Instructions: Wash cod under cold running water. Soak cod in cold water, refrigerated, overnight, changing the water 4 times. Drain and dry the cod. The fish may be cut into large bite-size chunks. In a large pot, heat the oil. Add the fish to the hot oil and crush the fiber of the fish with the back of a wooden spoon. Add the garlic, bay leaves and olives. Saute the mixture. Add the tomato paste and stir. Add the water and bring to the boil. Skim the surface of white floating particles. Add the plum tomatoes and again bring to the boil. Simmer for 2 hours. Add the potatoes and cook for 1 additional hour. Serve the stew in bowls with crusty bread. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21098,"Caramelized Shallot Popovers 2 tablespoons olive oil 3 shallots, minced Salt and freshly ground pepper 1 tablespoon chopped fresh rosemary 1 cup grated aged Cheddar 1/4 cup bacon fat or duck fat, melted 2 cups flour 1 teaspoon salt 2 cups milk 4 eggs, at room temperature Instructions: Preheat the oven to 450 degrees F.
For the garnish: In a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes. Season with salt and pepper. Set aside.
For the popovers: Place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin. Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn't burn.
Meanwhile, mix the flour and salt in a bowl. In a saucepan, heat the milk on low heat for about 5 minutes.
In a large bowl, whisk the eggs until they get very frothy, 2 to 3 minutes. Slowly add the hot milk and continue to whisk. Stir the liquid ingredients into the flour mixture stirring the batter just until mixed. Do not over beat.
Take the pan out of the oven and pour the batter into each ramekin, about three quarters full. Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar and freshly ground pepper. Bake in the oven until they start to look crusty and golden brown, about 15 minutes. Reduce the oven temperature to 350 degrees F. Continue cooking for about 15 minutes. Make a small incision in each popover 5 minutes before the time is up to release the steam and dry the inside of the popovers. The popovers will be puffy, light, and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21099,"Felicita's Posole 2 heads garlic Extra-virgin olive oil 3 whole ancho chiles, seeded and stemmed 4 pounds pork shoulder blade roast, cut into 2-inch cubes 2 pounds pork back ribs, cut into 2-rib portions Gray salt Freshly ground black pepper 4 quarts posole or canned white hominy, drained 1/2 teaspoon dried Mexican oregano 2 onions, peeled and chopped 2 avocados, cut into chunks 2 lemons, cut into wedges 2 bunches radishes, washed and quartered 1 head iceberg lettuce, shredded Dried Mexican oregano Tortilla chips or tostadas Felicitas' Hot Salsa, recipe follows 2 ounces chiles de arbol (80 to 90 chiles) 1 garlic clove, minced 1 teaspoon dried Mexican oregano Instructions: Preheat the oven to 400 degrees F.
Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. Close up the foil and roast until the garlic is soft, about 45 minutes.
In a large skillet, heat a thin film of oil over moderate heat. Add the chiles and brown on all sides. Remove the chiles and set the skillet aside.
Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Do this in batches to avoid crowding the pan, adding additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off the excess fat from the pan. Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.
In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet. Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour.
Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste and adjust the seasoning.
Serve the posole in soup bowls with the garnishes in individual bowls on the side. In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. Simmer about 10 minutes, or until the chiles are soft.
Pour into a blender. Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer. ","[Syrah, Tempranillo, Garnacha, Barbera]" 21100,"Dressed-Up Bacon Mac and Cheese Unsalted butter, for greasing 8 ounces macaroni 2 1/2 cups cold milk 4 ounces provolone cheese, coarsely grated 4 ounces aged Asiago cheese, coarsely grated 2 large eggs 2 scallions, white and green parts, chopped 3 slices white sandwich bread, torn into small pieces 3 strips bacon 1 medium onion, chopped 1 clove garlic, minced 3 tablespoons all-purpose flour 1/8 teaspoon cayenne pepper Kosher salt Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.) Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside. Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine. Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 21101,"Katie's Twisted Tea 4 cups lemonade 6 sprigs fresh mint, plus fresh mint leaves, for the ice cube trays
8 ounces vodka
6 cups Sweet Tea, recipe follows 6 black tea bags, such as orange pekoe 1/2 cup sugar
Instructions: Pour the lemonade into ice cube trays. Add 1 mint leaf to each cube. Freeze for at least 2 hours or overnight. Divide the lemonade ice cubes among 6 tall glasses. Pour the vodka over the ice cubes and top with Sweet Tea. Finish with a straw and a mint sprig. In a medium pot over high heat, bring 2 cups water to a boil. Take off the heat and add the tea bags. Steep the tea for 5 minutes, then remove the tea bags. Stir in the sugar until dissolved. This will be the concentrated base of your tea. Add the tea mixture to a pitcher filled with ice. Top off with 4 cups of water. Serve immediately or refrigerate, covered, for up to a week. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 21102,"Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream 1 pound potato gnocchi 1 (1.8-ounce) packet white sauce mix 2 1/4 cups milk 6 roasted garlic cloves, minced or pressed 6 ounces Gorgonzola crumbles 1 store-bought roasted chicken (approximately 2 pounds), shredded 2 tablespoons chopped fresh parsley leaves Instructions: To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 21103,"Mandarin Beet Salad 1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved 2 tablespoons cider vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 2 cups sliced jarred or canned beets Salt and freshly ground black pepper Instructions: In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Riesling]" 21104,"New York-Style Cheesecake 1 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons butter, room temperature 24 ounces cream cheese 3 eggs 2 cups sugar 1 tablespoon vanilla extract Instructions: Preheat oven to 275 degrees F. Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray. Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla. Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21105,"Whiskey and Jasmine Green Tea Chillers Lemon slices, for garnish Dried jasmine flowers, for garnish, optional 8 jasmine green tea bags 8 to 12 ounces Irish whiskey 1/2 cup sugar Instructions: Bring 4 cups water to a boil in a medium saucepan. Add the sugar, and stir until it has dissolved. Let cool for 2 minutes. Add the tea bags, stir and let steep for 3 minutes. Remove the tea bags, and squeeze the liquid back into the pot. Transfer the tea to a container, and refrigerate until cool, about 10 minutes. Fill 4 highball glasses, Collins glasses or 12-ounce mason jars with ice. Add 2 to 3 ounces of the whiskey and 8 ounces of the tea to each. Garnish with lemon slices and dried jasmine flowers if using. ","[Irish Whiskey, Brandy, Cognac, Port]" 21106,"Crespelli \Short Stacks\ with Shredded Chicken and Balsamic BBQ Sauce 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 3/4 cup ketchup 1/2 cup balsamic vinegar 1/3 cup honey 1/4 cup soy sauce 1/4 cup brewed espresso Pinch salt and freshly ground pepper 1 tablespoon orange zest 1 store-bought rotisserie chicken, about 3 pounds total, shredded 2 large eggs 1 cup whole milk 2 tablespoons unsalted butter, plus for more pan 1 cup all-purpose flour 4 scallions, finely chopped (including everything but 2 inches from the top) 1/2 teaspoon salt Pinch freshly ground black pepper 1 Granny Smith apple 1 tablespoon freshly squeezed lemon juice 6 cups very thinly sliced Napa cabbage 4 scallions, finely chopped (including everything but 2 inches from the top) 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Make the sauce: Heat the olive oil in a saucepan over medium-low heat. Add the garlic and saute until it is golden. Whisk in the ketchup, vinegar, honey, soy sauce, and espresso. Simmer gently for 5 minutes to blend the flavors. Remove from the heat. Season with salt and pepper, to taste and stir in orange zest. You should have about 2 cups of sauce. Reserve a few tablespoons of sauce for serving. Mix the shredded chicken into the remaining sauce. Allow to cool, then cover and refrigerate for up to 2 days or set aside until you are ready to assemble. Preheat the oven to 350 degrees F. Prepare the crepe batter: In a medium bowl, whisk the eggs and milk until well combined. Melt the butter in a medium skillet over medium-high heat and let it bubble and foam. Continue to cook until the butter turns light brown, then whisk the butter into the milk and egg mixture. In a separate bowl, combine the flour, scallions, salt, and pepper. Add the milk mixture to the flour mixture, whisking to prevent lumps. Do not overwork the batter. The batter should just coat the back of a spoon. If it seems too thick, whisk in a little milk or water. You should have about 2 cups of batter. Cook the crepes right away, or cover the batter and refrigerate for as long 24 hours. Heat a 10-inch nonstick skillet over medium-heat. Add 1/2 teaspoon butter to coat the bottom of the pan. Add 1/4 cup of batter to the skillet. Remove the skillet from the heat and tilt it to evenly coat the bottom with the batter. Return the skillet to medium-high heat and cook until the underside is lightly browned, 50 to 60 seconds. Using a spatula or your fingertips, carefully turn the crepe over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet. Repeat with the remaining batter to make 8 crepes total. Lightly spray the bottom of 2 (10-inch) pie plates with oil. Stack 2 crepes in the bottom of each plate. Spread a single layer of chicken over each stack of crepes and set 1 more crepe over each layer of chicken. Spread another layer of chicken on top. Finish the stacks with 1 more crepe on top of each. Cover each plate with aluminum foil. Bake until warm, 30 to 40 minutes. Meanwhile, make the slaw. Quarter and core the apple. Using a mandoline or a sharp knife, slice the apple as thinly as possible into matchstick-size pieces. Place the apples in a large bowl. Add the lemon juice and mix well. Add the cabbage, scallions, oil, salt, and pepper and mix well. Makes about 8 cups slaw. When the crepe stacks are warm, remove the foil and invert the pie plates onto a cutting board. Cut each stack into quarters. Place a wedge on each serving plate. Arrange a bundle of the slaw beside each wedge. Drizzle some of the reserved sauce over each plate and serve right away. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 21107,"Eggnog Dump Cake 1 1/2 sticks (12 tablespoons) unsalted butter Nonstick cooking spray, for the pan and spatula One 15.25-ounce box yellow cake mix One 3.4-ounce box instant vanilla pudding mix 1 cup eggnog 1 cup roughly chopped pecan halves (about 4 ounces) 1/4 cup sugar 1/2 teaspoon ground nutmeg, plus more for serving Whipped cream, for serving Caramel sauce, for serving Instructions: Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats. When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 21108,"Smoky Grilled Pork Chops and Zucchini Noodles 1 tablespoon cracked coriander seed 1 tablespoon chipotle powder 1 1/2 teaspoons cumin powder 1 1/2 teaspoons smoked paprika 3/4 teaspoon mustard powder 1 tablespoon kosher salt 4 double-cut pork chops Extra-virgin olive oil, for drizzling 4 medium zucchini (about 2 pounds) 2 ears corn, cleaned and kernels cut off the cob (about 2 cups) 2 cups halved cherry tomatoes Juice of 1 lime 2 cloves garlic, minced Kosher salt and freshly cracked black pepper 1/2 cup dill, finely chopped 1/2 cup crumbled feta Instructions: To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt. Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture. Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes. Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise. Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 21109,"Caramel Apples 8 small apples, such as, Granny Smith or macoun 2 cups light brown sugar 1 cup maple syrup 1/3 cup light corn syrup 1/2 cup heavy cream 4 tablespoons unsalted butter Toppings of choice, optional, recipes follow Instructions: Remove the stems from the apples and scrub them under warm water and dry them. Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside. Put the sugar, maple syrup, corn syrup, and cream in a saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer. Pull pan from the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place on the prepared baking sheet until set. If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set. Topping 1: 2 cups chocolate wafers, graham crackers, or vanilla wafers Put the wafers or cracker of choice in a plastic storage bag and smash until coarse. Topping 2: 2 cups walnuts or pecans, toasted 1/3 cup dried cranberries 1 tablespoon finely chopped crystallized ginger Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 21110,"Turkey Milanese 1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick 1/2 cup all-purpose flour 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 3 eggs, beaten 2 cups Italian-seasoned bread crumbs 1/3 cup olive oil, plus extra for drizzling 5 cups (5 ounces) baby arugula 2 cups (10 ounces) cherry tomatoes, halved 1 (2-ounce) block Parmesan Lemon wedges Instructions: Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick. Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels. Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21111,"White Russian 1 oz. Smirnoff No.21 Vodka .75 oz. Godiva Cappuccino Liqueur 2 oz. heavy cream Instructions: Add Godiva Cappuccino Liqueur and Smirnoff No.21 Vodka in ice-filled old-fashioned glass, stir, and top with cream ","[Chardonnay, Riesling, Brut Champagne]" 21112,"Carrot Cake with Lemon Cream Cheese Frosting 4 (3-ounce) packages cream cheese 1/2 cup butter or margarine 1 2/3 cups confectioners' sugar 1 teaspoon vanilla extract
1 tablespoon lemon juice 2 cups sugar, granulated 2 cups all-purpose flour 1 teaspoon salt 2 1/2 teaspoons cinnamon 1 teaspoon ground clove 1/2 teaspoon ground allspice 1 1/2 teaspoons baking soda 1 1/2 cups canola oil 4 eggs 3 1/2 cups carrots, grated 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees F.; In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.; In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time. Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown. Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21113,"Orzo with Parsley and Lemon Zest 1/2 pound orzo Coarse salt 1 tablespoon extra-virgin olive oil, eyeball it 2 large lemons, zested Black pepper 1/4 cup finely chopped flat leaf parsley, a couple of handfuls Instructions: Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 21114,"Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce 8 cups/2 L water 2 pounds/1 kg stewing beef, cut into 1-inch cubes 2 carrots, halved 2 celery stalks, halved 1 onion, quartered 1 clove garlic, crushed Salsa Verde, recipe follows Chili Sauce, recipe follows Sandwich buns, for serving, optional Large bunch, fresh flat-leaf parsley 3 1/2 ounces /100 g capers 5 anchovy fillets Salt and freshly ground black pepper Juice of 1 lemon 1 cup/250 ml extra-virgin olive oil 1 cup/250 ml fresh chili peppers 2 cloves garlic 1 cup/250 ml sun-dried tomatoes Bunch fresh basil leaves 1/2 cup/125 ml extra-virgin olive oil Instructions: Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot. Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich. Salsa Verde Sauce: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.; Chili Sauce: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 21115,"Wild Mushroom Bruschetta 2 tablespoons olive oil 2 cloves garlic, minced 3 tablespoons onion, minced 2 cups mixed mushrooms, chopped 1 teaspoon dried thyme 1 teaspoon dried basil Salt Pepper Balsamic or red wine vinegar 1 baguette Instructions: In skillet heat olive oil. Cook garlic and onion until golden. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Cut baguette into 1/2 '' slices and toast. Top baguette with mushrooms and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21116,"Chicken Liver Pate with Balsamic Onions Extra virgin olive oil 3 onions, thinly sliced Kosher salt 1 cup balsamic vinegar Extra virgin olive oil 2 to 3 anchovy fillets 2 tablespoons capers 2 cloves garlic, smashed 1 pound chicken livers, rinsed 1 cup dry white wine Kosher salt 1 baguette, cut into 1/2-inch slices, toasted or grilled Instructions: For the onions: Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color. Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside. For the pate: Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes. Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy. Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve. ","[Barolo, Barbaresco, Chianti, Rioja]

" 21117,"Potato-Bacon Torte 4 strips bacon 3 sprigs fresh thyme 2/3 cup heavy cream 2 Pie Crusts, recipe follows 3 medium baking potatoes, peeled Salt and freshly ground black pepper 1/4 cup grated Gruyere cheese 1 egg yolk, whisked with a splash of water 1 cup butter (2 sticks), cubed and chilled 2 1/4 cups all-purpose flour 1 teaspoon salt 8 to 10 tablespoons ice water Instructions: Preheat the oven to 375 degrees F. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.) Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21118,"Rice Fritters With Sesame Caramel 1/3 cup sesame seeds 1 large orange 1/2 cup sugar 2 tablespoons unsalted butter 1/2 cup heavy cream Pinch of salt 4 3/4 cups whole milk Pinch of salt 1/2 to 1 teaspoon ground cinnamon 1 cup medium-grain white rice 1/2 cup sweetened condensed milk 1/4 cup sugar 2 teaspoons vanilla extract 11/4 cups all-purpose flour 1 teaspoon baking powder 1 large egg Vegetable oil, for frying Instructions: Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside. Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.) Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely. Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry. Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth. Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21119,"Vanilla Ice Cream 4 cups half-and-half 4 cups heavy cream 1 vanilla bean, split lengthwise 18 large egg yolks 1 1/2 cups sugar Instructions: Put a large mixing bowl in the freezer to chill. In a saucepan over medium heat, bring the half-and-half, cream and vanilla bean to a simmer, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. In a bowl, whisk together the egg yolks and sugar. When the cream mixture reaches a fast simmer turn it off, do not let it boil! In a thin stream, whisk half of it into the egg yolk mixture. Then pour the egg-cream mixture into the saucepan containing the rest of the cream mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready, if the edges blur, it is not quite thick enough yet. When it is ready, quickly remove from the heat. Meanwhile, remove the bowl from the freezer, put 4 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Strain the cream mixture through a fine sieve to remove the vanilla bean pieces, into a smaller bowl. Chill 3 hours, then freeze according to the directions for your ice cream maker. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21120,"Tres Leches Cake 1 pound cake, loaf-style 6 ounces evaporated milk 8 ounces heavy whipping cream 1 (14-ounce) can sweetened condensed milk 1 cup heavy whipping cream 1/4 cup sugar Chocolate covered candies, all in 1 color (recommended: M&M's) 1/2 cup crushed skittles Instructions: With a fork, punch some holes in the cake still in its loaf pan. In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove. Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 21121,"Chocolate-Orange Pinecone Cupcakes 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup milk 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated orange zest 1 cup semisweet chocolate chips 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar 3 tablespoons whole milk 3 tablespoons unsweetened cocoa powder 1 teaspoon pure vanilla extract 4 1/2 cups chocolate cereal squares (such as Chocolate Toast Crunch) Instructions: Make the cupcakes: Preheat the oven to 350?. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda and salt in a medium bowl. Heat the milk in a small saucepan over medium heat until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla and orange zest until smooth. Whisk in the flour mixture until just combined. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the cupcakes to a rack to cool completely. Meanwhile, make the frosting: Place the chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth, 2 to 3 minutes. Let cool 3 minutes. Combine the butter, confectioners' sugar, milk, cocoa powder and vanilla in a food processor and process until fluffy, 1 minute. Add the melted chocolate and process until smooth, 1 minute. Let sit at room temperature about 30 minutes to firm up. Transfer the frosting to a piping bag fitted with a 1/2-inch round tip. Pipe the frosting on the cupcakes about 2 1/2 inches high. Starting at the bottom, stick in cereal squares at a 45-degree angle to cover the frosting. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 21122,"Cheese Enchiladas One 12-ounce jar jalapeno slices, drained 2 cups sour cream, at room temperature 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 green onions, sliced, plus more for sprinkling 4 cups grated sharp Cheddar 18 corn tortillas
Enchilada Sauce, recipe follows 1/4 cup olive oil 1/2 cup finely chopped red bell peppers 1/2 cup finely chopped onions 2 tablespoons finely chopped garlic
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 beef, chicken or tomato bouillon cubes Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
Two 15-ounce cans tomato sauce
Instructions: Preheat the oven to 375 degrees F. Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool. Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl. Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately. Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes. Let the mixture cool slightly, then transfer to a blender and puree until smooth. The sauce will keep in the refrigerator for up to a week and can also be frozen. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 21123,"BBQ Chicken Marinade 2/3 cup ketchup 1 tablespoon light brown sugar
1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin 1 teaspoon paprika 1 clove garlic, grated Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) Instructions: For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 21124,"Eggs Benedict 16 slices bacon 1 tablespoon white vinegar 8 slices whole-wheat bread, toasted 8 eggs 3 egg yolks, whites reserved for Ham and Cheese Souffle recipe 1 teaspoon fresh lemon juice 1 teaspoon Worcestershire Sauce Salt Pinch cayenne pepper 1/2 cup butter, melted, should be hot to the touch 1 tablespoon chopped fresh parsley leaves Instructions: Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes. Fill a large deep-sided skillet 3/4 of the way up with water. Bring to a light simmer over low heat and add the vinegar. Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast. (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham). Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water. Fan the egg white over the yolk with a slotted spoon if it begins to spread. Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain. In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt. Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid. Put 2 slices of toast on each plate. Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg. Slowly pour the hollandaise over the top. Sprinkle each with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21125,"Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille 2 portobellos, stemmed and halved 2 Asian eggplant, halved lengthwise 1 zucchini, halved lengthwise 1 yellow squash, halved lengthwise 1 red onion, peeled and sliced into 3 parts width wise 1 red pepper, stemmed, seeded, and quartered 1 jalapeno, seeded and halved lengthwise 1 pint basket cherry tomatoes, halved 1/4 cup olive oil 4 cloves garlic, minced 1 tablespoon rosemary, minced 1 tablespoon basil, minced Salt and pepper 4 heads garlic, roasted; paper skin removed and cored 2 tablespoons olive oil 2 tablespoons minced fresh rosemary Salt and pepper, to taste 1/2 cup juice from ratatouille 2 tablespoons garlic, minced 2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon crushed black pepper 1 tablespoon olive oil 1 (6 pound) leg of lamb, hip bone removed Instructions: Portobello and Eggplant Ratatouille: Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl. Add olive oil and toss. Season with salt and pepper. Spread the vegetables in a single layer over grill. Grill over medium heat for 4 minutes. Turn and cook 4 more minutes. Starting with the tomatoes, remove all the vegetables from the grill. Place the vegetables on a cutting board and chop coarsely. Add garlic, rosemary, basil and salt and pepper to taste. Allow to sit 1/2 hour. After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.; Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.; Roasted Leg of Lamb: Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together. Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat. Skewer the lamb and place on a spit. Roast the lamb 1 1/2 hours over medium heat. Remove from heat and allow to sit for 10 minutes. Take the bone out and slice the leg into 1/4-inch slices. Arrange slices into a circle around the outside of a platter. Place the ratatouille in the center and drizzle juice around the lamb. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 21126,"Cubed Beef Wok Tossed With Black and Green Pepper: Bo Luc Lac 2 tablespoons oyster sauce 1 tablespoon hot water 1 teaspoon sesame oil 1 teaspoon sugar 1 pound beef sirloin, cut into 1/2-inch cubes 1 tablespoon vegetable oil 1 clove garlic, finely chopped 1/2 small onion, cut into large dice 3 1/2 tablespoons butter Pinch salt and freshly ground black pepper 2 fresh coriander (cilantro) sprigs, for garnish Steamed jasmine rice, for serving Instructions: In a mixing bowl, combine the oyster sauce, hot water, sesame oil, and sugar. Add the beef and marinate for 10 minutes. Heat the wok over high heat until smoking hot. Add the vegetable oil, then add the beef and sear on each side for 1 minute, the beef should be charred and the wok flaming. Add the garlic, onions, and butter to the wok and continue to stir-fry for a further 2 minutes. The beef should be medium-rare. Serve with jasmine rice or baguette and dip into soy sauce and cl sauce. ","[Shiraz, Malbec, Tempranillo, GSM Blend]" 21127,"Stuffed Eggplant 8 small (4-inch long) or 4 medium size eggplants Salt 1/2 cup olive oil 8 vine-ripened tomatoes, seeded and finely chopped 2 cups homemade fresh white bread crumbs 12 ounces chopped peeled and deveined shrimp 2 garlic cloves, minced 1/2 cup pitted cracked green olives 8 anchovies, chopped 1/4 cup drained and rinsed capers, chopped Freshly ground black pepper 1/2 cup (packed) flat leaf parsley, chopped Instructions: Cut the eggplants in half lengthwise and remove the inside flesh to create boat-like shells. Chop the eggplant flesh, sprinkle with some salt and place in a colander for 30 minutes. Sprinkle inside of eggplant shell with some salt, turn them upside down on towels to drain. (During these 30 minutes, chop and prepare the other ingredients.) Squeeze the chopped eggplant to remove excess water. Heat 1/3 cup of the olive oil in a large skillet. Add the chopped eggplant and saute until eggplant is browned. Add the tomatoes and, over high heat, cook the mixture until the liquid has evaporated. Add the bread crumbs, shrimp, garlic, olives, anchovies and capers and cook for a few minutes more for the flavors to come together. Season to taste with salt and pepper. Preheat the oven to 375 degrees. Fill the eggplant shells with the mixture, set them in a baking sheet and drizzle remaining olive oil over the top. Bake for 1 hour. Serve hot, warm or chilled, sprinkled with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21128,"Herbed Fava Beans With Pasta Kosher salt 2 1/2 pounds fresh fava beans in the pods, shelled (or 1 1/2 to 2 cups shelled fava beans) 1 cup small bow-tie pasta or other small pasta 3 tablespoons extra-virgin olive oil 1 clove garlic, smashed 4 sprigs mint, plus 1 tablespoon finely chopped mint leaves 4 sprigs parsley, plus 1 tablespoon finely chopped parsley leaves 1 bunch scallions, finely chopped 2 tablespoons unsalted butter Freshly ground pepper Instructions: Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta. Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs. Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature. Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 21129,"Sticky Caramelized Shrimp Lettuce Wraps 1 tablespoon vegetable oil 6 cloves garlic 1\u20442 teaspoon roasted cl powder or red chili flakes 1 pound peeled and deveined large shrimp Kosher salt 1\u20444 cup packed light brown sugar 1 teaspoon fresh lime juice, lemon juice or white vinegar 2 tablespoons fish sauce 1 tablespoon light soy sauce 1\u20444 teaspoon freshly ground black pepper 1\u20444 cup unsalted roasted peanuts, chopped 2 scallions, thinly sliced Quick Pickles (see recipe below) 12 Bibb or Boston lettuce leaves 1\u20442 English cucumber, peeled and cut into 2-inch matchsticks Fresh cilantro leaves 2 cups cooked jasmine rice, warmed (optional) 1/2 cup apple cider vinegar 1/2 cup hot water 2 tablespoons granulated sugar Kosher salt 2 medium carrots, peeled and julienned 8 medium red radishes, julienned Instructions: For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1\u20444 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat. Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately. In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21130,"Mint Julep 1/2 teaspoon superfine sugar 1/2 ounce bourbon, plus 2 ounces 8 to 10 red-stemmed mint leaves 2 cups crushed ice Sparkling water, as needed 1 lemon twist 1 mint sprig Confectioners' sugar Instructions: In a 12-ounce, Collins-style glass, dissolve sugar in 1/2 ounce bourbon. Add mint and bruise gently with muddler or wooden spoon. Fill the glass 2/3 with crushed ice and mix gently. Add more ice and remaining bourbon. Top with sparkling water and stir. Rub rim of glass with lemon twist, squeeze mint sprig slightly, and insert stem into ice. Dust top of drink with confectioners' sugar. Insert 2 straws into ice so drinker must bury nose in mint in order to sip drink. ","[Bourbon, Whiskey, Brandy, Cognac]" 21131,"Pork Medallions with Charcuterie Sauce 12 slices pork tenderloin, each 1/2-inch thick Extra-virgin olive oil, for liberal drizzling Kosher salt and freshly ground black pepper 4 tablespoons butter 2 shallots, finely chopped 3 tablespoons flour A splash sherry or white wine 2 cups chicken stock 2 tablespoons grainy mustard 12 cornichons, halved or thinly sliced Sliced baguette, for serving Instructions: Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm. Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons. Serve 3 medallions on each plate with lots of sauce, with bread alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21132,"Bruschetta with Fresh Tomato and Basil 4 ripe medium tomatoes, about 1/2 pound each, coarsely chopped 1 cup torn basil leaves, firmly packed 2 teaspoons extra virgin olive oil 1 teaspoon red wine vinegar 1 clove garlic, pounded into a paste with 1/2 teaspoon salt 12 slices bruschetta Instructions: In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 21133,"Cranberry-Sage Mini Crab Cakes 1/2 cup mayonnaise 1/4 cup dried cranberries 1 1/2 teaspoons McCormick? Sage, Rubbed 1/2 teaspoon finely grated orange peel 1/4 teaspoon McCormick? Black Pepper, Coarse Ground 1/4 teaspoon salt 4 tablespoons butter, divided 1/2 cup finely chopped celery 1/4 cup finely chopped onion 1 pound lump crabmeat 1 cup crumbled corn bread 1 egg, lightly beaten Instructions:

1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
2. Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21134,"Bacon, Whiskey, Spaghetti Western 1 pound sliced bacon, cut into thin strips
   1 head garlic
   1 onion, diced
   1 small tin anchovies
   1 pinch red cl flakes
   12 sprigs fresh Italian parsley
   1 pound ground bison
   Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper One 28-ounce can canned whole peeled tomatoes 2 cups bourbon
   Maple syrup, as needed
   1 package high-quality dried spaghetti
   2 tablespoons olive oil
   6 spring onions
   Instructions: In a heavy casserole dish over medium-high heat, cook the bacon strips until crispy, reserving the bacon fat. Cut the top off the garlic and add the whole garlic head into the pot. Add the onions, anchovies, cl flakes and parsley. Cook over medium heat until the onions are translucent, stirring frequently. While the onions are cooking, heat a separate pan over high heat and cook the bison meat, sprinkling with salt and pepper. Transfer the bison to a bowl. Wipe out the pan and reserve. Add the tomatoes to the onion mixture, breaking them up slightly with your hands. Bring to a simmer. Then add the bison and 1 cup of the bourbon and bring to a full simmer. Reduce the heat, and cook for 1 hour on medium. Check the seasoning and adjust with maple syrup and bourbon. Reserve warm. Meanwhile, put a large pot of water on to boil. When it reaches a rolling boil, add a handful of salt and the pasta. Cook to al dente. Drain. In the reserved pan, heat the olive oil over medium-high heat. Cook the spring onions until they are cooked through. Season with salt and pepper and roughly chop. Reserve for garnish. Toss the cooked pasta in the reserved bacon fat before portioning. To serve, toss a little bit of sauce with the portion of pasta, put some in the bottom of the bowl, top with a spoonful of bacon whiskey bison sauce and garnish with spring onions. EAT ME NOW. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 21135,"Pink Lady Cocktail 1 3/4 ounces gin Splash Grenadine 1 egg white (powdered reconstituted) 2/3 ounce fresh squeezed lemon juice Maraschino cherry, for garnish Instructions: Add all ingredients into an ice-filled cocktail shaker. Shake well and strain into chilled martini glass. Garnish with maraschino cherry. ","[Gin, Lemon Juice, Maraschino Cherry]" 21136,"Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes 4 large starchy potatoes, such as Idaho Salt 1/2 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons butter 6 cloves garlic, chopped, divided 4 scallions, chopped 2 tablespoons balsamic vinegar, eyeball it 1 tablespoon Worcestershire sauce, eyeball it 1 teaspoon crushed red pepper flakes, 1/3 palm full 3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped 4 large portobello mushroom caps, wiped clean with damp towel 1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs Coarse black pepper 2 cubanelle (Italian light green peppers), seeded and thinly sliced 1 medium red onion, thinly sliced 1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand) Generous handful flat-leaf parsley, chopped 1 cup ricotta cheese 1/2 cup milk, eyeball it 1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls Instructions: Heat a grill pan or outdoor grill to high heat. Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes. In a small pot over medium low heat and add vegetable oil, about 1 tablespoon \u2013 just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve. Heat a medium nonstick skillet over medium-high heat. In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked. While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat. Thinly slice rested chicken thigh meat and grilled mushrooms. Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper. Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o! ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 21137,"Tomato Grits with Fried Eggs 4 large plum tomatoes 3/4 cup quick-cooking grits Kosher salt and freshly ground pepper 4 slices bacon 4 large eggs 1 cup grated cheddar cheese Instructions: Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm. Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes. Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21138,"Chunky Mango Guacamole 3 medium ripe avocados Salt and freshly cracked black pepper 2 to 3 limes, juiced 1/4 cup fresh cilantro leaves, minced 2 tablespoons minced red onion 1 clove garlic, grated 1 ripe mango, peeled and diced 1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced
   1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced 1/4 red bell pepper, diced Instructions: Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 21139,"Grilled Peach Salad with Grapefruit Vinaigrette 1 grapefruit, peeled and sectioned, juiced 2 large peaches, pitted and sliced into 8ths 1 tablespoon honey 3 tablespoons grapeseed oil, plus more for brushing Salt and freshly ground black pepper 4 cups arugula 3 scallions, finely sliced Instructions: Preheat grill to medium. Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft. In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 21140,"Garlic Cheddar Drop Biscuits Nonstick cooking spray, for the baking sheet 2 cups all-purpose flour
   1 tablespoon baking powder
   1 tablespoon sugar
   1 teaspoon garlic powder
   1/2 teaspoon kosher salt
   1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled
   1 1/2 cups freshly grated sharp Cheddar 2 tablespoons minced fresh curly parsley
   1 1/4 cups buttermilk
   Flakey sea salt, such as Maldon
   Instructions: Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray. Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined. Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21141,"Bacon-Wrapped Pork Tenderloin 1 pork tenderloin Kosher salt and freshly ground black pepper 8 ounces cream cheese, at room temperature
   1/4 cup pesto
   1/4 cup pine nuts, toasted
   1/2 cup drained and sliced sundried tomatoes in oil
   1/2 cup baby spinach leaves, rinsed and spun dry
   10 slices of bacon
   Instructions: Preheat the oven to 400 degrees F. Place a sheet pan in the oven to preheat. Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape. Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside. Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat. Using butcher\u2019s twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks. Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 21142,"Potato Chip Fried Chicken Wing with Chili-Lime Aioli 1 cup mayonnaise 2 tablespoons freshly squeezed lime juice
   1 tablespoon chili powder
   1 teaspoon sugar
   Kosher salt and freshly ground black pepper 1 cup crumbled potato chips (see Cook's Note) 1 1/2 cups all-purpose flour
   1 teaspoon chili powder
   1 tablespoon dried rosemary
   Kosher salt and freshly ground black pepper
   12 jumbo chicken wings
   3 eggs
   1 1/2 cups canola oil
   Instructions: For the aioli: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, sugar and 1 teaspoon each salt and pepper. Cover and refrigerate until ready to serve. For the wings: Combine the potato chips, 1/2 cup of the flour, chili powder, rosemary and 1 tablespoon each salt and pepper in a 4-quart resealable plastic bag. Shake vigorously until well combined. Sprinkle the chicken wings with 1 tablespoon each salt and pepper. Add the remaining 1 cup flour to a bowl large enough to hold the wings. In a second bowl, whisk the eggs. Dredge the seasoned wings in the flour, turning to coat well, then toss in the egg mixture. Four at a time, add the wings to the potato chip mixture, seal the bag and shake to coat. Add the oil to a large, deep cast-iron skillet and bring to medium-high heat. Add the wings to the skillet and fry for 8 to 10 minutes on each side, until golden brown and the internal temperature reaches 165 degrees F. Drain on a paper-towel-lined baking sheet. Serve piping hot, with aioli on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 21143,"Starbucks-Inspired Medicine Ball 1 1/4 cups lemonade 1 citrus mint green tea bag 1 peach tea bag 1 peppermint tea bag 2 teaspoons honey, optional 2 lemon slices, for serving Instructions: Heat 1 1/4 cups water and the lemonade in a small saucepan over medium heat until simmering. (Alternatively, combine water and lemonade in a large microwave-safe container and microwave on high for 3 minutes.) Remove from the heat and add all the tea bags. Cover and steep the tea bags for 4 minutes. Remove and discard the tea bags, then stir in the honey if using. Pour into 2 mugs and serve each with a slice of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21144,"Slow Cooker Sweet Potatoes 6 to 7 sweet potatoes, peeled and cut into chunks 1 1/2 tablespoons cornstarch
   4 tablespoons salted butter
   1 cup packed brown sugar
   1 teaspoon pumpkin pie spice
   1/4 teaspoon cayenne
   1 teaspoon vanilla extract
   Juice of 1 orange
   Pinch of kosher salt
   Chopped walnuts, toasted, for serving
   Chopped fresh parsley, for serving
   Instructions: Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours. Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 21145,"Lemon Curd and Stem Ginger White Chocolate Chip Cookies 2 cups all-purpose flour (scooped) 1 teaspoon sea salt 1/2 teaspoon baking soda 2 sticks unsalted butter, softened 1/2 cup dark brown sugar 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 large organic eggs 1/3 cup prepared lemon curd 1/4 cup chopped stem ginger (about 3 balls of ginger) 2 teaspoons lemon zest (from about 1 lemon) 5 ounces white chocolate chips Instructions: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.
   Whisk together the flour, salt and baking soda in a medium bowl and set aside.
   Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest.
   Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips.
   Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21146,"Key West Broiled Scallops with Spamrizo and Poke Salet Greens 1 can french-fried onion rings 4 ounces grated Gruyere 12 (4-inch) scallop shells 3 tablespoons butter 36 bay scallops 1 can Poke Salet Greens*, drained and heated or substitute canned spinach or collard greens 12 ounces spamrizo, recipe follows *available in some markets 1 can SPAM(r) 2 to 3 small links cooked chorizo, or more to taste Instructions: Preheat the broiler. Add the onion rings and grated cheese to a food processor, and pulse until it forms a crumbly mixture. Set aside. Clean the scallop shells, and spray them with non-stick cooking spray. Heat a large skillet over medium-high heat. Add the butter, and let melt. Add the scallops, and saute until golden brown on 1 side, about 2 to 3 minutes. Flip the scallops with tongs or a fish spatula, and sear the other side until golden brown and cooked through. Remove pan from the heat and keep scallops warm. Spoon enough heated Poke Salet greens into each shell to make a 1/8-inch high layer on the bottom of each shell. Add approximately 2 tablespoons of heated spamrizo on top of the greens. Place 3 scallops on top of the meat in each shell, and top with about 2 tablespoons of the onion/cheese mixture. Place the shells under the broiler until the cheese mixture turns golden brown, about 2 minutes. Serve the shells hot on a bed of rock salt. In a meat grinder, process SPAM(r) and chorizo until just blended. Do not over-mix the meat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21147,"Spaghetti and Meatballs with Tomato Sauce 2 tablespoons olive oil 1 large Spanish onion, finely chopped 4 cloves garlic, smashed with some kosher salt to make a paste Two 28-ounce cans plum tomatoes and their juices, pureed in a blender One 16-ounce can crushed tomatoes 1 small can tomato paste 1 bay leaf 1 small bunch Italian parsley 1 Cubano cl pepper, chopped Salt and freshly ground pepper 1 recipe Meatballs, recipe follows 1 recipe Spaghetti, recipe follows 1/4 cup chopped fresh basil 1/2 pound ground pork 1/2 pound ground veal 1/2 pound ground beef 2 large eggs, lightly beaten 1/3 cup grated Parmesan 4 cloves garlic, finely chopped and sauteed 1/4 cup dry bread crumbs 1/4 cup finely chopped Italian parsley leaves 1 cup pure olive oil Salt and freshly ground pepper 12 cups water Salt 1 pound #8 or #9 spaghetti Freshly grated Parmesan Instructions: Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf. Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil. Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels. Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 21148,"Pesto Orecchiette with Grilled Shrimp and Corn 1 pound extra-large or jumbo shrimp, peeled and deveined 2 ears corn, shucked 3 tablespoons olive oil, plus more for drizzling
1 pound orecchiette pasta
4 cloves garlic, sliced
1 serrano pepper, thinly sliced
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons Basil Pesto, recipe follows Grated Parmesan, for garnish
Fresh basil leaves, for garnish
2 cloves garlic Zest of 1 lemon
1/4 cup shelled and toasted pistachios
1 cup olive oil
Kosher salt and freshly cracked black pepper
2 cups fresh basil leaves
1/4 cup grated Parmesan
Instructions: Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb. Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling. Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper. Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 21149,"Triple Berry Buckle 4 tablespoons unsalted butter, at room temperature, plus more for the skillet 1 2/3 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup granulated sugar Finely grated zest of 1 large lemon 1 large egg 1/2 cup whole milk 3 cups fresh berries, such as blueberries, blackberries and quartered (hulled) strawberries 1/4 cup granulated sugar 2 tablespoons packed light brown sugar 3 tablespoons all-purpose flour 1/4 teaspoon freshly grated nutmeg Pinch of ground ginger Pinch of kosher salt 2 tablespoons unsalted butter, cubed and at room temperature Vanilla (or other flavored) ice cream, for serving Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet. For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it\u2019s okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside. For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter. Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21150,"Pear and Golden Raisin Crisp 1 1/4 cups all purpose flour 1 tablespoon sugar 1/2 cup light brown sugar, packed 6 tablespoons unsalted butter, cut into 1/2 inch cubes 3/4 cup sliced unpeeled almonds 1/2 teaspoon ground cinnamon 3/4 cup sugar 2 1/2 tablespoons tapioca 6 medium ripe pears (about 3 pounds), sliced 1 cup golden raisins Crema, for serving (recipe below) (optional) 2 cups heavy cream 1/4 cup buttermilk Instructions: In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately. Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2 inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired. Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21151,"Extra Cheesy Mex Mac 'n' Cheese 6 tablespoons unsalted butter 2 shallots, minced 3/4 cup breadcrumbs 1 tablespoon ancho cl power 2 teaspoons chopped fresh thyme Kosher salt 1 pound mini elbow macaroni 1/4 cup all-purpose flour 4 cups whole milk 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 2 cups shredded mild manchego cheese Freshly ground pepper Instructions: Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add the shallots and saute until translucent, about 5 minutes. Mix in the breadcrumbs until coated, then the cl powder and thyme; season with salt. Remove from the heat and set aside. Preheat the oven to 350 degrees F. Rub 1 tablespoon butter in a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs, until tender but still firm to the bite. Drain and set aside. Meanwhile, melt the remaining 4 tablespoons butter in a large heavy pot over medium-high heat. Add the flour and stir for 1 minute; do not brown. Add the milk in a slow, steady stream, whisking until smooth. Bring to a simmer, then reduce the heat to low and cook, whisking, until the sauce thickens, about 10 minutes. Whisk in 1 cup each mozzarella, cheddar and manchego. Season generously with salt and pepper. Stir in the pasta and remove from the heat. Pour the pasta mixture into the prepared baking dish. Mix the remaining 1 cup each mozzarella, cheddar and manchego in a medium bowl. Sprinkle over the pasta. Top with the breadcrumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden, about 12 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 21152,"Vanilla-Apple Sheet Pan Pie All-purpose flour, for rolling out dough Four 9-inch rounds prepared pie dough
4 pounds apples, peeled, cored and cut into large dice (about 10 cups)
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 teaspoons ground cardamom
1/4 teaspoon kosher salt
1/4 cup cornstarch
One 14-ounce can whole-berry cranberry sauce
1 cup dried cranberries
2 teaspoons vanilla extract
1 large egg
Instructions: Place an inverted baking sheet in the oven and preheat the oven to 350 degrees F. Lightly flour your work surface. Roll each round of pie dough out to a 12-inch circle. Place 1 round of dough on one side of a baking sheet, allowing about 1 inch of excess dough to hang over each side. Repeat this process with another round of dough on the long side of the baking sheet, slightly overlapping the rounds. Cut the third round of dough in half. Use the halves to cover the remainder of the baking sheet, being sure to leave about 1 inch excess dough on all sides. Prick the dough with a fork and cover with parchment paper. Use cookie cutters to cut hearts out of the fourth round of dough. Place the hearts on top of the parchment paper. Place the baking sheet with the crust and hearts in the refrigerator to chill while preparing the filling. To prepare the filling, place a stockpot over medium heat. Add the apples, butter, brown sugar, cardamom and salt. Cook until the sugar dissolves into the melted butter, creating a loose syrup, 5 to 7 minutes. Sprinkle in the cornstarch and bring to a simmer. Cook until slightly thickened, about 5 minutes more. Stir in the cranberry sauce and cook, stirring, until combined, about 2 minutes. Remove from the heat and stir in the dried cranberries and vanilla. Remove the pie dough from the refrigerator. Lift off the sheet of parchment with the hearts on it and set aside. Pour the filling over the crust and spread into an even layer with a spatula. Lightly press the excess dough over the edges of the filling to create a rustic crust. Decorate the filling and crust with the hearts. In a small mixing bowl, whisk the egg with 1 tablespoon water. Brush the egg mixture over the crust and hearts. Place the pie on top of the preheated baking sheet and bake until the filling bubbles and the crust is golden brown, about 55 minutes. Allow to cool slightly before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21153,"Barbecued Chicken Three 2 1/2-pound frying chickens, split 4 tablespoons salt 1 cup cider vinegar 3/4 cup peanut oil 1 teaspoon hot sauce, such as Tabasco 1/8 teaspoon black pepper 1 teaspoon cayenne pepper Instructions: For the chicken: Put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water, cover and refrigerate the chickens for 6 hours or overnight. For the BBQ sauce: In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, hot sauce, black pepper, 1/4 cup water and cayenne. Bring this mixture to a boil, stir well and remove from the heat. Drain the chicken, pat dry and place the halves on the grill, skin side up. Baste with the sauce and cook for 30 minutes. Turn the chickens skin side down and baste the top with sauce. Continue to grill the chickens for an additional 30 minutes, turning and basting the chicken every 10 minutes. Check for doneness by twisting a drumstick; it should move easily. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 21154,"Magic Mushroom Burgers with Deep Fried Sweet Potato Sticks and Pepper Slaw 1 pound ground beef 1 packet fajita seasoning 1 tablespoon fresh chopped parsley leaves 2 green onions, minced Extra-virgin olive oil, for frying 1 pint button mushrooms, cleaned and stems removed 1 pint button mushrooms, cleaned and stems removed
1/2 cup chicken stock 1 package hamburger buns Brie cheese, rind removed Pepper Slaw, recipe follows Sweet Potato Stix, recipe follows 1 Granny Smith apple, chopped 1/2 green pepper, diced 1 green onion, diced 1 cup red grapes 1 head red cabbage, shredded 1/2 cup chopped walnuts 2 tablespoons red wine vinegar 1/2 tablespoon granulated sugar 1/4 cup sour cream Sweet Potatoes, quantity according to amount desired Vegetable oil Instructions: In a large bowl, season the ground beef with fajita seasoning, parsley and green onions and mix well. After the seasonings are fully mixed in with the ground beef, form it into patties. In a medium sized grill pan, cook the beef patties until they are browned throughout. Heat olive oil in a separate saute pan and add mushrooms, stirring frequently. Add chicken stock, salt and pepper to the pan and let the mushrooms simmer for approximately 5 minutes. Grill the buns open-faced on a grill pan, just until they begin to brown. On a plate, rest the buns open-faced and place a burger patty on top of each bun. Finish off each burger with a slice of Brie and a spoonful of sauteed mushrooms. Serve with Pepper Slaw and Sweet Potato Sticks. Mix all of the ingredients together in a large bowl. Stir everything together until the flavors are incorporated and then set aside. Peel the sweet potatoes and cut them into matchsticks. Place a heavy skillet over high heat. Add about 1-inch of oil to the skillet and heat. Add the potatoes and fry until crisp. Remove the pieces once they are crispy and place them on a paper towel. Salt, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21155,"Mile High Pie 4 ounces shelled walnuts, minced 12 ounces Nice biscuits or any light, crisp sugared biscuit cookie, ground 8 ounces unsalted butter, softened and more to grease pan 1 pound split peas 14 egg whites 1/8 cup cold water 1/2 teaspoon salt 1 1/4 cups sugar 4 drops vanilla extract 1/2 gallon round container vanilla ice cream 1/2 gallon round container strawberry ice cream 16 ounces chocolate sauce Instructions: Combine walnuts and biscuits. Add butter and mash thoroughly. Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake \blind\ for 1 hour. Let cool while still filled. When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool. Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours. Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21156,"Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon 2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute 4 cups fresh orange juice, reduced to 1/4 cup 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 1 cup olive oil Salt and freshly ground pepper 4 (1 pound) whole striped bass, cleaned and scaled Olive oil 2 large red beets, trimmed of all but 1-inch of greens 2 large yellow beets, trimmed of all but 1-inch of greens 6 tablespoons olive oil, divided 1/4 cup fresh lemon juice 1 tablespoons finely chopped tarragon 1 teaspoon honey 4 cups mesclun, washed and dried 8 ounces soft goat cheese, crumbled 1/4 cup toasted pine nuts Instructions: Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste. Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste. Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette. Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice. Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]" 21157,"Egg Ribbon Soup 6 cups chicken broth 4 eggs, lightly beaten 1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade 1/2 cup grated Parmesan cheese Instructions: Bring broth to a boil. Add greens and bring back to a simmer Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat Ladle into soup bowls and sprinkle Parmesan over top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21158,"Rainbow Slice-and-Bake Cookies 2 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 3/4 cup confectioners' sugar 2 large egg yolks 2 teaspoons pure vanilla extract 1/4 teaspoon each red, orange, yellow, green, blue and purple gel food coloring 1 cup white candy melts Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla until smooth. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together. Divide the dough into 6 pieces: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 large piece of dough red and the other orange, kneading the food coloring into the dough with gloved hands or a rubber spatula. Tint 1 medium piece of dough yellow and the other green. Tint 1 small piece of dough blue and the other purple.
Using gloved hands, roll the purple dough into a 7-inch log (about 3/4-inch-thick) on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough into rectangles on separate floured sheets of parchment paper, dusting with more flour as needed: 3 1/2 by 7 inches for blue; 5 by 7 1/2 inches for green; 6 by 8 inches for yellow; 7 by 8 1/2 inches for orange; 8 by 9 inches for red.
Tightly wrap the blue dough around the purple log, keeping the dough in a log shape; pinch the seam to close. Continue wrapping the log with the dough: green, then yellow, orange and red. Wrap the whole log in plastic wrap; freeze until very firm, about 1 hour.
Preheat the oven to 375 degrees F. Trim the ends of the dough log, then slice into 3/8-inch-thick rounds. Slice each round in half. Arrange about 1 inch apart on 2 unlined baking sheets and refrigerate until ready to bake, at least 15 minutes.
Bake, one pan at a time, until the cookies are just set around the edges and golden on the bottom, 10 to 15 minutes. Let cool 5 minutes on the pan, then transfer to racks to cool completely. Meanwhile, put the candy melts in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe small clouds on the ends of each rainbow. Let set, at least 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21159,"Microwave Potato Chips 2 large Yukon Gold potatoes (about 1 pound) 3 tablespoons olive oil
Kosher salt Instructions: Thinly slice the potatoes about 1/16-inch thick using a mandolin. Put the potato slices in a large bowl of cold water and stir to release the starch. Drain and refill the water as many times as necessary until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels and pat dry. Line a large microwave-safe plate (the biggest that will fit in your microwave) with two layers of paper towel. Arrange as many potato slices on the paper towels as will fit in one layer without touching. Lightly brush the potatoes on both sides with oil and sprinkle lightly with salt. Microwave at full power for 3 minutes. Flip the slices over and microwave at 60-percent power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl and repeat with the remaining potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21160,"Strawberry Rhubarb Pie 1 basic pie dough (top and bottom crust) 1/2 cup water 1 pound rhubarb stalks, all green leaves discarded, peeled and cut into 1/2-inch pieces 3/4 cup sugar 2 tablespoons almond liqueur 5 tablespoons cornstarch 2 pints fresh strawberries, washed, hulled and cut into quarters 1 egg yolk mixed with 2 tablespoons water Instructions: Preheat oven to 375 degrees. Divide the pie dough into two equal pieces. Roll out the bottom crust and put into a 10-inch pie dish. Refrigerate until needed. Roll out the top crust and using a pastry wheel, cut the dough into 1/2-inch wide strips. Lay these strips on a baking sheet and refrigerate. Combine the water and sugar in a sauce pan large enough to later add the rhubarb and, over low heat, begin to cook the syrup. Bring to a slow simmer and cook for 2 to 3 minutes before adding the rhubarb pieces. Cook the syrup rhubarb for 5 minutes, remove from the heat and allow to steep for 20 minutes. Strain out the rhubarb and set aside. Mix the almond liqueur with the cornstarch well (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a wonderful rhubarb color. Place this back on the stove and cook the syrup until thick about 5 to 6 minutes. Return the rhubarb to the and syrup, add the strawberries and stir to combine. Remove from the heat and cool completely for 1 hour. Pour the fruit filling into the pie dish lined with the bottom crust. Lay half the strips across the top of the pie, leaving 1/2-inch of space between each strip. Brush the strips with the egg wash water mix and lay the remaining strips of dough at a 45 degree angle over the first strips to create a lattice top. Brush these strips with the remaining egg wash. Place the pie dish on a cookie sheet and put the cookie sheet and pie dish setup into the oven on a shelf set in the middle of the oven. Bake for 45 minutes, turning the whole setup once so that the pie bakes evenly. Remove from the oven and allow to cool for at least 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21161,"Asparagus and Parmesan Scrambled Eggs 8 eggs Leftover asparagus, chopped 1/4 cup Parmesan cheese Instructions: Break eggs into a bowl and beat. Pour the eggs into a skillet and add the leftover chopped asparagus. Sprinkle with the Parmesan cheese. Cook the eggs until they are soft and fluffy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21162,"Dark Chocolate Peanut Butter Candies 30 1-inch paper candy liners 1/3 cup creamy peanut butter 3/4 cup sifted powdered sugar 1 tablespoon butter, softened 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Dark Chocolate Morsels 1 tablespoon vegetable shortening Coarse sea salt (Optional) Instructions: PLACE paper liners on a baking sheet. COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar. Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly. MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Spoon 1 measuring teaspoon of melted morsels into each cup. Place peanut butter filling onto top of melted morsels. Top each with a measuring half teaspoon of melted morsels. Sprinkle with a few grains of sea salt. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator. TIP: To keep melted chocolate warm, place bowl on top of smaller bowl filled with very warm water. Do not allow water to touch bottom of bowl or allow water to get into chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21163,"Meaty Mushroom Lasagna Butter, for greasing the baking dish 5 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups warm whole milk 1 cup (4 ounces) shredded smoked mozzarella cheese 1/2 cup (2 ounces) grated Parmesan Pinch ground nutmeg 8 ounces thinly sliced prosciutto, coarsely chopped 1 1/2 teaspoons kosher salt, plus extra, as needed 2 teaspoons freshly ground black pepper, plus more, as needed 3 tablespoons olive oil 3 tablespoons unsalted butter, at room temperature 1 medium onion, chopped 1 1/2 teaspoons kosher salt, plus extra, as needed 2 teaspoons freshly ground black pepper, plus more for seasoning 3 cloves garlic, minced 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered 1 1/2 tablespoons chopped fresh rosemary leaves 1 1/2 tablespoons chopped fresh thyme leaves 9 spinach-flavored or plain lasagna noodles 1 cup (4 ounces) shredded smoked mozzarella cheese 1/2 cup (2 ounces) grated Parmesan Olive oil, for drizzling Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside. Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper. Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside. To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 21164,"Doughboys 1 package dry yeast (2 teaspoons) 3/4 cup lukewarm water 2/3 cup unbleached white flour 2 1/2 cups unbleached white flour 1/4 cup rye flour 1 teaspoon salt 1 cup cold water 1 cup whole-wheat flour 1/2 cup chestnut flour 1/3 cup olive oil Oil, for frying Instructions: Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes. Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes. Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust! Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight. To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F. Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat. Cook's Note: The dough usually made a day before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 21165,"Jerk Wings with Rum-Brown Sugar Glaze 2 cups dark rum 1 tablespoon ancho chili powder Pinch ground chili de arbol 3/4 cup dark brown sugar Pinch salt 2 tablespoons unsalted butter, cut into small pieces Peanut or canola oil 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons light brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon habanero powder 2 teaspoons coarsely ground black pepper, plus more for seasoning 2 teaspoons dried thyme 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 3 pounds chicken wings, split at the joint, wing tips removed and discarded Chopped cilantro leaves, about 2 tablespoons Chimichurri Sauce, recipe follows 1 cup fresh cilantro leaves 1 cup fresh flat-leaf parsley 1/2 cup fresh mint leaves 1 clove garlic 2 tablespoons red wine vinegar 2/3 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Whisk together the rum, ancho powder, cl de arbol, brown sugar, and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter. Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry thermometer. Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove them with a slotted spoon and put them on a plate lined with paper towels to drain for a few minutes, and then transfer the wings to a large bowl. Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing. Serve with the Chimichurri Sauce. Combine the cilantro, parsley, mint, garlic, and vinegar in a food processor and pulse until coarsely chopped. With the motor running, slowly add the oil through the feed tube until smooth. Add salt and pepper, to taste, and pulse a few times until combined. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 21166,"Asian-Style Sizzling Black Bass 1 whole black bass, cleaned and scaled, fins trimmed 8 (1/4-inch thick) slices fresh ginger 1/2 cup sake 1/2 cup low-sodium soy sauce 1/4 cup lemon juice, plus 1/2 lemon for garnish 1 teaspoon sugar Peanut oil, for deep-frying Salt Freshly ground black pepper 2 scallions, thinly sliced, plus 2 scallions, cut into strips, for garnish Fresh cilantro sprigs, for garnish Instructions: Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook. In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions. Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer. Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes. With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21167,"Mini Strawberry Sugar Cookie Sandwich with Strawberry Cream 1 (17.5-ounce) package sugar cookie mix 5 tablespoons butter, softened 1 egg white 5 tablespoons strawberry daiquiri mix, divided 2 cups powdered sugar Instructions: Preheat the oven to 375 degrees F. In a large mixing bowl, beat with a hand mixer the sugar cookie mix, butter, egg white, and 3 tablespoons strawberry daiquiri mix until all the ingredients are well incorporated and a dough is formed. Using a small ice cream scoop or tablespoon measure, drop the dough out in cherry size rounds onto a baking sheet. Bake until puffed, 7 to 9 minutes. Allow to cool slightly on the pan before transferring to a wire cooling rack to cool completely. In a small bowl, combine the powdered sugar with the remaining 2 tablespoons strawberry daiquiri mix and whisk until blended. The filling should have a thick consistency, but if it is too dry add a teaspoon or 2 of the daiquiri mix until the filling comes together. Spread a teaspoon of filling on the flat side of 1 of the cookies and sandwich with a second. Repeat with the remaining cookies and filling. Allow the filling to set before packaging. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 21168,"Cranberry Orange Trifle Shooters 8 ounces fresh or frozen cranberries 1/2 cup orange juice 1/2 cup granulated sugar 1 tablespoon orange zest 1 teaspoon orange-flavored liqueur, such as Grand Marnier 3/4 cup heavy cream 3 tablespoons confectioners' sugar 2 teaspoons orange-flavored liqueur, such as Grand Marnier 3 to 4 graham crackers, crushed 3 tablespoons orange zest Instructions: For the cranberry-orange sauce: Combine the cranberries, orange juice, granulated sugar and orange zest in a medium saucepan. Cook over medium heat until the sugar dissolves and the cranberries begin to burst, 5 to 10 minutes. Remove from the heat and let cool slightly.
Using a hand-held mixer, blend the cranberry sauce until smooth. Stir in the liqueur. Transfer the sauce to a clean container and refrigerate until completely cool. (The sauce will thicken as it cools.)
For the whipped cream: In a medium bowl, beat the heavy cream, confectioners' sugar and liqueur until medium peaks form.
For the shooters: Put 1/2 teaspoon graham crackers in the bottom of each shot glass. Top with 1/2-inch cranberry-orange sauce and 1 tablespoon whipped cream. Top with more graham crackers and enough cranberry-orange sauce to come to within 1/4-inch of the top of the shot glass. Add a dollop of whipped cream and garnish with orange zest. Serve chilled. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21169,"Peppers and Spaghetti, the Leaner Way 1 small green bell pepper, seeded and thinly julienned 1 small yellow bell pepper, seeded and thinly julienned Chicken broth 2 fresh ripe tomatoes, chopped finely 2 tablespoons drained, chopped capers 4 flat anchovies, minced 1/4 cup chopped fresh Italian parsley Salt 8 ounces spaghetti 2 tablespoons olive oil 2 cloves garlic, minced Instructions: In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.In a non-stick skillet saute garlic in olive oil for a few moments. Add julienned green and yellow bell peppers. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender. Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning. When spaghetti is done, drain. Portion out, toss with peppers, and garnish with chopped parsley. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 21170,"Teriyaki Salmon with Mirin Cucumber Salad 1 cup thin soy sauce Juice and zest of 2 oranges 3 tablespoons brown sugar 4 cloves of garlic 1 tablespoon minced ginger 1 tablespoon white sesame seeds 4 (6-ounce) salmon fillets 1/2 tablespoon wasabi powder 1 tablespoon mirin 1 tablespoon rice wine vinegar 1 teaspoon sugar 1/2 cup canola oil Salt and white pepper to taste 2 large English cucumbers, julienned Sesame seeds, for garnish Instructions: Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely. Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce. MIRIN CUCUMBER SALAD: Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds. ","[Sauvignon Blanc, Pinot Gris, Riesling, Sparkling Shiraz]" 21171,"Wassail 1 cup firmly packed light brown sugar 6 Fuji apples, cored
Four 11.2-ounce bottles English hard cider, such as Strongbow
Two 12-ounce bottles English pale ale, such as Bass
2 cups apple cider
1 cup Madeira
10 whole cloves
10 whole allspice berries
4 cinnamon sticks, plus more for serving
2 wide strips orange zest, plus orange wedges, for serving
2 wide strips lemon zest
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Instructions: Preheat the oven to 350 degrees F. Spoon the sugar into the center of each apple, then place in a 9-inch square baking dish with 1 cup water. Bake until the apples are very tender, 1 hour to 1 hour 30 minutes.
Meanwhile, add the hard cider, pale ale, apple cider and Madeira to a large pot and bring to a gentle simmer over medium heat. Put the cloves, allspice, cinnamon sticks, orange zest and lemon zest in a piece of cheesecloth and tie it closed. Add to the pot along with the ginger and nutmeg. Reduce the heat to low and steep the mixture until the liquid is well spiced and fragrant, about 1 hour.
Add the cooked apples and any of their juices to the pot and stir to combine. Remove the cheesecloth. Serve warm in individual mugs with an orange wedge and cinnamon stick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21172,"Cumin-cl Pork Kebabs 2 tablespoons cumin seeds 4 scallions (3 roughly chopped, 1 thinly sliced) 1 jalapeno pepper, roughly chopped (remove seeds for less heat) 1 2-inch piece ginger, peeled and roughly chopped 1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing 1 tablespoon packed light brown sugar 1/4 cup plus 2 teaspoons soy sauce 1 teaspoon Chinese five-spice powder Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces 1/4 cup rice vinegar (not seasoned) 1 teaspoon toasted sesame oil Instructions: Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate. Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside. Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
","[Pinot Noir, Grenache, Tempranillo, Barbera]" 21173,"Cornbread Topped Chili Con Carne 4 tablespoons olive oil 4 onions, finely chopped 2 cloves garlic, minced 2 teaspoons dried or crushed chili flakes 2 teaspoons ground coriander 2 teaspoons ground cumin 5 cardamom pods, bruised 2 red peppers, seeded and finely diced 3 pounds 4 ounces ground beef 7 cups canned chopped tomatoes 1/2 cup tomato ketchup 1/2 cup tomato puree 1 cup water 2 tablespoons cocoa 3 1/2 cups canned red kidney beans 1 1/2 teaspoons salt 4 cups cornmeal 1/4 cup all-purpose flour 6 teaspoons baking powder 2 teaspoons ground cinnamon 3 cups buttermilk 4 eggs 2 teaspoons honey 1/4 cup vegetable oil 2 cups grated Cheddar Guacamole, recipe follows 2 cups sour cream Ground paprika, for dusting 3 3/4 cups grated Cheddar 4 ripe avocados, peeled, stoned and chopped 4 scallions, finely chopped 2 limes, juiced 1/4 cup chopped fresh cilantro leaves Instructions: Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well. Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight. Preheat the oven to 425 degrees F. Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof. Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter. Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible. Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first. Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath. Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro. Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 21174,"Pastitsada (Corfu-Style Pasta with Veal Sauce) 1/2 cup extra-virgin olive oil 2 pounds boneless veal shoulder, trimmed of fat and cut into 1-inch cubes 2 large onions, finely chopped 3 garlic cloves, chopped Salt and freshly ground black pepper, to taste 1/2 cup dry red or white wine 1 tablespoon white wine vinegar 3 whole cloves 1 cinnamon stick 2 bay leaves 2 pounds ripe tomatoes, peeled, seeded and finely chopped 1 pound perciatelli 1/2 stick unsalted butter, melted 1 cup freshly grated kefalotyri cheese Instructions: In a medium-sized enamel cast-iron casserole, heat the olive oil over medium-high heat, then brown the veal on all sides, about 6 minutes. Add the onions, stir, reduce the heat to medium-low, cover and cook until soft, about another 5 minutes. Add the garlic and wine and season with salt and pepper. Stir, then add the vinegar, cloves, cinnamon and bay leaves. Stir again and add the tomatoes. Cover, reduce the heat to low and cook until the veal is very tender, about 2 1/2 hours. The sauce should be thick; reduce it if it is not. Remove and discard the bay leaves, cinnamon stick and cloves (if you can find them). Meanwhile, bring a large pot of water to a rolling boil, salt abundantly and add the pasta. Drain when soft and pour into a deep serving bowl or platter. Pour the melted butter over the pasta, sprinkle the cheese over and toss to evenly coat. Ladle the veal sauce over the pasta and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 21175,"Quick Vanilla Buttercream Frosting 3 cups confectioners' sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Instructions: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21176,"Winter Slaw 6 ounces Brussels sprouts, trimmed, halved, and cored 6 large kale leaves, center rib completely removed (8 to 10 ounces) 1/2 small head radicchio, cored 1/4 cup freshly squeezed lemon juice 1/2 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup dried cranberries 1 (6-ounce) chunk good Parmesan cheese Instructions: With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl. In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries. Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21177,"Mexican Cucumber Martinis 1/4 cup water 1/4 cup granulated sugar 1/2 lime, cut into wedges cl-lime powder (recommended: Tajin), or salt 2 cucumbers, peeled, thinly sliced 4 cups water 3 tablespoons fresh lime juice 1/4 cup vodka Ice Instructions: In small saucepan, bring the water and sugar to a boil over medium high-heat. Simmer until the sugar has dissolved completely. Set aside to cool.
Put the cl-lime powder on a small plate. Using the lime wedge, moisten the rims of the martini glasses. Invert the martini glasses into the cl-lime powder, to coat the rims.
In a blender, combine the simple syrup, cucumber, water, and lime juice until smooth. Strain the mixture into a pitcher. Add the vodka and mix well. Fill a martini shaker with ice and add about 1 cup of the prepared cucumber mixture. Shake well and serve. ","[Sauvignon Blanc, Vermentino, Pinot Grigio, Albari?o]" 21178,"Simple Tomato Sauce 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21179,"Bean Sprout Salad 1 tablespoon vegetable oil 1 pound fresh bean sprouts 1 medium red bell pepper, seeded and thinly sliced into strips 2 scallions, chopped 2 tablespoons rice wine vinegar 2 teaspoons sugar Salt Dash of sesame oil Instructions: Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain. In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21180,"Herb Pasta Dough 2 cups all purpose flour 1 teaspoon salt 2 large eggs, beaten lightly 1 tablespoon olive oil 1/4 cup water, plus 3 teaspoons Washed and dried, large Italian parsley leaves, dill, tarragon or cilantro Instructions: In a food processor combine the flour, salt, eggs, oil and 1/4 cup water; process until dough begins to form a ball. Add more water, only if needed, 1 teaspoon at a time. Process 30 seconds more to knead. Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour. Divide dough into 4 pieces. Set rollers of pasta machine at widest setting. Flatten 1 piece of dough into a rectangle (cover other pieces with inverted bowl). Lightly dust rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine. Turn dial down one notch and feed the dough to last setting. Repeat with other 3 pieces. Cut sheets of dough into equal lengths. Cover surface of one sheet with fresh herb leaves (stems removed). Top with second dough sheet. With lightly floured rolling pin, roll dough sheets to seal. With pastry wheel or knife, cut dough into large shapes and dust very lightly with flour. Transfer to parchment lined baking sheet and dry slightly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21181,"The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies 10 slices bacon 2 1/4 cups all-purpose flour 1/4 teaspoon baking soda 3/4 teaspoon salt 2 sticks (8 ounces) unsalted butter, softened 1/4 cup mayonnaise 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 2 tablespoons creamy peanut butter 2 teaspoons pure vanilla extract 3/4 cup semisweet chocolate chunks 1/2 cup chopped salted peanuts 1/2 cup sweet dried banana chips, roughly chopped Instructions: Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21182,"Cacio e Pepe Biscuits 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon baking powder 1 tablespoon freshly cracked black pepper, plus more for sprinkling 1 teaspoon kosher salt 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes 1 cup plus 2 tablespoons grated Pecorino-Romano (about 5 ounces)
3/4 cup milk 2 tablespoons heavy cream Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Whisk together the flour, baking powder, black pepper and salt. Rub the butter into the flour mixture with your fingertips, until it is in even pieces about the size of a pea. Stir in 1 cup Pecorino-Romano, then gently stir the in the milk with a fork to make a loose dough. Turn the dough out onto a lightly-floured work surface. Pat into a 1/2-inch-thick rectangle. Fold the dough into thirds like a business letter. Pat into an 8-by-5-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 6 biscuits. Press together the scraps of dough, cut 2 more biscuits, and put all of them on the prepared baking sheet.
Lightly brush the tops of the biscuits with the cream, then sprinkle them equally with the remaining 2 tablespoons Pecorino-Romano and a pinch of black pepper. Bake until puffed and golden brown on top, 20 to 22 minutes. Cool on a rack for 5 minutes before serving. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 21183,"Hot Chocolate 1 cup lowfat milk 1 cinnamon stick 2 teaspoons unsweetened cocoa powder 2 teaspoons sugar 2 teaspoons water 1/4 teaspoon pure vanilla extract Dark chocolate, as a garnish Instructions: Heat the milk and the cinnamon stick until just simmering. In a mug, combine the cocoa powder, sugar and water and stir to make a paste. Remove the cinnamon stick from the milk. Pour the milk into the mug and stir to mix well. Add the vanilla extract and stir. Grate a little dark chocolate on top for garnish.
Calories: 139; Fat: 3g (Saturated Fat: 1.5g); Protein: 9g; Carbohydrates: 20g; Sugar: 18g; Fiber: 0.5g; Cholesterol: 12mg; Sodium: 8mg; ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 21184,"Foil-Packet Seafood with Beans and Kale 1 15-ounce can cherry tomatoes 1 15-ounce can cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 cup dry white wine 2 cloves garlic, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1 bunch Tuscan kale, leaves chopped (about 4 packed cups) 4 skinless center-cut halibut fillets (about 4 ounces each) 1 pound mussels, scrubbed and debearded 1/2 loaf ciabatta or baguette, halved lengthwise and crosswise 2 tablespoons chopped fresh parsley Instructions: Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the tomatoes, beans, olive oil, wine, garlic, red pepper flakes, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir well. Drizzle the foil with olive oil. Evenly mound the kale in the center of each sheet. Season the halibut with salt and pepper and place on top of the kale. Add the mussels to the sheets, then spoon the tomato mixture on top. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
Grill the foil packets until the fish is cooked through and the mussels open, about 10 minutes. Carefully remove to a baking sheet. Grill the bread until lightly charred, 1 to 2 minutes per side. Drizzle the cut sides with olive oil and season with salt. Carefully open the foil packets; discard any unopened mussels. Sprinkle with the parsley and serve with the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21185,"Almond Shake 1 cup ice 1 cup almond milk 1 cup plain yogurt 1/4 cup slivered almonds 1 tablespoon sugar 1 teaspoon ground cardamom 1 teaspoon ground fennel 1/2 teaspoon ground star anise Instructions: Put the ice, almond milk, yogurt, almonds, sugar, cardamom, fennel and star anise into a blender and puree until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 21186,"Bianca Lasagna with Pesto 8 ounces fresh asiago, shredded (2 cups) 6 ounces mozzarella, shredded (1 1/2 cups) 3 ounces Parmesan, grated (1 cup) 1 1/2 cups ricotta 1 large egg, beaten 3 tablespoons unsalted butter 1 medium shallot, minced 1 clove garlic, minced 3 tablespoons all-purpose flour 2 1/2 cups whole milk 1 1/2 cups low-sodium chicken broth 1/4 cup plus 2 tablespoons prepared pesto Kosher salt and cracked black pepper 4 large fresh pasta sheets (8- by 10-inch sheets) 2 tablespoons olive oil Nonstick cooking spray, for coating aluminum foil 1/4 cup pine nuts, roasted Chiffonade of fresh basil, for topping Instructions: In a mixing bowl, combined the asiago, mozzarella and Parmesan. In a separate medium bowl, combine the ricotta and egg. In a medium saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook for another minute. Stir in the flour and cook, stirring frequently and controlling the heat to prevent browning, about 1 minute. Slowly whisk in the milk and chicken broth. Bring the mixture to a boil and continue whisking until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove the saucepan from the heat and stir in 1/4 cup of the prepared pesto. Season with salt and pepper. Whisk 1/4 cup of the pesto cream sauce and the remaining 2 tablespoons prepared pesto into the ricotta mixture. Set aside the remaining sauce. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil and add salt. Working in batches, add the pasta sheets to the boiling water and cook for 2 minutes; transfer to a wire rack set over a rimmed baking sheet. Grease a 9- by 13-inch baking dish with the olive oil. Add 1/2 cup of the pesto cream sauce to the bottom of the baking dish. Place 1 pasta sheet on top of the sauce. Spread 1/3 cup of the ricotta mixture evenly over the pasta and sprinkle with 1/4 cup of the mozzarella mixture. Drizzle 1/3 cup pesto cream sauce over the cheese. Repeat the process, layering pasta, ricotta, mozzarella and pesto cream sauce twice more (3 layers in total). Finally finish with the fourth pasta sheet on top, and cover completely with the remaining pesto cream sauce and ricotta mixture. Sprinkle with the remaining mozzarella mixture. Coat a large piece of aluminum foil with nonstick cooking spray and cover the lasagna; bake until bubbling, about 30 minutes. Remove the foil and turn the oven to broil. Broil until the top is a spotty golden brown, about 3 minutes. Allow the lasagna to sit for 15 minutes before topping with the roasted pine nuts and chiffonade of basil. Slice and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 21187,"Horseradish Burgers With Havarti 2 pounds ground chuck 1/4 cup grated fresh or prepared horseradish 1/2 bunch fresh chives, minced Sea salt and freshly ground black pepper Canola oil 16 slices havarti cheese 8 large hamburger buns, split Ketchup, mayonnaise, and mustard, for serving Cooked bacon, lettuce, sliced tomato, and onion, for serving Instructions: Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give it plenty of time to heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns. Rub the grill rack with the same paper towel as before to clean the small charred pieces, then toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato, and onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21188,"\Big Night\ Appetite 2 tablespoons EVOO, plus more for drizzling 3/4 pound ground beef sirloin (80 percent lean)
3/4 pound hot Italian sausage, bulk or cut from casing
1 small to medium onion
4 cloves garlic
4 sprigs of fresh rosemary
Salt and pepper
2 tablespoons sun-dried tomato paste
1/2 cup red vermouth or red wine
Two 15-ounce or one 28-ounce can Italian cherry tomatoes or San Marzano tomatoes
1 1/2 cups passata (tomato puree) or cherry tomato passata
1 pound fusilli lunghi (long fusilli), fusilli short pasta curls or cavatappi (hollow pasta corkscrews)
Grated pecorino, to serve
Bruschetta with Ricotta and Walnuts, recipe follows Escarole and Fennel Salad, recipe follows 1/3 cup walnut halves A few stems of fresh thyme (a small handful)
1 small lemon
About 1 1/2 cups of fresh ricotta cheese (sheep's milk or cow's milk)
2 cloves of garlic
Salt and pepper
EVOO, for liberal drizzling
Crusty peasant-style white bread, sliced for bruschetta (1/2 inch thick)
Flaky salt, for sprinkling 1 head escarole, cleaned 1/2 bulb fennel
1 small red onion
3 ribs celery with leafy tops
1 lemon
EVOO, about 3 tablespoons
Shaved pecorino, for serving
Salt and pepper
Instructions: Place water on to boil for pasta. Gather ingredients. Heat Dutch oven or deep skillet with lid over high heat, add EVOO, 2 turns of the pan, then add meats and brown and crumble the meat. Meanwhile, peel and finely chop onion, slice or grate garlic and strip and chop rosemary (2 to 2 1/2 tablespoons once chopped). Add onions to meat and stir, then season with salt and pepper. Add garlic and rosemary, partially cover and cook 5 minutes, stirring occasionally. Add tomato paste and stir, then add red vermouth or wine and let it absorb. Add tomatoes and passata and reduce heat to low. Partially cover and simmer 15 minutes. Salt water and cook pasta a minute less than package directions, reserving 1/2 cup starchy cooking water. Toss drained pasta with three-quarters of the sauce and a couple handfuls of pecorino and the pasta water to combine, add a fat drizzle of EVOO, optional. Serve in shallow bowls or on platter topped with remaining meat sauce. Serve with Bruschetta with Ricotta and Walnuts and Escarole and Fennel Salad. Toast nuts on small pan in hot oven or in a skillet over moderate heat until browned and fragrant. Cool a bit, then grind in food processor. Strip the thyme and chop, about 3 tablespoons. Zest about 2 teaspoons of lemon zest and halve the lemon. In a small bowl combine the cheese, walnuts, 1 clove of grated or pasted garlic, lemon zest, juice of half the lemon (reserve the other half for another use) most of the thyme, salt and pepper, and a fat drizzle of EVOO (about 2 tablespoons). Transfer to serving bowl and top with remaining thyme. Char bread under hot broiler on high or over open flame on stove. Rub with cut clove of garlic, then drizzle bread with EVOO and sprinkle with flaky salt. Coarsely chop escarole. Very thinly slice or mandoline-slice fennel and red onion. Thinly slice celery on bias. Place salad in bowl and dress with lemon juice and EVOO, pecorino, salt and pepper. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 21189,"Bourbon-Peach Hand Pies 2 1/2 cups all-purpose flour, plus more for flouring the work surface 2 tablespoons granulated sugar 1 teaspoon kosher salt 2 sticks cold unsalted butter, cut into cubes 4 tablespoons ice water, plus a bit more if needed 2 cups diced peaches, fresh or frozen 5 tablespoons granulated sugar 1 tablespoon cornstarch 2 to 3 tablespoons bourbon 1 large egg Pinch kosher salt Coarse sugar, for sprinkling Instructions: For the pastry: In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some bigger pieces of butter. Add the ice water and pulse just until the crumbs begin to come together. Add a little more water if necessary but try not to add too much. Turn the mixture out onto a big sheet of plastic wrap, form it into a disc, wrap it and refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F.
On a lightly floured surface, roll out the dough to an even 1/8- to 1/4-inch thickness. Using a 3-inch cookie cutter, cut out 16 to 20 circles. Transfer to a rimmed baking sheet and chill while you make the filling.
For the filling: In a small saucepan, combine the peaches, granulated sugar and cornstarch. Bring to a boil over medium heat, mashing the peaches with a fork, and cook until the mixture has thickened, 6 to 8 minutes. Stir in the bourbon to taste. Let cool completely, about 30 minutes.
In a small bowl, whisk together the egg and salt. On a rimmed baking sheet lined with parchment, lay out half of the dough discs. Dollop 1 to 2 tablespoons of the filling in the center of each disc. Brush around the edges of the pastry with some of the egg mixture. Top with another dough disc, pressing the edges with a fork to seal. Brush the tops with the egg mixture and sprinkle with coarse sugar. With a paring knife, make a little slit in each pie to vent steam.
Bake until golden brown, 25 to 30 minutes. Transfer the pies to a rack to cool or serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21190,"Beer Braised Beef Meatballs with Horseradish Sauce 1 loaf pumpernickel or sourdough bread 1 cup milk 2 pounds ground beef 1/3 cup Worcestershire sauce Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, finely chopped 4 round tablespoons prepared horseradish 6 cloves garlic, grated or made into a paste 1 egg 2 tablespoons EVOO 1 bottle amber ale (tangy and sweeter) or Guinness (bitter) 1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
One 10-ounce can beef consomme 1 1/2 cups sour cream 1/4 cup minced fresh chives 1/4 cup heavy cream 1 bunch watercress, stemmed Instructions: Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls. Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
Meanwhile, toast the remaining loaf bread in the oven.
Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper. Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 21191,"Chicken Skewers With Grilled Romaine 1/4 cup extra-virgin olive oil, plus more for drizzling 2 teaspoons red wine vinegar, plus more for drizzling 2 tablespoons chopped fresh oregano 1 tablespoon minced shallot or red onion 1 teaspoon minced garlic 1/4 teaspoon red pepper flakes Kosher salt 1 head romaine lettuce, quartered lengthwise 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks 1 1/2 cups breadcrumbs 1/4 cup grated parmesan cheese Instructions: Preheat a grill to medium high. Soak 8 wooden skewers in water, about 15 minutes. Meanwhile, make the dressing: Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 1/4 teaspoons salt in a large bowl. Drizzle the cut sides of each piece of romaine with about 1 teaspoon of the dressing. Add the chicken to the bowl with the remaining dressing and toss. Add the breadcrumbs and toss to coat. Thread the chicken onto the skewers, leaving space between each piece. Grill the chicken skewers, turning occasionally, until cooked through, 8 to 10 minutes. Meanwhile, grill the romaine, turning once, until marked and slightly wilted, 1 to 2 minutes. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt. Serve with the chicken skewers and sprinkle with the parmesan. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 21192,"Funnel Cake with Powdered Sugar 1 liter canola oil 3 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 2 cups milk 1/2 cup powdered sugar, for sprinkling Instructions: Heat canola oil in deep-fryer to 350 degrees F. Mix flour, sugar, baking powder, and salt. Whisk in eggs and milk. (Use 1/2 cup of batter for each funnel cake.) Pour 1/2 cup batter through funnel into hot oil, moving in a circular motion as you do so, to make each spiral-shaped funnel cake. Fry each spiral of batter until golden brown, about 2 or 3 minutes, remove with tongs and lay on paper toweling to absorb oil. Transfer to a plate and sprinkle powdered sugar through a sieve onto top of hot dough. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 21193,"Truffle Sauce 1/2 pound butter, at room temperature 1/4 cup white truffle oil 1 cup white wine 1 tablespoon minced shallots 1 teaspoon chopped garlic Salt Freshly ground white pepper 1/2 cup heavy cream 1 small black truffle Chives, for garnish Instructions: In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 21194,"The Bloody Joe 1 pound fresh habanero peppers 1 carrot, chopped 1 lemon or lime, juiced 1 cup vegetable oil 1 1/2 cups tomato juice 2 ounces Bloody Mary mix Kosher salt and freshly ground black pepper 3 eggs 1 cup quick grits, cooked 1 1/2 ounces peppered vodka, optional 2 ribs celery, cut in half, about 4 inches long 2 cucumbers, sliced about 4 inches long Instructions: For the paste: In a food processor, put the habanero peppers, carrot and lemon or lime juice and blend. While blending, slowly add the vegetable oil. For the Bloody Joe: In a saucepan, bring the tomato juice and Bloody Mary mix to a slow simmer and season with salt and pepper. Add the habanero paste to taste for desired heat. Add the eggs and slowly poach until the whites are set, about 3 minutes. Add the peppered vodka, if desired, and stir. Pour the finished eggs and Bloody Joe mixture over the quick grits. Add the celery and cucumber on the side to garnish. ","[Syrah, Zinfandel, Tempranillo, Chianti]" 21195,"Rum \Sopped\ Coconut Cake Vegetable spray, for pan 24 eggs 4 cups sugar 1 tablespoon kosher salt 4 cups flour 5 (14-ounce) cans sweetened condensed milk 5 (13.5-ounce) cans coconut milk 1/2 cup dark rum (recommended: Meyers) 1 tablespoon vanilla extract 1 teaspoon almond extract Unsweetened whipped cream, for serving Instructions: Preheat oven to 300 degrees F. Line a hotel pan with parchment paper and coat with vegetable spray. Whip the eggs and sugar in a bowl of an electric mixer, until fluffy, 2 times the volume. Add the salt and quickly fold in the flour until incorporated. Pour the batter into the parchment paper-lined pan and bake until a skewer comes out dry. Let the cake cool and remove the cake from the pan and gently remove the parchment paper. Trim off the top crust to enable the sopping milk to absorb more easily. In a large bowl, combine the sweetened condensed milk, coconut milk, rum, vanilla extract, and almond extract. Put the cake back in the pan and pour the sopping milk over the cake. Refrigerate for at least 3 hours before serving. Top with unsweetened whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21196,"Pizza Calabrese 1 tablespoon active dry yeast 1 cup warm water
2 1/2 cups pizza flour, plus more for dusting 1 teaspoon sea salt
4 cups canned San Marzano tomato sauce Pinch of sea salt
1 pound fresh mozzarella, sliced
40 thin slices spicy Italian salami
16 fresh basil leaves, roughly chopped
4 tablespoons grated Parmesan
Olive oil, for drizzling
Instructions: For the pizza dough: Prepare the yeast by mixing it in 1 cup warm water. When it's frothy, add it to the flour and salt in a mixing bowl. Combine until smooth. Portion the dough into 4 balls and let rest for 24 hours. Heat a wood-fired oven to 350 to 400 degrees F. Flour a work surface, and hand stretch and form the dough balls into the appropriate pizza shapes. Transfer to a floured pizza peel. For the toppings: Season the San Marzano tomato sauce with a pinch of salt. Scoop a ladleful over each of the pizza dough rounds and spread until it almost reaches the edge of the pizza. Top the pizzas with some mozzarella, salami, basil, Parmesan and a drizzle of olive oil. Bake until golden brown and bubbling, about 1 1/2 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 21197,"10-minute Salmon, Couscous and Summer Zucchini Noodle Salad 1 1/2 cups couscous 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup salted roasted pistachios
1/4 cup fresh mint leaves, finely chopped
2 scallions, thinly sliced 20 ounces packaged zucchini noodles Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
3 ounces feta, crumbled
3/4 cup corn kernels (from about 1 ear of corn)
1/2 cup fresh basil leaves, torn
3 tablespoons olive oil
1 tablespoon white wine vinegar One 16-ounce package frozen salmon fillets (about 4 ounces each), thawed Olive oil, for drizzling
Kosher salt
2 tablespoons Calabrian cl spread
Instructions: For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions. For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the cl spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21198,"Eiffel Tower 3 pounds white chocolate, tempered 10 pounds bittersweet chocolate, tempered Instructions: Before you begin, keep 2 things in mind: First, you can make your Eiffel Tower any size you like, however there is a template is provided with this recipe that you should base your design on, and second, when using chocolate, be sure to work slowly and carefully. The first part of the tower you should make is the base. Spread the white chocolate on a parchment paper-lined work surface. When the chocolate is partially set, use an X-acto knife to cut a base that is large enough to accommodate the bottom of your tower. Using the template provided, cut the aluminum flashing into the shape of a side of the Eiffel Tower, being sure to make all of the cutouts. If you start with a small tower, you will have more success. Lay a parchment paper-lined sheet pan that is as large as your template on the work surface. Spread the bittersweet chocolate over the baking sheet. Make it thicker at 1 end (where you will place the bottom of the template) to create support for the height of the tower. When the chocolate is partially set, place the aluminum template on the chocolate and use an X-acto knife to trace it. Remove the template. Pick up the chocolate panel by the corners of the parchment paper and move onto a new sheet pan. Place a couple of rulers under the bottom of the chocolate panel, creating a curve at the bottom of your tower. Allow chocolate to set. When set, peel up the tower panel from the parchment paper, freeing it from the excess chocolate surrounding it. Cut 3 more tower panels using the same process. Make sure the curves in each piece are the same or your tower will not work. The next step is to assemble the tower, however assembly will be easier if you enlist the help of a friend. Place the base on your work surface. Use bittersweet chocolate to \glue\ the bottom half of two sides together creating a 90-degree angle, or one corner of the tower. \Glue\ them onto the base. When the chocolate sets, \glue\ the other two sides together and attach them to the base. Using a coronet, apply more chocolate on the bottom half of all of the seams to reinforce the tower. When that chocolate sets, go back and gently seal the tops of the tower sides with more bittersweet chocolate. Decorate the outside of the tower with a cornet filled with white chocolate. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21199,"Dave Grohl's Badass Lasagna 6 tablespoons olive oil 4 tablespoons lightly salted butter, plus more for greasing the pan 3 small onions, finely chopped 4 cloves garlic, minced 3 stalks celery, finely chopped 2 carrots, peeled and finely chopped 2 bay leaves 2 1/2 pounds plant-based ground beef alternative 3 tablespoons tomato paste\u202f 7 ounces marinara sauce or tomato passata 1 1/2 cups red wine 1 1/2 cups vegetable broth 4 pinches ground nutmeg Sea salt\u202fand freshly ground black pepper 9 no-boil lasagna sheets 14 ounces whole milk mozzarella, coarsely grated 2 ounces grated Parmesan Instructions: Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes. Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours. Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter. Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total. Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes. Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more. Let cool for 15 minutes. Then it's ready to eat. ","[Barolo, Barbaresco, Chianti, Rioja]" 21200,"Bacon Double-Cheeseburger Pizza 8 medium cremini mushrooms, coarsely chopped 1/2 small yellow onion, coarsely chopped 2 garlic cloves, minced 12 ounces extra-lean ground beef or sirloin 1 tablespoon Montreal steak spice 2 tablespoons Worcestershire sauce Sea salt and freshly ground black pepper 2 tablespoons finely ground cornmeal 1 pound prepared whole-wheat pizza dough 3/4 cup jarred all-natural tomato sauce 1/4 cup jarred all-natural BBQ sauce 1 cup shredded low-fat aged cheddar cheese 1 cup shredded low-fat mozzarella cheese
1/2 large red onion, diced 2 medium plum tomatoes, diced
3 slices crispy bacon, crumbled 1/3 cup non-fat plain Greek yogurt
3 tablespoons yellow or Dijon mustard (or combination of the two)
1 1/2 cups shredded iceberg lettuce Instructions: Position rack in bottom third of oven and preheat oven to 500 degrees F.
In a food processor, finely chop mushrooms, yellow onion and garlic.
Heat a large non-stick skillet over medium-high heat. Add beef and steak spice and cook, stirring and breaking up meat with a wooden spoon, for 8 minutes or until meat is no longer pink and no liquid remains in bottom of pan. Add mushroom mixture and cook, stirring frequently, until mixture is fragrant and liquid is evaporated. Transfer to a large bowl. Stir in Worcestershire sauce and season with salt and pepper.
Line a large (about 11- 16-inch) baking sheet with parchment paper, mist with cooking spray and sprinkle with cornmeal. Stretch dough to fit sheet.
Mix tomato and BBQ sauces together and spread in an even layer onto pizza dough. In a bowl, combine the cheddar and mozzarella, then sprinkle half the cheese mixture overtop the sauces. Spread beef mixture over cheese. Top with remaining cheeses, red onion, tomatoes and bacon.
Bake for 12 to 15 minutes, until crust is golden and cheese is golden brown.
While pizza is baking, combine yogurt and mustard. To serve, slice pizza, drizzle with yogurt sauce and top with shredded lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 21201,"French Dipped Sandwiches 1 small onion, roughly chopped 1 small carrot, roughly chopped 1 stalk celery, roughly chopped 1 small leek, white and light-green parts only, roughly chopped 2 cloves garlic, chopped 1 sprig fresh thyme 1/4 teaspoon dried sage 1/4 teaspoon dried oregano 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2 pounds beef top round roast Salt and freshly ground pepper 2 cups beef broth 6 French rolls Hot mustard, for serving Instructions: Preheat the oven to 300 degrees F. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130, about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes. While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid has evaporated; pour off any excess fat. Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm. Trim any excess fat from the beef and thinly slice. Halve the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich. Serve with the hot mustard. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 21202,"Grilled Radicchio with Ricotta Salata 1 teaspoon anchovy paste 1 teaspoon mild honey
1/2 teaspoon lemon zest 2 tablespoons lemon juice (from 1 lemon) 3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 heads radicchio, sliced into 1-inch rounds
1/2 cup shaved ricotta salata 1/4 cup chopped toasted hazelnuts
Instructions: Preheat a grill pan to medium-high heat. In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined. Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 21203,"Chocolate Caramel Commotion Bars Crisco? Original No-Stick Cooking Spray 3 cups semi-sweet chocolate chips, divided 3/4 cup butter, divided 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 tsp. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1 cup sugar 1/2 cup heavy cream, divided 1 1/2 cups marshmallow cream 1 cup Jif? Creamy Peanut Butter, divided 1 1/2 cups salted peanuts, finely chopped 1 (14 oz.) pkg. caramels, unwrapped 1/4 cup butterscotch chips Instructions: HEAT oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray. MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool. MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool. COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set. COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 21204,"Jack's Best Pals Master BBQ Sauce 1 1/2 cups of ketchup 2 tablespoons of worcestershire sauce 2 tablespoons of tabasco 3/4 cup brown sugar 1 tablespoon of cumin 1 tablespoon of garlic powder 1 tablespoon of pepper flakes 1 tablespoon of cayenne pepper 2 tablespoons of celery salt 1/4 cup dark molasses 1/4 cup Jack Daniels 1/3 cup maple syrup 1/4 cup apple juice 1 packet of Goya Sazon Instructions: Combine all ingredients, except the Jack Daniels, in a saucepan and heat slowly until the mixture turns ruby red about 10 min. Take off heat and add the Jack Daniels. Stir and enjoy over ribs. ","[Burgundy, Zinfandel, Merlot, Malbec]" 21205,"Caramelized Lemon-Lime Tart 1/2 recipe pate sucre, recipe follows 4 whole eggs 4 egg yolks 1 cup plus 2 tablespoons sugar 2/3 cup lemon juice 2/3 cup lime juice 2 small lemons, zested 2 small limes, zested 6 ounces (1 1/2 sticks) soft butter, cut into small pieces 2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks 1 or 2 tablespoons heavy cream Instructions: Preheat oven to 350 degrees F. Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer. In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes. Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving. Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21206,"Salted Caramel-Pecan Tart For the crust: Cooking spray 1 3/4 cups pecans 1 cup all-purpose flour 1/4 cup sugar 1/2 teaspoon kosher salt 6 tablespoons cold salted butter, cut into small pieces 1 large egg yolk 1 teaspoon vanilla extract For the filling: 2/3 cup sugar 1/2 cup heavy cream 4 tablespoons salted butter, thinly sliced and at room temperature 2 large eggs 2 tablespoons all-purpose flour 1 ounce semisweet chocolate, finely chopped Sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground. Add the butter and pulse until it is in pea-size bits. Pulse in the egg yolk and vanilla until large clumps form. Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom all over with a fork, then freeze until firm, about 20 minutes. Line the crust with foil and fill with pie weights or dried beans. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes. Transfer to a rack and let cool completely. Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble). Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes. Let cool 5 minutes. Gently whisk the eggs and flour in a large bowl, then whisk in the caramel. Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling. Bake until set around the edge, 30 to 35 minutes. Transfer to a rack to cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the tart and sprinkle with sea salt. Let the chocolate set before slicing. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 21207,"Butternut, Arugula and Pine Nut Salad 1 butternut squash, approximately 2 1/4 pounds 1 teaspoon kosher salt or 1/2 teaspoon table salt 1 teaspoon ground turmeric 1 teaspoon ground ginger 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing 1/3 cup golden raisins 1/4 cup water, from a freshly boiled kettle 1 teaspoon sherry vinegar 4 ounces (about 3 cups) arugula and other salad leaves 1/3 cup pine nuts, toasted Instructions: Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21208,"Crispy Pickled Pig Ears with Alabama White Sauce 2 pounds pig ears 2 cups champagne vinegar 1/2 cup smashed raw garlic 1/2 cup kosher salt 1 tablespoon cl flakes 1 tablespoon coriander seeds 1 tablespoon mustard seeds 5 sprigs fresh thyme 2 bay leaves 8 cups mayonnaise 1 cup apple cider vinegar
1 cup Worcestershire sauce
1/2 cup chili garlic sauce
2 tablespoons cayenne pepper 2 tablespoons celery seeds 2 tablespoons cl flakes Salt and freshly ground black pepper 3 cups frying oil Sea salt Sliced scallions, for garnish Instructions: For the pickle brine: Rinse the pig ears under cold water. Then pat dry with paper towels and place in 13-by-9-inch baking pan. Add 1 gallon water, the champagne vinegar, garlic, salt, cl flakes, coriander, mustard seeds, thyme and bay leaves. Soak the pig ears in the brine overnight. Preheat the oven to 350 degrees F. Cook until you can pierce a knife through the ear, 3 to 4 hours. Remove the ears from the brine using a strainer, being carful to avoid tearing the ears. Place the ears on a baking sheet to cool and refrigerate for 1 hour. For the sauce: In a large bowl combine the mayonnaise, apple cider vinegar, Worcestershire, chili garlic sauce, cayenne, celery seeds, cl flakes and some salt and pepper. Whisk until mixed, and then adjust the seasoning if needed. Thinly slice the cooled ears. Heat the oil in a large pot or cast-iron pan until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Gently add the sliced pig ears away from you, which will prevent the oil from splashing on you. Fry, stirring frequently to prevent the ears from sticking together, until crispy and golden brown, 3 minutes. Remove with a mesh strainer and place on a paper-towel-lined plate to drain. Sprinkle the ears with sea salt and transfer to serving plates. Top with scallions and serve the fried pig ears with the white sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21209,"Matzo Ball Soup 2 cups matzo meal 9 eggs 1/2 cup Kosher for Passvoer canola or vegetable oil Salt and pepper to taste 1 tablespoon salt 3 carrots cut into chunks 2 medium onions cut into chunks 2 parsnips cut into chunks 3 turnips cut into chunks 12 cloves of garlic 1 leek thinly sliced 3/4 teaspoon tumeric Pepper to taste Handful of parsley and dill Water Instructions: For the matzo balls: Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water. Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow. Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water. For the broth: In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21210,"Parsnip Cakes with Crispy Bacon 1/2 pound slab bacon, cut into 1/4 inch cubes 1 pound parsnips, peeled and chopped 2 to 4 tablespoons unsalted butter Salt and freshly ground black pepper Flour, for coating 1 egg, beaten Fresh bread crumbs, for coating 1 tablespoon olive oil Instructions: Fry bacon until crisp, drain on paper towels, and reserve. Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat. Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side. Serve cakes immediately, sprinkled with crispy bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21211,"Tarte Flambe with Softly Scrambled Eggs and Goat Cheese 1/2 cup creme fraiche 2 tablespoons fresh flat-leaf parsley leaves, plus more for serving 2 tablespoons chopped fresh chives, plus more for serving 1 tablespoon fresh tarragon leaves, plus more for serving Kosher salt and freshly ground black pepper 1 pound store-bought pizza dough 2 tablespoons canola oil, plus more for brushing 4 tablespoons (1/2 stick) unsalted butter 1 large Vidalia onion, halved and thinly sliced Pinch of sugar 1/2 pound double-smoked bacon, cut crosswise into lardons (short, thick matchsticks) 2 cups grated sharp white cheddar 1 Fresno cl, finely diced 6 large eggs 2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes Instructions: Whisk together the creme fraiche, parsley, chives, and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes. Preheat the oven to 400 degrees F.
Divide the dough in half. Roll each piece into a very thin 10-inch rectangle. Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, 30 minutes. Season with salt and pepper.
Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Divide the creme fraiche between the pizzas, spreading it out.
Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the cl and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese. Divide the eggs between the two pizzas and garnish with more herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 21212,"Charleston Chewies 4 tablespoons unsalted butter, plus additional softened butter for the baking dish 1 cup packed light brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup chopped pecans
Confectioners' sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish. Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg. Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 21213,"Cheddar Cheese Dip 1 pound sharp cheddar cheese, preferably white 1 stick softened sweet butter 2 teaspoonfuls or so of Dijon mustard (or to taste) Cayenne pepper to taste 1/4 cup or so of dry sherry 1 to 1 1/2 cups chopped toasted pecans Garnish: finely sliced chives Instructions: Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish Serve with crackers, or a crunchy vegetable like celery or fennel or jicama. ","[Chardonnay, Riesling, Sauvignon Blanc, Gouda]" 21214,"Cheesy Quiche Nonstick cooking spray, for the muffin pan 3 strips thick-cut bacon, chopped
5 cups cornflakes, lightly crushed
1 1/2 cups grated white sharp Cheddar 1 tablespoon unsalted butter
1/2 Vidalia onion, diced
1 teaspoon ground mustard powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly cracked black pepper
1 bunch collard greens, stemmed and finely chopped (about 3 cups) 1 cup half-and-half
4 large eggs, lightly beaten
Instructions: Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray. Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan. Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly. Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn\u2019t jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21215,"Loaded Peppermint Bark 1 pound bittersweet chocolate, chopped into 1/2-inch pieces 1 teaspoon peppermint extract 4 ounces white chocolate, chopped into 1/2-inch pieces 1/2 cup mini peppermint patties, roughly chopped 1/2 cup crushed candy canes (about 3) or hard round peppermint candies Instructions: Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming. Put half of the bittersweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until most of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir in the remaining bittersweet chocolate a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan if needed, 5 to 10 seconds at a time, to help melt the chocolate. Do not rush this step: It may take up to 10 minutes to melt the chocolate. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the bottom of the dish against the counter to remove any air bubbles. Set aside. Meanwhile, put all of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract.
Dollop tablespoons of the white chocolate mixture over the bittersweet chocolate. Drag a toothpick in loops and swirls through the white and dark chocolate to create a marbling effect. Sprinkle immediately with the chopped peppermint patties and crushed candy canes, gently pressing them into the chocolate. Set aside at room temperature until firm, about 1 hour.
Lift the bark out of the dish using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21216,"Stovetop Clambake 5 lbs. littleneck clams 2 (1 lb.) lobsters 2 ears corn on the cob, shucked and broken in half 1 lb. red new potatoes, parboiled 2 (12 oz.) bottles beer 2 cups salt water seaweed Instructions: Get a charcoal grill going. Lay down a bed of seaweed in a large metal pot or wash tub. Add a layer of potatoes, then corn, then lobsters and finally clams. Pour the salt water and beer over everything. Cover pot with a lid and place it directly down onto hot coals. Cook for about 15-20 minutes. Discard any clams that do not open. Split lobsters in half. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 21217,"Buttermilk Scones 3 1/3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream of tartar 2 teaspoons superfine sugar 4 tablespoons (1/4 cup) unsalted butter 2 tablespoons soft vegetable shortening 1 1/4 cups buttermilk 1 egg, beaten, for an egg wash (optional) 1 large lipped baking sheet or half sheet pan 1 (2-inch) biscuit cutter, preferably fluted Instructions: Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper. Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough. Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.) Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish. Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam. Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes. Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21218,"Chipotle Salsa 4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed 8 ripe Italian Roma tomatoes, cored 12 garlic cloves, peeled 2 quarts water 2 tablespoons salt 1/2 teaspoon pepper Instructions: Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. ","[Rioja, Tempranillo, Garnacha, Barbera]" 21219,"Penne with Five Cheeses Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) 1/2 cup shredded imported Italian fontina (1 1/2 ounces) 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 21220,"Broiled Bananas on Vanilla Ice Cream 4 ripe bananas, peeled and sliced in half lengthwise 1/4 cup rum A few shakes of cinnamon Your favorite brand of vanilla ice cream Several curls of bittersweet chocolate, peeled off a bar with a swivel peeler Instructions: