1/2 pound melted butter 1 (9-inch) ring mold Instructions: In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours until doubled in size. Roll dough onto floured board, shape into a log. Cut log into 24 pieces of equal size. Shape each piece of dough into a ball, roll in melted butter. Place 12 balls in the bottom of the buttered and floured mold, leaving space between. Place remaining balls on top, spacing evenly. Let dough rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 25 to 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68079,"Almond Flour Crackers with Tomato Shallot Chutney 1 1/2 pounds ripe tomatoes, chopped 1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 shallots, thinly sliced
1 garlic clove, finely chopped
Kosher salt
1 large egg white 1 teaspoon minced fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups almond flour
1/2 cup grated Parmesan
Instructions: For the chutney: Combine the tomatoes, vinegar, brown sugar, coriander, ginger, red pepper flakes, shallots, garlic and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to keep at brisk simmer. Cook, stirring often, especially towards the end, until thickened and jammy, 30 to 35 minutes. Cool to warm or room temperature. For the crackers: Meanwhile, preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Whisk the egg white, rosemary, salt and pepper together in a large bowl until frothy. Add the almond flour and Parmesan. Mix well to form a dough. Flatten the dough into a rectangle and sandwich between 2 sheets of parchment paper. Roll the dough out into an approximate 10-inch square, patching up any cracks with your fingers as you go. Use a sharp knife or pizza cutter to cut the dough into approximate 1 1/2-inch squares. Transfer to the lined sheet pan and bake until golden brown and crisp, 15 to 20 minutes, then transfer the crackers to the cooling rack and cool completely (crackers along the edge may cook faster than those in the center; transfer them to a cooling rack and continue to bake the remaining crackers). Serve the tomato chutney with the crackers on the side. Any remaining chutney can be kept refrigerated in an airtight container for up to 1 week and is delicious with cheese, on burgers or on a sandwich. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 68080,"Red Velvet Cookies with Cheesecake Filling One 8-ounce package cream cheese, at room temperature 1/3 cup granulated sugar 2 tablespoons sour cream 1 teaspoon pure vanilla extract 1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note) 1/4 cup unsweetened cocoa powder, scooped and leveled 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/4 cups granulated sugar 1/2 stick (4 tablespoons) unsalted butter, melted 1 tablespoon buttermilk 1 teaspoon red food coloring 1 teaspoon pure vanilla extract 2 large eggs Confectioners' sugar, for coating Instructions: Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours. Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft). Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed. Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 68081,"Oeufs Dans le Sirop d'Erable (Eggs in Maple Syrup) 2 cups pure maple syrup 3 eggs 1/3 cup milk Pinch salt Instructions: In a heavy saucepan, bring maple syrup to a boil over medium heat just until syrup thickens. Meanwhile, in a bowl, beat eggs lightly with milk and salt. When syrup has thickened, reduce heat to low. Using a wooden spoon, drop spoonsful of the egg mixture into hot syrup. Cook for 2 to 3 minutes or until eggs are set. Immediately remove saucepan from heat and place it in a larger pan of cold water to cool slightly. Spoon eggs into serving bowls and drizzle with syrup. Note: Sometimes a teaspoonful of butter is dropped into the syrup before the eggs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 68082,"Lavazza Espressions Affogato 3 ounces gelato (we recommend vanilla, straciatella, or hazelnut) 1 ounce freshly made espresso (we like Lavazza Qualita Rossa or Crema E Gusto) Instructions: Scoop the gelato into a small bowl or cup. Pour freshly made espresso over it. Enjoy. ","[Prosecco, Moscato, Pinot Grigio]" 68083,"Lemon Sabayon with Fresh Wild Berries 6 egg yolks 1/2 cup light brown sugar 3 tablespoons lemon juice 1 teaspoon lemon zest 1/2 cup Marsala 1 cup water, as needed 4 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries) Powdered sugar, for dusting Fresh mint leaves, for garnish Instructions: Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint. *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68084,"Tokyo Tuna Tartare 3/4 pound #1 grade Ahi, cleaned and diced finely 10 scallions, white and light green parts, finely minced 1 cup peeled, finely diced European or Japanese cucumber Sea salt and freshly ground black pepper 3 tablespoons soy sauce 3 tablespoons rice wine vinegar 1 tablespoon finely grated ginger 1 clove very fresh garlic, minced 3 tablespoons Ginger Oil (see Note) 1 package toasted nori 1/2 cup toasted sesame seeds Instructions: Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well. Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 68085,"Buffalo Chicken Grilled Pizza Two 8-ounce balls prepared pizza dough, each rolled into a thin circle 2 cups shredded chicken (I use a rotisserie chicken)
1/2 cup Buffalo sauce (or 1/4 cup hot sauce, such as Frank's, mixed with 1/4 cup melted unsalted butter)
2 cups shredded mozzarella 1/2 cup blue cheese crumbles
1 tablespoon minced chives
Celery leaves, for garnish
Instructions: Preheat a grill to medium-high heat for indirect grilling. Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet. In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2. Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve. ","[Zinfandel, Barbera, Chianti, Tempranillo]" 68086,"Raw Veggies with Chipotle Ranch Dressing 1 cup mayonnaise 1/2 cup sour cream
1/4 cup Italian (flat-leaf) parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Dash hot sauce
1 to 2 chipotle peppers
1 clove garlic, smashed
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
3 pounds carrots, cut into batons 3 packages celery, cut into batons 6 cucumbers, cut into batons Instructions: In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed. Serve the carrots, celery and cucumbers with the dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68087,"Roasted Eggplant and Tomato Stacks 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices 1/4 cup kosher salt, plus more for seasoning Extra-virgin olive oil 2 tablespoons good-quality balsamic vinegar Freshly ground black pepper 16 slices large tomato, each 1/4-inch thick 1 1/2 teaspoons minced garlic 1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices Instructions: In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours. Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil. Rinse the eggplant under cold water and dry thoroughly with paper towels. Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper. Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic. Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers. Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 68088,"Roasted Pumpkin Soup 1 (2 pound) pumpkin, halved and seeds removed 1 teaspoon salt
1/4 plus a pinch freshly ground black pepper 3 tablespoons olive oil 2 teaspoons ground cinnamon 1 teaspoon ground allspice 3/4 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 2 tablespoons minced ginger 1 tablespoon minced garlic 31/2 cups chicken stock 1/2 cup heavy cream 3 tablespoons pumpkin seed oil 15 to 20 small sage leaves, fried Instructions: Preheat the oven to 400 degrees F. Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin. Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft. Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine. To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68089,"Guacamole 1 ripe Hass avocado 1/3 cup sour cream 1 tablespoon chopped red onion 1 small clove garlic, minced 1 tablespoon finely chopped fresh cilantro leaves 1 teaspoon fresh lime juice 1 pinch cayenne pepper Salt and pepper Instructions: Cut the avocado in half around the pit and remove pit. With a spoon, scoop the avocado pulp out of the skin into a medium bowl, and mash the pulp. Add all other ingredients and mix together until blended. Season with salt and pepper, to taste. Cover surface of guacamole with plastic wrap, and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68090,"Ruth Reichl Apricot Pie 1 stick (1/4 pound) unsalted butter 3/4 cup light brown sugar (more if using underripe fruit) 3/4 cup all-purpose flour 1/2 teaspoon grated nutmeg 2 1/2 to 3 pounds apricots, peeled, halved, and pitted 1 prepared piecrust Instructions: Preheat the oven to 450 degrees F. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg. Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges. Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68091,"Linguini with Lemon Cream Sauce on Puff Pastry 8 frozen puff pastry shells 1/2 (1-pound) box linguini Kosher salt 2 tablespoons unsalted butter 1/2 cup frozen chopped onions, thawed 1/2 cup dry white wine 1 cup Alfredo sauce 1 large lemon, zested and juiced 1/4 cup grated Parmesan 2 tablespoons finely chopped parsley Instructions: Cook the puff pastry shells according to package instructions and set aside. Bring a large pot of water to a boil over high heat. Drop the linguine into the pot of boiling water and add a big pinch of salt. Cook according to package directions until the pasta is just tender. Save 1 cup cooking water and drain the pasta. In a large skillet over medium heat, melt the butter. Add the onions and cook until they are soft, about 3 minutes. Do not let them brown. Add the wine and cook until most of the liquid has evaporated, about 5 minutes. Add the Alfredo sauce and lemon zest, bring to a simmer, turn the heat to low and cook for 2 to 3 minutes. Add the lemon juice and stir. Add the pasta to the skillet and toss it well to coat with the sauce. Add some of the cooking water if the sauce is too thick. Remove the centers of each puff pastry shell. Place onto a plate and fill with the linguini, letting it spill over onto the plate. Garnish with the cheese and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68092,"Bacon-Wrapped Chicken Bites 8 chicken tenders or breast cutlets, flattened and cut in half Two 3-ounce packages cream cheese, softened 1 jalapeno pepper, seeded and finely chopped 16 slices bacon Instructions: Preheat the oven to 400 degrees F. Top each piece of chicken with 1 teaspoon cream cheese and 1/4 teaspoon chopped jalapeno. Roll up each filling-covered chicken piece and wrap with 1 slice of bacon, securing with a toothpick. Transfer to a baking sheet and place in the oven for 20 minutes, flipping halfway through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68093,"Fresh Fruit Smoothie with a Kick 1 cl de arbol, toasted and stemmed 1 banana 1/2 cup cubed cantaloupe 1/2 cup diced pineapple 1 mango, peeled and sliced 1/2 cup halved strawberries 1 cup orange juice 1 cup ice, optional Instructions: Place everything in a blender and pulse until smooth.
","[Syrah, Zinfandel, Tempranillo]" 68094,"Gina's Spicy Corn Chowder 4 pieces thick-sliced bacon, chopped 1 medium Vidalia onion, finely chopped 1 medium red bell pepper, chopped Salt and freshly ground black pepper 1 small jalapeno, chopped seeds and ribs removed 3 cloves garlic, finely chopped 1/4 cup all-purpose flour 4 cups chicken stock 2 large red potatoes, well scrubbed and small diced 1 cup heavy cream 16 ounces frozen corn 1/4 teaspoon cayenne pepper 1 bay leaf Instructions: In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan. Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 68095,"Carrot Salad 6 shallots, minced 2 garlic cloves, minced 1/4 cup white wine vinegar Salt 2 pounds grated carrots 4 tablespoons coriander seeds, toasted and cracked 2 oranges, zested and juiced 1/2 teaspoon ground cinnamon 2 tablespoons cumin seeds, toasted 1/2 cup extra-virgin olive oil 1 cup chopped mint leaves Instructions: In a large mixing bowl, combine shallots, garlic, and vinegar. Season with salt. Add the remaining ingredients and toss together. Serve when ready. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68096,"Halloween Dirt Cups 1 1/2 cups sugar 1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract 16 chocolate sandwich cookies, crushed
Mixed gummy candies, such as worms, body parts, spiders (optional)
6 vanilla wafer sandwich cookies with chocolate inside, such as Pepperidge Farm Milano Instructions: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk together. Place over medium heat and cook, whisking continuously, as the mixture comes to a simmer and becomes thick, 5 to 6 minutes. Remove the pan from the heat and stir in the chocolate, butter and vanilla until smooth and fully incorporated. Divide between the six 300-milliliter glass tumblers and chill for about an hour. Top the pudding cups with some of the crushed sandwich cookies. Add the gummies, partially burying them in the crushed cookies, as if they are emerging from the \dirt. Write R.I.P. on the vanilla sandwich cookies with an edible marker, then place them in the glasses so that they stand upright and resemble tombstones. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 68097,"Boneless Prime Rib Roast 2 sticks (1 cup) unsalted butter, at room temperature 1/4 cup prepared horseradish 2 tablespoons mixed or tri-color peppercorns, coarsely cracked Kosher salt One 7- to 8-pound boneless prime rib roast 2 cups sour cream 2/3 cup prepared horseradish, drained Kosher salt and freshly ground black pepper 1 bunch fresh chives, coarsely chopped (about 3/4 cup) Instructions: For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside. For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
Cut the roast into 1-inch-thick slices and serve with the sauce. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 68098,"Quick-and-Easy Rice Pudding 2 cups leftover cooked white rice 1 pint rum raisin ice cream or your favorite ice cream
1/4 teaspoon ground cinnamon Instructions: Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon. ","[Chardonnay, Moscato, Vinho Verde]" 68099,"Wilted Bitter Greens with Crispy Walnut Goat Cheese 3/4 cup walnuts 4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed 1/2 bunch fresh chives, finely chopped 1/2 bunch fresh flat-leaf parsley, finely chopped 1 (11-ounce) log goat cheese, cut into 6 equal pieces Kosher salt 2 eggs, beaten with 1 tablespoon water Extra-virgin olive oil 1 shallot, minced 1 tablespoon Dijon mustard 2 to 3 tablespoons sherry vinegar 1 head radicchio, cut into bite-size pieces 2 cups baby arugula, washed 2 heads Belgian endive, cut into 1/2-inch lengths crosswise Instructions: For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour. Preheat the oven to 200 degrees F. To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying. Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side. When all of the disks have been fried, keep them warm in the oven. Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious. Divide the wilted salad between serving plates and top each salad with a goat cheese disk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 68100,"Christmas Morning Cinnamon Buns 1/2 cup vegetable shortening 2 cups milk, scalded 2 large eggs, beaten 1 cup plus 1 tablespoon sugar 1 cup mashed potatoes, unsalted 1 teaspoon salt 2 tablespoons active dry yeast 1/2 cup lukewarm water 7 cups unbleached all-purpose flour 1 cup raisins 1 cup chopped walnuts 4 tablespoons butter, softened 1/2 teaspoon ground cinnamon Instructions: Dissolve the vegetable shortening in the milk in a bowl and cool to lukewarm. Stir in the eggs, 1 cup sugar, potatoes, and salt. Dissolve the yeast in lukewarm water and stir onto the potato mixture. Stir in the flour, raisins, and nuts. Mix thoroughly for 5 minutes by hand. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour. Turn out onto lightly floured surface. Roll into a 1/2-inch thick rectangle and spread with the butter. Sprinkle with the 1 remaining tablespoon sugar and the cinnamon. Roll like a jelly roll and slice 12 equal slices. Place slices flat in 12 by 8-inch baking dish. Cover with a tea towel and let rise until double in bulk, about 30 minutes. Preheat the oven to 350 degrees F. Bake for 30 to 35 minutes, until golden brown. Transfer to a wire rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68101,"Chocolate Banana Cake 1 tablespoon instant coffee 3/8 cup water 4 cups all-purpose flour 1 1/2 cups cocoa powder 1/8 cup baking soda 1/8 cup baking powder 1 1/2 cups butter, room temperature 1 1/8 cups shortening, room temperature 5 1/4 cups sugar 3 cups sour cream 1/8 cup vanilla extract 1/8 cup salt 1 1/2 cups whole eggs, room temperature 3 5/8 cups banana puree Instructions: Preheat oven to 350 degrees F. Mix instant coffee with water set aside for later. Sift flour, cocoa powder, baking soda and baking powder together taking care that all the components are well combined and evenly distributed. In the bowl of a stand mixer, mix the butter and shortening with paddle attachment on 2nd speed until combined. Add sugar, sour cream, vanilla extract, coffee mixture, and salt starting on 1st seed and gradually moving to 2nd speed until light and fluffy (approximately 8 minutes). At 1 1/2 speed add the whole eggs, in small amounts, until smooth and fully incorporated. Add dry ingredients and banana puree in staggering steps to the mixer and blend until well combined. Pour into greased sheet pans or 4 (4 by 13-inch round cake pans and bake for 30 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. 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. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 68102,"Rosemary Focaccia 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (not lukewarm) 4 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt, plus more for sprinkling 1/3 cup olive oil, plus more for drizzling 1 sprig fresh rosemary, chopped Instructions: Sprinkle the yeast over the warm water. Let stand for a few minutes. In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass. Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour. Preheat the oven to 400 degrees F. Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes. Cut into pieces with a pizza wheel or sharp knife. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68103,"Buttermilk Pancakes 2 cups buttermilk 1 cup flour 1 egg 1 teaspoon baking soda 1/2 teaspoon salt Instructions: In small mixing bowl, combine all of the ingredients and mix well. Pour by spoonfuls onto a hot, oiled griddle. Spread the batter with the back of the spoon to make thin, crepe-like pancakes. Cook until the batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce. ","[Chardonnay, Riesling, Gewrztraminer]" 68104,"Pasta, Pesto, and Peas 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1 1/2 cups pesto (packaged or see recipe below) 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1 1/4 cups good mayonnaise 1/2 cup freshly grated Parmesan 1 1/2 cups frozen peas, defrosted 1/3 cup pignoli (pine nuts) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1/4 cup walnuts 1/4 cup pignoli (pine nuts) 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Instructions: Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature. Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 68105,"Grilled Lamb Chops with Charmoula 2 teaspoons salt 2 teaspoons ground cumin 1 teaspoon sweet paprika 1/2 teaspoon cayenne 2 racks lamb, frenched and cut into double rib portion Olive oil 2 small red onions, chopped 1 bunch parsley, stems removed 1 bunch cilantro, stems removed 2 garlic cloves, minced 1/2 cup olive oil 1 lemon, zested and juiced Salt and freshly ground black pepper Instructions: Have the grill preheated to medium-high heat. In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes. For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside. Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 68106,"Grilled Poached Sausages with Roasted Peppers and Onions 8 Italian sausages 2 pints cherry tomatoes 6 yellow peppers 6 yellow onions 4 serrano cl peppers or jalepeno peppers 10 garlic cloves 1/4 cup balsamic vinegar 1 cup extra-virgin olive oil Gray salt and freshly ground black pepper 1/2 cup freshly chopped basil leaves Instructions: Preheat oven to 325 degrees F. Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill. Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil. Grill the poached sausages over a medium-high heat until nicely caramelized. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 68107,"Slow-Cooker Barbecue Beef 1/4 cup hoisin sauce 1/4 cup honey 3 tablespoons ketchup 2 tablespoons low-sodium soy sauce 1 tablespoon sambal oelek (or other Asian chili sauce) 1 2-pound boneless beef chuck roast, halved lengthwise 2 teaspoons Chinese five-spice powder Kosher salt and freshly ground pepper 4 carrots, cut into 1/2-inch pieces 1 turnip, peeled and cut into 1/2-inch pieces Cooked white rice, for serving (optional) Sliced scallions, for topping Instructions: Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours. Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 68108,"Gravlax 1/3 cup salt 1/2 cup sugar 3 to 4 teaspoons crushed white peppercorns 3 to 4 pounds salmon fillet, preferably the middle cut, skin on Lots of fresh dill Hovmastarsas, sweet dill and mustard sauce, recipe follows 6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard) 4 tablespoons sugar 1 to 2 tablespoons red wine vinegar 3/4 cup pure vegetable oil Salt and white pepper Plenty of chopped dill Instructions: Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times. Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal. Serve with Hovmastarsas, sweet dill and mustard sauce. Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 68109,"Blackberry Cobbler 1/4 cup (1/2 stick) cold butter, cut into small pieces, plus more for greasing 3/4 cup sugar 2 cups plus 1 tablespoon self-rising flour, plus more for dusting 2 cups fresh blackberries 1/2 to 2/3 cup milk Vanilla ice cream, for serving Instructions: Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan. In a medium saucepan, combine the sugar, 1 tablespoon flour, berries and 1 cup water. Bring to a boil, reduce the heat and simmer 2 minutes, then remove from the heat and set aside. In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured board and pat it into a square. Use a rolling pin to roll it to 1/2 inch thick. Cut the dough into 2-inch-wide strips. Pour 1 cup of the blackberry mixture into the bottom of the prepared pan. Arrange half of the dough strips on top of the berries, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68110,"Lobster Casserole 1 (2 pound) lobster Court bouillion 1 carrot, julliened 1 leek julliened 1 pound sweet butter 1 small Spanish onion, chopped fine 1 stalk of celery, chopped fine 1 small carrot, chopped fine 1 bay leaf 1 sprig thyme 4 ounces lobster stock 6 ounces Long Island Merlot 4 ounces red wine vinegar Salt Cayenne pepper Lemon juice 1 ounce Hampton Black caviar Garnish: chopped chives and chive oil, optional Instructions: Bring court bouillion, carrot and leek to a boil then let simmer. Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water. Remove from the water when cool. Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock). In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme. Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender. Strain stock and reserve 4 ounces. In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone. Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame. When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice. Continue to simmer sauce on low flame. Add blanched lobster meat and let sit for 4 to 6 minutes in sauce. Then place warm lobster pieces in bowl and drizzle sauce around lobster. Garnish with the softened vegetables and a dollop of caviar on top. Chopped chive and chive oil are an optional garnish. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Sparkling wine]

" 68111,"Potato Basil Frittata 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes) 8 extra-large eggs 15 ounces ricotta cheese 3/4 pound Gruyere cheese, grated 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh basil leaves 1/3 cup flour 3/4 teaspoon baking powder Instructions: Heat the oven to 350 degrees F. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68112,"Wild Arugula and Chickpea Salad 12 ounces wild arugula 1 medium head fennel, halved and thinly sliced One 15-ounce can chickpeas, drained, rinsed and drained again 1 cup grape tomatoes, halved 1/4 cup fresh dill 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 ounces thinly shaved Parmigiano-Reggiano Instructions: Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68113,"Ropa Vieja 2 1/2 pounds skirt steak 1/8 cup pickled garlic 1 small Spanish onion, sliced 1 cup cold water 1 (24-ounce) canned, whole peeled tomatoes 1-ounce brown sugar 2 tablespoons lime juice 1/2 cup red wine 1/2 cup ground cumin 3 ounces dried ancho chili puree Instructions: Brown both sides of skirt steak in a pan over medium-high heat. Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours. With spoon, break up meat while cooking. Add more liquid, if necessary. Add the puree into the liquid during the last 15 to 30 minutes. Serve hot in bowls. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 68114,"Spiced Skewered Lamb Water, as needed 1 teaspoon dried cl flakes 1 teaspoon ground cumin 1 teaspoon fennel seeds 1 teaspoon groundnut oil (peanut) 1 teaspoon light soy sauce 1 teaspoon Shaohsing rice wine or dry sherry 1/2 teaspoon ground paprika 1/2 teaspoon sea salt 7 ounces lamb loin fillet, very finely sliced, and cut into small pieces Olive oil, as needed Instructions: Soak 8 to 10 wooden skewers in water for about 20 minutes. Combine the cl flakes, cumin, fennel seeds, oil, soy sauce, rice wine, paprika, and salt in a bowl. Add the meat to the spices, and toss to coat. Thread the meat onto the skewers.
Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 68115,"Pinto Beans with Burnt Ends 2 tablespoons canola oil 8 ounces double-smoked slab bacon, cut into small dice 1 medium carrot, grated on the large holes of a box grater 1 medium Spanish onion, cut into small dice 3 cloves garlic, finely chopped Two 15-ounce cans pinto beans, drained, rinsed well and drained again 2 cups Bobby Flay's Mesa Barbecue Sauce, recipe follows, or your favorite BBQ sauce 1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed 1/4 cup clover honey 3 tablespoons light brown sugar Kosher salt and freshly ground black pepper A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket, recipe follows Handful torn fresh parsley leaves 2 tablespoons (1/4 stick) butter 1/2 medium red onion, finely diced 3 garlic cloves, minced 6 plum tomatoes, coarsely diced 1/4 cup ketchup 3 tablespoons dark molasses 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 1 tablespoon honey 1 teaspoon cayenne 1 tablespoon ancho cl powder* 1 tablespoon pasilla cl powder* 1 tablespoon paprika 1 tablespoon Worcestershire sauce 3 tablespoons ancho cl powder 2 tablespoons kosher salt 1 tablespoon allspice, ground 1 tablespoon celery seeds 1 tablespoon coriander seeds, ground 1 tablespoon garlic powder 1 tablespoon mustard seeds, ground 1 tablespoon dried oregano 1 tablespoon smoked Spanish paprika 1 tablespoon freshly ground black pepper One 8- to 10-pound brisket, untrimmed 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours 2 cups apple juice (in a spray bottle) Instructions: Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen. Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap. Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.) Place the brisket fat-side up on your smoker grate and close it up for the long smoke. Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker. When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 68116,"Mushroom and Butternut Squash Risotto 3 cups low-sodium chicken broth 1/4 cup dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
Kosher salt and freshly ground black pepper
1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced
2 medium shallots, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan, plus more for passing
2 tablespoons chopped fresh Italian parsley
Instructions: Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate. Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini. Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.) Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 68117,"Frozen Grape Sangria 3 cups green grapes 1 Granny Smith apple, cored and chopped 1 lemon, sliced 1 cup grapes, sliced in 1/2 1/4 cup superfine sugar 2 bottles dry white wine, chilled (recommended: Pino Grigio) 1 cup white grape juice, chilled 1/2 cup vodka Instructions: Place 3 cups grapes in a freezer about 2 hours before you want to serve your sangria. Combine the chopped apples, lemon slices, grapes halves, wine, sugar, white grape juice, and vodka, in a large glass pitcher filled with ice. Stir well to dissolve the sugar. Add frozen green grapes to glasses and fill with sangria. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 68118,"Fish Fry 4 cups all-purpose flour, seasoned with crab boil mix, salt, and pepper 1 egg 16 ounces light beer 4 cups canola oil 4 fresh or frozen haddock fillets Instructions: Combine beer batter ingredients in large bowl and mix with electric blender for 2 minutes. In a large pot, bring oil to 375 degrees F. Completely cover haddock in beer batter. Roll haddock in batter mix. Carefully submerge in oil for 3 to 4 minutes or until the filet begins to float. Remove from oil and drain well. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68119,"Prime Rib with Herb Rub 1/2 cup parsley, minced
2 tablespoons minced garlic
2 tablespoons grapeseed or olive oil
2 tablespoons sea salt or kosher
1 tablespoon ground black pepper
4 pounds prime rib, bone out
Instructions: First, preheat the oven to 400 degrees F, for rib cooking. Next, in a bowl, blend the parsley, garlic, oil, salt and pepper together well to incorporate. To prepare the beef, trim the fingers from the bottom of the beef and the tail of the rib, retaining the center rib section. Then evenly apply the rub to the entire rib. To cook the rib, begin cooking for 20 minutes, then reduce the heat to 225 degrees and finish for 1 1/2 hours for medium-rare to medium. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 68120,"Indoor S'more Sundae 3/4 cup graham cracker crumbs (about 5 whole graham crackers) 3 tablespoons butter, melted 2 tablespoons sugar 1/2 teaspoon cinnamon Salt
4 scoops vanilla ice cream 1 1/2 cups mini marshmallows 1/2 cup semisweet chocolate chips 2 tablespoons whole milk Instructions: For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more \domes. Freeze at least 1 hour.
For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce. ","[Chardonnay, Riesling, Moscato, Merlot]" 68121,"Ratatouille Pasta Kosher salt 12 ounces lasagnette or other long ribbon pasta 3 cloves garlic, thinly sliced 3 to 4 large tomatoes, halved crosswise and cored 1/2 teaspoon red pepper flakes 1/3 cup extra-virgin olive oil, plus more for brushing 1 bell pepper (any color), cut into 8 strips 2 small zucchini, sliced lengthwise 1/2 inch thick 1 Japanese eggplant, sliced lengthwise 1/2 inch thick 3/4 cup fresh basil and/or parsley, chopped, plus more for topping 2 ounces goat cheese, crumbled Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta. Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board. Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil. Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 68122,"Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese 2 pounds chicken tenders 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 eggs, beaten 2 cups panko 6 tablespoons vegetable oil 2 bags (10 ounces each) mixed baby greens 1 cup thinly sliced red onion 4 Bosc pears, peeled and thinly sliced 1 cup Danish blue cheese, crumbled Dressing, recipe follows Sugared Pecans, recipe follows 1/2 cup chopped pecans 1/4 cup maple syrup 1/3 cup plus 2 tablespoons apple cider vinegar 1/2 cup mayonnaise 2 tablespoons brown sugar 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup vegetable oil 1/2 cup sugar 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 cup pecans, lightly toasted Instructions: Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko. Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time. Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 68123,"Creme de Menthe Brownies 1 (19.5-ounce) box milk chocolate brownie mix (recommended: Pillsbury) 3 eggs 1/2 cup vegetable oil 1/4 cup plus 2 teaspoons creme de menthe liqueur, divided 1/2 cup chopped creme de menthe thins, about 18 (recommended: Andes) 1 (8-ounce) package cream cheese, softened (recommended: Philadelphia) 1/2 cup sugar Instructions: Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray. Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker. In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside. In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect. Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.) Allow brownies to cool completely before cutting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68124,"Making Ice Cream Sandwiches 16 large chocolate sugar cookies 1 quart ice cream, softened slightly Instructions: Lay out eight cookies on counter in front of you, flat side up. Top each with 1/2 cup ice cream and spread evenly over surface of cookie. Top with eight remaining cookies, flat side down, and press gently. Run spatula around sides of sandwich to smooth out ice cream. Wrap sandwiches individually in foil and freeze until firm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68125,"Classic Pineapple-Apricot Glazed Ham One 9- to 10-pound bone-in fully-smoked ham (butt or shank half) 2 tablespoons whole cloves Zest and juice of 2 limes 8 thin slices fresh ginger 2 cups unsweetened pineapple juice 1 cup apricot preserves 1/4 cup Dijon mustard Instructions: For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over). Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound). Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon. Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more. Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68126,"Sliced Sweet Potato Pie 2 cups all-purpose flour 1 teaspoon salt 2/3 cup hydrogenated shortening 6 tablespoons cold milk 3 to 4 sweet potatoes 1 cup brown sugar 1 cup sugar 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon Pinch mace 2 tablespoons butter 1 cup scalded milk 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 cup brown sugar 1/2 cup pecans, chopped 1/2 cup chilled butter (1 stick) 1/8 teaspoon salt 1/4 teaspoon ground cinnamon Instructions: Preheat oven to 325 degrees F. For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges. For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling. For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68127,"Valentine's Double Chocolate Bark 4 ounces white chocolate, chopped 8 ounces bittersweet chocolate, chopped
Sprinkles, sanding sugar, candy hearts and coated chocolates, for toppings
Instructions: Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate. Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 68128,"Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous 2 tablespoons vegetable or other light oil, eyeball it 1 1/2 pounds large shrimp, peeled and deveined with tails removed 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced 3 cloves garlic, grated or finely chopped 1-inch ginger root, peeled and grated or finely chopped 4 scallions, chopped into 1-inch pieces, whites and greens Salt and pepper 2 tablespoons mild or hot red curry paste 2 roasted red peppers, sliced 1 cup \light\ or unsweetened coconut milk 1 cup frozen peas 1 1/2 cups chicken stock 1 tablespoon butter 1 lime, zested and juiced 1 1/2 cups couscous 1 cup shredded fresh basil leaves 2 cups chopped iceberg lettuce, 1/2 small head 1/2 cup chopped peanuts, for garnish Instructions: Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through. In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork. Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]

" 68129,"Lamb or Beef Shakshuka EVOO 1 pound ground lamb or beef
1 onion
2 red finger chili peppers or 1 large jalapeno pepper
4 large cloves garlic
1 teaspoon (1/3 palm full) cumin seed 1 teaspoon caraway seed 1 teaspoon pimenton or paprika
A little freshly grated nutmeg, about 1/8 teaspoon
Salt and pepper
1 can (7 ounces) chipotle in adobo
1 can (14 ounces) crushed or diced fire-roasted tomatoes
1 can (14 ounces) tomato sauce or 2 cups passata
A drizzle of honey, optional
3/4 pound brick feta in water
4 to 6 large eggs Garlic naan bread 2 tablespoons butter, melted
Greek yogurt, optional
Cilantro leaves, picked
2 to 3 scallions, finely chopped
Instructions: Preheat oven to 375 F. Gather your ingredients. Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned. Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir. Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use. Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set. For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips. Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]

" 68130,"Quick Sour Cream Ice Cream 1 pound sour cream 1 cup half-and-half 1 2/3 cups sugar 2 tablespoons lemon juice Instructions: Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine. ","[Chardonnay, Riesling, Gewrztraminer]" 68131,"Fried Calamari 3 to 4 cups peanut or other neutrally flavored oil, for frying 1 pound clean calamari, tubes and legs, tubes cut into 1/2-inch rings 2 cups all-purpose flour 1 tablespoon cayenne pepper Kosher salt Lemon wedges, for garnish Instructions: Add the oil to a wide pan and heat to about 325 degrees F. Preheat the oven to 200 degrees F. Pat the calamari dry with paper towels.
Combine the flour and cayenne pepper. Working in batches, toss 1/3 of the calamari in the seasoned flour. Transfer the calamari to a mesh strainer and shake off the excess flour.
Carefully drop the calamari into the hot oil; the oil should bubble gently and the calamari should have plenty of room to swim around and fry gently. Do not crowd the pan or the oil won't come back up to temperature quickly. When done, the calamari should be very pale golden and tender. It should not look like little brown rubber bands. Remove the calamari from the hot oil and drain it on paper towels. Salt it immediately and keep it warm in the oven until all the calamari is done.
Repeat in 2 more batches with the remaining calamari.
Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68132,"Seared Scallops with Sweet Potato 'Risotto' and Chanterelles Truffle-Haricot Verts Salad 4 shallots, brunoise 1 tablespoon butter 4 large sweet potatoes, brunoise (needs to be the size of risotto) 3 to 4 cups hot chicken broth 2 pounds large scallops, U-10's or bigger (10 scallops/pound) 1 tablespoon minced garlic 1/2 tablespoon minced ginger 1 pound chanterelles, cleaned Salt and black pepper to taste Canola oil to cook Juice of 1 lemon 1 tablespoon truffle oil 1/2 cup virgin olive oil 1 pound haricot verts, blanched and shocked 1 bunch chives cut into batons (1-inch) Truffle oil to garnish Salt and Black pepper to taste 1 large sweet potato, spaghetti cut using turning slicer 1 Peruvian purple potato, peeled and sliced Salt to taste Canola oil for frying Instructions: It is important that the sweet potato 'risotto' dice are all the same size. Traditional risotto cooking technique is used. In a 2 quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed. Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct. Season the scallops with salt and pepper. In very hot saute pan, coat with oil and sear the scallops until brown. Flip scallops and brown other side. Total cooking time should be about 8 minutes. Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft. Add chanterelles and season. Cook for about 6 to 8 minutes. HARICOTS VERTS SALAD: In a stainless steel bowl, mix lemon juice, truffle oil and olive oil. Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives. FUNKY SWEET POTATO GARNISH: Wrap the sweet potato hair around a slice of purple potato. In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes. Salt to taste and drain well. PLATING: Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with 'risotto.' Place in the center of a plate. Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68133,"Sweet Dough for Pies and Tarts 1 cup (about 4 1/2 ounces) all-purpose bleached flour 3 tablespoons sugar 1/4 teaspoon baking powder 1/8 teaspoon salt 4 tablespoons (1/2 stick) cold unsalted butter 1 large egg 2 cups (about 9 ounces) all-purpose bleached flour 1/3 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter 2 large eggs Instructions: To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork, continuing to stir until the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch disk. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68134,"Classic Coleslaw 4 carrots, shredded 2 heads green cabbage, sliced thin
1/4 head purple cabbage, sliced thin
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup minced fresh parsley
Instructions: Combine the carrots and the green and purple cabbage in a large bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68135,"Vanilla Smoked Trout 6 trout fillets, skin on and boneless 1 1/2 gallons cold water 1 cup light brown sugar 4 vanilla beans, split and scraped 1/2 cup ground black pepper 1 cup kosher salt 2 tablespoons vanilla extract Instructions: Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla extract together and refrigerate for 1 day. Place trout in brine for 30 minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place trout in smoker. Cold smoke for 30 minutes at 90 degrees. Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout when ready to assemble. Heat saute skillet with minimal amount of vegetable oil. Saute skin side up over medium heat for 1 minute and then repeat process with skin side down. Remove from skillet and remove skin prior to service. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 68136,"Green Bean and Cauliflower Gratin Kosher salt 1 1/2 pounds green beans, trimmed and halved 3 cups small cauliflower florets (from 1/2 head) 5 tablespoons unsalted butter 2/3 cup panko Freshly ground black pepper 3/4 cup shredded gruyre cheese 2 cloves garlic, minced 3 tablespoons all-purpose flour 3 cups half-and-half 1/4 cup grated parmesan cheese 1/4 teaspoon mustard powder Pinch of cayenne pepper Chopped fresh chives, for topping Instructions: Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel\u2013lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry. Preheat the oven to 375?. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside. Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds. Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68137,"Arroz con Coco: Coconut Rice 2 cups long-grain white rice 2 cups water 1 can light coconut milk 1 tablespoon plus 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup raisins 1/2 cup toasted coconut flakes Instructions: Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes. Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve. ","[Chardonnay, Sauvignon Blanc, Viognier, Riesling]" 68138,"Sushi Art 2 blanched asparagus spears, each trimmed to 4 inches Four 4-by-1 3/4-inch sheets nori 1 king oyster mushroom stem, ends trimmed 2 teaspoons soy sauce 1/4 teaspoon sugar 1/2 teaspoon vegetable oil One 4-inch square sheet nori 1 Persian cucumber 2 eggs, very well beaten 1 teaspoon soy sauce Pinch white pepper 1 1/2 teaspoons vegetable oil 1 tablespoon rice wine vinegar 1 tablespoon sugar 1/2 teaspoon salt 2 cups cooked Japanese short-grain rice 1 1/2 teaspoons tobiko
1/2 cup cooked green pearl rice, warm One 4-by-7-inch sheet and one 4-by-2-inch sheet nori One 4-by-5 1/2-inch sheet and two 4-by-7-inch sheets nori Instructions: For the asparagus: Slice each asparagus spear in half lengthwise. Wrap each piece of asparagus in a 4-by-1 3/4-inch sheet of nori and set aside. For the marinated mushroom: Trim all sides of the mushroom until you have a 4-by-1-by-1-inch rectangular block. Slice the block lengthwise into 4 thin slices. In a small mixing bowl, whisk the soy sauce and sugar together until the sugar dissolves.
Place a small nonstick skillet over medium heat. Add the oil and mushrooms and saute for 2 to 3 minutes. Pour the soy mixture over the mushrooms and toss together until fully and evenly coated. Transfer the mushrooms to a small plate and let cool. Wipe out the skillet and reserve for cooking the tamago. Once the mushrooms have cooled, arrange the pieces onto half of a 4-inch square sheet of nori. Fold the remaining part of the nori over the mushrooms to wrap. For the cucumber: Trim the ends of the Persian cucumber until 4 inches long. Set aside. For the tamago (Japanese omelet): Beat together the eggs, soy sauce and pepper in a bowl. Place the reserved skillet from the mushrooms over medium-low heat. Add 1/2 teaspoon of the oil and one-third of the egg mixture. Gently scramble with a spatula until the eggs are barely set. Push the eggs to the side of the skillet, towards you. Add another 1/2 teaspoon oil to the empty portion of the skillet, add another third of the egg mixture and allow the eggs to cook into a flat disc. Once the eggs are barely set, flip the previously scrambled eggs over the flat disc of eggs and continue to flip until a roll forms. Push the roll to the side of the skillet again. Pour the remaining oil and egg mixture into the skillet and repeat the last step until you have a thicker, tight omelet roll. Slide the tamago onto a cutting board and cool. Once cool enough to handle, trim the omelet down to a 4-by-1/2-1/2-inch rectangle (scraps can be snacked on!). Set aside.
For the sushi rice: Combine the vinegar, sugar and salt in a small mixing bowl and whisk together. Sprinkle two-thirds of the vinegar mixture over the cooked white rice and gently fold together until fully incorporated.
Place one-quarter of the sushi rice into a mixing bowl and fold in the tobiko. Set aside. Sprinkle the remaining vinegar mixture over the cooked green pearl rice and gently fold together until fully incorporated. Set aside.
For the palm tree: Place one 4-by-7-inch sheet of nori onto a bamboo sushi rolling mat. Press a thin layer of plain rice over the center 3 inches of nori. Place the nori-wrapped mushrooms onto the center of the rice standing up and build a thin layer of rice next to and on top of the mushrooms to keep them balanced.
Gently flatten the rice on top of the mushroom and place 2 wrapped asparagus spears side by side, cut-side down, on top. Top the asparagus spears with a very thin layer of rice and top with the remaining 2 asparagus spears, cut-side down. Fill the remaining surface of nori that the tree is sitting on with rice. Add a 4-by-2-inch sheet of nori on one end to create a tail. Using the sushi mat, with the tail end away from you, carefully wrap the rice-topped nori over the palm tree and roll completely until sealed. Slice the roll into 6 pieces and transfer to a platter. For the geometric pattern: Place a 4-by-5 1/2-inch sheet of nori onto the sushi mat and top with a thin layer of tobiko rice. Lay the cucumber across the center of the tobiko rice. Then, using the sushi mat, wrap the rice and nori around the cucumber to seal. Slice the roll in half lengthwise. Turn each half cut-side down and slice in half lengthwise so the entire roll is quartered. Set aside. Place a 4-by-7-inch sheet of nori onto the sushi mat and top with 2 of the quarter rolls on the bottom edge of the sheet, side by side, so the top creates a V shape. Nestle the bottom half of the tamago into the V-shaped opening and set the remaining 2 quarter rolls against the top half. Using the sushi mat, carefully wrap the nori around the cut rolls until sealed.
Place a 4-by-7-inch sheet of nori onto the sushi mat and top with a thin layer of the green pearl rice. Place the previously assembled sushi block in the center of the green rice. Using the sushi mat, carefully wrap and roll the green rice-topped nori around the sushi block to seal. Slice the roll into 6 pieces and transfer to the platter. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68139,"Strawberry Pink Lemonade Whoopie Pies One 15.25-ounce box strawberry cake mix 2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 stick (8 tablespoons) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
3 to 4 drops yellow food coloring Instructions: For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes. While the cookies freeze, preheat the oven to 350 degrees F. Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely. For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes. Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 68140,"Salsa Fresca 4 ripe tomatoes, chopped 1/4 red onion, chopped 1 jalapeno, minced 8 cilantro sprigs, chopped 3 garlic cloves, minced Juice of 1 lime 1/4 cup olive oil 1/2 teaspoon salt Instructions: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving. ","[Rioja, Tempranillo, Garnacha]" 68141,"Brunch Pizza with Scrambled Eggs and Smoked Salmon 6 ounces Pizza Dough, recipe follows Chili Garlic Oil, recipe follows 4 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 1/4 cup grated mozzarella 1/4 cup grated Fontina 2 ounces smoked salmon, cut into very thin slices Chopped chives, for garnish 2 tablespoons salmon roe, optional 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 1 teaspoon kosher salt 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes Instructions: Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to an 8-inch round. Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil. Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes. Remove from the oven and set aside. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them. Remove from the heat and remove from the pan to stop the cooking. Spread the eggs on the Pizza Dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes. Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing. Garnish with the chopped chives and salmon eggs. 1 tablespoon extra-virgin olive oil, plus additional for brushing In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.) Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Chianti]" 68142,"Chocolate Chip Cookie Cake Nonstick cooking spray, for the pan 1 cup almond flour 1 cup hazelnut flour 1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda 1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 cup chocolate chips
3 cups powdered sugar 1 cup (2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/8 teaspoon kosher salt 3 tablespoons heavy cream Instructions: For the cookie cake: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with nonstick cooking spray and line it with parchment. Set aside. In a large bowl, combine the almond and hazelnut flours, brown and granulated sugars, salt and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the wet ingredients to the dry ingredients, add the chocolate chips and stir to combine. It may seem dry at first but keep on stirring. Pat the dough out evenly in the prepared cake pan. Bake until golden brown on top; begin checking for doneness at 22 minutes. Let the cake cool fully in the pan. For the buttercream: In a stand mixer fitted with a paddle attachment, beat together the powdered sugar, butter, vanilla and salt. Once combined, beat in the heavy cream until smooth. Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake as desired (or spread on the cake to decorate). ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 68143,"Peachy Mint Shake 1 cup water 1/2 cup fresh mint leaves, plus extra mint sprigs for garnish 3 cups chopped fresh peaches (about 5 peaches), plus a few extra slices for garnish 1 cup vanilla ice cream Instructions: In a small saucepan, bring the water and the mint leaves to a boil. Turn off the heat, cover, and let the mint leaves steep for 5 minutes. Let the mint water cool to room temperature. Place the mint water (including leaves) peaches, ice cream and 1 cup of ice cubes in a blender and puree until smooth. Serve immediately in chilled glasses and garnish with a slice of peach and a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68144,"Garlic Toasts 1 baguette 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 garlic clove, halved lengthwise Instructions: Preheat the oven to 400 degrees F. Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68145,"Almost Tandoori Chicken 1 cup Greek yogurt 1 tablespoon turmeric, a palmful 1 tablespoon coriander 1 tablespoon smoked paprika 1/2 tablespoon ground cumin, 1/2 a palmful 1 teaspoon ground cardamom, 1/3 palmful 1 lime, zested 2 pounds skinless, boneless chicken thighs Salt and freshly ground black pepper 1 green apple, peeled, cored and thinly sliced into matchsticks 2 plum tomatoes, seeded and very thinly sliced lengthwise 4 scallions, thinly sliced 2 tablespoons olive or vegetable oil 4 pieces naan bread, plain or flavored, store-bought, warmed Instructions: Preheat oven to 500 degrees F. Combine the yogurt with the spices and zest of lime in a large bowl. Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes. Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine. Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 68146,"Lynchburg Lemonade 41/2 ounces Jack Daniels 11/2 ounces triple sec 3/4 ounce freshly squeezed orange juice 6 ounces sour mix 3 orange and/or lemon slices Instructions: Combine the Jack Daniels, triple sec, orange juice and sour mix in a cocktail shaker with ice; shake well. Strain into a large fishbowl glass filled with ice and add the orange and/or lemon slices. Serve with straws for sharing. Photography by: James Baigrie ","[Whiskey, Creamy White Wine, Sparkling Wine]" 68147,"Baked Sweet Potatoes with Charred Onion Ranch Dip 4 sweet potatoes, about the same size 8 scallions, root end trimmed 2 cups sour cream 1/4 cup finely chopped fresh flat-leaf parsley 2 tablespoons Ranch Rub, recipe follows 1 teaspoon celery seeds Kosher salt and freshly ground black pepper 1/2 cup buttermilk powder (found in the baking aisle) 1 tablespoon dried parsley 2 teaspoons dried chives 2 teaspoons dried dill 2 teaspoons garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.) Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve. To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired. (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.) Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68148,"Roasted Jerk Chicken with Garden Chimichurri 1 chicken leg (drumstick and thigh) 10 sprigs fresh thyme
1 shallot, diced 2 tablespoons Jerk Spice Rub, recipe follows 6 tablespoons grapeseed oil
3 ounces cauliflower florets 5 cherry tomatoes
Kosher salt and freshly ground black pepper 1/3 teaspoon fresh rosemary
1/3 teaspoon fresh tarragon
3 ounces quinoa 2 tablespoons Garden Chimichurri, recipe follows 2 tablespoons ground coriander 2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon cayenne powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons coarse black pepper 2 teaspoons dry thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 tablespoons fresh cilantro, chopped 1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon minced shallot
1/3 teaspoon minced garlic
A large pinch of red pepper flakes Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish. Preheat the oven to 350 degrees F. Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce. Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F. Cook the quinoa according to the package directions. Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon. Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce. Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken. Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened. Pour the vegetables over the chicken before serving. Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl. Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight. ","[Syrah, Grenache, Tempranillo, Barbera]" 68149,"Arborio Rice Pudding 2 quarts milk 2 tablespoons butter 1 cups sugar 1/2 teaspoon ground cinnamon, plus more for dusting 1 vanilla bean, split and seeds scraped 1 cup Arborio rice 1 1/2 cups water 1 orange, zested, 1 teaspoon plus more for garnish Pinch kosher salt Instructions: Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 68150,"Stuffed Manicotti with Fresh Marinara Sauce 3 large eggs 1 1/2 cups milk 3 tablespoons melted butter 1 cup all-purpose flour Pinch salt Vegetable cooking spray 1 pound ricotta cheese 1/2 pound shredded mozzarella cheese (in a 8-ounce bag) 1 large egg 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon ground black pepper 1/4 teaspoon freshly ground nutmeg 1/4 cup fresh Italian parsley, finely chopped 1/4 cup extra-virgin olive oil 1 small onion, chopped fine 8 cloves garlic, peeled and crushed 2 (28-ounce) cans crushed tomatoes (recommended: San Marzano) 1/4 cup Italian parsley, fresh, finely chopped 1/2 cup fresh basil leaves, torn Salt and pepper 1/2 cup grated Parmesan Instructions: Make the crepes (crespelle): In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened. Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking. Make the ricotta filling: In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before. Make the marinara sauce: In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often. Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary. Put it all together: Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce. Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan. Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan. Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 68151,"Grilled Pork with Arugula-and-Grape Salad 1 shallot, finely chopped 2 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 4 boneless pork chops (about 5 ounces each) 3/4 cup red seedless grapes, halved 4 heaping cups baby arugula 1/2 cup crumbled gorgonzola or other blue cheese Instructions: Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the olive oil, starting with a few drops and adding the rest in a steady stream. Put the pork chops in a shallow dish and season all over with salt. Add 3 tablespoons of the dressing and the remaining 1 teaspoon thyme. Rub all over the pork and let marinate 5 minutes. Heat a grill pan over medium-high heat. Grill the pork until just cooked through, 4 to 5 minutes per side. Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 68152,"Cucumber Salad with Dill 1 English or 2 regular cucumbers, chopped 1/3 cup lowfat plain yogurt 2 tablespoons chopped fresh dill 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Combine all ingredients and toss to combine. Serve room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68153,"Stuffed Artichokes with Shrimp 4 large artichokes 1 lemon, juiced 2 tablespoons olive oil Salt 4 tablespoons mayonnaise 2 tablespoons lemon juice 1 teaspoon honey 1 teaspoon mustard 1 pound shrimp, boiled and peeled 1/4 teaspoon paprika Pinch saffron 1/2 pound cherry tomatoes Instructions: Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool. Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke. To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth. Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron. To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68154,"Puff Pastry Pizza 2 sheets frozen puff pastry (from a 17.3-ounce package, such as Pepperidge farm), thawed 1 tablespoon butter 8 ounces mushrooms, sliced
2 cloves garlic, minced
1/4 cup white wine
Kosher salt and freshly ground black pepper Olive oil, for brushing
1 cup shredded fresh mozzarella 8 yellow and/or red grape tomatoes, halved
2 tablespoons black olives
8 slices pepperoni
2 tablespoons sliced drained pepperoncini 1/4 cup crumbled goat cheese (chevre) 6 leaves fresh basil, cut into chiffonade 1 teaspoon fresh oregano
4 slices prosciutto
1/4 cup arugula
1/4 cup shaved Parmesan
Instructions: For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats. Preheat the oven to 415 degrees F, then start on the pizza toppings. For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside. To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese). Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine. Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards Slice each into smaller pieces and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 68155,"Roasted Cherry Tomatoes 2 pounds cherry tomatoes on the vine 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 68156,"Bitter Greens Salad with Broccoli Rabe Pesto, Italian Sausage and Fresh Mozzarella Kosher salt 1 bunch broccoli rabe, about 2 inches of woody stems removed 1/2 bunch basil leaves 1/4 cup pistachios, shelled and roasted 1/4 cup grated Parmesan plus 6 ounces Parmesan, shaved into thin ribbons 5 cloves garlic, 4 smashed and 1 minced 1/4 cup extra-virgin olive oil, plus additional for drizzling 1/2 cup mascarpone 4 sweet Italian sausages 2 tablespoons red wine vinegar Crushed red pepper, for seasoning 2 cups baby arugula 1 Belgian endive, heart removed and leaves torn 1 small head escarole, leaves loose 8 ounces fresh mozzarella, sliced, or ciliegine, cut in half Instructions: Prepare an ice bath and set aside. Bring a large pot of salted water to a boil. Blanch the broccoli rabe until just tender, about 90 seconds, and immediately transfer to the ice bath until cooled. Drain water and squeeze out excess liquid, then place in the carafe of a food processor. Add the basil, pistachios, grated Parmesan and smashed garlic. Pulse with olive oil until still chunky but all ingredients have combined, using just enough olive oil to loosen. Add the mascarpone and pulse until just combined into the pesto. Remove the pesto from the carafe and set aside. Heat a medium skillet over medium heat. Add olive oil to just barely coat the skillet. Sear the sausages on all sides until cooked through and beginning to brown, about 12 minutes. Remove from the heat and set aside. Whisk together the red wine vinegar, minced garlic and 1/4 cup olive oil in a small bowl. Season with salt and crushed red pepper. Toss the arugula, endive and escarole together in a bowl with the vinaigrette. Spoon all but a few spoonfuls of the pesto on the bottom of a plate or serving dish. Top with the dressed greens, mozzarella, sausages sliced on a bias and more of the pesto. Serve! ","[Chardonnay, Barolo, Chianti, Tempranillo]" 68157,"Slow-Cooker Thai Coconut Mussels 1 cup chicken stock 1 tablespoon fish sauce, plus more if needed 2 cloves garlic, grated with a rasp grater 1 small Thai bird cl, chopped
1 stalk lemongrass, smashed with a knife
1 shallot, minced
2 pounds fresh mussels, cleaned, scrubbed and debearded
1 1/2 cups unsweetened coconut milk
1/2 cup fresh cilantro leaves
Zest of 1 lime plus 1 tablespoon lime juice
Crusty Gochujang Garlic Bread, recipe follows 1 stick salted butter, at room temperature 2 tablespoons gochujang
1 clove garlic, grated with a rasp grater 1 crusty baguette, sliced in half horizontally
Instructions: Add the stock, fish sauce, garlic, cl, lemongrass and shallot to a 6- to 8-quart slow cooker, cover and cook on high for at least 2 hours. Add the mussels and coconut milk and continue to cook on high, covered, until the mussels open, another 15 to 20 minutes. Discard any unopened mussels. Stir in the cilantro and lime zest and juice. Add more fish sauce if desired. Ladle into bowls and serve with Crusty Gochujang Garlic Bread. Preheat the broiler. Mix together the butter, gochujang and garlic in a small bowl. Smear the butter mixture on the baguette halves and place on a baking sheet. Broil until golden and crispy, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 68158,"Chicken Scampi Pasta Kosher salt 1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
3 tablespoons olive oil
8 tablespoons unsalted butter, cubed
6 cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
12 ounces angel hair pasta
1 teaspoon lemon zest plus the juice of 1 large lemon
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh Italian parsley
Instructions: Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate. Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68159,"Vegan Peppercorn Chevre 1 cup blanched almonds Zest of 1 lemon plus 1/4 cup lemon juice
1 tablespoon canned unsweetened coconut milk
1 tablespoon coconut oil
1 teaspoon garlic powder
1 teaspoon white miso paste
1 teaspoon kosher salt
2 tablespoons mixed peppercorns, crushed
Instructions: Put the almonds in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight. Drain the almonds and add them to a high-powered blender. Add the lemon zest and juice, coconut milk, coconut oil, garlic powder, miso paste and salt and blend, stopping and stirring as necessary, until the mixture forms a moderately fine paste with a texture like pesto.
Lay about a 1-foot-long section of plastic wrap on a work surface. Transfer the mixture to the center of the plastic wrap and form it into a 6-inch log using the plastic wrap to help shape it; roll it up until completely wrapped and twist the ends closed like a candy wrapper. Freeze until firm, about 2 hours.
Unwrap and let sit at room temperature until the exterior has softened slightly, about 15 minutes.
Spread the peppercorns on a small platter and roll the cheese log in the peppercorns to coat. Let sit at room temperature until softened, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68160,"Spicy Sausage Bites 1 sheet frozen puff pastry (from a 17.25-ounce box), thawed All-purpose flour, for rolling
1 large egg
2 tablespoons creole mustard
One 12-ounce package precooked andouille sausage, such as Aidell's 2 tablespoons finely chopped fresh dill 1/2 cup creole mustard 1/4 cup ketchup
1/4 cup mayonnaise 2 tablespoons maple syrup
2 tablespoons cider vinegar
Dash hot sauce
Instructions: For the sausage bites: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Unfold the pastry sheet and dust both sides with flour. Roll to an approximately 12-inch square. Cut into four 6-inch squares. Beat the egg in a small bowl. Brush the entire surface of the top of each pastry square lightly with beaten egg. Reserve the egg wash. Brush with the mustard, leaving a 1/2-inch border around the edges. Roll each sausage tightly in a pastry square, crimping the edges to seal. With a serrated knife, trim the loose edges from each roll. Cut each crosswise into 4 sections. Place the bites seam-side down on the prepared baking sheet, about an inch apart. Bake until the pastry is crisp, browned and cooked through, 35 to 40 minutes. Sprinkle with dill. For the creole mayo sauce: Meanwhile, combine the mustard, ketchup, mayonnaise, maple syrup, cider vinegar and a dash of hot sauce in a bowl. Serve the sausage bites warm with the sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68161,"Bucatini with Chantrelles, Spring Peas, and Prosciutto 1 cup fresh or frozen peas 1 pound chanterelle mushrooms 5 tablespoons extra-virgin olive oil 3 cloves garlic 2 ounces thinly sliced prosciutto 1 1/2 pounds peeled, seeded, crushed tomatoes 1/4 cup chopped Italian parsley 1 pound bucatini 1/4 cup grated Parmesan Salt and pepper Instructions: If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside. Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside. Bring 6 quarts of salted water to a boil. Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet, and cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes. While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes. To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 68162,"Pass the Buffalo Mac and Cheese 1 pound pasta shells Two 12-ounce cans evaporated milk
1/2 cup Buffalo sauce
1 1/2 tablespoons Dijon mustard
8 ounces freshly grated sharp Cheddar 4 ounces freshly grated pepper jack cheese 2 tablespoons cornstarch
4 ounces crumbled blue cheese 1 small rotisserie chicken, meat shredded, skin reserved 1/2 cup crumbled blue cheese
1 cup chopped celery leaves plus 8 celery stalks, bottoms slightly trimmed but left wide to be used as serving \spoons
Instructions: For the pasta and sauce: Bring a pot of water to a boil. Add the pasta and cook according to the instructions on the package. Drain and set aside. Set a medium saucepan over low heat. Add the evaporated milk, Buffalo sauce and mustard and whisk until uniform and smooth. Toss the Cheddar and pepper jack with the cornstarch in a bowl until the cheese is totally coated, then add to the saucepan. Whisk in the blue cheese and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. For the mix-ins: Meanwhile, lay out the chicken skin flat in a pan without overlapping the pieces. Cook on high heat until crisped, 5 to 8 minutes. Chop into pieces. Add the pasta to the sauce and stir until completely coated. Add the crisped chicken skin and shredded chicken and stir. Mix in the blue cheese. Transfer to a serving bowl and garnish with the celery leaves. Serve with celery stalks as \spoons.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 68163,"Pistachio Loaf 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, plus more for the pan 1 cup all-purpose flour, plus more for the pan 1 cup plus 2 tablespoons raw, unsalted, shelled pistachios 1 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1/2 teaspoon finely grated lemon zest 1 cup buttermilk Instructions: Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68164,"Burnt Orange Bread Pudding Butter, for the pan 6 brioche hamburger buns, split 6 large eggs 3/4 cup sugar 4 cups whole milk 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt Zest of 2 oranges Zest of 1 lime Zest of 1 lemon Ice cream, for serving Burnt Oranges, recipe follows Caramel Sauce, recipe follows Whipped cream, for serving 2 navel oranges, cut into wedges Granulated sugar 2 1/2 cups sugar 1/4 cup light corn syrup 1/2 teaspoon salt 1 1/3 cups heavy cream, warmed 1 1/2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan.
Arrange the brioche on a wire rack to dry out. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. (Whisk really well or you'll get scrambled eggs when placed in the oven.) Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve into another bowl. Whisk in the citrus zest.
Place the brioche in the prepared pan, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 15 minutes, so that the bread can absorb the custard.
Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed. Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan. To test for doneness, uncover the dish, slip a knife into the center and push the bread aside. If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
Let cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon. Divide the bread pudding among plates. Add a scoop of ice cream. Top with Burnt Oranges and drizzle with Caramel Sauce. Top with a dollop of whipped cream.
Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side. In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla.
Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 68165,"Steakhouse Grillers Prime Patty Melt 2 slices Swiss cheese (2 ounces total) 2 teaspoons butter or margarine 1 cup thinly sliced red onion 1 cup sliced fresh mushrooms 2 Grillers Prime? Veggie Burgers 2 teaspoons butter or margarine, softened 4 slices marble rye bread 1 tablespoon steak sauce Instructions:

1. In large nonstick skillet melt 2 teaspoons butter. Add onion. Cook, uncovered, over medium-low heat about 10 minutes or until onion is tender and beginning to brown, stirring occasionally.
2. Add mushrooms to onion. Cook, stirring occasionally, over medium-low heat for 3 to 4 minutes or until mushrooms are tender. Remove from skillet. Keep warm.
3. Add burgers to same skillet. Cook over medium heat, uncovered, for 7 to 8 minutes or until heated through, turning once. Remove from skillet. Keep warm.
4. Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread 2 teaspoons softened butter on one side of bread slices. Place two bread slices, butter side down, in skillet. Top with burgers, steak sauce, onion mixture and cheese. Place remaining bread slices, butter side up, on top. Cook, covered, over medium-low heat for 2 to 4 minutes or until golden brown on bottoms. Turn. Cook, uncovered, for 2 to 3 minutes more or until cheese melts and bread is golden brown. Cut in half. Serve immediately. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. ®, ™, ©, 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®. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 68166,"Marinated Grilled Lamb Kabobs 1 boneless leg of lamb (about 5 pounds) 1/2 cup extra-virgin olive oil 1/4 cup lemon juice 1/4 cup honey 6 cloves garlic, finely chopped 1 large white onion, finely chopped 1/4 cup chopped fresh mint leaves 2 tablespoons chopped fresh oregano leaves 2 teaspoons chopped fresh rosemary leaves 2 large white onions, cut into 2-inch squares 1 green bell pepper, cut into 2-inch squares 1 orange bell pepper, cut into 2-inch squares 1 red bell pepper, cut into 2-inch squares 1 yellow bell pepper, cut into 2-inch squares 1 pint cherry tomatoes, stemmed 1 (8-ounce) package white button mushrooms Wooden skewers, soaked in water for 30 minutes Instructions: For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well. Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb. Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature. To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used. Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare. ","[Syrah, Malbec, Tempranillo, Garnacha]" 68167,"Mozzarella Salad 16 pieces bocconcini, bite sized mozzarella balls 1 pint multi colored, yellow or red heirloom cherry tomatoes 4 scallions, whites and greens, thinly sliced on an angle 1/2 cup coarsely chopped parsley leaves 1/2 cup thinly sliced basil, 10 to 12 leaves 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 68168,"Mini Mac and 'Shrooms Kosher salt 1 pound mezzi rigatoni 1 stick unsalted butter 1/2 cup all-purpose flour 4 cups whole milk 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 2 tablespoons extra-virgin olive oil 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced 4 ounces cremini mushrooms, quartered 8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups) 5 ounces pecorino cheese, grated (about 1 1/2 cups) 1/2 cup breadcrumbs 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and season with salt and pepper. Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms. Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68169,"Shrimp With Charred Lemon and Zucchini 16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds) 1/2 cup extra-virgin olive oil 1 tablespoon grated peeled ginger 1 teaspoon hot paprika Sea or kosher salt and freshly ground pepper 1 lemon, thinly sliced 1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks 1/4 cup finely chopped fresh parsley Toasted sourdough bread, for serving Instructions: Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp. Remove the vein, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl. Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl. Add half of the dressing to the bowl with the shrimp and toss. Add the lemon and zucchini to the remaining dressing and toss, then spread on a large foil-lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes. Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68170,"Braised Short Ribs 6 bone-in short ribs (about 5 3/4 pounds) Kosher salt Extra-virgin olive oil 1 large Spanish onion, cut into 1/2-inch pieces 2 ribs celery, cut into 1/2-inch pieces 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces 2 cloves garlic, smashed 1 1/2 cups tomato paste 2 to 3 cups hearty red wine 2 cups water 1 bunch fresh thyme, tied with kitchen string 2 bay leaves Instructions: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 375 degrees F. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 68171,"Cole Slaw with Pecans and Spicy Dressing 1 head napa or savoy cabbage, shredded 4 carrots, shredded 2 Granny Smith apples, thinly sliced 1 medium red onion, thinly sliced 1 cup pecans, toasted and chopped Leaves from 1 bunch fresh mint, for garnish 1 tablespoon Dijon mustard 1 teaspoon sugar 1 teaspoon ground chipotle 3/4 cup mayonnaise 1 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside. In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 68172,"Chicken Milanese with Escarole Salad High-quality extra-virgin olive oil 2 slices prosciutto 1/2 cup toasted hazelnuts
1/2 cup grated pecorino
2 tablespoons chopped fresh parsley 1 head escarole, washed, spun dry, cut into bite-size pieces
Pickled Red Onions, recipe follows Kosher salt 1 cup all-purpose flour 2 eggs, beaten with 1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breast halves, butterflied, lightly pounded 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1/2 cup red wine vinegar 2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce, such as Tabasco 1 red onion, sliced into very thin rings
Instructions: For the escarole salad: Set a small saute pan over medium heat; coat with olive oil. Add the prosciutto, and cook until crispy. Remove from the pan and set aside. Combine the hazelnuts, pecorino and parsley in a food processor; pulse until coarsely chopped. In a bowl, toss together the escarole, hazelnut mixture and some pickled red onions. Dress with some red onion pickling liquid and olive oil. Season with salt, and garnish with crispy prosciutto. For the chicken Milanese: Set up a standard breading station in three wide, deep plates. Fill one plate with the flour, a second with the beaten eggs, and a third with the panko and Parmesan. Sprinkle the chicken breasts with salt. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: Dredge lightly in the flour, then in the egg wash, and then through the breadcrumbs. Lay the breaded chicken on a baking sheet and refrigerate for at least 1 hour. Pour olive oil into a large saute pan until it reaches a depth of about 1/2 inch--better a little more than a little less. Bring the oil to medium-high heat. Test by flicking flour or breadcrumbs into it; if it doesn't sizzle, WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken; the oil should sizzle gently. In batches, cook the chicken on both sides until crispy and a lovely golden brown, 4 to 5 minutes. (Do not crowd the pan or the chicken will become very greasy and soggy.) When the chicken comes out of the oil, drain on paper towels and sprinkle with salt. If you like, keep the chicken warm in a low oven while the rest of the chicken is cooking. Place the chicken serving plates and top with escarole salad. In a small bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the salt, sugar and hot sauce. Add the sliced onions, and let sit for at least 1 hour. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 68173,"Deluxe Chef Salad 2 oz Boar's Head Ovengold Turkey Breast 1/2 oz Boar's Head Lacey Swiss Cheese 1/2 oz Boar's Head Yellow American Cheese 1 oz Avocado, Sliced 1 oz Celery, Julienne 1 oz Cucumber, Halved Lengthwise 1 oz Green Bell Peppers, Julienne 1-1/2 oz Romaine Lettuce 1-1/2 oz Spring Mix Lettuce 1-1/2 oz Tomato, Diced 1 Hard Boiled Egg 2 oz Boar's Head Deluxe Ham 1 oz Carrots, Julienne Instructions: Slice cucumber and toss with lettuce, celery and carrots. Place leaf lettuce on plate or container as an under liner. Add the greens. Place the remaining ingredients in neat rows across the greens. Slice the meat and cheese in strips and place on top of the salad. Serve with your choice of fat-free salad dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68174,"Cran-Apple Relish on Cinnamon Sugar Spoons Relish: 1 1/2 cups fresh cranberries 1 Granny Smith apple, peeled, cored and roughly chopped Zest of 1 orange 1/4 cup granulated sugar 1 tablespoon orange juice 1/4 teaspoon salt Spoons: 1 large egg 1 tablespoon cinnamon Flour, for dusting One 17.3-ounce box frozen puff pastry, thawed Pomegranate seeds, for garnish (optional) Instructions: For the relish: Add cranberries and apple to a food processor and pulse until finely chopped, about 10 to 12 pulses. Transfer the mixture to a bowl. Stir in the orange zest, sugar, juice and salt. Cover and refrigerate for at least and hour and up to 3 days.\n\nFor the spoons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.\n\nIn a small bowl, whisk the egg with 2 teaspoons water to make an egg wash. Combine the sugar and cinnamon in a small bowl and mix well.\n\nOn a floured work surface, lay out the puff pastry sheets. Using a spoon-shaped cookie cutter (about 4-by-1 inches), cut out 16 spoons per sheet, making 32 all together between the 2 sheets of pastry. Transfer the spoons to the prepared baking sheet, brush with egg wash and sprinkle liberally with cinnamon sugar.\n\nBake the spoons until they have puffed and are golden brown, about 10 to 12 minutes. Cool completely on a wire rack. Spoon 1/2 tablespoon chilled relish on the end of each spoon before serving. Garnish with pomegranate seeds if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68175,"Grilled Lobster with Anchovy Butter Sauce 4 (1 pound) lobsters 1 clove garlic, minced 1/2 pound butter 2 whole anchovy fillets Instructions: Boil the lobsters for 6 minutes. Cool on an ice bath. Split the lobster in half. Saute the garlic in 1 tablespoon of the butter. Add the anchovies and the rest of the butter and puree the mixture in a blender. Rub the cut side of the lobster with the anchovy butter and grill for 2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 68176,"Pecan Pie 1 frozen pie shell 3 eggs 1 can condensed milk 1 cup sugar 2 tablespoons bourbon 3 cups pecans, toasted Instructions: To make the pie, blind bake the pie shell until half cooked in a preheated 350 degree oven. Place eggs in a bowl and whisk to combine. Bring the milk and sugar to a boil until sugar is dissolved. Add bourbon and whisk mixture into eggs. Add toasted pecans. Pour into half-baked pie shell and bake at 350 degrees for approximately 30 minutes. ","[Burgundy, Port, Tawny Port]" 68177,"Irish Potato Salad with Apples 2 pounds red potatoes, halved 1 white onion, diced 5 stalks celery, diced 1 bunch green onions, diced 1 cup mayonnaise I cup diced green apples 1 bunch parsley, leaves chopped Salt and pepper 1/2 cup cider vinegar 1 teaspoon celery seed 1/2 teaspoon cayenne pepper 1 lemon Instructions: Boil potatoes until fork tender. Remove from water and cool. When cool, add the rest of the ingredients and mix together. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68178,"Risa G's Kick-Butt Hummus 8 cloves roasted garlic, about 1/2 head 8 cloves garlic, coarsely chopped Two 15-ounce cans chickpeas, drained and rinsed 4 ounces lemon juice 4 ounces tahini 3/4 teaspoon red savina habanero cl powder 3/4 teaspoon smoked chocolate habanero cl powder Ground cumin Salt and freshly ground black pepper Cilantro, finely chopped Olive oil Pita bread Instructions: Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare! ","[Zinfandel, Syrah, Tempranillo, Barbera]" 68179,"Honey-Lavender Lemonade 1/2 cup honey 1 tablespoon dried lavender buds
3 sprigs fresh lavender
1 cup fresh lemon juice
4 ounces ice cold vodka, optional Frozen grapes, for serving Instructions: Combine the honey, lavender buds and 3 cups water in a saucepan over medium heat. Bring just to a boil, stirring to dissolve the honey. Set aside and allow to cool completely, then cover and refrigerate overnight. Add the lavender sprigs and the lemon juice to a large measuring cup and muddle to release the lavender oils. Strain the honey-lavender water and combine it with the muddled lemon juice. Let sit for 15 minutes before removing the lavender sprigs. Divide the lemonade between two 2-cup to-go containers. Refrigerate until ready to serve. Divide the vodka, if using, between the containers. Add some frozen grapes to keep the drink cold! Serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 68180,"Chocolate Cake with Armagnac Ice Cream 8 ounces butter 8 ounces bittersweet chocolate 4 whole eggs 4 egg yolks 3 ounces sugar 2 1/4 tablespoons flour Butter, for pan Flour, for pan Instructions: Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove. In a mixing bowl, whisk the whole eggs plus the yolks together with all of the sugar until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture, add the flour by hand with a whisk, again being careful not to incorporate air. Butter and flour 4 (approximately 4-ounce) cake molds, tapping the pan to remove excess flour, and pour the chocolate batter into the pan. Place in the middle rack of the oven and bake for 8 minutes. Unmold and serve warm. Armagnac Ice Cream: 1 quart half-and-half 3 tablespoons Armagnac 1 cup sugar 9 egg yolks Warm the half and half and Armagnac in a saucepan over medium heat until it comes to a boil, then remove the saucepan from the stove. While the half and half is heating, whisk the sugar and egg yolks in a bowl until pale lemon in color. Add the sugar/egg yolk mixture to the half and half and return to the stove over very low heat. Stir constantly with a wooden spoon until the foam on the top disappears and the mixture is thicker and coats the back of the spoon. Remove from the stove immediately and stop the cooking by placing the saucepan in a bowl of ice, stirring the mixture to cool it. Freeze in an ice cream maker according to manufacturer's instructions. ","[Riesling, Merlot, Cabernet Sauvignon, Port]

" 68181,"Rare Tuna Spring Rolls with Lime and Soy 1 pound piece sashimi tuna 1 tablespoon wasabi paste 2 tablespoons coriander leaves 2 tablespoons chopped parsley 8 spring rolls wrappers Oil for deep frying 2 tablespoons lime juice 2 tablespoons soy sauce Instructions: To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68182,"Pineapple-Orange Blossoms 1 can (12.4 oz.) Pillsbury? refrigerated cinnamon rolls with icing 1/2 cup crushed pineapple (from 8-oz. can), well drained on paper towels 1/3 cup SMUCKER'S? Orange Marmalade 4 oz cream cheese (from 8-oz. package), softened Instructions: Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup. In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup. Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes. Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68183,"Nutty Phyllo Ghosts 1 Granny Smith apple, peeled, cored, and roughly chopped 1/3 cup peanuts or other nuts, roughly chopped 1/3 cup plus 2 tablespoons semisweet chocolate chips 12 caramel cube candies, quartered 1 package thawed phyllo dough (about 1 pound) or 12 sheets 8 tablespoons unsalted butter, melted (1 stick) Confectioners' sugar for dusting Instructions: Scrunch up pieces of aluminum foil to make twelve 1/2-inch by about 1-inch cone-like molds for forming the ghosts. Set aside. Line a baking sheet with parchment paper. Mix the apple, nuts, 1/3 cup of the chocolate chips, and caramels together in a bowl. Preheat the oven to 400 degrees F. Remove phyllo from the package, unroll, and cover with a damp towel. (Take care to keep the phyllo covered while you form the ghosts.) Lay 1 sheet of phyllo on a clean work surface, brush lightly with the butter. Fold the sheet in half, brush the surface again with butter. Fold phyllo 1 more time to make a square. Place a heaping tablespoon of the apple filling in the center of the square. Gather the corners of the phyllo up around the filling, then pinch the dough around the filling. (It should look like a Halloween sheet ghost, with a small head and a drape of phyllo.) Place the foil cones inside the open part of the phyllo. Lay the ghost flat on the prepared pan, reshaping the phyllo if needed. Repeat with the remaining filling and phyllo. Bake until the phyllo is light brown and crisp, about 15 minutes. Cool. When ready to serve, melt the remaining 2 tablespoons chocolate chips in a small bowl in the microwave. Generously sift confectioners' sugar over the ghosts. To make the ghost eyes, lightly touch 2 spots on the head of each ghost with a moist finger to remove some of the sugar. Then dab or pipe the melted chocolate in the 2 spots to make eyes. Cool, remove the foil molds and serve standing on a platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68184,"Scalloped Potatoes 4 large baking potatoes, like russets 2 tablespoons butter 2 tablespoons flour 1 cup milk Pinch salt and pepper 1 cup fontal cheese, grated Instructions: Boil the potatoes until you can pierce them with a fork, cool and slice thinly. Melt the butter in a saucepan. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and stir constantly until the mixture coats the back of a spoon. Layer the 3 components ending with the grated cheese in a 9 by 9-inch pan. Bake for approximately 40 minutes in a preheated 375-degree F oven. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68185,"Onion and Poppy Seed Purim Ring 1 envelope instant yeast 3 3/4 cups bread flour 3/4 cup warm water (about 110 degrees F) 2 large eggs, plus 1 for glazing 1/2 cup vegetable oil 1 1/2 teaspoons table salt 1/4 cup sugar Onion Filling, recipe follows Poppy seeds or sesame seeds, for sprinkling 1 1/2 cups minced yellow onion 1/2 cup poppy seeds 1/2 teaspoon table salt 6 tablespoons unsalted butter, melted
Instructions: In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough).
Place the dough in the warm cleaned bowl and cover it with plastic wrap. Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen.
Line a round pizza pan or a large baking sheet with foil and oil it generously, or line it with parchment, which needs no oil.
When the dough has doubled in bulk, it is ready to shape; do not punch it down. Cut the dough into 2 pieces. Roll each piece into a 30-inch strand, then, using a rolling pin, roll each strand into a 30 by 4-inch rectangle. Spoon a heaping line of half the filling down the center of the dough. Pull the long edges up over the filling and pinch them together. Arrange the strands side by side, with the seams down. Beginning in the middle, cross 1 strand over the other, being careful to keep the seams facing down, and continue to cross the strands until you reach their ends. Pinch the ends together. Bring the ends around to form a ring and pinch the ends together.
Carefully pick up the ring, place it seam side down on the prepared pan or sheet, and cover it well with plastic wrap. Let the ring rise until very soft and tripled in size, about 1 hour. Meanwhile, 30 minutes before baking, arrange an oven rack in the lower position and preheat the oven to 350 degrees F.
Beat the egg with a pinch of salt for glazing the ring.
When the ring has tripled in size and the dough does not push back when gently pressed with your finger but remains indented, brush it with the egg glaze. Sprinkle it with poppy seeds or sesame seeds, if desired. Bake for 45 to 50 minutes or until very well browned. After 30 minutes of baking, turn the pan around so that the ring browns evenly. When the ring is done, remove it from the oven and let it cool on a rack.
Combine all ingredients in a bowl. Set aside until the bread is ready to be filled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68186,"Hash Brown-Crusted Halibut with Mango Mint Relish 4 skinless halibut fillets, 3 to 4 ounces each, about 1/2 inch thick 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon granulated garlic
2 cups refrigerated shredded hash browns, such as Simply Potatoes 1 large egg, whisked in a shallow dish
2 tablespoons butter, melted and cooled slightly 1 tablespoon vegetable oil
Mango-Mint Relish, recipe follows 2 tablespoons thinly sliced fresh mint Zest and juice of 2 limes
1 ripe medium mango, diced
1 Fresno cl, half of the seeds and ribs removed, diced 1 small shallot, minced
Kosher salt and freshly ground black pepper Instructions: Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown \hats\ to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown \hat\ onto the egg. Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish. Mix together the mint, lime zest and juice, mango, cl and shallot in a bowl; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68187,"Grilled Eggplant Bruschetta 1 eggplant, sliced Kosher salt and freshly ground black pepper 1 loaf sliced Italian bread
1/4 cup extra-virgin olive oil Nonstick cooking spray, for the baking sheet 1 pint multicolor grape tomatoes
2 tablespoons balsamic vinegar
1 teaspoon honey
3 cloves garlic, halved
1/4 cup fresh basil leaves, chopped, plus more for garnish
One 15-ounce carton ricotta Instructions: Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note). Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper. Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes. Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside. Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper. Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 68188,"Minnesota Mary with a Snit 5 ounce Infused Pepper Vodka, recipe follows 12 ounces tomato juice 1 teaspoon Worcestershire sauce 1 teaspoon celery salt 1 tablespoon lemon juice 1 teaspoon hot sauce 8 ounces vodka 1 each: jalapeno red, green, habenero, poblano, and Serrano Instructions: In Minnesota if you order a bloody mary, 9 times out of 10 you will be asked if you want a snit. One snit per person enjoying the Minnesota Mary Bowla. Fill a large pitcher or bowla with ice, add all ingredients, and mix. Garnish with pickled vegetables, onions, green beans, carrots, olives, and celery and 1 jalapeno. Cut peppers in half, add to vodka, and let steep in vodka for 24 hours to 7 days depending on the heat desired. Strain through coffee filter, and store in air tight container. ","[Riesling, Sauvignon Blanc, Gouda Blanc, Vermentino]" 68189,"Lemon Braised Artichokes over Pasta 1 pound fettuccine 1/4 cup olive oil 4 cloves garlic, sliced 2 teaspoons fresh oregano leaves 1/2 cup chicken broth or stock 4 cups spinach, stemmed and washed Lemon Braised Artichoke Hearts, recipe follows 1/4 cup chopped Italian parsley leaves 1 tablespoon butter Kosher salt Freshly ground black pepper Grated Parmesan, for serving 1/2 cup extra-virgin olive oil 1/2 cup freshly squeezed lemon juice 1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows 1 1/2 teaspoons minced garlic 1 1/2 teaspoons kosher salt Small pinch freshly ground pepper 4 medium to large artichokes 1/2 lemon 6 tablespoons dried thyme leaves 3 tablespoons fennel seed 2 1/2 tablespoons dried summer savory leaves 1 1/2 tablespoons dried rosemary leaves 1 1/2 tablespoons crumbled bay leaves 1 1/2 tablespoons dried lavender flowers Instructions: Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve. Preheat the oven to 375 degrees F. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes. Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again. As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid. Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68190,"Le Grand Aioli 1 pound salt cod 1 whole bulb garlic 1 egg yolk* 1 cup extra-virgin olive oil Salt and pepper 2 large artichokes, blanched in salted water 1 head cauliflower, blanched in salted water, cut into bite sized pieces 2 hard boiled eggs, halved 4 large fingerling or new potatoes, cooked through in salted water, cut into bite sized pieces 1 large red beet, roasted at 400 degrees until tender, cut into bite sized pieces 2 large vine ripened tomatoes, quartered 20 green beans, blanched in salted water 10 baby carrots, blanched in salted water 1 baguette Instructions: The salt cod needs to soak in fresh cold water in the refrigerator for 24 hours. The water should be changed several times. Remove from the water and break into pieces. The rest of the components of the platter can be started a day in advance as well. Start with the aioli by preheating your oven to 350 degrees. Wrap the bulb of garlic in a piece of aluminum foil with a few drops of olive oil. Bake for about 30 minutes or until tender. Allow to cool completely and then squeeze out the garlic into a mixing bowl. Add the egg yolk and slowly whisk in the olive oil. Season with salt and pepper and put in the refrigerator. The day of you picnic, simply make sure all the vegetables are in bite size pieces. For the artichoke, clean and cut in half lengthwise. Rub with olive oil and place on a hot grill for about 5 minutes. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 68191,"Melting Cookies 1 cup cornstarch 3/4 cup plus 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/2 pound unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract
Instructions: Sift the cornstarch, flour, and salt together in a small bowl. In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball. Preheat the oven to 375 degrees F. Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into 1/2-inch diameter ropes. Cut each rope into 2 1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents. Refrigerate for 1/2 hour before baking to prevent spreading. Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes. Use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of confectioner's sugar. Use the remaining sugar to dust the cookies again just prior to serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68192,"Sweet Roasted Acorn Squash 2 acorn squash, sliced in 1/2, seeds removed 4 tablespoons butter 4 tablespoons dark brown sugar 1 teaspoon ground nutmeg Salt 2 tablespoons raw cane sugar Instructions: Preheat oven to 450 degrees F. Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times. Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68193,"Curried Butternut Squash Soup 1 tablespoon canola oil 1 medium onion, chopped (about 2 cups) 2 cloves garlic, minced 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes 6 cups low-sodium chicken broth or vegetable broth 1 tablespoon plus 2 teaspoons curry powder 1/2 teaspoon salt, plus more, to taste 2 tablespoons honey 4 teaspoons plain low-fat yogurt, for garnish Instructions: Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 68194,"Steak Frites With Herb Mustard 3 tablespoons dijon mustard 1 tablespoon extra-virgin olive oil 1 1/4 pounds flank steak, trimmed of excess fat Freshly ground black pepper 2 tablespoons minced fresh chives 1 tablespoon minced fresh tarragon 2 pounds large russet potatoes 2 large egg whites 1 teaspoon paprika Pinch of cayenne pepper Kosher salt Olive oil cooking spray Instructions: Preheat the oven to 450 degrees F. Whisk the mustard and olive oil in a small bowl. Coat the steak with 2 tablespoons of the mustard mixture, then season with black pepper and set aside. Whisk the chives, tarragon and 2 tablespoons cold water into the remaining mustard mixture. Slice the potatoes into 1/4-inch-thick sticks; pat dry. Whisk the egg whites, paprika, cayenne and 1/4 teaspoon salt in a large bowl; add the potatoes and toss. Coat a rimmed baking sheet with cooking spray. Add the potatoes, letting the excess egg drip off; spread out and spray with cooking spray. Bake until golden brown, 25 minutes. Meanwhile, cook the steak: Sprinkle 1/4 teaspoon salt in a large cast-iron skillet. Heat the pan over high heat until very hot, then add the steak and place another heavy skillet on top to weigh it down. Sear until browned, about 3 minutes per side. Turn off the heat and let the steak rest in the pan, 5 to 8 more minutes for medium rare. Thinly slice against the grain and serve with the fries and herb mustard.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 68195,"Summer Succotash 8 ounces green beans or wax beans, trimmed, halved and blanched Kernels from 3 ears of corn (about 2 1/2 cups)
1 cup cherry tomatoes (preferably Sungold), halved
1 small red bell pepper, cut into strips
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
One 8-ounce ball fresh mozzarella, diced
Instructions: Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68196,"Tiger Tea Cakes: Les Tigres 6 large egg whites, at room temperature 2 1/4 cups ground blanched almonds 3/4 cup sugar 1/3 cup all-purpose flour 1 1/2 tablespoons light corn syrup 1 stick plus 7 tablespoons unsalted butter 5 ounces bittersweet chocolate, finely chopped, or mini-chips Bittersweet chocolate ganache, optional, recipe follows 8 ounces bittersweet chocolate, finely chopped 4 tablespoons unsalted butter, cut into 8 pieces and at room temperature
1 cup heavy cream Instructions: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter 48 mini-muffin tins. (There is enough batter to make 48 cakes in tins with a 2-tablespoon capacity or 16 cakes in standard muffin tins holding 1/3 cup.)
Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up. Add the ground almonds, sugar, flour and corn syrup and stir until the batter is smooth. (If you'd like, you can cover the bowl tightly with plastic wrap and refrigerate for as long as overnight.) Put the butter in a small saucepan and bring it to a boil over medium heat. Remove the butter from the heat and stir it into the batter. When the batter is no longer warm, stir in the chocolate chips.
Spoon about 1 tablespoon of batter into each muffin tin. (If you are using regular-size tins, use about 3 tablespoons of batter for each muffin mold.) Bake the cakes for 15 to 18 minutes, or until they are puffed and golden; a knife inserted in the center of the cakes should come out clean. Allow the cakes to cool for 2 or 3 minutes, then turn them out onto racks to cool to room temperature. When the cakes are cool, you can top them with ganache, if you wish. Put the chocolate and butter in a heatproof bowl. Bring the heavy cream to a boil in a small saucepan. Pour the cream over the chocolate, let rest 30 seconds, then gently stir the cream into the chocolate with a small whisk. (Stir, do not beat -- you don't want to beat air into the ganache.) The ganache is now ready to be used as a dip.
To dip: Place the tiger cakes upside down on a cooling rack. (To protect your counter, put a sheet of parchment or foil under the rack.) One by one, dip the bottoms of the cakes into the ganache, glazing them with ganache to about the half-way point. Return the cakes to the rack to set \u2013 about 1 hour at room temperature or 15 minutes in the refrigerator. Keeping: Tigres will keep in a covered container at room temperature for up to 3 days, although ganache-topped tigres are best eaten the day they are made. Packed airtight, tiger cakes can be frozen for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68197,"ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE 5 medium zucchini 2 tablespoons chopped onion 2 ounces butter 4 ounces sliced wild mushrooms 1/4 cup white wine or dry sherry 1/4 cup chicken stock, optional Salt and pepper 2 eggs 1/2 cup milk 1-ounce pine nuts 4 ounces Gruyere Instructions: Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
Saut onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree F oven for 15 minutes, until the cheese browns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 68198,"Heartland Chopped Salad 1/3 cup dried cranberries 1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped 4 ounces baby spinach, chopped 1 ripe Asian pear, cored, halved and chopped 1 1/2 cups Overcooked Wild Rice, recipe follows 1/2 cup toasted walnuts, coarsely chopped Pomegranate Molasses Dressing, recipe follows 1 1/2 cups wild rice Kosher salt 1/4 cup white wine vinegar 2 tablespoons pomegranate molasses 1 tablespoon clover honey 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 1/4 cup olive oil Instructions: Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water. Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve. Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68199,"Apple, Pear and Macadamia Tarte Tatin 3/4 cup sugar 4 ounces (1 stick) unsalted butter
1/2 teaspoon vanilla extract 4 Honeycrisp apples, cored and quartered
4 Bartlett pears, cored and halved
3/4 cup raw macadamia nuts, toasted and crushed
12 ounces puff pastry
All-purpose flour, for dusting Sweetened whipped cream, for serving
Instructions: Preheat the oven to 350 degrees F. Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit. Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes. Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off. Spoon into shallow dishes and garnish with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68200,"Panna Cotta with Caramel Sauce 1 cup confectioners' sugar 3 cups half-and-half 1 cup heavy cream 1 1/2 teaspoons vanilla extract 1/3 cup hot water 2 (1/4-ounce) packets unflavored powdered gelatin Orange Caramel Sauce, recipe follows 4 tablespoons unsalted butter 1/3 cup light brown sugar 1 small navel orange zested and juiced 1 whole star anise Instructions: Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes. Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined. Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set. Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm. Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 68201,"Banana and Carob Ruffles Dog Treat Cooking spray 2 cups water 1 cup diced bananas, plus 1/4 cup mashed bananas (from 1 to 2 bananas) 1 tablespoon plus 1/8 teaspoon pure vanilla extract 1 large egg 2 tablespoons honey 3 cups whole-wheat flour 1 1/2 teaspoons baking powder 36 ounces fat-free cream cheese 3 tablespoons carob powder, plus more for rolling Chopped unsalted peanuts or unsweetened shredded coconut, for rolling Instructions: Make the cake base: Preheat the oven to 350?. Coat a nonstick 8-inch round cake pan with cooking spray. Combine the water, diced and mashed bananas, 1/8 teaspoon vanilla, the egg and honey in a large bowl and whisk well. Whisk the whole-wheat flour with the baking powder in a separate bowl. Add to the banana mixture and mix well. Spread in the prepared pan. Bake until a toothpick inserted in the center of the cake comes out dry, 1 hour to 1 hour 15 minutes. Invert the cake onto a rack; let cool completely. Roughly break up the cooled cake and transfer to a food processor. Process into coarse crumbs. Make the frosting: Combine the cream cheese, carob powder and remaining 1 tablespoon vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth, 1 to 2 minutes. Add the carob frosting to the crumb mixture and mix with a rubber spatula. Scoop into balls with a small dough scoop. Roll in carob powder, chopped peanuts or coconut. Refrigerate until ready to serve, or up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68202,"Lemon Ice Cream Bars 6 large egg yolks 1 cup granulated sugar 1 cup fresh lemon juice 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces 1/2 teaspoon grated lemon zest Pinch of salt Cooking spray 2 5-to-6-ounce boxes shortbread cookies 3 tablespoons unsalted butter, melted 1/2 teaspoon grated lemon zest 2 pints vanilla ice cream, slightly softened Confectioners' sugar, for dusting Instructions: Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally. Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together. Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days. Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68203,"Monte Cristo Sandwiches with Swiss and Ham Cooking spray 2 large eggs 2 tablespoons milk 1 teaspoon Dijon mustard 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 tablespoons prepared mango chutney 8 slices whole wheat bread 12 ounces sliced baked ham 8 ounces sliced Swiss cheese Instructions: Coat a large griddle or skillet with cooking spray and set pan over medium heat. In a shallow dish, whisk together eggs, milk, mustard, cinnamon, salt, and black pepper. Set aside. Spread 1 tablespoon mango chutney on 4 slices of bread. Top with ham and cheese slices. Top with second slice of bread and transfer sandwiches to egg mixture. Turn to coat both sides. Transfer sandwiches to hot pan and cook 3 to 5 minutes per side, until golden brown on the outside and cheese begins to melt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68204,"Mortadella and Fig Focaccianini 2 cups dried figs, stems removed and halved 3/4 cups balsamic vinegar 1 teaspoon sugar 4 squares focaccia bread 8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced 1 pound mortadella, thinly sliced Olive oil, for brushing Instructions: For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds. For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients. Grab daintily with one hand and bite like a maniac. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 68205,"Summer Corn Salad 4 ears fresh corn 2 heads Belgian endive 2 tablespoons olive oil Salt and freshly ground black pepper 1 (3-ounce) bunch cilantro, leaves only 1/2 small red onion, thinly sliced 1/4 cup crumbled feta 1/2 lime, juiced 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper, or to taste Instructions: Preheat a grill. Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste. Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn. Meanwhile, in a medium serving bowl, combine all the remaining ingredients. Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into 1/4-inch pieces and add to the bowl. Cut the kernels off the cobs and discard the cobs. Add the kernels to the bowl and stir to combine. Taste for seasoning and adjust, if needed. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 68206,"Mexico's National Dish, Turkey with Chocolate cl Sauce: Mole Poblano 6 medium dried mulato chiles 3 medium dried ancho chiles 4 medium dried pasilla chiles 1 chipotle cl Vegetable oil or lard 1/2 cup coriander seeds 1/2 cup sesame seeds 1/4 teaspoon cinnamon 1 teaspoon cloves 5 garlic cloves, peeled 1/2 cup raisins 1/2 cup peanuts 1/2 cup almonds 1 1/2 ounces Mexican chocolate 4 tablespoons sugar 2 quarts chicken broth Salt and pepper 2 large turkey breasts Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 large onion, sliced 2 radishes, sliced 1 handful sesame seeds 1 handful cilantro leaves Instructions: This should be done 1 day in advance. Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours. In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside. In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside. Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively. Add the blended mixture to the cl sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste. Preheat the oven to 350 degrees F. Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through. Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro. ","[Rioja, Barolo, Pinot Noir, Syrah]" 68207,"Here's the Outlaw Chef's \Rio Grande Cornbread
2 ears corn, husked 1/4 cup bacon fat 1 1/4 cups yellow cornmeal 3/4 teaspoon salt 1/2 teaspoon baking soda 2 eggs, beaten 1/2 cup creme mexicana (Mexican sour cream) 1 cup chopped fire roasted Hatch green chiles 1/8 cup water 1/2 cup chopped onion 12 ounces goat cheese Instructions: Preheat the grill to medium-high. Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside. Preheat the oven to 350 degrees F. Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. While this is going on, mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, the salt and the baking soda. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68208,"Black Coffee Barbecue Sauce 1/2 cup very strong black coffee, espresso preferred 1 cup ketchup 1/4 cup red wine vinegar 3/4 cup firmly packed dark brown sugar 1 onion, peeled and chopped, about 1 cup 2 cloves garlic, peeled and crushed 2 tablespoons dark molasses 3 fresh hot chili peppers, such as jalapeno, seeds removed 2 tablespoons hot dry mustard mixed with 1 tablespoon water 2 tablespoons Worcestershire sauce 2 tablespoons ground cumin 2 tablespoons ancho chili powder Instructions: Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container.; ","[Malbec, Zinfandel, Syrah, Tempranillo]" 68209,"Crispy Fish Tacos 1 1/2 pounds resh ahi-ahi,loodline emoved, cut into strips) 3/4 cup extra-virgin olive oil 2 tablespoons toasted ground coriander seeds 2 rounded teaspoons toasted ground cumin seed Kosher salt and freshly ground black pepper 1 cup fresh cilantro
1/2 cup chopped fresh parsley
1 cup finely diced yellow onions 2 cloves garlic, minced
2 errano eppers, seeded and minced 1 can seasoned black beans 6 to 8 hard taco shells, homemade or store-bought 1 cup pico de gallo, homemade or store-bought Lime wedges, for serving Instructions: Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin and some salt and pepper. Toss in 1/4 cup cilantro and 1/4 cup parsley. Saute the onions, garlic and serranos in a medium sauce pot with 1/4 cup olive oil until the onions are soft. Add the black beans including their liquid and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl. Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68210,"Italian Snapper and Sausage 1 pound baby Yukon Gold potatoes, quartered 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 cloves garlic, grated 2 links Italian sausage (about 6 ounces), cut into 1/2-inch pieces 1 large onion, chopped 1 red bell pepper, chopped 2 pickled hot cherry peppers, seeded and chopped, plus 2 tablespoons brine 1/2 cup dry white wine 3/4 cup low-sodium chicken broth 1 rosemary sprig 1 1/2 pounds red snapper fillet, cut into 8 pieces, skin scored in several places Chopped fresh parsley, for topping Instructions: Put a baking sheet in the oven and preheat to 500 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, a few grinds of pepper and 1 grated garlic clove. Spread out on the baking sheet and roast until browned and tender, 20 to 25 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 6 to 8 minutes; remove to a plate with a slotted spoon. Add the onion and bell pepper to the skillet; cook, stirring, until lightly browned, 5 to 7 minutes. Add the remaining garlic and the cherry peppers; cook until softened, about 1 minute. Add the cherry pepper brine and wine and cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Add the chicken broth, rosemary and a pinch of salt; bring to a simmer. Season the snapper with salt and pepper. Arrange skin-side up on top of the vegetables in the skillet. Scatter the sausage around the fish. Adjust the heat to maintain a gentle simmer, cover and cook until the fish is just cooked through, 5 to 6 minutes. Divide the sausage, vegetables and snapper among plates; discard the rosemary. Serve with the potatoes. Sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 68211,"Spicy Bean Tacos 2 cups dried pinto beans 2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
1 red bell pepper, finely diced 2 teaspoons ground cumin
2 teaspoons smoked paprika
1 dried guajillo cl
1/4 teaspoon cayenne pepper, optional Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup grated sharp Cheddar 1 cup fire-roasted tomatoes
1 1/2 cups shredded green cabbage 1/4 cup chopped fresh cilantro
Juice of 1 lime (about 1 1/2 tablespoons)
Kosher salt and freshly ground black pepper
12 crunchy taco shells or warm corn tortillas, store-bought or homemade, recipe follows 2 avocados, sliced 1/2 cup Mexican sour cream (crema) 12 ounces fresh masa Instructions: For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside. Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo cl, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper. Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes. Remove the guajillo cl from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper. For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine. For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately. Roll the masa into twelve 1-ounce balls; cover them with damp paper towels. Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic. Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable. ","[Syrah, Tempranillo, Garnacha, Barbera]" 68212,"Camping Toasted Marshmallow Cereal Treats 1 cup of your favorite cereal 2 tablespoons very soft unsalted butter, at room temperature
2 jumbo or extra-large marshmallows About 2 tablespoons mix-ins, such as peanut butter chips, rainbow sprinkles or chocolate chips, optional
Instructions: Add the cereal and butter to a 15-ounce reusable silicone bag. Toast the marshmallows, add them to the bag and close it partially (do not seal completely). Press and shake the bag to combine the ingredients. Add the mix-ins of choice if using and press in to combine. Press the mixture into a square at the bottom of the bag and let set until firm, 10 to 15 minutes. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 68213,"Kentucky Burgoo Burgers and Southern Succotash 1 pound ground sirloin 1 pound ground pork 2 teaspoons paprika 2 cloves garlic, grated or minced 1 tablespoon Worcestershire sauce, eyeball it Handful fresh flat-leaf parsley, chopped Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil, divided 1 small onion, finely chopped 1 green bell pepper, seeded and chopped 3 tablespoons cider vinegar 2 tablespoons dark brown sugar 1 cup tomato sauce 1 cup frozen lima beans 1 cup frozen corn 1 cup chopped frozen okra 1/2 cup chopped pickled green beans plus 1 tablespoon pickling juice 1 tablespoon hot sauce 2 tablespoons freshly chopped thyme leaves, from about 5 to 6 sprigs 2 to 3 scallions, chopped 4 sandwich-sized English muffins, split and buttered Instructions: Mix the meat with paprika, garlic, Worcestershire, parsley, salt and pepper.
Heat a large skillet over medium high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Form 4 large patties and make a indentation in the center of each burger to counteract the burger bulge that happens as the meat cooks. Cook burgers 6 minutes on each side, turning once. Heat a small pot over medium heat with 2 tablespoons extra-virgin olive oil, eyeball it. Add onions and peppers, cook 8 to 10 minutes then add salt, pepper, vinegar and brown sugar. Stir 1 minute, add tomato sauce and reduce heat to low. Simmer 5 minutes.
Heat a medium skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add limas, corn, okra, pickled beans, hot sauce, thyme, salt and pepper and cook to heat through 5 to 6 minutes. Toss in scallions and turn off heat.
Serve burgers on buttered toasted muffins with pepper and onion topping. Serve succotash alongside. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68214,"Coconutty Grape 2 cups grape juice, chilled 2 cups seltzer water, chilled One 12-ounce can coconut water, chilled 1 lime, juiced Ice 6 ounces white rum, optional Instructions: In a large pitcher, combine the grape juice, seltzer water, coconut water and lime juice. Pour into 4 ice-filled glasses. For a cocktail, add 1 1/2 ounces rum to each glass. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 68215,"Beer Sangria 1 1/2 cups white grape juice 1 cup vodka 1 cup seedless grapes, halved 1 crisp red apple, quartered, cored and sliced 1/4-inch thick 1 orange, quartered and sliced Five 12-ounce bottles wheat beer, well chilled Instructions: Combine the grape juice, vodka, grapes, apples and oranges in a pitcher. Refrigerate at least 1 hour and up to 8 for the flavors to infuse.
Fill wine glasses halfway with the grape juice mixture and some fruit. Fill the rest of the glass with beer. ","[Hefeweizen, K?lsch, Berliner Weisse]" 68216,"Vegetable Enchiladas 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.) 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped 1 tablespoon fresh basil, chopped 3 cloves garlic, minced 2 tablespoons tomato paste Salt and pepper to taste 1/2 teaspoon brown sugar 3/4 cup Bean White Gravy (see recipe) 1/4 cup dry white wine 12 flour tortillas 1 cup lima beans, soaked overnight and drained 1 1/2 cups water 1/4 stick (1-ounce) butter 1/2 medium onion, diced 1/2 cup heavy cream 1 teaspoon cornstarch 2 tablespoons water Salt and freshly ground black pepper to taste Instructions: Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes. Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly. Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice. In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 68217,"Crawfish Quiche 2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons salt 1/2 teaspoon cayenne 1 cup solid vegetable shortening 5 to 7 tablespoons ice water 2 tablespoons unsalted butter 1/3 cup finely diced yellow onions 1/4 cup finely diced red bell peppers 2 teaspoons chopped garlic 1/2 pound peeled crawfish tails 1 cup heavy cream 2 eggs 1/4 teaspoon freshly ground black pepper Dash hot sauce (recommended: Tabasco) 1/4 teaspoon Worcestershire sauce 2 tablespoons chopped fresh chives, plus more for garnish 2 tablespoons grated Parmigiano-Reggiano 1/2 cup grated sharp white Cheddar 1/2 cup grated medium Cheddar Instructions: Combine the flour, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium mixing bowl. Cut in the shortening until the mixture resembles a coarse, meal-like texture. Add the water, 1 tablespoon at a time, mixing gently until the mixture forms a dough. Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 minutes. Lightly dust a work surface with flour. Roll the dough into a 12-inch round, about 1/4-inch thick. Fold the dough into fourths and unfold into a 10-inch fluted (quiche) pan. Press the dough into the bottoms and sides of the pan, using your fingers. Roll a wooden rolling pin over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake the weighted crust for 12 minutes. Remove from the oven and cool slightly. Remove parchment paper and pie weights. Reduce the oven temperature to 375 degrees F. Melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and saute for 1 to 2 minutes. Remove from the heat and cool slightly. In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68218,"Pommes Frites with Chipotle Aioli 1 liter canola oil 8 large potatoes, peeled and sliced lengthwise (1/2 inch thick) batonnet or large (3/4 inch thick) batonnet (but in either case a uniform thickness so that they cook at the same rate) Salt 1 to 2 teaspoons truffle oil 2 tablespoons freshly grated Parmesan 1 cup mayonnaise 1 tablespoon Irvine Spices Specialty Chipotle cl Powder Salt Instructions: Heat oil in deep-fryer to 375 degrees F. Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top. Whisk together mayonnaise and Chipotle cl Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 68219,"Apple Dumplings 4 cups flour 2 cups shortening 1 cup ice cold water 1 teaspoon salt 4 large apples, peeled and cored 4 tablespoons brown sugar 2 teaspoons cinnamon Instructions: Preheat oven to 400 degrees F. Lightly grease a cake pan. Prepare dumpling pastry. Roll the pastry into a rectangle, 10 by 8 inches. Cut into 4 (4-inch squares) with pastry cutter or knife. Place apple on each square. Spoon 1 tablespoon brown sugar and 1 teaspoon cinnamon into the center of each apple. Moisten corners, pinching edges of pastry to seal. Brush with slightly beaten egg and sprinkle with additional sugar. Bake 30 minutes or until crust is golden and apples are tender. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68220,"Autumn Chicken Pot Pie 1 stick butter, cut into pea-size pieces 1 (8-ounce) container cream cheese, cut into pieces 1 1/2 cups all-purpose flour, plus extra for kneading Pinch kosher salt 1 egg yolk 1 to 2 tablespoons cold water Extra-virgin olive oil 1 large onion, cut into 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut into 1/2-inch dice Kosher salt 2 cloves garlic, smashed and finely chopped 3 pounds skinless chicken legs and thighs 4 cups rich chicken stock, (preferably homemade) 2 cups butternut squash, peeled and cut into 1/2-inch dice 1 1/2 cups 1/2-inch pieces haricots verts 6 sage leaves, finely chopped 4 tablespoons butter 4 tablespoons all-purpose flour 1 egg beaten with 2 tablespoons of water, for egg wash Instructions: To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water. When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead. Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften. To make the filling: Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes. While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve. Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage. Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water. Preheat the oven to 375 degrees F. Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the \gravy\ over the chicken mixture until the dish(s) are 3/4 filled. Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help \glue\ the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape. Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot. MMMMMM...tastes like chicken! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68221,"Turtle Pie 4 ounces unsalted butter, plus 3 tablespoons 1 egg 1 tablespoon salt 1/3 cup sugar, plus 3/4 cup 1 teaspoon vanilla 1 1/2 cups flour 7 ounces semi-sweet chocolate 1 1/3 cups heavy cream, plus 1/2 cup 1 cup pecan pieces, roasted 3/4 cup dark karo syrup 1 cup chocolate sauce in squeeze bottle Whipped cream in a pastry bag with star tip Fresh mint sprigs Powdered sugar in shaker Instructions: Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and 3/4-inch thick. Blind bake the shell for 10 minutes in a tart pan. For the filling. Melt the chocolate and 1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour. For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and 1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68222,"Kale and Chickpea Salad 1/2 cup apple cider vinegar 1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels 2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin 1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar
Instructions: For the onions: Preheat the oven to 400 degrees F. Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using. For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels. For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68223,"Jalapeno Cheddar Bagel 12 1/2 pounds bleached, bromated high-gluten flour, such as Balancer 6 ounces sugar
3 ounces salt
1 ounce yeast 14 cups water
2 pounds jalapenos, sliced
28 ounces Cheddar, shredded
Nonstick cooking spray Instructions: Place the flour, sugar, salt, yeast and water in the bowl of a large mixer fitted with a dough hook. Mix on low speed for about 10 minutes. Add the jalapenos and mix for approximately 5 minutes more. Add the Cheddar and mix for 2 to 3 minutes. (Be sure to leave cheese visible throughout the dough.) Form small strips of dough into bagels. (See YouTube for many examples.) Let the dough proof for 1 to 3 hours, then refrigerate overnight. (To test the proofing before you refrigerate the dough, place a small piece in hot water; if it begins to float, it's ready.) Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and grease the parchment paper with cooking spray. Bring a large pot of water to a boil. Boil the bagels for 1 to 2 minutes. Remove the bagels from the water and place them on the prepared baking sheet. Bake until golden tan, about 20 minutes. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 68224,"Chocolate Cherry Shortbread Cookies 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup plus 2 teaspoons sugar
2 egg yolks, at room temperature
1/4 cup dried cherries, chopped
1/4 cup semisweet chocolate chips
Instructions: In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside. Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips. Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar. Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 68225,"\Dressed\ American Wagyu Flat Iron Steak 1/2 cup extra-virgin olive oil 1/4 cup fresh basil leaves, finely chopped 1/4 cup fresh flat-leaf parsley, finely chopped 1/4 cup red wine vinegar 3 tablespoons fresh oregano 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red chili flakes 2 cloves garlic, minced 1 small white onion, finely chopped Beef: 3 to 4 fresh cloves garlic 1 pound American flat iron steak, cleaned and trimmed 1/4 cup extra-virgin olive oil Kale Chips: 6 large leaves Florida kale, stemmed Dressing: 1 bunch broccolini florets 2 tablespoons white pearl onions, peeled and blanched 1/4 cup plus 1 tablespoon canola oil 3 Florida baby heirloom tomatoes, sliced, and then halved Assembly: Kosher salt and fresh-cracked black pepper 2 cups Florida baby arugula, lightly packed Splash hot pepper vinegar, optional Firestix (amaranth blossoms), optional Thin bread sticks, pre-packaged, optional Instructions: For the chimichurri: Whisk together the olive oil, basil, parsley, vinegar, oregano, salt, black pepper, chili flakes, garlic and onions in a small bowl. Cover and allow the mixture to rest for at least 2 hours before use. For the beef: Smash the garlic cloves with the side of your knife, and then remove the skins and roughly chop. Pour the olive oil over the steak, and then sprinkle with the garlic and marinate for 1 hour. For the kale chips: Preheat the oven to 350 degrees F. Drizzle the olive oil onto your hands and gently rub each leaf lightly with the oil. Lay the leaves flat on a baking sheet and bake for 40 minutes. Remove from the oven and let cool. Leave the oven on for the beef. For the dressing: Meanwhile, blanch the broccolini in boiling water for 5 minutes. Pat the pearl onions dry and place in a skillet over medium-high heat. Sear the onions in the oil to brown all sides, about 2 minutes. Remove and let drain on paper towels. For cooking and assembling the beef: Preheat a grill to high heat. Remove the meat from the marinade and sprinkle with salt and pepper. Sear the meat on all sides over a hot open fire, and then grill for about 8 minutes per side. Transfer the meat to the oven and roast until medium rare, 8 to 10 minutes. Remove from the oven and let rest for 7 minutes. Slice the steak against the grain into 18 thin slices for 2 portions. To serve, divide the crispy kale chips between 2 plates and lay flat in the center with the ruffled ends facing out. Mix together the hot sliced steak, arugula, tomatoes, pearl onions and broccolini florets in a large bowl. Spoon on 2 to 3 tablespoons of three-herb chimichurri sauce. Add a splash of hot pepper vinegar, if using. Season with a pinch of salt and fresh cracked pepper. Toss well and add any beef drippings back into the dressed beef. Garnish with the amaranth blossoms and bread sticks, if using, and serve over the kale chips with any remaining chimichurri on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68226,"Wild Mushroom Turkey Gravy 2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock 1/2 cup heavy cream 3 tablespoons unsalted butter 10 ounces shiitake mushrooms, rinsed, stemmed and sliced 1 tablespoon chopped fresh thyme leaves 1 clove garlic, minced 1/4 cup dry sherry Salt and freshly ground black pepper 1/2 teaspoon red wine vinegar Instructions: Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes. Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 68227,"Chocolate Peanut Butter Cakes Nonstick cooking spray 2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cups sugar
1 1/2 cups smooth peanut butter, warmed
2 cups milk chocolate chips
Instructions: Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla. Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour. Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely. Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes. Cut the cake into squares and refrigerate until ready to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 68228,"No-Bake Hazelnut and Chocolate Candies 36 whole blanched hazelnuts (about 1/3 cup) 1/2 cup confectioners' sugar 1/2 cup crisp rice cereal 1/2 teaspoon kosher salt 1/2 cup chocolate-hazelnut spread 2 tablespoons unsalted butter, melted 4 ounces semisweet chocolate, chopped 2 teaspoons vegetable shortening Instructions: Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely. Line a baking sheet with parchment or wax paper; set aside. Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed. Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes. Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 68229,"Soft Sugar Cookies 2 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1 cup sugar, plus more (about 1/3 cup) for rolling 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature 2 large eggs, beaten 1 teaspoon pure vanilla extract Instructions: Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart. Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 68230,"Pepperoni Pizza Dip 1 tablespoon olive oil 1/4 cup finely chopped onion 1 tablespoon minced garlic 1/4 teaspoon red cl flakes 1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen) 1 tablespoon julienned fresh basil leaves, plus sprig for garnish 1 teaspoon dried marjoram 1 teaspoon dried oregano 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 8 ounces cream cheese, softened 2/3 cup ricotta cheese 1/3 cup grated Parmesan 1 egg, slightly beaten 1/2 teaspoon minced garlic 1 teaspoon dried oregano 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red cl flakes 1 tablespoon olive oil, plus more for drizzling 1 cup thinly sliced pepperoni 1/2 cup diced (1/4-inch) red bell pepper 1 tablespoon minced shallot 1/2 cup quartered and thinly sliced crimini mushrooms 1 cup small-dice buffalo mozzarella cheese 1/4 cup grated Parmesan Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers. Instructions: Preheat the oven to 350 degrees F. For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red cl flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat. For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside. For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 68231,"Buffalo Mozzarella and Tomato Pizza 3 1/4 cups all-purpose flour, plus extra for dusting 2 teaspoons instant yeast 1 tablespoons salt 1 tablespoon sugar 1 cup warm water 1/4 cup dry white wine, at room temperature 3 tablespoons olive oil Flour, for dusting Cornmeal, for dusting 1 pound Pizza Dough 1 cup whole canned tomatoes, crushed with hands 1 ball buffalo mozzarella, drained from water 1 tablespoons olive oil 1/4 cup fresh basil leaves, torn Instructions: For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor. With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together. Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic. Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour. Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use. Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F. Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil. To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68232,"Char-Heel Chili 3 1/2 cups tomato paste 1 1/2 cups ketchup 5 tablespoons chili powder 2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoons apple cider vinegar
1 1/2 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
5 pounds ground beef
1 cup chopped onion (about 1 large onion), pureed with 1/4 cup water
Instructions: In a large bowl, combine the tomato paste, ketchup, chili powder, Worcestershire, paprika, garlic powder, salt, vinegar, black pepper and cayenne pepper. Stir well. Add the ground beef and 3 cups water to a large stockpot. Use a gloved hand to break up the beef. Bring to a simmer. Add the tomato paste mixture and another 3 cups water; stir to fully incorporate. Simmer for 1 hour, skimming off the excess fat that rises to the surface. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 68233,"Baked Grits and Collards Casserole 1 cup uncooked yellow grits (not instant) 4 cups vegetable stock
Kosher salt and coarsely ground black pepper
2 tablespoons unrefined coconut oil
2 shallots, small diced (1/2 cup) One 10-ounce package frozen collards, thawed and squeezed dry
3 cloves garlic, minced 1/2 cup heavy cream
1 cup ricotta
1 cup grated aged Gouda
2 large eggs, beaten
Instructions: Add the grits, vegetable stock, 1 1/2 teaspoons salt and 1 teaspoon pepper to a 12-cup slow cooker. Cover and cook on low until tender, 5 to 6 hours. Now that the grits are done you can build the bake! Preheat the oven to 350 degrees F. Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the collards and the garlic, and sprinkle with salt and pepper. Saute to remove excess water, 1 to 2 minutes. Remove from heat. Add the heavy cream, collards, ricotta and half of the Gouda to the cooked grits, stirring to combine. Taste and adjust the seasoning as needed. Stir in the eggs and pour it all back into the skillet. Top with the remaining Gouda and bake until the center is just set and the top is golden brown, 35 to 45 minutes. Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68234,"Turkey with Stuffing 1 (10 to 12-pound) turkey, with giblets removed 1 quart chicken broth 2 ounces dried mushrooms 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 tablespoon vegetable oil, plus extra for rubbing on turkey 1 tablespoon kosher salt, plus extra for seasoning turkey 3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices) 4 ounces unsweetened dried cherries, approximately 1 cup 2 ounces chopped pecans, approximately 1/2 cup 2 whole eggs, beaten 2 teaspoons dried rubbed sage 2 teaspoons dried parsley 1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken Instructions: Preheat the oven to 400 degrees F. Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes. In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking. Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes. While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68235,"Toasted Almond Sundaes 1 pint dulce de leche ice cream (caramel flavor) (recommended: Haagen Dasz) 1 pint vanilla ice cream 4 shots amaretto or other almond liqueur 1/2 cup caramel dessert sauce 1 canister real whipped cream 1/4 cup smoked almonds, chopped Instructions: Soften ice creams to scoop 10 seconds per pint in the microwave or set on kitchen counter 10 to 15 minutes. Put 1 scoop each of caramel ice cream and vanilla ice cream into dessert dishes. Top each with a shot of liqueur. Heat the dessert sauce 40 seconds in microwave (remove the metal top of jar). Pour caramel sauce over sundaes and top with whipped cream and bits of smoked almonds. ","[Prosecco, Moscato, Vinho Verde, Cava]" 68236,"Ricotta Citrus Cheesecake 2 pounds fresh whole-milk ricotta cheese 8 tablespoons (1 stick) unsalted butter, melted 2 1/2 cups finely ground graham cracker crumbs (about 18 crackers) 1 1/4 cups granulated sugar 1/4 teaspoon fine salt 2 teaspoons pure vanilla extract 1 teaspoon lemon zest 1/2 teaspoon almond extract 1/2 teaspoon lime zest Zest of 1 orange 6 large eggs, lightly beaten Confectioners' sugar, for dusting Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan. Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained. Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack. Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot. Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan. Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight. At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68237,"Pork Loin alla Focettina 1/4 cup olive oil 5 cloves garlic, peeled Handful fresh rosemary, chopped Handful fresh sage leaves, chopped One 2 1/2-pound pork loin (some fat always helps the sauce) 1 cup dry white wine Kosher salt and freshly ground black pepper
1/2 cup whole milk Instructions: Heat a large Dutch oven over medium-high heat. Add the olive oil and saute the garlic, rosemary and sage for a couple of minutes. Add the pork loin to the pan, gently sliding it on top of the herbs to prevent the hot oil from jumping onto your skin.
Saute the pork for about 5 minutes on each side, then remove it from the pan and set aside on a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan; cook until the smell of the alcohol has disappeared, 1 to 2 minutes.
Lower the flame to a very low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours, flipping the pork and scraping the bottom of the pan every 15 to 20 minutes. Keep an eye on the sauce, making sure it does not reduce too much; add some warm water if necessary, always in very small increments.
When the pork is ready, remove the pan from the heat and let cool for about 30 minutes. Remove the pork to a cutting board.
When the sauce is cooled, add the milk and put the pan back on the stove. Heat gently over medium-low heat, stirring the sauce constantly. This will prevent any curd from forming and will produce a wonderful and soft creamy sauce. Slice the pork and serve with the sauce. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 68238,"Crispy Onions 1 cup all purpose flour 2 tablespoons hot Hungarian paprika 4 vidalia onions, sliced paper thin on an electric slicer or vegetable slicer Salt to taste Deep fat fryer and oil Instructions: Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68239,"Mommy\u2019s Any Day Chili 2 tablespoons olive oil 1 white onion, minced Kosher salt 4 to 6 garlic cloves, minced 1 to 2 canned chipotle peppers, chopped 2 tablespoons tomato paste 1 pound ground turkey (ground beef is okay too) 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon ancho cl powder Freshly ground black pepper One 11-ounce package beef chorizo One 16-ounce package refrigerated chili base or brick, such as XLNT Chili Con Carne (see Cook\u2019s Note) One 10-ounce can red cl sauce, such as Las Palmas One 8-ounce can tomato sauce One 14.5-ounce can crushed tomatoes One 15-ounce can chili beans Sour cream, avocado, Cotija, Cheddar, green onions and corn chips, such as Fritos, for topping Instructions: In a large skillet over medium to medium-high heat, add the oil. Once the oil is shimmering, add the onions and season with pinch of salt. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic, chipotle peppers and tomato paste and saute? until fragrant, about 1 minute. Add the turkey, breaking the meat down using a spatula. Add the dried seasonings--the garlic powder, onion powder, paprika, cumin and ancho chili powder--and 1 to 1 1/2 teaspoons each salt and pepper and mix as you break the meat down more using the spatula. Allow this to cook until all of the meat is browned, 6 to 7 minutes. Transfer the cooked turkey to a medium bowl and set aside. Using the same skillet (don\u2019t worry about cleaning the skillet out; it\u2019s okay for those flavors to also mesh with the chorizo), add the beef chorizo and cook until browned, about 5 minutes. Remove the skillet from the heat and set aside. In a large pot, add the chili base, cl sauce and tomato sauce over medium to medium-low heat. Let the brick break down completely, then add the meat mixture and cooked chorizo to the pot. Next, add the crushed tomatoes and chili beans with their liquid and allow to cook until the beans and tomatoes are heated through and the flavors are combined, 30 to 35 minutes over medium to low heat. Serve with sour cream, avocado, Cotija, Cheddar, green onions and corn chips for topping! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68240,"Cherry Almond Rice Mexicana 1 (15-ounce) can pitted cherries 2 cups instant brown rice 1/2 teaspoon salt 2 teaspoons chili powder 2 tablespoons semisweet chocolate chips 1/4 cup chopped almonds, toasted Instructions: Drain canned cherries, reserving juice. Coarsely chop enough cherries for 1/2 cup and set aside. Save remaining cherries for another use. In a medium saucepan, add reserved cherry juice (approximately 2/3 cup) plus enough water to equal 2 cups. Bring to a boil over medium-high heat. Stir in remaining ingredients, except chopped almonds. Cover and reduce heat to a simmer for 10 minutes. Remove from heat and stir in toasted chopped almonds. Serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 68241,"Beef and Broccoli Stir-Fry with Peanut Noodles 6 ounces peanut butter 6 ounces hot water 1 teaspoon chili flakes 2 teaspoons sesame oil 8 tablespoons soy sauce 1 box spaghetti 1 teaspoon garlic powder 12 ounces beef, sliced on the bias 1 head broccoli 4 tablespoons sweet and sour sauce Instructions: In a bowl combine the peanut butter, water, chili flakes, sesame oil and 4 tablespoons of soy sauce. Mix well. Boil the spaghetti and drain. Toss the spaghetti with the peanut sauce and serve. Marinate the beef with the garlic powder and the soy sauce and let stand 1/2 hour. Blanch and shuck the head of broccoli. Saute in wok with sweet and sour sauce and the marinated beef. Serve when beef is thoroughly cooked. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Chianti]" 68242,"Caramelized Apples with Cheddar Streusel 1 cup all-purpose flour 1 stick cold unsalted butter
1/3 cup dark brown sugar
1 cup chopped pecans
1 teaspoon smoked paprika
2 ounces grated Cheddar cheese
1 cup sugar 1/4 cup water
4 Granny Smith apples, peeled, quartered, and cores removed
1 ounce whisky
2 ounces unsalted butter
1/2 cup heavy cream, whipped to soft peaks
1/2 cup creme fraiche
Instructions: For the streusel: Preheat the oven to 325 degrees F. In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes. For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche. To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 68243,"Meatball Meatloaves 4 slices good-quality white bread or sliced peasant bread, torn 1 cup whole milk 1 1/2 pounds ground beef, pork and veal mix 1 egg Salt and freshly ground black pepper 4 cloves garlic, minced 1/2 cup finely chopped flat-leaf parsley 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple generous handfuls Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons 2 cubanelle peppers, chopped 1 red onion, chopped 3 tablespoons tomato paste 2 tablespoons all-purpose flour 2 cups beef stock 2 tablespoons Worcestershire sauce Instructions: Preheat the oven to 425 degrees F. In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture. In another large mixing bowl add the meat and the soaked bread. Add the egg, salt and pepper, to taste, the garlic, parsley, cheese and a drizzle of extra-virgin olive oil. Mix to combine and form into 4 mini oval loaves, about 2-inches thick. Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little extra-virgin olive oil. Roast in oven for 20 minutes. While meat is roasting, put a medium skillet or sauce pot on the stove over medium heat, and add 2 tablespoons olive oil. Add the peppers and the onions, season with salt and pepper, to taste, and saute for 10 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more. Whisk in the stock and Worcestershire, and season again with salt and pepper, to taste. Reduce the heat and let simmer until ready to serve. Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 68244,"Holy Guacamole Pasta Salad 1 teaspoon extra-virgin olive oil 2 limes, juiced 1/2 clove garlic, finely grated Kosher salt 4 cups grape tomatoes (red and yellow), halved 2 avocados, cut into 1/2-inch pieces 8 ounces fusilli pasta 1/4 cup fresh cilantro leaves, roughly chopped Instructions: Whisk together the olive oil, lime juice, garlic and 1/2 teaspoon salt in a large bowl. Add the tomatoes and avocados and gently toss in the dressing. Let the mixture sit at room temperature while you prepare the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions; drain and let cool. Add the pasta and cilantro to the tomato-avocado mixture and toss together. Adjust the seasoning with salt as needed. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68245,"Smoked Chicken Salad 1/4 cup walnuts 1/2 cup plain Greek yogurt 1/4 cup crumbled blue cheese 1 small shallot, finely chopped Kosher salt and freshly ground pepper 1 6-ounce package baby spinach 1 pint grape tomatoes, halved 1 14-ounce can hearts of palm, drained and halved lengthwise 3 Persian cucumbers, roughly chopped 2 8-ounce vacuum-sealed packages cooked beets, quartered 1 8-ounce smoked chicken breast, thinly sliced 4 whole-grain dinner rolls Instructions: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop. Meanwhile, make the dressing: Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper. Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper. Serve with the rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68246,"Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce 1 center cut tuna loin, 2 pounds Fleur de sel, to season 2 tablespoons coarse ground black peppercorns 2 tablespoons coarse ground pink peppercorns 2 tablespoons coarse ground coriander 1 tablespoon ground cumin 1 tablespoon coarse ground Szechwan peppercorns 1 tablespoon ancho cl powder Canola oil, to cook 4 sliced shallots 1/2 tablespoon rinsed and chopped fermented black beans 1 tablespoon minced ginger 1/2 bottle Shiraz 1/4 cup heavy cream 3/4 pound very cold butter, 1/2-inch dice Salt and black pepper, to taste Instructions: Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias. In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68247,"Cauliflower Gnocchi 2 large russet potatoes (about 1 1/2 pounds) 1/2 cup gluten-free all-purpose flour, plus more for dusting 1 medium head cauliflower, chopped into florets (about 1 pound) 1/4 cup grated Parmesan 1 large egg yolk Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter, diced 2 tablespoons drained capers 1/4 cup fresh parsley, chopped Salad, for serving Instructions: Preheat the oven to 425 degrees F. Prick the potatoes all over with a fork and place on a baking sheet. Bake, flipping halfway through, until fork-tender, about 45 minutes. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Add the flour and mash with a fork until just a few chunks of potatoes remain. Make a well in the middle of the mixture and set the bowl aside. Reserve the baking sheet. Meanwhile, fill a medium saucepan with 2 inches of water. Set a steamer basket insert into the pot and bring the water to a simmer over medium-high heat. Add the cauliflower, cover and steam until very tender and falling apart when pierced with a fork, 12 to 14 minutes. Drain the cauliflower and use clean kitchen towels to squeeze completely dry. Add the cauliflower a food processor along with the Parmesan, egg yolk, 1 teaspoon salt and a few grinds of black pepper. Puree until the mixture is smooth. Pour the puree into the well of the potato mixture and use a fork to gently mix the potatoes and cauliflower until just combined and a soft dough is formed. (Do not overmix the dough or the gnocchi will be unpleasantly dense.) Generously flour a work surface. Scoop a heaping 1/2 cup of dough onto the surface and roll into a 12-inch rope. Use a knife to cut the dough into 1-inch pieces and place them on the reserved baking sheet. Repeat with the remaining dough. Gently press the top of each gnocchi with a fork to make grooves. Melt 1 tablespoon butter in a small microwave-safe bowl in the microwave. Brush the gnocchi with the butter. Bake the gnocchi until cooked through and they spring back when pressed, 10 to 12 minutes. Melt the remaining 4 tablespoons butter in a large skillet over medium heat until brown bits start to form, 5 to 6 minutes. Remove from the heat, add the capers and stir until well combined. Toss the gnocchi in the brown butter and sprinkle with the parsley. Serve immediately with a salad on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 68248,"Couscous with Peas and Prosciutto One 7.6-ounce box couscous 1/2 cup frozen peas, thawed 2 ounces thinly sliced prosciutto (6 to 7 slices), cut into thin strips 1/3 cup roughly chopped fresh parsley 3 tablespoons extra-virgin olive oil 1 teaspoon finely grated lemon zest, plus lemon slices, for serving Kosher salt and freshly ground black pepper Instructions: Bring 1 1/2 cups water to a boil in a small pot. Add the couscous and peas, stir once, cover and set aside to steam for 5 minutes. Transfer the couscous mixture to a serving bowl and fluff with a fork. Set aside to cool to room temperature, about 10 minutes. Add the prosciutto, parsley, olive oil, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper; toss well. Serve with lemon slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 68249,"Alder Grilled Fresh Alaskan King Salmon with a Light Juniper and Sage Marinade Pinch ground celery seed Pinch minced garlic or garlic powder Pinch lemon pepper Pinch minced onion or onion powder 1 large handful fresh sage leaves, chopped (preferably red or purple flavorful variety) 1 teaspoon chopped fresh thyme or lemon thyme 1/4 cup light olive oil 1/2 cup good quality balsamic vinegar 1/4 cup dry white wine A few dashes of umeboshi plum vinegar (Available in Asian or gourmet groceries. If unavailable, sea salt may be substituted) Dash of water Alden chips 2 large King salmon fillets 2 tablespoons fresh juniper berries, crumbled Whole sage leaves Lemon slices, for garnish Instructions: Preheat a grill.
Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste). Place alder chips over coals of grill to add flavorful smoke (mesquite may be substituted). Dredge fillets lightly in marinade then rub in juniper berries and a few whole sage leaves. Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68250,"Shoot Out Chili 1/3 cup bacon fat
6 cloves garlic, chopped
3 onions, chopped
3 poblano peppers, chopped
2 Anaheim peppers, chopped
1 red bell pepper, chopped
One 32-ounce can red kidney beans
One 14-ounce can black beans
One 14-ounce white beans
One 14-ounce can chopped tomatoes
One 12-ounce can tomato sauce
6 tomatillos, roasted and pureed
3 chipotles in adobo, chopped
1 tablespoon ancho cl powder
1 tablespoon ground cumin
2 to 3 cups chicken or beef stock
1/3 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper Andouille Tomatillo Topping, for garnish, recipe follows
6 tomatillos, chopped 1 andouille sausage, browned and finely chopped 1/2 jalapeno, finely chopped 2 tablespoons chopped fresh cilantro 3 limes, juice and zest Kosher salt and freshly ground black pepper Instructions: In a large Dutch oven or stockpot over medium-high heat, add the bacon fat, garlic, onions and peppers, and cook until tender, about 10 minutes. Add the beans, tomatoes, tomato sauce, pureed tomatillos, chipotles, chili powder and cumin. Cook as long as possible, at least 30 minutes. Add stock or tomato sauce if the chili becomes too thick.
Add the cilantro and season with salt and pepper. Garnish with Andouille Tomatillo Topping and serve. In a mixing bowl, toss the tomatillos, andouille, jalapeno, cilantro, lime juice and zest. Add salt and pepper to taste. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 68251,"Aioli 1/2 small clove of garlic, peeled 1 teaspoon salt 1 large egg yolk* 1 teaspoon Dijon mustard Approximately 1 cup extra-virgin olive oil Approximately 1 cup olive oil Lemon juice Salt and freshly ground black pepper Instructions: Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68252,"Warm Endive Salad 4 endives, trimmed and halved lengthwise, each half then split and fanned a bit Walnut, grape seed, or extra-virgin olive oil, for brushing greens Salt and pepper 2 tablespoons white wine vinegar 2 ounces chopped walnuts, available in small pouches on baking aisle 12 large seedless red grapes, halved Instructions: Preheat grill pan or large nonstick skillet over medium high heat. Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68253,"Greek Lemon Chicken Soup aka Avgolemono 4 quarts low-sodium chicken stock 4 boneless, skinless chicken breasts 1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish
Instructions: In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve. Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes. In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more. Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68254,"Wok Stew 2 to 3 ounces olive oil 1 medium to large eggplant, cubed 1 large onion, diced 1/4 pound asparagus, cut into 1-inch pieces 6 leaves Napa cabbage, chopped 1 basket cherry tomatoes, sliced in half 1/2 pound yucca, peeled and cut into 1/4-inch pieces, roasted (400 degrees 20 to 30 minutes, or until brown and tender) Oregano Sage Thyme Salt and pepper to taste Round mini-loaves of bread Instructions: In wok, saute eggplant and onion for approximately 4 minutes. Add asparagus and cabbage and cook 4 minutes more. Finally, add tomatoes, yucca, oregano, sage, thyme and salt and pepper, to taste. Cover and simmer 10 to 15 minutes. Hollow out centers of mini loaves. Serve stew inside hollowed-out loaves. Garnish with bread from inside the loaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68255,"Pitch Dark Coffee Stout 1 1/2 ounces coffee liqueur 1 1/2 ounces black currant liqueur 1 shot espresso One 12-ounce stout draught beer, chilled Instructions: Mix the coffee liqueur, black currant liqueur and espresso together in a spouted measuring cup. Divide between two 10-ounce chilled beer mugs. Then, evenly split the stout between the glasses. Stir gently to combine. From Food Network Kitchens ","[Stout, Porter]" 68256,"Creamed Lacinato Kale 2 tablespoons extra-virgin olive oil, plus additional for drizzling 1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped Kosher salt One 10-ounce package frozen chopped spinach, defrosted and squeezed dry 2 cups heavy cream 1 cup finely grated Parmesan 1/2 cup grated Gruyere 1 tablespoon Worcestershire sauce 1/4 teaspoon red cl flakes 1/4 teaspoon ground nutmeg Zest and juice from 1 small lemon 1 cup panko breadcrumbs, toasted Instructions: Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done. Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, cl flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68257,"Sourdough and Hazelnut Stuffing 6 tablespoons unsalted butter, plus more for the baking dish 10 cups cubed sourdough bread
1 cup hazelnuts
Kosher salt and freshly ground black pepper 2 celery stalks, chopped 2 garlic cloves, minced
1 large onion, chopped
2 teaspoons chopped fresh rosemary, plus a sprig for garnish
2/3 cup dried currants
2 cups chicken broth
1 large egg, beaten
Instructions: Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish. Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl. Increase the oven temperature to 400 degrees F. Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts. Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly. Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed. Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]

" 68258,"Gluten-Free Chocolate Cupcakes 6 tablespoons unsalted butter, cut into pieces 1/2 cup unsweetened Dutch-processed cocoa 1/3 cup freshly brewed coffee 1 cup sugar 1/2 cup brown rice flour 1/4 cup amaranth flour 1/4 cup tapioca flour 1/2 teaspoon gluten-free baking powder 1/2 teaspoon fine salt 1/3 cup sour cream 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Instructions: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine. Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl. Beat the sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine (don't overmix). Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired. ","[Malbec, Pinotage, Tempranillo, Barbera]" 68259,"Double Chocolate Diamonds Crisco? Original No-Stick Cooking Spray 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1/2 cup Jif? Creamy Peanut Butter 1 cup firmly packed brown sugar 2 large eggs 1/2 tsp. almond extract 1 1/2 cups Pillsbury BEST? All Purpose Flour 1 tsp. baking powder 1/4 tsp. salt 1 1/4 cups semi-sweet chocolate chips 1 (11.75 oz.) jar Smucker's? Hot Fudge Topping 1/2 cup chopped walnuts Instructions: HEAT oven to 350 degrees F. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray. BEAT shortening, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer. PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm. LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large \X. Beginning at one center cut, make 1 1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 68260,"Hilda's Portuguese Stewed Chicken 1/2 cup all-purpose flour Essence, recipe follows 1 whole chicken, about 4 pounds, cut into 8 pieces 3 tablespoons olive oil 1 pound chorizo, cut on the bias in 2-inch pieces 1 medium onion, diced 2 cups diced potatoes 1 red pepper, julienned 1 yellow pepper, julienned 2 cups chopped tomatoes, peeled and seeded 2 tablespoons minced shallots 1 head garlic, skin removed and cloves left whole 1 cup pitted kalamata olives, sliced 1 cup white wine 1 cup chicken stock 1/2 cup finely chopped parsley leaves Pinch crushed red pepper flakes 1/2 cup sliced green onions Salt and black pepper 2 cups white rice, cooked, hot Freshly grated Parmesan, for garnish Chives, for garnish Small loaf crusty bread, for serving 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 the flour with Essence. Toss the chicken in the seasoned flour. Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides. Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone. Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper. Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread. 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]

" 68261,"Basic Roasted Chicken Two 4-to-5 pound chickens (organic and free range if possible) Kosher salt and freshly cracked black pepper 6 sprigs fresh thyme 4 cloves garlic 2 bay leaves 1 small onion, sliced 1 lemon, quartered Instructions: Preheat the oven to 425 degrees F.
Sprinkle the inside of the chickens liberally with salt and pepper. Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon. As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly. Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper. Place in the oven and roast for 15 minutes. Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more. When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear. Remove from the oven and allow to rest for 15 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68262,"Mascarpone Mini Cupcakes with Strawberry Glaze 8 ounces mascarpone cheese (about 1 cup), softened 2 egg whites 1/4 cup vegetable oil 1 box white cake mix 1 cup water 1/3 cup frozen strawberries, thawed and drained 2 1/2 cups powdered sugar Instructions: Preheat the oven to 350 degrees F. Line the mini tins with paper liners. In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack. Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 68263,"Brandy Snaps 5 tablespoons unsalted butter 5 tablespoons granulated sugar 1/4 cup golden syrup, such as Lyle\u2019s 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 1/2 teaspoon ground ginger 1 1/2 cups cold heavy cream 6 tablespoons confectioners\u2019 sugar 1 tablespoon brandy, optional 1 teaspoon pure vanilla extract Instructions: For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You\u2019ll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness. Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste. Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.) Let the brandy snaps cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath one and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.) Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets. For the filling: When ready to serve, whip the heavy cream, confectioners\u2019 sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68264,"Mango-Pineapple Juice 1 firm mango, peel and pit removed (about 2 cups chopped) 2 cups pineapple chunks 2 large, juicy limes, peel and pith removed 1 tablespoon chia seeds, optional Instructions: Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 68265,"Roast Beef 1000 6 medium shallots, sliced 1/8-inch thick on a mandoline, dried with paper towels 2 cups vegetable oil One 5-pound whole beef chuck roll roast Kosher salt 1/2 cup prepared thousand island dressing 1 tablespoon prepared horseradish (or more as needed) Brioche sandwich buns 4 ounces thinly sliced sharp Cheddar Instructions: Place the shallots and oil in small saucepot and cook over high heat until the oil starts to bubble. Reduce the heat to medium and continue to cook, stirring frequently and adjusting the heat to maintain a steady stream of bubbles. Cook until the shallots are rust colored, about 15 minutes. Carefully pour through a strainer into a second pot, then transfer the shallots to a paper-towel-lined plate. (Save the oil for stir-fries or for second batch of shallots.) Separate the shallots with a fork and season with salt. Allow to cool completely before storing in a sealed container (will keep for several weeks at room temperature).
Sprinkle the beef with 3 tablespoons salt. Set on a rack in a baking dish, wrap in plastic, and refrigerate overnight.
The next day, preheat the oven to 475 degrees F and adjust the rack to the lower-middle positions. Roast the beef until it is lightly browned, 35 to 45 minutes. Flip the roast, reduce the heat to 300 degrees F and continue roasting until the center registers 135 degrees F on an instant-read thermometer, 45 minutes to 1 hour longer. Remove from the oven and allow to rest at least 45 minutes. Slice as thinly as possible.
Combine the thousand island and horseradish in a small bowl. Split the rolls in half and toast. Spread the dressing generously on the cut sides. Sprinkle the shallots generously on the top side of each roll. Top with the cheese. Place about 4 ounces beef on the bottom half of each sandwich. Close the sandwiches, cut and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 68266,"Grilled Seafood with Linguine Kosher salt and freshly ground black pepper 12 ounces linguine
8 ounces peeled and deveined large shrimp 8 ounces sea scallops
2 tablespoons olive oil
2 lemons, 1 cut in half, 1 zested and juiced 2 1/2 cups marinara sauce
2 teaspoons chopped salt-packed capers, rinsed
8 ounces small clams, cleaned
2 tablespoons chopped fresh flat-leaf parsley
Instructions: Preheat a grill to medium heat. Bring a large pot of water to a boil and generously season with salt. Cook the pasta 1 to 2 minutes less than the package directions. Reserve 1/4 cup of the pasta water, then drain and set aside.
Meanwhile, use a paper towel to pat dry the shrimp and scallops. Season with salt and pepper on both sides and brush with the olive oil. Grill just until grill marks appear, about 1 minute per side (they will be undercooked); reserve. Grill the lemon halves until softened and grill marked, 5 to 8 minutes; reserve. Place a large saucepan on the grill (this can also be done inside on the stove). Heat the marinara sauce until hot, then add the capers and lemon zest and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and reserved pasta water to the sauce and toss to coat. Add the parsley and reserved shrimp and scallops and continue to toss until the pasta is evenly coated, the shrimp and scallops are cooked through and all the clams are open, about 1 minute. Serve with the grilled lemon halves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68267,"Chocolate Pots de Creme 9 ounces high-quality semisweet chocolate, chopped 1 1/2 cups whole milk 1 1/2 cups heavy cream 6 large egg yolks 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate) 1/4 teaspoon salt 1 tablespoon confectioners' sugar Instructions: Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream. ","[Riesling, Moscato, Brachetto, Vin Santo]" 68268,"Watermelon-Strawberry Sangria 1 small seedless watermelon, rind removed, flesh cut into large chunks (about 4 cups) 1 pound strawberries, hulled and sliced, 1 cup reserved for garnish 1 bottle rose wine, cold
1 cup vodka
1 cup fresh orange juice
1/2 cup orange liqueur
1 orange, sliced
1 lime, sliced
Instructions: Combine the watermelon and strawberries in a blender and blend until smooth; add a splash of the vodka if needed to get the fruit pureed. Strain into a large pitcher; you will need about 4 cups total juice. Add the rose, vodka, orange juice and liqueur and stir to combine. Add the orange and lime slices, cover and refrigerate for at least 1 hour and up to 24 hours. Just before serving, add the reserved strawberries. Serve in glasses over ice. ","[Ros, Sauvignon Blanc, Moscato, Vinho Verde]" 68269,"Coconut Easter Grass for Cupcakes 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68270,"Chunky Bacon and Cucumber Salad (Sichuan 'Kai-Wei' Salad) 1 tablespoon groundnut oil (peanut) 6 long dried chiles 2 teaspoons Sichuan peppercorns 1 star anise 3 1/2 ounces smoked bacon lardons (cut in 1/4-inch pieces) 1 medium red cl, seeded and finely chopped 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons clear rice vinegar or cider vinegar 2 tablespoons toasted sesame oil 7 ounces cucumber, halved lengthwise, seeded, and sliced into 1/2-inch thick wedges Pinch sea salt 1 to 2 pinches dried cl flakes 1 tablespoon lime juice 1 tablespoon cl oil 1 very small handful fresh cilantro leaves, roughly chopped Dry-roasted peanuts, optional Instructions: Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chiles and Sichuan peppercorns, and stir-fry for a few seconds, until fragrant. Add the star anise, lardons, and chiles, and stir-fry until the lardons have turned golden brown at the edges.
Add the rice wine or sherry, vinegar, and sesame oil, and stir-fry for a few seconds, then add the cucumber, and stir-fry for another few seconds.
Season with the sea salt, dried cl flakes, and lime juice.
Arrange the salad on a serving plate, drizzle over the cl oil, and garnish with the chopped cilantro and peanuts, if using. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 68271,"Chocolate Ginger Shortbread Cookies 4 to 6 pieces candied ginger 1/2 vanilla bean 3/4 cup cold unsalted butter, cubed 1 cup powdered sugar 4 large egg yolks Pinch baking powder Pinch salt 1/2 cup unsweetened Dutch processed cocoa powder 1 2/3 cups all-purpose flour 8 ounces white chocolate, tempered Cocoa butter Powdered food colors, as desired Instructions: Use a rolling pin to mash the candied ginger into a paste. Use a sharp knife to slice the vanilla bean lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, and ginger in a medium-size mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove the dough from the bowl. Preheat the oven to 400 degrees F. I baked my cookies in a special flexible baking sheet with dome-shaped cavities. Roll the dough into a rope that is about the same diameter as the cookie mold. Use a knife to cut each piece of dough. Press the dough into the mold. Repeat until all of the cavities are filled. Bake 15 to 20 minutes. To make the chocolate fans: Use an offset spatula to spread a very thin layer of tempered chocolate onto a piece of marble. Use a spatula to clean away chocolate so you are left with a rectangle shape. Let the chocolate set slightly. Place 1 hand on the handle of the cake triangle and rest your thumb on the blade of the triangle. Push the triangle through the chocolate in strips of about 2 inches. Use your thumb to catch 1 side of the chocolate to create small chocolate fans. Pinch the short side to create the handle of the fan. I colored my fans with my airbrush but you could also use a paintbrush. If using an airbrush, place a few drops of color in the airbrush. If using a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use yogurt machine to store and warm your paints. Apply color where you are inspired to do so. When the cookies have cooled, use a sharp knife to cut a wedge from the top of each cookie. Position the chocolate fans on top of each cookie. Source: Flexible baking pans \u2013 any kitchen supply store ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 68272,"Slow Cooker Melt-In-Your-Mouth Short Ribs 6 serving-sized pieces beef short ribs (about 3 pounds) 2 tablespoons packed brown sugar 3 cloves garlic, minced 1 teaspoon dried thyme leaves, crushed 1/4 cup all-purpose flour 1 can (10 1/2 ounces) Campbell's? Condensed French Onion Soup 1 bottle (12 fluid ounces) dark ale or beer Instructions: Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 68273,"Limpin' Susan 5 strips lean bacon 3 cups thinly sliced okra 1 small onion, minced 1 cup washed raw long-grain rice 1 cup water Salt and freshly ground black pepper, to taste Instructions: Cut the bacon into 1-inch pieces a fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 68274,"Pork Saltimbocca with Peas 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each) Kosher salt 3 tablespoons extra-virgin olive oil 1/2 cup all-purpose flour 1 large shallot, finely chopped 8 fresh sage leaves 1/2 cup dry white wine 1 1/4 cups low-sodium chicken broth 5 thin slices prosciutto (about 3 ounces), 1 slice chopped 1 cup grated fontina cheese (about 2 ounces) 1/4 cup grated parmesan cheese 1 10-ounce package frozen peas Instructions: Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate. Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes. Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 68275,"Blazing Buffalo Bites 1 pound boneless chicken Salt and freshly ground black pepper Oil, for coating pan, plus more for frying 1 (8-ounce) package cream cheese 1 package blue cheese 1 cup buffalo sauce 1 package wonton wrappers Water 1/2 cup sweetened balsamic vinegar Ranch dressing, for serving Instructions: Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium saute pan over medium heat and coat the bottom with a little oil. Add the chicken and saute until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped. Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed. Repeat with remaining wrappers and filling. Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot. Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain. Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 68276,"Green Salad with Strawberry Balsamic Vinaigrette 2 teaspoons strawberry jam 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper, to taste 1 pint strawberries, sliced 4 to 5 cups chopped romaine or mixed greens of any kind Instructions: Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68277,"Roasted Shrimp Cocktail Louis 2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on Good olive oil Kosher salt and freshly ground black pepper 1 1/4 cups good mayonnaise, such as Hellmann's 1/2 cup Heinz chili sauce 1/2 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons bottled grated white horseradish, drained 2 teaspoons Sriracha 1 teaspoon Worcestershire sauce 1/4 cup minced scallions (2 scallions) 2 tablespoons capers, drained Instructions: Preheat the oven to 400 degrees F. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, toss well and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool. Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68278,"Rocky Roadtrip Carob Bars 1/4 cup granola 1/4 cup peanuts 1/4 cup coconut 1/4 cup oatmeal 1/4 cup unsweetened carob chips 1/4 cup peanut butter 3/4 cup honey Instructions: In a food processor, grind the granola, the peanuts, the coconut and the oatmeal. Melt the carob chips, the peanut butter and the honey over medium heat. Mix dry ingredients into melted mixture until coated. Pour the whole mixture into an 8 by 8-inch pan lined with plastic wrap. Chill for fifteen minutes. Slice it into 12 sections and serve. Keep refrigerated. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68279,"Blueberry Bacon Blue Cheese Burger au Poivre 2 pounds ground chuck 2 pints fresh blueberries
1/2 cup sugar
1/3 cup lemon juice
Kosher salt 2 tablespoons cornstarch
1/2 cup water 2 cups coarsely ground black pepper (butcher's grind)
Canola oil
6 challah or brioche burger buns
1 cup Basil Aioli, recipe follows 8 ounces crumbled blue cheese
12 slices thick-cut cooked bacon
Arugula and sliced red onion, for serving
2 bunches basil 1/4 cup fresh lemon juice 4 cloves of garlic 1/2 cup of canola oil, or a blend of canola and olive oil Mayonnaise, as needed Instructions: Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside. Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature. Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side. Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers. Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers. Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 68280,"Pumpkin Pie Pudding 2 ripe bananas 1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
Two 3.25-ounce cups store-bought vanilla pudding
2 graham crackers
Instructions: Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined. Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.
","[Chardonnay, Riesling, Gewrztraminer]" 68281,"The Best Honey-Glazed Salmon Nonstick cooking spray, optional Four 6-ounce portions skin-on salmon fillets 1/4 cup honey Zest and juice of 1 lime 1 tablespoon light brown sugar 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1 clove garlic, grated Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet. Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets. Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don\u2019t spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes. Drizzle the reserved honey-lime mixture over top of the salmon just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68282,"Sweet and Salty Glazed Green Beans 2 tablespoons soy sauce 1 tablespoon light brown sugar 1/4 teaspoon crushed red pepper flakes 1 1/2 pounds green beans, trimmed 1-inch-long piece ginger, peeled and cut into thin strips
1-inch-long piece ginger, peeled and cut into thin strips 1 tablespoon rice wine vinegar 2 teaspoons toasted sesame oil Instructions:

1. Stir the soy sauce, sugar, pepper flakes and 2 tablespoons water in a small bowl until the sugar is dissolved. Toss the green beans with the sugar-soy mixture in a large skillet and bring to a boil over medium-high heat. Cover and continue to cook until the beans are crisp-tender, stirring occasionally, 7 to 9 minutes.
2. Uncover and add the ginger and vinegar. Continue to cook, tossing, until the sauce has reduced to a syrupy consistency and is coating the green beans and the beans are tender, 5 to 7 minutes more. Drizzle with the sesame oil and toss well. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68283,"Steamed Sea Bass with Scallions and Ginger 1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone Salt and freshly ground black pepper 2 or 3 scallions, cut diagonally into rings to yield 1/4 cup 1 tablespoon finely julienned ginger 1/4 cup soy sauce 2 tablespoons peanut oil Dash sesame oil Pinch sugar Instructions: Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish. Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes. 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, Sauvignon Blanc, Pinot Grigio, Riesling]" 68284,"Pumpkin Ginger Float 1 pint pumpkin ice cream Two 12-ounce bottles ginger beer Whipped cream, for garnish Instructions: Place 4 float glasses in the freezer to chill. When ready to serve, scoop 1 to 2 scoops of ice cream into each glass. Slowly pour the ginger beer over the ice cream until it meets the rim of the glasses. Garnish with whipped cream and serve immediately. ","[Ginger Ale, Cream Sherry, Moscato]" 68285,"Strawberry Jack-O-Lanterns 1 (12-ounce) bag white chocolate chips 16 drops yellow food coloring 8 drops red food coloring 1 pound extra-large strawberries 1/4 cup milk chocolate chips Instructions: In a large microwavable glass bowl combine white chocolate chips and food coloring. Melt in microwave for 1 to 1/2 minutes stopping to stir every 30 seconds Dip the extra-large strawberries into the white chocolate allowing excess chocolate to drip off. Set on a baking sheet covered with waxed paper. Place in refrigerator for 10 minutes. If chocolate sets up while dipping just place it back into the microwave for 15 seconds. While the strawberries are cooling, place milk chocolate chips into a releasable plastic sandwich bag and close. Microwave for 20 to 30 seconds. Snip 1 corner with scissors and decorate the strawberries like Jack-O-Lanterns. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 68286,"Portuguese Seafood Cataplana 1 tablespoon extra-virgin olive oil 1 ounce linguica sausage or fresh chorizo, removed from the casing 1 1/2 tablespoons sliced shallot, optional 1 1/2 tablespoons chopped garlic 1 pound fresh manila clams 1 1/2 ounces medium-size shrimp, peeled and deveined 1/4 cup crushed vine ripe tomatoes, fresh or canned 2 tablespoons white wine Smoked paprika Hawaiian sea salt and freshly ground black pepper 1 tablespoon chopped fresh parsley 1 lemon, cut into wedges, for serving Instructions: In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
   Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
   Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan. ","[Albarino, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 68287,"Big-Batch Andouille Gumbo 1 cup vegetable oil 1 1/2 pounds andouille sausage, cut into 1-inch pieces 3/4 cup all-purpose flour 2 medium onions, chopped 3 green bell peppers, stemmed, seeded and chopped 4 ribs celery, chopped Kosher salt 1 pound fresh or frozen okra, cut into 1/2-inch pieces 10 cloves garlic, roughly chopped 1 tablespoon fresh thyme leaves 3 bay leaves 1 teaspoon crushed red pepper flakes 6 cups low-sodium chicken broth One 28-ounce can whole peeled plum tomatoes, crushed by hand 3 tablespoons apple cider vinegar 1 bunch scallions, thinly sliced 1/4 cup packed fresh parsley leaves, chopped Steamed white rice, for serving Instructions: Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside. Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes. Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste. Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month. To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 68288,"Chicken and Rice Noodles in Broth 1 tablespoon rice vinegar 1/ 2 teaspoon minced fresh ginger 1/2 teaspoon salt 1 teaspoon Asian sesame oil 1 pound boneless skinless chicken breasts, cut into thin julienne 8 ounces rice noodles 4 cups chicken broth 1 whole garlic clove, crushed 1 teaspoon sesame oil 8 ounces Spinach or bok choy leaves, washed and chopped Salt and pepper Instructions: In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 68289,"Red Velvet Cake with Raspberries and Almonds Cake: 2 sticks (8 ounces) unsalted butter, room temperature 1? cups sugar 2 large eggs 1 tablespoon red food coloring 2 teaspoons vanilla2 ? cups all-purpose flour 2 tablespoons cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup whole buttermilk 1? cups Fisher? Chef's Naturals Sliced Almonds, toasted Cream Cheese Frosting 16 ounces cream cheese, room temperature 1pound box (about 3? cups) powdered sugar, sifted 1 teaspoon vanilla extract 2 pints fresh raspberries Instructions: Preheat the oven to 350oF. Line the bottoms of 2 9-inch cake pans with parchment or waxed paper and spray with non-stick cooking spray. Make the cake: in the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, 5-8 minutes. Add eggs one by one and mix until each is fully incorporated, scraping the bowl as needed. In a separate bowl, whisk together the food coloring and vanilla. Blend into butter mixture. Sift together the flour, cocoa, baking soda and salt. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. Stir in half of the almonds. Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20-25 minutes or until the tip of a small knife inserted in the center emerges clean. Cool. Make the frosting: In the large bowl fitted with the paddle, beat the cream cheese, confectioner's sugar and vanilla until smooth, scraping the sides of the bowl as needed. Stir in raspberries until they separate and break into small pieces. Assemble the cake: Place one layer of the cake on a flat surface. Frost the top with a scant third of the frosting. Sprinkle with about half of the remaining almonds. Top squarely with the second cake and gently press the two layers together. Frost the top and sides with the remaining frosting and top with remaining almonds and raspberries.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 68290,"Carne Asada Burrito 1 tablespoon canola oil, plus more for grilling Juice from 2 limes Zest from 1 orange Juice from 2 oranges 4 cloves garlic, rough chopped 1 small onion, finely chopped (about 3/4 cup) 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon kosher salt 2 pounds skirt steak (1 large steak, cut in half) Six 10-inch flour tortillas, heated Cilantro Pesto, recipe follows 4 small or 2 large ripe tomatoes, seeded and inner flesh removed, julienned Charred Salsa, for dipping, recipe follows 1 cup toasted pumpkin seeds 4 cups fresh cilantro, leaves and tender stems 1 cup fresh parsley leaves Juice from 2 limes 1/2 cup extra-virgin olive oil 2 jalapenos, seeds and ribs removed, chopped Kosher salt and freshly ground black pepper 12 ounces large tomatillos (about 3), husks removed and cleaned 3 cloves garlic, skin intact 2 plum tomatoes 1 small yellow onion, skin and root intact, quartered 1 dried ancho cl 1 poblano cl 1/4 cup fresh cilantro leaves 1 teaspoon agave nectar Juice of 1 lime Kosher salt and freshly ground black pepper Instructions: For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight. Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain. For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa. Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit. Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate. Place the charred ancho cl into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds. Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters. Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content. ","[Chardonnay, Tempranillo, Garnacha, Zinfandel]" 68291,"Clad Tlapeno 2 quarts chicken broth, preferably homemade 1 large chicken breast (about 1 1/4 pounds) 1 sprig each fresh thyme and fresh oregano 1 tablespoons lard or vegetable oil 1 yellow onion, diced 1 large carrot, peeled and diced 2 large cloves garlic, finely chopped 2 ounces cooked ham, cut into 1/4 inch dice 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained 1 sprig epazote 1/2 teaspoon salt 5 canned chipotle chiles, stemmed and thinly sliced 1 large ripe avocado, peeled, stoned, and diced 1 large lime, cut into 6 wedges Instructions: In a very large soup pot, combine the chicken stock and the chicken breast and bring to a gentle simmer over medium heat. Skim off the foam that rises to the surface during the first minute or two after it begins to simmer. Add the herbs, cover and simmer for 9 minutes. Remove from the heat and let the chicken cool in the broth. Remove the skin and bones from the breast, shred the meat and set it aside. Strain the broth into a large bowl, skim the fat from the surface, and clean the pot. Place the dry soup pot over medium heat and add the lard. Saute the onion and carrot, stirring occasionally, for about 7 minutes, or until just beginning to turn golden. Add the garlic and cook for 1 minute more, until its aroma is released. Stir in the chicken broth, ham, garbanzos, and epazote. Partially cover the pan and regulate the heat so the soup is simmering, for 30 minutes. Add about 1/2 teaspoon of salt, tasting to see if more or less is needed depending on the saltiness of the broth. Remove the herb sprigs. Add the cl and shredded chicken to the simmering broth and cook until heated through, about 2 minutes. Ladle the soup into warm bowls and garnish each bowl with diced avocado and a wedge of lime. ","[Chardonnay, Sauvignon Blanc, Tempranillo, GSM blend]" 68292,"Herbed Pork Roast and Cranberry Chutney 2 tablespoons herbs de Provence 1 tablespoon onion powder 1 tablespoon light brown sugar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon crushed garlic 2 1/2 pounds pork loin roast, rinsed and patted dry Salt and freshly ground black pepper 1 (16-ounce) can whole cranberry sauce 1 teaspoon lemon juice 1/4 teaspoon crushed garlic 1 teaspoon herbs de Provence Instructions: Chutney: Preheat oven to 450 degrees F. Pork Roast: In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture. Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing. Chutney: In a medium bowl, combine all chutney ingredients and stir thoroughly. Cover and set aside until ready to serve. Serve chutney over pork roast. ","[Rhone Blends, Pinot Noir, Sparkling Wine]

" 68293,"Chorizo Chili Potato Chip Nachos with Homemade American Cheese Vegetable oil, for frying 8 Kennebec or other white potatoes, skin on 2 red bell peppers, charred, stemmed, skinned and chopped
1 jalapeno, stemmed and chopped
2 red onions, thinly sliced
Olive oil, for cooking Two 9-ounce tubes Mexican pork chorizo
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup vinegar
1 tablespoon salt
1 tablespoon sugar
Homemade American Cheese, recipe follows Leaves from 1 bunch fresh cilantro
1 cup sour cream
8 ounces firm, solid mild Cheddar, finely grated 8 ounces firm, solid low-moisture mozzarella, finely grated
4 tablespoons tapioca flour
2 teaspoons kosher salt
2 ounces melted unsalted butter
1/2 cup strong beer
1/2 cup milk
Instructions: Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy. Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend. Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain. Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve. Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap. Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine. Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 68294,"Smoked Salmon, Cucumber and Radish Bites 3 ounces cream cheese, at room temperature 2 tablespoons heavy cream 2 tablespoons grainy mustard 2 ounces smoked salmon, diced 2 tablespoons minced red onion 1 English cucumber 6 large radishes, thinly sliced Dill sprigs, for garnish Instructions: Beat the cream cheese, heavy cream and mustard in a medium bowl with an electric mixer until fluffy. Combine the salmon and onions in a small bowl. Cut the cucumber crosswise into 1/3-inch rounds. Scoop 1/2 teaspoon cream cheese mixture onto each radish slice and place it on a piece of cucumber, cream cheese-side down, pressing lightly. Top with a small sprig of dill, followed by 1/2 teaspoon salmon mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 68295,"Black Bean Salad with Mango, Cilantro and Lime 1/4 cup apple cider vinegar 2 tablespoons fresh lime juice 1 tablespoon honey 1 teaspoon ground cumin 1/3 cup canola oil Kosher salt and freshly cracked black pepper 1/2 small ripe mango, peeled and diced into 1/4-inch pieces 1/2 yellow bell pepper, cut into small dice 1 (14.5-ounce) can black beans, drained and rinsed 1 small jalapeno, seeds and ribs removed, minced 1 small red onion, cut into small dice 1/4 cup fresh cilantro leaves, chopped Instructions: In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper. Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 68296,"The Cooperstown Club 8 slices peasant bread (rustic country bread), sliced 1/4\ thick, lightly toasted 4 TYSON? Chicken Breast Fillets 1 1/2 cups baby spinach, washed and dried 8 slices sharp cheddar cheese 12 slices country bacon, cooked 1 apple, cored and sliced very thin, (about 1/8\ thick) 3 tablespoons all-natural maple syrup 4 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 cup extra virgin olive oil Pinch of kosher salt Instructions: Prepare Tyson chicken according to package directions. Place 2 slices of cheese and 3 slices of cooked bacon on top of each chicken breast; heat for an additional 4-5 minutes until cheese melts. Set aside and keep warm. In a small bowl whisk together the maple syrup, balsamic vinegar, Dijon mustard and kosher salt. Drizzle olive oil into the bowl in a steady stream while whisking constantly until combined and appears completely smooth. In a medium bowl toss the spinach with 2-3 tablespoons of the maple syrup vinaigrette. Use enough to evenly coat the spinach with dressing. Set aside. Divide the dressed spinach evenly on half of the bread slices. On the remaining 4 slices of bread drizzle with about 2-3 tablespoons of the maple vinaigrette. The bread should be evenly coated, but not soggy. Place each chicken breast on top of the dressed spinach leaves. Top with a few apple slices. Close each sandwich. Use remaining vinaigrette as a dipping sauce for the sandwich. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68297,"Smashed Potatoes 1/4 cup vegetable oil 6 medium Yukon Gold potatoes, peeled Salt Freshly ground black pepper 1/2 cup Crema (recipe follows), creme fraiche or sour cream 2 cups heavy cream 1/4 cup buttermilk Instructions: Preheat oven to 350 degrees. In a cast iron skillet heat the oil over high heat. Cook the potatoes whole, turning frequently until evenly browned, about 10 to 15 minutes. Transfer to paper towels to drain. When cool enough to handle, wrap each potato in aluminum foil and place in the oven. Bake until cooked through, about 40 minutes. Remove the foil and transfer the potatoes to a serving platter. Place a kitchen towel over the potatoes and crush with the palm of your hands. Sprinkle with salt and pepper and garnish with the crema, creme fraiche or sour cream. Serve immediately. Whisk the cream and buttermilk together. 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 as long as a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68298,"Trapper John's Gen-U-Wine Sourdough Pancakes 1 cup sourdough starter 1 1/2 cups unbleached white flour 1/2 cup whole wheat flour 1 tablespoon sugar (optional) 2 cups water 2 eggs, beaten 2 tablespoons oil 1/2 cup milk 1/4 cup wheat germ (optional) 1 teaspoon salt 2 tablespoons sugar 1 teaspoon baking soda Instructions: The night before, take a cup of sourdough starter out of refrigerator and add unbleached white flour, whole wheat flour, sugar and water. Mix ingredients well, cover and place in warm place overnight. The next morning, remove cup of the ?sponge-like? starter and return to refrigerator. To the remainder, add beaten eggs, oil, and milk. In small bowl, mix wheat germ, salt, sugar and baking soda. Stir dry ingredients into batter and mix until well blended. Let sit for 10 minutes. Preheat griddle, grease with butter and pour batter onto griddle. Turn pancakes over as soon as bubbles begin to pop. Flip over for just a few seconds and remove pancake from grill to heated plate. This recipe may be doubled. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68299,"Mini Chopped Salad with Buttermilk Dressing 1/2 cup buttermilk 1/2 cup mayonnaise 1/2 cup sour cream
1 teaspoon white vinegar
Few shakes hot sauce
1 clove garlic, pressed
Salt and freshly ground black pepper
2 carrots, peeled and finely diced 1 head iceberg lettuce, diced
1/2 cucumber, finely diced
1/2 cup halved cherry tomatoes
Instructions: For the buttermilk dressing: Combine the buttermilk, mayo, sour cream, vinegar, hot sauce, garlic and some salt and pepper in a mason jar, screw on the lid and shake to combine. For the salad: Combine the carrots, lettuce, cucumbers and tomatoes in a bowl, pour over the dressing and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68300,"Orecchiette with Broccoli Rabe and Sausage 1/2 teaspoon crushed red pepper flakes, or to taste Shaved Parmesan, for garnish 3 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage Kosher salt to taste, plus 1 1/2 teaspoons 2 pounds broccoli rabe, stems trimmed 1 pound orecchiette pasta 4 cloves garlic, sliced Instructions: Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 68301,"Chevre Souffle 8 tablespoons unsalted butter (1 stick) 3/4 cup allpurpose flour 2 cups milk 6 ounces fresh chevre cheese, cut in pieces 6 egg yolks Salt and freshly ground black pepper to taste 8 egg whites Pinch dried thyme Instructions: Preheat the oven to 400 degrees. Butter the inside of a 2 1/2quart souffle dish. In a large saucepan, melt the butter, add the flour and whisk to form a smooth roux. Cook over medium heat, stirring constantly, for 2 to 3 minutes. Add the milk and whisk vigorously until the mixture is smooth and thick, then cook at a low boil, stirring constantly, for another 2 to 3 minutes. Remove the mixture from the heat, add the chevre and stir until the cheese is melted and wellincorporated. Stir in the egg yolks and season generously with salt and pepper (the seasoning should be intense here to compensate for the later addition of the egg whites). With an electric mixer or by hand with a whisk, whip the egg whites until they form soft peaks. Stir 1/4 of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining egg whites. Fill the prepared souffle mold; it should be about 3/4 full. Sprinkle the top of the souffle with the dried thyme. Bake in the preheated oven until risen, golden brown and just barely firm in the center, 40 to 45 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68302,"Spanish Caesar with Chickpea Croutons 2 eggs 1 teaspoon minced garlic 1/3 cup finely chopped cilantro leaves 1/3 cup finely chopped green onions 1 teaspoon sea salt 1 teaspoon ground cumin 1 lime, zested and juiced 1 anchovy, minced 1/4 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon minced jalapeno 1 cup olive oil 2 heads romaine, halved 1/3 cup grated dry jack cheese, for garnish Chickpea Croutons, recipe follows 2 (15-ounce) cans chickpeas, drained and rinsed 1 tablespoon olive oil 1 teaspoon ground cumin 1/8 teaspoon chipotle powder 1/8 teaspoon cayenne pepper 1/2 teaspoon fine salt, plus sea salt for sprinkling 1/2 teaspoon freshly cracked black pepper 1 tablespoon lime juice Instructions: Put the eggs, garlic, cilantro, green onions, salt, cumin, lime zest and juice, anchovy, Worcestershire, Dijon, and jalapeno into the carafe of a blender and puree until smooth. With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens. Refrigerate for at least 1 hour. Arrange the romaine on a platter and drizzle the sauce over the top. Garnish with the jack cheese and the croutons. Preheat the oven to 425 degrees F. Drain, rinse and lightly pat dry the chickpeas. Spread out on a baking sheet and pick over the peas, discarding small or damaged peas. Combine the oil and spices in a small bowl and add to the chickpeas. Toss well until evenly coated. Evenly spread out the chickpeas on the baking sheet and put in the oven. Bake for 10 minutes, then stir and bake for another 10 minutes. Remove the baking sheet from the oven and sprinkle with a pinch of sea salt. Drizzle with the lime juice and set aside to cool and dry. Use as desired. ","[Rioja, Tempranillo, Garnacha, Barbera]" 68303,"The Root Cafe Pimiento Cheese 3/4 pound yellow Cheddar 3/4 pound pepper jack cheese
2 ounces cream cheese, softened 1 cup garlic mayonnaise
1/3 cup chopped roasted red pepper 2 tablespoons sriracha
1 tablespoon sambal oelek 1 tablespoon sugar
1 teaspoon ground smoked marconi peppers or other smoked dried sweet pepper
Scant 1/2 teaspoon kosher salt
1 bunch fresh parsley, stemmed and chopped
Instructions: Grate cheeses by hand or by using the grating disc of your food processor, then put into the bowl of a stand mixer. Add the cream cheese, mayonnaise, red pepper, sriracha, sambal, sugar, smoked pepper, salt and parsley to the bowl. Beat with the paddle attachment until cream cheese is fully incorporated and texture is uniform. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 68304,"Broiled Salmon 4 (8-ounce) salmon fillets Olive oil Salt and pepper Instructions: Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper. Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68305,"Italian Meatloaf 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 teaspoons (about 6 cloves) chopped garlic 2 medium onions, diced 2 red peppers, seeded, small diced 1/2 cup chopped basil leaves 2 tablespoons chopped parsley leaves 4 eggs 1 teaspoon salt 1/2 teaspoon black pepper 2 cups grated Parmesan 1 1/2 cups breadcrumbs 3 pounds ground beef 2 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar 1 cup marinara sauce Instructions: Preheat oven to 350 degrees F. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool. Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 68306,"Stuffed Chicken with Kona Coffee Red-Eye Gravy 6 cups Beef Stock, recipe follows 2 cups Roux, recipe follows 3 tablespoons Kona coffee grounds
1/2 cup olive oil 1 large Maui (sweet) onion, thinly sliced
8 ounces Hamakua Alii mushrooms, thinly sliced
Kosher salt and ground black pepper
1 cup shredded mozzarella
1/2 cup shredded Irish Cheddar
1/2 cup shredded Parmesan
1 tablespoon minced rosemary 6 boneless skinless chicken breasts 6 slices prosciutto
2 cups all-purpose flour
Serving suggestions: mashed potatoes and sauteed vegetables 2 pounds rib-eye beef trimmings 1/4 cup olive oil
1 pound carrots, chopped
1 pound button mushrooms
2 medium onions, chopped
1 stalk celery, chopped
10 cups water
2 tablespoons minced garlic
2 tablespoons kosher salt
8 peppercorns
6 sprigs thyme
2 bay leaves
4 cups brewed Kona coffee
2 sticks unsalted butter All the drippings from browned rib-eye trimmings
1 1/2 cups all-purpose flour
Instructions: For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat. For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat. Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl. Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour. Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven. To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy! Preheat the oven to 350 degrees F. Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes. Separate the beef from the drippings, saving the drippings for the roux. Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours. Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance. Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 68307,"Bananas and Ginger en Papillote 4 pieces parchment paper 4 bananas, each cut in half the longway and then in half the shortway 1 lemon, juiced 4 teaspoons butter 1/4 cup honey 2 teaspoons chopped pistachios 1 teaspoon orange rind, julienned 1/2 teaspoon ginger, peeled and minced Instructions: Preheat oven to 400 degrees F. Fold the sheets of parchment in half and cut out large half circles along the crease, creating full circles folded in half. Unfold the circles and stuff them each with 4 pieces of banana and 1/4 of all the other ingredients. Fold the edges back together, creating a half-circle shaped pouch, and seal the edge by crimping and rolling it over itself or by stapling. Bake on a sheet pan for 3 to 4 minutes until well heated through. Cut the paper open at the table in front of your guests so they experience the fragrance of the ingredients. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68308,"Spinach and Feta Noodle Kugel Nonstick cooking spray, for the baking dish Kosher salt and freshly ground black pepper One 12-ounce package wide egg noodles 3 tablespoons olive oil 1 large onion, thinly sliced 3 cloves garlic, finely chopped 4 scallions, chopped, white and green parts separated Three 10-ounce packages frozen cut spinach, thawed and drained 4 large eggs, lightly beaten 2 cups heavy cream 1 cup sour cream 3 cups crumbled feta (about 16 ounces) 1/3 cup chopped fresh dill 1/3 cup chopped fresh parsley 1/8 teaspoon freshly grated nutmeg 3 tablespoons grated Parmesan Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray. Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.\u202fAdd the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture. Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68309,"Watermelon Rebujito 1 watermelon 3 ounces fino sherry
1 ounce lemon juice
1 ounce simple syrup
1 ounce cava
Instructions: Cut watermelon flesh into ice cube-size pieces and freeze on a sheet tray lined with wax paper until solid, about 2 hours. Shake sherry with lemon juice, simple syrup and ice in a cocktail shaker. Place 3 to 5 watermelon cubes in a Collins glass (save remaining watermelon cubes for another use). Strain the liquid over the cubes. Top with cava. ","[Fino Sherry, Prosecco, Cava]" 68310,"Zin-Tini 32 ounces gin 8 ounces zinfandel wine 2 ounces extra-dry Vermouth Ice cubes Lemon twists, for garnish Instructions: Shake ingredients with ice in cocktail shaker and strain into serving pitcher. Serve chilled in frozen martini glasses with a lemon twist. ",[Zinfandel] 68311,"Ricotta-Stuffed Bacon-Wrapped Dates 1 pound (about 12 to 13 slices) bacon, preferably thick-cut 25 Medjool dates (about 3/4 pound) 1/3 cup ricotta cheese Special Equipment: toothpicks, a bamboo skewer for removing pits Instructions: Preheat oven to 450 degrees F. Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates. Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese. Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68312,"Slow Burn 2 ounces tequila, such as Riazul Tequila 1/2 ounce lemongrass-kumquat syrup, recipe follows 1/2 ounce Floc de Gascone liqueur 1 ounce lychee puree Dash of habanero bitters Ice, as needed Fresh kumquat, for garnish 1 cup natural sugar (dehydrated cane juice) 4 stalks of lemongrass, coarsely cut 1/2 pound kumquats, cut in half Instructions: Combine the tequila, lemongrass-kumquat syrup, Floc de Gascone liqueur, lychee puree and habanero bitters in a cocktail shaker, then add ice and shake. Strain into the glass and garnish with the fresh kumquat. Combine the sugar, lemongrass and kumquats in a small saucepan over medium heat with 1 cup of water. Bring to a boil, then remove from the heat and let cool. Pour everything into a blender and blend on high for about a minute, then pass through a fine sieve and bottle. ","[Tequila, Cointreau, Triple Sec, Meiomi Pinot Grigio]" 68313,"Potato and Pea Samosa 2 pounds baking potatoes, like russets 1/2 cup ghee or clarified butter 1/2 cup diced onion 2 tablespoons minced garlic 2 tablespoons minced jalapeno 1 cup fresh peas 1 tablespoon minced ginger 1 teaspoon cumin seeds, toasted and crushed 1 teaspoon coriander seeds, toasted, crushed 2 teaspoons salt 1 teaspoon black pepper Sugar 1/4 cup cilantro leaves, minced 1 package small square wonton wrappers 1 egg 1 tablespoon water or milk Frying oil Tamarind and Date Chutney, recipe follows 14 ounces tamarind pulp 1 pound pitted dates 2 cups sugar, divided 6 cups water, plus 4 cups Instructions: Preheat the oven to 350 degrees F.
Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
Preheat the deep-fryer to 350 degrees F.
In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney. In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
Yield: 4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68314,"Mac and Cheese with Cauliflower 4 tablespoons unsalted butter 3 cloves garlic, finely grated 1/3 cup panko Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley 8 ounces whole-grain elbow macaroni 1 small head cauliflower, cut into small florets 3 tablespoons all-purpose flour 2 cups 2% milk 2 ounces light cream cheese, at room temperature 8 ounces white cheddar cheese, shredded (about 2 cups) 1 5-ounce package baby spinach (about 8 cups) Instructions: Heat 1 tablespoon butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley. Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot. Return the pot to the stove, add the remaining 3 tablespoons butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68315,"Bahian-Style Fish Stew (Moqueca de Peixe) 4 sprigs fresh cilantro 1 medium tomato, quartered 1 small green pepper, seeded 1 onion, quartered Salt and black pepper 2 pounds haddock or other firm white-fleshed fish 1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked 4 tablespoons fresh lemon juice 1/2 cup coconut milk 2 tablespoons dende (palm oil, available in Brazilian markets) Malagueta peppers, (available in Brazilian markets) for serving Instructions: In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albarino]" 68316,"Sour Cream Apple Pie 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1 teaspoon salt 1/2 cup (8 tablespoons) cold vegetable shortening 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces 2 tablespoons apple cider vinegar 4 pounds assorted apples (such as Granny Smith and Gala) 2/3 cup plus 2 tablespoons sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 2/3 cup sour cream 1 1/2 teaspoons vanilla bean paste or pure vanilla extract 1/2 teaspoon apple pie spice 1 large egg, lightly beaten Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake. Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes. Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68317,"Perfect Summer Basil Burger 1 1/4 pounds ground beef (80-percent lean) Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1/4 cup shredded mozzarella 4 English muffins, halved horizontally and toasted 1 tomato, sliced and lightly salted Perfect Basil Sauce, recipe follows 2 tablespoons grated Parmesan 1 green onion, chopped 3 tablespoons roughly chopped fresh basil 1 large clove garlic, minced 1/2 cup prepared mayonnaise 3 tablespoons sour cream 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: Quarter the beef into even portions. Form into burgers, indenting the middle slightly with your thumb. Season with salt and pepper, and brush lightly with vegetable oil. Cook on a hot grill until charred on the outside and pink on the inside, about 4 minutes per side. Two minutes before removing the burgers, top the burgers with the mozzarella cheese. Place the toasted muffins on a serving platter. Place the tomato slices on the bottom, and top each with cooked patties. Spread a tablespoon or two of the basil sauce on each bun top and sprinkle with a little Parmesan cheese. Serve extra basil sauce on the side for dipping. Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 68318,"Green Monster and Lychee TNT 3/4 pound bacon, sliced 1 tablespoon rock candy 1/2 avocado, pitted and flesh removed and reserved (see Cook's Note) 1 tablespoon whole milk 2 tablespoons condensed milk 2 slices Taiwanese pull bread (see Cook's Note) Butter, softened 1 can lychees 3 ounces vodka 1/4 fresh jalapeno pepper 1 ice cube 4 shot glasses Instructions: Cut the bacon into quarters. Cook the bacon to a large frying pan over medium-low heat until crisp and then add the rock candy. Candy the bacon for 30 seconds, then turn off the heat. While the bacon is cooking, add the avocado and 1 tablespoon of whole milk to a blender and blend until smooth. Combine 5 tablespoons of avocado mixture with 2 tablespoons of condensed milk in a small bowl. Spread 1 side of the 2 pieces of pulled bread with butter. Spread the avocado mixture generously, but not so much that it seeps through the bread, on the unbuttered side. You don't want it too soggy. Spoon the bacon evenly over the avocado mixture. Cover with the other unbuttered side of the bread to make a sandwich. Heat a grill or grill pan over medium heat. Grill the sandwich, buttered side down, until golden brown, about 1 to 2 minutes on each side. While the sandwich is grilling, add 4 lychees, 3 ounces of vodka, 1/4 jalapeno pepper, and 3 ounces of lychee juice from the can, along with and ice cube to a blender. Blend to combine, then pour the lychee mixture evenly into 4 shot glasses. Remove the sandwich from the grill or grill pan to a cutting board and cut into quarters. Serve each piece of sandwich on a plate with a lychee TNT shot glass. Cook's Note: Use a Bacon or Fuerte avocado, best in fall/winter. I don't like the Hass avocado. Any Chinese bakery will have sliced pull bread in a bag. It's basically a sweeter, lighter, fluffier white bread (not wheat flavor). A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68319,"Empanadas de Arroz con Leche (Rice Pudding Turnovers) 1 (2- inch long) cinnamon stick, preferably canela 1 cup short-grain rice 2 cups milk 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon, preferably canela 9 (6-inch) flour tortillas Vegetable oil Instructions: Put the cinnamon stick and 2 cups water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice, cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover and remove and discard cinnamon stick. Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a gentle boil and cook, stirring frequently, until very thick (pudding should hold its shape firmly in a spoon), about 10 minutes. Remove from heat and set aside to cool completely. Combine remaining 1/4 cup sugar with ground cinnamon in a small bowl and set aside. Measure a scant 1/2 cup pudding into center of each tortilla, then fold tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed. Add enough oil to come to depth of 1/8-inch up the side of a large cast-iron skillet. Heat oil over medium heat until hot but not smoking. Working in batches, fry empanadas until crispy and deep golden brown, 2 to 3 minutes per side. Drain on paper towels. While empanadas are still warm, generously sprinkle both sides of each one with cinnamon sugar. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68320,"Sawdust Pie 1 9-inch pie shell 1 1/2 cup flaked coconut 1 1/2 cup graham cracker crumbs 1 1/2 cup pecans, chopped 1 1/2 cup sugar 1 cup egg whites Instructions: Cover pie shell with two layers of foil and bake in 450 degree F oven for 8 minutes. Remove foil and bake 4 to 5 minutes until golden brown. Cool on a wire rack. Combine coconut, graham cracker crumbs, pecans and sugar in a large bowl. In another bowl, beat egg whites just until foamy; add to the coconut mixture. Mix well. Pour into prepared pie shell. Bake uncovered in 350 degree F oven for 35 minutes or until set. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68321,"Spiced Oatmeal with Banana, Mango and Toasted-Coconut Almonds 1 cup sweetened shredded coconut 1 1/2 cups skin-on whole almonds
2 tablespoons honey
Nonstick spray
3 cups low-fat milk 1/4 cup unsulfured mild molasses
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
Kosher salt
1 1/2 cups steel-cut oats
1 ripe banana, sliced
1 ripe mango, diced
2 tablespoons finely chopped crystallized ginger
Instructions: For the almonds: Preheat the oven to 325 degrees F. Spread the shredded coconut on a baking sheet and toast until light golden brown, stirring a few times, about 7 minutes. Cool slightly, then transfer to a blender or food processor and process until coarsely chopped. Spread the almonds on the baking sheet and toast until fragrant, stirring once, about 5 minutes. Immediately transfer to a medium bowl, add the honey, and toss to coat. Add the coconut and stir to coat the almonds. Line the baking sheet with parchment and spray with nonstick spray. Spread the coated almonds on the parchment and set aside for about 2 hours, until set?the almonds will remain slightly sticky. Coarsely chop the almonds before serving. For the oatmeal: In a medium saucepan, whisk 3 cups water with the milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Stir in the oats, return to a boil and then lower the heat to maintain a simmer. Cook, stirring occasionally, until the oats are soft and the mixture has thickened, about 30 minutes; the oats should be very cream. Add more water if the mixture becomes too dry and the oats need more cooking time. Divide the oatmeal among four serving bowls and top with banana, mango, crystallized ginger and chopped almonds. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68322,"Pork Belly Po' Boy 3 pounds pork belly, sliced into 1-inch cubes 1/2 cup salt, plus more for seasoning Peanut oil, for frying Black pepper 1 cup mayonnaise 6 tablespoons maple syrup Six 6-inch French baguettes, halved horizontally and toasted Louisiana-style hot sauce, for spreading 2 cups chopped lettuce 1 cup sliced dill pickles Instructions: Fully submerge the pork belly in a pot of water, add the salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky and tender, 3 to 4 hours. Turn off the heat and drain. Heat peanut oil in a fryer or large pot to 350 degrees F. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper. Mix the mayonnaise and maple syrup in a bowl. Spread a hefty portion onto the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple slices of dill pickles and the fried pork belly. Finish with another heavy drizzle of the mayonnaise-maple mixture. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68323,"Alligator Eclairs 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons granulated sugar 1 cup all-purpose flour 3 to 4 eggs, plus 1 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup granulated sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 4 ounces semisweet chocolate 1/2 cup milk 1 tube green frosting Instructions: To make the eclairs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated. Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 3-inch long segments. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the dough with the egg wash (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Meanwhile, make the fillings: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.) To make the chocolate piping ganache, heat the cream to boil it and pour in over the chopped chocolate, whisking to blend. Let sit until thick enough to pipe. Place in a pastry bag with a small plain tip. Using a long serrated knife, cut the eclairs partly open starting at one end and cutting halfway through to the middle of the eclair. Using a clean pastry bag, pipe the custard filling onto the eclair starting to fill in the uncut end then moving down to the cut end. With the piping ganache, pipe a top and bottom row of teeth along the cut edge. Pipe a strip of green frosting on the top to make his back. With the chocolate ganache, pipe 2 eyes on the top of the eclair, 2 nostrils, and some wiggle-y, scaly looking lines like eyebrows over the eyes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68324,"Phyllo Berry Sabayon Tart 4 to 6 sheets of phyllo 3 to 4 tablespoons melted butter 1/4 cup sugar 6 egg yolks 1 cup Muscat wine or any other sweet wine 1/2 cup sugar 2 cups heavy cream Assorted berries (blackberries, blueberries, raspberries, etc.) Powdered sugar for dusting Instructions: Preheat oven to 375 degrees. To make the tarts you can use muffin tins to form the individual tarts or you can use small tart rings. To begin you should have your sugar and melted butter with a pastry brush ready. If not using immediately keep the phyllo dough covered with a damp towel as it has a tendency to dry out very quickly. Brush each sheet with enough butter to lightly coat. Sprinkle with sugar and fold the dough in half and then cut the rectangle in half creating 2 squares. Place each square in muffin tins and the dough may bunch up on top that is okay it will appear ruffled when baked. Repeat this method as many times as you need for each serving. Bake phyllo for 10 minutes or until golden brown and set. Whisk together the egg yolks, sweet wine, and sugar in a large bowl. (Remember this is going to need room to grow 3 times its volume). Place this bowl on top of a pot of simmering water and begin to whip constantly. It will probably take 10 minutes or so, so you may want to have a relief whisker available. Once the sabayon is light and airy yet you can see the tracks made by the whip take off the double boiler and place bowl inside of a larger bowl that has water and ice in it to cool the cream down. Once cooled you can whip 2 cups of heavy cream until medium to stiff peaks. Fold into the sabayon. To assemble the tarts, place the baked phyllo cups on plates and spoon in sabayon cream, then pile high with any berries you like. Dust with powdered sugar and enjoy. ","[Chardonnay, Riesling, Moscato, Cava]

" 68325,"Ramen with Charred Pork 6 cups low-sodium chicken broth 6 thick slices fresh ginger, plus 2 teaspoons minced
4 cloves garlic (3 smashed, 1 minced) 2 scallions, cut into thirds, plus sliced scallions for topping 3/4 cup dried shiitake mushrooms 1 tablespoon low-sodium soy sauce 1 tablespoon Shaoxing rice wine or dry sherry Kosher salt and freshly ground pepper 3 tablespoons hoisin sauce 1 teaspoon toasted sesame oil 4 boneless pork chops (1/2 inch thick; about 4 ounces each)
2 large eggs 1 1/2 pounds fresh ramen noodles 1 5-ounce package baby spinach Shichimi togarashi (Japanese spice mix), for topping Instructions: Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper. Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops. Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls. Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Chianti]" 68326,"Tortilla Espanola (Spanish Omelet) Extra-virgin olive oil 5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons 1 yellow onion, finely diced 7 eggs (use 9 eggs if the potatoes are large) Kosher salt Instructions: Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes. While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes. Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish. In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt. Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes. Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 68327,"Smoked Mushroom Salsa 1 pound cherry or mesquite wood chips (soaked in water 30 minutes) 2 portobello mushrooms (destemmed, de-gilled, and brushed clean of dirt) 10 cremini mushrooms (destemmed and brushed clean of dirt) 3 tablespoons olive oil Salt and freshly ground black pepper 1 red onion finely diced 1 jalapeno finely diced 1/2 cup chopped scallion 1/4 cup chopped epazote 1 tablespoon Mexican oregano 1 orange, juiced 1 lime, juiced 1 tablespoon extra-virgin olive oil Instructions: Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat. In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary. Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers. ","[Malbec, Tempranillo, Garnacha, Barbera]" 68328,"Mojito Sugar Cookies 1 stick (8 tablespoons) salted butter, softened but still cold 1/3 cup granulated sugar 1 tablespoon minced fresh mint 3/4 teaspoon pure vanilla extract 1/4 teaspoon mint extract 1 large egg 1 lime, zested 1 cup all-purpose flour (see Cook's Note), plus more for dusting 1/2 teaspoon baking powder 1 cup confectioners' sugar 2 tablespoons aged rum 1 1/2 teaspoons fresh lime juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon mint extract 3 limes, zested (about 2 tablespoons) 1 pink grapefruit, zested (about 1 1/2 teaspoons) Instructions: For the cookies: Cream the butter in a medium bowl with a hand mixer or stand mixer, stopping to scrape the sides of the bowl when necessary, until light and fluffy, about 3 minutes. Add the granulated sugar and cream the mixture until the sugar and butter are incorporated, about 1 minute. Add the fresh mint, vanilla, mint extract, egg and lime zest and mix until fully incorporated. Mix the flour and baking powder in a bowl with a whisk or a fork. Add the flour mixture to the wet ingredients and mix until incorporated, being careful not to overmix. Refrigerate the dough, covered, for 30 to 45 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Sprinkle flour over a work surface, then roll out the dough on it until 1/4 inch thick. Cut out cookies using a 2 1/2-inch cookie cutter (see Cook's Note). Place the cookies on the prepared baking sheets 1 to 2 inches apart. Gather remaining scraps and re-roll to cut out additional cookies. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through baking, until set at the edges and light golden brown on the bottom but still pale on top, about 10 minutes. Let the cookies cool completely on a cooling rack before decorating. For the icing: While the cookies are cooling, sift the confectioners' sugar into a medium bowl. Add the rum, lime juice, vanilla and mint extract and whisk until the icing comes together. For the zest mix: Toss together the lime and grapefruit zests in a small bowl. Once the cookies have cooled, dip the top of each cookie into the icing and shake off the excess. Immediately sprinkle with the citrus zest mixture. Let the icing set, about 15 minutes. The cookies can be stored in an airtight container at room temperature for 3 days or refrigerated for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]

" 68329,"Pizza Parlor Grilled Cheese 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 slices crusty Italian bread
1/4 cup grated Parmesan 1/4 cup marinara sauce
4 slices provolone cheese (from the deli) 12 slices pepperoni
1/4 cup chopped banana peppers
1/4 cup caramelized onions
4 slices mozzarella (from the deli)
Instructions: Heat a large skillet over medium-low heat. Spread the butter on one side of each slice of bread and sprinkle with the grated Parmesan, lightly pressing the Parmesan into the butter so it sticks. Lay 2 slices of the bread buttered/cheese-side down in the skillet and then spread 1 tablespoon of the marinara on each. Then top each with 2 slices of provolone, followed by 6 slices of pepperoni, half of the banana peppers and caramelized onions and 2 slices of mozzarella. Spread the remaining marinara on the unbuttered side of the remaining 2 slices of bread, then place one slice of bread on top of each sandwich with the buttered/cheese side facing up. Cook until golden brown, 3 to 4 minutes per side. Slice and serve. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 68330,"20-Minute Instant Pot Mediterranean Quinoa Bowl with Frozen Spinach and Tzatziki 1 1/2 cups quinoa One 15-ounce can chickpeas, drained and rinsed 2 cloves garlic, chopped Kosher salt and freshly ground black pepper One 10-ounce package frozen chopped spinach 3/4 cup plain Greek yogurt 2 Persian cucumbers, shredded on the large holes of a box grater 1 lemon, half juiced and the other half cut into 4 wedges 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 1 tablespoon olive oil 1 cup grape tomatoes, halved 1/2 cup crumbled feta (2.5 ounces) Instructions: Place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear. Transfer to a 6- or 8-quart Instant Pot? multi-cooker. Add the chickpeas, garlic, 1 1/2 cups warm water, 1 1/2 teaspoons salt and several grinds of pepper, making sure the quinoa is fully submerged. Place the frozen spinach on top (it\u2019s fine if the spinach is not completely submerged). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, follow the manufacturer\u2019s guide for quick release and wait until the quick-release cycle is complete (this should take an additional 30 seconds). Being careful of any remaining steam, unlock and remove the lid.
While the quinoa is cooking, stir together the yogurt, shredded cucumbers, lemon juice, dill, mint, olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until combined. Add salt and pepper to taste. Set aside until ready to serve.
Stir the quinoa mixture until the chickpeas and spinach are evenly distributed throughout. Divide among 4 dinner bowls, top with the grape tomatoes and feta, drizzle with some tzatziki and serve with the lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68331,"Chorizo-Tater Tot Bites 1 pound (about 3 cups) frozen Tater Tots 10 ounces fully cooked (not dried) chorizo sausage, diced 12 large eggs 1/2 cup half-and-half Kosher salt and freshly ground pepper 1 1/2 cups shredded monterey jack cheese (about 6 ounces) 4 scallions, sliced 1 tablespoon unsalted butter Instructions: Bake the Tater Tots as the label directs and set aside. Reduce the oven temperature to 375 degrees F. Meanwhile, cook the chorizo in a medium ovenproof nonstick skillet over medium-high heat until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out the skillet. Whisk the eggs with the half-and-half, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the Tater Tots, cheese and scallions. Melt the butter in the skillet and add the egg mixture, spreading it out with a rubber spatula. Scatter the chorizo over the top; transfer the skillet to the oven and bake until the eggs are set, about 30 minutes. Let stand 10 minutes, then slide onto a cutting board and cut into bite-size pieces. ","[Rioja, Tempranillo, Garnacha, Barolo]" 68332,"Seasoning Sugar, to taste Garlic, to taste Pepper, to taste Onion powder, to taste Paprika, to taste Instructions: Combine all ingredients. Store in an airtight container and refrigerate until use. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68333,"Leonard's Barbeque Sweet Mustard Coleslaw 1 cup mustard 1 cup heavy mayonnaise 1 cup vinegar 1 1/2 cups sugar 1 tablespoon salt 5 pounds finely chopped cabbage 1/2 cup diced sweet red bell pepper 2 tablespoons celery seed Instructions: Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended. ","[Chardonnay, Riesling, Sauvignon Blanc]" 68334,"Sunrise Mimosas 8 fresh pineapple chunks 8 raspberries
4 tangerine segments
10 tablespoons grenadine Red sanding sugar, for rimming the glasses
1 cup pineapple-orange juice
12 ounces chilled champagne
Instructions: For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit. For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes. To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve. ","[Prosecco, Cava, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/4 cup" 68335,"Eastern North Carolina Barbecue 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) Kosher salt Barbecue Sauce, recipe follows 2 cups apple cider vinegar 2 tablespoons crushed red pepper 1/2 tablespoon chopped fresh garlic 1/2 tablespoon kosher salt 1 tablespoon freshly ground black pepper Instructions: Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side. In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 68336,"Lemony Spaghetti and Zucchini Kosher salt 1 pound spaghetti 4 tablespoons unsalted butter 1 large zucchini, cut into long, thin \noodles
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving 1 teaspoon crushed red pepper flakes, plus more, for serving 1 cup grated Parmesan, plus more, for serving Instructions: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water. Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt. Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68337,"Grilled Mixed Fruit 1 pint strawberries, hulled and halved 4 bananas, halved lengthwise 1 cup fresh blueberries 1/4 cup sugar 1/4 cup chopped fresh mint leaves 1 lemon, juiced 3 tablespoons simple syrup, recipe follows 1/4 cup water 1/2 cup sugar Instructions: Place a grill pan over medium-high heat. In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side. In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve. In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks. Yield: 1/2 cup ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 68338,"Avocados Stuffed with Shrimp and Crab Salad 1 pound cooked shrimp, chopped 1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil
Instructions: In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper. Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves. Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68339,"Easy Potato Zucchini Croquettes with Honey Mustard Dipping Sauce 2 russet potatoes (about 1 pound) 1 1/2 cups grated Cheddar 1 medium zucchini 1/4 bunch chives Salt Fresh ground pepper 1 egg Vegetable oil for shallow frying 2 cups cashews (peanuts, sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted) 1 cup whole grain-style Dijon mustard 1/4 cup honey Instructions: Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely. Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind. With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook. In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don't crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm. Combine the mustard and honey and serve as a dipping sauce for the croquettes. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 68340,"Poached Alaska Silver Salmon 1 quart cold water 1 bottle dry white wine 1 bay leaf 6 black peppercorns 1 whole Alaska silver salmon fillet 1 package ranch dip mix 1 pint sour cream 1 English cucumber Instructions: Add water, wine and spices to poaching pan and place over low heat. Bring to a simmer just below boiling point. Rinse and dry fillet, then place skin down on poaching rack and lower into poaching mixture. Cover and simmer until done, approximately 20 minutes, depending on size of the fillet. To check, poke gently with sharp probe. If it passes through readily, the fillet is done. Remove poaching pan from heat and allow contents to cool to room temperature before removing fillet. Lift cooled fillet from pan and allow to drain a few minutes. If tiny pin bones are still present above the position of the ribs, remove with tweezers. Carefully transfer the fillet onto serving platter and peel off skin. In a mixing bowl, combine ranch-topping package with sour cream. Follow package directions. Spread uniformly over the salmon fillet to a thickness of 1/8 to 1/4-inch. Slice cucumber into 1/8-inch thick rounds. Start at slender tail of fillet and press individual cucumber rounds gently into the dip with each vertical row slightly overlapping the previous row to create \fish scales.\ Continue with row after row toward the head, until fillet is completely covered. Cover with plastic wrap and refrigerate. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68341,"Grilled Oysters Three Ways 1/3 cup red wine vinegar 1/4 cup white balsamic or white wine vinegar 1/2 medium shallot, minced Freshly ground black pepper 1/4 cup your favorite barbecue sauce 1 tablespoon bourbon 2 slices bacon (1 ounce), cooked and finely chopped 2 tablespoons thinly sliced fresh chives 4 tablespoons unsalted butter, at room temperature 2 teaspoons white wine 1 teaspoon fresh lemon juice 2 cloves garlic, minced 1/2 medium shallot, minced 1/4 cup fresh parsley, finely chopped Kosher salt and freshly ground black pepper 1 cup coarse sea salt 36 oysters in the shell, scrubbed Instructions: For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve. For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside. For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68342,"Black and White Cookies 1/3 cup cream 7 ounces dark chocolate, chopped into small pieces 3/4 cup sugar 1 (18-ounce) package sugar cookie dough Instructions: Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chocolate. Stir for 1 to 2 minutes until the chocolate melts. Place the chocolate mixture into a small bowl. Cool the chocolate until firm enough to roll into balls. (To cool quickly, place the chocolate in the refrigerator for about 1 hour.) Once the chocolate is firm, preheat the oven to 350 degrees F. Place the sugar in an empty pie dish. Roll the chocolate into teaspoon-sized balls and set aside. Roll a walnut-sized ball of cookie dough into a thin log about 3 inches long. Place a chocolate ball on a work surface and wrap a cookie dough log around the chocolate ball and press to adhere. It should look like a cookie version of the planet Saturn. Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick. Bake the cookies for 15 minutes. Transfer the cookies to a wire rack to cool, then serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68343,"Amalfi Lemon Chicken 4 teaspoons lemon zest, from 3 large lemons 2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 1/2 teaspoons kosher salt
1/4 cup olive oil, divided
3 lemons, sliced 1/3 inch thick (see Cook's Note) 1 (3 1/2 pound) chicken, back bone and breast bone removed
Instructions: Preheat the oven to 450 degrees F. In a small bowl combine the lemon zest, thyme, rosemary and salt. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a \rack\ for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving. Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68344,"Pickled Vegetables 3 cups white wine vinegar 1 cup water 1/2 cup sugar 1 teaspoon crushed red pepper 1 teaspoon cumin seed 1 teaspoon coriander seed 1 teaspoon white pepper 1/2 teaspoon cloves 1 bay leaf 6 cloves garlic 1 cup carrots, cut on bias 1 cup cauliflower florets 1 cup red pepper, cut into 1/4-inch slices 1 cup sliced red onion 1 cup baton of zucchini Instructions: Bring vinegar, water, sugar and spices to a boil. In succession add carrots, cauliflower, red pepper, onions and zucchini, leaving 2-3 minutes between addition of each vegetable. Remove from heat and let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 68345,"Cilantro Salsa 1 bunch scallions, including a few inches of the greens, finely chopped 1 bunch cilantro, large stems removed, chopped (about 1 cup) 1 jalapeno cl, seeded and chopped 1 teaspoon roasted ground cumin Pinch salt 1/3 cup sunflower seed oil Water to thin, about 1/4 cup Instructions: For a rustic salsa, chop everything finely. Combine the ingredients, stir in the oil and add a little water to thin. Or, for a finer texture, puree everything finely in a food processor. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 68346,"Orange Ice Cream 4 tablespoons frozen orange juice concentrate 3/4 cup sugar 1 cup milk 1 tablespoon orange zest 1 cup heavy cream 1 teaspoon vanilla 1 tablespoon Grand Marnier, or to taste Garnishes: mint, candied orange zest Instructions: In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine. Pour into a loaf pan and freeze overnight. Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest. ","[Chardonnay, Riesling, Gewrztraminer]" 68347,"Spinach Cherry Almond Salad with Bacon and Peaches 2 peaches Olive oil to brush 1 pkg. DOLE? All Natural Spinach Cherry Almond Bleu Salad Kit 4 slices turkey bacon, cooked and cut into 1/2-inch pieces Instructions: Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks. Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68348,"\What am I...?\ Chopped Liver with Schmaltz Fried Onions Reserved skin from 1 chicken, about 1 cup 1 onion, thinly sliced 1 pound chicken livers, trimmed and rinsed well Kosher salt and freshly cracked black pepper Matzo, broken into bite-sized shards 2 eggs, boiled and finely minced Instructions: In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes. Remove the chicken skin and pour off half of the rendered fat, or schmaltz. Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes. Season with salt, to taste. Remove half of the onions from the pan and set aside. Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions. Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes. Roughly chop the chicken livers by hand and season with salt and cracked black pepper. Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68349,"BBQ Peach Pulled Pork 1 teaspoon ground cumin 1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground mustard
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 teaspoon kosher salt
One 3-pound boneless pork shoulder (Boston butt cut), cut into three 1-pound pieces 2 tablespoons olive oil
3/4 cup low-sodium chicken stock
3 tablespoons apple cider vinegar
One 13-ounce jar peach jam
2 tablespoons Dijon mustard
2 cloves garlic
One 8-ounce can tomato sauce
1 tablespoon molasses
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/4 cup fresh parsley, roughly chopped
Instructions: Turn a 6-quart multi-cooker to the saute/sear function. Combine the cumin, garlic powder, ginger, mustard, onion powder, pepper, chili powder and 1 tablespoon of the salt in a small mixing bowl. Sprinkle the pork all over with half of the spice rub; set the other half aside. Add the oil to the multi-cooker and sear the pork on all sides. You may need to sear in batches. Pour in the stock, vinegar and half of the jam. Add the mustard and garlic. Close and lock the multi-cooker and set the valve to the sealing position. Turn on, select the high-pressure function and set the timer for 45 minutes. Once the cook time ends, move the valve to the venting position (using a towel to protect your hand) to quickly release the steam. Turn off the cooker and transfer the pork to a cutting board. Strain the pot liquor into a fat separator. While the pork is cooling, assemble the BBQ sauce in the bowl of the multi-cooker: Pour in 1/4 cup of the strained pot liquor and the remaining jam, spice rub and 1 teaspoon salt. Whisk in the tomato sauce, molasses, soy sauce and Worcestershire until evenly combined. Turn on the sear/saute function and cook until the sauce begins to simmer, 2 to 3 minutes. Once the sauce has thickened slightly, turn off the multi-cooker. Pull the tender pork into large chunks using two forks. Add the pulled pork to the hot sauce and toss to combine. Top with parsley. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 68350,"Roasted Poblano Skillet Cornbread 1/2 cup all-purpose flour 1 cup stone-ground yellow cornmeal 1 teaspoon kosher salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 cup buttermilk 1 cup milk 1 large egg 1 stick (1/2 cup) unsalted butter, melted, plus 2 tablespoons 8 ounces Monterey Jack cheese, shredded 1/2 cup diced roasted poblano peppers 1 cup frozen corn kernels, thawed Instructions: Start a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine the buttermilk, milk, egg, and melted butter. Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved. Fold in the cheese, poblanos, and corn.
Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles. Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet. Top with a lid and place back in the spot adjacent to the coals. Using a metal shovel, place hot coals on top of the lid and cook for 25 to 30 minutes, or until the bread is golden and firm. Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly. Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes. Slice and serve warm.
Conventional Cooking method:
Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]

" 68351,"Barbecue Sauce 2 (8-ounce) cans tomato sauce 1 1/3 cup cider vinegar 1/2 cup brown sugar 4 tablespoons peanut oil 2 tablespoons prepared mustard 2 teaspoons chili powder 2 teaspoons salt 1/2 teaspoons black pepper 1 teaspoon cinnamon 2 teaspoons (or more) hot sauce Instructions: In a saucepan mix all ingredients for sauce. Cook over medium heat, stirring occasionally, until thickened, about 10 minutes. ","[Zinfandel, Merlot, Malbec, Syrah]" 68352,"Orange Chocolate Cupcake Mosaic 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups granulated sugar
1/2 cup sour cream
3 tablespoons finely grated orange zest plus 1/2 cup freshly squeezed orange juice
2 teaspoons vanilla extract
6 large egg whites, at room temperature
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup milk
One 16-ounce jar marshmallow creme 3 tablespoons dark spiced rum
1 stick (8 tablespoons) unsalted butter, at room temperature 1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup dark cocoa powder
3 1/2 cups powdered sugar 1/4 cup whole milk, plus more as needed
2 cups green gum paste 1 cup blue gum paste
1 cup pink gum paste
1 cup purple gum paste
1 cup red gum paste
Grain alcohol or vodka, for brushing
Blue, pink, purple and red edible glitter, for sprinkling
Green licorice laces, for lightbulb wires
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with dark (black or dark brown) cupcake liners. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment.\u202fBeat on medium speed until light and fluffy, 3 to 4 minutes. (Do not skimp on the creaming time!) Add the sour cream, orange zest and vanilla and beat until well combined.\u202fAdd the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated.\u202f\u202f
Combine the flour, baking powder and salt in a separate large bowl and whisk together. Combine the milk and orange juice in a measuring cup.\u202f\u202f
Add half the dry ingredients to the batter and mix until well combined. Add half the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated. Add the last of the milk mixture and mix to combine, being sure not to overmix.\u202f\u202f
Use an ice cream scoop to fill the cupcake liners three-quarters of the way to the top. Bake until a toothpick inserted in the center of a cupcake comes out with a few crumbs sticking to it, 15 to 17 minutes. Allow to cool for 2 to 3 minutes, then remove to a cooling rack to finish cooling completely.
For the rum marshmallow filling:\u202fAdd the marshmallow creme to a medium bowl. Stir in the rum until well combined. Transfer the filling to a disposable pastry bag.
For the frosting: Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy. Add the vanilla and salt and beat until combined. Add the cocoa powder and beat on low speed until combined. Add half the powdered sugar and half the milk. Beat on low speed until the ingredients are moistened, then turn the mixer to high and beat until well incorporated. Add the remaining powdered sugar and another 2 tablespoons milk; mix on low again until the ingredients are moistened, then turn the mixer to high and beat until fluffy. (This is a thick icing; if you prefer a thinner consistency, add more milk one tablespoon at a time until you reach your desired thickness.)\u202f
Use a paring knife to cut a small plug out of the center of the top of each cupcake, saving the cake plugs. Cut the tip from the pastry bag with the filling and fill the center of each cupcake with a small amount of marshmallow filling.\u202fTrim the bottoms of each cake plug and use to seal the holes in each cupcake.\u202f\u202f
To decorate: Frost each cupcake with the frosting, using an offset spatula to smooth the tops. Arrange the cupcakes next to each other with their edges touching in a 4-by-6 grid on a large cake board or platter.
Line a baking sheet with parchment paper. Roll out the green gum paste to about 1/8-inch thick and cut twenty-four 1-inch squares. Place on the lined baking sheet and let dry 15 minutes. Roll out the blue gum paste and cut four 2-inch teardrops; place on the lined baking sheet and let dry for 15 minutes. Repeat with each of the three remaining colors (pink, purple, red) to make a total of 12 more teardrops.
Brush the top of each of the blue teardrops with a\u202fsmall amount of the alcohol, then sprinkle with blue edible glitter. Repeat with each of the colored teardrops, sprinkling each with its coordinating colored glitter. Use a small amount of alcohol to moisten the top half of a green square, then position a teardrop on top, pointy-side out, to look like a small lightbulb on a string of lights. Repeat with the remaining teardrops and squares. Let dry for a few minutes.
Use an offset spatula to place a lightbulb on top of each cupcake, varying the colors and the direction they are pointing throughout the grid of cupcakes. Thread the licorice laces around, looping them and attaching them to lightbulb bases occasionally, to mimic a tangle of holiday lights.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68353,"Creamy Crispy Latkes with Garlic Cumin Sour Cream Canola oil, for frying 1 head garlic 1 tablespoon extra-virgin olive oil 1 teaspoon cumin seeds 1 cup sour cream 1 tablespoon freshly chopped parsley 5 russet potatoes, peeled and cut into chunks 6 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 leek, finely chopped and cleaned thoroughly 3 cloves garlic, finely chopped Salt and freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 3 eggs 2 cups breadcrumbs 1 cup all-purpose flour Instructions: For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve. For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes. While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat. Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve. Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper. Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs. Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68354,"Brisket with Carrots and Onions 6 to 7 pounds beef brisket 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon minced garlic (4 cloves) 2 teaspoons dried oregano leaves 1 pound carrots, peeled and cut into 2-inch chunks 8 stalks celery, cut into 2-inch chunks 6 yellow onions, peeled and sliced 6 fresh or dried bay leaves 1 (46-ounce) can tomato juice Instructions: Preheat the oven to 350 degrees F. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.) Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened. To serve, slice the meat across the grain. Serve with the vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 68355,"Caja China-Roasted \Peking\ \Pekin\ Pulled Duck Sliders with BBQ Creme Fraiche and Pickled Grilled Green Onions 3 bunches green onions, trimmed Canola oil, for brushing Kosher salt and freshly ground black pepper
3 cups cider vinegar
1/3 cup sugar
1 teaspoon coriander seeds
2 cloves garlic, sliced
1 jalapeno pepper, slit with a paring knife
2 whole Long Island (Pekin) ducks, rinsed, patted dry and trimmed of excess fat Canola oil, for brushing 1/4 cup ancho cl powder
Kosher salt and freshly ground black pepper
2 jars barbecue sauce, such as Mesa Grill BBQ sauce
1 cup thawed frozen apple juice concentrate 3 tablespoons dark brown sugar
1/2 teaspoon fennel seeds, toasted and ground
2 cinnamon sticks
2 star anise
1 habanero cl, slit with a paring knife
1/2 cup chopped fresh cilantro
1 cup creme fraiche
Zest and juice of 1 lime
24 mini (slider) buns Instructions: For the pickled grilled green onions: Heat a charcoal or gas grill to high for direct grilling. Brush the green onions with canola oil and season with salt and pepper. Grill until charred and just wilted, turning once. Combine the vinegar, 3/4 cup water, the sugar, 1 tablespoon kosher salt, the coriander seeds, garlic and jalapeno in a medium nonreactive saucepan, bring to a boil and cook until the sugar has melted. Remove from the heat, transfer to a nonreactive bowl, add the green onions, cover and refrigerate for at least 2 hours and up to 2 days. For the duck sliders: Prepare the Caja China according to the manufacturer's directions. Make some balls out of aluminum foil to prop up the Caja China rack that sits over the drip pan--the rack should be slightly elevated in the drip pan so that the ducks stay above the fat that will render into the pan during the cooking process. Put the rack on the foil in the pan. Brush the ducks on both sides with canola oil and sprinkle with the ancho powder and some salt and pepper. Put the ducks in breast side-down on the rack, put the cover on and put the hot coals on top. Add about a chimney full of cold coals to the hot--they will catch and cook as the hot coals burn. Add more cold coals as needed to keep the fire hot throughout the cooking process. Cook the ducks for 45 minutes. Remove the coals and lid, brush the backs of the ducks with some of the barbecue sauce, flip over, brush the tops with more of the sauce and continue cooking until golden brown and cooked through and the skin is crispy, about 45 minutes more. While the ducks cook, combine the remaining barbecue sauce, the apple juice concentrate, sugar, fennel, cinnamon, star anise and habanero in a medium saucepan and cook until heated through and slightly reduced, about 30 minutes; stir in the cilantro. Remove 1/4 cup of the sauce and set aside until cool enough to add to the creme fraiche. Remove the ducks to a cutting board, let rest for 15 minutes and shred into bite-sized pieces. Put the meat in a bowl and toss with the sauce. Whisk together the creme fraiche, cooled reserved sauce and the lime zest and juice in a medium bowl. To assemble, spread some of the creme fraiche mixture on the top and bottom buns. Mound some of the duck on the bottom of the buns, top with some of the pickled green onions, put the bun tops on top and enjoy. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 68356,"Creamy Broccoli Stem Gratin 2 tablespoons unsalted butter, plus extra for buttering the baking dish 1 large clove garlic, minced 1 1/4 pounds Yellow Finn or Yukon Gold potatoes, peeled and thinly sliced (about 6) 2 bunches broccoli stems, peeled and thinly sliced (about 3 cups; see Cook's Note)
1 1/2 cups heavy cream 2 teaspoons chopped fresh thyme leaves Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 2 cups grated Gruyere (about 8 ounces) Instructions: Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish. Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68357,"Chinese Spareribs with Teriyaki Glaze 2 (4-pound) racks pork spareribs, trimmed of excess fat 1/2 cup Chinese five-spice powder Sea salt and freshly ground black pepper 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red chili, minced 2 garlic cloves, smashed 2-inch piece fresh ginger, whacked open with the flat side of a knife 2 tablespoons sesame seeds, for garnish Chopped fresh cilantro and green onion, for garnish Instructions: Preheat the oven to 300 degrees F. Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours. Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve. When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show). Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. ","[Syrah, Zinfandel, Tempranillo, Barbera]

" 68358,"Maple-Oatmeal Scones 3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons salt 1 pound cold unsalted butter, diced 1/2 cup cold buttermilk 1/2 cup pure maple syrup 4 extra-large eggs, lightly beaten 1 egg beaten with 1 tablespoon milk or water, for egg wash 1 1/4 cups confectioners' sugar 1/2 cup pure maple syrup 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68359,"Potato Gratin with Porcini and Soy 1/4 cup soy sauce 2 tablespoons porcini mushroom powder (see Cook's Note)
1 1/4 cups heavy cream
3 cloves garlic
3 sprigs fresh thyme
1/4 cup creme fraiche
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper 2 pounds Yukon gold potatoes, thinly sliced on a mandoline (or with a very sharp knife) 2 cups grated Gruyere cheese Instructions: Preheat the oven to 375 degrees F. Stir together the soy sauce and mushroom powder in a small bowl and set aside. Add the cream, garlic and thyme sprigs to a medium pot and set over medium-high heat. Bring to a simmer, cover and remove from the heat. Let stand 15 to 30 minutes. Remove the garlic and thyme from the cream, then whisk in the creme fraiche, nutmeg and soy-mushroom mixture until well incorporated; season with salt and pepper. Assemble the gratin by putting half of the potatoes in a single overlapping layer in the bottom of a 2-quart baking dish. Coat with half of the cream mixture and sprinkle on 1 cup of the Gruyere. Repeat with the remaining potato slices, cream mixture and 1 cup Gruyere. Cover with foil and transfer the dish to a baking sheet. Bake until the potatoes are easily pierced with a knife, about 1 hour. Remove the foil and continue to bake until the top is golden brown and bubbling, 30 minutes. Let sit 30 minutes before serving. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 68360,"Cheese-Potato Slab Pie 3 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1 teaspoon fine salt 3 sticks unsalted butter, cubed (keep cold in the freezer) 1 tablespoon white or apple cider vinegar 4 tablespoons extra-virgin olive oil 1 large onion, thinly sliced Kosher salt 4 large red-skinned potatoes (1 1/2 pounds), unpeeled 2 gala apples, unpeeled 2 sprigs fresh thyme, leaves stripped Freshly ground black pepper 3 tablespoons breadcrumbs 5 ounces mortadella or ham, thinly sliced 10 ounces white cheddar cheese, shredded Heavy cream, for brushing Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days. Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese. Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F. Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68361,"Mocha Served with Chiacchere Peanut oil or canola oil, for deep frying 1 1/2 cups flour, sifted 2 heaping tablespoons brown sugar 2 eggs 2 tablespoons unsalted butter, melted 2 tablespoons apple-flavored brandy (recommended: Calvados) Confectioners' sugar, for dusting 4 Espressos 4 tablespoons unsweetened cocoa powder 4 tablespoons brown sugar 2 cups milk Pinch ground cayenne pepper or ground cinnamon, for topping mochas Instructions: Heat enough peanut oil to come halfway up the sides of a heavy-bottomed pot until an oil thermometer reads 375 degrees F or heat the oil in a deep fat fryer. To make the chiacchere: In a big bowl, combine the flour and brown sugar. Make a hole in the center of the mixture and pour in the eggs, unsalted butter and apple-flavored brandy. Carefully mix the center with a fork until the eggs are beaten. Slowly bring a bit of flour towards the center, keep doing this until all the flour is damp with egg mixture. Knead it together until you get a stiff dough. Add a bit of flour if dough is too sticky. Form the dough into a ball, cover it with a damp towel and let it sit for 1 hour. Roll out the dough about 1/8-inch thick. Use a pastry cutter to slice it into 1-inch wide by 5-inch long ribbons. Fry the ribbons in the oil until they become golden. Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined baking sheet. Dust the fried dough with confectioners' sugar. To make the mocha: Make 4 espressos. In a jar, combine the cocoa powder, brown sugar and 1/2 a cup of milk. Shake vigorously until smooth. Pour the chocolate mixture into a pot, add 1 1/2 cups milk and whisk together. Heat the chocolate mixture over medium-low heat. The second that it begins to steam, cover the pot and take it off of the heat. In a coffee bowl, pour together equal parts espresso and chocolate milk. Sprinkle with a pinch cayenne pepper or cinnamon. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 68362,"Drumsticks en Croute 2 tablespoons dried oregano 1 tablespoon cl powder 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon salt 3 pounds chicken drumsticks 1 package filo dough, thawed 3 tablespoons honey Dijon mustard 1/2 cup unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. In a small bowl, combine the spices and mix well. Rub the chicken evenly with the spice mixture and place on a baking sheet. Place in the oven and cook for 1 hour and 15 minutes. Remove to cool. While chicken is cooling, unfold the filo, stacking the layers so the ends are aligned, and cut into 6-inch wide strips the length of the dough. Cover with a damp towel until ready to use. Once chicken is cool enough to handle, make a small slit in the leg and add about 1 to 2 teaspoons of the mustard. Working with 1 sheet of filo at a time, lightly brush with butter, top with another sheet, and lightly brush with butter again. Repeat so there are 3 to 4 layers of filo evenly stacked on top of one another. Roll 1 leg inside the stacked and brushed filo, leaving the bone end of the drumstick exposed. Brush lightly with butter and repeat with remaining filo and drumsticks. Return to the oven and bake until golden and crispy, 20 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68363,"Pig in a Biscuit 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 tablespoons sugar 6 tablespoons unsalted butter 1/3 cup whole milk 1/4 cup sour cream 6 small breakfast (pork or chicken) sausages (about 8 ounces) Honey mustard Instructions: Preheat oven to 425 degrees F. Whisk the flour, baking powder, baking soda, salt, and sugar together in bowl. Rub in 2 tablespoons of butter until absorbed, and then rub in the remaining butter until mixture resembles coarse sand. Whisk the milk and sour cream into a liquid measuring cup; stir the sour cream and milk into the dry ingredients. Turn the dough out of the bowl and knead very lightly and flatten into a square. Using a rolling pin, roll the dough into a 9 by 12-inch rectangle. Trim dough's rough edges with a pizza cutter or a knife, and then cut it in half lengthwise to make 2 rectangles. Lay 3 sausage links end to end, lengthwise, down the center of each piece of dough. Fold the dough over the sausages into long rolls with overlapping dough on the bottom. Slice each roll crosswise into 8 (1 1/2-inch) pieces. Transfer rolls to a baking sheet. Bake until golden, about 20 minutes. Serve warm with honey mustard. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 68364,"Five-Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce 2 quarts water 2 tablespoons Chinese 5-spice powder 1 cup sugar 2 tablespoon kosher salt 2 1/2 pounds baby back pork ribs (about 2 whole racks) 2 medium onions, cut in half and then sliced 1/4-inch-thick 1 tablespoon butter Salt and freshly ground black pepper 1 tablespoon canola oil, for cooking 1 medium onion, diced 1 tablespoon chopped garlic 1/2 cup light brown sugar 1 cup sweetened dried cranberries 2 cups cranberry juice 1/2 cup rice wine vinegar 2 tablespoons chopped chipotle chili pepper (canned peppers in adobe sauce works best) Salt and freshly ground black pepper Instructions: To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight. Preheat an oven to 300 degrees F. Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours. To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week. Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned. Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 68365,"Grilled Whole Fish, Green Tomato and Herb Vinaigrette and Charred Lemon 1 cup olive oil 1/2 cup finely diced green tomatoes
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
1/4 cup yuzu juice
1/8 cup rice vinegar
3 shallots, finely diced
2 cloves garlic, grated
2 lemons, halved Four 1 1/2-pound whole fish, such as bronzino or snapper, gutted and scaled Zest of 2 lemons Salt and freshly ground black pepper Sliced radishes, for serving Fried slivered shallots, for serving Instructions: For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside. For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside. For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes. Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68366,"Torrone 2 2/3 cups superfine sugar 2/3 cup light corn syrup 1/2 cup water 2 egg whites, at room temperature 2 teaspoons vanilla extract 1 teaspoon orange extract 1 teaspoon almond extract 1/2 cup diced candied fruit, plus additional for topping 1 cup sliced almonds Instructions: Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F. Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit. Let sit overnight, then cut into serving pieces. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 68367,"It'll Thump yer Melon 2 cups casaba melon, peeled and cubed plus 1/2 cup balled 2 cups watermelon, peeled and cubed, seeds removed, plus 1/2 cup balled 1/2 cup sugar 8 cups ice 10 ounces citrus vodka 5 ounces melon liqueur (recommended: Midori) 1/2 cup lemon juice Instructions: In blender add cubed melon and watermelon, sugar, and 2 cups of ice. Blend until smooth.
In a pitcher add remaining ice, vodka, melon liqueur, and lemon juice. Stir in fruit puree and garnish with melon and watermelon balls. ","[Riesling, Moscato, Vinho Verde]" 68368,"Corn Salsa 4 ears corn, shucked 3 tomatillos, papery outer skin removed 1 (15-ounce) can black beans, drained and rinsed 2 cloves garlic, smashed and finely chopped 4 scallions, thinly sliced 1 jalapeno, seeded and chopped, optional 1/4 to 1/2 cup white vinegar 1/4 cup canola oil Kosher salt 1/2 bunch cilantro, leaves roughly chopped Instructions: Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud. Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool. Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks. In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68369,"Hopkins County Stew Family Size 4 cups water 2 pounds skinless chicken or cubed beef 1 1/2 teaspoons salt, plus 1 teaspoon salt 4 medium potatoes, diced (about 2 pounds) 1 large onion, chopped 1 teaspoon black pepper 1 (15-ounce) can tomato sauce 1 (14 1/2-ounce) can tomatoes, peeled and diced 1 teaspoon chili powder 4 teaspoons paprika 1 (16-ounce) can whole kernel corn 1 (16-ounce) can cream-style corn Instructions: Heat 4 cups water to boiling in a 5-quart saucepan on top of stove. Add chicken or cubed beef and 1 1/2 teaspoons salt. Reduce to medium heat and simmer until meat is tender, reserving liquid. If using chicken in your recipe, remove pieces from pan and allow cooling before boning and dicing meat. To reserved liquid, add potatoes and onions. If necessary, add just enough water to cover the ingredients and simmer on medium heat until potatoes are tender. Add diced chicken or beef, black pepper, tomato sauce, diced tomatoes, remaining 1 teaspoon salt, chili powder, and paprika and bring to a boil. Add cans of whole kernel and cream-style corn while stirring stew on high heat to prevent scorching. Reduce heat to a simmer. If necessary, add water to bring stew to desired consistency. Cover and simmer over medium heat for 15 minutes, stirring as needed. Other ingredients may be added to suit individual taste. Serve with saltine crackers or cornbread, cheddar cheese, and dill pickles. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68370,"Flank Steak with Brie Fondue 1/4 cup white balsamic vinegar 1/4 cup grapeseed oil 2 tablespoons Worcestershire sauce 2 teaspoons minced fresh thyme leaves 2 teaspoons minced fresh parsley leaves 1 tablespoon minced garlic 1 lemon, juiced 1 1/4 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 to 3 pounds lean flank steak, fat removed 1/4 pound double-cream Brie, cold 2 tablespoons cornstarch 1 cup dry red wine 1 tablespoon minced fresh thyme leaves 1 teaspoon minced garlic 1 teaspoon ground nutmeg Salt and freshly ground black pepper Instructions: In a small bowl, whisk together the vinegar, oil, Worcestershire, thyme, parsley, garlic, lemon juice, and salt and pepper. Put the flank steak in a wide shallow dish and coat with the marinade. Refrigerate for 45 minutes to 1 hour. Preheat a grill on high. Remove the outer skin (rind) of the brie and dice it into 1/2-inch cubes. Add them to a small bowl and toss them with the cornstarch. In a medium saucepan over high heat, add the wine and bring to a boil. Add the brie and stir until the cheese has melted. Once melted, reduce the heat to medium-low and stir in the thyme, garlic, nutmeg, salt and pepper, to taste. Cook for 5 to 6 minutes. Remove the fondue from the heat and transfer it to a fondue pot to keep warm. Remove the steak from the marinade, straining the excess marinade and put it in the middle of the preheated grill. Cook until desired temperature is reached, about 9 to 10 minutes per side. Remove from the grill to a cutting board and let rest for 5 to 10 minutes. Slice it on the bias and arrange them on a serving platter. Drizzle with fondue sauce or serve it on the side in a fondue pot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68371,"Paella of Santa Barbara 1 red bell pepper, grilled, peeled, seeded and julienne Lemon wedge, for garnish 1 pound tomatoes 1 pound farmer's market vegetables, coarsely chopped, (e.g. mushrooms, fennel, zucchini, asparagus) 1/4 cup olive oil 1 pound Spanish chorizo 2 cups Arborio and short grain rice 1/2 teaspoon saffron threads 1/2 cup almonds, finely ground 2 teaspoons fresh herbs, chopped Salt and pepper 5 cups chicken or vegetable or fish stock 2 pounds mussels (cleaned) 2 pounds shrimp 1 pound firm flesh fish Instructions: Roast or grill bell pepper. Peel, seed, julienne and reserve for garnish. Cut lemon wedges and reserve as well. Chop tomatoes, mushrooms and the other vegetables we found at the market. Saute in the olive oil and allow to cook until liquid evaporates. Cut the chorizo into 1-inch rings and saute for 5 minutes (separately). Add chorizo to the vegetables in your paella pan. Add rice, saffron, almonds, herbs, salt and pepper. Top with stock. Stir well and bring to a boil. Cover and allow to simmer 12 to 15 minutes. In the meantime, clean your seafood. Then at 15 minutes, add seafood and cover. Allow to cook 6 to 8 minutes longer. Serve immediately, garnishing with the bell pepper strips and lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 68372,"Joey's Garlic Kauai Shrimp 2 ounces kalamansi juice 1 ounce sweet chili sauce
1 ounce fish sauce
1 ounce cane vinegar
2 tablespoons minced garlic
2 teaspoons sugar
1 teaspoon chopped fresh cilantro
2 small green papayas, shredded 1 carrot, shredded
1 ounce salt
2 tablespoons salad oil Ten 13/15 Kauai shrimp, deveined
1 tablespoon minced garlic
1 ounce butter
2 fresh basil leaves
Pinch salt and pepper Instructions: For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well. For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using. For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68373,"Penne ala Vodka 1/2 pound penne 2 tablespoon olive oil 1 to 3 cloves garlic, minced 1/4 cup vodka 1 1/2 cups of heavy cream 1/2 cup tomato sauce Salt and pepper Fresh Parmesan cheese, grated Instructions: Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 68374,"Orange Supremes with Fresh Vanilla Bean Fresh vanilla bean 6 Navel oranges 1 to 2 tablespoons superfine sugar to taste Cointreau or Grand Marnier Crystallized flowers Instructions: With a sharp knife split the vanilla bean down the middle lengthwise. Open the bean and scrape out the vanilla seeds over a bowl. Remove the peel and pith from the oranges. Cut between the segments to remove the orange \supremes\ from the membranes. Set supremes in bowl with vanilla seeds and squeeze remaining juice from the membranes. Mix the vanilla seeds and supremes and sweeten lightly with superfine sugar. Add drops of Cointreau or Grand Marnier to taste. Spoon into crystal wine glasses. Center crystallized violet in center. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68375,"Jasper's Pan-Roasted Lobster with Chervil and Chives 2 live 1 3/4 pound hard shell lobster 2 tablespoons peanut oil 2 shallots, finely diced 1/4 cup bourbon or Cognac 2 or 3 tablespoons dry white wine 6 tablespoons unsalted butter, cut into small pieces and chilled 1 tablespoon finely chopped fresh chervil 1 tablespoon finely chopped fresh chives Kosher or sea salt, to taste Freshly ground pepper, to taste Instructions: Preheat the broiler or preheat the oven as hot as possible 500 to 550 degrees. Position the oven rack in the upper third of the oven. You may to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch saute pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no longer than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe into the pan. Place the pan in the oven. If using the broiler, cook 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let liquids in the pan reduce until the pan is almost dry. Turn the heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter into the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68376,"Low-Fat Raspberry-Corn Muffins Cooking spray 1 1/2 cups all-purpose flour 2 1/2 cups yellow cornmeal 1 1/2 cups sugar 1 tablespoon baking powder 3/4 teaspoon salt 2 cups low-fat buttermilk 1/2 cup apricot nectar 3 tablespoons grapeseed oil 2 teaspoons vanilla extract 1 teaspoon orange zest 4 large egg whites 2 cups frozen raspberries
Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.) Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined. Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix. Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68377,"Cheesy Stuffed Pasta Kosher salt and freshly ground black pepper 1 pound paccheri pasta
48 ounces ricotta 1 cup store-bought pesto
4 cups fontina cheese, shredded
One 15-ounce jar store-bought alfredo sauce
Fresh basil, for garnish
Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining. Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly. Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese. Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68378,"Oysters on the Half Shell with Lemon Shallot Vinaigrette 12 oysters 2 shallots, minced 3 tablespoons freshly squeezed lemon juice 1/8 teaspoon salt 1 teaspoon hot pepper sauce (recommended: Tabasco) 2 tablespoons canola oil Instructions: Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
Recommended beverage: Sancerre (white) ","[Sancerre, Sauvignon Blanc, Grner Veltliner]" 68379,"Old School Beef Tacos 1/4 cup diced onion 1/4 cup diced green bell pepper 2 dried Guajillo or New Mexico dried cl pods Extra-virgin olive oil 3 cloves garlic, bashed 1/2 onion, rough chopped 1 tablespoon ground cumin One 28-ounce can diced tomatoes, such as Glen Muir Fire Roasted Canola oil Canola oil 1/4 cup diced red bell pepper 1 pound ground beef (80/20 blend) 1 tablespoon ground cumin 1 tablespoon granulated garlic 1 tablespoon paprika 2 teaspoons onion powder Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper Olive oil cooking spray Sixteen 7-inch corn tortillas 1 cup finely grated Parmesan 2 vine tomatoes, diced 3 cups shredded iceberg lettuce 1 cup Mexican crema 2 limes, cut into wedges 1/4 cup chopped cilantro Instructions: For the enchilada sauce: Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes.
Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated cl peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm. For the taco filling: Set a large saute pan over high heat and add a drizzle of canola oil. Add the onions and bell peppers and saute until tender. Add the ground beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes. Then season with the cumin, granulated garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm. For the tortillas: Take a large nonstick saute pan or griddle and spray lightly with the olive oil cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.
To assemble: Place a tortilla, cheese side up, on a plate and top with the ground beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, shredded lettuce, crema, lime and cilantro. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 68380,"Chocolate-Zucchini Cake Unsalted butter, for the pan 1 1/2 cups all-purpose flour, plus more for the pan 1/2 cup plus 1/3 cup semisweet chocolate chips 1/4 cup unsweetened cocoa powder (not Dutch process) 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg or allspice 1 1/4 cups sugar 1/2 cup plus 1 teaspoon extra-virgin olive oil 2 large eggs 1/2 teaspoon vanilla extract 1 medium zucchini, grated and squeezed dry 1 teaspoon honey Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess. Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside. Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 68381,"Planters Punch 1 fifth dark rum 1 (6-ounce) can frozen orange juice concentrate 1 (6-ounce) can frozen pink lemonade concentrate 3 tablespoons lemon juice 3 tablespoons grenadine 4 cups water Ice Instructions: In a large container, combine all of the ingredients and stir to dissolve the concentrates. Refrigerate until ready to serve. Serve over ice in tall glasses. Garnish with an orange w ","[Rum, Moscato, Cava, Sauvignon Blanc]

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-pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup cho" 68382,"Pan Bagnato 1 baguette 1/4 cup good red wine vinegar 1 teaspoon Dijon mustard 1/4 cup good olive oil Pepper 2 (6-ounce) cans good-quality tuna in water, drained 3 tablespoons capers, drained and rinsed Minced red onion, to taste 1/4 cup chopped, pitted meaty black olives, such as Kalamata 4 thin slices tomato, halved to create half moons Several large basil leaves Instructions: Slice baguette in half crosswise, then slice each half lengthwise in two, making bottom halves larger. Pull out and discard the insides so you have hollow bread shells. In a measuring cup or small bowl, whisk together vinegar and mustard. Whisk in olive oil until emulsified, then season with pepper. Brush some of the vinaigrette over the insides of the bread shells. In a bowl, stir together the tuna, capers, onion, and olives; stir in the remaining vinaigrette until well combined. Mound tuna evenly in the bread shell bottoms. Arrange tomatoes and basil leaves over tuna, then put tops of bread on. Squish down to compress ingredients: you want the bread to get soaked with the flavors. Wrap tightly in plastic wrap and parchment to transport. If made ahead, refrigerate up to 4 hours, wrapped. ","[Barolo, Barbaresco, Chianti, Rioja]" 68383,"Zucchini Fritters 2 medium zucchini 1 teaspoon salt 1 tablespoon chopped mint 1 1/2 tablespoon chopped dill 1 large scallion, white and green parts sliced thinly on the bias 2 teaspoons minced garlic Zest of one lemon 1/4 teaspoon black pepper 4 ounces feta cheese, roughly chopped 1 egg 3 tablespoons flour Canola oil for frying Greek yogurt Picked dill, to garnish Additional lemon zest, to garnish Instructions: Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined. Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68384,"Air Fryer Ribs with Collard Greens 1 rack baby back ribs (about 2 1/4 pounds), cut into four pieces (3 or 4 ribs per section) 4 teaspoons cl-lime seasoning (such as Tajn) 1 tablespoon extra-virgin olive oil 1/2 onion, diced 1 stalk celery, diced 1 carrot, diced 1 clove garlic, smashed Kosher salt and freshly ground pepper 1 large bunch collard greens (about 1 pound), stems removed and leaves roughly chopped
1/4 cup apple cider vinegar 1 teaspoon sugar 1 cup chipotle barbecue sauce, plus more for serving 4 soft dinner rolls Instructions: Preheat a 6-quart air fryer to 350? F. Sprinkle the ribs with the cl-lime seasoning. Arrange in the air fryer basket in an even layer (it\u2019s OK if they fit snugly). Cook, turning halfway through, until the ribs are browned and crisp, 25 to 30 minutes. Meanwhile, heat the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrot and garlic; cook until the vegetables are tender, 6 to 8 minutes. Season with 1/2 teaspoon each salt and pepper. Add the collard greens, vinegar, sugar and 3/4 cup water and bring to a boil. Reduce the heat to a simmer, loosely cover and cook until the collards are tender, 20 to 25 minutes. Season with salt and pepper, if needed. Transfer the ribs to a large bowl; add the barbecue sauce and toss to coat. Return the ribs to the air fryer and cook until the sauce is slightly sticky, 5 minutes. Serve with the collard greens, rolls and more barbecue sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68385,"Hammed-Up Fritters with Manchego Cheese Sauce Peanut oil, for frying 2/3 cup self-rising flour 1/2 teaspoon smoked paprika 2/3 cups chicken stock 3 tablespoons minced chives 2 eggs, beaten Pinch kosher salt Pinch freshly ground black pepper 2 tablespoons olive oil 1 1/2 cups minced serrano ham 1 onion, finely chopped Manchego Cheese Sauce, recipe follows, for dipping 2 tablespoons olive oil 2 shallots, minced 2 jalapenos, minced and seeded 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 1/2 tablespoons all-purpose flour 1 cup milk 1 teaspoon chicken bouillon 1 cup shredded Manchego cheese 1 teaspoon smoked paprika 1/2 cup sour cream Instructions: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. In a large bowl add the flour, smoked paprika and chicken stock and chives. Whisk well to form a thick batter. Stir in the 2 beaten eggs and a pinch of salt and pepper. In a large saute pan over medium-high heat, add the olive oil and fry the minced ham and onion until nicely browned, about 3 minutes. Allow the ham and onion to cool in the pan. Once cooled, add ham mixture along with any oil to the batter. Season the batter with more salt and pepper. In batches and using a small scoop or a large tablespoon, drop 5 or 6 scoops of batter into the oil and fry until well browned, turning once, about 2 to 3 minutes. Drain on brown paper or paper towels and repeat with the remaining batter. Transfer the fritters to a serving platter and serve with Manchego Cheese Sauce on the side. For Cheese Sauce: Heat the olive oil in small saucepan, then add the shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften the shallots. Add the flour and mix to form a roux. Stir in the milk and bouillon, whisking well to blend. Whisk in the cheese and combine well. Reduce the heat to low and add smoked paprika and sour cream. Whisk to combine and serve warm with fritters. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 68386,"Tequila Cured Salmon 4 cups brown sugar 6 cups salt 2 red onions, peeled and roughly chopped 2 carrots, peeled and roughly chopped 3 red peppers, cored, seeded and roughly chopped 3 green peppers, cored, seeded and roughly chopped 3 yellow peppers, cored, seeded and roughly chopped 2 lemons, cut into 8 wedges 2 limes, cut into 8 wedges 3 cups tequila 1 (8 to 10 pound) salmon fillet 1 cup black pepper, freshly ground Instructions: Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a food processor. Combine sugar mixture and puree. Add tequila. Pour half of the mixture into the bottom of a large pan. Coat flesh side of salmon with pepper. Place salmon in the pan (skin side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 2 days. To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers. Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 68387,"Grilled Salmon with Grits and Fresh Vegetables 1 cup chicken broth 1/2 cup instant (quick) white grits, plus more if needed Kosher salt 2 ounces cream cheese
One 4-ounce salmon fillet
Freshly ground black pepper Grapeseed oil 1 ounce red onions, sliced
1 teaspoon slivered garlic 1 ounce green asparagus, blanched
1 ounce red tomatoes, sliced
Fresh lemon juice, for serving Instructions: In a pot, bring the broth to a simmer and whisk in the grits. Rest the grits for 5 minutes to open, bloom and thicken. Add more grits if the consistency is too thin and add up to 1 teaspoon salt. Whisk in the cream cheese and keep the grits warm until ready to serve. Heat a flat top or pan over high heat. Remove the skin from the salmon, and then dry with paper towels. Sprinkle the salmon with salt and pepper, and then a little oil. Sear the salmon. When crispy on the bottom, flip the salmon. (The cooking surface must be hot or the salmon will stick.) Avoid moving the salmon around while it cooks, to create a crisp texture. In another hot pan add some oil, the onions and garlic, and saute. Add the blanched asparagus and tomatoes last to prevent over-cooking. Season with salt and pepper. On a serving plate, add a scoop of the grits and place the sauteed vegetable on top. Place the salmon on top of the vegetables. Squeeze a little lemon juice over the top, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 68388,"Pork and Poblano Soup One 2 1/2-pound boneless pork loin roast 1/4 cup olive oil Kosher salt and cracked black pepper
1 poblano cl 3 tablespoons vegetable oil 1 yellow onion, chopped 4 cloves garlic, minced 3 tablespoons ground coriander 1 1/2 teaspoons ground cumin 2 cups salsa verde 4 cups low-sodium chicken broth Kosher salt and cracked black pepper
Cooked white rice, for serving 1/2 cup crema 1/2 cup fresh cilantro, chopped 1 avocado, cut into wedges 1 lime, cut into wedges 1 red onion, minced Crushed tortilla chips Instructions: For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes. Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe. For the soup: Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Cut into a 1/4-inch dice. Add the oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent and fragrant, about 8 minutes. Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil. Meanwhile prep all of your garnishes. Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop. Sprinkle with salt and black pepper. When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 68389,"TD PB Crisp A-la Mode 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 cup sugar 1 small egg, beaten 1/2 cup butter, softened 3 tablespoons butter, softened 1 cup peanut butter 1 cup powdered sugar 1 cup oatmeal 1/2 cup all-purpose flour 3/4 cup brown sugar 4 tablespoons butter, softened 5 cups vanilla ice cream, softened 1 cup grape preserves 1/4 cup boysenberry syrup Instructions: Mix all of the dry ingredients, for the crust, together in a bowl. Add the beaten egg and the butter, and mix well until thoroughly combined. Combine all of the filling ingredients in a medium bowl. Mix all of the dry ingredients for the crisp in a bowl, then add the butter and mix until \crumbly.
Preheat the oven to 350 degrees F. Put the crust into the bottom of a warmed cast iron pan, forming a crust that comes up the sides of the pan. Add the filling and spread evenly. Trim any remaining crust that rises above the peanut butter mixture. Top with the crisp mixture and bake for 25 to 30 minutes. Mix the ice cream, preserves, and syrup until combined. Put the mixture in the freezer to harden and serve with the PB crisp. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68390,"Marcia-Mallow Pie 40 regular-size marshmallows 3 cups heavy cream 18 whole graham crackers
1/3 cup granulated sugar
1 stick (8 tablespoons) salted butter, melted
2 teaspoons vanilla
9 maraschino cherries, for decorating
Instructions: Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes. Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand. Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan. When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture. Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68391,"Grape Daiquiri 1 cup green, red, or black California seedless grapes 4 ounces white rum 3 ounces sweetened lime juice 3 cups ice Instructions: Place all ingredients into the bowl of a blender and puree until blended and slushy, about 2 minutes. Serve in tall glasses. Nutritional analysis per serving: Calories 214; Protein .7g; Carbohydrate 23 g; Fat .5 g; 2% Calories from Fat; Cholesterol 0 mg; Sodium 3 mg; Potassium 199 mg; Fiber .98 g. ","[Viognier, Sauvignon Blanc, Pinot Grigio, Ros]" 68392,"Tacos Chelo 10 tomatillos, husked 2 serrano peppers, stemmed 1 clove garlic Salt and pepper Salt and pepper
2 large russet potatoes 1 spoonful butter
4 leaves epazote, chopped Salt and pepper 9 corn tortillas
2 cups vegetable oil
1/3 cup grated cotija cheese
1/3 cup finely chopped white onion
Instructions: For the salsa: Boil the tomatillos in water until soft. Transfer to a blender, along with the serrano peppers, garlic, and salt and pepper to taste. Blend well. For the tacos: Boil the potatoes in salted water until tender; don't overcook--they should stay in one piece. Smash the potatoes with the butter, being careful to leave good texture; don't mash them all the way as if you were making mashed potatoes. Add the epazote and salt and pepper to taste; mix. Heat the tortillas on a griddle until soft. Add about a spoonful of the potato mixture to one side of each tortilla, then roll up the tortillas like flautas. Deep-fry the rolled tortillas in the oil until golden brown. Serve 3 tacos per person, cover with salsa, and sprinkle with cotija and onions. Serve with a spoon on the side, so people can eat the salsa! ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 68393,"Espresso Whipped Cream 1-ounce espresso beans, ground 6 ounces heavy whipping cream 3 teaspoons powdered sugar Chocolate Ganache Topped Pound Cake, recipe follows 1 loaf pound cake 8 ounces semisweet chocolate, cut into small pieces 3/4 cup heavy whipping cream 2 tablespoons unsalted butter Instructions: Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake. Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
","[Barolo, Barbaresco, Dolcetto, Chianti]" 68394,"Apple Strudel 2 tablespoons dark rum 1/2 cup raisins 2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick 1/2 lemon, juiced 1 teaspoon cinnamon 1/2 cup sugar, plus 1/4 cup, for sprinkling 5 sheets phyllo dough 2 egg whites 2 teaspoons extra-virgin olive oil 1/4 cup panko bread crumbs 1/4 cup chopped almonds Cinnamon, for garnish Powdered sugar, for garnish Caramel sauce, for garnish (store-bought) Instructions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes). In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins. In a medium bowl, whisk together the oil and egg whites, being sure to mix them well. Place 1 sheet of phyllo on work surface and lightly brush with the oil-egg white mixture. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with oil-egg white mixture, but do not top with more sugar, panko, and almonds. Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom. Transfer to the lined baking sheet, brush the top with the oil-egg white mixture and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68395,"Crepes Suzette 5 navel oranges, juiced (about 1 cup orange juice) 1 tablespoon sugar 2 tablespoons orange liqueur, such as Grand Marnier (optional) 6 navel oranges, peeled and sectioned 1 orange, zested 1/2 cup grenadine Basic Dessert Crepes, recipe follows Vanilla ice cream 1/2 cup butter (1 stick) 1/2 cup sugar 1 1/2 cups cake flour Pinch salt 3 eggs 1 teaspoon vegetable oil 2 cups milk 1 tablespoon rum or Grand Marnier, or 1 vanilla bean, split lengthwise 1 lemon, zest finely grated Instructions: In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside. In a pot, combine the orange zest and grenadine. Bring to a boil, reduce heat, and simmer for 2 minutes. Set aside. Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Roll the crepe into a cylinder. Spoon on some orange sections. Using a fork, pick some orange zest from the grenadine syrup and distribute it over the crepe. Top with vanilla ice cream and serve immediately. Melt the butter in a saucepan over medium-high heat. Cook until the butter becomes brownish ? this gives it a nutty flavor. Don't let any of the butter turn black. Have a small bowl nearby so that you can pour off the butter as soon as it turns brown. Let cool. In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the brown butter. Pour in about 1/2 cup milk and whisk ? the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest. Heat the crepe pan over medium heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan ? and remember, move the pan, not the ladle. Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds. Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter. (After the first few crepes, you shouldn't have to add more butter to the pan.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68396,"Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato 8 ounces fresh farmer's cheese 1/4 cup fresh basil leaves 1 teaspoon fresh lemon zest 1 teaspoon salt, plus more for bread 1/2 teaspoon coarsely ground black pepper, plus more for bread and garnish 8 slices French baguette, sliced 1/2-inch thick Extra-virgin olive oil, for drizzling 4 whole cloves garlic 8 cherry tomatoes, quartered Instructions: Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate. Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer's cheese mixture and top with tomato and more cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68397,"Cereal-Bowl Cake Cooking spray 1 16-to-18-ounce box chocolate cake mix (plus required ingredients) 1 16-ounce tub vanilla frosting 1 pint vanilla ice cream 1 cup Froot Loops or other cereal Instructions: Coat a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mix as directed; pour into the bowl. Bake at 325 degrees F until a toothpick comes out clean, about 1 hour. Let cool completely. Unmold the cake from the bowl and position rounded-side down. Using a long serrated knife, trim off the domed top to make the cake level. Use a small serrated knife to cut a circle into the top of the cake, about 3/4 inch in from the edge and 1 1/2 inches deep. Use your fingers or a fork to pull out the cake in the middle. Flip the cake over and place on a cardboard circle or plate lined with wax paper. Cover the rounded side with frosting, leaving the flat base unfrosted. Cut out a small cardboard circle and place on the unfrosted base. Flip the cake over onto another piece of wax paper. Frost the lip and the inside of the cake (the inside doesn't have to be perfect-it will be covered with ice cream). Transfer to the freezer until the frosting sets, 30 minutes. Dip an offset spatula in hot water and wipe dry; smooth out the frosting. Microwave the ice cream until softened but not melted. Scoop into the cavity of the cake and smooth with the spatula. Sprinkle the cereal on top and gently press into the ice cream. Freeze until firm, at least 2 hours. Add a spoon before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 68398,"General Guy's Chinese Chicken 1 tablespoon toasted sesame oil 2 tablespoons Ginger-Garlic Paste 1/2 cup chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons orange juice
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
4 teaspoons mirin
2 teaspoons grated orange zest
1 teaspoon red pepper flakes
1 tablespoon cornstarch, mixed with 2 teaspoons water
4 chicken breasts, boneless, skinless 1 cup low-sodium soy sauce
2 tablespoons Ginger-Garlic Paste, recipe follows 3 eggs
1 cup all-purpose flour
1 tablespoon granulated garlic
1 tablespoon ground ginger
2 cups panko breadcrumbs
1/4 cup sesame seeds
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Peanut oil Sesame seeds, toasted, for garnish
1/4 cup chopped scallions, for garnish
1/2 cup garlic cloves, peeled 1/2 cup fresh ginger, broken into broken pieces 2 tablespoons canola oil
Instructions: For the sauce: Heat the sesame oil in a large saute pan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes. Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes. Simmer for 8 to 10 minutes, stirring occasionally. Add the cornstarch slurry and stir until the sauce is thickened. Keep warm. For the chicken: With a mallet or a heavy pan, pound the chicken to an even 1/4-inch thickness. Add the chicken to a large resealable bag along with the soy sauce and ginger-garlic paste. Seal the bag and leave the chicken to marinate at room temperature for 30 minutes. Preheat the oven to 200 degrees F. Beat the eggs in a wide, shallow bowl. In a large plate mix together the flour, granulated garlic and ground ginger. In another plate, mix together the panko and sesame seeds. Sprinkle all three dishes with salt and pepper. Dredge the chicken first in the flour, then in the egg and lastly in the panko. Slick a large skillet with peanut oil and set over medium-high heat. In batches, fry the chicken until golden brown and cooked through, 3 to 4 minutes per side. As you go, keep cooked chicken warm in the oven on a wire rack set over a baking sheet. Slice the chicken into thick strips and arrange on a serving platter. Drizzle chicken with the sauce and garnish with sesame seeds and scallions. Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 4 tablespoons of the paste for the present recipe. Refrigerate remaining paste for up to a week.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68399,"Pepita Bars 3/4 cup brown sugar 1 1/2 cups rolled oats 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 2/3 cup unsalted butter, melted 1 1/2 cups rolled oats (not old-fashioned) 1/2 cup unsweetened coconut flakes 1/2 cup slivered almonds, toasted (see Note 1) 1/2 cup pepitas (raw hulled green pumpkin seeds) , toasted 1/2 cup sesame seeds Generous 1/4 cup honey 3/4 cup brown sugar 2/3 cup unsalted butter 6 ounces semisweet chocolate, coarsely chopped 2 tablespoons clarified butter (see Note 2) Extra coconut, pepitas, sesame seeds, and toasted almonds, for garnish Instructions: Preheat the oven to 275 degrees. Thoroughly butter a 9 x 13inch baking pan with 2inch sides and line the base with parchment paper. In a large bowl, combine the brown sugar, oats, flour, baking powder, and salt. Toss together with your hands, then add the melted butter and continue working with your hands until the mixture is crumbly. Pat the crust mixture evenly over the base of the pan and bake for 10 minutes. Cool on a rack. In a large mixing bowl, combine the oats, coconut, almonds, pepitas, and sesame seeds, and set aside. In a medium heavy saucepan, combine the honey, brown sugar, and butter. Over medium heat, stir together until the butter is melted. Pour the butter mixture over the dry ingredients and stir until evenly combined. Spread this topping over the crust base and return to a 275 degrees oven for about 20 minutes, or until the center is lightly browned and puffy. Cool completely. Cut across the pan lengthwise to separate into 2 long, thin sections, then cut each one into 5 equal bars, approximately 5 x 2 inches. Trim the edges to make them even. In the top of a double boiler, combine the chocolate and the clarified butter. Over gently simmering water, melt the chocolate, stirring. Dip the tops of the bars into the melted chocolate mixture and immediately sprinkle with one or more of the following: flaked coconut, pepitas, sesame seeds, and toasted almonds. Allow the chocolate topping to harden before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68400,"Seared Oysters Braised Leeks and Chili 12 oysters, pemaquid or malpecques 2 leeks 1 red bell pepper 1 poblano pepper 1-ounce olive oil 1 tablespoon sherry vinegar 2 ounces butter Instructions: Shuck all the oysters and remove from the shell. Do not discard the shell. Slice the leeks and wash them very well. In a small saute pan sweat leeks until tender and keep them warm. Slice all the peppers very thinly in small strips, cook them with olive oil until tender and add the sherry vinegar. Place the leeks in the bottom of the shell. Sear the oysters quickly in a very hot pan and put them on top of the leeks. Spoon the peppers on top of each oyster and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 68401,"Griddled Texas Toast 1/4 cup clarified unsalted butter 6 slices fresh thick-sliced Texas toast (BBQ sliced bread) Kosher salt and freshly ground black pepper Instructions: Warm a griddle or nonstick pan over medium-high heat. Then add 1 tablespoon butter until warmed. Next, add the bread in batches to the griddle and allow to brown or crisp on the first side, 1 to 2 minutes. After browning, flip the bread and repeat the process on the second side. Season with salt and pepper. Remove after browning and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 68402,"Cheese Scones Filled with Coronation Chicken Salad 1 3/4 cups self-raising flour 1 stick butter, chilled and diced 1/4 cup hard cheese, grated About 1/3 cup buttermilk or fresh milk soured with lemon juice 2 skinless, boneless chicken breasts 1/2 ripe honeydew or other sweet melon, diced small 1 celery stalk, trimmed and diced 4 tablespoons home-made mayonnaise 1 tablespoon mild Indian curry paste Fresh basil or mint Instructions: Rub the flour and butter together in a bowl until it resembles coarse bread crumbs. Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly. Roll and cut out scones. I like to use a fairly large octagonal cutter. Bake at 400 degrees in a preheated oven for about 18 minutes. Cool on a wire rack. Cut a thin slice from the top of each scone, and then hollow out the center, leaving a case for you to fill with Coronation Chicken.; Coronation Chicken Salad: Poach, grill or steam the chicken for 8 minutes. When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste. Spoon into the scones, decorate with basil or mint, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 68403,"Chocolate Flourless Cake 1 cup (2 sticks) unsalted butter, plus more for the pan 1 cup unsweetened cocoa powder, plus more for dusting
8 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
6 large eggs
Powdered sugar, for dusting
Cinnamon ice cream, for serving
Instructions: Preheat the oven to 350 degrees F. Lightly butter the bottom and sides of a 10-inch springform pan. Dust the bottom and sides with the cocoa, shaking to remove excess. Combine the bittersweet chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 1 minute. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth). Let cool slightly. Whisk in the granulated sugar. Whisk in the eggs 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture and whisk until just combined. Pour the batter into the prepared pan and bake until just barely set, around 30 minutes. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen and remove sides. Remove to a serving platter and let cool completely. Dust with powdered sugar. Serve with cinnamon ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]

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 1/4 cup prosciutto, thin" 68404,"Herbed Bulgur-Lentil Pilaf 1/2 cup green lentils 1 cup bulgur 4 cups low-sodium chicken broth 1 tablespoons plus 2 teaspoons olive oil 1 small red onion, finely diced (1 cup) 1 yellow pepper, seeded and finely diced 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh chives 1 teaspoon lemon zest 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils. Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68405,"Sweet Potato Pie Cookies 1 large sweet potato 1/4 cup light brown sugar
2 tablespoons granulated sugar
1 large egg 1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg Nonstick cooking spray 1 3/4 cups all-purpose flour (see Cook\u2019s Note)
1/2 teaspoon baking powder
1/2 ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract 1/2 cup all-purpose flour 1/3 cup chopped pecans
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter, melted and cooled Instructions: For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup pure; reserve the remaining pure for another use. Place the 1 cup sweet potato pure in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough. Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68406,"Sunny's Shrimp, Corn and Bean Salad 1 pound large shrimp, shelled and deveined 5 tablespoons olive oil Juice of 3 limes 2 tablespoons minced garlic Pink Himalayan salt
Freshly ground black pepper 6 ears corn, shucked Two 14-ounce cans black beans, drained and rinsed 1 small bunch cilantro, chopped Instructions: Skewer the shrimp onto metal skewers and place on a baking sheet. Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
Preheat a grill to medium-high heat.
Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 68407,"New England Clam Chowder from the Daughter of a Newton Massachusetts Gal 2 tablespoons unsalted butter 2 large leeks, white and light green part only, diced 2 stalks celery, cut into 1/2-inch rounds
2 medium cloves garlic, grated
2 teaspoons red pepper flakes
Kosher salt
2 cups clam juice
1 cup chopped canned clams
2 cups heavy cream
1 cup half-and-half
4 medium Yukon gold potatoes, cut into 3/4-inch dice
2 bay leaves
Freshly ground black pepper
Splash Worcestershire sauce
Splash hot sauce, such as Tabasco
7 pounds littleneck or Manila clams, scrubbed
1 teaspoon chopped fresh dill
Instructions: Make the base of the soup: In a large saute pan or wide shallow pan, melt the butter. Add the leeks, celery, garlic and red pepper flakes. Season with salt and cook until tender and translucent, 5 to 8 minutes. Add the clam juice and chopped clams. Simmer until tender. Keep warm. Cook the potatoes: Meanwhile, in another pot, combine the cream, half-and-half, diced potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Season with salt and black pepper. Stir in a splash each of Worcestershire and hot sauce.
Cook the clams: Place a large pot on the stove, heat 1 cup water and add the clams in their shells. Cook until they pop open. Put the clams in a colander. Strain and reserve the cooking liquid.
Finish the soup: Add the reserved cooking liquid from the clams to the leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clams in their shells and the dill. Remove and discard the bay leaves. Taste for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 68408,"Roasted Vegetable Salad with Garlic Cream Dressing 1 pound small red potatoes, halved 8 medium carrots, halved lengthwise Fresh Rosemary Salt and pepper Olive oil 2 large red bell peppers, halved 1 large onion, sliced 6 plum tomatoes, quartered 3 large portobello mushrooms Basil leaves 1/2 cup milk 1/2 cup sour cream 2 teaspoons olive oil 1 clove garlic, pressed 2 teaspoons cider vinegar Salt and pepper Instructions: Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes. Peppers and Tomatoes Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved. Onions, and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices. Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68409,"Grilled Chicken with Maple Chipotle BBQ Sauce 3 cups water 1 tablespoon kosher salt plus more to taste 3 tablespoons pure maple syrup Small bunch fresh thyme 4 cloves garlic 2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved 1 (15-ounce) can tomato sauce ? cup low-sodium chicken broth 2 tablespoons apple cider vinegar 1 tablespoon finely chopped chipotles in adobo sauce 1 teaspoon chili powder Instructions: In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours. Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve ? cup of the sauce for serving. Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 68410,"Carrot Cake 2 cups sugar 3/4 cup vegetable oil 3 eggs 1 1/4 cups Daisy Brand Sour Cream, divided 3 teaspoons vanilla, divided 2-1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3 cups shredded carrots 1 cup chopped pecans 4 cups powdered sugar 1/3 cup butter, softened Instructions: 1.Heat the oven to 350F. 2.Grease and flour 3 (8-inch) round cake pans. 3.In large bowl, beat the sugar, oil and eggs until creamy. 4.Add 3/4 cup sour cream and 2 teaspoons vanilla; beat until well-mixed. 5.Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed. 6.Beat on medium speed for 1 minute. 7.Stir in the carrots and nuts. 8.Pour the batter evenly into the pans. 9.Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. 10.Cool in the pans for 10 minutes. 11.Remove the cakes from pans onto cooling racks; cool completely, about 1 hour. 12.In a medium bowl, combine 4 cups powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed. 13.Beat on medium speed until smooth and creamy. 14.Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake. 15.Spread about 1/2 cup frosting over cake. 16.Place second layer over frosting, rounded side up. 17.Repeat with third layer. 18.Frost the sides and top of the cake. 19.Remove the strips of waxed paper. 20.Store covered in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68411,"White Pepper Ice Cream 12 ounces heavy cream 16 ounces milk 4 ounces sugar 8 egg yolks 1 teaspoon white pepper Instructions: In a saucepan, combine the heavy cream, milk, and sugar and bring to a boil. In a separate bowl, combine the egg yolks and white pepper. Once the cream mixture has come to a boil, temper with the egg mixture. Place mixture in saucepan and heat until mixture thickens slightly and reaches 180 degrees F, stirring constantly. Cool mixture in an ice bath. Once cooled, place mixture in ice cream machine and freeze according to manufacture's instructions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68412,"Pan Seared Salmon and Haricot Verts Potato Salad 2 ounces olive oil Six 5-to-6-ounce salmon fillets 1 tablespoon salt 1 teaspoon ground pepper 2 whole lemons 2 ounces grape seed oil 1 cup peeled and small-cubed Yukon gold potatoes 1/2 cup thin-sliced red onion 2 cups fresh haricot verts 1 tablespoon minced garlic 1 ounce apple juice 1 ounce lemon juice 1 ounce stone ground mustard 2 tablespoons butter Instructions: For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68413,"Creamy Loaded Mashed Potatoes 3 lbs. all-purpose potatoes, peeled and cubed 1-1/2 cups shredded cheddar cheese (about 6 oz.), divided 1 cup Hellmann's? or Best Foods? Real Mayonnaise 1 cup sour cream 3 green onions, finely chopped (optional) 6 slices bacon, crisp-cooked and crumbled Instructions: Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash. Stir in 1 cup cheese, Hellmann's? or Best Foods? Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling. Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68414,"Peach-Berry Sour Cream Pie 1/2 cup sour cream 1/4 cup heavy cream 3 large eggs 2/3 cup sugar 2 tablespoons lemon juice 1 teaspoon pure vanilla extract Pinch of salt 3 tablespoons all-purpose flour 2 peaches, pitted and chopped 1 cup mixed berries 1 9-inch store-bought graham cracker crust Instructions: Preheat the oven to 350? F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour. Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68415,"Yorkshire Pudding 5 large eggs 1 cup half-and-half 1 cup all-purpose flour Kosher salt Drippings from the Prime Rib, recipe follows 4 tablespoons tricolor peppercorns (or any peppercorns) 3 sprigs rosemary 3 sprigs thyme 1/3 cup kosher salt 8 cloves garlic, minced 1 10 -to-14-pound boneless rib-eye roast 1/4 cup olive oil Instructions: Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely! Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've \popped\ about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib. Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.) Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68416,"Chilled Zucchini Soup with Chicken 6 tablespoons extra-virgin olive oil 2 leeks (white and light green parts), halved lengthwise and cut into half-moons Kosher salt 1 1/2 pounds zucchini (2 to 3 medium), chopped 2 bay leaves (preferably fresh) Freshly ground pepper
1/2 cup buttermilk 1 cup fresh dill, plus 2 tablespoons chopped 1/2 cup fresh parsley, plus 2 tablespoons chopped 2 heaping cups cubed crusty white bread 2 cups shredded rotisserie chicken, skin removed 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice 1 tablespoon whole-grain mustard Instructions: Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves. Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary. Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes. Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss. Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68417,"Spinach, Pea and Potato Soup 2 tablespoons olive oil 1 cup chopped shallot 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 medium clove garlic, minced Pinch of grated nutmeg Kosher salt and freshly ground black pepper 3 1/2 cups chicken broth 1 1/2 cups fresh or thawed frozen peas 1 1/2 cups firmly packed chopped spinach or baby spinach 1/4 to 1/2 cup heavy cream Toasted walnuts, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with toasted walnuts.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68418,"White Bean Tuna Salad 2 (6-ounce) cans dark meat tuna, packed in olive oil 2 (15-ounce) cans cannelini white beans, drained and rinsed 1/3 cup small capers, nonpareil in brine, drained and rinsed 6 tablespoons red wine vinegar Sea salt and fresh ground black pepper 1 medium red onion, thinly sliced 1 1/2 cups cherry tomatoes 2 cups fresh arugula 6 fresh basil leaves Instructions: In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently. Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68419,"Tuna Pasta Salad One 12-ounce package tri-color bow-tie pasta Kosher salt and freshly ground pepper 1 stalk celery, cut into large chunks 1/2 red bell pepper 1/2 red onion Three 5-ounce cans solid white tuna in water, drained 3 hard-cooked eggs, peeled and chopped 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon white vinegar 2 teaspoons Miss Brown\u2019s House Seasoning, recipe follows 1/2 cup sweet pickle relish Chopped fresh curly parsley, for garnish (optional) 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl. While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs. Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68420,"Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling 2 1/4 cups granulated sugar 1/2 cup plus 1 tablespoon salted butter 2 tablespoons vegetable oil 4 large eggs 1 tablespoon Madagascar vanilla extract 2 3/4 cups cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 3/4 cup milk 3/4 cup unsweetened cocoa powder 3/4 cup hot water 1/2 cup salted butter 1/2 cup unsweetened cocoa powder 1/2 cup hot water 4 cups powdered sugar 2 pounds plus 1 cup powdered sugar 1 cup milk 1 teaspoon Madagascar vanilla extract 1/2 teaspoon sea salt 1 cup salted butter, cut into 1/2-inch slices 2 1/4 cups shortening 1 cup granulated sugar 3/4 cup heavy cream, at room temperature 3 1/2 tablespoons salted butter 1 teaspoon fine sea salt 2 1/2 cups buttercream base frosting 1 cup powdered sugar 1/2 cup salted caramel Instructions: For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 68421,"8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes One 5- to 6-pound boneless chuck or rump roast Fleur de sel 1/2 tablespoon coarsely ground black peppercorns 1/2 tablespoon coarsely ground white peppercorns 1/2 tablespoon coarsely ground green peppercorns 1/2 tablespoon coarsely ground coriander 1/2 tablespoon coarsely ground cumin 1 teaspoon coarsely ground Szechwan peppercorns 1/2 tablespoon ground cinnamon 1/2 tablespoon cl flakes 1/2 cup all-purpose flour Canola oil, to cook 2 sliced onions 6 cloves garlic, sliced 5 thin slices ginger 2 cups whole Roma tomatoes 1 tablespoon sambal 1 tablespoon brown sugar 2 cups dry red wine 2 zucchinis, roll cut 2 bell peppers, large dice 2 large carrots, peeled and roll cut 1 pound button mushrooms, quartered Salt and black pepper Garlic Fingerling Potatoes, recipe follows East-West Mustard, recipe follows 2 pounds fingerling potatoes, washed and scrubbed, skin on 1/4 cup chopped garlic 1/3 cup extra virgin olive oil 1/2 cup chopped chervil Salt and black pepper 1 tablespoon mustard powder 1 tablespoon wasabi powder 1/2 tablespoon sugar 4 tablespoons Dijon mustard Instructions: Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside. Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds. Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 68422,"Cinnamon Crumble Buns 5 cups bread flour, plus up to 1/2 cup more if needed 3/4 cup plain instant mashed potato flakes, pulsed fine in a food processor 1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon instant yeast 2 teaspoons fine sea salt 1 3/4 cups whole milk, at room temperature
1 tablespoon vanilla extract
2 large eggs, at room temperature
4 tablespoons unsalted butter, cut into pieces, at room temperature, plus more for greasing the baking pan
Nonstick cooking spray 1 cup granulated sugar 1 tablespoon ground cinnamon
4 tablespoons unsalted butter, melted and cooled to room temperature
Crumble, frozen, recipe follows 2 cups confectioners' sugar 1/4 cup whole milk 1 teaspoon vanilla extract
5 cups all-purpose flour 1 pound unsalted butter, melted 1 cup brown sugar
1 cup granulated sugar
1/2 teaspoon salt
Instructions: For the dough: Whisk together the bread flour, mashed potato flakes, granulated sugar, cinnamon, yeast and salt in a large bowl. In the bowl of a stand mixer fitted with the dough hook, add the milk, vanilla and eggs; whisk to break up the eggs. Add the dry ingredients to the wet ingredients and mix until the dough just comes together. Add the butter, one piece at a time, mixing until incorporated. Continue to mix until the dough comes together in a ball. If the dough is sticking a lot to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until most of the dough no longer sticks. (A little sticking to the bottom of the bowl, beneath the hook, is fine. Adding too much flour will make the buns dry, so use a light hand.) Transfer the dough to a lightly floured work surface and knead by hand until shiny and smooth, 5 to 10 minutes. (The dough should be very soft but not wet and sticky; a little tacky is OK.) Place the dough in a large bowl sprayed with nonstick spray; lightly spray the top of the dough. Cover with plastic wrap and let rise in a warm corner of your kitchen until doubled in size, 45 to 60 minutes. For the filling: Stir together the granulated sugar and cinnamon in a small bowl. Roll the dough out into a long rectangle, about 10-by-21 inches. Brush with the melted butter, then sprinkle with the cinnamon sugar, followed by 4 cups of frozen Crumble. Starting from a long side, roll the dough into a jelly roll. Cut the log into 2-inch pieces and place, cut-side down, in a buttered 10-inch square baking pan. Sprinkle 1 cup of Crumble over the top. Cover with plastic wrap and let rise until puffy and nearly doubled in volume, 30 to 45 minutes Preheat the oven to 350 degrees F. Bake the buns, loosely wrapped in foil, for 15 minutes. Remove the foil and bake until golden brown on top, about 5 more minutes. For the glaze: Meanwhile, combine the confectioners' sugar, milk and vanilla in a small bowl and stir until smooth. While the buns are still warm (but not hot), drizzle with the glaze. Serve warm. Combine the all-purpose flour, melted butter, brown sugar, granulated sugar and salt in a large bowl. Stir together and then work with a spoon or your fingers until the butter is absorbed and the mixture forms clumps. Place in a resealable plastic bag and freeze until needed. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68423,"Trout in Puff Pastry 12 (4-ounce) trout fillets, skin removed or 6 whole trout, cleaned, scaled, filleted and skinned Salt Freshly ground black pepper 2 tablespoons chopped fresh tarragon leaves 1 pound fresh pike fillets, skin removed 2 eggs 2 1/2 cups heavy cream 2 pounds puff pastry Chive Butter Sauce, recipe follows 4 shallots, minced 1/2 bunch tarragon, cleaned and leaves chopped 1 cup white wine 1/4 teaspoon chopped fresh thyme leaves 1 cup heavy cream 3/4 pound butter 1 lemon, juiced Salt and pepper 2 bunches chives, minced Instructions: Season the trout with salt, pepper, and 1 tablespoon of the tarragon. Reserve in the refrigerator. To make the fish mousse: Puree the pike in a food processor. Add 1 egg, mix well, and with the motor running, add the cream. Refrigerate for 2 hours. Divide the pastry dough in half and roll out each piece so it is approximately 1/3 inch thick. Cut the pastry into 12 equal pieces that are all slightly larger then the fish fillets. Place half of the pastry pieces on a baking sheet. Place 1 fish fillet in the center of each piece of pastry, skin-side down. Spread the chilled mousse over the fillets and cover with another fillet, skin-side up. Lightly beat the remaining egg for egg wash. Brush the pastry around the edge of the fish and cover with a second sheet of pastry. Press the layers of pastry around the edges of the fish to seal. Trim the pastry following the outlines of the fish, and use the leftover dough to decorate the fish with scales, an eye, and gills. Chill in the refrigerator for at least 30 minutes. Preheat the oven to 375 degrees F. When ready, bake the fish for 15 to 20 minutes, or until the pastry is golden brown and the center of the mousse is hot (when you insert a skewer in the center for 1 minute, it should be hot when touched to the lip). Sprinkle fish with remaining 1 tablespoon tarragon. Serve the fish with Chive Butter Sauce. In a saucepan, combine shallots, tarragon, wine, and thyme. Reduce until only 1/4 cup of the liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 small piece at a time. Add the lemon juice, salt, and pepper, to taste. Strain the sauce into a small saucepan and stir in the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68424,"Gingerbread People Truffles 2 cups finely crushed gingersnap cookie crumbs 2 tablespoons unsalted butter, melted and cooled
1 packed tablespoon light brown sugar
1 tablespoon molasses Heavy cream, for loosening the batter
1/2 teaspoon pumpkin pie spice
8 ounces semisweet chocolate or chocolate chips, chopped 2 tablespoons coconut oil
2 cups confectioners' sugar
2 tablespoons meringue powder
1 teaspoon freshly squeezed lemon juice
Red and green food coloring, for decorating
Instructions: For the gingerbread truffles: Line an 8-by-8-inch baking pan with plastic wrap to extend over the sides by several inches. Combine the gingersnap crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. (You may add a little of the cream to get the mixture more malleable.) Spread the mixture into the baking pan, cover with the overhanging plastic wrap and press it smooth with your hands. Refrigerate 4 hours. For coating and decorating the truffles: Set a wire rack over a parchment-lined baking sheet. Using the plastic overhang as handles, remove the truffle mixture in one piece. Flip onto your work surface and remove the plastic so the smoothest side faces up. Use a 1 1/2-inch gingerbread person cutter to cut out 12 gingerbread men. (After cutting the gingerbread men, you may roll the extra truffle mixture into balls for round truffles, if desired.) Place the gingerbread men (and truffle balls, if making) on the rack and place in the freezer while you melt the chocolate. Melt the chocolate and coconut oil in a medium bowl at 50 percent power in the microwave for 30 second intervals, stirring after each, until completely smooth, 1 1/2 to 2 minutes total. Allow the chocolate to cool 20 minutes. Put a gingerbread man, smooth-side up, on a fork, and spoon the chocolate over, lightly tapping the fork to let the excess drip back into the bowl to achieve a smooth coating of chocolate. Return the gingerbread person to the rack and repeat with the remaining men (and truffle balls, if desired). Refrigerate while you prepare the royal icing for decoration. For the royal icing, combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low speed, add the lemon juice and 2 tablespoons water and mix until smooth, then scrape down the sides of the bowl and add about 1 tablespoon more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase the speed to high and beat until the icing is very smooth, about 1 minute. Spoon a third of the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Divide the rest of the icing between 2 small bowls, using food coloring to color one red and one green. Transfer the icing to 2 more piping bags, fitted with small plain tips (#3 or #4) or resealable plastic bags. (You will have icing left over.) Decorate the gingerbread men (and truffle balls, if desired) with the royal icing. Refrigerate until ready to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 68425,"Sausage Balls 1 pound ground pork sausage, such as Jimmy Dean, at room temperature (see Cook\u2019s Note) 2 cups biscuit baking mix, such as Bisquick (see Cook\u2019s Note)
1/2 cup thinly sliced scallions, optional
One 8-ounce package sharp Cheddar, grated Instructions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment. Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68426,"Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans 2 cups orange juice 2 cups cranberry juice 2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets) 2 tablespoons light brown sugar 6 cups chicken stock reduced to 2 cups Salt and freshly ground pepper 2 cups orange juice 2 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 1 jalapeno pepper, coarsely chopped 1 tablespoon ancho cl powder 3/4 cup olive oil 1 tablespoon honey Salt and pepper to taste 3/4 cup sugar 1/4 cup water 1/8 teaspoon cayenne pepper 1/2 cup whole pecans Instructions: Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.; Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through. Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 68427,"Sweet Biscuit Wreath 1/2 cup sugar 1 tablespoon pumpkin pie spice 2 teaspoons ground cinnamon 1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands) 1 egg 1 tablespoon water 1 cup powdered sugar, sifted 1/4 cup maple syrup Instructions: Preheat oven to 350 degrees F. On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside. In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside. Open can of biscuits and separate into individual biscuits. Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside. Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap. Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths. Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving. While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside. Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 68428,"Chickpea Soup 1 cup dried chickpeas, washed and soaked overnight in 10 cups water 2 tablespoons olive oil 4 cloves garlic, mashed to a paste 2 onions, finely diced 1/2 cup finely chopped cilantro Salt and pepper to taste 1 teaspoon dry mustard Cayenne Instructions: In a saucepan bring chickpeas and soaking water to a boil. Simmer over medium heat for about 1 1/2 hours. In a saute pan heat olive oil and add garlic and onions. Continue to saute until just golden. Add the cilantro and continue to saute a bit longer. Transfer onion mixture to chickpeas and season with salt and pepper. Add mustard and cayenne. Cover and return to the simmer for another hour, or until chickpeas are tender. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 68429,"Breakfast Cinnamon Roll Pigs-in-a-Blanket 16 breakfast sausage links Two 12.4-ounce tubes refrigerated cinnamon rolls with icing, such as Pillsbury Pure maple syrup, for dipping Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Put the sausage links on the prepared baking sheet and bake, turning once halfway through, until golden brown and cooked through, about 15 minutes; transfer to a paper towel to drain. Discard the parchment and reline the baking sheet with a new piece. Reduce the oven temperature to 375 degrees F. Separate the cinnamon rolls; reserve the icing. Flatten each roll with your fingers to a 3 1/2- to 4-inch-long oval, then wrap it around a sausage link so the cinnamon-sugar side is on the outside. Arrange the wrapped sausages seam-side down and 1/2 inch apart in 2 rows of 8 on the prepared baking sheet. Bake until the rolls are light golden brown, about 15 minutes. Let cool to room temperature. Transfer the pigs-in-a-blanket to a serving dish, drizzle with the reserved icing and serve with the maple syrup on the side for dipping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68430,"Chicken Fried Mushroom Po'Boy 3/4 cup mayonnaise 3 tablespoons finely chopped pickles, such as gherkins or dill pickles 3 tablespoons whole-grain mustard 1 tablespoon ketchup 1 tablespoon hot sauce, such as Frank's 1/8 teaspoon onion powder Kosher salt and freshly ground black pepper 6 ounces mixed wild mushrooms, such as maitake (also known as hen-of-the-woods), oyster, shiitake and cremini 1 1/2 cups buttermilk 1/4 cup hot sauce, such as Frank's 1 1/2 cups all-purpose flour (see Cook's Note) 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper Vegetable or canola oil, for deep-frying 2 plum tomatoes, thinly sliced 4 soft sub rolls (about 8 inches long), split lengthwise and toasted 2 cups finely shredded iceberg or butter lettuce Instructions: For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve. For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered. Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes. Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.
","[Sangiovese, Pinot Grigio, Sauvignon Blanc, Chianti]" 68431,"TiraMiSundaes 2 cups lightly crushed vanilla wafer cookies 1/2 cup strong coffee, cooled 4 teaspoons sugar 1 pint vanilla ice cream Chocolate syrup, for drizzling Whipped cream, from canister 4 maraschino cherries Instructions: Place 1/2 cup cookie crumbs in each of 4 dessert cups. Douse with coffee sweetened with sugar. Top with ice cream, chocolate syrup, whipped cream and cherries on top. ","[Merlot, Cabernet Sauvignon, Port]" 68432,"Fresh Oysters and Shiitake Custard with Green Pea Sauce 1/2 pound shucked oysters, drained and enough shucked oyster for garnish 5 egg yolks 1 1/3 cup heavy cream infused with 2 stalks chopped lemon grass reduced to 1 cup 1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots) 2 tablespoons chopped chives 1/2 cup English peas Salt and white pepper to taste 1 tablespoon canola oil 1 medium yellow onion, roughly chopped 1 tablespoon minced garlic 2 cups chicken stock or low sodium canned 1 cup green peas 1 cup spinach leaves 2 tablespoons butter, cold and in pieces Juice of 1 lemon Salt and pepper to taste Instructions: Set up a steamer. Place oysters and eggs in a food processor. Mix and add cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea cups half way with the mixture add 1 whole oyster and then top off with the mixture. Place in the steamer for 25 to 30 minutes or until custards are set. Coat a hot saucepan with oil and cook onions and garlic until soft, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 15 minutes. Do not over cook. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot. PLATING: Place bowl on doiled plate. Ladle sauce on top of hot custard to completely cover. ","[Champagne, Sancerre, Sauvignon Blanc, Pinot Grigio]

" 68433,"Super-Chocolate Sundae Cake Bar Cooking spray, for coating aluminum foil 1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor) 1/3 cup vegetable oil 1 large egg 5 cups chocolate ice cream, softened 1 1/2 cups cold heavy cream 1 tablespoon sugar 4 ounces semisweet chocolate, broken into large chunks 3/4 cup heavy cream 1/4 cup corn syrup 3 tablespoons unsalted butter 1/8 teaspoon kosher salt
Suggested toppings: chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray. Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan. Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour. Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher. Let the cake stand at room temperature for about 20 minutes before serving. Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover. Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 68434,"Mint and Ouzo Flavored Meatballs: Keftedakia 1/8 teaspoon ground cinnamon 1 cup all-purpose flour 2 teaspoons Essence, recipe follows Sauce: 2 tablespoons olive oil 1 small onion, finely diced 1 tablespoon chopped garlic 2 slices home-style bread, crusts removed and torn into small pieces 1/4 cup ouzo or other anise-flavored liqueur, such as Pernod 6 tablespoons Greek olive oil, or more as needed 3/4 cup finely chopped white onions 2 teaspoons minced garlic 1 pound ground lamb 1 large egg, beaten 2 tablespoons minced fresh mint leaves 1 tablespoon minced fresh parsley leaves 2 teaspoons minced fresh oregano leaves 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup ouzo 2 tablespoons chopped mint leaves 2 tablespoons chopped oregano leaves 1 lemon, juiced Chopped fresh mint and parsley leaves, garnish Kefalotyri, grated, garnish Ouzo, accompaniment 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 leaf oregano 1 tablespoon dried thyme Instructions: In a bowl, soak the bread pieces in the ouzo until the ouzo is absorbed, about 5 minutes. In a skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat and let cool. In a large bowl, combine the meat and onions. Squeeze the bread dry and add to the mixture. Add the remaining ingredients except the flour and Essence, and mix well with your hands. With wet hands, shape the mixture into small balls about the size of a walnut. In a shallow dish, combine the flour and Essence. Roll the meatballs in the flour to lightly coat on all sides. Place on a baking sheet and refrigerate until firm, about 1 hour. Preheat the oven to 200 degrees F. In a large skillet, heat the remaining 1/4 cup of oil over high heat. Add the meatballs in batches, being careful not to overcrowd and cook until evenly browned and cooked through, shaking the pan from time to time, 8 to 10 minutes. Remove with a slotted spoon, drain on paper towels, and place in a baking dish in the oven to keep warm. Cook the remaining meatballs, adding more oil as needed to the pan. Make the sauce in a separate pan. In a separate pan, add the olive oil and heat. When the oil is hot, add the onion and saute for 2 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds. Remove from the heat and carefully add the ouzo. Return the mixture to the heat and flambe. Cook until the flames die down. When the flames go out, add the herbs and cook for 1 minute. Add the lemon juice and pour over the meatballs. Arrange on a platter, sprinkle with the chopped herbs and grated Kefalotyri, and serve hot with glasses of ouzo. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 68435,"Outrageous Brownies 1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 cups chopped walnuts Instructions: Preheat the oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 68436,"Bacon-Wrapped Bread Sticks 1 pound high-quality bacon strips 1 large package grissini-style bread sticks 1 box dark brown sugar Instructions: Cut bacon strips in half and lay them out on a cutting board. Break the bread sticks into 4-inch lengths. Sprinkle the bacon with brown sugar so that the bacon is completely coated. Press the sugar onto the bacon with your fingers. Continue to sprinkle sugar and press it on until no more sugar will adhere. Preheat the oven to 325 degrees. Set a rack over a foil-lined baking sheet. Roll the bacon strips, sugar side in, around the bread sticks in a spiral fashion. Be sure to begin as close to the bread stick edge as possible and roll very tightly. Place seam side down on the rack. Bake about 20 minutes, but watch carefully so that the sugar doesn't burn in the last minutes of cooking. Remove them from the oven and let rest for an hour on the rack to become firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68437,"Chicken and the Bodacious Bulb 1 (4 to 5-pound) chicken, organic if possible 2 teaspoons kosher salt, divided, plus more for sprinkling 2 teaspoons freshly cracked black pepper 1/2 cup Garlic Oil, divided, plus 1 tablespoon, recipe follows 1 1/2 cups cloves garlic, reserved from Garlic Oil 8 sprigs fresh thyme 1 onion, peeled and quartered 1 carrot, peeled and cut into 4 pieces 1 celery stalk, trimmed and cut into 4 pieces 2 1/2 cups chicken stock, plus more to loosen fond and thicken gravy 2 cups water 6 large cloves garlic, sliced thin 1/2 cup flour 2 tablespoons chopped fresh Italian flat-leaf parsley 2 tablespoons seeded and diced Roma tomatoes 2 cups olive oil 2 cups garlic cloves Instructions: Rinse and pat the chicken dry. On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone. Season all the pieces with 1 teaspoon each salt and pepper. Cover and refrigerate all but the backbone. In a large saucepan or small stockpot over high heat, add 1 tablespoon of garlic oil and, when hot, add in the seasoned chicken backbone. Brown for 4 to 5 minutes, then add in the reserved garlic cloves, thyme, and the cut vegetables. Turn the backbone over and continue to cook until well browned, an additional 5 minutes. (Guy's tip: for easy removal when making gravy later, tie the garlic cloves in cheesecloth before adding to the pot). Deglaze the pan with a little of the stock to loosen the fond from the bottom of the pan, and add the remaining stock and the water. Bring to a strong simmer and let cook for 45 minutes. Strain the solids but reserve the garlic cloves in a bowl. Let sit and skim the fat from the top. Set aside. You should have about 3 cups. This can be prepared ahead. Preheat the oven to 250 degrees F. In a large, deep-sided pan over high heat, add 1/4 cup of the garlic oil. When it just starts to smoke, add the sliced garlic cloves and cook until just crisp and light golden brown, 30 seconds. Remove to a paper towel-lined plate and sprinkle with a touch of salt. Add in the chicken and carefully brown the pieces, turning as needed, and getting a nice even dark golden brown on all sides. As the pieces finish, remove to a baking sheet and hold warm in the oven. Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high. Add in the remaining 1/4 cup garlic oil and the flour and stir constantly until a paste forms. Allow the roux to cook for 1 to 2 minutes, with continued stirring, and then slowly whisk in the stock. Add about 1/2 cup at a time and continue to incorporate. Reduce the heat to low once the mixture has thickened and then add in the reserved cooked garlic cloves. Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat. Place 1/2 cup of the garlic gravy on a plate and position a couple pieces of chicken on top. Spoon 1 tablespoon of the gravy on top of the chicken and garnish with the parsley, diced tomatoes, and the fried garlic slices. In a small saucepan over medium heat, add half of the oil and all of the garlic. Heat through and cook for 10 minutes, adjusting the heat as needed. Allow to cool to room temperature. In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil. Cover and refrigerate. Use within 2 to 3 weeks. Guy's Tips: Use a good quality olive oil in this, but not extra-virgin. You want an olive oil that can withstand some heat, as you will soon be cooking everything with this oil! Find the freshest, firmest, whitest garlic bulbs you can find. Gently break apart the bulb, and then carefully trim the stem end from each clove and peel the skins. Be picky, use the biggest ones and leave the smaller ones for another recipe. Use the oil for cooking, use the garlic for everything. Once the garlic is depleted, start over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68438,"Key Lime Pie 3 cups all-purpose flour, plus more for dusting 1/2 cup chopped pecans
1/3 cup shortening, very cold
2 sticks (16 tablespoons) unsalted butter, very cold, cubed
1/2 teaspoon fine salt
5 to 6 tablespoons vodka, very cold 3 cups sweetened condensed milk 3/4 cup key lime juice
1/2 cup sour cream
2 large egg yolks
Zest from 1 lime, plus more for garnish
1/2 block (4 ounces) cream cheese, at room temperature 3 to 4 tablespoons powdered sugar
1 tablespoon tequila
1 teaspoon vanilla extract 1 cup heavy cream, very cold Instructions: For the crust: Pulse the flour, pecans, shortening and butter in a food processor until it looks like coarse cornmeal. Then with the processor running, drizzle in the cold vodka 1 tablespoon at a time until it forms into a ball. Take it out and divide in half. Place on a piece of plastic wrap and pat each piece into a disk. Wrap and place in the fridge for at least 1 hour. Preheat the oven to 350 degrees F. Roll out 1 piece of pie crust on a lightly floured surface slightly larger than your pie tin. (Reserve the other half for another use.) Place into the tin, trim the edges and crimp the edges decoratively. Place a piece of parchment inside the pie shell, fill with pie weights or dried beans and bake for 30 minutes. Remove the pie weights and continue to bake until the pie crust is golden brown, another 10 minutes. Remove from the oven and allow the crust to cool completely. For the filling: Combine the sweetened condensed milk, lime juice, sour cream, egg yolks and lime zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes. Scrape the filling into your cooled pie crust. Bake until the filling only wiggles a bit in the center when you gently shake the pan back and forth, 15 to 20 minutes. Don't allow the pie to brown. Cool the pie on your counter for at least 15 minutes, then place in the freezer for an hour. For the whipped cream: Put the cream cheese, powdered sugar, tequila and vanilla in the bowl of a stand mixer fitted with the whip attachment. Whip on high speed until creamy and smooth. Scrape down the mixing bowl. Add the cream and start on low speed to incorporate, and then turn to high speed and whip until stiff peaks form. Scrape the whipped cream into a pastry bag fitted with a decorative tip and decorate your chilled pie. Garnish with a sprinkle of fresh lime zest over top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68439,"Dijon Brown Sugar Bourbon Chicken 1 pkg. McCormick? Grill Mates? Brown Sugar Bourbon Marinade 1/4 cup oil 1/4 cup water 2 tablespoons Dijon mustard 2 pounds bone-in chicken parts Instructions:

1. MIX Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tbsp. marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2. REFRIGERATE 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. GRILL over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 68440,"Ivar's Crab and Shrimp Dip 8 ounces chive and onion cream cheese, softened 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh dill 2 tablespoons white wine 1 cup crabmeat, chopped 1 cup cooked shrimp, chopped 1/4 cup shredded Parmesan 1 loaf sourdough round bread or baguette, cut into 16 slices Olive oil Instructions: Preheat oven to 400 degrees F. Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown. To make toast points, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68441,"Spiced Coffee Frappe 3 cups leftover coffee, frozen into cubes 2 cups rice milk
   1/2 cup sugar
   1/2 cup chocolate hazelnut spread
   1 teaspoon grated fresh ginger
   1/2 teaspoon ground cinnamon
   1/4 teaspoon freshly grated nutmeg, plus more for garnish
   Instructions: Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 68442,"Champagne Brunch Punch 1 cup cranberry juice 1 cup pineapple juice
   4 cups pineapple juice 3/4 cup blue curacao
   1/2 cup coconut juice or coconut water (not coconut milk or cream of coconut) 2 bottles sparkling wine, chilled
   4 to 6 slices pineapple, cut into stars with star-shaped cookie cutter 1 orange, peel cut into twists, fruit reserved for another use Instructions: For the ice balls: Using 3 water balloons for each juice, use a funnel or squeeze bottle to fill each water balloon 3/4 full, about 1/3 cup per balloon (the liquid will expand as it freezes, so leave some extra room), and tie closed. Place the 6 filled water balloons into the cups of a muffin tray and freeze until solid, about 4 hours. To unmold, briefly dip each frozen balloon in ice water and tear away the balloon. Keep the ice balls in the freezer until ready to use. The ice can be made up to one week in advance. For the punch: In a medium punch bowl, mix together the pineapple juice, blue curacao and coconut juice and stir to combine. Add the sparkling wine. Add the ice balls, star pineapple shapes and orange twists and serve immediately. ","[Bubbly wines such as Prosecco, Cava, or Sparkling Shiraz]" 68443,"Cheesy Penne 2 tablespoons olive oil 3 cloves garlic, minced 1 medium to large white onion, diced 1 (29 to 32-ounce) can crushed tomatoes 1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish 1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram 1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves 1/4 cup cornstarch Salt and freshly ground black pepper 1 (16-ounce) package penne pasta 1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks 4 ounces cream cheese, cut into chunks 1 large ripe tomato, diced Instructions: Bring a pot of salted water to a boil for the pasta.
   Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn. While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
   Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68444,"Babganoush-Hummus Pasta Salt 1 pound whole wheat penne 1/4 cup EVOO - Extra Virgin Olive Oil 4 cloves finely chopped or grated garlic 1 medium eggplant, peeled and chopped 1 (15-ounce) can chickpeas, drained 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon crushed red pepper flakes Freshly ground black pepper 1 lemon, zested 1 cup vegetable stock 2 to 3 tablespoons tahini paste 1/2 cup coarsely chopped flat-leaf parsley 1/4 cup toasted pine nuts Instructions: Heat a large pot of water to a boil, salt water and cook pasta to al dente. While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes. Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve. Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68445,"Sandwiches de Miga: Eggs and Roquefort Argentine Sandwich 6 eggs 12 slices Argentine migas bread (sliced white bread, a couple days old, crusts removed can be used) 4 tablespoons mayonnaise 3 tablespoons very soft Roquefort Hot pepper sauce Salt and pepper Instructions: In a 2-quart pot, place the eggs. Cover with water by 2 inches and salt the water liberally. Bring the water to a boil and then cover, turn off the heat, and let sit for 8 minutes. Grate the hard boiled eggs on a cheese grater. In a small bowl, combine the eggs, mayonnaise, and cheese. Adjust the seasoning of the egg mixture with hot sauce, salt, and pepper, to taste. Layer bread with egg mixture and serve as double decker sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 68446,"Caesar Salad 5 anchovies 1 teaspoon cracked black peppercorns 1/2 cup extra virgin olive oil 1 egg 3 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon pureed garlic 2 teaspoons dry mustard 1 teaspoon celery salt 3 dashes of Tabasco 3 dashes of Worcestershire sauce 1/2 loaf sourdough or hearty French or Italian Bread, with crust, diced for croutons 2 medium heads romaine lettuce 1/2 cup freshly grated Parmesan cheese Instructions: Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 68447,"Imu Pig 1 (150-pound) whole pig 3 banana stumps, 4 feet long, shredded into 1/2-inch pieces 75 Ti-leaves, with stalks 100 pounds keawe or mesquite wood 50 round river stones, with holes
   Instructions: Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals. Place pig on its back and place a few hot stones in cavity. Wrap with meshed wire. Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped pig in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of pig. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours, Uncover imu and shred pig. ","[Syrah, Zinfandel, Tempranillo, Barolo]" 68448,"Eggplant and Pepper Tian on Fried Eggplant 4 cups small dice eggplant, lightly salted to release excess water and bitterness 2 cups peeled and brunoised red pepper 2 cups peeled and brunoised yellow pepper 1/2 cup brunoised apple-wood smoked bacon 5 garlic cloves, crushed 2 teaspoons basil chiffonade 2 teaspoons extra virgin olive oil 1 teaspoon freshly picked thyme Salt and freshly ground black pepper Fried Eggplant, recipe follows Instructions: Preheat the oven to 300 degrees F. Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic. In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant. ","[Barolo, Barbaresco, Chianti Classico, Garnacha]" 68449,"Standing Rib Roast 1 4-bone beef rib roast (9 to 10 pounds) 2 cloves garlic, thinly sliced 1 tablespoon black peppercorns Kosher salt 2 tablespoons fresh rosemary 2 tablespoons fresh thyme 2 tablespoons extra-virgin olive oil Instructions: Position a rack in the lower third of the oven (move the other racks up to make room for the roast). Pat the rib roast dry with paper towels. Using a sharp thin knife, poke slits in the top and sides of the roast and between the ribs; stuff the slits with the garlic slices, poking them into the meat so that they\u2019re covered. (Do this 3 or 4 slits at a time so you don\u2019t lose track of where you made the cuts.) Pulse the peppercorns in a mini food processor or spice grinder to break them up. Add 2 tablespoons salt, the rosemary and thyme and pulse until finely chopped. Pour into a small bowl and stir in the olive oil. Rub all over the top, sides and bottom of the roast (not the bones). Set on a rack in a roasting pan, bone-side down, and let stand at room temperature, 30 to 60 minutes. Meanwhile, preheat the oven to 450? F.
   If using a probe thermometer, insert it into the thickest part of the roast, about halfway in. Place on the lower oven rack and roast until the meat starts browning and the fat sizzles, about 20 minutes. Reduce the oven temperature to 325? F and continue roasting until the internal temperature registers 130? F, 1 1/2 to 2 hours more, carefully basting with the drippings every 30 minutes.
   Transfer the rack with the roast to a rimmed baking sheet or large cutting board and let rest 30 to 40 minutes. Carve off the bones in one piece (see right), then slice the meat with a sharp carving knife. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68450,"Chipotle Lamb Chops 2 chipotle cl peppers in adobo sauce, plus 2 tablespoons sauce from the can 1/2 teaspoon ground cumin /4 teaspoon dried thyme 8 bone-in lamb shoulder chops (about 2 pounds) Kosher salt 1 tablespoon extra-virgin olive oil 1/2 cup chopped white onion 3 cloves garlic, chopped 1 cup roughly chopped fresh cilantro (leaves and stems) 2 bay leaves 1/2 teaspoon ground cinnamon 1 28-ounce can whole plum tomatoes, preferably fire-roasted Instructions: Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the cl mixture. Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes. Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce. Per serving: Calories 285; Fat 11 g (Saturated 3 g); Cholesterol 91 mg; Sodium 607 mg; Carbohydrate 13 g; Fiber 2 g; Protein 31 g ; ","[Malbec, Syrah, Tempranillo, Garnacha]

" 68451,"Broccoli Slaw 1/3 cup orange juice, about 1/2 an orange 1/3 cup rice vinegar 2 teaspoons minced shallot Coarse salt 1 tablespoon dark sesame oil 1 tablespoon grated ginger 1 teaspoon Coleman's mustard 1 (10 ounce) bag broccoli slaw Instructions: Combine orange juice, vinegar and shallots in bowl you'll be serving slaw in. Add good pinch of salt. Let stand 5 to 20 minutes, as long as you can. Whisk in sesame oil, ginger and mustard. Taste and adjust seasonings. Add broccoli slaw to bowl, toss to combine. Taste once more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68452,"Coconut Tapioca 3 cups unsweetened coconut milk, plus more for serving 3/4 cup water 3 tablespoons regular tapioca, rinsed 3-4 regular bananas (about 1 1/2 pounds) 3/4 cup sugar 1/2 teaspoon salt 3 tablespoons sesame seeds Instructions: Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes translucent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 68453,"Gigot d'Agneau Andrew 5 pound leg of lamb 1/2 cup clarified butter 2 medium onions, chopped 1 medium carrot, chopped 1 leek, chopped 2 cups plus 3/4 cups cold water 1 sprig parsley plus 1 tablespoon chopped parsley 2 bay leaves 1 teaspoon crystallized salt 1 cup bread crumbs 2 oranges, rinds peeled, piths removed, pulp segmented 2 teaspoons arrowroot mixed with 1/4 cup water 1/4 cup granulated sugar 5/8 cup Grand Marnier All-purpose flour, to dust Freshly ground salt, to taste Freshly ground white pepper, to taste Instructions: Carefully remove bones from lamb, except for the last \shin\ bone. Scrape meat off bones. Preheat oven to 350 degrees F. In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt. Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley. Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes. Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees F. and cook for another 15 minutes. Baste with orange glaze. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 68454,"Wagoners' Rice: Arroz Carreteiro 1 garlic clove 2 tablespoons salt 2 tablespoons freshly ground black pepper 2 tablespoons light olive oil 2 onions, finely chopped 13 ounces beef, cut into cubes 2 green peppers, seeded and sliced 2 red peppers, seeded and sliced 2 yellow peppers, seeded and sliced 3 tomatoes, roughly chopped 12 ounces non-sticky rice 4 tablespoons chopped fresh parsley leaves 4 spring onions, finely chopped, for garnish Instructions: With a mortar and pestle, grind together the garlic, salt and freshly ground pepper. Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir. Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well. Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch. Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry. Just before serving, sprinkle over the parsley and spring onions. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 68455,"Cuban Via Miami Feast:\r Mashed Plantains with Oh, Baby! Garlic-Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, Quick Rice with Black Beans 6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle 2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced 3 cups chicken stock, divided 1 tablespoon plus 2 teaspoons ground cumin, divided 3 tablespoons fresh thyme, 5 or 6 sprigs, chopped 1 1/2 cups white rice 1 (14-ounce) can black beans 2 pounds flank steak 2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick) 1 lime 3 green plantains (they like green bananas and are available in produce department) Waxed paper 1 small green bell pepper, seeded and finely chopped 4 cloves garlic, cracked away from skin and finely chopped 1 pound small shrimp, peeled, deveined and coarsely chopped Salt and pepper 1 lemon 1 (8-ounce) can tomato sauce 3 tablespoons finely chopped parsley leaves Hot sauce (recommended: Tabasco) Instructions: Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ? about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 68456,"Basil-Chive Butter 4 cups firmly packed fresh basil leaves 1/4-cup basil oil 1/8-tsp. powdered ascorbic acid (vitamin C) sea salt, preferably Gray salt 1 cup (1/2-lb.) unsalted butter, at room temperature 3 Tbs. thinly sliced fresh chives Instructions: Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water. Drain again and squeeze dry. Chop roughly. Puree the basil, basil oil, ascorbic acid, and salt in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Add the butter, in tablespoon-size pieces, and puree until smooth and well blended. Taste and add more salt if desired. Transfer to a bowl and stir in the chives by hand. Refrigerate until firm enough to shape into a log.
Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the sheet into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 68457,"Tub Tim Krob (Red Rubies) 1 (8-ounce) can water chestnuts in syrup, peeled and sliced 2 teaspoons red food coloring 1/2 cup tapioca flour 1 (13 1/2-ounce) can coconut milk or cream Ice cubes Jasmine Simple Syrup, recipe follows 1 cup sugar 1 cup water Splash jasmine essence or extract (see Cook's Note) Instructions: Dice the water chestnuts into chunks and toss with the red food coloring until evenly coated. Throw the colored water chestnuts into a bowl. Sprinkle with the tapioca flour and mix well to coat. Pour out the contents into a colander and shake off the excess flour (make sure there's not too much flour or the texture will be too gummy and you will lose the water chestnut flavor). Put the floured chestnuts into a pot of boiling water. Boil until the flour turns translucent and the red of the water chestnuts is all that's left, about 2 minutes. Remove and drain the water chestnuts. Toss into a bowl of ice cubes and water. To serve, scoop the Red Rubies into small glasses. Drizzle Jasmine Simple Syrup and coconut milk or cream on top. Serve immediately. Boil the sugar and water with the jasmine essence to flavor your syrup. Pour into squeeze bottles. Refrigerate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68458,"Parmesan Fish Sticks 2 tablespoons olive oil 2 pounds cod or haddock fillets 1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups plain breadcrumbs
1/4 cup chopped fresh parsley leaves 4 tablespoons salted butter, melted
1/2 cup grated Parmesan
3 large eggs Ketchup, for serving
Instructions: Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil. Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips. Combine the flour, salt, and pepper in a shallow bowl. Set aside. Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine. Beat the eggs in a third bowl. Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan. Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes. Serve with ketchup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68459,"Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce 4 poussin, cleaned and patted dry 1/4 cup soy sauce 2 tablespoons honey 1 tablespoon Dijon 1 tablespoon coarse black pepper 5 large red beets, peeled and quartered 2 heads garlic, peeled, kept in whole cloves 2 tablespoons olive oil Salt and black pepper, to taste 1 tablespoon horseradish 2 tablespoons butter 4 sliced shallots 2 cups white wine 1 lemon, juiced 1/4 cup heavy cream 2 tablespoons soy sauce 1/2 pound butter, well chilled and cut up into 1/2-inch dice White pepper, to taste 1/4 cup chive batons, for garnish Instructions: Preheat oven to 550 degrees. Mix the soy sauce, honey, Dijon and black pepper in a small bowl. Liberally rub the poussin inside and out with the rub. Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown. Simultaneously, toss the beets, garlic and olive oil. Season well with salt and pepper. Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven. May have to rotate the chicken for even coloring. When chicken is fully browned, turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 15 to 25 minutes. Beets will be done at the same time. Check by opening the papillote and piercing a beet. Should be soft. Chicken is done when the wing can be moved back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a food processor, add the beet mixture and puree. Add the horseradish and butter and check for seasoning. Keep warm. In a saucepan, add the shallots, wine and lemon juice. Bring to a simmer and completely reduce the liquid. Add the cream and soy sauce and bring to a simmer. Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time. Season with white pepper and check. Keep warm in a ba Plating: Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Garnish with chive batons. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 68460,"Game-Winning Guac' with Fresh Baked Tortilla chips 4 firm, ripe avocados, halved, pitted, and peeled 1/2 medium white onion, minced (about 4 tablespoons) 3 tablespoons chopped fresh cilantro leaves 1 medium lime, freshly squeezed (about 2 tablespoons) Kosher salt and freshly ground black pepper 12 fresh corn tortillas 1/2 cup vegetable oil Kosher salt Instructions: To make the guacamole: In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper. To make the chips: Preheat oven to 400 degrees F. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68461,"Red Cabbage Cake Nonstick cooking spray, for greasing the pan 1 1/4 cups all-purpose flour, plus more for flouring the pan 1 1/2 cups shredded red cabbage (about 1/4 small head)
1 cup sugar 2 tablespoons apple juice
2 large eggs 1/2 cup vegetable oil 2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1 1/2 cups Greek yogurt 3 tablespoons mild honey
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch square baking pan. Line the bottom with parchment and spray with cooking spray. Pulse the red cabbage in a food processor until pureed. Add the sugar, apple juice and eggs and process until well combined. With the motor running, add in the oil and process until combined and emulsified. Combine the flour, baking powder, salt and cinnamon and whisk to combine. Add to the food processor and pulse until just combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool. Turn out onto a plate and remove the parchment. For the frosting: In a mixer fitted with a whisk, beat together the Greek yogurt and honey. Frost the cake and serve. ","[Merlot, Pinot Grigio, Chianti, Tempranillo]" 68462,"Shrimp and Leek Soba Two 4-inch-square pieces kombu (dried kelp; about 20 grams) 1 1/2 packed cups katsuobushi (dried bonito flakes; about 30 grams) 1/4 cup mirin 1/4 cup soy sauce 1 tablespoon rice wine vinegar 1/2 tablespoon grated ginger Kosher salt 8 ounces dried soba 4 heads baby bok choy, stems cut into bite-size slices and leafy tops kept separate 8 ounces peeled and deveined medium shrimp, tails removed 1 slender leek, white part only, thinly cut on a bias 2 radishes, cut into thin sticks 1 tablespoon sesame seeds, toasted Shichimi togarashi (Japanese seven-spice mix), optional Instructions: Bring two large pots of water to a boil over high heat. Meanwhile, combine the kombu and 6 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you are short on time, but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn\u2019t actually boil, about 10 minutes. Discard the kombu. Sprinkle the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring. Pour the dashi through a fine-mesh strainer into a small saucepan. Do not press down on the katsuobushi, which can make the dashi cloudy and bitter. Stir in the mirin, soy sauce, rice wine vinegar, ginger and 1 teaspoon salt. Check the seasonings (the broth should be a bit \u201cstrong;\u201d it will get a little diluted when you add the other ingredients). Bring to a simmer, cover and keep hot. Cook the soba in one of the pots of boiling water about 30 seconds less than the package directions. Drain in a colander and rinse under cold water to remove any excess starch. Shake off any excess water, then divide the noodles among 4 deep bowls and set aside (if possible, warm the bowls first). Season the water in the second pot with salt, add the bok choy stems and boil for about 30 seconds. Add the bok choy leaves, shrimp and leek and cook until the shrimp is just cooked through, 2 to 3 minutes. Drain in a colander. Divide the vegetables and shrimp among the bowls of noodles. Ladle the hot broth over the top and garnish with the radishes and sesame seeds. Serve with shichimi togarashi if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68463,"Lemon Pasta Pronto Kosher salt 1 pound orecchiette
1 stick (8 tablespoons) salted butter
3/4 cup pancetta cubes
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
1/2 yellow onion, diced
2 lemons, zested and juiced 2 cups frozen peas, thawed 3/4 cup heavy cream
1 cup grated Pecorino 2 tablespoon olive oil 1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish 1 teaspoon fresh thyme, minced Instructions: For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes. For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together. Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed. Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 68464,"cl Pepper Christmas Cookies 12 tablespoons unsalted butter 3/4 cup sugar 1 large egg 1 tablespoon finely grated lemon zest 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour 1/4 teaspoon salt 2 large egg yolks, lightly beaten and separated in equal portions into 2 or more bowls or cups food coloring Instructions: Preheat oven to 350 degrees F. Soften the butter. In a mixing bowl, cream the sugar and butter and add the egg, lemon zest and vanilla. Beat until blended. Whisk together the flour and salt and gradually add them to the creamed mixture, on low speed. Add some water, a few drops at a time, until the dough starts to come away from the side of the bowl. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out cl pepper shapes, using a cookie cutter or freehand. Transfer shapes to greased or nonstick cookie sheets. Using a few drops of food coloring at a time, color the egg yolk in each cup, as desired. Using a small, clean paint brush, paint the cl pepper red and its stem green. Bake 8 to 12 minutes or until the cookies begin to brown around the edges. Dust with red or green sprinkles if desired. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 68465,"Diri Djon-Djon with Shrimp 1 cup djon-djon dried mushrooms (or 2 djon-djon bouillon cubes) 8 to 12 medium shrimp 1 tablespoon adobo seasoning 1 teaspoon garlic powder 3 tablespoons extra-virgin olive oil 2 tablespoons diced onion 4 cloves garlic, finely chopped 1/4 cup diced green bell pepper 3 scallions, finely chopped 2 sprigs thyme 2 Scotch bonnet cl peppers 2 whole cloves 1 cup baby or regular lima beans or green peas, thawed if frozen Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 cups jasmine rice 1/2 red bell pepper, diced Instructions: Rinse the dried mushrooms, then soak in water, 10 minutes. Drain the mushrooms, then combine in a pot with 2 cups water; bring to a boil and cook until hydrated and plump, about 5 minutes. Strain the mushroom broth into a separate pot (just the broth will be used to make the rice). Set the broth aside. (If using bouillon cubes, boil the cubes with 2 cups water until dissolved.) Season the shrimp with the adobo seasoning and 1/2 teaspoon garlic powder. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, half of the garlic, the green bell pepper, scallions and thyme. Puncture 1 Scotch bonnet with the whole cloves (so they don\u2019t get lost in the rice) and add to the pot. Cook, stirring, until slightly softened, about 1 minute. Add the lima beans to the pot, then add the reserved mushroom broth and 2 more cups water. Bring to a boil. Season with the remaining 1/2 teaspoon garlic powder and salt and pepper to taste. Add 1 tablespoon butter and let melt. Add the rice and gently stir with a fork to evenly spread. Rapidly simmer until the water is evaporated, about 10 minutes.
Reduce the heat to low, cover the pot with foil and place a lid on top of the foil (this allows the rice to steam); secure the lid so no air can circulate in or out of the pot. Let simmer until tender, about 20 more minutes. In a separate medium skillet, heat the remaining 1 tablespoon butter over medium-high heat. Add the red bell pepper and the remaining 1 Scotch bonnet and garlic. Add the shrimp and cook, flipping halfway, until cooked through, 2 to 3 minutes. Remove from the heat. Fluff the rice with a fork. Serve in bowls or use a ring mold to create a ring of rice on each plate. Top with the shrimp mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 68466,"Confetti Coleslaw 1 small head red cabbage (about 1 3/4 pounds) 1 bunch medium carrots, peeled (about 5) 2 tablespoons kosher salt 2 Granny Smith apples 6 scallions (white and green parts), sliced 1 bunch watercress
3 tablespoons cider vinegar 3 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon celery seeds or 2 teaspoons caraway seeds 1 tablespoon plus 1 teaspoon kosher salt Freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner. Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1?2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68467,"Duck Sausage 2 tablespoons ground duck meat 1 cup diced duck meat 2 tablespoons ground duck fat, plus more for cooking sausage 1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons) 2 tablespoons port wine 1 teaspoon fennel seeds Salt and pepper Sugar 1 egg white 1 pound foie gras Duck skin 8 pounds duck fat
Instructions: Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996 ","[Rioja, Barolo, Syrah, Tempranillo]" 68468,"Watermelon Beet Soup 1 (15-ounce) can beets, drained 1 half watermelon, chopped 2 oranges, peeled, pitted 1 cup water, optional 2 tablespoons fresh dill, chopped, plus more for garnish Salt and white pepper Instructions: Blend all ingredients together until smooth. For a smoother consistency, add approximately 1 cup of water. Chill for at least 6 hours. Season with fresh dill, salt and white pepper. Garnish with fresh dill. ","[Viognier, Vermentino, Grner Veltliner]" 68469,"Chocolate Walnut Pie 1/4 cup unsalted butter 1 cup bittersweet chocolate chips, divided 3 eggs 3/4 firmly packed golden brown sugar 2/3 cup dark corn syrup 1 teaspoon vanilla extract 1/2 teaspoon salt 1 1/3 cups Diamond of California? toasted shelled walnuts 1 unbaked 9-inch pie crust Instructions: Position rack in lower third of the oven and preheat to 375F. Stir the butter and 1/3 cup of the chocolate chips in a heavy small saucepan over low heat until melted and smooth. Cool until warm. Beat the eggs, sugar, corn syrup, vanilla and salt in a medium bowl until blended. Whisk in the butter mixture. Stir in the walnut pieces and the remaining 2/3 cup chocolate chips. Pour the filling into the pie crust. Bake until filling is set and crust is golden brown, about 45 minutes. Cool. (Pie can be prepared 1 day ahead. Cover loosely and keep at room temperature.) ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 68470,"Leftover Pumpkin Pie Brulee Leftover pumpkin pie 5 tablespoons sugar Instructions: Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups. Sprinkle a tablespoon of sugar over the filling in each ramekin. Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 68471,"Fig and Rice Smoothie 1-ounce dried figs 1-ounce cooked Japanese rice 6 ounces soy milk 1 pinch cinnamon 1 ounce ice 1 teaspoon molasses 1 California Strawberry Instructions: Place figs, rice, soy milk, cinnamon, ice and molasses in a blender. Blend until smooth. Pour into a glass and garnish with whole strawberry. ","[Chardonnay, Moscato, Riesling]" 68472,"Swordfish Kebabs with Mint Pesto 1 1/4 pounds swordfish steak, cut into 1-inch cubes (bloodline removed) 1/4 cup sliced almonds 1 large clove garlic, smashed 1 cup packed fresh mint 1/4 cup packed fresh flat-leaf parsley Grated zest of 1 lemon, plus wedges for serving 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of red pepper flakes (optional) Instructions: Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes. Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours. Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68473,"Spaghetti Cacio e Pepe Kosher salt and freshly cracked black pepper 1 pound spaghetti, linguine fini or other long pasta 1/4 cup extra-virgin olive oil 1 cup grated Pecorino-Romano, plus more for sprinkling 1/2 cup grated Parmigiano-Reggiano Instructions: Bring 6 quarts of water to a boil in a large pot over high heat and add 4 tablespoons salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent the pasta from sticking together and to submerge it completely in the water. Cook according to the package directions for al dente, stirring occasionally. When the pasta is ready, remove 2 cups of pasta water and set aside. Drain the pasta through a colander.
Heat the oil in a large skillet over medium heat, then add 2 tablespoons black pepper and cook until the peppercorns begin to warm and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water and then the pasta and stir. Pull the pot off the heat and add the Pecorino and Parmigiano, stirring and tossing vigorously until they melt and the sauce becomes creamy. If the mixture becomes dry, clumpy or stuck together, add more pasta water, 1/4-cup at a time, stirring and tossing until a creamy consistency is reached. (The pasta will thicken as it stands.) Add a little more pasta water at a time to loosen it back up again, if you like. (You might not use all of the pasta water.)
Serve immediately sprinkled with more Pecorino-Romano and black pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 68474,"Chicken Roulades with Chorizo and Manchego 4 boneless skinless chicken breasts Extra-virgin olive oil 1 onion, cut into 1/4-inch dice Kosher salt Pinch crushed red pepper 1 clove garlic, smashed and finely chopped 1/2 pound Mexican chorizo, casing removed 1/2 cup breadcrumbs 1/2 cup grated aged Manchego cheese 1/2 bunch fresh Italian parsley, finely chopped 1/4 cup sliced almonds, toasted and roughly chopped 1 egg 1/2 cup flour 2 eggs 1 cup panko breadcrumbs Extra-virgin olive oil Kosher salt 1 shallot, finely chopped 1/4 cup sherry vinegar 2 cups chicken stock 2 tablespoons (1/4 stick) unsalted butter Instructions: For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve. Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes. Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly. Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious. Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick. For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs. Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour. Preheat the oven to 350 degrees F. Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat. Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes. For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will). Turn the heat to medium and swirl in 1 pat of butter at a time. Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over. Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients). ","[Albarino, Rioja, Tempranillo, Garnacha]" 68475,"Grilled Pesto Marinated Skirt Steak with Blue Cheese Fondue 1 1/2 pound skirt steak, cut lengthwise into 1/2-inch slices, room temperature 2 cups jarred pesto Gray salt and freshly ground black pepper Blue Cheese Fondue, recipe follows 1 tablespoon unsalted butter 1 1/2 teaspoons finely chopped fresh thyme leaves 1 teaspoon minced garlic 2 cups heavy cream 1/2 pound Cambozola blue cheese, crumbled, or other blue cheese 1/4 teaspoon freshly ground black pepper Instructions: Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill. Thread the meat onto skewers, season with salt and pepper, and coat with the pesto. Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party. In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 68476,"Mille-Feuille Nabe 1 large head Napa cabbage (about 3 pounds), leaves separated and bottoms trimmed 1 1/2 pounds thinly sliced pork belly (see Cook\u2019s Note)
5 cups Dashi, recipe follows 1 1/2 tablespoons soy sauce
1 teaspoon kosher salt
2 tablespoons sake, optional 1 to 1 1/2 cups ponzu sauce, for serving
3 scallions, thinly sliced
Shichimi togarashi, for serving, optional Two 4-inch-square pieces kombu (dried kelp; about 20 grams) 1 1/2 packed cups katsuobushi (dried bonito flakes; about 30 grams)
Instructions: Lay a large cabbage leaf on a work surface, curve-side up, and cover with pork belly slices. If the slices are long, 2 slices should be enough. Don\u2019t worry about covering every bit of the cabbage (see Cook's Note). Lay another large cabbage leaf on top of the pork, curve-side up, and cover with pork belly slices. Repeat the process 4 more times to form 1 stack of 6 cabbage leaves layered with pork.
Make more stacks of 6 leaves layered with pork until you\u2019ve used up all the pork. If you run out of larger leaves, piece together smaller leaves of cabbage as needed and stack with the remaining pork. Reserve any remaining smaller pieces of cabbage in case they are needed to pack the center of the pot.
Carefully cut each stack crosswise into 3 equal sections, gently holding the layers together as you cut.
Working one section at a time, place the section cut-side up and bottom-side out against the side of a 10-inch-wide, 6-quart Dutch oven or other heavy-bottomed pot. Place another section right next to the first in the same manner. Repeat, packing the sections tightly (see Cook\u2019s Note), until the circle is complete.
Continue arranging the sections in the pot, packing them tightly, until full. Place the reserved smaller cabbage leaves in any empty spaces in the center, trimming them as needed.
Whisk the dashi, soy sauce and salt in a large bowl until the salt dissolves and pour into the pot. Cover and bring to a simmer over medium-high heat. Cook until the pork belly is cooked through and the cabbage is just tender, skimming off any foam and impurities, 6 to 10 minutes. Gently stir in the sake if using.
Pour 1/4 cup of ponzu sauce into 4 or 6 small bowls (depending on the number of diners) and top each one with the scallions. Serve the nabe in shallow bowls and sprinkle with shichimi togarashi if using. Alternatively, set the pot on the table and allow everyone to help themselves.
Combine the kombu with 6 cups cold water in a medium saucepan and let steep for about 30 minutes. (Skip this step if you are short on time though it lend a deeper flavor.) Heat over medium heat until the water comes to a near boil, about 10 minutes. Discard the kombu. Sprinkle the katsuobushi evenly over the water and bring to a boil over high heat. Immediately remove from the heat and let steep without stirring for about 10 minutes.
Pour the dashi through a fine-mesh strainer into a large bowl. Do not press down on the katsuobushi which can make the dashi cloudy and/or bitter.
Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68477,"Mediterranean Hummus Trifle Three 10-ounce containers plain hummus One 14-ounce can artichoke hearts, drained well 1 1/4 cups kalamata olives, chopped One 12-ounce jar sun-dried tomatoes in oil, drained well One English cucumber, diced into 1/4-inch cubes (about 3 cups) One cup packed fresh basil leaves (about 1 bunch) One 15-ounce can chickpeas, drained 1 cup plain Greek yogurt Pita chips, for serving Instructions: Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the artichoke hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry. Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry. Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas. Spread the yogurt over the chickpea layer. Chop the remaining artichoke hearts, sun-dried tomatoes and basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers. Serve with a large spoon and pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68478,"Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise 2 tablespoons canola oil 1/2 medium onion, finely diced 1 stalk celery, finely diced 1 pound lump crabmeat 1/2 cup unsweetened shredded coconut 2/3 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chives, finely minced 2 tablespoons parsley, chopped 5 cups panko bread crumbs Salt and pepper 1/2 cup all-purpose flour 3 large eggs, beaten Diced tomatoes, for garnish Chives, for garnish Coconut Basil Mayonnaise, recipe follows 1 cup mayonnaise 1/3 cup unsweetened shredded coconut 1 tablespoon lime juice 1 tablespoon basil leaves, chopped 1 teaspoon chili garlic paste Salt and pepper Instructions: Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68479,"Gluten-Free Whole-Grain Stuffing Squares 5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed 5 tablespoons olive oil One 8-ounce package mushrooms, thinly sliced 1 medium onion, finely chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup shredded carrots 1/2 cup finely chopped celery 1/4 teaspoon baking soda 2 large eggs, beaten with 1/4 cup water Instructions: Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68480,"Sunny's Easy Beef Stroganoff 2 tablespoons olive oil 2 tablespoons salted butter 1 1/2 pounds (1/2-inch thick) beef sirloin steak, cut into bite-size cubes Kosher salt and freshly ground black pepper 8 ounces sliced baby bella or button mushrooms 1/2 cup chopped sweet onion 2 cloves garlic, grated on a rasp 8 to 10 sprigs fresh thyme, finely chopped Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour 1/2 cup plain whole-milk Greek yogurt 1 tablespoon prepared horseradish 1 teaspoon Worcestershire sauce 2 cups beef stock One 16-ounce package wide egg noodles, cooked according to package instructions 1/4 cup chopped fresh curly parsley, plus additional for garnish Instructions: Cook the beef. In a large braiser or pan with straight sides, add the olive oil and butter and cook over medium-high heat to melt. Meanwhile, sprinkle the beef with salt and pepper. When the fat in the pan begins to swirl, add the beef and sear on all sides, getting good color, but not fully cooking, about 2 minutes per side. Remove with a slotted spoon to a plate. Make the sauce. In the same pan, add the mushrooms and cook until they are wilted and slightly darkened, 6 to 8 minutes. Add the onions, garlic and thyme. Season with a pinch of salt and more than a few grinds of black pepper. Cook, stirring constantly (to protect the garlic from browning), until the onions are tender, about 5 minutes. Sprinkle the flour evenly over the top and stir until the flour disappears. Continue to stir for a few more minutes. In a liquid measuring cup or bowl, whisk together the yogurt, horseradish and Worcestershire sauce. Slowly pour the beef stock into the yogurt mixture, whisking, making sure to whisk out any clumps. Pour this mixture over the sauted vegetables in the pan. Reduce the heat to medium and cook, whisking constantly, until incorporated and thickened, 8 to 10 minutes. The sauce will break at first, but it will come together as it thickens and is whisked to emulsify. Add the seared beef back to the pan and stir. Prepare the noodles and serve. In a large bowl, toss the noodles with the parsley. Serve in shallow, wide bowls, with egg noodles on the bottom and topped with a scoop of the sauce and beef cubes. Garnish with a sprinkle of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68481,"Chicken Bouillabaisse 1 (4-to 5-pound) chicken, cut into 8 to 10 pieces Kosher salt and freshly ground black pepper 1 tablespoon minced fresh rosemary leaves Good olive oil 1 large head garlic, separated into cloves and peeled 1 teaspoon saffron threads 1 teaspoon whole fennel seeds 1 (15-ounce) can tomato puree 1 1/2 cups chicken stock, preferably homemade 1 cup dry white wine 3 tablespoons Pernod 1 pound baby Yukon Gold potatoes, halved Rouille, for serving (recipe follows) Crusty French bread, for serving 4 large garlic cloves 1 1/2 teaspoons kosher salt 1 extra-large egg yolk, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice 1/2 teaspoon saffron threads 1/4 teaspoon crushed red pepper flakes 1 cup good olive oil Instructions: Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside. Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally. Meanwhile, preheat the oven to 300 degrees. Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the potatoes and browned chicken pieces with their juices. Stir carefully. Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of rouille and slices of crusty bread. Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68482,"Lollipop Love Hand Pie Bouquet 230 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour, plus more for dusting 125 grams (8 tablespoons) cold unsalted butter, cubed
25 grams (2 tablespoons) vegetable shortening 25 grams (2 tablespoons) superfine sugar, plus more for sprinkling Pinch salt
50 milliliters (3 tablespoons) ice water
2 to 3 tablespoons raspberry jam 1 egg, whisked Instructions: For the pie dough: Place the flour, butter, shortening, sugar and salt into a large mixing bowl. Rub the mixture between your fingers and thumbs repeatedly until the lumps of butter are much smaller and the entire mixture has a breadcrumb-like texture. This should take 2 to 3 minutes. Next, slowly pour in the ice water (you may not need all of it), mixing it into the dough with your hands as you pour. Add just enough water to the point where all the flour on the bottom of the bowl has been absorbed, the dough has formed into a rough ball and the bowl appears clean. Once you've incorporated the water, place the dough onto a lightly floured surface and knead it with your hands 2 to 3 times; gently shape into a flat disc. Wrap the dough in plastic wrap and allow to chill in the fridge for 1 hour. The dough can be kept in the fridge for up to 2 days. Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Once the dough has chilled, place it onto a lightly floured work surface. With a rolling pin, roll the dough out evenly until it is about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 16 discs of dough. If you do not have enough dough to cut 16, simply re-roll the scraps of dough and cut out the remaining discs. Place the discs onto the prepared baking sheet. For the filling: Use a small heart-shaped cookie cutter (roughly 1/4 inch wide, but you can make the hearts as big as you want!) to cut hearts out of the center of 8 of the discs. On each of the remaining 8 discs, place 3/4 teaspoon of jam in the middle and lightly egg wash the edges with a pastry brush. Place a 5-inch lollipop stick into the center of each jam disc. Place a heart disc of dough on top of a jam-covered disc. Gently press the discs together at the edges, sealing them against the egg-washed edge. Using a spare lollipop stick, seal the 2 pieces of dough together by pressing the edge of the lollipop stick into the dough to create a small indentation of the stick all the way around the outside of the disc. Repeat with the remaining discs. Lightly egg wash the top of the discs, then sprinkle a pinch of sugar over the top of each. Bake until golden brown, 20 to 25 minutes. Allow to cool for 15 minutes. To serve, place a Styrofoam ball into the bottom of a flower pot or vase. Using a skewer, gently pierce a hole in the ball, then take a cooled pie pop and push the lollipop stick into the hole you just created. Repeat, creating holes all over the ball until you have filled it with you pie pops. Using some pink ribbon, tie a small bow around the outside of the flower pot and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 68483,"Dashi 6 cups cold water One 12-inch long piece of kombu, wiped with a damp cloth 1 package shaved dried bonito flakes (0.88-ounce/25 grams) Instructions: In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Let the dashi sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use now or store covered in the refrigerator for up to 3 days. ","[Sak, Junmai Ginjo, Sparkling Shiraz, Riesling]" 68484,"French Breakfast Puffs 3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Instructions: Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition. Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside. To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon. Dip the warm muffins in the butter, coating thoroughly. Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68485,"Sauteed Fennel 3 tablespoons olive oil 2 cloves garlic, sliced 2 heads fennel, thinly sliced Kosher salt Freshly ground black pepper Instructions: Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 68486,"Vegetable Stew with Potato and Cheese Pancakes 3 cloves garlic, smashed 1 pound, 16 to 20, crimini mushrooms, halved 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 medium zucchini, quartered lengthwise and cut into 1-inch pieces 1 medium onion, chopped Salt and freshly ground black pepper 1 (15-ounce) can chick peas, garbanzo beans, drained 1 1/2 teaspoons ground cumin 1 (28-ounce) can diced tomatoes, in puree 2 tablespoons fresh rosemary leaves, finely chopped 2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded 1 small onion, grated 3 tablespoons all-purpose flour 1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece Olive or vegetable oil, for frying Instructions: In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes. Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process. Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 68487,"Tart Dough 8 large egg yolks 1/2 cup sugar Pinch salt 3/4 cup Marsala 1/4 cup Sherry 1 1/2 cups heavy whipping cream, soft peaks 2 1/2 cups flour 5 teaspoons baking powder Pinch salt 10 large eggs, separated 2 1/2 cups sugar 1/2 cup plus 2 tablespoons boiling water 2 teaspoons vanilla extract 1 1/2 cups heavy whipping cream 1/4 cup sugar 1 cup chocolate shavings 3/4 cup crushed amaretto cookies Instructions: Zabaglione: Combine egg yolks, sugar and salt in a large stainless steel bowl. Whisk in the Marsala and Sherry. Fill a large bowl 1/4 full of ice water set aside. Place first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume. Immediately put over bowl of ice water and whisk until cold. Fold in whipped cream. Refrigerate until ready for use. Sponge cake: Preheat oven to 350 degrees F. Line the bottom of two 12- x 18-inch jelly roll pans with parchment paper. Sift together flour, baking powder, and salt. Set aside. Put the yolks and sugar in the bowl of an electric mixer. Using the whisk attachment, whip on high speed until thick and pale yellow. Reduce to medium speed and slowly add the water and the vanilla. Scrape sides and bottom of the bowl. Return to high speed and continue whipping for about 5 minutes, until mixture is thick and ribbony. Fold the dry ingredients into the sugar egg mixture. Put the egg whites in a separate bowl of the mixer. With a clean dry whisk attachment, whip the egg whites on high speed until soft peaks form. Fold half the egg whites into the batter and then fold in remaining whites. Divide batter between the two pans and spread out evenly. Bake for 15 minutes, until golden brown and springs back when lightly touched. Assembly: Cut the sponge cakes into three 9-inch round circles and then cut each in half horizontally, to make six 9-inch circles. You will need 5 for this recipe. (Freeze others for later use.) Put a cake circle in bottom of a 9-inch springform pan. Top the cake layer with 1 1/4 cups of zabaglione. Continue layering cake and zabaglione in this manner, ending with a layer of cake. Refrigerate the cake for 1 to 2 hours to allow to set. Unmold the cake by running a hot dry knife around the edge of the pan and then releasing the latch on the springform. Put the heavy cream and the sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Frost the sides and top of the cake. Decorate the top with chocolate shavings and sides with crushed amaretto cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68488,"Mickey and Minnie Cupcakes 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup milk 1 cup red candy melts 1/4 cup white candy melts 36 chocolate sandwich cookies 4 ounces semisweet chocolate, chopped 1 stick unsalted butter, at room temperature 2 cups confectioners' sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons milk 1 teaspoon pure vanilla extract Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 more minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until just combined. Divide the batter among the muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer the cupcakes to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. Meanwhile, make the bows: Line a baking sheet with parchment paper. Put the red candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Transfer to a resealable plastic bag and snip a small corner. Pipe 2 1/2-inch bows onto the parchment (make a few extra bows in case some break). Put the white candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool slightly. Transfer to another resealable plastic bag and snip a small corner. Pipe white dots on the bows; let set, 15 to 20 minutes. Make the topping: Finely grind 24 cookies in a food processor; transfer to a small bowl and set aside. Wipe out the food processor. Make the frosting: Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pulse the butter, confectioners' sugar, melted chocolate, cocoa powder, milk and vanilla in the food processor until smooth. Spread on the cupcakes. Dip the cupcakes in the cookie crumbs, pressing to adhere. Separate the remaining 12 sandwich cookies; arrange 2 halves upright on each cupcake for the ears, pressing the cookies into the frosting. Carefully lift the bows off the parchment; lean them up against the cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68489,"Pork Tenderloin with Guava Barbeque Sauce 3 pork tenderloins (1 to 1 1/2 pounds each) 1/2 bottle red wine 1/2 cup balsamic vinegar 6 garlic cloves, peeled Olive oil or vegetable oil for grilling Guava Barbeque Sauce, recipe follows Papaya Salsa, recipe follows 12 ounces guava paste, cut into small cubes 1/4 cup red wine 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 2 tablespoons Dijon mustard 2 garlic cloves, minced 4 tablespoons honey 1 teaspoon kosher salt 2 cups papaya, cubed into 1/2-inch squares 1 Hass avocado, cut into small pieces 2 tablespoons diagonally sliced scallions 1/4 cup lemon juice Pinch sugar Pinch salt Instructions: Marinate the pork overnight in the wine, balsamic vinegar, and garlic. Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice. Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa. In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate. Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 68490,"Red Rice 1/3 cup vegetable oil 3 cups long-grain rice, rinsed* 1 medium onion, chopped 5 serrano chiles, or to taste, stemmed and seeded 2 garlic cloves, chopped 3/4 cup hot chicken stock, vegetable stock, or water 3 cups warm Red Tomato Salsa, recipe follows 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalapeno cl, stemmed, seeded if desired 1 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Heat the oil in a medium heavy saucepan or skillet over medium-low heat. Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released, about 1 to 2 minutes. Pour in the hot stock or water and warm Red Tomato Salsa, mixing well to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, about 30 to 40 minutes. Stir, remove serrano chiles if desired, and serve hot. Heat the vegetable oil in a medium skillet over medium heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the tomatoes, tomato juice, garlic, and jalapeno and puree, in batches if you are using a blender, until smooth. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 68491,"Blue Cheese Wedge Salad Burgers 4 slices bacon 1 head iceberg lettuce (2 to 2 1/2 pounds) 10 ounces ground beef Kosher salt and freshly ground black pepper 2 tablespoons chunky blue cheese dressing 4 to 6 thin slices red onion 2 slices tomato Instructions: Lay the bacon in a medium cast-iron skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate and pour off some of the bacon drippings, leaving enough in the pan to just cover the bottom. From the top and 3 sides of the head of lettuce, cut 4 thick round slices, each 4 to 5 inches across, to use as buns and set aside. (Chop up and reserve the remaining \square\ of lettuce for salads or another use.) Shape the ground beef into 2 patties, each about 4 inches across and 3/4 inch thick, and sprinkle both sides with salt and pepper. Heat the skillet over high heat and once hot, add the patties and cook for 3 minutes per side for medium-rare. Lay a lettuce \bun\ cut-side up on each of 2 plates and top each with a burger patty. Spoon 1 tablespoon of the dressing over each burger and top each with half of the onion, 1 slice of the tomato and 2 pieces of the bacon. Top with the remaining lettuce buns.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 68492,"Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad 1/4 cup freshly squeezed lemon juice 1 small shallot, chopped 1/4 cup pure olive oil 1/4 teaspoon coarsely ground fresh black pepper 4 boneless, skinless, chicken breasts, pounded thinly Salt 1/2 pound arugula 2 ripe beefsteak tomatoes, diced 1 small red onion, peeled, halved and thinly sliced 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil, plus additional for garnish Lemon halves, for garnish Instructions: Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through. Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68493,"Thanksgiving Stuffing Focaccia 2 tablespoons unsalted butter 4 stalks celery, finely diced 1 onion, finely diced 1/4 cup fresh sage leaves, finely chopped 2 chicken bouillon cubes, crushed (see Cook\u2019s Note) Coarsely ground black pepper 6 cups all-purpose flour (see Cook's Note) One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 2 1/2 cups warm water (80 to 85 degrees F) 1/2 cup plus 1 teaspoon extra-virgin olive oil Kosher salt 1 cup fresh parsley leaves, finely chopped 1 pound sweet Italian sausage, removed from casing Kosher salt Nonstick cooking spray, for the plastic wrap, optional Flaky sea salt, for sprinkling 3 tablespoons extra-virgin olive oil Instructions: For the dough: Melt the butter in a large skillet over medium heat until foaming but not brown. Add the celery and onion and cook, stirring often, until softened but not brown, 12 to 15 minutes. Sprinkle with the sage, bouillon cubes and 1 teaspoon pepper and stir in 1/4 cup water. Cook, stirring often, until the bouillon is dissolved and has coated all the vegetables and the water has evaporated, about 3 minutes. Transfer to a plate and let cool to room temperature. Meanwhile, whisk the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes. Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.) With the mixer on low, add the cooled vegetables and the parsley. Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with a plate and let sit until doubled in size, about 2 hours. Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with the back of a spoon, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature. Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Top evenly with the sausage and use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough. For the brine and finish: Dissolve 1 teaspoon kosher salt in 1/4 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover with an inverted baking sheet or cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again. Meanwhile, preheat the oven to 450 degrees F. Uncover the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68494,"Grilled Broccolini 1 large bunch broccolini 2 tablespoons olive oil Red pepper flakes Kosher salt and freshly ground black pepper 1/2 lemon Shaved Parmesan, for garnish Instructions: Preheat the grill to medium-high heat. Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68495,"Sirloin Pork Chops Braised with Hot Cherry Peppers 2 tablespoons extra-virgin olive oil 1/4 pound spicy cured sausage, (chorizo, andouille or soppressata) cut into 1/4-inch dice 1 medium yellow onion (about 6 ounces), chopped into 1/2-inch pieces Coarse salt and freshly ground pepper Coarse salt and freshly ground pepper
3 garlic cloves, minced 1/2 cup dry white wine or dry white vermouth 2 tablespoons white wine vinegar 3/4 cup chicken stock, homemade or store bought 2 1/2 pounds boneless pork sirloin chops (1/2-inch thick) 1 to 3 small pickled hot cherry peppers, with juice to taste Instructions: Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve. ","[Chianti, Tempranillo, Garnacha, Pinot Noir]" 68496,"Potatoes in Cartoccio 3 pounds small red-skinned potatoes, scrubbed well and quartered 2 ounces pancetta, sliced very thin 2 sprigs sage, leaves picked Sea salt Freshly ground black pepper 4 tablespoons extra-virgin olive oil Instructions: Preheat a grill on medium-high to high heat. Tear 2 squares of heavy-duty aluminum foil, approximately 20 by 20 inches, and lay them side by side and flat on a work surface. Divide the potatoes and layer them evenly on each piece of foil with the pancetta, sage, salt and pepper. Fold up the sides slightly to form a bowl shape. Drizzle with the olive oil (about 2 tablespoon per pouch). Secure the tops of the pouches by folding over the foil to seal in the steam and keep the olive oil from leaking out.
Cook on the shelf of the grill for 20 minutes, or over direct heat for 10 minutes and indirect heat (with half of the burners ignited on the grill or coals pushed to one side) for another 10 minutes. When done, the potatoes should be tender and cooked through, with some of them beginning to caramelize on the bottom of the pouch.
Being careful of the steam inside the pouch, open the pouch and transfer to a serving vessel--or serve from the aluminum foil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 68497,"Garlic Mashed Potatoes 1 head garlic 1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
5 pounds russet potatoes, peeled and cut into 2-inch chunks
2 cups low-sodium chicken broth, hot, plus more if needed 3 tablespoons chopped fresh chives
Flaky sea salt
Instructions: Preheat the oven to 375 degrees F. Slice the top third off the head of garlic. Place on a piece of aluminum foil and drizzle with the olive oil. Sprinkle with the thyme leaves and some kosher salt and pepper, then place the top back on the garlic. Wrap in the foil and roast until the garlic is brown and very soft, about 45 minutes. Meanwhile, cover the potatoes with cold water in a large pot. Add 1 tablespoon of kosher salt to the water and bring to a simmer over medium-high heat, about 15 minutes. Simmer until the potatoes are fork-tender, another 15 to 20 minutes. Drain the potatoes and return them to the pot. Add the hot chicken broth. Squeeze the roasted garlic out of its skin into a small bowl, drizzling in any olive oil from the foil. Mash the garlic smooth with a fork. Add the garlic to the potatoes and mash until smooth using an immersion blender fitted with the whisk attachment. Add more broth as needed. Once smooth, add three-quarters of the chives and some sea salt and black pepper, then mix through. Tip into a serving bowl and garnish with the remaining chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68498,"Turkey Tikka Masala 3 teaspoons coriander seed 3 teaspoons black peppercorns
1 1/2 teaspoons cumin seed
3/4 teaspoon brown mustard seed
4 cloves
One 4-inch cinnamon stick
7 green cardamom pods
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes
1 cup plain whole-milk yogurt (not Greek-style)
1 tablespoon kosher salt, divided
2 turkey thighs, boned and skinned
1/4 cup canola oil, plus more for brushing the grill pan 1 large onion, diced
2 tablespoons freshly grated ginger
4 garlic cloves, grated
2 fresh red chiles, thinly sliced
One 28-ounce can whole peeled tomatoes, drained and diced
One 13.5-ounce can coconut milk
2 tablespoons fresh lime juice
Fresh mint and cilantro, for garnishing Instructions: Toast the coriander, black peppercorns, cumin, brown mustard, cloves and cinnamon stick in a dry cast-iron skillet until fragrant, about 3 minutes (see Cook's Note). Grind the toasted spices along with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute. Transfer roughly two-thirds of the spice mixture (about 2 tablespoons plus 2 1/2 teaspoons), the yogurt, 1 teaspoon of the salt and the turkey thighs to a 1-gallon zip-top bag. Seal the bag, squish to fully coat the thighs and refrigerate for 1 to 3 hours. Place a 12-inch saute pan over medium-high heat for 2 minutes. Add the canola oil and when shimmering, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes. Reduce the heat to low and stir in the ginger, garlic and chiles. Continue to cook, stirring occasionally, until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes. Stir in the coconut milk and lime juice. Kill the heat and cover to keep warm. Park a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, keeping as much yogurt on the meat as possible, and grill until the yogurt is well-charred, approximately 5 minutes per side. Remove the thighs from the heat and rest for 5 minutes before cutting into bite-sized pieces. Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until cooked through, about 20 minutes, taking care to not let the sauce boil as the yogurt may curdle. To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68499,"Asparagus, Cherry Pepper and Bacon Quiche Store-bought or Homemade Pie Dough, recipe follows 1/3 cup chopped roasted asparagus 1/3 cup roughly chopped jarred cherry peppers 1/3 cup sauteed sliced onions 1/2 cup crumbled cooked bacon 3/4 to 1 cup shredded jarlsberg cheese 3 large eggs 1 1/4 cups heavy cream, half-and-half or milk Kosher salt and freshly ground pepper 1/2 teaspoon paprika or cl powder, or some grated lemon zest (optional) 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled 4 teaspoons apple cider vinegar or white vinegar Instructions: Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling. Make the filling: Put the asparagus, cherry peppers and onions in a large bowl. Add the bacon and jarlsberg and toss to combine. Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the paprika, cl powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.) Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour. Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68500,"Kristy's Ancient Chinese Noodle Cookies 12 ounces semisweet chocolate chips, melted 12 ounces butterscotch chips, melted One 16-ounce can Chinese noodles One 16-ounce can unsalted dry roasted peanuts 1 cup raisins Sprinkles, for decorating Instructions: Melt chocolate and butterscotch separately in a double boiler over barely simmering water, or in the microwave at 50 percent power. In a medium bowl, combine the melted chocolate and butterscotch, and set aside. In another medium bowl, combine Chinese noodles, peanuts and raisins. Mix in the melted chocolate mixture. Drop the batter by heaping tablespoons onto waxed paper and refrigerate until set, about 20 minutes. Decorate cookies with sprinkles. ","[Chardonnay, Riesling, Moscato, Port]" 68501,"Ham and Cheese in Puff Pastry 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm) 2 tablespoons Dijon mustard 1/4 pound black forest ham, sliced 1/2 pound Swiss Gruyere cheese, sliced 1 egg, beaten with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68502,"Braciole (Stuffed Meat Rolls) 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long Salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese, plus extra for serving 4 cloves garlic, minced Parsley Instructions: Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 68503,"Sunday Pot Roast with Mushroom Gravy 1 (4 to 5-pound) boneless beef bottom round roast Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 pound cremini mushrooms, cleaned and quartered 2 medium yellow onions, halved and sliced 4 cups low-sodium beef broth Instructions: Preheat the oven to 325 degrees F. Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes. Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced. Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning. To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 68504,"Mexican Chocolate Martini Chocolate Chipotle Powder, recipe follows 1 1/2 ounces dark chocolate liqueur 1 1/2 ounces chocolate vodka 1 1/2 ounces tequila (preferable 100 percent agave reposado) 1 1/2 coffee flavor liqueur (recommended: Kahlua) 2 tablespoons high quality cocoa powder 1 tablespoon ground chipotle (dried, smoked jalapenos) 1 tablespoon ground pepitas (toasted pumpkin seeds) Instructions: Spread the Chocolate Chipotle Powder out on a large plate. Rim 2 (8-ounce) martini glasses by rolling the edge of each glass on a clean wet sponge, then rolling the edge over the powder. Tap the glass gently to knock off the extra powder. Pour the rest of the ingredients into a cocktail shaker filled with ice and shake vigorously until the outside of the shaker is frosty. Strain immediately into the glasses and serve. Fold the ingredients together slowly and carefully so as not to knock the powder into the air as the chipotle powder can burn your nose and eyes. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 68505,"prodtest 1 ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68506,"Stuffed Pork 8 ounces hot Italian sausage, without casing 4 (6-ounce) boneless pork chops, center cut Salt and cracked black pepper 1/2 cup onions, finely diced 2 tablespoons finely diced celery 1 (16-ounce) bag stuffing, store-bought 2 Granny Smith apples, peeled and sliced 1/4 cup chicken stock 1/4 cup oil Chipotle Honey Glaze, recipe follows 6 ounces Dijon mustard 2 ounces honey 2 ounces chipotle sauce Instructions: Preheat oven to 350 degrees F. In a small saute pan on high heat, brown Italian sausage and drain grease for later use. Set aside. Make a 1 to 1 1/2-inch wide by 2-inch deep incision into the pork chop and then season with salt and pepper on both sides. In a large saute pan on medium-high heat; saute onions and celery in sausage grease until brown. Mix into pan: stuffing, apples, and chicken stock with wooden spoon. Remove from heat and allow to cool to room temperature. Stuff each pork chop with stuffing mixture and then pan sear in hot oil, on each side, for 7 minutes in a large saute pan on medium heat. Place in oven for 10 to 12 minutes. Remove from oven and let rest for 15 to 20 minutes. Glaze pork and serve. In small mixing bowl, combine all ingredients until completely incorporated. Brush over cooked pork chops. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 68507,"Berlingot Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Cut a piece of 2 colors. Make into 2 big cigars. Combine the 2 colors by twisting them around each other. Roll to a thickness of about 1/2-inch. Use the scissors to cut the pieces of candy from the end. Cut a 1/2-inch piece, give the roll a half turn, cut again and continue until you've used the whole roll. Be careful the candy does not touch the other pieces or it will stick together. That?s Berlingot. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 68508,"Frozen Ravioli Pierogies One 20-ounce package frozen cheese ravioli 4 tablespoons butter, plus 2 tablespoons more if needed 1 tablespoon olive oil
1 pound Italian sausage, crumbled
1/4 teaspoon freshly grated nutmeg 2 large onions, cut in half and sliced
One 16-ounce tub sour cream
1/3 cup chopped fresh parsley
Instructions: Bring a pot of water to a boil. Add the ravioli and cook until slightly underdone, 8 to 9 minutes (the cook time will depend on the ravioli size). Heat the butter and olive oil in a large skillet over medium-high heat. Add the sausage, nutmeg and onions and cook until the onions are translucent and the sausage is done, about 10 minutes. Remove the sausage and onions with a slotted spoon and set aside. Add the cooked ravioli to the pan and fry in the sausage fat (add 2 more tablespoons butter if the pan is dry) until golden, 3 to 5 minutes. Add the onion-sausage mixture back in along with the sour cream and cook for 2 minutes. Finish with parsley and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 68509,"Roasted Red Peppers with Basil Oil 4 large red bell peppers, seeded and cut in 1/2 lengthwise 2 tablespoons olive oil, plus 1 1/2 cups Kosher salt Freshly ground black pepper 3 cups basil leaves, plus 8 basil leaves for garnish 1 clove garlic, chopped Instructions: Preheat the oven to 500 degrees F. Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes. For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped. When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves ","[Barolo, Barbaresco, Chianti, Tempranillo]" 68510,"Jicama Matchstick Fries 3 to 6 cups vegetable oil (more or less depending on pot size) 1 medium jicama, peeled Salt Onion powder Garlic powder Paprika Instructions: Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don?t have one, use a candy thermometer ? just be careful!) Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces. Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels. Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 68511,"Fried Tofu Nuggets with Sesame Honey Mustard 1/4 cup plus 2 tablespoons honey 1/4 cup yellow mustard
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1/4 cup grated yellow onion (about 1 small onion) 2 scallions, thinly sliced
1 large egg
2 teaspoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 14- to 16-ounce package firm tofu, drained
1/2 cup all-purpose flour
Vegetable oil, for frying Instructions: Make the sesame honey mustard: In a small bowl, whisk together the honey, mustard, vinegar and sesame oil. Set aside or refrigerate the sauce in an airtight container for up to 1 week. Make the fried tofu nuggets: In a medium bowl, whisk together the onion, scallions, egg, soy sauce, salt and pepper. Set aside. Grate the tofu on the large holes of a box grater onto a baking sheet or large flat plate. Evenly spread out the grated tofu and top with 2 layers of paper towels. Use your hands to firmly press the paper towels into the tofu until they're completed soaked with liquid. Repeat the pressing with another 2 layers of paper towels until the tofu is dry and looks like shredded chicken. Add the pressed tofu to the medium bowl and gently fold to combine. Sprinkle in the flour and gently fold it in. In a 10- to 12-inch high-sided skillet, heat 1/2 inch of the oil to 350 degrees F. Line another baking sheet with paper towels and set aside. While the oil heats, use a 2-tablespoon ice cream scoop to portion out 20 tofu nuggets onto the first baking sheet. Using an offset spatula, slightly flatten each portion into the shape of a 1/2-inch-thick nugget. Carefully add a few tofu nuggets to the hot oil. Don\u2019t overcrowd the skillet or the oil temperature will drop too much (it shouldn't drop below 300 degrees F). Fry the nuggets, flipping halfway through, until the nuggets are golden brown on both sides, about 3 minutes 30 seconds. Remove to the lined baking sheet. Repeat with the remaining nuggets, heating the oil back to 350 degrees F between each batch. Serve immediately with the sesame honey mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68512,"Garlic Beef Asado \Pinoyshki\ Piroshki 1 1/2 tablespoons active dry yeast 2 cups sugar
4 cups milk
2 cups (4 sticks) melted butter
1/2 cup sour cream
7 large eggs
12 cups all-purpose flour, plus additional for dusting
1/2 cup vegetable oil
1 1/2 cups oyster sauce 3/4 cup soy sauce
1/2 cup sugar
1/4 cup hoisin sauce 1 1/2 large onion, diced
1 cup minced garlic
1 teaspoon canola oil 6 pounds stew beef 1/2 cup cornstarch
1 large egg, beaten Instructions: For the dough: Activate the yeast by adding it to a mixer bowl with 2 cups warm water and 1/2 cup of the sugar. Let it sit until it's foamy on top, about 5 minutes. Add the milk, melted butter, sour cream, eggs and remaining 1 1/2 cups sugar. Fit the mixer with the dough hook attachment, then mix on medium speed until well mixed. Add flour and oil and mix until dough starts pulling from the side. Cover with plastic wrap and let it rest for 2 hours. For the garlic beef \asado:\ Whisk together oyster sauce, soy sauce, sugar and hoisin in a bowl until sugar dissolves. Saute onions and garlic in oil in a saucepan over low heat until translucent. Add beef and cook until brown, stirring frequently to prevent onions and garlic from burning. Add sauce mixture and let simmer until beef is tender, about 2 hours. Make a slurry by stirring together cornstarch and 1/2 cup water, then add it to the sauce. Cook until it thickens. Turn off heat and let cool. Preheat the oven to 350 degrees F. Portion out the dough into 4-ounce balls on a floured surface and flatten out with a floured rolling pin. Add 4 ounces of the filling and seal into desired shape, then transfer to a baking sheet. Brush with egg wash and let stand for 15 minutes. Give a final brush of egg wash, then bake until golden, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 68513,"Fideos with Clams and Garlic Mayonnaise 2/3 cup mayonnaise 2 garlic cloves, minced 1 tablespoon buttermilk 1 bunch fresh chives, minced 3 tablespoons olive oil 1 onion, chopped 1 leek, chopped (white and pale green parts only) 2/3 cup dry white wine 1 1/2 pounds fish bones from white fish 8 cups water 6 sprigs fresh parsley 1 teaspoon whole black peppercorns 1 bay leaf 12 ounces fideos pasta or vermicelli 20 large clams in shells, scrubbed Instructions: Whisk mayonnaise, garlic and buttermilk in small bowl until smooth. Stir in chives. Season to taste with salt and pepper. Cover and refrigerate 1 hour to allow flavors to blend. Heat 1 tablespoon oil in heavy large Dutch oven over medium heat. Add onion and leek and saute until tender but not brown, about 10 minutes. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add fish bones, water, parsley, peppercorns and bay leaf. Simmer until liquid is reduced to 6 cups, about 1 hour. Strain; discard solids. Heat remaining 2 tablespoons oil in heavy large Dutch oven over medium high heat. Break pasta into 2 inch lengths and add to Dutch oven. saute until pasta is golden brown, about 5 minutes. Add stock. Cook until pasta is almost tender, but mixture is still soupy, about 3 minutes. Add clams, pushing into broth. Cover and cook until clams open, about 8 minutes. Discard any clams that do not open. Season to taste with salt and pepper. Ladle into bowls. Spoon dollop of garlic mayonnaise over and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68514,"The Hallucinogenic Monk 1 ounce absinthe 1/2 ounce B and B liqueur
2 dashes wormwood bitters
1/2 ounce fresh lime juice
Instructions: In a shaker, combine the absinthe, B and B, bitters, lime juice and 1 ounce water. Fill halfway with ice and shake for 8 to 10 seconds. Strain into a coupe glass. Serve neat or over ice. No garnish needed. ","[Riesling, Gewrztraminer, Pinot Grigio]" 68515,"Crunchy Michelada 1/2 cup vegetable oil 2 corn tortillas, cut into 3/4-inch-wide strips 1/4 cup flaky sea salt, such as Maldon, plus more as needed 1 tablespoon chipotle powder
5 limes, juiced (about 4 ounces juice) 6 ounces tomato juice, V8 or Clamato
1/4 cup Mexican hot sauce, such as Cholula or Valentina
3 tablespoons Worcestershire sauce
4 radishes, finely diced into a brunoise
2 stalks celery, peeled and finely diced into a brunoise
1 Persian cucumber, peeled and finely diced into a brunoise
Large ice cubes, for serving
Six 12-ounce Mexican beers
Instructions: Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt. Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside. Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber. Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim. Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68516,"Lemon and Egg Soup 6 cups chicken stock Pinch saffron or saffron powder 1 bay leaf 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice 2 large eggs 2 large egg yolks Couple drops hot sauce Salt and pepper Handful flat-leaf parsley, chopped Pita chips, any brand or flavor Instructions: Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel. Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68517,"Brussels Sprouts in Morilla Cream 3 tablespoons unsalted butter 2 pounds Brussels sprouts, halved
1 cup chicken broth
1/2 cup roasted salted sunflower seeds
3 scallions, minced (white and pale green parts only)
1 morilla cl, stemmed, seeded and very thinly sliced
1/2 cup heavy cream
Salt and freshly ground black pepper Instructions: Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover and simmer for 7 minutes, or until the Brussels sprouts are tender. Uncover and continue to simmer for 4 minutes or until all of the broth evaporates. Transfer the Brussels sprouts to a medium bowl. Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions and cl and saute for 2 minutes, or until the nuts are toasted and the cl is tender. Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan. Toss to coat with the cream and season the Brussels sprouts to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68518,"Clay Pot Honey-Lemon Chicken 1 (3 1/2-pound) fryer chicken 1/4 cup plus 2 tablespoons fresh lemon juice (reserve lemon shell) 1 3/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 tablespoon melted butter, plus 4 tablespoons, softened at room temperature 2/3 cup honey 1 1/2 tablespoons soy sauce 4 tablespoons all-purpose flour Serving suggestion: orzo, rice pilaf, or cooked white rice Instructions: Prepare a clay roaster by soaking in cold water for 15 minutes. Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes. Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68519,"Grilled Ham, Egg and Cheese Breakfast Sandwiches for a Crowd 10 large eggs 4 scallions, finely chopped
Kosher salt
One 12-pack pull-apart dinner rolls
2 tablespoons unsalted butter, at room temperature
6 slices American cheese
4 slices deli ham, finely chopped
Hot sauce, such as Tabasco, for serving
Instructions: Preheat a grill to medium heat. Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 68520,"Strawberry and Mozzarella Salad 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed) 1 8-ounce container of strawberries, hulled and sliced 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup) 1/4 cup fresh basil leaves, cut into ribbons Instructions: In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates. Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68521,"Squash and Spinach Lasagna 9 no-boil lasagna noodles 1 tablespoon extra-virgin olive oil 3 cloves garlic, finely chopped 1 large onion, finely chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 cups lowfat (1-percent) milk 1/4 cup cornstarch Two 5-ounce packages baby spinach 1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish 1/4 teaspoon freshly grated nutmeg 1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons 2 cups shredded part-skim mozzarella Instructions: Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water. Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat. Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella. Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 68522,"Tangy Tater Salad 4 pounds red potatoes, washed and cut into 2-inch cubes Kosher salt 6 strips bacon, chopped 2 cloves garlic, minced 3 scallions, chopped 3 tablespoons chopped pickled jalapenos 1/2 teaspoon Hungarian paprika Freshly ground black pepper 1 tablespoon all-purpose flour 1/4 cup sugar 1/2 cup white wine vinegar Instructions: Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate. Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68523,"Asian Ginger Poached Salmon 2 tablespoons whole grain mustard 1 1/2 ounces sesame oil 1-ounce tarragon vinegar 1 tablespoon freshly minced ginger Salt and pepper, to taste 1/2 yellow, red and orange bell pepper (julienne sliced) 1/4 cup fresh ginger, julienned 2 tarragon sprigs 1 (4-ounce) salmon fillet 1/4 cup Sylvia?s Secret Herb Seasoning (available from Sylvia?s Food Product Line) 1 tablespoon white wine 1/2 fresh lemon, juiced 1/2 red onion, julienned 1 teaspoon sesame seeds and 1/4 cup pickled ginger, for garnish Instructions: Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
In an 8-inch saucepan, fill 3/4 with water. Bring to a boil. Place 14 inches of plastic wrap on a flat surface. Add 1/2 cup each of yellow, red and orange peppers on plastic wrap. Add 1/4 cup of julienne slices of ginger on top of peppers. Put 1 tarragon sprig on top of ginger. Coat salmon fillet (front and back) with Sylvia?s Secret Herb Seasoning and place on top of veggies. Add 1 tablespoon of white wine and juice from 1/2 fresh lemon. Place tarragon sprig on top of salmon fillet and fold in plastic, tightly. Place plastic wrap in boiling water and let it poach for 15 minutes. Take your favorite choice of green leaf salad mix and place on plate. Place cooked salmon on salad mix. Spoon Asian salad dressing on top of salmon fillet. Add red onion, remaining peppers, sesame seeds and ginger, to garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 68524,"Pasta Salad with Olives and Mozzarella 1 tablespoon olive oil 2 tablespoons salt 1 pound pasta, small tubes or shells 3/4 cup extra virgin olive oil 1 cup cubed Mozzarella cheese 3/4 cup black olives 2 medium tomatoes, peeled, seeded, and diced 1 large red onion, diced 3 pickling cucumbers or kirbies, peeled and diced 2 bunches fresh oregano, leaves only, chopped 1/3 cup red wine vinegar 3 dashes hot sauce Salt and freshly ground black pepper to taste Instructions: Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil. Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 68525,"Garlic-Scallion Turkey Burgers on Sweet Potato Rounds 12 ounces ground turkey 2 tablespoons 2-percent Greek yogurt 1 scallion, sliced 1 small garlic clove, finely grated 1/2 teaspoon jerk seasoning Kosher salt 2 cups coleslaw mix 1 tablespoon mayonnaise 1 tablespoon white vinegar 2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds 1 tablespoon olive oil, plus more for oiling the grill grates Nonstick cooking spray 2 tablespoons mango chutney Instructions: Prepare a grill for medium-high heat. Use your hands to gently combine the turkey, yogurt, scallion, garlic, jerk seasoning and 1/2 teaspoon of salt in a medium bowl. Form into four 3-inch patties about 1/2-inch thick. Chill for at least 30 minutes (this helps to keep the burgers from sticking to the grill). Combine the coleslaw mix, mayonnaise and vinegar in a small bowl. Cover and refrigerate until ready to use. Brush the sweet potatoes with the oil and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Remove and set aside to cool completely. Spray both sides of the turkey burgers with nonstick cooking spray and grill, covered, until the burgers have nice grill marks and an internal temperature of 165 degrees F, 8 to 12 minutes per side. Assemble the burgers: Spread 4 sweet potato rounds each with mango chutney. Top with the patties and 1/4 of the coleslaw and sandwich with the remaining sweet potato rounds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 68526,"Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Vegetable oil, for sauteing 1 medium yellow onion, sliced 6 links Polish Sausage, sliced diagonally Sauteed spinach, recipe follows Mushroom risotto, recipe follows 1 pound fresh spinach, washed and trimmed 1 medium yellow onion, sliced
2 tablespoons vegetable oil
2 cloves garlic, chopped
Salt and pepper Salt and pepper
2 tablespoons olive oil 1 medium yellow onion, chopped
2 cloves garlic
1/4 cup porcini mushrooms, reconstituted in water to cover
1 cup Arborio rice
1 cup white wine
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups chicken stock
2 tablespoons Parmesan
Fresh parsley, for garnish
Instructions: Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto. Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper. Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 68527,"Green Beans with Shallots 1 pound fresh green bean, stem ends trimmed 1 to 2 tablespoons extra-virgin olive oil 1 large shallot, finely chopped Kosher salt and freshly ground black pepper Instructions:

1. Bring a medium pot of water to a boil over high heat and salt it generously. Add green beans and cook, uncovered, until crisp-tender, about 4 minutes. Drain and rinse with very cold water until beans are cool. Drain well and pat dry with paper towels
2. Heat olive oil in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallot is just golden, about 2 minutes. Add green beans, increase heat to high, and cook, stirring occasionally, until beans are heated through, about 4 minutes. Season beans with 1/2 teaspoon salt and black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68528,"Soba Noodles with Edamame and Peanuts Kosher salt 8 to 9 ounces soba noodles (two-thirds of a 350g package) 1 teaspoon sesame oil Peanut oil 2 cloves garlic, smashed and finely chopped 1-inch fresh ginger, peeled and finely grated 1/2 jalapeno, seeds removed and finely chopped 2 medium carrots, julienned (cut planks on a mandolin, then cut into strips) 1/4 pound shiitake mushrooms, stemmed and julienned 1 cup shelled edamame 3 scallions, white and green sliced on the bias 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/4 cup peanuts, coarsely chopped Instructions: Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don't stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil. Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions. Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated. Transfer to a serving dish and sprinkle with the peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68529,"Chicken Pot Pie 7 tablespoons unsalted butter 2 pounds boneless, skinless chicken thighs (about 7), cut into 1/2-inch dice 14 ounces carrots, diced
12 ounces celery, diced
10 ounces onions, diced
2 tablespoons kosher salt 2 cups fresh corn kernels 4 1/2 cups chicken stock
2 1/2 tablespoons all-purpose flour, plus more for dusting 2 1/2 cups heavy cream
1/3 cup flat-leaf parsley, chopped
Pie Dough, recipe follows 1 egg yolk, beaten
3 cups all-purpose flour Pinch kosher salt Pinch sugar 2 cups (4 sticks) unsalted butter, ice cold and cubed 1/3 cup ice cold water Instructions: Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the chicken and cook, tossing occasionally, until brown. Add the carrots, celery, onions and 1 tablespoon of salt and cook until the vegetables are soft, about 5 minutes. Add the corn and 3 1/2 cups of the chicken stock and simmer. Melt the remaining 3 tablespoons of butter in a separate medium saucepot. Whisk in the flour, stirring constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the cream and the remaining cup of chicken stock. Cook until the mixture has thickened, about 5 minutes. Add the cream mixture to the chicken mixture and simmer for 20 minutes. Remove from the heat and stir in the parsley. Preheat the oven to 400 degrees F. Roll out the Pie Dough to 1/4 inch thickness on a floured surface. Line the mason jars with the dough: Cut a circle of dough with the jar lid and then place the dough circle on the bottom of the jar. Use small handfuls of dough to build up the sides to the rim. Fill each jar with the chicken mixture and cover with another dough circle. Brush the top of each pie with the yolk and bake until the crust is golden brown, about 20 minutes. Combine the flour, salt and sugar in a large bowl or food processor. Using your fingers, work in the butter until the mixture resembles coarse crumbs, or use the pulse setting if you use a food processor. Add just enough ice water to bring together the dough. It should form a rough ball. Mix until just combined. If using a food processor, transfer the dough to another bowl and continue mixing by hand. Form the dough into a ball, cut in two pieces, wrap each in plastic wrap and chill for at least 2 hours before using. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 68530,"Strawberry Cheese Pie 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1 (8 or 9-inch) prepared graham cracker or baked pie crust 1 quart fresh strawberries, cleaned and hulled 1 (13.5 or 16 oz.) package prepared strawberry glaze, chilled Instructions: BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. CHILL 3 hours or until set. Top with strawberries and desired amount of glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68531,"Red Grape Haricot Salad with Mustard Dressing 1 pound haricots verts (very thin string beans) 1 medium red onion, finely diced 2 tomatoes, seeds removed and finely diced 1 cup (about 1/4 pound) seedless red grapes 1 lime 1/8 cup chopped fresh rosemary leaves 1 tablespoon chopped fresh tarragon leaves 1/8 cup chopped fresh cilantro leaves 4 1/2 teaspoons stone-ground mustard 1 tablespoon rice wine vinegar 1 1/2 teaspoons chopped fresh ginger 1/4 cup grapeseed oil (or your choice of olive or canola oil) 1 ounce water, preferably bottled Sea salt Freshly ground black pepper Instructions: Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. The lime will be hot coming from the microwave, so let it cool just enough so you can handle it, before squeezing it. Turn on the blender and through the feed opening, add the rosemary, tarragon, cilantro, stone ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later. Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing). ","[Syrah, Pinot Noir, Barbera, Tempranillo]

" 68532,"Nacho Baked Veg with Crispy Black Beans 2 medium sweet potatoes, peeled or washed, each cut into 4 to 6 wedges 1/2 head cauliflower, cut into florets 1 large red onion, cut into 8 to 10 wedges 3 tablespoons olive oil (45 milliliters) 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon dried oregano 1/2 teaspoon onion powder Kosher salt One 15-ounce can black beans (540 milliliters), drained and rinsed 1 1/2 to 2 cups grated jalape?o jack cheese or nacho cheese blend 1/2 cup crumbled feta cheese 1 avocado, diced 3 green onions, thinly sliced Pickled jalape?os Cilantro Prepared salsa Plain Greek yogurt or skyr Lime wedges Hot sauce Instructions: Preheat the oven to 425 degrees F (220 degrees C). Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil. In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes. Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy. Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown. Top with feta, avocado, green onions, pickled jalape?os and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68533,"Baked Eggplant and Pancetta Pasta Kosher salt 2 tablespoons extra-virgin olive oil 3/4 pound pancetta, diced 1 medium eggplant, peeled and cut into 1/2-inch cubes 1 pound dried cavatappi 5 1/2 cups prepared marinara sauce 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta. Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant. Add the marinara, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Barolo, Barbaresco, Chianti, Rioja]" 68534,"Success One Pan Taco Dinner 1 bag Success? White or Brown Rice Non-stick cooking spray 1 pound lean ground beef 1 packet (1 1/4 ounces) taco seasoning mix 1/2 cup water 1 cup shredded cheddar cheese 2 cups shredded lettuce 1 large tomato, chopped Salsa, optional Instructions: Prepare rice according to package directions. Coat a large non-stick skillet with non-stick cooking spray. Add meat and brown over medium-high heat; drain off excess fat. Add seasoning and mix with water and cooked rice. Bring to a boil, reduce heat and simmer for 5 minutes. Sprinkle with cheese. Top with lettuce and tomato just before serving. Serve with salsa, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68535,"Rhubarb Jam Bars 1 pound rhubarb, trimmed and sliced 2 teaspoons cornstarch
3/4 cup sugar
1/2 cup water
1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for the pan 1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon kosher salt
6 tablespoons ice-cold water
1/2 cup rolled oats
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Instructions: For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely. For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil. Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball. Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes. Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes. Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68536,"Spicy Fish and Potato Soup 5 tablespoons unsalted butter 2 onions, chopped 3 stalks celery, chopped Kosher salt 4 cups low-sodium chicken broth 3/4 cup clam juice 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks 4 bay leaves, preferably fresh 1 Scotch bonnet cl pepper 1 1/2 pounds skinless cod or hake fillets, cut into 1-inch pieces 3 scallions, thinly sliced Chopped fresh parsley, for topping Freshly ground pepper Instructions: Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the cl pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes. Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the cl pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 68537,"Grilled Corn Wrapped with Bacon 12 ears fresh corn, shucked Milk, for soaking 12 slices thinly-sliced bacon Instructions: Heat a barbecue or stovetop grill, or alternatively, preheat broiler. In a large bowl cover corn with milk and leave to soak 20 minutes. Wrap bacon in a spiral around each ear of corn, lengthwise, stretching bacon to cover corn from tip to bottom; secure bacon at both ends with toothpicks. Place corn on grill and cook, turning occasionally, until corn is tender. Kernels should brown lightly but not blacken. Discard bacon slices before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68538,"Bulgur Wheat and Kale Salad 2 cups low-sodium chicken stock 1 cup bulgur wheat 1 tablespoon apple cider vinegar 1 teaspoon minced shallot 1/2 teaspoon agave nectar 3 tablespoons olive oil Kosher salt and freshly cracked black pepper 1/2 cup toasted almonds 1/3 cup diced dried apricots 1/4 cup finely julienned kale 1/2 small red onion, shaved 2 teaspoons finely sliced fresh chives Instructions: For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork. For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use. For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68539,"Theresa's Chicken Salad with Mango Chutney Mayonnaise 1 tablespoon diced celery 1 tablespoon mayonnaise
1 tablespoon diced onions 4 ounces roasted chicken breast, cooled and cut to small dice Salt and freshly ground black pepper 1 croissant
Butter, for slathering 1 ounce Mango Chutney Mayonnaise, recipe follows 2 slices large vine-ripe tomato
1 ounce iceberg lettuce, shaved
Sliced Swiss or Cheddar, optional 1 tablespoon curry mango chutney 1 tablespoon sliced ripe fresh mango, optional
1 tablespoon mayonnaise
Instructions: Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use. Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up. Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve. Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 68540,"Beefy Stuffed Sweet Potato 4 small sweet potatoes, scrubbed and washed 4 medium carrots, 2 roughly chopped and 2 shredded 1/2 medium onion, roughly chopped 1 plum tomato, chopped 2 cloves garlic 2 tablespoons plus 1 teaspoon red wine vinegar 1 teaspoon ground cumin Kosher salt 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper Freshly ground black pepper 2 tablespoons olive oil 3/4 pound lean ground beef 1/4 cup chopped fresh cilantro Instructions: Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm. Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat. Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 68541,"Cast-Iron Skillet Provencal Pork Chops and Potatoes 2 medium Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch chunks and soaked in cold water until ready to use 3 tablespoons olive oil Kosher salt and freshly ground black pepper Four boneless pork loin chops, 3/4-inch thick, excess fat trimmed 1/4 cup pitted Kalamata olives, roughly chopped 4 teaspoons drained capers 3 cloves garlic, peeled and smashed 3 sprigs of thyme
1 cup halved cherry tomatoes (about 1 pint) 1/2 cup white wine 1/2 cup low-sodium chicken broth 1/4 cup packed fresh parsley leaves, roughly chopped Instructions: Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes. Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 68542,"Melon Balls with Honeylime Yogurt 1 small ripe cantaloupe 1/2 large ripe honeydew 1 wedge of watermelon 1/2 cup freshly-squeezed orange juice 1 generous tablespoon honey, or to taste Juice of one large lime, about 1 tablespoon, or to taste 2 cups plain yogurt Instructions: Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill. In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste. Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy. ","[Riesling, Moscato, Vinho Verde, Cava]" 68543,"Brown Sugar Sage Shortbread 1/3 cup dark brown sugar 1/3 cup confectioners' sugar
4 teaspoons minced fresh sage
1 1/4 teaspoons kosher salt
2 1/4 cups all-purpose flour, plus more for dusting 1 cup (2 sticks) unsalted butter, cut into cubes and softened
Instructions: In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds. Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight. When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment. Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68544,"Turkey Meatballs 1 1/2 tablespoons extra-virgin olive oil 1 small onion, diced (about 3/4 cup) 2 cups dry broken-up white bread 1 cup milk 1 pound ground turkey meat 2 large eggs, well beaten 2 tablespoons freshly chopped parsley leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup golden raisins, hydrated in warm water 1/2 cup pine nuts, slightly toasted Flour 1 cup vegetable oil Instructions: In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool. Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts. Fold all ingredients together. Do not over work the turkey meat. Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour. In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated. Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68545,"Winter Chili Cornbread Pizza 1 clove garlic, minced 1 poblano pepper, steamed, seeded and chopped
1 small head cauliflower, cut into small florets
2 cups chopped portobello mushrooms
1 tablespoon chili powder
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Large pinch crushed red pepper flakes
One 15-ounce can black beans One 10-ounce can fire-roasted diced tomatoes and green chilies
One 10-ounce can fire-roasted diced tomatoes and green chilies 2 tablespoons BBQ sauce Splash of hot sauce Vegetable broth or water, as needed
1 tablespoon canola oil 1 cup stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, lightly beaten 3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
3/4 cup grated sharp Cheddar Sliced jalapenos, for serving
Sour cream, for serving
Fresh cilantro, for serving
Instructions: For the chili: Preheat the oven to 500 degrees F. Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 68546,"Tux and Gown Cookies Oil, for brushing 3 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1 1/2 tablespoons pure vanilla extract 1 cup unsalted butter (2 sticks, 8 ounces), softened 1 1/3 cups sugar 2 large eggs 3 large egg yolks 6 ounces semisweet chocolate, finely chopped 1/2 cup heavy cream 2 1/2 cups confectioners' sugar, sifted 2 tablespoons light corn syrup 1 tablespoon lemon juice 2 tablespoons warm water Instructions: Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil. Sift the flour, baking soda, baking powder and salt into a medium bowl. Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside. Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter. Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely. For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing. For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing. To Decorate:
For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing. For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired. Let cookies dry completely, about 20 minutes. Serve. Store cookies in a tightly sealed container for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68547,"Corned Beef and Cabbage Pizzas 1 pound Yukon Gold potatoes (2 to 4), very thinly sliced (about 1/8 inch) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 cups very thinly sliced green cabbage (from about 1/4 head) All-purpose flour, for dusting 1 pound pizza dough, cut into 4 pieces, at room temperature 1 cup shredded white cheddar cheese (about 4 ounces) 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces) 4 ounces cooked corned beef, chopped Chopped fresh parsley and grated Parmesan cheese, for topping Instructions: Preheat the oven to 475? F. Line 2 baking sheets with parchment paper. Toss the sliced potatoes with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread out on the pans and bake until just tender, 8 to 10 minutes. When cool enough to handle, remove the potatoes to a plate. Put new parchment paper on the baking sheets. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the cabbage and a big pinch each of salt and pepper. Cook, stirring occasionally, until tender but not browned, 5 to 7 minutes. Remove from the heat. Lightly dust a work surface with flour. Press each piece of dough into a small round, then use a rolling pin to roll each into an 8-inch round. Put 2 dough rounds on each baking sheet. Scatter the cheddar to the edge of each piece of dough. Top with a layer of potatoes, then top with the mozzarella, cabbage and corned beef. Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly, 10 to 12 minutes. Top with parsley and Parmesan, then cut into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68548,"Ginger Mango Chutney 1 (12-ounce) jar ginger preserves 1/8 teaspoon cayenne pepper 1 cup prepared chopped mango (available in the prepared produce fruit section) 1 pinch salt 1 (1-pint) mason jar Instructions: Pop the mango, while still in the container, into the freezer for at least 2 hours. While the mango is freezing, wash the mason jar and lid thoroughly. In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper. Once the preserves begin to boil, turn off the heat and pull saucepan off to the side. Stir in frozen mango and salt. When the chutney is at room temperature, pour it into the jar and cover with a lid. Place in refrigerator. Chutney will last up to 1 month in refrigerator. ","[Riesling, Gewrztraminer, Chenin Blanc, Moscato]" 68549,"Pineapple Spears with Lime and Honey 1 large ripe pineapple 1 lime Vegetable oil or cooking spray, to coat grill Honey, for drizzling Instructions: Preheat grill or grill pan. Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68550,"Easy Enchilada Sauce 3 tablespoons vegetable oil 1 tablespoon flour 1/4 cup chili powder 2 cups chicken stock 10 ounces tomato paste 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt Instructions: In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 68551,"Miso Honey Salmon 1/2 cup honey 2 tablespoons fresh lime juice
2 tablespoons red miso
2 tablespoons soy sauce
5 large cloves garlic, grated
2 pounds skinless salmon fillet, rinsed and patted dry
1 bunch scallions 5 lemons, cut into wedges
1 tablespoon vegetable oil
Salt and pepper Instructions: Preheat a grill to 350 degrees F over medium-low heat. Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well. Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes. Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened. Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes. Serve the salmon with the charred scallions and lemons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68552,"Cherry-Banana Toast 3/4 cup unsweetened dried cherries, roughly chopped 2 teaspoons honey Pinch ground cloves Two 1/4-inch slices ginger 1/2 stick cinnamon Salt 1 tablespoon almond butter 2 slices whole wheat bread, toasted 3/4 cup sliced banana (sliced diagonally across, 1 banana) Instructions: Combine 1/2 cup water, the cherries, honey, cloves, ginger and cinnamon in a small saucepan set over high heat; bring to a boil and immediately reduce to a simmer.
Cook until most of the liquid is absorbed, 10 to 12 minutes. Add salt to taste. Discard the cinnamon and ginger.
Spread half of the almond butter on each piece of toast and top each with half of the cherry compote. Arrange the banana slices on top. Enjoy! ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 68553,"Parboiled Baby Back Ribs 1 full rack baby back ribs 2 lemons 1 cup kosher salt 2 tablespoons black peppercorns 2 bay leaves Prepared glaze, for finishing, optional Instructions: Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
Prepare a grill for high heat.
Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 68554,"Shepherd's Pie with Mushroom Onion Gravy 2 pounds russet potatoes, washed, peeled and cut into chunks 1 clove garlic, smashed Salt 6 tablespoons butter 1/2 cup heavy cream Freshly ground black pepper 2 tablespoons vegetable oil 1 1/2 pounds ground beef (85 percent lean) 2 teaspoons Worcestershire sauce 1/2 teaspoon cayenne pepper 2 tablespoons tomato paste 1/2 cup low-sodium beef stock 1/2 large onion, finely chopped 1 red bell pepper, julienned 2 zucchini, julienned 2 carrots, peeled and grated 1 teaspoon Hungarian hot paprika, plus more for garnish 4 ounces Havarti cheese, grated Mushroom Onion Gravy, recipe follows 1/2 large onion, chopped 8 ounces white button mushrooms, sliced 3 tablespoons oil 3 tablespoons all-purpose flour 1 cup red wine 2 cups beef broth Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside. In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat. To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy. In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 68555,"Baked Mussels Persillade Rock or sea salt, for baking 2 dozen mussels, shucked 8 cloves of garlic 2 cups picked flat leaf parsley 1/3 cup extra virgin olive oil Fleur de sel and black pepper, to taste 1/2 cup panko 1 lemon, halved Instructions: Pre-heat an oven to 550 degrees. Line a tray with rock salt and place mussels on top. In a food processor, add the garlic, parsley, and olive oil. Puree until smooth and season with fleur del sel and black pepper. Transfer to a bowl and fold in with panko. Generously top each mussel with the topping. Squeeze a little lemon juice on each one and place in the oven. Change the oven to high broiler and cook mussels until brown on top, about 4 to 5 minutes.
Serve on a platter covered with more rock salt and garnished with parsley sprigs.
Beverage: Sancerre ","[Sancerre, Sauvignon Blanc, Grner Veltliner]" 68556,"Texas Pete® Hush Puppies w/ Cheddar Cheese & Bacon For frying peanut, grapeseed or canola oil 1 ? cups white cornmeal ? cup all- purpose flour 1 tsp Kosher salt 1 tsp black pepper 2 tsp baking powder 1 cup buttermilk 1 egg, beaten 1 tsp garlic, minced 2 tbsp Texas Pete? Hot Sauce 1 cup Texas Pete? Medium Salsa, drained, pulsed in food processor 1 cup cheddar cheese, thick shred ? cup bacon, cooked and crumbled To taste Kosher salt for finishing Instructions:

1. Preheat fryer to 350°F or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350°F over medium-high heat.\n\n2. In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside.\n\n3. In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed.\n\n4. Add cheese and bacon. Mix until just combined.\n\n5. Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through.\n\n6. Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 68557,"Sheet Pan Roasted Veggies 5 tablespoons extra-virgin olive oil 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes, sliced in half lengthwise 3 cups Brussels sprouts, trimmed
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together
1 medium sweet potato, cut into 1 1/2-inch chunks
Instructions: Place a rimmed sheet pan in the oven and preheat to 450 degrees F. Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture. Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68558,"Sausage, Bean and Pasta Stew 1 onion, cut into 1/2-inch pieces 2 carrots, finely chopped 4 cloves garlic, finely chopped 8 ounces dried white beans, such as cannellini, rinsed and picked over 6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine 1 pound sweet or hot Italian sausage links (4 to 6 links) One 14.5-ounce can fire-roasted diced tomatoes 3 cups low-sodium chicken broth or stock One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving 1/2 cup ditalini pasta 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons balsamic vinegar Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using. Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes. Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 68559,"Grilled Vegetable Pizza 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all-purpose flour, plus more for dusting
2 to 3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 tablespoon honey
6 tablespoons extra-virgin olive oil 6 large cloves garlic, grated
3/4 cup tomato paste
1 cup heavy cream
Kosher salt
1/4 cup extra-virgin olive oil 2 red bell peppers, cored and cut into 1/2-inch strips
2 yellow bell peppers, cored and cut into 1/2-inch strips
3 medium red onions, cut into 1/2-inch rounds 1/2 teaspoon red pepper flakes
Kosher salt
1 to 2 tablespoons canola oil, for oiling the grill 2 pounds pre-sliced mozzarella cheese 1 to 2 tablespoons canola oil, for oiling the grill
2 cups arugula leaves, lightly chopped Zest from 1 large lemon 1/4 cup finely grated Parmesan cheese Instructions: The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
Preheat the oven to 450 degrees F. Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat.
Get ready: Preheat the grill on high.
The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt.
Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill.
The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.
Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won\u2019t stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68560,"Porterhouse Steak with Horseradish Sauce One 1 1/2-pound porterhouse steak 1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
Instructions: Heat a grill or grill pan to medium-high heat. Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes. Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 68561,"Shrimpin' Pimpin' Bacon-Wrapped Shrimp 1 bottle prepared BBQ sauce Half 7-ounce can chipotle in adobo sauce, reserve rest for other use 1/2 cup syrup from 11-ounce can mandarin orange slices in light syrup, oranges reserved for other use 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce Juice of 1/2 lemon 12 large shrimp, peeled and deveined Salt and freshly ground black pepper 12 thin slices bacon Instructions: In a large bowl, combine the BBQ sauce, chipotles, mandarin orange syrup, mustard, Worcestershire sauce and lemon juice. Sprinkle the shrimp with salt and pepper and add to the marinade. Toss the shrimp to coat and let sit 5 minutes.
Heat a grill or grill pan over medium-high heat.
Remove the shrimp from the marinade and wrap each with a slice of bacon. Grill the shrimp until the bacon and shrimp are cooked, 2 to 3 minutes on each side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68562,"Cauliflower-Crust Artichoke Pizza 2 10-inch frozen cauliflower crusts (6 to 8 ounces each) 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1/2 cup pizza sauce 1 cup shredded part-skim low-moisture mozzarella cheese (about 4 ounces) 1/4 cup grated parmesan cheese 1/2 teaspoon dried oregano 1/2 cup quartered artichoke hearts packed in water, drained and roughly chopped 1 small head escarole, light green inner leaves only, roughly chopped (about 4 cups) 1 ounce mortadella, thinly sliced and chopped 1 jarred roasted red pepper, sliced 1/2 cup giardiniera, roughly chopped, plus 1 tablespoon brine Freshly ground pepper Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Put each crust on a baking sheet. Brush each with 1 teaspoon olive oil. Divide the pizza sauce between the crusts and spread almost to the edges with the back of a spoon. Sprinkle with the mozzarella, parmesan and oregano. Scatter the artichokes evenly over the pizzas. Bake, switching the pans halfway through, until the crusts are crisp and the cheese browns slightly, 12 to 15 minutes. Meanwhile, combine the escarole, mortadella, roasted pepper and giardiniera in a large bowl. Drizzle with the giardiniera brine and remaining 1 tablespoon olive oil and season with pepper. Toss. Cut the pizzas into quarters and divide among plates. Serve with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68563,"Fresh California Grape Mosaic Salad Blue Cheese Vinaigrette (makes 3 cups): 8 ounces blue cheese 1/3 cup vegetable oil 1/2 cup red wine vinegar 1/4 cup sour cream Salt and pepper to taste Salad: 1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried) 2 tablespoons extra-virgin olive oil 20 red California seedless grapes 20 green California seedless grapes 2 tablespoons toasted half walnuts, crumbled slightly* Instructions: Blend vinaigrette ingredients in a blender until smooth and form a loose paste. Gently toss the spinach leaves in extra-virgin olive oil, salt, and pepper. For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens. *To toast walnuts: Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled. Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for 7 seconds, then shock in ice water and peel gently. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68564,"Oatmeal Crusted Pork Loin 4 tablespoons canola oil 1 (3 to 4-pound) pork loin, boned and trimmed 4 tablespoons paprika Salt and freshly ground black pepper 3 cloves minced garlic 2 teaspoons chopped thyme leaves 2 teaspoons chopped tarragon leaves 2 teaspoons chopped sage leaves 1/2 cup panko bread crumbs 1 cup oatmeal 1/4 cup melted butter 1/2 cup apricot preserves 2 tablespoons water Instructions: Preheat the oven to 450 degrees F. In a large skillet over a medium-high heat, add the oil until smoking hot. Season the pork loin with paprika and salt and pepper, to taste. Add to the hot skillet, turning on all sides until golden brown. Remove from the skillet to a plate and allow to cool for 5 minutes. Meanwhile in a kitchen blender add all of the chopped fresh herbs, the bread crumbs and the oatmeal and pulse until looks a little like course powder. Add the melted butter and combine until slightly wet. Warm the apricot preserves and water in a small saucepan over low heat until melted together. Spread sparingly over the rested pork loin and then top with the oatmeal and bread crumb mixture. Press it down firmly so it adheres to the pork. Transfer the pork to a small roasting pan and put in the preheated oven to roast for 20 minutes. Reduce the heat to 375 degrees F and continue to cook until the pork reaches the correct doneness, about 15 minutes. The internal temperature should register 155 degrees F on an instant-read thermometer. Remove from the oven to a cutting board and let rest for at least 10 minutes. Slice and arrange on a serving platter to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68565,"Mussel Mariniere 4 tablespoons unsalted butter 2 tablespoons minced shallots 1 stalk celery, finely diced 4 tablespoons minced parsley 1/2 cup dry white wine 2 dozen mussels, cleaned 6 to 8 ounces fresh fettucine or linguine, preferably spinach Salt and pepper Instructions: Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the mussels heat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68566,"Broccoli-Cheddar Oven Risotto 4 cups low-sodium chicken broth 1 bunch broccoli, cut into small florets 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1/2 small onion, finely chopped 1 3/4 cups arborio rice 1/4 cup dry white wine Kosher salt and freshly ground pepper 1 cup grated sharp cheddar cheese (about 4 ounces) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet. Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes. Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 68567,"Prosciutto and Carrot Bundles 2 carrots, shredded, about 1/2 cup 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil Pinch salt Pinch freshly ground black pepper 4 slices prosciutto 4 whole fresh basil leaves Instructions: In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper. Lay out the 4 slices of prosciutto. Top each with 1/4 of the carrot mixture. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots. Secure the bundles with toothpicks and serve. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 68568,"Ice Cream Birthday Cake Nonstick cooking spray, for greasing One 9-ounce package chocolate wafer cookies 1 stick (8 tablespoons) unsalted butter, melted 8 cups vanilla ice cream, softened 6 cups raspberry sorbet, softened One 11.5-ounce frozen pound cake, thawed, sliced 1/2-inch thick 1 cup hot fudge sauce 2 cups heavy cream 2 tablespoons powdered sugar 1 teaspoon pure vanilla extract Cocoa powder, for garnish Fresh raspberries, for garnish Instructions: Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours. Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68569,"Tomato-Garlic Bread split baguette 3 tablespoons olive oil 1 finely chopped galic clove pinch of salt slice of tomato Instructions: Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 68570,"Sweet and Sour Pork 2/3 cup soy sauce 2 teaspoons minced garlic 1 tablespoon minced ginger 1/4 cup flour, plus seasoned flour for dredging 1/4 cup cornstarch 1 pound pork butt, cut into 1-inch cubes Kosher salt and pepper Vegetable oil, for frying 1 cup ketchup 1/4 cup sugar 1/4 cup red wine vinegar 1 ounce honey 1 tablespoon vegetable oil 1/2 tablespoon sesame oil 1/3 cup large diced Vidalia onion 1/3 cup large diced celery 1/3 cup carrots sliced 1/4-inch thick, on a bias 1/3 cup large diced red bell pepper 1/3 cup large diced green bell pepper 1 cup fresh pineapple, cut into 1-inch cubes Instructions: In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight. Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate. In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68571,"Grainy Mustard Mashed Potatoes 8 medium-sized Yukon gold potatoes, quartered unpeeled 2 cups heavy cream 2 cups whole milk 4 cloves garlic, peeled and gently smashed 4 sprigs fresh thyme 1 bay leaf Extra-virgin olive oil 2 tablespoons butter 1 tablespoon whole-grain mustard Kosher salt and freshly ground black pepper Instructions: Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68572,"Mamarosita 3 ounces Moscato d'Asti sparkling wine, chilled 2 ounces brut rose sparkling wine, chilled 1 drop rose water Red rose petal, for garnish
Instructions: Pour the Moscato into a champagne flute and top with the sparkling rose. Finish with a drop of rose water and garnish with a rose petal. ","[Moscato, Brut Rose Sparkling Wine]" 68573,"Papaya Smoothie 2 cups papaya juice 1/3 cup whole milk 3 tablespoons honey 6 to 8 cubes ice Instructions: Place all ingredients in a blender and blend until frothy. Pour into 2 glasses and serve immediately. ","[Maui Blanc, Moscato, Vinho Verde]" 68574,"Caldo Gallego 1 tablespoon Spanish olive oil 1 smoked ham hock, skin scored 1 yellow onion, diced 1 green bell pepper, diced 3 cloves garlic, minced 1 bay leaf 3 teaspoons salt, or to taste, divided Freshly ground black pepper 1 teaspoon sweet Spanish paprika 1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight 1 pound potatoes, peeled and large-diced 1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens) 1/2 pound Spanish chorizo, thinly sliced crosswise Instructions: In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot. Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time. ","[Rioja, Tempranillo, Garnacha, Cava]

" 68575,"Double-Chocolate Sandwich Cookies 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon plus a pinch of salt 1/4 teaspoon baking powder 1 1/4 cups sugar 1 stick unsalted butter, at room temperature 1 large egg 1 1/2 teaspoons pure vanilla extract 4 ounces white chocolate (not chips), chopped 1/2 cup heavy cream Instructions: Whisk the flour, cocoa powder, 3/4 teaspoon salt and the baking powder in a medium bowl. Beat the sugar and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Cover the dough and refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/8 inch thick on a lightly floured surface, then cut out cookies with a 2-inch heart-shaped cutter. Arrange about 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are slightly firm, 8 to 10 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Make the filling: Combine the white chocolate, remaining 1/2 teaspoon vanilla and pinch of salt in a large bowl. Bring the heavy cream to a simmer in a saucepan, then pour over the white chocolate. Stir until smooth, then refrigerate until cold, 25 minutes. Beat with a mixer until creamy. Sandwich the white chocolate mixture between the cookies. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 68576,"Merlot-poached Figs with Vanilla Frozen Yogurt 1 cup merlot wine 2 tablespoons honey 1 teaspoon pure vanilla extract 3/4 cup dried black mission figs, halved lengthwise 1/4 cup dried cherries 1 cinnamon stick 1 1/3 cups fat-free vanilla frozen yogurt Instructions: Whisk the merlot, honey, and vanilla extract in a small saucepan until combined. Add the figs, cherries, and cinnamon stick. Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes. Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours. Divide the frozen yogurt among 4 bowls (1/3 cup each) and top with warm or room temperature compote. Serve. ","[Merlot, Moscato, Riesling]" 68577,"Hawaiian Chicken One 20-ounce can pineapple slices in unsweetened juice 2 tablespoons lemon juice 1 tablespoon vegetable oil 2 teaspoons dried oregano leaves, crushed 1 teaspoon garlic powder 5 boneless chicken breast halves Instructions: Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68578,"Faberge Eggs Modeling chocolate (see previous recipe) Bittersweet chocolate, tempered, 4 ounces, 112 grams White chocolate, tempered, 16 ounces, 450 grams Powdered food color Instructions: I always find the molds I use in stores that sell a lot of plastic things. You can mold chocolate in almost anything but not all molds are filled the same way. For the techniques demonstrated in this recipe, I used plastic eggs of various sizes. You can buy the ones filled with Easter candy and, if necessary, cut them in half. Keep in mind that the temperature in your kitchen will affect the speed at which the chocolate sets. Also, if you want to use a silk screen, you'll need to have it made at a local art store before you begin the process. You can use store-bought candies to decorate your eggs. The children will have fun with that! To make the medallion, I started with a little of the same chocolate plastic that we used to make the flowers in the previous recipe. Use a rolling pin to roll out one color of chocolate plastic using cornstarch to \flour\ the work surface. The rolled chocolate should be about 1/8-inch thick. When using a silk screen, it will be easier if you cut the medallion after you have transferred the design to it. Melt the dark chocolate over a double boiler. Hold the silk screen over the rolled out chocolate. Use a plastic scraper with a straight edge. Apply about a teaspoon of chocolate to the scraper and gently pull the chocolate across the design. Carefully lift off the silkscreen. It will dry almost immediately. Use a paring knife Before you begin the next step, you have to decide if you would like to color the chocolate for the egg. If you do, be sure to use powdered food coloring or the chocolate will seize. Add the color slowly and sparingly until you have the desired color. Don't forget to save some melted chocolate uncolored so you can use it to finish the decoration. Place the medallion design side down inside one of the egg halves. Use a very clean and dry pastry brush to coat the inside of a mold with chocolate. The pastry brush must be clean and dry. Dip the brush in the chocolate so it permeates the bristles and brings them to the temperature of the chocolate. This tempers the brush so the chocolate will not set on the bristles while you are coating the mold. Apply a total of 3 layers of chocolate, allowing each to set almost completely before applying the next layer. These layers will make the molded chocolate thick enough to handle without breaking easily. When each layer is almost set, use a paring knife to scrape the edge of the mold clean. This will make it easier to unmold the egg. Placing the coated mold in the refrigerator will help the chocolate to harden. If the chocolate is properly tempered, you should be able to lift it from the egg mold. Use some melted chocolate to \glue\ the 2 halves together. If you place the pieces in the refrigerator first, the egg will set faster, as the cold chocolate will cause the chocolate \glue\ to harden and set quickly. Make a cornet and fill it with tempered white chocolate. Use it to draw decorations on the outside of the egg. I added decorating cake gems that resembled pearls to finish my Faberge egg. Tip: It is easier to work with more chocolate than you need. A larger amount will hold its temper longer. You can allow any leftover chocolate to harden. Wrap it well and store at room temperature. You can melt it again for your next project. Work in glass bowls. Then, if needed, you can use the microwave to melt the chocolate. Variation: When I have a really large mold, I like to create the illusion of texture to lighten the overall effect. Marbleizing chocolate is a simple way to do this. Start by drizzling both white and dark chocolate in the bottom of the mold. Dip your clean, dry fingers in the bowl of tempered dark chocolate and use them to spread the chocolate over the drizzles to create a marbled effect. Dipping your fingers in chocolate coats them and adds a thin layer of chocolate to the mold, which makes it easier to create the marble pattern. When the mold is marbleized, use a ladle to add just enough dark chocolate to coat the sides completely. Empty any excess into the bowl of chocolate and invert the mold over the wire rack to drain further. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the mold clean with a paring knife. When the chocolate is completely set, you should be able to gently slide the shell out of the mold by pushing on one side. The mold can be placed in the refrigerator to help the chocolate to harden. If you are using a clear plastic mold, you will be able to see the chocolate is ready to be unmolded when it automatically pulls away from the sides of the mold. Sources: Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) Plastic scraper, silkscreen Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) Cocoa butter; white and dark chocolate; decorative cake gems, edible paints; various egg molds Sur La Table Catalog Division www.surlatable.com 800/243-0852 Sinsation Chocolate Tempering Machine ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]

Note: The wine pairing suggestions are based on the flavors and textures described in the recipe and may vary depending on personal taste preferences." 68579,"Pav Bhaji on Potato Rolls 3/4 cup frozen or fresh cauliflower, chopped into small florets 1/2 cup frozen peas
2 medium russet potatoes, boiled and cooled
1 tablespoon olive oil
3/4 teaspoon ground turmeric
1 tablespoon ground coriander (freshly ground is best)
1/4 teaspoon red cl powder
2 large Roma tomatoes, diced into 1/2-inch pieces
1 (or 2, if you like it spicy!) small Indian green cl or serrano cl, finely chopped
1 1/2 teaspoons kosher salt, plus more if needed
1/4 cup chopped fresh cilantro (stems and leaves)
4 hamburger buns (preferably Martin's potato rolls or other potato rolls) Salted butter, for bun-buttering
1/2 medium red onion, finely diced
Lime juice, plus wedges for serving
Instructions: Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside. Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside. In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red cl powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green cl, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook. Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan. Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute. Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68580,"Sesame and Ginger Beef Sandwiches 1 pound refrigerated pizza dough (fresh, not frozen) 3 tablespoons vegetable oil, plus more for greasing 2 tablespoons sesame seeds Kosher salt 2 cups shredded coleslaw mix 1 tablespoon rice wine vinegar 1/4 to 1/2 teaspoon chili oil 6 ounces deli-sliced roast beef 1 tablespoon toasted sesame oil 3 scallions, thinly sliced 1/2 teaspoon grated peeled ginger 1/2 cup fresh cilantro Instructions: Microwave the pizza dough on 50 percent power to soften, 1 to 2 minutes, then let rest 5 minutes. Grease a large plate with vegetable oil; shape the dough into a 9-inch round and place on the plate. Sprinkle with 1 tablespoon sesame seeds and 1/4 teaspoon salt. Toss the coleslaw mix, vinegar, chili oil, and salt to taste in a bowl. In another bowl, toss the roast beef, sesame oil, scallions and ginger. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the dough seed-side down and sprinkle with the remaining 1 tablespoon sesame seeds. Cover and fry, shaking the pan occasionally, until the dough is golden, about 3 minutes per side, turning with tongs. Transfer to paper towels, season with salt and cool. Wipe out the skillet and place over high heat. Add the roast beef mixture and stir-fry until crisp, 1 to 2 minutes. Slice the flatbread in half horizontally. Layer the beef, coleslaw mixture and cilantro on the bottom half. Cover with the top and cut into 4 wedges. Bing is a Chinese flatbread, often used to sandwich meat, eggs or fried dough for breakfast. Per serving: Calories 561; Fat 27 g (Saturated 5 g); Cholesterol 27 mg; Sodium 906 mg; Carbohydrate 62 g; Fiber 4 g; Protein 22 g
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68581,"Mighty Mac and Bison Meatballs 1 1/4 pounds ground bison 1 pound ground turkey
2 eggs, beaten
2 cups fresh kale, de-stemmed and minced
1 small red onion, finely minced
4 cloves garlic, minced
1 cup nutritional yeast
1/2 cup gluten-free oat flour
1 tablespoon dried oregano
1 teaspoon fennel seeds
1 level teaspoon red pepper flakes
1/2 tablespoon salt
Chimichurri Sauce, recipe follows Mighty Mac, recipe follows 1/2 cup fresh parsley, de-stemmed 1/4 cup fresh cilantro, de-stemmed
1/4 cup jarred lemon juice
1/4 cup avocado oil
1 tablespoon dried oregano
1 tablespoon red pepper flakes
1 1/2 teaspoons salt
4 large cloves garlic, minced
3 cups frozen butternut squash, thawed 1 1/2 cups vegetable broth
1 1/2 cups whole milk
2 tablespoons olive oil 1/4 cup (4 tablespoons) salted butter
Three 8-ounce boxes chickpea noodles
4 cups shredded Cheddar 1 teaspoon salt
1/4 teaspoon nutmeg
Instructions: Preheat oven to 425 degrees F and line a cookie sheet with parchment paper. Mix bison, turkey and eggs in a bowl and stir by hand until well combined. Mix kale, onion and garlic in another bowl until well combined, then stir by hand into the bison, turkey and egg mixture. Mix yeast, oat flour, oregano, fennel seeds, red pepper flakes and salt in a bowl, then add into the wet mixture, stirring by hand until evenly incorporated. Roll into 1.5-ounce balls and space evenly on lined cookie sheet. Bake until internal temperature reaches 165 degrees F, 15 to 17 minutes. Serve with Chimichurri Sauce and Mighty Mac. Combine parsley, cilantro, lemon juice, oil, oregano, pepper flakes, salt and garlic in a food processor and pulse until the cilantro and parsley are finely chopped, 3 to 4 minutes. Allow to sit for 30 minutes prior to serving to allow the flavors to meld. Use immediately or store in the refrigerator for up to 10 days. Start roux in a large saucepan by combining squash, broth and milk and cook until squash is softened and beginning to fall apart, 10 to 15 minutes. Pour the mixture into a blender and blend until smooth. In a large pot, bring 6 quarts water and the olive oil to a boil. Meanwhile, return the roux mixture to the saucepan on low heat and add butter, stirring until the butter is melted, 5 to 7 minutes, then remove from heat. With the water at a boil, pour chickpea noodles in and cook, stirring frequently, for 11 minutes. Meanwhile, add the cheese to the roux, off heat, stirring frequently until cheese is fully melted and incorporated, about 5 minutes. Add the salt and nutmeg to the roux and stir well. Once the noodles have been cooked, strain well and return to the large pot, then pour in the cheesy roux and combine well. Disclaimer: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 68582,"Mix-and-Match Brothy Beans 1 pound dried beans, such as black, pinto, cannellini, kidney, cranberry or navy beans, black eyed peas or chickpeas 1/4 cup extra-virgin olive oil One 4-ounce piece smoked meat, such as slab bacon, pancetta, smoked ham, kielbasa or andouille, cut into 1/2-inch chunks, optional 1 medium white onion, finely chopped 1 cup finely chopped vegetables, such as carrot, celery, bell pepper and/or plum tomatoes 2 fresh or dried bay leaves 3 sprigs woody herbs, such as thyme, rosemary or sage, optional Kosher salt 1/4 cup fresh herbs, such as parsley, chives, basil or cilantro, coarsely chopped 2 tablespoons tomato paste 2 tablespoons jarred sofrito 2 tablespoons adobo sauce from canned chipotles 1 tablespoon finely chopped garlic 1 tablespoon finely chopped jalapeno Instructions: For the brothy beans: Put the beans in a large bowl with cold water to cover by 2 inches. Soak in the refrigerator at least 8 hours and up to 12 hours. Drain and rinse the beans. Heat 2 tablespoons of the olive oil in a medium Dutch oven over medium heat. Add the smoked meat if using and cook, stirring occasionally, until crisped, 3 to 5 minutes. Add the onion and other chopped vegetables. Cook, stirring occasionally, until just softened, about 3 minutes.
For the aromatics: Add the aromatics of your choice (use up to 3) and cook, stirring, until sizzling, about 1 minute.\u202f
Add the beans and bay leaves along with cold water to cover by about 2 inches (8 to 9 cups). Submerge the woody herb sprigs in the water if using. Bring to a simmer, partially cover the pot with the lid and cook until the beans are\u202fvery\u202ftender, 1 hour 15 minutes to 1 hour 30 minutes, depending on the type of bean.\u202f
To serve, remove and discard the bay leaves and herb sprigs. Stir in the remaining 2 tablespoons olive oil. Season with 1 1/2 to 2 teaspoons according to your taste. Stir in the fresh herbs.\u202f
Italian: Follow the recipe using cannellini beans, pancetta, celery, carrots, garlic, rosemary and parsley. Latin: Follow the recipe using black beans, ham, bell pepper, tomato, sofrito, jalapeno and cilantro.
Cajun: Follow the recipe using black eyed peas, andouille, celery, bell pepper, tomato paste, thyme and chives. Tex-Mex: Follow the recipe using pinto beans, celery, carrot, garlic, adobo sauce and cilantro.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68583,"Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese 6 Black Mission figs, cut in 1/2 1/2 cup balsamic vinegar, plus extra for dressing Crushed red pepper flakes, optional 12 slices prosciutto 1/2 log goat cheese Extra-virgin olive oil 2 cups baby arugula 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler Kosher salt Instructions: Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot. Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil. Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes. While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve. Its figgy delicious! ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 68584,"Big Bob Gibson's Alabama White BBQ Sauce 1 quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Prepared horseradish Lemon juice Salt and freshly ground black pepper Instructions: Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 68585,"Sauteed Summer Squash and Tomatoes 2 tablespoons extra-virgin olive oil 1 large clove garlic, smashed 1 pound small zucchini, cut into 3 by 1/2-inch strips 1 pound small yellow summer squash, cut into 3 by 1/2-inch strips Kosher salt and freshly ground pepper 1 cup quartered vine-ripened grape or cherry tomatoes 8 mint leaves, cut into thin strips Instructions: Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 68586,"Saffron Lassi 1/4 cup raw cane sugar 1/4 teaspoon saffron threads (5 to 6 threads), plus 2 for optional garnish 1 cup full-fat nondairy yogurt, preferably coconut 1/2 cup ice 3 tablespoons unsweetened nondairy milk 1/4 teaspoon ground cardamom, for garnish 1 tablespoon chopped unsalted pistachios, for garnish Instructions: Make the saffron syrup: In a small pot, stir together 1/2 cup water and the sugar and set over medium heat. Bring the mixture to a boil. Once boiling, add the saffron threads, reduce the heat to low, and simmer for 8 to 10 minutes, until the mixture reduces and thickens to a maple syrup consistency. Set aside to cool completely. Make the lassi: In a blender, combine the nondairy yogurt, ice, nondairy milk, and saffron syrup. Blend until smooth and creamy. Divide between two glasses and garnish with the cardamom, pistachios, and saffron threads, if using. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 68587,"Spring Salad of Watermelon, Watercress, and Scallions with a Shallot-Citrus Vinaigrette 3 tablespoons minced shallots 2 teaspoons grained Dijon mustard 1 teaspoon honey, or to taste 2 tablespoons rice wine vinegar 2 tablespoons apple cider vinegar 1 tablespoons blood orange juice (or regular orange juice) 1 tablespoon lemon juice 1 tablespoon lime juice 1/2 cup olive oil 1/2 cup peanut oil Salt 1/2 teaspoon sesame oil 3 tablespoons sesame seeds 4 cups seeded watermelon pieces about 1-inch in size 6 cups watercress leaves (about 1 bunch) 1/4 cup Italian parsley leaves 1/2 cup scallions, sliced 1/2 cup fresh chervil tops (or fresh oregano) Black pepper Instructions: Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste. In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds. In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68588,"Chayote with Christophine Vinaigrette 2 medium-size chayotes 2 tablespoons garlic vinegar 1 tablespoon Dijon mustard 1/4 cup olive oil 1/4 teaspoon Scotch Bonnet type cl 1/2 teaspoon fresh chives 1 head Bibb or Boston lettuce, separated into leaves Red bell pepper for garnish Instructions: Peel the chayotes and grate them into a bowl. Prepare vinaigrette from the remaining ingredients except the lettuce and pepper, and pour it over the grated chayotes. Mix well and allow to sit for 15 minutes. Serve on a bed of lettuce garnished with curlicues of red bell pepper.; ","[Sauvignon Blanc, Vermentino, Gruner Veltliner]" 68589,"Bacon Cheese Burgers and Chili Cheese Fries 1 cup cold water 2 tablespoons Worcestershire sauce
4 teaspoons steak sauce, such as A1 1 teaspoon ground cumin
4 teaspoons onion powder
4 teaspoons freshly ground black pepper
4 teaspoons granulated garlic
2 tablespoons all-purpose seasoning blend 10 pounds ground beef (75/25 shoulder clod) Cooked bacon strips Grilled onions Mild Cheddar cheese slices Burger buns, split and buttered Double-fried fresh-cut French fries, for serving Jimmy's Wrigleyville Grill San Antonio Chili, recipe follows Cheese sauce, for serving 1 tablespoon vegetable oil 3 pounds ground beef (80/20 shoulder clod) 3 large yellow onions, diced 3 large garlic cloves, minced
2 jalape?o peppers, seeded and chopped
3/4 cup chili powder
3 tablespoons ground cumin
1 teaspoon dried thyme
2 tablespoons brown sugar
10 1/2 cups crushed tomatoes
3 cups ground tomatoes
12 cups cooked pinto beans
Instructions: Combine the water, Worcestershire and steak sauce in an electric mixer. Slowly add the cumin, onion powder, black pepper, garlic and all-purpose seasoning and mix for 1 to 2 minutes. Combine with the ground beef. Form the mixture into patties and first grill and then sear the patties. Top the patties with bacon, grilled onions and Cheddar cheese slices; cover and cook until cheese melts. Place buns buttered-side down on griddle to toast. Fill buns with patties. Serve with fries that are topped with Jimmy's Wrigleyville Grill San Antonio Chili and cheese sauce. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 7 minutes. Add the onions, garlic, and jalape?o peppers; reduce heat to medium and stir in the chili powder, cumin, thyme, and brown sugar. Cook 10 minutes. Add the crushed tomatoes and ground tomatoes. Puree half the beans and add them to the chili along with the remaining whole beans. Bring to a boil, reduce heat and simmer 1 1/2 hours. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68590,"Tex-Mex Chicken Salad Bowl Grated zest and juice of 2 limes 1 tablespoon salt-free fajita seasoning Kosher salt 1 1/4 pounds skinless, boneless chicken breasts (about 2 large) 1 cup frozen corn, thawed 1 tablespoon vegetable oil 1 6-ounce package baby spinach 3 mini avocados (1 halved, 2 sliced)
1/2 cup buttermilk Freshly ground pepper 2 cups assorted cherry tomatoes, halved or quartered if large 2 cups shredded red cabbage 1 1/2 cups tortilla strips Instructions: Preheat the oven to 375?. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes. Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 68591,"Whole-Multigrain Pizza Dough 2 tablespoons whole-grain bulgur 2 tablespoons quinoa 1 tablespoon flaxseeds 3/4 cup warm water (100 to 110 degrees F) 1 teaspoon agave syrup or honey 1 teaspoon active dry yeast 1 1/2 cups white whole-wheat flour (6 ounces), plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil 1 tablespoon toasted sunflower seeds Instructions: Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After 30 minutes, the dough can be shaped and cooked as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68592,"Steamed Clams with Spicy Garlic Bread 2 tablespoons olive oil 8 ounces andouille or smoked sausage, sliced
1 shallot, thinly sliced
2 cloves garlic, chopped
1/8 teaspoon crushed red pepper
1 cup dry white wine
1/3 cup coconut milk
1 tablespoon salted butter
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 pound clams, shells scrubbed
1 tablespoon lime juice
3 sprigs lemon thyme or thyme, leaves stripped Spicy Garlic Bread, recipe follows One 12-ounce loaf French bread 1/4 cup unsalted butter, softened
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
Pinch kosher salt
Instructions: Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl. Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes. Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme. Serve immediately with Spicy Garlic Bread. Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom. Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices. Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68593,"Chicken Kebabs with No-Cook Peach Chutney 2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes 1/2 cup peanut oil or grapeseed oil 1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup lime juice (about 2 limes) 2 tablespoons ground coriander 2 teaspoons garam masala 2 small serrano peppers, seeded and stemmed One 1 1/2-inch knob ginger, peeled and chopped
Salt and freshly ground black pepper
10 ounces fresh or frozen and thawed peach slices (about 2 cups) 1 teaspoon grated ginger 1/2 teaspoon honey 1/4 teaspoon champagne vinegar 1/8 teaspoon chaat masala, optional, plus more for seasoning Pinch red cl flakes 2 to 3 sprigs fresh cilantro Juice of 1 lime, plus 1/4 teaspoon zest Salt and freshly ground black pepper Instructions: For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours. For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, cl flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken. For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed. Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Grenache Blanc]" 68594,"Homemade Granola 3 cups old-fashioned oats 2 cups unsweetened coconut chips 1 cup chopped dried apricots (6 ounces) 1/2 cup coarsely chopped raw pecans 1/4 cup brown sugar 3 tablespoons canola oil 3 tablespoons real maple syrup 1 teaspoon pure vanilla extract Kosher salt Quick-Fix Honey Yogurt, recipe follows Fresh blueberries, for serving Sliced fresh strawberries, for serving 2 cups plain Greek yogurt 3 tablespoons honey 1/4 teaspoon ground cinnamon Instructions: Arrange the racks in the center of the oven and preheat the oven to 325 degrees F. Toss the oats, coconut chips, apricots and pecans in a large bowl. Whisk together the brown sugar, canola oil, maple syrup, vanilla, and 1/4 teaspoon salt in a second bowl and drizzle over the oat mixture. Stir well so everything is evenly coated. Use your hands to toss and make sure every piece of oat is covered. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving. Serve over a bowl of Quick Fix Honey Yogurt and top with berries. Combine the yogurt, honey, and cinnamon in a bowl. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 68595,"Homemade Pesto Pizza Pre-made dough from pizza parlour Oil Pesto Tomatoes, sliced Mozzerella, sliced Red onion, thinly sliced Instructions: Place dough in an oiled bowl. Cover, for about 45 minutes, and allow dough to rise. Preheat oven to 400 degrees. Press dough into greased pizza round pan. Spread pesto over dough. Place tomatoes over pesto. Place mozerrella over tomatoes. Top with thinly sliced red onion. Drizzle more peston on top of pie. Bake for 15-20 minutes or until crispy. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68596,"Meatloaf Topped with Mashed Potatoes Nonstick cooking spray 1 cup crumbled butter crackers 1 cup oats 15 ounces ground chuck 15 ounces ground pork 2/3 cup diced onion 2/3 cup whole milk 1/2 cup chopped fresh parsley 1/2 cup diced celery 1/3 cup ketchup 1/4 cup diced green pepper 2 tablespoons Worcestershire sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon paprika 1 teaspoon yellow mustard 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon seasoned salt 2 eggs, lightly beaten 2 pounds potatoes Salt 2 tablespoons milk 2 tablespoons sour cream 2 ounces unsalted butter, softened Freshly ground black pepper Your favorite gravy, for serving Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray. Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix. Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.) For the mashed potatoes: Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper. For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 68597,"How to Make Apple Pie From Scratch | Apple Pie 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Instructions: Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.) Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68598,"Froscato Sunrise 1 1/2 cups orange juice, plus more for blending One 750-milliliter bottle Moscato
1 cup pink lemonade, plus more for blending 1/4 cup plus 1 teaspoon grenadine
4 maraschino cherries Instructions: Mix together the orange juice with 2 cups Moscato in a large measuring cup or bowl. Pour the mixture into 2 ice cube trays. Mix together the lemonade, 1 teaspoon grenadine and the remaining Moscato in the same bowl and pour into 2 more ice cube trays. (You probably won't fill them completely.) Freeze for at least 2 hours or up to overnight. (See Cook's Note) Put 1 tablespoon grenadine in the bottom of each of 4 glasses. Freeze for 30 minutes. Add the orange ice cubes to a blender and blend until smooth and slushy, adding a little orange juice if necessary. Remove the grenadine glasses from the freezer. Spoon the slushy mixture evenly into the glasses.
Add the lemonade ice cubes to the blender and blend until smooth and slushy, adding a little extra lemonade if needed. Gently spoon the lemonade mixture on top of the orange juice mixture in each of the glasses. Top each with a maraschino cherry. ","[Moscato, Prosecco, Lambrusco, Vinho Verde]

" 68599,"Honey Fried Chicken Two 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings) 4 cups buttermilk
1 3/4 tablespoons kosher salt 1 1/2 tablespoons ground black pepper 1 tablespoon plus 1 teaspoon paprika 8 cups vegetable or canola oil 4 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 cup honey
Instructions: Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet. In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge. Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate. Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 68600,"Slow-Cooker Hasselback Ham with Winter Citrus 1 hickory smoked half ham (3 1/2 to 4 pounds) 1/2 Cara Cara orange, thinly sliced 1/2 blood orange, thinly sliced 1/2 Meyer lemon, thinly sliced 1/2 cup orange marmalade 1/2 cup packed light brown sugar 3 tablespoons Dijon mustard 2 tablespoons stone-ground mustard Freshly ground black pepper Instructions: Place the ham on a cutting board flat-side down. Make 8 to 10 deep diagonal cuts in the ham crosswise on a slight bias, about 1/2 inch apart. Insert the Cara Cara, blood orange and lemon slices into the cuts, allowing the tops to stick out. Whisk together the marmalade, brown sugar, Dijon and stone-ground mustards and 1/4 teaspoon black pepper in a small saucepan. Bring the mixture to a boil over medium-high heat, whisking occasionally to melt the sugar. Reduce the heat to a simmer; cook until the glaze thickens, 2 to 4 minutes. Add 3/4 cup water to the insert of a 6-quart slow cooker. Add the ham sliced-side up and brush lightly with the glaze. (Refrigerate the remaining glaze.) Cover and cook on low until the ham is hot throughout, 3 to 4 hours. Before serving, reheat the remaining glaze over medium-low heat, stirring frequently, until simmering. Transfer the ham to a carving platter and brush generously with the glaze until glossy and sticky. Slice and serve with the remaining glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68601,"Mini Red Velvet Cheesecakes 3/4 cup chocolate wafer cookie crumbs (from about 13 chocolate wafer cookies) 1 1/2 tablespoons unsalted butter, melted 1 tablespoon light brown sugar Pinch kosher salt
Nonstick cooking spray, for the pan 18 ounces full-fat cream cheese, at room temperature 1 cup plus 3 tablespoons (232.5 grams) granulated sugar
1 1/2 tablespoons buttermilk powder
1 tablespoon vanilla extract 1/8 teaspoon kosher salt 3 large eggs plus 2 large egg yolks, at room temperature 1/3 cup heavy cream 3 tablespoons Dutch-process cocoa
1 1/2 tablespoons red food coloring
6 ounces cream cheese, at room temperature 4 tablespoons confectioners' sugar
1 cup heavy cream 1 teaspoon vanilla extract Chocolate curls, for garnish
Instructions: For crust: Preheat oven to 325 degrees F. Combine the cookie crumbs, butter, light brown sugar and salt in a mixing bowl until sandy. Lightly spray six 3-inch round mini-cheesecake molds with nonstick spray. Portion out 2 tablespoons of crumb crust into each mold and press flat (the lid of the nonstick spray works great here! Just wipe it clean).
Bake for 8 minutes, then allow to cool while filling is prepared.
For the custard: Place a cake pan filled with 1 inch of hot water in the lowest rack of the oven. Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, for 1 minute. Add the granulated sugar, buttermilk powder, vanilla and salt, and blend on low speed for 1 minute. Use a spatula to scrape the bowl and paddle thoroughly. Blend until completely smooth for an additional 1 to 2 minutes. Whisk the eggs and egg yolks in a bowl until smooth. Add the eggs to the cream cheese in three additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape. Warm the cream in the microwave until steaming, about 1 minute. Whisk in the cocoa and red food coloring until smooth. With the mixer on low, add the chocolate and cream mixture and blend just until combined. Divide the custard evenly among the 12 molds, filling each to about 1/4-inch from the top.
Place the cheesecakes on the center oven rack and turn oven down to 300 degrees F. Bake until puffed and slightly wobbly, with an internal temperature of about 160 degrees F, 42 to 48 minutes. Turn off heat and cool in oven for 25 minutes (the cheesecakes will sink slightly upon cooling).
For the cream cheese whip: Whip cream cheese and confectioners' sugar in a stand mixer until smooth and light, 3 to 5 minutes. Add the cream and vanilla and mix on low until smooth. Scrape bowl and whip on medium-high speed until medium peaks form. Top each cheesecake with a large dollop and sprinkle with chocolate curls.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68602,"Grilled Cheese With Bacon and Thousand Island Dressing 8 strips thick-cut maple-glazed bacon 2 tablespoons unsalted butter, plus more as needed 8 slices sourdough bread 12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded 4 tablespoons Thousand Island dressing Instructions: Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet. Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68603,"Coq au Vin 1 pound bacon, cut into 1/2 inch pieces 1/2 cup plus 3 tablespoons flour 8 chicken thighs (about 4 ounces each), skin on Freshly ground black pepper 2 cups thinly sliced yellow onion 2 pounds button mushrooms, thinly sliced 1/4 cup chopped shallots 2 tablespoons chopped garlic 3 to 4 sprigs fresh thyme 2 bay leaves 3 cups young full-bodied red wine 2 cups brown chicken or veal stock 2 tablespoon butter 1 tablespoon finely chopped parsley, plus extra for garnish 4 cups Mashed Potatoes, hot (seasoned with butter, cream, salt and white pepper) Instructions: In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon, drain on paper towels and set aside. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Reserve remaining flour. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the pan and saute for 2 to 3 minutes or until tender. Add the mushrooms, shallots, and garlic. Season with salt and pepper. Saute for 2 minutes. Add the thyme and bay leaves. Add the chicken back to the pan. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the chicken until very tender about 30 to 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manii). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3-4 minutes. Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Spoon the potatoes onto each serving plate. Lay two pieces of the chicken next to the potatoes. Spoon the sauce over the chicken. Garnish with the reserved crispy bacon and parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 68604,"Chocolate Cookie Crust Banana Cream Pie 2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping 1/4 cup dark brown sugar 6 tablespoons unsalted butter, melted 3 cups whole milk 4 large egg yolks 1 teaspoons vanilla extract 1/2 cup sugar 1/2 cup cornstarch 1/4 teaspoon salt 4 ripe bananas (about 1 1/2 pounds total), peeled, halved lengthwise, and sliced 1/4-inch thick 1 cup heavy cream, whipped to soft peaks 2 tablespoons sugar A few drops vanilla extract Instructions: Make the crust: Preheat oven to 350 degrees F. Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely. For filling: Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours. When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish. Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 68605,"Grilled Shrimp with Chili Cocktail Sauce 2/3 to 3/4 cup chili sauce 2 tablespoons prepared horseradish 2 tablespoons lemon juice, about 1/2 lemon 1 tablespoon hot sauce, eyeball it 2 teaspoons Worcestershire sauce 1 teaspoon celery seed, 1/3 palmful 1 rib celery from heart with leafy tops, finely chopped Coarsely ground black pepper 16 jumbo shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil Salt 1 teaspoon smoked sweet paprika A small handful parsley, finely chopped Instructions: Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use. Heat a grill pan or grill to medium-high. Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68606,"Iceberg Wedge 1 large head iceberg lettuce, cut into large wedges 1 cup grape tomatoes, split down the middle 2 tablespoons chopped flat-leaf parsley, for garnish 2 cloves garlic, minced Kosher salt and freshly ground black pepper extra-virgin olive oil Bleu cheese dressing: 1 1/2 cups mayonnaise 1 1/2 cups sour cream 1 tablespoon fresh lemon juice 6 ounces (3/4 cup) crumbled mild blue cheese such 2 tablespoons chopped fresh chives Instructions: Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce. Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68607,"Pear Salad with Gorgonzola Dressing 4 cups baby arugula, washed 1 (18-ounce) can pear halves, drained and cut into large dice 3 tablespoons apple cider vinegar 3 tablespoons olive oil 1 tablespoon honey 1/4 cup sour cream 1/4 cup plain yogurt 3/4 cup crumbled Gorgonzola 3 tablespoons walnuts Instructions: Divide arugula between 4 plates and top with pears. In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68608,"Coconut Mousse Cake 1 hot milk cake 1/4 cup Coconut Simple Syrup 1 3/4 cups freshly made Coconut Mousse About 2 cups freshly made Boiled Icing 3/4 cup (2 1/2 ounces) shredded dried coconut Hot Milk Cake Coconut Simple Syrup (recipe below) Coconut Mousse Boiled Icing Instructions: Preparation: Make the Hot Milk Cake as directed and make sure it is cool inside and out. (If frozen, let thaw in the refrigerator, 3 to 4 hours. or on the countertop for 1 to 2 hours. If time demands, you can thaw on the countertop. If time demands you can thaw on the countertop 1 to 2 hours, but be careful not let it sit too long before you begin working with it, as a cold cake is easier to cut.) Clear a space in the refrigerator large enough for the cake on a cake board. The mousse cake will need several hours to set up. If making the Coconut Simple Syrup now, let cool to room temperature. Make the Coconut Mousse as directed, allowing time for the gelatin-sugar mixture to cool before finishing. Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, remove any curve from the top of the cake to level it. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you. Get eye level to the cake as needed to make sure you are holding the knife exactly level. Repeat to split the cake into three or four equal layers. Arrange all the cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, up; reserve this to be the top layer of the assembled cake. Using a pastry brush, brush the top of each layer with an ample amount of the coconut syrup. Line a clean 6-by-3-inch cake pan with plastic wrap, leaving about 3 inches of overhang all around the sides to use later as a handle. Take up the original top of the cake, which you leveled, to be the bottom layer of the assembled cake. Place the first layer of cake, syrup-side up, in the lined pan. Scoop 1/2 to 3/4 cup of the mousse on top of the cake layer and use an offset spatula to level it. Top with the second layer of cake, syrup-side up, and press down lightly to seal and secure. Add another layer of mousse. Repeat with the third layer if making a four-layer cake. Place the reserved top piece, flat-dark-side up, on top. Cover with plastic wrap and carefully transfer the cake to the refrigerator. Let set for at least 3 hours and up to 2 days. To unmold the mousse cake, wrap a hot towel around the pan for 1 minute and gently shake to loosen the cake. Invert the pan onto a cake board on a clean work surface, then gently lift the pan off. If it resists, give a little tug on the plastic-wrap \handle.\ When the pan is off, peel the plastic-wrap lining from the cake. Transfer the cake on its board onto the revolving cake stand, with a nonslip pad or damp paper towel underneath. This cake requires only one coat of icing. Using the offset spatula, smear a generous scoop of the icing on one side of the cake. Keeping the spatula in front of you, rotate the cake stand to spread the icing in a smooth coat about 1 inch thick. (It needs to be thick enough to hide the sides of the cake, but not drooping down the sides.) Add more icing as you go, but do NOT back track! The icing will be covered with coconut, so it is not important for it to be perfect; however, you want the cake layers aligned perfectly and the coat of icing to be straight up and down on all sides, as well as crumb free and smooth. As you frost the sides, push the icing up over the top edge of the cake to make sure the coverage is complete, then use this excess to frost the top, using the spatula to pull the icing across the cake toward the center. There should be enough icing from the sides to cover the top, but if necessary, add another small scoop. Using a cupped hand, apply the dried coconut to the sides and top of the cake, pressing gently to help it adhere. Very carefully transfer the cake on the board to a presentation platter. Gather up any excess coconut and press it onto the cake, or reserve for another use. Refrigerate the cake for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Stir 1/2 cup coconut milk into 1/2 cup Simple Syrup. Store tightly sealed in the refrigerator for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68609,"Hotter-Than-Hell Sliders 2 ounces ground chuck Salt and freshly ground black pepper 1/2 ounce fresh sliced jalapeno 1/2 ounce fresh sliced white onion 1 ounce American cheese 1 Hawaiian roll, halved 1 ounce your favorite hot sauce Instructions: Make a loose ball out of the ground chuck. Place the ball of meat in a hot saute pan over medium-high heat and flatten with a metal spatula to 1/4-inch thickness. Sprinkle with salt and pepper. While the meat is cooking, add the jalapeno and onion to the saute pan. Flip the burger, top with the cheese and melt (total cook time on meat is 3 to 4 minutes). Place the roll cut-side down in the saute pan to toast. To assemble: Place the toasted roll toasted-side up on a plate. Place 1/2 ounce hot sauce on the toasted part of the bun. Place the burger on top of the sauce. Place the remaining 1/2 ounce hot sauce over the cheese. Place the sauteed jalapeno and onion over the hot sauce. Place the toasted top of the bun on the burger. Bon Appetit!! ","[Zinfandel, Malbec, Syrah, Tempranillo]" 68610,"Turbo 1/2 ounce black currant liqueur, such as creme de cassis 8 ounces dry hard cider, chilled
8 ounces light lager, chilled
Fresh rosemary sprig, for garnish
Blackberry, for garnish
Instructions: Add the black currant liqueur to the bottom of a chilled pint glass. Top with the cider and lager. To garnish, thread the rosemary sprig through the blackberry and place in the drink. Serve immediately. ","[Cidre Brut, Pilsner, Hefeweizen]" 68611,"Bluesiana Burger 1 cup mayonnaise 2 tablespoons prepared horseradish 1 tablespoon Worcestershire sauce 1 tablespoon whole grain mustard 1 tablespoon hot pepper sauce (recommend: Tabasco) 1 teaspoon red pepper flakes 3 cups Napa cabbage, shredded thin 1/2 cup purple cabbage, shredded thin 1/2 cup red onion, sliced very thin 1/2 cup yellow bell pepper, sliced very thin 1/4 cup sugar cane vinegar 1 tablespoon whole grain mustard 1/2 cup extra-virgin olive oil (recommend: Colavita) 1 cup mild blue cheese (crumbled small) 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 1/2 cups root beer soda 1 cup bottled chili sauce 1/4 cup fresh lemon juice 3 tablespoons Worcestershire sauce 1 1/2 tablespoons dark brown sugar 1 tablespoon dark molasses 1 teaspoon liquid smoke 1 teaspoon root beer extract 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 pounds freshly ground chuck 1 tablespoon hot pepper sauce (recommend: Tabasco) 1/4 cup finely chopped fresh green onion 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Oil, for brushing grill 6 good-quality hamburger buns, split 1/2 cup melted butter Instructions: Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. Zydco Sauce: To make the sauce, combine mayonnaise, horseradish, Worcestershire sauce, mixing whole grain, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate. To make the slaw, combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing. 15 minutes before serving pour the dressing over the slaw mixture and toss. Add the crumbled blue cheese and toss again evening combining the cheese. Add salt and pepper. Drain off excess liquid and chill the slaw. To make the glaze, combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 1 cup, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools). For burgers place ground chuck in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to grill. Brush grill rack with oil and place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze. Meanwhile, brush melted butter on top and bottom buns. Position buns; cut size down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly. When patties are cooked, remove from grill, and keep warm while resting. To assemble burgers, spread a generous amount of the Zydeco sauce over the cut sides of the buns. On each bun bottom, add a burger patty and brush again with root beer glaze. Add a portion of blue cheese Mardi gras slaw. Add the bun tops and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 68612,"Protein Cider Doughnuts 3/4 cup vanilla protein powder 2/3 cup oat flour
1/4 cup coconut flour
4 teaspoons apple pie spice
2 teaspoons baking powder
1/2 cup coconut sugar
2/3 cup unsweetened applesauce
1/2 cup apple cider
4 large eggs
2 tablespoons coconut oil, melted
Nonstick cooking spray, for the doughnut pans
Maple Syrup Glaze, recipe follows, optional Coconut Glaze, recipe follows, optional Coconut Sugar, recipe follows, optional 1/3 cup maple syrup 6 tablespoons vanilla protein powder 6 tablespoons vanilla protein powder 1/4 cup maple syrup
1/4 cup coconut milk, at room temperature
1/4 cup shredded coconut
1/2 cup coconut oil, melted 1/2 cup coconut sugar
Instructions: Preheat the oven to 325 degrees F. Whisk together the protein powder, oat flour, coconut flour, apple pie spice and baking powder in a large bowl. Add the coconut sugar and stir to combine.
Whisk together the applesauce, apple cider and eggs in a medium bowl. Pour the wet ingredients into the dry and whisk until combined. Whisk in the coconut oil.
Spray two 6-count nonstick doughnut pans with nonstick spray. Use a spoon to divide the batter among the 12 doughnut molds. Bake, rotating the pans halfway through, until the doughnuts are light golden brown, about 15 minutes. Remove the doughnuts to a cooling rack to cool, about 15 minutes.
Serve plain or top with Maple Syrup Glaze, Coconut Glaze or Coconut sugar, if desired. Mix together the maple syrup and protein powder in a shallow bowl. Dip one side of the doughnut in the glaze or use a spoon to drizzle the mixture on top of the doughnuts. Mix together the protein powder, maple syrup and coconut milk in a wide shallow bowl. Dip one side of each doughnut in the glaze. Sprinkle the shredded coconut on top. Put the coconut oil in a wide shallow bowl and the coconut sugar on a small plate. Dip one side of each doughnut in the coconut oil, then dip the same side in the coconut sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 68613,"Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp 1 pound spaghetti Salt 5 tablespoons vegetable oil or peanut oil 3 cloves garlic, finely chopped 2 inches ginger root, minced or grated 1 red bell pepper, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/4 cup creamy peanut butter 1/4 to 1/3 cup tamari dark soy sauce, eyeball it 1 (15-ounce) can cooked pumpkin 2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle 3 tablespoons five-spice powder 12 jumbo shrimp, peeled and deveined 12 diver scallops, trimmed and patted dry 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks Instructions: Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it. While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp. Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68614,"Herb and Apple Stuffing 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes) 4 tablespoons unsalted butter (1/2 stick) 2 cups medium-diced yellow onion (2 large) 2 cups medium-diced celery (3 large stalks) 2 Granny Smith apples, unpeeled, cored and large diced 2 tablespoons chopped flat-leaf parsley 1 1/2 teaspoons minced fresh rosemary leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock 1/2 cup sliced blanched almonds, toasted, optional Instructions: Preheat oven to 300 degrees F. Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes. In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft. Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired. Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68615,"Beef Satay with a Peanut Dipping Sauce 2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain 1 cup teriyaki sauce 1 tablespoon minced ginger, plus 1 teaspoon 1 tablespoon minced garlic, plus 1 teaspoon 1 teaspoon salt 1/4 cup smooth peanut butter, plus 1 tablespoon 1/2 cup unsweetened coconut milk 1 1/2 teaspoons sesame oil 2 teaspoons soy sauce 1 teaspoon brown sugar 1 tablespoon lime juice 1/2 teaspoon Thai fish sauce 1/4 teaspoon cayenne pepper 1 tablespoon chopped cilantro 1 tablespoon toasted chopped peanuts 1 cup julienned carrots 1 cup julienned celery 2 cups shiso greens Instructions: Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 68616,"Kissable Coconut Shrimp 1 cup rice flour 1 quart soda water 1/2 cup fresh coconut flakes (unsweetened) 1 pound shrimp (U-15) Instructions: Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil. Lenswood Sauvignon Blanc. ",[Sauvignon Blanc] 68617,"Ginger Train Base 1 cup vegetable shortening 1 cup unsalted butter (2 sticks) 7 cups bread flour 1 cup sugar 3 tablespoons ground ginger 5 teaspoons ground cinnamon 1 1/2 teaspoons fine salt 1 1/2 cups dark corn syrup 4 teaspoons vanilla extract Royal Icing, recipe to follow 1/2 cup plus 2 tablespoons meringue powder (egg white powder) 3/4 cup water 2 pounds confectioners' sugar (about 7 1/2 to 8 cups or 2 boxes)
Food coloring, as desired
Instructions: Melt the shortening and butter together in a medium saucepan. Let cool.
Sift the flour, sugar, spices, and salt into the bowl of a standing mixer.
Mix the butter mixture into the flour mixture with the paddle attachment until sandy. Add the corn syrup and vanilla and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. wrap in plastic and refrigerate for at least 2 hours or overnight.
Dust the dough and a work surface with flour. Roll the dough about 1/4-inch thick. Cut into desired shapes. Transfer to a parchment lined baking sheet. Refrigerate until firm, about 30 minutes.
Position racks evenly in the oven and preheat to 350 degrees F.
Bake until a rich tawny brown, about 25 to 30 minutes. Cool on a rack.
Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the icing sit to settle, then use a rubber spatula to vigorously beat and smooth it out.
Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68618,"Omelet for Two 1/4 pound good thick-cut bacon 1 tablespoon unsalted butter 1 cup medium-diced Yukon gold potato 1/2 cup chopped yellow onion 1 tablespoon minced jalapeno pepper 5 extra-large eggs 2 tablespoons milk or cream 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped scallions, white and green parts 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish Instructions: Preheat the oven to 350 degrees F. Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68619,"Shaved Fennel Salad 10 ounces arugula leaves 2 oranges, segmented 1 small bulb fennel, thinly sliced 3 tablespoons olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper Instructions: In a large bowl, combine the arugula, oranges and fennel. Add the olive oil and lemon juice and toss to combine. Season with salt and pepper. Serve immediately.
","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 68620,"Zucchini and Onion Koftas 2 cups vegetable oil, for frying 1 cup chickpea flour 1 cup chopped green onions 2 tablespoons yogurt 1 tablespoon garam masala 1 teaspoon cardamom seeds 1 teaspoon dried pomegranate seeds 1 medium onion, peeled, cut in half and thinly sliced 1 medium zucchini, grated A pinch of salt Instructions: Heat the oil to 350 degrees in a deep, heavy pot. Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 68621,"Roasted Carrot and Avocado Panzanella 1 pound sourdough bread, cut or torn into bite-size pieces 3/4 cup extra-virgin olive oil (divided)
Kosher salt and freshly ground black pepper
1 1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds, crushed
2 teaspoons cumin seeds
1 orange, cut into wedges
1 lemon, halved
1/3 cup champagne vinegar
1 shallot, minced
1 1/2 tablespoons Dijon mustard
4 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups watercress, thick stems removed
Instructions: Preheat the oven to 400 degrees F. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on. Meanwhile, in a large bowl, toss the carrots, 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon. In a small bowl, whisk together the vinegar, shallot, mustard, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper. On a large serving platter or in a serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the watercress, season with salt and pepper, and toss to mix. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 68622,"Spicy Pineapple-Glazed Shrimp Kebabs 2/3 cup pineapple juice 3 tablespoons lemon juice 3 tablespoons lime juice 1 tablespoon minced ginger 1 jalapeno, seeded and finely chopped 2 tablespoons soy sauce 3 tablespoons honey 3 tablespoons chopped cilantro 1 pound large shrimp, peeled and deveined 1 1/2 cups pineapple chunks, fresh or canned 1 red onion, peeled and cut into chunks 1 green bell pepper, seeded and cut into 1-inch squares Instructions: Heat a cast-iron grill pan or outdoor grill over medium-high heat. Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half. Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper. Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68623,"Carrots with Dill Yogurt 2 pounds carrot Kosher salt and freshly ground pepper 3/4 cup plain whole-milk yogurt 2 tablespoons chopped dill 2 tablespoons fresh lemon juice 3/4 teaspoon ground coriander Instructions: Peel the carrots and thinly slice on the bias. Cook in boiling salted water until tender, about 6 minutes. Drain, blot dry and transfer to a serving bowl. Stir together the yogurt, dill, lemon juice and coriander; season with salt and pepper. Spoon over the carrots. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 68624,"Sara's Brownies 1 cup flour 1 cup sugar 1/2 cup cocoa chocolate chips 1/2 cup peanut butter Instructions: Mix ingredients and bake. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 68625,"Rainbow Confetti Birthday Pie Nonstick cooking spray, for the pie pan 1 1/2 tablespoons butter
1 1/2 cups mini marshmallows
3 cups fruity rice cereal
4 cups vanilla or party cake ice cream, softened
1 1/2 cups heavy cream 1 1/2 tablespoons sugar
2 teaspoons vanilla
One 7.25-ounce bottle blue confetti chocolate shell topping
2 tablespoons rainbow sprinkles
Instructions: For the crust and filling: Spray a 9-inch pie pan with nonstick cooking spray. Melt the butter in a medium pot over medium-low heat. Add the marshmallows and cook, stirring, until melted. Add the fruity cereal and mix until completely coated. Transfer to the prepared pie pan and press the mixture into the pan to form a crust. Let cool completely. Spread the ice cream over the crust and smooth the top with a spatula. Freeze until hardened, 4 to 6 hours. For the garnish: In a chilled large metal bowl, combine the heavy cream, sugar and vanilla. Whip the cream with a whisk or hand mixer to medium peaks. Vigorously shake the shell topping sauce and pour about 1/2 cup over the ice cream. Let set. Using a 2-inch ice cream scoop, place scoops of the whipped cream around the edge of the pie. Sprinkle each whipped cream scoop with rainbow sprinkles. Hold in the freezer until ready to serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 68626,"Crusty Baked Shells & Cauliflower Kosher salt and freshly ground black pepper 3/4 pound medium shells Good olive oil 2 1/2 pounds cauliflower, cut into small florets (1 large head) 3 tablespoons roughly chopped fresh sage leaves 2 tablespoons capers, drained 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon grated lemon zest 1/4 teaspoon crushed red pepper flakes 2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind) 1 cup (8 ounces) fresh ricotta 1/2 cup panko (Japanese bread flakes) 6 tablespoons freshly grated Italian Pecorino cheese 2 tablespoons minced fresh parsley leaves Instructions: Preheat the oven to 400 degrees. Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl. Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 68627,"Spider Spoons 5 black pipe cleaners 1 black plastic spoon 1 black plastic fork Instructions: Wrap 1 pipe cleaner around the fork and spoon to hold them together (the fork \fangs\ should be on the bottom and the spoon \head\ on the top). Wrap the remaining 4 pipe cleaners around the handle once so there are 4 legs on each side. Bend the legs to create the spider's knees and feet. ","[Chardonnay, Sauvignon Blanc, Riesling]" 68628,"Oven-Roasted Pulled Pork Sandwiches 3 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 3 tablespoons coarse salt 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt 1 1/2 cups cider vinegar 1 cup yellow or brown mustard 1/2 cup ketchup 1/3 cup packed brown sugar 2 garlic cloves, smashed 1 teaspoon salt 1 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 12 hamburger buns 1 recipe Spicy Slaw, recipe follows Pickle spears 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 2 green onions, chopped 1 red cl, sliced 1 1/2 cups mayonnaise 1/4 cup Creole mustard 1 tablespoon cider vinegar 1 lemon, juiced Pinch sugar 1/2 teaspoon celery seed Several dashes hot sauce Kosher salt and freshly ground black pepper Instructions: Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and \pull\ the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side. Combine the cabbage, carrot, red onion, green onions, and cl in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 68629,"Quiche Lorraine 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3 to 4 tablespoons ice water 1 tablespoon unsalted butter 1 sweet onion, very thinly sliced Kosher salt
4 slices thick-cut bacon, cut into 1/2-inch strips 1 1/2 teaspoons fresh thyme 1 cup shredded Gruyre cheese (about 4 ounces) 3 large eggs 1 1/2 cups heavy cream 2 tablespoons finely chopped fresh chives
Pinch of freshly grated nutmeg Pinch of cayenne pepper Instructions: Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight. Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
Preheat the oven to 350? F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel\u2013lined plate. Add the bacon to the pan with the onion, along with the thyme.
Spread the Gruyre and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68630,"Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds 1 acorn squash, cut into 1/2-inch rings, seeded Extra-virgin olive oil Kosher salt 1 pound portobello mushrooms, cleaned and gills removed 1 head radicchio Trevisano, chiffonade 1 cup baby arugula 1 Granny Smith apple, julienned and tossed with 1 teaspoon red wine vinegar 3 to 4 tablespoons toasted green pumpkin seeds 3 to 4 tablespoons red wine vinegar Pumpkin seed oil, for garnish Instructions: Preheat the oven to 375 degrees F. Toss the squash rings with olive oil and salt and bake on a sheet tray in the preheated oven for 15 to 20 minutes or until the squash is soft and starting to caramelize. Repeat this process with the mushrooms. *Hint - these can be done at the same time! Reserve until ready to use. Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl. Dress with vinegar, olive oil and salt. The salad should be dressed and well seasoned but not soggy. To serve: Return the squash and mushrooms to the oven for 2 to 3 minutes, just to warm them up. Place a squash ring on a serving plate. Place a handful of the salad inside the ring. Cut the mushrooms into 4 slices and arrange them, fanned, on the side of the salad. Drizzle with pumpkin seed oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 68631,"Oyster Caesar Shooters 2 cups clam-tomato juice, such as Clamato 1 tablespoon freshly grated horseradish 1 teaspoon hot pepper sauce 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon celery salt Freshly ground black pepper 6 oysters, shucked 3 small celery hearts with leaves, cut in half Instructions: In a large pitcher, combine the clam-tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Garnish each glass with a celery stick. Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68632,"Yellowfin Tuna Burgers with Ginger-Mustard Glaze 1/3 cup teriyaki sauce 2 teaspoons minced ginger 1/2 teaspoon minced garlic 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon white wine vinegar 1 1/2 pounds yellowfin tuna, free of any skin or gristle 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1/2 teaspoon cayenne 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 4 fresh hamburger buns with seeds 1/4 cup Japanese pickled ginger, optional Instructions: Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.) Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.) Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68633,"No-Cook Crab Cakes ? cup mayonnaise 1 teaspoon Dijon mustard 2 teaspoons fresh lemon juice 1 teaspoon Old Bay seasoning 3 (6.5-ounce) cans claw crab meat 1 cucumber, trimmed and cut into 20?-inch slices 1 cup Market Pantry? Soup & Oyster Crackers Instructions:

1. In a large bowl, mix the mayonnaise, mustard, lemon juice, and Old Bay. Fold in the crab until well mixed.
2. Divide the crab mixture among the cucumber rounds. Gently press the oyster crackers on top. Tip: The crab mixture can be refrigerated in an airtight container for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 68634,"Three-Way Tie Sandwich One 2-foot loaf Italian bread 1 head cauliflower, cut into 1-inch florets 3 tablespoons extra-virgin olive oil
   1 teaspoon curry powder
   1/2 teaspoon salt
   1/2 cup mayonnaise
   1/4 cup basil leaves, chopped
   One 8-ounce ball burrata cheese
   Pinch salt
   1/2 cup arugula 8 deli slices provolone cheese 2 ounces sliced spicy coppa 2 ounces sliced finocchiona salami 4 ounces sliced mortadella
   1 tomato, sliced thin
   Pinch salt
   1 small romaine heart, shredded
   1 cup giardiniera, chopped
   1 teaspoon white balsamic vinegar
   1/4 cup yellow mustard 1/2 cup sweet pickle relish 1/3 pound sliced turkey breast 4 deli slices white Cheddar Instructions: Preheat the oven to 450 degrees F. Slice the loaf of bread in half horizontally and remove some of the soft interior to make a shallow boat of both the top and bottom halves. To make the burrata and curried cauliflower sandwich: On a rimmed baking sheet, combine the cauliflower, olive oil, curry powder and salt; toss well to coat. Roast until tender and beginning to brown, 20 minutes. Cool completely before using. Meanwhile in a small bowl, mix together the mayonnaise and basil with a rubber spatula. Refrigerate until ready to use. On one-third of the loaf of bread, spread the cut-sides (top and bottom) with the basil mayonnaise. Tear half of the burrata over the mayonnaise on the bottom half. Season with a pinch of salt and then pile the roasted cauliflower on top of the burrata. Tear the remaining burrata over the cauliflower. Top with the arugula. For the Italian sandwich: On the next third of the bread, shingle four pieces of provolone on the bottom half and four on the top. Layer the coppa, finocchiona and mortadella on top of the bottom half. Follow with the sliced tomato, a pinch of salt, the shredded lettuce and the giardiniera. Drizzle the greens with the white balsamic. For the turkey and cheese sandwich: On the last third of the bread, spread the insides (top and bottom) with the mustard and then the sweet relish. Shingle the turkey over the bottom and place the Cheddar on top. Place the top half of the bread of the bottom and tightly wrap with plastic wrap. Refrigerate for at least 4 hours. Cut into slices and secure with toothpicks if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 68635,"Fresh Tomato and Feta Salad 3 tablespoons balsamic vinegar 1 teaspoon chopped fresh oregano
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 beefsteak tomatoes (or large heirloom if available), sliced 1/2-inch-thick 1 small red onion, diced
1 cup crumbled feta 2 tablespoons fresh mint leaves
1 tablespoon fresh parsley leaves
8 fresh basil leaves, torn
Instructions: For the dressing: In a small bowl, whisk together the balsamic, oregano, honey, salt and pepper. Slowly whisk in the extra-virgin olive oil until combined. For the salad: Arrange the sliced tomatoes on a platter. Scatter over the onions and feta. Drizzle with the dressing, then top with the mixed herbs. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 68636,"Pumpkin Spice Creme Brulee 4 cups heavy cream 1 vanilla bean, split and seeds scraped 6 large egg yolks 1/4 cup dark brown sugar 1 1/2 teaspoons pumpkin pie spice 1/4 cup plus 6 tablespoons granulated sugar Instructions: Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan. Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 68637,"Fruit Fondues Assorted fruits, cut up Jar of caramel sauce Chocolate chunks Instructions: In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces. ","[Riesling, Moscato, Gewrztraminer]" 68638,"Mayhaw Thumbprint Cookies with Cream Soda Glaze 1 cup (2 sticks) unsalted butter, softened One 3.9-ounce package instant chocolate pudding mix
1 large egg
2 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup mayhaw preserves
1 cup powdered sugar 2 tablespoons cream soda
Instructions: For the thumbprint cookies: Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Cream butter and pudding mix together in a large bowl until light and fluffy, then beat in the egg. Add the flour and salt, beating at low speed until a dough forms. Put granulated sugar on a plate. Roll the batter into 1-inch balls, then roll through the sugar and place on the lined cookie sheet. Make a thumbprint in the center of each. Bake until firm to the touch, 15 to 18 minutes. Transfer cookies to a cooling rack immediately and let cool completely. Fill each thumbprint with the preserves. For the cream soda glaze: Whisk together powdered sugar with the cream soda in a small bowl until smooth, white and shiny. Drizzle glaze criss-crosses over the cookies and let dry completely, about 20 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68639,"Triestine 1 teaspoon active dry yeast 1/3 cup warm water 1/4 teaspoon sugar 2/3 cup all-purpose flour 1 teaspoon active dry yeast 1/4 cup warm water Biga 2 egg yolks 1 tablespoon sugar 1 1/3 cups all-purpose flour 3 1/2 cups all-purpose flour 2 tablespoons honey 1 cup plus 5 tablespoons unsalted butter, softened 3/4 cup sugar 9 egg yolks 1/3 cup plus 1 tablespoon milk 2 teaspoons salt 1 teaspoon vanilla extract 1 cup candied orange peel, diced 1 cup candied citron, diced 1 cup skin-on almonds, roughly chopped 1 cup powdered sugar, plus more as needed Instructions: The repeated risings add extra flavor and moist texture. This is similar to Panettone but I discovered it in Lugano, an Italian part of Switzerland on Lake Lugano. We stayed in Gandria where there are no cars so we took boats everyday and walked wherever we needed to go. We went to a bakery called Munger's in Lungano and sampled their Kirsch filled Amereti Cookies that have bottoms dipped in chocolate, Rhubarb tart and this Triestine bread, which was $18.00 but worth it! It comes originally from the town of Triest in Switzerland (I believe) and uses candied orange peel and citron peel plus sugared almonds instead of Panettone's traditional golden raisins. It lasts for days, staying moist and delicious and it's wonderful toasted as well. We bought one on our honeymoon and noshed on it in our hotel room for almost week, bringing hunks of it down to breakfast in the morning to have with the best milky cafe con leche ever. It even made it back to Chicago for us to snack on while we reminisced about our fabulous trip. To make the Biga: In a mixer with a dough hook, dissolve the yeast with warm water; then add the sugar and let rest 5 minutes. Add the flour and mix on low until smooth. Cover and let rise until it triples in bulk. To make the Dough?1st Stage: In a small cup, dissolve yeast in warm water and let sit 5 minutes. Add it to the biga and mix with the dough hook. Add the yolks, sugar and 1 1/3 cups flour and mix 5 minutes on medium speed until shiny and smooth. Cover and put in a warm spot (70 degrees F) and let rise again until it triples in bulk. After it has tripled, make begin the 2nd Stage: Add the 3 1/2 cups flour, honey, half the butter, 1/3 cup of the sugar, the 9 yolks, and the milk. Knead with the dough hook on medium speed, add the remaining sugar, salt, and vanilla extract. Knead 5 more minutes. With the mixer running, add 10 tablespoons butter, one tablespoon at a time. The dough should look smooth and shiny and pull away from the sides of the bowl. Place it on a work surface and schmear it with the remaining tablespoon of butter and add the orange peel and citron and knead by hand until blended. Shape into a ball and place in a covered bowl and let double in bulk. Turn the dough out onto a work surface and divide into 2 balls. Place the chopped almonds on a surface and roll the balls in them to coat well; then roll the balls in powdered sugar to coat heavily. Place each ball in a buttered panettone mold (straight walled paper cake pan). Let rise covered for 1 hour or until it springs back when poked and risen past the rim. Sprinkle well with powdered sugar again. Preheat oven to 350 degrees F and bake for 45 to 50 minutes until golden brown. To cool, stick 2 skewers through the base of the paper mold and suspend the bread upside down by resting the skewers on 2 containers which are taller (higher) than the bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68640,"Southwestern Turkey Chili and Cornbread Nonstick vegetable cooking spray 1 (11-ounce) can Mexicorn 1 egg 1 (8 1/2-ounce) package corn muffin mix 10 ounces lean ground turkey, crumbled 1 tablespoon all-purpose flour 1 tablespoon olive oil 1 (28-ounce) can whole tomatoes 2 (14 1/2-ounce) can spicy black beans 1/4 cup tomato paste Sour cream, for garnish Chopped fresh cilantro leaves, for garnish Chopped red onion, for garnish Instructions: Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Chili: Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. Preheat oven to 400 degrees F. . ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 68641,"Spicy Melon Salad with Mint and Ricotta Salata 1 Crenshaw melon peeled, seeded and diced into 1-inch cubes 1 cantaloupe peeled, seeded and diced into 1-inch cubes 2 teaspoons chili flakes 3 tablespoons freshly chopped mint leaves 1/2 cup extra-virgin olive oil Sea salt Freshly ground black pepper 1 cup shaved ricotta salata cheese Instructions: In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 68642,"Stone Fruit and Berry Crumble 2 cups fresh blueberries 2 cups diced peaches
2 cups fresh raspberries
1/4 cup uncooked oats 1/4 cup brown sugar
1/4 cup melted unsalted butter
Nonfat Greek yogurt, for serving
Instructions: For the fruit: Preheat the oven to 400 degrees F. Put the blueberries, peaches and raspberries in a 2-quart baking dish and roast until soft, 10 to 12 minutes. Strain the fruit juices into a saucepan and return the fruit to the baking dish. Bring the juices to a simmer over medium heat and reduce until syrupy, 10 to 12 minutes. Pour over the fruit. For the crumble: Reduce the oven to 325 degrees F. Combine the oats, brown sugar and melted butter in a small mixing bowl. Spread the crumble mixture on a sheet tray and bake until it just starts to brown, 10 to 12 minutes. Sprinkle the crumble on top of the fruit. Scoop to serve with Greek yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 68643,"Curried Lamb Stew 4 pounds lamb stew meat (patted dry) 2 tablespoons butter 2 medium onions, diced 1 bunch scallions, chopped 1/4 cup jalapeno, chopped seeds and all 2 tablespoons ginger, chopped 2 tablespoons garlic, chopped 4 tablespoons curry powder, recipe follows 2 cups tomatoes, diced no seeds 1 cup water, beef or chicken stock 2 cups Japanese rice, cooked 1/4 cup cilantro, chopped 1 1/2 tablespoons coriander seeds 2 tablespoons ground turmeric 1 1/2 tablespoons cumin seeds 1 teaspoon fennel seeds 1 teaspoon anise seeds 6 whole cloves 1 stick cinnamon 1 tablespoon ginger Cayenne pepper to taste Instructions: Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro. Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 68644,"Veggie So Low Mein 1 cup bean sprouts 1/2 cup chopped scallions 1/4 cup shredded carrots 1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables 1/4 cup reduced-sodium or lite soy sauce 3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute 1 cup quartered mushrooms 1 cup thinly sliced zucchini 1 tablespoon cornstarch 2 teaspoons chicken-flavored powdered consomme 1 tablespoon granulated sugar Instructions: Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside.
Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68645,"The Ultimate Caramel Apple Pie 3 cups all-purpose flour Pinch salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks 1 egg separated, (yolks for the pastry, whites for the glaze) 3 tablespoons ice water, plus more if needed 1 cup sugar, plus 1/4 cup for the top 3 tablespoons water 1/4 cup heavy cream 1/2 cup red wine 1/2 vanilla bean, split and scraped 1 lemon, halved 8 apples (recommended: Granny Smith and Gala) 1 tablespoon flour 1 cinnamon stick, freshly grated 1/4 cup unsalted butter Instructions: Preheat oven to 350 degrees F. To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the egg yolk and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour. While the dough is resting, prepare the filling. To make the caramel sauce: place the sugar and water in a small pot and cook, without stirring, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened. Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon. Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly. Preheat the oven to 350 degrees F. Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter. Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples. Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68646,"French Onion Dip 2 tablespoons unsalted butter 2 Vidalia onions, sliced into 1/4-inch-thick rings 2 large shallots, sliced into -inch-thick rings 3 cloves garlic, minced 2 cups sour cream 1 cup mayonnaise 1 teaspoon celery salt 1 teaspoon Worcestershire sauce Salt and freshly ground pepper Chopped chives, for garnish Potato chips, for serving Instructions: In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature. In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68647,"Eel Livornese 2 pounds eel, filleted and skinned, cut into 4-inch pieces 2 (28-ounce) cans San Marzano tomatoes 1 cup red wine 2 tablespoons capers 12 Gaeta olives 1 teaspoon red pepper 1 teaspoon oregano 1/2 teaspoon salt 4 basil leaves Instructions: In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In casserole, place eel with skin side down and pour tomatoes over it. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Garnish with basil leaves. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 68648,"Roasted Beet Borscht 1 pound beets Kosher salt and freshly ground black pepper 6 sprigs fresh thyme 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 carrots, chopped 2 cloves garlic, chopped 6 cups chicken stock, heated 2 tablespoons red wine vinegar 1 tablespoon honey 1 Granny Smith apple, peeled 2 tablespoons chopped fresh dill Sour cream, for garnish Instructions: Heat oven to 400 degrees F. Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks. In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold. To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68649,"Bal's Lentil Cookies 1 cup mixed lentils 1 cup (2 sticks) butter 1 cup brown sugar 1 egg 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon vanilla 1 cup quick rolled oats 1 cup slivered almonds 1 cup pumpkin seeds 1 cup chocolate chips Instructions: Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68650,"Escarole Soup 8 pounds escarole, chopped 1 pound ground beef 2 teaspoons garlic powder 2 teaspoons black pepper 2 tablespoons Locatelli cheese 1/4 cup bread crumbs 1 egg 3 chicken breasts, split into 6 pieces 3 stalks celery 4 carrots, peeled 1 dozen large eggs 4 to 5 ounces Locatelli cheese Salt Black pepper Instructions: Preheat the oven to 350 degrees. Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put the meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg. Mix well. Roll the mixture into 1/2-inch meatballs. Place the meatballs on a baking sheet and bake for 15 minutes. Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel. Shake the bag a few times to eliminate excess grease. Drain the steamed escarole and chop it. After chopping the escarole, drain it again. Fill a 16 quart stock pot a little more than halfway with cold water. Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so. Be careful not to add too much salt to the soup until it is finished because the escarole, eggs and cheese have salt in them. After cooking, remove the chicken from the broth and let cool. Turn the stove up to high and bring the broth to a boil. Once the broth comes to a boil, add the escarole and the meatballs. Stir until completely mixed. Cut the chicken into bite sized pieces and add to the soup. Bring soup back to a boil. In a bowl, mix together the eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup. Reseason if necessary. Cover the pot and remove from the heat. Let it sit for 15 minutes prior to serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 68651,"Blueberry Lattice Cake Nonstick cooking spray 1 (18.25-ounce) package white cake mix (recommended: Duncan Hines) 1 (4-serving size) package instant white chocolate pudding mix (recommended: Jell-O) 3 egg whites 1 cup milk 1/2 cup vegetable oil 1 (15-ounce) can blueberries in light syrup, drained (recommended: Oregon) 2 (12-ounce) containers whipped vanilla frosting (recommended: Duncan Hines) 3/4 cup white baking chips, melted 3/4 cup powdered sugar, sifted Fresh blueberries, for garnish Instructions: Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with cooking spray; set aside. In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire rack. For white frosting: In a medium bowl, combine the vanilla frosting and melted white baking chips. Set aside 1 1/2 cups white frosting. To assemble, place one cake layer on a serving plate. Spread with 1/2 cup white frosting, then top with second cake layer. Frost the side and the top of the cake with the remaining white frosting. In a medium bowl, beat the powdered sugar and the reserved 1 1/2 cups white frosting on low until combined. To decorate, insert a basket weave decorating tip into a pastry bag and fill with the powdered sugar-white frosting mixture. Starting on the far left edge of the cake top, pipe a long stripe of icing straight across top of the cake. Cover the cake top with additional stripes, spaced 1/4 inch apart. Turn the cake 45 degrees; pipe additional stripes of icing across the original strips, spaced 1/4 inch apart. Pipe a border around top edge of the cake. Garnish the cake with fresh blueberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68652,"Holiday Bliss Potato Salad 6 eggs 2 pounds red bliss potatoes, quartered 1/4 cup chopped onion 1/4 cup chopped celery 2 tablespoons jarred pickle relish, drained 3/4 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons salt 1/4 cup chopped green onions 1 tablespoon chopped parsley leaves Freshly cracked black pepper Instructions: Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside. Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray. In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68653,"Roast Chicken with Spring Vegetable Gravy 1 6-pound roasting chicken, patted dry 1 lemon (preferably Meyer lemon)
1 bulb fennel, tops and fronds reserved, bulb thickly sliced 1 head garlic, halved horizontally 1 small onion, cut into 6 wedges 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 cup low-sodium chicken broth 1/4 cup dry vermouth 1 tablespoon cold unsalted butter Instructions: Let the chicken sit at room temperature 30 minutes. Meanwhile, preheat the oven to 425?. Remove 4 strips zest from the lemon with a vegetable peeler. Cut the lemon in half and set aside. Toss the sliced fennel, garlic, onion and lemon zest with 1 tablespoon vegetable oil in a roasting pan; set a rack on top. Place the chicken breast-side up on the rack. Squeeze 1/2 lemon over the chicken, then rub with the remaining 1 tablespoon vegetable oil; season inside and out with 2 teaspoons salt and 1/2 teaspoon pepper, then place the squeezed lemon half and fennel tops (breaking to fit) in the cavity. Tie the legs together with kitchen twine. Transfer the chicken to the oven and roast 45 minutes. Mix the broth and vermouth in a measuring cup. Spoon a few tablespoons over the chicken and into the pan. Continue roasting, basting every 15 minutes with the broth mixture, until the juices run clear and a thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165?, 45 minutes to 1 hour 15 minutes (halfway through, tip the cavity juices into the pan). You should have about 1/2 cup of the broth mixture left. Let the chicken rest 10 minutes in the pan. Tip the cavity juices into the pan again, then transfer the chicken to a cutting board; let rest 30 minutes. Meanwhile, remove the rack from the pan and pour in any remaining broth mixture, scraping up any browned bits; gently smash the vegetables. Pour the broth and vegetables into a fine-mesh sieve set over a medium saucepan; press to release the juices (discard the solids). Bring the juices to a simmer over medium heat; season with salt and pepper. Remove from the heat, add the butter and swirl to melt. Add 1 teaspoon lemon juice from the remaining 1/2 lemon. Carve the chicken and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68654,"Feta and Dill Frittata 8 large eggs 1/2 cup plain whole-milk yogurt 1/4 cup roughly chopped fresh dill 1/2 teaspoon ground turmeric Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 scallions, sliced 1/3 cup crumbled feta cheese 3 Persian cucumbers 2 teaspoons fresh lemon juice 2 whole wheat pitas 1/4 cup pomegranate seeds Instructions: Preheat the oven to 350?. Whisk the eggs, 1/4 cup yogurt, the dill, turmeric, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, until softened, about 30 seconds. Pour in the egg mixture. As the edges start to set, scrape them with a rubber spatula and push the cooked egg toward the middle of the pan. Continue doing this until the eggs are about half cooked, 2 to 3 minutes, then stop stirring and let the edges set, about 30 seconds. Sprinkle the feta on top. Transfer the skillet to the oven and bake until the frittata is set and just a little soft in the middle when pressed, 13 to 15 minutes. Let cool in the skillet for a few minutes, then slide out onto a cutting board. Meanwhile, slice the cucumbers and toss with 1/4 teaspoon salt in a medium bowl. Let sit 5 minutes, then drain off any liquid. Stir in the remaining 1/4 cup yogurt and the lemon juice. Season with salt and pepper. Warm the pitas in the oven, about 3 minutes; tear into quarters. Cut the frittata into wedges and divide among plates along with the cucumber salad and pita. Top the cucumber salad with the remaining 1 tablespoon olive oil and the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68655,"Tandoori Dip 1 cup plain yogurt 1 tablespoon Tandoori Masala, recipe follows Juice of 1/2 a lime A pinch of salt Chips or roti, for serving 1/4 cup cumin seeds 1/4 cup coriander seeds 3 tablespoons smoked paprika 2 tablespoons garam masala 2 teaspoons garlic powder 1 teaspoon red chili powder 1 teaspoon fenugreek seeds 1 teaspoon ground ginger 1 teaspoon turmeric 8 green cardamom pods 5 whole cloves 1/2-inch piece cinnamon stick Instructions: Put the yogurt into a small bowl and add the Tandoori Masala, lime juice and salt. Stir well and serve with chips or roti. Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 68656,"Pulled Pork BBQ 1 (6 to 7-pound) Boston butt, bone in Black pepper Crushed red pepper flakes Sugar BBQ sauce 1/2 cup apple cider vinegar Instructions: Slowly smoke the Boston butt in an outdoor smoker until meat is cooked through and falling from the bone, about 10 to 12 hours. Remove the pork from the smoker and remove the bone and excess fat. Pull the meat apart with your hands. Once pulled, add the black pepper, red pepper, sugar, and BBQ sauce to the meat, to taste. Boil the vinegar and pour over the meat and spices. Mix well. Let the pork and BBQ mixture sit a few hours before serving for more flavorful meat. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 68657,"Apricot Glazed Lamb Chops with Pistachio and Sumac 3/4 cup apricot jam 2 teaspoons balsamic vinegar 2 tablespoons coarsely chopped fresh mint 2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish Kosher salt and freshly ground black pepper Eight 4 to 5-ounce lamb porterhouse chops 2 tablespoons canola oil 1/4 cup shelled, lightly toasted pistachios, coarsely chopped 1 teaspoon ground sumac Instructions: Preheat a charcoal grill to high heat using the direct heat method. Whisk together the jam, vinegar, mint, parsley and season with salt and pepper. Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze. Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves. ","[Rhone Blends, Pinot Noir, Tempranillo]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup cho" 68658,"Rum and Smoke 1 1/4 ounces Simple Syrup, recipe follows 1 ounce fresh lime juice
1 ounce light rum
1/4 ounce mezcal, such as Del Maguey 1/4 ounce aged rum, such as Zacapa Rum 23 1/4 ounce Scotch, such as Lagavulin Islay Single Malt Scotch 16 Lime wedge, for garnish 1 cup sugar Instructions: Put the Simple Syrup, lime juice, light rum, mezcal, aged rum and Scotch in a cocktail shaker, add large ice and shake vigorously. Double-strain over fresh ice in a highball glass, add a lime wedge to the rim at 2 o'clock and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Rum, Mezcal, Scotch]" 68659,"Vanilla Crush 1.5 oz. Smirnoff Vanilla Flavored Vodka 3 oz. lemon-lime soda 1 splash(es) orange juice Instructions: Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka, lemon-lime soda, and orange juice. Stir well.; ",[Vodka] 68660,"Beth's Brisket One 6- to 8-pound beef brisket, trimmed One 10-ounce box mushrooms, sliced 5 large carrots, peeled and sliced 2 stalks celery, sliced
2 onions, sliced 1 cup ketchup 1 cup packed brown sugar 1/4 cup low-sodium soy sauce 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce Instructions: Preheat the oven to 300 degrees F. Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours. Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain. To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 68661,"Football Chocolate Peanut Butter Dip 8 ounces cream cheese, at room temperature 1 cup creamy peanut butter (do not use natural peanut butter)
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips 1/2 cup chocolate sprinkles
1/2 cup white chocolate chips
Assorted dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries, for serving Instructions: Using a handheld mixer and a large bowl or a stand mixer fitted with the whisk attachment, combine the cream cheese and peanut butter on medium speed until fully combined and fluffy, 2 to 3 minutes. Lower the mixer speed and add the confectioners' sugar and vanilla. Continue to mix until fully combined, another 2 to 3 minutes. Fold in 3 tablespoons of the mini chocolate chips. Cover the mixture and refrigerate until firm, at least 30 minutes and up to overnight. Transfer the mixture to the center of a serving plate, cover loosely with plastic wrap and press down gently to adhere it to the plate. Using your hands, mold the dip into the shape of a football. If the dip gets too soft, put back in the fridge to chill for 10 minutes. To decorate, mix together the chocolate sprinkles and remaining mini chocolate chips; set aside. Use the white chocolate chips to create the stitching of the football, gently pressing so the chips adhere to the dip. Use the chocolate chip and sprinkle mixture to cover the rest of the dip, pressing gently to adhere and tilting the plate to fully cover the sides and ends of the football. Serve with an assortment of dippers, such as waffle cone chips, pretzels, vanilla wafer cookies and strawberries. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 68662,"Aerial 1/2-ounce lime juice 1-ounce simple syrup 1/2-ounce pomegranate liqueur Ice Sparkling sake Instructions: Combine the lime juice, simple syrup, and pomegranate liqueur in a mixing glass or a shaker with ice and shake well. Strain into a champagne flute and top with sparkling sake. ",[Sparkling sake] 68663,"White Chocolate Bread Pudding 1 vanilla bean, split 8 large eggs 1 loaf Brioche, Challah, or other sweet bread 4 ounces butter, melted 16 ounces white chocolate, chunked 2 cups milk 2 cups heavy cream 2/3 cups sugar Instructions: Preheat oven to 325 degrees. Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes. Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread. Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68664,"Pizza with Smoked Salmon and Caviar 3 to 4 ounces smoked salmon 1 recipe Pizza Dough, recipe follows 1/4 cup extra-virgin olive oil 1/2 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish 1/3 cup sour cream or creme fraiche Freshly ground pepper 4 heaping tablespoons domestic golden (whitefish) caviar 1 heaping teaspoon black caviar Instructions: Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. Cut the salmon into paper-thin slices. Reserve. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68665,"Chocolate Mousse 1 cup cold heavy cream 6 ounces semisweet chocolate 1/2 teaspoon instant espresso powder 2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water 1 large egg 2 large egg yolks Pinch salt 1/3 cup sugar Instructions: In a cold non-reactive bowl, whip the cream to soft peaks. Set aside. Fill a saucepan about a third of the way with water, then bring to a simmer. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling. In a small bowl, stir the espresso powder into the rum or water, to dissolve. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or \holds a ribbon. Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours. Serve with cookies, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 68666,"Homemade Tortelli Stuffed with Stewed Oxtail 2 tablespoons olive oil 2 pound oxtails
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 white onion, roughly chopped
2 cloves garlic, roughly chopped
6 juniper berries, roughly chopped
4 sage leaves, roughly chopped
1 sprig rosemary, leaves removed and roughly chopped
1 pint homemade beef stock
1 pint red wine
Salt and pepper to taste
Salt and pepper to taste 2 eggs
1 handful of freshly grated Parmesan
10 ounces grated stale Italian bread
1 pound all-purpose flour, plus more for dusting 4 jumbo eggs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons unsalted butter 1 tablespoon sherry vinegar
2 handfuls of freshly grated Vezzena cheese
Instructions: For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat. Brown the oxtails on each side until brown and crispy, about 10 minutes. Remove from the heat and cool. In another pan with a lid, heat 1 tablespoon olive oil and saute the chopped carrots, celery, onion, garlic, juniper berries, sage and rosemary until soft, about 5 minutes. Add the oxtails along with the beef stock, red wine and salt and pepper to taste. Cover with foil and a lid and cook over high heat for 3 hours. Remove the pan from the heat and cool. Remove the oxtails from the pan; discard the bones and shred the meat by hand. Reserve the juices from the pan and set aside. Let fully cool. Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated. For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth. Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting. Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter. Spoon the oxtail filling in the middle of the pasta circles. Pull up the sides of the pasta and close by hand. For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes. When ready to serve, bring a pot of water to a boil with 1 teaspoon salt. Add the pasta and cook for 6 minutes. Drain and toss in the thickened oxtail sauce until heated through. Plate and top with a couple of handfuls of cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 68667,"Clams with Quinoa 24 littleneck clams 3 cups shucked cherrystone clams, with their liquor 4 cups clam juice or water, as needed 3/4 cup quinoa 3 tablespoons olive oil 1 onion, finely chopped 4 cloves garlic, finely chopped 2 jalapeno chiles, seeded and finely chopped 1 bay leaf 1 tablespoon ground cumin 1/4 teaspoon freshly ground black pepper I tablespoon tomato paste 8 small red rose potatoes, quartered I cup white wine 2 cloves garlic, slivered I teaspoon salt 1/2 teaspoon red pepper flakes 1 red bell pepper, stemmed, seeded, and cut into fine julienne 1/2 bunch cilantro, leaves only, finely chopped Instructions: Wash and vigorously scrub the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chiles, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally. While the quinoa is cooking, in another large saucepan reduce the white wine by half over medium heat. Add the garlic, salt, pepper flakes, julienned red pepper, and the remaining 1/2 cup clam juice and cook for 5 minutes, stirring occasionally. Add the littlenecks, cover the pan and reduce the heat to low, and cook for 10 to 15 minutes, or until the clams have barely opened, gently stirring the mixture once during the cooking time. Mound the quinoa mixture onto a large platter and spoon the littlenecks, with all of their juice and the peppers, over the top. Scatter the cilantro over and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68668,"Gingerbread Birdhouses 6 cups all-purpose flour, plus extra for dusting 2 teaspoons baking powder 4 teaspoons allspice 1/2 cup unsalted butter, room temperature 1/4 cup shortening 2 cups brown sugar 4 ounces cream cheese, room temperature 2 eggs 1 package clear-colored hard candies 8 tablespoons meringue powder 2 pounds confectioners' sugar 8 to 10 tablespoons water Instructions: Preheat oven to 350 degrees F. For the cookies: In a small mixing bowl, whisk the flour, baking powder and allspice. In a large mixing bowl, cream butter, shortening and sugar with a hand mixer. Add the cream cheese and the mix until smooth and creamy. Add the eggs 1 at a time and blend until fluffy. Slowly add the flour and mix until dough is combined. Turn out onto floured board and knead until dough is smooth. Divide dough into thirds and roll out to 1/4-inch thick pieces. Cut out shapes with sharp knife or dough cutter and transfer to a greased parchment lined cookie sheet. Crush candies in a baggy and spoon into cutouts. Bake in the oven for 18 to 20 minutes or until edges are slightly browned and candies are thoroughly melted. Let cool on cookie sheet. Decorate with Royal Icing.
For the icing: In a large mixing bowl, combine the meringue powder and sugar. Gradually whisk in 1 tablespoon of water at a time until icing has a creamy texture. Use the icing as a glue to assemble the houses, as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68669,"Italian Donuts with Cherry Sauce 1 (12-ounce) package frozen cherries, thawed, liquid reserved 1/4 cup sugar, plus 1 tablespoon 1 tablespoon lemon juice 1 teaspoon ground cinnamon 2 cups canola oil, for frying 2 cups All-Purpose Baking Mix, recipe follows 1/2 cup milk 1 large egg 1/2 cup powdered sugar 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: In a saucepan over medium heat, add the thawed cherries with their liquid, 1 tablespoon of sugar, the lemon juice and cinnamon. Bring to a simmer and cook for 5 minutes. Remove from the heat and reserve 2 tablespoons of juice for the Venice Sunset Cocktail. In a cast iron skillet, heat the oil over medium-high heat until it reaches 350 degrees F. While the oil is heating, make the batter: In a large bowl, whisk together the baking mix and remaining 1/4 cup of sugar. In another bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and mix until completely incorporated. When the oil is hot, carefully drop the batter, by the tablespoonful, into the oil. Fry, turning them once, until they are golden brown, about 1 to 2 minutes on each side. Drain on a sheet tray lined with paper towels or a brown paper bag while you repeat with the remaining batter. Lightly coat the donuts with powdered sugar. Serve the donuts in small bowls over the cherry sauce. In the bowl combine the flour, baking powder and salt. Cut in shortening with a pastry cutter or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 68670,"Wild Mushroom Turnovers with Romano Cheese 1 sheet frozen puff pastry, thawed according to package directions 2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan) 4 tablespoons grated Romano Instructions: Preheat oven to 400 degrees F. Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares. Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork. Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 68671,"Cherry Almond Skillet Shortbread Nonstick cooking spray 1 1/2 cups granulated sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted 2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon fine salt 1 teaspoon almond extract
1 cup dried tart cherries
1 tablespoon orange zest
1/2 cup sliced almonds, with skins
1 to 2 tablespoons turbinado sugar or raw sugar Instructions: Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray. In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well. Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, cut into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68672,"Fried Chicken Salad with Buttermilk-Chive Dressing 2 pounds boneless, skinless chicken thighs 4 cups buttermilk 1 tablespoon hot sauce 4 cups canola oil, for frying 2 cups panko breadcrumbs 2 teaspoons granulated garlic 1 teaspoon dried marjoram 1 teaspoon dried thyme 1/2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 cups all-purpose flour 1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces 1 cup cooked black beans 1 cup cooked corn kernels 1 cup peeled, seeded and diced cucumbers 1 cup cherry tomatoes, cut in half 1 small bunch red radishes, rinsed and finely sliced
Buttermilk-Chive Dressing, recipe follows Kosher salt and freshly cracked black pepper 3 cloves garlic 1/2 teaspoon salt 2/3 cup buttermilk 1/3 cup mayonnaise 1/4 cup sour cream 2 teaspoons white vinegar 3 tablespoons finely sliced fresh chives 1 tablespoon finely chopped fresh Italian parsley 1/4 teaspoon dried dill Kosher salt and freshly cracked black pepper Instructions: For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F. Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing. On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68673,"Stone Ground Speckled Grits 3 1/2 cups milk 1 cup stone-ground speckled grits, or grits 2 tablespoons butter 3/4 cup crumbled Gorgonzola 1/2 cup creme fraiche, or heavy cream 2 tablespoons snipped fresh chives Salt and pepper to taste Instructions: In a heavy saucepan set over moderate heat combine milk and grits, bring to a boil, stirring with a wooden spoon and simmer, stirring, for 20 minutes. Remove from heat, stir in butter, Gorgonzola, creme fraiche and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68674,"Not-So-Devilish Deviled Eggs 8 hard-cooked eggs, peeled and halved lengthwise 1/2 cup reduced-calorie mayonnaise 1/4 cup low-fat (1 percent) creamy cottage cheese, drained 1 tablespoon curry powder 1 tablespoon Dijon mustard Dash hot pepper sauce Paprika, for sprinkling Parsley sprigs, for garnish Instructions: Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth. Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68675,"Baked Gruyere and Sausage Omelet Butter, for greasing baking dish 2 tablespoons olive oil 1 small onion, diced 1/2 pound mild turkey sausage, casings removed 8 large eggs 1/3 cup whole milk 1 teaspoon kosher salt Freshly ground black pepper 1 red bell pepper, diced 1 1/2 cups (4 ounces) grated Gruyere cheese 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Cut the baked omelet into wedges and sprinkle with remaining parsley before serving. Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 68676,"Tomato and Fennel Soup 2 tablespoons vegetable oil 1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded 3 celery ribs, chopped 1 onion, chopped 2 cloves garlic, chopped 1/4 cup Pernod liqueur (optional) 1/2 bunch fresh dill, stems removed (1/4 cup trimmed) 1 tablespoon celery seeds 1/2 teaspoon cracked black pepper 2 quarts vegetable stock 3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped 1/4 cup (1/2 stick) unsalted butter (optional) Salt to taste Instructions: In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes. Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68677,"Cookie Lover\u2019s Ice Cream Sandwiches Cooking spray 1/2 cup whole milk 2/3 cup unsweetened Dutch-process cocoa powder 6 large eggs, separated 3/4 cup sugar 1/4 cup vegetable oil 1 teaspoon pure vanilla extract 1/2 teaspoon instant espresso powder 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 1/2 pints cookie dough ice cream (about 3 cups) 1 1/2 pints cookies-and-cream ice cream (about 3 cups) Instructions: Preheat the oven to 375? F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes. Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine. Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining. Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes. Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours. In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight. Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68678,"Schoolhouse Wraps 1 Citrus-Garlic Roasted Chicken Breast and 2 Thighs, or your favorite roasted or rotisserie chicken pieces (about 3 cups meat) 1/2 cup nonfat Greek yogurt 1/2 cup chopped seedless red grapes, about 12 1 stalk celery, finely chopped Kosher salt and freshly cracked black pepper 4 spinach or whole-wheat tortilla wraps (9-inch diameter) Instructions: Remove the skin from the chicken and strip the meat from the bones; coarsely chop and put into a mixing bowl. Add the yogurt, grapes and celery. Mix well, season with salt and pepper, and stir until combined.
Lay the wraps on a work surface. Put 1/4 of the chicken salad on the bottom third of each tortilla. Fold the bottom up over the salad and fold in the sides, while rolling the tortilla up to enclose the filling.
Wrap tightly in plastic wrap or parchment paper until ready to serve. Refrigerate if not using before 2 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68679,"Cappuccino Pinwheels 3 sticks unsalted butter, softened 1 cup granulated sugar 2 large egg yolks 2 teaspoons vanilla extract 2 tablespoons light corn syrup 4 cups all-purpose flour 2 tablespoons coffee-flavored liqueur 2 tablespoons finely ground espresso beans 2/3 cup finely chopped semisweet chocolate 3/4 cup raw sugar (optional) Instructions: Beat the butter in a large bowl with a mixer on medium speed until smooth. Add the granulated sugar and beat until pale and thick, about 5 minutes. Whisk the egg yolks, vanilla and corn syrup in a bowl, then add to the butter mixture and beat until fluffy, about 2 minutes. Turn off the mixer and add the flour; pulse, turning the mixer on and off, until just combined. Transfer half of the dough (about 2 packed cups) to a sheet of parchment paper. Mix the coffee liqueur and espresso in a small bowl, then add to the remaining dough in the mixer along with the chocolate, pulsing until combined. Transfer the chocolate dough to another sheet of parchment paper. Pat each portion of dough into a 10-by-6-inch rectangle and cover with another sheet of parchment paper. Refrigerate until firm, about 1 hour. Roll out each portion of dough between the parchment sheets into a 12-by-8-inch rectangle, about 1/4 inch thick. Peel off the top parchment sheets and carefully invert the lighter dough onto the darker dough. Run a rolling pin over the dough to press it together. Refrigerate until firm, at least 30 minutes. Roll over the dough a few more times to make it slightly thinner, then peel off the top sheet of parchment paper and trim the dough into an even rectangle. Position the dough with a long side facing you and roll it away from you into a tight spiral, using the parchment paper to help. (The dough should be just soft enough to roll; chill or let stand at room temperature as needed.) Wrap the log with the parchment paper and freeze until firm, at least 1 hour. (The dough will keep in the freezer for up to 2 months.) Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the log of dough into 1/4-inch-thick rounds; place about 1 inch apart on the prepared baking sheets. Sprinkle with the raw sugar, if desired. Bake until the cookies are firm and lightly browned, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68680,"Cajeta Gelatin 1 envelope unflavored gelatin, or one-quarter of a 1-ounce package One 12-ounce can evaporated milk 1 3/4 cup cajeta or caramel 8 ounces cream cheese, room temperature Fresh raspberries, for garnish Instructions: Sprinkle the gelatin in 1/2 cup water. Let stand about 2 minutes to soften. Microwave on high for 45 seconds. Stir for 15 seconds, until the gelatin is dissolved. In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil. Whisk in the cajeta until smooth and evenly incorporated. Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly. In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation. Gradually add the remaining cajeta cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy. Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible. Pour 1 cup of the cream into each of the 4 wine glasses. Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth). Cover with plastic wrap and refrigerate for 8 hours or overnight. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 68681,"Potato and Pea Samosas 3 tablespoons vegetable oil 1/2 teaspoon mustard seeds 2 1/2 ounces chopped onion 1 teaspoon finely chopped ginger 2 1/2 ounces frozen peas 1 tablespoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon red cl powder 1/2 to 3/4 teaspoon garam masala 1 to 2 teaspoons dried mango powder* Kosher salt Splash water 1 pound 5 ounces potatoes, peeled, boiled until soft, and crushed into large lumps 4 tablespoons chopped fresh cilantro leaves 1 package frozen phyllo pastry dough, thawed 5 tablespoons melted butter, for brushing 2 tablespoons sesame seeds, poppy seeds or nigella, optional Instructions: Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter. Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, cl powder, garam masala, mango powder, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary. Preheat the oven to 400 degrees F. Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time. To serve, place the samosas onto a large serving plate with a bowlful of chutney.

• Can be found in specialty Asian markets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 68682,"Baked Apples with Oatmeal and Yogurt 6 apples (Gala or Fuji), bottoms sliced so apples stand 1 fresh lemon, halved 4 tablespoons unsalted butter 6 tablespoons light brown muscovado sugar 1/8 teaspoon ground cinnamon Pinch ground black pepper 1 cup apple cider 1 cup whole milk, heated 2 teaspoons finely grated orange zest 1 1/2 cups cooked quick-cooking steel-cut oatmeal, prepared according to package directions, warm Low-fat Greek yogurt Instructions: Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large \bowl,\ including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68683,"Mushroom and Camembert Crostini on Butter Lettuce with Truffle Vinaigrette 1 regular sourdough baguette, about 3 inches in diameter, cut into 32 1/4-inch-thick slices 2 to 3 tablespoons olive oil for brushing the bread 1 tablespoon unsalted butter 3 portobello mushrooms (about 3/4 pound total), stems removed, caps sliced 1/4 inch thick, then cut crosswise into quarters 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/4 inch thick, then cut crosswise into thirds Salt and freshly ground pepper 3 ounces Camembert cheese, such as Old Chatham's Hudson Valley Camembert, at room temperature (or use brie or another soft-ripened cheese) 3 heads butter lettuce, washed and torn into large pieces 4 hard-boiled eggs, finely grated or pressed through a sieve 2 tablespoons chopped flat-leaf parsley, for garnish Instructions: To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside. To make the crostini: Preheat the broiler. Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside. In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside. Spread or spoon about 1 1/2 teaspoons Camembert on each slice of toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared). To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature. Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place four crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 68684,"Chocolate Cupcakes with a Chocolate, Orange and Clove Infused Ganache Filling and a Chinese Spiced Tea Buttercream 1 pound granulated sugar 10 ounces all-purpose flour 8 fluid ounces buttermilk 4 fluid ounces canola oil 3 1/2 ounces cocoa powder, such as Valrhona 1/2 fluid ounce Madagascar bourbon vanilla extract 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon fine salt 2 eggs Chocolate, Orange and Clove Infused Ganache Filling, recipe follows Chinese Spiced Tea Buttercream, recipe follows Chocolate curls, for garnish Orange sugar crystals, for garnish 1 pound granulated sugar 4 ounces cocoa powder, such as Valrhona 2 ounces cornstarch 1/2 teaspoon fine salt 6 ounces dark chocolate, such as Valrhona 4 ounces unsalted butter 2 fluid ounces orange liqueur, such as Grand Marnier 1 tablespoon ground cloves 1/2 teaspoon orange oil 8 ounces granulated sugar 4 ounces egg whites 2 pounds unsalted butter, at room temperature 1 pound confectioners' sugar 3 tablespoons loose Chinese mandarin orange tea 1 tablespoon loose Chinese mandarin orange tea, ground in a food processor and sifted to remove larger pieces 1 tablespoon Madagascar bourbon vanilla extract Instructions: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular-size cupcake liners.
Combine the granulated sugar, flour, buttermilk, 8 fluid ounces water, oil, cocoa powder, vanilla extract, baking soda, baking powder, salt and eggs in a mixer and whisk on speed 1 until all the ingredients are incorporated. Scrape down the sides of the bowl with a spatula and mix on speed 2 until the batter is lump free.
Fill the cupcake liners half full with the chocolate batter and bake for 25 minutes, rotating halfway through the bake time. Cool the cupcakes completely.
To assemble: Place the Chocolate, Orange and Clove Infused Ganache filling into a piping bag and squeeze a small amount of the filling into the centers of the cooled cupcakes. Also pipe a small circle of this ganache around the top edge of the cupcake (so you can see the filling even after it is frosted). Generously pipe the Chinese Spiced Tea Buttercream on top. Garnish with chocolate curls and orange sugar crystals.
In a large pot, whisk together the granulated sugar, cocoa powder, cornstarch and fine salt. Once mixed together, add 10 ounces water and whisk until smooth. Cook over medium-high heat until the mixture comes to a boil. Continue whisking for 1 minute. Remove the pot from the heat and add the dark chocolate, butter, orange liqueur, orange oil, ground cloves and orange oil. Allow the mixture to cool. In a medium pot, combine the granulated sugar with enough water to make the mixture resemble wet sand. Place this pot over medium-high heat and cook to 235 degrees F.
While the sugar cooks, begin whipping the egg whites in a stand mixer with the whisk attachment to full volume.
Once the temperature of the sugar reaches 235 degrees F (soft ball stage), pour the sugar into the egg whites. Continue whipping until the mixture cools to just above body temperature, about 4 minutes.
Slowly add in 1 pound butter (about 4 ounce pieces at a time). After each addition, allow the butter to mix in almost completely before adding more. The mixture should separate and come back together.
In a small saucepan, heat 8 ounces water to a boil. Remove from the heat and add the loose tea (not the ground tea). Steep for 10 minutes. After 10 minutes, strain into a separate bowl.
Once the butter mixture has come back together, remove the whisk attachment and replace with a paddle. Add in the remaining 1 pound butter, confectioners' sugar, steeped tea and ground tea. Paddle this mixture until light and fluffy, about 5 minutes. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 68685,"Quiche Lorraine Shortcrust Pastry, recipe follows 1 tablespoon olive oil 6 ounces streaky bacon, cut into 1/2-inch lardons 4 ounces onions, peeled and chopped 2 eggs and 2 egg yokes 9 ounces heavy cream 1 tablespoon freshly chopped parsley leaves 1 tablespoon freshly chopped chives 2 ounces Cheddar cheese, grated 2 ounces Gruyere cheese, grated Salt and freshly ground black pepper 7 ounces all-purpose flour, sifted Pinch of salt 7 tablespoons chilled butter, cubed 1/2 to 1 medium egg, beaten Instructions: Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using.
Preheat the oven to 350 degrees F. Line the tart pan with the pastry dough, and bake 'blind'.
Filling: Heat the oil in a frying pan and cook the bacon until crisp. Remove and drain on paper towels. Then sweat the onions gently in the same oil for 10 minutes more.
Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheeses, and cool bacon and onions. Mix well and add seasoning.
Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish. Put the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together.
With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
Makes 1 crust (about 14 ounces). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68686,"Country Ham Breakfast Casserole Butter, for buttering the baking dish 6 slices country white bread, torn into 2-inch pieces
1 1/2 cups heavy cream
1 1/2 cups shredded sharp white Cheddar 1 1/2 cups cubed country ham 1 cup milk
1/2 cup chopped scallions
1 teaspoon kosher salt
1/4 teaspoon ground black pepper 12 large eggs
1 teaspoon paprika
1/4 cup chopped chives, for garnish Instructions: Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish. In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight. Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 68687,"Sirloin Portobello and Pate Burger 6 tablespoons unsalted butter, plus more for greasing 1 1/2 pounds ground sirloin Kosher salt and freshly ground black pepper 1/2 cup red wine 4 burger-size portobello mushroom caps 2 shallots, finely chopped 4 slices pate 4 brioche burger buns Truffled Oven Fries, for serving, recipe follows 2 russet potatoes 2 tablespoons olive oil Kosher salt 1 tablespoon white or black truffle oil Instructions: Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers. Sprinkle the meat with salt and pepper and form it into 4 patties. Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes. When they are done, set aside and keep warm. Add a little bit of wine to the pan and scrape up all the browned bits on the bottom. Set aside. While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat. Fry the mushrooms until they are just tender. Remove from the pan and keep warm. Add the shallots to the pan with another tablespoon of butter and cook until they are softened. Pour in the wine and reduce by half. Pour in the juices from the baking dish and reduce again. Strain into a small pitcher and keep warm, reserving the shallots. Put the pan back on the heat and melt a tablespoon of butter. Add the pate slices and cook until just warmed through, 1 to 2 minutes. Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices. To build the burger, place a mushroom cap on top of a burger bun. Set a burger on top, a spoonful of the reserved shallots and then a slice of pate. Pour some of the red wine reduction over the whole thing and top with the bun. Repeat with the remaining burgers. Serve with Truffled Oven Fries. Preheat the oven to 425 degrees F. Peel the potatoes and cut them into 1/2- by 1/2-inch strips. Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet. Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes. Put the hot fries into a large bowl, drizzle with truffle oil and season with salt. Toss well to coat and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 68688,"Pesto Amalfitana Bunch fresh flat-leaf parsley, washed and dried 1/2 cup/125 ml walnuts 2 cloves garlic 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese Salt 1 cup/250 ml extra-virgin olive oil Instructions: Put the parsley, walnuts and garlic on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the chopped ingredients in a jar and add the Parmigiano cheese, salt, to taste and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil. Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese. ","[Chardonnay, Vermentino, Gavi, Barbera]" 68689,"Raspberry Gratin 4 baskets fresh raspberries, picked over, but not washed 1/4 cup sugar 1 tablespoon Framboise (raspberry eau de vie) 6 egg whites 1 pinch salt 1/4 cup sugar 5 egg yolks 2 tablespoons flour Instructions: Preheat the oven to 450 degrees and set rack on lower third. Butter a 2-quart gratin or other baking dish. Scatter the raspberries evenly in the dish and sprinkle with the sugar and the eau de vie. For the batter, whip the whites with salt until they hold a very soft peak. Beat in the sugar very slowly until the whites hold a firm peak. Whisk the yolks until liquid and fold into the whites with the flour. Spoon the batter over the raspberries in 8 to 10 separate mounds. Bake about 10 minutes, until well risen and golden brown. Sprinkle with confectioners sugar and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 68690,"Gordon's Grilled Strip Steak with Chili-Tomato Vinaigrette 4 (8-ounce) strip steaks 1 cup salt 1 tablespoon freshly ground black pepper 2 tablespoon brown sugar 2 tablespoons garlic powder 2 tablespoons chili powder 1 tablespoon cumin 1 to 2 tablespoons cayenne pepper 1 fire-roasted Anaheim or other mild green chili chopped or 1/4 cup canned diced mild green chiles 11/2 tablespoons minced shallots or scallions 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried 1 tablespoon balsamic vinegar 3 tablespoons olive oil 1 cup halved cherry tomatoes Salt and freshly ground black pepper Oregano sprigs for garnish (optional) Instructions: Combine spice rub ingredients, mix together thoroughly and rub on steaks or generously season with salt and pepper and set aside. To make the chili-tomato vinaigrette: Combine the cl, shallots or scallions, oregano and vinegar in a small bowl. Gradually whisk in the olive oil. Right before serving, stir in the tomatoes and season with salt and pepper to taste. Grill the steaks over a medium-hot charcoal fire or in grill pan over medium high heat until medium-rare or medium. Place the steaks on individual plates and spoon a 1/4 of the vinaigrette over each. Garnish with oregano sprigs. Serve with fried eggs. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 68691,"Decadent Chocolate Cake 7 1/2 ounces dark chocolate, chopped 11 tablespoons unsalted butter 4 large eggs, separated 1/3 cup sugar 1/3 cup whole wheat pastry flour 6 ounces dark chocolate, chopped 3/4 cup heavy cream Instructions: Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 68692,"Crunchy Monkey Peanut Butter-Banana Sticks 1/2 cup chunky style peanut butter 2 tablespoons honey, a couple of drizzles 1 cup fancy granola with nuts and raisins 2 large bananas 4 ice cream sticks or chop sticks Instructions: Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it. Place the granola into a food processor and lightly process to crush up the granola, nuts, and raisins. Peel and cut each banana in half across the middle. Insert a popsicle or chop stick into the cut end of each half-banana. Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter. Eat the bananas right off the sticks, but serve on a plate to catch the crumbs. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 68693,"Creme de Menthe Parfaits Creme de Menthe liqueur, for drizzling Softened French vanilla ice cream, 1 pint per 4 servings Suggested garnish: fresh mint leaves, raspberries Instructions: In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves. ","[Champagne, Moscato, Riesling]" 68694,"Sunny's Simple Crabcakes with Celery Root Remoulade 4 thick slices white bread, crust trimmed and bread torn 1/2 cup heavy cream Kosher salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 1 cup chopped Vidalia onion 1 cup chopped celery 1 scallion, finely chopped 1 teaspoon seafood boil seasoning (recommended: Old Bay) 3 cloves garlic, grated on a rasp or minced Zest of 1 lemon 3 egg whites 1 pound lump crabmeat, picked through for shells Celery Root Remoulade, recipe follows 1 celery root 10 sprigs fresh thyme, leaves stripped and gently chopped 1/2 to 1 cup mayonnaise (depending on the size of the celery root) 2 tablespoons apple cider vinegar 2 tablespoons whole grain mustard 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Heat oven to 400 degrees F. In a large bowl add the bread, heavy cream, and a pinch of salt. In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes. Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows. Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor. In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68695,"Cocorico Chicken 3/4-lb.Yukon gold potatoes, halved 1 Tbs. Gray salt 1 3-1/2 - 4 lb. whole chicken 4 Tbs. extra-virgin olive oil 3 Tbs. Napastyle Citrus Rosemary Gray Salt 3 sprigs fresh rosemary 1 lemon, quartered 1/2-lb. yellow or red bell pepper 1/2-lb. green bell peppers 3/4-lb. spring or small white onions (about 6-8 onions), stems and roots trimmed Instructions: Preheat the oven to 400 degrees F and soak the Cocorico Roaster in cold water for 30 minutes. In a 2 quart saucepan, place the potatoes and enough water to cover them by 2 inches. Add 1 tablespoon of Gray salt and bring the water to a boil. Cook the potatoes for three or four minutes. Strain liquid and reserve the potatoes. Rinse the chicken inside-out and dry well. Coat inside and outside with half the olive oil. Season the chicken on the outside with 2 tablespoons of the seasoning salt. Place the rosemary sprigs and lemon inside the cavity of the chicken. Carefully place the chicken onto the Cocorico Roaster, legs facing up. Put the Cocorico in the center of the oven. Roast the chicken for 15 minutes. During this time, core the bell peppers and cut them into 1-inch wide lengths. Halve the onions. In a bowl toss the potatoes, bell peppers and onions with the remaining olive oil and seasoning salt. Place in the tray of the Cocorico. Reduce the heat to 375 degrees F and continue roasting, about 1 hour, until the juices run clear when the thigh is pierced with a skewer. Every 15 minutes, rotate the Cocorico by at least 1/4-turn. Remove from the oven and let rest for 15 minutes. Carefully remove the chicken from the Cocorico and carve into serving portions. Transfer to a platter and serve with the roasted vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 68696,"Cheesy Stuffed Shells Kosher salt 2 tablespoons extra-virgin olive oil 1/2 cup grated carrot 1/2 cup grated zucchini 1 small onion, finely chopped 1/2 cup chopped celery 3 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 2 tablespoons tomato paste 1 28-ounce can crushed tomatoes Freshly ground pepper 1 12-ounce box jumbo pasta shells 8 ounces silken tofu, mashed 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 1 1/2 cups cottage cheese 1/2 cup grated parmesan cheese 1 1/2 cups shredded mozzarella cheese 1 large egg, lightly beaten 1 clove garlic, minced Kosher salt and freshly ground pepper Cooking spray Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper. Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper. Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68697,"Lamb Chops on a Bed of Peppers 2 tablespoons chopped parsley 1 teaspoon grated lemon peel 1/4 teaspoon minced fresh garlic 1/3 cup olive oil 2 onions, thinly sliced 2 each: green, red and yellow bell peppers, seeded and cut into 1/4 inch strips Salt and freshly ground black pepper 4 rib lamb chops Instructions: Combine the parsley, lemon peel and garlic and set aside for later as a garnish for the lamb chops. In a large skillet heat the olive oil. Add onions and cook gently until golden and brown (be sure not to burn them). Add peppers and continue to cook for about 10 minutes or until tender, but still with some crispness left. Season with salt and pepper. When onions and pepper are tender, cook the lamb chops. Dry them, season at last minute with salt and pepper and either grill or broil them for 3 to 4 minutes a side or not beyond medium rare. Spoon peppers and onions on plate; top with lamb chops and sprinkle lemon parsley mixture over lamb. You'll have \planned leftover\ peppers and onions for the following night. ","[Shiraz, Malbec, Tempranillo, GSM Blend]" 68698,"Kale and Chorizo Soup 1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices 1 cup chopped onions 2 tablespoons minced garlic 2 large white potatoes, peeled and diced 3 quarts of chicken stock 4 cups kale, rinsed, stemmed, and cut into 1-inch strips 2 bay leaves 1/4 teaspoon dried thyme Pinch of crushed red pepper 1/4 cup finely chopped parsley 6 tablespoons chiffonade of fresh mint Small loaf of crusty bread 2 tablespoons olive oil Instructions: In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread. ","[Rioja, Tempranillo, Garnacha, Barbera]" 68699,"8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes 5- to 6-pound boneless chuck or rump roast Fleur de sel, to season 1/2 tablespoon coarse ground black peppercorns 1/2 tablespoon coarse ground white peppercorns 1/2 tablespoon coarse ground green peppercorns 1/2 tablespoon coarse ground coriander 1/2 tablespoon coarse ground cumin 1 teaspoon coarse ground Szechwan peppercorns 1/2 tablespoon ground cinnamon 1/2 tablespoon chili flakes 1/2 cup all-purpose flour Canola oil, to cook 2 sliced onions 6 cloves garlic, sliced 5 thin slices ginger 2 cups whole Roma tomatoes 1 tablespoon sambal 1 tablespoon brown sugar 2 cups dry red wine 2 zucchinis, roll cut 2 bell peppers, large dice 2 large carrots, peeled and roll cut 1 pound button mushrooms, quartered Salt and black pepper, to taste Garlic Fingerling Potatoes, recipe follows East-West Mustard, recipe follows 2 pounds fingerling potatoes, washed and scrubbed, skin on 1/4 cup chopped garlic 1/3 cup extra virgin olive oil 1/2 cup chopped French parsley Salt and black pepper, to taste 1 tablespoon mustard powder 1 tablespoon wasabi powder 1/2 tablespoon sugar 4 tablespoons Dijon mustard Instructions: Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside. Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds. Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 68700,"Porterhouse and Potatoes alla Mamma 2 cups bread crumbs 1/2 cup olive oil, plus 4 tablespoons Salt and freshly ground pepper 4 pounds baking potatoes, like russets, peeled and cut into fourths, lengthwise 2 cups shredded mozzarella 1/4 cup grated Parmesan 4 (12-ounce) porterhouse steaks 4 tablespoons olive oil 2 tablespoons dried oregano 2 tablespoons onion powder 2 tablespoons garlic powder 2 lemons, halved Instructions: Preheat oven to 350 degrees F. To make the potatoes, in a small bowl mix the bread crumbs, 1/2-cup olive oil, and a pinch of salt and pepper together. Cover potatoes generously with bread crumb mixture. Place slices on a sheet pan and cook potatoes for 1 hour. After an hour, remove from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes. To make the steaks, preheat the broiler. Put the steaks in the broiler pan and coat on both sides with the olive oil, oregano, onion powder, and garlic powder. Season the steaks generously with salt and pepper. Broil the steaks for 5 minutes, then turn, and cook the second side for an additional 3 to 5 minutes. Remove and let rest while you finish the potatoes. Adjust the oven temperature to 400 degrees F and put the potatoes back in. Cook until the cheese is melted and beginning to brown, about 3 minutes. Squeeze a half of lemon on each steak and serve with the potatoes. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 68701,"Smoked Salmon, Sugar Snap Peas & Pasta 3 cups sugar snap peas, ends snapped off 8 ounces fusilli (corkscrew pasta) 1 green onion, cut on bias, in quill like shapes 1/2 cup of a mustard vinaigrette 1/2 pound smoked salmon cut into thin julienne 1/2 cup, packed fresh parsley leaves, minced Salt and pepper Instructions: Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68702,"Beef Tacos with Salsa Verde 1 tablespoon vegetable oil 1 3-pound boneless beef chuck roast 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 1 16-ounce jar salsa verde 1/2 white onion, thinly sliced 2 cloves garlic, smashed 1/2 cup chopped fresh cilantro 12 corn tortillas, warmed Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Lime wedges, for serving Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro. Serve the meat in tortillas and top as desired. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 68703,"Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions 4 pieces boneless, skinless chicken breasts Black pepper