1/2 pound red rolled fondant 2 to 3 cups caramel corn Instructions: Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and cool. Cut in half crosswise. Spread frosting on one half, then top with the second half. Cover the layer cake with frosting. Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches large (about 1/8 inch thick). Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang. Roll out the red fondant on a cornstarch-dusted surface to /16 inch thick. Cut into about 15 strips that are 14 by 1/2 inch each. One at a time, spread some water on the back of each red fondant strip with your finger and attach to the cake, as shown, trimming the strips as needed. (Do not use too much water, or the red dye will bleed.) Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until it looks like the bag is overflowing, using more frosting to stick the pieces together. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34989,"Cornmeal Apple Coffee Cake 1 1/3 cups all-purpose flour 2/3 cup stoneground cornmeal 1/3 cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda Pinch of salt 1/2 cup plain yogurt 1/4 cup whole milk 2 large eggs plus 1 egg white 2 tablespoons vegetable oil 2 large apples, peeled, cored and diced 1 teaspoon cinnamon Instructions: Preheat oven to 375 degrees F. Lightly oil a 9 inch round cake pan and set aside. Place the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl and mix to combine. In a small bowl, combine the yogurt and milk, and whisk in the eggs, egg white and oil and set aside. Toss the apples with the cinnamon. Add to the dry ingredients and toss to coat the fruit. Add the yogurt mixture and, using a rubber spatula, mix until just combined. The mixture will be lumpy, but should not be overmixed. Pour the mixture into the prepared cake pan, spreading it out to the edges. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on the rack. When cool, invert the cake onto a cutting board and slice into 8 wedges. Split each wedge in half and toast under a broiler, cut side up. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34990,"Quinoa Power Bowls with Butternut Squash and Tahini Sauce 1 cup quinoa Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 small butternut squash (about 1 pound) peeled and cut into 3/4-inch cubes 1 medium yellow onion, thinly sliced 3 cups coarsely chopped kale (about 2 1/2 ounces or 1/2 bunch) 1/4 cup tahini 1 clove garlic, grated 1/2 lemon, juiced 1 tablespoon honey 1/2 cup dried cranberries 1/2 cup roasted pecans, coarsely chopped Instructions: Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34991,"Vanilla Bean Lemonade 1 cup fresh lemon juice 3/4 cup Simple Syrup, recipe follows 2 tablespoons vanilla bean paste 8 cups (2 quarts) cold sparkling water Crushed ice Fresh basil or mint leaves, for garnish Lemon slices, for garnish 3/4 cup sugar 3/4 cup water Instructions: Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher. To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice. In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.; ","[Prosecco, Moscato, Vinho Verde, Cava]" 34992,"Italian Wedding Cookies 1 1/2 cups unsalted butter 3/4 cup confectioners sugar, plus 1/3 cup, for rolling 3/4 teaspoon salt 1 1/2 cups finely ground blanched almonds 5 1/2 teaspoons vanilla extract 3 cups sifted all-purpose flour Instructions: Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.; ","[Prosecco, Moscato, Lambrusco, Vinho Verde]" 34993,"Al Pastor Taco Salad with Spicy Salsa Verde Ranch 1 gallon neutral oil 4 large flour tortillas (burrito size), at room temperature
Kosher salt 1/2 cup store-bought ranch dressing 1/2 cup store-bought salsa verde (or homemade, see recipe below) 2 romaine hearts, shredded 1 bunch fresh cilantro, leaves and tender stems, roughly chopped
2 cups Al Pastor, recipe follows 4 radishes, thinly sliced
Pickled Red Onions, recipe follows 1/2 cup crumbled queso fresco (from a 10-ounce wheel)
2 tablespoons extra-virgin olive oil 10 ounces tomatillos, husked, rinsed and stems removed
1/2 white onion, peeled, root kept intact and cut into 8 wedges
1 poblano cl
4 large cloves garlic, skin intact
1 jalape?o, stem removed, halved and seeded (optional, keep seeds for spicy)
1/2 cup loosely packed fresh cilantro leaves and tender stems
1 lime, juiced
1 green onion, roughly chopped
1 teaspoon kosher salt, plus more to taste
Half a 3.5-ounce package achiote paste 3 tablespoons red wine vinegar
2 tablespoons light brown sugar
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil 2 pounds boneless pork shoulder, trimmed of excess fat and cut into 2- to 3-inch chunks
Two 20-ounce cans crushed pineapple
1 cup low-sodium chicken broth
6 large cloves garlic, smashed
2 fresh bay leaves
1 red Fresno or green jalape?o cl, stemmed and sliced
1 white onion, cut into 4 wedges, root kept intact
1 handful fresh oregano
1 handful fresh sage
1 red onion, sliced 1 1/2 cups red wine vinegar
3 tablespoons granulated sugar
2 tablespoons kosher salt
1/2 teaspoon cumin seeds
1 fresh bay leaf
Instructions: For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F. Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas. To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use. To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately. Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalape?o. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano cl, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth. In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside. In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, cl, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks. Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside. Place the onions in a food storage container and set aside while you prepare the pickling liquid. In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use. ","[Syrah, Tempranillo, Garnacha, Barbera]" 34994,"Steak Sandwiches With Blue Cheese and Peppadew Mayo 1 cup Peppadew peppers, drained 1/4 cup mayonnaise 1/4 cup crumbled blue cheese 2 tablespoons sour cream Freshly ground pepper Vegetable oil, for brushing 1 1/2 pounds skirt steak, cut into 4 pieces Kosher salt 4 ciabatta or other rustic rolls, split open Instructions: Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.) Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute. Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34995,"Cassoulet 1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator 1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece 6 ounces fresh pork rind or fatback, in 1 piece, rinsed well 10 cloves garlic 1 medium onion, halved, plus 1 medium onion, halved 1 carrot, coarsely chopped 1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth 10 cups water 4 confit duck legs 3 cups duck and veal demi-glace, dissolved in 3 cups water 2 large tomatoes, peeled, seeded and chopped Coarse salt and freshly ground black pepper 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise 1/2 pound fresh garlic sausage, cut into 8 slices 1/4 cup rendered duck fat, melted Instructions: Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni. Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes. Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper. Preheat oven to 325 degrees F. Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding). Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve. ","[Chardonnay, Pinot Gris, Riesling, GSM]" 34996,"Cranberry Prosecco Fizz 4 tablespoons orange liqueur, such as Grand Marnier 4 tablespoons cranberry juice
1 bottle cold Prosecco
12 fresh cranberries
4 small rosemary sprigs Instructions: Pour 1 tablespoon orange liqueur and 1 tablespoon cranberry juice into each of 4 champagne flutes. Add 3 cranberries to each flute and fill with Prosecco. Garnish with the rosemary sprigs and serve. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 34997,"Grandma Irene's Corn Souffle 2 tablespoons unsalted butter 4 sprigs green onions, chopped with tops 1 (14-ounce) can white cream-style corn 1 (14-ounce) can yellow cream-style corn 1 tube (1/4-pound) \unsalted\ soda crackers, pulverized 2 eggs, lightly beaten 1/4 cup milk 3 tablespoons all-purpose flour 1/2 teaspoon baking powder 5 ounces chopped roasted red peppers 1/4 cup chopped flat-leaf parsley Salt and pepper Ground paprika, for garnish Instructions: Preheat oven to 350 degrees F. Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34998,"Cucumber Gazpacho with Watermelon and Mint 1 bunch mint, chopped (about 1 1/2 cups) 4 large English cucumbers, peeled and chopped 2 1/3 cups seeded and diced watermelon 1 cup plain Greek yogurt
1/2 small sweet onion, thinly sliced
2 tablespoons chopped fresh cilantro 3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
Kosher salt 1/3 cup crumbled feta 1/2 cup pepitas, toasted
Chili-infused oil, for garnish
Instructions: Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours. Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 34999,"Spicy Peanut Chicken Wings 4 pounds chicken wings, split at the joint, wingtips removed and discarded Kosher salt and freshly ground pepper 2 tablespoons vegetable oil, plus more for frying 6 cloves garlic, roughly chopped 1 medium yellow onion, roughly chopped 1 habanero or Scotch bonnet cl, stemmed, seeded and roughly chopped 2 tablespoons tomato paste 1/3 cup natural smooth peanut butter 1 bay leaf 2 cups low-sodium chicken broth 1 teaspoon fish sauce 3 limes 1/4 cup finely chopped roasted, salted peanuts, for serving 2 ripe mangos, peeled, pitted and thinly sliced. for serving Instructions: Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally with salt and pepper. Refrigerate at least 1 hour, or preferably overnight. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and pierce with a paring knife. If there is no resistance they are done. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil returns to the proper temperature between batches.) Meanwhile, make the sauce: Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add the garlic, onion and cl and cook, stirring occasionally, until soft and lightly golden, about 12 minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat, discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very smooth. Transfer the sauce to a small saucepan and keep warm. Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature between batches.) Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced mango and extra peanut sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 35000,"Tarte au Citron (Lemon Tart) 1 3/4 stick unsalted butter (room temperature) 2/3 cup confectioners sugar 1 tsp. salt 1 tsp. vanilla extract 1 large egg, lightly beaten 1 3/4 cup all- purpose flour 2 Tbs. almond meal or flour 6 lemons, zested, and sectioned 1 1/4 cups butter, melted, cooled slightly 1 cup granulated sugar 3 large eggs 2 yolks Instructions: DOUGH (PATE SABLEE): In a food processor, combine butter, sugar, salt, vanilla and egg and pulse until blended. Pulse in the flour and almond meal just until the dough comes together. Pat dough flat into a disk on plastic film, wrap and chill at least 1 hour.
Cut dough into two pieces and roll out to about 1/8-inch thickness. Cut round pieces a little larger than the 4-inch mold. Ease each dough piece down into a mold and press dough along the bottom and edge. Flush excess dough off top edge of mold to keep the edge even. Complete placing the dough in remaining molds. Chill for at least 1 hour. Pre-heat oven to 400 F.
Line shells with wax paper and fill with raw rice or beans to weigh the dough down to blind bake the shells. Bake the shells until sides are light brown. Remove paper and beans from shells and let cool.
CITRON FILLING: In a food processor, pulse lemon sections just enough to slighty break up the sections. This should not be a smooth puree. Add remaining ingredients and pulse briefly just to mix together. Line pre-baked tart shells on a baking tray. Place filling in a large measuring cup with a spout or a pitcher and fill each tart shell all the way to the top. Bake in a 300 degrees F pre-heated oven for approximately 10 to 15 minutes, just until filling is set and no longer liquid. Serve room temperature with whipped cream and fresh berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35001,"Pineapple Upside-Down Pound Cake 1 1/4 cups (2 1/2 sticks) unsalted butter, 2 sticks at room temperature and 4 tablespoons melted, plus more for the pan 1/2 cup packed dark brown sugar One 20-ounce can sliced pineapple (about 10 slices), 3 slices finely chopped (about 1/2 cup) and the rest left whole 12 to 20 maraschino cherries (without stems) 1 1/4 cups granulated sugar 1/2 teaspoon lemon zest 1 3/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 4 large eggs plus 1 large egg yolk, at room temperature 2 teaspoons vanilla extract 1/2 cup sour cream, at room temperature Instructions: Preheat the oven to 350 degrees F. Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35002,"Hot and Sour Shrimp Soup with Noodles and Thai Herbs 8-ounces dried rice noodles (flat, fettuccine-shaped) 1 pound medium shrimp Salt Few drops sesame oil 2 quarts chicken stock, preferably fresh 6 thin slices fresh galangal or fresh ginger 6 garlic cloves, smashed 2 stalks lemongrass (bottom third only, sliced thinly on the bias) 5 shallots, sliced 4 small serrano cl peppers, coarsely shredded, including seeds 1/4 cup Thai or Vietnamese fish sauce 3 teaspoons sugar 1/4 cup whole fresh cilantro leaves 1/4 cup lightly chopped Asian basil leaves 1/3 cups freshly squeezed lime juice 1 teaspoon freshly ground black pepper Instructions: Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft. Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate. Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer. Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice. Divide the soup among the soup bowls, sprinkle over the black pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]

" 35003,"Tonka Sauce - Condiments 1 cup catsup 1/2 cup worchershire 1/2 cup sake 2 tablespoons ginger 2 tablespoons garlic 1/4 cup sugar 1/4 cup mirin Instructions: Put all above ingredients in stainless steel sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Chill and refrigerate. Good for 4-6 weeks. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 35004,"Sort of Salad Nicoise 1/2 cup mayonnaise Dijon mustard 4 anchovy filets Minced fresh garlic Grated lemon zest and lemon juice to taste Salt and pepper 3 cups mixed greens, washed 2 cans (about 6 ounces) imported tuna fish in olive oil from France or Italy ok, drained and flaked 4 small new red potatoes, cut, lengthwise into quarters skin left on, parboiled until just cooked through 2 ripe plum tomatoes, cut into quarters, lengthwise 1 cup \haricots verts, parboiled until crisp tender 1/3 cup Kalamata olives, measured, then pitted and cut into slivers 1 teaspoon \salted\ capers, rinsed Instructions: In a food processor combine the mayonnaise, about a teaspoonful of Dijon mustard or to taste, anchovies and a small clove minced garlic. Season to taste with lemon juice and grated lemon rind. Season to taste with salt and pepper. Arrange greens on 2 individual dinner plates. On each plate: arrange a sprinkle of tuna in the center of the plate and drizzle mayonnaise over tuna and greens. Surround tuna fish, in spoke like fashion, with potatoes, tomatoes and haricots verts. Sprinkle black olives and capers on top for garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 35005,"Ravioli with Arugula, Tomatoes and Pancetta 1 pound cheese ravioli 6 ounces thinly sliced pancetta, chopped 1 (15-ounce) can diced tomatoes, drained 3 tablespoons olive oil 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 3 cups arugula 1/2 cup thinly sliced fresh basil leaves, divided 2 tablespoons butter, at room temperature Instructions: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain. In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 35006,"Kalua Buried Pork Shoulder One 10-pound bone-in pork shoulder Kosher salt and freshly ground black pepper One 16-ounce package frozen banana leaves, thawed 16 ounces shredded coleslaw mix 1/4 cup rice vinegar 2 Fresno chiles, seeded and sliced 2 medium mangos, finely diced (about 1 cup) 2 medium bunches scallions, white and light green parts chopped 1 pineapple, finely diced (about 2 cups) Kosher salt Two 12-count packages Hawaiian sweet rolls or potato dinner rolls, split Instructions: For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside. Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before. Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35007,"Planked Everything Bagel Spiced Salmon 1 fillet of salmon, 2 1/2 to 3 pounds, pin bones removed 3 tablespoons Dijon mustard
1/2 cup everything bagel spice mix
Instructions: Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F. While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice. Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve. Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35008,"Lima Bean\u2013Tahini Dip 2 cups frozen baby lima beans 4 cups baby spinach
1/2 cup tahini 1/2 cup fresh cilantro
1/4 cup fresh dill, plus chopped dill for topping 1/4 cup extra-virgin olive oil, plus more for drizzling 1 teaspoon grated lemon zest, plus 1/4 cup fresh lemon juice
1 clove garlic, grated Kosher salt and freshly ground pepper Crumbled feta cheese, for topping Crudits, for serving Instructions: Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted. Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed. Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudits. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35009,"Tahini Chocolate Chip Cookies With Sesame Seeds 2 3/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 1 3/4 cups lightly packed dark brown sugar 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature 1 cup tahini 1/3 cup granulated sugar 2 large eggs, at room temperature
1 tablespoon pure vanilla extract One 11.5-ounce bag semisweet chocolate chunks (about 2 cups) 2 tablespoons white sesame seeds 2 tablespoons black sesame seeds Instructions: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside. Beat the brown sugar, butter, tahini and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 5 minutes (use the paddle attachment if using a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until very firm, at least 6 hours and up to overnight. Position oven racks in the upper and lower third of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
Stir together the white and black sesame seeds in a small bowl. Scoop a leveled 1/4-cup mound of the cookie dough (an ice cream scoop works well here), then dip the top of the mound into the sesame seeds and transfer to one of the parchment-lined baking sheets. Continue scooping until you have 6 mounds on each baking sheet. Refrigerate the remaining cookie dough. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are golden around the edges but still soft in the middle, about 18 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Allow the baking sheets to cool, then line with fresh parchment and repeat the process with the remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 35010,"Red Pepper Mousse in Endive 2 tablespoons vegetable oil 3/4 cup minced onions 1 garlic clove, minced fine 3 red peppers, cut into small dice 1 cup chicken stock Pinch saffron threads, crushed 2 tablespoons tomato paste Salt Freshly ground white pepper 1 tablespoon powdered gelatin 1/4 cup white wine 3/4 cup heavy cream, whipped 30 endive spears Red pepper, slivered, for garnish Instructions: Saute the onions and garlic in the oil until golden. Add the diced peppers, stock, saffron, tomato paste, salt and pepper, to taste. Simmer until all ingredients are tender and liquid is reduced by half. Bloom the gelatin in the wine. Puree the red pepper mixture in a blender. Add the bloomed gelatin while the red pepper mixture is still hot and blend to combine all ingredients well. Cool the mixture over an ice bath until it mounds when dropped from a spoon. Fold the whipped cream into the mixture. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse into the endive spears and garnish with a sliver of red pepper. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 35011,"How to Make Cream Cheese Frosting | Cream Cheese Frosting 4 ounces unsalted butter, softened 4 ounces cream cheese, softened 2 cups powdered sugar 1 teaspoon vanilla extract Instructions: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 35012,"Parmesan Cheese Toast Points 1 teaspoon minced garlic 1/3 cup homemade mayonnaise Salt and pepper 1 (12-inch) french baguette, sliced into 2-inch slices 1 cup grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped parsley Instructions: Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 35013,"Mediterranean Bruschetta 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16) 1/4 cup olive oil 1lemon, juiced (about 3 tablespoons) 1 teaspoon dried oregano Salt and freshly ground black pepper 1 (15-ounce) container whole milk ricotta cheese 2 large tomatoes, seeded and diced (about 2 cups) 3 tablespoons finely chopped fresh mint leaves, plus more for garnish 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.; In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine. To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 35014,"Flounder Francaise 2 eggs 6 ounces Parmesan cheese Pinch parsley 8 ounces milk 2 cups chicken stock 1/2 cup lemon juice 1/2 cup sugar 4 (6-ounce) flounder fillets 12 (16/20 count) shrimp, cleaned and deveined Butter, to taste Lemon juice, to taste White wine, to taste Instructions: Combine all ingredients and mix well. In saucepan combine all ingredients. Bring to a boil and reduce by 1/2. Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35015,"Garlic Roast Potatoes 3 pounds maincrop potatoes 1/3 cup regular olive oil 1 head garlic Kosher salt Instructions: Preheat the oven to 425 degrees F. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss in a large oven tray and pour over the oil, smulching around with your hands to mix well. Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35016,"Deep Dish Pizza 2 ounces salt 1/4 ounce yeast 1 teaspoon white pepper 1 teaspoon granulated sugar 4.1 pounds high-gluten flour 1/4 cup vegetable oil, plus more for oiling baking sheet 12 ounces red sauce of choice 3 cups grated mozzarella Toppings of choice, as needed Instructions: For the dough: In a mixer with a dough hook attachment, blend 4 cups (1 quart) ice cold water, the salt, yeast, pepper and sugar and mix well; let rest for 10 minutes. Next, add the flour and oil and mix until smooth, 3 to 4 minutes. Oil a baking sheet. Portion the dough into two rounds and place on the baking sheet. Allow to rest and rise until doubling in size, about 1 hour. Working with one ball of dough at a time, spread the dough evenly, forming a crust about 13 inches in diameter. Transfer to a round pan and allow to rise for 30 minutes; repeat with the other dough ball. Preheat the oven to 300 degrees F. For the pizzas: After rising, \dock\ each crust with your fingertip to form small pockets in the dough, 20 to 30 pockets on each. Pour about 2 ounces of sauce over each crust to cover the dough and fill the pockets. Bake for 20 minutes to form the crust and allow the sauce to dry into the dough. Raise the oven temperature to 450 degrees F. Evenly spread the remaining sauce to cover the cooked crusts, leaving a 1/2-inch border unsauced. Next, spread 2 ounces of cheese over the sauce on each pizza, followed by the toppings. Finish with a sprinkling of more cheese. Bake until the cheese is melted, 12 to 15 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 35017,"Minestrone Soup with Clams 3 tablespoons olive oil 1 tablespoon minced garlic 1/2 cup diced (1/2-inch) yellow squash or zucchini 1/2 cup diced (1/2-inch) eggplant 1/2 cup diced (1/2-inch) zucchini 1/2 cup diced (1/2-inch) celery stalk 1/2 cup diced (1/2-inch) yellow bell pepper 1/2 cup diced (1/2-inch) red bell pepper 1/2 cup diced (1/2-inch) fennel bulb 1/2 cup diced (1/2-inch) carrots 1 cup chopped onion 1 cup tomato concasse Salt and freshly ground black pepper Sugar 1 tablespoon flour 1/4 cup tomato paste 2 quarts chicken or vegetable stock 1 cup diced (3/4-inch) baking potatoes, like russets 1 bouquet garni (1 sprig each of basil, parsley and bay leaf) 2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drain 1/2 cup canned garbanzo beans, drained, rinsed, and peeled 2 cups Saffron Pasta Shells, recipe follows 4 to 8 tablespoons Pistou Sauce, recipe follows Extra-virgin olive oil, to drizzle 6 bias slices baguette, brushed with olive oil, grilled, sliced in half lengthwise Water Salt Pinch saffron threads 2 ounces small dry pasta shells 2/3 cup olive oil 1 clove garlic Pinch salt 1/2 cup fresh basil leaves, packed Instructions: In a stockpot, heat the olive oil. Saute the garlic, yellow squash, eggplant, zucchini, celery, bell peppers, fennel, carrots, onion, and tomato until glossy. Season with salt, pepper, and sugar, to taste. Stir in the flour and continue to cook until golden in color. Stir in the tomato paste, stock, potatoes, and bouquet garni. Bring mixture to a boil, then lower to a simmer. Cook until the potatoes are al dente. Add clams, cover, and cook for 4 to 5 minutes or until clams open. Uncover and remove bouquet garni. Add the garbanzo beans and Saffron Pasta Shells. Divide onto 4 soup plates and drizzle with Pistou Sauce and extra virgin olive oil. Garnish with 3 slices of grilled baguette. Serve immediately. Bring water, salt and saffron to a boil. Add dry pasta shells and cook until al dente. Drain and rinse in cold water. Lightly dress with olive oil. Refrigerate until needed. Yield: 2 cups In a blender, combine olive oil, garlic, and salt. Process until garlic is minced, then while motor is running, add the basil leaves. Continue to process until pureed. Refrigerate until needed. Yield: 1 cup ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 35018,"El Cid Chili 2 tablespoons olive oil 2 pounds sirloin steak, cut into 1-inch cubes 1/2 pound ground beef 12 ounces chorizo sausage, casing removed, cut into 1/2 cubes 1 large yellow onion, coarsely chopped 1/4 cup chili powder 1 tablespoon garlic salt 2 teaspoons cumin 1 teaspoon dried basil 2 (14.5-ounce) cans beef broth 2 (14.5-ounce) cans whole tomatoes, drained 1 cup cilantro, chopped 1 cinnamon stick 3 bay leaves 2 green jalapenos, slit lengthwise 3 times each 1 tablespoon yellow cornmeal Salt and pepper, to taste Garnish with Cheddar and sour cream, if desired. Instructions: Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]" 35019,"Salsa de Tomate con cl Chipotle: Tomato Sauce with Chipotles 2 tablespoons lard, preferably home-rendered or vegetable oil 1 medium-sized white onion, sliced into thin half-moons 2 garlic cloves, minced 1 (28-ounce) can tomatoes, preferably San Marzano 2 to 3 canned chipotle chiles in adobo, with the sauce that clings to them 1 teaspoon dried crumbled Mexican oregano 1/2 teaspoon salt Instructions: In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated. Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 35020,"Okra, Onion and Tomato Stew 1/4 cup olive oil, plus 2 tablespoons 1 pound okra, tops and tails trimmed Salt and pepper, to taste 2 1/2 cups onion, julienned 3 cloves garlic, sliced 12/ teaspoon Greek oregano (dry) 1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles) 2 cups canned whole tomatoes (crushed with juice) 1 cup Herb Tea (see recipe) 1/8 cup Kalamata olives, sliced 1/8 cup parsley, chopped 1 tablespoon extra virgin olive oil Instructions: In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 35021,"Braised Italian Sausage Stew 1 pkg. Johnsonville? Mild Italian Sausage links, coin sliced 2 tbsp. extra virgin olive oil 2 med. onions, coarsely chopped 4 med. carrots, cut into 1\ chunks 4 small parsnips, cut into 1\ chunks 8 oz. baby bella or white button mushrooms, halved 2 stalks celery, cut into 1\ chunks 3 cups chopped swiss chard, stems removed, roughly chopped 1/2 cup barley, uncooked 1 28 oz. can Italian plum tomatoes (in juice) 1 14.5 oz. can chicken stock 1 cup dry white wine 1 tsp. Italian seasoning 1/2 tsp. ground black pepper 1/2 tsp. salt Instructions: Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through. Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 35022,"Twice-Baked Potatoes with Roasted Garlic and Cheddar 1/4-cup olive oil salt and pepper to taste 6 baking potatoes
1/2-cup shredded Cheddar cheese, divided 1 egg, beaten 1/4-cup unsalted butter 1/2 head roasted garlic, squeezed from the skins 1/2-cup milk pinch liquid smoke, optional Instructions: Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 35023,"Pastrami Meatballs Cooking spray, for the baking sheets Olive oil, for cooking 1 small onion, finely chopped
4 cloves garlic, minced
2 large eggs, lightly beaten
1 cup breadcrumbs
1/4 cup chopped fresh parsley
2 teaspoons mustard powder 1 tablespoon brown sugar
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon liquid smoke
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Freshly ground black pepper
2 pounds ground beef (I like to use 90/10, but any combination will do here)
1 loaf sliced rye bread, cut into about 2-inch squares Brown deli mustard, for serving
Pickle chips, for serving Instructions: Preheat the oven to 450 degrees F. Line 2 baking sheets with aluminum foil and coat with cooking spray. Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch. Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart. Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly. Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35024,"Quesa Cubano One 8-inch flour tortilla 1/2 cup grated Cheddar 2 slices deli ham
5 pickle rounds
1/2 teaspoon Dijon mustard
Instructions: Place the tortilla on a round plate. Sprinkle the Cheddar on one half of the tortilla, and top with the ham. Microwave until the cheese is melted, about 1 minute. Top with the pickles and spread the mustard on the other half. Fold over to make a quesadilla shape. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35025,"Grilled Artichoke and Celery Root Puree Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces 2 tablespoons unsalted butter, at room temperature 1 tablespoon kosher salt 1 pound frozen artichoke hearts, thawed 1/3 cup extra-virgin olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2/3 to 1 cup whole milk, at room temperature 1 tablespoon unsalted butter, at room temperature 1 teaspoon kosher salt Instructions: For the celery root: Place the celery root in a 5-quart saucepan. Fill the pan halfway full with cold water. Add the butter and salt. Bring to a boil over high heat. Cook until tender, 20 to 25 minutes. Drain in a colander. For the artichokes: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the artichokes, oil, garlic, thyme, salt and pepper. Grill, turning with a spatula occasionally, until lightly charred, 2 to 3 minutes. Set aside to cool slightly.
Place the artichokes in a food processor and blend until smooth. Add the cooked celery root, milk, butter, salt and pepper to the food processor. Blend, scraping down the sides of the bowl as needed, until the celery root is smooth and blends into the artichoke mixture. Transfer the puree to a serving bowl or keep warm over low heat in a large saucepan until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35026,"Collard Greens with Smoked Turkey Wings 5 pounds collard greens, cleaned and stems removed 2 white onions, diced 6 cloves garlic, minced 1 1/2 tablespoons vegetable oil 1 teaspoon crushed red pepper 1 smoked turkey wing 2 cups chicken stock Salt and pepper 1/4 cup cider vinegar Instructions: Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side. ","[Chardonnay, Riesling, Gamay, Garnacha]" 35027,"Cafe Correcto - Espresso with a \Pop
1 shot espresso 1 teaspoon sugar 1 tablespoon grappa Whipped cream, for topping Instructions: Make espresso to the machine manufacture's recommendation. Put 1 teaspoon sugar in the bottom of an espresso cup and top with hot espresso. Top with 1 tablespoon grappa. Top with a little whipped cream and serve immediately. ","[Prosecco, Lambrusco, Moscato]" 35028,"PB and J Mille Feuille 1 large sheet frozen puff pastry (about 425 grams/15 ounces) 2 teaspoons granulated sugar 1 brick cream cheese, room temperature (250 grams/8 ounces) 1/2 cup smooth peanut butter (140 grams) 3/4 cup 35% cream, divided (175 milliliters) 3/4 cup plus 1 tablespoon icing sugar, divided (105 grams) 1 1/2 teaspoons vanilla extract, divided 1 cup fresh raspberries (170 grams) Chopped honey roasted peanuts, optional Chocolate shavings, optional Instructions: Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside. Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely. Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off. Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside. Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35029,"Celery Sour 1 small pineapple 1 3/4 cups gin 3/4 cup sugar 2 celery stalks, roughly chopped 1 teaspoon citrus-vanilla liqueur (such as Licor 43) 3/4 ounce fresh lemon juice 1 teaspoon plain Greek yogurt 2 dashes of cucumber bitters Instructions: Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve. Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf. ","[Gin, Cellier, C?tes du Rh?ne, Vermentino]" 35030,"Stuffed Cabbage Rolls (Galumpkis) 2 tablespoons extra-virgin olive oil 2 garlic cloves, smashed 1 1/2 quarts crushed tomatoes 2 tablespoons white wine vinegar 1 tablespoon sugar Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 yellow onion, chopped 2 garlic cloves, minced 2 tablespoons tomato paste Splash dry red wine 2 tablespoons chopped fresh flat-leaf parsley 1 pound ground beef 1 pound ground pork 1 large egg 1 1/2 cups steamed white rice Kosher salt and freshly ground black pepper 2 large heads green cabbage, about 3 pounds each Instructions: To make the sauce: Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat. Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Saut the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan. Preheat the oven to 350 degrees F. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 35031,"Cape Codder Slushie 1 quart cranberry juice 1 cup vodka 1/4 cup simple syrup (equal parts sugar and water, heated until sugar dissolves; cool) 1/4 cup fresh lime juice Instructions: Pour cranberry juice into 3 ice cube trays, place in the freezer and freezer until firm. Place vodka, simple syrup and lime juice in a blender and blend until combined. Fill the blender with cranberry ice cubes and blend until a thick slushy consistency forms. Pour into frozen mugs and serve with a straw. ","[Riesling, Moscato, Sauvignon Blanc]" 35032,"Orange-Vanilla Monkey Bread 1 cup granulated sugar Dash kosher salt
Zest of 2 oranges plus juice of 1 orange Three 7.5-ounce cans buttermilk biscuits (not the flaky kind), chilled thoroughly 2 sticks (1 cup) salted butter
3/4 cup packed brown sugar
1 tablespoon vanilla extract
Instructions: Preheat the oven to 350 F. Fill a large ziptop bag with the granulated sugar, salt and orange zest. Seal the bag and shake it around until the zest and sugar are totally combined. Cut the chilled biscuits into quarters. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set aside. In a medium pan over medium heat, melt the butter. Stir in the brown sugar, vanilla and orange juice until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out. Let it settle for a second, then place the pan in the oven. Bake until the top of the biscuits are golden brown, about 25 minutes. Transfer the pan to a rack and let it sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate. Let cool briefly before serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 35033,"Chicken Taco Salad 2 8-inch flour tortillas, quartered and sliced into strips 2 tablespoons vegetable oil 1 1/4 teaspoons grated lime zest, plus the juice of 2 limes Kosher salt and freshly ground pepper 1 15-ounce can black beans, drained and rinsed 1 cup frozen fire-roasted corn, thawed 2 tomatoes, chopped 1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine 1/2 head iceberg lettuce, shredded (about 8 cups) 2 cups shredded rotisserie chicken (skin removed; about 10 ounces) 1 small avocado, chopped 1 cup grated sharp cheddar cheese (about 4 ounces) Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool. Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes. Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips. ","[Sauvignon Blanc, Vermentino, Pinot Grigio, Rioja]" 35034,"Texas Baked Bean Dip 8 slices thick-cut bacon, chopped 1 small yellow onion, diced
1 bell pepper, diced
1 clove garlic, minced
1 1/2 cups packed brown sugar
1 cup brewed coffee 1 tablespoon ketchup
2 teaspoons mustard
1 teaspoon cl paste, such as sriracha
Kosher salt and freshly ground black pepper Two 16-ounce cans pinto beans, drained
1/2 cup sour cream
1/2 cup grated Cheddar
1/4 cup sliced green onions
Butter crackers, such as Ritz, or tortilla chips, for serving Instructions: Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain. Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, cl paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes. Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35035,"Sauteed Carrots and Celery Root (Saute de Carottes et Celeri-Rave) 3 medium carrots, sliced 1/2 to 1 cup water 2 teaspoons unsalted butter 1 teaspoon sugar 1/2 large celery root, peeled and cut into 1-inch cubes Salt and freshly ground black pepper Instructions: In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35036,"Smoked BBQ Brisket 1/2 cup ancho chili powder 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon dry mustard 1 tablespoon kosher salt 2 teaspoons cayenne 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds Dark Beer Mop, recipe follows 1 large red onion 4 cloves garlic 2 serrano chiles, chopped 4 bottles of dark beer 1/4 cup dark brown sugar 2 bay leaves Salt and freshly ground pepper Instructions: Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours. Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes. Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35037,"Slow-Cooker Chicken and Pasta Soup 4 carrots, quartered lengthwise and cut into 1-inch pieces 4 long strips lemon zest 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped 2 tablespoons extra-virgin olive oil Kosher salt 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds) 4 cups low-sodium chicken broth 1 cup small pasta, such as pastina 1 cup frozen peas, thawed 1/2 bunch fresh spinach, stemmed Freshly ground pepper 4 ounces feta cheese Lemon wedges and crusty bread, for serving (optional) Instructions: Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 35038,"A Trio of Cheese Logs Three 8-ounce packages cream cheese, at room temperature 1 teaspoon minced garlic
1/2 teaspoon ground white pepper
1 1/2 cups shredded pizza blend cheese
1/4 cup smoked paprika
2 cups shredded Cheddar Jack cheese
1/3 cup dried parsley
2 cups shredded extra-sharp Cheddar
6 whole pecans plus 1/3 cup chopped pecans
Crackers, for serving
Instructions: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer. For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 35039,"Roasted Butternut Squash Pudding Cake 3 cups 1-inch diced peeled and seeded butternut squash 3 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
8 large eggs, separated, plus 2 egg yolks 3/4 cup plus 2 tablespoons granulated sugar
Pinch of kosher salt
1 1/8 cups cake flour
4 tablespoons unsalted butter, melted
2 cups pecan halves, toasted and crushed
1 cup granulated sugar 1/4 cup chopped pecans
2 tablespoons spiced rum
1 cup plus 1 tablespoon granulated sugar 1/2 cup cream
1/2 cup sweetened condensed milk
3 cinnamon sticks
1/2 tablespoon pumpkin pie spice
1 1/2 cups milk
7 tablespoons cornstarch
Pinch of kosher salt.
8 large egg yolks
1 tablespoon vanilla extract
6 tablespoons unsalted butter
1 2/3 cups granulated sugar 6 large egg whites
4 marshmallows, melted in a microwave 1/4 teaspoon pumpkin pie spice
Cape gooseberries and chopped pecans, for garnish, optional Instructions: Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside. For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes. Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter. Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk. Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated. For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes. To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35040,"Peanut Butter Chocolate Bars 20 chocolate wafer cookies 2 cups peanut butter cereal
4 frozen Greek yogurt chocolate ice cream bars
One 7.25-ounce bottle peanut butter hardening ice cream sauce
Instructions: Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside. Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish. Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar. Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving. ","[Chardonnay, Riesling, Moscato, Merlot]" 35041,"Mom's Mashed Potatoes a La King 4 pounds Idaho russet potatoes (about 5 potatoes), peeled and cut into 1-inch pieces 1 pound celery root, peeled and cut into 1/2-inch pieces Kosher salt 2 sticks butter, 1 softened and 1 melted, plus more for greasing 6 ounces cream cheese 1 cup half-and-half, warmed 1/4 cup prepared horseradish 1 teaspoon garlic powder 1/2 teaspoon ground white pepper 1/4 cup fresh minced chives Instructions: Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan. Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper. Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35042,"Turkey Soup with Rice 1 turkey carcass 2 stalks celery with leaves, coarsely chopped 2 carrots, coarsely chopped 1 onion, peeled and quartered 1 bay leaf 8 cups water 3 tablespoons butter 1 cup chopped onion 1 cup chopped celery 2 teaspoons dried thyme 2 cups chopped carrots 1 cup rice 2 cups chopped leftover turkey 1 cup frozen or leftover corn 3 tablespoons fresh parsley Salt and pepper Instructions: In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 35043,"Larry's Carne Asada Tacos 2 pounds boneless beef chuck 2 ancho chiles 4 garlic cloves, minced 3 bay leaves, crumbled Extra-virgin olive oil Gray salt 16 corn tortillas 1 head iceberg lettuce, finely shredded 1 onion, finely chopped Felicitas' Hot Salsa, recipe follows 2 ounces chiles de arbol (80 to 90 chiles) 1 garlic clove, minced 1 teaspoon dried Mexican oregano Instructions: Slice the meat into 1/4-inch-thick-strips. The shape of the pieces doesn't matter but larger ones will be easier to grill. Remove seeds from chilies and toast the seeds in a dry skillet until lightly colored. Put the seeds onto a plate and cool them completely. In a spice grinder or coffee mill, grind the seeds to a fine consistency. Place meat in a large bowl and add ground chili seeds, garlic, crumbled bay leaf, and enough olive oil to coat the meat. Let rest at cool room temperature for 3 to 4 hours. Prepare a hot charcoal fire. Season the meat with salt. Grill on both sides until done to your taste. Set the meat aside while you grill the tortillas quickly on both sides to warm them. Tuck slices of meat into each tortilla and garnish with lettuce, onion and salsa. In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often. Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. Simmer about 10 minutes, or until the chiles are soft. Pour into a blender. Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 35044,"Chicken with Apple, Onion and Cider Sauce 4 boneless, skinless chicken breasts (about 2 pounds) Kosher salt and freshly ground pepper All-purpose flour, for dredging 2 to 3 tablespoons vegetable oil 1 large red onion, cut into large pieces 1 sweet cooking apple, cored and cut into large pieces 3 tablespoons apple cider vinegar 1 1/2 cups low-sodium chicken broth 2 tablespoons cold unsalted butter 1 handful fresh parsley, roughly chopped Instructions: Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 35045,"Cranberry-Citrus Muffin Tops Pan spray, for greasing 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/3 cup buttermilk 1 teaspoon orange or lemon zest 1 teaspoon pure vanilla extract 1 large egg 1 cup roughly chopped fresh cranberries, or thawed frozen 1/2 cup sugar, plus 1 1/2 tablespoons 6 tablespoons unsalted butter, softened 1/2 cup confectioners' sugar 1 tablespoon orange or lemon juice Instructions: Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper. Sift the flour, baking powder, salt and baking soda together in a medium bowl. Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar. Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed. Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula. Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes. Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking. Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35046,"\Crabby\ Potato Chips 6 cups kettle-style potato chips Crab boil seasoning, such as Old Bay Seasoning, for sprinkling Instructions: Preheat the oven to 200 degrees F. Spread the potato chips onto a baking sheet or ovenproof serving platter and bake to warm the chips, about 5 minutes. Sprinkle a light layer of the crab boil seasoning evenly over the chips. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35047,"Fresh Herbed Oil Paste 2 large cloves garlic, peeled 2 large green onions, trimmed, cut into 1inch lengths 1 cup olive oil 1/4 bunch of each cleaned cilantro, mint, parsley, thyme, plus 1 sprig rosemary 1/2 teaspoon sea salt Pinch of crushed hot red pepper flakes Instructions: In a blender, combine the garlic, green onions, olive oil, herbs, salt and crushed pepper. Blend until smooth. Store in an airtight container, in the refrigerator. This paste may be kept refrigerated, for up to a week.
Brush country bread or boned chicken breasts with the herbed oil paste and grill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35048,"Classic Fried Chicken 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces Kosher salt and freshly ground black pepper 1 quart buttermilk 2 teaspoons hot sauce 1 bay leaf 3 cloves garlic, smashed 3 sprigs thyme 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sweet paprika 1 tablespoon onion powder 3/4 teaspoon cayenne pepper Peanut or vegetable oil, for frying Vegetable shortening, for frying Instructions: Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour. Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours. Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag. Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack. Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.) Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 35049,"Smoked Gouda Mac and Cheese with Green Tomato Chow Chow and Sweet Tea Chicken 4 family-size tea bags, preferably Lipton 1/2 cup brown sugar
3 cloves garlic, smashed
3 sprigs thyme 1 Vidalia onion, thinly sliced Kosher salt and freshly ground black pepper 3 cups ice cubes Eight 8-ounce skin-on chicken breasts with drum attached Vegetable oil, for frying 1 cup prepared sweet tea
12 cups roughly chopped green cabbage 3 cups roughly chopped onions 3 cups roughly chopped green tomatoes
2 cups roughly chopped roasted red peppers 3 cups sugar
2 cups white vinegar
1/4 cup pickling salt
1 tablespoon mustard seeds 1 teaspoon ground turmeric
Pinch of crushed red pepper 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour
4 cups heavy cream
4 cups whole milk
2 teaspoons liquid smoke
1 teaspoon ground white pepper
18 ounces smoked Gouda, grated 2 cups grated Parmesan 2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper 24 ounces cavatappi pasta Panko bread crumbs, for topping Instructions: For the chicken: Bring 16 cups of water to a boil in a large pot and drop in the tea bags. Boil 2 to 3 minutes. Add the brown sugar, garlic, thyme, onion, 1/4 cup salt and several grinds of pepper and return to a boil; cook for 10 minutes. Add the ice cubes to the marinade and refrigerate it until cold, about 1 hour. Add the chicken to the brine and marinate at least 12 hours. Heat enough oil to coat the bottom of a large nonstick skillet over medium-high heat for about 2 minutes. Working in batches, remove the chicken from the brine, pat it dry, and add it, skin-side down, to the pan; reduce the heat to medium. Cook until the skin is golden brown and crispy, about 3 minutes. Reduce the heat to low; flip the chicken and continue cooking until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F. Simmer the sweet tea over medium heat until it is reduced by half. It should be thick enough to coat the back of a spoon. Set aside. For the chow chow: Working in batches, pulse the cabbage, onions, green tomatoes and roasted red peppers in a food processor until minced. Combine the minced vegetables with the sugar, vinegar, pickling salt, mustard seeds, turmeric and crushed red pepper in a large pot. Bring to a simmer and cook until the flavors are blended, about 10 minutes. Cool for 30 minutes at room temperature, then refrigerate for at least 5 hours. For the mac and cheese: Preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium heat. Add the flour and stir to incorporate, creating a blond (very light brown) roux. Add the heavy cream, milk, liquid smoke and white pepper. Cook over low heat, stirring occasionally, until the mixture is thickened and an instant-read thermometer inserted into the sauce reads 145 degrees F., 15 to 20 minutes. Slowly stir in the Gouda and Parmesan until melted. Stir in the thyme and season with salt and black pepper. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes and drain. Immediately combine the pasta with 2 cups of the sauce in a large baking dish. (Reserve any remaining sauce for another use.) Top the pasta with some panko and bake until the bread crumbs turn golden, about 30 minutes.
Divide the chicken among 8 plates, placing it skin-side up. Top the chicken with some chow chow and drizzle with the sweet tea reduction. Serve with a scoop of mac and cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35050,"Chilaquiles with Chorizo 6 ounces Mexican-style pork chorizo (recommended: Reynaldo's) 1 tablespoon vegetable oil 3 cups Stovetop Salsa, recipe follows Tortilla Chips, recipe follows 4 ounces Cheddar, grated 4 ounces Monterey Jack, grated 1/2 cup sour cream 1 small red onion, finely diced 1/4 cup chopped fresh cilantro leaves 6 Roma tomatoes 1 large yellow onion, root removed, peeled, and halved 1 jalapeno, stemmed 2 cloves garlic, peeled
1 teaspoon salt 1 cup loosely packed fresh cilantro leaves and stems 1 cup loosely packed fresh cilantro leaves and stems
Freshly ground black pepper 3 cups canola oil 36 corn tortillas, cut into 8 wedges Salt Sweet paprika Instructions: Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side. In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips. (See Cook's Note) ","[Rioja, Tempranillo, Garnacha, Barbera]" 35051,"Overnight Monkey Bread 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray 8 ounces unsalted butter, approximately 16 tablespoons 8 ounces light brown sugar, approximately 1 cup packed 1/2 teaspoon ground rosemary 3 ounces raisins, approximately 3/4 cup 2 1/2 ounces unsalted butter, melted, approximately 5 tablespoons 1 teaspoon ground rosemary Instructions: For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning. Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary. Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer. Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35052,"Yellow Cake with Swiss Buttercream 1/2 cup plus 3 tablespoons butter, at room temperature, plus more for greasing 3 cups cake flour 3/4 teaspoon salt 1 1/2 tablespoons baking powder 1 3/4 cups granulated sugar 1 1/2 teaspoons vanilla extract 2 extra-large eggs 1 1/4 cups whole milk Swiss Buttercream, recipe follows 6 extra-large egg whites, at room temperature 1 1/4 cup granulated sugar (not powdered; it won't work) 1 teaspoon freshly squeezed lemon juice or white vinegar 4 sticks (1 pound) butter, plus more as needed, softened Instructions: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs and beat until thoroughly mixed. Alternate adding the flour and the milk, a little at a time, beating well after each addition, then continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack. Frost the top of one cake layer with Swiss Buttercream and place the second cake layer on top. Then frost the top and sides of the cake. Serve at room temperature. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Start the machine on medium-slow speed and whip until the eggs begin to get frothy. Turn the speed to medium. Slowly add the sugar to the whipping egg whites, dropping the lemon juice in about halfway through the process. When all the sugar is in, speed up the mixer and whip until stiff peaks form and the meringue is smooth and super shiny. Turn the speed to medium-low and begin adding the butter. Add it bit by bit so the meringue doesn't slop over the sides of the bowl. At this point, the meringue will fall and look ruined and broken. It's not. This is what happens and it's okay. If the meringue doesn't fall, add a little butter until it does. Turn the speed back up to medium-high and walk away. Come back in 10 minutes. Does it look like buttercream? No? Walk away and repeat until it does. If it still doesn't look like buttercream after 30 minutes, add more butter until it does. Adapted from \Duff Bakes: Think and Bake Like a Pro at Home\ by Duff Goldman ? William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35053,"Potato Pancakes 4 cups mashed potatoes (better to use day old mashed potatoes) 1/2 cup chopped onions 1 egg 1/4 cup flour Instructions: Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35054,"Endive Water Chestnut Salad Honey-Glazed Walnuts 1 cup walnuts 2 tablespoons honey Pinch cayenne pepper Pinch salt Endive and Water Chestnut Salad 2 endives, leaves separated 2 cups canned water chestnuts, drained and cut in half 1 red finger cl, sliced 1 tablespoon honey 1 tablespoon white wine vinegar Juice of 1 lime Salt Instructions: For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt. Bake in the oven until walnuts are golden brown, approximately 10 minutes. For the endive and water chestnut salad: Put the endives, water chestnuts and cl in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35055,"Ti-Punch 1/4 tablespoon cane sugar syrup 1-ounce white Martiniquen or Guadeloupian rum 1 ice cube 1 lemon, zested Instructions: Place the sugar syrup in a small wine glass, add the rum, an ice cube, and the twisted lemon zest. ",[Rhum Agricole] 35056,"Tenderloin Hoagie 2 tablespoons vegetable oil 1 yellow onion, sliced 1 tablespoon mixed salt and ground pepper 1 tablespoon mixed salt and ground pepper
2 tablespoons unsalted butter Four 6-inch honey wheat rolls Twelve 1/3-inch-thick beef tenderloin medallions Salt and ground pepper Salt and ground pepper
2 tablespoons grapeseed oil Twelve 1/4-inch-thick slices tomato 1 cup shredded romaine lettuce, 1/8-inch thick 1/3 cup prepared blue cheese dressing Instructions: For the onions: In a saute pan over medium-high heat, add the oil and allow to warm. Once the pan is heated, add the onions and season with the salt and pepper. Cook until slightly translucent, stirring throughout, 3 to 4 minutes. Hold warm.
For the rolls: Butter the rolls. In a saute pan or on a grill, place the rolls and cook until browned, interior side, 2 to 3 minutes.
For the beef: Sprinkle the steak on both sides with salt and pepper. Add the oil to a saute pan over medium-high heat, and once heated, cook the beef for 2 minutes on each side.
During the cooking of the beef, season the tomatoes with salt and pepper and toss the lettuce with the blue cheese dressing. Once the steaks have cooked, place a quarter of the dressed lettuce on a bottom bun. Next, place 3 tomatoes, 3 slices beef, a quarter of the onions and finish with the top bun. Repeat with the remaining ingredients and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 35057,"Roasted Berries 1 pint fresh strawberries 2 half-pints fresh raspberries 2 half-pints fresh blueberries 2 half-pints fresh blackberries 1/4 cup sugar Vanilla bean, split and seeds removed Instructions: Preheat the oven to 450 degrees F. Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 35058,"San Francisco Cioppino 3 tablespoons extra-virgin olive oil 1 1/2 cups sliced onion 2 tablespoons minced garlic Kosher salt and freshly ground pepper 1/4 cup tomato paste 1 cup dry white wine 2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped 1 red bell pepper, trimmed, seeded, and diced 2 tablespoons minced flat-leaf parsley leaves 1 tablespoon minced fresh thyme leaves 1 bay leaf 3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned 1/4 cup julienned fresh basil leaves 12 little neck clams 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered 12 mussels 1 pound large shrimp, butterflied in the shell, and deveined 1/2 pound cleaned squid, cut into rings, and tentacles halved 1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes Serving suggestion: hot crusty sourdough bread Instructions: Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35059,"Rustic Apple Tart 6 Granny Smith apples, peeled and cored 1/2 cup sugar 2 tablespoons dry sherry 1 tablespoon lemon juice 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1 recipe Pate Sucree, recipe follows 2 tablespoons butter, cut into bits 2 tablespoons heavy cream, to brush crust 1 tablespoon sugar, to sprinkle on crust 1 1/4 cups all-purpose flour 1 tablespoon sugar 1/8 teaspoon salt 7 tablespoons butter, chilled and cut into bits 3 tablespoons ice water Instructions: Preheat the oven to 350 degrees F. Cut each apple into 12 segments and put in a large mixing bowl. Add the sugar, sherry and lemon juice and toss to coat well. Add the cinnamon, allspice, ginger and nutmeg and mix well. Set aside to let the flavors blend for 15 minutes. On a well floured surface, roll the dough out to a 15-inch circle. Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border. Dot the apples with the 2 tablespoons of butter and fold the dough border up around the apples. (It won't meet in the center.) Brush the dough with the heavy cream and sprinkle with the sugar. Place in the bottom third of the oven for 30 minutes. After 30 minutes, transfer to the top third of the oven for an additional 30 minutes. Remove and let cool for 15 minutes before serving. Put the flour, sugar and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running add the water 1 tablespoon at a time until a dough just begins to form. Turn out onto a lightly floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35060,"Loaded Sweet Potatoes 4 medium sweet potatoes, scrubbed 1/2 cup pepitas or pumpkin seeds 3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch cayenne pepper
1/2 cup sour cream
1/4 cup fresh mint leaves, torn
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour. Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside. Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely. Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35061,"Stuffed Roasted Garlic Paste and Blue Cheese Hamburgers 2 pounds ground chuck Sea salt, preferably gray sea salt, and freshly ground black pepper Garlic Paste, recipe follows Blue Cheese 1 loaf good crusty bread, cut into 4 sections 1/2 cup extra-virgin olive oil 1 pound peeled garlic cloves, store bought Gray sea salt and freshly ground pepper Instructions: Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce patties) by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste. Add a good twist of black pepper. Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half. Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread, and top with your favorite condiments. Preheat the oven to 375 degrees F. Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven. Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool. When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 35062,"Cheeseburger Salad 2 pounds ground beef 1/3 cup ketchup, plus more if needed 2 tablespoons barbecue sauce, plus more if needed 1 tablespoon Dijon or spicy mustard, plus more if needed 1 teaspoon yellow mustard, plus more if needed 8 tablespoons (1 stick) butter
4 hamburger buns with sesame seeds, cut into 1-inch cubes 2 heads romaine or green-leaf lettuce, torn
1 cup grated sharp Cheddar 4 Roma tomatoes, diced
8 dill pickle spears, cubed
1 red onion, sliced
Instructions: Brown the meat in a large skillet over medium heat, 8 to 10 minutes. Remove it from the heat and drain off the fat. Add the ketchup, barbecue sauce and mustards to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm. Melt 1/4 stick (2 tablespoons) of the butter in a separate skillet over low heat, then add the bun cubes and toss to coat. Toast the croutons in the skillet over low heat for 10 to 12 minutes, adding 1/4 stick (2 tablespoons) of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.) To assemble: Pile some torn lettuce on each plate. Pile on a good quantity of the meat mixture, then top with plenty of grated Cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Finish by sprinkling warm croutons all around the plate. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35063,"Mrs. DuvallS Crab Cakes 1/4 cup mayonnaise 1/4 cup onion, minced 2 eggs, lightly beaten 1/2 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 pound lump crabmeat, picked over 1 cup soda crackers, finely crushed 2 tablespoons unsalted butter 1/4 cup vegetable oil Lemon wedges Instructions: In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35064,"Fireworks Red, White and Blue Daiquiris 1 cup frozen strawberries 1 cup watermelon chunks, frozen 2 tablespoons fresh lime juice (about 2 limes) 2 tablespoons white rum 1 tablespoon sugar 1 cup ice cubes 1 cup coconut sorbet 1/4 cup rum 2 tablespoons fresh lime juice (about 2 limes) 1 cup ice cubes 1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize 1/4 cup fresh lime juice (about 4 limes) 2 tablespoons blue curacao liqueur 2 tablespoons white rum 2 tablespoons sugar 2 cups ice cubes Instructions: Begin by making the red layer: Put the frozen strawberries, watermelon, lime juice, rum, sugar and ice in the carafe of a blender. Blend until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer. For the white layer: Rinse out the blender and add the coconut sorbet, rum, lime juice and ice. Blend until thick and smooth. Transfer to another large measuring cup or small bowl and place in the freezer while you make the final layer. For the blue layer: Rinse out the blender and add the passion fruit liqueur, lime juice, blue curacao, rum, sugar and ice cubes. Blend until slushy and there are no chunks of ice left. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the white layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the blue layer over the second layer in each glass. ","[Sangiovese, Pinot Grigio, Moscato, Sauvignon Blanc]" 35065,"Classic Cabbage Slaw with Grandmother Shinn's Dressing 1 tablespoon kosher salt 2 cups water 4 cups shredded green cabbage 1 cup peeled and shredded carrots 3/4 cup minced scallions 2 large eggs 1/2 cup apple cider vinegar 3 tablespoons granulated sugar 1/2 teaspoon dry mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons sour cream Instructions: Dissolve the tablespoon kosher salt in 2 cups water in a large bowl. Add the cabbage and soak for 30 minutes. Rinse the cabbage and drain well. Return it to the bowl and combine with the carrots and the scallions. To make the dressing, whisk the eggs in a medium bowl until fluffy. Gradually whisk in the vinegar a little at a time. Add the sugar, mustard, salt, and pepper; whisk until uniformly combined. Transfer the mixture to a 2-quart saucepan and place it over medium-low heat. Heat slowly, stirring constantly, until the mixture reaches a gentle boil. Continue cooking and stirring until the mixture thickens, about 1 minute. Cool, then stir in the sour cream. Add dressing to slaw and mix well. Refrigerate the slaw for 1 to 2 hours. Serve slightly chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35066,"Big Fluffy Pancakes and Sausage 1 pound ground pork 2 teaspoons brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon minced fresh rosemary 1/2 teaspoon minced fresh sage 1/2 teaspoon minced fresh thyme 4 large eggs, separated 1/4 cup granulated sugar
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled 1/2 teaspoon vanilla extract
3/4 cup store-bought pancake mix
Pat of unsalted butter, plus more for serving Nonstick cooking spray, for the ring molds
Maple syrup, for serving Instructions: For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties. For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks. In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix. For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter. Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more. Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side. Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 35067,"Apple-Custard Pie 1 cup flour Pinch of salt 2 tablespoons sugar plus 1/4 cup 1/3 cup lard 2 tablespoons ice water 2 tablespoons butter 1 cup light brown sugar 1/2 teaspoon plus 1/8 teaspoon ground cinnamon 2 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick 1 cup heavy cream 1 egg yolk 1/2 teaspoon pure vanilla extract 1 cup sweetened whipped cream Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place on a lightly floured surface.
Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and place over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 35068,"Mini Paella Clarified butter 1 small onion, finely diced 1/2 cup rice, washed 1 1/2 cups dry white wine, plus 1/8 cup 3 ounces cooked chicken breast, cubed 3 ounces cooked ham, diced 12 large shrimp Freshly ground salt Freshly ground white pepper 1 lemon, juiced 1 tablespoon parsley, chopped Instructions: Pour a little clarified butter into a heat-proof casserole over moderate heat. Add the onions into the hot butter and fry until opaque. Add the rice. Wrap the 6 mussels in aluminum foil and place on top of the rice. Cover and let cook for 60 seconds. Pour the white wine over the rice and stir. The mussels will be opening up after 2 minutes. Remove the foil wrapped mussels and set aside. To the rice, add the chicken, ham and the shrimps. Sprinkle with salt and pepper. Place the casserole in a preheated 450 degree oven for 20 minutes. Remove from the oven and moisten with 1/8 cup dry white wine and decorate with mussels. Sprinkle with lemon juice and garnish with chopped parsley. ","[Rioja, Tempranillo, Garnacha, Cava]" 35069,"Mushroom Risotto 2 tablespoons olive oil 1 1/2 cups arborio rice
1/2 cup dry Sauvignon Blanc wine 2 1/2 cups chicken or vegetable broth
Salt 2 tablespoons unsalted butter
10 ounces fresh porcini and chanterelle mushroom, sliced 1/4 cup diced onion
1 clove garlic, minced
Freshly ground black pepper 2 tablespoons chopped fresh parsley
4 tablespoons grated Parmesan Instructions: Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes. Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat. When the rice is cooked stir in the mushroom mixture and Parmesan and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 35070,"Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons Cooking spray 6 salmon fillets (about 5 ounces each) Salt and freshly ground black pepper 1/4 cup fresh lemon juice 1 tablespoon rice wine (mirin) 1 tablespoon miso paste 4 Yukon gold potatoes, cut into 2-inch chunks 1 tablespoon olive oil 2 cloves garlic, minced 2 teaspoons freshly chopped rosemary leaves 1/4 cup freshly chopped cilantro leaves Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan. In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room). Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender. Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35071,"Ahi Katsu 1 cup mayonnaise 2 tablespoons teriyaki sauce 1/2 cup all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
4 eggs
1 cup panko breadcrumbs
Oil, for frying 2 pounds ahi fillets, cut into 1/4-inch slices
2 tablespoons furikake
Instructions: Stir together the mayonnaise and teriyaki sauce in a bowl. Set aside. Mix flour, salt and pepper in a mixing bowl. Beat eggs in a second mixing bowl. Put panko in a third mixing bowl. Heat several inches oil in a Dutch oven to 350 degrees F. Dip each ahi fillet into flour mixture, then egg wash, then panko. Deep-fry ahi fillets until golden brown or medium rare, about 3 minutes. Cut fillets into small pieces. Drizzle with teriyaki mayo and sprinkle with furikake. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 35072,"Smoked Rib Eye with White Gravy, Collard Greens and Grits Souffle Two 2-pound bone-in rib eye steaks (2 inches thick), at room temperature 3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed
2 yellow onions, finely diced 1 tablespoon minced garlic
1/4 cup all-purpose flour
1 cup unsalted chicken broth
1 cup whole milk
2 tablespoons Worcestershire sauce
1 teaspoon molasses
1 teaspoon lemon zest
1/4 teaspoon cayenne
2 sprigs fresh thyme, chopped
3/4 teaspoon kosher salt
Grits Souffle, recipe follows Smoked Turkey Potlikker and Collard Greens, recipe follows 4 tablespoons unsalted butter, plus more for the ramekins 2 1/2 cups whole milk
1 3/4 cups white grits
2 teaspoons kosher salt
1 cup grated white Cheddar, plus more for the top
4 large eggs, separated
Sliced fresh chives, for garnish
2 pounds smoked turkey leg 1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 yellow onion, sliced
4 bunches collard greens Kosher salt and freshly ground black pepper
1 tablespoon apple cider vinegar
1 tablespoon canola oil Instructions: For the rib eyes: Preheat the oven to 200 degrees F. Line a sheet pan with wood chips, then top with a rack. Sprinkle all sides of the steaks liberally with salt and pepper. Place on the prepared rack, then tent with foil. Bake until the desired internal temperature, 115 degrees F for medium-rare, 1 1/2 to 2 hours. Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, if needed. Rub the steaks with the oil on both sides, then sear the steaks on the first side for about 2 minutes. Flip the steaks and add the butter, thyme and garlic cloves to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Remove the steaks from the skillet and loosely cover with foil. Set aside. For the white gravy: Without wiping out the skillet, add the onions and garlic and cook in the drippings over medium heat, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to low and add the flour. Cook, stirring constantly, until the mixture begins to lightly brown, about 5 minutes. In a small bowl, combine the broth, milk, Worcestershire, molasses, lemon zest, cayenne and thyme. Gradually add to the skillet, stirring constantly, until well incorporated. Bring the mixture to a boil and let cook, stirring, until the mixture thickens. Strain through a fine-mesh sieve and season to taste with salt. Serve with the Grits Souffle and Potlikker Greens. Preheat the oven to 425 degrees F. Butter eight 6-ounce ramekins. Bring the milk, grits, salt and 3 cups water to a boil, stirring occasionally, in a large saucepan over high heat. Reduce the heat to medium-low and continue boiling, stirring often, for 20 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more. Remove from the heat and cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Cool to lukewarm, stirring occasionally, about 20 minutes. (The mixture needs to stay loose and not clump.) Gradually stir in another 1/2 cup water, as needed, to loosen up the grits. Whisk the egg whites in a large bowl until soft peaks form. Stir a third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared ramekins and smooth the tops. Bake until puffed and golden brown, about 35 minutes. Immediately top with more Cheddar and the chives. Serve hot or warm. In a large pot, combine the turkey, red pepper flakes, garlic, onion and 2 quarts water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes. Meanwhile, prepare the collards: Set aside 4 whole collard leaves. Working in batches on the remaining collards, hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stems clean. (If the leaves are really large, cut them down the center.) Working in batches, stack the leaves, then roll them like a cigar. Slice the rolls thinly. Add the sliced greens to the pot and simmer until tender, about 30 minutes. Season to taste with salt and pepper. Pull the meat from the turkey leg, then discard the bone and return the meat to the pot along with the vinegar. Bring a large saucepan of water to a boil and generously salt. Fill a large bowl with ice water. Add the reserved whole collard green leaves to the boiling water and boil until vibrant green, about 20 seconds. Remove with tongs, and immediately transfer to the ice water. Preheat the broiler and line a baking sheet with foil. Pat the whole leaves dry and lay on the prepared baking sheet. Lightly brush with the oil. Broil the leaves until lightly charred in spots, about 90 seconds. Stuff each leaf with collard greens and serve additional potlikker on the side in a ramekin. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 35073,"Fluffy Shredded Pancake (Kaiserschmarrn) with Plum Sauce 4 large eggs, separated 6 tablespoons (74 grams) sugar, divided
1/2 teaspoon kosher salt
1 cup (120 grams) all-purpose flour
1/4 teaspoon freshly grated nutmeg
3/4 cup (184 grams) whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
6 tablespoons (85 grams) melted and cooled unsalted butter
Plum Sauce, recipe follows Confectioner\u2019s sugar, for dusting
3 medium purple plums, pitted and chopped into 1/2 inch pieces (about 330 grams) 1/2 cup (160 grams) plum jam or preserves
2 tablespoons lemon juice
2 tablespoons water
Pinch kosher salt
Instructions: Preheat the oven to 400 degrees F. Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes. Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined. Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes. When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes. To serve, dust with confectioner\u2019s sugar and serve with the warm plum sauce. While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35074,"Whole Wheat Fusilli with Kale and Walnut Pesto Pasta Kosher salt 1 pound whole wheat fusilli 1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling
Instructions: Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water. Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week. Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 35075,"Pulled Pork with Mango BBQ Sauce 2 tablespoons dark brown sugar 1 tablespoon paprika 2 teaspoons kosher salt 1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed 1/4 cup vegetable oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 2 tablespoons peeled and minced fresh ginger 1 onion, finely minced 1 serrano pepper, thinly sliced (seeds discarded if youdon't like it spicy) Kosher salt 2 cups mango puree 1/2 cup fresh lime juice 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce 2 tablespoons molasses Kosher salt and freshly ground black pepper Brioche rolls, split Bread and butter pickles Instructions: For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use. For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season. Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours. Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 35076,"Chinese Chicken Burgers with Rainbow Sesame Slaw 2/3 cup julienned jicama 2/3 cup julienned bell peppers (red, orange, yellow or any combination) 2/3 cup snow peas, strings removed and julienned 1 1/2 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted 1 tablespoon soy sauce 1 tablespoon sugar 3/4 cup mayo Zest and juice of 1 lime 2 tablespoons Sriracha 2 pounds ground chicken 1/3 cup scallions, sliced on the bias 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon sesame oil 1 tablespoon minced lemongrass 6 cloves garlic, minced 1 tablespoon vegetable oil 6 tablespoons hoisin sauce 6 good-quality hamburger buns with sesame seeds Sweet potato fries or sweet potato chips, for serving, optional Instructions: For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside. For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside. For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce. To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 35077,"French Fry Skordalia 4 cups frozen curly french fries (about 12 ounces) 6 to 8 cloves garlic, chopped 1/4 cup blanched almonds 3/4 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper Pita chips and/or vegetable sticks, for dipping Instructions: Preheat the oven to 350 degrees F. Spread the french fries on a baking sheet and bake until golden and warmed through, about 10 minutes. Put the garlic, almonds and olive oil in a food processor and pulse until finely ground. Add the french fries, lemon juice, 1 1/4 cups water and 1/2 teaspoon salt and pulse until almost smooth. Season with salt and pepper. Transfer to a bowl and drizzle with olive oil. Serve with pita chips and/or vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35078,"Carolina Burger 2 tablespoons vegetable oil 1/2 yellow onion, chopped 1 tablespoon tomato paste 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons packed dark brown sugar 2 teaspoons Worcestershire sauce
1 pound ground beef
Kosher salt and freshly ground pepper 3/4 cup canned crushed tomatoes 3 tablespoons mayonnaise 2 tablespoons apple cider vinegar 1 1/2 teaspoons granulated sugar 2 cups shredded coleslaw mix
Kosher salt and freshly ground pepper 1 pound ground beef Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 4 slices cheddar cheese 1/4 cup yellow mustard 4 sesame hamburger buns
1/2 white onion, chopped Instructions: Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt. Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking. Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35079,"Poulet a la Catalane 1 free-range chicken, cut into large pieces, leaving skin on Olive oil, for sauteeing 1 slice smoked duck breast, roughly chopped 1 large onion, chopped 2 cloves garlic, chopped 1 slice unsmoked bacon, cut into cubes 5 tomatoes, peeled and pureed 1 cup tomato concentrate/puree 2 1/4 cups water, plus 2 cups water, for blanching 1 1/2 tablespoons all-purpose flour, for thickening Pinch salt Freshly ground black pepper 2 bitter oranges, blanched *see cooks note (recommended: Bigerades) Serving suggestion: boiled potatoes Instructions: Saute the chicken pieces in olive oil in the pot until they are golden brown. Add the duck breast and saute another few minutes. Remove and reserve on a plate. Brown the onions and garlic in the chicken drippings. Remove from the heat and reserve. Fry the bacon in another pan. *Cooks note: don't use any oil as there is enough fat in the bacon. When the bacon is crisp and the fat is rendered, combine with chicken and duck breast and set aside. Mix the peeled tomatoes with the tomato concentrate and puree. Heat them in another casserole until they turn slightly golden. Add 1 1/2 tablespoons of the flour to thicken. Add the onions and garlic to the tomato mixture. Add the chicken, bacon, and duck and cover with 2 1/4 cups of water. Add salt and freshly ground black pepper. Bring to a slow simmer and cook for 40 minutes. Add 3 slices of blanched orange to casserole and leave for 15 minutes to allow the orange aromas to permeate the chicken. Then remove them and reserve for garnish. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 35080,"Roasted Cornish Game Hens With Pumpkin Seed Pesto 5 tablespoons extra-virgin olive oil 1/2 cup pepitas (hulled green pumpkin seeds) Kosher salt 1 teaspoon plus large pinch of paprika 1 cup loosely packed fresh parsley leaves 2 scallions, chopped 2 tablespoons fresh lemon juice 4 Cornish game hens (1 1/2 to 1 3/4 pounds each), gizzards discarded 1 small clove garlic, minced Instructions: Position a rack in the lower third of the oven and preheat to 400 degrees F. Make the pumpkin seed pesto: Heat 3 tablespoons olive oil, the pepitas, 1/2 teaspoon salt and a large pinch of paprika in a large skillet over medium heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 minutes. Remove from the heat and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, the parsley, scallions, lemon juice and 1/4 teaspoon salt and pulse until pureed. Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving. Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping teaspoons of the pesto under the skin of each hen, then rub the skin to distribute the pesto. Mash the garlic and 2 teaspoons salt with the flat side of a chef's knife to make a paste. Combine with the remaining 2 tablespoons olive oil and 1 teaspoon paprika in a bowl, then rub all over the hens. Refrigerate, uncovered, at least 2 hours or overnight. Put the hens on a rack in a shallow roasting pan or rimmed baking sheet and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour. Let rest 15 minutes, then cut each hen in half. Serve with the reserved pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 35081,"Stuffed Peppadew Peppers 6 ounces herbed soft goat cheese, room temperature 24 peppadew peppers (found in the grocery store near the olive jars) 1 bunch chives Instructions: Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35082,"Round 3: Roasted Lamb Sandwich 1 cup (packed) fresh mint leaves 1/2 cup fresh parsley leaves 3/4 cup olive oil 1/4 cup fresh lemon juice 4 garlic cloves 1 teaspoon salt 1/2 teaspoon dried crushed red pepper Fresh mint sprig 1 medium eggplant 1/4 cup olive oil, divided 8 cloves garlic, in paper 1 tablespoon white balsamic vinegar Salt and freshly ground black pepper 4 rolls Eggplant spread 4 slices lamb sirloin, roasted 2 onions, caramelized 2 slices buratta cheese 2 cups mache 1/2 cup pesto 1/2 cup mascarpone 1/2 cup micro mint Instructions: For the pesto: Combine all ingredients in a food processor until the pesto reaches desired consistency. For the eggplant spread: Preheat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended. For assembly: Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint. ","[Barolo, Syrah, Tempranillo, GSM Blend]" 35083,"Horseradish Mashed Potatoes 1 (24-ounce) container homestyle mashed potatoes (recommended: Country Crock) 2 tablespoons sour cream 1 tablespoon prepared horseradish Freshly ground black pepper 1 teaspoon Worcestershire sauce Instructions: In a large bowl stir together the mashed potatoes, sour cream, horseradish, pepper and Worcestershire sauce. Cover with a damp paper towel and microwave on HIGH for 3 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc]" 35084,"Marzipan 8 ounces almond paste 1 3/4 cups confectioners' sugar 4 tablespoons corn syrup Food coloring Instructions: In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly. Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35085,"Duff's Pesto 3 cups lightly packed basil leaves 1/2 cup grated Parmesan 1/4 cup pine nuts
2 to 3 cloves garlic, chopped
1/4 cup olive oil
Kosher salt
Instructions: Combine the basil, Parmesan, pine nuts and garlic in a food processor and pulse into a coarse paste. While pulsing, slowly drizzle in the olive oil. Taste and season with salt. Serve with fresh fusilli or your favorite pasta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 35086,"Bean-Kale Burgers with Sweet Potato Wedges 1 cup frozen kale, thawed and squeezed dry One 15-ounce can no-salt-added pinto beans, drained and rinsed 1/3 cup finely diced pepper Jack cheese 1/4 cup dry roasted unsalted peanuts, finely chopped 5 tablespoons stone-ground cornmeal Kosher salt and freshly ground black pepper 1 large egg white 2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds) 2 1/2 tablespoons vegetable oil 1 1/2 teaspoons curry powder 2 tablespoons lowfat mayonnaise 4 whole wheat English muffins, split and toasted Lettuce leaves, for serving, optional Tomato slices, for serving, optional Sliced red onions, for serving, optional 1 cup lowfat yogurt, for serving 2 ripe peaches, pitted and cut into wedges, for serving Tags: High Fiber, High Protein, Low Cholesterol Per serving: Calories 530; Fat 21 g (Saturated 4 g 6 percent); Cholesterol 15 mg; Sodium 750 mg; Carbohydrate 71 g; Protein 19 g; Fiber 13 g; Sugar 18 g Instructions: Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F. Combine the kale and beans in a medium bowl and mash until the beans almost form a paste. Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white. Form into four patties about 1/2-inch thick. Refrigerate for at least 20 minutes. (Can be made ahead and refrigerated overnight.) Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder. Arrange in a single layer on the preheated baking sheet and bake until soft and golden in some spots, tossing about halfway through, 18 to 20 minutes. Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 3 tablespoons cornmeal onto a plate. Dredge both sides of the burgers in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes. Spread each burger with 1/2 tablespoon of the mayonnaise. Build the burgers on the English muffins with lettuce, tomatoes and onions if desired. Divide among four dinner plates along with the sweet potatoes. Divide the yogurt and peaches among four small bowls and serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 35087,"Naked Carrot Cake Nonstick cooking spray 3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 1/2 cups light brown sugar
1 1/2 cups vegetable oil
6 large eggs
2 teaspoons vanilla
4 cups grated carrot (about 1 1/2 pounds)
One 20-ounce can crushed pineapple, drained and juice squeezed out (about 1 1/2 cups)
1 cup chopped pecans
1 pound cream cheese, at room temperature 8 ounces (2 sticks) unsalted butter
2 cups powdered sugar
3 teaspoons orange extract
Zest from 1 orange, plus more for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F. Line three 9-inch round baking pans with parchment and spray the sides with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger. In a separate, large bowl or in the bowl of a stand mixer, beat together the brown sugar and oil until fully combined, 2 to 3 minutes. Add the eggs one at a time and then the vanilla, scraping down the sides if necessary to ensure that all is thoroughly combined. Gently stir in the flour mixture until just combined. Stir in the carrots, pineapple and pecans until they are evenly distributed, taking care not to overmix the batter. Pour a third of the batter into each of the cake pans and bake until the cake is fully set and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pans on a rack, about 1 hour. For the frosting: Meanwhile, beat the cream cheese, butter, powdered sugar, orange extract and orange zest with an electric mixer in a medium bowl until smooth and fluffy, 2 to 3 minutes. When completely cool, remove the cake layers from the pans. Place one layer on a cake plate. Using an offset spatula, spread a quarter to a third of the frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the remaining frosting and cake layer, smoothing the frosting neatly over the top layer. Scatter zest over the frosting on the top layer. If a more uniform finish is desired, use a pastry bag fitted with a round tip to pipe additional frosting into the remaining gaps between the layers, turning the plate as you go. Use the end of a spoon or the tip of a knife to smooth the rounded edge of the piped frosting and close any gaps. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 35088,"Sugarplum Soda Syrup 1 cup golden raisins 1 1/2 cups sugar 1/2 cup dried apricots, roughly chopped 1/2 cup pitted dates, chopped 1/2 cup honey 3 cardamom pods 1 cinnamon stick 1/2 a whole nutmeg 1 teaspoon almond extract Purple food coloring, as desired Instructions: Combine the raisins, sugar, apricots, dates, honey, cardamom, cinnamon stick and nutmeg in 2 1/2 cups water in a medium saucepan over high heat and bring to a boil, stirring frequently. Reduce the heat to low and simmer until the mixture reduces to a thin syrup, about 20 minutes. Slowly pour the mixture through a fine-mesh strainer, gently pressing on the fruit to extract all the syrup. Discard the solids. Stir in the almond extract. Add the food coloring a drop at a time until the desired shade is reached. Allow the soda syrup to cool completely before bottling, about 30 minutes. Suggestion for use: Fill a glass with 8 ounces of cold seltzer water, then add 2 tablespoons soda syrup and stir gently (feel free to add more or less syrup to taste). Garnish with an orange slice. ","[Riesling, Moscato, Vinho Verde, Cava]" 35089,"Acorn Squash in Roasted Apples 1 tablespoons heavy cream 1 tablespoon walnut oil 1 teaspoon cinnamon 1 teaspoon ground ginger 1 1/2 lbs.acorn squash, peeled and chopped 3 large pippin apples, cut in half horizontally and cored 1 cup chicken stock 4 tablespoons butter 4 tablespoons brown sugar Instructions: Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes. Scoop out the fruit from the apples, leaving a 1/4 border. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash. Return to oven and bake until squash and apples are just tender, about 15 to20 minutes more. Turn squash and apples over. Dot with butter and brown sugar. Return to oven for 10 minutes. Remove squash and apples from oven. Transfer apples to a warm platter and reserve, covered. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper, to taste. Scoop the squash into the apple halves and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35090,"Chicken Marbella, Updated 1/2 cup good olive oil 1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio
Instructions: Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces. Preheat the oven to 350 degrees F. Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices. ","[Reds: Cabernet Sauvignon, Merlot, Syrah, Zinfandel]

Whites: Chardonnay, Sauvignon Blanc]" 35091,"Caramelized Onion Potato Tart 1 large onion, sliced Extra-virgin olive oil Kosher salt and freshly ground black pepper 4 large Russet potatoes, washed 2 to 3 tablespoons butter, broken into small pieces Special equipment: parchment paper cut into large circle to fit saute pan Instructions: Preheat oven to 350 degrees F. Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over. Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes. Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean. Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter. Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle. Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in. Place the pan into the oven on the top rack and bake for about 45 minutes. When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35092,"Grilled Baguettes with Seasoned Butter 1/4 cup extra-virgin olive oil 2 tablespoons crab boil seasoning (recommended: Old Bay) 1 cup (1/2-pound) unsalted butter, room temperature Kosher salt and freshly ground black pepper 1 lemon, zested 4 pounds Portuguese linguica sausage, grilled Baguettes Instructions: Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely. Process the butter in a food processor until smooth and creamy. Add the seasoned olive oil and a pinch of salt, the lemon zest, and process until blended well. Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage. Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35093,"Traditional New Mexico Red cl Cheese \Stacked\ Enchiladas 6 corn tortillas Oil (optional) 1 1/2 to 2 cups red cl sauce, recipe follows 1 cup shredded cheddar or Monterey Jack cheese 1/2 small chopped onion 2 fried eggs 1 cup shredded lettuce 3/4 cup chopped tomato 20 dried cl pods 1/4 cup water 6 garlic cloves Salt Pinch Mexican oregano 1 pound diced pork (optional) Instructions: Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red cl sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans. To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole. Remove the stems and seeds of the cl pods. Soak the pods in water or simmer on stove for about 10 minutes. Place cl and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of cl and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed cl with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering. ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]

" 35094,"Szechuan Peppercorn Pancakes 1 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 teaspoon crushed Szechuan peppercorns 1 scallion, minced 1 1/2 cup boiling water Vegetable oil Cooked duck skin from 1 duck, cut into strips 4 scallions, cut into thin strips 1 cucumber, seeded and cut into thin strips Hoisin sauce Instructions: A peppery Szechuan pancakes recipe - a Chinese classic, Chuck style. For the pancakes: In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions. Add the boiling water slowly and begin stirring it in immediately. Knead the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap and let rest for at least 2 hours at room temperature.
Turn the rested dough out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin, roll each piece out until it's 1/4-inch thick. Use a cookie cutter to cut out 5-inch circles of dough (or just cut them out using a knife). Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes on pieces of parchment paper to keep them from sticking.
Heat a little vegetable oil in a heavy frying pan over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side). Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil.
For the garnish: To crisp up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil). Once cooked, place the skin on a paper towel to absorb excess oil.
Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers and hoisin sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35095,"Chia Lime Water 1 cup freshly squeezed lime juice 2 quarts water 1 cup sugar 1/4 cup chia seeds Several sprigs of fresh sage for garnish Instructions: Squeeze the limes with a Mexican lime squeezer. Stir together the water, lime juice, and sugar until the sugar is dissolved. Stir in the chia seeds and garnish with the sage sprigs. Serve in tall glasses over ice. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 35096,"Beet and Butter Lettuce Salad with Horseradish Dressing 4 medium beets, preferably 2 red and 2 golden 1/2 cup sour cream
2 tablespoons prepared horseradish
1 1/2 tablespoons red wine vinegar
1 tablespoon finely chopped scallions
Kosher salt and freshly ground black pepper
2 heads butter lettuce, torn into pieces
Instructions: Preheat the oven to 400 degrees F. Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges. Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper. Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35097,"Personal Penne Primavera 1 pound penne pasta 1 tablespoon olive oil 1/2 cup chopped red onion 3 to 4 cloves garlic, minced 2 cups broccoli florets 1 cup sliced carrots 1 cup sliced mushrooms 2 cooked chicken breast halves, diced (about 2 cups) 1 cup diced roasted red peppers 1 (14-ounce) can diced tomatoes 1 cup reduced-sodium chicken broth 1/2 cup frozen green peas, thawed Salt and freshly ground black pepper 1/3 cup grated Parmesan 1/4 cup freshly chopped basil leaves Instructions: Cook penne according to package directions. Drain and set aside. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35098,"Habanero Mad Mac 2 tablespoons olive oil 2 tablespoons diced fresh habaneros, plus 1 whole and de-stemmed, for garnish 8 ounces Mac Sauce, recipe follows 1/2 cup Cheese Mix, recipe follows 1 teaspoon habanero powder 8 ounces cooked bowtie pasta 3 tablespoons Hell Fire Crunch, recipe follows 3 tablespoons shredded Parmesan 1 cup diced white onion Olive oil 3 tablespoons minced garlic 4 cups heavy cream 4 cups half-and-half 2 teaspoons granulated garlic 2 teaspoons granulated onion 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne 1 cup shredded Cheddar Jack cheese 1 cup shredded mozzarella 1 cup shredded Parmesan 1 tablespoon habanero powder 1/2 cup seasoned tortilla chips, such as Doritos Instructions: Preheat the oven to 350 degrees F.
Heat the olive oil in a saute pan over medium heat until the oil ripples. Add the habaneros and cook until they turn yellow. (To make the dish hotter, you can adjust the amount of diced habanero and/or habanero powder.) Add the Mac Sauce, Cheese Mix and habanero powder. Stir constantly until all the cheese is incorporated and the sauce thickens. Then add the bowtie pasta. Once everything is mixed together, portion the mac into a bowl. Top each dish with the Hell Fire Crunch. Sprinkle the Parmesan cheese on top. Place in the oven until the cheese starts to slightly brown, 4 to 5 minutes. Garnish with the whole habanero.
Saute the onions in a little olive oil in a saucepan over medium heat for 3 minutes. Add the minced garlic and continue to saute until translucent. Add the cream, half-and-half granulated garlic, granulated onion, nutmeg and cayenne. Stir until the spices are incorporated. Let simmer for 30 to 45 minutes.
Mix the cheeses together in a medium bowl until combined.
In a blender, place the tortilla chips and habanero powder and pulse a few times until well blended. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 35099,"Coconut-Chocolate Chip Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups coconut sugar (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups bittersweet chocolate chips
1 cup finely shredded, unsweetened coconut
Instructions: Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside. Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2 inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35100,"Golden Caramels 1 vanilla bean 2 cups (1 pint) heavy cream 1 cup light corn syrup 2 cups granulated sugar 2 ounces (1/2 stick) unsalted butter, softened and cut into 4 pieces 1/2 teaspoon salt 24-karat gold leaf Instructions: Line bottom and sides of a 9-inch square pan with parchment paper; set aside. Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved. Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes. Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes. Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours. Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration. Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 35101,"Pimento Cheese 1 pound freshly grated extra-sharp Cheddar (about 4 cups) 1/4 cup mayonnaise 1/2 sweet onion, grated One 4-ounce jar pimentos, drained and finely chopped Dash of hot sauce Coarse kosher salt and freshly ground black pepper Crackers, for serving Celery sticks, for serving Instructions: Combine the cheese, mayonnaise and onions in a bowl. Stir until well combined. Add the pimentos and hot sauce. Season with salt and pepper. Serve with crackers and celery sticks.
Making ahead: The prepared cheese filling can be refrigerated in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 35102,"Tuscan Pork with Fennel and Grapes 4 cups seedless red grapes (about 1 pound) 1 large bulb fennel, trimmed, halved and thinly sliced 3 cups cubed multigrain bread (about 4 ounces) 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons chopped fresh rosemary Kosher salt 1 large pork tenderloin (about 1 1/2 pounds) Freshly ground pepper 1 tablespoon unsalted butter 1 tablespoon chopped fresh sage 1 shallot, chopped 3/4 cup low-sodium chicken broth Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Combine the grapes, fennel, cubed bread and 1 teaspoon each olive oil, rosemary and salt in a large bowl; toss to coat. Spread on a rimmed baking sheet; roast on the upper oven rack until the grapes start to burst and the bread is golden, about 20 minutes. Set aside. Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon olive oil and the remaining 1/2 teaspoon rosemary; season with salt and pepper and toss. Heat the remaining 1 teaspoon olive oil in a medium ovenproof skillet over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage and shallot to the skillet. Cook until the shallot softens, about 1 minute. Add the chicken broth to the skillet. Transfer to the bottom oven rack and roast until a thermometer inserted sideways into the pork registers 145 degrees F, about 10 minutes. Serve the pork with the grape-fennel mixture; pour the pan juices over the top. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 35103,"Spring Greens Salad with Traditional Ranch Dressing 1 cup mayonnaise 1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon thinly sliced chives
1 tablespoon roughly chopped fresh parsley
2 cloves garlic, finely minced
2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups) 3 cups spring lettuce mix
3 cups baby spinach, stems removed
1 cup watercress
2 shallots, thinly sliced into rounds
1 pint grape or cherry tomatoes (multi-color if available), halved
Kosher salt and freshly ground black pepper
Instructions: For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve. For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35104,"Dutch Chocolate Pudding 1 cup sugar 1/3 cup unsweetened cocoa powder 3 tablespoons cornstarch Pinch salt 2 1/4 cups milk 2 ounces semisweet chocolate, chopped 2 tablespoons, butter 1 1/2 teaspoon vanilla extract Whipped cream (optional) Instructions: In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in about half of the milk to make a smooth paste and stir in the rest. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and begins to thicken, about 6 minutes. Continue to cook, stirring, for 1 minute longer, until smooth and very thick. Remove the saucepan from the heat and add the chocolate, butter and vanilla, stirring until they are both melted. Pour the pudding into 4 dessert bowls or one larger serving dish. Place a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming on top and refrigerate until firm. (This will take about 30 minutes for individual dishes, longer for the large bowl.) Serve plain or topped with the optional whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 35105,"Terra Firma Vegetable Medley 1 head broccoli, cut into florets 1 pound fresh asparagus, tough ends snapped off or sliced off 1 tablespoon olive oil 1 tablespoon butter 1 red onion minced 2 carrots, peeled and sliced julienne 1 red bell pepper, stems and seeds removed and sliced julienne 1 tablespoon minced fresh parsley leaves 1 tablespoon minced fresh tarragon leaves 1 pound green beans, blanched 1 teaspoon cayenne pepper Salt Instructions: Steam the broccoli and set aside covered in a warm place. Then begin steaming the asparagus until fork tender, remove from heat and keep warm. While the broccoli and asparagus are steaming, heat the olive oil and butter in a large skillet over medium heat.. Saute the onion until translucent and add the carrots. When the carrots begin to soften, add the red bell pepper, parsley and tarragon and continue cooking until the bell pepper is tender. Fold in green beans. Season with cayenne pepper and salt. Arrange asparagus and broccoli on serving dish and spoon rest of vegetable mixture over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35106,"Inside Out, Upside Down Pumpkin Pie 26 ounces canned pumpkin 6 whole eggs 10 ounces granulated sugar 4 ounces brown sugar 1/2 ounce cornstarch 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger Pinch salt 20 ounces milk 2 ounces heavy cream Instructions: Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35107,"Next Day Broccoli and Scrambled Eggs 2 slices toast Cooked leftover broccoli (reheat in microwave or double boiler) 2 tablespoons unsalted butter 2 eggs, lightly beaten Salt Tabasco sauce Instructions: Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a double boiler. Heat butter in a skillet until golden. Scramble the eggs and cook them until almost scrambled but not quite cooked. Remove eggs from heat and continue to stir until heat of eggs cooks remaining ones; season to taste with salt and Tabasco sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35108,"Eric Boardman Christmas Shrimp Curry 5 tablespoons butter 1/2 cup minced onion 6 tablespoons flour 2 1/2 teaspoons curry powder* 1 1/4 teaspoons salt 1 1/2 teaspoons sugar 1/2 teaspoon powdered ginger 1 cup chicken broth 2 cups milk 4 cups cleaned, cooked shrimp (3 pounds raw) 1 teaspoon lemon juice Instructions: Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes). Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to head too long or shrimp will over-cook and turn to rubber.) Serve over fluffy rice with 2 or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts, or currant jelly. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 35109,"Chocolate Cream Pie One 9-inch pie dough round, chilled 1 hour All-purpose flour, for dusting 1/2 cup chopped bittersweet chocolate
2 1/2 cups milk 3 ounces unsweetened baking chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1/2 cup mascarpone 1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split and seeds scraped out
1 1/2 cups heavy cream
White, milk and bittersweet chocolate curls and shavings, for decorating Instructions: For the crust: Preheat the oven to 375 degrees F. Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges. Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely. Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden. For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat. In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk. Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold. At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate. For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks. Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 35110,"Calabaza Fritters with Mango-Sour Orange Sauce 1 cup flour 1 tablespoon curry powder 2 teaspoons baking powder 1 teaspoon salt 1 egg, beaten 1/2 cup seltzer 1/2 finely chopped Spanish onion 1 cup diced calabaza, blanched Oil, for frying 1 mango, flesh pureed 1 tablespoon minced garlic 1/4 cup finely chopped red onion 1 jalapeno, minced 1 sour orange, juiced or 1 lime, juiced Salt, to taste Black pepper, to taste Instructions: For the Calabaza Fritters: Combine dry ingredients. Add egg and seltzer. Fold in onion and calabaza. Fry at 350 degrees F until golden. For the Mango-Sour Orange Sauce: Stir all ingredients together and serve as a dipping sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 35111,"Chicken Alfredo Pizza 1 can Pillsbury? refrigerated thin pizza crust 1/2 cup Alfredo sauce (from 15 ounce jar) 2 cups diced cooked chicken 1/2 cup diced red bell pepper 1 cup shredded Italian cheese blend or mozzarella cheese (4 ounce) Instructions: Heat oven to 400 degrees F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 7 minutes. Remove from oven. Spread sauce over warm crust. Top with chicken, bell pepper and cheese. Bake 6 to 10 minutes or until cheese is melted and crust is golden brown. If you prefer, refrigerated Alfredo sauce can be substituted. You can find it in the dairy case, next to the fresh pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35112,"Spaghettini With Bacon, Mushrooms and Herbs Kosher salt 6 slices thick-cut bacon, cut into 1/2-inch pieces 1 large onion, chopped 3 cloves garlic, minced Pinch of red pepper flakes 3 tablespoons tomato paste 12 ounces mixed mushrooms, sliced 12 ounces spaghettini 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon Grated parmesan cheese, for topping (optional) Instructions: Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 35113,"Fish Tacos 1 small yellow onion 1 jalapeno pepper 2 plum tomatoes 1 fresh lime 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1/4 tablespoon garlic powder 1/4 tablespoon onion power 2 cups corn flour, such as Maseca 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 cup room temperature water 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/8 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon ground white pepper 2 small fish fillets (We use tuna, but you can substitute with whatever your family's favorite fish is. Total weight should be about 1 1/2 pounds.) 1 tablespoon vegetable oil 1 clove garlic, minced 1 tablespoon crisp chardonnay (if you have to cook with it, make it something that you will enjoy finishing your meal!) 1 tablespoon chopped fresh cilantro Instructions: For the pico de \guyo: Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes. For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes. For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a \play dough\ consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla. For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together. For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute. Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de \guyo. Serve 3 per plate. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35114,"Taro-Coated Chicken with Tropical Sweet and Sour Sauce 1/2 cup cornstarch 1/3 cup boiling water 1 large taro, peeled, cut into 1/2-inch slices and steamed soft (about 20 to 25 minutes) 1/4 cup Virginia (Smithfield) ham, julienned 1/4 cup chopped scallions 1/4 cup duck fat or lard Cornstarch, for coating Salt and black pepper, to taste 4 large chicken breasts (with drumette attached), slightly pounded out Canola oil, for cooking 1 red onion, 1/4-inch slices 1 medium carrot, 1/4-inch bias slices 4 cloves garlic, 1/16-inch slices 1 tablespoon minced ginger 2 serrano chiles, minced 1 small pineapple, 1/2-inch dice 1 large mango, 1/2-inch dice 2 oranges, zested and juiced 1 lemon, zested and juiced Salt and black pepper Instructions: Preheat fryer to 350 degrees F. In a mixing bowl, pour the boiling water with the cornstarch and mix well with a wooden spoon. Add the taro and mash in well, but do not over mix to a smooth puree. Add the ham, scallions, lard and season. Check for seasoning. Season the chicken and place skin side down. Pat on a 1/2-inch layer of taro on the meat side. Coat both sides with cornstarch and fry until golden brown and the chicken is done, about 6 to 8 minutes. Season lightly and drain on paper towels. Cut each breast in half on the bias. In a large saucepan coated lightly with oil on medium heat, saute the onions, carrot, garlic, ginger, and chiles. Stir and season. Cook until soft, about 5 minutes. Add the pineapple, mango and citrus juices/zest. Bring to a boil and simmer for a 20 percent reduction, about 15 minutes. Check for seasoning. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35115,"Apple Crisp 5 Granny Smith apples, peeled, cored, chopped small 1/4 cup finely chopped pecans 3 tablespoons all-purpose flour 1/2 cup brown sugar 2 tablespoons maple syrup 1 tablespoon lemon juice 3/4 cup all-purpose flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons chilled butter, cut into pieces 1/4 cup coarsely chopped pecans Instructions: For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins. For the Topping: Preheat oven to 350 degrees F. Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35116,"Olive Sauce 1 tablespoon olive oil 1 garlic clove, minced 2 anchovies, minced 4 ounces pitted green olives (from Colavita), drained and coarsely chopped 1/2 cup chicken broth 8 ounces spaghetti, cooked 1/2 cup walnuts, chopped 1/4 cup parsley, chopped Instructions: Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts. ","[Chianti, Barolo, Rioja, Syrah]" 35117,"Pistachio-Parsley Pesto 1 packed cup fresh parsley leaves 1/3 cup reduced-sodium chicken broth 2 tablespoons roasted pistachio nuts 3 cloves garlic, peeled Salt and freshly ground black pepper Instructions: In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35118,"Roasted Thanksgiving Turkey 1 whole fresh turkey or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey) My Favorite Turkey Brine, recipe follows 2 sticks butter, softened 3 tablespoons chopped fresh rosemary 2 tablespoons julienned orange zest 2 gallons cold water 3 cups apple cider 2 cups packed brown sugar 3/4 cup kosher salt 3 tablespoons tricolor peppercorns 5 whole bay leaves 5 cloves garlic, minced Peel of 3 large oranges, cut into large strips 4 rosemary sprigs, leaves stripped Instructions: Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in My Favorite Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic. Preheat the oven to 275 degrees F. Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry. Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it's well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.) Note: There will still be more cooking time after this, but it'll be at a different temperature. When it's time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and until the juices no longer run pink. This will take another 1 1/2 to 2 1/2 hours, depending on the size of the bird. Remove from the oven and cover lightly with foil until you are ready to carve. Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 35119,"Spinach and Smoked Salmon Cocktail Knishes 1 pound peeled baking potatoes, like russets or waxy potatoes, like Yukon Golds 1/4 cup vegetable oil 1 large Spanish onion, minced (2 cups) 1/2 cup spinach, cooked, drained, and coarsely chopped 3/4 cup vegetable oil 3/4 cup water 2 1/2 cups all-purpose flour 1/4 teaspoon ground cumin 1/4 teaspoon turmeric 1/2 teaspoon salt 1/4 pound smoked salmon, shredded 1/4 bunch flat leaf parsley, washed Instructions: Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile, saute the onions in the oil until softened. Mash the potatoes and stir in the onion mixture and spinach. Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes. Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes. Preheat the oven to 375 degrees F. Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with flat-leaf parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35120,"Layered Ham and Cheese Biscuits 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons baking powder 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 stick (8 tablespoons) cold unsalted butter, cut into cubes 1 cup shredded mild Cheddar 1 cup buttermilk, plus more for brushing 2 thin slices black forest ham, roughly chopped (about 2 ounces) Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment. Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
Turn the dough out onto a work surface that\u2019s lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
Use a sharp chef\u2019s knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35121,"White Castle-Style Sliders 1 onion, finely chopped 10 ounces ground beef chuck (80% lean) 1 teaspoon onion powder Kosher salt and freshly ground pepper 1 tablespoon unsalted butter, cut into pieces 8 slider buns, split 8 thin dill pickle chips Instructions: Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes. Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes. Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning. Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35122,"Chicken Noodle Soup - Asian Style 1-ounce dried Shiitake mushrooms, soaked in hot water for 30 minutes, drained, trimmed and sliced 1 tablespoon vegetable oil 1 cup minced onion 2 cloves garlic, minced 2 teaspoons minced fresh ginger 1 cup sliced carrot 1 1/2 cups sliced Napa Cabbage or Bok Choy 6 cups chicken stock or broth 1/2 package dried Asian egg noodles 1 cup broccoli florets 1 cup cooked sliced chicken 1 tablespoon soy sauce 2 tablespoons rice vinegar Sesame oil to taste Minced whole scallion for garnish Instructions: In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 35123,"Carrot-Celery-Parsley-Garlic Juice 6 carrots 2 stalks celery Handful parsley 2 cloves garlic Instructions: Trim the carrots and cut them into 2 to 3-inch pieces. Cut the celery into 2 to 3-inch pieces. Beginning with the garlic, process the vegetables in the juicer. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35124,"Watermelon Lemonade Slushie 2 pounds cubed watermelon (about 4 cups) 1/2 cup sugar
1 large bunch basil, stems and leaves roughly chopped (about 2 cups), plus 4 whole leaves for garnish Juice of 3 lemons (about 1/2 cup) Instructions: Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours. Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour. When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth. Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 35125,"Tropical Salsa Fresca 1/4 of a fresh pineapple, peeled, cored, and chopped 1 mango, peeled and chopped 1/2 onion, chopped fine 1/2 red bell pepper, chopped fine 1/2 orange bell pepper, chopped fine 1 large jalapeno, seeded, deveined, and minced 2 cloves garlic, minced 1/2 tomato, chopped 2 limes, juiced 3/4 cup minced cilantro leaves 1 tablespoon salt Instructions: Toss and serve with chips or as an accompaniment to pork, chicken, or fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35126,"Sweet Potato Lyonnaise 2 tablespoons olive oil 1 medium onion, halved and thinly sliced (but not too thin) Kosher salt and freshly ground black pepper 2 medium sweet potatoes, 2 to 3 inches in diameter (about 1 1/2 pounds) 2 tablespoons unsalted butter 1/4 cup chicken broth or water Instructions: Heat the oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the onions. Season with salt and pepper and cook the onions, stirring often, until softened and browned around the edges, about 5 minutes. Transfer the onions to a bowl. While the onions are cooking, peel and cut the sweet potatoes into 1/4-inch slices. Reduce the heat to medium and add the butter to the skillet, swirling to prevent burning. When the butter has melted, cover the bottom of the skillet with as many potato slices that will fit in one layer (this should be about half of the potatoes). Cook until the potatoes are deeply browned on one side, about 4 minutes. Remove to the bowl with the onions. Add the remaining potato slices, and then spread the cooked onions/potatoes over top. Season with salt and pepper, pour in the chicken broth and cover the skillet. When the potatoes are partly tender with some resistance, about 3 minutes, use a metal spatula to flip the bottom layer to the top and continue cooking. (Don't worry; it will take 3 to 4 flips to transfer all the browned potatoes to the top.) Cook until the potatoes are tender, about 2 more minutes. Remove the lid, raising the heat to medium-high and allow the remaining liquid to evaporate, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35127,"Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese 1 pound tomatillos, husked 1 white onion, peeled 4 garlic cloves 2 Anaheim green chiles, stems removed 2 teaspoons cumin 1 teaspoon salt 1/2 cup cilantro 2 cups prepared masa 6 ounces goat cheese, room temperature 1 bag dried cornhusks, cleaned and soaked 2 pounds jumbo shrimp, cleaned 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon cayenne pepper 1 teaspoon coriander Salt and pepper, to taste 2 tablespoons olive oil Instructions: Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales. In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese. Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours. Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 35128,"Batty Chocolate Mousse with Chocolate Cookie Wings Chocolate Cookie dough, recipe follows 6 ounces bittersweet chocolate 1 cup heavy cream, plus 1 cup 8 ounces bittersweet chocolate 2 tablespoons butter, softened 1/2 cup sugar 1/2 cup water 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 8 ounces (2 sticks) butter, cut into 1-inch pieces, room temperature 1 1/2 cups sugar 2 eggs 1 tablespoon vanilla extract 1/4 cup cocoa powder Instructions: Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out 6 (3-inch) circles and 12 bat-wing shapes, gathering the scraps and rerolling as necessary. Place on a parchment lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature. Batty Chocolate Mousse: Chop up the chocolate very fine and place in a heatproof bowl. In a small saucepan bring 1 cup of the cream to a boil. Remove from the heat and pour the cream over the chocolate. Let sit for 1 minute. Then, whisk together until smooth and set aside and cool. Whip the remaining 1 cup of the heavy cream to soft peaks. Fold the soft whipped cream into the chocolate mixture. Spoon into 6 (3-inch) dome molds. Schmear with a spatula across the top and top with a cookie disk. Place in the freezer for at least 4 hours. Chocolate Glaze: Chop the chocolate into 1/4-inch fine pieces and place in a medium size mixing bowl with butter. In a small saucepot over medium flame, bring the sugar and water to a boil, stirring to combine. Pour the sugar syrup over the chocolate and stir until smooth. Assembly: Unmold onto a wire rack. Place the rack on a parchment-lined sheet tray. Pour over the chocolate glaze. Stick 2 wing cookies in the side of each dome. Serve immediately or refrigerate for up to 2 days. Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well blended. Add the vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoa powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. Use chocolate dough for the Batty Chocolate Mousse recipe and the plain dough for the Witches Finger Cookies. Recipe courtesy Wolfgang Puck ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 35129,"Spice-Rubbed Pork Tenderloin with Mole, Green Rice, Cilantro, Lime and Goat Cheese 1/2 cup slivered raw almonds 2 tablespoons canola oil
3 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
1 cup pureed plum tomatoes
Scant 1/2 cup pureed chipotle in adobo
2 tablespoons ancho cl powder
2 tablespoons white sesame seeds
1 tablespoon New Mexico cl powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cl de arbol
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup chopped fresh mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup
1 1/2 cups chicken stock, warmed
1 ounce semisweet or bittersweet chocolate, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain white rice Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
3 green onions, thinly sliced
2 roasted poblano chiles, finely diced
1 1/2 pounds pork tenderloin 3 tablespoons ancho cl powder
2 tablespoons light brown sugar
1 tablespoon pasilla cl powder
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon cl de arbol
Kosher salt
2 tablespoons canola oil
Crumbled goat cheese, for topping Lime wedges, for serving Fresh cilantro leaves, for garnish
Instructions: For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho cl powder, sesame seeds, New Mexico cl powder, cinnamon, cl de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes. Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper. For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking. Preheat the oven to 450 degrees F. Combine the ancho cl powder, brown sugar. pasilla cl powder, cinnamon, allspice, cl de arbol and 1 tablespoon salt in a small bowl. Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices. Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 35130,"Cheesy Hot Dogs with Pickle-Pepper Relish 1/4 cup apple cider vinegar 2 teaspoons sugar 1/4 teaspoon celery seeds 1/4 teaspoon yellow mustard seeds 1/2 cup finely chopped dill pickles 1/4 cup finely chopped pickled yellow pepper rings 2 tablespoons finely chopped pimientos 1 tablespoon finely chopped pickled jalapeno peppers 1 tablespoon finely chopped fresh chives Kosher salt 4 hot dogs 4 top-split hot dog buns 2 tablespoons unsalted butter, melted 4 slices American cheese, quartered Ketchup and mustard, for topping Instructions: Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt. Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes. Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 35131,"Tamari-Spiced Nuts 2 cups raw mixed nuts, such as almonds, walnuts and cashews 2 tablespoons tamari sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/2 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt
Instructions: Preheat the oven to 325 degrees F. Spread the nuts on a small rimmed baking sheet and roast for 15 minutes. Meanwhile, in a medium bowl, stir together the tamari, sugar, sesame oil and Calabrian chili paste. Add the hot nuts to the bowl and toss well to coat. Spread the nuts back out on the baking sheet and sprinkle with the salt. Roast until golden brown and fragrant, stirring every 5 minutes, about 15 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 35132,"Homemade Salted Nutty Nougat Rolls 7 ounces (200 grams) store-bought marshmallow creme 1/2 cup (113 grams) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 3 cups (375 grams) powdered sugar 3 tablespoons (42 grams) unsalted butter, at room temperature 18 ounces store-bought caramels, unwrapped 6 tablespoons (115 grams) heavy cream 4 cups salted roasted whole peanuts 4 cups salted roasted chopped peanuts Instructions: Line a baking sheet with parchment paper. Set aside. To make the nougat: In a medium, heat-resistant bowl, add the marshmallow creme and set aside. Heat the butter in a small saucepan over low heat until it\u2019s melted and toasty and the milk solids are browned but not burned and settled at the bottom of the pan, 8 to 10 minutes. Pour the browned butter over the marshmallow. Add the vanilla and salt and use a fork or small whisk to incorporate (be careful as the butter is hot). Once fully incorporated, add the powdered sugar and use a rubber spatula to combine. Once it starts coming together into a homogenous mixture, use your hands to knead into a smooth round disk. Cut off a piece of the nougat and roll it into a 1/2-inch-thick log. Cut the log into 3-inch lengths. Continue with the remaining nougat; you should end up with about twenty-four 3-inch logs. Place the logs on the prepared baking sheet, cover with plastic wrap and freeze for at least 2 hours and up to overnight. To make the caramel: In a small saucepan over low heat, add the butter and cook until it\u2019s melted and toasty and the milk solids are browned but not burned and settled at the bottom of the pan, about 5 minutes. Add the caramels and heavy cream. Cook, stirring frequently with a rubber spatula to ensure the butter and caramel don\u2019t burn, until the caramels are melted. Turn off the heat and let cool in the pan until warm to the touch, 30 to 45 minutes. (If the caramel is becoming too thick or hardened, simply warm it on a very low heat and stir until pliable.) Line a baking sheet with parchment paper. Set aside. To assemble the nut rolls: Add the whole and chopped peanuts to a large, shallow bowl. Using 2 forks, roll each log of nougat in the caramel to fully coat. Transfer the caramel-coated nougat into the bowl with the peanuts and use your hands to gently press the peanuts into the layer of caramel to stick. Place onto the prepared baking sheet. Repeat with all of the nougat, caramel and peanuts, placing them all on the baking sheet. Chill in the refrigerator for at least 2 hours and up to overnight. Store leftovers in an airtight container in the fridge for up to 7 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35133,"Galway Bay Coleslaw 1/2 cup vegetable oil 1/2 cup white vinegar 1 pinch salt 1 pinch ground black pepper 3 Anaheim green peppers, roasted, seeded and peeled 1 head green cabbage, sliced or shredded as thin as possible Instructions: Puree the oil, vinegar, salt, pepper and roasted peppers. Pour over the shredded cabbage. Mix well and serve.
","[Chardonnay, Sauvignon Blanc, Riesling]" 35134,"Make-Ahead Cranberry-Fig Sauce One 12-ounce bag fresh or thawed frozen cranberries 1 1/4 cups sugar 1/2 cup red wine vinegar One 4-inch strip orange zest 1 stick cinnamon 1 tablespoon finely chopped fresh ginger Kosher salt and freshly ground black pepper 1 cup dried figs, quartered 1/2 cup golden raisins Instructions: Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries. Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks. Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water. ","[Burgundy, Chianti, Tempranillo, Garnacha]" 35135,"No-Chop Garlic Bread 1 head garlic 1 teaspoon olive oil
One 12-inch loaf soft Italian bread
1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon garlic salt
Instructions: Slice off and discard the top of the head of garlic. Place the garlic in a microwave-safe bowl and drizzle with the oil; pour 2 tablespoons water into the bowl. Cover with a plate (to act as a lid) and microwave on 50-percent power until the garlic is very soft, 8 to 9 minutes. Let cool until comfortable to handle. Meanwhile, slice the bread in half lengthwise. Put the softened butter in a small bowl, squeeze in the garlic cloves and add the garlic salt. Stir until well blended. Generously spread the bread with garlic butter. Preheat the broiler to high. Place the bread, buttered-side up, on a baking sheet and broil until lightly golden on top, 3 to 5 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35136,"Panini with Roasted Peppers 8 slices crusty Italian semolina bread 1 pound fresh or fresh smoked mozzarella, sliced 1 (8 to 10-ounce) container roasted peppers, drained 2 tablespoons green salad olives, sliced with pimientos Extra-virgin olive oil, for brushing Instructions: Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers. Heat a nonstick griddle pan over medium heat. Wrap a brick completely in foil. Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 35137,"Roasted Fresh Ham with Cider Glaze 8 quarts water 2 cups kosher salt 1 cup firmly packed dark brown sugar 4 whole cloves 2 bay leaves 1 tablespoon mustard seeds 1 teaspoon red pepper flakes 1 cinnamon stick 1 (8 to 10-pound) shank end fresh ham, bone-in and skin-on 1/4 cup extra-virgin olive oil 1/4 cup whole-grain mustard 1 heaping cup fresh flat-leaf parsley leaves 12 fresh sage leaves, chopped 9 large cloves garlic, peeled and chopped 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 4 large Spanish onions, trimmed and cut into 1-inch wedges 1 gallon apple cider 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened Instructions: One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate. One hour before roasting, remove the ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning. Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours. During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in a bowl, and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35138,"Honey-Apple-Almond Cake 4 large egg whites 1 cup sugar 1 teaspoon almond extract 3 sticks unsalted butter, cut into small pieces, at room temperature 3 tablespoons honey Basic Vanilla Cake, recipe follows, baked and cooled 3/4 cup apple butter Sliced almonds, toasted, for topping 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35139,"Udon Noodles with Lemon Grass Clam Broth Canola oil 2 pounds manila or little neck clams, cleaned 6 stalks lemon grass, sliced, white part only 4 slices ginger 2 Thai bird chiles 1 white onion sliced 1/3 cup mirin 4 cups chicken stock 2 packages udon noodles 1/2 pound spinach leaves 1 tablespoon butter (optional, but really good) 1 tablespoon fresh lemon juice Salt and white pepper to taste Instructions: In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35140,"Grilled Peaches with Amaretti 8 ripe peaches, cut in 1/2 and pitted 1/4 cup vanilla sugar, recipe follows 1/4 cup good dark rum (recommended: Mount Gay) 1/4 cup good almond liqueur (recommended: Amaretto Di Savonna) 8 amaretti cookies, crumbled Creme fraiche or vanilla ice cream to serve, optional Instructions: Preheat the oven to 375 degrees F. Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred. Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream. Vanilla Sugar: Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 35141,"Pot Roast and Vegetable Gravy 1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter 3 tablespoons tomato paste 2 kernels fresh garlic, smashed 2 bay leaves 1 tablespoon pure ground black pepper 1 tablespoon salt 1 teaspoon onion salt 5 large red bliss potatoes, cubed 12 small carrots or 2 yellow rutabagas 2 onions 1/2 stalk celery 10 ounces flour 10 pounds peeled large red bliss potatoes 2 ounces horseradish 2 onions, ground 1 teaspoon white pepper 1 tablespoon salt 8 ounces drawn butter 8 ounces warm half-and-half 1 -ounce parsley, chopped 10 pounds of potatoes 4 medium onions 8 eggs 2 ounces salt 1/2 bunch parsley 1 teaspoon white pepper 2 pounds flour 1 tablespoon baking powder Instructions: Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables. Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours. Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth. Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy. Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve. Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 35142,"Italian Cheese Sticks 1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed in the refrigerator 2 tablespoons salted butter, melted
1 cup grated mozzarella (hard, not fresh)
3/4 cup grated Parmesan
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh basil
1 large egg
Warm marinara, for serving Instructions: Line a baking sheet with parchment. Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the mozzarella, 1/2 cup of the Parmesan, the oregano and basil. Using a rolling pin, press the cheese into the pastry. Cut the 12-inch side of the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes. Preheat the oven to 400 degrees F. Mix together the egg and 1 teaspoon water in a small bowl. Brush the strips with the egg mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Let cool before removing from the baking sheet. Serve the cheese sticks with warm marinara alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35143,"Dried Figs in Simple Syrup 1/2 cup water 1 orange, zested and juiced 1/2 teaspoon ground cinnamon 1 tablespoon brown sugar 1 teaspoon natural vanilla extract 1 cup dried whole figs Instructions: Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes. ","[Riesling, Moscato, Vinho Verde]" 35144,"Philly Cheese Steak with Maui Onion and Cheese Whiz 16 ounces Grade A top round, sliced very thinly Salt and pepper 2 Maui onions or any sweet onion 1 (6-ounce) jar Cheese Whiz 4 hero rolls Instructions: Begin by cooking the meat on a griddle or in a large skillet until browned. Season with salt and pepper. Saute the onions in the same skillet until caramelized and browned, about 10 minutes. Heat the cheese whiz in the microwave. To serve, slice the rolls, place the meat in the roll, top with the caramelized onions, and spread the cheese whiz on top. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35145,"Five Minute Tomato Sauce 1 (28-ounce) can peeled plum tomatoes, pureed 4 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 5 basil leaves, torn Salt Instructions: Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon. Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together. Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the torn basil leaves at the very end. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 35146,"Everything Bagel Cheese Crackers 8 ounces white Cheddar, shredded 1 cup all-purpose flour, plus more for dusting 1 tablespoon everything bagel seasoning
A good pinch of kosher salt A few turns of black pepper 4 tablespoons unsalted butter, cold and cubed 2 to 4 tablespoons cold water Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the cheese, flour, everything bagel seasoning, salt and pepper in a food processor and pulse until combined. Add the butter and pulse until the mixture turns to small pea-size pieces. Continue pulsing and add the water, 1 tablespoon at a time, until the mixture resembles couscous and sticks together when you squeeze a small amount in your hand. Turn it onto a lightly floured surface and use your hands to work the mixture together into a ball of dough. Roll it out to 1/4 inch thickness and then cut out 1 1/2-inch squares. Place them 1 1/2 inches apart on your baking sheets, sprinkle with a bit more salt if you'd like and bake until they're lightly browned, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35147,"Vanilla-Cookie Pudding 1/2 vanilla bean 4 cups whole milk 1/2 cup heavy cream 1/2 cup sugar 1 cinnamon stick 1/8 teaspoon salt 1/4 cup cornstarch 4 large egg yolks 2 tablespoons unsalted butter 4 soft oatmeal-raisin cookies, crumbled Instructions: Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes. Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly. Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35148,"Potato and Bacon Hash with Bell Peppers 6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons 1 onion, cut into small dice 2 teaspoons minced garlic 1 green bell pepper, cut into small dice 1 red bell pepper, cut into small dice 8 potatoes, peeled, chopped into small dice and blanched Salt and pepper Instructions: In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35149,"Steak with Beer-Braised Onions 2 slices bacon, chopped 2 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 3 sprigs thyme Kosher salt and freshly ground pepper 1 12-ounce bottle brown ale 1/2 cup low-sodium beef broth 6 ounces extra-wide egg noodles 1/2 cup frozen peas 2 tablespoons unsalted butter 4 cube steaks (about 1 1/4 pounds) 2 tablespoons chopped fresh parsley Instructions: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme. Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm. Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 35150,"Butterscotch Bon-Bons 1 bag semisweet chocolate morsels 1 bag butterscotch morsels 1 pint each of your choice of 3 flavors: vanilla, chocolate, butterscotch, caramel, or butter pecan ice cream Instructions: Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute. With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 35151,"The Super Sauce 3 ripe red tomatoes, diced Juice of half a lemon 3 tablespoons sugar 3 ounces tomato paste 1/2 each red and green pepper 5 cloves garlic 1 medium onion, diced 1 1/2 tablespoons Worcestershire sauce Instructions: Pour first four ingredients in a saucepan. Bring to boil; lower heat. Chop the peppers, garlic, and diced onion very fine or run through a food processor, then add to the saucepan. Add the Worcestershire sauce and cook on medium heat 30 to 45 minutes. Optional thickener: 1 teaspoon cornstarch. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 35152,"Herb-Roasted Onions 2 red onions 1 yellow onion 2 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 teaspoon minced garlic 1/2 tablespoon minced fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup good olive oil 1/2 tablespoon minced fresh parsley leaves Instructions: Preheat the oven to 400 degrees F. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl. For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 35153,"Prebaked Pizza Crust 4 cups bread flour, plus more for dusting 2 teaspoons kosher salt 1 teaspoon rapid-rise instant yeast 1/2 cup extra-virgin olive oil, plus more for the bowl Instructions: Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour. Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35154,"Vlad's Very Garlicky Greens 5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced Enough olive oil to cover the bottom of a wide saute pan 4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded Salt and freshly ground black pepper Instructions: Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor. If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately. If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can. Serve as a side dish or toss with pasta and serve as a main course. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 35155,"Sweet Tea-Brined Pork Chops with Pepper Relish 4 orange pekoe tea bags 1 cup sugar Kosher salt 6 bay leaves (preferably fresh) 1 tablespoon coriander seeds 4 bone-in center-cut pork chops (2 inches thick; about 5 pounds total) 2 red bell peppers, chopped 1/2 onion, diced 2 Fresno cl peppers, seeded and chopped 1/4 cup apple cider vinegar 1/4 cup apricot preserves Freshly ground pepper Vegetable oil, for the grill Instructions: Make the brine: Bring 6 cups water to a boil in a large pot. Turn off the heat, add the tea bags and let steep 10 minutes. Discard the tea bags. Stir in 3/4 cup sugar, 1/2 cup salt, the bay leaves and coriander seeds. Cook over low heat, stirring, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat, pour into a large heatproof pitcher (reserve the pot) and let cool to room temperature, about 30 minutes. Refrigerate the brine until very cold, at least 1 hour. Pour the brine into the reserved pot and add the pork chops. Cover and refrigerate 8 hours or overnight. Meanwhile, make the pepper relish: Put the bell peppers, onion and chiles in a food processor and pulse 2 or 3 times until slightly broken down but not pureed. Transfer to a small saucepan and add the vinegar, preserves, remaining 1/4 cup sugar and 1/4 teaspoon salt. Bring to a boil, then lower the heat and simmer until slightly reduced but still juicy, about 10 minutes. Remove from the heat, transfer to a serving bowl and refrigerate until ready to serve. (You can make the relish up to 1 day ahead.) Preheat a grill to medium. Oil the grill grates. Remove the pork chops from the brine and pat dry. Season the chops with salt and pepper. Grill, covered, until well-marked, 14 to 16 minutes (rotate the chops 90 degrees if they get too dark). Flip the chops and cook, covered, until well-marked on the other side and a thermometer inserted sideways into the center registers 145 degrees F, 14 to 16 more minutes. Transfer to a cutting board and let rest about 10 minutes. Serve with the relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 35156,"Angry Red Lentil Tortilla Soup 2 (6-inch) flour tortillas 4 tablespoons olive oil 1/4 cup minced onion 1/4 cup minced carrot 1 clove minced garlic 1/2 habanero pepper, minced 1/2 cup red lentils 2 cups water Kosher salt and freshly ground black pepper 2 tablespoons dry chives, for garnish 6 tablespoons grated Manchego cheese, for garnish 2 lime wedges, for garnish Instructions: Campsite Instructions: Leave tortillas out a few days at room temperature, or on the trail, to allow them to dry out and become crispy. Place cooking vessel on camp stove over medium to medium-high heat. Add olive oil. Add onion, carrot, garlic, and habanero, cook until onions are caramelized. Add red lentils and toast for about 30 seconds. Add the water and cover the pot with a lid or camp plate. (I never bring a lid for a camp stove, a plate works great and then it's nice and hot to put your food on and saves weight.) Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking. Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup. Season with salt and pepper. Rip up the tortillas and place in the bottom of 2 serving bowls or cups. Ladle soup over the tortillas and garnish with chives, cheese and lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 35157,"White Chocolate Mousse Shaved dark chocolate, for topping 8 ounces white chocolate, chopped 1/3 cup plus 1 tablespoon pasteurized egg whites (from a carton), at room temperature 1/8 teaspoon cream of tartar 1 vanilla bean, split lengthwise 3 tablespoons hazelnut liqueur (or other liqueur) 1 teaspoon unflavored gelatin powder 1 1/4 cups heavy cream Instructions: Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white chocolate mixture until almost incorporated. Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35158,"Perfect Potato Gnocchi 2 pounds (about 4) baking potatoes, like russets 1 teaspoon salt 1/2 teaspoon baking powder 1 egg white 1 1/2 cups unbleached all-purpose flour Instructions: Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking. Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours. Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35159,"Seared Tuna with Coconut Sauce Coconut Curry Sauce: 1 cup homemade fish stock or bottled clam juice 1 cup canned coconut milk 1/2 cup canned cream of coconut 2 garlic cloves, crushed 2 tablespoons chopped fresh ginger 1/2 cup minced scallions 2 tablespoons chopped lemon grass (optional) 2 tablespoons curry powder 2 tablespoons light soy sauce 1/2 teaspoon dried red pepper flakes 4 (8-ounce) tuna steaks 1/2 teaspoon salt 1 teaspoon coarsely ground black pepper 2 tablespoons olive oil Instructions: Combine all sauce ingredients in a medium-size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and strain the sauce through a sieve, pressing as much of the sauce through as possible. Return the sauce to a clean saucepan and keep it warm. Rinse the tuna steaks and pat them dry with paper towels. Rub them with the salt and coarse pepper. Heat the oil in a large skillet over medium-high heat, and sear the steaks for 3 to 4 minutes on each side (or to taste). Spoon a pool of Coconut Curry Sauce onto each plate, and set the tuna on top of the sauce. Serve immediately.; ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 35160,"Dry Rub 1/4 cup paprika 1 cup ancho cl powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon cayenne pepper 2 teaspoons mustard powder 2 teaspoons dried oregano 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Combine all the ingredients in a medium bowl. Divide among small spice containers and store for up to 4 months. ","[Rioja, Tempranillo, Garnacha, Barbera]" 35161,"Chocolate Caramel-Creme Candy Cake 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan 1 cup all-purpose flour (see Cook's Note), plus more for the pan 1 cup granulated sugar 1/2 cup Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract 3/4 cup sugar 1/2 cup heavy cream, at room temperature 1/2 teaspoon kosher salt 1 1/4 teaspoons unflavored gelatin (about 1/2 of one 1/4-ounce packet) 4 ounces cream cheese, at room temperature 1/2 cup sour cream, at room temperature 8 ounces milk chocolate chips or bars, finely chopped 3/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess. Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely. Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture. Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour. Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.) Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 35162,"St. Joseph's Day Soup 4 ounces chickpeas 4 ounces cannellini beans 4 ounces dried peeled fava beans 4 ounces lentils 4 ounces split peas 1 medium fennel bulb, finely chopped 1 cup chopped canned Italian peeled tomatoes 1 large onion, chopped 1/4 cup olive oil 8 ounces borage, escarole, or other leafy green vegetable, trimmed, rinsed, and cut into1-inch pieces Salt and freshly ground black pepper About 2 cups Italian bread cut into bite-size cubes Instructions: Place the chickpeas and both beans in a large bowl, add water to cover by several inches, and refrigerate for several hours or overnight; drain. In a large pot, combine the chickpeas and beans, add cold water to cover by 1 inch and bring to a simmer. Cook for 1 hour, adding more water if needed. Add the lentils, split peas, fennel, tomatoes, onion, olive oil, and water to cover as necessary. Cook for 1 hour more. Add the greens and salt and pepper to taste. Cook for 30 minutes, or until the soup is thick and all of the legumes are tender. (The fava beans and split peas will break apart and thicken the soup.) Just before serving, heat the oven to 400 degrees F. Toss the bread cubes with the oil and spread them in a single layer in a roasting pan. Bake, stirring once, until toasted and crisp, about 10 minutes. Spoon the soup into serving bowls. Sprinkle the croutons on top. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 35163,"Wine Soup 4 1/2 cups beef broth 6 egg yolks 1/2 cup heavy cream 1/2 cup Riesling wine Pinch cinnamon Salt, to taste 2 to 3 slices country bread, toasted and cut into small croutons Instructions: In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 35164,"Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms 1/2 pound corn kernels, cooked 1/4 cup finely diced onion 2 tablespoons chopped scallion 1/2 teaspoon minced garlic 2 eggs 3/4 cup flour 1/4 cup cornmeal 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 1 tablespoon oil 1 1/2 pounds venison leg fillet or venison strip loin, trimmed and deveined Salt and freshly cracked black pepper 8 squash or pumpkin blossoms* (See Cook's Note) Tempura batter, recipe follows Oil, for frying Plum Demi-glace, recipe follows 1 cup flour 1/2 cup cornstarch 1 egg yolk Pinch salt Ice water 6 ripe purple plums 1/2 tablespoons diced ginger 1/4 cup white wine vinegar 1/4 cup sugar 1/4 cup water 1/2 cup demi-glace Instructions: Venison and Squash Blossoms: Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl. In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well. Let rest, refrigerated, for at least 15 minutes. Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes. Note: corn pancakes can be made ahead and reheated in a moderate oven. For the Venison and Squash blossoms: Preheat oven to 400 degrees F. Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F. Heat a deep pot of oil or a fryer to 360 degrees F. As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels. Remove venison from oven and let rest for 5 minutes. Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace. In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency. Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 35165,"Buffalo-Style Chicken Wings 2 cups all-purpose flour 1/2 teaspoon cayenne 1/2 teaspoon fine salt Vegetable oil, for frying 2 pounds chicken wings, split at the joint, wingtips removed and discarded 1/2 cup unsalted butter, melted 1/4 cup hot sauce, or to taste 2 tablespoons fresh lemon juice 1 cup mayonnaise 1/2 cup half-and-half 2 tablespoons sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon Worcestershire sauce 1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces) Kosher salt and freshly ground black pepper Celery sticks, for serving Carrot sticks, for serving Instructions: For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil. Whisk together the flour, cayenne and salt in a large bowl. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.) Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.) Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 35166,"Fried Rock Fish 1/2 cup flour Salt and pepper Old Bay spice seasoning 2 beaten eggs 2 Rock fish 1/4 stick butter 1/2 cup oil Instructions: Combine flour, salt and pepper, seasoning and eggs. Dip fish in mixture. Heat butter and oil in a saute pan and saute fish until crisp on both sides. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35167,"Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large Spanish onion, diced 4 cups long grain rice Large pinch saffron 8 cups hot chicken stock Salt and freshly ground pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large Spanish onion, diced 4 cups long grain rice Large pinch saffron 8 cups hot chicken stock Salt and freshly ground pepper 4 cloves garlic, peeled 1/2 teaspoon kosher salt *2 egg yolks 1/4 cup fresh lemon juice 1 tablespoon chopped lemon zest 3/4 cup olive oil Freshly ground white pepper 4 cloves garlic, peeled 1/2 teaspoon kosher salt *2 egg yolks 1/4 cup fresh lemon juice 1 tablespoon chopped lemon zest 3/4 cup olive oil Freshly ground white pepper 4 plum tomatoes, sliced in half lengthwise 1 tablespoon honey 1/2 cup olive oil, divided 2 whole chickens (2 1/2 pounds each) Salt and freshly ground pepper 4 lobsters (1 1/2 pounds each) 1/2 pound chorizo, cut into 1/2-inch thick slices 8 medium shrimp, peeled and deveined 4 baby squid, cleaned and Saffron Rice (above recipe) 2 cups chicken stock or clam stock 1 cup fresh peas 24 mussels, debearded and scrubbed 24 littleneck clams, scrubbed 4 tablespoons lemon aioli Chopped flat leaf parsley 4 plum tomatoes, sliced in half lengthwise 1 tablespoon honey 1/2 cup olive oil, divided 2 whole chickens (2 1/2 pounds each) Salt and freshly ground pepper 4 lobsters (1 1/2 pounds each) 1/2 pound chorizo, cut into 1/2-inch thick slices 8 medium shrimp, peeled and deveined 4 baby squid, cleaned and Saffron Rice (above recipe) 2 cups chicken stock or clam stock 1 cup fresh peas 24 mussels, debearded and scrubbed 24 littleneck clams, scrubbed 4 tablespoons lemon aioli Chopped flat leaf parsley Instructions: For the rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork. For the aioli: Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use. For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters. Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately. For the rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork. For the aioli: Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use. For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters. Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 35168,"Mini Tofu Tacos 1 14-ounce package extra-firm tofu, drained 3 tablespoons cornstarch
1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt Vegetable oil, for frying 18 4 1/2-inch corn tortillas
Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalape?o and/or lime wedges, for serving
Instructions: Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes. Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel\u2013lined plate to drain. Sprinkle with salt.
Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.
Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalape?o. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35169,"Green Bean Almondine with Citrus Vinaigrette Salt 1 pound fresh green beans, snipped and cleaned
1 teaspoon grapeseed oil
1/4 cup julienned shallots 1/4 cup sliced almonds, toasted 1/3 cup fresh orange juice, plus 1 teaspoon fresh orange zest 2 teaspoons Dijon mustard
1 tablespoon fresh flat-leaf parsley leaves, chopped
Instructions: Fill a large saucepan with 1 gallon water. Season with salt and bring to a boil over high heat. Set a large bowl filled with ice water on the counter. Add the green beans to the boiling water and cook until very al dente and still bright green, 3 to 5 minutes. Drain the green beans and transfer them to the ice water to stop the cooking process. Allow the beans to cool for 1 minute, then drain again and set aside. Heat a large saute pan over medium heat. Add the grapeseed oil and the shallots and cook for 30 seconds, then add the green beans, almonds, orange juice and mustard. Continue to cook until the beans are warmed through but still bright green and slightly al dente, 3 to 4 minutes. Sprinkle with the orange zest and parsley and serve right away.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 35170,"Fried Chocolate Cakes with Roasted Pecans 2 cups all-purpose flour, sifted 5 tablespoons nice cocoa powder 1/2 teaspoon salt 8 tablespoons melted butter plus more to fry with 2 teaspoons vanilla 2 eggs beaten 1 cup brown sugar 4 teaspoons baking powder 1 cup finely ground roasted pecans Instructions: Combine all dry ingredients, and then the wet ingredients. Add the wet ingredients to the dry a little at a time until it is all incorporated and looks like a smooth batter. Heat butter in a saute pan over medium heat and add the batter. Cook the pancakes for 3 to 5 minutes. Remove them from the pan and sprinkle with confectioners' sugar and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35171,"Asian Brined Pork Loin with Gingered Yams and Five Spice Apples 1/2 tablespoon szechwan peppercorns 1 tablespoon black peppercorns 2 star anise 32 ounces water (4 cups) 1/3 cup kosher salt 1/3 cup sugar 1 tablespoon dark soy sauce 4 large slices ginger 2 bay leaves 1 pork loin, cleaned (about 3 to 4 pounds) Black pepper to taste Garnish: 1/4 cup chive batons 2 tablespoons cl oil Gingered Yams, recipe follows Five Spice Apples, recipe follows 1 1/2 cups heavy cream 2 tablespoons minced ginger 4 medium sized yams, peeled and quartered 6 garlic cloves, peeled 2 to 4 ounces of butter Salt and black pepper to taste Canola oil to cook 1 small diced red onion 1/2 tablespoon five spice powder 1 tablespoon brown sugar 2 Granny Smith apples, peeled and diced 8 ounces apple juice 1 tablespoon butter (optional) Salt and black pepper to taste Instructions: Toast both peppercorns and anise until fragrant in a saute pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight. After brining, thoroughly rinse pork in cold water. Season the pork with black pepper and saute in well oiled pan. Color both sides then place in a 375 degree oven for 15 to 20 minutes. The middle of the pork should get hot. Note: even when fully cooked, the meat will remain pink because of the brining process. Let loin rest for 10 minutes then slice. Place pork around a mound of yams. Garnish with apples, chive batons and cl oil. Optional garnish for the adventuresome would be fried yam chips. Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup. In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add cream, butter, salt and pepper. Check for seasoning. Keep warm for serving. In a saute pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 35172,"Green cl Frittata 12 large eggs, lightly beaten 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon good-quality cl powder 1/2 bunch cilantro, leaves only, finely chopped 1 tablespoon olive oil 1 small onion, finely chopped 1 1/2 roasted red peppers (pimiento), sliced into strips 2 poblano chiles, roasted, peeled, seeded, and diced 1 1/2 cups grated Mexican Manchego or Jack cheese Sprigs of cilantro, for garnish Instructions: In a large bowl, combine the eggs with the salt, pepper, cl powder, and cilantro. Whisk with a fork until evenly blended and set aside. In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 35173,"Fettuccine with Heirloom Tomatoes, Capers, Olives and Arugula 4 tablespoons olive oil 2 cloves garlic, finely chopped 1 onion, finely diced 4 cups coarsely chopped yellow heirloom tomatoes Salt and freshly ground black pepper
2 cups 1-inch cubed red heirloom tomatoes 12 ounces fettuccine 1/2 cup pitted kalamata olives 2 tablespoons capers, drained and chopped
2 cups roughly chopped arugula 1/2 cup finely chopped fresh basil Grated Parmesan, for garnish Instructions: In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil. Add the garlic and onions and cook, stirring often, until translucent. Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes. Season with salt and pepper and keep the sauce warm. In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes. When the pasta is done, drain and add to the sauce. Toss well, and keep the pasta warm.
In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers. Cook together until the tomatoes have softened, about 5 minutes. Add the arugula and basil. Toss together well and season with salt and pepper.
To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil. Garnish with lots of grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 35174,"Balsamic Grilled Asparagus 1/2 cup extra-virgin olive oil 1/2 cup balsamic vinegar
3 medium shallots, thinly sliced (about 1 cup)
2 cloves garlic, lightly smashed
2 sprigs fresh oregano
2 bunches medium asparagus (about 2 pounds), woody ends trimmed and discarded
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
Instructions: Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times. Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper. Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 35175,"Roasted Red Pepper Hummus 1 cup dried garbanzo beans (chickpeas) or two 15-ounce cans 1/4 teaspoon baking soda
1 red bell pepper 1 teaspoon plus 1 tablespoon olive oil, plus more for serving 2 cloves garlic
2 tablespoons tahini
2 3/4 teaspoons lemon juice 1 teaspoon hot sauce
1 teaspoon kosher salt
3/4 teaspoon ground cumin 1/2 teaspoon black pepper
Feta cheese (optional), for serving Instructions: If using dried beans, soak them overnight in the refrigerator. Drain, rinse and place in a large saucepan and cover with 2 quarts water. Add the baking soda and bring to a boil. Cook until the beans are firm but tender, about 1 hour. (Garbanzo beans can be tricky and can require as much as 2 hours to cook so keep testing them. You want the beans tender but not mushy). Drain and cover with cool water. Agitate the beans to remove as many of the skins as possible. They will separate and float to the surface and can be removed with a small strainer (this will make the texture of your hummus nice and smooth). Drain the beans and allow them to cool completely. Preheat the oven to 400 degrees F. Coat the red pepper with 1 teaspoon of the olive oil and place on a baking sheet. Bake until the outside is charred, 30 to 40 minutes. Alternatively grill the pepper until it is charred and soft. Place the pepper in a bowl, cover with plastic wrap and allow the skin to steam off, about 15 minutes or until cool enough to handle. Once the pepper has cooled, remove the skin, stem and seeds and coarsely chop. Place the roasted red pepper, garlic, tahini, lemon juice, hot sauce, salt, cumin, black pepper, 3 cups of garbanzo beans and the remaining 1 tablespoon of olive oil in a food processor and process until creamy, 5 to 7 minutes. To serve, drizzle with olive oil and top with the crumbled feta cheese if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 35176,"Fried Green Tomato Stack with Kentucky Tomme on a Fresh Tomato Concasse, Topped with Baby Arugula, Garnished with Nasturtium Flowers 4 large tomatoes, ripe (suggest one Black Russian, one Green Zebra, one Lemon Boy, and 1 red Better Boy; if available) 1 tablespoon chopped fresh chives 1/2 teaspoon salt 1/4 teaspoon white pepper 4 large green tomatoes 2 teaspoons kosher salt 1 teaspoon sugar 1/2 teaspoon black pepper 3/4 cup stone-ground white cornmeal 3/4 cup all-purpose flour 1/3 cup bacon fat 1/4 pound Kentucky Tomme (This cheese is a firm, highly flavored goat cheese from Judy Shad's Capriole Farm in southern Indiana. Can substitute with Swiss gruyere.) Micro-Greens, for garnish Instructions: Tomato Concasse: Blanch tomatoes briefly in boiling water to loosen the skins, then peel, seed and juice them. Dice the tomato flesh. Add chives, salt, and white pepper. Fried Green Tomatoes: Tomatoes that are showing a little pink coloration amid the green, as they just begin to turn red, are thought to have the best flavor. Slice them, skin on, so that you have 3 (1/4-inch) slices from each. Sprinkle the slices with a mixture of kosher salt, sugar, and black pepper. For the coating, mix together the best stone-ground white cornmeal you can find (Weisenberger Mills cornmeal is excellent), and flour. Dip the seasoned tomato slices in the cornmeal mixture. Film a heavy skillet (in Kentucky, a black cast iron skillet is favored) with a generous amount of bacon fat. (Have more bacon fat ready to add to the skillet if the tomatoes absorb too much. If you've dietary qualms about this, use half bacon fat and half canola oil. For the saute, any kind of fat or oil will do, but the bacon clearly gives the best and most authentic taste.) Heat the oil until fairly hot, but not quite smoking. Fry the coated tomatoes approximately 2 to 3 minutes on each side, being sure not to crowd the skillet. Drain the slices on paper towels, and keep warm in a very low oven. To assemble: Slice cheese into very thin slices. Make sure the fried green tomatoes are still very warm (you may want to slightly increase the oven temperature at the last minute to make sure). On each of 4 warmed plates, spoon out a thin layer of the tomato concasse in a circle that will extend beyond the tomato stack. Place a tomato slice on each plate, and cover (overlapping just a bit) with the thin cheese slices; place another tomato slice on each, and repeat the cheese placement; top each with the remaining slices. Do this as quickly as you can so that the cheese melts just slightly (you may place the plates briefly back in the oven to do this, but guard against the tomato crusts becoming soggy). When ready to serve, top each stack with micro-greens (we like baby arugula for this extra taste treat), and garnish the plates with nasturtium flowers, adding the piquant taste of watercress to the dish. (If you don't have nasturtium flowers, you might dot the plate with droplets of reduced balsamic vinegar.) Serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35177,"Panzanella Bread Salad Handful of fresh basil 4 slices of day-old sourdough bread, cubed 1/2 cup/125 ml of olive oil 12 cherry tomatoes, halved Handful of dandelions 1 red bell pepper, charred, peeled and diced 1/2 red onion, thinly sliced 8 capers berries 1 clove garlic, smashed 3 or 4 large tomatoes, halved 1/2 pound/225 g of asparagus, cut into 1-inch pieces 1 tablespoon/15 ml butter 15 medium-size shrimp, deveined but tails intact Salt and freshly ground pepper 1 burrata cheese, mozzarella di buffalo, or feta cheese Instructions: Preheat oven at 350 degrees F/200 degrees C. Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown.
Meanwhile, in a bowl, mix together the dandelions, fresh basil, cherry tomatoes, roasted pepper, red onion, and caper berries. Keep aside in the refrigerator.
Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix in. Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil.
In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper.
Combine the croutons and asparagus with the dandelion salad.
For serving: Cut the burrata cheese on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 35178,"Charred Romaine Spears with Grilled Bison NY Strip and BBQ Vinaigrette ? cup of your favorite BBQ sauce ? cup extra virgin olive oil ? cup red wine vinegar 1 teaspoon garlic powder 1 teaspoon black pepper 1 bunch of radishes 2 cucumbers 1 avocado ? medium red onion, thinly sliced 4 oz. of blue cheese, crumbled 2 large heads of Romaine lettuce cut in 1/2 lengthwise 2 (10 oz.) Bison NY Strip Steaks 3 tablespoons extra virgin olive oil ? teaspoon garlic powder ? teaspoon black pepper ? teaspoon sea salt Instructions: These first two steps can be prepared ahead of time and will keep in the refrigerator for 1-2 days until you are ready to grill. Keep all of the ingredients separate. If you do these steps ahead, do not cut the avocado until you are ready to eat because it will oxidize and turn brown. To make BBQ Vinaigrette: Combine BBQ sauce, olive oil, vinegar, garlic and pepper. Wisk to combine and set aside. For Salad Garnishes: Cut radishes into quarters. Cut cucumbers into 2 inch julienne strips. Remove pit and skin of avocado then cut into thick slices or chunks. Thinly slice ? of a medium red onion and crumble the blue cheese. To Make Grilled Lettuce Spears and the NY Strip Steaks: Preheat grill on high for 15-20 minutes. Brush the flat side of the romaine spears liberally with the BBQ vinaigrette and place on grill BBQ side down for 5-6 minutes. Remove immediately to prevent too much charring and return to refrigerator to keep cold. Toss NY strips in 3 tablespoons olive oil, garlic, pepper and sea salt. Char on grill 4 minutes the first side, and 3 minutes on the second side or until you can see the juices from the steak coming to the surface. Remove from the grill immediately and place on a platter to rest for 5-10 minutes before slicing. Assemble the salad with the garnishes and dress the romaine with additional BBQ vinaigrette if needed. Slice the NY strips thinly just before serving. Enjoy! ","[Syrah, Malbec, Tempranillo, GSM Blend]

" 35179,"Romaine Salad 2 hearts romaine, chopped 1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand 1/4 pint grape tomatoes, halved 1 tablespoon balsamic vinegar, a couple of splashes 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper Instructions: Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35180,"Butternut Squash Soup One 2- to 3-pound butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper Instructions: Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35181,"Shrimp with Russian Dressing 1/2 cup good ketchup 1/2 cup good mayonnaise 1 pound (12 to 15 count) cooked shrimp Instructions: Combine the ketchup and mayonnaise in a bowl and serve with the shrimp.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 35182,"Grilled Chicken and Broccoli Pesto Panini 1 cup walnuts Kosher salt 2 small heads broccoli, cut into florets (about 3 cups) 1 clove garlic 1 tablespoon honey 1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon 1 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano 8 slices rustic bread 4 chicken cutlets 1/4 teaspoon red pepper flakes Kosher salt 1 tablespoon extra-virgin olive oil 1 teaspoon lemon juice, from half a lemon 1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved Instructions: For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes. Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside. For the sandwich: Preheat a grill pan over medium-high heat. Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate. To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve. Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 35183,"Cooked Beet \Carpaccio
4 to 5 medium red beets, tops removed, scrubbed Extra-virgin olive oil, for brushing 1/2 tablespoon sugar 1 tablespoon flaky salt (such as Maldon) 1 small bunch chives 1 tablespoon dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1/3 cup extra-virgin olive oil Kosher salt 1 tablespoon extra-virgin olive oil 1/2 cup walnuts, roughly chopped Kosher salt 1 teaspoon Spanish paprika Instructions: Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool. Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside. Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside. Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 35184,"Grilled Jamaican Jerk Chicken Salad 10 Scotch Bonnet cl peppers, chopped 1/4 cup each fresh basil and fresh thyme 1/4 cup minced fresh ginger 1/4 cup yellow mustard 4 garlic cloves 3 scallions, finely chopped 2 tablespoons each dried rosemary, chopped fresh parsley and brown mustard seeds 2 tablespoons each orange juice and white vinegar 1 teaspoon ground allspice 1 teaspoon salt and 1 teaspoon black pepper 1/4 teaspoon each ground cloves and grated nutmeg Lime juice 6 chicken thighs, skin removed 1 garlic clove, chopped Coarse salt 2 tablespoons freshly-squeezed lime juice Caribbean hot sauce 2 tablespoons vegetable oil 1 cup julienned strips jicama 1/2 cup each julienned strips red and yellow bell pepper 2 tomatoes, cut into wedges 1 avocado, sliced 1 teaspoon grated lime peel Minced fresh chiles Minced fresh cilantro 1 head Boston lettuce, leaves separated, washed and dried Instructions: Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp. Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter. ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]" 35185,"Doughnut Pan Mac and Cheese Rings Kosher salt 1/2 cup (2 ounces) elbow macaroni
15 buttery crackers, such as Ritz
2/3 cup panko breadcrumbs
Nonstick cooking spray, for the pan
1/2 cup half-and-half
Pinch of cayenne
2 ounces cream cheese
1/2 cup freshly grated Cheddar (about 1 1/2 ounces)
4 ounces mozzarella, thinly sliced
Marinara sauce, for serving
Instructions: Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and set aside.
Meanwhile, add the crackers to a large bowl and crush into fine crumbs with the back of a measuring cup. Add the breadcrumbs and mix to combine. Coat a 6-cavity nonstick doughnut pan with nonstick spray. Add half of the breadcrumb mixture to the cavities, tilting the pan and gently tapping it to spread around the breadcrumbs so they cover as much of each cavity as possible. It's okay if a few extra breadcrumbs remain at the bottom of each cavity.
Heat the half-and-half and cayenne in a medium saucepan over medium heat until the mixture just comes to a simmer. Continue to simmer over medium-low heat until the half-and-half is reduced by a little more than half, about 2 minutes. Add the cream cheese and stir until melted. Stir in the Cheddar until all of the cheese is melted and the sauce is smooth. Add the macaroni to the saucepan and stir to combine. Season with salt if needed.
Carefully fill each doughnut pan cavity halfway with the macaroni and cheese. Top each with a layer of mozzarella slices, then the remaining macaroni and cheese. Evenly cover each with the remaining breadcrumb mixture and gently pack down each ring with your fingertips. Lightly spray the top of each with nonstick spray.
Bake until the cheese is bubbly and the breadcrumbs are lightly browned and crispy, 7 to 9 minutes. Let rest in the molds until the macaroni and cheese mixture stays together in a ring when you lift it out with the help of a butter knife, 5 to 10 minutes. Serve with marinara sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35186,"Sparkling Cider Mimosa 1 (25.4-ounce) bottle sparkling apple cider 1/2 cup orange juice 1 cup cranberry juice Instructions: Combine all ingredients in a pitcher and pour into chilled champagne flutes. ","[Brut Champagne, Prosecco, Cava]" 35187,"Healthy Seed and Oat Crackers 2/3 cup old-fashioned rolled oats 1/2 cup raw sunflower seeds 3/4 cup raw pumpkin seeds 1/2 cup chia seeds 1/3 cup whole golden flax seeds 2 tablespoons poppy seeds Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons maple syrup 1 1/2 cups hot water (about 100 degrees F) Instructions: Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment. Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt. Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook\u2019s Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35188,"Antipasto Platter 1 pound fresh smoked or plain fresh mozzarella 1/2 pound deli sliced sweet sopressata 1/2 pound deli sliced hot sopressata 1/2 pound deli sliced Genoa salami 1 pound sharp provolone 2 cups good quality large olives, available in bulk bins near deli 2 cups giardiniera hot pickled vegetable salad, drained 2 cups marinated artichoke hearts 1 (16-ounce) jar roasted red peppers, drained and cut into pieces Instructions: Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray. Place knives near cheeses and seafood forks in olives and veggies to serve. Place an extra ramekin out to collect pits from olives. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35189,"Knoephla Soup 3 tablespoons unsalted butter 2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
10 cups chicken or vegetable stock
1/2 teaspoon dried thyme
4 sprigs fresh parsley, chopped
2 sprigs fresh dill, chopped
2 bay leaves
1 1/2 pounds (680 grams) red potatoes, chopped into 1/2-inch pieces 1/2 cup (120 grams) heavy cream
3 1/4 cups (422 grams) all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/8 teaspoon ground nutmeg
1 large egg
Instructions: For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes. Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes. For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together. When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer. Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35190,"The Union Square Cafe's Bar Nuts 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds 2 tablespoons coarsely chopped fresh rosemary leaves 1/2 teaspoon cayenne pepper 2 teaspoons dark brown sugar 2 teaspoons Maldon or other sea salt 1 tablespoon unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes. In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 35191,"Cherry Tomato and cl Gazpacho 1 pound ripe cherry tomatoes (about 4 cups) 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped 1 jalapeno cl, stemmed, seeded, deveined, and coarsely chopped 1 serrano cl, stemmed, seeded, deveined, and coarsely chopped 1 large or 2 small shallots, coarsely chopped 1 clove garlic, smashed 2 tablespoons apple cider vinegar 2 to 3 teaspoons hot sauce (recommended: Tabasco) 1 1/2 teaspoons kosher salt, plus extra for seasoning Vegetable oil, for frying 1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2-inch cubes 3 tablespoons grated Parmesan Instructions: For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve. For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes. Drain on paper towels and sprinkle with the Parmesan. To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons. ","[Rioja, Garnacha, Pinot Grigio, Sauvignon Blanc]

" 35192,"Shirataki Noodles 2/3 cup mirin 2/3 cup sake 2/3 cup soy sauce 1 tablespoon granulated sugar, optional Two 8-ounce packages shirataki noodles, spaghetti or fettucine-style 1/2 medium onion, thinly sliced 8 ounces bok choy or other leafy greens, quartered lengthwise 8 ounces medium carrots, peeled and sliced on a bias 1/4 napa cabbage (about 8 ounces), chopped into 1-inch pieces 8 ounces medium or firm tofu, drained and cut in 1/4-inch blocks 8 ounces shiitake mushrooms, stemmed and thinly sliced 1 pound thinly sliced beef (see Cook\u2019s Note) Instructions: For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside. For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well. Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth. Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 35193,"Mushroom Cajun Chicken 6 (6-ounce) chicken breasts 2 tablespoons Irvine Spices Cajun Spice 3 tablespoons butter 12 scallions, white and tender green parts only, sliced on the diagonal 2 cups fresh button mushrooms, sliced (about 6 ounces) 1/2 cup white wine 1 (10 1/2-ounce) can condensed cream of mushroom soup 1/2 cup demi-glace 1/2 cup chopped fresh flat-leaf parsley, (about 1-ounce in weight) Instructions: Rinse chicken breasts and pat them dry with paper toweling. Rub with Cajun spice and set aside. Preheat oven to 350 degrees F. Melt butter over medium-high heat in a large skillet or saute pan with an oven safe handle, and saute scallions and mushrooms until they are tender and the mushrooms begin to give up their juices. With a slotted spoon remove mushrooms and scallions to a utility platter and keep covered (with aluminum foil or a lid) in a warm place. (Leave room on the platter for the chicken.) Add seasoned chicken to the skillet, searing all sides. Deglaze the pan with white wine, let sizzle for a few minutes and spoon the wine and juices over the chicken to coat, and then cover pan and transfer to oven. Bake until fork tender, about 25 minutes. While the chicken is in the oven, heat the mushroom soup in a small saucepan and whisk in demi-glace to give it additional flavor. Cover and let simmer over low heat. Remove chicken from oven (be sure to use an oven mitt - the handle on that pan will be hot!) and use tongs to transfer the chicken to the utility platter (alongside the mushroom mixture). Cover and keep warm. Add about 1/2 cup water to the pan in which the chicken was baking and stir to loosen the browned bits of flavor on the bottom. Place a strainer over the pot of mushroom soup and demi-glace and (still using an oven mitt for that hot handle) pour the juice from the chicken pan through the strainer into the sauce. Whisk together the sauce and pan juices and let cook for a few more minutes to integrate flavors. Place chicken on serving dish. Spoon sauce over. Top with sauteed mushrooms/onions and garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 35194,"Oven-Fried Chicken Cooking spray, for rack 1 1/3 cups rice-corn crispy cereal (recommended: Crispex) 2 1/4 cups melba toast or bagel chips 1 tablespoon canola oil Kosher salt and freshly ground pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon sweet paprika 1/2 cup light mayonnaise 1 teaspoon Dijon mustard 4 bone-in, skinless chicken pieces (about 6 ounces each)* Instructions:

1. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Coat the rack generously with cooking spray.
2. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon resealable plastic bag. Add the oil, 2 teaspoons salt, 1/2 teaspoon pepper, cayenne, and paprika and toss to mix thoroughly.
3. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack.
4. Mist the chicken pieces evenly with cooking spray. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35195,"The B-Tini (B's Vodka Martini) Peconika Vodka Galliano (1/3 Galliano to 2/3 vodka) Splash lime juice Orange juice Instructions: Mix the vodka and Galliano, add a splash of lime juice, orange juice and shake. Garnish with orange slice.; ","[Grappa, Limousin, Cognac]" 35196,"Rotisserie Chicken Salad Sandwiches 1 store-bought rotisserie chicken (about 3 pounds), white and dark meat hand shredded, then roughly chopped 1 cup mayonnaise 1/3 cup Dijon mustard
   1 teaspoon paprika
   1 teaspoon garlic powder
   2 hard-boiled eggs, chopped
   1 celery stick, diced
   1 bell pepper, diced
   Kosher salt and freshly ground black pepper 6 croissants, split
   Instructions: Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes. Serve on split croissants. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35197,"Roasted Asparagus with Lemon Vinaigrette 3/4 pound fresh asparagus, woody stems removed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon Dijon mustard 1/2 lemon, juiced 1 tablespoon olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35198,"Raspberry Cooler 1.5 oz. Smirnoff Raspberry Flavored Vodka 3 oz. lemon-lime soda 1 splash(es) freshly squeezed lime juice 1 slice(s) lime(s) Instructions: Fill glass with ice. Add Smirnoff Raspberry Flavored Vodka, soda, and lime juice. Stir well. Garnish with lime slice.; ","[Sparkling wine, Moscato, Sauvignon Blanc]" 35199,"Chocolate Hurricane 2 scoops chocolate ice cream, semi-melted 2 ounces chocolate syrup
   1 ounce coffee liqueur
   2 ounces dark creme de cacao liqueur
   2 ounces vodka, such as Tito's
   Whipped cream, for topping
   Chocolate or hazelnut sticks, for garnish
   Instructions: Fill a cocktail shaker with ice. Add the chocolate ice cream, chocolate syrup, coffee liqueur, creme de cacao and vodka. Shake well and strain into two chilled hurricane glasses. Top each with a dollop of whipped cream and garnish with a chocolate stick. ","[Riesling, Port, Tawny Port, Moscato]" 35200,"Cowboy Lasagna 2 tablespoons olive oil 1 pound lean ground beef chuck 1 pound sage-flavored sausage, in bulk or removed from casing 1 pound sliced pepperoni
   One 16-ounce can diced fire-roasted tomatoes
   One 12-ounce can tomato paste
   1 tablespoon dried oregano
   Pinch salt
   Pinch freshly ground black pepper
   2 garlic cloves, minced
   1 medium onion, finely chopped
   16 ounces lasagna noodles
   16 ounces ricotta cheese
   16 ounces mozzarella cheese, shredded
   1 cup grated Parmesan Instructions: In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes. Preheat the oven to 350 degrees F. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain. In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses. Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve. ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinot Grigio]" 35201,"Clamcakes 2 1/2 pounds flour 1/2 cup baking powder 1/2 tablespoon salt 1/2 tablespoon white pepper 2 extra large eggs 1 1/2 pints chopped quahogs 1 1/2 pints quahog (clam) juice 12 ounces beer Canola oil, for frying Instructions: Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended. In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown. ","[Chardonnay, Riesling, Sauvignon Blanc]" 35202,"Pecan Shortbread 3/4 pound unsalted butter, room temperature 1 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 cups small diced pecans Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35203,"Pineapple Mojitos 12 fresh mint leaves 2 teaspoons sugar 1 lime, quartered Ice cubes 4 tablespoons pineapple juice concentrate 1/2 cup white rum 1/2 cup club soda Sugar cane sticks, for serving, optional Instructions: Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. Swirl with a sugar cane stick and serve. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35204,"Little Meat Empanadas: Empanadillas de Carne 1 pound hamburger beef (could also be chorizo, which is Spanish sausage) 2 tablespoons cooking oil or olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1 small green pepper, chopped 1 teaspoon oregano 1 small can tomato sauce 1 small box raisins Chopped olives, to taste 1/4 cup (cooking) dry white wine Salt and pepper 5 cups all-purpose flour 5 tablespoons baking powder 1 teaspoon salt 2 whole eggs lightly beaten 3/4 cups sugar, make a syrup with 1/3 cup water, simmered until sugar dissolves let cool 2 ounces melted butter, cooled 1/4 cup vegetable oil 1/4 cup white dry cooking wine Instructions: The beef should be thawed, if frozen, set aside. In a large saute pan, heat the oil. Add the onion, garlic, and pepper and saute. When they're soft, add the oregano, tomato sauce, raisins, and chopped olives. This should be at medium heat from now on. Add the ground beef. Pour the wine over the beef mixture and cover to cook through. Add salt and pepper, to taste. Once its almost cooked, uncover, and let dry up to a juicy but dry look to it. Never use if it is runny. That's the trick. Sift the flour with the baking powder and the salt. Pour this into a large bowl. Pour in the rest of the ingredients. Work this with a fork, trying to bring together all the ingredients but never beating or mixing. Once it?s all \together\ and not sticky...you're ready to make Empanadillas. ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some flour to keep the mixture from sticking. You will need a roller, a knife and a fork. Your filling should be at hand. Take a small amount of the flour mixture (a ball that can fit in your hand) and you roll it out in the shape of a plate to a thickness of about 1/8-inch. Take a spoonful of the filling and place it in the middle half of the pastry and fold the top over the filling to look like a half moon. Seal the inside of the pastry by wetting your fingers with water and rubbing the border of the half moon. Take a knife and cut a perfect pastry half-moon. Now take the fork and press down the borders of the circular shape to seal. Fry the half moon in hot oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 35205,"Bruschetta with White Beans, Sun-dried Tomatoes and Basil 3/4 cup cannelloni beans 1/4 cup extra-virgin olive oil 1 garlic clove, peeled 1 bay leaf 1/2 teaspoon salt 1 small baguette, sliced into thick pieces 1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread 2 tablespoons extra-virgin olive oil 1/2 teaspoon chili flakes 8 to 10 basil leaves 1/3 cup oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick 2 tablespoons chopped fresh parsley Lemon juice Salt and fresh black pepper 2 ounces ricotta salata cheese, grated large Instructions: Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated. For the bruschetta topping: Preheat a grill or stove-top grill pan. Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily. While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil. With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time. When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper. Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 35206,"Molded Chicken Cocoa butter, melted Various powdered food coloring 8 ounces bittersweet chocolate, tempered 48 ounces white chocolate, tempered Special Equipment, see source link for information: Chicken mold Instructions: Make some \paint\ by mixing the cocoa butter and a small amount of powdered food coloring. Make a few colors. It will be easier if you use yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so (eyes, beak, etc.). Using the paintbrush, very lightly paint the bittersweet chocolate into the feathers of the chicken. Using a ladle, fill the mold with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place the mold upside down on a wire rack over a sheet pan. Repeat with the other half of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. It is important to do this because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate harden. If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, and place your first two fingers on the inside and gently begin to lift the chocolate from the mold. Do not press or pull too hard, or you will break it. You will need to apply this lifting pressure to each side to loosen the chocolate from the mold. Glue the 2 halves of the chicken together with melted chocolate. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 35207,"Shrimp Po\u2019Boy 1 cup all-purpose flour 3/4 cup cornmeal 1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper 1 1/2 cups whole milk 1 teaspoon hot sauce (preferably Louisiana-style) 1 pound medium shrimp, peeled, deveined and patted dry Vegetable oil, for frying 1/2 cup mayonnaise 2 tablespoons minced dill pickles 2 tablespoons minced shallot or sweet onion 2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving Kosher salt and freshly ground pepper 4 French-bread rolls, split Shredded lettuce and sliced tomatoes, for serving Instructions: Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set. Meanwhile, make the rmoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350? F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360? F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches. Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rmoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 35208,"Marmitako 3 dried sweet red peppers, (or substitute roasted red bell peppers) 3 tablespoons olive oil 2 onions, finely diced 2 green bell peppers, seeded and diced 4 cloves garlic, minced 1 tablespoon sweet paprika 2 tablespoons chopped fresh parsley 2 tablespoons brandy 1 1/2 pounds new potatoes, cut into 1/2-inch cubes 1 large carrot, peeled and cut into 1/2-inch cubes 1 leek, cleaned, white and light green part only, cut into 1/2-inch pieces 1/2 pound tomatoes, seeded and diced 5 cups fish stock 1/2 cup dry white wine 1 dried red cl pepper, such as ancho cl, halved and seeded Salt and freshly ground black pepper 1 1/2 pounds tuna steak, cut into 1/2-inch cubes 12 thin slices bread, cut from a baguette, toasted Instructions: If using dried peppers, remove the stem and seeds and soak in warm water for 1 hour, or until softened. Drain well, scrape off the flesh and discard skins. If using roasted peppers, remove the charred skin, stems and seeds, and chop. Set aside. Heat the oil in a large casserole. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the garlic and saute another minute to release the aromas. Cover the casserole tightly, reduce the heat to very low, and cook for 15 minutes. Uncover the casserole and stir in the paprika and parsley. Increase the heat, add the brandy and flame it. When the flame dies down, stir in the potatoes, carrots, and leeks, and saute 1 to 2 minutes. Add the tomatoes and saute 2 more minutes. Pour in the stock and wine, and add the cl pepper, and reserved dried pepper flesh. Season with salt and pepper, increase the heat and bring mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 30 minutes. Discard the cl pepper halves. Add the tuna to the soup, adjust the seasonings and simmer 3 to 5 minutes. Cover casserole and let sit 5 minutes. To serve, ladle warm soup into individual bowls, and float a piece of toasted bread on the top. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 35209,"Lemon Meringue Pie 1 (8-inch) frozen pie crust, thawed Dried beans, for pie weights 5 lemons, juiced (about 7 tablespoons) 4 large eggs 1/2 cup unsalted butter 1/2 cup sugar 2 lemons, zest grated Meringue: 5 large egg whites 1/2 teaspoon cream of tartar Instructions: Make the pie crust: Preheat the oven to 350 degrees F. Line the pie crust with aluminum foil and fill it with dried beans. Bake the crust for 20 minutes. Remove the beans and foil and continue baking until golden brown, about 10 minutes. Transfer the pie crust to rack to cool. Raise the oven to 375 degrees F. Make the filling: In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens. Strain the filling through a sieve into a bowl. Stir in the lemon zest. Let the filling cool slightly. Spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon. Make the meringue: Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks. Gradually drizzle in the sugar while beating until the mixture reaches stiff peaks. Spread the meringue over the top of the pie, forming occasional peaks. (The meringue should be slightly thicker in the center than at the edges. Bake the pie until the meringue browns slightly, about 10 minutes. Let the pie cool on a rack. Refrigerate the pie for at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35210,"Watermelon and Feta Skewers 3 pounds seedless watermelon, rind removed, cut into 48 1-inch cubes 24 mint leaves
6 ounces feta cheese, cut into 24 3/4-inch cubes
24 basil leaves
3 to 4 tablespoons pomegranate molasses
Instructions: Thread a piece of watermelon onto a skewer, followed by a mint leaf, a chunk of feta, a basil leaf, and another piece of watermelon. Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired. Just before serving, drizzle each skewer with some pomegranate molasses; serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35211,"Bacon and Egg Sandwiches with Spicy Pickled Daikon and Carrots 1 cup shredded carrots 1 cup shredded peeled daikon radish 1 jalape?o pepper, thinly sliced (remove seeds for less heat) 1/4 cup rice vinegar 2 tablespoons sugar Kosher salt and freshly ground pepper 6 slices bacon 4 6-inch crusty French bread rolls, split open 1/2 English cucumber, thinly sliced lengthwise 8 large eggs 1 cup fresh cilantro Instructions: Preheat the broiler. Toss the carrots, daikon, jalape?o, vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; set aside. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6 to 8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1 to 2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls. Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still runny, about 5 minutes. Season with salt and pepper. Divide among the roll halves. Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled vegetables and their juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 35212,"Vegetable Pastilla 2 green zucchini, sliced on bias 2 yellow squash, sliced on bias 2 eggplants, sliced on bias 1 pound spinach, cleaned and Sauteed in garlic and olive oil 2 medium onions, sliced Salt and pepper to taste 1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1 teaspoon ground coriander 1 pound melted butter Filo dough sheets Powdered sugar Ground cinnamon Instructions: 6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan. Preheat oven to 425 degrees F. Season all the vegetables with salt and pepper and grill, keeping them separate. Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to layer all vegetables, ending with the couscous. In between each layer add pressure in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 35213,"Frozen Margaritas 1 1/4 cups orange liqueur (such as Cointreau) 1 1/4 cups fresh lime juice 2/3 cup superfine sugar Lime wedges, for the glasses
Coarse salt or flavored salt, for the glasses (recipes follow) 12 ounces tequila 3 oranges 1/8 teaspoon smoked paprika Kosher salt 4 limes Kosher salt Large pinch cayenne pepper 1 tablespoon sugar 2 tablespoons dried hibiscus flowers 3 tablespoons kosher salt Instructions: Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Pour the mixture into ice cube trays and freeze for at least 6 hours; you should get about 32 ice cubes. Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.
For each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses. Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt. Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.
Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 35214,"Pork Chops With Pineapple Relish 1/2 red onion, thinly sliced 2 cups chopped fresh pineapple 1 tablespoon fresh lime juice 2 teaspoons creamy peanut butter 2 teaspoons fish sauce 1/2 jalape no pepper, minced (remove seeds for less heat) 1/2 English cucumber, thinly sliced Kosher salt and freshly ground pepper 8 thin bone-in pork chops (2 1/2 to 2 3/4 pounds) 3 tablespoons vegetable oil Instructions: Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper. Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary. Drain the onion and add to the pineapple relish. Serve with the pork chops. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35215,"Watercress Salad Extra-virgin olive oil Champagne vinegar Kosher salt and freshly ground black pepper Handful slivered almonds, toasted 2 handfuls small green grapes 4 generous handfuls watercress, stemmed Instructions: In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste. Arrange on a serving platter and scatter over the almonds and grapes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35216,"Fancy Philly Cheesesteak 4 tablespoons olive oil Two 8-ounce dry-aged prime boneless NY strip steaks Kosher salt and freshly ground black pepper One 8-ounce container mixed sliced mushrooms 1 medium onion, thinly sliced 2 medium Cuban or banana peppers, seeded and thinly sliced 1 pound Raclette cheese, rind removed and cubed (see Cook's Note) 4 soft hoagie rolls, split Flaky sea salt, such as Maldon, for sprinkling Instructions: Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle the steaks with salt and pepper and cook, flipping as needed, until browned all over and cooked to medium-rare (an internal temperature of 130 to 135 degrees F), 7 to 8 minutes. Transfer the steaks to paper towels to drain, wipe the skillet clean and return to medium heat. Heat the remaining 3 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 4 to 5 minutes. Add the onion and peppers, sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 7 to 8 minutes. Transfer to a bowl. Wipe out the skillet and sprinkle the cheese in it. Warm in the oven until melted, about 3 minutes. Meanwhile, divide the onions and mushrooms among the rolls. Very thinly slice the steaks and them divide among the rolls. Evenly pour some of the cheese over each roll. Sprinkle with flaky sea salt. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 35217,"Cobb Salad 8 slices thick-cut bacon, cubed 2 cups/500ml watercress 1/2 cup/125ml crumbled blue cheese 6 hard-boiled eggs, peeled and sliced 2 avocados, pitted, peeled and cubed 2 tomatoes, cubed 1 head iceberg lettuce, cut into wedges Salt and freshly ground black pepper 2 hard-boiled egg yolks 1 tablespoon/15ml Dijon mustard 1 tablespoon/15ml pure maple syrup 1 tablespoon/15ml red wine vinegar 1 tablespoon/15ml Worcestershire sauce 1/2 cup/125ml olive oil 2 tablespoons/30ml finely chopped fresh chives Salt and freshly ground black pepper Instructions: For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper. For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper. To serve, drizzle the dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35218,"Bibimbap Steamed white rice Bulgogi, recipe follows 1 carrot, julienned Bean sprouts, sauteed in a little sesame or peanut oil and seasoned with salt, for topping Spinach, sauteed in a little sesame or peanut oil and seasoned with salt, for topping 4 shiitake mushrooms, thinly sliced, sauteed in peanut oil and seasoned with salt 1 egg, cooked over easy 1 tablespoon sesame seeds 1 tablespoon dark sesame oil, plus more if desired Soy sauce, for topping Gochujang Paste, recipe follows 1 pound rib-eye 1/2 cup soy sauce 2 tablespoons finely chopped garlic 2 tablespoons light brown sugar 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon grated fresh ginger 1 tablespoon honey 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 scallions, thinly sliced 1 Korean or Asian pear, grated with juices 1/2 small white onion, grated or sliced One 20-ounce bottle lemon-lime soda, such as Sprite or 7-Up, optional 4 tablespoons gochujang 1 tablespoon sugar 2 teaspoons sesame oil Instructions: Put the rice in large, slightly shallow bowl. Arrange the Bulgogi with any cooking juices and the carrots, bean sprouts, spinach and mushrooms on top of the rice in separate piles so you can see each individual ingredient on the rice. Top with the egg. Sprinkle with the sesame seeds and drizzle with the sesame oil and soy sauce. When ready to eat, mix the ingredients together with some Gochujang Paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and Gochujang Paste, to taste. Place the rib-eye in the freezer for about 30 minutes so that it is easier to slice. When partially frozen, thinly slice into strips. Set aside. Whisk together the soy sauce, garlic, brown sugar, sesame seeds, sesame oil, ginger, honey, red pepper, black pepper, scallions, pear, onion and lemon-lime soda, if using, in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour and up to overnight; it is best if marinated overnight. Heat a grill to high. Remove the beef from the marinade and grill for 1 to 2 minutes per side. Set aside until ready to compile the bibimbap. Combine the gochujang, sugar and sesame oil in a small bowl. Mix well. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 35219,"Grilled Pork Lettuce Wraps 4 cloves garlic, minced 2 tablespoons finely chopped fresh lemongrass 2 shallots, finely chopped 1/4 cup packed light brown sugar 3 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons vegetable oil, plus more for brushing Kosher salt and freshly ground pepper 1 1/2 pounds thin boneless pork chops 1/2 cup fresh lime juice 2 tablespoons fish sauce 3 tablespoons granulated sugar Kosher salt 1 tablespoon grated carrot 1 teaspoon Asian cl sauce, such as sambal oelek 1 clove garlic, minced 1 head Boston lettuce, leaves separated 1/2 bunch mint 1/2 bunch basil 1/2 bunch cilantro 1 English cucumber, thinly sliced 1 red jalape?o pepper, seeded and thinly sliced 1 cup prepared fried shallots, scallions or onions 1 bag Asian shrimp chips Instructions: Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight. Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, cl sauce and garlic. Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalape?o and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 35220,"Pappardelle with Sausage Ragu 2 tablespoons olive oil 1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese 1 pound fresh Pappardelle, recipe follows 1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
1 1/2 cups 00 flour, such as Caputo, plus more for dusting 1/4 cup semolina flour, such as Caputo, plus more for dusting 1/4 teaspoon kosher salt
1 large egg plus 8 yolks
Instructions: Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well. Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired. In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature. Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 35221,"Cream-Filled Puff Pastries Nonstick cooking spray, for the baking sheet and molds 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed in the fridge 12 ounces cream cheese, at room temperature
3/4 cup unsalted butter, at room temperature
3 cups confectioners' sugar, plus more for garnish 1/2 teaspoon kosher salt
1/2 cup blackberry preserves
Blackberries, for garnish
Fresh mint leaves, for garnish
Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray. Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray. Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool. Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up. Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 35222,"Frijoles Borrachos: Drunken Beans 1 pound dried pinto beans 2 whole tomatoes, roughly chopped 1/2 white onion, diced 1 pickled jalapeno, thinly sliced 2 cloves garlic 2 fresh bay leaves 1 tablespoon dried Mexican oregano 12 ounces dark beer 2 quarts water Salt and freshly ground black pepper Instructions: Wash the beans thoroughly in cold water, discarding any stones or rotten beans. Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes. With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 35223,"Red cl-Cranberry Gravy 2 ancho cl pods, stems removed 1 New Mexico cl pod, stems removed 2 tablespoons unsalted butter 1 tablespoon canola oil 2 large shallots, finely diced 3 cloves garlic, finely chopped 1 cup dry white wine 1/2 cup Port 4 cups enriched homemade chicken stock 3 tablespoons light brown sugar 1 cup cranberries 1/2 cup fresh blackberries, gently crushed 1/4 cup coarsely chopped fresh flat leaf parsley 2 tablespoons finely chopped fresh sage Instructions: Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with 1/4 cup of the soaking liquid and blend until smooth. Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, cl puree and brown sugar, bring to a boil and cook, stirring occasionally until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 35224,"Sunny's Easy Kitchen Sink Clusters 1/2 cup peanut butter 2 tablespoons powdered sugar
1/8 to 1/4 teaspoon liquid smoke (depending on how smoky you like it)
Kosher salt
24 small pretzels
12 individual caramels, preferably Kraft, unwrapped 1 cup chopped milk chocolate or milk chocolate chips
Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with the paper liners. In a small bowl, mix together the peanut butter, powdered sugar, liquid smoke and a pinch of salt. Transfer to a zip-top bag. Slice about 1/2 inch off one of the bottom corners of the bag. Place 2 pretzels in the bottom of each muffin cup. Pipe a heaping teaspoon of the peanut butter onto the pretzels in each cup. Top each with a caramel and press it down into the peanut butter. Bake until the caramel is melted, 8 to 10 minutes. Meanwhile, melt the chocolate over a double boiler. Remove the clusters from the oven and top each with about a teaspoon of melted chocolate and a pinch of salt. Place in the refrigerator until set, about 1 hour. Remove from the muffin tin and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35225,"Honeydew Tropic Freeze 1 1/2 pounds chopped honeydew melon, about 1/2 medium melon 1 (15-ounce) can cream of coconut Rum Crushed ice Instructions: Put the melon, cream of coconut, rum, to taste, and about 2 cups of crushed ice in a blender. Puree until smooth. Pour into serving glasses and serve. ","[Coconut Rum, Moscato, Passito]" 35226,"Healthy Bison Chili 3 poblano peppers, seeded and diced 2 medium onions, diced 2 teaspoons vegetable oil 2 pounds lean ground bison 6 tablespoons Mexican chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 3 cloves garlic, minced One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand One 15.5-ounce can black beans, drained and rinsed One 15.5-ounce can red kidney beans, drained and rinsed One 15.5-ounce can white hominy, drained and rinsed One 8-ounce container low-fat sour cream, optional 1/2 cup shredded low-fat cheese, optional 1/2 cup fresh cilantro leaves, optional 1/2 medium red onion, finely chopped, optional Lime wedges, for serving, optional Avocado, diced, for serving, optional Instructions: Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 35227,"Pork Dumplings 2 pounds all-purpose flour 1 1/2 teaspoons kosher salt
1 3/4 cups warm water
Cornstarch, for dusting 1 apple, peeled cored and minced 1-inch piece ginger, peeled and minced 1/2 onion, minced Canola oil, for the pan 1 pound ground pork
2 ounces chicken stock
1/4 cup boiled and ground fatback 1 tablespoon sesame oil
1 tablespoon tamari
1/4 teaspoon ground white pepper 1/4 teaspoon mushroom seasoning
Kosher salt
1 cinnamon stick 2 pieces bitter orange peel 2 star anise
10 white peppercorns
1 teaspoon licorice
1/2 cup light soy
1/2 cup water
3 tablespoons Sichuan brown sugar
1/2 cup black vinegar
1 tablespoon kosher salt
1 tablespoon mushroom MSG
3 slices ginger, crushed 1 teaspoon Sichuan peppercorns
1/2 teaspoon crushed dried guajillo chiles
3 arbol chiles 1 star anise
1 cassia cinnamon stick
5 cloves 1 teaspoon sand ginger, galangal or regular ginger 1 scallion, crushed 1/4 red onion, sliced 1 black cardamom pod, cracked open
2 pieces bitter orange peel
1 bay leaf
1 cup canola oil
2 teaspoons chili flake
1 teaspoon kosher salt
1 teaspoon Korean chili powder
1 cup canola oil 2 shallots, thinly sliced 1-inch piece ginger, thinly sliced 8 cloves garlic, thinly sliced 3 arbol chiles, split, stemmed and seeded 2 cascabel chiles, split, stemmed and seeded 3 pasilla chiles, split, stemmed and seeded 3 guajillo chiles, split, stemmed and seeded 2 star anise
1 black cardamom pod 1/2 teaspoon black peppercorns 1 teaspoon cumin seeds 3/4 teaspoon Sichuan peppercorns 1 1/2 tablespoons sugar
1 tablespoon kosher salt
2 teaspoons mushroom seasoning
2 tablespoons canola oil Thinly sliced green onion, for topping Thinly sliced Fresno cl, for topping Instructions: For the dumpling dough: Mix the flour and salt together in a mixer bowl. Add the water and mix with the dough hook until a smooth dough forms. Divide the dough into 2 balls. Wrap in plastic and rest for 30 minutes. Cut each ball into 4 planks. Flatten out a plank with your palms and roll the dough to number 6 on a pasta machine. Fold the dough into a trifold and turn so that the folded sides are on the sides of the dough and the open sides are the front and back of the dough. Roll the dough to number 3 on the machine. Coat the dough with cornstarch and cut into square pieces. Repeat with the remaining dough. For the filling: To prepare the sofrito, combine the apple, ginger and onion in a pan with a little oil and sweat until translucent. Cool in a thin layer. Prepare the pork mixture: Combine the pork, stock, fatback, sesame oil, tamari, white pepper, mushroom seasoning, 1 teaspoon salt and sofrito in a mixing bowl and mix by hand in the same direction until the texture is slightly bouncy/tacky. Build the dumplings: Place about 1 tablespoon of pork into the center of each dumpling wrapper, wet the edges and fold to desired shape; store on parchment-lined sheet tray uncovered in the fridge. When ready to cook, bring a pot of salted water to a boil. Reduce to a simmer, add the dumplings and cook 4 minutes. For the fragrant soy and dumpling tare: To make the fragrant soy, combine the cinnamon stick, orange peel, star anise, white peppercorns and licorice in a small pan and toast until fragrant. Add to a pot with the soy, water and brown sugar and bring to a simmer. Let steep for 10 minutes, then strain the liquid. Pour the fragrant soy back into the pot. Add the black vinegar, salt and mushroom MSG to the fragrant soy and heat over high heat, stirring, until it comes to a boil and the ingredients are incorporated together. For the fragrant Sichuan chili oil: Fry the ginger, Sichuan peppercorns, guajillo chiles, arbol chiles, star anise, cinnamon stick, cloves, ginger, scallion, red onion, cardamom, orange peel and bay leaf in the oil for 30 to 45 minutes at 275 to 300 degrees F. (Do not go over 350 degrees F.). Strain the oil, discard the spices and vegetables, add the chili flake and salt and whisk. Once the temperature drops to 225 to 250 degrees F, add the chili powder and let sit until cool. Then strain through a fine filter. For the chili crisp: Starting from cold oil in a pot, add the shallots and bring it up to 300 degrees F, stirring regularly until golden. Scoop ALL of them out with a spider or slotted spoon. Next, add the ginger and cook, stirring often, until golden and crispy; remove ALL with a spider. Do the same with the garlic, and then all the chiles together. Remove the oil from the heat, add the star anise and cardamom and let cool down. Strain the oil through a fine filter. Reserve all the solids (discard the star anise and cardamom). Let the oil cool down naturally. Meanwhile, toast and grind the black pepper, cumin and Sichuan pepper in a blender or spice grinder. Grind the sugar, salt and mushroom seasoning as well. Once the oil is cool, combine the reserved solids and ground spices in the food processor. Stream in the oil until the desired consistency is reached. For serving: To assemble, pan-fry the dumplings with the cup sides down in the oil. Once they have browned a bit on the edges, add 2 tablespoon water and cover so that the top side steams out. Once the popping in your pan has calmed down, all the water has evaporated and it is safe to take the lid off. Remove the dumplings and arrange on a plate. First, top the dumplings with the tare, and then the fragrant Sichuan chili oil, and then the chili crisp. We normally finish them with thinly sliced green onion and thinly sliced Fresno cl, but the topping options are endless! ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 35228,"Cucumber, Kohlrabi and Spinach Salad 4 cups loosely packed spinach Juice of 1 lemon 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper 1 tablespoon cider vinegar 1 tablespoon roughly chopped fresh lemon thyme or regular thyme 1 tablespoon roughly chopped fresh mint, plus more leaves for topping 2 bunches red radishes, thinly sliced 1 hothouse cucumber, unpeeled and thinly sliced 1 kohlrabi, peeled and thinly sliced (halved if large) 1 shallot, thinly sliced Instructions: Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste. Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35229,"Curtis' Quick Avocado Dressing One peeled avocado, with pit removed Pinch of cl powder Juice of one lime Salt and pepper to taste Non-fat yogurt Ice water Accompaniments: Mesclun greens, pink grapefruit segments and diced red pepper Instructions: In a blender place peeled avocado, add a pinch of cl powder, juice of one lime, salt and pepper, and add some non-fat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35230,"Rigatoni with Spicy Shrimp Kosher salt 12 ounces mezzi rigatoni (or other short pasta) 1 tablespoon extra-virgin olive oil 1 pound large shrimp, peeled and deveined 1/2 teaspoon red pepper flakes 1 medium shallot or 1/2 small red onion, minced 1/4 cup white wine or low-sodium chicken broth 1 15-ounce can no-salt-added diced tomatoes 1/2 cup torn fresh basil 2 tablespoons heavy cream Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate. Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute. Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 35231,"The Perfect Filet Mignon Two 7- to 8-ounce filets mignons, such as USDA Prime Beef Filet Mignon Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces 4 sprigs thyme
3 cloves garlic, smashed 1 shallot, finely diced 1/4 cup brandy 3/4 cup light red wine, such as Pinot Noir 1/4 cup low-sodium beef broth 1 tablespoon chopped chives Instructions: Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat. Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes. Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 35232,"Apple and Dried Fruit Lattice Pie 1/4 teaspoon ground allspice 2 tablespoons unsalted butter, cut into small pieces 1 large egg, beaten 1 14-ounce box refrigerated pie dough All-purpose flour, for dusting 2 pounds crisp apples (such as Granny Smith or Gala) 1/2 cup golden raisins 1 cup pitted dried plums 1 cup dried figs 1/2 cup dried cherries 1/3 cup sugar 1 tablespoon instant tapioca 2 teaspoons orange-flavored liqueur or apple brandy 1 teaspoon finely grated lemon zest 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use. Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter. Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg. Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 35233,"Onion Custards 2 pounds large sweet onions, peeled and trimmed 2 tablespoons unsalted butter plus more for the custard cups 1 tablespoon fresh thyme leaves, stripped from stems and finely chopped 1 teaspoon Kosher salt Generous grindings black pepper 1 -- 1 1/2 cups milk 1/2 cup heavy cream 2 large eggs 2 large egg yolks 12 small sprigs fresh thyme Instructions: Halve onions from top to bottom. Resting on the cut side slice thinly into half circles. Measure out 6 cups. Melt the butter in a large heavy skillet over medium heat; when foam subsides add the onions. Cover and cook, over medium low heat, until wilted, about 15 minutes. Uncover and continue cooking over medium heat, stirring often and adjusting heat so that onions brown slowly, until the onions are a dark golden brown and very tender, about 20 minutes. Stir in the chopped thyme, salt and pepper. Preheat oven to 350 degrees. Select 6 (5-ounce) custard cups; brush generously with softened butter. Arrange in a 13 by 9-inch baking pan. Set a kettle of water on to boil. Combine the milk and cream in a saucepan and heat until small bubbles appear around the edges. In a large bowl whisk the eggs and egg yolks until blended. Slowly add the hot milk, whisking gently until blended. Place a strainer over a large measuring cup with a pouring spout and strain the custard. Using a tongs distribute distribute the Sauteed onions evenly among the 6 custard cups (they should be about 1/4 filled). Add the custard, distributing evenly. Run a knife through the custards so that the custard will seep through the layer of onion. Place the baking pan in the oven and carefully pour hot water into the pan until it is 1-inch up sides of the cups. Bake until custards are lightly browned and set, about 25 minutes. Remove the pan from the oven and using a spatula and protecting your hand with a pot-holder remove the custard cups from the water to a wire rack. Serve warm or at room temperature. Can be made ahead and reheated in the microwave or wrapped in foil and reheated in the oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35234,"Root Beer Sloppy Joes on Pretzel Buns 1 pound white bread dough 1/4 cup baking soda
2 egg whites
Pretzel salt, for sprinkling Butter, for greasing 3 tablespoons olive oil 1 cup diced onions 1 cup diced red bell pepper 3 cloves garlic, minced
1 pound ground beef
3 teaspoons chili powder
1 teaspoon dry mustard
1/2 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon Worcestershire sauce 2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 1/4 cups sassafras root beer
Salt
Instructions: For the pretzel buns: Preheat the oven to 400 degrees F. Form the dough into 4 buns. Make the desired slits on top of the buns and set aside. In a large pot, combine the baking soda and 4 quarts water. Bring to a boil and then add the buns; cook for 3 minutes. Remove the buns and set on a rack to dry. Brush with the egg whites and sprinkle with pretzel salt. Place the buns on a buttered baking sheet and bake for 12 minutes. Adjust the oven to 350 degrees F and continue baking until the buns are browned, another 15 minutes. Remove from the oven and let cool. For the sloppy joes: In a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Add the onions, peppers and garlic, and cook until slightly softened, 5 minutes. Scrape into a bowl and set aside. Place the same skillet over high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 6 minutes. Drain off the fat from the pan and add the chili powder, dry mustard and cayenne to the meat. Add the tomato paste, stirring to coat. Cook undisturbed for about 4 minutes to allow the tomato paste to caramelize. Add the onion mixture back to pan and then stir in the Worcestershire, maple syrup, red wine vinegar and root beer. Reduce heat to low and simmer until the liquid has reduced and the sauce thickened, 20 minutes. Serve hot on toasted pretzel buns. (Makes enough for 9 sandwiches.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 35235,"Black Lentils with Kabocha Squash, Swiss Chard, Barley-Mushroom Grits and Zhoug 1/3 cup pearled barley 2 tablespoons olive oil
Salt and pepper 1/3 cup chopped brown mushrooms
1 tablespoon diced red onion 1 teaspoon minced garlic 1/2 teaspoon ground cumin
2/3 cup black beluga lentils
1/2 tablespoon balsamic vinegar
1/2 cup peeled and diced kabocha or butternut squash
1 medium chopped Roma tomato
1/2 cup chopped Swiss chard
1 teaspoon chopped preserved lemon
1 tablespoon chopped fresh flat-leaf parsley
Zhoug Sauce, recipe follows 1/2 cup olive oil 1/4 cup fresh cilantro 1/4 cup fresh flat-leaf parsley 1 tablespoon lemon juice
1/2 teaspoon serrano cl, seeded and diced
1 teaspoon apple cider vinegar
1 teaspoon minced garlic 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin Instructions: Bring 2/3 cup water, 1/2 tablespoon of the olive oil and some salt to a boil in a small saucepan. Add the barley, reduce the heat and simmer, covered, for 20 minutes. Remove from the heat, add the mushrooms and mix well. Set the barley-mushroom grits aside. Heat 1/2 tablespoon of the olive oil in a medium pot over medium heat. Add the onions, garlic and cumin and saut for a minute. Add the lentils and 1 cup water and simmer for 40 minutes. Remove from the heat, add the vinegar and salt and pepper to taste, then set the lentils aside. Heat a skillet over medium-high heat, add the remaining tablespoon olive oil and the squash and saut for 1 minute. Add the tomatoes, reduce the heat to low and cook for about 10 minutes. Remove from the heat, add the Swiss chard, preserved lemon, parsley and salt and pepper to taste and toss to combine. To serve, scoop the squash mixture on to plates, add the barley-mushroom grits and lentils, and drizzle with Zhoug Sauce. Place the olive oil, cilantro, parsley, lemon juice, cl, vinegar, garlic, cinnamon and cumin in a blender and blend until emulsified. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 35236,"Armenian Bean and Walnut Pate 1 cup dark red kidney beans, soaked overnight and rinsed well 2 cups water 1/4 white onion, minced 1 bay leaf 3/4 cup walnuts, lightly toasted 4 tablespoons butter 1/2 teaspoon chopped garlic Salt and freshly ground black pepper 1 tablespoon freshly chopped dill 1 tablespoon freshly chopped mint or basil leaves 1 tablespoon freshly chopped flat-leaf parsley 1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish Toasted walnuts, for garnish Instructions: Bring beans and water to a boil with onion and bay leaf. Simmer until tender. Drain well and discard bay leaf. In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend half of them into the beans. Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely. Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll. Wrap tightly and chill again. Slice and garnish with walnuts and pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35237,"Mango and Red Cabbage Slaw 1 head red cabbage, halved and very finely shredded (about 8 cups) 1 teaspoon salt 1 large or 2 small ripe mangoes, peeled, fruit sliced from the pit, and diced 1 tablespoon chopped fresh cilantro leaves 1/4 cup lime juice (about 2 limes) 1 tablespoon cider vinegar 1 tablespoon granulated sugar Instructions: Place the cabbage in a large bowl and toss it with the salt, using your hands to press down firmly on the cabbage to encourage the cabbage to release some of its moisture and better absorb the salt. Transfer the cabbage to a colander and let it sit for 20 minutes to drain. Using paper towels or a kitchen towel, squeeze as much liquid as possible from the cabbage and place it in a clean, large bowl. Toss with the mangoes, cilantro, lime juice, vinegar and sugar. Let the coleslaw sit at room temperature for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 35238,"Baked Fontina Cheese Board 6 ounces fontina cheese, cut into small cubes 1 tablespoon olive oil 1 tablespoon minced fresh rosemary 2 teaspoons fresh thyme 1 clove garlic, minced 1 orange, zested 4 ounces goat cheese 2 tablespoons fig jam 1/2 cup candied pecans 1 pear, thinly sliced Nut and seed crackers, for serving Assorted cheeses of your choice, for serving 2 tablespoons honey Instructions: Preheat the oven to 425 degrees F. Add the fontina to a small baking dish. Drizzle with the oil, top with the rosemary, thyme, garlic and orange zest and toss to combine. Bake until melted and bubbly, 10 to 15 minutes. Meanwhile, place the goat cheese on a cheese board or platter. Spoon the fig jam over the goat cheese. Add a pile of pecans, fan the pear and place the crackers on the board along with any other cheeses you are serving, leaving a space for the baking dish. Add the fontina in the baking dish to the board. Drizzle the honey over the top. Serve while the fontina is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 35239,"Kuwaity Iced Tea: Cinnamon-Orange Sweet Tea with Mint Syrup 2 large strips of fresh orange peel 1 cinnamon stick 8 bags black tea 1 cup granulated sugar 6 quarter-size coins peeled fresh ginger, coarsely chopped 6 sprigs fresh mint, plus more for garnish Instructions: For the tea: Combine 8 cups of water, the orange peel and cinnamon sticks in a large saucepan. Place over low heat and bring to a boil. Add the tea bags and shut off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea (don't remove the cinnamon sticks or the orange peel yet). For the syrup: Add 1 cup of water, the sugar and the ginger to a small saucepan, and bring to a boil without stirring, over low heat. Once the contents of the pot come to a boil, shut the heat off. Tear the mint leaves and stalks into small pieces and drop into the syrup. Allow the syrup to come to room temperature, about 20 minutes. Strain and discard the solids. Strain the tea into a pitcher. Add the ginger-mint syrup according to your taste buds, stir and serve in a tall glass over ice, garnishing with some fresh mint if you like. Sip languorously. ","[Chenin Blanc, Moscato, Riesling, Gewrztraminer]" 35240,"Corn-Chestnut Muffins 1 stick unsalted butter 1 onion, finely chopped 2 stalks celery, finely chopped 1 1/4 teaspoons salt 1 cup peeled roasted chestnuts, crumbled 2 teaspoons chopped fresh sage 1 tablespoon chopped fresh thyme 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 1/4 cup sugar 1/4 cup finely chopped fresh parsley 1 1/2 teaspoons baking powder 1/2 teaspoon poultry seasoning 1/2 teaspoon baking soda 1 1/2 cups whole milk 2 large eggs Instructions: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Melt the butter in a large skillet over medium heat. Add the onion, celery and 1/2 teaspoon salt and cook, stirring occasionally, until just softened, about 5 minutes. Stir in the chestnuts, sage and 2 teaspoons thyme. Spread out the mixture on a baking sheet to cool, about 20 minutes. Meanwhile, whisk the flour, cornmeal, sugar, parsley, baking powder, poultry seasoning, baking soda and remaining 3/4 teaspoon salt in a large bowl. Whisk the milk, eggs and vegetable-chestnut mixture in a medium bowl; stir into the flour mixture until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle with the remaining 1 teaspoon thyme. Bake until the tops spring back when gently pressed, 18 to 22 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35241,"Salmon Caesar Salad 1/2 cup mayonnaise 1 tablespoon Worcestershire sauce 2 teaspoons anchovy paste 2 teaspoons Dijon mustard 1 clove garlic, grated Juice of 1 lemon Kosher salt and freshly ground black pepper Vegetable oil, for the cedar planks Four 6-ounce center-cut skin-on salmon fillets 1/2 cup freshly grated Parmesan plus a piece for shaving 4 thick slices country bread 2 hearts romaine lettuce, halved lengthwise One 12-ounce container on-the-vine cherry tomatoes 2 avocados, halved and pitted 1/2 cup fresh parsley leaves, chopped Instructions: Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning. Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill). Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing. Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside. Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done. Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35242,"Carrot Fingers and Ranch Dressing 1 bag peeled baby carrots 1 cup sliced almonds Cream cheese Bottled ranch dressing Instructions: Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot \finger. Repeat until all carrots are finished. Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35243,"Winter Vegetable Stew 1 white or cheese pumpkin, about 6 pounds 1/2 cup spice mixture, recipe follows 1 to 2 tablespoons extra virgin olive oil 2 ounces thinly sliced leeks 5 ounces cipolinni onions, roasted then peeled 5 ounces red pearl onions, roasted then peeled 1/2 teaspoon freshly grated nutmeg 1/2 jalapeno pepper, seeded and finely minced 3 toasted cinnamon sticks 12 to 15 ounces peeled butternut or other squash, cut into 1-inch cubes and roasted 20 minutes in a preheated 350 degree F oven 4 ounces peeled rutabaga, cut into 1-inch cubes and roasted 30 minutes 4 ounces peeled turnip, cut into 1-inch cubes and roasted 15 to 20 minutes 4 cups squash sauce, recipe follows 2 large Peruvian potatoes, steamed, peeled and cut into 1-inch cubes 3 to 4 large Yukon gold potatoes, steamed, peeled, and cut into1-inch cubes 1/4 cup coarsely chopped fresh herbs 2/3 cup ras el hanout 1/4 cup raw cane sugar 1 tablespoon kosher or coarse sea salt Freshly ground black pepper Instructions: Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender. Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin. To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone. Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie. Combing above ingredients in a medium bowl and mix well.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35244,"Fresh Raspberry Sauce 1 (6-ounce) package fresh raspberries 1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur
Instructions: Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 35245,"No Recipe Recipe: Spinach and Ricotta Jumbo Shells 1 pound jumbo shells pasta Good quality ricotta or feta cheese Chopped parsley leaves Reserved pasta water Halved olives, pitted Salt and freshly ground black pepper Grated Parmesan Olive oil Shredded mozzarella, for garnish, optional Chopped spinach or basil leaves, for garnish, optional Instructions: Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Drain and reserve about 3/4 cup of the pasta water. Return the pot to the stovetop over medium heat. Add the pasta in the pot and stir in the ricotta cheese and parsley to combine. Add the reserved pasta water and the olives and season with salt and pepper, to taste. Remove from the heat and stir in Parmesan and a big drizzle of olive oil. Transfer to a serving bowl or platter and serve immediately with optional garnishes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 35246,"Fritzi Dog's Bbq Dog 2 large onions, sliced 2 large red bell peppers, sliced 1 all-natural hot dog, such as Fritzi Dog or Applegate All-Natural Dogs 1/2 cup mayonnaise 1/4 cup your favorite BBQ sauce One 16-ounce bag your favorite BBQ potato chips Instructions: Heat a grill to high heat.
Grill your onions, bell peppers and hot dog to perfection. Mix together the mayo and BBQ sauce in a small bowl. Top your dog with the sauce, grilled onions and grilled bell peppers. Top it all off with a handful of BBQ potato chips and enjoy. Use remaining sauce, onions and peppers for additional hot dogs. ","[Zinfandel, Merlot, Syrah, Malbec]" 35247,"Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette 6 poblano peppers 2 tablespoons canola oil, plus 1/4 cup canola oil, divided 2 shallots, finely minced 1/4 cup finely minced fresh ginger 2 cloves garlic, finely minced 1 pound Mexican chorizo, casings removed 1 tablespoon sweet soy sauce 3 tablespoons fish sauce 1 cup chopped fresh basil 1/2 cup roasted peanuts, unsalted and roughly chopped 1 shallot, finely minced 1/2 cup canola oil 4 fresh limes, juiced 1/4 cup fish sauce 2 tablespoons honey Instructions: Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 35248,"Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed, and Ginger-Shiso-Mirin Broth 1 tablespoon dried hijiki seaweed 2 teaspoon grapeseed oil 4 (2 ounces) salmon pieces, skin on Salt and pepper 2 tablespoons butter 1/2 cup leeks, cut into rings 1 tablespoon preserved ginger 1 tablespoon rice vinegar 3 tablespoons mirin 2/3 cup fish stock 28 Olympia oysters 1 tablespoon shiso Instructions: Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and then reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leeks evenly into a shallow bowl. Place the salmon on top and spoon in the broth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35249,"Oaxaca Fudge Bars with Cashew-Crumb Topping 3/4 cup all-purpose flour 1 cup quick-cooking oatmeal 1 cup packed light brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly 1/2 cup coarsely chopped salted, roasted cashews 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1 tablespoon instant espresso powder 1/2 teaspoon ground cinnamon 1/4 teaspoon chipotle chili powder 1/4 teaspoon salt 12 ounces premium semisweet chocolate, chopped 4 tablespoons unsalted butter, chopped 3 large eggs Instructions: For the crust: Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9-inch square metal baking pan with foil, leaving an overhang for easy removal. Spray foil with nonstick cooking spray. Whisk the flour, oatmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in melted butter until combined. Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely. Stir cashews into the reserved oatmeal mixture. For the filling: Whisk the flour, brown sugar, instant espresso powder, cinnamon, chili powder and salt in a medium bowl. Put the chocolate and butter in large microwavable bowl; microwave on medium power until chocolate is softened, stopping every 30 seconds to stir. Stir until mixture is melted and smooth. Whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture. Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least 1 hour. Remove using foil overhang and cut into squares. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 35250,"Rose Sangria Spritzer 2 bottles cold rose wine 1 green apple, thinly sliced 1 orange, halved and thinly sliced 1 pint fresh raspberries Simple syrup, to taste Ice cubes Fresh mint leaves, for garnish Club soda, cold, optional Instructions: Combine wine, apple, orange, raspberries in a pitcher, add simple syrup, to taste. Refrigerate for at least 30 minutes and up to 1 day. Serve over ice, garnish with mint and top with a few splashes of club soda, if desired. ","[Ros, Sauvignon Blanc, Prosecco]" 35251,"Buttermilk Chive Dressing 1 cup sour cream 4 ounces buttermilk 2 ounces apple cider vinegar 1 bunch fresh chives, cut into small rounds 1 bunch fresh dill, picked and finely chopped 1 tablespoon granulated sugar Kosher salt and cracked black pepper Instructions: In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35252,"Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto 4 flat breads or pitas, any flavor or variety 1 cup plain yogurt 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning) 2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces 1 heart romaine lettuce, chopped 2 vine ripe tomatoes, chopped 1/2 seedless cucumber, chopped 1/2 red onion, chopped 3 ribs celery, chopped 1/2 cup pitted kalamata olives 6 pepperoncini hot peppers, chopped 1 lemon, juiced Extra-virgin olive oil, for drizzling Salt and pepper 1 cup flat-leaf parsley leaves 1/2 cup feta crumbles 1 clove garlic 1 teaspoon coarse black pepper 3 tablespoons chopped walnuts 1/4 cup extra-virgin olive oil Instructions: Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F. Wrap breads in foil and place in oven to warm. Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side. Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper. Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil. Remove bread from oven and cut into wedges. Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 35253,"Pea and Ricotta Crostini 1/2 French baguette, sliced 1/2 inch on the bias 1/4 teaspoon chili oil 1 whole clove garlic plus 1/4 teaspoon minced garlic 1 cup shelled fresh or frozen peas 3/4 cup ricotta cheese 1/4 cup fresh goat cheese 2 tablespoons coarsely grated Parmesan, plus freshly grated for garnish 1 teaspoon lemon zest Sea salt Instructions: Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside. If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside. Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon. To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 35254,"Milk Chocolate Bugs 1 kilogram milk chocolate, chopped Strawberry malt balls, chopped, as desired
Instructions: Place 600 grams of the milk chocolate into a heatproof bowl or the top of a double boiler. Melt, using a microwave or double boiler, until the chocolate registers 110 degrees F on a candy thermometer. Once melted, add the remaining chocolate to temper. Add strawberry malt balls as desired for crunch. Pour into molds and let set. ","[Chardonnay, Pinotage, Riesling, Moscato]" 35255,"Jelly Spaghetti Anemone 1 gumdrop 1 frosted cupcake (about 2 tablespoons frosting works best) Twelve to fifteen 3- to 4-inch pieces multi-colored jelly spaghetti candy Instructions: Center the gumdrop on the cupcake. Stick the jellies into the frosting around the gumdrop. ","[Prosecco, Moscato, Vinho Verde]" 35256,"Manila Clams in Garlic and Beer 1 cup olive oil 6 cloves garlic, minced fine 2 red onions, chopped fine 8 dozen small Manila clams, well-scrubbed 3 tablespoons kosher salt 2 tablespoons freshly ground black pepper 1/2 bunch fresh basil leaves 2 cans beer (your choice) Instructions: Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 35257,"Buffalo Chicken Wing Sauce 2 tablespoons all-purpose flour 2 1/2 ounces unsalted butter 1 1/4 pints crystal Louisiana hot sauce 1 1/4 tablespoons peeled garlic 1 1/4 tablespoons champagne vinegar Instructions: Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5 minutes, stirring. Slowly add the hot sauce, while whisking constantly to avoid lumps, and add vinegar. Put on low flame and cook until thickened and the roux has cooked out. Cool and pack for transport. ","[Chardonnay, Riesling, Zinfandel, Merlot]" 35258,"Grilled Chicken Burgers with Pasilla Aioli 1 1/2 pounds ground chicken Salt and freshly ground black pepper 1 tablespoon vegetable oil
1/4 cup finely chopped onions
2 cloves garlic, finely minced
1 egg
1/4 cup panko breadcrumbs
1 teaspoon crumbled dried Mexican oregano
1 teaspoon fresh thyme leaves, finely chopped
6 brioche burger buns, warmed
Pasilla Aioli, recipe follows 6 slices pepper Jack cheese
6 leaves butter lettuce Six 1/2-inch-thick tomato slices Poblano Rings, recipe follows 1 pasilla cl, stemmed, seeded and deveined 1 clove garlic 1 cup mayonnaise
Salt and freshly ground black pepper 3 poblano chiles 3 cups vegetable oil 1 cup all-purpose flour
Salt 2 eggs
2 cups panko breadcrumbs, plus more if needed 1 teaspoon ground guajillo pepper Instructions: Preheat a heavy grill pan. Sprinkle the chicken generously with salt and pepper. In a heavy saute pan, heat the vegetable oil over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Remove from the heat. In a mixing bowl, beat the egg. Add the breadcrumbs, oregano and thyme. Add the chicken to the bowl and top with the cooked onions and garlic. Mix well until all of the ingredients are evenly incorporated. Use a 1/2-cup scoop to measure out the patties and form 6 even ovals. Grill the patties until fully cooked, about 5 minutes per side. Serve on a warmed bun smeared with some Pasilla Aioli. Top each burger with a slice of cheese, a lettuce leaf, tomato slice and some Poblano Rings. Put the pasilla cl and garlic in a food processor and process until the garlic is minced. Add the mayo and process for about 2 minutes. Season the aioli with salt and pepper. Preheat the broiler or a grill pan over high heat. Broil or grill the poblanos until the skins are charred. Transfer to a covered bowl until cool enough to handle, 10 minutes. Remove the skins and seeds, and then slice into 1/4-inch-wide rings. Heat the oil in a large heavy saucepan or a deep fryer until a deep-fry thermometer inserted in the oil reaches 350 degrees F. Meanwhile, arrange 3 mixing bowls in an assembly line. Mix together the flour and 1 teaspoon salt in the first. In the second, place the eggs and beat them. Fill the third with the breadcrumbs and ground guajillo and mix together. Carefully drench the poblano rings in the flour, making sure not to break them. Shake off any excess flour and then soak in the egg wash. Then cover with the panko mixture. Fry until crisp and golden in color, about 2 minutes. Transfer to a paper towel to remove excess oil, and then season heavily with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 35259,"Basil Gnocchi 1 1/2 cups instant mashed potatoes 1 cup packed fresh basil, plus more for garnish 1 large egg, beaten 1/4 cup grated pecorino cheese, plus more for garnish Kosher salt 1 cup all-purpose flour, plus more for dusting 1/4 cup extra-virgin olive oil 1/4 cup pine nuts Kosher salt 3 shallots, diced 3 cloves garlic, minced 1/4 cup dry white wine 2 pounds heirloom tomatoes, cut into pieces Freshly ground pepper Instructions: Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture. Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month). Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes. Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 35260,"Grilled Flatiron Steaks with Kale and Beet Risotto 1 pound beets, scrubbed and greens removed 3 tablespoons olive oil 1/2 cup red-wine vinegar 1 small clove garlic, finely chopped 1 bunch kale, thick stems trimmed and chopped 1 tablespoon fresh lemon juice 1/2 cup chopped onion 1 cup Arborio rice 1/4 cup dry white wine 3 cups chicken stock (or water) 2 (8-ounce) flatiron steaks, at room temperature 1/4 cup crumbled blue cheese (Recommended: Pure Luck) Instructions: Preheat the oven to 350 degrees F. Wrap the beets in aluminum foil and roast until a toothpick is inserted in beets with little resistance, about 45 minutes. Set aside to cool completely, then peel. Transfer the beets to a blender and puree with 1 tablespoon olive oil and vinegar. Set the puree aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat; add garlic and cook, stirring, until fragrant, 30 seconds. Add the kale; cook until tender, about 5 minutes. Stir in the lemon juice.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Cook the onion, stirring occasionally, until tender, about 8 minutes; stir in the rice and cook until slightly toasted, about 1 minute. Add the wine; cook, stirring, until the wine has been absorbed, about 2 minutes. Add the chicken broth; cook, stirring constantly, until the rice is tender and creamy, about 20 minutes. Stir in the beet mixture and sauteed kale.
Meanwhile, preheat the grill to medium-high. Rub the steaks with 1 tablespoon olive oil and season with salt and pepper. Grill the steaks, turning once, until the desired doneness, 5 to 8 minutes per side for medium-rare. Transfer the steaks to a cutting board to rest, 2 to 3 minutes; slice thinly into strips. Spoon the risotto into shallow bowls; top with steak and blue cheese. ","[Chardonnay, Pinot Noir, Barbera, GSM]" 35261,"Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli Juice of 1 lemon (2 to 3 tablespoons) 1/4 cup extra virgin olive oil 2 tablespoons worcestershire sauce 2 teaspoons fresh thyme leaves 1/4 teaspoon garlic powder 6 portobello mushrooms, wiped clean and stems removed
6 portobello mushrooms, wiped clean and stems removed Kosher salt and freshly ground black pepper 6 slices Muenster cheese (or Swiss, white cheddar, provolone-your choice) 6 Portuguese muffins or brioche hamburger buns, buttered and toasted 1 1/2 cups loosely packed arugula 1 tablespoon olive oil 1 medium Vidalia onion, thinly sliced 1/4 cup water Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons jarred chopped pimentos, drained 1 tablespoon red wine vinegar 1 garlic clove, minced 1 tablespoon minced flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.) For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside. For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time. To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 35262,"Sauteed Leeks 2 tablespoons olive oil 10 leeks (white part only) cut in 2-inch pieces, washed thoroughly 10 peppercorns 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 cup water Juice and zests of 1 lemon Salt and freshly ground pepper Instructions: In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm. Serves: 6; Calories: 132; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 138 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35263,"Orange Fennel Salad 2 pounds fennel bulbs 3 to 4 oranges 1/4 cup good olive oil 2 lemons, juiced Kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces arugula Instructions: Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife. Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside. For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35264,"Curried Chicken and Rice Soup 1 bone-in chicken breast (about 1 1/2 pounds), halved 2 medium carrots, sliced diagonally into 2-inch pieces 1 bay leaf Kosher salt 6 cups low-sodium chicken broth 2 tablespoons unsalted butter 1 large onion, very thinly sliced 1 teaspoon sugar 1 1/2 teaspoons Madras curry powder 1/3 cup jasmine rice 3 tablespoons finely chopped fresh mint 3 tablespoons chopped fresh dill 1 lemon, cut into wedges Instructions: Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges. Photography by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chenin Blanc]

" 35265,"Spicy Aioli 1 quart mayonnaise 1/2 cup Thai-chili paste, (recommended: Sriracha) 2 tablespoons espellette pepper 1/4 cup lime juice 2 tablespoons kosher salt 1 tablespoon cayenne pepper Instructions: Mix all ingredients into a bowl. Chill until ready to use. ","[Rioja, Tempranillo, Garnacha]" 35266,"Gouda and Apple Puff Pockets 1 large Granny Smith apple, finely chopped (about 1 1/2 cups) 1/4 cup chopped fresh chives 2 tablespoons sugar 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 3 ounces smoked Gouda cheese, cut into Instructions: Heat the oven to 400 degrees F. Stir the apple, chives and sugar in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. Cut into 12 (4-inch) squares. Cut each pastry square in half diagonally to make 24 triangles. Repeat with the remaining pastry sheet. Place about 1/2 teaspoon apple mixture on the bottom third of the longest side of each pastry triangle. Top each with 1 cheese piece. Brush the 2 bottom corners with water. Fold the bottom corners over the filling and press to seal. Press the bottom edge of the pastry to seal, leaving the top of the pastry open. Place the pastries onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Sprinkle with additional chopped chives, if desired. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35267,"Brioche en Surprise Several slices brioche 1/4-inch thick and cut in rounds Slices raw onion Salt Mayonnaise Parsley Instructions: Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35268,"Freezer Bag Chicken Curry Stir-Fry One 15-ounce can coconut milk 1 tablespoon curry powder 1 tablespoon tomato paste 1/4 to 1/2 teaspoon crushed red cl flakes Two 2-inch pieces peeled fresh ginger, grated 2 cloves garlic, grated
Kosher salt and freshly ground black pepper One 10-ounce bag frozen peas 1 small head cauliflower, stem removed, broken into small florets 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces 4 large naan flatbreads, warmed Fresh cilantro leaves and plain yogurt, for serving Instructions: Whisk together the coconut milk, curry powder, tomato paste, cl flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature. Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper. Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt. ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]" 35269,"Waffle and Wings 1 gallon buttermilk 2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon fresh ground black pepper
1 tablespoon dried thyme
1/2 teaspoon cayenne 18 whole chicken wings

3 smoked ham hocks 2 ribs celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
4 tablespoons unsalted butter
7 tablespoons all-purpose flour
1/4 cup heavy cream
Kosher salt and fresh ground black pepper
4 cups all-purpose flour 4 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons kosher salt
3 cups milk
4 large eggs 11 tablespoons (2/3 cup) unsalted butter, melted Nonstick cooking spray 1 gallon vegetable oil 4 cups all-purpose flour 1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup chopped scallions
Instructions: For the wings: Whisk together the buttermilk, salt, chili powder, black pepper, thyme and cayenne in a large bowl. Add the wings and refrigerate for 6 hours. For the ham hock gravy: Combine the ham hocks and 2 quarts water in a large pot, bring to a simmer and cook for 3 hours. Add the celery, carrot and onion and simmer for 1 more hour. Strain the stock and keep the ham hocks. Pick the meat off the ham hocks and reserve for the gravy. Return the stock to the pot, bring to a boil and cook until reduced to 1 quart, about 30 minutes. Melt the butter in a saucepan over medium heat. Whisk in the flour to make a roux. Cook the roux, stirring, until it gets a nice nutty brown color, about 5 minutes. Slowly whisk the reduced stock into the roux to avoid lumps. Bring to a simmer, reduce the heat and simmer, stirring regularly, for 5 minutes. Add the ham hock meat and heavy cream, season with salt and pepper and continue to simmer for 15 minutes more. For the waffle batter: Whisk together the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and whisk to combine. Some lumps in the batter are acceptable but not too many. Preheat a Belgian-waffle iron and spray with nonstick cooking spray. Spoon 1/4 to 1/2 cup of the batter into the center of the waffle iron (depending on the size of the waffle iron) and close. Cook until the waffle is golden brown, 3 to 6 minutes, depending on the iron. Repeat with the remaining batter. For the wing breading: Preheat the oil to 325 degrees F in a deep pot or deep fryer. Preheat the oven to 200 degrees F. Combine the flour, salt and pepper in a shallow bowl or plate. Working with 3 to 4 wings at a time, dredge the wings in the flour and fry until the thickest part of the wing reaches an internal temperature of 165 degrees F, about 10 minutes. As the wings are cooked, transfer them to a rimmed baking sheet and keep warm in the oven. To plate: Place a hot waffle on each of 6 plates. Stack 3 wings on top of each. Divide the gravy among the plates and garnish with the chopped scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35270,"Chocolate Pecan Scones 3 tablespoons plus 4 cups all-purpose flour, divided 1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces) 1 cup chopped pecans 2 tablespoons sugar, plus additional for sprinkling 2 tablespoons baking powder 4 teaspoons kosher salt 3/4 pound cold unsalted butter, 1/2-inch diced 1 cup cold heavy cream 4 extra-large eggs, lightly beaten 1 egg beaten with 2 tablespoons water or cream, for egg wash Instructions: Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper. In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky. Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. 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 the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 35271,"Hot Rum Toddy 1/4 cup Agave In The Raw? 3 1-inch x 1-inch strips lemon zest 2 ounces gold rum, such as Appleton VX, Mount Gay or Bacardi Gold Juice of 1/2 lemon 1/4 cup strong black tea 1/2 cup boiling water 6-inch cinnamon stick, optional, for garnish Instructions: In a small saucepan, heat the Agave In The Raw? with the lemon zest until the liquid bubbles around the edges. Set aside to steep for 20 minutes. In a small mug, combine 3 tablespoons of the infused agave with the rum, lemon juice, tea, and boiling water. Add the cinnamon stick, if using. Serve hot. ","[Rum, Brandy, Port, Sherry]" 35272,"Chocolate-Chocolate Chip Cookies with Currants 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1/4 cup natural cocoa powder (not Dutch process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup bittersweet chocolate chips 1/2 cup dried currants Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and currants. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 35273,"Lemon Bars 2 1/2 cups flour 1 cup powdered sugar 1/3 cup cornstarch 1/2 teaspoon salt 10 ounces butter, cut into chunks 8 eggs 2 1/2 cups sugar 1/3 cup flour 1/4 teaspoon salt 1/4 cup lemon zest 1 1/2 cups fresh lemon juice 3/4 cup milk Instructions: Preheat oven to 325 degrees F. In a food processor, combine the flour, sugar, cornstarch, and salt. While the motor is running, add the butter and continue to process until mealy. Transfer mixture onto a buttered 12 by 18-inch sheet tray. Press to form an even layer of crust. Bake for 15 to 18 minutes or until light golden in color. Meanwhile, prepare the lemon topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt. Stir until well blended. Lastly, stir in the lemon zest, juice, and milk. Pour over the prebaked crust and continue to bake another 20 minutes or until set. Chill for 2 hours before cutting into bars. Dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35274,"Parsnip Puree 1 cup celery root, peeled and 1/2-inch dice 4 cups parsnip root, peeled and 1/2-inch dice 6 cups whole milk 6 cloves garlic, peeled and smashed 6 thyme sprigs, whole, tied together with kitchen string 2 tablespoons butter 1 teaspoon salt 1 teaspoon freshly cracked black pepper Bacon reserved from Short Ribs, recipe follows, for garnish 1/4 cup crisp fried onions, for garnish Reduced broth from Short Ribs, for serving 1/4 pound bacon, diced 4 pounds short ribs Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 cup red bell pepper, 1-inch dice 2 cups carrots, 1-inch dice 2 cups celery, 1-inch dice 12 cipollini onions, peeled, whole 2 tablespoons all-purpose flour 2 teaspoons dried rosemary 1 teaspoon red chili flakes 1 tablespoon pickling spice 2 tablespoons salt 1 tablespoon freshly cracked black pepper 1 cup red wine 3 cups beef stock Balsamic Glaze, recipe follows 1 1/2 cups balsamic vinegar 3/4 cup pomegranate juice 5 tablespoons honey Instructions: In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary to desired consistency, pulse to desired texture. Add butter and salt and pepper to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from Short Ribs. Preheat oven to 350 degrees F. In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve for another use. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Reserve broth for another use.) In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35275,"Chef Walter Bundy's Surry Sausage and White Corn Succotash 2 tablespoons whole butter 1/2 cup white corn 1/2 cup sliced Surry County smoked sausage 1/2 cup rock shrimp 1/4 cup sugar snap peas, julienned 1/4 cup peppadew peppers 1 medium Vidalia onion, small dice 1 medium red bell pepper, small dice 1 medium yellow pepper, small dice Kosher salt and freshly ground white pepper Fresh herbs, for garnish Instructions: Melt the butter in a large saute pan. Add the corn, sausage, shrimp, snap peas, peppedaw pepper, onions and bell peppers. Cook until the shrimp turn pink and tender. Season with salt and pepper, and garnish with fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 35276,"Southwestern Cornbread Nonstick cooking spray, for spraying muffin tin 3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar 1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper
Instructions: Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter. In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated. Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Tempranillo]" 35277,"Baked Ziti with Meatballs 1/4 cup plain dried bread crumbs 2 large eggs, lightly beaten 2 tablespoons milk 3/4 cup grated Romano 1/4 cup chopped flat-leaf parsley Salt and freshly ground black pepper 1 pound ground beef All-purpose flour, for dredging 1 pound ziti 1/4 cup extra-virgin olive oil 5 cups tomato sauce 3 cups whole milk ricotta 2 cups shredded mozzarella 1/2 cup grated Parmesan 6 tablespoons unsalted butter, cut into 1/4-inch pieces Instructions: Preheat oven to 350 degrees F. In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess. In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti. In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate. In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently. In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 35278,"Meat Lover's Pizza Crescent Ring 8 ounces ground sweet Italian sausage 1/2 cup prepared pizza sauce, plus more for serving Nonstick cooking spray, for greasing the pan Two 8-ounce tubes refrigerated crescent roll dough 4 ounces deli ham slices, cut in half 16 slices pepperoni 5 slices Mozzarella or Provolone cheese, cut in half (about 5 ounces) 2 tablespoons unsalted butter, melted 1 teaspoon Italian seasoning Instructions: Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture).
Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35279,"Pancake-Wrapped Buffalo Sausage with Homemade Syrup 2 drops yellow (egg shade) food coloring 2 eggs 1/2 teaspoon salt 1 1/2 tablespoons sugar 2 2/3 cup milk 1 tablespoon vegetable oil 2 cups all-purpose flour 4 teaspoons baking powder 8 buffalo sausage, see Cook's Note* Tally's Homemade Syrup, recipe follows 2 quarts water 1 teaspoon salt 6 pounds sugar 2 cups corn syrup 2 tablespoons maple flavoring Instructions: In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute. Add the milk and oil and mix well for another minute. In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps. Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight. Preheat griddle to medium-high. Spoon about 3 tablespoons of batter per pancake onto the grill. Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes. Remove the pancakes to a plate and place in the oven or warmer to keep them warm. Repeat to make 8 pancakes Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If it's cooked too long, buffalo sausage gets very dry. Place a buffalo sausages on top of each pancakes. Roll the pancake around the sausage. Top with Tally's Homemade Syrup. In a large saucepan, combine the water, salt, sugar and corn syrup. Place on the stove over medium-high heat and bring to a slow boil. Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-colored. Remove the syrup from the heat and add the maple flavoring. Ladle over the pancakes. The syrup is best served warm?it can be reheated on the stove or in the microwave. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35280,"Involtini di Maialle 1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick) 12 fresh sage leaves 6 slices Parma prosciutto 6 pieces of fontina Cheese 1/4 by 3/4 by 2 1 cup flour for dredging 3 tablespoons olive oil 2 tablespoons chopped shallots 2 cups shiitake mushrooms sliced 1/2 cup sherry wine 1/2 cup veal stock 1 pound spinach Sauteed with garlic and oil Instructions: Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 35281,"Pork Tacos with Plum Salsa Grated zest and juice of 1 lime, plus wedges for serving 1 teaspoon ground cumin 1 pork tenderloin (1 1/4 to 1 1/2 pounds) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 tomato 2 ripe plums or pluots 1/2 cup fresh cilantro, plus more for topping 1 red or green jalapeno pepper 12 small corn tortillas 1 avocado, sliced Crumbled Cotija cheese, for topping Instructions: Preheat the oven to 450 degrees F. Mix the lime zest and cumin in a small bowl. Rub the pork all over with 1 tablespoon olive oil, then coat with the cumin mixture. Season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board and let rest. Meanwhile, chop the tomato, plums, cilantro and jalapeno (remove seeds for less heat). Transfer to a bowl and toss with the lime juice and 3/4 teaspoon salt. Set aside, tossing occasionally, until ready to serve. Warm the tortillas as the label directs. Thinly slice the pork; divide among the tortillas and top with the avocado, plum salsa, cheese and more cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 35282,"Zucchini Ripieni (Stuffed Zucchini) 2 large zucchini 2 slices Mortadella, chopped 1/2 pound breast of chicken, leftover or pre-cooked, chopped 2 ounces ricotta cheese 2 ounces Parmesan, grated 1 medium egg Small bunch of Italian parsley, chopped together with 1/2 clove of garlic Grated nutmeg to taste Salt and pepper to taste Bread crumbs 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 onion, coarsely chopped 3 peeled canned tomatoes Instructions: Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini. Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 35283,"Wood Smoked Brisket Pho 2 pounds beef rib bones 2 tablespoons kosher salt, plus more for sprinkling 1 tablespoon fresh ground pepper, plus more for sprinkling 12 chicken legs
1/4 cup garlic cloves
2 tablespoons non-MSG chicken base paste 2 tablespoons non-MSG beef base paste
6 green onions, chopped up in large chunks
4 carrots, chopped up in large chunks
2 white onions, chopped up in large chunks
1 medium knob ginger, cut into chunks
6 whole star anise
6 whole cloves
1 whole fructus amomi seed
1/2 cinnamon stick
2 teaspoons whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon fennel seeds
5 cardamom pods
1 cup brisket drippings from Hickory Wood Smoked Beef Brisket (including gelatin and fat), recipe follows
1/3 cup fish sauce
14 ounces dried pho rice noodles, soaked in hot water until pliable and then drained Hickory Wood Smoked Beef Brisket, recipe follows, sliced thinly 2 tablespoons freshly grated ginger
1/4 cup sesame oil
1 medium white onion, cut in half and then thinly sliced
1 cup sliced green onions
12 large sprigs Thai basil
36 slices red radish
36 slices fresh jalapenos
4 cups bean sprouts
4 cups fresh cilantro (leave whole with partial stem)
12 tablespoons cl sambal 12 tablespoons hoisin sauce 12 wedges lime
1/2 cup kosher salt 1/2 cup coarse black pepper
1/4 cup chili powder
1/4 cup granulated garlic
One 9- to 10-pound brisket
1 cup apple cider vinegar, in a small spray bottle
Instructions: For the hickory wood smoked brisket pho: Preheat oven to 350 degrees F. Sprinkle beef bones with salt and pepper, then spread on a small sheet pan and roast for 2 hours. Put beef bones in a large stockpot, then add chicken legs, garlic, chicken and beef base, green onions, carrots, white onions, ginger, 2 tablespoons salt and 1 tablespoon pepper. Heat a small skillet over medium heat. Swirl the star anise, cloves, fructis amomi seed, cinnamon stick, peppercorns, coriander, fennel seeds and cardamom around in the skillet until lightly toasty and fragrant. Add to the stockpot. Cover with 2 gallons water. Simmer over medium heat, stirring occasionally, for 3 hours. Strain through a fine colander into another pot. Add the brisket drippings and fish sauce. Adjust with salt and pepper to taste. Your broth is now ready. For the pho assembly: Bring pho broth to a rolling boil. Place a handful of rice noodles in each of 10 to 12 soup bowls. Lay a few slices of smoked brisket over the rice noodles. Ladle 2 to 3 cups boiling broth over each portion of brisket and noodles. Put some freshly grated ginger, toasted sesame oil and a small handful of very thinly sliced white onion over each portion. Sprinkle fresh green onions on top. Serve with each portion with its own aromatic plate of the following: Thai basil, 3 slices red radish, 3 slices jalapeno, 1/4 cup bean sprouts, 1/4 cup cilantro, a ramekin with 1 tablespoon cl sambal, a ramekin with 1 tablespoon hoisin sauce and a lime wedge. Light some charcoal in a smoker until coals are red. Blend together the kosher salt, coarse black pepper, chili powder and granulated garlic in a small bowl with a whisk. Trim brisket fat to a 1/4 inch with a sharp boning knife. Sprinkle seasoning blend all over the brisket. Add a few hickory chunks and more charcoal to the smoker. Bring temperature up to 265 degrees F. Use a wave affect by adding unlit coals to the other side of the burning charcoal continuously throughout the process. This will keep a steady temperature through the cooking process. Add 10 chunks charcoal and 2 chunks wood every 30 to 45 minutes. Place the brisket in the smoker and let cook, 3 hours. Spritz the brisket with apple cider vinegar, then continue to cook and spritz once an hour. Wrap the brisket tightly with butcher paper when it reaches 160 to 170 degrees F, at the eighth or ninth hour. Bring the smoker temperature down to 225 degrees F. Continue to cook until the brisket reaches 206 degrees F, 1 to 6 hours more. Let brisket rest for 1 hour at least. Your brisket is now ready for slicing! ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 35284,"Rib of Beef 4-pound rib roast, with 2 ribs, preferably aged 24 days Kosher salt Horseradish Cream, recipe follows 1/4 cup freshly grated horseradish 1/4 cup creme fraiche 1/2 lemon, juiced Salt and freshly ground black pepper Instructions: Let the beef sit at room temperature for about 1 hour. Preheat the oven to 400 degrees F. Set a large heavy skillet over high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting pan. Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part. Let the roast rest before carving. Carve and serve with Horseradish Cream. Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper. 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. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 35285,"Grilled Steak Salad Nicoise 1/4 cup plus 1 tablespoon olive oil 1 clove garlic, finely grated 1/2 teaspoon dried crushed rosemary Kosher salt and freshly ground black pepper One 1 1/2-pound flank steak 1 pound red skinned potatoes (5 to 6 medium), sliced 1/4-inch thick 8 ounces green beans, trimmed 3 tablespoons red wine vinegar 1 tablespoon whole grain or Dijon mustard 1 tablespoon finely chopped shallot (about 1 small) 1 teaspoon honey One 5-ounce bag baby spinach 1/3 cup pitted and halved kalamata olives 2 vine-ripe tomatoes, cut into large chunks Instructions: In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature. While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside. Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil. Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain. To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 35286,"Venetian Wine Spritzer 4 ounces chilled white wine 4 ounces carbonated flavored water, chilled Fruit garnish, your choice Instructions: Serve in a wine glass with fruit of the flavored water as garnish. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 35287,"Gluten-Free Peanut Butter Bombs 1 1/4 cups (135 g) Cookie Jar Blend (page 121) 1/2 cup (110 g) packed light brown sugar 1/2 cup (100 g) granulated sugar, plus more for coating 1 teaspoon kosher salt 1/2 teaspoon baking soda 4 tablespoons (1/2 stick / 56 g) unsalted butter, cold and diced 2 large eggs 1 egg yolk 2 teaspoons pure vanilla extract 1 cup (240 ml) creamy peanut butter 24 roasted, salted peanut halves Instructions: In the bowl of a stand mixer fitted with the paddle attachment, combine the Cookie Jar Blend, sugars, salt, and baking soda and beat them briefly to combine. With the mixer still running, add the butter and beat it on the lowest speed for 5 minutes, until the mixture resembles damp cornmeal. Add the eggs, egg yolk, and vanilla and beat the mixture on high until the dough coats the sides of the bowl. Add the peanut butter and mix just to combine it. Transfer the dough to a glass bowl, cover it, and refrigerate it for at least 24 hours and up to 48 hours for the best results. Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or Silpat mats. Spoon out a heaping tablespoon-size dollop of the dough (45 g) and roll it between your hands to form a ball. Pour 1/2 cup (100 g) granulated sugar on a plate and shake to level it. Roll the balls in the sugar and set them on the lined baking sheets. Stagger the cookie portions, leaving 2 inches (5 cm) between each. Press a peanut half into the top of each ball of dough. Bake the cookies for 8 to 10 minutes, until they are golden. Let cool on the pan for 10 minutes, then transfer to wire racks to cool completely. These cookies keep beautifully in an airtight container at room temperature for up to 3 days. The dough can be frozen, double-wrapped, for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35288,"Blue Cheese Chicken Meatballs 8 boneless, skinless chicken thighs, cut into chunks 2 eggs 1 tablespoon celery salt A few grinds freshly ground white pepper 1 cup panko breadcrumbs 1/2 cup crumbled blue cheese Grapeseed oil, for cooking 2 cups flour Salt and freshly ground black pepper 2 cups tomato juice 1 tablespoon rice wine vinegar 2 tablespoons hot sauce (recommended: Tabasco) Pinch celery salt Few grinds white pepper Salt 1/4 cup grapeseed oil Instructions: For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste! Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined. Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls. Lay the meatballs on a sheet tray. Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil. Pour the flour into a shallow dish and season with salt and pepper. Roll each meatball in the flour to give it a light coating. When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed. Drain the cooked meatballs on a paper towel-lined plate. For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl. Whisk in the oil until well blended and slightly thickened. For serving: Transfer half the meatballs to a large bowl. Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs. Pour the remaining sauce into a small bowl and serve as a dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 35289,"Apple Martini with Sour Apple Hard Candy 1 part vodka 1 part sour apple schnapps 1 part apple juice Sour apple hard candy, for garnish (recommended: Jolly Rancher) Apple peel curls, for garnish Instructions: Pour vodka, schnapps and apple juice into a cocktail shaker with ice. Shake well and strain into a pitcher or chilled martini glasses. Drop a sour apple candy in each glass and garnish with a curl of apple peel. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 35290,"Chessmen Banana Pudding 4 cups heavy cream, cold 2/3 cup sugar
One 8-ounce package cream cheese, at room temperature
1 teaspoon kosher salt
3 cups whole milk
Two 3.4-ounce packages instant banana cream pudding mix
1 teaspoon pure vanilla extract
40 butter cookies, such as Pepperidge Farm Chessmen cookies (from two 7.25-ounce bags)
3 to 4 medium-ripe bananas, cut into 1/4-inch-thick slices on the bias Instructions: Combine 1 3/4 cups of the heavy cream, 1/3 cup of the sugar, the cream cheese and salt in a large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 1 to 2 minutes. Add the milk and instant pudding mix to a separate large bowl. Whisk until thick, 1 to 2 minutes. Fold the pudding mixture into the cream cheese mixture, then set aside.
Add the remaining 2 1/4 cups heavy cream, remaining 1/3 cup sugar and the vanilla extract in a separate large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Fold the whipped cream into the pudding mixture until just combined. Set aside.
Place 20 of the cookies in a single layer on the bottom of a 9-by-13-inch baking dish. Top with the banana slices. Pour the pudding mixture over the banana slices and spread in an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is firm, at least 4 hours or up to overnight.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 35291,"Spicy Turkey Tenders with Blue Cheese Penne Pasta 1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon cayenne 1 teaspoon ground cumin 2 teaspoons celery salt 1 teaspoon freshly cracked black pepper 2 pounds turkey tenders, cut into 2-inch pieces 3 tablespoons butter 4 tablespoons canola oil 8 tablespoons all-purpose flour 3 cups skim milk 3/4 cup plus 4 tablespoons blue cheese, divided 1 teaspoon freshly grated nutmeg 1 cup hot sauce, warmed (recommended: Franks) 2 tablespoons sea salt 2 pounds penne rigate pasta 1/4 cup chopped Roma tomatoes Instructions: For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour. For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm. Preheat grill or cast iron skillet to high. Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm. In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente. Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]

" 35292,"Mouse Trap 1 1/2 ounces dry Palo Cortado sherry 1 ounce bourbon, such as Four Roses Single Barrel Bourbon
1/2 ounce sweet vermouth, such as Dolin 4 dashes cherry bitters
High-quality maraschino cherry, such as Luxardo, for garnish Instructions: Add the sherry, bourbon, vermouth and bitters to a cocktail shaker, add large ice and stir thoroughly. Taste for balance, then single-strain into a coupe glass. Garnish with a cherry and serve. ","[Sherry, Bourbon, Vermouth]" 35293,"Crispy Herb-Crusted Chicken Cutlets 1/3 cup all-purpose flour Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling
Instructions: Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper. Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside. Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35294,"Mustardy Mashed Turnips and Potatoes 3 pounds turnips (6 to 7), peeled and chopped 1 large russet potato (10 to 12 ounces), peeled and chopped Kosher salt and freshly ground black pepper 1/3 cup sour cream 2 tablespoons whole-grain mustard 1 to 2 tablespoons unsalted butter, melted, plus more, not melted, for serving 2 tablespoons chopped fresh flat-leaf parsley Instructions: Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes. Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35295,"Stovetop Smoked Pecans 2 cups whole pecans 1 tablespoon vegetable oil
1 tablespoon light brown sugar
2 teaspoons smoked sweet paprika
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
Instructions: Place the pecans in a bowl. Pour the oil, sugar, paprika, salt and pepper over the pecans. Stir to combine. Place a heavy-bottomed pot on the stovetop, and have on hand a pasta pot insert or a steamer basket that fits inside this pot, and a tight-fitting lid. Line the bottom of the pot with heavy-duty aluminum foil. Fill the bottom with the drained wood chips. Top with the pasta pot insert or the steamer basket. Place the pecans in the insert. Turn the heat to medium-high. As soon as smoke is visible, place the lid on the pot and reduce the heat to low. Smoke the pecans for 20 minutes. Remove from the heat and pour the warm pecans on a serving platter. (Allow the wood chips to cool completely before discarding.) If making ahead, store the pecans in an airtight container. ","[Barolo, Zinfandel, Tempranillo, Syrah]" 35296,"Sloppy Joe Sandwiches 1 1/2 cups leftover lasagna filling 1/2 cup frozen corn kernels 1 green bell pepper, seeded and chopped 1/2 cup ketchup 1 tablespoon Dijon mustard 1 tablespoon chili powder 2 teaspoons dried basil 1/8 teaspoon cayenne pepper 4 Kaiser rolls, halved Instructions: Spoon lasagna filling into a large saucepan. Add corn, green pepper, ketchup, Dijon, chili powder, basil, and cayenne pepper and bring mixture to a simmer. Cook 5 to 7 minutes, until green pepper is soft and mixture is heated through. Spoon mixture onto rolls and serve hot.
","[Merlot, Zinfandel, Malbec, Tempranillo]" 35297,"Mushroom, Tomato and Onion Omelet with Home Fries and Bacon 6 slices bacon 4 Yukon Gold potatoes 1 clove garlic Kosher salt 1 medium onion 4 cremini mushrooms
2 Roma tomatoes
Extra-virgin olive oil
4 eggs 1/2 cup shredded fontina cheese Chopped fresh chives, for garnish 4 slices pumpernickel bread, toasted
Instructions: Preheat the oven to 400 degrees F. Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes. Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well. While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice. In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste. Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside. Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes. Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two. Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 35298,"Dilly Pickled Beans 1 pound green beans 2 cloves garlic, peeled 1 tablespoon red pepper flakes, or 1 serrano pepper, sliced 3 teaspoons dill seed, or several sprigs fresh dill weed 1 cup white vinegar 1/2 cup white wine vinegar 1/2 cup water 3 tablespoons pickling or canning salt Instructions: Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them. Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves. Pour the pickling mixture over the green beans and cap the jars. Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 35299,"Turmeric Chicken Flatbread 1/4 cup red wine vinegar 1 tablespoon honey
Kosher salt and freshly ground black pepper
2 red jalapenos, thinly sliced
1 pound boneless, skinless chicken thighs, thinly sliced
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground turmeric
4 tablespoons olive oil
5 ounces baby spinach
2 cloves garlic, grated
1/3 cup plain whole milk yogurt
Juice of 1/2 lemon
4 pieces naan
1/4 cup fresh cilantro leaves
Instructions: Preheat the broiler. Combine the vinegar, honey and 1/2 teaspoon salt in a medium bowl. Add the jalapenos and stir gently to cover. Set aside. Toss the chicken with the pumpkin pie spice, 1 teaspoon of the turmeric, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat 2 tablespoons olive in a large nonstick skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until the chicken is no longer pink in the middle and is crispy in some spots, 10 to 12 minutes. Transfer the chicken to a plate and add the spinach and 1 clove garlic. Cook, stirring occasionally, until the spinach is just wilted and still a vibrant green, 1 to 2 minutes.
Meanwhile, whisk the yogurt with the lemon juice, the remaining 1/2 teaspoon turmeric, remaining garlic clove, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl until smooth.
Place the naan on a baking sheet and brush the pieces with the remaining 1 tablespoon olive oil. Broil until crispy and charred in places, 2 to 3 minutes.
Top each piece of naan with some spinach, then with chicken, pickled jalapenos and cilantro leaves. Drizzle with the yogurt sauce. Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 35300,"Almost-Famous Strawberry Lemonade Zest of 1 lemon, in wide strips 2 cups sugar 2 cups chopped hulled strawberries 2 cups fresh lemon juice (from about 10 large lemons) 1/4 teaspoon salt Instructions: Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature. Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately. Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries. ","[Riesling, Moscato, Vinho Verde, Cava]" 35301,"Nashville-Style Hot Chicken Sandwich 5 tablespoons cayenne 2 tablespoons dark brown sugar
1 teaspoon cl powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper 4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour 4 Hawaiian rolls Butter, for spreading Dill pickles, for topping Iceberg lettuce, for topping Mayonnaise, for spreading
Instructions: In a large heat-resistant bowl, whisk together the cayenne, brown sugar, cl powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl. In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet. Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack. Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired. For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo. ","[Syrah, Zinfandel, Tempranillo, Barbera]

" 35302,"Simple Fig and Walnut Tart All-purpose flour, for the work surface One 9-ounce sheet frozen puff pastry, thawed 1 large egg, beaten 2 teaspoons extra-virgin olive oil, plus more for brushing and drizzling 1/2 small onion, thinly sliced Kosher salt 1 tablespoon apple cider vinegar 2 ounces aged fontina cheese, shredded 8 dried figs, cut crosswise into rounds 3 tablespoons walnuts, coarsely chopped 1/2 cup crumbled feta cheese 1 teaspoon fresh thyme leaves Coarsely ground black pepper Honey, for drizzling Instructions: Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment. Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.) Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.) Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil. Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35303,"Hoisin Ham 'n' Cheese 2 cups shredded Pepper Jack cheese 6 tablespoons hoisin sauce 2 tablespoons minced fresh cilantro 1/2 teaspoon sesame oil 2 scallions, sliced very thinly Freshly ground black pepper 8 thin slices ham 8 slices Jewish rye bread (or whatever bread you like) 1 green apple, cored and sliced thinly Mayonnaise, for coating Instructions: In a medium bowl, mix the cheese, hoisin, cilantro, sesame oil, scallions, and freshly ground pepper (to your liking). Mix with a spatula until well combined. Taste for seasoning, and avoid the temptation to eat the whole bowl as is. To make a sandwich, warm a cast iron skillet over medium heat. Then, lay 2 slices of ham on the bread. Place a layer of apple slices over the ham, and then spoon about 1/2 cup of the filling on one side of the bread, making sure it's evenly spread. Cover with the other slice of bread. Coat the top slice of bread with a very thin coating of mayonnaise, about 1 teaspoon. Place the sandwich in the skillet, mayonnaise-coated side down. Weigh down with another small cast iron skillet, if you have one. After 45 seconds, slather the uncoated side of the sandwich with a similarly thin layer of mayo. Flip. Wait another 30 to 45 seconds and remove to your cutting board. Slice in half. Repeat with the rest of the sandwiches and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35304,"Baked Bermuda Lobster 1 Bermuda lobster (4 pounds) 2 ounces clarified butter 3 ounces chopped onion 6 ounces fresh bread crumbs 4 ounces fish stock 2 ounces chopped mixed herbs Salt and pepper to taste Melted butter and lemon wedges, for garnish Instructions: Cut the lobster in 2, lengthways, and clean the head cavity under cold running water. Slightly loosen the tail meat from the shell, season the tail meat and brush with 1 tablespoon clarified butter. In a heavy bottomed frying pan, saute the onions in 1 tablespoon of butter until soft. Add the bread crumbs and cook until golden brown. Pour in some of the fish stock to moisten and add the herbs. Season, to taste. When cooled, fill the lobster head cavity with the stuffing up to where the tail meat starts. Drizzle with remaining butter and bake in a preheated 450 degree oven for 15 to 20 minutes or until the lobster tail feels firm to the touch. Serve with melted butter and fresh lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 35305,"Apple Champagne Cocktail 1 Granny Smith apple, thinly sliced into half-moons 1/2 cup apple brandy, such as calvados 1/2 cup good-quality apple juice
One 750-milliliter bottle Champagne or prosecco, chilled
Instructions: Refrigerate 8 coupe glasses until chilled. Place a slice of apple in each glass. Fill a cocktail shaker with ice. Pour in the brandy and juice and shake vigorously to chill. Strain the mixture into the glasses (about 2 tablespoons per glass) and top off each with 1/2 cup Champagne. ","[Champagne, Brandy, Apple Juice]" 35306,"Weeknight Skillet Fajitas 1 Tbsp. vegetable oil 1 lb. boneless skinless chicken breasts, thinly sliced 1 bag (14 oz.) Birds Eye? Recipe Ready Tri-Color Peppers & Onions Blend 1 tsp. ground cumin or fajita seasoning blend 1 tsp. salt 8 flour tortillas, warmed Instructions:

1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
3. Serve in flour tortillas. Garnish, if desired, with lime wedges. *Cook chicken to an internal temperature of 165°F as measured with a food thermometer. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 35307,"Black-Eyed Peas Pulao 1 cup basmati rice (recommended: Tilda) 2 tablespoons canola oil 1 tablespoon unsalted butter 1/2 teaspoon cumin seeds 1/4 teaspoon asfoetida powder (hing) - optional, but recommended! 1/2 medium white onion, finely diced 2 green cardamom pods, crushed 1 (2-inch) cinnamon stick 4 cloves 1/2 to 1 whole Fresno cl, minced (depending on how hot you like things) 1 (14.5-ounce) can black-eyed peas, drained and rinsed Scant 2 cups hot water 1 teaspoon salt 2 tablespoons minced fresh cilantro Instructions: Pour the rice into a large bowl and wash in plenty of water, swirling the rice with your hand. The water should go cloudy. Drain, and wash again in fresh water. Repeat this process until the water runs clear (4 to 5 times). Fill the bowl with fresh water and let the rice soak about 30 minutes (this will give you nice long, delicate grains of rice). Drain, reserving 2 cups of the water for later. The grains should have fattened up a bit and turned opaque. In a small heavy-bottomed pot set over medium heat, add the oil and butter. Once the butter has melted and the foam has subsided, add the cumin seeds. They should sizzle when they hit the fat! Once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans!). Stir, and then add the onions, cardamom pods, cinnamon stick and cloves. Sprinkle with a touch of salt to draw out some of the onion's moisture. Cook, stirring frequently, until the onions have softened, about 5 minutes. Add the Fresno cl and saute for 30 seconds. Add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen. Sheer bliss! Stir gently, because the grains are pretty fragile at this point. Cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes. Each grain should be its own emancipated self! Add the black-eyed peas, water and salt. Bring to a full boil, turn down to a simmer and cook, partially covered, until the rice is cooked and fluffy, about 15 minutes. Turn the heat off, cover and allow to steam 5 minutes. Garnish with cilantro and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35308,"Prosciutto-Wrapped Chicken Kebabs Vegetable oil, for the grill 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each) 1 tablespoon extra-virgin olive oil 1 tablespoon white or red wine vinegar 1 teaspoon chopped fresh rosemary 1 clove garlic, grated 1/4 teaspoon red pepper flakes Pinch of kosher salt 4 ounces Fontina cheese, cut into 24 cubes (about 1/2 inch each) 24 thin slices prosciutto (about 6 ounces) 1 pint grape tomatoes Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto. Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 35309,"Deep-Fried Turkey 1 12-pound turkey (thawed if frozen) 2 to 3 gallons vegetable oil 1/2 cup Cajun or Creole seasoning 1 tablespoon granulated onion Instructions: Remove the neck, giblets and any excess fat from the turkey; discard. Remove and discard the plastic pop-up thermometer. Rinse the turkey under cold water and pat dry with paper towels. Refrigerate overnight, uncovered, to let the turkey dry. (It must be completely dry before frying, or the oil will splatter.) Fill a turkey fryer with the vegetable oil according to the manufacturer's instructions and heat to 400 degrees F. Meanwhile, mix the Cajun seasoning and granulated onion in a small bowl. Rub the spice mixture inside the turkey cavity and all over the skin. Make sure the hole at the neck is open at least 2 inches so the oil can flow through the bird. Place the turkey in the drain basket, neck-end first, and slowly lower the basket into the hot oil until the turkey is completely submerged. Once the oil temperature climbs back up to 350 degrees F, start timing: Fry the turkey until a thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 3 1/2 minutes per pound. (A 12-pound bird will take about 50 minutes from the time you lower it into the oil.) Carefully remove the basket from the oil and transfer to a paper towel-lined baking sheet to drain. Let the turkey rest at least 30 minutes. Make sure that all of the oil has drained out of the cavity, then transfer to a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35310,"Chocolate Dream Brownies with Marshmallow Creme 4 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) butter, plus 1 tablespoon for greasing pan.
   2 tablespoons heavy cream 1 heaping cup marshmallow creme
   1 cup sugar
   2 eggs
   2 teaspoons vanilla
   1 cup all-purpose flour
   2 teaspoons baking powder
   Pinch salt
   1/4 cup chocolate chips
   Instructions: Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking pan with the 1 tablespoon butter. Melt the chocolate with the butter and cream in a double boiler. Once melted, remove from the heat and mix in the marshmallow creme and sugar with a hand mixer. Mix in the eggs, one at a time, and then the vanilla. In a large bowl, sift together the flour, baking powder and salt. Fold the dry ingredients into the wet, and pour into the prepared baking pan. Sprinkle the top with the chocolate chips. Bake until the edges just start to pull away from the pan, 30 minutes. Let cool to room temp before slicing. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 35311,"Potato Crusted Catfish 2 (7 to 8-ounce) catfish fillets 2 ounces shredded russet potatoes 1-ounce shredded sweet potatoes 1/2-ounce shredded Spanish onion Salt to taste Pepper to taste 2 tablespoons canola oil 1 egg, beaten 1 cup fish stock 1 tablespoon Dijon mustard 4 ounces balsamic vinegar Slices of lemons and limes, for garnish Instructions: Season all sides of catfish with salt and pepper. Mix together shredded Russet potatoes and sweet potatoes. Using both hands, place potatoes in palms of hands and squeeze water out of potatoes. Add onions to potatoes. Mix well. Season mixture with salt and pepper. Brush fish with beaten egg. Spread potato mixture on top of fish. Place oil in a medium saute pan. Place pan on medium heat. When pan is hot, place fish with potato side down in pan. Cook fish until potato side is brown. Turn fish to other side. Cook on the other side for two minutes. Remove fish and saute pan from heat. Place fish in baking pan. Cook in a 350 degree oven for 12 minutes. Return saute pan to medium heat. Add fish stock, mustard, and vinegar. Stir mixture. Cook about 4 minutes. Strain and serve with fish. Pour half a portion of sauce on bottom of plate. Lay half a portion of fish on top of sauce. Do the same with other half portion of sauce and fish. Garnish with lemon and lime slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35312,"Pull-Apart Graveyard Cupcakes 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup grape jelly 1 cup granulated sugar 4 large eggs, at room temperature 12 ounces (3 sticks) unsalted butter, melted 2 tablespoons pure vanilla extract 2/3 cup milk 10 ounces (2 1/2 sticks) unsalted butter, at room temperature 1/4 teaspoon kosher salt
   3 1/2 cups confectioners' sugar, spooned and leveled 3 tablespoons milk 10 chocolate sandwich cookies, coarsely crushed 15 large white marshmallows 1/4 cup finely crushed chocolate sandwich cookies (about 3 cookies) 1 tablespoon black or dark green decorating sugar One 6.4-ounce tube black decorating icing, with tips 5 oval-shaped vanilla and chocolate sandwich cookies One 7-ounce tube marzipan
   3 round lollipops, wrapped 1/4 cup orange decorating sugar One 6.4-ounce tube green decorating icing, with tips Seven 8-inch pieces black licorice Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.
   Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
   Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
   While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.
   Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.
   Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.
   For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.
   For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.
   To make the tombstones: Use the black decorating icing and a small round tip to write \RIP\ or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.
   To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and re-roll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.
   To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.
   To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down \U\ and stick into 2 cupcakes in the front to make an arched gateway. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35313,"Smoked Salmon and Dill Egg Salad Tea Sandwiches 6 eggs 2 ounces smoked salmon, finely chopped 2 teaspoons chopped dill 2 teaspoons nonpareil capers 1/4 cup plus 2 tablespoons mayonnaise 1 teaspoon salt 1/2 teaspoon black pepper 14 slices sturdy white sandwich bread 1/4 cup chopped chives, for garnish Instructions: Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm. Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well. Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles. Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35314,"Sticky Onion Crunch Wings 3 pounds chicken wings, whole or separated Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   Peanut or vegetable oil, for frying
   1/2 cup French-fried onions (I like French's), crushed
   1 cup hoisin sauce 1/2 cup pomegranate juice
   1/4 cup packed dark brown sugar
   2 garlic cloves, grated or minced
   1 tablespoon prepared horseradish
   4 scallions (white and green parts), finely chopped
   Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper Instructions: Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours. To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt. In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ? try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels. Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35315,"Pickled Onions 2 large red onions, peeled and thinly sliced 1 tablespoon olive oil 3 cups red wine vinegar 1/4 cup olive oil 2 tablespoons sugar 6 whole black peppercorns 4 sprigs fresh thyme Garnish: 2 tablespoons finely chopped thyme Instructions: Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35316,"Mangalore Buns 1 medium very ripe banana 1 teaspoon kosher salt
   1 tablespoon cane sugar
   1/2 teaspoon toasted cumin seeds
   1/2 teaspoon baking soda
   1/4 teaspoon ground turmeric
   2 tablespoons plus 1 pint plain full-fat Greek yogurt 1 cup all-purpose flour, plus more for dusting
   Neutral oil, for frying (I use canola)
   Flaky salt, to finish
   2 tablespoons honey
   Freshly ground black pepper
   Instructions: Peel the banana and drop into a large, wide bowl. Sprinkle with the kosher salt, then mash with a potato masher or a fork until mostly smooth. Add the cane sugar, cumin seeds, baking soda, turmeric and 2 tablespoons yogurt to the bowl of a stand mixer fitted with a paddle attachment. Add the mashed banana and stir on low speed until the mixture is well combined. Add the flour, about a tablespoon at a time, mixing on low speed, until a dough forms. (You may need the whole cup, or you may not, depending on the size of your banana (there's a joke in there, but I'm not touching it!). If your banana was large, then feel free to add more flour, one tablespoon at a time, until a smooth, soft dough forms and there are no longer any sticky bits around the rim of the bowl. If your dough is too dry, wet your palms ever so slightly and knead the dough. Now, place the ball of dough in the center of a large piece of plastic wrap and wrap securely. Allow to rest in the fridge 8 hours or up to overnight. Remove the dough from the fridge and let it come to room temperature. Fill a medium saucepan with oil and set over medium to medium-high heat until it reaches 350 degrees F or preheat a deep-fryer to 350 degrees F. Set the oven to the lowest temperature it can reach. Place a cooling rack on a baking sheet, then place it in the oven. Lightly flour your work surface, then turn out your dough. Separate into 10 equal balls. Sprinkle with flour if they are sticky. Roll each ball into a circle 3 to 4 inches wide, making sure they're of even thickness all the way around. Flap each circle between your hands, back and forth, to remove excess flour. Line a plate with several layers of paper towel. Drop one circle of dough into the oil. It will sink to the bottom, then quickly rise to the surface and start to puff up. To encourage it to puff up all the way around, push gently on the raised bubbles with a flat spatula. Once the bottom is golden brown (about 30 seconds), flip and cook the remaining side, about 45 seconds. Remove to the paper towel-lined plate, then carefully sprinkle with flaky salt. Place on the baking sheet in the oven and continue to fry the buns. Combine the remaining pint of Greek yogurt with the honey and a lot of freshly ground black pepper. Serve the buns immediately with the seasoned yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 35317,"Gingerbread Cutouts 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 sticks unsalted butter, at room temperature 1/3 cup molasses 1/3 cup superfine sugar 1 cup confectioners' sugar Instructions: Whisk the flour, ginger, cinnamon, baking soda, allspice, salt and pepper in a medium bowl. Beat the butter, molasses and superfine sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut out shapes using 3-inch cookie cutters and arrange on 2 ungreased baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 10 minutes. Bake the cookies, switching the position of the pans halfway through, until the edges are just browned and set, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, make the icing: Whisk the confectioners' sugar with 1 tablespoon boiling water in a small bowl; add 1 teaspoon water if the icing is too thick. Transfer to a resealable plastic bag; snip off a small corner and pipe the icing onto the cookies. Let set, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35318,"Grass Jelly Dessert One 14-ounce can unsweetened full-fat coconut milk 1/3 cup sweetened condensed milk
   5 ice cubes
   Kosher salt
   One 19-ounce can grass jelly, cubed
   1 ripe large mango (or 2 champagne mangoes), peeled, pitted and cubed
   8 strawberries, hulled and diced
   1 cup cooked and cooled tapioca pearls, prepared according to package instructions (See Cook\u2019s Note)
   1 pint vanilla, matcha or ube ice cream, optional Instructions: Whisk together the coconut milk, sweetened condensed milk, ice cubes and a pinch of salt in a medium bowl or 4-cup pitcher. Refrigerate the coconut milk mixture until chilled. Divide the grass jelly (if some liquid goes onto the plate, it's ok), mango, strawberries and tapioca pearls among 4 shallow bowls. Pour about 2/3 cup of the chilled coconut mixture into each bowl. Top with a scoop of ice cream, if desired, and enjoy immediately.
   ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 35319,"Fried Oysters with Tomato-Remoulade Sauce 2 dozen freshly shucked oyster (if possible) 2 cups flour 1 teaspoon cayenne pepper Salt and pepper 2 eggs 2 tablespoons milk 2 cups fresh bread crumbs 1/2 cup vegetable oil 1 cup homemade or prepared mayonnaise 1 teaspoon Dijon mustard 1 1/2 tablespoons capers 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon 2 teaspoons paprika 1 teaspoon cayenne pepper Juice of 1/2 lemon 1 clove garlic 2 anchovy fillets 1 dash Worcestershire sauce 3 oven roasted tomatoes Salt and pepper Instructions: Season flour with cayenne and salt and pepper. Combine the eggs and milk.Toss shucked, drained oysters in the seasoned flour, then dip in egg/milk mixture followed by the bread crumbs. In saute pan over medium high heat gently fry on both sides until crisp. Do not crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels. Mix all ingredients for remoulade sauce in food processor and serve oysters on cleaned half shell with remoulade sauce on bottom and garnished with fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35320,"Roasted Cauliflower Steaks 2 heads cauliflower Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 2 tablespoons pine nuts 1/4 cup golden raisins 1 tablespoon unsalted butter 1/4 cup fresh parsley, torn Instructions: Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes. Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 35321,"Oven Fried Chicken Nonstick cooking spray, for spraying the rack and chicken 2 1/4 cups broken bagel chips or Melba toast 1 1/3 cups rice-corn crispy cereal, such as Crispix 1 tablespoon canola oil 2 teaspoons kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon sweet paprika 1/2 teaspoon freshly ground black pepper 1/2 cup light mayonnaise 1 teaspoon Dijon mustard 4 bone-in, skinless chicken pieces, about 6 ounces each (see Cook's Note) Instructions: Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray. Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35322,"Bryndzov Halu?ky One 4-ounce piece slab bacon or 3 slices thick-cut bacon, cut into small pieces Kosher salt
   1 pound all-purpose potatoes (about 2 medium potatoes or 1 very large potato)
   1 cup all-purpose flour
   1 large egg
   1 1/4 cups bryndza cheese (see Cook\u2019s Note)
   Chopped scallions or chives, for serving, optional
   Instructions: Add the bacon pieces to a large skillet over medium-low heat and cook, stirring, until golden and crisp, about 6 minutes for slab bacon and 4 minutes for thick cut. Transfer the bacon and rendered fat to a small bowl. Set aside. Bring a large pot of salted water to a boil.
   Peel the potatoes and grate them on the small holes of a box grater over a large bowl (keep all the liquid). Add the flour, egg and 1 tablespoon salt. Stir to combine; the batter should be thick but pourable (like really thick pancake batter). Put the bryndza cheese (or feta-yogurt mixture) in a large serving bowl and set near the boiling water.
   Set a spaetzle maker or colander over the boiling water (make sure the bottom is not touching the water; remove some water if you need to). Add about a third of the batter to the spaetzle maker and push through into the water according to the equipment instructions. Alternatively, use a rubber spatula to push the batter through the perforations of the colander into the water. Boil the dumplings until firm and tender, about 3 minutes. Remove with a large slotted spoon or spider, shaking off excess water, and drop them onto the cheese in the bowl. Continue with the rest of the batter, making sure the water is back at a rolling boil before each batch.
   Toss to coat the hot dumplings with the cheese (it will look slightly like risotto). Spoon the bacon with the rendered fat over the dumplings and scatter the scallions on top, if using. Finish with the tiniest sprinkle of salt.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35323,"Italian Hamburger Slices 1 tin anchovy fillets 1 package spicy Italian sausage 2 pounds fresh hamburger meat 1/2 cup minced onion 1/2 cup chopped mint leaves 2 cloves garlic, finely minced 1 teaspoon Italian seasoning Salt Freshly ground black pepper Lettuce or spinach, for garnish Thinly sliced tomato, for garnish 1 loaf Italian sweet bread or other good Italian bread in classic loaf 3/4 clove garlic, minced 1 small onion, finely minced 1/2 cup olive oil Salt Freshly ground black pepper Instructions: Preheat the grill. Smash the anchovies into a paste with the back of your knife or a mortar and pestle. Remove the Italian sausage from its casing and add to a large bowl with the hamburger meat, smashed anchovies, onion, mint, garlic, Italian spice, salt and pepper. Mix all ingredients well. On a clean work surface, or a cutting board covered with plastic wrap, pour out the meat mixture and shape into a flat rectangle approximately the width of the loaf of bread and about 1 inch thick. Cook's note: You can make the rectangle a bit larger than the loaf of bread since the meat will shrink slightly during cooking. Cut the flattened hamburger in half, making 2 large patties for grilling. Place the patties on the preheated grill and cook until the ground meat reaches an internal temperature of 155 degrees F. To prepare the bread, first saute the garlic cloves and minced onion in olive oil until they soften, about 3 to 5 minutes. Season with salt and pepper. Cut the loaf in half horizontally through the center to create 2 long pieces, top and bottom halves of the loaf. Paint the inside of each piece of bread with the oil mixture, coating them well. Remove the burgers from the heat and hold on a covered plate. Place the 2 bread halves on the coals, painted side down, to toast. To serve, place the burger patties on half of the toasted bread, add the lettuce and tomato slices, if using, and then top with the other half of the bread and cut into 1- to 2-inch slices. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 35324,"Coconut Shrimp 5 large shrimp 3 tablespoons flour 1/2 egg 3 tablespoons beer Salt and pepper Sugar 1/2 cup shredded coconut 1 cup frying oil Instructions: Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35325,"Spiced Lamb Chops with Herbed Mashed Potatoes 4 bone-in lamb shoulder chops (6 to 8 ounces each) Kosher salt and freshly ground pepper 1 tablespoon ras el hanout 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks 4 tablespoons unsalted butter, at room temperature Finely grated zest of 1 lemon 3 scallions, thinly sliced 2 tablespoons finely chopped fresh dill, plus 2 tablespoons roughly chopped
   2 tablespoons chopped fresh cilantro, plus whole leaves for topping 2/3 cup low-fat milk 2 tablespoons vegetable oil Harissa, for serving Instructions: Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well. Combine the butter, lemon zest, all but 2 tablespoons scallions, the finely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm. Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium. Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 35326,"Chuck Burgers Vegetable oil, for deep-frying 1/2 cup all-purpose flour
   1 large egg, beaten
   1/2 cup breadcrumbs
   1 large onion, cut into three or four 1-inch-wide rings 1 pound ground sirloin
   Finely chopped chipotle in adobo, to taste Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   2 tablespoons olive oil 8 jarred jalapeno slices
   2 tablespoons butter
   2 large pretzel rolls, halved 2/3 cup spicy barbecue sauce
   1/4 cup mayonnaise
   Instructions: Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350 degrees F. Put the flour in one shallow dish, the egg in a second and the breadcrumbs in a third. Coat the onion rings first in the flour, then dip them into the egg, shaking off any excess, then coat them with the breadcrumbs. Fry the rings until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and set aside. Put the ground sirloin in a bowl and add the chipotle and some salt and pepper. Mix well and form the mixture into 2 burgers. Heat a cast-iron skillet over medium-low heat and add the olive oil. Cook the burgers to your liking, 10 to 15 minutes. Set aside on a plate and keep warm by inverting another plate on top. In the same skillet, fry the jalapeno slices until lightly browned, 2 to 3 minutes. Wipe out the skillet and add the butter. Toast the pretzel rolls until lightly browned. Mix together the barbecue sauce and mayonnaise in a small bowl. To assemble: Spread some of the sauce on the bottom halves of the rolls. Top with the burgers, jalapeno slices and onion rings. Spread more sauce on the top halves of the rolls and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35327,"Matzoh Ball Soup 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium carrot, peeled, trimmed, and cut into 1-inch slices 1 medium onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed, and cut into 1-inch slices 1 small leek, cleaned, trimmed, and cut into 1-inch slices 1 sprig fresh thyme 3 sprigs fresh parsley with stems 1 bay leaf 1/2 teaspoon whole white peppercorns 1 whole chicken, washed and patted dry Salt and pepper 3 large carrots, cut into small cubes 2 large onions, cut into small cubes 3 celery stalks, cut into small cubes 3 parsnips, cut into small cubes 3 whole cloves, wrapped in cheesecloth and tied into a bundle 1 recipe matzoh balls made with store-bought mix 2 tablespoons fresh chopped parsley leaves 2 tablespoons chopped chives 1 tablespoon chopped dill leaves Instructions: Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using. To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don't forget to remove the clove bundle. While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside. Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 35328,"Slow-Cooker Pulled Turkey Sandwiches 1 small red onion, chopped 4 turkey thighs (about 4 pounds) 1 tablespoon chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup ketchup 1/4 cup packed light brown sugar 2 tablespoons yellow mustard 1 tablespoon apple cider vinegar Serving suggestions: seeded hamburger buns, pickle slices, prepared coleslaw Instructions: Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
   Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 35329,"Salt-Crusted Shrimp with Lemon-Oregano Dipping Sauce 1/2 cup best quality extra virgin olive oil Juice from 1 large lemon 1/4 cup boiling water 2 cloves garlic, minced 1 teaspoon dried oregano 2 tablespoons minced fresh parsley 16 extra large shrimp in the shell (about 1 1/4 pounds) 3 tablespoons olive oil 3/4 cup medium grind sea salt or kosher salt Instructions: Make the Dipping Sauce: Whisk together the oil, lemon juice and hot water. Stir in the garlic, oregano, and parsley. Let stand for at least 20 to 30 minutes to marry the flavors. Set aside. Using a small sharp knife, make a slit about 1/4-inch deep down the backs of the shrimp and devein them but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt. Heat up a cast iron grill pan or turn the grill on medium high. When hot, place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the meat is opaque all the way through when cut into. Arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce. The shrimp may also be served on a communal platter with a bowl of the sauce in the center. Provide plenty of napkins and a small bowl for discarding the peeled shrimp shells. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35330,"Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing 2 cups cold water 1/2 cup dry white wine 1 white onion, coarsely chopped 1 stalk celery, coarsely chopped 4 black peppercorns 4 sprigs parsley 1 pound fresh cod fillets Salt and freshly ground pepper 6 tablespoons olive oil 1 red onion, finely diced 2 cloves garlic, finely chopped 1 jalapeno, finely diced 1/2 cup best quality mayonnaise 2 tablespoons Dijon mustard 3 tablespoons prepared horseradish, drained l pound cooked lobster meat, shredded 1/2 cup Japanese bread crumbs 1/4 cup finely chopped flat-leaf parsley 2 cups instant flour Red Cabbage Slaw with Fresh Basil Dressing, recipe follows 1/2 cup red wine vinegar 2 tablespoons chopped red onion 2 cloves garlic, finely chopped 1 tablespoons best quality mayonnaise 1 tablespoon Dijon mustard 1/4 cup packed chopped fresh basil leaves 3/4 cup olive oil Salt and freshly ground pepper 1 large head red cabbage, finely shredded 2 carrots, finely shredded Instructions: Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly.
   Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
   Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
   Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
   Serve with Red Cabbage Slaw with Fresh Basil Dressing. Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
   Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35331,"Cold Sesame Spinach 2 pounds fresh spinach, stems removed, washed and drained 1 tablespoon sesame oil 3 tablespoons rice wine vinegar 3 tablespoons soy sauce 1 teaspoon hot chili paste 1 teaspoon minced fresh ginger Pinch of sugar 2 tablespoons sesame seeds toasted Instructions: Prepare an icewater bath. Bring 3 quarts of salted water to a boil. Add the spinach and blanch quickly, 15 to 20 seconds. Drain and plunge into the icewater bath. Drain the spinach well and chop coarsely. Place in a medium serving bowl. Whisk together the sesame oil, vinegar, soy sauce, chili paste, ginger and sugar. Pour the mixture over the spinach and mix to combine. Season with salt and pepper to taste and sprinkle with the toasted sesame seeds. Serve at room temperature or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35332,"Lamb Kebabs 1 (3 1/2 pound) leg of lamb, trimmed of heavy fat, shank removed 3 thin slices ginger root 4 cloves garlic, roughly crushed 3 tablespoons soy sauce 1/2 cup finely sliced onion 1/2 lemon, juiced 3 tablespoons honey Freshly ground salt, to taste Freshly ground pepper, to taste 1 large ripe pineapple, cored, flesh cut into 1-inch pieces, with shell left whole and intact Instructions: Cut lamb meat away from bone in 2 large pieces. Slice lengthwise into 1-inch strips and then cut into 1-inch cubes. Combine ginger, garlic, soy sauce, onion, lemon juice and honey. Season with salt and pepper. Place meat in marinade and rest overnight in the refrigerator. Preheat broiler. Divide lamb among 6 skewers. Lay on a rack and broil 5 minutes each side. Refill pineapple shell with pineapple flesh. To eat, stick end of each lamb skewer in a piece of pineapple. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 35333,"Pan-Seared Boston Cod Fish with Crab and Lobster Brandy Cream Sauce One 1 1/2-pound lobster 1 1/2 tablespoons canola oil 2 shallots, minced 1 small carrot, minced 2 cloves garlic, minced 2 to 3 sprigs fresh thyme, leaves removed 1 1/2 tablespoons Sherry 1 1/2 tablespoons brandy 1/4 cup chicken broth 1 teaspoon tomato paste Salt and pepper 1/2 cup heavy cream Canola oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon minced thyme 1 teaspoon minced parsley Two 6-ounce cod fillets Mixed field greens 4 jumbo shrimp 2 ounces crabmeat Instructions: For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator. Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes. Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes. Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared. For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side. While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens. Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 35334,"Chocolate Chunk Cookies with Pine Nuts 1 cup (2 sticks) unsalted butter, softened 1 cup powdered sugar, plus more for dusting 1/3 cup unsweetened cocoa powder 1 teaspoon vanilla extract Pinch salt 1 1/2 cups all-purpose flour 3/4 cup toasted pine nuts, chopped 1/2 cup semisweet chocolate chunks or chips Instructions: Preheat the oven to 325 degrees F. Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes. Add the flour, pine nuts, and chocolate. Stir until just mixed. Line 2 baking sheets with parchment paper. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets. Dust with powdered sugar and transfer to a serving plate. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35335,"Fruitcake Pops 2 cups cubed leftover fruitcake 2 3/4 cups white chocolate chips
1/4 cup coconut oil Instructions: Place the fruitcake in the bowl of a food processor and grind to fine crumbs. Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total. Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave. Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
Freeze for 30 minutes. Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 35336,"Garden Grilled Cheese Sandwiches with Black Olive Mayonnaise 8 slices sourdough bread, sliced 1-inch thick 1/4 cup olive oil 16 slices fontina, sliced 1/4-inch thick 2 red peppers, grilled and cut into 8 pieces 4 marinated artichoke hearts, sliced thinly 2 cups arugula leaves 1 cup good quality mayonniase 2 cloves garlic 1/4 cup Nicoise olives, pitted 1 tablespoon fresh lemon juice Salt and freshly ground pepper Instructions: Preheat grill. Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted. Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35337,"Goodnight Mary 3 cups tomato-vegetable juice, such as V8 9 ounces silver tequila
3 tablespoons lemon juice (1 large or 2 small lemons)
1 tablespoon Calabrian chili paste
1 tablespoon Worcestershire sauce
Suggested garnishes: pitted Castelvetrano olives, lemon wedges, celery sticks, turkey jerky Instructions: Add the tomato-vegetable juice, tequila, lemon juice, chili paste and Worcestershire sauce to a pitcher. Stir to combine. Pour into 6 ice-filled glasses. Garnish with skewers threaded with your desired garnishes. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 35338,"Portobello Tart with Spring Greens and Lime Balsamic Vinaigrette 1 lime, microwaved to release essential oils (allow lime to cool) 2 tablespoons balsamic vinegar 2 tablespoons light corn syrup 1 shallot clove, very finely minced 1 teaspoon very finely minced fresh rosemary leaves 3/4 cup grapeseed oil Salt and freshly ground black pepper 1 pound mixed baby greens (such as watercress, baby Arugula, garden sorrel, lamb's lettuce), soaked to remove sand, rinsed and dried with a salad spinner or paper towels 3/4 cup freshly grated Parmesan Salt and freshly ground black pepper 1/4 cup freshly chopped parsley leaves 2 tablespoons clarified butter 1 red onion, sliced 2 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8-inch to 1/4-inch thick 1 cup cleaned and sliced white mushrooms 2 tomatoes, insides removed and finely diced 1/2 cup freshly chopped chives Salt and freshly ground black pepper 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry) 1 egg, beaten for egg wash Instructions: For the vinaigrette: Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender. With the blender still running, add the vinegar, corn syrup, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify. Remove to a container and season with salt and pepper, to taste. For the spring greens: Tear the greens into bite-sized pieces, and remove the stems if using arugula. (Make sure greens are no longer wet from being rinsed.) Toss greens with Parmesan, season with salt and pepper, to taste, and set aside. For the filling: Heat the clarified butter over medium heat in a large saute pan. Add the onion and cook for about 15 minutes until translucent and beginning to caramelize, then add the portobellos and white mushrooms to the onions. Cook for another 10 minutes then reduce heat to low and add the tomatoes, chives, salt, and pepper, and allow flavors to integrate. For the vol-au-vent (tart pastry): Preheat oven to 375 degrees F. Roll out puff pastry dough, and using a 4-inch circle cutter (aka biscuit cutter), cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3-inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4-inch dough rounds to create a 1/2-inch wide circle of dough. These 1/2-inch wide circles of dough are to be used without the 3-inch pieces from the center. Place 1 of these 1/2-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly. Using the tip of a butter knife, break through the risen center part of each pastry shell to make a crater. Spoon some of the mushroom mixture into each of these craters. Place some greens on top of each tart and drizzle with lime balsamic vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35339,"Swedish Meatballs in a Bag 1 cup fresh bread crumbs 1/2 to 3/4 cup water 1 tablespoon instant flour (recommended: Wondra) 1 1/2 pounds ground beef 1 onion, finely diced 1 egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 cup canola oil 2 tablespoons butter, cubed 1 cup beef stock 1/4 cup dry sherry 1/4 cup heavy cream 1 bay leaf 2 teaspoons Dijon mustard 2 teaspoons honey mustard Instructions: Hydrate bread crumbs in a mixing bowl by pouring water (1/2 to 3/4 cup) over them. To cook en papillote (in the oven, enclosed in foil), use a large foil oven pouch, or make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the center through which to place the sauce and meatballs. Shake flour in the pouch to coat the inside, and (for safety reasons) place in a roasting pan. Preheat oven to 450 degrees F. To cook en papillote on the grill, follow the same procedure with the foil pouch and preheat grill to medium-high heat. (The foil pouch method is great for cooking and cleanup, but because the liquids inside will become very hot, use a roasting pan to support the weight of the pouch for safety reasons.) To the bowl of hydrated bread crumbs, add ground beef, onion, egg, salt, pepper, nutmeg, and allspice. With an electric mixer, beat the meat mixture until fluffy. Heat oil in a large skillet to sear off meatballs. (In the episode, we seared the meatballs in a deep-fryer.) Form meat mixture into small meatballs, and sear them in the skillet or deep-fryer. Remove to paper toweling to drain briefly. Add butter, beef stock, sherry, cream and bay leaf to foil pouch (which you have placed into a roasting pan for safety reasons to support the weight of the \floppy\ pouch). Transfer meatballs to the oven pouch and seal the pouch. Bake for about 20 to 25 minutes, or grill for about 15 to 20 minutes. Use extra care in dealing with the hot liquids in the foil pouch or oven bag. Pour the sauce from the bag into a small saucepan. Remove bay leaf from sauce before serving. Whisk in Dijon mustard and honey mustard and heat for a few minutes to thicken, and serve with meatballs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35340,"Bramble Pancake Cake 2 cups all-purpose flour 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup gin
3 tablespoons melted butter
1 tablespoon lemon juice plus zest of 1 lemon
1 egg
Nonstick cooking spray or additional melted butter, for greasing the skillet 1 cup heavy cream
1/4 cup maple syrup
1/4 cup chopped fresh mint 1 quart blackberries, sliced in half
Instructions: Add flour, sugar, baking powder, salt and baking soda to a large bowl. Whisk to combine. Add milk, gin, melted butter, lemon juice, zest and egg to a medium bowl and whisk to combine. Add wet ingredients to dry and mix until just combined and slightly lumpy. Heat a large skillet over medium heat. Spray with cooking spray or brush with melted butter. Add about 1/4 to 1/2 cup batter to the skillet for each pancake. Cook until golden brown on the bottom and bubbles begin to form on the surface, about 2 minutes. Flip and cook until golden brown on reverse side, about 2 more minutes. Transfer to a plate and continue with remaining batter. Add the heavy cream and maple syrup to a large chilled bowl. Mix until stiff peaks form using a hand mixer. Add mint and fold to combine. Spread the whipped cream on each pancake. Stack the pancakes with cream and a few blackberries followed by another pancake with cream and berries. Continue in this manner, finishing with cream and berries on top. Serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 35341,"Cranberry Clusters 1 cup sugar 1/2 cup water plus 2 tablespoons 1 1/4 cups fresh cranberries 1 1/4 cups chopped best-quality white chocolate Instructions: Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden. Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly. Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35342,"Mexican Style Hot Dog 4 hot dogs 4 hot dog buns
Ketchup
Mayonnaise
Mustard
Sliced pickled jalapenos
Mexican-style potato chips, crushed
Instructions: Grill, steam or boil the hot dogs, and then place in the buns. First top the hot dog with some ketchup, mayonnaise and mustard, then top with some pickled jalapenos and crushed chips. ","[Tinto de Verano, Tempranillo, Garnacha, Zinfandel]" 35343,"Filet Mignon Parcels 6 Filet Mignons, each approximately 1/2 pound and cut about 1 1/2 inches thick 2 sticks (16 tablespoons) unsalted butter 2 tablespoons olive oil 1 pound assorted mushrooms (a mix of wild and domestic) chopped 4 tablespoons Madeira 3 tablespoons chopped fresh chives 2 packages frozen phyllo dough, thawed 4 leeks, green parts only, blanched and cut lengthwise into six 1/2-inch \ribbons
Instructions: Preheat oven to 400 degrees Season Filet Mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo sheets into thirty six 8 1/2-inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (medium-rare) on an instant read thermometer (insert through the center of the packet). ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 35344,"Crispy Potato Balls 1 1/2 cups Mashed Potatoes, recipe follows, cold 1/4 cup all-purpose flour
1 large egg
1 tablespoon chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan, plus more for garnish
1/2 cup shredded mozzarella
1/4 teaspoon freshly ground black pepper
3/4 cup dried breadcrumbs
Vegetable oil, for frying
Kosher salt
5 pounds russet or Yukon gold potatoes 3/4 cup (1 1/2 sticks) salted butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 cup half-and-half, or more if desired
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Instructions: Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate. Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate. Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added. Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt. Garnish with more Parmesan and parsley. Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes. Preheat the oven to 350 degrees F. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape. Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper. Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35345,"Fried Avocado Taco Oil, for frying 2 cups instant flour, such as Wondra
1 cup beer
1 teaspoon paprika
Salt and freshly ground black pepper 2 just-ripe avocados, sliced into wedges
Agave Crema, recipe follows Eight 6-inch flour tortillas, lightly heated up on a griddle
Baja Slaw, recipe follows Lime wedges, for serving
1 cup shaved green cabbage 1 cup shaved red cabbage
2 tablespoons chopped fresh cilantro
3 limes, juiced
1 Fresno cl, julienned
1 small mango, diced into 1/4-inch pieces
Salt and pepper 1 cup Mexican crema or sour cream 1 tablespoon agave 1 teaspoon cumin Salt and freshly ground black pepper Instructions: Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F. To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper. Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack. Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers. Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld. Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 35346,"Spanish Pork Belly with Apple Butter and Almond Jazz Two 12-ounce cans beer (any standard beer will do) 2 tablespoons salt
2 pounds pork belly, skin removed
3 Granny Smith apples, cored and quartered 1 cup white wine
2 tablespoons brown sugar
1 bay leaf
1 sprig fresh rosemary
2 tablespoons crushed roasted almonds 3 tablespoons extra-virgin olive oil
1 tablespoons honey
Instructions: For the pork belly: Combine the beer, salt and 1 quart water in a large container with a cover to make the brine. Submerge the pork belly in the brine and refrigerate for 24 hours. Preheat the oven to 250 degrees F. Remove the pork belly from the brine and rinse it under tap water. Place it fat-side up in a roasting pan and bake uncovered for 3 hours. Press the pork belly: Place it between two heavy plates, boards or pans, set something heavy on top of it and cool in the refrigerator overnight. Slice the pork belly in 1/2-inch-thick slices, and then cut into 2-inch segments. The pork belly is now ready to prepare. It can be stored in the refrigerator, covered, for up to 5 days For the apple butter: Preheat the oven to 150 degrees F. Combine the apples, wine, brown sugar, bay leaf and rosemary in roasting pan, cover with foil and bake for 12 hours. Remove the foil and stir the contents of the pan. Increase the temperature of the oven to 300 degrees F. and return the apple mixture to the oven to bake, uncovered, for 1 hour. Remove the bay leaf and rosemary sprig. Puree the apple mixture in a blender until smooth. Let cool and store in the refrigerator for up to 1 week. For the almonds: Mix the almonds with the oil and honey in a bowl. Store in the refrigerator up to 1 week. To serve: Slowly render the pork belly in a medium saute pan over medium heat until golden brown on both side. Spread the apple butter on a plate and place some pork belly on top. Drizzle with some almond jazz. ","[Chardonnay, Pinot Grigio, Garnacha, Riesling]

" 35347,"Sunny's Quick Horchata Fondue 1/2 to 3/4 cup sweetened vanilla-flavored rice milk, or more as needed 1 cinnamon stick
24 ounces white chocolate, chopped
Pinch kosher salt
Ground cinnamon, for dusting
Dipper suggestions: blackberries, brownies, ridged potato chips, graham crackers, marshmallows, pretzel rods and strawberries Instructions: In a medium saucepan, add the rice milk and cinnamon stick. Heat over medium heat until warm, then turn off the heat and add the chocolate and salt. Let sit for a minute, then stir to melt. If too loose, just cook a bit longer; if not loose enough, add more rice milk. Top with a dusting of cinnamon and serve with the suggested dippers and more! ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 35348,"Ginger Scallion Noodles Kosher salt 400 grams (14 ounces) dry ramen noodles or soba noodles (or 600 grams/1 1/3 pound fresh ramen noodles) 1 teaspoon canola oil 5 green onions, roughly chopped 2 garlic cloves, roughly chopped One 3-centimeter (1 1/2-inch) piece of ginger, minced 1/2 teaspoon crushed red pepper flakes, plus more for serving 3 tablespoons (42 grams) butter 2 handfuls baby spinach 3 to 5 tablespoons (45 to 75 milliliters) soy sauce, divided 1 lime, juiced 1 large handful enoki mushrooms White and black sesame seeds, toasted Instructions: Bring a medium saucepan of salted water to a boil over high heat. Add the noodles and cook according to package directions. Reserve about 1/2 cup of the cooking water, drain the rest and set the noodles and reserved water aside. Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for 1 minute. Add the butter and stir to melt. Salt to taste. Transfer to a blender or food processor along with the spinach, 2 tablespoons of soy sauce and lime juice. Blend until smooth, adding enough of the reserved water to get a saucy consistency. Season with 1 to 2 more tablespoons of soy sauce, if needed. Place the pan back over medium heat and add the mushrooms. Cook until softened and lightly golden, about 2 minutes. Add 1 tablespoon of soy sauce and cook just until fully absorbed. Add the noodles back into the saucepan and add the sauce. Toss to coat, adding a little more of the reserved cooking liquid, if needed. To serve, top with the mushrooms, sesame seeds and red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35349,"Danish Butter Cookies 2 sticks (16 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar
1 tablespoon whole milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour (see Cook\u2019s Note)
1/4 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees F. Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35350,"Salted Pistachio Meringues 3 cups superfine or caster sugar (1 pound 5 ounces) (see Cook\u2019s Note) 9 extra-large egg whites, at room temperature 1 teaspoon pure vanilla extract 1/3 cup shelled, roasted, salted pistachios, roughly chopped Fleur de sel Instructions: Preheat the oven to 400? F. Arrange two racks evenly spaced in the oven. Line a sheet pan with parchment paper and spread the sugar so it\u2019s a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn\u2019t spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250? F.
Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy. Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn\u2019t above 250? F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35351,"Opakapaka Fish on Hirabara Baby Greens, Green Apple Vinaigrette, and Stilton Bruschetta 1 cup apple juice 1/2 cup champagne vinegar 1/2 teaspoon chopped shallots 1 teaspoon honey 1 teaspoon sweet soy sauce 1 cup olive oil 2 green apples, chopped finely 1/2 pound baby greens 4 (5-ounce) fresh Opakapaka fish fillets or Mahi Mahi 4 (3/4-inch-thick) slices French bread 1/2 cup olive oil 4 ounces Stilton Instructions: Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside. Over a very hot grill, place the fish and grill for approximately 2 minutes per side. Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate. Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35352,"Maple and Cayenne Glazed Chicken 2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in half Extra-virgin olive oil Kosher salt 1 cup real maple syrup 2 teaspoons cayenne pepper Instructions: Preheat the oven to 400 degrees F. Make a small hole in the extra skin on the chicken legs and poke the end of the drumsticks through to form a perfect package. Toss the chickens generously with olive oil and salt. Arrange the chicken on a sheet tray or a baking dish lined with parchment or a silicone mat. Roast the chickens until they are about three-quarters of the way done, 20 to 25 minutes. The skin should start to brown and crisp. While the chickens are roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by half to three-quarters, or until the syrup is very thick and syrupy. After the chickens have roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chickens to a serving platter and let rest about 10 minutes before serving. Sweet and spicy!!! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35353,"Quick Chopped Barbecue 2 tablespoons prepared or homemade barbecue sauce 1/4 cup beef broth 2 tablespoons brown sugar 2 tablespoons brown mustard 1/2 teaspoon ground cinnamon 1/2 cup canned tomato puree 2 cups shredded cooked pork or smoked ham Salt and Tabasco sauce 4 hamburger buns Instructions: Combine barbecue sauce, beef broth, brown sugar, mustard, cinnamon and tomato puree and add shredded pork or ham. Slowly, over very low heat simmer for 10 to 15 minutes, uncovered until meat is warmed through and sauce has thickened but is still of spoonable consistency. Season to taste with salt and Tabasco sauce and spoon over buns. Serve with salad. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 35354,"Vanilla Martini Cafe 1.5 oz. Smirnoff Vanilla Flavored Vodka 0.25 oz. Godiva Mocha Liqueur Instructions: Add Smirnoff Vanilla Flavored Vodka and Godiva Mocha Liqueur. Shake. Strain into a martini glass. Garnish with maraschino cherry (optional).; ","[Vodka, Kahla]" 35355,"Cocoa Snickerdoodles 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 10 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1/3 cup white sanding sugar 1 3/4 teaspoons ground cinnamon Instructions: Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined. Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 35356,"Moroccan Seafood Stew with Couscous 1 cup couscous 2 tablespoons extra-virgin olive oil 1 onion, halved and thinly sliced 1 tablespoon paprika 1 tablespoon ground cumin Kosher salt and freshly ground pepper 1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes 8 ounces green beans, trimmed and cut into 1-inch pieces 1/2 cup pitted green olives, plus 1/4 cup brine 1/2 cup roughly chopped fresh cilantro, plus more for topping 2 pounds mussels, scrubbed and debearded 12 ounces medium shrimp, peeled and deveined Instructions: Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes. Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35357,"Spaghetti with Bacon and Beef Sauce About 2 tablespoons EVOO 4 ounces smoky bacon, chopped 1 pound ground sirloin 3 to 4 cloves garlic, chopped 2 fresh bay leaves 1 Fresno cl pepper, finely chopped 1 onion, finely chopped Pinch ground cloves Salt and freshly ground pepper 1/2 cup dry red wine 1 cup beef stock 1 tablespoon tomato paste One 14-ounce can Italian crushed tomatoes 1 pound spaghetti Grated pecorino, for serving Chopped fresh flat-leaf parsley, for garnish Instructions: Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, cl pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened. Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine. Serve the pasta topped with cheese and parsley. Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 35358,"Spicy Raw Clam Soup with Cilantro 36 very fresh littleneck clams 3/4 cup very finely diced red bell pepper 6 tablespoons very finely diced green bell pepper 1 tablespoon very finely diced jalapeno pepper 3/4 cup very finely minced fresh coriander leaves 3/4 teaspoon very finely minced garlic 6 tablespoons fresh lime juice 1/2 cup olive oil Freshly-ground pepper Instructions: Over a large bowl shuck clams, reserving clams and clam juice separately. (You will have about 2 cups juice.) In a large bowl combine red bell pepper, green bell pepper, jalapeno pepper, coriander and garlic. Stir in lime juice. While stirring, slowly add olive oil, then reserved clam juice in a slow stream. Season with pepper. To serve, divide soup among 6 wide shallow soup bowls and top each with 6 clams. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 35359,"Mashers 4 russet potatoes, peeled and cut into chunks 8 red potatoes, cut into chunks roughly the same size as the russet chunks 1 to 2 teaspoons kosher salt 3/4 cup low fat buttermilk (not skim) 1/4 cup heavy cream 6 to 8 cloves of garlic, peeled Instructions: Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil. Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done. As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy. Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35360,"Chipotle Chicken Mango Salad 4 cups Iceberg lettuce, shredded 6 ounces Boar's Head Chipotle Chicken, sliced 1/4\ thick, diced 6 ounces Boar's Head Chipotle Gouda, sliced 1/4\ thick, diced 1 cup Mango, diced 1/2 cup Mango chutney with jalapenos 1/2 cup Mayonnaise 1/2 cup Sour cream 1 tablespoon Lemon juice, fresh 1/2 cup Almonds, sliced Instructions: Toss the lettuce, chicken, cheese and mango in a large bowl. In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing. Pour dressing over salad and garnish with sliced almonds. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 35361,"Artichoke Pesto on Wagon Wheels 1 pound wagon wheels pasta (recommended: Barilla) 1 (8-ounce) pack of frozen artichoke hearts, thawed 1 cup fresh parsley leaves, packed down 1/2 cup chopped toasted walnuts Zest and juice of 1 lemon 1 clove garlic 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 2/3 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water. Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in olive oil. Transfer the artichoke mixture into a large serving bowl. Stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a sauce-like consistency. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 35362,"Sauteed Shrimp with Corn in Spicy Wine Sauce 1 pound large shrimp, peeled, deveined and cleaned with salt, shells reserved 2 tablespoons vodka 1 large egg white, lightly beaten 3 tablespoons corn oil 5 garlic cloves, minced 1/4 cup sake 3 large plum tomatoes, peeled and finely chopped 1 1/2 cups chicken or shrimp stock 1 teaspoon coarse or kosher salt 1/2 teaspoon freshly ground white pepper 1 teaspoon cornstarch, mixed with 1 tablespoon water 1/2 cup fresh corn kernels, preferably white or frozen, thawed 1/4 cup finely chopped red bell pepper 1 large jalapeno pepper, minced 1 tablespoon peeled, grated gingerroot 3 scallions, finely chopped Instructions: Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally. Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes. Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid. Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside. Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35363,"Semolina Pasta Dough 13 ounces 00 flour 5 ounces semolina 1 tablespoon salt 14 egg yolks 1 ounce extra-virgin olive oil Instructions: Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
Roll, shape and cook as desired.
","[Chardonnay, Barolo, Barbaresco, Dolcetto]" 35364,"Rockfish Baked in Salt 1 rockfish, about 3 pounds, cleaned 3 slices fresh ginger 2 to 3 sheets nori (Japanese seaweed sheets) 4 pounds rock salt 1/2 cup dark soy sauce 1 lime, juiced 1 tablespoon grated fresh ginger 1 bunch (about 10) scallions trimmed and sliced thinly Instructions: Preheat oven to 400 degrees. Rinse fish in cool water and dry. Tuck the slices of ginger into the cavity of the fish. Spread a layer of salt about 3/4-inch thick on the surface of a large baking sheet or other ovenproof container. Wrap fish entirely in the nori, set it on top of the salt, and then use remaining salt to bury the fish completely. Bake 30 to 40 minutes, until fish reaches an internal temperature of about 130 degrees (use an instant-read thermometer, and poke it through the salt crust into the fish). Remove from oven and let rest 5 to 10 minutes (fish will continue to cook). Meanwhile, mix together the soy sauce, lime juice, ginger, and about a tablespoon of the scallions. Carefully remove the fish from its salt bed, set it on a work surface, and remove nori wrap. Set fish on a serving platter, scatter the remaining scallions over the surface, and serve immediately with the sauce alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 35365,"Duck Confit Sliders, Banh-Mi Style Rendered duck fat from 1 duck, at warm temperature, plus more fat (chicken, duck, bacon, oil, etc.) as needed 4 duck legs and thighs
Salt Pinch sugar 2 teaspoons whole coriander 1 teaspoon sweet smoked paprika 1 teaspoon ground cinnamon 2 teaspoons peppercorns 1/4 cup sugar 1 shallot, peeled and trimmed 1 clove garlic, peeled and trimmed 1 jalapeno 1 bay leaf 2 tablespoons salt 1 teaspoon coriander seeds 1 teaspoon peppercorns 1 cup white wine vinegar 1 cup water 2 carrots, peeled and julienned 2 egg yolks 1 clove garlic, minced Zest and juice of 2 limes
1/3 to 1/2 cup liquid duck fat Hot sauce, to taste Salt 4 to 6 slider rolls 1 cup freshly picked cilantro leaves Instructions: Preheat oven to 225 degrees F. Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender. Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool. Whisk the egg yolks, garlic and lime juice together. Whisk in 1/3 to 1/2 cup liquid duck fat. Add the lime zest and season with hot sauce, and salt, to taste. Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired. Remove the duck from the pan and shred with fork. Slice the slider rolls in half. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 35366,"Peanut Butter and Jelly Sandwich Surprises 1 1/2 cups Pillsbury BEST? All Purpose Flour 1/2 cup plus 1 tablespoon sugar, plus additional for topping 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup Jif? Creamy Peanut Butter 1/3 stick Crisco? Butter Shortening Sticks or 1/3 cup Crisco? Butter Shortening 3 tbsps. milk 1 large egg yolk 1 tsp. vanilla extract Smucker's? Concord Grape Jelly Instructions: COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal. COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour. HEAT oven to 350 degrees F. ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar. Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35367,"Glorified Hash-Brown Cake with Frying Peppers 2 1/2 pounds russet potatoes, scrubbed but not peeled (about 3 to 4 large or 8 small potatoes) Fine sea salt
10 tablespoons (1 1/4 sticks) salted butter
1/2 teaspoon freshly ground black pepper
1 medium Vidalia onion, diced
8 ounces frying peppers, such as Hungarian wax, baby poblano or Annaheim, whole if small, halved if large
Instructions: Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring it to a simmer over medium heat, cover partially, and cook until the potatoes are tender enough to stick a fork into but still on the firm side of done, about 20 minutes. Drain the potatoes and let cool. (You can boil the potatoes up to a day ahead of time and keep them in the refrigerator if you like.) While the potatoes are cooking, clarify the butter: Heat the butter in a small skillet over medium heat until it foams and starts to turn dark blond on top, 3 to 5 minutes. Remove from the heat and let the butter sit for a few minutes. Then tilt the skillet toward you and gently spoon off and discard the layer of foam. Pour the clear golden butter into a bowl, discarding the dark dregs at the bottom of the skillet. Coarsely grate the potatoes, skins and all, onto a baking sheet, making sure to keep them loose and not to pack them down. Combine 1/2 teaspoon salt and the black pepper in a small bowl. Heat a 10-inch cast-iron skillet over medium-high heat, and add half of the clarified butter. Add a third of the potatoes in an even layer, keeping them loose. Top with half of the onions and season with some of the salt and pepper mixture. Add another third of the potatoes and the rest of the onions, and season again with salt and pepper. Add the remaining potatoes, season again, and then reduce the heat to medium and cook the potato cake until the bottom turns dark amber brown, about 15 minutes. (Peek on the sides: If it's browning too quickly, turn the heat down to medium-low.) Put a large plate upside down over the skillet, and using two thick oven mitts, grab the sides of the skillet and turn it upside down, releasing the hash-brown cake onto the plate. Put the empty skillet back on the burner and add all but 1 tablespoon of the remaining clarified butter. Slide the potato cake back into the skillet. Cook until the underside turns dark amber brown, 10 to 15 minutes. While the potato cake is cooking, fry the peppers: Heat a large saute pan over medium heat and add the remaining tablespoon of the clarified butter. Add the peppers and 1/4 teaspoon salt, and cook, flipping them often, until they blister and feel tender throughout, about 10 minutes. To serve, lay the large plate upside down over the skillet, and using oven mitts, invert as before. (If the first side was prettier, invert the cake again onto another serving plate.) Top with a jumble of fried peppers. Cut into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 35368,"Yogurt Parfait Cruller Nonstick cooking spray 180 grams butter 30 grams sugar 3 grams salt 340 grams all-purpose flour 6 large eggs plus 2 large egg whites Oil, for frying 1 cup sugar 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 cup whipping cream 1/4 cup strawberry or raspberry jam 1 cup Greek yogurt Zest of 2 lemons 1/2 cup bran flakes 1/2 cup rolled oats 1/4 cup pumpkin seeds 1/8 teaspoon cinnamon 1/8 teaspoon ginger 1/8 teaspoon nutmeg Pinch salt 1/2 cup whipping cream 1/4 cup brown sugar 1/8 cup butter Additional jam, optional Honey for drizzling, optional Zest of 1 lemon Instructions: For the spiced crullers: Spray the parchment paper with nonstick cooking spray, then cut into 4-inch squares. Set aside. Combine the butter, sugar and salt with 375 grams water in a small pot and bring to a boil. Lower the heat and add the flour. Stir with a wooden spoon until your muscles are tired and some of the moisture has evaporated. Stir for at least 1 minute, not allowing the dough to stick to the bottom of the pot. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed to cool. Whisk together the whole eggs and egg whites in a separate bowl. Once the dough is no longer hot to the touch and no longer gives off steam, turn the mixer to low speed and add the eggs, 1 tablespoon at a time, being sure to let each addition incorporate fully before adding the next. Scrape down the side of the bowl between additions. Transfer the dough to a pastry bag fitted with the large star tip. Pipe a circle onto a parchment square, letting the ends meet but not overlap. Repeat with the remaining dough. For the spiced sugar: Stir together the sugar, cinnamon and nutmeg in a small bowl. In a large Dutch oven, bring several inches oil to 370 degrees F. Carefully slide 4 crullers into the oil and fry until fully browned, 1 1/2 minutes per side. Transfer to the bowl of spiced sugar and coat both sides; transfer to a cooling rack. Repeat with remaining crullers. Cool, 5 minutes. For the yogurt topping: Beat together the cream and jam with an electric mixer on high until soft peaks form. Fold the yogurt into the whipped cream, then fold in the zest. Transfer to a pastry bag fitted with a round tip or use a spoon to drop dollops into the middles of the crullers. For the granola topping: Preheat the oven to 375 degrees F. Combine the bran flakes, oats, pumpkin seeds, cinnamon, ginger, nutmeg and salt in a medium bowl. Heat the cream, brown sugar and butter in a saucepan until the butter is melted and the sugar has dissolved. Pour over the dry ingredients, and stir to mix. Transfer to a cookie sheet and bake until golden, about 30 minutes. Let cool completely, then break up into bits. Drizzle the crullers with some jam or honey, then sprinkle with granola bits and some zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35369,"Chopped Panzanella and Rosemary Steak Salad 7 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 1 clove garlic, finely grated 1/2 teaspoon dried crushed rosemary Kosher salt and freshly ground black pepper Two 8-ounce sirloin steaks 4 cups 3/4-inch bread cubes, preferably stale and from a crusty French bread 2 medium or large ripe tomatoes 1 to 2 tablespoons red wine vinegar, to taste 1 romaine heart, chopped into 1-inch pieces 1 cup fresh flat-leaf parsley leaves One 15-ounce can white beans, rinsed and drained 3 medium carrots, chopped 3 stalks celery, chopped 2 ounces thickly sliced salami or turkey, chopped (about 1/3 cup) Instructions: Prepare a grill for medium heat. Preheat the oven to 325 degrees F.
In a small bowl, mix 2 tablespoons of the oil with the garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steaks in a zip-top bag, add the marinade and rub the steaks all over. Let stand for 30 minutes at room temperature to marinate and to allow the steaks to come to room temperature.
Scatter the bread cubes on a baking sheet. Bake until dried out and hard, but not golden, about 15 minutes.
Halve the tomatoes, and grate the cut side on the large holes of a box grater set in a large bowl, stopping when you get to the skin (discard the skin). Whisk the remaining 5 tablespoons oil, the red wine vinegar, 3/4 teaspoon salt and a couple turns of pepper into the grated tomato.
Add the romaine, parsley, beans, carrots, celery, salami and bread cubes to the bowl with the dressing and toss to combine. Season with additional salt and pepper to taste, and let the mixture sit for 20 minutes.
Remove the steaks from the marinade. Grill the steaks, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let them rest on a cutting board for 10 minutes, and then cut them into bite-size chunks.
Toss the steak with the salad before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 35370,"Pekoe Citrus Tea Mix Medium container with 1/2 pound Orange Pekoe tea, loose Small container with 6 pieces crystallized ginger Small container with 2 tablespoons dried mint leaves Small container with 1 tablespoon dried lemon peel 5 cinnamon sticks Small container with 1/2 cup raw sugar cubes
Instructions: Place lemon rind onto sheet pan and bake for 3 hours in a 200 degree oven. Line container with tea towels and place all items inside. The recipe card should read as follows: For a delicious pot of tea, place the following into the ball strainer: 6 teaspoons tea 1/4 teaspoon mint leaves Piece cinnamon stick Piece dried lemon peel Small piece crystallized ginger
Place ball strainer in teapot and pour barely boiling water over it. Steep for 5 minutes, add sugar as desired and ENJOY! ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35371,"Perfect 16 1 oz. Crown Royal Cask No. 16 .25 oz. sweet vermouth .25 oz. dry vermouth 3 dashes bitters Instructions: Stir ingredients with ice in shaker. Serve chilled up in a martini glass, garnished with a cherry. 1 ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35372,"Flatbread with Charred Broccoli and Roasted Grapes 1 1/4 teaspoons active dry yeast 1 3/4 cups all-purpose flour, plus more for dusting Kosher salt and freshly ground pepper 2 teaspoons honey Extra-virgin olive oil, for brushing 1/2 pound seedless red grapes (about 1 1/2 cups) 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup rice wine vinegar 2 tablespoons sugar 1 teaspoon yellow mustard seeds 1 head broccoli, cut into florets, stems peeled and sliced Kosher salt 1/2 teaspoon red pepper flakes 3 cloves garlic, thinly sliced 1 cup ricotta cheese 6 sprigs thyme, leaves stripped Freshly ground pepper Grated parmesan cheese, for topping Instructions: Make the dough. Combine the yeast and 3/4 cup warm (110 degrees F) water in a large bowl; stir to dissolve the yeast, then set aside until foamy, about 5 minutes. Sift 3/4 cup flour into the bowl and blend with a wooden spoon until smooth. Add 1 teaspoon salt, a few grinds of pepper and the honey and mix to blend. Sift the remaining 1 cup flour into the bowl and mix until incorporated. Transfer the dough to a floured surface and knead until smooth, 3 to 5 minutes. Brush a large bowl with olive oil and add the dough. Cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours. Roast the grapes. Preheat the oven to 400 degrees F. Toss the grapes with 2 tablespoons olive oil on a parchment-lined baking sheet. Roast until wrinkled, 12 to 15 minutes. Meanwhile, bring the vinegar, sugar and mustard seeds to a simmer in a small saucepan over medium heat. Cook until the liquid is reduced by about half, 5 to 8 minutes. Remove the grapes from the oven (leave the oven on) and let cool slightly. Combine the grapes and the vinegar mixture in a bowl; set aside. Cook the broccoli. Heat a large ovenproof saute pan over high heat. When it gets hot, remove from the heat and add 3 tablespoons olive oil and the broccoli; season with salt and the red pepper flakes. Return to the heat and cook, stirring from time to time, until the broccoli chars, 10 to 12 minutes, adding 1 more tablespoon olive oil and the garlic during the last 2 minutes of cooking. (Add a splash of water if the pan is too dry.) Place the pan in the oven and cook until the broccoli is tender, about 5 more minutes. Set aside to cool; leave the oven on. Prepare the ricotta. Put the ricotta in a medium bowl. Season with salt and stir in the thyme and 2 tablespoons olive oil. Taste for seasoning. Set aside. Roll out the dough. Press the dough gently and turn it out onto a floured surface. Divide in half and roll each piece into a loose ball. Cover with a kitchen towel and let rest 15 minutes. Flatten the dough, then roll out each piece into an 8-inch round. Place on a lightly oiled baking sheet. Cook the flatbread. Heat the remaining 2 tablespoons olive oil in a 9-to-10-inch ovenproof saute pan over medium-high heat. When it begins to smoke lightly, turn off the heat and add one round of dough. Return to medium-high heat and cook, pressing the dough gently with a spatula to keep it flat, until slightly brown on the underside, 2 to 3 minutes. Season the dough lightly with salt and pepper, then flip and press with the spatula. Pour off any excess oil from the pan. Add the toppings. While the underside cooks, spread half of the ricotta mixture on top. Arrange half of the grapes and broccoli on the ricotta. Transfer the pan to the oven to warm through, about 5 minutes. Transfer the flatbread to a cutting board, cut it into slices and top with parmesan cheese. Repeat to make another flatbread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35373,"3-Shot Cocktail (\Bandera and Sangrita) Tequila, 1-ounce per serving Fresh lime juice, 1-ounce (about 2 tablespoons) per serving Red part (Sangrita)* (See Cook's Note) 3/4 cups orange juice 3/4 cups regular or spicy tomato juice 1/4 cup fresh lime juice 1 medium jalapeno cl, stemmed, seeded and coarsely chopped Pinch salt Instructions: White part: Fill tequila shot glasses with tequila. Green part: Fill tequila shot glasses with lime juice. Red part: Put all of the ingredients for the sangrita in a blender and process until smooth. Fill tequila shot glasses with sangrita. Each guest is served 1 shot of each part or color to sip. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Rosado]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce Steak (such as flank steak or skirt steak), 1-inch thick and cut into 4 servings Ch" 35374,"Deviled Skillet Chicken and Pickled Cabbage and Red Onion Slaw 6 tablespoons extra-virgin olive oil, plus more for drizzling 8 pieces bone-in, skin-on chicken, 4 legs and 1 whole breast, quartered or 4 thighs Salt and freshly ground black pepper 1/2 medium red cabbage, shredded 1 large red onion, quartered and thinly sliced 3/4 cup white balsamic or white wine vinegar 1/4 cup sugar 2 bay leaves 6 peppercorns 2 cloves 1/2 cup Dijon mustard 1 teaspoon crushed red pepper flakes 2 teaspoons dried marjoram or oregano 2 sprigs rosemary, leaves finely chopped 1 cup dry white wine 2 cups hot pickled vegetable salad (recommended: Giardiniera) Crusty bread Instructions: Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F. Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes. While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat. Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes. Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 35375,"Jill Cordes Oatmeal Bars 1 teaspoon ground cinnamon 1 1/2 cups all purpose flour 1/2 teaspoon salt, or to taste 1/2 teaspoon baking powder 1 stick unsalted butter, at room temperature 1/2 cup molasses 1/2 cup granulated sugar 1 egg 3/4 cup uncooked rolled oats 1/2 cup raisins 1/2 cup chopped walnuts, optional Instructions: Preheat oven to 350 degrees F. Butter and flour a 1/2 sheetpan or jelly roll pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins and nuts. Spread dough in an even layer on prepared sheetpan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut into bars approximately 3 inches square. Remove bars from pan and allow to cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35376,"Lemon-Basil Potatoes 16 baby new potatoes, halved 2 cups low-sodium chicken stock 1/2 cup fresh lemon juice, plus 2 teaspoons 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon lemon zest 1/4 cup chopped fresh basil leaves Instructions: Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 35377,"Creamy Parmesan Mustard Dip 2 cloves garlic, minced 1 cup sour cream 1/2 cup finely grated Parmesan 2 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 1 teaspoon ground mustard Pinch kosher salt and freshly ground black pepper Instructions: Add all the ingredients to a small serving bowl and combine well. If not using immediately, cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35378,"Wild Mushroom Pizza 1 recipe Basic Pizza Dough 1/2 cup My Marinara Sauce 10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped 2 tablespoons olive oil 8 garlic cloves, roasted 3 ounces Gruyere cheese 3 ounces Parmesan cheese, grated 3 ounces Swiss cheese, grated 1 package yeast 1/2 teaspoon sugar 3/4 cup warm water 2 cups all-purpose flour Dash of salt 2 tablespoons olive oil 1 medium to large onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 4 tablespoons olive oil 1 (4-ounce) can mushroom pieces, drained 1 (24-ounce) can whole tomatoes, chopped, juice reserved 1 pound fresh tomatoes, diced 1 (4-ounce) can ripe olives, diced 1 (6-ounce) can tomato paste 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 bay leaves Instructions: Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14-inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.; Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.; Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Yield: 4 to 6 servings; ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 35379,"Turkey Brushetta Panini 1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 2 slices Italian bread (1/2 inch thick) 4 slices OSCAR MAYER Deli Fresh Shaved Cracked Black Pepper Turkey Breast 1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice 2 fresh basil leaves 2 thin tomato slices Instructions: HEAT panini grill to medium heat. FILL bread slices with turkey, cheese, basil and tomatoes. SPREAD outside of sandwich with mayo. GRILL 3 min.or until golden brown. If You Don't Have a Panini Grill: Heat skillet on medium heat. Cook sandwich 5 min. on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with a spatula to flatten slightly as it cooks. Substitute: Substitute 2 tsp. KRAFT Tuscan House Italian Dressing and Marinade for the mayo. Take Along: If packing for a brown-bag lunch, spread mayo on inside of sandwich and serve cold. KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb is made of pasteurized process cheddar, low-moisture part-skim mozzarella and provolone cheese, herb & garlic. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35380,"Candied Orange Zest 4 to 5 navel oranges, peeled with no remaining pith, cut into 2-inch long strips 1 cup sugar 1 cup water 3 cups sugar for crystallizing Instructions: Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin. TIP: RED ORANGES Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes ","[Riesling, Moscato, Vinho Verde]" 35381,"Maccabi Bowl 1 large eggplant 1 1/2 teaspoons Greek yogurt
1 teaspoon tahini
1 teaspoon lemon juice
1 clove garlic Salt and pepper
Extra-virgin olive oil, for drizzling
1 large eggplant 1 1/2 teaspoons Greek yogurt
1 teaspoon tahini
1 teaspoon lemon juice
1 clove garlic Salt and pepper
Extra-virgin olive oil, for drizzling
1 large eggplant 1 1/2 teaspoons Greek yogurt
1 teaspoon tahini
1 teaspoon lemon juice
1 clove garlic Salt and pepper
Extra-virgin olive oil, for drizzling
1 large eggplant 1 1/2 teaspoons Greek yogurt
1 teaspoon tahini
1 teaspoon lemon juice
1 clove garlic Salt and pepper
Extra-virgin olive oil, for drizzling
3 large beets 1 tablespoon red wine vinegar
1/2 cup Greek yogurt
1/4 cup toasted walnuts
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic
Salt and pepper Honey, for sweetening, optional
3 large beets 1 tablespoon red wine vinegar
1/2 cup Greek yogurt
1/4 cup toasted walnuts
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic
Salt and pepper Honey, for sweetening, optional
3 large beets 1 tablespoon red wine vinegar
1/2 cup Greek yogurt
1/4 cup toasted walnuts
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic
Salt and pepper Honey, for sweetening, optional
3 large beets 1 tablespoon red wine vinegar
1/2 cup Greek yogurt
1/4 cup toasted walnuts
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic
Salt and pepper Honey, for sweetening, optional
1 cup farro 1 small cucumber, skinned, seeded and small dice
1 heirloom tomato, small dice
1 green onion, sliced thin
Extra-virgin olive oil, for dressing
Red wine vinegar, for dressing
Fresh mint and Italian parsley, rough chopped
1 cup farro 1 small cucumber, skinned, seeded and small dice
1 heirloom tomato, small dice
1 green onion, sliced thin
Extra-virgin olive oil, for dressing
Red wine vinegar, for dressing
Fresh mint and Italian parsley, rough chopped
1 cup farro 1 small cucumber, skinned, seeded and small dice
1 heirloom tomato, small dice
1 green onion, sliced thin
Extra-virgin olive oil, for dressing
Red wine vinegar, for dressing
Fresh mint and Italian parsley, rough chopped
1 cup farro 1 small cucumber, skinned, seeded and small dice
1 heirloom tomato, small dice
1 green onion, sliced thin
Extra-virgin olive oil, for dressing
Red wine vinegar, for dressing
Fresh mint and Italian parsley, rough chopped
1 quart dried chickpeas 1/4 cup lemon juice
1/4 cup fresh cilantro
1/4 cup fresh mint
1/4 cup fresh Italian parsley
3 to 4 cloves garlic 2 jalape?os 1/2 cup all-purpose flour
3 tablespoons ground cumin
1 tablespoon baking powder
Oil, for frying 1 quart dried chickpeas 1/4 cup lemon juice
1/4 cup fresh cilantro
1/4 cup fresh mint
1/4 cup fresh Italian parsley
3 to 4 cloves garlic 2 jalape?os 1/2 cup all-purpose flour
3 tablespoons ground cumin
1 tablespoon baking powder
Oil, for frying 1 quart dried chickpeas 1/4 cup lemon juice
1/4 cup fresh cilantro
1/4 cup fresh mint
1/4 cup fresh Italian parsley
3 to 4 cloves garlic 2 jalape?os 1/2 cup all-purpose flour
3 tablespoons ground cumin
1 tablespoon baking powder
Oil, for frying 1 quart dried chickpeas 1/4 cup lemon juice
1/4 cup fresh cilantro
1/4 cup fresh mint
1/4 cup fresh Italian parsley
3 to 4 cloves garlic 2 jalape?os 1/2 cup all-purpose flour
3 tablespoons ground cumin
1 tablespoon baking powder
Oil, for frying Mixed greens, for garnish Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling
Pita chips, for garnish
Mixed greens, for garnish Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling
Pita chips, for garnish
Mixed greens, for garnish Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling
Pita chips, for garnish
Mixed greens, for garnish Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling
Pita chips, for garnish
Instructions: For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste. Chill and reserve. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired. Chill and reserve. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas. Add flour, cumin and baking powder and mix well. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing. Put some oil in a cast-iron skillet or deep-sided fry pan and bring to 325 degrees F. Use a 1-ounce scoop to scoop balls into hot oil. Fry each falafel until completely cooked through, 3 to 4 minutes. For the bowls: Place some greens in each bowl and surround with 1 heaping spoon of each dip. Drizzle with oil and vinegar, place a small handful of pita chips in an empty spot in each bowl and add falafel. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste. Chill and reserve. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired. Chill and reserve. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas. Add flour, cumin and baking powder and mix well. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing. Put some oil in a cast-iron skillet or deep-sided fry pan and bring to 325 degrees F. Use a 1-ounce scoop to scoop balls into hot oil. Fry each falafel until completely cooked through, 3 to 4 minutes. For the bowls: Place some greens in each bowl and surround with 1 heaping spoon of each dip. Drizzle with oil and vinegar, place a small handful of pita chips in an empty spot in each bowl and add falafel. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste. Chill and reserve. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired. Chill and reserve. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas. Add flour, cumin and baking powder and mix well. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing. Put some oil in a cast-iron skillet or deep-sided fry pan and bring to 325 degrees F. Use a 1-ounce scoop to scoop balls into hot oil. Fry each falafel until completely cooked through, 3 to 4 minutes. For the bowls: Place some greens in each bowl and surround with 1 heaping spoon of each dip. Drizzle with oil and vinegar, place a small handful of pita chips in an empty spot in each bowl and add falafel. For the baba ganoush: Preheat a grill (preferably charcoal), or grill pan. If using charcoal, place whole eggplant away from direct heat and cover the grill. Cook, rotating eggplant periodically, until the flesh is soft and the skin is not too charred, about 15 minutes. Remove from the heat and cover. When eggplant is cool enough to handle, cut in half and scrape flesh out into your food processor, being careful not to get too much skin mixed in with the flesh. Add the yogurt, tahini, lemon juice and garlic to the food processor. Puree until smooth. Season with salt and pepper and drizzle in olive oil to taste. Chill and reserve. For the beet dip: Preheat the oven to 350 degrees F. Place beets in a roasting pan. Fill bottom of pan with water, then cover tightly with foil. Roast, until the skin peels back with a push of your thumb, about 1 hour. Let cool and peel. Rough chop and sprinkle with red wine vinegar. Place beets and yogurt, walnuts, oil and garlic in a food processor. Pulse until it has the consistency of pesto. Season with salt and pepper, then add honey if desired. Chill and reserve. For the farro: Bring the farro and 4 cups cold water to a boil in a pot. Turn down to a simmer. Once water is soaked up, taste farro; it may need a bit more time and water. Once tender, strain excess water and spread farro out on a baking sheet to cool. Place cooled farro, cucumber, tomato and green onion in a bowl. Mix with oil, vinegar and chopped herbs to taste. For the falafel: Place chickpeas in a large bowl and cover with water by 2 inches. Soak overnight, then drain and reserve in a large mixing bowl. Blend together lemon juice, cilantro, mint, parsley, garlic and jalapenos in a blender until smooth. Pour mixture over drained chickpeas. Add flour, cumin and baking powder and mix well. Puree chickpeas in batches in a food processor until chickpeas are broken down as much as possible. Scrape sides of the bowl as you are pureeing. Put some oil in a cast-iron skillet or deep-sided fry pan and bring to 325 degrees F. Use a 1-ounce scoop to scoop balls into hot oil. Fry each falafel until completely cooked through, 3 to 4 minutes. For the bowls: Place some greens in each bowl and surround with 1 heaping spoon of each dip. Drizzle with oil and vinegar, place a small handful of pita chips in an empty spot in each bowl and add falafel. "," g g g g d g gegs gges gger kges ch ghubgy fe gunes gage gugedges gges gtunes gedary goged getgedgedgedged grgy gest gan " 35382,"Maple Granola 1/4 cup vegetable oil, like soy, peanut, or corn 2/3 cup dark amber maple syrup, grade A or B 1 tablespoon pure vanilla extract 1/2 cup toasted wheat germ 1/4 cup sesame seeds 1/2 cup shredded unsweetened coconut 3 1/2 cups rolled oats 1/2 cup green pumpkin seeds (pepitas) 1/2 cup cashews, coarsely chopped 1/2 cup whole almonds, coarsely chopped 1 cup mixed dried fruit, such as currants, diced pears, diced apricots, cranberries, raisins, blueberries, or chopped dates Instructions: Preheat oven to 225 degrees F. In a small saucepan, combine the oil and syrup and heat, stirring, over low heat. Remove from the heat and add the vanilla extract. In a large bowl, toss together the wheat germ, sesame seeds, coconut, oats, pumpkin seeds, cashews, and almonds. Add the syrup mixture and stir to coat evenly. Spread the granola mixture out on a baking sheet. Bake until golden brown, about an 1 hour and 30 minutes. Stir the mixture occasionally while baking so it toasts evenly. Transfer the warm toasted granola to a large bowl and stir in the dried fruits and let cool. Store in a tightly sealed container a room temperature for 2 weeks or freeze for up to 2 months. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35383,"Hot Fudge Sauce 3/4 cup heavy cream 1/4 cup unsalted butter, sliced Pinch of fine salt 1/2 cup sugar 2 tablespoons light corn syrup 2 tablespoons water 9 ounces good quality bittersweet, or semi-sweet chocolate, finely chopped 1 teaspoon pure vanilla extract Instructions: In measuring cup with a spout, combine the cream, butter, and salt. Set aside. In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. (Take care, since the sugar will bubble up when the cream is added.) Whisk until smooth. Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm. Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 35384,"Pasta Primavera 1 bunch broccoli, florets 2 small yellow squash 4 asparagus spears, each about 5 inches long 1 1/2 cups green beans, trimmed and cut into 1-inch lengths Salt to taste 3/4 cup fresh or frozen peas 1/2 cup snow peas 1 tablespoon peanut, vegetable or corn oil 2 cups thinly sliced mushrooms Freshly ground pepper to taste 1 teaspoon chopped hot, fresh, red or green chillies, or about 1/2 teaspoon dried red pepper flakes 1/4 cup finely chopped parsley 6 tablespoons olive oil 2 cloves finely chopped garlic 3 tomatoes cubed 1/4 cup fresh basil leaves, julienned 1 pound fresh fettucine 4 tablespoons butter 2 tablespoons fresh or canned chicken broth 1/2 cup heavy cream 2/3 cup Parmesan cheese 1/2 cup pine nuts Instructions: Trim the broccoli and break it into bite-size florets. Set aside. Trim off and discard the ends of the yellow squash but do not peel. Cut the squash into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 11/2 cups, no more. Set aside. Cut each asparagus spear into thirds. Set aside. Cook each of the green vegetables separately in boiling salted water to cover. The essential thing is to cook each vegetable so that it remains crisp-tender. Cook the broccoli, squash, green beans, and asparagus for about 5 minutes. Drain well, run under cold water to chill, and drain thoroughly. Combine them in a mixing bowl. Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen. Drain, chill, and drain again. Combine them in a mixing bowl. Heat the peanut oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetables. Add the chopped chilies and parsley. Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside. Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through. Drop the spaghetti into boiling salted water. Cook until al dente. The spaghetti when ready must retain just a slight resilience in the center. Drain well. Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables. Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly. Cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve equal portions of the spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately. Four ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35385,"French Onion Soup with Bagel Bread Pudding Croutons 4 cups heavy cream 1/4 teaspoon kosher salt 2 eggs 2 day-old everything bagels, cut into 1-inch cubes 1/4 cup olive oil 12 large Spanish onions, sliced 1/2 teaspoon kosher salt 2 ounces butter 2 cups sherry 1 bay leaf 10 cups veal or beef stock Kosher salt 1/2 to 3/4 cup grated gruyere cheese Instructions: For the bread pudding: In a bowl whisk together the heavy cream, salt and eggs. Place the bagels in a 9-by-13-inch baking pan. Pour the cream mixture over the top and set aside to soak for 2 hours.
Preheat the oven to 375 degrees F. Cover the baking pan with foil and bake for 30 minutes. Remove the foil from the pan and continue cooking for 15 minutes. Cool the bread pudding completely.
Preheat the oven to 450 degrees F. Separate the bagel pieces and place on a baking sheet. Toast until the edges turn golden brown, 5 minutes.
For the onions: In a 14-inch skillet or a medium high-sided saute pan, heat the oil over high heat and pour in the sliced onions. Do NOT stir the onions or shake the pan. When the pan gets hot again and the onions begin to sizzle, add the salt and stir. The onions at the bottom of the pan should be brown. Reduce the heat to medium and continue stirring. The onions will begin to soften and release their juices (the natural sugars in the juices will caramelize the onions). Cook for 15 minutes, and then reduce the heat to low. Continue cooking, stirring the onions periodically to make sure they don't stick to the pan, until completely soft and a rich dark brown color, 30 minutes.
For the soup: In a large saucepot set over medium heat, melt the butter until it starts to bubble. Add in the caramelized onions, then add the sherry and cook at a low simmer until the alcohol cooks out, 5 minutes. Add the bay leaf and stock, and cook for 30 minutes. Season with salt as the soup cooks. Portion the soup into serving bowls and top with some toasted bagel bread pudding croutons. Garnish each serving with 2 tablespoons gruyere if using, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 35386,"Yucca Fries 3 cups canola oil 1 tablespoon fine sea salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon cayenne pepper 2 pounds fresh yucca 1 lime zested Instructions: In medium Dutch oven heat oil to 350 degrees F. Place all spices in mixing bowl, and combine thoroughly. Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels. Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter. ","[Malbec, Tempranillo, Garnacha, Barbera]" 35387,"Falafel Chicken Cutlet 1 cup all-purpose flour 2 large eggs, beaten One 6.3-ounce box falafel mix 4 small chicken breasts, pounded to 1/2-inch thick Kosher salt and freshly ground black pepper Extra-virgin olive oil, for cooking One 5-ounce container baby arugula Juice of 1/2 lemon Kosher salt Extra-virgin olive oil, for drizzling 1 pint grape tomatoes, thinly sliced 4 Persian cucumbers, thinly sliced Yogurt Dressing, recipe follows 2 cups Greek yogurt Extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Juice of 1 lemon 5 to 6 teaspoons red wine vinegar 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh mint Instructions: For the chicken: Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and set aside. Set up a breading station with one shallow plate containing the flour, one with the eggs and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper. Evenly coat the chicken in the flour, followed by the egg; finish with the falafel mix. In a large skillet, add 1/4 inch oil. Heat over medium heat until the oil is shimmering. Add the chicken, working in 2 batches and adding more oil if necessary, and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165 degrees F, about 10 minutes. For the salad: In a large bowl, toss the arugula with the lemon juice, salt and a drizzle of oil. Add the tomatoes and cucumbers and season with more salt. Toss to combine. Transfer the chicken to plates and top with the salad. Serve with the Yogurt Dressing on the side. Serve immediately. Combine the yogurt, a generous drizzle of olive oil, salt and pepper, lemon juice, vinegar, cilantro, dill and mint. Cover and chill until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35388,"Thank Goodness it's Over Bruschetta 1 clove garlic, cut in half 1/2 loaf leftover bread 3/4 cup cranberry sauce 3/4 cup crumbled blue cheese Instructions: Preheat oven to 375 degrees F. Slice the bread, rub with cut garlic clove and place in a heated dry cast iron grill pan on the stove top. Cook until toasted, about 2 minutes. Flip and toast the other side, about 1 minute more. Slather the bread with leftover cranberry sauce, top with crumbled blue cheese. Place in the oven until cheese melts and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35389,"Brownie Lasagna Nonstick cooking spray, for the pan One 15.25-ounce box devil's food cake mix, such as Duncan Hines
1/3 cup vegetable oil
3 large eggs 8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Chocolate syrup, for topping
3 tablespoons chocolate shavings
Instructions: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal cake pan with cooking spray. Combine the cake mix with the vegetable oil, eggs and 1 cup water in a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then turn to medium speed and beat until the mixture is creamy and smooth. Pour the batter into the prepared pan, smoothing into an even layer with a spatula.
Bake until a cake tester comes out clean, 18 to 24 minutes. Put the cake in the pan on a rack and let cool completely.
Beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on low speed until creamy. Slowly add the confectioners' sugar 1/2 cup at a time, beating in between each addition. Add the vanilla extract and beat until well blended.
Turn the cake out onto a rack. Slice the cake in half horizontally with a serrated knife, then slice each layer in half horizontally again, making 4 layers in all. Place a cake layer cut-side up on a platter; spread about 3/4 cup frosting over the top with an offset spatula, carefully spreading to the edges. Repeat add with the remaining cake layers and frosting, finishing with the last 3/4 cup frosting on top.
Freezer the cake until the layers are firm, about 1 hour. Trim any ragged edges of the cake with the serrated knife, squaring off the sides. Top the cake with a drizzle of chocolate syrup and the chocolate shavings. Let sit at room temperature for 15 minutes, before serving. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 35390,"Trippa alla Fiorentina 1 yellow onion, diced 1 carrot, diced 1 stalk celery, diced 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 3 pounds tripe, blanched and boiled 1 pound tomatoes, peeled and finely chopped Salt, for seasoning Parmesan, for sprinkling Instructions: Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.) ","[Chianti, Barolo, Barbaresco, Rioja]" 35391,"Passionately Pink Smoothie ? cup (122 g) low fat vanilla yogurt 1 cup (150 g) red grapes ? cup (62 g) fresh raspberries ? cup (75 g) pineapple chunks ? cup (48 g) cranberries, fresh or frozen 1 Tablespoon honey 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 30-45 seconds, or until desired consistency is reached. Serve immediately. ","[Bardolino, Pinot Grigio, Sauvignon Blanc, Ros]" 35392,"Meringue \Eggs\ with Pistachio Custard and Chocolate Drizzle 1/2 cup plus 2 tablespoons shelled, roasted, unsalted pistachios (preferably natural color) 1 1/2 cups superfine sugar plus 2 tablespoons 4 cups whole milk 4 large eggs, separated 4 egg yolks 3 drops almond extract 2 ounces bittersweet chocolate, finely chopped Instructions: Make pistachio cream: Finely grind pistachios with 1 cup superfine sugar in a food processor. Add 1/2 cup milk and puree to a thick paste and transfer to a bowl. Make \eggs: Whisk together 2 tablespoons superfine sugar and remaining milk in a deep skillet and bring to a bare simmer (milk should steam but not bubble). While milk is heating, beat egg whites in a mixer fitted with the whisk on high speed until they hold soft peaks. Gradually beat in remaining superfine sugar until meringue holds stiff peaks. Using a large oval-shaped spoon, form 8 meringue \eggs\ gently dropping them as formed into the simmering milk mixture. Keep the milk at a low simmer. Poach the meringues until set on the bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more. Transfer with a slotted spoon to a plastic-wrap-lined baking pan and refrigerate until ready to serve. Repeat with remaining meringue to make 8 more eggs. Make custard: Whisk together the 8 yolks with the pistachio cream and almond extract. Slowly add 1 cup of poaching liquid to the yolk mixture, whisking constantly. Slowly whisk mixture into the poaching liquid. Cook custard over moderately low heat, stirring constantly until it's the thickness of heavy cream, about 180 degrees F on an instant-read thermometer. Do not overcook. Assemble dessert: Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring constantly, until smooth or melt in microwave. Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top. Drizzle chocolate over meringues and custard. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 35393,"Crisp Chocolate Wafers 4 tablespoons (1/2 stick) unsalted butter, softened 1/2 cup light brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 large egg whites 3/4 cup Dutch process (alkalized) cocoa powder 3/4 cup all-purpose flour 1/4 teaspoon salt More sugar for finishing the cookies 2 cookie sheets or jelly roll pans lined with parchment or foil Instructions: Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition. While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated. Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight. About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees. Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar. Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan. Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 35394,"Wild Rice with Cherries 3 1/2 cups good chicken stock 1 cup wild rice, thoroughly rinsed Kosher salt and freshly cracked black pepper 1 cup roughly chopped dried cherries 1/2 cup toasted and roughly chopped pecans 1/4 cup chopped flat-leaf parsley Instructions: In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve. ","[Chardonnay, Riesling, Sparkling Shiraz, Barbera]" 35395,"Sweet and Spicy Chicken Wings with Feta Ranch Dressing 2 dozen whole chicken wings, separated into drumettes and flats, tips removed 1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
2 tablespoons ketchup 1 cup apple cider vinegar
1/2 cup pomegranate molasses
1/4 cup Worcestershire sauce
2 tablespoons dark brown sugar
1 tablespoon red cl flakes
1 cup sour cream 1/2 cup feta, crumbled
2 tablespoons minced fresh parsley 1/2 teaspoon kosher salt
2 teaspoons freshly ground black pepper
Sliced scallions, for garnish
Canola oil, for frying 2 tablespoons unsalted butter
Serving suggestions: baby carrots, celery sticks
Instructions: For the wings: Preheat a smoker for cooking at 250 degrees F. Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside. For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and cl flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature. For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions. To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat. Serve with the feta ranch dressing, baby carrots and celery sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]

" 35396,"Butter Chicken Parathas with Sweet Tomato Chutney 2 tablespoons grapeseed oil 2 tablespoons chopped garlic 1 tablespoon chopped ginger 1 small red onion, chopped 2 tablespoons tomato paste 1 tablespoon cumin seeds 1 tablespoon garam masala 1 tablespoon brown sugar 1 teaspoon red chili flakes 1 teaspoon salt 1 teaspoon turmeric 2 large chicken breasts, boneless and skinless, cut into 1-inch chunks 1/4 cup low-fat yogurt 2 cups whole wheat flour, plus more for dusting 1 teaspoon ground coriander 1 teaspoon ground cumin A pinch of salt Flaxseed oil, for brushing Sweet Tomato Chutney, for serving, recipe follows 1/2 cup sugar 1/2 teaspoons salt 4 to 6 cardamom pods, cracked 2 large tomatoes, chopped 1 tablespoon chopped fresh cilantro 1 tablespoon minced red onion Instructions: For the chicken: Put a large skillet over medium-high heat and add the grapeseed oil. When it starts to get hot, add the garlic, ginger and onions, and cook until the onions are golden, about 4 minutes. Add the tomato paste, cumin, garam masala, brown sugar, chili flakes, salt and turmeric, and cook for 2 minutes. Add the chicken and stir well to coat. Stir in the yogurt and 1/2 cup water and cook until the chicken is done, 8 to 10 minutes. Let cool, and then shred the meat using a fork or your fingers. For the parathas: Combine the flour, coriander, cumin, salt and 1/2 to 1 cup water in a large bowl and mix with your hands until it begins to form a ball. If it there is excess flour and it seems dry, add more water. Knead until it has a smooth consistency, like pizza dough. The dough should be soft and smooth. Divide the dough into 12 equal pieces and roll each into a smooth ball. Pat a ball into a disc and then place on a floured surface and roll it out into a very thin circle, about 6 inches in diameter, like a tortilla. Place 1/2 cup butter chicken filling onto the disc, and then roll out a second ball and place it over the butter chicken. Lightly go over the paratha with the rolling pin to seal it, taking care not to push the filling out of the edges. Continue to roll and fill the remaining discs. Place a nonstick pan over medium-low heat and gently place a paratha into it. Brush the top with a little of the flaxseed oil and let it cook until the dough begins to bubble and turn brown, about 1 minute. Flip the paratha, oil it lightly and continue to cook it until it's golden and crispy. Brush the top with a little more of the oil. Repeat the process for the remaining parathas. Serve with Sweet Tomato Chutney. Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil. Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to 1 hour. Let cool slightly and stir in the cilantro and onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 35397,"Veal Ravioli 1/4 cup olive oil 1 small carrot, finely diced 1 celery stalk, finely diced 1 small onion, finely diced 2 cloves garlic, minced 1 pound ground veal 1 bay leaf 1/2 teaspoon red pepper flakes 2 teaspoons fennel seeds 1/2 cup canned tomato sauce 2 tablespoons chopped fresh parsley 3 tablespoons toasted pine nuts 40 round wonton wrappers, thawed if frozen and covered loosely with a damp paper towel to prevent drying Slow Roasted Tomato Sauce, recipe follows 1/4 cup extra-virgin olive oil 1 1/2 pounds plum tomatoes, cored and halved 5 large garlic cloves, peeled Salt and freshly ground pepper 1/8 cup white wine 1 tablespoon minced fresh thyme 1/2 cup chicken or vegetable stock, or canned broth 1/4 cup chiffonade fresh basil leaves, thyme leaves, or purple sage, for garnish Instructions: In a large saute pan set over moderately high heat, heat olive oil. Add chopped carrot, celery, onion, and garlic and saute until vegetables are tender. Add ground veal and cook, stirring, until meat is cooked through. In a clean spice/coffee grinder, pulverize bay leaf, red pepper flakes, and fennel seeds. Add spice mixture to saute pan. Add tomato sauce to saute pan. Cook, stirring, until almost all the liquid is evaporated, for about 2 minutes. Add chopped parsley and pine nuts. Season with salt and pepper, to taste. Put 1 wonton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a 2 1/2-inch cutter or sharp knife. Make wonton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a sheet pan lightly sprinkled with cornstarch Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. Preheat oven to 200 degrees F. Lightly brush a baking sheet with olive oil and arrange the tomato slices and garlic cloves in one layer. Sprinkle tomatoes and garlic with olive oil and season with thyme, salt and pepper. Drizzle with white wine. Roast the tomatoes and garlic for 1 1/2 hours. Transfer tomatoes and garlic to a blender and puree until smooth. Add stock to achieve desired consistency. Taste and adjust seasoning with salt and pepper. Add chiffonade of basil. Reserve sauce and keep warm. Wine Suggestion: Villa Antinori Chianti ","[Chianti, Barolo, Rioja, Syrah]" 35398,"Italian Sausage Balls 1/2 pound sweet Italian sausage links, casings removed 1 cup shredded part-skim mozzarella 1/2 cup self-rising flour 2 tablespoons extra-virgin olive oil 24 fresh basil leaves 12 slices pickled cherry peppers Instructions: Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment. Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24). Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through. To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 35399,"Mocha Buttercream Brownie Bars em Bars: /em Crisco? Original No-Stick Cooking Spray 1 (19.5 oz.) pkg. Pillsbury? Family Size Chocolate Fudge Brownie Mix 1/2 cup Crisco? Pure Vegetable Oil 1/4 cup water 1/2 tsp. vanilla extract 1/8 tsp. salt 2 large eggs 1/2 tsp. ground cinnamon Frosting: 1 tbsp. Folgers Classic Roast? Instant Coffee Crystals 2 tbsps. hot water 2 cups powdered sugar 1/2 cup butter, softened 1/4 cup unsweetened cocoa powder Instructions: HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan. BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack. DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 35400,"Halibut with Balsamic Glaze 1/2 cup balsamic vinegar 2 to 3 tablespoons honey, depending how sweet you want it 3 tablespoons olive oil 2 garlic cloves, minced 4 (6-ounce) halibut fillets Nonstick cooking spray Instructions: Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours. Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes. Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired. Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35401,"Paella 3 tablespoons olive oil 6 chicken thighs Salt (to taste) 2 cloves garlic, crushed with a little salt 1/2 green pepper, seeded and diced 1 large ripe tomato, skinned and finely chopped or grated 2 cups Bomba or Valencia rice (Spanish short grain rice, risotto rice can be substituted) 10 threads saffron, soaked in a little boiling water 8 cups fresh chicken, vegetable or fish stock 8 king prawns, keep their shells, heads and tails on 1 cup sliced cleaned squid (calamari) 1 lemon sliced thinly, for garnish Instructions: Heat a paella pan, (the pan should be wide enough to be covered by the rice in a thin layer). As soon as the pan is hot add 2 tablespoons of olive oil. Then add the chicken thighs, a pinch of salt, and let them brown slightly, turning them patiently. When they are cooked through, (no juices run pink), add the garlic, green pepper and tomatoes. Add the rice and stir in until translucent. Add the saffron with the water it has soaked in and stir well. Then add 1/2 the stock slowly, submerging the ingredients. Add the king sized prawns and the squid. Bring to the boil and leave to cook without stirring for 12 minutes adding more stock if the surface dries out. After 12 minutes the rice should still look succulent and juicy. Remove from the heat, cover with a thick cloth and leave to stand for a further 10 minutes for the rice to finish soaking up the remaining juices. Feel welcome to dress the paella with thick slices of lemon, salt and the remaining 1-tablespoon olive oil. ","[Rioja, Tempranillo, Garnacha, Cava]

" 35402,"Lamb Stew with Orange 2 tablespoons olive oil 1 pound lamb cubes (lean, from leg and shoulder) 1/4 teaspoon salt Pinch ground black pepper 1 medium onion, diced 2 large cloves garlic, minced 2 tablespoons low-sodium tomato paste 2 stalks celery, rinsed, trimmed and diced (about 1 cup) 2 large carrots, cut into coins (about 2 cups) 2 parsnips, roughly chopped (about 2 cups) 1 (14-ounce) can low-sodium chick peas, drained 3/4 cup dry red wine 3 cups low-sodium chicken broth or water 1 (15-ounce), can low-sodium tomato sauce 1 teaspoon orange zest 1 large orange, segmented, juice reserved 1 1/2 teaspoon ground cumin 2 tablespoons freshly chopped mint leaves Instructions: Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve. ","[Syrah, Malbec, Tempranillo, Garnacha]" 35403,"Turkey Fritters 1/4 cup pickled jalapeno, roughly chopped 2 cups shredded turkey meat 1 tablespoon pickled jalapeno juice 1 fresh jalapeno, finely minced 1 pasilla cl, julienned 1 russet potato, shredded 1 tablespoon chopped fresh cilantro 1 teaspoon sea salt 1 egg, beaten 2 tablespoons all-purpose flour 1 tablespoon cooking olive oil Chipotle Mayonnaise, for serving, recipe follows 1 cup mayonnaise 1 tablespoon fresh cilantro leaves 1 teaspoon chipotle in adobe 1 teaspoon salt Zest and juice of 1 lime Instructions: Preheat the oven to 300 degrees F. Combine the turkey, pickled jalapeno, pickled jalapeno juice, fresh jalapeno, pasilla, potato, cilantro and salt in a mixing bowl and fold together. Add the beaten egg and evenly mix into the fritter mixture. Evenly sprinkle the flour over and combine to mix in. Form into 4 patties. Heat the olive oil in an ovenproof frying pan over medium-high heat and place the fritters in the pan. Cook until golden brown, 3 to 4 minutes, and then flip. Place the frying pan with the fritters in the oven to finish, 4 to 5 minutes. Serve with Chipotle Mayonnaise. Combine the mayonnaise, cilantro, chipotle, salt and lime zest and juice in a food processor and mix for 2 minutes. Let stand for 20 minutes. Serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 35404,"Veggie Chili 1 pound baby bella mushrooms 2 tablespoons vegetable oil Kosher salt 1/2 cup chopped fresh cilantro stems (reserve leaves for garnish) 2 stalks celery, chopped 1 orange bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow onion, diced 1 poblano pepper, seeded and chopped 1 tablespoon chili powder 1 tablespoon smoked paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 4 cloves garlic, grated One 28-ounce can crushed tomatoes One 28-ounce can diced tomatoes 1 large zucchini, quartered and sliced 1 1/2 cups frozen corn One 15-ounce can black beans, rinsed and drained One 15-ounce can pinto beans, rinsed and drained Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalape?os Instructions: Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside. Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the cilantro stems, celery, bell peppers, onion, poblano pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the chili powder, smoked paprika, cumin, coriander and garlic. Stir to coat until the spices are fragrant, about 1 minute. Add the crushed tomatoes, diced tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes. Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt. Ladle the chili into bowls and top with the desired toppings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 35405,"Mini Challenge: Mulberry Street Burger 2 (8-ounce) portions ground beef 4 slices fresh mozzarella cheese 4 slices pancetta 1 tablespoon olive oil, plus more for salad 1/2 cup butter 3 cloves garlic 3 or 4 basil leaves 2 teaspoons crushed red pepper flakes 2 burger buns, your choice Baby arugula 4 slices tomato Basil Ketchup, recipe follows 1/2 bunch fresh basil leaves 1 cup ketchup 2 cloves garlic 1/2 teaspoon crushed red pepper flakes Instructions: Heat the oven to 350 degrees F. Heat a large skillet. Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta. Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking. In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven. In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes. Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 35406,"Creamy Harissa Wings 1/2 cup full-fat Greek yogurt 1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
3 tablespoons harissa 2 tablespoons sambal
2 tablespoons rice wine vinegar
1 tablespoon grated garlic
Zest and juice of 2 lemons
Kosher salt and freshly cracked black pepper
About 2 quarts neutral oil, for frying
2 1/2 pounds chicken wings
Sliced scallions, for garnish
Instructions: In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside. In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack. Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt. Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 35407,"Pork and Beef Ragu 1/4 cup virgin olive oil 1 pound chuck roast, room temperature
1 pound pork shoulder, room temperature
Salt and freshly ground black pepper 6 large cans whole tomatoes, preferably San Marzano
8 to 10 cloves fresh garlic, peeled, ends removed
2 to 3 small cans tomato paste
1/2 cup fresh basil, torn into small pieces
Hot pasta, for serving Grated cheese, for serving Instructions: Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside. Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours. Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 35408,"Spirograph Cake 8 ounces white fondant Confectioners' sugar, if needed Fine-tipped food color markers in assorted colors Flour-based cooking spray, for the baking pans 6 ounces (1 1/2 sticks) unsalted butter, softened 1 1/3 cups granulated sugar 2 tablespoons vegetable oil 2 large eggs 3/4 cup unsweetened dark cocoa powder 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1 cup hot brewed coffee 1 pound (4 sticks) unsalted butter, softened 2 pounds confectioners' sugar 1 tablespoon clear vanilla extract 1/3 to 2/3 cup heavy cream Pink, orange and lavender gel food color Assorted sprinkles and nonpareils Instructions: For the Spirograph? decor: Knead the fondant until smooth and pliable. If the fondant is sticky, knead in a little confectioners' sugar until the fondant is elastic and does not cling to your hands. Roll out the fondant between 2 sheets of parchment paper to 1/4-inch thickness using a rolling pin. Remove the top sheet of parchment paper and allow the fondant to stand until the surface is firm and dry. This can take 2 to 4 hours (and up to overnight), depending on the surrounding humidity of the room in which you're working. The fondant can be tested for readiness by attempting a Spirograph? design. Place the Spirograph? tools on top of the fondant and begin to draw using light pressure with a food color marker. If the tip of the pen sinks into the fondant, it is not dry enough to use and needs to stand longer. If the pen glides across the surface, then it's ready to use. Use the Spirograph? tools to practice drawing on a piece of copy paper before you begin drawing on the fondant. Choose your favorite designs to replicate on the fondant. Place the Spirograph? tools on the dry fondant and use the food color pens to draw designs onto its surface. Make various sizes and patterns. You'll need about 14 designs to cover the entire cake. Allow the drawings to dry for 10 minutes, then use the cookie cutters to stamp out the designs. Store the stamped-out circles in a single layer between 2 pieces of plastic wrap. For the chocolate cake: Preheat the oven to 350 degrees F. Spray three 6-inch round baking pans (or two 8-inch pans) with flour-based baking spray. Beat the butter and granulated sugar together in the bowl of an electric mixer. Add the oil; beat in the eggs 1 at a time, mixing well after each addition.
Whisk together the cocoa powder, flour, baking soda and salt in a large mixing bowl. Add the flour mixture to the creamed butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Add the hot coffee at the end and mix on low speed until just combined. Use a spatula to scrape down the bowl and mix again on low until the batter is smooth. Divide the batter evenly among the prepared pans, filling each pan no more than three-quarters full. Bake for 30 to 35 minutes, or until the cakes spring back when pressed in their centers. Turn the cakes out onto wire racks to cool. When the cakes are completely cool, level the tops using a large serrated knife or cake leveler For the buttercream frosting: Cream together the butter and confectioners' sugar on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color, about 3 minutes. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy, about another 3 minutes. Add additional heavy cream if the mixture is too thick to spread or pipe.
Place 1 cup of buttercream in a medium bowl. Drape a damp towel across the bowl to prevent the frosting from drying. Set aside. Place the remaining frosting in a large piping bag. Use the buttercream to fill the cake layers and to apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. Meanwhile, divide the reserved 1 cup of frosting into 3 parts in separate bowls and tint each portion with one of the 3 gel food colors.
When the crumb coat layer is well chilled, apply a second layer of white frosting and even the edges of the cake with a bench scraper. Use an offset spatula to randomly place dabs of pink, orange and lavender tinted buttercream over the edges and top of the cake. Carefully scrape away some of the tinted frosting using a single motion with a bench scraper. The colors will smear and blend together, creating a watercolor effect. Add more color dabs of frosting and repeat the process as desired. Transfer the cake to the refrigerator to chill. When the cake is well chilled, apply the fondant Spirograph? designs to the sides of the cake using buttercream as an adhesive. Use leftover white buttercream to pipe small mounds of frosting on top of the cake; cover the buttercream with assorted sprinkles and nonpareils. Place 1 fondant Spirograph? design on top of the cake if desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35409,"New Orleans-Style Barbequed Shrimp 4 pounds fresh or frozen large or extra-large shrimp (21 to 25 count/per pound), in the shell, see note 5 tablespoons chili powder 1 tablespoon salt, plus 2 teaspoons 16 tablespoons (2 sticks) unsalted butter 2 medium onions, peeled and finely chopped 6 cloves garlic, peeled and minced 1 cup ketchup 1 cup extra-virgin olive oil 5 tablespoons light brown sugar 1 cup Worcestershire sauce 1 lemon, sliced 3 tablespoons freshly squeezed lemon juice (from 1 lemon) 3 bay leaves 2 teaspoons dried oregano 2 teaspoons dried thyme leaves 1 teaspoon cayenne pepper Several dashes Louisiana-style hot sauce Instructions: Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you. Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce. In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping. Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so that it doesn't burn. Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout. Serve with the warm sauce for dipping, and a large bowl for the shells. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35410,"Linguine with Raw Tomato Sauce 3 pounds very ripe tomatoes 3 tablespoons red wine vinegar 4 tablespoons extra-virgin olive oil 1 tablespoon olive oil 1/2 cup torn basil leaves 2 tablespoons finely-chopped garlic 1 pound linguine 1/2 cup freshly-grated Parmesan cheese Instructions: Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon olive oil over medium heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato sauce at room temperature, 5 to 6 hours. In a large pot of boiling salted water, cook linguine according to package directions until al dente, 5 to 10 minutes; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid around pasta. ","[Barolo, Barbaresco, Chianti, Rioja]" 35411,"Pesto Pretzels 1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt, plus more for sprinkling 2 large eggs 1 1/4 cups cream cheese, softened 1/2 cup pesto Dried basil, for sprinking Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 2 1/2 tablespoons cream cheese across the middle of the dough; fold the bottom third of the dough over the cheese, then spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part. Fold the top third of the dough over the pesto. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with coarse sea salt and dried basil. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35412,"Chicken Satay Salad Sammies 1 1/2 pounds thin cut chicken breast meat (cutlets) 2 tablespoons vegetable oil Grill seasoning (recommended: Grill Mates Montreal Steak Seasoning by McCormick) or coarse salt and pepper 3 rounded tablespoons chunky peanut butter 3 tablespoons dark soy sauce, Tamari, eyeball it 1/4 cup apple juice, eyeball it 2 teaspoons hot sauce, eyeball it 1 lime, juiced 1/4 seedless cucumber, thinly sliced lengthwise then cut into sticks 1 cup shredded carrots 2 cups shredded lettuce, iceberg or hearts of romaine 4 crusty rolls, Kaiser's or subs, split Instructions: Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife. Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 35413,"The Best Cranberry Sauce One 12-ounce bag of fresh or frozen cranberries 1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
Kosher salt and freshly ground black pepper
Instructions: Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add the sugar, zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35414,"Mediterranean Tuna Wrap 2 (6-ounce) cans chunk light tuna in water, drained well 1/4 cup finely diced red onion 1/4 cup chopped fresh parsley leaves 1/4 cup chopped calamata olives 3 tablespoons olive oil 1/2 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice Salt Freshly ground black pepper 6 cups pre-washed mixed greens (about 3 ounces) 4 whole-grain wrap breads (about 2 ounces each) 2 large tomatoes, sliced Instructions: In a medium bowl combine the tuna, onion, parsley, olives. In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine. Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 35415,"Stay Crisp Layer Salad 1 head iceburg lettuce 1 10-ounce package fresh spinach 1 bunch green onions, chopped 1 can peas, washed and drained 1 jar bacon bits 7 hard cooked eggs, chopped 8 ounces grated cheddar cheese Parmesan cheese 1 cup sour cream 1/2 cup sugar 1/2 cup mayonnaise Instructions: Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight. Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 35416,"Jack-o'-Lantern Stuffed Peppers Kosher salt and ground black pepper 1 cup small elbow macaroni 1 tablespoon canola oil
1 yellow onion, chopped
3 cloves garlic, finely chopped
1 pound lean ground beef
One 14-ounce can fire-roasted tomatoes, drained
1 cup heavy cream
2 cups shredded sharp Cheddar 6 orange bell peppers
Instructions: Preheat the oven to 350 degrees F. Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready. In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper. Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper. Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35417,"Baked Shroom Rice 2 tablespoons unsalted butter 8 ounce shiitakes mushrooms, sliced 2 cloves garlic, minced 1 cup white rice Kosher salt and freshly cracked black pepper 2 cups low-sodium chicken stock Instructions: Preheat the oven to 350 degrees F. Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving. BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35418,"Grilled Halibut Fish Sandwiches with Tartar Sauce 1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick Vegetable or olive oil, for drizzling 2 teaspoons crab boil seasoning (recommended: Old Bay) Salt and freshly ground black pepper 2 tablespoons butter, melted 1/2 lemon, juiced 1 cup mayonnaise or reduced fat mayonnaise 2 tablespoons sweet pickle relish 1 dill or half-sour pickle, finely chopped 2 tablespoons finely chopped onion 2 tablespoons fresh chopped dill 10 blades fresh chives, chopped or 2 thin scallions thinly sliced 1/2 lemon, juiced Few drops cayenne pepper sauce 4 crusty rolls, split 1 large ripe tomato, sliced 4 leaves green leaf or Boston lettuce Asparagus Salad, recipe follows 1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor Tartar sauce: 1 small shallot or 1/2 large shallot, finely chopped 1/3 cup extra-virgin olive oil, eyeball it 1 pound asparagus, thin spears 2 endive, cored and thinly sliced 1/2 small red bell pepper, chopped 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled 1/2 cup frozen green peas 1/4 cup chopped flat leaf parsley, a couple of handfuls 3 tablespoons white wine vinegar Salt and freshly ground black pepper Instructions: Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips. Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Prep Time: 10 minutes Cook Time: 20 minutes, overlapping, including pasta Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35419,"Grilled Potato Skins 2 cooked russet potatoes 4 slices bacon 1 small bunch asparagus, trimmed to just the top 1/3 of the spears BBQ sauce 1 cup shredded Cheddar Sour cream Instructions: Preheat grill over medium-high heat. Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place. Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to \steam\ the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted. Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve. Eat and enjoy. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 35420,"Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas 1/2 cup sour cream 1 English cucumber, roughly chopped (about 8 ounces) 1 medium ripe tomato, roughly chopped 1 small clove garlic, grated 1 scallion, thinly sliced, white and green parts separated Fine salt 1/3 cup extra-virgin olive oil, plus more for drizzling One 15-ounce can black beans, rinsed Freshly ground black pepper Four 8-inch flour tortillas 1 cup shredded pepper Jack cheese (about 3 ounces) Instructions: Position a rack about 4 inches from the broiler heat source, and preheat. Blend 1/2 cup ice water mixed with ice cubes, 1/4 cup of the sour cream, cucumber, tomato, garlic, scallion whites and 1/2 teaspoon salt in a blender until completely smooth. Remove the small cap on the lid, and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas. Place the black beans and a pinch of pepper in a medium bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet with no overlap. Brush the tops with some of the remaining olive oil, then flip so the oiled side is directly on the baking sheet. Divide the mashed beans between the 2 tortillas, and spread the mixture evenly with a fork or your fingers, leaving a 1/2-inch border around the edge. Sprinkle the cheese evenly on top of the beans. Top with the remaining 2 tortillas, and brush the tops with the remaining oil. Place the quesadillas under the broiler, and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Flip the quesadillas with a spatula, and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 more minute. Cut each into 6 wedges. To serve, ladle (or pour directly from the blender carafe) the soup into 4 chilled bowls. Drizzle with olive oil, add several grinds of pepper and sprinkle with some of the sliced green scallions. Serve 3 quesadilla wedges on the side of each bowl of soup, along with a dollop of the remaining 1/4 cup sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 35421,"Apple Pancakes 1 3/4 cups all-purpose flour, plus more as needed 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly ground nutmeg 2 large eggs at room temperature 1 1/4 cups milk at room temperature 1/2 teaspoon vanilla extract 3 tablespoons unsalted butter, plus more as needed 4 Macintosh or other small apples Warm maple syrup, as an accompaniment Instructions: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven. Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay). Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour. In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more. Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35422,"Caramel Bread Pudding for Two 2 tablespoons unsalted butter, melted, plus more butter for greasing the cups 2 croissants (about 2 ounces each), torn into 1-inch pieces 1 large egg 2 tablespoons plus 1/2 teaspoon sugar 3/4 cup half-and-half 1/2 teaspoon pure vanilla extract 4 soft caramel candies, chopped Instructions: Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside. Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes. Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 35423,"Spicy Linguine with Clams and Mussels 1 pound linguine pasta 2 tablespoons unsalted butter, at room temperature 1/4 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3 tablespoons olive oil 2 large or 4 small shallots, sliced Kosher salt, for seasoning, plus 2 teaspoons Freshly ground black pepper, for seasoning, plus 1 teaspoon 3 cloves garlic, minced 1 cup white wine (recommended: Pinot Grigio) 1 cup vegetable broth 1/2 teaspoon crushed red pepper flakes 12 littleneck clams, cleaned 12 mussels, cleaned Instructions: Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste. Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish. Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 35424,"Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto 6 cups vegetable broth 1/8 cup canola oil 1 small onion, minced 1 1/2 cups pearl barley, about 1 pound (or use Arborio rice for a gluten-free dish) 1/2 cup dry white wine 1/4 cup ricotta cheese 1/4 cup (about 2 ounces) crumbled goat cheese 2 cups fresh basil leaves, packed 1/2 cup pine nuts, roasted 3 garlic cloves, finely minced 1/2 cup grated Parmesan 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 cup sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water) 6 sprigs fresh basil Instructions: For the risotto: Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside. For the pesto: Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste. Preheat oven to 350 degrees F. Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 35425,"Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) Salt and pepper 1/2 cup Italian bread crumbs 1 egg 2 cloves garlic, minced 1/4 small white onion, grated 2 tablespoons golden or dark raisins, chopped 3 tablespoons pine nuts, chopped 3 tablespoons grated cheese, Parmigiano or Romano 2 tablespoons chopped flat-leaf parsley 1 cup arugula leaves or baby spinach 6 slices prosciutto di Parma 6 slices deli sliced provolone Extra-virgin olive oil, for drizzling 1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni 1 pound broccolini, trimmed into florets 2 tablespoons butter 1 cup ricotta cheese 2 teaspoons lemon zest 2 tablespoons chopped fresh thyme leaves 12 grape or small vine tomatoes, halved Instructions: Preheat oven to 450 degrees F.
Put water on to boil for your pasta.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 35426,"Broccoli and Orzo Casserole 3 tablespoons unsalted butter, plus 1 tablespoon melted and more for greasing dish Kosher salt 1 cup dry orzo pasta 6 cups broccoli florets (about 12 ounces) 2 tablespoons all-purpose flour 1 small onion, diced (about 1/2 cup) 2 cloves garlic, minced 2 1/2 cups whole milk 1 1/2 cups shredded Havarti 1/4 cup sour cream 3 tablespoons grated Parmesan Freshly ground black pepper 1/2 cup panko bread crumbs Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish. Bring a large pot of generously salted water to a boil. Add the orzo, stir and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside. Heat a large pot or Dutch oven over medium heat. Add the butter and flour, whisk together and cook for about 1 minute. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo. Transfer the mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole. Bake until brown and bubbly, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35427,"Warm Spinach and Artichoke Dip 1 tablespoon canola oil 1 medium onion, finely chopped (about 1 1/2 cups) 3 cloves garlic 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out 1/2 cup reduced-fat sour cream 2 tablespoons mayonnaise 1/2 cup (about 4 ounces) Neufchatel cheese (reduced-fat cream cheese) 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper Pita wedges or crudites, for serving Instructions: Preheat oven to 350 degrees F. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool. In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35428,"Jamaican Jerk Chicken 1/3 cup olive oil 1/3 cup distilled white vinegar 1/2 cup orange juice 1/2 cup lime juice 1/2 cup molasses 1/4 cup soy sauce 1 bunch cilantro, leaves chopped 4 green onions, chopped 2 cloves garlic, chopped 1 Scotch bonnet chili, serrano, or Thai bird chiles, seeded and minced 3 bay leaves 3 peppercorns 1-inch piece cinnamon, crushed 2 tablespoons ground sage 1 tablespoon ground thyme 1 tablespoon ground allspice 1 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 5 pounds chicken pieces Instructions: Combine the oil and vinegar in a medium glass bowl. Stir in the orange and lime juice, molasses, soy sauce, cilantro, green onions, garlic, chili, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg. Place the chicken pieces in a large baking pan and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once. Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the lid. Grill for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Garnacha]" 35429,"Kimichi Bacon Fried Rice with Beef Cheeks 1 pound beef cheeks Salt and pepper Olive oil, for cooking 2 ounces beef stock 1 ounce fresh ginger 2 tablespoons soy sauce 1 tablespoon brown sugar 2 carrots 2 cloves garlic 1 celery stalk 1/2 onion 5 ounces gochujang sauce 2 ounces soy sauce 1 ounce fresh ginger 1 ounce mirin 1 ounce sesame oil 1 clove garlic 4 ounces sesame oil 32 ounces cooked white rice
8 ounces kimchi
6 ounces cooked bacon
2 ounces minced garlic and ginger mixture
4 ounces pickled mushrooms
4 ounces pickled vegetables
8 ounces shredded red and white cabbage 8 eggs
Diced green onions, for garnish
Instructions: For the braised beef cheeks: Preheat the oven to 350 degrees F. Sprinkle beef cheeks with salt and pepper. Pan-sear in olive oil in a large Dutch oven. Add beef stock, ginger, soy sauce, brown sugar, carrots, garlic, celery and onion. Cover with foil and bake 3 to 4 hours. For the Korean fried rice sauce: Add gochujang, soy sauce, ginger, mirin, sesame oil and garlic to a saucepan and simmer to reduce. Add a little water if too thick. For the fried rice: Heat a large skillet over high heat and add oil. Add rice, kimchi, bacon, garlic/ginger mixture, pickled mushrooms and pickled vegetables. Cook for about 4 minutes. Add 8 ounces Korean fried rice sauce and cabbage mixture and cook, tossing together for 2 to 3 minutes. Turn off and set aside. Cook 2 eggs at a time to sunny-side up in a separate small pan. Plate rice and top with cooked eggs and 12 ounces warm beef cheeks. Garnish with diced green onions. ","[Pinot Noir, Gamay, Tempranillo, Barbera]

" 35430,"Pasta with Pumpkin and Sausage 1 tablespoon extra-virgin olive oil, plus 1 tablespoon 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons 1 cup dry white wine 1 cup chicken stock, canned or paper container 1 cup canned pumpkin 1/2 cup (3 turns around the pan) heavy cream 1/8 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg, ground or freshly grated Coarse salt and black pepper 1 pound penne rigate, cooked to al dente Romano or Parmigiano, for grating Pumpernickel or whole grain bread, as an accompaniment Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows 1 pound triple-washed spinach, de-stemmed 1 small Golden Delicious apple, quartered, cored, and sliced 1/4 small red onion, thinly sliced 1/4 cup olive oil 1 1/2 tablespoons (a couple of splashes) apple cider vinegar 1 teaspoon grain mustard 1 tablespoon (a good drizzle) honey Coarse salt and black pepper Instructions: Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves. Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion. Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 35431,"Chocolate Chip Cookie Dough Balls 2/3 cup (1 1/3 sticks) butter, room temperature 3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semisweet chocolate chips
12 ounces dark chocolate wafers or semisweet chocolate chips 6 blocks chocolate-almond bark, such as CandyQuik
Instructions: For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up. For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]

" 35432,"Beef Stew with Root Vegetables 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef stew meat
3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1 tablespoon Worcestershire sauce 2 to 3 tablespoons tomato paste 1 1/2 teaspoons sugar 1/2 teaspoon paprika 1/2 teaspoon kosher salt Freshly ground black pepper 2 carrots, roughly sliced 2 parsnips, roughly sliced 1 small turnip, roughly sliced 2 tablespoons all-purpose flour, optional Minced fresh parsley, for garnish Instructions: Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook. To finish, add the parsley and stir through the stew. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 35433,"Coconut Creme Caramel 1 cup sugar, divided in half 3 tablespoons water 2 cups canned unsweetened coconut milk 1 cup whole milk 6 large eggs 8 fresh mint leaves, equal size Instructions: Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 35434,"Boozy Cherry-Chocolate Pies 3/4 cup turbinado sugar, plus more for sprinkling 1/2 cup light rum 1 tablespoon vanilla extract 1/2 teaspoon grated orange zest Kosher salt 3 pounds Bing cherries, pitted and halved 3 tablespoons cornstarch Cooking spray 6 tablespoons cold unsalted butter, cut into pieces 1 1/2 ounces semisweet chocolate, chopped (about 1/4 cup) All-purpose flour, for dusting 1 1/2 14-ounce packages refrigerated piecrust dough (3 pieces) Heavy cream, for brushing Vanilla ice cream, for serving Instructions: Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely. Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 35435,"Birthday Cake Crispy Rice Treats 4 tablespoons unsalted butter, plus more for greasing pan One 10-ounce bag mini marshmallows 2 teaspoons pure vanilla extract Kosher salt 6 cups crispy white cereal 1/3 cup multicolored sprinkles, plus more for decorating 2 cups mini marshmallows 4 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar Butter a 9-inch round cake pan. Instructions: For the \cake: Melt the butter in a large pot over medium heat. Add the marshmallows, and cook, stirring occasionally, until they melt completely, about 5 minutes. Remove the pot from the heat, and stir in the vanilla and a pinch of salt. Add the cereal and sprinkles, and stir with a rubber spatula, scraping up from the bottom, until the cereal is completely coated. Transfer the cereal to the prepared cake pan, and pat it down into an even layer. Let sit at room temperature until firm, about 30 minutes. Invert onto a serving plate. For the frosting: Heat the marshmallows and butter in small saucepan over medium-low heat, stirring constantly, until completely melted. Remove the saucepan from the heat, and stir in the confectioners' sugar. Spread the frosting over the top of the \cake\ in an even layer. Decorate with sprinkles. Cut into wedges, and serve. (The frosted \cake\ can be stored in an airtight container at room temperature for up to 3 days.) ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 35436,"Herbed-Baked Eggs 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Instructions: Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35437,"Blueberry-Lemon Tart 1 1/2 cups all-purpose flour 2 tablespoons sugar Pinch kosher salt 1/2 cup (1 stick) unsalted butter, cold, in chunks 1 large egg, separated 2 tablespoons ice water, plus 1 teaspoon 4 large eggs 1 1/2 cups sugar 1 cup fresh lemon juice (about 5 lemons) 1/4 cup heavy cream 1 lemon, zested Pinch kosher salt 1 pint blueberries Instructions: To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest. To bake the shell, heat the oven to 350 degrees F. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool. Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 35438,"Christina's Steak Fries with Cheese Sauce 4 large russet potatoes 3 cups vegetable shortening 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup grated Parmesan 1 cup grated cheddar 1/4 cup beer 1/4 cup grated Parmesan 2 tablespoons heavy cream 2 tablespoons yellow mustard Instructions: To make the fries: Peel the potatoes and cut into desired French-fry size. Put into a bowl of ice water and let stand for 10 minutes. Meanwhile, to make the cheese sauce: Combine all ingredients in a small saucepan over medium heat and cook, stirring, until melted and smooth. Remove from heat and set aside. Heat shortening in a large pot, deep skillet or deep-fat fryer. Drain potatoes and dry thoroughly. Working in small batches, fry the potatoes until golden brown, about 10 minutes. Using a slotted spatula, transfer fries as they cook to a brown paper bag. Add the salt, pepper, and Parmesan and shake to coat well. Serve immediately with the cheese sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35439,"Nelson Brother's Creamy Chicken and Wild Rice Soup 1/2 cup coined carrots 1/2 cup diced celery 1/2 cup broccoli buds 1/2 cup diced onion 1/4 cup paste style chicken base 2 cups water 1 cup cheese sauce 2 cups milk 1 cup cooked wild rice 1 tablespoon butter 1 tablespoon flour 1 pound cooked cubed chicken Instructions: In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35440,"Cherry Cola Glazed Ribs 2 cups water 1 (12-ounce) bottle light bodied beer 1/2 cup brown sugar, packed 3 tablespoons coarse sea salt 3 tablespoons fresh lemon juice 1 (2 1/2-gallon) plastic re-sealable bag 2 (4-pound) racks baby back pork ribs 1/4 cup brown sugar, packed 1 tablespoon dried summer savory 1 tablespoon granulated garlic 1 tablespoon sweet paprika 1/8 teaspoon ground cloves 1 cup yellow mustard 4 (12-ounce) cans cherry cola, room temperature 2 cups cherry jam or preserves 2/3 cup Dijon mustard with horseradish 3 tablespoons soy sauce 2 tablespoons malt vinegar or apple cider vinegar 1 tablespoon hot pepper sauce Instructions: For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally. For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature. For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing. Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess. Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 35441,"Steamed Baby Vegetables 1 cup miniature pattypan squash, trimmed 1 cup miniature zucchini, trimmed 1 cup miniature carrots, trimmed Instructions: Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35442,"Backstage Bbq Ribs 4 slabs pork back ribs Dry spice rub of choice 4 cups barbecue sauce of choice, diluted 70/30 with water Instructions: Preheat a pit smoker to 275 degrees F. Rub the ribs with the dry rub. Smoke in the pit smoker for 2 1/2 hours, or until the internal temperature of the ribs reaches 196 degrees F. Baste, and smoke for 15 more minutes until internal temperature is 204 degrees F. Preheat a grill. After smoking the ribs, wrap the ribs until ready to use. Reheat in steamer or 350 degree F oven for 4 minutes. Put ribs on a char grill, curved side down, and heat until the end of the bones begin to sizzle. Turn over, baste the ribs and leave on the grill only long enough to mark the other side of the ribs. Turn and baste again and serve the ribs right away. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 35443,"Croissant French Toast 1 pint fresh blackberries 1 cup sugar
2 tablespoons cornstarch
8 croissants (a rounder shape is best) 1/4 cup half-and-half
2 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
5 large eggs
Butter, for frying and serving
Warm maple syrup, for serving
Strawberries, for serving
Whipped cream, for serving Instructions: For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick. For the croissant French toast: Split the croissants in half through the middle. In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate. Heat a large nonstick skillet over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around in the skillet a bit to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves. Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 35444,"Dessert Pizza with Variations: Grape and Pine Nut, Apple and Gorgonzola, Mascarpone and Chocolate-Hazelnut Spread 2 cups/500 ml lukewarm water 1 cube or 2 tablespoons/30 ml fresh yeast 4 cups/1 L all-purpose flour 2 tablespoons/30 ml extra-virgin olive oil 1 teaspoon/5 ml salt 1 recipe Pizza Dough 10 grapes, halved 1/4 cup/50 ml pine nuts Sugar, for sprinkling 1 recipe Pizza Dough 1 apple, peeled, cored and sliced 2 ounces/75 g Gorgonzola cheese, crumbled 1/2 cup/125 ml walnuts Honey, for drizzling 1 recipe Pizza Dough 3 tablespoons/45 ml mascarpone cheese, or as much as you like 3 tablespoons/45 ml chocolate-hazelnut spread, or as much as you like (recommended: Nutella) Extra-virgin olive oil, for brushing dough Salt Instructions: For the dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid. Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings For the grape and pine nut pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Place the grapes cut-side down on the dough. Add the pine nuts and sprinkle with sugar. Bake for approximately 15 minutes. For the apple and Gorgonzola pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Top the dough with apples, Gorgonzola cheese, walnuts, and drizzle with honey. Bake for approximately 15 minutes. For the mascarpone and chocolate-hazelnut pizza: Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Spread the mascarpone cheese on 1/2 the pizza dough and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Pinch and roll the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes. ","[Chardonnay, Barbera, Tempranillo, Riesling]

" 35445,"Banana Split 2 bananas, halved lengthwise 1/2 pint vanilla ice cream 1 pint blackberries, picked over and washed 1 pint raspberries, picked over and washed Chocolate sauce, store-bought or homemade 1 cup peanuts Instructions: Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 35446,"Sweet Onion Carbonara 2 teaspoons olive oil 4 ounces thinly sliced pancetta, chopped
1 large or 2 small yellow onions, halved and thinly sliced
2 cloves garlic, minced
3/4 teaspoon kosher salt, plus more 3/4 cup shredded gruyere
2/3 cup whipping cream
1/2 cup freshly grated Parmesan 1/2 teaspoon grated lemon zest (1/2 lemon) 4 large eggs
1 pound mezzi rigatoni
Fresh coarsely ground black pepper
2 tablespoons chopped chives
Instructions: Heat the oil in a heavy large frying pan set over medium heat. Add the pancetta and saute until brown and crisp, about 8 minutes. Remove the pancetta from the pan and set aside to cool. Add the onions to the pan and cook until golden brown and lightly caramelized, 10 minutes. Add the garlic and 1/2 teaspoon of the salt and cook 2 minutes more. Set aside to cool slightly. In a large bowl, whisk together the gruyere, cream, Parmesan, lemon zest, eggs and the remaining 1/4 teaspoon salt. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water. Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup of the reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta, adding pasta water as needed, about 2 minutes (do not boil). Season the pasta with lots of pepper. Transfer the pasta to a large, wide serving bowl. Sprinkle with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35447,"Maraschino Cherries 1/2 cup granulated sugar 1 1/2 cups sweet cherries (about 1/2 pound), pitted One 1-inch strip orange peel 3 1/2 ounces cherry liqueur, such as maraschino 1/8 teaspoon almond extract Instructions: Combine the sugar and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
Scald a pint jar with a little boiling water; just swirl and dump. Pack the cherries and orange peel into the jar, leaving 1 inch of headroom at the top.
Stir together the cherry liqueur, almond extract and 2 1/2 ounces of the sugar syrup in a glass (save the remaining sugar syrup for sweetening drinks). Pour the mixture over the cherries. If needed, top off with cherry liqueur to cover. Seal the jar and refrigerate for a minimum of 3 days. ","[Prosecco, Moscato, Vinho Verde, Cava]" 35448,"Risotto with Mushrooms and Peas 6 cups chicken broth 1 stick (8 tablespoons) unsalted butter 1/4 cup olive oil
1 cup finely diced yellow onion 8 ounces baby bella mushrooms, sliced 5 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry white wine
1 1/2 cups grated Parmesan cheese
1 cup frozen peas
Kosher salt and freshly cracked multicolor pepper
Instructions: Heat the chicken broth in a medium saucepan, then cover and keep warm on low heat. Melt the butter in a large saucepan over medium heat and add the olive oil. Add the onions and saute, stirring occasionally, under tender and translucent, 8 to 10 minutes. Add the mushrooms and garlic and saute, stirring occasionally, until the mushrooms are tender and the juices have evaporated, 10 to 12 minutes. Next, add the rice and stir to incorporate with the vegetables, then immediately add the white wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of the broth to the pan and simmer over medium-low heat, stirring often, until the liquid is absorbed, 3 to 4 minutes. Continue to cook, adding broth by the cupful and stirring often, until the rice is tender and creamy, 28 to 32 minutes. Stir in the Parmesan and peas. Add salt and pepper to taste. ","[Barolo, Barbaresco, Chianti, Rioja]

" 35449,"The Flatiron Grilled Cheese 6 eggs 1 cup milk 1 teaspoon pure vanilla extract Pinch cinnamon Pinch nutmeg 2 large russet potatoes Salt and pepper 4 tablespoons canola oil 8 slices bacon 8 thick slices firm white bread 4 tablespoons butter 8 ounces Wisconsin Brie cheese, sliced Pure maple syrup, optional Instructions: Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use. Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring. Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm. Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread. Serve with maple syrup on the side, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35450,"Buttered Fingerling Potatoes 1 pound fingerling potatoes 1/2 stick butter Kosher salt and freshly ground black pepper Finely chopped fresh parsley leaves, for garnish Instructions: Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35451,"Strawberry Ricotta Bruschetta 1 cup finely diced strawberries 1 tablespoon chopped fresh mint
2 teaspoons extra-virgin olive oil
Flakey sea salt
12 toasted baguette slices 1 cup ricotta cheese
Balsamic vinegar (use an aged balsamic that is thick and syrupy), for garnish Instructions: In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 35452,"Champagne, Cardamon Strawberries with Chamomile Tea Sorbet 1/2 cup sugar 1/4 cup Champagne 1/8 teaspoon cardamom 3 mint leaves 1 pint tea sorbet 2 teaspoon powdered sugar 3 halved strawberries Sugar tuile Instructions: Pour all ingredients in together adding Champagne last. ","[Champagne, Riesling, Gewrztraminer]" 35453,"Garlic Chips 15-20 large cloves garlic, thinly sliced 3 tablespoons olive oil 1 teaspoon coarse salt Instructions: Heat olive oil in a medium skillet over moderate heat. Add garlic slices and saute until lightly browned, about 12 minutes. Drain garlic on paper towels. Sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 35454,"Mexi-Chicken Rice 1 cup enriched white rice 2 tablespoons butter 2 cups chicken broth 2 tablespoons cilantro, chopped 2 tablespoons chopped pimiento 2 scallions, thinly sliced Instructions: In a medium saucepan, saute rice in butter over medium high heat 2 or 3 minutes. Add broth and bring to a boil. Cover and reduce heat to simmer. Cook rice 18 to 20 minutes. Fluff with a fork and add cilantro, pimiento and scallions. Stir to combine ingredients and serve. ","[Sauvignon Blanc, Vermentino, Tempranillo]" 35455,"Red Apple Hooch Bowla Ice 5 ounces whiskey, premium quality 2 red apples, cored and sliced, plus more for garnish 4 ounces Cinnamon Simple Syrup, recipe follows 2 ounces apple schnapps 1 1/2 cups cranberry juice Splash sweet and sour mix Cinnamon sticks, for garnish 2 cups water 4 cinnamon sticks 1 1/2 cups sugar Instructions: Fill a large pitcher or bowl with ice. Add whiskey, apples, cinnamon syrup and apple schnapps. Pour in cranberry juice and splash of sweet and sour mix. Pout into glasses and garnish with cinnamon sticks and red apple slices. In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved. ","[Bourbon, Rye Whiskey, Merlot, Pinot Noir]" 35456,"Salmon with Sesame-Ginger Quinoa 1 1/2 tablespoons toasted sesame oil 1 tablespoon grated peeled ginger, plus 1 inch thinly sliced 1 cup quinoa, rinsed Kosher salt 3 heads baby bok choy (about 12 ounces), trimmed and thinly sliced 1 red jalapeno pepper, seeded (1/2 minced, 1/2 thinly sliced) 3 scallions, thinly sliced 4 6-ounce skinless center-cut salmon fillets (preferably wild) 3 tablespoons low-sodium soy sauce Juice of 1 lemon 1/4 cup fresh cilantro, torn Instructions: Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes. Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes. Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid. Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35457,"Speed-Brined Chicken Nuggets with Honey Dip 1 pound chicken breasts 1 cup lacto-fermented pickle brine, such as Bubbies
1/4 cup confectioners' sugar
1 tablespoon kosher salt
1 tablespoon lacto-fermented pickle brine, such as Bubbies 1/4 cup honey
Kosher salt and freshly ground black pepper
Peanut oil or another neutral oil, for frying
1 cup all-purpose flour 1/4 cup granulated sugar
2 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
3 tablespoons lacto-fermented pickle brine, such as Bubbies
Instructions: For the chicken: Butterfly the breasts and cut into bite-sized pieces. In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour. For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside. Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F. For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand. Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated. Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 35458,"Ginger-Maple Steak with Napa Cabbage and Grilled Onions 1/2 cup reduced-sodium soy sauce 1/3 cup pure maple syrup 1/4 cup lemon juice 2 tablespoons minced fresh ginger 1 tablespoon sesame oil 1 1/2 teaspoons minced fresh garlic 1 1/2 teaspoons cl-garlic paste 2 (10-ounce) boneless beef top loin (strip) steaks, cut 1-inch thick 1/4 teaspoon pepper 1 large red onion, cut into 1/2-inch thick slices 4 cups thinly sliced napa cabbage Instructions: Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing. Preheat charcoal grill to medium heat. Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally. Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing. ","[Pinot Noir, Syrah, Tempranillo, Barbera]" 35459,"Bistecca Fiorentina 1 3/4 pounds beef cut from loin with fillet and bone steak Instructions: Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside. ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]" 35460,"Strawberry Margarita Pancakes 2 cups self-rising flour 1/2 cup granulated white sugar 1/4 cup milk 1/3 cup vegetable oil 3 eggs 2 tablespoons red food dye 2 tablespoons pure strawberry extract 1 teaspoon vanilla extract 1 cup silver tequila 1 pint strawberries, rinsed and sliced Whipped cream, for garnish
Pink sugar sprinkles, for garnish Zest of 1 lime, for garnish Lime Syrup, recipe follows 6 tablespoons lime juice 1 cup powdered sugar Instructions: Mix the flour and sugar together. Whisk in the oil, milk and eggs. Add the food dye and extracts and mix well. Stir in the tequila. At this point, it is sometimes necessary to add additional liquid to achieve the correct consistency; milk will work. The batter should be about the consistency of cupcake batter.
Heat a griddle to 300 degrees F. Drop batter by large spoonfuls onto the griddle. When bubbles begin to appear on top of the pancakes, add 1 to 2 strawberry slices to the top of each pancake, then flip. Cook for an additional 30 seconds to 1 minute and then remove, placing pancakes strawberry-side up on wax paper to cool. Stack them this way (upside down!) to display the fresh strawberries.
Garnish the pancakes with whipped cream, a sprinkle of pink sugar sprinkles, lime zest and Lime Syrup. Combine the powdered sugar and lime juice in a small pot. Bring to a simmer over medium-low heat. Remove from the heat once dissolved and let cool. ","[Sauvignon Blanc, Ros, Moscato, Cava]" 35461,"Cinnamon-Maple Oat Biscotti with Yogurt Dip 1/2 cup 2-percent Greek yogurt 1/4 cup confectioners' sugar
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Splash of heavy cream
Nonstick spray 1 cup all-purpose flour, plus more for dusting
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
2 large eggs
1/4 cup grade B maple syrup
2 tablespoons unsalted butter, melted
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/4 cup finely diced dried apricots
1/4 cup chopped dried cranberries or cherries
Instructions: For the dip: Whisk together the yogurt, sugar, orange zest and vanilla in a small bowl. Stir in just enough cream to make a clingy dipping sauce. Cover and refrigerate while you prepared the biscotti. Remove from the refrigerator 5 minutes before using. For the biscotti: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly spray with nonstick spray and set aside. Whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk together the eggs in a small bowl until smooth. Add the maple syrup, butter, oil and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients along with the apricots and cranberries and mix with a wooden spoon until the dough just comes together; it will be wet. Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared baking sheet and shape into a log about 12 inches-by-4 inches. Bake until lightly golden and firm to the touch, about 20 minutes. The log will have spread quite a bit. Cool on the pan on a cooling rack for 10 minutes (or until the log is cool enough to handle). Slice the log into 1/3-inch-wide slices on the diagonal. Lay the slices down on the sheet pan and bake until dry, 10 to 12 minutes longer. Let the slices sit on the baking sheet for 5 minutes before removing to a cooling rack to cool completely, about 10 minutes. Once the biscotti are cool, serve with the yogurt dip. The biscotti will keep 1 week at room temperature in a tightly sealed container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35462,"Quick Pork Goulash 1 1/4 pounds pork tenderloin, trimmed and cut into 1-inch pieces 1/4 teaspoon dried thyme Kosher salt and freshly ground black pepper
4 teaspoons olive oil 2 carrots, diced 1 rib celery, diced 1 onion, thinly sliced 1 red or green bell pepper, diced 3 tablespoons sweet paprika 2 tablespoons tomato paste 1 teaspoon crushed caraway seeds 2 cloves garlic, minced 1 cup low-sodium beef broth 1 teaspoon red wine vinegar 2 cups whole-wheat egg noodles Chopped chives, for garnish Instructions: Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
Meanwhile, cook the noodles according to package directions and keep warm.
Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 35463,"Creme Brulee 9 egg yolks 3/4 cup superfine white sugar plus 6 tablespoons 1 quart heavy cream 1 vanilla bean Instructions: Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick. Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook. Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once. Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35464,"Instant Pot Frozen Chicken Teriyaki with Rice and Broccoli 1 cup long-grain white rice, rinsed and drained 4 cups broccoli florets (about 12 ounces)
2 tablespoons canola oil
2 cloves garlic, finely chopped (about 2 tablespoons)
2 scallions, greens and whites separated, finely chopped
1 teaspoon finely grated peeled fresh ginger
1/3 cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 frozen chicken breasts (6 to 8 ounces each)
2 teaspoons cornstarch Instructions: Add 1 1/4 cups water and the rice to a 6- or 8-quart Instant Pot?. Place the broccoli on top of the rice. Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer\u2019s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Gently scoop out the broccoli and rice into a medium bowl, cover with plastic wrap and set aside until ready to serve.
Add the oil, garlic, scallion whites and ginger to the same pot (there is no need to rinse the pot out). Set to high saute for 4 minutes and cook until softened, stirring frequently with a wooden spoon. Add the broth, soy sauce, brown sugar, honey, salt and black pepper, scraping the browned bits from the bottom of the pot with a wooden spoon.
Add the chicken breasts. Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes (for a 6-ounce chicken breast) to 8 minutes (for an 8-ounce breast). After the pressure-cook cycle is complete, follow the manufacturer\u2019s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board using tongs and slice crosswise.
In a small bowl, combine the cornstarch with 2 teaspoons cold water and add to the sauce in the pot. Set to high saute for 4 minutes. Continuously whisk until the teriyaki sauce is thickened.
Drizzle the sauce over the sliced chicken and serve with the cooked rice and broccoli. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 35465,"Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa 3 tablespoons vegetable oil 2 yellow onions, chopped 8 ounces guava paste, cut into chunks 2 tablespoons tomato paste 2 tablespoons apple cider vinegar 1/4 cup light or dark brown sugar 2 whole star anise 1/2 teaspoon ground allspice 1/4 teaspoon curry powder 2 tablespoons lime juice 1 tablespoon dark rum 1/2 cup olive oil, plus extra for greasing the baking dish 3 garlic cloves, finely minced 1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 mangoes, peeled, fruit cut off seed and diced 1 red bell pepper, halved, seeded, and finely diced 1 green bell pepper, halved, seeded and finely diced 1 yellow bell pepper, halved, seeded and finely diced 1 large red onion, halved and finely chopped 1 serrano cl, finely chopped, optional 1/2 cup finely chopped fresh cilantro leaves 1 (15-ounce) can black beans, drained and rinsed 1 whole side salmon (about 3 1/2 to 4 pounds) Instructions: For the barbecue sauce: Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks. For the salsa: Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, cl, and cilantro and toss to coat. Add the beans and gently toss everything together. For the salmon: Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray. Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout). Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 35466,"Herb Roasted Pork Loin with Parsley Shallot Sauce 2 garlic cloves, minced (1 tablespoon) 1/2 teaspoon salt 2 teaspoons olive oil 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat 1/2 cup Parsley Shallot Sauce, recipe follows 1 1/2 cups lightly packed flat-leaf parsley leaves 2 tablespoons coarsely chopped shallot 3 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil
2 tablespoons water 2 teaspoons fresh lemon juice
1/4 teaspoon salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce. Combine all ingredients in a blender and puree.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35467,"Orange Bee Sting 2 teaspoons wildflower or orange blossom honey 1 1/2 ounces orange liqueur, such as Grand Marnier 3 dashes bitters One 12-ounce chilled Belgian wheat beer, such as Hoegaarden 1 orange wedge, for garnish Instructions: Mix the honey with 1 tablespoon warm water to dissolve. Stir the honey and orange liqueur together in a tall pilsner glass. Add the bitters. Then top with the beer, allowing a small head to form. Garnish with the orange wedge. From Food Network Kitchens ","[Belgian Witbier, Hefeweizen]" 35468,"Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices) 11 ounces assorted meats (veal, chicken, beef, etc.) 1 large roll, without the crust cut into small pieces 2 eggs 2 ounces Parmigiano-Reggiano 1 sausage, without fennel 2 crushed cloves Nutmeg, to taste Sea salt and freshly ground pepper, to taste 4 to 5 fresh or day-old rolls to make bread crumbs Vegetable oil, for frying 2 tablespoons fresh tarragon, chopped 1 tablespoon capers, drained 1 roll without crust Red vinegar 1 cup extra virgin olive oil Sea salt and fresh pepper, to taste Instructions: Grind the meat. Mix all of the ingredients together and add to the ground meat. Make small dumplings (approximately the size of hazelnuts.) To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor until consistency is like flour. Roll dumplings in bread crumbs and shake off excess. Fry in hot oil until golden. Remove the dumplings with a skimmer and place on paper to remove the excess oil. SAUCE: Chop the tarragon and capers very finely. Soak bread in red vinegar. Squeeze out the excess vinegar and chop into very small pieces. Mix all ingredients together. Add sea salt and pepper to taste. Serve with dumplings. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 35469,"Guava Colada 1 1/4 cup guava nectar 2 teaspoons freshly squeezed lime juice 2 cups sweet golden pineapple, diced, frozen 1 banana, ripe, frozen Instructions: In the jar of a blender, blend all ingredients until smooth.; ","[Moscato, Sauvignon Blanc, Riesling]" 35470,"Citrus Glaze 6 ounces powdered sugar 1 teaspoon lemon or orange zest 2 1/2 tablespoons freshly squeezed lemon or orange juice Pinch kosher salt Buttermilk Pound Cake, recipe follows 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 cup whole buttermilk, room temperature Instructions: Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth. Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using. Arrange a rack in the middle of the oven and heat to 375 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour. Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth. Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist. Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35471,"Creamy Smoked Turkey and Blueberry Salad 1/2 cup light mayonnaise 1/2 cup plain low-fat yogurt 1/4 cup orange marmalade 2 teaspoons fresh lemon juice 1/2 teaspoon ground black pepper 3 medium peaches (about 1 pound), cut in wedges (about 3 cups) 1 pint blueberries 2 cups cubed smoked turkey (about 8 ounces) Instructions: In a bowl combine the mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 35472,"Turkey and Quinoa Stuffed Peppers 6 medium tomatillos (about 8 ounces), husked and rinsed Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 1 teaspoon ground cumin 1 avocado, diced 1 clove garlic, minced 1/2 jalapeno pepper, seeded and roughly chopped 1/2 sweet onion, such as Maui or Vidalia, roughly chopped Juice of 1 lime 1 handful fresh cilantro 1 cup low-sodium chicken broth 1/2 cup red quinoa 2 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces lean ground turkey 1/2 teaspoon red pepper flakes 1 clove garlic, minced Kosher salt and freshly ground pepper 1/4 cup dry white wine 4 large bell peppers (red and green) 1 cup lightly packed julienned kale leaves 2 tablespoons roasted pepitas (green pumpkin seeds) 3/4 cup panko breadcrumbs 2 tablespoons grated parmesan cheese Fresh parsley, for garnish Instructions: Make the tomatillo-avocado sauce: Preheat the oven to 350 degrees F. Place the tomatillos on a baking sheet. Drizzle with olive oil and toss. Season with salt and pepper and place in the oven. Roast until browned and soft, about 10 minutes. Remove from the oven and set aside to cool. Combine the tomatillos, 1/4 cup water, the cumin, 1 teaspoon salt, the avocado, garlic, jalapeno, onion, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving. Make the stuffed peppers: Bring the broth to a boil in a medium saucepan over medium-high heat. Add the quinoa, then stir and cover. Reduce the heat to a simmer and cook until the grains pop, about 10 minutes. Remove from the heat and let stand 10 minutes. Fluff with a fork. Increase the oven temperature to 425 degrees F. Set a large saute pan over medium-high heat. Add a drizzle of olive oil, then add the turkey, red pepper flakes and garlic and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until well browned, 5 to 7 minutes. Deglaze with the wine. Meanwhile, lay the peppers on their sides and trim off 1 inch from one side, leaving the stems intact; remove the seeds and membranes. Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate thoroughly. Check for seasoning and adjust with salt and pepper, if needed. Combine the panko and parmesan in a small bowl; add 2 tablespoons olive oil to lightly moisten and season with salt and pepper. Set the peppers cut-sides up in a flameproof baking dish and stuff each with about 3/4 cup of the quinoa filling. Sprinkle with the panko-parmesan topping. Cover loosely with foil and bake until the peppers are tender, about 15 minutes. Remove the foil and turn on the broiler. Cook under the broiler to brown and crisp up the panko, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving. To serve, spread some of the sauce on each plate; place a stuffed pepper on top. Garnish with parsley and serve with the remaining sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 35473,"Finale Cheesecake 2 cups graham cracker crumbs (or cookie crumbs) 1 cup plus 1 tablespoon of sugar 1 stick butter 3 (8-ounce) packages cream cheese, softened 3 eggs 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 cup heavy cream Instructions: Preheat oven to 350 degrees. Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 35474,"Super Moist Pork Chops 1 tablespoon vegetable oil 4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds) 1 can (10 3/4 ounces) Campbell's? Condensed Golden Mushroom Soup 1/4 cup water Instructions: Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 35475,"Pork, Brisket, or Seafood Dry Rub 2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon ground white pepper 1 teaspoon ginger powder 1 teaspoon ground cumin 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons light brown sugar 1 tablespoon seafood seasoning (recommended: Old Bay Seasoning) 1 tablespoon coarsely ground black pepper 2 tablespoons dry mustard (recommended: Coleman's) Instructions: In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood. ","[Riesling, Zinfandel, Tempranillo, Shiraz]" 35476,"Grilled Vietnamese Chicken Sandwiches 1 cup rice vinegar 1/2 cup sugar Kosher salt 1 2-inch piece peeled fresh ginger, sliced 2 carrots, cut into matchsticks (about 1 cup) 1/2 small daikon radish, cut into matchsticks (about 1 cup) 4 stalks lemongrass, finely chopped 1 shallot, thinly sliced 3 tablespoons soy sauce 3 tablespoons fish sauce 4 large skinless, boneless chicken thighs (1 1/4 to 1 1/2 pounds) Vegetable oil, for the grill 1 cup fresh cilantro 1 loaf soft French bread, split and cut into four 6-inch pieces 1/4 cup mayonnaise, preferably Japanese (such as Kewpie) 2 Persian or other small cucumbers, thinly sliced 1 jalapeno pepper, thinly sliced Sriracha, for serving Instructions: Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool. Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve. Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through. Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board. Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 35477,"Michael's Bloody Maria 3 pounds tomatoes (heirloom if possible), cored and roughly cut 2 to 3 jalapeno chilis, stems removed and roughly cut 1 bulb fennel, white part roughly cut Salt and freshly ground black pepper 3 tablespoons Worcestershire sauce 1 tablespoon extra-virgin olive oil 1 lemon, halved 1/2 cup favorite spice rub 6 to 8 whole red jalapenos Jalapeno Ice Cubes, recipe follows Lemon vodka 3 jalapeno peppers 1 quart fresh, cold water 1/2 lemon 4 fresh basil leaves Salt Black pepper Instructions: Place tomatoes, jalapenos, and fennel in a bowl. Season liberally with pepper, salt and the Worchestershire sauce. Coat with olive oil, tossing lightly. Put a few of the tomatoes in the blender and liquefy - this will make it easier to puree the rest of the solids. Add the fennel/tomato/jalapeno mixture to a blender and puree until liquefied. Store in refrigerator up to 6 hours until chilled.
Hint: If you can find them, heirloom tomatoes can really boost the flavor of this drink. Heirloom tomatoes are typically varieties that were grown over 50 years ago, before tomatoes were bred for ease of picking and distribution. Heirlooms tend to be a little more acidic than modern commercial tomatoes, and often the fresh tomato flavor is more pronounced.
Assembling the cocktail: Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in salt or your favorite spice rub. Slice the tip of a red jalapeno pepper vertically and slip over the rim. Place 1 or 2 of the jalapeno ice cubes in each glass, pour chilled bloody maria mixture on top, and top each glass with 1 ounce of lemon vodka. Stir carefully and serve.
Hint: If you don't have lemon vodka, use regular vodka and squeeze a little lemon juice in each glass. Remove the tops and stems of the jalapenos and slice. Place the water in a blender and add the jalapenos, seeds and all. Add the lemon to the blender, peel and all. Add the basil, a pinch of salt, and some ground black pepper, to taste. Puree in the blender until everything is incorporated. Strain through a sieve and pour into ice cube trays and freeze overnight until solid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35478,"Pizza Dough 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 tablespoon extra-virgin olive oil, plus additional for brushing Instructions: 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. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35479,"Sea Scallops with Guacamole 1-ounce olive oil 6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off Salt Freshly ground black pepper 2 pieces white toast 1 California avocado, seeded and peeled 1/2 tablespoon lime juice 1/4 teaspoon crushed clove garlic 1/2-ounce finely chopped onion 1 teaspoon chopped cilantro leaves Splash hot red pepper sauce Instructions: Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35480,"Smoky Pineapple Margarita 1/3 cup kosher salt 2 teaspoons ground chipotle 2 cups fresh pineapple chunks, chilled, plus additional for serving
3/4 cup lime juice (from 5 to 6 limes), plus lime wedges for serving
8 ounces gold tequila
3 ounces triple sec
3 to 4 sprigs cilantro 1 to 2 tablespoons light agave nectar
Instructions: Combine the salt and 1 teaspoon of the ground chipotle in a small shallow dish. Dip the rims of four margarita glasses in water, then coat in the chipotle salt. Set aside. In a blender, combine the pineapple chunks, lime juice, tequila, triple sec and the remaining teaspoon ground chipotle. Add 1 tablespoon of the agave and blend until smooth. Taste and adjust the sweetness with more agave, as needed. Pour into a pitcher. Add ice to the rimmed glasses and pour the margarita mixture over. Serve garnished with pineapple chunks and lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 35481,"Broiled Curried-flower 1 medium head cauliflower (about 1 1/2 pounds) 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole coriander seeds 1/2 teaspoon yellow mustard seeds 1/2 teaspoon dried orange peel 1/2 teaspoon ground turmeric 1/2 teaspoon fenugreek seeds 1/2 cup canola oil 1 cup boiling water 1 1/2 teaspoons kosher salt, divided Instructions: Position an oven rack approximately 4 inches from the broiler and preheat to the high broil setting. Rinse and trim any green leaves from the head of the cauliflower, leaving as much of the center stalk as possible. Lay the head, stem up, on a cutting board and cut in half from top to bottom. Lay each half on its side and cut in half again. Slice each quarter pie style into wedges, so that a piece of core holds each wedge together and the outer edge thickness is not more than 3/4-inch thick. Lay the cauliflower onto a cooling rack set inside a half sheet pan and cover with aluminum foil, leaving one end open. Crush together the cumin, coriander, mustard, orange peel, turmeric, and fenugreek in a small ramekin using the end of a rolling pin. Place the oil in a large metal measuring cup or 1-quart saucepan and set over high heat until it shimmers. Immediately remove from the heat, add to the spice mixture, and steep for 5 minutes. Place the sheet pan into the oven and carefully pour in the water, seal the foil opening, and broil for 6 minutes. Remove the foil and brush the cauliflower with half of the seasoned oil. Sprinkle with 3/4 teaspoon salt. Return to the oven and broil until browned, another 5 to 10 minutes. Turn the cauliflower over and brush with the remaining oil and sprinkle with the remaining 3/4 teaspoon salt. Return to the oven and broil until browned, another 5 to 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35482,"Crostini with Spiced Chevre 1/2 whole-wheat baguette, sliced thinly on the bias Olive oil, for drizzling Balsamic vinegar, for drizzling 2 teaspoons cardamom seeds 2 teaspoons ground coriander 2 teaspoons fennel seeds 2 teaspoons smoked paprika A pinch of salt 1 large log chevre, chilled Instructions: Preheat the oven to 350 degrees F. Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy.
Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 35483,"Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam Kosher salt and freshly ground black pepper 1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten 1/2 small Spanish onion, finely grated
1 tablespoon all-purpose flour
2 green onions (dark green and light green parts only), thinly sliced
Unsalted butter, for frying
Canola oil, for frying
3 tablespoons distilled white vinegar 4 large eggs 1/2 cup pepper jelly
8 ounces glazed baked ham, thinly sliced
Instructions: For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible. Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions. Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking. For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup. One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water. To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 35484,"Oat Milk and Oatmeal Cookie Ice Cream Sandwiches 2 1/2 cups old-fashioned rolled oats 2 seedless dates, chopped
Kosher salt
One 14-ounce can sweetened condensed milk
2 cups heavy cream
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2/3 cup raisins
Instructions: Puree 3/4 cup of the oats in a blender, starting on low speed and gradually increasing to high, until ground to a fine powder. Add the dates, 1/4 teaspoon salt and 2 cups cold water and puree until smooth, thick and creamy. Add the condensed milk and puree until combined. Transfer to a large bowl. Whip the cream and granulated sugar in a bowl with an electric mixer until stiff peaks form. Fold one-third of the whipped cream into the oat milk mixture until combined and lightened. Fold in the remaining cream until completely combined. Transfer the mixture to a 9-by-13-inch pan, wrap tightly with plastic wrap and freeze until firm but malleable, about 3 hours; you want the ice cream to hold its shape but be able to be flattened between 2 cookies without breaking them.
Arrange an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
Whisk together the flour, cinnamon, salt and soda in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla and egg and beat on high until creamy, about 3 minutes more. Add the flour mixture and mix on low until combined. Add the remaining 1 3/4 cups oats and beat on low until combined. Fold in the raisins.
Arrange twelve 1-ounce scoops (1 1/2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies have spread and are deep golden brown, 9 to 11 minutes. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Let the baking sheet cool slightly, then continue with the remaining cookie dough.
When ready to assemble. Scoop 1/3 cup of ice cream and sandwich between 2 cookies; repeat with the remaining ice cream and cookies. Transfer the sandwiches to a rimmed baking sheet, wrap in plastic wrap and freeze for at least another 8 hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35485,"Brazilian Slow Roasted Injected Tri-Tip 2 pound tri-tip (either pork or beef) 2 tablespoons olive oil 4 tablespoons dried garlic and herb rub 1 jar butter and garlic injection sauce 4 small garlic cloves, peeled 4 small chiles Hickory chips Instructions: Rub tri-tip roast with olive oil and then garlic and herb dry rub. Using injector inject the roast in at least 4 spots with the butter/garlic sauce. Plug each hole with the first cl and then the garlic. Let stand for at least an hour (2 hrs preferred). Light gas grill and set on low to medium flame. Place wood chips in foil on flame and place roast on second rack or highest rack available fat side down. Slow roast the tri-tip for 20 to 30 minutes or until desired doneness, not turning it for the whole time it is being roasted. Remove when done and serve immediately. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 35486,"Strawberry Angel Cookies Crisco? Original No-Stick Cooking Spray 1 (16 oz.) pkg. Pillsbury? Angel Food Cake 3/4 cup Smucker's? Strawberry Sugar Free Preserves or 1 cup Smucker's? Special Recipe Strawberry Preserves 3 tbsps. mini semi-sweet chocolate chips Instructions: HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray. BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 35487,"Slammin' Swedish Meatballs 4 tablespoons butter 1 onion, minced (reserve 1/4 cup) 2 tablespoons minced garlic 1 cup fresh bread crumbs 1 1/2 pounds meatloaf mix (pork, beef, veal) 2 teaspoons kosher salt 2 teaspoons cracked black pepper 1/2 teaspoon ground allspice 1/2 teaspoon, plus pinch cayenne 2 tablespoons chopped parsley leaves 1 egg, beaten 3 tablespoons all-purpose flour 1/4 cup white wine 1 1/2 to 2 cups beef broth 2 tablespoons sherry vinegar 1 cup sour cream 1/4 pound Gruyere, shaved with a vegetable peeler 3 tablespoons chopped chives Instructions: Preheat the oven to 325 degrees F. In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes. In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 35488,"Mussels with Aioli 1/2 cup prepared a?oli or garlic mayonnaise 2 teaspoons grated lemon zest 2 cups dry white wine 24 mussels, scrubbed clean Chopped fresh chives, for topping Instructions: Stir the a?oli and lemon zest in a small bowl. Bring the wine to a simmer in a large pot over medium-high heat. Add the mussels, cover and reduce the heat to medium low. Cook until the mussels open, about 4 minutes (discard any unopened mussels). Transfer the mussels to a bowl with a slotted spoon. Let cool, then cover and refrigerate until chilled. Serve the mussels in the shells. Top with the a?oli and chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35489,"Gumbo 1/4 cup vegetable oil 2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds Essence, recipe follows 2 cups tomatoes, peeled, seeded and chopped 1 cup chopped onions 1 cup chopped celery Salt Cayenne 5 bay leaves 1/2 teaspoon dried thyme leaves 1 tablespoon minced garlic 8 cups water 2 pounds medium shrimp, peeled and deveined 2 cups cooked white rice, warm 2 tablespoons chopped green onions 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 large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence. 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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35490,"Icing on the Cake Martini 1 shot spiced rum (recommended: Captain Morgan's) 1/2 shot butterscotch schnapps 1/2 shot vanilla schnapps 1 shot half-and-half Ice Instructions: Candy confetti, for garnish Add all ingredients, except candy confetti, to cocktail shaker filled with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of candy confetti. ","[Vodka, Rum, Brandy]" 35491,"East West Mango Slaw 1 small to medium Savoy cabbage (can substitute regular green cabbage) 1 mango, ripe but not too soft, peeled and julienned 1 small red onion, julienned 1 red pepper, julienned 1/2 cup cilantro, chopped 3 Serrano chiles, seeded and julienned 1 medium carrot, shredded 1/4 cup seasoned rice vinegar 1/4 cup lime juice 1/4 cup orange juice 2 tablespoons sesame oil Salt to taste Instructions: Toss all ingredients gently and let marinate for about 1 hour. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 35492,"Campari-Citrus Ice Pops 2/3 cup sugar 3 cups fresh orange juice 1 cup Campari Juice of 1 lemon Instructions: Make the simple syrup: Combine the sugar and 2/3 cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar. Let cool. In a pitcher, combine the simple syrup, orange juice, Campari and lemon juice. Pour the mixture into ice pop molds, add wooden sticks and freeze until firm, at least 8 hours. ","[Prosecco, Moscato, Vinho Verde]" 35493,"Andouille Hash and Egg Tacos 1 russet potato, diced 2 tablespoon olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Canola oil
1/2 red onion, diced
1/2 jalapeno, diced
1 link andouille sausage, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
3 large eggs
Four 6-inch corn tortillas
4 pinches shredded Cheddar
2 green onions, chopped thin
Instructions: Preheat the oven to 450 degrees F. Toss the potato with the olive oil, 1 teaspoon salt and 1 teaspoon pepper on a baking sheet and bake until golden brown, 10 to 12 minutes. While potatoes are in the oven, heat a Dutch oven over medium-high heat. Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes.
Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes. Scramble the 3 eggs in a small bowl and add them to the Dutch oven. Add the potatoes and cook, stirring, until the eggs are a soft scramble. Taste for seasonings.
Heat a grill or skillet to high heat. Grill the tortillas quickly for just a minute in order to char them a tad. Divide the tortillas among plates. Top each with a scoop of the andouille hash, a pinch of Cheddar and some green onions. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]

" 35494,"Stuffed French Toast 2 eggs 1 cup milk 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1 1/2 cups cream cheese 1/4 cup dark chocolate chips 1/2 cup medium-diced banana 1/8 cup orange juice 1/4 cup sugar 1 teaspoon pure vanilla extract 1 cup sugar 1 cup water 3 cinnamon sticks Butter, as needed 4 (2-inch thick) pieces challah bread Vanilla ice cream, for serving, optional Fresh berries, for serving, optional Instructions: Batter: Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use. Filling: Fold all ingredients together in a bowl until well incorporated but not completely smooth. Syrup: Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3. French Toast: Preheat oven to 350 degrees F. Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes. Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 35495,"Plum Slab Pie 3 cups all-purpose flour, plus extra for dusting 1/4 cup granulated sugar
2 teaspoons kosher salt
3 sticks (12 ounces) cold unsalted butter, cubed 1 tablespoon white wine vinegar
1/3 cup cold water, plus more if needed
Cooking spray, for spraying the baking sheet 1 tablespoon heavy cream
1 large egg
2 tablespoons turbinado sugar
6 pounds red plums, cut in 1/4-inch half-moon slices 1 1/2 cups granulated sugar
3 tablespoons cornstarch
2 teaspoons almond extract
2 teaspoons orange zest plus 1/3 cup fresh orange juice (about 1 small navel orange)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
Instructions: For the crust: Combine the flour, granulated sugar and salt in a food processor and mix until combined. Add the butter and pulse until evenly combined and the size of small pebbles. Pour in the vinegar and pulse 1 to 2 times until just combined. With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water. Remove the dough from the food processor and form it into a ball. Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook's Note). Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours. Preheat the oven to 400 degrees F. Spray a baking sheet very lightly with cooking spray. Dust a work surface lightly with flour. Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet. Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom. Refrigerate while you prepare the rest of the pie. Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle. Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long. Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down. Refrigerate while you make the filling so the dough does not begin to stick together. For the filling: In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated. Let sit no more than 5 minutes. To assemble: Evenly spread the filling over the crust on the baking sheet. Lay one of the dough strips diagonally across the baking sheet from one corner to the other. Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides. Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn't fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice. Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie. Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together. Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie. Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes. Let cool completely, at least 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35496,"Greek Roll 2 sheets nori 4 ounces roasted red peppers, cut into thin strips (if canned, drain before using) 8 to 10 kalamata olives, pitted and halved 1 to 2 ounces crumbled feta cheese 1 medium cucumber, peeled and sliced into thin strips Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving Instructions: Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over it. Next place the roasted red peppers, olives, feta, and cucumber horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi and soy sauce. 3 cups water 1 teaspoon salt 1 cup short-grain sushi rice 1/4 cup rice wine vinegar Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35497,"Fusilli With Spinach-Nut Pesto Kosher salt 1 pound fusilli 3/4 cup salted roasted mixed nuts, plus chopped nuts for topping 1 clove garlic, roughly chopped 8 ounces spinach, tough stems removed Finely grated zest and juice of 1 lemon 1/3 cup extra-virgin olive oil, plus more for drizzling Freshly ground pepper 1 cup grape tomatoes, halved Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot. Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste. Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 35498,"Mango Margaritas 2 limes 2 tablespoons coarse sugar (see Cook's Note)
Two 20-ounce jars mango chunks, drained Ice, for blending 1 1/2 cups tequila 1 1/2 cups triple sec 1/2 cup granulated sugar Instructions: Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately. ","[Sangria, Moscato, Sauvignon Blanc, Pinot Grigio]" 35499,"Sweet Corn Ice Cream 1 14.75-ounce can cream-style corn 1 1/2 cups half-and-half 1/2 cup sour cream 2/3 cup sugar 1/2 teaspoon vanilla extract 5 large egg yolks Caramel corn or bourbon, for topping (optional) Instructions: Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes. Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours. Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35500,"When Pigs Fly Po-Boys 4 (1 to 1 1/4 pound) pork tenderloins, trimmed 1 quart apple cider 1/4 cup sugar 2 ounces salt 2 ounces pork magic seasoning 2 ounces Creole mustard 4 pieces (2 feet long) aluminum foil 3 bamboo skewers, soaked in water for 30 minutes 3 large onions, sliced into 1-inch rounds 4 ounces red cabbage, shredded 4 ounces green cabbage, shredded 2 ounces Vidalia onion dressing 1 carrot, shredded 8 ounces butter 2 ounces Haco Swiss Fond Lis (brown gravy) 1 quart water 6 French bread pistolettes, halved Instructions: Clean the pork tenderloins of all fat. Mix the apple cider, sugar and salt in a large container. Add the pork and let brine for 1 1/2 hours. Remove the pork from the marinade and pat dry with paper towels. Rub the tenderloins with Creole mustard and pork seasoning. Cover and refrigerate overnight. Preheat a charcoal grill to 350 degrees F. Grill the pork tenderloins until well done, about 5 to 8 minutes on each side. Remove the tenderloins from the grill and wrap in aluminum foil. Keep warm. Skewer the onions, and grill and char them on each side. Mix the cabbage, Vidalia onion dressing and carrots in a large bowl, for garnish. Melt the butter in saute pan over low heat. Roughly chop the grilled onions and add them to the pan. Saute until the onions are caramelized. Mix the Fon de Lis and water in a saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer. Pull the pork tenderloins into strips and add them to onions. Stir over low heat until the pork is heated through. Put the pork and onions in the pistolettes and drizzle with the Fon de Lis mixture. Serve warm garnished with cabbage slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35501,"Brownie Cookies 4 ounces baking chocolate (unsweetened or bittersweet) 2 cups granulated sugar
2 sticks salted butter, softened 3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder 1 teaspoon baking powder
1/2 teaspoon kosher salt
Powdered sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined. Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough. Once cool, sprinkle generously with powdered sugar. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 35502,"Whole Grilled Parrot Fish 2 ti leaves or banana leaves 1 whole uhu (parrot fish), scored (about 5 pounds) Salt 1 cup mayonnaise 1/4 cup prepared pesto 4 lap xiong or Chinese sausage, diced 2 cloves garlic, crushed and minced 2 large Hamakua mushrooms, diced 1 bunch green onions, sliced into 2-inch pieces, 1/4 cup reserved for garnish 1/2 yellow onion, diced Instructions: Preheat the grill. Place a large piece of aluminum foil on a flat surface. Place 1 ti leaf on top, followed by the fish. Sprinkle both sides of the fish with salt. Mix together the mayonnaise and pesto in a small bowl until smooth. Smother the mayonnaise mixture all over the fish, getting into all the scores. Combine the sausage, garlic, mushrooms, green onions and yellow onions and stuff the mixture into the fish scores, flipping and stuffing into the other side as well. Top the fish with the second ti leaf, and then another piece of aluminum foil, tightly wrapping it all up to form a pouch. Grill the fish for 30 to 40 minutes. Carefully unwrap the foil and serve family-style, garnishing with the reserved green onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 35503,"White Sangria 1 lemon, thinly sliced into disks about 1/4-inch thick 1 lime, thinly sliced into disks about 1/4-inch thick 1 bottle Pinot Grigio, or other dry fruity white wine 1/4 cup white rum 24 ounces lemon lime soda 1 pint fresh cherries (Bing are best), optional 1 pint fresh strawberries, if small left whole, if large cut into quarters, optional Instructions: Fill a large pitcher half way with some ice. Add the lemon and lime slices, white wine, rum and lemon-lime soda. Stir and then pour into a glass and garnish with fresh cherries and and strawberries, if desired. ","[Pinot Grigio, Sauvignon Blanc, Moscato, Riesling]" 35504,"Classic Mashed Potatoes 2 1/2 pounds russet potatoes (4 to 5 medium), peeled and chopped Kosher salt 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature 1/4 to 1/2 cup milk, warmed Freshly ground pepper Chopped fresh parsley, for topping Instructions: Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes. Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add all but 1 tablespoon butter; mash with a potato masher until smooth. Add 1/2 teaspoon salt, then gradually mash in the milk until creamy. Transfer to a serving dish; top with the remaining 1 tablespoon butter and chopped parsley. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 35505,"Shark Cake Nonstick cooking spray, for the cake pan Two 15.25-ounce boxes red velvet cake mix
Four 12-ounce cans whipped white frosting
5 drops black gel food coloring
10 drops blue gel food coloring 10 to 15 drops red gel food coloring
10 to 20 pumpkin seeds
10 to 20 slivered almonds
2 chocolate-covered mint candies, such as Junior Mints
1/4 cup white sugar pearls
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a football cake pan with nonstick cooking spray and put on a baking sheet. Prepare one of the cake mixes according to the package instructions. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for about 20 minutes, then remove from the pan to a cooling rack. Repeat with the second cake mix to make another football cake layer. Level each cake: Using a serrated knife, slice the uneven top of each cake to create a smooth, flat, even surface. Leave one cake trimmed-side up and flip the other cake over so the domed football shape/side is facing up. For the mouth: The mouth should be oriented 2 inches from the tip of the cake. On the cake half with the domed football shape facing up, measure about 2 1/2 inches from the pointed end of the football down toward the center. This point will be the top of the mouth. From that point, using a paring knife, carefully outline a half oval or crescent shape to form a mouth. The mouth opening should be roughly 6 inches wide and 3 1/2 inches from top to bottom. The edge points of the mouth should be about 1/2 inch from the edge of the cake. Once you have created an outline, go back and cut into the outline about halfway down into the cake. Carefully remove the cut-out piece to form the mouth. Scoop out some of the cake with a spoon if needed to make the mouth deeper. To assemble, frost and decorate: Transfer 1 3/4 cans of white frosting to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening). For the blue-grey frosting (shark back): Mix together 1 can of frosting with the black gel food coloring and 5 drops of the blue gel food coloring. Mix until uniform in color. Transfer to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening). For the red frosting (shark jaw): Combine 1/4 can of frosting with 10 to 15 drops of red gel food coloring. Mix until uniform in color. Transfer to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening). For the blue frosting (water): Mix together 1 can of frosting with the remaining 5 drops of blue gel food coloring. Mix until uniform in color. Transfer to a disposable pastry bag fitted with a medium round tip (or cut off the tip of the bag to create about a 1/2-inch opening). Pipe a layer of white frosting on the flat top of the football cake layer (the layer without the mouth cut out) and spread the frosting with an offset spatula. Place the other cake layer with the mouth cut out flat-side down on top to form a football-shaped cake. Slice off 4 inches from the tip of the bottom of the cake to create a flat bottom. Pipe some frosting in the center of a 12-inch cardboard cake round. Carefully stand the cake upright, flat-bottom down, onto the frosting on the cardboard cake round. Apply a thin crumb coat of white frosting over the entire cake except in the cut-out mouth. Smooth out the frosting with an offset spatula. Place in the freezer for 30 minutes to harden the frosting. Pipe the white frosting on the bottom/belly of the shark around the mouth and smooth it out with an offset spatula. Pipe the blue grey frosting on the top/back of the shark and smooth out with an offset spatula. Pipe the red frosting around the perimeter of the mouth to create jaws. Insert the pumpkin seeds and slivered almonds in rows into the red frosting to form the teeth. Press the chocolate-covered mint candies on either side of the shark into the grey frosting to form the eyes. Dab a little white frosting on each eye to create a reflection. Towards the top of the shark head/nose, press the end of a chopstick into the white frosting to make 2 nostril holes. Pipe blue and white frosting around the base of the shark cake to create water and white-tipped waves around the shark. Sprinkle the white sugar pearls onto the white frosting to mimic little bubbles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35506,"Hearty and Healthy 3 Bean Minestrone 8 cups Parmigiano and Herb-Fortified Stock, recipe follows 4 Roasted Tomatoes, chopped, recipe follows 2 tablespoons extra-virgin olive oil, plus some for drizzling 1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional 1 onion, chopped 2 to 3 ribs celery, finely chopped 2 carrots, peeled and finely chopped 4 cloves roasted garlic (from roasted tomato recipe), recipe follows 1 red cl pepper, finely chopped or thinly sliced (recommended: Fresno or Holland) Salt and freshly ground black pepper 1 pound small potatoes, chopped or 1 cup small pasta 1 (15-ounce) can cannellini beans, drained 1 (15 to 15.5-ounce) can garbanzo beans, drained 5 ounces fresh, thin green beans, cut into thirds 1 small head escarole or small bundle chard, shredded Lemon zest Parmesan cheese, shredded, for topping Hot, crusty bread for mopping 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, peeled and quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra-virgin olive oil, for liberal drizzling Instructions: Set aside or prepare the stock and roasted tomatoes. Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and cl pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal. To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping. For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer. For the tomatoes: Heat the oven to 500 degrees F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 35507,"BBQ Chicken Wings 24 ounces light lager, preferably Coors Light One 12-ounce bottle pale ale, preferably Sierra Nevada
1 quart apple cider
1 cup molasses
1/2 cup fresh minced garlic
1/2 cup hickory liquid smoke
1/2 cup Worcestershire sauce
1/4 cup chopped yellow onion
2 ounces creamy hot horseradish
1 tablespoon Dijon mustard 1 tablespoon sriracha
1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper Half a 10-pound can ketchup 2 cups brown sugar Oil, for frying 10 chicken wings, separated into flats and drummettes Bleu cheese or ranch dressing and celery sticks, for serving Instructions: Combine beers, cider, molasses, garlic, liquid smoke, Worcestershire, onion, horseradish, mustard, sriracha, salt and pepper in a large pot to boil and reduce down by about half, about 1 1/2 hours. Reduce temperature to a simmer, then add ketchup and brown sugar. Cook on a low simmer for another 45 minutes. Bring oil to 350 degrees F in a deep-fryer. Fry wings until cooked through, 10 to 15 minutes. Let the oil drip off a bit, then toss in the sauce. Served with bleu cheese or ranch and celery in the red basket with a paper lining. ","[Pinot Grigio, Riesling, Sauvignon Blanc, Zinfandel]" 35508,"Zucchini Blossom Quesadilla 5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeno chiles, stemmed, seeded and finely diced 1 pound zucchini or other squash blossoms, roughly chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cups grated Manchego or Monterey Jack cheese 1 cup grated Panela cheese 1 1/2 cups Anejo, Parmesan or Romano cheese 6 flour Tortillas, or large Corn Tortillas Instructions: In a medium skillet over medium heat melt 3 tablespoons of butter. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside. Preheat oven to 350 degrees. In a bowl, combine 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla. Divide the zucchini mixture into 6 portions and arrange evenly over the cheese. Fold over each tortilla to enclose the filling. Melt the two remaining tablespoons of butter. Place the dry griddle or cast iron skillet over medium high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden , about 1 minute. Brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 35509,"Tomato Onion Flatbread Pizza 1 ball pizza dough or prebaked thin 14-inch flatbread or crust Salt and freshly ground black pepper 1/4 cup olive oil
16 to 28 Roma or beefsteak tomato slices 1 1/4 cups thinly sliced red onion rounds
1 cup shredded Parmesan Instructions: Preheat the oven to 425 degrees F. If using uncooked dough, roll the dough out 1/4-inch thin. Sprinkle with a small amount of salt and pepper and transfer to a baking screen. Precook the dough until crispy, 12 minutes. To build the pizza, drizzle the crust with the oil. Next, arrange the tomatoes to cover the dough, followed by the onions and cheese. Bake on the screen on the center rack until the cheese melts, 6 to 7 minutes. Let cool for 2 minutes, then slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35510,"Bolognese Sauce 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 large carrot, finely chopped 1 onion, finely chopped 1 large celery stalk, finely chopped 2 dried chili peppers, crushed Sprig fresh rosemary 1/2 pound ground beef 1/2 pound ground pork 1 cup white wine 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows 3 basil leaves, torn Salt 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary. Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let the wine reduce. Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately. Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 35511,"Very Berry Cranberry Sauce 2 bags fresh or frozen cranberries 1 cup orange juice
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whiskey
1 cup blueberries
1/2 cup raspberries
Instructions: Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick. ","[Chardonnay, Merlot, Pinot Grigio, Sparkling wine]" 35512,"Peach and Black Pepper Veal Chops 1 packet (1.12 ounces) black peppercorn marinade mix (recommended: Durkee Grill Creations) 1 can (11 1/2 ounces) peach nectar (recommended: Kerns) 4 (1/2-pound) veal loin chops, 1 inch thick 1/2 cup peach jam (recommended: Smucker's) 1/4 cup bourbon (recommended: Jim Beam) 1 tablespoon cracked black peppercorns Instructions: In a large resealable plastic bag, combine marinade mix, peach nectar, and veal chops. Squeeze out air and seal bag. Massage bag to ensure chops are coated. Refrigerate 3 to 6 hours to marinate. Set up grill for direct cooking over medium-high heat. Oil the grill grate when ready to start cooking. Prepare glaze in a small saucepan over medium heat. Combine jam, bourbon, and cracked peppercorns. Bring to boil, reduce heat to simmer for 10 minutes. Remove from heat; set aside. Remove chops from marinade and let come to room temperature, about 20 minutes. Discard marinade. Grill chops on hot, oiled grill for 4 to 5 minutes. Turn and brush with glaze. Cook an additional 4 to 5 minutes. Turn and glaze for 1 minute. Remove from heat and brush once more with glaze. Serve hot. INDOOR: Prepare and marinate chops as directed. Remove chops from marinade and discard marinade. Pat chops dry with paper towel. Place on foil line baking sheet or broiling pan and broil 4 to 6 inches from the heat source until well seared on 1 side, 5 to 6 minutes per side. Turn and brush with glaze and return to broiler and cook for 1 minute; turn and glaze and cook for 1 minute more for medium. To check for doneness, make a small cut in the thickest part of the meat; it should be slightly less done than you like it. Allow the chops to rest for 5 to 10 minutes (internal temperature will continue to rise). Brush with more glaze and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 35513,"Blueberry Cornbread with Maple Buttercream 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the baking dish 2 large eggs 1 cup buttermilk 1 teaspoon pure vanilla extract 1 1/3 cups yellow cornmeal 2/3 cup all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup blueberries 1 stick unsalted butter, at room temperature 3 1/2 to 3 3/4 cups confectioners' sugar 3 tablespoons whole milk 2 tablespoons pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice 1/2 to 1 teaspoon ground nutmeg Instructions: Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt. Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting. Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 35514,"Frozen Yogurt Bark 1/2 cup sweetened coconut flakes 1/2 cup toasted sunflower seeds
Two 32-ounce containers plain Greek yogurt
8 tablespoons honey
1/2 cup strawberry preserves
1/2 cup blackberry preserves
1/2 cup strawberries, sliced
1/2 cup blackberries, halved
Instructions: Line 2 baking sheets with parchment paper or wax paper and set aside. Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool. Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool. Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula. Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves. Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt. Place in the freezer, uncovered, until set, at least 4 hours. Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat. ","[Riesling, Moscato, Vinho Verde, Cava]" 35515,"Grilled Turkey With Slaw 1 tablespoon pickling spice Kosher salt 1 1/2 pounds skinless, boneless turkey breast 2 tablespoons Worcestershire sauce 1 tablespoon extra-virgin olive oil 1/3 cup mayonnaise 1/4 cup ketchup 4 cups shredded coleslaw mix 4 multigrain dinner rolls Instructions: Preheat a grill to medium. Put the pickling spice and 2 teaspoons salt in a spice grinder and pulse to coarsely grind. (Or pile on a cutting board and crush with the bottom of a small skillet.) Put the turkey in a large bowl and rub all over with the spice mixture. Add the Worcestershire sauce and olive oil and turn the meat to coat on all sides. Let sit 10 minutes at room temperature.
Meanwhile, whisk the mayonnaise and ketchup in another large bowl. Add the coleslaw mix and toss to coat.
Put the turkey on the grill, cover and cook until marked, about 5 minutes per side. Uncover, turn the meat and continue grilling until cooked through, about 5 more minutes per side. (A thermometer inserted into the thickest part should register 155 degrees F.)
Remove the turkey from the grill and let rest 5 minutes before slicing. Serve with the slaw and rolls. Per serving: Calories: 460; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 47 grams; Total carbohydrates: 23 grams; Sugar: 0 grams; Fiber: 6 grams; Cholesterol: 74 milligrams; Sodium: 1626 milligrams
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35516,"Rice Pilaf 2 tablespoons butter 1/2 onion, minced 1/2 red bell pepper, minced 2 pinches kosher salt 2 cups long grain rice 2 3/4 cups chicken broth 2 strips orange zest Pinch of saffron strands, steeped in 1/4 cup hot water 1 bay leaf 1 1/2 cups frozen peas, thawed Golden raisins and pistachios for garnish Instructions: Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35517,"Sage Fried Chicken and Bacon Waffles 2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached) 1 egg, beaten 2 cups cornflakes 2 teaspoons freshly minced sage (mixed with cornflakes) Nonstick cooking spray 5 cups all-purpose flour 1/4 cup sugar 1 1/2 tablespoons baking powder 2 tablespoons salt 3 eggs 2 cups buttermilk 2 cups milk 2 tablespoons vanilla extract 1/2 cup melted, unsalted butter 4 slices hardwood bacon, cooked 2 pieces Sage Fried Chicken Maple Syrup, optional Fried leeks, for garnish, optional Rosemary sprigs, for garnish, optional Instructions: To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy. To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 35518,"Pork Pies 8 ounces finely cubed thick slab bacon (freeze to make the cutting easier) 8 ounces ground or minced pork shoulder
2 tablespoons Worcestershire sauce
1 tablespoon whole-grain mustard
1 teaspoon fish sauce (see Cook's Note) 1 teaspoon salt Pinch nutmeg
Ground black pepper 4 to 8 slices prosciutto
4 3/4 cups (575 grams) all-purpose flour 1 teaspoon salt
1/2 cup (110 milliliters) whole milk
1/2 cup (110 milliliters) water
1 cup (200 grams) lard
1 egg whisked with 2 tablespoons water, for egg wash Instructions: For the filling: Mix together the bacon, pork shoulder, Worcestershire, mustard, fish sauce, salt, nutmeg and some pepper in a bowl. Divide into 4 even portions. Wrap each portion in 1 or 2 slices of prosciutto, then wrap in plastic and refrigerate. For the hot-water crust: Preheat the oven to 400 degrees F. Place the flour and salt in a large mixing bowl and whisk to combine. Make a well in the center of the flour. Set aside. Add the milk, water and lard to a saucepan; heat until warm and the lard has melted. Pour into the flour well and work the mixture with a wooden spoon until uniformly moistened. Transfer to a clean work surface and knead until smooth, 2 to 3 minutes. Wrap the dough in plastic and set aside to rest for 4 or 5 minutes. (Do not allow the dough to cool any further: as it cools, it sets and becomes hard to handle.) While the dough is still warm and pliable, divide it into 4 pieces. Pinch off a scant quarter of the dough from each piece and set aside. Form the larger portions into balls, then press into 5- to 6-inch disks. Using a small jar wrapped in plastic wrap, press the dough so that it reaches halfway up the jar, forming a \cup.\ Place the chilled, prosciutto-wrapped filling in the cups. Press the reserved smaller pieces of dough into disks and place on top of the filling, pinching the bottom crust and \lid\ together at the edges. Make a hole in the middle of the lid with a chopstick or the handle of a wooden spoon. Brush the top of each pie with egg wash. Bake the pies for 20 minutes and then reduce the heat to 350 degrees F; bake for about 40 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 35519,"Chicken Cordon Bleu Casserole 6 tablespoons salted butter 2 cups small-cubed ham 1 1/4 cups grated Swiss cheese 1 1/4 cups grated Monterey Jack cheese 4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl. Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken. Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside. Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper. Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35520,"Cinnamon Apple Panini 2 slices raisin bread 1 tablespoon cream cheese
1 apple, sliced 1 generous tablespoon cinnamon sugar
2 tablespoons salted butter, softened 1 teaspoon powdered sugar
Instructions: Lay out the bread slices and spread them both with cream cheese. Lay the apple slices on one piece of bread. Sprinkle on the cinnamon sugar. Press the 2 slices together. Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until it's toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.) Sprinkle with powdered sugar, cut in half and serve! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 35521,"Neely's Breakfast Sandwich 1/2 pound bacon, cut into 1/2-inch pieces 2 cups all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup grated extra-sharp Cheddar 1 1/2 cups heavy cream, at room temperature, plus 1 tablespoon 1 egg Kosher salt 6 eggs Mango preserves, for serving Arugula, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Fry the bacon in a nonstick skillet until cooked but not yet crisp. Remove the bacon to a paper towel lined sheet tray. Let cool. Reserve the bacon drippings in the skillet. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the cheese and bacon and toss. Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Using a biscuit cutter dipped in flour, punch out dough rounds. Push together the leftover dough and pat out again to 1-inch thick and cut out rounds. Arrange the biscuits on the parchment lined sheet tray. In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. When the biscuits come out of the oven, start frying the eggs. Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat. Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown. Spoon some of the hot grease over the yolks to help it cook. Season with salt and pepper, to taste. To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops. Put a small handful of arugula on each of the bottoms. Top with the fried eggs and cover with the top of the biscuit. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35522,"Applesauce Waffles 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups evaporated milk 1/2 cup applesauce 1/3 cup brown sugar 3 tablespoons vegetable oil 1 teaspoon vanilla Powdered sugar, ground cinnamon and maple syrup, for serving Instructions: Preheat the waffle iron. Preheat the oven to 200 degrees F if you plan on holding the cooked waffles in the oven. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Whisk the evaporated milk, applesauce, brown sugar, oil, vanilla and 3/4 cup water in a large bowl. Fold the dry ingredients into the wet, and stir until combined. (Don't mix too much-some lumps are OK-just make sure the flour is coated.) Allow the batter to rest at room temperature for 5 minutes before baking. Ladle enough batter into the waffle iron to fill it to the edges, and cook until crispy and brown, 6 to 7 minutes. (You can tell the waffles are ready when very little steam comes out of the waffle iron.) Continue in batches until all the batter is used. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Sprinkle with powdered sugar and cinnamon, and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35523,"Spicy Sweet Chocolate Fondue 1 pound good-quality dark chocolate, chopped 1/2 cup heavy whipping cream 1 tablespoon Shaohsing rice wine or dry sherry 1 teaspoon Sichuan peppercorns, toasted and ground Fresh strawberries, for serving Fresh mango, sliced into 2-inch pieces, for serving Bananas, cut into 2-inch pieces, for serving Instructions: In a double boiler, melt the chocolate over barely simmering water. Stir together the cream and rice wine, and then gradually stir into the melted chocolate to combine. Stir in the Sichuan peppercorns. Transfer the mixture to a fondue pot to keep warm and serve with fresh fruit. ","[Pinot Noir, Riesling, Gewrztraminer, Moscato]" 35524,"Zesty Chicken Salad 2 chicken breasts, boneless and diced 1/2 red pepper, diced 1/2 red onion, diced 2/3 cup mayonnaise 1 lime, juiced 1 jalapeno, minced and seeded Tabasco sauce 1 bunch fresh cilantro 3 large lettuce leaves 1/2 tomato, diced 1/2 cup black olives, sliced Instructions: In large bowl combine chicken, red pepper and onion. In small bowl mix mayonnaise and lime juice. Add jalapeno. Season with salt, pepper, and a dash of tabasco sauce. Drizzle over chicken mixture and toss to coat. Snip cilantro over chicken and mound chicken mixture on lettuce. Garnish with tomato and black olives. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35525,"Japanese Cheesecake 6 tablespoons unsalted butter, melted, plus more for greasing the pan 6 whole graham crackers
1/4 cup sugar 1/4 teaspoon kosher salt 8 ounces cream cheese, at room temperature 1/2 cup heavy cream 4 tablespoons unsalted butter, at room temperature 1/2 cup sugar 6 large eggs, at room temperature, separated
1/4 cup all-purpose flour 1/2 lemon, zested, plus 1 tablespoon lemon juice
1/4 teaspoon cream of tartar 1 pint strawberries, washed and hulled 1/4 cup sugar 1/4 cup water 1 lemon, zested and juiced
Instructions: For the crust: Preheat the oven to 320 degrees F. Grease a 9-inch springform pan with butter, line with parchment then wrap the outside with foil. Pulse the graham crackers, sugar and salt in a food processor until fine crumbs.
Mix the crumbs with the melted butter in a medium bowl. Press on the bottom and a little bit up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. For the cheesecake: Fill a medium saucepan halfway with water and bring to simmer over medium heat. Place a heatproof bowl on top to create a double boiler. Add the cream cheese, cream, butter and 1/4 cup of the sugar to the bowl and let melt. Once everything is melted, use a whisk to blend. Remove from the heat.
Add the egg yolks, one at a time, to the cream cheese mixture. Sift the flour into the batter. Whisk and blend together. Then pass the batter through a fine mesh strainer to a clean bowl to remove any lumps. Stir the lemon zest and lemon juice into the batter. Whisk well to blend and set aside. Add the egg whites to a large mixing bowl and sprinkle with the cream of tartar. With a hand mixer, whisk until the egg whites become foamy, like dense bubble bath. Start to slowly add the remaining 1/4 cup sugar. Once all the sugar has been added, increase the mixer speed to high and beat the egg whites until soft peaks. Whisk for another 30 seconds to firm up the egg whites a little more. In batches, fold the egg whites into the cream cheese mixture.
Pour the batter into the crust and tap the pan on the counter a few times to release any air pockets. Place the pan into a roasting pan and add water until it reaches halfway up the cake pan. Bake until cooked through and golden brown on top, 70 to 75 minutes. Turn off the oven and leave the oven door ajar for 15 to 20 minutes with the cake inside. Remove from the oven and let the cake cool to room temperature. For the strawberry sauce: Meanwhile, combine the strawberries, sugar, water, lemon zest and lemon juice in a medium pot over medium heat. Cook and stir until the strawberries are soft, about 10 minutes. Let cool slightly, then pour into a blender and blend until smooth. Cool before serving. Serve with the cheesecake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35526,"Tomato \Carpaccio\ with Arugula and Herb Salad 2 tablespoons fresh lemon juice 2 tablespoons minced shallots 1 teaspoon minced garlic 1/2 cup extra-virgin olive oil 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh tarragon leaves 1 tablespoon finely chopped fresh Italian parsley leaves 1 tablespoon finely chopped fresh chives 3 tablespoons finely chopped fresh basil leaves 2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3 tomatoes) 5 ounces Sweet 100 tomatoes, cut ?, 1 cup 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced Salt and freshly ground black pepper 4 ounces (about 6 cups) fresh baby arugula 2 -ounce chunk Parmesan Instructions: For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper. To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper. Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 35527,"Caprese Wreath 1 baguette, cut into 1/2-inch-thick slices 1/4 cup plus 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pint Sweet 100 or grape tomatoes
2 teaspoons honey
1 cup pesto
1/2 cup pearl-size mozzarella balls
2 bunches fresh basil, for garnish
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a rack. Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of the olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes. Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes. Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls. Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35528,"Tango Salad 6 cups mixed greens 1/2 cup julienne cucumber 1/2 cup halved grape tomatoes 1/3 cup chopped red onions 1/4 cup chopped Kalamata olives 1/2 cup croutons 1/2 cup Honey-Lime Vinaigrette, recipe follows 6 ounces smoked or grilled salmon 4 tablespoons feta cheese, crumbled 1/4 cup lime juice, freshly squeezed 1/4 cup champagne vinegar 1 egg 1 cup vegetable oil 1/4 cup honey Salt Pepper Instructions: Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese. Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35529,"Sunny's Holiday PB and J Thumbprints 1 stick unsalted butter (1/2 cup), room temperature 1/2 cup peanut butter 1/2 cup light brown sugar 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 egg, beaten 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw) 1/3 cup strawberry preserves Instructions: In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive! Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 35530,"Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing 1/4 cup grapeseed oil 2 tablespoons Spanish-style smoked paprika 1 tablespoon finely grated orange zest 1 tablespoon coarsely cracked black pepper 1/4 teaspoon ground cayenne 3 cloves garlic, minced 12 extra-large shrimp (U-12), peeled and deveined 2 tablespoons lime juice 1 teaspoon Dijon mustard 1/4 teaspoon finely grated lime zest 1/4 cup grape seed oil 1/4 cup olive oil Coarse salt 1 tablespoon extra-virgin olive oil 4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa 1/4 cup finely diced red onion 1 mango, peeled, seeded, and diced 1 Haas avocado, peeled, seeded, and diced Freshly ground black pepper Instructions: Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6. Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside. Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp. Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat. In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste. In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper. Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 35531,"Slow Roasted Fried Chicken 1 cup all-purpose flour 1 teaspoon Cajun spice 1 teaspoon kosher salt 1 whole chicken, cut into 8 pieces 1 tablespoon kosher salt 1 teaspoon ground black pepper 8 1/2 cups vegetable oil Instructions: Preheat the oven to 175 degrees F.
For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 35532,"White Gazpacho with Melon, Grapes, and Almonds 3/4 cup almonds, blanched and peeled 1/4 to 1/2 cup freshly squeezed lemon juice 2 small honeydew or Sharlyn melons, peeled, seeded and cut into large pieces (6 to 7 cups melon chunks) Salt Ground white pepper 1/4 cup almonds, toasted and julienned 1 cup seedless red grapes, halved Creme fraiche Instructions: Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 35533,"Asparagus au Beurre 2 pounds asparagus, trimmed and peeled 4 tablespoons butter Salt Instructions: Steam the asparagus for about 5 minutes, until tender. Toss with butter and salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 35534,"Crabmeat Fondue 1 (5-ounce) jar sharp American cheese spread, recommended: Cheese Whiz 1 (8-ounce) package cream cheese 1 (7-ounce) can crabmeat, drained and flaked (I use real crabmeat now) 1/4 cup heavy cream, or half-and-half 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt Cubed and toasted French bread, for dipping Instructions: In a fondue pot over low heat, add the American cheese and the cream cheese. Stir well to combine and cook until the cheese has melted. Add the crabmeat, half-and-half, Worcestershire, and garlic salt and heat through until hot and creamy. Serve with cubed toasted French bread, for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35535,"Purple Potato Gratin 3 pounds purple potatoes 1/2 cup chopped onions 4 garlic cloves, minced 2 cups heavy cream 2 tablespoons salt, or to taste 2 cups shredded Cheddar 1/2 cup shredded Parmesan 1/2 cup panko bread crumbs Instructions: Slice the potatoes 1/4-inch thick. Melt the butter in a skillet over low heat. Add the onions and saute until almost translucent. Add the garlic just before onions are done. Stir in the cream and bring to a simmer. Add the salt along with most of the Cheddar and Parmesan. Preheat the oven to 450 degrees F. In a baking dish make multiple layers of sliced potatoes and cream sauce ending with a layer of cream sauce. Sprinkle with the remaining Cheddar, Parmesan, and panko. Bake the potatoes for 60 minutes. Cook's Note: Cooking time may be decreased by deep- frying the potato slices for 3 minutes and simmering the cheese sauce until the dish is ready to be assembled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35536,"Black Truffle Ice Cream 2 3/4 cups whole milk 8 ounces honey cream 1 cup sugar 1.3 ounces milk powder 2 large egg yolks 1 black truffle, few shavings and rest finely chopped Instructions: In a medium saucepan, add the milk, heavy cream, and 1/3 cup of sugar, cook on medium-low heat until the milk starts steaming. In a small bowl, combine 1/3 cup of sugar, and milk powder together, then whisk into the milk. In a medium bowl, whisk yolks with remaining sugar and pour some of the hot milk into the yolk, whisk well to temper it. Then pour remaining milk in the yolk mixture. Cool the bowl in an ice bath. When cool add the shaved truffles, mix well, and turn into an ice cream machine. Freeze until ready to serve. To plate, place 2 scoops of ice cream on a dish and sprinkle truffle shavings on top. ","[Chardonnay, Barolo, Riesling, Gewrztraminer]" 35537,"Asparagus Gratin 2 tablespoons unsalted butter 3 tablespoons flour 1 1/4 cups milk 1 cup chicken broth 1/2 cup grated sharp white cheddar, Swiss or Parmesan cheese Salt and freshly ground black pepper 1 pound asparagus, peeled and cooked 4 hard boiled eggs, thinly sliced 1/4 cup fresh bread crumbs mixed with 1/4 cup grated cheese (same type you added to the sauce) 1 tablespoon melted butter Instructions: In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees. Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35538,"Banana Fosters Ice Cream 2 cups sweetened condensed milk, chilled 2 cups heavy whipping cream, chilled 1 tablespoon dark rum 1 teaspoon banana extract 1/2 teaspoon ground cinnamon Bananas, sliced, for serving Rum Sauce, recipe follows Whipped cream, for serving 1 stick unsalted butter 1 cup light brown sugar 1/2 cup whipping cream 2 tablespoons light corn syrup 2 tablespoons dark rum 1/2 teaspoon ground cinnamon Instructions: Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold. Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop. Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream. Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 35539,"Gnocchi with Corned Beef and Cabbage Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 carrots, chopped 1 onion, chopped 1 teaspoon fresh thyme 1/2 small head Savoy or green cabbage, cored and thinly sliced 1 17.5-ounce package potato gnocchi 6 ounces deli-sliced corned beef, cut into 1/2-inch pieces 1 tablespoon whole-grain mustard 2 tablespoons minced fresh chives Instructions: Bring a large pot of salted water to a boil. Melt 2 tablespoons butter with the olive oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening, about 4 minutes. Add the cabbage, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes. Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard and remaining 2 tablespoons butter. Reduce the heat to medium and cook, stirring, until everything is coated, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed; season with salt and pepper. Divide the gnocchi among shallow bowls. Top with the chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 35540,"Mashed Potato Truffles 1 1/2 cups semisweet chocolate chips 1/4 cup almond milk or light cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract Pinch kosher salt
1/2 cup plain mashed potatoes, at room temperature 1/3 cup cocoa powder 1/3 cup chopped pistachios 1/3 cup lightly toasted coconut Instructions: For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated. Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes. For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls. Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings. Store in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 35541,"Roasted Pepper and Goat Cheese Bruschetta 1 baguette, sliced on the bias about 1/2-inch thick Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey 2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced 1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish
Instructions: Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes. Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate. Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35542,"Pomegranate and Bitter Green Salad 1/8 cup walnuts 2 to 3 tablespoons sherry 1 tablespoon sugar Approximately 1/4 cup extra virgin olive oil Approximately 1/8 cup balsamic vinegar 1/4 cup Champagne 1 tablespoon Dijon mustard Sea salt 3/4 cup cleaned and chopped endive 3/4 cup cleaned and chopped arugula 1 mango, peeled, pitted and cut into small dice 1 ripe pear, peeled, cored and cut into small dice 1 ripe avocado , sliced Crumbled blue cheese, for garnish Pomegranate seeds from 1/2 pomegranate, for garnish Instructions: Place the walnuts in a small saute pan with the sherry and sugar. Cook over high in heat, stirring constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool. To make dressing, mix the olive oil, balsamic vinegar, champagne, mustard, and sea salt in a mixing bowl until smooth and creamy. Place the lettuces into the bowl, top with the mango and pear, drizzle with about 1/2 of the dressing, and toss. Then add avocado slices, crumbled pieces of blue cheese, candied walnuts, and pomegranate seeds. Drizzle the remaining dressing and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35543,"Minty Lime Cooler 1/2 cup freshly squeezed lime juice 1/3 cup sugar 1/2 cup packed mint leaves Lime slices and mint leaves for garnish Instructions: Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses halffull with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve. ","[Crisp White Wine, Sauvignon Blanc, Ros]" 35544,"Thornton Melon-Ball Ice 1 part your favorite vodka 1 part melon liqueur (recommended: Midori or generic brand) Orange juice Various melon balls (cantaloupe, honeydew, or watermelon - using all 3 is called \Triple-Lindy\ and is definitely money) Instructions: This drink can be served straight up or on the rocks. If making straight up: To a cocktail shaker, add ice, vodka, melon liqueur, and a splash orange juice; shake vigorously to combine. Strain into a large, chilled martini glass and garnish with melon balls. If making drink on the rocks: Fill rocks glass with ice. Add vodka, melon liqueur and enough orange juice to fill glass. Stir with either a stirrer or straw. Garnish with melon balls. ","[Vodka, Melon Liqueur, Orange Juice]" 35545,"Brooklyn's Cheesiest Dog 4 slices slab bacon, cut into lardons 2 tablespoons olive oil 2 leeks, dark green leaves trimmed, light green part halved lengthwise, then chopped into 1/4-inch slices 3 tablespoons salted butter for a roux, plus 1 tablespoon for toasted panko bread crumbs, plus 1 tablespoon for brushing on rolls 3 tablespoons all-purpose flour 1 1/2 cups whole milk, heated 8 ounces Gruyere, grated 2 ounces Parmigiano-Reggiano, grated Salt and freshly ground black pepper Salt and freshly ground black pepper
Pinch cayenne pepper Pinch ground nutmeg 1/4 cup panko bread crumbs 1/4 pound pasta (gemelli, or elbow shaped) 4 hot dog buns, top sliced 4 hot dogs, all beef with natural casing 2 tablespoons hot sauce (recommended: Piri Piri) Fresh Italian parsley leaves, finely chopped Instructions: In a medium-sized saucepan, over medium heat, saute the lardons of bacon until brown and crispy. Remove the bacon from the pan and drain on paper towels. Discard the bacon fat. Put the olive oil into the same pan. Wash the chopped leeks thoroughly to remove any grit, and then drain. Put them into the pan with the olive oil and saute until soft and wilted. Remove the leeks from the pan and set aside.
Melt 3 tablespoons of butter in the same pan and then sprinkle with the flour, stirring to incorporate. Cook the roux over medium heat for a few minutes. Whisk the warm milk into the roux and cook until it thickens. Fold in the grated Gruyere and grated Parmigiano and season with salt and pepper, to taste. Add a pinch of cayenne and a pinch of nutmeg. Set the sauce aside.
Bring a large pot of salted water to boil over medium heat for the pasta.
In a small fry pan, melt 1 tablespoon of butter and add the panko. Stir constantly until the crumbs are lightly toasted. Set aside.
Preheat the grill to medium.
Once the water is boiling, add the pasta and cook until al dente. Drain and gently fold the cooked pasta into the cheese sauce and keep warm. Fold in the bacon and the leeks.
Melt the remaining tablespoon of butter and brush it on the cut sides of the buns. Grill the hot dogs over the hottest part of the barbecue until they are brown, and toast the buns around the perimeter where the fire is cooler, until you have light golden grill marks. Put 1 hot dog into each bun and generously slather with the hot sauce. Top each hot dog with a generous portion of the pasta and cheese sauce. Sprinkle with the toasted panko and chopped parsley and serve.
Serve and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35546,"Summer Pudding with Rum Whipped Cream 1 pint fresh strawberries, hulled and sliced 1 1/2 cups sugar
3 half-pints fresh raspberries, divided 2 half-pints fresh blueberries 2 tablespoons framboise (raspberry brandy) 1 loaf brioche or egg bread (1 to 1 1/2 pounds) Rum Whipped Cream, recipe follows 1 cup (1/2 pint) cold heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 tablespoon dark rum
Instructions: Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 35547,"Homemade Crepe-Style Manicotti Two 28-ounce cans whole, peeled D.O.P tomatoes (see Cook's Note) 3 tablespoons extra-virgin olive oil 3 large cloves garlic, sliced Pinch crushed red pepper flakes, optional 3 large sprigs basil Kosher salt and freshly ground black pepper 8 large eggs 2 cups all-purpose flour 1 cup whole milk 3/4 cup water Kosher salt 28 ounces whole-milk ricotta 1 cup shredded salted fresh mozzarella (from an 8-ounce ball) 1/2 cup grated Parmigiano Reggiano, plus more for sprinkling 3 tablespoons grated Pecorino Romano 3 tablespoons finely chopped fresh parsley 1/2 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce. For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes. Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day. For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper. To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking. Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 35548,"Dark Chocolate Whoopie Pies with Toasted Almond Cream 4 ounces semisweet chocolate chips 2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla extract 1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
Nonstick cooking spray, for the baking sheets 1 1/4 cups whole milk 1 cup slivered almonds, toasted
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3 large egg yolks
1 teaspoon almond extract
1/2 cup melted dark chocolate, optional Instructions: For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes. Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix. Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading. Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface. For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan. Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes. Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour. Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 35549,"Miss Brown's Peanut-Pistachio Caramel Corn Nonstick cooking spray, for the baking pans 15 cups popped popcorn (from 1/2 to 2/3 cup unpopped; see Cook's Note)
1 cup salted red-skinned peanuts
1 cup shelled pistachios
2 tablespoons sesame seeds
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
6 tablespoons light corn syrup
1 tablespoon creamy peanut butter
1 1/4 teaspoons fine sea salt
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Instructions: Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan. Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.) Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35550,"Caramel Sauce 2 cups sugar 1/4 cup water 1/2 cup heavy cream Instructions: Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature. ","[Chardonnay, Riesling, Moscato, Port]" 35551,"Jersey Girl Pork Chops 4 center-cut pork chops (about 2 1/2-inches thick) Kosher salt and freshly ground black pepper 3 tablespoons canola oil
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 cup hot and sweet cherry peppers, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
Instructions: Preheat the oven to 400 degrees F. Liberally sprinkle the pork chops with salt and pepper on both sides. Heat the canola oil in a large ovenproof skillet or grill pan set over high heat. Once the oil is hot, sear the pork chops for about 3 minutes on each side. Stick the pan in the oven to finish cooking the pork, 18 to 20 minutes. This should result in medium to medium-well chops, still slightly pink in the middle. If you prefer a more well-done chop, add a few more minutes to the cooking time in the oven. While the pork is in the oven, heat the olive oil in a large saute pan set over high heat, and add the garlic. Saute until the garlic just begins to brown, and then add the peppers to heat through. Place a pork chop on each plate. Toss the parsley in with the peppers and garlic and saute for another minute, then top each chop with 1/4 cup of the pepper mixture.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 35552,"Santa Barbara Clam Chowder 1 pound unsalted butter 1 cup flour 4 tablespoons unsalted butter 2 tablespoons minced garlic 4 cups chopped celery 4 cups chopped white onions 3 to 4 bay leaves 4 tablespoons salt 4 tablespoons white pepper 12 cups clam juice 4 cups peeled, diced potatoes 6 cups chopped clams, high quality 1 cup cooked, crumbled bacon 1 cup heavy cream 1/4 cup fresh, chopped thyme Instructions: In a small pot, melt the butter over medium-low heat. Once the butter is melted, slowly mix in the flour until you have a thick consistency. Set aside and keep warm until ready to use. This is the roux. In a 3-gallon stock pot, melt 4 tablespoons of butter. Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper. Cook the mixture until it is lightly browned, stirring it occasionally. Add the clam juice, stir, and let it cook until it is moderately warm. Then add the potatoes and bring the chowder to a boil, stirring it occasionally. Once the soup is boiling add the chopped clams, bacon, cream, and thyme. Stir the soup and let it cook until hot, do not bring it to a boil. Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35553,"Island Fruit and Mixed Green Salad 1/2 cup pineapple juice 1/4 cup red wine vinegar 1 shallot, minced Salt and pepper 1 1/2 cups canola oil 1 mango, peeled, seeded and cut into 1/4-inch strips 1 papaya peeled, seeded and cut into 1/4-inch strips 1/2 cup dried cranberries 1/2 cup banana chips 1/2 cup macadamia nuts, chopped Salt and pepper 6 cups mizuna (or other leafy green), loosely packed Instructions: For the vinaigrette: Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning. For the salad: In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35554,"Pasta and Lentils 5 cups water 3/4 cup lentils 2 large cloves garlic, crushed 3 tablespoons extra virgin olive oil 1 cup chopped canned plum tomatoes, with some juice 2 teaspoons salt 1/4 teaspoon salt 1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista 2 rounded tablespoons finely cut or snipped parsley Optional garnish; extra virgin olive oil and hot red pepper flakes or hot pepper oil Instructions: In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender. If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta. When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35555,"Raise the Steaks: Strip Steaks with Two Sauces 1/2 cup flat-leaf parsley, 2 generous handfuls 1/8 cup cilantro leaves, a handful 5 to 6 sprigs thyme leaves, stripped from stems 2 cloves garlic, popped from skin Salt and pepper 3 tablespoons red wine vinegar, eyeball it 1/3 tablespoons extra-virgin olive oil, eyeball it 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 2 tablespoons brown sugar 2 teaspoons hot sauce, eyeball it 2 tablespoons Worcestershire, eyeball it 1 teaspoon coarse black pepper 1 cup tomato sauce 4 strip steaks, 10 to 12 ounces each Extra-virgin olive oil, for drizzling Grill seasoning, (recommended: Montreal Steak Seasoning by McCormick) Instructions: Preheat a grill pan or indoor/outdoor grill to high. For the first sauce, place all the herbs and garlic in food processor and pulse-chop to a fine mince. Scrape into a small bowl. Season with salt and pepper. Stir in vinegar and extra-virgin olive oil and let stand. Heat a small pot with extra-virgin olive oil over medium heat. Add onions and cook 5 minutes. Add brown sugar and cook 1 minute. Add hot sauce, Worcestershire pepper and tomato sauce. Simmer 2 to 3 minutes. Remove from heat and transfer to a small bowl. Let steaks rest a bit to take the chill off. Drizzle extra-virgin olive oil over the steaks and season them lightly with steak seasoning. Grill meat on screaming hot grill 3 to 4 minutes on side one, 2 to 3 on side 2 for medium rare doneness. Go a minute longer on each side for medium to medium well doneness. Serve steaks with 2 sauces and BIG MUSSELS. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 35556,"Spicy Brown Sugar Bacon One 1-pound piece slab bacon (not pre-sliced) Nonstick cooking spray, for greasing
1 cup light brown sugar 1 teaspoon cayenne pepper 1/2 teaspoon paprika Kosher salt and freshly cracked black pepper 3/4 cup pure maple syrup 1/4 teaspoon crushed red pepper flakes Instructions: Preheat the oven to 300 degrees F. Cut bacon lengthwise into nine 1/4- to 1/2-inch-thick slices. Line a baking sheet with foil and place a cooling rack into the baking sheet. Coat the cooling rack with cooking spray. Whisk together the sugar, cayenne, paprika, 2 teaspoons pepper and 1/2 teaspoon salt in a pie dish. Pour 1/2 cup of the maple syrup into a small bowl.
Brush both sides of each slice of bacon with maple syrup. Press the bacon, one slice at a time, into the brown sugar mixture to coat. Arrange on the greased wire rack. Sprinkle the bacon with the leftover brown sugar mixture.
Bake, rotating halfway through, until the bacon is cooked and the sugar is dark and caramelized, about 1 hour 30 minutes. Transfer the bacon to a parchment-lined baking sheet. Let cool completely. (Bacon can be stored in an airtight container at room temperature for up to 3 days.) Meanwhile, whisk together the red pepper flakes and remaining 1/4 cup maple syrup in a small bowl. Drizzle the bacon with the red pepper-maple syrup or serve on the side for dipping. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 35557,"Lemon Chia Muffins 2 tablespoons chia seeds 1/4 cup lemon juice 2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 tablespoon lemon zest
3/4 cup plain yogurt
1/2 cup coconut oil
1 teaspoon vanilla extract
1 cup confectioners' sugar 2 teaspoons honey
2 teaspoons lemon juice
Instructions: For the muffins: In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and 1/4 cup warm water. Set aside for the seeds to bloom, 15 minutes. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. In a medium bowl combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar and lemon zest. Whisk the sugar into the flour mixture. In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract. Add the liquid ingredients to the dry and stir until just combined. Then stir in the bloomed chia seeds. Using an ice cream scoop, divide the batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack. For the glaze: Stir together the confectioners' sugar, honey and lemon juice. Drizzle over the cooled muffins and serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 35558,"Giant Prawns al Mojo de Ajo with Two Sauces 1/4 cup olive oil 10 large cloves garlic, thinly sliced 1 1/2 pounds giant prawns, peeled and deveined 1 teaspoon minced arbol cl 1/2 teaspoon salt 1 tablespoons fresh lime juice Instructions: In a large heavy skillet, preferably cast iron, heat the olive oil over medium-low heat. Add the garlic and cook very slowly, stirring frequently, until the garlic has turned golden, about 3 or 4 minutes. Be very careful not to let the garlic scorch or burn. Transfer the mixture to a shallow ceramic baking dish and let cool. Add the prawns and the cl to the garlicky oil, toss to coat them evenly, and refrigerate overnight, covered. Make the sauces below and, when ready to serve, preheat a grill or broiler to medium heat. Grill the prawns for 2 to 3 minutes on each side, then transfer to a warm platter. Scatter the salt and lime juice over them and serve immediately, accompanied by the Avocado Mayonnaise and the Ancho cl Mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 35559,"Mixed Green Salad with Lemon, Olives and Anchovies 2 hearts romaine, chopped 1 sack mixed baby greens, about 6 cups 2 lemons, juiced Salt and pepper 1/3 cup extra-virgin olive oil, enough to coat greens evenly 1 cup pitted fancy black or green olives, from specialty olive case near deli counter 1 tin flat fillets of anchovies, drained 1/4 cup chopped or snipped fresh chives Instructions: Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 35560,"Mini Frozen Fruit Cube 1 1/2 cups blueberries 1 1/2 cups strawberries, hulled and sliced 1 1/2 cups raspberries 3 tablespoons sugar Instructions: Add the blueberries, strawberries, raspberries, sugar and 1/2 cup water to a blender and puree until smooth. Pour the mixture into ice cube trays and freeze for 30 minutes. Add a craft stick to the center of each and continue to freeze until completely solid, at least 2 hours. When ready, remove from the tray and serve immediately. ","[Riesling, Moscato, Vinho Verde]" 35561,"Almond Cake with Fresh Fruit 1 cup blanched almonds 1/2 cup sugar 2 large eggs 1 stick unsalted butter Pinch salt 1/4 cup raspberry preserves 2 cups sliced fruit, bananas, strawberries, raspberries, kiwi or peaches 1/4 cup apricot preserves 3 tablespoons fresh lemon juice Instructions: Preheat oven to 375 degrees. Butter and line a 9-inch cake pan with parchment paper. Chop almonds in food processor. Add the sugar and eggs and process 1 minute. Add the butter and salt and process 1 minute more. Spread the mixture in the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack in pan. When cool, carefully unmold. Melt raspberry preserves and spread over cake. Slice fruit and arrange over cake. Combine apricot preserves and lemon juice in a small saucepan. Heat until melted. Strain and drizzle over fruit. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 35562,"Ranch Water 2 ounces tequila blanco 1 tablespoon fresh lime juice plus 1 lime wheel, for serving 6 ounces sparkling mineral water Instructions: Fill a glass half full with crushed ice. Top with the tequila and lime juice, then the sparkling water. Garnish the glass with a lime wedge and serve. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 35563,"Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce 8 tomatillos, washed and halved 1 large red onion, peeled and quartered 4 cloves garlic, coarsely chopped 3 tablespoons canola oil, plus 3/4 cup Salt and freshly ground black pepper 2 teaspoons chipotle puree 1/4 cup fresh lime juice 1 cup spinach leaves, blanched 3 tablespoons honey 2 cups canola oil 12 (6-inch) blue corn tortillas Salt 1 stick unsalted butter 12 large eggs, lightly beaten Salt and pepper Sour cream 1 cup grated white Cheddar 2 tablespoons chopped cilantro leaves Instructions: Roasted Tomatillo Sauce: Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes. Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie. Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt. Soft scrambled eggs: Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form. Assembly: Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and Cheddar on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 35564,"Pan Seared Chicken with Olives Four 8-ounce boneless, skinless chicken breast halves 1/2 cup extra-virgin olive oil, plus more for searing 2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 cup cherry tomatoes, halved 2 teaspoons finely sliced fresh basil, optional 1 small clove garlic, minced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed 1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional Winter Greens Salad, recipe follows, for serving, optional 1 cup wild arugula leaves 1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes. Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade. Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce. For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside. Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed. Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired. Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35565,"Emeril's Two-Bean Turkey Chili 1 (28-ounce) can diced tomatoes with their juices 1 tablespoon Emeril's Southwest Essence, recipe follows 1/4 cup olive oil, divided 1 (8-ounce) can tomato sauce 2 teaspoons unsweetened cocoa powder 3 cups chopped yellow onions 2 teaspoons ground cumin 3/4 cup diced red bell pepper 1 1/2 teaspoons salt, or to taste 3/4 cup diced green bell pepper 2 jalapeno peppers, seeded and minced 3/4 teaspoon crumbled Mexican oregano 1 1/2 tablespoons minced garlic 1/2 teaspoon sugar 1/4 teaspoon crushed red pepper 3 pounds ground turkey 1/4 cup finely chopped cilantro stems 2 1/2 tablespoons chili powder 6 cups chicken broth 1 1/2 cups cooked and drained kidney beans 1 1/2 cups cooked and drained black beans 1/4 cup finely chopped cilantro leaves 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Instructions: Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving. Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35566,"Beer-Braised Chuck Roast and Onions 4 pounds boneless beef chuck roast 2 teaspoons salt 3/4 teaspoon black pepper 2 teaspoons vegetable oil 2 pounds onions, halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried, crumbled thyme) 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried, crumbled rosemary) 12 ounces stout 1 cup water Instructions: Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving. ","[Dark Ale, Brown Ale, Porter, Merlot]" 35567,"Chocolate Fudge Chip Cookies 2 sticks (1 cup) unsalted butter, at room temperature 1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 cups all-purpose flour
1 cup cocoa powder, such as Hershey's Special Dark 1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
6 ounces milk chocolate chips
6 ounces white chocolate chips
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined. Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 35568,"Tina's Show Pasta 3 tablespoon extra-virgin olive oil, plus a bit extra 2 garlic cloves, peeled and lightly smashed, plus 1 garlic clove, peeled and sliced paper thin 1/2 teaspoon crushed red pepper flakes 4 Roma tomatoes, squeezed and roughly diced 12 ounces dry penne 1/2 pound arugula, washed and dried* 1 lemon, quartered Shaved Parmesan Sea salt and freshly cracked pepper Instructions: In a deep saute pan or wok, place 2 tablespoons of the olive oil and the smashed garlic cloves and heat on medium until the garlic turns a golden brown and emits a deep odor. Discard the garlic and keep the pan warm on low. Cook the pasta according to the package instructions (al dente), salting the water well. When cooked, drain the pasta, and keep warm in the saucepan, tossing the remaining tablespoon of oil through to prevent sticking. Bring the heat on the saute pan up to medium, and when oil starts to sizzle, add sliced garlic and crushed red pepper flakes, and then the diced tomato. About a minute later add the cooked penne and start tossing or stirring to combine. Turn off the heat, add the arugula, and continue stirring, until it has started to wilt. Taste and season with sea salt and freshly cracked pepper. Add more olive oil, if desired. Divide the pasta among 4 large bowls and garnish with a quarter of lemon, for squeezing lightly over the top. Sprinkle on shaved Parmesan and enjoy! Enough to keep you dancing for hours... ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 35569,"Chai Tea with Spiced Rum 4 cups almond milk 5 spiced chai tea bags
8 ounces spiced rum or bourbon
3 ounces agave syrup 1 cup heavy whipping cream
Ground cinnamon, for garnish
Instructions: Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave. While the tea is steeping, whip the cream to soft peaks. Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon. ","[Riesling, Gewrztraminer, Moscato, Port]" 35570,"French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles 4 sheets phyllo dough, 13 by 17 3 tablespoons butter, melted, plus 2 tablespoons butter 1/2 cup sugar 2 teaspoons ground cinnamon 2 bananas, thickly sliced 2 bananas, sliced on an angle 2 tablespoons dark brown sugar 2 shots spiced rum 1 pint French vanilla bean ice cream Instructions: Preheat oven to 400 degrees F. Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool. Begin other recipes in your menu while pastry bakes. When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 35571,"Monster Cookie Bars 3 1/2 cups quick-cooking oats 1/2 cup shredded sweetened coconut
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3/4 cup unsweetened peanut butter
2/3 cup packed brown sugar
1/2 cup (1 stick) unsalted butter, melted but not hot
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup roasted peanuts
1 cup chocolate coated candies, plus more for topping
Instructions: Preheat the oven to 350 degrees F. Line a 9-inch square metal pan with parchment paper that comes up on two sides to give you little wings. In a medium bowl, combine the oats, coconut, baking soda, cinnamon and salt. In a large bowl, whisk together the peanut butter, brown sugar, butter and granulated sugar until combined and creamy. Add the eggs one at a time, whisking well after each. Add the vanilla. Using a rubber spatula, fold in the oat mixture until combined, then fold in the peanuts and chocolate-coated candies. Press into the baking pan. Press a few additional chocolate-coated candies into the top. Bake until browned around the edges; begin checking for doneness at 28 minutes. Let cool in the pan completely, then carefully lift out of the pan and use a sharp serrated knife to slice into bars. Store in an airtight container at room temperature for a few days. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35572,"BBQ Shrimp Cocktail 8 plum tomatoes, quartered (about 1 1/2 pounds) 1/2 small Vidalia onion, cut in half through the root 1 teaspoon vegetable oil 1 tablespoon dark brown sugar Kosher salt 1 teaspoon ancho cl powder 1 teaspoon freshly ground black pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon dried mustard powder Pinch cayenne 1 bay leaf 2 tablespoons cider vinegar 2 tablespoons lemon juice 1 tablespoon horseradish, prepared or freshly grated 1 pound large shrimp, peeled and deveined, tail on Special equipment: 4 long metal skewers Instructions: Prepare an outdoor grill or grill pan over high heat. Grill the tomato and onion pieces, turning to get grill marks on all sides, until the vegetables are softened, 5 to 8 minutes. Keep the grill on to cook the shrimp. Heat the oil in a medium saucepan over medium heat. Add the brown sugar, 2 teaspoons salt, ancho cl powder, black pepper, allspice, cinnamon, mustard, cayenne and bay leaf. Stir just until the smell of the spices hits your nose, about 30 seconds. Add the vinegar and the grilled tomatoes and onions, stirring to incorporate, and cook until the tomatoes come apart and become thick and jam-like, about 8 minutes. Remove the bay leaf and put the contents of the sauce into a blender. Puree until smooth. Add the lemon juice, horseradish and salt to taste. Thread the shrimp onto the skewers. Divide the sauce, reserving about a cup for serving. Place the skewers on the grill and brush with the remaining sauce. Turn the shrimp occasionally and continue to brush with sauce until the shrimp are cooked through and the sauce is slightly charred, about 8 minutes. Serve with reserved sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35573,"Sweet, Spicy and Salty Candied Nut Mix 2 tablespoons unsalted butter 2 tablespoons brown sugar 1/2 teaspoon kosher salt 1/2 cup blanched whole almonds 1/2 cup whole cashews 1/2 cup roasted, unsalted peanuts 1/2 cup whole pecans 1/4 teaspoon chili powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon fresh rosemary leaves, roughly chopped Instructions: Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35574,"California Rice and Beans 1 pound sliced mixed mushrooms 2 red bell peppers, cut into strips 1 medium zucchini, halved lengthwise and sliced 1/4 cup walnuts, roughly chopped 1 clove garlic, finely chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 15-ounce can low-sodium cannellini beans, drained and rinsed 1 1/2 tablespoons fresh lemon juice 1/2 cup chopped fresh parsley 5 cups frozen brown rice (or prepared brown rice) 1 cup sprouts (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes. Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined. Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 35575,"Grilled California Lobster 3 (1 1/2 to 2 pound) California (Pacific) lobsters 1/2 cup butter, melted Wine suggestion: Santa Barbara County Chardonnay Instructions: Preheat a grill or an oven broiler. Place the lobsters in boiling water for 6 to 8 minutes, 4 minutes for every pound. Make sure not to overcook the lobsters. Split the lobsters in half from head to tail and rinse out the gut material. Lightly brush melted butter on to the meat side of the lobster and broil in the oven meat side up or on a grill, meat side down. Cook the lobsters until lightly browned on the meat side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35576,"Easy No-Bake Creamy Chocolate Mint Bars (Sponsored) 2 cups (12-oz. pkg.) NESTLE? TOLL HOUSE? Semi-Sweet Chocolate Morsels, divided 1 cup (2 sticks) butter, softened divided 1? cups (about 30 cookies) finely crushed chocolate wafer cookies 2 tablespoons milk 1? teaspoons peppermint extract, divided ? teaspoon vanilla extract 2 to 4 drops green food coloring 2? cups powdered sugar Instructions: GREASE 9-inch-square baking pan. MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm. MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer. MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 35577,"Lemon-Mustard-Tarragon Vinaigrette Zest and juice of 1 large lemon 2 tablespoons Dijon mustard 1 tablespoon chopped fresh tarragon 1 teaspoon clover honey Kosher salt and freshly ground black pepper 1/2 cup olive oil or canola oil Instructions: In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 35578,"Aunt Jimmy's Butterscotch Meringue Pie 2 1/4 cups milk 1 cup heavy cream 6 tablespoons unsalted butter 1 1/4 cups light brown sugar, packed 3 egg yolks 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons Scotch 1 1/2 teaspoons pure vanilla extract 1 (9-inch) prebaked pie shell, your favorite recipe 3/4 cup egg whites 1/2 teaspoon cream of tartar 3/4 cup sugar Instructions: Preheat the oven to 325 degrees F. Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside. Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.) Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch. While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue. Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes. Chill the pie, uncovered, at least 2 hours or overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35579,"Taco Pie 3 tablespoons vegetable oil 8 corn tortillas, halved 1 small onion, chopped 2 cloves garlic, minced Pinch of cayenne pepper 3/4 pound ground pork Kosher salt 1 15-ounce can crushed tomatoes 2 4.25-ounce cans chopped green chiles 1 cup frozen corn 1/2 cup chopped fresh cilantro 1 cup shredded mozzarella (preferably reduced sodium) Instructions: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt. Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.
","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 35580,"Warm Mango Tart Tatin on Coconut Meringue with Papaya Sorbet, Tangerine Honey Sauce, and Oven Dried Spiced Pineapple Chips 3 egg whites 1/2 teaspoon cream of tartar 6 tablespoons sugar 3 tablespoons toasted shredded coconut 3/4 cup water 1 1/2 cups sugar 1 1/2 cups tangerine (or orange) honey 1/2 lemon, juiced 1 vanilla bean, split 1 mango, peeled and diced 2 tablespoons mint, shredded Reserved liquid from warm mango Papaya sorbet: 1 cup sugar 2 cups hot water 2 1/2 cups papaya puree 1/2 lemon, juiced 4 cups water 4 cups sugar 1/2 teaspoon vanilla paste 3 cardamom seeds 3 cloves 2 cinnamon sticks 1/2 pineapple, peeled, core removed, thinly sliced Instructions: Preheat the oven to 220 degrees F. To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours. Preheat oven to 375 degrees F. For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce. When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk. To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature. To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions. Preheat oven to 200 degrees F. Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container. Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 35581,"Kids Can Make: Pizza Popcorn Cooking spray One 6-ounce can tomato paste 2 tablespoons grated Parmesan 1 tablespoon dried oregano 1 teaspoon garlic salt 1/2 teaspoon crushed red pepper flakes 3 cups popcorn Instructions: Position an oven rack in the bottom of the oven, and preheat it to 200 degrees F. Line a baking sheet with parchment, and generously coat with cooking spray. Spread the tomato paste out into a thin layer on the parchment (an offset metal spatula works best). Bake until the paste deepens to brick red and is dull in color and not shiny in any spots, about 2 hours. (It will look and feel like fruit leather.) Let it cool. Tear the paste into small pieces, and finely grind them in batches in the spice grinder. Add all the ground tomato paste back into the spice grinder, along with the Parmesan, oregano, garlic salt and pepper flakes, and grind to a fine powder. Store in an airtight container for up to 5 days. The spice blend makes enough for about 6 batches of popcorn. To make 1 batch of pizza popcorn: Heat 1/2 tablespoon olive or vegetable oil in a large pot over medium heat. Add 1/2 cup kernels; when one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Add some melted butter and 2 heaping tablespoons of pizza spice, toss to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 35582,"Green Beans in Creamy Horseradish Sauce 1 tablespoon creamy horseradish 1 teaspoon German-style whole-grain mustard
Zest and juice of 1 lemon
1 tablespoon unsalted butter
2 cups French green beans (about 8 ounces) Salt and pepper Instructions: Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl. Melt the butter in a large skillet over medium heat. Add the green beans and saut until barely tender, 5 minutes. Add the horseradish mixture and continue sauting until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 35583,"Chicken Pozole 2 pounds nix tamal (hominy) 15 dried New Mexico chili pods 2 to 3 tablespoons olive oil or vegetable oil 5 garlic cloves, plus 10 crushed cloves 4 medium onions, sliced 2 whole chickens, skins removed 3 tablespoons dried oregano 3 whole bay leaves 1/2 cup chicken base Salt Sliced radishes, for garnish Sliced cabbage, for garnish Instructions: Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside. Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside. In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes. Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 35584,"Beef Pasties with Mint, Ginger and Peas Hot Water Crust Pastry (with 1/2 teaspoon turmeric and pinch of cayenne added with the flour, recipe follows) 2 tablespoons olive oil 5 ounces onions, peeled and chopped 2 cloves garlic, peeled and chopped 1 teaspoon finely grated root ginger Kosher salt and freshly ground black pepper 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon black mustard seeds, optional 7 ounces ground beef 1 tablespoon tomato puree or paste 1 teaspoon English mustard 1 teaspoon Worcestershire sauce 3 1/2 ounces fresh or frozen peas 1 tablespoon freshly chopped mint leaves 1 egg, beaten Instructions: Make the Hot Water Crust Pastry, recipe follows.
Preheat the oven to 425 degrees F.
To make the filling: Heat the olive oil in a saucepan set over a medium heat, add the onions, garlic, ginger, and season with salt, and pepper. Cook the mixture until the onions are soft and slightly golden.
Grind the seeds in a mortar with a pestle, and then add to the pan with the beef, tomato puree, mustard and Worcestershire sauce. Cook over a medium heat, until the beef is cooked, about 15 minutes. Add the peas for the last 1 to 2 minutes of cooking. Add the chopped mint, then season with salt, and pepper, to taste, and allow to cool.
Roll the pastry dough out on a lightly-floured work surface until it is approximately 1/16-inch thick. Using a small cup saucer or biscuit cutter, cut the dough into 4 1/2-inch circles. Lay 1 generous tablespoon of the mixture on one half of the circle, and brush the edge of the other half with the beaten egg, and then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark or score the edges with a fork. Repeat until all the circles and filling are used up.
Brush the tops with beaten egg, and bake in the oven until golden and a skewer inserted in the center of comes out hot, about 15 to 20 minutes. Serve the pasties hot or at room temperature. Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil. Meanwhile, sift the flour, turmeric, cayenne pepper, and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 35585,"Thai Peanut Sauce 1/2 cup peanut butter One 8-ounce can coconut milk 1/2 cup agave nectar 1/2 cup fresh lime juice 1/4 cup soy sauce Garlic powder Red pepper flakes Instructions: In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste, together until the texture is smooth and loose. ","[Chardonnay, Gewrztraminer, Riesling, Pinot Grigio]" 35586,"Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds 1 1/4 heads bokchoy 1/4 bunch scallions, minced 3 ounces jumbo lump crabmeat, picked over 1/2 teaspoon pickled ginger, chopped 1 lime, juiced 1 teaspoon chopped cilantro leaves Salt and pepper Vegetable oil, for frying
Spring roll wrappers 3 egg yolks, beaten with a little water to make an egg wash
1 pink grapefruit, segmented for garnish 1 avocado, thinly sliced for garnish 1-ounce almonds, toasted for garnish 2 ounces mixed salad leaves for garnish Pink Grapefruit Dressing, recipe follows 2 tablespoons sugar 3 shallots, peeled and diced 2 tablespoons honey 1/2 cup fresh-squeezed grapefruit juice, strained (from 2 pink grapefruits) 1/4 cup grape seed oil 1/8 cup rice wine vinegar Grenadine 1 lime, juiced Instructions: Shred, wash, and blanch the bokchoy in boiling water for a few minutes or until tender. Add the scallions during the last 30 seconds of blanching. Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions. Mix together with the crabmeat, pickled ginger, lime juice and cilantro. Season with salt and pepper, to taste.
In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper. Brush the remaining 1/4 of the wrapper with the egg wash. Fold sides in, roll up and press lightly to seal. Carefully add to hot oil, and deep-fry for 3 to 5 minutes. Drain on paper towels and season lightly. On each plate, place 3 segments of pink grapefruit and 3 slices of avocado. Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate. Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside. Cut spring rolls in half on the bias and arrange on top of the salad. In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey. Pour in the strained juice and cook until reduced to 1/3 of the volume. Let cool, and then transfer mixture to a blender. Puree, slowly adding the grapeseed oil and rice wine vinegar. Add enough grenadine for color and then stir in the lime juice. Chill until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 35587,"Flammekueche 2 1/2 cups flour 1 cup cold water 1/4 teaspoon salt 1 tablespoon instant dry yeast 1 cup Fromage Blanc 1/3 cup sour cream 1/3 cup heavy cream Pinch nutmeg Pinch white pepper Pinch salt 1 tablespoon vegetable oil 1 egg yolk 1 1/2 cups thinly sliced caramelized onions 12 slices hickory smoked bacon Instructions: Combine all ingredients in bowl of a large mixer. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally, until dough forms a sticky ball on the end of the hook. Transfer dough to a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, approximately 1 hour. Punch down and divide into 6 equal pieces. Place 1 piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out dough into a rough rectangle, approximately 10 inches to 12 inches across and 1/8-inch thick using plenty of flour on both sides of dough at all times. Repeat with remaining dough. Place on parchment-lined cookie sheets. Cover and refrigerate while you prepare the topping. Dough can be prepared 1 day in advance, wrapped and refrigerated, until ready to roll. For the topping: In large bowl whisk together first 8 ingredients. Preheat oven to 500 degrees F. and place racks close to bottom of oven. Spread 1/2 cup topping on each piece of rolled dough. Sprinkle with onions and then bacon. Bake until brown and crisp, approximately 10 minutes, rotating sheets midway through to brown evenly. Repeat with remaining dough and topping. Cut into squares and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35588,"Skillet Potatoes 8 tablespoons (1 stick) butter 4 cloves garlic, chopped
2 russet potatoes, skin left on
Salt
3 sprigs fresh thyme leaves
Instructions: Preheat the oven to 400 degrees F. Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes. Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Toss well to ensure all the slices are coated. Place the skillet used for the butter over low heat. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes. Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it's golden brown.) Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the pot and lid, and place a plate upside down on the skillet. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35589,"Baked Pork Chops 1 1/2 cups panko 5 tablespoons vegetable oil 3 tablespoons grated Parmesan 2 teaspoons dried Italian seasoning Kosher salt and freshly ground black pepper Four 3/4-inch bone-in pork chops (about 2 1/4 pounds) Lemon wedges, for serving, optional Instructions: Preheat the oven to 450 degrees F.
Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes. Serve immediately with lemon wedges if using. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 35590,"Grilled Corn with Spicy Calabrian cl Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons finely chopped fresh chives, plus more for sprinkling 1/2 teaspoon paprika 4 whole Calabrian chiles in oil, patted dry, stemmed and finely chopped Zest from 1/2 lemon Kosher salt and freshly ground black pepper 4 ears yellow or white corn 4 teaspoons extra-virgin olive oil Flaky salt and freshly ground black pepper Grated Pecorino Romano cheese, for sprinkling Instructions: For the spicy compound butter: In a small mixing bowl, combine the butter, chives, paprika, Calabrian chiles, lemon zest and some salt and pepper, mashing it together with a fork. Place on a sheet of parchment paper and form into a log. Seal the ends, like a candy wrapper, and set aside at room temperature (if you won\u2019t be using the butter for a while, then refrigerate and remove 30 minutes before serving the corn). For the corn: Carefully pull the husks back from the corn and remove the stringy silks. Tie the husks with butcher\u2019s twine or with a piece of the husk. Then, submerge the corn in a roasting pan of water to hydrate the husks (to prevent burning on the grill), for at least 30 minutes before grilling. Preheat a gas or charcoal grill to medium-high heat. Or, heat a grill pan on the stovetop on medium-high heat. Pat the corn dry and oil each ear with 1 teaspoon of the olive oil to fully coat. Grill the corn, turning occasionally, until the kernels are slightly charred on all sides but still plump, 7 to 10 minutes total. Remove from the grill. Butter each ear of corn, while hot, with 2 tablespoons of the spicy compound butter. Season with flakey salt, black pepper, freshly grated Pecorino Romano cheese and chives. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 35591,"Low Country Boil | Seafood Boil A few tablespoons seafood seasoning, such as Old Bay, to taste 3 pounds new potatoes Two 16-ounce packages cooked kielbasa sausage, cut into 1-inch pieces 8 ears fresh corn, shucked and cut into halves or thirds 4 pounds frozen crab legs 4 pounds fresh shrimp, shells on Instructions: Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 35592,"Barbecue Cheeseburgers For the barbecue sauce: 2 tablespoons vegetable oil 1 red onion, chopped 2 cloves garlic, chopped 1 1/2 tablespoons chili powder 3/4 cup ketchup 1/4 cup apricot preserves 3 tablespoons yellow mustard 3 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce For the burgers: 2 1/2 pounds ground beef chuck Kosher salt and freshly ground pepper 1 red onion, sliced into rings 1 tablespoon vegetable oil 6 slices monterey jack or pepper jack cheese 6 sesame seed hamburger buns, split 2 avocados, sliced Instructions: Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature. Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper. Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes. Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 35593,"Eggnog Truffles 10 large egg yolks 1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon rum
1/4 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
Vegetable oil, for rolling
Gold sanding sugar, for decorating
Instructions: Bring a large saucepan of water to a simmer over medium heat. Set a heatproof bowl over the water (do not let the bowl touch the water). Add the egg yolks, granulated sugar, cinnamon, nutmeg, rum and vanilla. Whisk to combine, then cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely. Add the confectioners' sugar to the egg mixture. Beat with a handheld mixer until thoroughly combined. With oiled hands, roll the mixture into 3/4-inch balls. Roll the balls in gold sugar. Serve at once. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]" 35594,"Spinach Pie 3 cups chopped yellow onions (2 onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 3 (10-ounce) packages frozen chopped spinach, defrosted 6 extra-large eggs, beaten 2 teaspoons grated nutmeg 1/2 cup freshly grated Parmesan cheese 3 tablespoons plain dry bread crumbs 1/2 pound good feta, cut into 1/2-inch cubes 1/2 cup pignoli (pine nuts) 1/4 pound salted butter, melted 6 sheets phyllo dough, defrosted Instructions: Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 35595,"Baked Alaska 3 egg yolks 6 tablespoons sugar, divided 4 egg whites 1/2 cup all purpose flour, sifted Parchment paper 1 recipe chocolate ice cream 1 recipe coconut sorbet 2 quart ice cream bombe mold 1/4 cup sugar Instructions: Preheat the oven to 425 degrees. Whip the egg yolks with 2 tablespoons sugar until creamy and yellow. Whip the egg whites to soft peaks and add the remaining sugar to the whites. Continue to whip the whites to stiff peaks. Carefully fold the beaten egg whites into the yolk/sugar combination. Using the same care, fold in the sifted flour. Line a cookie sheet with the baker=s parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan. Bake in the center of the oven for 12 to 15 minutes or until the top is golden brown. Cool the cake quickly near an open window and on a rack. Preheat the oven to 450 degrees. Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold. The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom. Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake. Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet first into the cake lined mold and create an even layer on the bottom (later the top) of the mold. Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer. Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours. This can be done well in advance of finishing the baked Alaska. To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks. Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter. Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream. Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 35596,"Berry Crisp Dump Cake Nonstick cooking spray or butter, for greasing the baking dish Two 12-ounce bags frozen mixed berries
1 box yellow cake mix
1/3 cup finely chopped walnuts
1/3 cup rolled oats
1 stick (8 tablespoons) unsalted butter, melted Ice cream or whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter. Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish. Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 35597,"Beer Bread 3 cups self-rising flour 1/2 cup sugar 12 ounces beer 2 tablespoons melted butter Instructions: Preheat the oven to 375 degrees F. Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven. ","[IPA, Brown Ale, Stout, Hefeweizen]" 35598,"Limoncello 14 organic lemons 1 liter vodka
3 cups sugar
Instructions: Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week. Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes. Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 35599,"5-Ingredient Quick Frozen Key Lime Pie 2 1/2 cups heavy whipping cream One 14-ounce can sweetened condensed milk
1 tablespoon fresh key lime zest
1/2 cup fresh key lime juice
1 premade graham cracker pie crust
1/2 cup confectioners' sugar
Curled lime slices, for garnish, optional Instructions: Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream. Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours. Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 35600,"Keawe Grilled Baby Back Ribs with Kona Coffee Bbq Grilling and Dipping Sauce 5 tablespoons Paniolo Rounemup seasoning (or use 2 tablespoons paprika, 2 tablespoons ground cumin, 1 tablespoon salt, 1 1/2 teaspoons ground black pepper) 2 1/2 tablespoons Kona coffee, finely ground 1 teaspoon salt 8 baby back ribs 30 ounces water 10 ounces Worcestershire sauce 2 (12-ounce) bottles Kona Coffee BBQ grilling and dipping sauce Instructions: Preheat oven to 400 degrees F. Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat. Lower the oven temperature to 375 degrees F. Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance. To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs. Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 35601,"Spicy Chili with Chicken Finger Dumplings 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed 1/2 cup milk Two 15.5-ounce cans pinto beans 2 tablespoons vegetable oil 1 tablespoon chili powder One 16-ounce jar salsa Kosher salt 4 cups chicken broth 1 large egg, beaten 3 tablespoons cornstarch 1/3 cup sour cream 1/4 cup fresh cilantro leaves Instructions: Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces. Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings. Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes. Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch. Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes. To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 35602,"Gina's Drunken Goat Grilled Cheese 4 slices sourdough bread Roasted Shallot Mayo, recipe follows 1 cup (4 ounces) drunken goat cheese, grated Baby arugula Butter, room temperature 1 shallot, peeled 1 clove garlic, peeled Olive oil Kosher salt and freshly ground black pepper 1 cup mayonnaise Instructions: Heat a 12-inch cast iron skillet over medium heat. Spread each bread slice with Roasted Shallot Mayo. Add layers of grated goat cheese, a small handful arugula, and finish with more grated cheese, then top with bread. Repeat for the second sandwich. Add the sandwiches to the hot skillet and cook until golden brown and crisp and the cheese is melted, 4 to 5 minutes per side. Cut the sandwich in 1/2 before serving. Preheat the oven to 350 degrees F. Place the shallot and garlic on a square of aluminum foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. Fold up and seal the foil. Place in the oven and roast for 1 hour. Remove and let cool. Add the shallot and garlic to a bowl. Add the mayonnaise and mix together until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 35603,"Roast Chicken 2 Tbsp. Mrs. Dash? Chicken Grilling Blend 2 Tbsp. Mrs. Dash? Garlic & Herb Seasoning Blend 5 lb roasting chicken 1/2 cup orange juice 2 medium onions sliced crosswise 1/2 inch thick 1 cup low sodium chicken stock Instructions:

1. Preheat oven to 350 degrees F.
2. Prepare chicken by removing giblets and excess fat from cavity.
3. Dry thoroughly with paper towel.
4. Tuck the wing tips under the body.
5. Sprinkle cavity with Mrs. Dash? Garlic & Herb.
6. Lift skin from the breast by placing your hand under skin and breast and gently lifting skin.
7. Sprinkle breast meat with Mrs. Dash? Chicken Grilling Blend.
8. Place skin gently on top of seasoning.
9. Place onion slices on bottom of a heavy duty roasting pan. Place chicken on top of onion slices and pour orange juice over skin.
10. Place chicken in oven and roast until skin is a deep golden brown and crisp and the juices run clear, about 1 1/2 to 1 3/4 hours.
11. Remove chicken from oven and transfer to cutting board.
12. Skim off fat in roasting pan.
13. Add chicken stock and stir to remove any browned bits from the bottom of the pan.
14. Cook until liquid is reduced and thickened.
15. Press onions to extract any juices and strain gravy.
16. Carve chicken and serve with sauce.