6 pounds spinach, chopped 4 pounds feta cheese, crumbled 7 large eggs 2 pounds phyllo dough 2 pounds butter, melted Instructions: Preheat the oven to 325 degrees F.
To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt. Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well. Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water. Bake for 45 minutes, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36225,"Boozy Chocolate-Hazelnut Milkshake 1/2 cup chocolate-hazelnut spread 1/2 cup cold milk
1/4 cup hazelnut liqueur, such as Frangelico
6 large scoops chocolate ice cream
Whipped cream, for topping
Instructions: Add the chocolate-hazelnut spread, milk, hazelnut liqueur and ice cream to a blender and process until thick and creamy. Pour into chilled milkshake glasses and top with whipped cream. ","[Port, Tawny Port, Moscato, Vin Santo]" 36226,"Roasted Pepper and Goat Cheese Sandwiches 4 large red or yellow bell peppers, preferably Holland 2 tablespoons good olive oil 1 tablespoon balsamic vinegar 2 cloves garlic, minced 2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons drained capers 1 large ciabatta bread, halved horizontally 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature 8 to 10 large basil leaves 3 thin slices red onion Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 500 degrees F. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend. To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36227,"Shirini Gerdooyi 6 ounces ground walnuts (about 1 3/4 cups) 6 ounces sugar (about 3/4 cup) 3 1/2 ounces egg whites (from about 3 large eggs) 1/2 teaspoon lemon juice Instructions: Preheat the oven to 285 degrees F and line 2 baking sheets with parchment. Add the walnuts, sugar and egg whites to a nonstick pan or saucepan. Place over low heat and cook, mixing constantly with a spatula, until the sugar is dissolved, about 12 minutes. At this point, you should be able to divide the mixture in the pan using the spatula and it should take about 8 seconds for the mixture to come back together. Transfer the walnut mixture to a plate and start spreading it with the spatula, then fold it over on itself. Add the lemon juice and repeat the spreading and folding process a few more times until the mixture is at room temperature, about 5 minutes. Using 2 spoons or a piping bag, drop about a tablespoon of the mixture per cookie on the prepared baking sheets (leave 1 1/2 to 2 inches of space between each). Wet your index finger with water and smooth the tops. Bake until the edges are lightly browned and the cookies have puffed slightly, about 16 minutes. Let them cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. The cooled cookies can be stored in an airtight container in a cool, dry place for about a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36228,"Ahi Palette Dancer 50 wonton wrappers 2 quarts oil, for frying 8 pounds Ahi Grade #1, cut 1-inch center logs 2 cups Caribbean seasoning 1 ounce chili flakes 1/4 cup spring mix 2 heads napa cabbage, shredded julienned style thin 6 ounces toasted white and black sesame seeds 2 bunches freshly chopped cilantro leaves 3 bunches green onion, chopped small 3 ounces wasabi tobiko caviar 1 package rice noodles, fried 3 small cans Mandarin oranges, drained 1 basket mushrooms, sliced thin 5 pounds candied walnuts 3 pounds toasted almonds Citrus soy sesame vinaigrette 6 mangoes, diced small 1/2 jalapeno, minced, use only 1/2 1 red onion, minced 1 bunch freshly chopped cilantro leaves 2 limes, juiced 1/2 ounce sweet chili sauce Teriyaki glaze, to taste (from recipe below) 2 tablespoons minced fresh ginger 2 tablespoons minced shallots 2 tablespoons minced garlic 5 stalks lemongrass, bruised 3-inches from bottom 2 quarts teriyaki sauce (recommended: Kikkoman's) 2 cups pineapple juice 2 cups orange juice 1 (1-pound) box light brown sugar Freshly ground white pepper Cornstarch slurry, as needed 2 cups Teriyaki Glaze (above)
1 orange, zested 1/2 bunch fresh cilantro leaves 1/2 cup seasoned rice vinegar 1 ounce yuzu juice 1 teaspoon sesame oil Salt and freshly ground white pepper
Salt and freshly ground white pepper 1 cup salad oil 2 ounces seasoned rice vinegar 3 ounces Yuzu juice 1/2 cup teriyaki glaze 1/4 cup yellow miso paste 1/2 cup mango puree 2 cups mayonnaise 3 ounces honey 1 teaspoon sesame oil Salt and freshly ground white pepper 2 cups mayonnaise 4 ounces wasabi paste 3 ounces sweetened condensed milk 1 ounce lime juice 1 ounce mirin wine 2 ounce honey
Salt and freshly ground white pepper Instructions: Wontons: Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper. Ahi: Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top.
Salad: Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport. Mango Salsa: Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport. Teriyaki glaze: In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap. Citrus Soy Sesame Vinaigrette: Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap. Miso Mango Glaze: In bowl mix all ingredients together, and strain. Set aside Wasabi Creme Fraiche: Whisk all ingredients in a bowl and set aside. Assembling Won Tons: Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36229,"Chicken and Kellogg's? Eggo? Waffle Appetizer Bites Vegetable oil, for frying 2 to 3 chicken thighs, boneless and skinless, cubed 2 tablespoons granulated garlic 2 tablespoons smoked paprika 2 tablespoons ground cumin 2 tablespoons onion powder 2 tablespoons salt 2 tablespoons ground black pepper 2 cups all-purpose flour 3 eggs, beaten 2 cups Japanese breadcrumbs (panko) 1 1/2 cups maple syrup 2 tablespoons horseradish 3 tablespoons apricot preserves 2 tablespoons whole grain mustard 1/2 cup honey 1 box Eggo Homestyle Waffles, toasted Asian hot sauce, such as Sriracha, for garnish Parsley leaves, for garnish Instructions: Preheat the oven to 300 degrees F. Heat the vegetable oil in a pot to 350 degrees F.
Sprinkle the chicken with the garlic, smoked paprika, cumin, onion powder, salt and pepper. Dredge the chicken in the flour, then the eggs and lastly the breadcrumbs. Working in batches, fry the chicken until golden brown, about 5 minutes. As they finish, place on a cookie sheet in the oven to keep warm.
For the syrup, mix together the maple syrup, horseradish, apricot preserves, mustard and honey.
To serve, drizzle syrup generously on a waffle half. Place a few chicken bites on top. Drizzle with more syrup and garnish with a touch of the hot sauce and a parsley leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36230,"Scallop Burger Sliders with a Cilantro-Lime Mayo 1 medium Vidalia onion, finely diced 2 tablespoons butter 2 pounds fresh sea scallops 3 tablespoons all-purpose flour 3 tablespoons bread crumbs 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 egg, beaten 1/2 cup finely chopped fresh chives 1/2 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice 1 tablespoon grated fresh ginger 2 tablespoons vegetable oil 12 mini burger buns or small soft dinner rolls Cilantro-Lime Mayo, recipe follows 4 tablespoons fresh lime juice 1 garlic clove, peeled 1/2 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon Dijon mustard 1 cup fresh cilantro leaves 1 cup mayonnaise Salt and freshly ground black pepper Instructions: In a small skillet saute onion in butter over medium heat until translucent. Cool. Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.* Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature. Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36231,"Macadamia Rum Mousse Pie 1 cup finely chopped macadamia pieces 1 1/4 cups unbleached, allpurpose flour 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon cinnamon 1 stick unsalted butter, melted and cooled 1 1/2 cups heavy cream 1/3 cup water 1 1/2 envelopes unflavored gelatin 4 egg yolks 1/3 cup dark rum 1/2 cup light brown sugar 1/2 cup chopped, toasted macadamias 1 cup heavy cream, for finishing, optional Instructions: Preheat the oven to 400 degrees. For the crumb crust: combine the nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well. Stir in the melted butter and continue stirring until the mixture has absorbed the butter. Break the mixture into even 1/2 to 1/4 inch crumbs, rubbing with the fingertips. Place half the crumb mixture into a 9 inch Pyrex pie pan and press with the fingertips to line the pan evenly. Place the remaining crumb mixture, in an even 1/2 inch layer on a cookie sheet. Bake the crust and crumbs on the middle rack of the oven about 20 minutes, until crisp and light golden in color. Cool the crust and crumbs on racks. For the Mousse Filling: Whip the cream until it holds soft peaks and set it aside in the refrigerator. Sprinkle the gelatin on the water in a small, heatproof bowl. Allow to soak 5 minutes, then place over a small pan of simmering water to melt while preparing the filling. When the gelatin is melted, remove from the pan and allow to cool. In the bowl of an electric mixer, or another heatproof bowl, whisk the egg yolks. Whisk in the rum, then the sugar. Place over a pan of gently simmering water and whisk constantly until thickened, about 3 minutes. If the yolk mixture becomes too hot, it may scramble. Remove the bowl from the water and beat by machine, on medium speed, until cooled to room temperature. Whisk in the dissolved gelatin, then fold in the whipped cream and the chopped nuts. Pour the filling into the cooled shell and smooth the top. Cover loosely with plastic wrap and chill until set at least 6 hours. To finish the pie, top with the baked crumbs. Or whip the optional cream, spread half on the mousse and top with the crumbs. Then, pipe a border of rosettes of the remaining cream around the edge of the pie with a pastry bag fitted with a star tube. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36232,"Pappardelle with Scallops 1 pound large sea scallops, patted dry 1 pound pappardelle pasta 1 tablespoon olive oil 1/2 tablespoon unsalted butter 1 teaspoon sea salt, plus 1/2 teaspoon 2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced 3 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly cracked black pepper, plus more for serving 3 cups arugula 2 tablespoons white truffle oil 2 ounces best quality Parmesan, shaved Instructions: Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt. Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside. Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use. In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36233,"Gluten-Free Peanut Butter-Chocolate Chunk Cookies 1 cup chunky peanut butter 2/3 cup granulated sugar, plus more for rolling 1/3 cup packed light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon pure vanilla extract 1 large egg 3 ounces bittersweet chocolate, finely chopped Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the peanut butter, granulated sugar, brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Fold in the chocolate. Put some granulated sugar in a small bowl. Scoop tablespoonfuls of the cookie dough, roll them into balls and roll each ball in the sugar to coat. Evenly space them on the prepared baking sheets. Press each ball down with a fork to flatten it out and make an indentation. Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Syrah, Zinfandel, Malbec, Barbera]" 36234,"St. Joseph's Vegetables 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic(r) 1 1/4 teaspoon ground cardamom 3/4 teaspoon dry mustard 1/4 teaspoon ground allspice 4 tablespoons unsalted butter, in all 2 tablespoons olive oil 1 1/2 cups onion, cut into 1/2-inch pieces 1 cup red bell peppers, cut into 1/2-inch pieces 1 cup yellow bell peppers, cut into 1/2-inch pieces 1 cup green bell pepper, cut into 1/2-inch pieces 2 large parsnips, peeled and cut into 1/2-inch pieces 1 medium butternut squash, cut into 1/2-inch pieces 5 stalks celery, cut into 1/2-inch pieces 1 fresh fennel bulb, cut into 1/2-inch pieces 1 tablespoon minced fresh garlic 1 (15-ounce) can tomato sauce 1 cup vegetable stock 1 tablespoon lightly packed dark brown sugar Instructions: Combine the seasoning mix ingredients in a small bowl. Melt 2 tablespoons of the butter with the olive oil in a 14-inch skillet or 5 quart pot, preferably nonstick, over high heat. As soon as the butter begins to sizzle, add all the vegetables, seasoning mix, and garlic. Stir well, then cover and cook, uncovered to stir and scrape the bottom of the pan frequently, for 4 minutes. You will see that the vegetables color is a little brighter and their texture is somewhat more tender, and the fragrance is crisp and earthy. Continue to cook, still uncovering to stir and scrape, until the vegetables begin to brown, about 4 minutes longer. Now the fennel will be wilted, transparent and tender, and the bottom of the pan will be dry. At this point the vegetables are partially cooked, but still retain some of their crunch. Add the tomato sauce, stir, re-cover and cook, uncovering every 2 or 3 minutes to stir, scrape and check to be sure the mixture is not going to scorch. Do this just until the vegetables are pasty and thickly coated with sauce, and the liquid has evaporated, about 7 to 8 minutes. If you feel that there might be a risk of over-browning, then lower the heat slightly. Add the stock, brown sugar, and the remaining 2 tablespoons butter. Stir very well and cook just until the butter is thoroughly melted into the sauce and the vegetables are tender, except for the celery which should still have a little crunch, about 2 to 3 minutes. Serve over hot pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36235,"Fried Chicken 9 cups brown chicken stock 1 cup pickle brine (can be store-bought pickles and use that brine) 2 1/2 tablespoons salt 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1/2 teaspoon yellow mustard seeds 1 bay leaf 1 orange, quartered 1/2 head garlic, split 1/2 bunch fresh thyme 2 whole chickens, cut into 10 even pieces 1 quart all-purpose flour 1 cup cornmeal 1/2 cup cornstarch 2 tablespoons chicken spice, recipe follows Canola oil, for frying Hot Sauce, for serving, recipe follows Buttermilk Biscuits, for serving, recipe follows Bread and Butter Pickles, for serving, recipe follows 2 tablespoons seafood seasoning, such as Old Bay 4 teaspoons paprika 4 teaspoons kosher salt 2 teaspoons ground celery seeds 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon freshly ground black pepper 4 pounds red bell peppers, seeded and chopped 1 pound jalapeno peppers, seeded and chopped 5 fish peppers, stemmed and seeded 4 cloves garlic 4 ounces fresh thyme, leaves picked and finely chopped 1 cup rice wine vinegar 3 tablespoons light brown sugar 2 grams xanthan gum 2 teaspoons ground white pepper 4 limes, zested and juiced Salt 10 ounces cold butter, diced 3 pounds all-purpose flour 1 1/2 ounces sugar 3 tablespoons baking powder 1 tablespoon baking soda 4 tablespoons salt 34 fluid ounces buttermilk, cold 1 cup fresh chopped chives 6 egg yolks Egg wash, for brushing 2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4-inch rounds (about 4 cups) 1/2 quart thinly sliced Spanish onions 2 1/2 cloves garlic 1 jalapeno, stems removed and split in half 1/2 cup salt 1/2 quart apple cider vinegar 1/2 quart white distilled vinegar 1 1/2 cups sugar 1 1/2 tablespoons coriander seeds 1 1/2 tablespoons yellow mustard seeds 1/2 tablespoon allspice 1/2 tablespoon celery seeds 1/2 tablespoon red pepper flakes 1/2 tablespoon turmeric 2 whole cloves 1 bay leaf Instructions: Chicken Dredge: For the brine: Combine the stock, brine, salt, seeds, bay leaf, oranges, garlic and thyme in a large pot and bring up to a high simmer for 15 minutes. Strain and cool the liquid to 40 degrees F and reserve until time to brine the chicken. Add the chicken to the brine, place in the fridge and brine for 12 hours. For the dredge: Combine the flour, cornmeal, cornstarch and Chicken Spice evenly in a large mixing bowl. Dredge the chicken in the seasoned flour mixture and allow a minimum of 30 minutes for the flour to adhere. Re-dredge just before frying. Heat 3 inches canola oil in a deep pot or a deep-fryer over high heat to 350 degrees F. A rule of thumb: If you drop a pinch of flour into the oil and it fries up immediately, you're good to go. Preheat the oven to 200 degrees F and get ready a baking sheet with a rack. Take the chicken out of the dredge, shake off excess flour and fry in batches until golden brown on all sides, about 8 minutes. Transfer to the rack and sprinkle some of the chicken spice over the fried chicken pieces. Hold in the oven for 10 to 15 minutes. Serve the fried chicken on a platter with Hot Sauce, Buttermilk Biscuits and Bread and Butter Pickles on the side. Chicken Spice: Grind the seafood seasoning, paprika, salt, celery seeds, chili powder, garlic powder, onion powder and pepper. Mix together. Hot Sauce: Juice half of the red bell peppers. Pass through a fine mesh strainer and reserve. In a large pot, sweat out the remaining red bell peppers, the jalapenos, fish peppers, garlic and thyme. Add the vinegar, sugar, xanthan gum, white pepper, lime zest and juice. Simmer for 15 minutes. Puree with the juice from the bell peppers and pass through a fine mesh strainer. Season with salt. Cook's Note: If you can't find fish peppers, can use any red mild pepper (scale of 4, so like a mild jalapeno). Buttermilk Biscuits: Preheat the oven to 375 degrees F. Cut the cold butter into the flour and combine with the sugar, baking powder, baking soda and salt. Combine the buttermilk, chives and yolks separately. Pour the wet ingredients over the dry, fold in gently and chill. Roll out the dough to a 1/2-inch-thick sheet. Fold into thirds, turn a quarter of the way around and fold into thirds again. Rest for 10 minutes. Roll out to 1/2 inch thickness again and cut into 1 1/2-inch squares. Brush with egg wash and bake for 8 minutes. Yield: 40 biscuits. Bread and Butter Pickles: Toss the cucumbers, onions, garlic and jalapenos with the salt and macerate overnight in the fridge. Combine the vinegars, sugar, coriander seeds, mustard seeds, allspice, celery seeds, red pepper flakes, turmeric, cloves and bay leaf in a large pot and bring to a boil. Simmer on low heat for 15 minutes. Strain over the cucumbers. Cover and allow to cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36236,"Potato and Bacon Pizza 3 slices bacon 1/4 cup extra-virgin olive oil 1 pound refrigerated pizza dough, at room temperature 1 1/2 pounds Yukon Gold potatoes (about 4 medium) Kosher salt and freshly ground pepper 3 ounces Cambozola or blue brie cheese, rind removed, cut into 1-inch pieces Chopped fresh chives, for topping Instructions: Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside. Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside. Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated. Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36237,"Birthday Cake Doughnut Nonstick cooking spray 2 3/4 cups all-purpose flour 3 tablespoons multi-colored confetti sprinkles,plus more for sprinkling 1 tablespoon baking powder Kosher salt 3/4 cup granulated sugar 3 tablespoons unsalted butter 2 large eggs, at room temperature 1 tablepoon pure vanilla extract 1/2 cup milk, at room temperature Vegetable oil, for frying 1/2 cup cocoa powder 4 tablespoons (1/2 stick) unsalted butter,melted 1 1/2 teaspoons pure vanilla extract Pinch kosher salt 3 cups confectioners' sugar 1/4 cup milk 1/2 cup malted milk powder 4 tablespoons (1/2 stick) unsalted butter,melted 1 1/2 teaspoons pure vanilla extract Pinch kosher salt 4 cups confectioners' sugar 3 tablespoons plus 1 teaspoon milk Birthday candles, optional
Instructions: For the doughnuts: Trace twelve 3-inch circles on a piece of parchment paper, flip the paper over and line a baking sheet. Lightly spray with cooking spray. Fit a pastry bag with a 1/2-inch-round pastry tip. Whisk together the flour, confetti sprinkles, baking powder and 3/4 teaspoon salt in a medium bowl. Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Beat on medium-high speed until well combined, about 2 minutes. Add the eggs and vanilla and continue to beat until incorporated and pale, about 2 minutes. Adjust the speed to medium-low and add the flour mixture and milk in batches, beginning and ending with the flour. Continue to mix until smooth and well combined, scraping down the sides of the bowl as needed. Transfer the batter to the prepared pastry bag. Pipe the dough over the circle patterns on the parchment paper. Refrigerate while the oil heats up. Fill a medium Dutch oven or pot with about 2 inches of oil and bring to 340 degrees F over medium heat. Line a baking sheet with paper towels. Cut the parchment paper around each doughnut, leaving a border. Use the paper border to carefully place 2 doughnuts at a time into the oil face first, then carefully remove the paper with tongs. Fry the doughnuts until golden, turning, 1 1/2 minutes per side. Remove the doughnuts with a slotted spoon to the paper towels. Repeat with the remaining doughnuts. Cool completely. Store at room temperature in an airtight container up to a day in advance. For the chocolate frosting. Combine the cocoa powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth. For the malted vanilla frosting. Combine the malted milk powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth. Frost the doughnuts with your favorite icing, or a combination, sprinkle with confetti sprinkles and decorate with candles if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36238,"BLT Salad Bites 1/4 cup mayonnaise 2 tablespoons plain yogurt
1 teaspoon chopped fresh chives 1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper 3 ounces pancetta, cut into small dice 1/2 cup cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives 1 teaspoon red wine vinegar
Sea salt and freshly ground black pepper
2 to 3 heads Little Gem lettuce (about 16 leaves)
1/4 cup grated Parmesan Instructions: For the chive mayo: Mix together the mayonnaise, yogurt, chives, lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside. (The mayo can be made a day ahead and refrigerated.) For the BLT salad bites: Saute the pancetta in a skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer to a plate. Combine the tomatoes, olive oil, chives, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Let sit for 5 minutes. Arrange the larger lettuce leaves on a serving platter. Spoon about 1 1/2 teaspoons of chive mayo onto the center of each leaf. Top with about 1 tablespoon of the tomato mixture and some crispy pancetta. Sprinkle with the Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36239,"Crispy Corn and Beer-Battered Fish Tacos 1 1/2 pounds skinless, boneless cod, cut crosswise into 16 strips Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon seasoned salt
2 teaspoons hot smoked paprika
2 teaspoons baking powder
1/4 teaspoon baking soda
12 ounces Mexican-style pale lager beer
1/2 cup club soda (or water)
3 tablespoons cider vinegar
Vegetable oil, for frying (about 3 quarts)
16 to 24 corn tortillas, warmed
Pico de gallo, such as Kiwi and Tomatillo Pico de Gallo, recipe follows, for serving Hot sauce, such as Carrot Habanero Hot Sauce, recipe follows, for serving Pickled vegetables, such as Mexican-Style Pickled Vegetables, recipe follows, for serving Lime wedges, sliced avocado, chopped fresh cilantro and shredded red cabbage, for serving
8 ounces tomatillos, husks removed, rinsed and cut into 1/4-inch pieces 8 ounces ripe kiwi, peeled and cut into 1/4-inch pieces
6 tablespoons fresh lime juice
3 tablespoons finely chopped fresh basil, preferably Thai basil
3 serrano chiles, seeded and finely chopped
3 cloves garlic, finely grated
1/2 medium red onion, finely chopped
Kosher salt
1 pound carrots, peeled and grated on the large holes of a box grater 1/4 cup fresh lime juice
2 1/2 teaspoons kosher salt
2 cloves garlic, lightly crushed
1 orange habanero, stemmed, seeded and quartered
8 Fresno chiles, stemmed and thinly sliced into rings 2 large carrots, peeled and cut into matchsticks (about 1 1/2 cups)
1 medium red onion, halved through the root end and thinly sliced
1 tablespoon black peppercorns
1 tablespoon allspice berries
2 cups distilled white vinegar
1/3 cup sugar
4 teaspoons kosher salt
Zest of 1 lemon, removed in wide strips, plus 1/4 cup fresh lemon juice
1 tablespoon dried Mexican oregano
2 cloves garlic, lightly crushed
1 bay leaf
Instructions: Lightly sprinkle the cod with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour and up to overnight (this air-dries the surface so the batter will adhere better to the fish). Whisk the flour, cornmeal, seasoned salt, paprika, baking powder and baking soda in a medium bowl. Add the beer, club soda and vinegar and whisk just until combined and no lumps remain.
Fit a large heavy pot with a deep-frying thermometer; pour in oil to a depth of 3 inches. Heat over medium-high heat until the thermometer registers 375 degrees F.
Working in batches, dip the fish into the batter, allowing excess batter to drip back into the bowl. Lower the fish carefully into the oil and fry until light golden brown and just cooked through, 3 to 4 minutes. Transfer to paper towels to drain.
Serve the fried fish with the warm tortillas, pico de gallo, hot sauce, pickled vegetables, lime wedges, avocado, cilantro and cabbage.
Toss the tomatillo, kiwi, lime juice, basil, serrano, garlic and onion in a small bowl to combine; season with salt. Cover and chill 1 hour to allow the flavors to come together. Puree the carrots, lime juice, salt, garlic, habanero and 1 cup water in a blender on high speed until completely smooth and no large chunks remain. Transfer to a 1-quart jar or nonreactive container, cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breathe. Let sit at room temperature for at least 24 hours before serving and up to 3 days. The hot sauce can be made 1 week ahead; chill after 3 days. Pack the chiles, carrots and onion into a 1-quart heatproof jar or a nonreactive container. Put the peppercorns and allspice berries in a dry large saucepan over medium heat and toast, tossing constantly, until just fragrant, about 2 minutes. Add the vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and stir in the lemon zest and juice, oregano, garlic and bay leaf. Let cool slightly, then pour the brine over the chiles, carrots and onion to submerge. Seal and chill at least 3 hours before serving. The flavor will mellow as it sits. The vegetables can be pickled 3 weeks ahead. Keep chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36240,"Pear Bellini 2 shots pear nectar (recommended: Kern's) 1 shot pear brandy Crushed ice Chilled, extra-dry Champagne Sliced pears, for garnish Instructions: Stir together pear nectar and pear brandy in a chilled glass. Divide pear blend into 2 rocks glasses filled with crushed ice. Top with chilled Champagne and garnish with sliced pears. ",[Champagne] 36241,"Firi Firi Donuts 3 cups all-purpose flour 1 package dry yeast 1 cup sugar, plus more for rolling 3/4 cup vegetable oil Instructions: Mix the flour and yeast in a bowl. Add 1 1/2 to 2 cups water and mix to form a soft dough. Add the sugar and let rise 4 to 5 hours. Divide the dough into 12 to 15 pieces. Preheat the oil in a large pot to 375 degrees F. Roll each piece of dough lengthwise about 5 inches long and 1-inch diameter. Fry the oil until golden. Roll in additional sugar after frying. ","[Chardonnay, Riesling, Gewrztraminer]" 36242,"Latinopolitan Ice 6 ounces Bacardi Limon 2 ounces triple sec 4 tablespoons lime juice 2 1/2 tablespoons cranberry juice 4 mint leaves Instructions: Put the ice in a cocktail shaker add the rum, triple sec, lime juice and cranberry juice and shake well. Strain into 4 chilled martini glasses and float a mint leaf inside. ","[Rum, Triple Sec, Cranberry Juice]" 36243,"Caprese with Olives on Garlic Toast 12 slices crusty baguette, cut on a long angle Extra-Virgin olive oil, for drizzling Salt and pepper 1 clove garlic, crushed 3/4 ball fresh mozzarella cut in to 1/4-inch dice, see Cook's Note 3 plum tomatoes, seeded and cut into 1/4-inch dice 10 fresh basil leaves, chopped 10 kalamata olives, pitted and finely chopped Extra-virgin olive oil, for drizzling Salt and pepper Instructions: Preheat oven to 350 degrees F. Arrange the bread slices on a baking sheet, drizzle with extra-virgin olive oil, sprinkle with a little salt and pepper. Transfer to the oven and bake for 5 to 8 minutes or until golden brown. Remove from the oven and while still hot, rub the seasoned side of the toasts with the crushed clove of garlic. Reserve the toasts while you make the Caprese with Olives. In a bowl combine the diced mozzarella, tomatoes with the chopped basil and olives. Drizzle with a generous amount of extra-virgin olive oil and season with salt and pepper, to taste. Arrange a mound of the Caprese with Olives on top of each garlic toast. Cook's Note: make easy work of dicing the cheese by placing the mozzarella in the freezer for 10 to 15 minutes before dicing; the firmer the cheese, the easier it is to dice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36244,"Bourbon Mississippi Mud Pie 2/3 cup granulated sugar 6 tablespoons unsalted butter, melted
1/3 cup packed light brown sugar
2 large eggs
4 ounces semisweet or bittersweet chocolate, chopped and melted
1/4 cup bourbon
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 tablespoons cocoa powder
Pinch of kosher salt
One 9-inch chocolate graham cracker crust 2 cups heavy cream 1/4 cup confectioners' sugar
2 tablespoons bourbon
1 tablespoon vanilla extract or vanilla bean paste
1/4 teaspoon cream of tartar
Chocolate shavings, for garnish
Instructions: For the pie: Preheat the oven to 350 degrees F. In a large mixing bowl, mix together the granulated sugar, butter and brown sugar with a mixer or a whisk. Beat in the eggs and mix until well incorporated, about 1 minute. Stir in the melted chocolate, bourbon and vanilla. In a small bowl, sift together the flour, cocoa and salt; fold the flour mixture into the egg mixture. Pour into the pie shell and bake until set, 30 to 40 minutes. Let cool to room temperature. For the whipped cream: In a stand mixer, whisk the heavy cream on medium speed until peaks begin to form. Add the confectioners' sugar, bourbon, vanilla and cream of tartar. Continue to whisk until the cream begins to hold medium firm peaks. Spread the whipped cream over the pie and garnish with chocolate shavings. ","[Burgundy, Port, Tawny Port, Sherry]" 36245,"Sweet-Baked White Beans with Pork 2 1/4 cups small white or cannellini beans, picked over and soaked overnight 2 teaspoons dry mustard 1/4 cup cider vinegar 1 tablespoon grated fresh ginger 1/2 cup dark brown sugar, firmly packed 1 yellow onion, diced 3 cups chicken stock 4 ounces salt pork, in one piece 2 large unsmoked pork hocks 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 small red onion, very finely diced 1/2 small bunch flat-leafed parsley, leaves only, coarsely chopped 2 plum tomatoes, coarsely chopped 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons cider vinegar 1 teaspoon soy sauce Instructions: Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans. Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36246,"Holiday Roll Ups 2 packages cream cheese, softened 1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced
Instructions: Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly. Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour). Slice into small wheels and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 36247,"Sweet Tea-Marinated Pork Chop Sandwich Four 4-ounce boneless pork chops 4 cups freshly brewed tea, sweetened to taste, chilled or at room temperature Vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons freshly ground black pepper 2 teaspoons seasoning salt
1 teaspoon granulated garlic
1 cup milk
4 large hamburger buns
4 tomato slices 4 red onion slices Leaf lettuce, for serving Desired condiments, for serving Instructions: Working one at a time, put the pork chops between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a 1/4 inch thickness. Combine the pork chops and sweet tea in a container, cover and refrigerate at least 6 hours or overnight. Pour enough oil into a large, heavy skillet to come 1 inch up the sides (or use a deep fryer). Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Meanwhile, combine the flour, pepper, seasoning salt and garlic in a shallow bowl or plate and mix to blend well. Pour the milk into a shallow bowl. Remove the pork chops from the tea; discard the tea. Dip the pork in the milk, then dredge in the seasoned flour to coat thoroughly. Fry until golden brown and cooked through, about 3 minutes per side. Drain on paper towels. Place the pork chops on the heels of the hamburger buns and top each with tomato, onion and lettuce. Cover with the top half of the buns and serve with the desired condiments. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36248,"Sweet Corn Ice Cream 2 cups fresh corn kernels (from about 4 ears), cobs reserved 1 1/2 cups half-and-half
2/3 cup sugar
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
5 large egg yolks
Caramel corn or bourbon, for topping, optional
Instructions: Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour. Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
Make the custard: Whisk together the pureed corn mixture, sugar, sour cream 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, 3 to 5 minutes.
Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard. Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate 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, Sauvignon Blanc, Riesling, Moscato]" 36249,"Almond Wreaths 1 1/3 cups all-purpose flour 2/3 cup cornstarch 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 2 tablespoons almond butter 1 tablespoon honey teaspoon pure almond extract 3 tablespoons heavy cream, at room temperature 1 cup almond flour Sanding sugar and/or nonpareils, for decorating Instructions: Line 2 baking sheets with parchment paper. Whisk the all-purpose flour, cornstarch and salt in a medium bowl; set aside. Beat the butter, granulated sugar, almond butter, honey and almond extract in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the heavy cream, 1 tablespoon at a time, then beat in the almond flour until well combined. Reduce the mixer speed to low; gradually add the dry ingredients and beat until just combined. Transfer to a pastry bag fitted with a large star tip. Pipe 2 1/2-inch rings about 2 inches apart onto the prepared baking sheets. (If the dough is too stiff to pipe, let soften slightly at room temperature.) Decorate the cookies with sanding sugar and/or nonpareils. Refrigerate the cookies until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are lightly golden around the edges, about 18 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36250,"Mini Pancakes with Raspberry Sorbet and Chocolate Sauce 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk) 3/4 cup water 1 1/2 tablespoons unsalted butter, at room temperature 1 cup semisweet chocolate chips 1/2 cup heavy cream 1 cup raspberry sorbet or gelato, softened 1/2 cup raspberries Instructions: Special equipment: a 1-ounce ice cream or cookie scoop Preheat a griddle or large skillet over medium heat. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely. Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth. To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients. Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon. ","[Burgundy, Moscato, Prosecco, Pinot Grigio]

" 36251,"Green Beans in Hazelnuts and Creme Fraiche 1/2 cup hazelnuts 16 ounces fresh green beans Kosher salt 1 tablespoon olive oil 1 pink shallot, minced Freshly ground black pepper Juice of 1 lemon 2 tablespoons creme fraiche Small handful chopped fresh tarragon leaves Small handful chopped fresh parsley leaves Instructions: Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes. Remove the nuts, chop, and set aside. Top and tail the green beans, and cook them in a large pot of boiling salted water, until tender. Drain and rinse under cold running water to set the colour. Heat the oil in a skillet, add the shallot, 1 minute, then add the beans and toss to heat through. Season the beans with salt, and pepper. Add a squirt of lemon juice, to taste. Remove the pan from the heat, and stir in the creme fraiche to coat. Toss in the hazelnuts, and chopped herbs. Arrange the beans on a warm platter, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36252,"Potato Pancakes 3 Idaho potatoes, grated finely by hand 1 medium onion, grated 1 or 2 eggs, beaten Matzo meal Canola oil Kosher salt to taste Serve with applesauce Instructions: In a mixing bowl add eggs to grated potato and onion. Add Matzo meal until pancakes are to desired consistency. In a hot frying pan heat canola oil. Drop a soup-spoonful of the mixture into hot canola oil; flatten with back of spoon. When browned, flip and brown on other side. Transfer pancakes to paper towels to drain. Sprinkle with salt. Keep warm in the oven on a cookie sheet. Serve with applesauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36253,"Mango (or Papaya) Strawberry Fruit Smoothie 1 ripe mango or papaya 1 pint strawberries 1/4 cup coconut milk 2 cups cold orange juice 1 cup cold pineapple juice 3 tablespoons honey 2 tablespoons brewer's yeast (available in health food stores) Instructions: Peel the mango and cut all of the fruit away from the seed. Wash the strawberries and cut off the stems. Place the fruit into a blender along with the remaining ingredients and blend till smooth, pureed and creamy. Sereve in chilled glasses.; ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 36254,"Tropical Sangria 1 bottle sauvignon blanc 1 cup light rum 1/2 cup passion fruit nectar 1/2 cup Lemongrass Simple Syrup, or to taste, recipe follows 1 fresh lemon, halved and thinly sliced 1 fresh orange, halved and thinly sliced 1 bunch fresh mint leaves 1 fresh passion fruit, seeds removed, optional 1 cup sugar 1 stalk lemongrass, cut into thirds Instructions: Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours. Combine 1 cup water and the sugar in a small saucepan. Hit the stalks with the back of a knife to lightly bruise and help release the flavor. Add the stalks to the pan and bring to a boil over high heat. Cook until the sugar is completely dissolved. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop. Strain before using.
","[Sauvignon Blanc, Moscato, Cava, Pinot Grigio]" 36255,"Squash And Apple Soup 1 medium onion, chopped 1/4 cup STAR Extra Virgin Olive Oil 6 cups diced acorn or butternut squash, about 2 1/2 lb. 2 small Granny Smith apples, peeled, cored and diced 1 tsp. dried thyme leaves 1/8 tsp. ground red pepper, or more to taste 4 cups chicken broth 1 cup half and half salt and pepper 3/4 cup whipping cream, whipped sliced green onion Instructions:

1. In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes.
2. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices. 3 Key Ingredients: STAR Extra Virgin Olive Oil, Squash, Apples ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 36256,"Armenian Lamb and Grilled Vegetables 2 Japanese eggplants (about 8 inches long), ends trimmed and each cut into 6 round slices 2 small zucchini, ends trimmed and each cut into 6 round slices
   2 red onions, cut into about 6 wedges from top to root end
   12 large cherry tomatoes
   Olive oil, for drizzling
   1 tablespoon plus 1 teaspoon zaatar Kosher salt and freshly ground black pepper
   8 lamb loin chops, at room temperature
   1/3 cup olive oil 2 tablespoons white wine vinegar, preferably chardonnay
   2 tablespoons chopped fresh dill
   2 tablespoons chopped fresh mint
   2 tablespoons chopped fresh parsley
   1 clove garlic, minced
   1 red serrano cl, seeded and finely diced
   1 shallot, minced
   Kosher salt and freshly ground black pepper
   Instructions: For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up. Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper. Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar. Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables. Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total. For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper. Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan. ","[Syrah, Grenache, Tempranillo, Garnacha]

" 36257,"Duck Confit Spring Rolls 4 duck legs Salt and pepper 4 sprigs fresh thyme 4 garlic cloves 2 cups vegetable oil 1 cup flour Pinch salt and white cracked pepper 2 eggs 2 tablespoons toasted sesame seeds 1 cup milk 1 scallion, white and green parts, finely chopped 1 carrot, julienned 1 scallion, white and green parts, finely chopped 1 tablespoon fresh thyme leaves 1 tablespoon fresh grated ginger 1 tablespoon minced garlic 1 tablespoon white sesame seeds 1/2 teaspoon cl paste 1 tablespoon sesame oil Salt and white pepper Egg wash Instructions: For the confit: Preheat oven to 200 degrees F. Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic. Pour oil over the duck and bake for 2 to 3 hours. Remove the duck from the fat, shred the meat from the bones and set in a bowl. To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little water to thin out if necessary. Fold in chopped scallions. Coat a 6 or 8-inch skillet with peanut oil or non-stick spray and place over medium heat. Ladle about 2 tablespoons of the batter into the pan and swirl around so it covers the bottom; pour back any excess. The batter will dry before your eyes. Cook for 1 minute until lightly golden but not crisp, then flip over. Remove the pancake to a platter and repeat until all the batter is used. Preheat oven to 400 degrees F. Combine the shredded duck meat with carrot, scallion, thyme, ginger, garlic, sesame seeds, cl paste and sesame oil; season with salt and pepper. Lay a small amount of the filling in the scallion pancake and roll up. Arrange them on a baking sheet, brush with egg wash, and bake for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36258,"Perfect Potato Salad 5 pounds russet potatoes (about 8 medium russets) 1 1/2 cups real mayonnaise, plus more if needed 4 tablespoons yellow mustard, plus more if needed 5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed 1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced
Instructions: Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy. Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36259,"Mini Fruit Kebabs with Blueberry Yogurt Dip 4 blueberries 4 fresh pineapple chunks
4 raspberries 1 cup plain Greek yogurt 1 1/2 tablespoons honey
1 cup blueberries
1 vanilla bean, split lengthwise and seeds scraped out
Instructions: For the kebabs: Thread the blueberries, pineapple chunks and raspberries onto small 3 1/2-inch bamboo skewers in any order you like. For the dip: Add the Greek yogurt, honey, blueberries and vanilla seeds to a blender. Blend until smooth. Serve the fruit kebabs with the yogurt dip.
","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 36260,"Asparagus for Dinner 1 pound asparagus (6 to 8 medium spears per person) Instructions: Cut away the lower 4th of the asparagus and peel the stalk. This way the entire spear is edible will cook more quickly and at the same rate. Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer. Add the asparagus to the water, cover and quickly bring the water back to a boil. Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender. They should be just cooked through but still with some crunch left it. Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs. Season to taste with salt, pepper and snipped fresh chives. Dip warm asparagus into the mixture and accompany with bread. Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36261,"Cheese and Caramel Popcorn 6 cups freshly popped plain popcorn 4 tablespoons unsalted butter, melted
1/3 cup orange Cheddar cheese powder (see Cook's Note) 1 teaspoon mustard powder
1/4 teaspoon white pepper
Vegetable oil cooking spray 6 cups freshly popped plain salted popcorn
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Instructions: For the cheese popcorn: Toss the popcorn with the melted butter in a large bowl until evenly coated. In a separate bowl, combine the Cheddar powder, mustard powder and white pepper. Fold the mixture into the popcorn in two additions and toss until evenly coated. For the caramel popcorn: Line a baking sheet with a silicone baking mat or aluminum foil and lightly spray with cooking spray. Evenly spread the popcorn out on the baking sheet. Combine the butter, granulated sugar, brown sugar and corn syrup in a heavy-bottomed medium saucepot fitted with a candy thermometer (see Cook's Note). Bring to a boil over medium heat, stirring frequently with a heatproof rubber spatula; be careful: the caramel will bubble up a few inches as it cooks. Cook until the caramel reaches 248 to 250 degrees F (firm ball stage). Immediately turn off the heat and carefully stir in the salt and baking soda; the caramel will bubble up again when you add the baking soda. Spray a second heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel evenly over the popcorn. With the greased spatula, carefully fold the caramel into the popcorn to coat; not every kernel will be completely coated, but the caramel will be evenly distributed. Break up any large chunks with the spatula. Set aside to cool completely, at least 15 minutes. To serve: Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36262,"Black Bean, Lentil and Eggplant Chili 1/2 pound dried black beans, picked through 4 dried pasilla chiles or New Mexico cl peppers, stemmed (remove seeds for less heat) 3 bay leaves 4 large cloves garlic, diced 3 dried cascabel or guajillo cl peppers, stemmed (remove seeds for less heat) 2 dried chipotle cl peppers, stemmed (remove seeds for less heat) 2 tablespoons extra-virgin olive oil 1 onion, diced 1 tablespoon ground cumin 1 poblano cl pepper, diced 1 small eggplant (1 pound), cut into 1/4-inch cubes Kosher salt 1/2 15-ounce can crushed tomatoes 1/2 15-ounce can diced tomatoes 1 tablespoon vegetable bouillon 1/2 cup dried green lentils Juice of 2 Key limes (or the juice of 1 lime) Instructions: Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain. Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside. Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes. Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes. Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 36263,"White Sauce 2 tablespoons butter 1 1/2 cups hot milk 3 tablespoons flour Salt and pepper Instructions: Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 36264,"Strawberry Applesauce 5 apples (recommended: Cortland or McIntosh) 1 cinnamon stick 1/2 cup water 8 to 10 strawberries, stemmed and chopped 1/4 to 1/2 cup sugar Instructions: Peel and core apples then cut into small chunks. In a large saucepan, bring apples, cinnamon stick, and water to a boil and simmer until apples are tender when poked with a fork, about 15 minutes. Add strawberries and cook 5 minutes more. Remove from heat. Press the mixture through a sieve over a bowl. Taste, and if sugar is needed, add now while the mixture is still warm. Refrigerate until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 36265,"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 of 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 plum tomatoes, sliced in half lengthwise 1 tablespoon honey 1/2 cup olive oil, divided 2 whole chickens ( 2 1/2 pounds each) 4 lobsters (1 1/2 pounds each) 1/2 pound chorizo, cut into 1/2-inch thick slices Salt and freshly ground pepper 4 baby squid, cleaned 8 medium shrimp, peeled and deveined 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: Saffron 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. Lemon Aioli: Place the garlic, salt, 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. Paella: Make 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, Rioja, Pinot Grigio, Sauvignon Blanc]" 36266,"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]

" 36267,"Chipotle Spamdillas 2 cups diced Spam 1 cup julienned red onion 1/2 cup julienned green pepper 1/2 cup julienned red pepper 4 tablespoons Chipotle Butter, recipe follows 2 tablespoons white wine 2 tablespoons canola or peanut oil 4 (10-inch) flour tortilla 16 ounces Cheddar, grated 1/2 cup diced green chiles Salsa, for garnish Sour cream, for garnish Guacamole, for garnish Instructions: In a large frying pan, saute Spam and julienned vegetables in Chipotle Butter over medium-high heat until Spam is lightly browned and vegetables are softened. Deglaze with white wine. Coat another large frying pan with 1 to 2 tablespoons oil. Rub tortillas in the pan to spread the oil, evenly coating each tortilla. Remove tortillas from pan and allow pan to reach medium-high heat. Divide cheese, chiles, and Spam mixture among tortillas. Fold tortillas over, and place them in the pan. Cook until cheese is melted. Serve, garnished with salsa, sour cream, and guacamole. 4 tablespoons canned chipotle chiles en adobo sauce, pureed 4 cloves garlic, finely minced 1 cup (2 sticks) butter, softened 2 1/2 tablespoons chopped fresh cilantro leaves 4 teaspoons fresh lime juice 4 teaspoons tequila Fine salt and freshly ground black pepper In a mixing bowl, combine chipotle puree, garlic, and butter until mixture is smooth. Add cilantro, lime juice, and tequila and stir or beat until uniformly blended. Add salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36268,"Beef Stew with Spinach Pitas 3 tablespoons extra-virgin olive oil 1 onion, chopped 5 cloves garlic, minced 2 teaspoons ras el hanout (Moroccan spice blend) 1 pound ground beef Kosher salt and freshly ground pepper 1 15-ounce can diced fire-roasted tomatoes with chiles 2 15-ounce cans no-salt-added chickpeas, undrained 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 cup shredded mozzarella cheese (about 4 ounces) Chopped fresh cilantro, for topping 2 pita breads, halved Instructions: Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper. Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes. Divide the stew among bowls; top with cilantro. Serve with the spinach pitas. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 36269,"Whole Grilled Porgy with Smokey Tomato Chutney 1/2 small head cauliflower, cut into florets Olive oil Salt and freshly ground black pepper 4 fingerling potatoes, sliced in half lengthwise 3 baby eggplants, sliced in half lengthwise 2 baby carrots, sliced in half lengthwise 2 tablespoons extra-virgin olive oil 1 clove garlic, sliced 1 shallot, thinly sliced 1 small jalapeno, roasted, ribbed, seeded and julienned 1 ripe plum tomato, sliced 1/2 cup clam juice, plus more if needed 1/2 orange, juiced 1/2 lime, juiced Pinch ground cumin Pinch smoked paprika Sea salt and cracked black pepper One 2-pound porgy, gutted and scaled, gills removed Olive oil Sea salt and cracked black pepper Instructions: For the vegetables: Preheat the oven to 400 degrees F. Preheat the grill to medium-high heat. In a large bowl, toss the cauliflower with some olive oil, salt and pepper. Put the cauliflower florets onto a baking sheet and into the oven to roast until nicely browned, about 20 minutes. Keep warm until service.
In a separate bowl, toss the potatoes, eggplant and carrots with some olive oil, salt and pepper. Place the potatoes, eggplant and carrots on the grill. Grill until marked, 5 to 6 minutes. Put onto a baking sheet and into the oven until cooked through, about 5 minutes. Keep warm until service.
For the chutney: Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and caramelize, about 2 minutes. Add the jalapeno and tomatoes, tossing to combine. Turn down the heat. Add the clam juice, orange juice, lime juice, cumin and smoked paprika. Simmer on low until the liquid dissolves, about 2 minutes. You may need to add more clam juice in order to further cook the tomatoes.
For the porgy: Rinse the porgy in cold water and pat dry. This is very important; the fish needs to be completely dry or it will stick to your grill! Rub the porgy with olive oil and sprinkle with salt and black pepper. Get your grill screaming hot. Place your porgy at 10 o'clock and don't touch it! Leave it for a few minutes, and then lift slightly with a fish spatula to check for lines and sticking. If it's sticking, leave it there another 2 minutes or so, and then carefully turn it to 1 o'clock. Leave it there long enough to get some nice black lines, and then flip. Again, get some nice black lines and then either finish it on the grill or pop it in a 350 degree F oven for 3 to 4 minutes or until desired doneness. Cooking time varies based on the size of fish so you have, to feel it out. It is perfectly acceptable for a porgy to be served \pink on the bone.\ In fact, some Montauk locals will send it back to the kitchen if it's cooked any further!
Place the whole grilled porgy on a serving plate. Serve the roasted vegetables on the side and top with some of the chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36270,"Risotto with Parmesan and Lemon 6 cups chicken stock 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 Spanish onion, finely diced Kosher salt 1 cup arborio rice 1/2 cup dry white wine (or use chicken stock) 1 cup freshly grated parmesan cheese 2 tablespoons minced fresh chives, plus more for topping Grated zest of 1 lemon, plus 1 teaspoon juice Freshly ground pepper Instructions: Bring the chicken stock to a simmer in a large saucepan over medium heat. Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes. Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.) When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36271,"Sicilian Style Arancini 3 3/4 to 4 cups chicken stock 4 tablespoons butter 3/4 cup finely chopped onion 1 cup Carnaroli or Arborio rice Pinch saffron 1/2 cup dry white wine 1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish 1/3 cup heavy cream 3 eggs 1/2 cup chilled Bolognese Sauce for Arancini, recipe follows Vegetable oil, for deep-frying 1/2 cup all-purpose flour 1 cup dry Italian bread crumbs Essence, recipe follows 1 1/2 tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives Salt and freshly ground black pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 6 ounces pancetta or bacon, diced 1 1/2 cups chopped yellow onion 1 cup finely chopped carrots 3/4 cup finely chopped celery 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 pound ground chuck 1/2 pound ground veal 1/2 pound ground pork 2 tablespoons white wine 1 1/2 tablespoons minced garlic 1/4 cup tomato paste 1 3/4 cups reduced-sodium beef broth 1 1/4 cups whole milk 1/4 cup heavy cream 2 tablespoons frozen green peas Instructions: To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add a pinch of saffron and the white wine and cook, stirring, until absorbed. While continually stirring with a wooden spoon, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed by the rice between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled. When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon sized portions. Using your hands, form the portions into rough ball shapes. Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the Bolognese Sauce. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. Refrigerate at least 1 hour to allow balls to set up before coating and frying. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each bowl with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, rolling to coat completely, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated. Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, 2 to 3 minutes. Transfer balls to paper towel lined plates to drain briefly before serving. Serve hot or warm, sprinkled with a little Parmesan. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993. In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes. Add the ground chuck, ground veal, and ground pork and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes. Add the white wine, garlic, and tomato paste and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 10 to 15 minutes. Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little, 1/4 cup or so at a time over 1 1/2 hours. By the end of the 1 1/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very \saucy\ it should be tender morsels of meat coated by a thick, creamy sauce. Remove 1/2 cup of the sauce for the arancini, place in a small bowl and stir in the peas. Refrigerate until thoroughly chilled before using in the Sicilian Style Arancini recipe. The remaining sauce may be used for pasta; sauce freezes exceptionally well and may be frozen for up to 4 months. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 36272,"Stovetop Spinach and Artichoke Dip 2 tablespoons extra virgin olive oil, 2 turns of the pan 1 tablespoon butter 3 cloves garlic, chopped 1/2 onion, chopped 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried 1/2 small red bell pepper, seeded and chopped 2 tablespoons all-purpose flour 1/2 cup dry white wine 1 cup chicken or vegetable stock 1/2 cup half-and- half or heavy cream 1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped 2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel 1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market Salt and pepper 1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl 1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market Instructions: To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste. Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36273,"Ham, Tomato and Swiss Quiche 1 package pillsbury crescent rolls 1 cup grated swiss cheese 3/4 cup diced smoked ham 1/2 cup diced tomato 3 eggs, lightly beaten 1 cup cream, light or heavy Salt Pepper Instructions: Preheat oven to 350 degrees. Pat into a 9 inch deep dish pie plate the uncooked crescent roll dough to form a crust. Sprinkle in 1/2 cup of cheese on bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36274,"Parmesan and Candied Walnut Salad 3 heads romaine lettuce, washed, dried and leaves roughly torn 1 1/2 cups store-bought candied walnuts 1 large sliced pear or apple Shaved Parmesan, to taste 1 lemon, juiced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: So first things first, you put all the components of your salad together. Combine the romaine lettuce, the candied walnuts, and the sliced pears n a serving bowl. Whisk the lemon juice, extra-virgin olive oil, and the salt and pepper, to taste, in a small bowl. Drizzle the dressing over the salad. For the finishing touch, shave some fresh Parmesan over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36275,"Sunny's Arugula Waldorf 1/4 cup sour cream 2 tablespoons finely chopped chives
1 teaspoon honey
Zest of 1 orange plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
4 cups loosely packed baby arugula 1 cup candied walnuts, gently chopped
1/4 cup golden raisins
1 firm red-skinned apple, julienned
1 stalk celery, halved lengthwise and thinly sliced
1 ounce shaved Pecorino-Romano cheese, for serving Instructions: In a medium bowl, whisk together the sour cream, chives, honey, orange zest and juice and salt and pepper to taste. In a large bowl, add the arugula, walnuts, raisins, apple and celery. Toss to mix, then add a spoonful of the dressing at a time, tossing between additions, until the salad is lightly dressed. Serve topped with shaved Pecorino-Romano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 36276,"Apricot-Raspberry Tartlets 3 tablespoons apricot preserves 12 dried apricots 1/4 cup fresh ricotta cheese 12 prepared mini phyllo shells 12 raspberries Instructions: Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes. Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions:" 36277,"Air Fryer Flower Fries 12 small yellow potatoes, such as baby gold (about 1 pound) Olive oil spray 1 teaspoon kosher salt 6 teaspoons ranch dressing, plus more for serving 6 red and yellow cherry tomatoes, halved Baby arugula, for serving Instructions: Line up the potatoes and slice one end from each, taking off more or less to ensure that all the potatoes are the same length. (Reserve all the potato scraps: you can toss them with salt and oil to air fry later.) Stand up each potato on its flat side. Working with 1 potato at a time, place a 16-slice thin apple slicer over the center of the rounded end. Carefully push the slicer down using a see-sawing motion until the blades are 1/4 inch from the bottom of the potato. Don\u2019t push firmly straight down or you could accidentally slice through the entire potato. Remove the slicer by grasping the sides with both hands and firmly pushing your thumbs into the center of the potato. Use a melon baller to scoop out three-fourths of that center. Thoroughly coat the potatoes all over with olive oil spray and season with the salt. Add them flat-sides down to a 6-quart air fryer. Cook at 380 degrees F until the petals are crispy and golden brown, 14 to 17 minutes depending on the size of your potatoes (see Cook\u2019s Note). Remove the air fryer basket, wait until the potatoes are cool enough to handle (about 1 minute) and gently pluck them out of the basket with your hands. Fill each center with 1/2 teaspoon ranch dressing and nestle half a cherry tomato on top, dome-side up. Arrange the potato flowers on a bed of baby arugula and serve with more ranch for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36278,"Caymanian-Style Jerk Chicken 10 seasoning peppers or mini multicolored bell peppers 2 to 3 Scotch bonnet peppers (or up to 6, depending on how spicy you like it) 8 cloves garlic 2 bunches scallions, chopped 1/2 cup ground allspice 1/2 cup firmly packed dark brown sugar 2 tablespoons fresh thyme leaves 1 tablespoon whole allspice berries 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup orange or pineapple juice (fresh is great, but bottled is fine) 2 tablespoons olive oil 2 tablespoons soy sauce, or more as needed 1 teaspoon freshly ground black pepper Kosher salt One 5- to 6-pound chicken, cut into quarters (leg/thigh and breast/wing) Vegetable oil, for greasing Sliced hard dough bread or white bread, to serve Ketchup, to serve Instructions: In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it\u2019s too thick, thin with more soy sauce.) Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours. Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off. Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid. Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes. Serve immediately with some good ol\u2019 white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 36279,"Mocha Cake with Chocolate Crown Butter and flour, for pans 1 1/3 cups hot water 1/2 cup instant coffee crystals 1 box (18.25-ounces) devil's food cake mix 1/2 cup vegetable oil 3 eggs 1/4 cup instant coffee crystals 2 tablespoons hot water 1 container (8-ounces) frozen whipped topping, thawed 1 container (16-ounces) classic chocolate fudge frosting Parchment paper 1 package (12-ounces) semisweet chocolate morsels, plus more for decorating 1 1/2 cups white morsels Instructions: Preheat oven to 350 degrees F. Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and coffee crystals in large bowl until crystals dissolve. Add cake mix, oil, and eggs to coffee mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling racks and cool completely. Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve. Refrigerate for 30 minutes, or until cold. Fold whipped topping into cold coffee mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.) Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator. Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 36280,"Sugarplums 6 ounces slivered almonds, toasted 4 ounces dried plums 4 ounces dried apricots 4 ounces dried figs 1/4 cup powdered sugar 1/4 teaspoon anise seeds, toasted 1/4 teaspoon fennel seeds, toasted 1/4 teaspoon caraway seeds, toasted 1/4 teaspoon ground cardamom Pinch kosher salt 1/4 cup honey 1 cup coarse sugar Instructions: Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball. Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined. Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving. The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 36281,"Pork Egg Roll with Broccoli Slaw Peanut oil, for frying 1 tablespoon sesame oil 1 pound ground pork 1 tablespoon minced garlic Pinch five-spice powder Freshly cracked black pepper 1 tablespoon freshly chopped Thai Basil leaves 1 lime, juiced 1 bag store-bought broccoli slaw 6 egg roll wrappers 2 egg whites beaten with 1/2 teaspoon cornstarch, for egg wash Dipping sauce, recipe follows Mushroom stock 1 tablespoon hoisin sauce 3 tablespoons freshly chopped scallions Instructions: Have a deep-fryer preheated to 370 degrees F. In a large skillet over medium-high heat, add the sesame oil, pork and garlic. Allow to cook for a few minutes then add five-spice powder, black pepper, Thai basil and lime juice. Turn heat off and add broccoli slaw mix. Lay egg roll wrappers out on a flat surface. Add about 2 to 3 tablespoons of the pork mixture and slaw mix to wrapper. Egg wash the sides of each egg roll wrapper. Roll egg roll wrapper over mixture, bringing in the sides and continue to roll until sealed. Fry until golden brown, about 2 to 4 minutes. Remove from oil onto paper towel lined platter and serve with Dipping Sauce. In a bowl, add a splash of mushroom stock to hoisin sauce. Add scallions and mix. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36282,"Fettuccine with Herbs, Butter and Cream 8 ounces homemade fresh fettuccine 1/2 cup heavy cream 3 tablespoons butter 3 to 4 tablespoons mixed chopped fresh herbs such as tarragon, chives or Italian parsley Salt and pepper Instructions: Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36283,"Sauteed Cherries with Grappa and Almonds 2 tablespoons unsalted butter, at room temperature, divided 1/2 cup whole almonds, skin-on Kosher salt 1/4 teaspoon ground cinnamon, sifted 1 pound or 3 cups whole cherries, preferably Bing cherries, washed, dried, cut open and pitted, but left somewhat whole 1/2 cup granulated sugar 2 cinnamon sticks 1/2 cup Grappa, plus a splash to finish 1 pint lemon sorbet Instructions: After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts. Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together. Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal. It can be paired with a sorbet or ice cream, depending on your mood. Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside. Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat. Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks. Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]

" 36284,"Smashburger-Style Burgers 1/4 cup mayonnaise 4 teaspoons yellow mustard 12 dill pickle chips, plus 1 teaspoon brine 1/8 teaspoon onion powder 1/8 teaspoon garlic powder Pinch of smoked paprika Kosher salt and freshly ground pepper 1 1/4 pounds ground beef (80% lean) Unsalted butter, softened, for brushing 4 bakery hamburger buns, split 4 slices American cheese Ketchup, for serving 8 thin slices tomato 4 thin slices red onion 4 lettuce leaves Instructions: Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside. Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate. Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef. Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 36285,"Sloppy Joe Sliders 2 1/2 pounds ground beef 1 large green bell pepper, diced
1/2 yellow onion, diced
5 cloves garlic, minced
1 1/2 cups ketchup
2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
3 to 4 dashes Worcestershire sauce
Hot sauce, to taste
Kosher salt and freshly ground black pepper
16 soft slider buns
1 cup canned fried onions, such as French's
Red grapes, for serving
Instructions: Place the beef in a large pot over medium-high heat and cook until browned, 7 to 10 minutes. Drain off the fat. Add the green peppers and onion and cook, stirring, until they soften slightly and are combined with the beef, a couple of minutes. Add the garlic and stir into the mixture for another minute or so. Add the ketchup and 1 cup water and stir to combine. Add the chili powder, brown sugar, dry mustard, red pepper flakes, Worcestershire and hot sauce. Season with a pinch of salt and pepper. Stir and bring to a simmer. Reduce the heat to medium-low and cook until the sauce has thickened, about 20 minutes. Spoon a good amount of the meat on the bottoms of the slider buns. Place a good pinch of the fried onions over the top and place the tops of the buns on the sliders. Serve with the red grapes on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 36286,"Chef Zane's Mulled Wine 50-ounce bottle inexpensive red wine (Gallo Burgundy is a good, hearty choice) 2 cups orange juice 2 oranges, halved 1 lemon, halved 1 lime, halved 1 small (1/2-inch long) piece fresh ginger 2 cinnamon sticks 2 cloves 1 star anise 1 cup sugar 2 bay leaves (you may add 2 cups rum and vodka) Instructions: Combine all ingredients in a stock pot. Bring to simmer for 15 minutes. Serve warm. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 36287,"Raspberry-Coconut Chocolate Cake with Marbled Fondant Cooking spray 4 cups all-purpose flour, plus more for dusting 3 1/2 cups granulated sugar 1 1/2 cups unsweetened dark cocoa powder 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon kosher salt 2 cups whole milk 1 cup vegetable oil 4 large eggs 1 teaspoon pure vanilla extract 1 teaspoon coffee extract 1/2 cup canned unsweetened coconut milk 2 tablespoons sweetened condensed milk 1/2 cup raspberries 4 sticks unsalted butter, at room temperature 6 cups confectioners? sugar Grated zest of 1/2 lemon, plus 1 tablespoon lemon juice Confectioners' sugar, for dusting 1 1/2 pounds white fondant 6 ounces each blue, pink, green and yellow fondant (or other desired colors) Instructions: Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans and two 6-inch round cake pans with cooking spray; dust with flour and tap out the excess. Line the bottom of each pan with parchment. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the milk, vegetable oil and eggs. Mix with a rubber spatula until just combined. Stir in the vanilla and coffee extracts. Pour 3 cups batter into each of the prepared 9-inch pans. Divide the remaining batter between the 6-inch pans (about 11/2 cups each); tap the pans against the counter to release any air bubbles. Bake, switching the position of the pans halfway through, until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes for the 6-inch cakes and 45 minutes for the 9-inch cakes. Transfer to racks and let cool 10 minutes in the pans, then remove the cakes to the racks, discard the parchment and let cool completely. Using a long serrated knife, split the cake layers in half horizontally to create four 9-inch layers and four 6-inch layers. Whisk the coconut milk and sweetened condensed milk in a medium bowl. Brush onto the cooled cake layers, using just enough to moisten the top of each. Make the frosting: Puree the raspberries in a food processor until smooth. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Slowly beat in 4 cups confectioners? sugar until smooth. Add the raspberry puree, the remaining 2 cups confectioners? sugar and the lemon zest and juice; beat until fluffy, about 2 more minutes. Assemble the cake: Place one 9-inch layer on a cardboard round. Using an offset spatula, spread about 3/4 cup frosting on top. Stack the remaining 9-inch cake layers on top, spreading 3/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until set, at least 30 minutes. Make the fondant: Dust a surface with confectioners? sugar. Roll 8 ounces white fondant into a thick log. Roll 2 ounces each blue, pink, green and yellow fondant (or other desired colors) into thin logs the same length as the white log. Use a little water to stick the colored logs to the white log. Use your hands to roll the fondant logs together into one big log, then twist the log a few times. Fold the twisted fondant log in half, then gather together into a ball. Using a rolling pin, roll out the fondant ball into a 15-inch round, about 1/8 inch thick, dusting with confectioners? sugar as needed. Lift the round of marbled fondant and drape it over the 6-inch cake. Smooth out the fondant with your hands. Trim off the excess fondant around the cake with a paring knife. Refrigerate until ready to assemble. Place the 9-inch layer cake on a cake board or cake stand; top with the 6-inch layer cake. Pipe the reserved frosting around the bottom edges of each cake layer. Repeat steps 1 through 3 to make a larger ball of marbled fondant, using 1 pound white fondant and 4 ounces each of the colored fondants. Roll into an 18-inch round. Drape the fondant over the 9-inch cake, then smooth and trim the edges. Meanwhile, lay one 6-inch cake layer on a cardboard round; spread 1/4 cup frosting on top. Stack the remaining 6-inch layers on top, spreading 1/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting. Refrigerate at least 30 minutes. Place the remaining frosting in a pastry bag fitted with a star tip; set aside. Cover the tiers with marbled fondant and finish assembling. Decorate with the remaining frosting as desired. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36288,"Best Breakfast Potatoes Ever 5 pounds red potatoes, roughly chopped/diced 4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper Instructions: Preheat the oven to 425 degrees F. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36289,"Sugar Cookies With Almond Frosting 2 cups all-purpose flour 1/2 teaspoon baking soda Pinch of salt 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 1 teaspoon almond extract 1 stick unsalted butter, at room temperature 1 1/2 teaspoons almond extract 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt 1 3/4 cups confectioners' sugar, sifted Silver nonpareils or Jordan almonds, for topping Instructions: Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely. Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36290,"Spinach And Artichoke Stuffed Beignets 1 1/4 cups lukewarm water (70 to 80 degrees F) 1/4 cup buttermilk blend powder, such as Saco 1/4 cup granulated sugar 1 envelope active dry yeast (2 1/4 teaspoons) 4 cups bread flour, plus more for dusting 1/2 teaspoon salt 1/4 cup melted unsalted butter 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1 egg, slightly beaten Nonstick spray 1 pound baby spinach, chopped 1 tablespoon fresh lemon juice 1 can artichoke hearts or rounds, drained and roughly chopped 1 pod fresh garlic, minced 1 cup heavy cream 4 ounces cream cheese 4 ounces grated Parmesan 4 ounces Italian breadcrumbs Salt and freshly ground black pepper 1/4 cup real maple syrup 1/4 cup aged balsamic vinegar 1 teaspoon granulated sugar Oil, for deep-frying 2 cups confectioners' sugar Instructions: For the dough: Mix together the water, buttermilk blend powder and sugar in a large bowl until the sugar is dissolved. Add the yeast and stir until blended. Let sit for 10 minutes; you should be able to see the yeast activate and create an expanding foam in the bowl. Mix together the bread flour and salt in a separate bowl, then slowly drizzle over the melted butter and blend until the flour is a soft crumbly texture. Stir the almond and vanilla extracts into the beaten egg, pour into the flour mixture and continue mixing. Slowly add the yeasty water until all the liquid is incorporated and the flour has formed into a soft mound. Transfer the dough to a lightly-floured surface and knead 1 to 4 times until smooth. (Don't overwork the dough or it will become tough.) Spray a large bowl with nonstick spray and place the dough in the bowl. Spray the top with a light coating of nonstick spray and cover with plastic wrap or a towel. Let rise in a warm place for at least 1 hour 30 minutes to 2 hours. For the stuffing: Toss together the spinach, lemon juice, artichokes and garlic. Saute over medium-low heat until the spinach is slightly wilted, and then stir in the cream, cream cheese and Parmesan until the cheese is melted. Remove from the heat and gradually add the breadcrumbs until the mixture is slightly thickened. Season with salt and pepper. Chill until ready to stuff the beignets; it will thicken as it chills. For the reduction: Heat a pan over medium-high heat. Add the syrup and vinegar and stir until the sauce is bubbling and slightly reduced, to the consistency of syrup, 3 to 5 minutes. Remove from the heat and stir in the sugar. The sauce should be tangy and slightly sweet with a gentle hint of maple. Keep warm. For assembling and frying: Preheat oil in a deep-fryer to 350 degrees F. Cut the beignet dough ball into 4 equal sections, and roll each section out to about 1/4-inch thickness and cut into rounds about the circumference of a coffee cup. Moisten the edge of each round with water using your fingertips or a misting sprayer, and then place a heaping teaspoon of the filling in the center of half the rounds. Top with the remaining rounds and gently press down the edges to create a seal. Deep-fry, flipping frequently, until golden, and then drain for a few seconds on paper towels. Lightly dust the tops with confectioners' sugar. This dusting effect is best when done using a wire strainer filled with confectioners' sugar, held over the warm beignets, and lightly tapped on the side to release a fine spray of the sugar. Dust the center of plates very lightly with confectioners' sugar, then drizzle the balsamic-maple reduction in whatever pattern desired over the bottom. Top with the stuffed beignets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36291,"Roast Chicken 1 stick butter, softened 2 whole lemons, zested 4 sprigs fresh rosemary Salt and pepper 1 whole roaster chicken, rinsed and patted dry Instructions: Preheat the oven to 400 degrees F. Line a baking tray with foil. Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together. Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary. Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36292,"Tortellini Skewers 4 tablespoons olive oil 2 tablespoons jarred pesto
2 teaspoons red wine vinegar
2 packages spinach tortellini, cooked and cooled
2 pints cherry tomatoes
12 ounces fresh mozzarella, cubed
1/4 cup minced fresh parsley
Instructions: Mix together the olive oil, pesto and vinegar in a bowl. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon. Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 36293,"The Best Red Velvet Cake Nonstick cooking spray 2 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk, well shaken, at room temperature
1 tablespoon red gel food coloring
1 tablespoon pure vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
2 sticks (1 cup) unsalted butter, at room temperature
3 large eggs, at room temperature
Four 8-ounce blocks cream cheese, at room temperature 3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar
Instructions: For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 36294,"Chicken with Tasso 1 tablespoon salt 2 1/4 teaspoons dried cilantro leaves 1 3/4 teaspoons ground ginger 1 3/4 teaspoons dry mustard 1 3/4 teaspoons paprika 1 1/4 teaspoons onion powder 1 teaspoon garlic powder 3/4 teaspoon cayenne 1/2 teaspoon ground star anise 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1 (3 1/2-pound) chicken, cut into 8 pieces 2 tablespoons seasoning mix 1/4 cup olive oil 2 cups onions, chopped 2 cups celery, chopped 1/2 cup green bell peppers, chopped 1/2 cup red bell peppers, chopped 1/2 cup yellow bell peppers, chopped 1 tablespoon garlic, minced 1/2 pound tasso ham, finely diced 3 cups chicken stock 3 tablespoons all-purpose flour Instructions: For the Seasoning Mix: Combine the seasoning mix ingredients in a small bowl. For the Chicken with Tasso: Sprinkle the chicken pieces with 2 tablespoons of the seasoning mix and rub well with your hands. In a heavy 4-quart pot, preferably nonstick, heat the olive oil over high heat until it begins to smoke, about 3 to 4 minutes. Add the chicken, in batches if necessary, skin sides down first, and large pieces first, and cook until the skin is brown, about 4 minutes. Turn the pieces over and cook just until the other sides are brown but the chicken is not cooked through, about 4 minutes. Remove the chicken from the pot and set aside. To the same pot add the onions, celery, peppers and all the tasso. Stir well and scrape the bottom of the pot loosen the brown bits left from the chicken. Continue to cook, stirring frequently, for 3 minutes-the colors are so bright they're almost glowing-then add the remaining seasoning mix and the garlic. Stir well, then cover and cook for 5 minutes. Uncover and stir well, you'll see that the vegetables are beginning to brown and stick slightly. Scrape the bottom of the pot to loosen any sticking material, then re-cover and cook for 4 minutes. At this point the vegetables are medium brown and may be sticking hard, so add 1/2 cup of stock and deglaze the pot by scraping to loosen all the material on the bottom. Add the flour and stir until the white is no longer visible, adding a little more stock if necessary to help absorb the flour. Scrape the bottom of the pot one more time, then cover and let the mixture cook for 3 minutes. Warning: do not do this if your pot does not have a good thick bottom. A thin pot will heat too quickly and your mixture will definitely burn, so reduce the heat and watch closely to be sure that the food doesn't burn. Your cooking time may have to be a little longer to make up for using less heat. But if you do have a good heavy bottomed pot, you'll discover that flour moistened with the juices from the vegetables and tasso creates a wonderful flavor when it is allowed to brown in this way. Uncover, add the remaining 2 1/2 cups of stock, and scrape the bottom of the pot well. Bring to a boil, return the chicken and any accumulated juices to the pot, and return the liquid just to a boil. At this time, the broth is reminiscent of gumbo, but very salty from the seasonings. Reduce the heat to medium, recover and cook, stirring and scraping the pot occasionally, until the chicken is fully cooked, about 25 minutes. Serve over rice. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 36295,"Crabmeat Fondue Nonstick cooking spray 1/4 cup plain panko bread crumbs 2 tablespoons freshly grated Parmesan 1 tablespoon chopped fresh parsley leaves 4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature 1/2 cup light mayonnaise 1/4 cup fat-free milk 1 shallot, minced 1 tablespoon chopped fresh chives 1 tablespoon lemon juice 1 tablespoon Worcestershire 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon hot sauce 1 (8-ounce) container lump crabmeat, picked through Celery or other crudites Instructions: Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray. Combine the panko, cheese, and parsley in a small bowl. Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36296,"Brick House Mary 1 1/2 cups pepper vodka 1 1/2 cups vegetable juice 6 dashes Worcestershire sauce, or to taste 1 teaspoon prepared horseradish, or to taste 1 tablespoon jalapeno juice, from jarred jalapenos Lemon wedges, for garnish Celery salt, for garnish Whole red cl peppers, for garnish Ice Instructions: In a large pitcher, combine the vodka, vegetable juice, Worcestershire sauce, horseradish, and jalapeno juice; mix thoroughly. For each cocktail, rub a lemon wedge around the rim of a 12-ounce high-ball glass and dip the glass upside-down into the celery salt, coating the rim with salt. Fill the glass with ice and pour the drink mixture over top. Garnish with a lemon wedge and a whole chili pepper. Repeat for each cocktail and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 36297,"Blistered Shishito Peppers with Spicy Lemon Dipping Sauce 8 ounces Shishito peppers, cleaned and thoroughly dried 1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Spicy Lemon Dipping Sauce (see recipe below) 1/2 cup sour cream 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
2 teaspoons whole grain mustard
Kosher salt and freshly ground black pepper
Instructions: Heat a large cast-iron skillet over medium-high heat. Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It\u2019s important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes. Transfer the peppers to a plate and continue the process if you have any additional peppers. Serve warm with spicy lemon dipping sauce. Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ? teaspoon salt and ? teaspoon pepper to a small bowl then whisk to combine. ","[Rioja, Tempranillo, Garnacha, Barbera]" 36298,"Zucchini Blossoms with Mimosa Vinaigrette 4 mandarins, juiced with pulp 2 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard Pinch minced garlic (about 1/2 small clove) Pinch hot cl flakes 2 tablespoons extra-virgin olive oil 1 tablespoon wildflower honey Pinch sea salt and freshly ground black pepper 3/4 cup flour 1 teaspoon onion powder Sea salt 8 zucchini blossoms 1 cup honey brown beer 1 egg Extra-virgin olive oil, for pan frying Instructions: To make the mimosa vinaigrette: In a jar with a tight-fitting lid, add: the mandarin juice, Champagne vinegar, Dijon mustard, garlic, hot cl flakes, extra-virgin olive oil, wildflower honey, sea salt, and freshly ground black pepper. Close the jar tightly and shake vigorously for 30 seconds to emulsify. To make the zucchini blossoms: In a big bowl, combine the flour, onion powder, sea salt, honey brown beer, and egg. Whisk until smooth. Heat a 1/4-inch of extra-virgin olive oil in a frying pan over medium-high heat. Add a few drops of the beer batter to the oil. When the batter starts to sizzle, the oil has reached the appropriate heat for frying, 375 degrees F. Dip the zucchini blossoms in the honey brown beer batter and then delicately fry them for a few seconds, until they are golden on all sides. Remove the zucchini blossoms from the pan with slotted spoons and strain them on a wire rack to remove any excess oil. Lightly sprinkle with sea salt. Serve immediately with the dipping sauce on the side. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Ros]

" 36299,"Blue Crabs with Spicy Butter One 12-ounce bottle lager-style beer 1/4 cup distilled white vinegar
12 live blue crabs, preferably large males
1/2 cup Old Bay Seasoning
Spicy Butter (see recipe below) Lemon wedges, for serving
1 stick (8 tablespoons) unsalted butter 2 teaspoons Old Bay Seasoning
1/2 teaspoon cayenne
1 small garlic clove, finely grated
Instructions: Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay. Serve the hot crabs with the Spicy Butter and lemon wedges on the side. Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 36300,"Sorullitos de Maz y Queso 1 1/2 teaspoons sugar 1 1/4 teaspoons kosher salt 1 1/2 cups yellow cornmeal 1 tablespoon unsalted butter 1 1/2 cups coarsely grated Gouda (5 ounces) Vegetable oil, for frying Instructions: Heat the sugar, salt and 2 cups water in a small saucepan over medium-high heat until the sugar and salt dissolve and the water begins to boil. Mix in the cornmeal, stirring constantly with a sturdy rubber spatula until everything is incorporated, about 1 minute. Turn off the burner and add the butter and 1/2 cup of the Gouda. Continue stirring until the cheese and butter melt and a cohesive mass of dough forms, about 3 minutes. The mixture should be somewhat resistant to mixing, gummy and malleable, but not sticky. Let the corn and cheese dough cool down for about 3 minutes. When the dough is cool enough to handle, form 2 tablespoons of dough into a 2-by-3-inch rectangle. Add 1 1/2 teaspoons of the remaining Gouda to the center of the rectangle and roll into a small 3-inch cigar-shaped stick. Repeat the process. The recipe should yield about 25 corn sticks. If frying right away, heat about 1 inch oil in a small to medium heavy-bottomed skillet over medium-high heat until the oil reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon. Fry the sorullitos until golden all around and the cheese is melted on the inside, about 5 minutes. Drain the sorullitos on paper towels. They are best served right away. To make ahead to fry at a later time, line a baking sheet that is small enough to fit in your freezer with wax paper. Lay the sorullitos in a single layer without touching on the prepared baking sheet. Freeze until hard, then transfer to freezer bags or containers and freeze for up to 2 months. If cooking the sorullitos from frozen, there is no need to thaw them out before frying. Heat the oil following the above instructions and fry the frozen sorullitos until golden brown and the cheese is melted on the inside, about 6 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 36301,"Pomegranate and Mint Sorbet 1 cup Mint Simple Syrup, recipe follows 2 cups 100 percent pomegranate juice (recommended: Pom Wonderful) 1 cup orange juice 1/2 cup mini semisweet chocolate chips Fresh mint sprigs, for garnish 1 cup sugar 1/2 cup water 1 packed cup packed fresh mint leaves Instructions: Special equipment: an ice cream maker In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips. Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs. Mint Simple Syrup In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 cup ","[Riesling, Moscato, Vinho Verde, Cava]" 36302,"Corn Basters 2 tablespoons lime zest 2 tablespoons chili powder 2 tablespoons grill seasoning 1 stick butter Instructions: Combine all ingredients in a small pot and melt butter over low heat. Transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn.
Yield: about 1/2 cup butter topping
Prep Time: 2 minutes
Cook Time: less than 5 minutes
Ease of preparation: easy Garlic Gazpacho Butter: 1 large clove garlic 1 fresh jalapeno, seeded
A handful cilantro leaves
1 teaspoon coarse salt
1/2 cup vegetable juice (recommended: V8 or Bloody Mary mix
2 teaspoons hot sauce
1/2 stick butter, softened Finely chop the garlic, jalapeno and cilantro and mash with the salt to paste it. Transfer to a small pot and add the vegetable juice or Bloody Mary mix, hot sauce and butter. Heat the combination over low heat until butter melts and transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn.
Yield: 1 cup butter topping
Prep Time: 5 to 6 minutes
Cook Time: less than 5 minutes
Ease of preparation: easy Equally tasty are dry topping blends to sprinkle on plain buttered corn.
Pizza Corn Sprinkler: 1 cup grated Parmigiano or Romano 1 tablespoon dried oregano or Italian dried seasoning blend
2 teaspoons red pepper flakes
1 teaspoon granulated garlic
1 teaspoon sweet paprika Combine all ingredients and sprinkle on buttered corn on the cob or popped corn.
Yield: 1 cup
Prep Time: 2 minutes
Cook Time: none
Ease of preparation: easy
TIDBIT:
Buttered corn with chopped chives is easy and adds just a little something extra to plain corn with no effort. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36303,"Chorizo and Manchego Puffs 2 cups water 1 stick butter, cut into a few pieces Pinch salt 2 cups all-purpose flour 8 eggs 1 1/4 cups chopped Spanish chorizo sausage 2 1/2 cups mascarpone 1 1/2 cups grated aged manchego cheese 1/4 cup finely chopped chives 1 1/2 teaspoons pimenton (Spanish paprika) Kosher salt Instructions: For the puffs: Preheat the oven to 350 degrees F. Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan. Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl. Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.) On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed. Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool. For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed. Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 36304,"Crawfish Boil 2 tablespoons each of coriander seeds, cumin seeds, mustard seeds and dill seeds 3 bay leaves 6 quarts water 1/4 cup kosher salt 3 tablespoons ground black pepper 1/4 cup cider vinegar 2 whole lemons 4 tablespoons cayenne pepper 1 small onion spiked with 10 cloves 3 celery ribs 5 pounds fresh live Louisiana crawfish Hot sauce, store-bought Instructions: Combine the spice seeds and bay leaves in a piece of cheesecloth and tie to form sachet. In a large pot combine water, salt, pepper, vinegar, lemons, cayenne pepper, onion, celery and spice sachet and bring to a boil. Allow mixture to boil for 20 minutes. Add crawfish and cook for 5 minutes. Remove from heat, cover and let stand for 15 minutes. Drain and serve with hot sauce. Boiling liquid may be cooled, refrigerated, and reused once. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Zinfandel]" 36305,"Creamy Herbed Chicken and Arugula Pasta Salad with Asiago Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh chives 3 tablespoons sour cream 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh tarragon 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon olive oil One 8-ounce boneless, skinless chicken breast 8 ounces dried cavatappi 6 cups loosely packed arugula 1/2 cup shredded Asiago cheese 1/4 cup finely chopped red onion Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces. Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36306,"Waffle of Insane Greatness 3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup whole milk or buttermilk 1/3 cup vegetable oil 1 egg 1 1/2 teaspoons sugar 3/4 teaspoon vanilla extract Butter and syrup, for serving Instructions: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 36307,"Crab Stick Crackers with Crab Dip 1 pound imitation crab sticks, thawed if frozen 6 cups vegetable oil 3 tablespoons potato starch or cornstarch Nonstick cooking spray 1 pound imitation crab sticks, thawed if frozen 8 ounces cream cheese, at room temperature 1/3 cup mayonnaise 1/3 cup sour cream 1 cup shredded sharp Cheddar 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper 1 lemon, halved 3 scallions, thinly sliced, white and green parts separated Instructions: For the crab stick crackers: Unroll and pull each crab stick into 1/2- to 1-inch-wide strips. Lay the strips out in a single layer, spacing them apart, between paper towels and firmly press down to remove excess moisture. Set aside. For the crab dip: Meanwhile, preheat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray. Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Chop crosswise into 1-inch lengths and set aside. Combine the cream cheese with the mayonnaise and sour cream in a large bowl and stir until smooth. Stir in the Cheddar, Worcestershire, garlic powder, smoked paprika, sugar, pepper and juice of half a lemon. Set aside 2 tablespoons of the sliced scallion greens for serving, then stir in the remaining scallions and the chopped crab sticks until thoroughly combined. Spread evenly in the prepared baking dish and bake until golden on top and bubbling, about 30 minutes. Meanwhile, heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350 degrees F. Working in three batches, gently toss a third of the crab stick strips with 1 tablespoon of the potato starch in a large bowl until lightly dusted. Drop each strip into the hot oil and fry undisturbed for 1 minute so the starch can firm up. Gently separate the strips from each other using tongs with a slotted spoon or spider. Fry until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate or baking sheet. Let cool completely. Garnish the hot crab dip with the reserved scallion greens and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab stick crackers with the dip and lemon wedges and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36308,"Chili Con Carne Soup 1 Tbsp vegetable oil 1 large onion, finely chopped 1 lb. lean ground beef 3 - 15 oz cans kidney beans, drained and rinsed 2 - 28 oz cans chopped plum tomatoes, no salt added 4 cups low sodium chicken stock 2 Tbsp Mrs. Dash? Extra Spicy Seasoning Blend 1 oz square dark chocolate grated cheddar cheese, sour cream, nachos Instructions: 1.Add oil to large saucepan and heat. Add onion and cook until soft.
2.Add ground beef, increase heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
3.Stir in beans, tomatoes, stock, Mrs. Dash? Extra Spicy Seasoning Blend and chocolate. Bring to a boil, cover and simmer gently for 1 hour.
4.Ladle into mugs or large cups and garnish as desired. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 36309,"Banana French Toast with Banana Compote and Maple Butter 1 loaf brioche 2 large bananas 6 whole eggs 2 cups heavy cream 3 bananas 2 tablespoons cinnamon 1 tablespoon nutmeg 1/2 cup sugar 1 vanilla bean 4 large bananas, chopped 1 cup apple cider 1/2 cup orange juice 1/3 cup sugar 2 tablespoons currants 1 orange zested 1/4 teaspoon grated nutmeg Salt to taste 1 tablespoon of cornstarch 8 ounces soft butter 5 ounces maple syrup Instructions: For the batter: combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche. Make hole in center of brioche with a long, narrow object, and stuff with banana. For the banana compote: add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm. For the maple butter: combine together in a food processor until smooth.
To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36310,"Taco Pizza 1 pound store-bought pizza dough All-purpose flour, for sprinkling Extra-virgin olive oil, for brushing 3/4 cup canned refried black beans 1/2 cup store-bought salsa 1 1/2 cups grated sharp cheddar cheese 3 scallions, finely chopped 1/4 cup sliced pickled jalapenos 1/4 cup sour cream Juice of 1 lime Thinly sliced romaine lettuce, for topping Diced tomato, for topping Kosher salt 1/4 cup fresh cilantro leaves Instructions: Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F. Roll out the pizza dough on a lightly floured work surface into an 11-inch round. Transfer to a parchment-covered pizza peel or another upside-down baking sheet. Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the salsa over the beans and sprinkle with the cheese. Scatter the scallions and jalapenos on top. Slide the pizza and parchment onto the hot stone and bake until the crust is crisp, 8 to 10 minutes. Let cool a few minutes.
While the pizza is baking, combine the sour cream, half of the lime juice and 1 tablespoon water in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt. Top the pizza with the salad, then drizzle with the sour cream mixture and sprinkle with the cilantro. Cut into slices.
Per serving (based on 4 servings; not including optional toppings): Calories 564; Total Fat 24 grams; Saturated Fat 12 grams; Protein 23 grams; Total Carbohydrate 66 grams; Sugar: 9 grams; Fiber 4 grams; Cholesterol 51 milligrams; Sodium 1579 milligrams
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36311,"Bloody Maria Two 28-ounce cans crushed San Marzano tomatoes 12 ounces tequila
2 tablespoons Worcestershire sauce
1 to 2 tablespoons hot sauce, such as Tabasco, or more as desired
Juice of 3 lemons
Celery stalks, beef jerky, pickled string beans, pickled carrots and pickled radish slices, for garnish
Instructions: Add the tomatoes, tequila, Worcestershire sauce, hot sauce and lemon juice to a blender. Blend until fully combined, then adjust the heat as desired. Pour into ice-filled glasses. Garnish with the celery stalks and skewers of beef jerky, pickled string beans, pickled carrots and pickled radishes. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 36312,"Icon's Ultimate Macaroni and Cheese with Molten Cheese Sauce 4 tablespoons butter or margarine 4 tablespoons flour 1 cup milk 2 cups chicken broth 1 pinch dry mustard 1 splash hot pepper sauce Splash Worcestershire sauce Salt and pepper 1 cup fresh bread crumbs (either buy them or remove the crust off of some old bread and shop fine in a food processor) 1/4 pound finely grated Parmesan 1 tablespoon seasoning salt 8 (1-inch) cubes pasteurized prepared cheese product 1/4 pound sharp yellow cheddar 1 pound elbow macaroni 3/4 pound sharp yellow cheddar 1/2 pound Gruyere 1/2 pound extra sharp white cheddar 4 roma tomatoes, diced fine 24 (1-inch) cubes pasteurized prepared cheese product Instructions: For the Macaroni and Cheese Sauce Base: Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using. For the Topping: Mix all ingredients in a bowl and set aside For the Molten Cheese Sauce: Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary. To make the Macaroni and Cheese: Cook macaroni in salted water, drain and rinse with cold water. Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large serving plate. Sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. Make sure to serve lots of molten cheese sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36313,"Sweet and Sour Chicken 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken broth 4 teaspoons cornstarch, mixed with 4 teaspoons water Cooked rice, for serving Instructions: In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36314,"Beef and Vegetable Stir Fry 2 tablespoons vegetable oil 1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces 1/2 cup sliced onion 1 tablespoon minced garlic 1 tablespoon minced ginger 1 (12-ounce) bag fresh mixed vegetables stir-fry medley 1 (6-ounce) pack sliced mushrooms 1 (8-ounce) can water chestnuts 1 red bell pepper, sliced into strips 2 tablespoons oyster sauce 1/2 teaspoon red pepper flakes 1 pack stir-fry seasoning mix Steamed instant white rice, for serving Instructions: In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 36315,"Grilled Peaches with Arugula Pesto and Prosciutto 2 cups baby arugula 1 cup packed fresh parsley leaves
1/2 cup grated Parmesan 3 tablespoons pine nuts
1 small shallot, diced
Kosher salt and freshly ground black pepper 1/2 cup olive oil, plus more for drizzling
4 slightly under-ripe peaches, halved and pitted
Canola oil, for brushing 8 thin slices prosciutto
Instructions: Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped. With the motor running, pour in the olive oil and blend until emulsified. The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine. Preheat the grill to high heat. Brush the cut sides of the peaches with canola oil and season with salt and pepper. Grill cut-side down, covered, until charred, about 3 minutes. Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer. Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil. Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 36316,"Olive Scones 1 recipe White Soda Bread, recipe follows Whole black olives, pitted Olive oil Sea salt 1 pound white unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 to 14 ounces buttermilk Instructions: Make a White Soda Bread dough. Flatten into a 1-inch thick square. Dot the top with olives. Brush generously with olive oil, sprinkle with sea salt. Cut into square scones and bake 20 minutes in a 450 degree oven. Preheat oven to 450 degrees. In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36317,"Corn Meal Batter Fried Catfish on Pickled Cucumbers with Red Peppers 1 pound catfish fillet, cut into four even pieces Salt and freshly ground pepper to taste 1 cup flour 1 egg beaten lightly 1 cup cornmeal 1 quart peanut or canola oil for frying Instructions: In a four quart pot heat the oil to 325 degrees Fahrenheit. Season both sides of the fish with salt and pepper. Dredge the fillets in the flour. Coat each piece evenly and shake off any excess flour. Dip the fillets into the egg and then dredge in the cornmeal. Fry the catfish in the oil for three minutes. Do this in two batches. Drain the catfish on paper towels and serve while still hot on a pile of the pickled vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 36318,"Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction 8 eggs, lightly beaten 4 ounces milk 2 garlic cloves, minced 1 teaspoon cumin Salt and pepper 1 loaf sourdough bread cut in 1/2-inch slices 2 avocados, peeled and sliced 6 ounces Monterey Jack 1 pound cherry tomatoes, chopped 2 ounces sugar 6 ounces aged balsamic vinegar 1 tablespoon lime juice 1 bunch cilantro, chopped 1 avocado, peeled and sliced Instructions: Preheat oven to 375 degrees F. In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned. To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick. In a medium size pot, reduce the vinegar until slightly thickened. To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 36319,"Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao 1/4 cup white miso 1/2 cup mirin 2 tablespoons sugar 1 tablespoon mushroom soy sauce 1 teaspoon minced garlic 1 teaspoon minced ginger 1 tablespoon sesame oil 4 (3-ounce) black bass fillets 1 cup jasmine rice 1 1/4 cups water 4 iceberg lettuce cups 4 seaweed mao cups, optional Instructions: In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated. In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm. Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done. Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately. Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 36320,"Spiced Carrot Soup with Cilantro Crema 2 tablespoons olive oil 2 cups chopped onions 6 cloves garlic, chopped 2 tablespoons grated fresh ginger, divided 2 tablespoons ground cardamom 1/4 teaspoon ground cinnamon 3 pounds carrots, washed, unpeeled, roughly chopped 1 pound sweet potatoes, peeled, roughly chopped Water, as needed 1 cup fresh orange juice 2 tablespoons apple cider vinegar Kosher salt and freshly ground black pepper 1 cup creme fraiche 1/4 cup fresh cilantro leaves, chopped Instructions: In a large pot, heat the olive oil over medium heat and saute the onions, garlic, 1 tablespoon grated ginger, cardamom, and cinnamon. Stir to combine and saute for 6 minutes. Add the carrots and sweet potatoes. Saute for another 2 minutes.
Add enough water to cover all of the vegetables. Bring the mixture to a simmer and cook until the carrots and sweet potatoes are soft, about 45 minutes.
Remove the soup from the heat and using a hand held immersion blender, or using a food processor, carefully puree the soup until smooth, and then strain through a sieve into a fresh pot.
Place the pot over medium-low heat and stir in the orange juice, apple cider vinegar, and remaining grated ginger. Simmer the mixture for 15 minutes.
In a small bowl, stir the creme fraiche and cilantro together.
To serve: Ladle the soup into bowls and top each bowl with a spoonful of the creme fraiche-cilantro mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36321,"Frozen Yogurt Bark with Strawberry-Balsamic Jam 2 pounds very ripe strawberries, washed, stemmed and halved 1 cup sugar 1 tablespoon balsamic vinegar 1 teaspoon vanilla extract Zest from 1/2 lemon plus 1 teaspoon lemon juice 3 cups vanilla-flavored Greek yogurt 1/2 cup blueberries 1/2 cup raspberries 1/2 cup sliced strawberries Dark chocolate shavings, for garnish Instructions: Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice. Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 36322,"Mulled Pom-Apple Cider 4 cups pomegranate juice 3 cups cider 6 dried pears 6 dried apples 2 to 3 strips orange zest 5 cardamom pods 1 cinnamon stick 5 allspice berries 1 star anise Brandy, rum, vodka or port Instructions: Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest, and spices. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil. Serve in clear mugs or glasses with spices and dried fruit, and add a splash of your favorite liquor. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 36323,"Thousand Island Dressing 1/2 clove garlic, minced 1/4 teaspoon kosher salt plus more to taste 3/4 cup prepared or homemade mayonnaise 1/4 cup bottled chili sauce 2 tablespoons ketchup 1 1/2 tablespoons minced onion 2 teaspoons sweet pickle relish 1/2 hard-cooked large egg, pushed through a sieve or finely chopped Freshly ground black pepper Instructions: Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36324,"Pickled Papaya Salad: Paw Paw 2 green papayas, peeled, seeded and julienned 2 inches fresh ginger, julienned 1 red pepper, seeded, julienned 2 garlic cloves, crushed 10 allspice berries 1 tablespoon coriander seeds 8 peppercorns 1 Scotch bonnet, whole 3 cups white wine vinegar 1 cup water 1 1/2 cups sugar 1/2 cup salt Instructions: Divide papaya, ginger, peppers, and garlic into 2 sterilized pickling jars.
Bring all other ingredients to a boil in a saucepan. Reduce to a simmer for 5 minutes then pour over vegetables in jar. Seal when cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36325,"Mango Margaritas Sugar, for rim of glasses 1/2 lime, cut into quarters 1/2 cup tequila 2/3 cup mango nectar 3 tablespoons bottled lime juice 1 cup ice cubes Instructions: Spread a thin layer of sugar on a saucer. Run 1 lime wedge around rim of 2 margarita or martini glasses. Press rims into sugar on saucer to create narrow sugared edge on each glass. In a cocktail shaker or small pitcher, combine tequila, mango nectar, lime juice and ice cubes. Shake or stir vigorously for 30 seconds. Strain equal amounts into each glass. Squeeze juice from 1 lime piece into each drink and drop lime piece in. Serve immediately. ","[Mencia, Vermentino, Sauvignon Blanc, Grenache Blanc]" 36326,"Soft Polenta 2 tablespoons butter 1/2 cups minced onion 1 clove minced garlic 2 cups chicken stock 2 cups heavy cream 2 cups polenta (recommended: Anson Mills) 4 ounces mascarpone 1/4 cup grated Parmesan 4 tablespoons butter Salt Instructions: In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly. Remove from heat and whisk in cheese and butter, and season with salt and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 36327,"Slow-Cooker Pulled Turkey with Cherry-Chipotle Barbecue Sauce 1 tablespoon smoked paprika 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 4 bone-in turkey thighs, skin removed (about 4 pounds) Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 1 cup ketchup 1/2 cup cherry jam 1/3 cup plus 1 tablespoon apple cider vinegar 2 tablespoons packed light brown sugar 2 tablespoons yellow mustard 2 tablespoons molasses 2 canned chipotle cl peppers in adobo, minced, plus 1 tablespoon sauce 2 teaspoons low-sodium soy sauce 1 small onion, finely chopped 3 cloves garlic, minced Instructions: Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet. Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high. Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve. Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm. Serve the reserved cherry-chipotle barbecue sauce on the side.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 36328,"Hungarian Crepes with Peanut Butter and Jam: Palacsinta 2 eggs 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/2 teaspoon salt 1 teaspoon granulated sugar 1/2 cup all-purpose flour Unsalted butter Peanut butter (smooth or chunky) Jam (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.) Confectioners' sugar Instructions: In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar and flour. Set aside for 30 minutes. Preheat the oven to 200 degrees and put a platter in the oven to heat. In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Remove the crepes from the oven. One by one, spread each crjpe with a thin layer of peanut butter and jam and roll up like a cigar. Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36329,"Dried Fruit 1 cup freshly squeezed lemon juice 1 quart water Apples Mangos Pears Apricots Bananas Strawberries Instructions: In a large mixing bowl, combine the lemon juice and water. Set aside until ready to use. Peel, core and dice the fruit into 1/2-inch cubes, with the exception of the strawberries. Slice the strawberries 1/8 of an inch thick. Place the fruit into the lemon water and allow to soak for up to 2 minutes. Remove and drain thoroughly. Lay 1 (14 by 14-inch) plastic dehydrator sheet on 1 of the air-conditioning filters. Place the fruit on the plastic dehydrator sheet and cover with another plastic sheet. Repeat this process with remaining plastic sheets and two more filters, stacking on top of the first one. Top these with the remaining empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to high. Dry for 42 to 48 hours. When dry, the fruit should be pliable but not sticky. You should not be able to squeeze moisture from the fruit. If using a commercial dehydrator, follow the manufacturer's directions. Remove the fruit from filters and store in an airtight container in a cool dry place. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36330,"Savory Quinoa Breakfast Bowl 1/3 cup red quinoa, rinsed well Kosher salt 3 tablespoons 2 percent Greek yogurt Juice of 1/2 lime 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish 3 tablespoons drained and rinsed canned black beans 3 tablespoons salsa 1/4 small avocado, sliced 2 radishes, cut into thin matchsticks 1 tablespoon pepitas (pumpkin seeds) Instructions: Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature). Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo! ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36331,"The B.L.D 4 English cut bone-in short ribs (about 3 by 3 1/2 inches and 3 pounds) Kosher salt and freshly cracked black pepper 2 tablespoons vegetable oil 3 carrots, peeled and chopped 2 cloves garlic, smashed 2 yellow onions, roughly chopped 1 tablespoon tomato paste 2 cups dry red wine 3 sprigs fresh thyme 1 bay leaf 4 croissants, sliced in half horizontally Horseradish mustard 4 large eggs, cooked sunny side up 2 cups Homemade Sour Cream and Onion Chips, recipe follows 1/4 cup plus 1 teaspoon kosher salt 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch) 8 cups peanut oil 3 tablespoons buttermilk powder 2 tablespoons onion powder 1 tablespoon garlic powder 1/2 teaspoon sugar 3 tablespoons minced fresh dill Instructions: Preheat the oven to 300 degrees F. Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate. Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process after about 1 hour of cooking. Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the braising liquid. Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce). Remove the meat from the bone and cut in half horizontally to fit on the croissant. For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant. Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce. Top with a fried egg and then a nice pile of the chips. Repeat with the remaining ingredients. Do not cut and do not exceed 3 of these a day -- one for B, one for L and one for D. You can even sneak a bite for the other \D.
Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels. Heat the oil a large Dutch oven to 350 degrees F. In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder. In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture. Hold them in semi-airtight container for a few days, if you can stand it that long.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 36332,"Flatbread with Clams and Bacon 4 slices thick-cut bacon, chopped 1 tablespoon olive oil 4 cloves garlic, sliced 1 4-ounce tin whole baby clams or cockles, drained 2 6- to 7-inch flatbreads Grated pecorino Hot honey, for drizzling Baby arugula, for topping Instructions: Preheat the oven to 475? F. Cook the bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add the olive oil to the pan with the bacon. Add the garlic and baby clams or cockles; cook over low heat for 1 minute. Spoon the clam mixture onto the flatbreads placed on a baking sheet and sprinkle with grated pecorino. Bake for 5 minutes, then drizzle with hot honey and top with baby arugula before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36333,"Polpette alla Cantinella 10 ounces bread, 1 day old 2 cloves garlic, finely chopped 3 1/2 ounces ground beef 14 ounces ground veal 1 large bunch parsley leaves, finely chopped Salt White pepper 4 tablespoons finely grated Parmesan 8 eggs Flour, for dusting 5 tablespoons corn oil 5 tablespoons olive oil 2 glasses red wine 2 cups beef stock Basil leaves, for garnish Serving suggestion: with mashed potatoes. Instructions: Remove the crust from the bread and soak in water until soft. In a large mixing bowl put the garlic, ground beef and veal, parsley, salt, pepper, and Parmesan. Squeeze the water out of the bread and add it in small pieces. Combine all the ingredients using your hands. Add eggs and mix thoroughly. Pat the meatballs into small, flat patties. Dust them in flour. Heat both oils in a frying pan. When really hot, fry the meatballs for approximately 2 1/2 minutes on each side or until golden brown. Remove the meatballs and place them in a clean frying pan on a medium heat. When the pan is hot, add the wine and the beef stock. Turn up heat and cook for 5 minutes until the sauce thickens. Garnish with basil leaves and serve with mashed potatoes. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 36334,"Charlie Trotters Whole Roasted Figs with Goats' Cheese Ice Cream, Spicy Fig Sauce and Oatmeal Tuiles 2 tablespoons unsalted butter 1/4 cup confectioners' sugar 1 1/2 teaspoons finely chopped lemon zest 3 tablespoons honey 1/3 cup flour 3 tablespoons rolled oats, lightly toasted 12 fresh figs 1/2 cup simple syrup, (equal amounts water and sugar heated until sugar dissolves), cooled 2 tablespoons port 6 tablespoons heavy cream 2 ounces goats' cheese 2 tablespoons granulated sugar Goats' Cheese Ice Cream, recipe follows Spicy Fig Sauce, recipe follows 1 tablespoon baby thyme sprigs 2 cups heavy cream 1/2 cup milk 4 egg yolks 1/4 cup sugar 3 tablespoons corn syrup 4 ounces goat cheese 2 tablespoons granulated sugar 1/4 cup freshly squeezed orange juice, warm 1/2 cup chopped fresh figs 1 star anise 3 whole black peppercorns Instructions: Preheat the oven to 350 degrees F. To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and flour and mix well. Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage). Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish. Bake for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuile to a countertop or other flat surface to cool. To prepare the figs: Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened. Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices. Warm the slices in the remaining simple syrup. To make the goat cheese cream: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture. To assemble, place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal. Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use. Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown. Add the orange juice and bring to a boil. Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes. Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a make a sauce consistency. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 36335,"Spicy Shrimp Tempura 1 cup white medium-grain rice, such as Calrose One 13.5-ounce can coconut milk 1 1/2 red bell peppers, diced 1 jalapeno, sliced with seeds 1 cup sugar 1/4 cup cider vinegar 1 to 2 pinches red pepper flakes 1 tablespoon liquid pectin 1 avocado, sliced 1 cucumber, seeded and sliced 1 fresh mango, chopped 1/4 of a fresh jalapeno, sliced 6 sprigs fresh cilantro, plus more for garnish 3 green onions, chopped, plus more for garnish 1 tablespoon sugar 1 tablespoon sesame oil 1 tablespoon rice wine vinegar 1 teaspoon chili paste Pinch black pepper 8 large shrimp or tiger prawns 1 1/2 cups rice flour 1 1/2 to 2 cups carbonated water Canola oil, for frying Instructions: For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick - place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.) Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes. For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside. For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together. For the shrimp: Peel and clean the shrimp. I like to use tiger prawns - big daddy shrimp!! Frozen shrimp is fine - just let them thaw out and rinse them in water. Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It's key to not whisk too much, you want a nice fine batter without much air in it. Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don't fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it's ready to go! Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It's key to not add too many shrimp at once, just add 3 or 4 at a time. When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate. Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36336,"SOS 3 pounds ground beef 1/2 pound butter
2 cups all-purpose flour
1 tablespoon chicken base paste 1 tablespoon seasoned salt, such as Lawry's
1 teaspoon granulated garlic
1/2 gallon 2-percent milk
2 tablespoons freshly ground black pepper 1 loaf white bread, sliced
Home Fries, recipe follows Fruit, for serving 3 pounds potatoes, peeled and thinly sliced 3/4 tablespoon cooking oil
3 green bell peppers, seeded and diced
2 white onions, diced
Instructions: Brown the ground beef in a skillet over medium heat and set aside. Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef. Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit. Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown.
","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chardonnay]" 36337,"Roasted Squash and Apple Tart 1 butternut squash, peeled 3 tablespoons olive oil, divided
Salt and pepper 1/4 teaspoon ground clove 1 tablespoon brown sugar 3 apples, peeled 7 large shallots 1/2 tablespoon chopped fresh thyme leaves 1 puff pastry, cut into 6 equal rectangles 4 ounces blue cheese, crumbled 2 recipe Syrah Reduction, recipe follows 1 bottle syrah 4 sprigs thyme 1 shallot, slices 1 tablespoon black pepper 1 tablespoon white pepper Freshly cracked black pepper Instructions: Butternut Squash: Preheat oven to 350 degrees F. Cut sides of squash to make a rectangular shape. Slice squash into 6 (2 by 4-inch) rectangles. Toss the squash in 1 tablespoon of olive oil, salt, pepper, to taste, ground clove, and brown sugar. Bake in oven until tender, approximately 15 to 25 minutes. Apple: Slice the apples into 6 (2 by 4-inch) rectangles. Heat 1 tablespoon oil in a saute pan over medium-high heat and add apples, salt and pepper. Saute until tender, being careful not to overcook. Shallot Compote: Peel 7 large shallots and toss in 1 tablespoon of oil, salt and pepper, to taste. Place in a roasting pan and cover with aluminum foil. Roast for approximately 30 to 45 minutes at 350 degrees F, or until tender. Remove aluminum foil and continue cooking for 10 minutes. In a food processor or blender, add shallots with chopped fresh thyme and season, to taste, with salt and pepper. To Assemble: Place each squash rectangle on top of a piece of puff pastry. Do the same with the apples. Place an equal amount of blue cheese on top of the squash. Place the puff pastry in the oven until the squash and apple are warm, and the blue cheese melted. Place the shallot compote on top of the blue cheese and garnish the plate with the sauce. Reduce ingredients in pot until syrupy. Finish with fresh cracked black pepper.; ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 36338,"Candy-Coated Pear Skulls 4 medium to large pears, such as Bosc 1 12-ounce bag white candy melts (about 3 cups) 1/2 cup black candy melts Instructions: Remove the stems from the pears. Halve lengthwise, then core. Insert a paring knife about 1/4 inch into the tapered end of each pear, then push a thin wooden pop stick about halfway into each. Arrange the pears on a parchment-lined baking sheet. Microwave the white candy melts in a medium microwave-safe bowl, stirring, until melted, 2 to 3 minutes. Hold each pear by the stick and dip into the melted candy; swirl to coat and let the excess drip off, then return cut-side down to the baking sheet. While the coating is still wet, microwave the black candy melts in a small microwave-safe bowl, stirring, until melted, about 1 minute. Transfer to a resealable plastic bag and snip off a corner. Pipe faces onto the pears. Let set, at least 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36339,"Shrimp Spring Rolls with Spicy Apricot Mustard Dip 1 cup chopped cooked shrimp 2 cups broccoli slaw 2 tablespoons prepared sesame-ginger marinade 1 (4.7-ounce) package spring roll wrappers Canola or vegetable oil, for deep frying 1 tablespoon sesame-ginger marinade 1/2 cup apricot preserves 1/4 cup spicy brown mustard 1/2 teaspoon hot sauce Instructions: For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce. For the spring rolls: In a bowl, mix together the shrimp, slaw and marinade. Place a spring roll wrapper on your work surface with 1 of the corners facing you so it looks like a diamond. (Keep the spring roll wrappers covered with a damp towel so they don't dry out). Place 2 tablespoons filling on the lower third of the wrapper. Spread the filling out in a line from side to side. Roll the bottom corner up over the filling, and then fold in the sides. Moisten the top corner with some water, using your finger or a brush, and roll the filling over it so it sticks to itself and forms a seal. Place seam-side down on a plate and keep covered with a damp towel while you make the remaining rolls. When you are ready to cook, fill a large, heavy-bottomed pot with enough oil to come up about 3 inches from the bottom. Place over medium-high heat and bring to 360 degrees F. Add the spring rolls, a few at a time, and cook until they are golden brown, 2 to 3 minutes. Drain on paper towels and keep warm while you fry the rest. Serve with the spicy apricot mustard dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36340,"Minestrone Soup with Italian Sausage 1 pkg. Johnsonville? Mild Italian Sausage links 2 tbsp. extra virgin olive oil 3 cloves garlic, finely minced 2 med. carrots, peeled and diced, 1/4 inch 1 med. onion, peeled and diced, 1/4 inch 3 cups cabbage, finely shredded 2 med. zucchini, halved lengthwise then 1/4 inch slices 1 large Idaho potato, peeled and diced, 1/4 inch 48 oz. chicken broth 14.5 oz. beef broth 3 tbsp. tomato paste 1/4 cup fresh Italian parsley, chopped and divided 2 tsp. dried oregano 1 tsp. dried basil 1 tsp. course ground black pepper Salt, to taste 1 15 oz. can dark red kidney beans 4 ripe roma tomatoes 1/2 cup pasta, small size, short macaroni or mini bowtie, uncooked *Freshly grated parmesan cheese, for garnish Instructions: Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing. Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes. Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 36341,"Candied Pecan Maple 2 ounces maple syrup, preferably organic and thick, with a strong flavor 1/4 cup butter Salt and freshly ground black pepper 1/4 teaspoon ground cayenne pepper 1/2 pound pecan halves, toasted 2 rosemary branches, leaves removed Instructions: In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet. ","[Chardonnay, Riesling, Gewrztraminer]" 36342,"Chocolate Chunk Hazelnut Cookie Bars 2 1/2 cups all-purpose flour 1 teaspoon baking powder
1/4 teaspoon baking soda
2 sticks (1 cup) salted butter, chilled, cut in to 1/2-inch cubes, plus additional for greasing the pan
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, beaten
1/2 cup toasted hazelnuts, lightly crushed (See Cook's Note) 2 cups dark chocolate chunks
2 pints of your favorite vanilla ice cream
Instructions: Set an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a rimmed quarter-sheet pan with parchment paper and rub with a light coating of butter. Whisk together the flour, baking powder and baking soda in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until the cubes have blended together into one large smooth ball. Add the brown and granulated sugars and beat until completely combined, scraping down the sides of the bowl as needed, 1 1/2 to 2 1/2 minutes. (It should have the texture of wet sand.) Add the vanilla and eggs and beat until well combined. (There might be small pebble-size pieces of butter in the mixture, but that is okay.) Add half of the flour mixture and beat on medium-low speed until just combined. Add the remaining flour mixture and beat until the mixture just comes together. Do not overmix. Add the hazelnuts and dark chocolate chunks and mix on low speed until just combined. Transfer the cookie dough to the prepared sheet pan and use your hands or a rubber spatula to lightly press the dough in an even layer. Bake, rotating the pan halfway through, until the edges are light golden brown and the top is dry to the touch, 15 to 18 minutes. Place the pan on a cooling rack and cool completely. It is okay if the cookie is slightly under-baked when it comes out of the oven; it will continue to cook as it cools. (These bars are best when they are nice and gooey in the middle, so it is better to err on the side of under-baking than over-baking.) When ready to serve, preheat an outdoor grill to medium heat. Using a bench scraper or a straight-sided metal spatula, cut the cookie into 24 bars. Put the pan with the cut bars directly on the grill and cook, covered, until the chocolate is melted and the bars are warmed through, about 5 minutes. (Alternatively, the bars can be rewarmed in an oven or removed from the pan and rewarmed in a microwave.) Transfer the cookie bars to individual plates and top with a scoop of vanilla ice cream. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 36343,"Blackened Tuna Chesapeake Style 4 (8 to 9-ounce) tuna steaks Blackening Spice 4 ounces butter 8 ounces jumbo lump crabmeat 4 ounces ham (Virginia Smithfield preferred), small diced 4 ounces butter Your favorite Bearnaise Sauce, optional Instructions: Preheat a convection oven to 500 degrees F. Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done. After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36344,"Everything Bagel Crispbreads 2 cups all-purpose flour, plus additional for dusting 2 cups rye flour 1 tablespoon dark brown sugar 2 teaspoons baking powder 1 teaspoon salt 1 stick butter, melted 1/2 cup sesame seeds 1/3 cup poppy seeds 1/4 cup dried minced garlic 1/4 cup dried minced onion 1/4 cup coarse salt 1 large egg Instructions: For the crispbread: Preheat the oven to 400 degrees F. In a mixer on low speed, combine the flours, sugar, baking powder and salt. Pour in the melted butter, then slowly pour in 1 1/2 to 2 cups water, 1/4 cup at a time, until a soft, sticky dough forms. Dust the counter and rolling pin well with flour, and roll the dough into a rectangle about 1/4-inch thick. For the topping: In a small bowl, mix together the sesame seeds, poppy seeds, garlic, onion and coarse salt. Whisk together the egg with 2 tablespoons water and brush a thin layer over the crispbread dough. Sprinkle the topping mixture evenly over the top. Use a wheeled pizza cutter or pie crimper to cut the dough into medium-sized rectangles (it's okay if the shapes are irregular). Using a spatula, carefully transfer the crispbreads to a lightly floured baking sheet (they won?t spread, so it's fine to leave little room between them). Using a fork, lightly prick the surface of each of the crispbreads. Bake in the center of the oven until the edges become golden brown, 10 to 15 minutes. (Bake time will vary depending on the size and thickness of the crackers, so keep an eye on them!) Once golden, allow to cool 5 minutes, then move to a wire rack until completely cool. Package in clear cellophane bags tied with decorative ribbon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36345,"Pan Roasted Arctic Char Stuffed with Tangerine and Fennel 1 (3 to 4 pound) whole Artic char, scaled and cleaned 2 tangerines 2 fennel bulbs, including fronds 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 1/4 cup reserved fennel fronds 1/4 cup parsley leaves 1/4 cup pitted green olives 2 tablespoons capers 2 anchovies 1/2 cup extra-virgin olive oil 1 tangerine, juiced 1 tablespoon red wine vinegar Salt and pepper Instructions: Preheat the oven to 350 degrees F. Rinse the fish and pat dry. Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices. Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste. Season the fish inside and out with salt and pepper. Stuff the fish with the tangerine mixture and tie it closed with kitchen string. Heat an ovenproof saute pan over medium high heat and add 1/4 cup olive oil. When hot toss in the fennel seeds and peppercorns. Cook to flavor the oil for about 1 minute, remove the spices and discard them. Place the fish in the pan and cook on each side for about 2 minutes. Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through. Serve with the Fennel and Olive Salsa Verde. Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 36346,"Surf and Turf Burger 2 ounces garlic powder 2 ounces black pepper 2 ounces salt 2 pounds ground 80/20 beef Vegetable oil, for greasing Twelve 16/20-size tiger shrimp, peeled and deveined 4 ounces unsalted butter 1 pound baby spinach 1 pound jumbo lump crabmeat 8 slices provolone 4 slices tomato 4 kaiser rolls Instructions: Preheat a grill or grill pan. Mix together the garlic powder, black pepper and salt until well blended. Form the ground beef into 4 burger patties and sprinkle each side with some of the seasoning mixture. Lightly oil the grill and grill the burgers until brown on both sides. Sprinkle the shrimp with the remaining seasoning mixture and grill alongside the burgers until pink on both sides. Meanwhile, melt the butter in a large saute pan. Saute the spinach until slightly wilted, then remove and set aside. Saute the crabmeat pan in the same pan, stirring until all the lumps are coated with the remaining butter, about 1 minute. Remove the crab and set aside. When the burgers have reached their desired temperature, place the spinach and then the crabmeat on top of each burger (while still on the grill). Firmly place a provolone slice on top of the crabmeat. Briefly grill the tomato slices on each side, then place on top of the provolone, followed by 3 shrimp and then another slice of the provolone. Remove the burgers from the grill when the provolone cheese has melted, place on the kaiser rolls and enjoy! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]

" 36347,"Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese 30 medium red new potatoes Salt Canola oil 3 pounds shiitake mushrooms, stems removed, halved and thinly sliced 5 cloves garlic, crushed and pasted with salt 2 shallots, minced Freshly ground black pepper 3 to 5 sprigs fresh thyme, leaves removed and chopped 2 to 3 tablespoons chopped fresh parsley Two 10-ounce logs goat cheese, crumbled Red wine vinegar Extra-virgin olive oil Fresh chervil, for garnish Instructions: Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool. In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
Heat a grill to high. Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side. Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36348,"Burger Francois 1 tablespoon Dijon mustard 1 tablespoon Fat-free sour cream 1 Grillers? Original 1 hamburger bun, split and toasted 1/3 cup baby arugula 1 tablespoon crumbled Roquefort cheese or blue cheese Instructions:

1. In small bowl, stir together mustard and sour cream. Cover and refrigerate until serving time.
2. Cook veggie burger according to package directions.
3. Serve burger in bun along with arugula, mustard mixture and cheese. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36349,"Stuffed French Toast 24 (1-ounce) slices cinnamon-raisin bread Nonstick cooking spray 3 cups 1-percent milk 2 cups egg substitute 1 cup half-and-half 1 cup sugar 1 tablespoon vanilla extract 1/8 teaspoon ground nutmeg 1 (8-ounce) block fat-free cream cheese, softened 1 (8-ounce) block 1/3-less-fat cream cheese, softened Bottled cinnamon-sugar, optional Accompaniment: Canadian bacon and mixed fresh fruit with chopped mint. Instructions: Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray. Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours overnight. Preheat oven to 350 degrees F. Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36350,"Tahini Chocolate Chunk Cookies 2 1/2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup tahini 1 1/2 cups packed dark brown sugar 1 teaspoon pure vanilla extract 2 sticks unsalted butter, melted and cooled slightly 2 large eggs 1 1/2 cups semisweet chocolate chunks (about 10 ounces) Instructions: Whisk the flour, salt and baking soda in a medium bowl. Combine the tahini, brown sugar, vanilla and melted butter in a large bowl and mix with a wooden spoon until smooth. Stir in the eggs until incorporated, then stir in the flour mixture until just combined. Stir in the chocolate chunks. Cover and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange about 3 inches apart on 2 ungreased baking sheets. Flatten slightly with your fingers. Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 14 to 16 minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36351,"Green Bean Casserole 2 pounds haricots verts (French thin green beans) 2 large red onions, finely diced 8 tablespoons (1/2 cup or 1 stick) butter, unsalted 2 (10-ounce) cans cream of mushroom soup 3 tomatoes, seeded and diced 4 cans French-fried onions Salt and freshly ground black pepper Instructions: Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool. Preheat oven to 325 degrees F. In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well. Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36352,"Hot Fudge Sauce 2 cups sugar 2 cups heavy cream
   2 cups dark cocoa powder
   2 sticks (1 cup) salted butter
   Instructions: Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes. Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat. ","[Chardonnay, Port, Moscato, Merlot]" 36353,"Make-Ahead Cucumber-Elderflower Sangria 8 ounces cucumber- and rose-infused gin, such as Hendrick's Gin 8 ounces elderflower liqueur, such as St. Germain 1 cup limeade, store-bought or homemade 1 medium English cucumber, cut into round slices (about 3 cups) One 750-milliliter bottle dry white wine, such as Pinot Grigio Fresh mint sprigs, for garnish Ice, for serving Instructions: Stir together the gin, elderflower liqueur, limeade, cucumber slices and wine in a carafe or pitcher. Wrap and refrigerate until chilled and the cucumbers infuse the mixture, about 3 hours. Serve over ice in small rocks glasses. Garnish each drink with a mint sprig. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 36354,"Baked Mac and Cheese 3 ounces butter 1/2 medium onion, chopped 1 clove garlic, minced Kosher salt 3 ounces all-purpose flour 1 cup chicken stock 2 cups half-and-half 6 ounces smoked Cheddar, grated 3 ounces mascarpone 1 large egg 1 pound cooked macaroni 4 ounces panko bread crumbs 1/4 cup freshly chopped parsley leaves Instructions: Preheat oven to 350 degrees F. In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36355,"Grilled Artichoke with Smoked Tomato Vinaigrette 4 large artichokes 1 lemon, juiced 1/4 cup olive oil Salt and freshly ground pepper Smoked Tomato Vinaigrette, recipe follows 5 plum tomatoes, smoked and chopped Salt and freshly ground pepper 1/4 cup red wine vinegar 1 clove garlic, chopped 2 tablespoons fresh basil, chopped 1/2 cup olive oil Instructions: Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot. Boil for 30 to 35 minutes or until tender. Remove artichokes from pot and let cool. Preheat grill. When artichokes have cooled, slice in 1/2 lengthwise and remove the choke. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes. Turn over and grill an additional minute. Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 36356,"Red Bean Beach Salad 2 (15-ounce) cans red kidney beans, drained and rinsed 2 celery stalks, thinly sliced 1 large ripe tomato, cored, halved and chopped 1/2 cup chopped sweet pickles 1/2 small red or yellow onion, finely minced 1/2 cup extra-virgin olive oil 1/4 cup cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon sugar 1/2 teaspoon ground cloves 1/2 teaspoon sweet paprika Salt Freshly ground black pepper 1 teaspoon finely chopped fresh oregano leaves Instructions: Mix the beans, celery, tomatoes, pickles, and onion together in a large bowl. In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper. Pour the salad dressing over the beans and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 36357,"El Dorado Hot Chocolate 3/4 cup sugar 1/4 cup water, plus 2 tablespoons 8 ounces finely chopped semisweet or milk chocolate 6 cups milk 6 ounces cinnamon flavored liqueur (recommended: Goldschlager), see Cook's Note 3 ounces golden rum Instructions: Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.) When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together. ","[Port, Tawny Port, Moscato, Ruby Port]" 36358,"Tomato, Mozzarella and Basil Bruschetta 1 (32-ounce) can whole tomatoes, drained 1 cup fresh basil leaves, washed and spun dry 4 tablespoons extra-virgin olive oil 6 cloves garlic, peeled Kosher salt and freshly ground black pepper 2 large French baquettes, sliced 1-inch thick (about 36 slices) 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick Instructions: Preheat oven to 375 degrees F. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece. Place bruschetta on decorative platter and garnish with basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 36359,"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 F. 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]" 36360,"Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta 4 sweet sausages 2 bulbs fennel, quartered Salt and freshly ground black pepper Olive oil, for grilling 1/2 pound dry farfalle (butterfly or bowtie) pasta 1 lemon, halved 1 small onion, diced 1 teaspoon salt 1/4 teaspoon pepper 20 baby artichokes, trimmed 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 3/4 cup walnut oil 1 teaspoon sugar 1/2 bunch flat leaf parsley, leaves picked Instructions: Heat grill on medium-high. Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use. Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente. In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes. In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 36361,"Steak \Diane
Five 6- to 14-ounce Sirloin Steaks or 4 pounds London Broil Salt and pepper Canola oil, to saute steaks 1/2 ounce butter 1/2 ounce minced shallots Brandy, splash Dry Vermouth, splash 1 tablespoon Dijon mustard 8 ounces heavy cream 5 bay leaves 4 ounces brown sauce Instructions: Season and pan sear the steaks in hot canola oil. Place on oven pan to finish cooking in a preheated 375 degree F oven. Cook to your desired doneness. Remove from the oven and set aside. Using the same pan you seared the steak in, make your sauce. First remove any excess grease. Add butter and shallots and cook until tender. Carefully flame pan with Brandy then Vermouth. Follow with the mustard, cream, bay leaves, and brown sauce. Let simmer until it starts to thicken. Add salt and pepper to taste. Serve over the top of the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36362,"Avocado and Corn Tostaditas 1 ripe Hass avocado, peeled, pitted, and halved 1/4 cup sour cream 2 teaspoons lime juice 1 tablespoon finely chopped cilantro leaves, plus leaves for garnish Salt and freshly ground black pepper 1 cups store-bought fresh salsa 1/2 cup canned black beans rinsed and drained 1/2 cup frozen corn kernels, defrosted, rinsed and drained 2 scallions, white and light green parts only, chopped Dash hot sauce, or more to taste 20 round tortilla chips Instructions: Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside. In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well. Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36363,"Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream 1/2 cup whole milk 3 tablespoons sugar 1/4 teaspoon instant espresso powder 1 cup bittersweet chocolate chips 3 large egg whites 1/4 cup mascarpone cheese, room temperature 2 tablespoons fresh squeezed orange juice 1/2 cup whipping cream 2 tablespoons powdered sugar 1 teaspoon orange zest Instructions: For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender. *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours. For the Cream: In the bowl of an electric mixer, stir together the mascarpone cheese and the orange juice until smooth. Add the cream, powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.

• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Barolo, Cabernet Sauvignon, Syrah, Pinot Noir]

" 36364,"Non-Alcoholic Sangria 1 apple, peeled and thinly sliced 1 lemon, juiced 1 orange, juiced 1 orange, sectioned 3/4 cup cranberry-grape juice frozen concentrate, thawed Tiny pinch of ground cinnamon 3 cups seltzer water (or half seltzer and half white wine) Instructions: In a medium pitcher, make the sangria mixer by adding the apple slices and lemon juice to the pitcher and stir. Add in the orange juice, orange sections, the cranberry-grape frozen concentrate and the cinnamon. Let the mixture sit for an hour (up to 12 hours) to allow flavors to meld. Just before serving, add the seltzer to the pitcher. Serve in glasses filled with ice. Optional: replace half the seltzer water with a dry white wine. ","[Ros, Vinho Verde, Lambrusco, Prosecco]" 36365,"Countdown #1 Best Pie Crust Ever 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled, cut into small pieces 3 tablespoons solid vegetable shortening, chilled, cut into small pieces 4 tablespoons (or more) ice water Instructions: Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36366,"Deep-Fried Turkey 1 10- to 12-pound turkey, thawed if frozen (do not remove from the plastic packaging) 1 stick unsalted butter 1/2 cup low-sodium chicken broth 1 small head garlic, cloves crushed and peeled 3 sprigs thyme 3 fresh bay leaves Zest (removed with a vegetable peeler) and juice of 1 lemon
Kosher salt and freshly ground pepper 4 to 5 gallons vegetable oil or other neutral frying oil Instructions: To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up. Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well. Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids. One hour before you are ready to cook, take the turkey out of the refrigerator and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.
Add the oil to the frying pot and heat to 350? F (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350? F, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer\u2019s instructions. The oil temperature will drop 30? F to 40? F almost immediately. Adjust the heat so the temperature stays between 300? F and 325? F the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet. Insert a meat thermometer into the thickest part of the thigh; it should register 155? F. Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10? F). Make sure the frying oil cools completely before discarding, at least 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36367,"Sausage and Pepper Sliders 1 1/4 pounds sweet Italian sausage, casings removed 2 tablespoons olive oil
1 orange bell pepper, sliced
1 large shallot, sliced
1 clove garlic, sliced
8 ounces tomato sauce (store-bought or homemade)
8 slider buns or small potato rolls, split, lightly toasted if desired
2 tablespoons coarsely chopped flat-leaf parsley
Instructions: Form the sausage into eight 1/2-inch-thick patties. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side. Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately. ","[Chianti, Montepulciano, Tempranillo, Garnacha]" 36368,"Buffalo Balls 2 pounds boneless, skinless chicken thighs 3 cups crumbled Ritz crackers (about 3 small sleeves) 1 tablespoon freshly cracked black pepper 1 tablespoon paprika 1 tablespoon dried basil 1 teaspoon celery salt 1 teaspoon ground cumin 1/2 teaspoon ground white pepper 3/4 teaspoon cayenne pepper 2 cups crumbled blue cheese Canola oil, for frying 1 egg 1/4 pound (1 stick) unsalted butter 1 garlic clove, minced 1 tablespoon minced pickled 1 celery head, cut into matchsticks 1 1/2 cups hot sauce (I recommend Crystal) Instructions:

1. In a meat grinder with a medium die, grind the chicken thighs to \chili grind,\ or have your butcher do it for you. In a large bowl, combine the chicken, 11/2 cups of the Ritz crackers, the black pepper, paprika, basil, cel-ery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
2. Preheat the oven to 275 degrees F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
3. Form the chicken mixture into walnut-size balls and set them aside on a plate. Beat the egg in a shallow bowl and place the remaining 1 1/2 cups crackers in another bowl. Dip each ball in the egg and then roll it in the crackers, covering it thoroughly. Add the balls to the hot oil (in batches so as not to crowd them) and fry until golden brown, about 2 minutes. They cook very quickly, so working with a few at a time will help. As they finish cook-ing, place the balls on the rack over the baking sheet. When all the balls are fried, place the baking sheet in the oven and bake for 10 minutes.
4. Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and keep warm over low heat.
5. To serve, drizzle the hot sauce over the Buffalo balls or serve it as a dip on the side. Celery sticks and the remaining blue cheese make a cooling addition. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 36369,"Neely's Chicken Salad in Tomato Cups 1 rotisserie chicken, skinless and meat shredded or diced 1/2 small red onion, diced 1 shallot, chopped 2 tablespoons freshly chopped tarragon leaves 1 celery rib, chopped 1 cup slivered almonds 2 tablespoons white wine vinegar 3/4 cup mayonnaise 3 cups halved seedless red grapes Kosher salt and freshly ground black pepper 6 large beefsteak tomatoes 1 head butter lettuce Instructions: Mix first 10 ingredients in a large bowl. Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36370,"Where's Waldorf? Salad with My Friend Izzy's Epic Dressing 1 cup whole walnut halves 1 heart celery with greens, wiped clean and chopped 1/2 red onion, thinly sliced 1 cup red seedless grapes, split 2 Gala apples, seeded and chopped 1 lemon, juiced 3 tablespoons honey, eyeball it 2 tablespoons apple cider vinegar 1/2 teaspoon ground cardamom, eyeball it 2 tablespoons fresh dill, finely chopped 2 teaspoons Dijon mustard 1/4 cup extra-virgin olive oil, eyeball it 2 to 3 tablespoons cream, eyeball it Salt and pepper 1 head Bibb lettuce or butter lettuce Instructions: Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5 to 6 minutes. Set aside to cool. Combine walnuts, celery, onion, grapes and apples in a medium bowl. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste. Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36371,"Ginger Collins 1-ounces gin 1/4-oumce ginger liqueur (recommended: Domain de Canton) 2 ounces fresh lemon juice 1-ounce simple syrup (equal amounts water and sugar heated until sugar dissolves; cool) Club soda Lime wedge, for garnish Crystallized ginger, for garnish Instructions: Add the gin, ginger liqueur, lemon juice, and simple syrup to an ice-filled Collins glass. Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger. ","[Gin, Lemon Juice, Simple Syrup]" 36372,"Sea Scallops with Saffron Aioli 1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest 1/8 teaspoon (pinch) saffron threads 1/2 cup best-quality mayonnaise Kosher salt 2 tablespoons olive oil 12 to 16 large sea scallops Freshly cracked black pepper Instructions: Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops. Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36373,"Barley Vegetable Chowder 6 cups chicken broth or water 1/2 cup pearl barley 1 medium size boiling potato 1 medium size white turnip 1 rib celery 2 to 3 carrots 6 scallions 16 ounce can red kidney beans, drained and rinsed 1 bunch escarole or romaine lettuce Grated Parmesan or pesto topping, optional Salt and pepper Instructions: Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick. When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole. Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes. Adjust the seasoning and serve very hot with grated Parmesan on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 36374,"Warm Cherry Sundaes 1 cup red wine, or cherry juice 1/2 cup sugar 1 (16-ounce) package frozen cherries, thawed 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 quart vanilla ice cream 1 cup frozen whipped dessert topping, thawed 4 tablespoons sliced almonds, toasted 6 chocolate covered cherries Instructions: In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry. ","[Merlot, Moscato, Riesling, Port]" 36375,"Guava Empanadas 1 8-ounce package cream cheese 1 large egg 1 tablespoon sugar Grated zest and juice of 1 lime 3/4 cup guava paste 1 14-ounce package frozen empanada wrappers, thawed Vegetable oil, for frying Confectioners' sugar, for dusting Instructions: Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth. Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal. Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 36376,"Creme Brulee Cupcake 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 3/4 cups granulated sugar 1 teaspoon salt 2 whole eggs plus 1/2 cup egg whites, at room temperature 3 cups cake flour 1 tablespoon plus 3/4 teaspoon baking powder 1 3/4 cups milk, at room temperature 1 tablespoon vanilla 2 ounces cornstarch 10 egg yolks, at room temperature 6 cups heavy whipping cream 1/2 cup confectioners' sugar 1 tablespoon unsalted butter 1 teaspoon vanilla 2 cups brown sugar 2 cups granulated sugar Instructions: For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners. Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes. Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes. Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. Scoop some batter into each liner and bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting. For the custard frosting: Using an electric mixer with a whip attachment, whip the cornstarch and egg yolks in a stainless steel bowl until light and fluffy. Warm the whipping cream and confectioners' sugar in a saucepan over medium heat. When the cream mixture reaches about 100 degrees F, add about half of it to the egg yolks, whisking, and then transfer the mixture back to the saucepan. Continue cooking the yolk and cream mixture until it reaches a boil (about 180 degrees F). Remove from the heat immediately and pour into a clean stainless steel bowl. Whip in the butter and vanilla until smooth and creamy. (The mixture may be stored in an air-tight container up to 5 days.) For the brulee sugar mixture: Mix together the brown sugar and granulated sugar in a medium bowl. Top each cupcake with 1 1/2 ounces of the custard frosting. Sprinkle on some of the brulee sugar mixture and torch. Repeat several times to desired thickness. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36377,"Venetian-Style Paella 1 pound hot or sweet sausage links 3 cups chicken stock 2 healthy pinches saffron threads 2 tablespoons extra-virgin olive oil 6 boneless skinless chicken thighs, cut into large pieces Salt and freshly ground black pepper 2 tablespoons butter 1/2 cup orzo pasta or broken bits of thin spaghetti 1 medium onion, finely chopped 4 garlic cloves, finely chopped 1 large fresh bay leaf 1 1/4 cups white rice 1/2 cup dry white wine 1 pound large peeled and deveined shrimp or scrubbed mussels or a combination 1 large ripe tomato, seeded and diced, or 1 (15-ounce) can diced tomatoes, drained well 1 cup loosely packed fresh basil leaves, torn or shredded Instructions: Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes. Meanwhile, warm the stock and saffron in a medium pot over low heat. Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate. Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes. Remove the sausages and cut them into large chunks. Add the butter to the pot and let it melt. Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more. Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds. Put the chicken and sausages back into the pot, pour in the saffron stock and stir. Cover the pot with a tight-fitting lid and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open. Remove the bay and discard. Transfer the paella to a large serving platter, top with basil, and serve. ","[Chardonnay, Vermentino, Garnacha, Tempranillo]" 36378,"Watermelon Lime Spritzer 2 cups seedless watermelon, cut into cubes 1/2 cup ice cubes 2 cups lemon-lime flavored soda, divided 1 lime, cut into wedges Instructions: Place the watermelon and ice cubes in a blender and blend until liquefied. (Once you add the lemon-lime soda, it will thin out even more, add more ice cubes if you want it slushier.) Slowly add 1/2 of the lemon-lime soda and blend until smooth. Pour into glasses, garnish with limes and serve. ","[Verdicto, Sauvignon Blanc, Pinot Grigio]" 36379,"Classic Cacio E Pepe Kosher salt 12 ounces bucatini or linguine 1 tablespoon whole black peppercorns 1/4 cup extra-virgin olive oil 4 ounces pecorino romano cheese, finely grated Instructions: Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs). Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl. Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.) Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 36380,"Next Day Empanadas 1/2 cup leftover mashed potatoes 1/2 cup leftover green bean casserole 1 teaspoon Mexican seasoning 1/2 cup shredded Mexican cheese 1 (15-ounce) box refrigerated pie crust (recommended: Pillsbury) 1 egg Instructions: Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper, set aside. In a medium bowl combine mashed potatoes and green bean casserole. Stir in Mexican seasoning and 1/4 cup of the cheese and set aside. Unroll pie dough, 1 at a time. Use a 3-inch round cutter, dusted with flour and cut out as many rounds as possible (about 10 to 12) of the pie dough. Repeat with second pie dough. Beat the egg lightly in a small bowl, set aside. To assemble empanadas, fill the center of each round with 1/2 tablespoon of the mashed potatoes and green bean casserole mixture. Brush half of the perimeter of each dough round with the egg wash. Fold over 1 side of the round to make a half circle. Crimp the edges of each empanada with tines of a fork. Place empanadas on prepared baking sheets. Brush each top lightly with egg wash and sprinkle each with a little of the remaining cheese. Bake in preheated oven for 18 to 20 minutes or until golden brown. ","[Malbec, Tempranillo, Garnacha, Barbera]" 36381,"Poblano Rice 3 tablespoons vegetable oil, divided 1/2 medium white onion, chopped 2 poblano chiles, stemmed, seeded and chopped 1 clove garlic, peeled and roughly chopped 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup chicken broth, plus more if needed 1 cup long grain rice Instructions: Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool. Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste. Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 36382,"Neobiani 2 tablespoons 1/2-inch chunks peeled ginger 2 tablespoons soju 6 tablespoons Korean soy sauce 3 tablespoons granulated sugar 3 tablespoons dark brown sugar (or maple syrup, honey or rice syrup) 1/4 cup chopped scallions 2 tablespoons minced garlic 2 tablespoons sesame seeds 1 teaspoon freshly ground black pepper 3 tablespoons sesame oil 2 tablespoons pear juice (or just throw in a few pieces of pineapple with the meat), optional 2 pounds beef (such as rib-eye, New York strip, sirloin, beef chuck or bavette steak or flanken-style short ribs), vegetables (such as zucchini or summer squash), or a combination, sliced into 1/2-inch slices (see Cook's Note) 1 tablespoon pine nuts, toasted and chopped, for garnish 1 tablespoon chopped scallions, for garnish 1/2 teaspoon sesame seeds, for garnish Instructions: For marinade 1: Puree the ginger with the soju in a small food processor or blender or using a stick blender. Strain the ginger puree through a fine-mesh strainer into a small bowl to capture the ginger juice. For marinade 2: Combine the soy sauce, granulated sugar, brown sugar, scallions, garlic, sesame seeds, pepper, sesame oil and pear juice, if using, in a mixing bowl, stirring well to make sure the sugar is dissolved. Refrigerate until needed. For the meat or vegetables: In a container, rub the beef or toss the vegetables with marinade 1 and let sit for 10 minutes. Remove the beef or vegetables from the marinade and discard any excess marinade, then add back to the same container. Add marinade 2 and use your hands to massage it into the beef or toss with the vegetables. Let marinate, refrigerated, for about 30 minutes. Prepare a grill or grill pan for medium heat. Add the beef or vegetables, letting excess marinade drip off first, and grill until desired doneness, 2 to 3 minutes on each side for the beef and until grill-marked for the vegetables, taking care not to let it burn. Garnish with the toasted pine nuts, chopped scallions and sesame seeds. Serve and enjoy! We like these with the usual suspects of Korean barbeque, like rice, lettuce wraps, gochujang and banchan (small side dishes and kimchi). ","[Pinot Noir, Gamay, Tempranillo, Barbera]" 36383,"Asian Rainbow Trout with Wilted Asian Slaw and Asian Rice Timbales 1/4 cup Asian marinade and dressing (recommended: Wishbone) 4 rainbow trout fillets, 6 to 8 ounces
1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 eggs 1/4 cup milk 1 1/2 cup Japanese bread crumbs (recommended: Panko) 2 tablespoons butter 2 tablespoons vegetable oil 1 can pineapple rings (reserve juice for dipping sauce) Wilted Asian Slaw, recipe follows Oriental Rice Timbales, recipe follows Cilantro Dipping Sauce in Lime Cups, recipe follows 1 head Napa cabbage, shredded 1/2 pound snow peas, blanched and julienne 1 mango, julienne
1/2 bunch cilantro, leaves chopped 1/2 red pepper, julienne 1/2 cup Asian marinade and dressing (recommended: Wishbone) 1/2 cup Asian marinade and dressing (recommended: Wishbone) 2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce) 2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce) Soy sauce Salt and freshly ground pepper Salt and freshly ground pepper 1 cup jasmine rice 2 1/4 cups chicken stock 1/2 red pepper, finely diced 1/2 mango, finely diced 2 scallions, finely chopped 1/8 cup finely chopped cilantro leaves Vegetable oil, for mounding the rice 4 lime halves, hollowed
1 bunch cilantro leaves 1 teaspoon vegetable oil 1/2 cup Asian marinade and dressing (recommended: Wishbone) 1/2 cup Asian marinade and dressing (recommended: Wishbone)
1 tablespoon lime juice 1 tablespoon pineapple juice 1 teaspoon soy sauce Instructions: Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs. In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown. In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce. Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper. Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds. Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gewrztraminer]" 36384,"Applesauce with Strawberries 3 pounds McIntosh or other apple of choice (about 9 apples) 10 large frozen strawberries 1/3 cup sugar 1 lemon, juiced 1/4 cup water 1/8 teaspoon allspice Instructions: Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36385,"Roasted Green Beans With Pancetta and Yogurt 1/2 cup whole-milk Greek yogurt Juice of 1 lemon Kosher salt 2 pounds green beans, trimmed 2 tablespoons extra-virgin olive oil 4 ounces thinly sliced pancetta 1 teaspoon caraway seeds 1 small red onion, diced 1 cup fresh parsley leaves 1/2 cup almonds, toasted and chopped Instructions: Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36386,"Pineapple Vinegar 2 cups chopped fresh pineapple Sugar, to taste, if necessary 3 cups rice wine vinegar, or mild white vinegar Instructions: Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit. Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like. Strain through cheesecloth or a paper coffee filter and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling]" 36387,"Sheet Pan Curried Chicken 1/2 cup red curry paste 4 tablespoons vegetable oil, plus more for the sheet pan
1 heaping tablespoon dark brown sugar, packed
2 1/2 teaspoons kosher salt 1 pound green beans, trimmed
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks
12 skin-on chicken drumsticks
1 cup fresh cilantro leaves Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions)
12 ounces plain Greek yogurt, for serving
2 limes, cut into wedges, for serving Instructions: Position a rack in the lower third of the oven and preheat to 450 degrees F. In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt. Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt. Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt. Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes. Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro. Serve with rice, yogurt and lime wedges. ","[Syrah, Grenache Blanc, Riesling, Vermentino]" 36388,"Corn-Chicken Skillet Dinner 1 1/4 cups cornflake cereal 3 tablespoons extra-virgin olive oil Grated zest of 1 lemon 1 tablespoon fresh thyme, chopped, plus 3 sprigs Kosher salt and freshly ground pepper 2 ears of corn, shucked 1 zucchini, quartered lengthwise and thinly sliced 1 pint cherry or grape tomatoes 2 cloves garlic, thinly sliced 2 cups light cream 2 cups chopped rotisserie chicken (from about 1/2 chicken) 1 cup shredded dill havarti cheese (about 4 ounces) Instructions: Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands. Transfer to a bowl and toss with 1 tablespoon olive oil, the lemon zest, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper; set aside. Cut the corn kernels off the cob. Run the back of a knife down the cobs to remove any corn milk; reserve separately from the kernels. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, the corn kernels, tomatoes, garlic, thyme sprigs and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes. Stir in the cream and corn milk and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes. Season with salt and pepper. Remove from the heat and stir in the chicken, then stir in the cheese until melted and creamy. Sprinkle with the cornflake mixture. Broil until golden, 1 to 3 minutes. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36389,"Salsa de Tomatillos y Chipotles 1/2 pound tomatillos 2 cloves garlic 2 canned chipotle chiles 2 teaspoons sea salt, or to taste 1/2 to 1 teaspoon sugar, or to taste Instructions: Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste. Blend until pureed, but not liquefied. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 36390,"Wood-Fired Duck Breast with Chicories and Miso Kumquat Dressing 2 large duck breasts Kosher salt
1/2 bunch thyme sprigs 1/2 pound fingerling potatoes, peeled
2 cups duck or chicken stock 1/2 bunch thyme sprigs
1 tablespoon unsalted butter
1/2 teaspoons kosher salt 1/4 cup orange juice 1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon yellow miso
Leaves from 2 sprigs thyme
1/2 cup extra-virgin olive oil
2 tablespoons grapeseed oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup sliced kumquats 1/8 teaspoon cayenne pepper
1 head radicchio, leaves separated 2 white endive, leaves separated
Zest of 1 orange
Instructions: Preheat the oven to 425 degrees F or start a wood burning oven. For the duck: Score the duck breast in a 1/4-inch cross hatch, salt the skin and allow to sit skin-side down on a tray for 25 minutes. To cook the duck breasts, pat the skin dry and place the breasts skin-side down in a large cast-iron skillet over medium-low heat. Begin to render the fat out of the skin. Allow the duck to roast for 18 to 20 minutes. Once the skin is golden brown, turn and tap the flesh side on the pan for a quick second, then return to the skin side and put into the hot oven for 2 to 3 minutes. Remove the duck breasts from the pan and allow to rest for10 minutes before slicing into 1/2-inch-thick slices. For the potatoes: Place the cast-iron pan back over medium heat and add the thyme and fingerling potatoes. Once they begin to get color on them, after a couple of minutes, finish the potatoes in the oven and allow to cook until golden brown, about 20 minutes. Remove the potatoes from the pan and set aside on a plate. For the jus: Add the duck stock and thyme to the pan, return it to the oven and allow to cook for 8 to 10 minutes. Pull the pan out of the oven and swirl in the butter and salt. For the vinaigrette: Add the orange juice, vinegar, Dijon, miso and thyme to the carafe of a high-speed blender. With the blender on, stream in the olive oil and grapeseed oil. Add the salt and pepper and set aside in a bowl. Fold in the sliced kumquats and cayenne and set aside. To serve: Line a platter with the radicchio and endive leaves. Place the sliced duck breasts over top of the chicories and top with the roasted potatoes and jus. Drizzle some of the vinaigrette over the platter and garnish with orange zest. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barbera]

" 36391,"Chocolate-Espresso Martini 4 ounces semisweet chocolate, finely chopped 2/3 cup brewed espresso, chilled 2/3 cup coffee liqueur, such as Kahlua 2/3 cup vanilla-flavored vodka Ice Instructions: Combine the chocolate and 1/4 cup water in a small bowl and place over a pan of barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth, 2 minutes. Set aside to cool slightly. Dip the rims of 4 martini glasses into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Chill the glasses in the freezer for 10 minutes. In a pitcher, mix together the espresso, coffee liqueur and vodka. Fill a cocktail shaker with ice. In batches, add the vodka mixture and shake for 10 seconds. Strain the mixture into the prepared glasses and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 36392,"Chicken Soup 2 small or 1 large boiling or roasting chicken 1 unpeeled onion, halved 1 rib celery 2 carrots, peeled and chunked A few stalks parsley A few peppercorns 2 bay leaves 1 tablespoon salt 1 recipe Matzo Balls, recipe follows 1 egg 2 tablespoons schmaltz, margarine or butter, melted 3 tablespoons water or soup stock Scant 1/2 cup medium matzo meal Pinch salt and a grind of pepper Instructions: Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too. Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.) Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36393,"Andouille Sausage Corn Fritters 2 cups all-purpose flour 1 tablespoon baking powder Pinch cayenne 1 teaspoon smoked paprika 1 teaspoon kosher salt Pinch cracked black pepper 1/4 cup sugar 1/2 cup finely diced andouille sausage 1 1/2 cups frozen corn kernels, thawed 2 eggs 1 cup whole milk 1 tablespoon chopped fresh thyme leaves 1/2 cup butter, melted 3 tablespoons canola oil Instructions: In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well. In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36394,"Cinnamon Apple Strudel 6 layers phyllo dough 1/4 brown sugar 1 stick butter 1 teaspoon cinnamon 3 granny smith apples, peeled, cored and diced 2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 cup raisins Instructions: Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 36395,"Cajun Martini 1 jalapeno, sliced up to stem 1/2 bottle gin 1/2 bottle vermouth Pickled green tomato Instructions: Add jalapeno to gin bottle, fill gin bottle up to lip with vermouth. Refrigerate 8 to 16 hours (but no longer). Strain through a double layer of cheesecloth in a funnel into a clean bottle. Pour into chilled glass. Garnish with pickled green tomato. ","[Gin, Vermouth]" 36396,"Smothered Spinach Pork Chops 3 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 (15-ounce) package boneless thick pork center cut chops 1 medium onion, chopped 2 (8-ounce) packages sliced baby bella (crimini) mushrooms ? cup all-purpose flour 1 (14.5-ounce) can reduced-sodium chicken broth 2 teaspoons Worcestershire sauce 1 (6-ounce) bag baby spinach Instructions:

1. Heat the oil in a large, deep skillet over medium-high heat. Sprinkle salt and pepper all over the pork chops and add to the pan. Cook, turning once, until browned, about 4 minutes. Transfer to a plate.
2. Add the onion, mushrooms, and a pinch each of salt and pepper to the pan. Cook, stirring occasionally, until tender, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Continue stirring while adding the broth in a slow, steady stream. Bring to a boil, then simmer, scraping the browned bits from the pan until the consistency of gravy, about 5 minutes. Stir in the Worcestershire sauce.
3. Return the pork chops to the pan and simmer until the pork is not longer pink in the center, about 5 minutes. Transfer the pork to serving dishes. Stir the spinach into the sauce until just wilted, about 1 minute. Nestle the pork into the sauce and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 36397,"3-Way Onion Burger with Applewood Bacon and Aged Smoked Cheddar on Kaiser Roll 1/2 stick butter 3 tablespoons minced garlic 8 ounces tomato paste 2 1/2 cups water 1 small can chipotle peppers in adobo sauce, seeds removed and chopped 1 tablespoon Worcestershire sauce 2 tablespoons red wine vinegar 3 tablespoons yellow mustard 1/4 cup ketchup 1/4 cup dark brown sugar 1 teaspoon paprika 3 tablespoons molasses 2 tablespoons honey 1/4 cup black cherry preserves 2 teaspoons ground cumin 4 large Spanish red onions 1/2 stick butter Minced garlic Sea salt and freshly cracked black pepper 1 cup Chipotle BBQ Sauce 2 bunches scallions, for grilling Olive oil 1 pound lean ground chuck Sea salt and freshly ground black pepper Applewood smoked bacon 4 slices aged smoked Cheddar *Toasted Kaiser rolls Oil, for frying 2 large sweet Vidalia onions 1/2 cup all-purpose flour 1/2 cup blue cornmeal Salt 2 eggs Instructions: Melt butter in large saucepan. Add the garlic, tomato paste and water. Stir until tomato paste dissolves. Add the chopped chipotle peppers (seeds removed), peppers and sauce to the pan. Stir to combine. Add the remaining ingredients and simmer for about 30 minutes. Strain and set aside. Caramelized Onions: Thinly slice the red onions. Melt butter in skillet and add garlic, onions and salt and pepper, to taste. Cook stirring occasionally until wilted. Add 1 cup Chipotle BBQ sauce simmer for 30 minutes. Beef Patties: Cut the root ends off the scallions. Brush with olive oil and place on grill. Grill both sides until grill marks appear. Remove from the grill to a cutting board. Chop and set aside. Place ground beef in a bowl and add chopped scallions, about 1 tablespoon salt and 1 tablespoon ground pepper. Mix together and form into patties about 1/2-inch thick. Wrap 1 slice applewood bacon around each patty and place on grill, about 5 to 6 minutes on each side for medium-well. Top burgers with cheese the last minute of cooking. Place on platter, cover with foil and set aside. Heat oil in a deep-fryer to 350 degrees F. Cut the onions into 1/4-inch thick slices and place in large bowl. Put flour, cornmeal, and 2 tablespoons salt in another bowl. Whisk the eggs in a small bowl, add to the onions and stir to evenly coat. In batches, place the onions in flour mixture and toss until well coated. Fry in oil until golden brown and set aside on paper towels to drain. Sprinkle with salt. Assemble burger: Toast kaiser rolls. Place 1/4 cup caramelized onions on bottom bun. Add burger patty and top with fried onion rings. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 36398,"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: NOTE: Great mashed potatoes hate recipes. Although the above amounts will make a fine mash, you're better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight), and have at least 1/4 cup of dairy per pound of potatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment. Combine potatoes in a large pot and just cover with hot 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, Pinot Grigio, Sauvignon Blanc, Riesling]" 36399,"Cauliflower Stuffed with Saffron and Scallop Mousse 24 ounces cream 1 head cauliflower, cut into florets 1 pound bay scallops 1 egg 1 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (recommended: Tabasco) 1 tablespoon saffron steeped in 2 ounces white wine Salt and pepper Olive oil 1 leek washed, thinly sliced 4 baby fennel, cleaned, thinly sliced 4 cups baby greens Instructions: Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and the cream. Chill the cream. Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated. Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly. Season with salt and pepper. Set up a bamboo stovetop steamer and heat over simmering water. Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8 to 10 minutes, cool and invert onto a plate. In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly. Season with salt and pepper. Place on plate next to cauliflower. Garnish with baby greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36400,"Al Pastor Tacos 2 cups orange juice 4 ounces achiote paste 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon salt 1 teaspoon ground black pepper 1 pork shoulder 1 onion, julienne Tortillas, pineapple slices, chopped onion, chopped fresh cilantro and lime wedges, for serving Salsa de Aguacate (Avocado Sauce), recipe follows Salsa Roja, recipe follows 2 avocados 4 ounces sour cream 2 jalapenos 1 bunch fresh cilantro 1 serrano, optional Salt and pepper 4 tomatoes 2 tomatillos 2 cloves garlic 1/2 onion Pinch salt Pinch ground pepper Instructions: For the marinade: Blend the orange juice, achiote paste, cinnamon, ginger, salt and pepper, mashing and stirring until smooth with no lumps. Use mix to marinate pork for 24 hours. Preheat a rotisserie or oven to 350 degrees F. Place meat on a skewer layering with onions and cook in a rotisserie or bake until the internal temperature reaches 155 degrees F, about 1 hour. Cut thin slices of meat and place on tortillas, followed by a few pieces of fresh pineapple, a sprinkling of chopped onion, a pinch of cilantro, a spoonful of Salsa de Aguacate and Salsa Roja. Serve with lime wedges. Blend together avocados, sour cream, jalapenos, cilantro, serrano, if using, and salt and pepper to taste. Preheat a grill to medium-high heat. Grill tomatoes, tomatillos, garlic and onion until roasted. Blend very well, then add salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 36401,"Sterling Gold Caviar, Smoked Salmon and Potato Napoleon 2 large russet or kennebeck potatoes, peeled 4 tablespoons creme fraiche 1/4 cup chopped chives plus chive points for garnish 4 ounces thinly sliced smoked salmon 2 ounces Sterling Gold Caviar or osetra Freshly coarse-cracked black pepper Instructions: Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 36402,"Slow Cooker Chicken and Ginger Congee 8 cups chicken broth, low-sodium canned, or homemade 4 cups water 1 1/2 cups jasmine rice 1 teaspoon kosher salt About 4 cups shredded cooked chicken (from 1 rotisserie chicken) 2 to 3 tablespoons grated peeled fresh ginger 3 scallions, thinly sliced 1 medium bunch fresh cilantro, leaves torn or chopped Sambal oelek, optional Instructions: Put the broth, water, rice and salt in a 6-quart slow cooker. Cover and cook on high until the rice is soft and soupy, about 4 hours When ready to serve, stir in the ginger and scallions. Ladle the congee into bowls and top with the shredded chicken and cilantro. Serve with sambal oelek on the side if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36403,"Chicken Cacciatore 6 red bell peppers Sea salt and freshly ground black pepper 11/2 cups all-purpose flour 2 tablespoons garlic powder 1 tablespoon dried oregano 1 large egg 2 cups milk 1 (3 1/2 pound) whole free range chicken, cut into 8 pieces Extra-virgin olive oil 3 anchovy fillets, mashed 1 teaspoon red pepper flakes 4 garlic cloves, sliced 1 medium onion, chopped 2 large ripe tomatoes, coarsely chopped 1/2 lemon, sliced in paper-thin circles 1 tablespoon capers, drained 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish) 1 cup dry white wine (recommended: Pinot Grigio) 1 cup chicken broth Instructions: Prepare your wooden burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F. Place the peppers on a cookie sheet and season with salt and pepper. Roast the peppers for 15 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores and seeds from the peppers and peel off the blackened skins; coarsely chop the peppers into chunks and set aside. Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat, then dredge again in the flour. Place a large oven-proof skillet over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin-side down, until crisp, about 5 minutes. Turn the chicken over and brown the other side about 3 minutes longer. Remove the chicken to a side plate; it will not be completely cooked. Carefully pour out the oil from the skillet and add 1/4 cup of clean olive oil. Put the pan back on the stove over medium heat. Add the anchovies, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the basil; season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down. Add the remaining roasted peppers and basil. Tuck the chicken into the stew and pour in the wine and chicken broth. Transfer the chicken cacciatore to the hot oven and cook for 20 to 30 minutes until the chicken is cooked. ","[Pinot Grigio, Chianti, Tempranillo, Garnacha]" 36404,"Homemade Croissants 4 cups unbleached all-purpose flour, plus more for dusting (see Cook's Note) 3/4 cup milk 1/3 cup sugar 1 tablespoon plus 1 teaspoon instant yeast 2 1/4 teaspoons fine salt 3 tablespoons unsalted butter, at room temperature, plus 2 1/2 sticks (10 ounces), chilled and cut into 1/2-inch pieces 1 large egg Instructions: Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase the speed to medium and continue to mix until completely combined and gathered into a ball that is no longer sticky to the touch, about 5 minutes. Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight. The following day, put the remaining cold butter pieces (2 1/2 sticks) in the middle of a piece of parchment and dust with a generous pinch of flour. Top with another piece of parchment. With a rolling pin, pound the butter to form a 7-inch square, using a bench scraper or ruler to help even out the sides. Refrigerate while you roll out the dough. To roll and fold the dough: Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Peel the parchment off the butter square and position the butter in the middle of the dough. Fold the top flap of dough over the butter towards you, stretching it slightly so that it reaches just past the center of the butter. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you. Using the rolling pin, gently pound the dough so the butter is spread out evenly in the middle of the dough. Then, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight. To divide the dough: Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal. Position a ruler lengthwise along the bottom side of the dough (the side closest to you) and mark with a paring knife every 5 inches along the length of the dough. Move the ruler to the top side of the dough (the side farthest from you) and make a mark on the dough at 2 1/2 inches. Move the ruler to the 2 1/2-inch mark, then make marks every 5 inches along the length of the dough from that point.
Using a pizza cutter or long sharp knife, make a diagonal cut from the bottom left corner to the first mark on the top edge (at 2 1/2 inches), then cut diagonally down from that mark to the first 5-inch mark on the bottom edge of the dough, to make a triangle. Continue cutting diagonally from bottom mark to top mark and back again to create 15 triangles total (2 will be from the ends and a little smaller but still useable). Line 2 baking sheets with parchment. Lay one triangle on the work surface with the short side closest to you. Gently pull to extend the tip at the top. With one hand on each side of the short end of the triangle, start to roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together. Arrange the croissant on one of the lined baking sheets with the tip of the dough on the bottom. Repeat with the remaining dough triangles. Whisk the egg with a splash of water in a small bowl until combined. Lightly brush some of the egg wash on each croissant. (Refrigerate the remaining egg wash for later.) Put the croissants in a warm spot to proof, until puffy looking and about 1 1/2 times larger, about 2 hours. Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
Brush the croissants again with the egg wash. Bake for 10 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until dark golden, another 8 to 10 minutes. Let cool on the baking sheets on wire racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36405,"Heaven Waffle 3/4 cup granulated sugar 3/4 cup light, unflavored corn syrup 3 egg whites, preferably at room temperature 1/2 teaspoon cream of tartar 2 teaspoons apple extract (or vanilla or whatever flavor you\u2019d like) 1 cup granulated sugar 1 1/2 teaspoons lemon juice 32 hard cookies, crumbled (we use a European Biscoff style) 1 tablespoon clarified butter or ghee, melted 1 tablespoon canola oil 1 tablespoon unrefined coconut oil, melted 1 1/2 teaspoons ground Ceylon cinnamon 1/2 teaspoon pumpkin pie spice 3/4 cup heavy whipping cream 2 cups heavy whipping cream 2 tablespoons granulated sugar 1 tablespoon pure Mexican vanilla extract 2 1/3 cups unbleached, all-purpose flour 2 tablespoons granulated sugar 2 tablespoons unpacked light brown sugar 3 tablespoons ground Ceylon cinnamon 3 tablespoons double-acting baking powder 2 tablespoons dehydrated apple powder 1 tablespoon powdered vanilla extract or 2 teaspoons wet vanilla extract 1 3/4 cups unsweetened, plain almond milk or water 1/2 cup unrefined coconut oil, melted Bananas and chocolate salted caramel sauce, for serving Instructions: For the fluffy marshmallow: In a heavy bottomed saucepan, place the granulated sugar, corn syrup and 1/3 cup water. Stir over medium heat until the sugar is dissolved, then stop stirring and don\u2019t stir again. Insert a candy thermometer and simmer over medium heat until the temperature reaches the softball stage or about 240 degrees F. Place the egg whites and cream of tartar into a mixer and whisk on medium-high speed until the whites create soft peaks, about 6 minutes. Reduce the mixer speed to low and slowly pour in the simple syrup to avoid splashing. Increase the speed to medium-high and whisk until the desired consistency (the mixture will initially steam but we mix until the steam goes away and the fluff becomes sticky). Reduce the speed to low, then add the extract and continue whisking for another minute. Use a spatula to remove from the mixer and set aside in a bowl. For the golden syrup: In a heavy bottomed saucepan, place the granulated sugar and 1/4 cup water. Stir over medium heat until the sugar is dissolved. Bring to a medium boil, avoiding the sugar crystals that may form on the side of the pan. Add the lemon juice, stir, reduce the heat to a low simmer and insert a candy thermometer. Do not stir the mixture again. Simmer over medium heat until the temperature reaches the softball stage or about 240 degrees F. Remove from the heat and set aside in a warm place, being careful not to touch as it will burn. For the cookie butter: Place the cookies in a food processor and crumble them finely. Place the crumbled cookies, clarified butter, canola, coconut oil, cinnamon, pumpkin pie spice, 6 tablespoons water and 6 tablespoons golden syrup in a mixer bowl. Turn the mixer on medium speed and slowly pour in the heavy cream. Turn the mixer to medium-high and beat until the mixture is creamy, about 2 minutes. Use a spatula to remove from the mixer and set aside in a bowl. For the whipped cream: Place the heavy cream, granulated sugar and vanilla extract in a mixer bowl and mix on high speed until thickened, about 3 minutes. For the waffles: Preheat a Belgian-style waffle iron. Whisk the flour together with the granulated and brown sugars, cinnamon, baking powder, apple powder and vanilla powder in a medium bowl (if using wet vanilla extract, add it to the wet ingredients, not the dry). In a separate medium bowl, add the almond milk and coconut oil, then whisk in the dry mixture. Using a 1/3-cup scoop, pour the batter into the waffle iron and cook according to the factory instructions. Repeat with the remaining batter. Cool the waffles on a cookie rack for 1 to 2 minutes. To assemble the heaven waffle: Use a spatula to place a thin layer of fluffy marshmallow on each waffle, basically filling in the pockets of the waffle. Slice a banana and place the slices in a circle on top of the marshmallow. Spoon some cookie butter on the middle of the waffle, then add a scoop of whipped cream using an ice cream scoop. Top with chocolate salted caramel sauce and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36406,"Tinga Poblana: Pork Tenderloin in a Roasted Tomato and Avocado Sauce 1/2 tablespoon oil 1 small onion thinly sliced 2 cloves garlic finely chopped 1 pound plum tomatoes roasted, peeled and chopped 6 ounces chorizo, out of the casing, cooked and crumbled 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1 teaspoon dried thyme 2 ounces canned chipotle chiles in adobo, blended Salt, to taste, plus 1/2 teaspoon, and more for seasoning 1 medium avocado peeled and pitted 2 medium-size tomatillos, husks removed 1/2 cup cilantro 1 cup cold water Cilantro pluches, for garnish 2 medium size pork tenderloins (about 1 pound each, trimmed) Instructions: In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat. Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside. In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes. On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 36407,"Mrs. Hays' Stuffed Chicken Wings 1/4 cup chopped green onions 1/4 cup celery heart finely chopped 1/8 cup sugar 1/4 cup plus 1 tablespoon finely chopped raw shrimp 2 cups finely chopped white onions 1/4 cup finely chopped fresh cilantro 2 ounces wooden black mushrooms, chopped 1 pound ground pork Salt Freshly ground black pepper Fish sauce, to taste 12-18 large chicken wings Creole seasoning, recipe follows 1 1/2 cups all-purpose flour Lettuce 2 cups Hoisin Sauce, recipe follows 2 tablespoons finely chopped parsley 1/4 cup chopped roasted peanuts 1 tablespoon dried thyme 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 2 1/2 tablespoons paprika 1 tablespoon cayenne pepper 1 tablespoon dried oregano Instructions: Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to \close\ the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm. 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, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36408,"Rice Pilaf 1 tablespoon unsalted butter 1/2 medium onion, finely chopped 1/2 medium red bell pepper, finely chopped 1 1/2 teaspoons kosher salt plus 2 pinches 2 cups long-grain white rice 1 pinch saffron, steeped in 1/4 cup hot but not boiling water 2 1/2 cups chicken broth 1 1-by-2-inch strip orange zest 2 bay leaves 1/2 cup peas, fresh or frozen 1/4 cup golden raisins 1/4 cup pistachios, chopped Instructions: Preheat the oven to 350. Melt the butter in a 3-quart saucier over medium heat. Stir in the onion, bell pepper and 2 pinches of salt. Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes. Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil. OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid. Transfer the saucier (towel and all) to the oven and bake 15 minutes. Remove and rest at room temperature for 15 more minutes without opening the lid. Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36409,"Yellow Cakes in a Jar with Chocolate Ganache 1 stick butter, softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup half-and-half Vegetable nonstick spray 1/4 cup half-and-half 1/2 cup chocolate chips Instructions: For the yellow cake: Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy in a medium bowl. Add the eggs one at a time, beating in between additions. Add the vanilla and beat until well mixed.
Whisk the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix until incorporated. Mix in the half-and-half. Mix in the remaining half of the flour mixture.
Spray the jars with vegetable nonstick spray. Fill each jar about halfway full with batter. Place the jars on a baking sheet and bake until the cake springs back from a gentle touch, about 25 minutes. Meanwhile, for the chocolate ganache: Boil the half-and-half in a saucepan. Add the chocolate. Let the ganache sit for 5 minutes, and then whisk until smooth.
Once the cakes are cooked, remove from the oven and cool, 1 to 2 minutes. Spoon the chocolate ganache on top. Top jars with vacuum-seal lids. The heat of the cakes will create the seal as the cakes cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36410,"Oyster and Cauliflower Soup 2 teaspoons minced garlic 1/2 cup shallots 2 1/2 cups cauliflower, cleaned and cored 1 tablespoon fresh thyme leaves 1 bay leaf 1/2 teaspoon mace 1 tablespoon butter 1 tablespoon vegetable oil 1 cup wine 2 quarts chicken stock 1 pint oysters 1 cup whipped cream 4 free range eggs, poached Caviar, optional Chervil Instructions: Saute garlic, shallots, cauliflower, thyme, bay leaf, and mace in butter and oil for 5 minutes. Deglaze with wine and reduce by half. Add the stock and cook until cauliflower is soft and mushy (approx. 1 hour). Add oysters and cream. Bring to boil and cook for another five minutes. Remove from heat and blend until smooth. Strain soup through a fine sieve. Ladle into serving bowl and top with poached egg, caviar, and a sprig of chervil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 36411,"The Cape Codder 2 ounces ice 1 3/4 ounces vodka (recommended: Triple Eight) 6 1/2 ounces cranberry juice Instructions: Mix all ingredients together and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 36412,"Yogurt Pesto Dip 1 cup plain Greek yogurt 1/4 cup store-bought pesto
Kosher salt and freshly ground black pepper Instructions: Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 36413,"Curried Chickpea Burritos 2 tablespoons unsalted butter 3/4 cup basmati rice 1 3/4 teaspoons Madras curry powder Kosher salt and freshly ground pepper 1 small red onion, finely chopped 2 cloves garlic, minced 1 15.5-ounce can chickpeas, drained and rinsed 3 small tomatoes 3 Persian cucumbers 2 tablespoons fresh lemon juice 4 burrito-size whole-wheat tortillas 1 1/2 cups plain whole-milk yogurt Instructions: Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to low; cover and cook until the liquid is absorbed, 15 minutes. Let stand off the heat, covered, 5 minutes. Meanwhile, heat the remaining 1 tablespoon butter in another small saucepan over medium-high heat. Add half of the red onion; cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and remaining 1 1/2 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer. Mash some of the chickpeas against the side of the pan with the back of a spoon. Simmer until thickened, 13 to 15 minutes. Season with salt and pepper. Meanwhile, dice the tomatoes and cucumbers and combine in a bowl with the remaining red onion; season with salt. Let sit 5 minutes, then drain off any liquid. Add the lemon juice and more salt, if needed. Warm the tortillas as the label directs. Top with the rice, forming a log in the center, then top with the chickpeas. Add 2 tablespoons yogurt and 2 tablespoons of the tomato-cucumber salsa to each tortilla. Fold in the sides of the tortillas and roll up. Serve with the remaining yogurt and salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 36414,"Green Velvet Cupcakes 1 cup cake flour (not self-rising) 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 1/2 cup milk 1/2 cup vegetable oil 1 large egg 1 tablespoon distilled white vinegar 1 teaspoon pure vanilla extract 1/2 teaspoon green gel food coloring 2 ounces white chocolate, chopped 3 large egg whites, at room temperature 3/4 cup sugar 1/4 teaspoon salt Pinch of cream of tartar 2 sticks unsalted butter, cut into pieces, at room temperature 1 teaspoon pure vanilla extract Assorted green sprinkles, for decorating Instructions: Make the cupcakes: Preheat the oven to 350?. Line a 12-cup muffin pan with paper liners. Sift the cake flour, cocoa powder, baking soda and salt into a large bowl. Whisk the sugar, milk, vegetable oil, egg, vinegar and vanilla in a separate large bowl. Whisk in the flour mixture until smooth. Add the green food coloring and stir until combined. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool slightly in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Put the white chocolate in a small heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted; remove the bowl from the pan and let cool slightly. Reserve the pan of simmering water. Whisk the egg whites, sugar, salt and cream of tartar in a large heatproof bowl set over the pan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves and the mixture registers 130? on a candy thermometer, 3 to 5 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff peaks form, 1 to 2 minutes. Reduce the mixer speed to medium and beat until the bowl is no longer warm, 1 to 2 more minutes. Increase the mixer speed to medium high and continue beating, adding the butter one piece at a time, until thick and combined. (The mixture might separate, but keep beating and it will smooth out.) Add the melted white chocolate and vanilla and continue beating until just combined. Transfer the frosting to a resealable plastic bag and snip a corner. Pipe onto the cupcakes and decorate with green sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36415,"Sweet Potato Souffles 2 (24-ounce) bags steam and mash sweet potatoes (recommended: Ore-Ida) 1/2 cup butter (1 stick), softened 1 cup evaporated milk 3 eggs 1 cup brown sugar 1 tablespoon pumpkin pie spice 1 tablespoon baking powder 1 cup chopped pecans 1 pinch salt 2 cups marshmallow topping Instructions: Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside. Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36416,"Classic Mashed Potatoes 3 pounds boiling potatoes, such as Yukon Gold Kosher salt 1 1/2 cups whole milk 6 tablespoons unsalted butter 1/2 cup sour cream 1/2 teaspoon freshly ground black pepper Instructions: Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot. Meanwhile, heat the milk and butter in a small saucepan until the butter is melted. Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 36417,"Radlermass 4 ounces lemon-lime soda 4 ounces your favorite ale, such as Bass
1 slice lemon Instructions: Add the lemon-lime soda to a 12-ounce glass half-filled with ice. Top the glass with the ale and finish with a slice of lemon. ","[Hefeweizen, K?lsch, Gueuze]" 36418,"Lemon Swordfish Brochettes 1 1/2 pounds swordfish steaks, at least 1-inch thick 3 tablespoons frozen lemonade concentrate 2 teaspoons crushed garlic 1/3 cup white wine vinegar 1 (8-ounce) bottle clam juice 2 teaspoons salt-free lemon pepper 1/3 cup flat-leaf parsley, finely chopped 24 cherry tomatoes 2 lemons, cut into 1/8ths Instructions: Remove skin from swordfish and cut into 1-inch cubes; set aside. Soak wooden skewers in water for 30 minutes In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon. Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours. Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature. Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking. Remove skewers from marinade and place on preheated, oiled grill. Discard marinade. Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36419,"Sunny's Holiday Parsnip Puree 4 parsnips, peeled and cut into chunks 2 cloves garlic, smashed 1 tablespoon olive oil Salt 2 tablespoons butter 1/4 to 1/2 cup heavy cream, room temperature Pinch ground nutmeg Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Toss the parsnips, garlic, and olive oil on a baking sheet and season with salt, to taste. Roast until the edges are golden and caramelized, about 20 to 25 minutes. If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven. When the parsnips and garlic are roasted, put them into a food processor with the butter, 1/4 cup of the heavy cream and a pinch of nutmeg. Blend the mixture until smooth, and if needed add a bit more heavy cream. Season with salt and pepper, to taste. Transfer the puree to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 36420,"East-West Ginger Cake with Cardamom Cream 1/2 cup sugar 1 egg 1/2 cup canola oil 1/2 cup molasses 1/2 cup minced candied ginger (may substitute with 2 tablespoons fresh minced ginger plus 1 tablespoon sugar) 1/2 cup water 1 1/3 cups flour mix (1:1 cake and all purpose flours) 1 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground black pepper 8 sprayed rings, 8 sprayed and sugared ramekins or 1 baking dish 1 cup heavy cream 1/4 cup brown sugar 1 teaspoon ground cardamom Mint leaves for garnish Instructions: In a mixer, whisk together sugar, egg, oil, molasses and ginger. While mixer is running, add water. In a large bowl mix flours, baking soda, cinnamon, cloves and black pepper. With a large rubber spatula gently fold-in the contents of the mixer with the dry ingredients. Fill rings, ramekins or dish. Bake in pre-heated oven at 300 degrees for 20 to 25 minutes, or until test poker comes out clean. Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form. PLATING: Place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake. Unmold the spice cake and place it on top of the cream. Put a dollop of cream on top of the cake and place a mint leaf in the cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36421,"Chocolate Cream Pie 8 ounces softened cream cheese 1/2 cup plus 2 tablespoons granulated sugar 1/3 cup cocoa powder 1/3 cup milk
1 teaspoon vanilla extract 1 store-bought or homemade chocolate cookie crust 1 cup heavy cream
Shaved chocolate, for serving Instructions: Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
Spread in the chocolate cookie crust.
Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 36422,"Batum Chocolatta 1/2 ounce Lillet Blanc 1 ounce creme de cacao 1/2 ounce rum (preferably Barbancourt) 1/4 ounce orange liqueur (preferably Cointreau) 1 ounce heavy cream Cocoa powder, for dusting Instructions: Combine the Lillet, creme de cacao, rum, orange liqueur and heavy cream in a cocktail shaker with ice; shake vigorously for at least 20 seconds. Strain into a chilled cocktail glass. Dust with cocoa powder. Photograph by Kana Okada ","[Riesling, Port, Tawny Port, Madeira]" 36423,"Super Moist Sausage and Bread Stuffing 1/2 lb. sweet Italian sausage links, removed from casings and crumbled 1 large onion, chopped 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 1/2 cup Wish-Bone? Italian Dressing 1/2 cup chicken broth 1 jar (12 oz.) roasted red peppers, drained, patted dry and chopped 1 Tbsp. chopped fresh parsley 1/8 tsp. ground black pepper 1 loaf (12 oz.) Italian bread, cut into 1/2-inch cubes (about 8 cups) Instructions: Preheat oven to 375 degrees. Brown sausage in 12-inch nonstick skillet over medium heat, stirring frequently, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until tender. Remove sausage and onion; set aside. Stir in remaining ingredients except bread into same skillet; stir in bread. Evenly spread bread mixture in 13 x 9-inch baking dish, then lightly press. Bake 30 minutes or until golden and heated through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36424,"Mussels with Anchovy Tomato Sauce 1 to 2 cloves garlic, smashed and cut 6 anchovy fillets, cut into small pieces Pulp of 3 to 4 tomatoes Salt and ground black pepper 1 lemon, juiced 1/2 medium-sized onion, sliced very thin 2 tablespoons olive oil 4 pounds cleaned mussels (preferably \white water mussels) 1 cup white wine 1 lemon cut, into wedges 1 slice bread per person (preferably Italian bread) Instructions: In a mortar and pestle pulverize (or puree in blender) the garlic, anchovy fillets, and the pulp of the tomatoes. Add a small pinch of salt and pepper, to taste, and thin with the lemon juice. Set this aside. In a deep-sided frying pan, saute the onion in olive oil and cook until translucent. Add the mussels and white wine and bring to a boil. Cover and simmer until the mussels open, approximately 10 minutes. Remove the mussels from the pan and arrange in a serving bowl. Leaving the juice in pan, add the pulverized anchovy, garlic, and tomatoes to pan juices. Pour the juice over the mussels and decorate with lemon wedges. Serve with toast tips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36425,"Brazilian Street Cart Dog 1/2 cup mayonnaise 1 teaspoon lemon juice Pinch salt 1 clove garlic, crushed 2 tablespoons olive oil 2 teaspoons minced garlic 1 white onion, thinly sliced 1 green bell pepper, thinly sliced Half 8-ounce can chopped stewed tomatoes 1/2 teaspoon dried oregano Salt and freshly ground black pepper Sugar 2 hot dog buns 2 cooked hot dogs 1 cup shredded mozzarella Kettle potato chips, crushed Instructions: In a bowl, combine the mayonnaise, lemon juice, salt and crushed garlic, and set aside in the refrigerator until ready to use. Heat the olive oil in a skillet set over medium heat and saute the minced garlic, onions and bell peppers. Add the tomatoes and oregano, stir and simmer until thickened, about 5 minutes. Add salt, pepper and sugar to taste (just a bit of sugar for a hint of sweetness). Spread some of the mayonnaise mixture in the buns and place a hot dog in each. Then top the dogs with the tomato mixture, shredded cheese and some crushed chips to finish. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36426,"Indian Roast Chicken One 3-pound chicken Salt and pepper Juice of 1 lemon
1 cup red and green seedless grapes
A handful fresh cilantro leaves 1 bulb garlic, separated and peeled 1/4 cup dried fenugreek leaves 2 tablespoons garam masala 1 tablespoon ground cardamom 1 tablespoon smoked paprika 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 3 tablespoons grapeseed oil 3 to 4 banana leaves (or use foil) Instructions: Preheat the oven to 400 degrees F.
Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.
Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin, and then rub the remaining mixture liberally over the rest of the chicken.
Lay the banana leaves flat on a counter top. Carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. (If using foil, wrap the chicken completely in foil.) Place the chicken into a large roasting pan and place in the oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours. Allow to rest for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 36427,"Loaded Taco Waffle Fries One 22-ounce bag frozen waffle fries 1 1/2 teaspoons vegetable oil
8 ounces ground beef (85% lean)
1 tablespoon taco seasoning (about half of a 1-ounce package)
1 cup shredded Cheddar 1 cup shredded iceberg lettuce
1/2 cup drained pinto beans
1/4 cup pickled jalapenos
1/4 cup sliced black olives
2 Roma tomatoes, seeded and chopped
1 small avocado, chopped
Sour cream, for serving
1/2 cup mayonnaise 2 tablespoons yellow mustard
2 tablespoons hot sauce, such as sriracha
Instructions: For the taco fries: Preheat the oven to 450 degrees F. Spread the waffle fries out on a large rimmed baking sheet and bake, stirring once, until golden brown and crisp, about 25 minutes. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Stir in the taco seasoning, then add 1/4 cup water and simmer until the liquid evaporates, about 2 minutes. Transfer the waffle fries to a large plate. Mound the beef in the middle, then sprinkle the cheese, lettuce, beans, jalapenos, olives, tomatoes and avocado over the top. Dollop with sour cream. For the creamy hot sauce: Mix together the mayonnaise, yellow mustard and hot sauce in a small bowl. Drizzle over the top and serve. ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 36428,"Shrimp with Toasted Garlic: Camerones De Ajo 1 cup extra-virgin olive oil 10 cloves garlic, peeled and thinly sliced 1 1/2 pounds peeled and deveined shrimp, tail off, split down middle Kosher salt and freshly ground black pepper 1 lemon 1/4 bunch flat-leaf parsley, leaves chopped Instructions: Heat a terra cotta pot or a similar oval pan. Add olive oil and toss in sliced garlic. Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden brown- about 15 minutes. Season shrimp with salt and freshly ground black pepper. Add to the pot and remove from heat. Allow to cook until pink and tender. Finish by squeezing juice of whole lemon over shrimp and sprinkling with chopped parsley. Use a slotted spoon to fish out prawns and serve on a platter topped with toasted golden garlic shavings and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36429,"Buttered Noodles with Chives 1 (12-ounce) package wide egg noodles 4 tablespoons unsalted butter, divided 1 small shallot, finely diced 2 cloves garlic, finely diced Kosher salt and freshly ground black pepper 2 tablespoons minced chives 2 tablespoons grated Parmesan 1 tablespoon lemon juice Instructions: Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon. Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve with Gina's Oxtail Stew. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36430,"Spiked Strawberry Lemonade 6 to 8 frozen strawberries, thawed, hulled and quartered, plus slices for garnish Juice of 1 large lemon (about 2 tablespoons) 3 tablespoons superfine sugar
3 ounces lemonade vodka, such as Firefly Southern Lemonade, or citrus vodka 1 1/2 ounces elderflower liqueur, such as St-Germain
Club soda or sparkling water Instructions: In a cocktail shaker, muddle the strawberries with the lemon juice and sugar until the sugar dissolves into the lemon juice and the strawberries start to break down into a chunky paste. Add the vodka and elderflower liqueur, and stir together. Spoon the contents of the cocktail shaker into two Collins glasses, add ice and top off with club soda. Stir. Garnish with a few strawberry slices. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 36431,"Buttermilk-Bacon Smashed Potatoes 1 pound red bliss potatoes Salt 8 ounces bacon, sliced 1/2 cup buttermilk 1/4 cup heavy cream Freshly ground pepper 3 tablespoons unsalted butter 2 cloves roasted garlic, smashed to a paste Greens of 2 scallions, sliced, plus more for garnish Instructions: Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl. Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat. Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed. Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36432,"Spicy Brown Sugar Carrots 2 pounds carrots, peeled and cut on the bias into 2 1/2-inch pieces 1/4 cup apple cider 1/4 cup light brown sugar 1/2 teaspoon pumpkin pie spice 1/4 teaspoon chili powder 2 tablespoons butter Salt and freshly ground black pepper 2 tablespoons freshly chopped parsley leaves, for garnish Instructions: Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside. In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve. ","[Rhone Blends, Tempranillo, Garnacha]" 36433,"Tequila Turkey Fettuccini 1-ounce olive oil 1/4 red onion, cut into strips 1/2 tablespoon minced jalapeno 1 tablespoon minced garlic 5 ounces turkey breast, cooked, sliced 1-ounce tequila 4 ounces heavy cream 1/2-ounce fresh lemon juice 1 tablespoon chopped cilantro leaves 9 ounces fettuccini pasta, cooked 2 tablespoons grated Parmesan 2 lime wedges, for garnish 2 sprigs cilantro, for garnish 2 tablespoons diced Roma tomato, for garnish 1 teaspoon freshly ground black pepper Instructions: In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much. Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese. Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 36434,"Orange Fizz Cocktail 1 cup reserved blended orange mixture from Orange Cream Pop recipe 1 (1-liter) bottle seltzer water 4 Mandarin orange segments reserved from Orange Cream Pop recipe 4 ounces vanilla vodka, optional Instructions: Fill 4 glasses with ice. Add 1/4 cup of the blended orange mixture to each glass. Top with seltzer and add vodka, if desired. Stir and garnish each glass with an orange segment. ","[Prosecco, Moscato, Sauvignon Blanc]" 36435,"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) 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 medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one 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. Yield: 8 servings Preparation time: 30 minutes Inactive time: overnight ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36436,"Korean Sloppy Joe 1 pound ground beef or pork 1-inch knob of ginger, grated
6 garlic cloves, chopped
5 tablespoons gochugang
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup diced onion
Hamburger buns Pickles, such as Quick Kimchi Persian Cucumbers, recipe follows, optional Shredded iceberg lettuce 1 1/2 teaspoons salt 2 tablespoons plus 1 1/2 teaspoons sugar
1/2 cup chopped peeled Asian pear
1/2 cup coarsely ground gochugaru (Korean red cl flakes)
1/4 cup fish sauce
2 garlic cloves, minced
2 teaspoons minced ginger
1 pound Persian cucumbers, sliced 1/4 inch thick
Instructions: In a large bowl, mix the beef or pork, ginger, garlic, gochuang, sesame oil, sugar, soy sauce and black pepper. Cover and marinate, in the refrigerator, at least 2 hours and preferably overnight. Heat a large heavy-bottomed pan or cast-iron skillet over high heat with the vegetable oil. When shimmering hot, saute the diced onions for about 4 minutes, stirring constantly, or until soft. Add the marinated meat and saute, stirring, just until fully cooked through, 5 to 7 minutes. Drain any residual fat, if needed. While the meat cooks, toast the buns. Divide the meat and place it into the buns. Serve, ideally with pickles and shredded iceberg lettuce. Make the cure mix: In a small bowl, stir together the salt and 1 1/2 teaspoons of the sugar. Make the kimchi marinade: Add the pear, gochugaru, fish sauce, garlic, ginger and remaining 2 tablespoons sugar to a blender and blend until smooth. In a large pickling jar or lidded container, combine the cucumber and the cure mix; let sit for 15 minutes. Drain excess liquid, then add 1 cup of the kimchi marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 1 week in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36437,"Chicken and Tater Tot Waffles 1 1/4 pounds chicken tenders, halved if large 2 cups buttermilk 2 tablespoons hot sauce Vegetable oil, for brushing and deep-frying 2 pounds (about 6 cups) frozen Tater Tots, thawed 2 cups all-purpose flour 2 teaspoons paprika Kosher salt 1/2 teaspoon granulated garlic 1/2 cup honey Instructions: Combine the chicken, buttermilk and 1 tablespoon hot sauce in a large bowl; stir to submerge the chicken. Let marinate at room temperature 30 minutes. Preheat the oven to 250 degrees F. Preheat a waffle iron (not Belgian) and lightly brush with vegetable oil. Line a baking sheet with parchment paper. Working in batches, fill the waffle iron with a single layer of Tater Tots (they should be touching). Close the waffle iron and cook until browned and crisp, 6 to 8 minutes, depending on your waffle iron. (The waffles are done when they release easily without sticking.) Transfer to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining Tater Tots. Heat 2 inches of vegetable oil in a large wide pot until a deep-fry thermometer registers 360 degrees F. Toss the flour, paprika, 2 teaspoons salt and the granulated garlic in a large bowl. Remove the chicken from the buttermilk mixture using tongs; reserve the buttermilk mixture. Working in 2 batches, dredge the chicken in the flour mixture, then dip in the buttermilk mixture and dredge again in the flour. Fry until the chicken is crisp and golden, 4 to 5 minutes. Remove to a paper towel-lined plate to drain; season with salt. Combine the honey, the remaining 1 tablespoon hot sauce and a pinch of salt in a microwave-safe bowl; microwave until just warm. Serve the chicken and waffles with the spicy honey. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 36438,"Myrna's Hungarian Pecan Cookies 1 cup unsalted butter, softened 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 2 1/4 cups all-purpose flour 1 cup finely chopped pecans Instructions: Preheat oven to 350 degrees. Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36439,"Simple Flourless Chocolate Cake 8 ounces high quality semisweet or bittersweet chocolate 1/2 cup cold coffee, rum, brandy or water 4 ounces (1 stick) butter 6 eggs, separated 1/3 cup granulated sugar Instructions: Preheat oven to 350 degrees F. Butter or spray 6 ramekins or 1 (6-inch) cake pan. In a double boiler melt chocolate, liquid, and butter. Beat egg yolks until light and fluffy. Add melted chocolate mixture. In bowl of mixer beat egg whites and sugar to stiff peak stage. Fold chocolate mixture into meringue. Pour into ramekins or cake pan and bake in oven for about 20 minutes. Remove from oven and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 36440,"Rum Negroni One 750-milliliter bottle Campari One 750-milliliter bottle gold rum One 750-milliliter bottle dry vermouth 1 cup Velvet falernum Dried pineapple, for garnish Fresh mint sprigs, for garnish Strips of orange peels (from 3 oranges), for garnish Instructions: In a large pitcher, combine the Campari, rum, vermouth and Velvet falernum. Place in the refrigerator (or freezer!) until ready to serve. Serve 3 to 4 ounces in each glass with lots of ice. Garnish with a dried pineapple, mint sprig and orange peel. ","[Bardolino, Barolo, Chianti Classico, Rioja]" 36441,"Steamed Mussels in Curry Broth 3 pounds mussels 1 tablespoon vegetable oil 2 medium onions, coarsely chopped 1 head garlic, peeled and crushed 3 tablespoons red curry paste 1 teaspoon ground turmeric 2 cups dry white wine 2 cups clam juice 10 Kaffir lime leaves 4 stalks lemongrass (white part only), very thinly sliced 1/2 cup heavy cream 1 cup (loosely packed) cilantro leaves Instructions: With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well. In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard. Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Pinot Grigio]" 36442,"Lemon Pudding Cake with Fresh Mixed Berries 1 tablespoon unsalted butter 2/3 cup superfine sugar, plus more for dusting 2 eggs, separated 2/3 cup reduced fat buttermilk 2 tablespoons lemon juice 1 tablespoon lemon zest 1/4 cup all-purpose flour 1/4 teaspoon salt 1 cup fresh raspberries 1 cup fresh blueberries 1 cup fresh blackberries 2 tablespoons confectioners' sugar Instructions: Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size). In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins. Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36443,"Frozen Bloody Mary Shrimp Cocktail 1/2 lemon, cut into wedges (save other 1/2 for dressing) 1/2 lime, cut into wedges (save other 1/2 for dressing) 1 tablespoon prepared horseradish 2 teaspoons celery seed 1 handful fresh cilantro leaves, chopped 2 dashes Worcestershire sauce 2 dashes hot sauce 1 (32-ounce) bottle vegetable or tomato juice, preferably organic 1/2 cup vodka* Kosher salt and freshly ground black pepper 1 red onion, cut in half 1 lemon, cut in half 2 bay leaves 1/2 teaspoon black peppercorns 1 pound large shrimp, shells on 1 cup creme fraiche or sour cream 2 tablespoons Dijon mustard 1 tablespoon prepared horseradish 1/2 lemon, juiced 1/2 lime, juiced 1/2 bunch fresh chervil, chopped 1/2 bunch fresh chives, chopped Kosher salt and freshly ground black pepper Watercress, for garnish Lemon wedges, for garnish Extra-virgin olive oil, for drizzling Instructions: Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight. Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them. Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper. Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36444,"Layered Mint Chocolate Fudge 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk, divided 2 tsps. vanilla extract 6 oz. white confectioners' coating* or 1 cup (6 oz.) premium white chocolate chips 1 tbsp. peppermint extract Green or red food coloring (optional) Instructions: LINE 8- or 9-inch square pan with wax paper. MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm. SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36445,"Porcini Noodles in the Style of Stroganoff 5 cups all-purpose flour 1 cup semolina flour 1/2 cup porcini powder
9 large farm eggs, beaten Kosher salt 1 pound trumpet royale mushrooms or fresh porcini mushrooms, sliced Extra-virgin olive oil
1 shallot, minced
3/4 cup madeira
3/4 cup creme fraiche
Kosher salt and freshly ground black pepper
3 cups arugula
6 ounces fresh goat cheese
Instructions: For the porcini pasta: Combine the all-purpose flour, semolina and porcini powder in a mixing bowl. Add the eggs. Knead the dough, wrap it in plastic and let it rest at least 30 minutes. Roll the dough out with a pasta machine to desired thickness. Cut to desired noodle shape. (You will have enough pasta for about 12 servings; freeze half for another time.) Cook half of the pasta in salted boiling water until cooked through, reserving a little of the pasta cooking water. For the sauce: Meanwhile, cook the mushrooms, stirring, in oil until browned. Add the shallot and cook until aromatic, about 1 minute. Add the madeira and simmer until the liquid is reduced by half. Add the creme fraiche. Season to taste with salt and pepper. Add the noodles to the sauce and toss; add a little pasta cooking water if necessary to get the sauce to coat the noodles. Toss again with the arugula. Transfer the noodles to plates and garnish with dollops of goat cheese. Drizzle with olive oil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 36446,"Pulled Pork with Some Serious Bite 5 cups kosher salt 2 1/4 cups paprika (for color) 1 cup sugar 2 tablespoons celery powder 2 tablespoons onion powder 1 tablespoons garlic powder 1 cup black pepper 1 tablespoon powdered vegetable oil 3 to 5 pounds pork butt, rinsed with cold water Instructions: Add all of the rub ingredients to a small bowl or container and mix well. To make this a special spicy rub, add 2 tablespoons cayenne pepper. Now you have a real rockin' rub! Heat a smoker to 225 degrees F. Generously rub the entire butt with 1 1/2 cups Johnny's All-Purpose Seasoning. Put it in a pan, cover and refrigerate overnight. Remove pork from the refrigerator, uncover and put it in the smoker for approximately 7 to 8 hours. Remove the pork from the smoker to a cutting board and pull pork apart while still hot. You are now ready to serve it your favorite way. (Use this on everything) . ","[Zinfandel, Syrah, Malbec, Tempranillo]" 36447,"Dry Rub Fo Yo Chicken 2 tablespoons non-iodized salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon ground thyme 1 teaspoon rubbed sage 1 teaspoon paprika 1 teaspoon black pepper 2 whole chickens, skin removed and separated into white and dark meat parts
2 whole chickens, skin removed and separated into white and dark meat parts 2 cups Stonewall Barbecue Sauce, recipe follows 1/2 cup butter 1/2 cup cider vinegar 1/2 cup ketchup 1/2 cup lemon juice 1/2 cup Worcestershire sauce 1 tablespoon hot sauce Instructions: Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.
Preheat a grill to medium heat.
Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping. Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36448,"Seared Tuna with Hummus on Crostini 1 (16-ounce) can chick peas, drained 3 cloves garlic, quartered 2 tablespoons chopped flat-leaf parsley 3 tablespoons sesame seeds 1/2 teaspoon crushed red pepper flakes 2 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 2 tablespoons canola oil 1 pound fresh tuna steaks Salt and freshly ground black pepper 1/2 teaspoon paprika 1 baguette loaf French bread or sesame seed loaf, cut into 1/2-inch slices 12 to 18 small sprigs parsley Instructions: In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice. Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest. While tuna is resting, arrange bread slices on baking sheet and toast in oven. Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36449,"Seafood Salad Kosher salt 3 lemons (1 halved, 2 juiced) 4 cloves garlic, smashed 1 small red onion, thinly sliced 1/2 pound large shrimp, peeled and deveined 1/2 pound sea scallops, halved or quartered if large 3/4 pound calamari, tubes thinly sliced, tentacles halved 1 pound mussels, scrubbed and debearded 2 inner stalks celery, thinly sliced 1 small bulb fennel, quartered, cored and thinly sliced, plus fronds for topping 1/2 cup sliced pitted green olives
1/2 cup fresh parsley 6 tablespoons extra-virgin olive oil Freshly ground pepper Instructions: Bring a pot of salted water to a boil. Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside. Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes. Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry. Drain the red onion and pat dry. Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl. Drizzle with the lemon juice and olive oil and toss; season with salt and pepper. Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds. Photograph by Con Poulos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36450,"Garlicky Polenta 2 tablespoons unsalted butter 6 cloves garlic, grated or minced
4 cups chicken broth
1 cup instant polenta
1 cup grated Parmesan 1/2 cup heavy cream
1/4 cup chopped fresh chives
1/2 teaspoon freshly ground black pepper
Kosher salt
Instructions: Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36451,"Citrus and Rosemary Grilled Pork 1/4 cup (a couple of glugs) dark molasses 3 tablespoons (3 splashes) balsamic vinegar 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil 3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons 1 navel orange, zested 4 (1-inch thick) boneless, center cut pork chops Montreal Steak Seasoning Coarse salt and pepper Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows Orange and Oregano Salad, as an accompaniment, recipe follows 2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped 1 1/2 pounds red skinned very small potatoes, quartered 3/4 pound broccoli, cut in to florets A handful of parsley, chopped 2 tablespoons (2 turns around the pan) extra-virgin olive oil Salt and pepper 3 large navel oranges 3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons 1/4 red onion, thinly sliced A generous drizzle extra-virgin olive oil 2 tablespoons red wine vinegar Salt and pepper Instructions: Combine first 5 ingredients in a bowl with whisk or fork. Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes. Season chops with steak seasoning. Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet. Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad. Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover. During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper. Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve. Yield: 4 servings Preparation time: 5 to 8 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 36452,"Pasta Primavera 4 tablespoons unsalted butter 2 tablespoons chicken broth 1/2 cup heavy cream 2 cups lightly cooked crushed tomatoes * 3 tablespoons olive oil 2 cloves garlic, smashed, peeled, and minced 1 teaspoon red pepper flakes 1/4 cup finely chopped parsley 4 cups broccoli florets (about 6 ounces) 3/4 pound green beans, trimmed and cut into 1-inch lengths (about 1 1/2 cups) 1/2 pound zucchini, trimmed and cut into 2 by 1/2 by 1/2-inch strips 3/4 cup snow peas, trimmed 4 asparagus spears, trimmed, peeled, and cut into 2-inch lengths 1/2 cup green peas, fresh or frozen 2 cups thinly sliced mushrooms (about 1/2 pound) 1/3 cup pine nuts 1 tablespoon vegetable oil 1 pound spaghetti or spaghettini 2/3 cup freshly grated Parmesan cheese 2 tablespoons kosher salt 6 fresh leaves basil Instructions: Combine butter, broth, and cream in a 2 cup glass measure. Cook in microwave, uncovered, at 100 percent for 5 minutes. Reserve. Combine tomatoes, olive oil, garlic, pepper flakes, and parsley in a 4 cup glass measure. Cook, uncovered, at 100 percent for 5 minutes. Reserve. Place a large pot of water on the stove to boil for the spaghetti. In a 11 by 2-inch round dish, arrange the vegetables in concentric rings, with broccoli inside rim, then green beans, zucchini, snow peas, and asparagus. Mound peas in center. Toss mushroom slices and pine nuts in oil and sprinkle over vegetables. Cover tightly with microwaveable plastic wrap. Cook at 100 percent for 7 minutes. Cook pasta in boiling water and drain. Remove vegetables from oven and pierce plastic with the tip of a sharp knife. Reheat reserved sauces at the same time, in their separate measures, uncovered, at 100 percent for 4 minutes. Place drained pasta in a large ceramic dish that will fit into the microwave oven. While pasta is hot, toss with vegetables, cream sauce, and one half the tomato sauce. Reheat pasta, uncovered, at 100 percent for 4 minutes. Remove from oven and toss with Parmesan cheese, salt, and basil. To serve, spoon some of remaining tomato sauce over each portion. * Can use canned tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36453,"Bibimbap Salad 3 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon honey plus 1 tablespoon 1 clove garlic, minced 1/2 teaspoon grated ginger 4 tablespoons canola oil, plus 1/4 cup 2 large shiitake mushrooms, stems discarded 2 small zucchini, halved lengthwise Salt and freshly cracked black pepper 1/4 cup rice vinegar 2 teaspoons fresh lime juice 2 teaspoons Dijon mustard 1 tablespoon honey 1 1/2 cups long-grain rice, cooked according to package instructions 1 handful bean sprouts 1/2 cup carrots, julienned Cilantro leaves, torn, for garnish Instructions: Light a grill to high heat. Combine the soy sauce, sesame oil, 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish. Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes. Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 3 minutes per side. Remove and cut them crosswise into 1/4-inch slices. At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and cut them into thin strips. Whisk together the rice vinegar, lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste. Add the warm, cooked rice and toss to coat. Arrange the mushrooms, zucchini, bean sprouts and carrots over the top and garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36454,"Cranberry Pumpkin Bread 4 eggs 2 cups pumpkin puree 1 cup vegetable oil 4 cups sugar 4 1/2 cups all-purpose flour 2 tablespoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt 4 cups cranberries Instructions: Preheat oven to 350 degrees F. In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36455,"Spicy Lobster Cakes with Mango and Avocado Salsa 6 lobster tails 1 cup mayonnaise
2 tablespoons chopped chives 2 tablespoons chopped fresh tarragon 1 tablespoon Dijon mustard
Pinch cayenne pepper
1 shallot, finely chopped
Juice of 1/2 lemon Kosher salt and freshly ground black pepper 2 tablespoons butter, melted 2 cups panko breadcrumbs 1 tablespoon olive oil, plus more if needed
Mango and Avocado Salsa, recipe follows 1 cup fresh cilantro leaves, roughly chopped 1 large mango, chopped
1 jalapeno, quartered
Juice of 1 lime 3 scallions, sliced
1 avocado, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside. In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine. Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa. Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36456,"Popcorn Cake 1 bag microwave kettle popcorn 1/4 cup (1/2 stick) unsalted butter, plus more for greasing the pan 2 cups marshmallows 3/4 cup candy coated chocolate Instructions: Make popcorn according to the instructions on the bag. In a medium saucepan over medium heat, melt the butter. Add the marshmallows stirring with a wooden spoon until melted. Add the popcorn mixing rapidly from bottom to top until well coated. Add the candy coated chocolate, mixing well to distribute evenly. Butter a 9 by 9-inch baking dish with butter and line with plastic wrap. Pour the popcorn mixture into the prepared pan. Press down with the back of spoon and let it cool. Cut in 4 squares and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36457,"Personal Sangrias 1 cup diced apricots 1 cup diced pears 1 cup diced apples 1 cup halved grapes 4 cinnamon sticks One 750-milliliter bottle white wine
1 cup brandy
1 liter chilled club soda
Instructions: Evenly distribute the apricots, pears, apples, grapes and cinnamon sticks among 4 mason jars. Fill the jars halfway with white wine and add a couple splashes of brandy, then refrigerate for 4 to 5 hours. Add a little ice and fill the rest of the jars with club soda. Take to a picnic or a tailgate! ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 36458,"Tango Tomatoes 6 large firm tomatoes 8 ounces uncooked chorizo (or spicy Italian sausage) 2 tablespoons olive oil 1 medium white onion, finely chopped 2 ribs celery, finely chopped 1 poblano (or green bell) pepper, finely chopped 2 cloves garlic, finely chopped Coarse salt and freshly ground black pepper 3 tablespoons chopped cilantro leaves 1/2 cup seasoned dry bread crumbs 1 cup grated pepper jack cheese 1/4 cup grated Parmesan Instructions: Preheat oven to 350 degrees F. Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside. In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute. Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes. Sprinkle with remaining 1 tablespoon of cilantro and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 36459,"Seared Filet Mignon with Triple Mash and Sauteed Baby Squash 4 to 6-ounce filet mignon, cut into 2-ounce medallions 1 tablespoons oil, for searing 3 ounces baby squash, per serving Triple Mashed Potatoes, recipe follows 2 sweet potatoes, diced 4 large Yukon gold potatoes, diced Salt and freshly ground black pepper Salt and freshly ground black pepper 1-ounce chipotle pepper 1 head garlic, roasted 1 red pepper, roasted 1/2 stick butter 1/2 cup heavy cream Instructions: Sear each medallion until desired temperature is reached. Remove from pan and reserve for service. In the hot pan, begin to saute the squash utilizing the fond (brown bits in the pan). Serve as a side for the filet. Serve with Triple Mashed Potatoes. Separate the sweet and Yukon potatoes into 2 sauce pots and cover with cold water. Season the water with salt and freshly ground black pepper and bring to a boil. Add 1-ounce of chipotle to the sweet potato water. Cook the potatoes until they are fork tender. Drain them and transfer into separate bowls. Add the garlic to 1 bowl, and the red pepper to the other bowl of Yukon potatoes. Transfer the potatoes 1 style at a time into a potato ricer and rice into a bowl. Combine the butter and cream to make mashed potatoes. Continue this process with each flavor and hold the potatoes until service. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 36460,"Minty Mocha Affogato 1 pint mint chocolate chip ice cream 2 cups strongly brewed coffee, room temperature 4 ounces chocolate liqueur (recommended: Godiva) Instructions: Add 2 scoops (about 1/2 cup) of ice cream to 4 small bowls or coffee mugs. Pour the coffee evenly over each bowl, and top each with a drizzle of chocolate liqueur. Serve immediately with spoons. ","[Brunello di Montalcino, Barolo, Tempranillo]" 36461,"Prosciutto-Wrapped Crostini with Melon Salsa Crudo 1 long loaf country-style bread, such as Pugliese Extra-virgin olive oil Salt and freshly ground black pepper 1 cup Parmesan 1 small red onion, minced 2 tablespoons Champagne vinegar 1 ripe cantaloupe Salt 2 tablespoons minced flat-leaf parsley 12 slices prosciutto, sliced in 1/2 crosswise Instructions: Preheat the oven to 375 degrees F. Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside. Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine. Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36462,"Spaghettini with Checca Sauce 8 ounces spaghettini or angel hair pasta 4 scallions (white and pale green parts only), coarsely chopped 3 garlic cloves, crushed 1 (12-ounce container) cherry tomatoes, halved 1 (1-ounce) piece Parmesan, coarsely chopped 8 to 10 fresh basil leaves Salt and freshly ground black pepper 3 tablespoons olive oil 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes Instructions: Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 36463,"Mid-Atlantic Stuffing 6 cups old fashioned white bread 4 ounces (1 stick) butter 2 onions, chopped 4 ribs, chopped 1 pound crab meat 2 tablespoons crab boil seasonings 2 tablespoons Worcestershire sauce 1 tablespoon hot pepper sauce 1 cup chopped fresh herbs such as thyme, parsley, chives or chervil 1/2 cup green pepper, chopped 1/2 cup red pepper, chopped Instructions: Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl. Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl. In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced. For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36464,"Grilled Pizza Margarita 6 ounces Pizza Dough, recipe follows 1/4 cup virgin olive oil, for brushing and drizzling 1/2 teaspoon minced fresh garlic 1/2 cup loosely packed shredded fontina cheese 2 tablespoons freshly grated Pecorino Romano 6 tablespoons chopped canned tomatoes in heavy puree 8 basil leaves 1 tablespoon active dry yeast 6 cups high-gluten flour 2 1/2 teaspoons kosher salt Extra virgin olive oil Instructions: Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness. When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the two corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil. Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired. Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36465,"Salmon Tacos 1 tablespoon chili powder 1 tablespoon salt
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon coriander
Pinch cayenne
2 1/2 pounds salmon fillet
1 cup apple cider vinegar 1/4 cup 80/20 blend oil
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon lime juice
1 1/2 pounds cabbage, shredded
1 cup julienned carrots 1/2 cup chopped scallions 12 flour tortillas 2 tablespoons grapeseed oil
6 lime wedges
Instructions: For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne. Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour. Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper. For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves. Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using. For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable. Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.) Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36466,"Deviled Tomatoes 6 slices bacon, cut into 1/2-inch pieces 1 cup chopped red onion 1 cup chopped green bell pepper 2 cloves garlic, minced 2 jalapeno peppers, seeded and diced 3 large tomatoes, halved 1 tablespoon chopped fresh oregano Salt and freshly ground black pepper 6 slices sourdough bread, toasted 3/4 cup shredded pepper jack cheese Instructions: In a large skillet over medium heat, cook the bacon until crisp, about 6 minutes. Transfer the bacon to paper towels and reserve the drippings in the skillet. Add the onions, bell peppers, garlic and jalapenos to the skillet. Cook, stirring occasionally, for 5 minutes. Meanwhile, scoop the flesh out of the center of the tomatoes and chop, reserving the shells. Add the chopped tomatoes to the skillet and stir in the oregano. Season with salt and pepper and cook for 2 minutes. Position an oven rack in the center of the oven and heat the broiler. Put the bread slices in a 9-by-13-inch baking dish. Top each slice of bread with a tomato half. Divide the vegetable mixture evenly among the tomato halves. Top the tomatoes with the bacon and cheese. Broil until the cheese is melted, about 3 minutes. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36467,"Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce 1/4 cup mayonnaise, plus more for brushing on the crab cakes 1 tablespoon Dijon mustard
1 tablespoon stone-ground mustard
1/2 teaspoon paprika
1 1/4 pounds blue crab meat, picked over
1/4 cup chopped fresh flat-leaf parsley
2 green onions, dark green and pale green parts, thinly sliced
1/4 to 3/4 cup panko breadcrumbs
1 green plantain, peeled, sliced paper thin (ideally on a mandoline) and submerged in cold water until using Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper cl de arbol powder, as needed Canola oil, for frying 3 cups fresh orange juice 1/4 cup fresh lime juice
1/4 cup white wine vinegar
Pinch of pure cl powder
Pinch of ground cumin
1 head garlic, sliced in half crosswise
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon clover honey
1 teaspoon finely chopped fresh oregano
1/2 teaspoon finely grated orange zest
1 Hass avocado, diced 1 small mango, diced 1/2 roasted red pepper, diced
2 tablespoons chopped fresh cilantro 2 tablespoons canola oil
Juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Fresh cilantro leaves, for garnish Instructions: For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours. For the sour orange sauce: Combine the orange juice, lime juice, vinegar, cl powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving. For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving. To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and cl de arbol. Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed. To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 36468,"Bacon and Egg Spaghetti Kosher salt 1 pound spaghetti 1 tablespoon extra-virgin olive oil 6 slices thick-cut bacon, chopped
1/3 cup grated parmesan cheese Freshly ground pepper 6 large eggs
Finely chopped fresh chives, for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water. Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 36469,"Snow-Capped Chocolate Drops 1 1/2 cups Pillsbury BEST? All Purpose Flour 1/2 tsp. baking soda 1/2 tsp. salt 1 large egg 2/3 cup firmly packed brown sugar 1/2 cup Crisco? All-Vegetable Shortening 1/3 cup maraschino cherry liquid 2 envelopes premelted unsweetened chocolate 1/3 cup chopped walnuts 1/4 cup chopped maraschino cherries 3/4 cup marshmallow creme Instructions: HEAT oven to 350 degrees F. COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets. BAKE 10 to 12 minutes. Cool on racks. FROST each cooled cookie with 1 teaspoon marshmallow creme. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 36470,"Acorn Squash with Baby Bitter Greens 1 small acorn squash (about 1 pound) 1/2 cup extra-virgin olive oil A dash of pimenton (smoked paprika) Kosher salt and freshly ground black pepper 1 tablespoon sherry vinegar 1 tablespoon minced shallot 1 teaspoon whole-grain Dijon mustard 1/4 teaspoon sugar 4 ounces (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna 2 ounces goat cheese, crumbled 2 tablespoons Sweet and Salty Pepitas, recipe follows Vegetable oil, for the baking sheet 2 tablespoons unsalted butter 2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves Kosher salt Instructions: Preheat the oven to 375 degrees F. Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes. Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil. Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36471,"Chuck Wagon Brisket 6 pounds beef brisket Salt and pepper 2 packets (1 1/2 ounces) meatloaf seasoning (recommended: McCormick) 1 bottle (12 ounces) beer 2 cups apple cider (recommended: Treetop) 1 cup sliced onions 2 cups BBQ sauce (recommended: KC Masterpiece) 1 cup soaked hickory or oak wood chips Instructions: Set up grill for indirect cooking over medium heat (no direct heat source under brisket). Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil. Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour. Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side. INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing. ","[Pinot Noir, Zinfandel, Tempranillo, Shiraz]" 36472,"Bacon Jam Burger 1 pound bacon 1/2 white onion, chopped 1/3 cup dark brown sugar 1/2 cup apple cider vinegar 1 bunch roughly chopped fresh thyme leaves 1 pound ground beef 2 tablespoons salt 2 tablespoons pepper Grapeseed oil, for cooking the burger 4 slices American cheese 4 slices Cheddar 4 hamburger buns, toasted 1/2 cup mayonnaise 1/2 cup arugula Instructions: For the bacon jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp and the fat has rendered out. Allow to cool, then chop the bacon. In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly softened. Add the brown sugar, vinegar and thyme; bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed and the mixture has thickened to a jam-like consistency, about 20 minutes. Stir in the bacon; remove from the heat. For the burger: Divide the beef into 4 equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper. Heat the oil in a pan or griddle over high heat. Cook the patties until golden brown and slightly charred on the first side, about 3 minutes. Flip over the patties and cook until golden brown and slightly charred on the second side or to the desired degree of doneness, about 4 minutes for medium-rare. Add 1 slice of American cheese and 1 slice of Cheddar to the top of each patty during the last minute of cooking, then top the pan with a basting cover or tent the patties with aluminum foil to melt the cheese. Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the arugula and bacon jam. Sandwich the burger together with the tops of the buns and serve immediately.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36473,"Grilled California Pizzas 1 1/4 cups warm (100 to 110 degrees F) water 2 packages dry yeast 1 tablespoon honey 3 tablespoons good olive oil 4 cups all-purpose flour, plus extra for kneading 2 teaspoons kosher salt 1 red onion, thinly sliced 1 pound fresh mozzarella, grated 1/2 pound Italian Fontina, grated 1/2 pound mild goat cheese, such as Montrachet, sliced 1 red or yellow bell pepper, cored, seeded, and julienned 1/4 pound prosciutto, thinly sliced and julienned 1 bunch arugula, cleaned and dried 6 plum tomatoes, sliced 1/4-inch thick 4 pork or turkey sausages, cooked and sliced 1 bunch basil leaves, cleaned and dried 4 garlic cloves, roasted Crushed red pepper flakes 1/2 cup good olive oil Cornmeal Instructions: For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes. Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.) Light your grill and wait until it's hot. Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil. Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36474,"Umm Ali 3 cups milk 1 cup heavy cream 4 tablespoons honey 1 loaf day-old bread, cut into small pieces 1/2 cup pine nuts, toasted 1/2 cup raisins Ground cinnamon, for sprinkling Instructions: Preheat the oven to 400 degrees F. In a pot, combine the milk and cream. Bring to a boil. Stir in the honey and remove the pot from the heat. Spread the bread out in a deep baking pan, and sprinkle the pine nuts and raisins on top. Pour the heated mixture over the bread and sprinkle with a generous amount of cinnamon. Place the baking pan in the oven and cook for approximately 15 minutes. Serve immediately. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 36475,"Banana Split Bites 3 Kellogg's? Eggo? Homestyle Waffle 5 strawberries 2 canned pineapple rings, drained and cut into 12 total pieces
? cup frozen non-dairy whipping topping, thawed 12 slices ripe banana 2 tablespoons chopped pecans Chocolate ice cream syrup Instructions: 1.Prepare Kellogg's? Eggo? Homestyle waffles according to package directions. Cut each waffle into four triangles. 2.On waffle pieces layer strawberry slices, pineapple pieces and whipped topping. Top each with one banana slice. Drizzle with chocolate syrup. Sprinkle with pecans. Serve immediately. ","[Merlot, Moscato, Riesling, Zinfandel]" 36476,"Chicken Cordon Bleu Plate 8 tablespoons butter, at room temperature 1/4 cup chives, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
Salt and freshly ground black pepper Salt and freshly ground black pepper
4 skin-on chicken breasts 1 tablespoon olive oil
4 slices thick-cut country bread, toasted
4 slices tasso ham, crisped
8 ounces The Morning After Red Eye Gravy, recipe follows 1 tablespoon thinly sliced scallions 4 tablespoons butter 1/2 cup finely diced yellow onion 1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage 5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne 1/4 cup cream
Salt Instructions: Preheat the oven to 450 degrees F. In a small mixing bowl, combine the butter, chives, parsley, thyme and some salt and pepper. Gently loosen the skin from the chicken with your fingers. Rub 1 tablespoon of the herb butter between the meat and the skin on each piece of chicken. Sprinkle both sides of the chicken with salt and pepper. Add the oil to a pan set over high heat. Carefully place the chicken skin-side down and cook, without touching, until the skin turns golden brown, 3 to 4 minutes. Transfer the chicken to a baking sheet skin-side up, and bake for 15 minutes. Place one slice of bread on each plate and spread each slice with 1 tablespoon of the remaining herb butter. Place the tasso ham over the butter and top each with a piece of chicken. Generously ladle The Morning After Red Eye Gravy over the chicken and sprinkle with scallions to serve. In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36477,"Pizza Waffle Sticks with Ranch Dip One 11-ounce tube refrigerated thin-crust pizza dough All-purpose flour, for dusting 1/4 cup jarred pizza sauce or marinara sauce
16 slices pepperoni
1 1/2 cups shredded mozzarella One 16-ounce container sour cream
1 tablespoon chopped fresh basil
1 tablespoon minced scallions
One 1-ounce packet ranch dip mix
Instructions: Preheat a waffle iron (one that makes square waffles) according to the manufacturer's instructions. Remove the dough to a lightly floured surface. Use a lightly floured rolling pin to roll the dough to about twice the size of the waffle iron. Cut in half to create 2 equal squares. Place one dough square onto the waffle iron. Spread the pizza sauce onto the dough and top with the pepperoni and cheese. Top with the additional square of pizza dough. Close the waffle iron and cook until golden brown, about 5 minutes.
To make the dip, combine the sour cream, basil, scallions and ranch dip mix in a medium bowl. Cut the waffles into strips and serve with the ranch dip. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 36478,"Rice-Stuffed Grape Leaves 1/4 cup raisins 1/4 cup Retsina or dry white wine 1 jar grape leaves (36 leaves) 10 tablespoons olive oil 1/3 cup finely-chopped scallions 1 tablespoon finely-chopped parsley 3/4 cup rice 1 tablespoon chopped dill 1/4 cup pine nuts Salt and pepper Juice of 2 lemons 1 12-ounce can chicken broth Instructions: In a small bowl combine raisins and wine. Leave to soak 30 minutes or until plump. In a large saucepan of boiling water scald 36 grape leaves in batches. Using a slotted spoon, remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling. In a large skillet heat 2 tablespoons of the olive oil over medium heat. Add scallions and parsley; saute 5 minutes, stirring until very tender. Stir in rice, dill, pine nuts, and soaked raisins and their liquid. Season with salt and pepper to taste. Saute, stirring frequently, 5 minutes. Remove from heat and let cool. In center of grape leaf place 1 teaspoon of rice mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange a single layer of stuffed leaves; sprinkle with the juice of 1 lemon and 2 tablespoons of the olive oil. Arrange a second layer of stuffed leaves on top and sprinkle with remaining lemon juice and 2 tablespoons of oil. Pour chicken broth, remaining 1/4 cup olive oil, and enough cold water to cover, over stuffed leaves. Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 50 minutes. Cool stuffed leaves to room temperature in liquid. Drain and serve or refrigerate and serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36479,"Ham Steaks with Asparagus-Rice Salad 1/3 cup mayonnaise 1/3 cup sour cream 1/4 cup finely chopped fresh chives 1 tablespoon whole-grain mustard 1 cup long-grain white rice Kosher salt and freshly ground pepper 2 bunches asparagus, trimmed and cut into 1-inch pieces Juice of 1 lemon, plus wedges for serving 1 tablespoon unsalted butter 4 6-ounce ham steaks 2 tablespoons packed light brown sugar Instructions: Mix the mayonnaise, sour cream, chives and mustard in a bowl. Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper. Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36480,"Roasted Cornish Hen with Panzanaella Dressing and Sauteed Broccolini 1 loaf sour dough bread (8 cups) cut into 1/4-inch cubes 3 tablespoons olive oil 2 cups diced canned tomatoes, drained 3 cloves garlic, minced 1/4 cup chopped parsley 2 tablespoons chopped fresh rosemary Salt Pinch red pepper flakes 1 bunch rosemary 2 Cornish hens 1 head roasted garlic, cloves removed and mashed to a paste 2 tablespoons olive oil Salt and freshly ground pepper 3 tablespoons olive oil 2 cloves garlic, finely sliced 1 1/2 pounds broccollini, trimmed, blanched, shocked in cold water and drained Salt and freshly ground pepper Instructions: Dressing: Preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake in the oven until golden brown, about 8 to 10 minutes. Grease a 2 quart high-sided baking dish with olive oil. Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes. Add the toasted bread cubes and the olive oil and stir to combine. Place the mixture into the baking dish, cover with foil and bake for 20 minutes. Remove the foil and continue baking until the dressing is crisp and golden brown, about 10 minutes longer. Roasted Garlic Cornish Hens: Preheat oven to 450 degrees F. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine. In a small bowl, mix together the garlic paste and the olive oil. Rub the mixture over the hens and season with salt and pepper, to taste. Place the hens in a saute pan, with a heat-resistant handle, and sear on all sides. Put in the oven and roast until just cooked through, about 35 to 40 minutes. Let rest for 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hen. Sauteed broccolini: Heat oil in large saute pan over medium heat. Add the garlic and cook for 1 minute. Add broccolini and saute for 2 minutes. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36481,"Paella 1/2 Spanish onion, roughly chopped 2 cubanelle peppers, roughly chopped 1 red bell pepper, roughly chopped 1 jalape?o, roughly chopped 5 cloves garlic, smashed
1/2 small bunch cilantro, leaves and tender stems roughly torn Extra-virgin olive oil 12 large head- and shell-on shrimp or prawns, cleaned
1 pound Morcilla sausage, sliced into rings
1 large vine-ripened tomato, grated on the large holes of a box grater
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 cups short-grain rice (preferably Calasparra)
1 cup dry white wine
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 quart chicken stock
Roughly torn cilantro, for serving Instructions: In the bowl of a food processor, pulse the onions and cubanelle and bell peppers to break them down. Pulse in the jalape?o and garlic, then add the cilantro and puree into a coarse mixture. Set the sofrito aside. In two 10-inch paella pans (you can also use a large paella pan, if you like), heat a drizzle of olive oil over medium heat. Add the shrimp and sear on both sides until three-quarters of the way cooked, 3 to 4 minutes total, then transfer to a plate. Add the sausage and cook, turning once, until the casings are crispy, then transfer to a plate. Add the reserved sofrito, the grated tomatoes and a good pinch of salt and cook, stirring occasionally, until any liquid has evaporated and the sofrito begins caramelize. Stir in the tomato paste, then add the rice and toast briefly. Deglaze the pan with the wine. Add the cumin, paprika and reserved sausage, then slowly add half of the stock and stir until the liquid comes to a simmer. Repeat with the remaining stock, then let the paella cook, undisturbed, until the rice is tender or until the liquid is almost gone, about 10 minutes. Meanwhile, remove the shells from the shrimp, leaving the heads intact. When the rice is tender, scatter the shrimp over the top and cook until the liquid has evaporated and the rice is crisp on the bottom, about 5 minutes more. Drizzle with olive oil, top with cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Garnacha, Tempranillo]

" 36482,"Cocoa Spritz Cookies 2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon ground cloves (optional) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Sanding sugar, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar. Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36483,"Beer Can Chicken 4 tablespoons favorite barbecue rub 1 tablespoon paprika 1/4 tablespoon fresh black pepper 1 (12-ounce) can beer 1 whole chicken 1/4 cup favorite barbecue sauce Instructions: Preheat a grill to 250 degrees F. Remove giblets from inside of chicken. Rub chicken with your favorite barbecue rub, paprika, and pepper. Open beer and dispense 1/4 of can, so the can is 3/4 full. Hold chicken so that the cavity is at the bottom. Place chicken over beer can so that the cavity covers the can. Stand chicken upright in the center of grill. Cook for 3 hours, until skin is golden brown. Glaze with favorite barbecue sauce 15 minutes prior to removing from grill. Remove from grill. Cut and serve. ","[Lager, Brown Ale, IPA, Stout]" 36484,"Steamed Black Bass with Kombu Noodles and Mushroom Dashi 1 quart water 3/4 cup high quality soy sauce 8 ounces sake 1 to 2 large kombu leaves, soaked for one minute 8 medium carrot batons (1/4 by 1/4 by 4-inch) 8 medium daikon batons (1/4 by 1/4 by 4-inch) 1 cup dried mushrooms 2 tablespoons dashi flakes or 1/4 cup shaved bonito, for dashi flakes 1 quart mushroom dashi 2 (8-ounce) black bass fillets 8 blanched carrot batons 8 blanched daikon batons Sliced mushrooms from dashi preparation 1 cup sliced Chinese or regular mustard greens 24 kombu battera, cut in half lengthwise Coarse fleur de sel, to garnish Instructions: Place the water, soy and sake in a large saucepot over a medium flame. Add the kombu and simmer until the kombu softens. Add the carrots and daikon, simmer until the carrots and diakon just soften (about 2-1/2 minutes), then remove from the flame. Discard the kombu, and reserve the carrots and daikon. Add the mushrooms and shaved bonito (or dashi flakes) and soak until the liquid comes to room temperature. Remove mushrooms from dashi liquid, thinly slice the mushrooms and set aside. Place 1 cup of mushroom dashi in the bottom of a small wok. Set a bamboo rice steamer over the dashi. Bring the dashi to a simmer over a medium flame. Place the bass fillets in the steamer and cover. Steam 6 to 8 minutes or until the bass is just cooked. Meanwhile, place the remaining dashi in a medium saucepot over a medium flame. Add the carrots, daikon, mushrooms, mustard greens, and kombu battera. Bring to a simmer. Divide the broth and vegetables equally into 2 warmed bowls. Arrange the carrots and daikon lattice style to support the bass. Lay the bass over the lattice and sprinkle with fleur de sel.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36485,"Rose Spritzer 3 ounces rose wine 3 ounces Italian lemon soda 2 to 3 dashes grapefruit bitters
1 sprig thyme
2 raspberries
Instructions: Combine the rose and soda in a wine glass over ice. Add the bitters. Roll the thyme sprig between your palms to release the oils; add to the spritzer. Garnish with the raspberries. ","[Prosecco, Lambrusco, Vinho Verde]" 36486,"Portobello Wellington with Red Wine Gravy 1/4 cup plus 2 teaspoons extra-virgin olive oil 1 large onion, halved and thinly sliced 2 cups diced peeled butternut squash Kosher salt 12 sprigs thyme 8 ounces maitake mushrooms 7 sprigs rosemary 1/3 cup hazelnuts, roughly chopped 1 tablespoon minced garlic 3 cups baby spinach 4 large portobello mushroom caps, gills removed Freshly ground pepper 1 17-ounce package frozen vegan puff pastry (such as Aussie Bakery), thawed 1 tablespoon egg replacer (such as Bob\u2019s Red Mill), beaten with 3 tablespoons water 1 tablespoon extra-virgin olive oil 4 shallots, finely diced 2 tablespoons all-purpose flour 1 cup low-sodium vegetable stock 1 cup dry red wine 2 tablespoons tamari 1 teaspoon sugar Kosher salt and freshly ground pepper
Instructions: Make the Wellington: Preheat the oven to 350? F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside. Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes. Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard. Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.) Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink. In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and saut until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid. Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands. Preheat the oven to 400? F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture. Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes. Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 36487,"White Cheddar Cauliflower Soup 1 head cauliflower (about 2 pounds) 2 tablespoons olive oil 1 medium yellow onion, diced 5 cloves garlic, minced 3 cups vegetable stock 4 to 5 sprigs fresh thyme 1 cup whole-milk ricotta cheese Crackers, such as Crunchmaster, for garnish Flaked sea salt, for garnish Honey, for drizzling 3 cups plain unsweetened almond milk 1/2 cup freshly grated white Cheddar Kosher salt and freshly ground black pepper Instructions: Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more. Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs. Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside. Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.) Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 36488,"Roast Turkey with Chipotle-Maple Butter One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons pure maple syrup 1 chipotle pepper in adobo 1 garlic clove Instructions: Let the turkey sit at room temperature for about 1 hour. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan. Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 36489,"Curried Vegetarian Shepherd's Pie 2 pounds russet potatoes, peeled and quartered Kosher salt
2 bay leaves 2 carrots, chopped 3 sprigs thyme 1 small rutabaga, peeled and chopped 1 medium turnip, peeled and chopped 2 leeks (white and light green parts only), sliced 1/2 inch thick, rinsed well 6 tablespoons unsalted butter
8 ounces button mushrooms, quartered 3 tablespoons all-purpose flour 1 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1 1/2 cups half-and-half 1 cup frozen peas Grated zest and juice of 1/2 lemon 1/4 cup chopped fresh parsley 2 teaspoons curry powder Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes. Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley. Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well. Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36490,"Beet and Cabbage Borscht 4 cups unsalted chicken stock 1 cup dry white wine 1 pound (about 6 cups) Savoy or green cabbage, cored and shredded 1 large (about 8 ounces) beet, peeled and cut into fine julienne 1 small red onion, peeled and thinly sliced 1 tablespoon balsamic vinegar Generous pinch of ground cumin Salt and freshly ground black pepper to taste Unflavored yogurt or sour cream (about 1/2 cup) Instructions: Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Garnacha]" 36491,"Black Truffle Mac and Cheese (Hangover Grilled Cheese) One 8-ounce bottle black truffle oil 1 1/2 cups minced shallots
3/4 cup minced fresh thyme
1 1/2 cups minced garlic
3 tablespoons vegetable base
2 1/3 cups chardonnay wine 1 cup all-purpose flour
Six 32-ounce cartons heavy cream
3 pounds mixed cheese (3 to 4 types), such as fontina and Swiss 4 cups freshly grated Parmesan Salt 5 pounds elbow pasta
Olive oil, for tossing with pasta Two 1-ounce slices white Cheddar Cooked lobster meat, optional 2 slices sourdough bread
Clarified butter, for grilling Instructions: For the mac and cheese: Heat the truffle oil in a large pot over low heat. Add the shallots and thyme and cook until the shallots are golden. Add the garlic and continue cooking until golden. Add the vegetable base and stir. Add the wine and cook until reduced, 10 to 15 minutes. Add the flour slowly, stirring, until a thick paste forms. Add the cream and simmer, stirring frequently, until thickened, 10 to 15 minutes. Add the mixed cheese (except for the Parmesan and Cheddar) slowly while stirring. Once all the cheese is in, you will begin to see a nice sauce come to life. Continue to cook, stirring, about 15 minutes. Add the Parmesan at the very end. This cheese is like glue; it holds the sauce and the pasta together. While the cheese sauce simmers, bring a large pot of water with 1/4 cup salt to a boil. Add the pasta and cook until al dente. Drain and add a touch of olive oil to keep the pasta from sticking. The pasta is now ready to soak up the cheese sauce. Return the pasta to the pot and stir in the cheese sauce. For the sandwich: Preheat a flattop to 350 degrees F. Place the Cheddar slices and lobster if using in between the bread slices and close the sandwich. Ladle some clarified butter onto the flattop. Place the sandwich on the flattop and cook until the bread is golden and crisp and the cheese is melted. Flip and cook until golden on the other side. Open the bread and stuff with a heaping serving spoon of the mac and cheese. Close the sandwich, cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 36492,"Crisp Crab Cakes 1 tablespoon plus 2 teaspoons extra-virgin olive oil 2 scallions, thinly sliced 1/2 cup finely chopped red bell pepper 1 cup panko (Japanese breadcrumbs) 1 large egg, lightly beaten 2 tablespoons nonfat milk 1 teaspoon Worcestershire sauce 2 teaspoons dijon mustard 1 tablespoon fresh lemon juice, plus lemon wedges for serving 1/2 teaspoon Old Bay Seasoning Dash of hot sauce 1 pound lump crab or crab claw meat, picked over Kosher salt and freshly ground pepper Olive-oil cooking spray Instructions: Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36493,"Pistachio-Ricotta Cheesecake 1/3 cup roasted unsalted pistachios, plus 2 tablespoons chopped for topping 5 ounces shortbread cookies (about 16 cookies), such as Lorna Doone 2 tablespoons granulated sugar 3 tablespoons unsalted butter, melted 3 large eggs 3/4 cup granulated sugar 1 pound fresh ricotta cheese (about 2 packed cups) 1/2 cup unsweetened pistachio paste, stirred if separated 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/4 teaspoon salt 4 drops green gel food coloring Confectioners' sugar, for dusting Instructions: Make the crust: Position a rack in the lower third of the oven; preheat to 325?. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool. Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes. Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined. Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours. Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36494,"Little Mozzarella-Stuffed Meatloaves 1 1/2 pounds meatloaf mix (ground beef, pork, and veal) 1 medium onion, grated 1/2 cup panko (Japanese bread crumbs) or regular dried bread crumbs 1 large egg, beaten 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons Worcestershire sauce 1 tablespoon whole-grain mustard 2 teaspoons kosher salt 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder Freshly ground black pepper 4 thin slices pancetta (about 1- ounce), optional 4 small squares smoked mozzarella (about 2 ounces total) 1/4 cup tomato paste 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil 2 cups marinara sauce, jarred or homemade, hot Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture. Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter. Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36495,"Round Two Recipe - Fried Potato Cakes 1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe Kosher salt and freshly ground black pepper 1/8 teaspoon cayenne pepper 2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold 1/4 cup shredded mozzarella cheese 1/2 cup canola oil Instructions: In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside. In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36496,"Cherry Cola Glazed Spare Ribs 1/3 cup Sandra Lee All-Purpose Rub 2 tablespoons teriyaki mix (recommended: Kikkoman) 3 racks pork spare ribs 1 cup cherry cola 1 cup BBQ sauce 1/3 cup cherry preserves 2 tablespoons teriyaki mix (recommended: Kikkoman) Instructions: Preheat oven to 350 degrees F. In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in. Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour. While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat. Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side. For Outdoor Grill: Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 36497,"DeFalco's Authentic Italian Tomato Sauce 1/2 cup extra-virgin olive oil 8 cloves fresh garlic, minced
1 medium onion, diced
3 to 4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, roughly torn
1 cup fresh parsley, chopped 1 cup marsala wine 1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar
Instructions: Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown. Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through. Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently. ","[Barolo, Chianti, Barbaresco, Montepulciano]" 36498,"Walnut Cake with a Hint of Rosemary 1/2 teaspoon baking soda 3/4 cup walnuts 1 cup whole-wheat pastry flour (see Ingredient notes) 1/4 teaspoon salt 1 cup buttermilk 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 cup mild olive oil or canola oil 4 teaspoons very finely chopped fresh rosemary 1 teaspoon vanilla extract 1/2 teaspoon freshly grated lemon zest 2 large eggs, at room temperature (see Tip) 2 large egg whites, at room temperature, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions 1 1/4 cups sugar 1 cup Vanilla Cream (recipe follows) Confectioners' sugar for dusting 2 cups mixed fresh berries (blueberries, raspberries, blackberries) Rosemary sprigs for garnish Instructions: Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts. Position rack in center of oven; preheat to 350degreesF. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool. Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup. Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale. With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely. Meanwhile, make Vanilla Cream. To serve, set the cake on a platter and dust with confectioners' sugar. Garnish with berries and rosemary sprigs. Serve each piece with a dollop of Vanilla Cream and some berries. Recipe Tips & Notes: 1. Ingredient notes: 2. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Available in large supermarkets and in natural-foods stores. 3. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. 5. To bring cold eggs to room temperature quickly, place in a bowl of warm water for a few minutes; they will beat to a greater volume. 6. To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs the traditional way, by passing the yolk back and forth between pieces of egg shell or your hands, can expose eggs to bacteria. Recipe Nutrition: Per serving: 230 calories; 8 g fat (1 g saturated fat, 3 g mono unsaturated fat); 27 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 154 mg sodium; 81 mg potassium 2 Carbohydrate Servings Exchanges: 2 starch, 2 fat Servings: 16 To Make Ahead: Equipment: 12-cup bundt pan ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36499,"Peach Glazed Ham with Peach Corn Relish 1 (6 to 7-pound) fully cooked spiral sliced ham (recommended: Loveless Cafe Country Ham) 1/2 cups peach preserves (recommended: Loveless Cafe Peach Preserves) 1 tablespoon honey Dijon or stone-ground mustard 3/4 teaspoon hot sauce 1/8 teaspoon ground cloves 3 large ripe peaches, pitted and halved Loveless Corn Relish, recipe follows Peach-Corn Relish, recipe follows 1/3 cup white vinegar 1/2 cup sugar 1/4 teaspoon dry mustard 1/4 teaspoon mustard seed 1/4 teaspoon turmeric 1 cup whole kernel corn, yellow 1/4 cup diced onion 2 tablespoons diced sweet red bell pepper 2 tablespoons diced sweet green bell pepper Pinch ground cloves 1 fresh peach, peeled, pitted and diced 1/3 cup water 1 cup Loveless Cafe Corn Relish Pinch ground cloves Instructions: Preheat the oven to 325 degrees F.
Score fat side on ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 degrees F, about 1 1/2 hours.
Combine the peach preserves, mustard, hot sauce and ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140 degrees F, about 20 minutes.
Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve. Combine the vinegar, sugar, mustard, mustard seed, and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion, and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.
Yield: 1 1/4 cups
Prep Time: 20 minutes
Cook Time: 5 minutes
Ease of preparation: easy In a small saute pan, cook diced peach with water over medium heat until tender. Add the Loveless Cafe Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.
Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36500,"Rockfish Galettes 1 pound Rockfish (Striped Bass) fillets 1 lemon, zested and juiced Salt and crab boil seasoning, (recommended: Old Bay) 1 large egg yolk 1 teaspoon distilled white vinegar 1/3 cup (about) ice water 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) chilled butter, cut into 12 pieces Truffle Oil and chives to garnish (optional) Instructions: Begin by making galette dough. Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms. Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disk. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use. Preheat oven to 350 degrees F. Put rockfish on a lightly greased sheet pan and season with lemon zest, lemon juice, salt and crab boil seasoning, to taste. Roast until fish is firm to the touch and flakes easily, about 15 to 20 minutes depending on thickness of fillets. Set aside. Remove galette dough from refrigerator, lightly dust with flour and roll out to 1/4 to 1/2 inch thick. Using a 1 1/2 to 2\ cookie cutter, or a lightly floured glass, cut dough into circles and put on a lightly greased baking sheet. Score each circle with the tines of a fork and bake for 10-12 minutes, or until golden brown. If the galettes are puffing up too much, put a second, ungreased cookie sheet on top of the first to weight the dough down slightly. Remove galettes from oven and top with warm flaked rockfish, truffle oil and chives (if using). Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36501,"Green Goddess Dressing 1 cup mayonnaise 1/3 cup sour cream 2 tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 cup packed fresh basil leaves 1/4 cup fresh flat-leaf parsley leaves 4 tablespoons chopped fresh chives 2 tablespoons fresh chopped tarragon 1 clove garlic, peeled and roughly chopped
Kosher salt and freshly cracked black pepper
Crudite, such as blanched radish, cauliflower, broccoli and sugar snap peas, for serving Mixed field green salad, for serving Instructions: Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper. Serve with crudite and green salad. Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 36502,"Whoopee Pie 2 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1/2 cup unsalted butter (1 stick) 1 cup sugar 3 large eggs 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger 1/2 teaspoons baking powder 3/4 teaspoons fine salt 1 teaspoon pure vanilla extract 1 cup all-purpose flour 18 large marshmallows Instructions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
2. Place unsweetened and semisweet chocolate and butter in a medium microwave-safe bowl. Heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. Whisk sugar, eggs and vanilla into chocolate mixture until smooth. Sift flour, cocoa, baking powder and salt into another bowl. Gradually whisk dry ingredients into wet ingredients until moistened. Fold batter together using a rubber spatula. Do not over mix.
3. Drop heaping tablespoons batter onto prepared pan, 1 inch apart. Bake until cookies spring back when lightly touched, about 6 minutes. Cool cookies slightly.
   4.Transfer half cookies to a rack. Turn remaining cookies on pan over-flat side up. Place a marshmallow on top each flipped cookie; return pan to oven. Cook just until marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 36503,"Ice Cream Sandwiches with Slice and Bake Peanut Butter Sandies 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon fine salt 5 tablespoons unsalted butter, softened 1/3 cup smooth peanut butter 1/3 cup packed light brown sugar 12 peanuts, halved 1 quart of your favorite ice cream, softened slightly Instructions: Whisk together the flour, baking soda and salt in a medium bowl. Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours. When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together. Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom. Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely. Sandwich the cooled cookies between large scoops of your favorite ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36504,"Bella Bella Bellini Half of a 15-ounce can (about 1 cup) sliced peaches in juice, drained
16 fresh raspberries 1 (750-ml.) bottle sparkling white wine, chilled Instructions: Put peaches in a small food processor or blender, and pulse until pureed. Evenly distribute the peach puree among 8 champagne flutes, about 1 tablespoon per glass.
Place two raspberries in each glass and top with sparkling white wine. Enjoy!
","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 36505,"Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca 1 tablespoon minced garlic 2 quarts chicken stock 1 cup heavy cream 1/4 cup creme fraiche or sour cream 1 teaspoon ground canela (Mexican cinnamon) 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cl de arbol 1/2 teaspoon ground clove 2 teaspoons ground panela or piloncillo (if not available, use brown sugar) 1 cup extra-virgin olive oil, plus 1 tablespoon 1 pound calabaza, peeled and diced into 1-inch pieces 1 white onion, cut into small dice Instructions: Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, cl, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices. Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes. While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes. When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place. In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 36506,"Pear, Apple and Cranberry Crisp 2 pounds ripe Bosc pears (4 pears) 2 pounds firm Macoun apples (6 apples) 3/4 cup dried cranberries 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup old-fashioned oatmeal 1/2 pound (2 sticks) cold unsalted butter, diced Instructions: Preheat the oven to 350 degrees F. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish. For the topping: Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 36507,"Potato Crusted Chicken with Olives and Red Wine 2 large russet potatoes, about 1 pound 4 tablespoons olive oil 3 tablespoons unsalted butter 4 chicken breasts, skin off and boneless, about 1 pound Salt and pepper 3 tablespoons chopped shallots 1/4 cup pitted Greek Calamata olives, coarsely chopped 1/4 cup dry red wine with dark rich color (such as Syrah) 1/2 cup chicken stock 6 to 8 basil leaves, washed and julienned Instructions: Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside. Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato. Overlap the slices across the width of the chicken. Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 36508,"Strawberry Tarts 1 1/4 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, diced 2 tablespoons cold shortening (recommended: Crisco) 1/4 cup ice water 2 cups Pastry Cream, recipe follows 2 pints whole strawberries, hulled and halved 1/3 cup apricot jelly 3 tablespoons shelled pistachios, halved, optional 5 extra-large egg yolks, room temperature 3/4 cup sugar 3 tablespoons cornstarch 1 1/2 cups scalded milk 1/2 teaspoon pure vanilla extract 1 teaspoon Cognac 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36509,"Oscar's Chocolate Box with Oscar's Chocolate Mousse 1pound bittersweet chocolate 64 percent 6 plastic pencil boxes (3-inch)* 3/4 cup bittersweet chocolate 3 cups heavy cream 1 cup raspberries Instructions: For the chocolate box: Chop up the chocolate until very fine. In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth. Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box. Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries. For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve. Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 36510,"Shortbread-Crusted Pork Milanese 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar
2 tablespoons finely minced shallots
1/2 teaspoon chopped fresh oregano
1 clove garlic, grated
3 tablespoons extra-virgin olive oil
3 cups arugula
Kosher salt and freshly ground black pepper 1/2 cup panko breadcrumbs 1/2 cup grated Parmigiano-Reggiano 1/2 teaspoon chopped fresh oregano
8 Trefoil? or Shortbread cookies 2 large eggs, beaten
1 cup all-purpose flour
2 bone-in pork cutlets, pounded to 1/4 inch thick Kosher salt and freshly ground black pepper 1/2 cup clarified butter or canola oil 2 sprigs fresh thyme
1 sprig fresh sage
Instructions: For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside. For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes. Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet. Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper. Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 36511,"Chicken Satay Sticks with Wasabi Mayonnaise 1 pound ground chicken 1/2 cup flaked coconut 2 tablespoons chopped fresh cilantro leaves 1 egg 2 teaspoons brown sugar1 teaspoon grated lime zest 1 teaspoon soy sauce 1 teaspoon salt 1 teaspoon pepper Spice Paste, recipe follows Lime slices, for garnish Fresh cilantro sprigs, for garnish Red chiles, for garnish Wasabi Mayonnaise, recipe follows Instructions: 1 pound ground chicken1/2 cup flaked coconut2 tablespoons chopped fresh cilantro leaves1 egg2 teaspoons brown sugar1 teaspoon grated lime zest1 teaspoon soy sauce1 teaspoon salt1 teaspoon pepperSpice Paste, recipe followsLime slices, for garnishFresh cilantro sprigs, for garnishRed chiles, for garnishWasabi Mayonnaise, recipe follows Preheat the broiler. In the bowl of a food processor, place chicken, coconut, chopped cilantro, egg, sugar, zest, soy sauce, salt, pepper, and Spice Paste. Process until well combined and divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers that have been soaked in water for 30 minutes. Place skewers on a foil-lined lightly greased broiler pan and broil about 12 minutes, turning occasionally. Arrange skewers on a serving dish and garnish with lime slices, cilantro, and red chiles. Serve hot with Wasabi Mayonnaise for dipping. Spice Paste: 2 medium red chiles, seeded and chopped2 cloves garlic, minced2 spring onions, chopped1 teaspoon grated fresh ginger1 peeled and chopped Roma tomato2 teaspoons olive oil Place all ingredients, except oil, in a food processor and process until coarsely ground. Heat oil in a medium skillet over medium heat. Add chili mixture and cook about 2 minutes, stirring. Cool before using. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 36512,"Meringue Bones 3 large egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar 1 teaspoon pure vanilla extract Seedless strawberry or raspberry jam, for filling Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until white and foamy. Gradually beat in the sugar until thick and glossy, about 5 minutes, then beat in the vanilla. Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 3-inch bones onto the prepared baking sheets. Bake, switching the pans halfway through, until the meringues are dry and crisp, 1 1/2 to 2 hours. Transfer to a rack and let cool completely on the baking sheets. Carefully loosen the meringue bones from the parchment paper and sandwich with a thin layer of jam. Spread or pipe a thin layer of jam on the flat side of a meringue; sandwich with another meringue. Repeat with the remaining meringues. ","[Sauternes, Moscato, Vin Santo, Riesling]" 36513,"Flounder Francese with Toasted Almonds, Lemon and Capers 2 ounces (1/4 cup) sliced almonds 4 flounder fillets, 6 to 8 ounces each Salt and pepper 3 large eggs A splash heavy cream 4 tablespoons extra-virgin olive oil, divided 3 tablespoons butter, divided 1/2 cup dry white wine, eyeball it - a couple of glugs Handful flat-leaf parsley, finely chopped 1 lemon, zested and juiced 3 tablespoons capers 2 cloves garlic, finely chopped 1 pound triple washed spinach, tough stems removed, coarsely chopped 1/4 teaspoon grated or ground nutmeg, eyeball it Instructions: Toast almonds over moderate heat and reserve.
Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 36514,"Discoball Cupcakes 2 2/3 cups (12-ounces) all-purpose flour 1 1/4 cups plus 2 tablespoons (4 ounces) unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup (8 ounces) sour cream 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 cup (2 sticks) unsalted butter 2 cups (14 ounces) granulated sugar 2 eggs 1 1/4 cups (10 ounces) strong coffee Instructions: Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with cupcake wrappers. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth. Set the mixer to low speed and add the eggs, 1 at a time, scraping thoroughly between each addition. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition. Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined. Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched. Allow the cupcakes to cool for 20 minutes. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 36515,"Chicken Taco Salad 1 tablespoon vegetable oil 1 small onion, sliced 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 2 cups shredded rotisserie chicken 1 15-ounce can black beans, drained and rinsed 1 cup low-sodium chicken broth Juice of 1/2 lime, plus wedges for serving Kosher salt and freshly ground pepper 1 head romaine lettuce, shredded
Instructions: Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 36516,"Sunny's Creamy Reuben Soup with Rye Toast Croutons 1/4 cup mayonnaise 1/4 cup full-fat Greek yogurt 2 tablespoons sambal 2 tablespoons finely chopped parsley 2 tablespoons salted butter 1/4 cup chopped white onion 1 stalk celery, finely chopped Kosher salt and freshly ground black pepper 1/2 cup chopped drained sauerkraut 2 cloves garlic, grated on a rasp 3 cups beef stock 1 cup heavy cream, at room temperature 1/4 pound corned beef, thinly sliced into strips 2 thick slices rye bread, cubed (1/2- to 3/4-inch) and toasted 1 cup shredded Swiss cheese Instructions: Make the sauce. In a small bowl, stir together the mayonnaise, yogurt, sambal and parsley. If needed, loosen the sauce with a bit of water to make it drippy. Refrigerate until ready to use. Make the soup. Melt the butter in a medium pot over medium-high. Add the onions and celery and season with a pinch of salt and a few grinds of black pepper. Saut until the vegetables are tender, but not browned, 5 to 7 minutes. Add the sauerkraut and garlic and cook while stirring to release the steam and moisture from the pot. Add the stock. Bring to a boil, then lower to a simmer over medium heat. Add the heavy cream and cook further until the liquid slightly reduces, 15 to 18 minutes. Use a blender or immersion blender to blitz the soup until smooth. Finish and serve. Preheat the broiler to low heat. Put 4 broiler-safe bowls (I use my French onion soup crocks) onto a sheet pan. Divide the corned beef and soup equally between the bowls, then top with croutons and cheese. Place on the top rack of the oven beneath the broiler and broil until the cheese melts and bubbles a bit, 2 to 3 minutes. Remove and serve with a drizzle of the chilled sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36517,"Greek Saganaki 1 cup kalamata olives 8 (1/2-inch) slices kasseri cheese (about 1 1/2 ounces each) Salt Freshly ground black pepper 2 cups brandy, or enough to cover cheese slices 1 cup all-purpose flour 4 tablespoons butter 3 to 4 tablespoons lemon juice 4 rounds of pita bread, brushed with olive oil, grilled and quartered Instructions: Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36518,"Roasted Turkey and Root Vegetables One 2- to 3-pound bone-in, skin-on split turkey breast BBQ Chip Dust, recipe follows 8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil
2 teaspoons light brown sugar 2 teaspoons kosher salt
2 teaspoons dry ancho cl powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Instructions: Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight. Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat. In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated. Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes. Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables. Combine the brown sugar, salt, cl powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 36519,"Pici All'Aglione 3 tablespoons extra-virgin olive oil 10 cloves garlic, peeled (one per person!) 1 to 2 fresh hot peppers, like red serranos, sliced, or about 2 teaspoons red pepper flakes Three 15-ounce cans whole peeled tomatoes (San Marzano are best), crushed by hand Salt and freshly ground black pepper Fresh basil leaves, for garnish 2 pounds fresh pici pasta Instructions: Bring a large 8 to 12-quart pot of water to a boil. Heat the olive oil, garlic and hot peppers in a large 12 to 14-inch saute pan until the garlic is fragrant. Add the crushed tomatoes and cook for 20 minutes. Season with salt and black pepper, adding more hot peppers or red pepper flakes to make it spicier, if desired.
When the water has come to a boil, add 2 tablespoons of salt. Add the fresh pasta and cook for about 3 minutes or according to package instructions if store-bought. Drain the pasta and reserve 1/2 cup of the pasta water.
Add the pasta to the sauce and cook for about 1 minute, adding pasta water as needed to make the sauce slightly loose and glossy. Top with basil and serve immediately. ","[Aglianico, Montepulciano, Barbera, Garnacha]" 36520,"Perfect Baby Back Ribs 2 teaspoons kosher salt 1 teaspoon smoked paprika 1 teaspoon sweet paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper Dash cayenne pepper (optional) 2 racks baby back ribs 2 tablespoons white or cider vinegar Nonstick spray, for spraying slow-cooker insert 1/4 cup beer (any kind) 1 cup your favorite BBQ sauce (optional) Instructions: For the dry rub: Place the salt, smoked and sweet paprika, onion powder, garlic powder, cumin, black pepper and cayenne (if using) in a small bowl and mix with a fork until well blended.
Sprinkle the ribs with the vinegar and rub into the flesh. Rub the dry rub mixture all over the ribs. (This may be done the night before for extra flavor, and placed in the refrigerator.)
Spray the insert of a large (at least 6 quarts) slow cooker with nonstick spray. Place the ribs in the insert, cutting the racks in half if needed to fit. Pour the beer on the bottom of the insert. Cover and cook on low until the meat is tender but still intact (about 9 hours).
When the ribs are almost cooked, prepare a grill for high heat.
Remove the cooked ribs from the slow cooker, blot any excessive (dripping) moisture and place them on the hot grill. Cook until a nice char is formed, 10 to 15 minutes, coating them with BBQ sauce (if using) as they cook. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 36521,"Christina's Stuffed-Crust Pepperoni and Mushroom Pizza 1/4 cup warm water 4 tablespoons sugar 1 package dry yeast 3/4 cup milk
4 tablespoons unsalted butter 2 1/2 cups all-purpose flour, plus more for kneading 3 tablespoons cornmeal, plus more for the pan 1 egg, beaten 1 teaspoon salt 8 ounces mozzarella Olive oil, for coating bowl 1 tablespoon sugar 3/4 cup prepared marinara sauce 1/2 cup canned stewed tomatoes, strained and coarsely chopped 1 1/2 cups grated mozzarella 1 medium onion, finely chopped 1/2 cup sliced mushrooms 1/4 pound sliced pepperoni 1 teaspoon dried basil 1 teaspoon dried oregano Instructions: Preheat the oven to 450 degrees F To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted. In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and let rest for 10 minutes. Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle. Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim. To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano. Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36522,"Thai Peanut Sauce 1/2 cup peanut butter 1 (8-ounce) can coconut milk 1/2 cup agave nectar 1/2 cup fresh lime juice 1/4 cup soy sauce 1/2 teaspoon 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, and red pepper flakes, to taste, together until the texture is smooth and loose. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 36523,"Glossy Chocolate Sauce 3 ounces unsweetened chocolate, chopped 7 ounces semisweet chocolate, chopped 3 ounces corn syrup 1/2 cup hot water Instructions: Combine chocolate, place over double boiler, stir until melted. Whisk in syrup and water, incorporating well. Serve warm. ","[Port, Cabernet Sauvignon, Merlot]" 36524,"Orange Ricotta Cheesecake 2 tablespoons unsalted pistachios 1 tablespoon unsalted butter at room temperature for greasing the pan 1 1/2 pounds whole milk ricotta cheese 2/3 cup plus 2 tablespoons granulated sugar 5 large eggs, separated 1 1/2 teaspoons finely grated orange zest 1 tablespoon orange juice 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Position an oven rack to the bottom third of the oven and preheat the oven to 325 degrees F. Spread the pistachios out on a baking sheet and bake until golden and toasted, 10 to 12 minutes. Transfer to a heat-safe plate to cool, then pulse them in a food processor until very finely ground. Transfer the ground pistachios to a small bowl and set aside. Set a 9-inch springform pan on top of a piece of parchment paper and trace a circle around it. Cut out the circle and set aside. Generously grease the bottom and sides of the pan with the room temperature butter, then press the parchment circle into the bottom of the pan. Put the ricotta and 2/3 cup sugar in the bowl of food processor and process until the mixture is smooth, about 30 seconds. Transfer the ricotta mixture to a large bowl and whisk in the eggs yolks, orange zest and juice and the vanilla. In another large bowl, add the egg whites and whip using an electric mixer on medium-high speed until the eggs become foamy. Sprinkle in the remaining 2 tablespoons of sugar and continue to whip the egg whites until medium peaks form, about 2 minutes. Use a rubber spatula to fold 1/3 of the beaten whites into the ricotta mixture until just incorporated and a few white streaks remain. Gently fold in the remaining whipped egg whites, folding until there are no white streaks remaining. Pour the mixture into the prepared springform pan and set it on a baking sheet. Bake until the cheesecake is light golden brown and the sides begin to pull away from the pan, 55 minutes to about 1 hour and 5 minutes. Transfer the cheesecake to a cooling rack and let it cool completely, about 1 hour. Cover the pan with plastic wrap and refrigerate at least 2 hours and up to 2 days before serving. To serve, run a thin knife or spatula around the cake to release it from the sides, then unclasp the latch of the pan. Dust the top of the cake with confectioners' sugar and sprinkle with the finely ground pistachios. Set the cheesecake on a cake platter, slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36525,"Refried Beans 1/4 cup refined coconut oil, melted (see Cook's Note) 1/2 cup finely chopped yellow onion (about 1/2 medium onion)
1 tablespoon minced garlic (about 3 large cloves)
1 teaspoon cumin
1/2 teaspoon coriander
Kosher salt Two 15.5-ounce cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 teaspoons pureed canned chipotles in adobo 1 tablespoon fresh lime juice, plus lime wedges, for serving
2 tablespoons crumbled queso fresco
2 tablespoons roughly chopped fresh cilantro
Instructions: Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes. Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time. Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36526,"\Cuisinart\ Yellow Tomato Gazpacho 2 yellow bell peppers seeded, de-ribbed and coarsely chopped 2 small cucumbers, peeled, seeded, and coarsely chopped 1 yellow onion, peeled, coarsely chopped 2 cloves garlic, peeled and cleaned 2 pounds yellow tomatoes, peeled, seeded, and coarsely chopped 1/4 cup sugar cane vinegar 1/2 cup fruity olive oil Ice cubes (optional) Salt and freshly ground pepper, to taste Instructions: In a blender, or a food processor fitted with a metal blade, combine the yellow peppers and cucumbers, puree. Transfer to a large bowl. Add the onion and garlic to the blender or food processor and again puree. Combine with the yellow pepper mixture. Finally, place the yellow tomatoes in the blender or processor and puree to desired consistency; some like the puree smooth, while others prefer it chunky. Mix the tomatoes in with the other vegetables. Stir in the vinegar, the oil and the ice cubes if using. Season to taste with salt and pepper. Cover and chill. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 36527,"Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread 2 tablespoons bacon grease, unsalted butter or vegetable oil 2 cups whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal) 1 teaspoon baking soda 1 teaspoon fine sea salt 2 cups buttermilk 1 large egg, lightly beaten 2 pounds young collard greens (about 2 bunches), tough stems removed 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, finely chopped 4 cups chicken stock or reduced-fat low-sodium chicken broth 2 teaspoons apple cider vinegar 1 teaspoon crushed red pepper flakes 1 bay leaf, preferably fresh 1 smoked turkey drumstick Coarse kosher salt and freshly ground black pepper Butter, for serving cornbread, optional Instructions: For the whole grain buttermilk cornbread: Preheat the oven to 450 degrees F. Place the fat in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven until sizzling, about 10 minutes.
Meanwhile, in a bowl, combine the cornmeal, baking soda and salt. In a large measuring cup, combine the buttermilk and egg. Add the buttermilk combination to the cornmeal mixture and stir to combine.
Remove the heated skillet from the oven and carefully pour the hot fat into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown and a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes. Remove to a rack to cool slightly. Cut with a serrated knife just before serving.
For the collard greens: While the cornbread is baking, stack several collard leaves at a time and cut into 1/4-inch strips; repeat until all the leaves are shredded.
Heat the oil in a large pot over medium heat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, stock, vinegar, red pepper flakes, bay leaf and turkey; season with salt and pepper. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low, cover and cook until the greens are just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. If desired, shred the meat off the turkey drumstick to serve with the collards.
Serve immediately with hot buttered cornbread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 36528,"Maraschino French 75 1/2 cup sugar 1 1/2 ounces gin 3/4 ounce fresh lemon juice 1/4 ounce maraschino cherry syrup (from a jar of cherries)
2 ounces sparkling wine Lemon slice and maraschino cherry, for garnish Instructions: Make the simple syrup: Heat the sugar with 1/4 cup water in a small saucepan over medium-high heat, stirring, until the sugar dissolves; let cool. Combine the gin, lemon juice, cherry syrup and 1/4 ounce simple syrup in a shaker with ice; shake well. Strain into a coupe glass. Top with the sparkling wine. Garnish with a lemon slice and maraschino cherry. ","[Prosecco, Cava, Brut Ros]" 36529,"Gingerbread Cutouts 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup packed light brown sugar 3 tablespoons molasses 2 tablespoons unsalted butter, melted 2 large egg yolks Cooking spray 2 cups confectioners' sugar 2 tablespoons meringue powder Nonpareils, for decorating (optional) Instructions: Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes. Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes. Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely. Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36530,"Rustic Apple Tart 2 Golden Delicious apples, peeled, cored, and sliced 2 Granny Smith apples, peeled, cored, and sliced 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon Pinch ground allspice Pinch salt 1 sheet ready rolled pie dough All-purpose flour, for dusting Cooking spray 2 tablespoons melted butter 3 tablespoons peach preserves, warmed Instructions: Preheat the oven to 350 degrees F. Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl. Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples. Bake until the crust is golden brown, about 40 minutes. While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds. Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 36531,"Cafe Green Salad 1 garlic clove, sliced in 1/2 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar Small splash soy sauce Salt and freshly ground black pepper 3 tablespoons olive oil Instructions: 3 cups mixed greens, the darker the better (not iceberg) Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36532,"Tea-Smoked Pork and Tender Cabbage Stir-Fry 1/2 pound boneless pork butt 4 cups water 3 quarter-sized slices peeled ginger 2 green onions, trimmed 2 teaspoons sugar 1/4 teaspoon salt 1/4 cup black or oolong tea leaves 1/4 cup uncooked rice 1/4 cup packed light brown sugar 3 star anise 2 tablespoons vegetable oil 1 tablespoon minced garlic 2 teaspoons minced ginger 2 teaspoons minced red or green jalapeno cl 1 1/2 to 2 cups sliced (1-inch) Napa cabbage 1/3 cup thinly sliced carrot 1/3 cup sliced bamboo shoots 1/4 cup chicken stock 2 tablespoons soy sauce 1 1/2 teaspoons cl garlic sauce 2 teaspoons cornstarch, dissolved in 1 tablespoon water 1/4 teaspoon sesame oil Instructions: Place the pork in a 2-quart saucepan, add the water, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside. Line the inside of a wok and the inside of its lid with aluminum foil. Make the smoking mixture: Stir the tea leaves, rice, sugar, and star anise together in the lined wok, then spread evenly over the bottom. Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack. Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid. Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and cl and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute. Add the chicken stock, soy sauce and cl garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes. Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36533,"Pina Colada Sorbet 2 cups pineapple juice 1 (15-ounce) can cream of coconut 1 (20-ounce) can pineapple bits, in juice, undrained 2 tablespoons dark rum 1 teaspoon coconut extract Coconut Whipped Cream, for garnish, recipe follows Shredded coconut, for garnish Maraschino cherries, for garnish 1 cup heavy whipping cream, chilled 1/4 cup confectioners' sugar 1 teaspoon coconut extract 2 tablespoons dark rum Instructions: Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Add the mixture to an ice cream machine and run until slushy. Freeze until solid. Serve with Coconut Whipped Cream, shredded coconut, cherries and cocktail umbrella in coconut shells.; Add the whipping cream to a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and whip until soft peaks form. Serve on top of sorbet. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 36534,"Chicken Patty Parm with Salami Salad 1 pound ground chicken breast 1 pound ground dark meat chicken OR buy packaged ground white and dark meat chicken combined
Salt and pepper
2/3 to 3/4 cup breadcrumbs
About 1/3 cup milk, to moisten
1 egg
1 cup loosely packed finely grated Parmigiano-Reggiano cheese 3 large cloves garlic
1/2 cup parsley leaves 1 teaspoon (1/2 a palm full) fennel seed or pollen or a combo of them 1/8 teaspoon grated nutmeg
A pinch red chili flakes or ground pepperoncini
EVOO
EVOO 2 tablespoons butter
1 small yellow or white onion
3 large cloves garlic
3 tablespoons sundried tomato paste
1/2 cup red vermouth or red wine
1 can (28 ounces) Italian crushed tomatoes
1 teaspoon (about a 1/3 palm full) red chili flakes or ground pepperoncini 1 teaspoon dried oregano 2 cups shredded mozzarella Parm, for garnish
A few leaves of basil, torn, for garnish
Chopped parsley, for garnish
Salami Salad, recipe follows 1 teaspoon (1/3 palm full) granulated garlic 1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon dried parsley
1 teaspoon superfine sugar or honey
1/2 teaspoon crushed or ground red pepper or pepperoncini
2 tablespoons wine vinegar, white or red
1 tablespoon Dijon mustard
EVOO
Salt and pepper
3 gem romaine or 1 heart romaine
1/4 pound Genoa salami or finnociono (fennel) salami, deli sliced
1 small bulb fennel
1/2 red onion Italian hot cherry pepper rings in brine, drained, Cento brand preferred
Peruvian drop peppers or peppadews
Instructions: Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper. Gather your ingredients. For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove. For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit. To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese. Top the patties with basil, parsley and Parm and serve with salami salad. Gather your ingredients. For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine. Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36535,"Naked Chocolate Cake Cooking spray 1/2 cup coconut oil 3/4 cup vanilla yogurt (you can use Greek yogurt) 1/2 cup brown sugar 1/4 cup applesauce 2 teaspoons pure vanilla extract 2 cups whole-wheat flour 1/2 cup good-quality cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 3/4 cup milk (I prefer whole, but skim milk will work fine) 1 cup mini semisweet chocolate chips 2 big bunches green or red grapes 1 pint raspberries 1/2 pint blackberries 1/2 pint blueberries 1/2 pint strawberries Homemade whipped cream (you can make it with less sugar if you prefer), for serving Store-bought chocolate syrup, for drizzling 1 tablespoon confectioners' sugar, optional Instructions: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with cooking spray, or butter and flour them.
Warm the oil in the microwave until it is softened or even melted but not hot to the touch, up to 30 seconds, then pour it into the bowl of a stand mixer fitted with the paddle attachment. Add the yogurt, brown sugar, applesauce and vanilla, and mix until combined.
Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
With the mixer on low, slowly add 1/3 of the dry ingredients to the yogurt mixture, then 1/4 cup of the milk. Repeat with the rest of the dry ingredients and milk. Remove the bowl from the stand mixer, and fold in the chocolate chips. Divide the batter between the prepared cake pans.
Bake until a toothpick inserted in the center comes out clean, 22 to 26 minutes. (Cooking times vary depending on the quality of the ingredients and weather conditions.) Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. To assemble: Rinse the grapes, raspberries, blackberries, blueberries and strawberries until they're shiny and clean.
Place 1 cake layer on a cake stand, and top with about 3/4 cup whipped cream. Place a strawberry that's 1 to 1 1/2 inches high upside-down in the center of the cake. (This will help keep the cream from smooshing out when you add the next cake layer.) Spread some of the fruit around the edges of the cake. Because this is a naked cake, you will want to pay attention to how you place the fruit on the edge.
Place the remaining cake layer on top. Starting with a bunch of grapes still attached to the vine, place the grapes on the cake, then start building up around them. Fill in with the raspberries, blackberries and blueberries, and place a few more grapes around to balance the color. Finally, place some strawberries around the edge and maybe even 1 on top.
Drizzle the chocolate syrup over the cake, and chill until ready to serve. If using confectioners' sugar, sprinkle it over the top immediately before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 36536,"Sweet Potato-Green Onion Salad 4 medium sweet potatoes, peeled and sliced 1/2-inch thick 1 bunch green onions 3/4 cup olive oil 1 tablespoon Dijon mustard 1/4 cup cider vinegar 1/4 cup balsamic vinegar 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Instructions: Preheat grill. Brush potatoes and green onions with 1/4 cup of the olive oil. Grill the potatoes until tender, 4 minutes on each side. Cut the potatoes into 1-inch cubes and finely chop the green onions. (Do not grill the green onions.) In a large bowl, whisk together the remaining 1/2 cup olive oil, mustard, vinegars, and honey and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 36537,"Michael's Bow Tie Chicken Pasta 1 cup teriyaki sauce 1 tablespoon brown sugar
3/4 tablespoon dark mushroom soy
1/2 tablespoon chopped garlic
1/2 tablespoon sesame oil
1/4 teaspoon powdered ginger
8 ounces chicken breast
Salt and pepper 1 ounce blended olive and vegetable oils 1 1/2 ounces pancetta, rendered
1/2 tablespoon chopped garlic
2 ounces shiitake mushrooms
1 1/2 ounces sundried tomatoes, roughly chopped 1/4 cup white wine
1 1/2 cups heavy cream
1 pound bow tie pasta
4 ounces grated Parmesan Salt and pepper
1 ounce snow peas, julienned
Instructions: For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl. Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes. Remove and season with salt and pepper. Preheat the oven to 350 degrees F. Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side. Remove and roast in the oven until moist, tender and cooked through, about 10 minutes. Cut the chicken into medium-diced sections for the pasta. For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately. Heat the blended oil in saute pan over medium heat. Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes. Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan. Add the cream, then 3 ounces of the Parmesan and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan. Saute until all the ingredients are thoroughly combined. Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36538,"Four-Alarm Rib-eye Chili 2 tablespoons vegetable oil 1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
1 cup finely diced yellow onion 1 cup finely diced seeded poblano pepper
3/4 cup finely diced seeded red bell pepper
1/2 cup finely diced seeded Anaheim pepper 1 tablespoon minced serrano pepper with seeds 1 tablespoon minced garlic 2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt 1 tablespoon tomato paste
One 12-ounce bottle lager beer 1 tablespoon pureed chipotles in adobo One 28-ounce can crushed tomatoes
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can dark red kidney beans, drained and rinsed
1 cup frozen yellow corn kernels
Sour cream or Greek yogurt Shredded Cheddar
Thinly sliced scallions
Cilantro leaves
Tortilla chips
Instructions: Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium. Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and saut until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 36539,"Yucca Fries with Chamoy Mayo 2 yucca roots, peeled and cut into 24 fat frites Kosher salt
Nonstick cooking spray, for the yucca 1 cup mayonnaise
1/4 cup chamoy seasoning sauce
1 lemon, zested
Freshly ground black pepper
Instructions: Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking. Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes. Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce. Serve the fries with the chamoy mayo. ","[Rioja, Tempranillo, Garnacha, Barbera]" 36540,"Marzipan Cake with Chocolate Ganache and Sliced Almonds 1/2 cup unsalted butter, at room temperature, plus more for greasing the pie dish 1 cup almond paste 3/4 cup sugar 3 large eggs, at room temperature 1/2 cup plus 1 tablespoon all-purpose flour 12 ounces semi-sweet chocolate, finely chopped 1 cup heavy cream 1/2 cup sliced almonds 1 pint raspberries Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour. Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely. Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 36541,"B-Line Diner Chicken Potpie 1 1/2 quarts Veloute sauce, recipe follows 2 cups diced medium celery 2 cups diced medium carrots 2 cups snipped snow peas 2 ounces butter 2 cups diced medium onion Salt and pepper 20 ounces cooked boneless chicken breast Fresh minced herbs of choice (optional) 3 pie doughs, to cover the souffles 4 (5-inch) China souffle cups (about 16 ounces) 1 duck shaped cookie cutter, or your favorite shape Egg wash (1 egg mixed with 1/2-ounce of water) 8 tablespoons butter 1/4 cup all-purpose flour 6 cups chicken stock, heated Salt and pepper Instructions: Prepare veloute sauce in advance. Blanch celery, carrots, and snow peas separately until al-dente. Shock in ice water, drain and set aside. Heat the butter in saucepan. Add the onions and cook until translucent, about 3 minutes. Add the celery, carrots, snow peas and chicken. Cook until heated thoroughly. Adjust seasoning, to taste, with salt and black pepper. Add optional herbs at this point. Divide vegetable and chicken mixture between the 4 souffle dishes. Add heated veloute to cover. Top each souffle with a 5 1/2-inch piece of pie dough (just enough to crimp over the edge of the souffle). Brush lightly with egg wash. Preheat the oven to 350 degrees F. Cut out duck shapes with cookie cutter and place cutout on top of pastry. Brush with egg wash. Bake until cooked through and the crust is golden brown, about 10 to 15 minutes. Serve immediately. In a saucepan, melt the butter over medium heat. Add the flour and stir. Cook, stirring constantly, until the mixture bubbles and achieves the consistency of pancake batter. Slowly whisk in the chicken stock. Bring to a simmer and cook for 10 to 15 minutes. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36542,"Dessert Quesadilla Four 8-inch flour tortillas, cut in half 1 large egg, beaten
1/2 cup chocolate hazelnut spread Eight 1/4-inch-thick slices of fresh fruit such as banana, strawberry or plum or 8 marshmallows 3 tablespoons unsalted butter, melted
Confectioners' sugar, for dusting Instructions: Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o'clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings. Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners' sugar before serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 36543,"Skillet Rice and Black-Eyed Peas with Okra 2 tablespoons extra-virgin olive oil 3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves 3 carrots, cut into chunks 1 red onion, halved and cut into wedges
1 red bell pepper, cut into strips 1 tablespoon chopped fresh thyme 1 teaspoon hot smoked paprika Kosher salt and freshly ground pepper 1 1/4 cups converted white rice 1 15-ounce can diced fire-roasted tomatoes 1 1/2 cups frozen black-eyed peas 8 ounces okra, trimmed and thinly sliced Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute. Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes. Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 36544,"Bolognese Sauce 5 tablespoons olive oil 1 red onion, medium chop 3 carrots, medium chop 3 celery stalks, medium chop 5 ounces pancetta, cut into small cubes 1/2 teaspoon crushed red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef 1 pound ground pork 1 pound ground veal 1 cup red wine 3 (28-ounce) cans pelati tomatoes*
Kosher salt and freshly ground black pepper 1 cup whole milk Instructions: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 36545,"Spicy Chili-Turkey Rice 1 tablespoon butter 1 medium onion, chopped 1 fresh serrano chili pepper, seeded and finely chopped 3 cups cooked brown or white rice 1? cups chopped cooked turkey breast 1 can (15.25 ounces) Del Monte? Fiesta? Corn or Del Monte? Southwest Corn with Poblano and Red Peppers, drained
2 cans (8 ounces each) Del Monte? Tomato Sauce 2 teaspoons chili powder 1/4 teaspoons cayenne pepper 1/2 cup shredded Monterey Jack or Cheddar cheese 6 cups shredded iceberg lettuce 1 medium green bell pepper, chopped 1 avocado, chopped 2/3 cup bite-sized strips jicama Lime wedges, optional Instructions: Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 36546,"Coconut Liquado 1 small coconut 1/2 cup honey 3 cups milk 2 cups chopped ice Instructions: Hammer a nail through each of the coconut's 3 eyes to puncture. Drain and reserve the milk. Crack and remove the hull by smacking it on its equator. Then, with a vegetable peeler, peel and discard the brown top layer. Break the meat into chunks. In a blender combine coconut meat, coconut milk, honey and 1 cup whole milk. Blend until smooth. Add the remaining 2 cups milk and ice and blend until ice is finely crushed. Strain and serve in tall glasses over ice. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 36547,"Butter Cookies 9 tablespoons butter, at room temperature 1 egg, separated 6 tablespoons superfine sugar Pinch salt 1 cup all purpose flour 1/2 cup sliced (not slivered) almonds Instructions: Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half. Roll each dough half into a cylinder, about 1 1/2 inches in diameter and 6 inches long. Wrap each cylinder in wax paper and then in foil. Refrigerate until hard or for at least 2 hours. Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from fridge and slice each cylinder crosswise into 1/4-inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36548,"Southern Red Velvet Cupcakes 2 1/2 cups flour 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs 1 1/3 cups vegetable oil 3/4 cup buttermilk, room temperature 2 tablespoons red food coloring 1 tablespoon white distilled vinegar 1/2 tablespoon vanilla extract Cream Cheese Frosting, recipe follows 4 cups confectioners' sugar 8 ounces cream cheese 1 cup or 2 sticks unsalted butter 1/2 teaspoon salt 4 teaspoons pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely. Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 36549,"Goat Cheese and Hot Pepper Jelly 1 log goat cheese 1/4 cup hot red pepper jelly
Crackers, for serving Celery sticks, for serving
Instructions: Place the goat cheese on a serving plate and spoon the jelly evenly over the top. Serve with crackers and celery sticks. ","[Chardonnay, Sauvignon Blanc, Riesling]" 36550,"Grilled Japanese Eggplant 4 Japanese eggplant, halved lengthwise 1/4 cup soy sauce 1/4 cup dry sherry 2 tablespoons toasted sesame oil 3 cloves garlic finely minced Salt and freshly ground pepper 2 tablespoons sesame seeds, toasted lightly Instructions: Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 36551,"Jalapeno Popper-Stuffed Chicken 4 frozen jalapeno poppers 4 thin chicken cutlets, 1/8-inch thick (about 4 ounces each; pounded if needed) Kosher salt and freshly ground pepper 4 ounces cream cheese, at room temperature 1/3 cup all-purpose flour 1 large egg 1/2 cup plain breadcrumbs 2 tablespoons olive oil Instructions: Cook the jalapeno poppers according to package directions. Set aside to cool. Position a rack in the upper third of the oven and preheat to 400 degrees F. Set a baking rack into a rimmed baking sheet. Sprinkle the cutlets with salt and pepper. Put smooth side-down on a work surface with the short ends parallel to the edge of the countertop. Spread a fourth of the cream cheese over a cutlet, leaving about a 1/4-inch border. Lay a jalapeno popper across the short end closest to you and roll up to enclose the popper. Secure with a 6-inch wooden skewer. Sprinkle the cutlet with salt and pepper. Repeat with the remaining cutlets, cream cheese and poppers.
Put the flour in a shallow dish. Beat the egg until very loose in a second shallow dish. Put the breadcrumbs in a third shallow dish. Coat the chicken roll-ups in the flour and the dip in the egg, letting any excess drip off. Then fully coat in the breadcrumbs. Transfer to a plate. Heat the oil in a large nonstick skillet over medium-high heat. Place the roll-ups in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to the rack on the prepared baking sheet. Bake until cooked through, about 15 minutes. Remove the skewers from the chicken, cut each roll-up in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36552,"Oat Risotto with Roasted Cauliflower 1 head cauliflower 5 tablespoons extra-virgin olive oil Kosher salt and finely ground black pepper 5 cups chicken broth 3 cloves garlic, finely chopped 1 onion, chopped 1 cup steel-cut oats 1/2 cup white wine 2 tablespoons unsalted butter 1/2 cup finely grated Parmesan 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Cut the cauliflower into 1/2-inch pieces and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread on a baking sheet and roast until golden, about 45 minutes. Combine the broth and 1 cup water in a saucepan and bring to a bare simmer. Heat the remaining 3 tablespoons oil in a medium, heavy pot over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes. Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter, cheese and parsley and season with salt and pepper. Serve immediately, topped with the roasted cauliflower and parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36553,"Cheesy Island Casserole One 3-pound breadfruit, can substitute cassava, or 2 1/2 pounds potatoes* 1 teaspoon salt, divided 1 tablespoon butter, plus 3 tablespoons 1 onion, diced 1 tablespoon minced garlic 3 stalks celery and leaves, diced 1 red pepper, seeded and julienned 3 tablespoons flour 3 cups milk 1/2 teaspoon red pepper flakes 2 cups grated cheddar cheese, plus 1 cup Instructions: Bring a large pot of water to a boil and add 1/2 teaspoon salt. For Breadfruit: Peel and core the breadfruit. Cut into quarters and parboil until tender when tested with a knife. Drain and and cut into 1 1/2-inch cubes. FOR CASSAVA: Peel cassava and parboil until tender when tested with a knife, about 15 to 25 minutes depending on thickness. Drain and cut cassava into 1/2-inch thick slices. Cassava may be somewhat crumbly. FOR POTATOES: Peel, parboil whole and cut into 1/2-inch thick slices. Transfer parboiled starchy vegetable to a large mixing bowl. Preheat the oven to 325 degrees F. Heat a large saute pan and melt 1 tablespoon of the butter. Add onion and garlic and saute until translucent, about 5 minutes. Add celery and red pepper, and saute 5 minutes more. Add to bowl containing breadfruit, cassava, or potato and combine. In a medium saucepan, melt remaining 3 tablespoons butter. Whisk in flour to form a roux, and cook for 1 minute. Slowly whisk in the milk and season with remaining 1/2 teaspoon salt and red pepper flakes. Heat until slightly thickened and add 2 cups of grated cheddar. Pour over vegetable mixture and stir gently until mixed. Transfer mixture to a buttered 2 1/2-quart casserole dish, sprinkle the top with the remaining 1 cup grated cheddar, and place in the center of the oven, on a sheet pan. Bake for 35 to 45 minutes, or until heated through and cheese bubbles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36554,"Black Light Cocktail 2 cups plus 2 ounces tonic water 6 ounces white grape juice
3 ounces vodka
1 ounce lime juice (about 1 lime)
Instructions: In a pitcher, mix together the tonic water and 2 cups regular water and pour into fun-shaped ice cube trays. Place the trays into the freezer and freeze for 24 hours. Divide the grape juice, vodka and lime juice between 2 highball glasses. Add the black light ice cubes to the top (do right before serving because the ice melts quickly). Top with the remaining tonic and serve. Black light optional. ","[Vodka, Gin, Rum]" 36555,"Dot Calm Cocktail 2 oz. whiskey 1/2 oz fernet 1 tsp agave nectar 6 oz hot chamomile tea Instructions: In your favorite mug, add whiskey, fernet and agave nectar, and top with chamomile tea. Stir and enjoy!
","[Whiskey, Fernet]" 36556,"Toasted Herbed Polenta 2 cups whole milk 1 cup cold water 1/2 teaspoon salt 1 cup cornmeal 1/2 stick (4 tablespoons) unsalted butter 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese 1/4 cup chopped fresh herbs (thyme, oregano, parsley, chives) Instructions: Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a fork to eliminate lumps. Heat just to a boil (but without scorching). Reduce heat to low and simmer for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of cooking, the polenta is becoming to thick and heavy to stir, add 1 or more tablespoons cold water to loosen the mixture enough to be able to stir it and maintain a creamy consistency.. Remove from the heat. Add butter, 1/4 cup Parmesan, and the herbs, and stir quickly to incorporate. Pour the still-hot polenta into a buttered cake pan and smooth evenly with a spatula. Cool thoroughly until firm before cutting into serving portions. If prepared ahead of time, the polenta can be covered and refrigerated, uncut, for several hours or overnight. To toast the polenta, turn it out of the pan and cut into the desired serving size and shape. Place the pieces on a sheet pan, sprinkle with remaining Parmesan and place in a 375 degree oven for 10 minutes. If the top has not browned sufficiently, toast under the broiler briefly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36557,"Vanilla-Curry Cotton Candy 6 tablespoons granulated sugar (or pink cotton-candy sugar) 1 vanilla bean, split lengthwise 1 1/2 teaspoons curry powder Instructions: Mix the sugar and vanilla bean in a bowl; set aside about 30 minutes. Preheat a cotton-candy machine according to the manufacturer's instructions, at least 5 minutes. Turn off the cotton-candy machine, pour the sugar mixture into the center and turn on the machine. When it starts to spin cotton candy, hold a paper cone in the middle, perpendicular to the machine, and move it around the edges to accumulate the cotton candy on the cone. Sprinkle with the curry powder. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 36558,"Quick Potato and Carrot Latkes 1 (24-ounce) bag shredded potatoes for hash browns 1 large carrot, peeled 1 medium onion, peeled 2 eggs, beaten 2 teaspoons salt 1 teaspoon baking powder 3 tablespoons matzo meal, cracker meal or all-purpose flour Vegetable oil, for frying 2 cups chunky apple sauce 1 cinnamon stick 1 cup sour cream Instructions: Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary. Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon. Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36559,"Oven Fried Chicken 3 pounds bone-in chicken parts, skin removed (breasts halved crosswise) 2 cups dill pickle juice (from a 32-ounce jar of pickles) 2 large eggs 1 tablespoon Dijon mustard 2 cups rice cereal squares 1/2 cup vegetable oil 1 cup panko breadcrumbs Kosher salt and freshly ground pepper 1 teaspoon garlic powder 1 teaspoon celery seeds 1 teaspoon dried dill Ranch dressing, for serving Instructions: Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours. Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature. Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere. Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36560,"Baked Ziti with Spinach and Veal 2 bundles farm spinach, trimmed, washed and dried, chopped Salt 2 tablespoons extra-virgin olive oil 1 pound ground veal 1 small carrot, peeled and finely chopped 2 large shallots or 1 medium onion, finely chopped 3 to 4 large cloves garlic, finely chopped 2 tablespoons very thinly sliced fresh sage (a small handful of leaves) Freshly ground black pepper 1 cup dry white wine or chicken stock-in-a-box 1 pound ziti, whole wheat pasta or whole grain ziti 4 tablespoons butter 3 rounded tablespoons flour 2 1/2 cups milk Freshly grated nutmeg, to your taste About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese) About 3/4 cup grated Parmigiano-Reggiano Instructions: Bring a large pot of water to boil for pasta. In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently. Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions. In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking. Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal. Preheat the oven to 375 degrees F. Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not. ","[Chardonnay, Pinot Grigio, Gavi, Barbera]

" 36561,"Chocolate Carmelita Bars Crisco? Original No-Stick Cooking Spray 1 3/4 cups oats, (quick or old fashioned, uncooked) 1 3/4 cups Pillsbury BEST? All Purpose Flour, divided 3/4 cup firmly packed light brown sugar 3/4 cup Crisco? Butter Shortening or 3/4 stick Crisco? Butter Shortening Sticks 1 tbsp. water 1/2 tsp. baking soda 1/4 tsp. salt 1 cup chopped pecans or walnuts 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1 cup Smucker's? Caramel Sundae Syrups Ice Cream Topping Instructions: HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray. COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan. BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes. SPRINKLE with nuts and chocolate chips. COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture. RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely. CUT into bars about 2 x 1 1/2 inches. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 36562,"Brown Rice, Tomatoes and Basil 1 cup Texmati brown rice 2 teaspoons kosher salt, divided 1/4 cup Champagne or rice wine vinegar 2 teaspoons sugar 1 tablespoon good olive oil Freshly ground black pepper 1 pound ripe tomatoes, large-diced 1 cup packed basil leaves (1 large bunch), chopped Instructions: Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 36563,"Chocolate Fudge Cookies 2 cups all-purpose flour 2 teaspoons baking powder 5 ounces unsweetened chocolate 8 tablespoon (1 stick) unsalted butter 4 large eggs Pinch of salt 1 cup firmly packed dark brown sugar 1 cup granulated sugar 1 tablespoon dark rum Confectioners' sugar Several cookies sheets or jelly-roll pans lined with parchment or foil Instructions: Mix together flour and baking powder and set aside. Bring a pan of water to a boil and remove from heat. Combine chocolate and butter in a heat proof bowl and set over pan of water, stirring occasionally until melted. In a large bowl, whisk eggs with salt , then whisk in both sugars. Whisk in chocolate mixture, then rum. Stir in flour to form a soft dough. Scrape dough onto a piece of plastic wrap and wrap tightly. Chill 2 hours. Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Flour your hands and rool the chilled dough into 2-teaspoon balls. They don't have to be too neat. Roll each ball in confectioners' sugar. Arrange well apart on prepared pans and bake about 12 minutes. cool pans on a rack before removing cookies from pan ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 36564,"Freezer Bag Chicken Fajita Stir-Fry 1/4 cup vegetable oil 2 tablespoons chili powder 2 teaspoons ground cumin Kosher salt and freshly ground black pepper 2 cloves garlic, finely chopped 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 small red onion, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces 12 small flour tortillas, warmed Guacamole, salsa, sour cream and lime wedges, for serving Instructions: Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely. 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. Let 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 with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36565,"Southwestern Cornbread Custard Stuffing 4 tablespoons unsalted butter, plus more for the dish 2 poblano cl peppers, seeded and chopped 1 red bell pepper, chopped 4 scallions, sliced (white and green parts separated) 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper 6 large eggs 2 1/2 cups low-sodium chicken broth 1 1/2 cups half-and-half 1 15-ounce can creamed corn 6 cups stale 3/4-inch cornbread cubes (about 1 pound) 6 cups stale 3/4-inch brioche cubes (about 12 ounces) 2 1/2 cups shredded Colby jack cheese Instructions: Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly. Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes. Preheat the oven to 350?. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter. Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 36566,"White Barbecue Sauce 3/4 cup mayonnaise 2 tablespoons apple cider vinegar 1 1/2 teaspoons Worcestershire sauce 1 teaspoon coarsely ground black pepper 1 small clove garlic, grated 1/4 teaspoon onion powder Pinch sugar Hot sauce Kosher salt Instructions: In a small dish, stir together the mayonnaise, cider vinegar, Worcestershire sauce, black pepper, garlic, onion powder, sugar and a few shakes of hot sauce; season with salt, to taste. Refrigerate at least 20 minutes or up to a day in advance for the flavors to come together. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36567,"Fried Panela and Watercress Salad 2 bunches young watercress, thick stems discarded 8 ounces Panela cheese cut into eight even slices Well-seasoned flour 1 egg beaten with 1 teaspoon water until frothy 2/3 cup dry breadcrumbs, Panko preferred 3 tablespoons each unsalted butter and olive oil 1 1/2 cups tiny cherry-type tomatoes Sea salt and fresh pepper 2 tablespoons fresh lemon juice 2 tablespoons crisp fried capers and/or 4 salt anchovies, rinsed and chopped Instructions: Divide the watercress among 4 soup plates. Dust the cheese slices with flour then dip in beaten egg. Drain and roll in the breadcrumbs pressing gently to evenly coat. Set cheese aside. Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress. Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add lemon juice to pan and swirl over high heat to slightly thicken. Season with salt and pepper and spoon over cress. Arrange fried Panela on top and scatter fried capers and/or anchovies over and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36568,"Cheeseburger Samosas 1 tablespoon vegetable oil, plus more for frying 1 pound ground beef
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium white onion
3 tablespoons all-purpose flour
3 tablespoons water 4 slices American cheese
1 package egg roll wrappers
1 cup ketchup
1 tablespoon soy sauce
1 lemon, juiced Sesame seeds, for garnish
Instructions: Heat a large frying pan over medium-high heat. Add the oil when the pan has warmed through. Then add the ground beef, breaking it up as much as possible so the beef can brown. Sprinkle with the salt and pepper. Cook until all the meat has browned, 7 to 10 minutes. Transfer the meat to a bowl. Dice the onion and mix with the meat. Refrigerate for at least 1 hour (it's easier to create the samosa pocket with cold meat). When the meat is cool, you're ready to assemble and cook. Create the flour paste by mixing the flour with the water. Add more water or flour until you have a gluey consistency. Slice the cheese into 1/2-inch strips. Cut the egg roll wrappers down the middle so you create two long rectangles. Drape a damp paper towel over the egg roll wrappers so they don't dry out while you're working. Lay an egg roll wrapper on a clean working surface, the long side facing you. Bring the bottom left corner to the top edge of the wrapper, creating a triangle shape on the left side. Flip the triangle along the right edge of the triangle, so the triangle is sitting on top of flat surface of the wrapper. Keep wrapping in this fashion until you reach the edge. You should have a cone shape with a single flap with two layers of wrapper. Hold the cone in your hand, with the flaps to the back against your fingers and the front seam behind your thumb. Use the flour paste to seal the front seam under your thumb. Stuff the shape with 2 cheese slices and some of the beef and onion mixture. Seal the samosa shut by tucking the interior flap over the filling, then sealing the outer flap to the outside of the samosa with flour paste. Keep assembling until you run out of meat. Heat 2 inches of oil in a large Dutch oven to 375 degrees F. Deep fry in batches until the skin is golden brown, 2 to 4 minutes. Drain on paper towels. Mix the ketchup, soy sauce and lemon juice. Serve alongside the samosas. Sprinkle the samosas and ketchup with sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 36569,"Gazpacho and Seafood Cocktail with Flavored Popcorn 1/2 cup popping corn Drizzle olive oil Salt 3 cups tomato juice or tomato vegetable juice blend 2 tablespoons fresh lemon juice 1 cup (1/2 bulb) finely diced fennel 1 cup (1 medium) finely diced, peeled, seeded cucumber 1/2 cup (1/2 small) finely diced red onion 1/2 cup (2 medium stalks) finely diced celery Gray salt Fresh coarsely ground black pepper 3 tablespoons extra-virgin olive oil 8 ounces halibut fillet, cut into 1/2-inch pieces 1 tablespoon minced garlic 2 to 3 tablespoons minced, seeded jalapeno 8 ounces medium shrimp, peeled, de-veined, and cut into 1-inch pieces 1 can (6.5 ounces) clam juice 1/4 cup dry white wine 1 pint tiny, ripe cherry tomatoes (preferably Sweet 100s), each quartered 2 tablespoons finely chopped fennel fronds 2 tablespoons finely chopped fresh Italian parsley leaves 1 tablespoon finely chopped fresh basil leaves 1 tablespoon sherry vinegar Instructions: Pop the popcorn, season it with a drizzle of olive oil and salt, and set aside. In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper, to taste. Place it in the refrigerator to chill. In a 10-inch skillet over high heat, warm 2 tablespoons olive oil. Season the halibut with salt and pepper, to taste. Add the halibut to the pan and cook, without stirring, until the halibut is browned on 1 side, about 2 to 3 minutes. Stir the halibut briefly and cook for 30 seconds longer. Remove the halibut with a slotted spoon. Add remaining 1 tablespoon olive oil to the pan. When the oil is hot, add the garlic and cook until light brown, stirring. Add the jalapeno and cook for 15 seconds, stirring. Add the shrimp and season with salt and pepper. Stir and cook until barely done, about 1 1/2 minutes. Add the clam juice and wine; bring the mixture to a boil and cook for about 30 seconds. Remove the shrimp from the pan. Continue until the liquid is reduced by half. Return the halibut and shrimp to the pan and stir to coat them with the liquid. Remove the pan from the heat and allow the mixture to cool. When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the chilled tomato juice and vegetables. Spoon the tomato mixture into bowls and top with the cooled seafood mixture. Garnish with a handful of popcorn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36570,"Pizza Dough 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed One 1/4-ounce packet active dry yeast 4 cups all-purpose flour, plus extra as needed 1 1/2 teaspoons fine sea salt Olive oil, for drizzling Instructions: Put the water in a small bowl. Add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36571,"Vegetable Chips 2 carrots 4 small beets 2 parsnips 4 cups grapeseed oil, for frying Kosher salt and freshly ground black pepper Instructions: Preheat the oil in a deep-fryer until sizzling, about 360 degrees F. Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36572,"Churrasco 1/2 bunch fresh parsley 1 bunch fresh cilantro 6 cloves garlic 1/2 cup freshly squeezed lime juice 1 cup olive oil 2 pounds skirt steak 1 cup dried black beans 1/2 large white onion, cut into small dice 2 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 2 ounces pancetta, cut into small dice 2 teaspoons ground cumin 1 cup long-grain white rice Salt and freshly ground black pepper 1 bay leaf 4 quail eggs Guacamole, for serving, recipe follows 2 ripe avocados, diced 1/2 beefsteak tomato, chopped 1/2 bunch fresh cilantro, minced Juice of 3 limes 4 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth. Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator. For the arroz con gris: Soak the black beans in water overnight. Strain the beans, reserving the liquid. In a saucepot, saute the onions, garlic, peppers, pancetta and cumin over medium heat until the onions are translucent and the pancetta has rendered all its fat. Add the rice and toast, making sure to coat all the rice with the fat. Add the reserved black bean water and black beans and stir to combine. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid has evaporated and the rice is cooked. To serve: Place a grill pan over medium heat or preheat a gas or charcoal grill. Grill the steak to desired doneness. When the steak is almost done, fry the quail eggs sunny-side up. Cut the steak into 4 servings and top with the Guacamole. Serve the arroz con gris topped with the fried eggs alongside. Mash the avocados, add the tomatoes, cilantro, lime juice and oil and stir to combine. Season with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 36573,"Passionberry Dessert 1 pound egg whites 1/4 teaspoon salt 8 ounces sugar 1/4 cup plus 2 tablespoons water 1-ounce gelatin powder 2 tablespoons warm water 8 ounces raspberry puree 1 quart heavy cream, whipped 1 pound egg whites 1/4 teaspoon salt 8 ounces sugar 1/4 cup plus 2 tablespoons water 1-ounce gelatin powder 2 tablespoons warm water 8 ounces passion fruit puree 1 quart heavy cream, whipped 1 store bought or homemade vanilla sponge cake Raspberry coulis, optional (raspberries pureed with sugar, to taste) Melted Chocolate, optional Instructions: In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the raspberry puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated while making the Passion Fruit mousse.
In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the passion fruit puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated until ready for assembly.
Cut the sponge cake in 1/4-inch layers. Cut the layers using a biscuit cutter, the same diameter as your cake mold or ramekins. Place a layer into the base of the mold or ramekins. Pour the raspberry mousse over the sponge cake and refrigerate for at least 1 hour. Once set, top with the passion fruit mousse and refrigerate for 1 hour. Remove from the molds.
On chilled dessert plates, arrange each cake in the center of the plate and drizzle with the coulis, if using. Garnish with the melted chocolate, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36574,"Jersey Ham, Egg, Bagel and Herb Cream Cheese Breakfast Sandwich 3/4 cup cream cheese 1 tablespoon fresh dill 1 tablespoon fresh parsley Pinch cl powder Salt and freshly ground black pepper 1 large Jersey tomato (beefsteak) Vegetable oil, for oiling skillet 8 slices Jersey pork roll, such as Taylor Ham (see Cook's Note) 8 eggs 1 tablespoon butter 4 bagels, split Instructions: Place the cream cheese in a large bowl. Finely chop the dill and parsley and add to the cream cheese with a pinch of cl powder. Season with salt and pepper, and thoroughly mix the ingredients to evenly distribute and combine the flavors.
Slice 4 rounds from the center of the tomato, each about 1/4 inch thick. Season with salt and pepper and set aside.
Set a skillet over medium heat and add a little oil. Cook the pork roll slices until lightly browned on each side, about 5 minutes. Set aside.
Whisk the eggs in a bowl and sprinkle with salt and pepper. Put a nonstick skillet on medium heat and add the butter. Add the eggs and cook until scrambled, stirring occasionally, about 5 minutes.
Spread about 1 1/2 tablespoons of the herb cream cheese on each bagel half. Place 2 slices of the meat on the bottom half of each bagel and top with scrambled eggs and sliced tomato. Place the top half of each bagel on the sandwiches and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36575,"Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy 4 thick-cut boneless pork chops, center cut, about 2 pounds Salt and pepper 3 tablespoons extra-virgin olive oil, divided 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle 1/2 cup black cherry preserves or all-fruit spread 2 cups beef stock, divided 1/2 pound linguica or chorizo, chopped 2 ribs celery, chopped 1 medium onion, chopped 1 small red bell pepper, chopped 2 cloves garlic, chopped 4 corn muffins, crumbled 1 teaspoon smoked paprika, eyeball it in your palm 2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs Handful flat-leaf parsley, chopped Instructions: Preheat oven to 350 degrees F.
Heat a skillet over medium high heat. Season pork chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan. Add the chops and caramelize the meat, 2 minutes on each side. Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes. Return pan to stove, reduce heat a bit and add butter to the skillet. Add flour to butter and cook 1 minute. Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock. Season with salt and coarse black pepper and let gravy thicken over low heat.
Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil smokes, add linguica or chorizo and brown, 2 minutes. Add the celery, onions, peppers, garlic and season with salt and pepper. Cook 5 minutes then crumble muffins into the skillet and combine with vegetables. Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme. Reduce heat to low and keep warm until ready to serve.
Remove meat from oven and whisk the drippings into your gravy. Pile stuffing on plates, chops alongside and ladle gravy over both. Scatter parsley over meat and stuffing. ","[Cabernet Sauvignon, Merlot, Tempranillo, Pinot Noir]

" 36576,"Island Fruitcake with Cinnamon-Rum Cream Cheese Icing 2 cups oil 1 1/4 pounds granulated sugar
5 eggs
14 ounces all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup shredded coconut
3/4 cup chopped pecans
1/2 cup chopped dates
2 ripe bananas, sliced One 16-ounce can crushed pineapple
1 pound cream cheese, at room temperature 8 ounces butter, at room temperature 1 pound confectioners' sugar
1 vanilla bean, split and seeded Dark rum Toasted shredded coconut, for serving Instructions: For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper. In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cakes. For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth. Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 36577,"Monster Cookie Dough 1/2 cup all-purpose flour 1/2 cup creamy unsweetened peanut butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons heavy cream
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
1 cup quick-cooking oats
3/4 cup candy-coated chocolates, such as M&M's
Instructions: Put the flour in a microwave-safe bowl and microwave on high until the flour reaches a temperature of 180 degrees F, 1 to 1 1/2 minutes. Whisk to get rid of as many lumps as you can. Set it aside to cool. In a stand mixer fitted with a paddle attachment, combine the peanut butter, brown sugar, sugar, butter, heavy cream, vanilla and salt and mix on medium-high, scraping down the sides of the bowl periodically with a rubber spatula to ensure that everything gets combined, until light and fluffy, 3 to 4 minutes. Add the flour and oats and mix to combine. Add the M&M's and mix to combine. Store by the scoop or in balls in the fridge in an airtight container for up to a week.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 36578,"Galway Bay Fried Oysters 6 large shucked oysters 1 1/2 pints stout, such as Guinness 1/2 cup all-purpose flour 1 pinch seafood seasoning, such as Old Bay 1 pinch salt 1 pinch ground black pepper Vegetable or canola oil, for frying Instructions: Marinate the oysters in the beer for 30 minutes or more. Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Chardonnay]" 36579,"Peanut Butter Pie 1/4 cup milk 1/2 cup chocolate chips One 8-ounce package cream cheese, softened 1/2 cup creamy peanut butter 1 cup powdered sugar 1 cup heavy cream 1 teaspoon vanilla extract One 9-inch graham cracker crust 1/4 cup salted peanuts, roughly chopped Instructions: Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency. In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form. Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined. Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36580,"Pull-Apart Kuchen 1/4 cup warm water (110degrees to 115 degrees F) 2 1/2 teaspoons active dry yeast 3 large egg yolks, lightly beaten 8 tablespoons (4 ounces) unsalted butter 1 cup whole milk 4 teaspoon salt 1/3 cup granulated sugar 4 cups all-purpose flour 3/4 cup coarsely chopped toasted pecans (about 2 l/2 ounces) 3/4 cup coarsely chopped SCHARFFEN BERGER 62% semisweet chocolate (about 4 ounces) l/2 cup granulated sugar 8 tablespoons (4 ounces) unsalted butter, melted Butter and sugar for the pan Instructions: For the dough: In a small bowl, combine the water and yeast and stir to dissolve. Let stand for 10 minutes or until foamy. Place the yolks in the bowl of a stand mixer fitted with the paddle attachment. In a small saucepan, heat the butter and milk over medium-low heat until the butter has melted. With the mixer running on low speed, carefully pour the butter mixture into the yolks, and mix until combined. Let stand until just warm to the touch. With the mixer on low speed, add the salt, sugar, and yeast mixture, mixing until just combined. Stop the mixer and add 2 cups of the flour, then mix on low speed until just incorporated. There will still be some lumps. Add the remaining 2 cups flour and mix for 30 seconds. Increase the speed to medium and continue to mix until the dough is smooth, about 5 minutes; it will still be sticky. Lightly butter a large bowl. Using a plastic dough scraper, transfer the dough to the bowl. Turn to coat the dough with butter. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. For the topping: Place the pecans, chocolate, and sugar in a food processor and pulse until the mixture has a sandy consistency. Set aside. Butter and sugar a 12-cup (l0-inch) Bundt pan. Pour the melted butter into a small bowl. Pull off small pieces of the dough, and roll into balls about the size of a golf ball. Roll in the butter, then in the nut and chocolate mixture to coat, and place in the prepared pan. Line the bottom of the pan and then stack more coated balls on top until all of the dough is used. Arrange the balls (and make smaller balls if necessary) so that the top layer is fairly even. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size. Reserve any remaining melted butter. Position a rack in the middle of the oven and preheat the oven to 350degreesF. Brush the top of the kuchen with any remaining melted butter. Bake for 45 to 50 minutes, or until the top is dark brown and a skewer inserted in the center comes out clean. The melted chocolate and sugar will be hot, so be careful. Let the kuchen stand for 3 to 5 minutes, then turn out onto a cooling rack and let cool for 15 minutes. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 36581,"Sausage Roll 1 sheet puff pastry 4 ounces great-quality pork sausage 1 egg, beaten Instructions: Preheat the oven to 400 degrees F. Set the puff pastry on a baking sheet. Form the sausage into a log and place it onto the pastry. Pull one side of the pastry over the sausage and pinch the edge to create a sausage \roll. The sausage should be sticking out of each end of the puff pastry roll. Brush the pastry with the beaten egg and bake until golden brown. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36582,"Tomato Sweet Potato Bisque with Pesto Grilled Cheese Croutons 1 medium sweet potato 1 tablespoon olive oil
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1 sweet onion, roughly chopped
1/2 teaspoon kosher salt, plus more as needed 4 cloves garlic, peeled and chopped
2 sprigs fresh thyme
1 bay leaf
One 14.5-ounce can fire-roasted diced tomatoes
1/4 teaspoon cayenne pepper 4 cups unsalted vegetable broth, or more as needed 1/4 cup heavy cream
Freshly ground black pepper
Micro basil, for garnish
Pesto Grilled Cheese Croutons, recipe follows 2 cups packed fresh basil 2 cloves garlic, roughly chopped
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano 1 teaspoon lemon zest
Pinch kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
Eight 1/2-inch slices bread, cut from a loaf of pain de mie 4 slices sharp or extra-sharp aged Cheddar, thinly sliced
3 tablespoons unsalted butter, softened
3 tablespoons mayonnaise
Instructions: Preheat the oven to 425 degrees F. Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it. Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes. Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato. Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons. To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste. To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar. Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich. Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 36583,"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]" 36584,"Apple Meringue Cupcakes 2 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 cup sugar 3 large eggs 1 tablespoon pure vanilla extract 1/2 cup sour cream 1 large crisp sweet apple, such as Gala, peeled, cored, and finely chopped (about 1 cup) 8 large egg whites 1 1/3 cups sugar 2 teaspoons lemon juice plus 1 teaspoon finely grated lemon zest Pinch of cream of tartar Pinch of fine salt
Instructions: Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Whisk together the flour, baking soda, nutmeg and salt in a medium bowl. Set aside. Beat the butter and sugar together, in a large bowl, using an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, and then the vanilla, beating until smooth. Reduce the mixer speed to low and beat in half of the flour mixture until just combined. Add the sour cream, mixing to combine, and then the rest of the flour. Beat until well combined, taking care not to overmix. Stir in the chopped apples. Divide the batter evenly among the prepared muffin cups, filling them almost halfway full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely. Transfer the cooled cupcakes to a baking sheet. Preheat broiler on low. Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, lemon juice and zest, cream of tartar and salt in a heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes. Using a spoon, offset spatula or piping bag, dollop, spread or pipe the meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the frosting as desired. Working in batches, place the cupcakes under the broiler and cook until the meringue is browned in spots, 1 to 2 minutes, watching carefully to avoid burning. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36585,"Herb Roasted Pork with Honey Dijon Mustard 1 pound pork tenderloin 1/2 cup honey Dijon mustard, divided (recommended: French's) 3 tablespoons fines herbs (recommended: Spice Islands) 1/2 cup organic chicken broth (recommended: Swanson) 1 cup frozen pearl onions (recommended: C and W) Instructions: Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 36586,"Knoephla Soup 3 tablespoons unsalted butter 1 large onion, chopped 2 large carrots, chopped 2 stalks celery, chopped Kosher salt and freshly ground pepper 2 cloves garlic, minced 1/2 teaspoon grated nutmeg 10 cups chicken or vegetable stock 1/2 teaspoon dried thyme 2 sprigs dill, leaves chopped 4 sprigs parsley, leaves chopped 2 bay leaves 1 1/2 pounds red-skinned potatoes, chopped into 1/2-inch pieces 1/2 cup heavy cream 3 1/4 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder Kosher salt and freshly ground pepper 1/8 teaspoon grated nutmeg 1 cup water 1 large egg Instructions: Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally. Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1 1/4 teaspoons salt, a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough. Roll out the dough into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting them with flour so they don\u2019t stick together. Drop them directly into the simmering soup for the last 20 minutes. In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36587,"Crispy Holiday Treats 3 1/2 tablespoons unsalted butter 4 (10-ounce) bags large marshmallows 2 capfuls or 1 teaspoon green food coloring 8 cups crispy rice cereal 1 cup cinnamon hard candies plus 1/4 cup for decorating (recommended: red hots) 4 ounces white chocolate Holiday sprinkles 2 sheets parchment papaer Instructions: In a large pot, melt the butter over medium heat. Add marshmallows, 1 handful at a time. Allow each addition to melt down just a bit to give room for the next handful. Continue stirring to avoid any scorching.
Meanwhile, line a 13 by 9 by 2-inch cake pan/casserole dish with a piece of parchment paper. Allow the excess paper to flap over the side the dish. Spray the parchment lightly with nonstick cooking spray.
Once the marshmallow mixture is gooey enough to stir freely, pour in green food coloring and mix until well blended. Fold in crispy rice. Once the crispy rice is thoroughly incorporated with the melted marshmallow add the cinnamon candy. Remove from heat. Using a rubber spatula, push out the melted mixture into the parchment lined pan.
Spray the remaining piece of 12 by 10-inch parchment paper. Use like a \flat glove\ to help mold the crispy treat into the pan. Allow treat to cool about 20 minutes.
Spray the inside of various holiday shaped cookie cutters lightly with nonstick spray. Use your fingers to evenly spread the oil around.
Using the parchment paper lift the entire treat out of the pan, onto a cutting board. Cut holiday shapes out of the rectangular treat.
Meanwhile, melt the white chocolate in a microwave on medium power at 30-second intervals. Make sure to stir in between intervals to avoid scorching. Continue at 30-second intervals, stirring in between until chocolate is smooth and melted.
Drizzle the melted chocolate over the treats and decorate with choice of sprinkles, and remaining cinnamon hard candies.
Stack the treats on a fun platter or cake stand. Or pack in an airtight container and treats will stay fresh for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36588,"Barbecued Pork Ribs 2 cups soy sauce 1/2 cup light brown sugar, packed 1 tablespoon dark molasses
1 teaspoon salt
5 pounds meaty pork ribs
One 14-ounce bottle ketchup One 12-ounce bottle chili sauce
1/2 cup light brown sugar, packed 1 teaspoon dry mustard
Instructions: For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature. Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat. Preheat the oven to 375 degrees F. Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours. For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat. When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F. Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char. ","[Zinfandel, Syrah, Merlot, Malbec]" 36589,"Steak with Bell Peppers 2 tablespoons olive oil 1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips 2 medium red peppers, cut into 2-inch-long strips (about 3 cups) 1 medium onion, cut in half and sliced (about 1 cup) 2 cloves garlic, chopped 1 teaspoon dried oregano leaves, crushed 2 packets Swanson? Flavor Boost? Concentrated Beef Broth 1/4 cup water Instructions: Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36590,"Dutch Daddy 5 large eggs, at room temperature 1 1/4 cups whole milk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 teaspoon lemon zest (1 lemon)
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons powdered sugar
Serving suggestions: berries and whipped cream, jam or maple syrup Instructions: Place a 5-quart enameled braiser or a large cast-iron skillet in the oven and preheat to 425 degrees F. In a small bowl, whisk together the eggs, milk and vanilla until smooth. In a separate medium bowl, whisk together the flour, granulated sugar, salt and lemon zest. Add the wet ingredients to the dry ingredients; whisk until fully incorporated and smooth. Allow the batter to rest for 5 minutes. Remove the pan from the oven and add the butter, swirling until melted. Pour the batter into the center of the pan, then return to the oven. Bake until the pancake is puffed and brown around the edges and set in the center, 20 to 25 minutes. Remove the pan from the oven and dust the pancake with powdered sugar. (The pancake will start to collapse as soon as it's out of the oven.) Serve topped with berries and whipped cream, or simply with jam or syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36591,"15-Minute Meatloaf Melts 1 shallot 1 pound meat loaf mix or ground beef 1/2 cup plain breadcrumbs 1/3 cup ketchup 1 large egg, lightly beaten 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 4 slices provolone or Swiss cheese 1-pound bag frozen cut green beans 2 tablespoons unsalted butter 4 potato hamburger buns, split 3 tablespoons mayonnaise 4 lettuce leaves Instructions: Preheat the broiler. Grate the shallot over a large bowl. Add the meat loaf mix, breadcrumbs, half the ketchup, egg, Worcestershire sauce, 1 teaspoon salt and several grinds of pepper. Use your hands to thoroughly combine the mixture, then divide it into 4 equal balls and shape each into a patty a little less than 1/2 inch thick. Arrange on a baking sheet and broil until the tops of the patties begin to firm up and brown, 3 to 4 minutes. Flip the patties with a metal spatula and continue to broil until cooked through, 2 to 3 minutes more. Brush each patty with some of the remaining ketchup and top each with a slice of cheese. Continue to broil until the cheese melts, about 30 seconds more. While the patties broil, put the green beans, butter, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a medium microwave-safe bowl. Cover and microwave until hot, 4 to 5 minutes. Open the buns and spread the cut sides with mayonnaise. Place a lettuce leaf and patty in each. Serve each sandwich with a small bowl of green beans. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Zinfandel]" 36592,"Lemon Bars 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36593,"Big Game Pizza Ball 24 ounces shredded mozzarella 1 pound cream cheese, softened 7 tablespoons EVOO
2 teaspoons crushed red pepper 2 teaspoons kosher salt 1 teaspoon dried basil 1 teaspoon garlic powder 1 teaspoon dried oregano 6 ounces tomato sauce 4 ounces pepperoni, sliced thin Pitas, cut into points, lightly toasted Instructions: Pulse the heck out of everything except the tomato sauce, pepperoni and pita, scraping the bowl to ensure even mixing. Shape this mass as you'd like. Make some wells on top. Put the tomato sauce in the wells. Shingle the pepperoni around the exterior. Serve with pita points. ","[Chardonnay, Chianti, Zinfandel, Malbec]" 36594,"Stir-Fried Ginger Noodles 7 oz egg noodles 1 large piece of fresh ginger 2 garlic cloves 1 large red cl 4 spring onions 3 3/4 oz shiitake mushrooms 4 tablespoons sunflower oil 2 sprigs cilantro, freshly picked Instructions: Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water. Peel and finely chop the ginger and garlic. Cut the cl in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms. Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, cl, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes. To serve, arrange the noodles in a serving dish and garnish with cilantro leaves. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 36595,"Herbed Goat Cheese Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 1 cup goat cheese, at room temperature 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36596,"Spiced Lamb Flatbread 3/4 cup pizza sauce 2 large or 3 small scallions (white and light green parts finely chopped, dark green parts sliced) 2 pepperoncini, finely chopped 3 tablespoons pomegranate molasses or balsamic glaze 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice Kosher salt and freshly ground pepper 3/4 pound ground lamb or lean ground beef 1 pound refrigerated pizza dough, at room temperature 2 tablespoons extra-virgin olive oil 1/4 cup pine nuts 3 cups fresh mint, parsley or a combination Instructions: Preheat the oven to 500? F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well. Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts. Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens. Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad. ","[Syrah, Tempranillo, Garnacha, Barbera]" 36597,"Light Nicoise Salad 1 pound small red-skinned potatoes, quartered Kosher salt 3/4 pound sugar snap peas, strings removed 1 cup cherry tomatoes or chopped plum tomatoes 2 tablespoons extra-virgin olive oil 2 tablespoons light mayonnaise 1 tablespoon red wine vinegar 1 head Bibb lettuce, leaves separated 2 5-ounce cans tuna packed in water, drained 1 yellow bell pepper, thinly sliced 1 tablespoon chopped pitted kalamata or nicoise olives 1/2 cup chopped fresh basil Freshly ground pepper Instructions: Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36598,"Classic Fried Chicken 3 cups buttermilk 2 teaspoons sugar 2 teaspoons kosher salt Few dashes hot sauce (recommended: Tabasco) 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces 1 cup all-purpose flour 1 cup cornstarch 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon smoked sweet paprika 1/4 teaspoon cl de arbol powder 1 3/4 cup cold water 10 cups canola oil Fine sea salt Instructions: For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally. Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying. For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and cl de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes. Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 36599,"Beer-Braised Country-Style Pork Ribs 4 pounds bone-in country-style pork ribs Kosher salt 1 1/2 teaspoons hot paprika 3 tablespoons extra-virgin olive oil 3 medium onions, peeled and cut into wedges 1 12-ounce bottle amber ale
1 1/2 cups low-sodium chicken broth 2 bay leaves 6 sprigs thyme 2/3 cup apple cider vinegar 3 tablespoons honey Instructions: Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour. Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 36600,"Oreo Pancakes 1 cup cold heavy cream 2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract 1 1/3 cups all-purpose flour (see Cook's Note) 1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup cornstarch
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing
2 large eggs
1 teaspoon pure vanilla extract
1 cup crushed chocolate sandwich cookies (from 10 cookies such as Oreos), plus 4 to 6 more, crushed, for serving
Chocolate sauce, for serving
Instructions: For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners' sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator. For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl.
Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it's OK if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36601,"Trisha Yearwood's Angel Biscuits 5 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 tablespoons sugar
1/4 cup warm (90 to 110 degrees F) water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted 2 cups buttermilk
Instructions: Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36602,"Opal Basil-Macerated Peaches 4 firm-ripe peaches, peeled, pitted and quartered 1 ounce opal basil leaves (about 2 cups loosely packed) 1 teaspoon grated lime zest 1 cup sugar Creme fraeche, for serving (optional) Instructions: Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours. Serve the peaches in bowls, garnished with a dollop of creme fraeche, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36603,"Watercress Salad Juice of 2 limes 1 teaspoon sugar 2 tablespoons canola oil 2 tablespoons chopped macadamia nuts, save a little for garnish 3 cups watercress Salt and black pepper to taste Instructions: In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check. ","[Chardonnay, Sauvignon Blanc, Riesling]" 36604,"Grilled Leg of Lamb Robert 1 onion, quartered 3 garlic cloves 1-inch cube peeled fresh gingerroot 1/2 jalapeno pepper, or to taste, seeded 1/4 cup soy sauce 1/4 cup honey 2 tablespoons peanut or cottonseed oil 3 1/2 pound trimmed, boned, butterflied leg of lamb Instructions: Make the marinade: In a food processor puree the onion, the garlic, the gingerroot, and the pepper, scraping down the sides with a rubber spatula, add the soy sauce, the honey, and the oil, and blend the mixture until it is just combined. Coat the lamb on both sides with the marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Alternatively, let the lamb marinate at room temperature, turning it several times, for 3 to 4 hours. Grill the lamb boned side up on a very clean rack 2 to 3 inches above glowing coals, basting it several times with the marinade for 5 to 6 minutes on each side, or until it is seared and charred lightly. Transfer the lamb in a shallow roasting pan to a warm oven (170 to 190 degrees) for at least 30 minutes and up to 1 hour. (The lamb will continue to cook as it rests in the warm oven; at serving time a meat thermometer should register about 130 degrees for medium-rare meat.) Transfer the lamb to a carving board, and cut it into 1/4 inch slices. Arrange the slices on a heated platter, nap them with some of the remaining pan juices. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 36605,"Black Bean Burgers 2 cups canned seasoned black beans, drained 1 cup seasoned breadcrumbs 1/4 cup grated onion 1/2 teaspoon chili powder 1 large egg Kosher salt and freshly ground pepper Canola oil, for the pan 4 slices Swiss cheese 1/2 cup mayonnaise Hot sauce, to taste 4 burger buns, toasted Lettuce and sliced tomatoes, for topping Instructions: Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout. Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes.
Divide the bean mixture into 4 equal balls and form into patties. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil. Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking until the cheese is melted, about 2 minutes. Combine the mayonnaise and a few shakes of hot sauce in a small bowl. Serve the burgers on the buns with lettuce, tomatoes and the spicy mayonnaise. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36606,"Broccoli and Pepperoni Pinwheels Nonstick cooking spray, for greasing the cake pan One 8-ounce tube crescent roll dough
42 to 50 slices pepperoni
1 1/2 cups frozen broccoli florets, thawed, drained and chopped (I press the broccoli between paper towels to remove as much water as possible)
Garlic salt, for sprinkling 1 cup shredded mozzarella
2 tablespoons grated Parmesan Instructions: Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray. Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella. Roll up the dough. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 36607,"Ambrosia Icebox Cakes 1/2 cup pineapple juice 3 large eggs plus 2 yolks, room temperature 2/3 cup sugar 2 tablespoons cornstarch 2 tablespoons cold unsalted butter 1 tablespoon fresh lemon juice Pinch fine salt 2 oranges 1 cup whipping cream 1 tablespoon confectioners' sugar 2 teaspoons cream sherry, such as Oloroso 18 soft ladyfingers 1/2 cup sweetened shredded coconut, lightly toasted Instructions:

1. Bring pineapple juice to a simmer in a small saucepan over medium heat. Whisk eggs, yolks, sugar and cornstarch in a small bowl. Slowly pour hot juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, and salt. Strain mixture into a small bowl set over ice. Place a piece of plastic wrap directly onto surface of curd and set aside to cool. 2. Finely grate zest from 1 orange and reserve. Trim and discard peel from remaining orange and cut out segments. Chop and toss with zest. Whip cream and confectioners' sugar together until soft peaks form and fold into chopped orange.
2. Juice zested orange into a bowl and stir in sherry. Lightly brush ladyfingers with this liquid and press into bottom and along sides of 6 ramekins. Evenly divide pineapple curd among ramekins. Top each with orange-whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36608,"Chocolate Orange Cake 1 quart heavy cream 3 pounds semi-sweet chocolate 32 ounces unsweetened chocolate 2 pounds unsalted butter 8 pounds brown sugar 32 eggs 3 tablespoons pure vanilla extract 3 pounds 8 ounces cake flour 4 tablespoons baking powder 2 teaspoons salt 8 cups sour cream 8 cups boiling water 4 tablespoons finely zested orange peel 24 egg yolks 4 cups milk 1 tablespoon pure vanilla extract 2 tablespoons pure orange extract 21/2 cups pure orange juice 1 1/2 pounds butter, room temperature 2 pounds, 11 ounces cake flour 6 cups sugar 4 tablespoons baking powder 1 tablespoon salt Instructions: In a large saucepan bring cream to the beginning of a boil. Remove from cook top. Add chocolate (in chunks). Stir until completely combined. Cool to room temperature before filling cakes. Set aside to cool. For Chocolate Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice. Melt chocolate and set aside to cool to room temperature. Beat butter and brown sugar until fluffy (about 4 minutes on medium). Add eggs and vanilla and continue to beat until thick and creamy (about 6 minutes on medium). Add chocolate on low and mix until combined. Wisk dry ingredients together. Add 1/3 dry ingredients alternately with 1/3 sour cream beginning and ending with dry ingredients. Add boiling water and mix only for 30 seconds, scrape bowl and mix the rest by hand. Immediately pour into pans 2/3 full. Bake until tester comes out clean in center of cake, about 30 minutes for 9-inch round, more or less for other size cake pans. Cool for 1/2 hour before removing cakes from pans. Wrap in plastic wrap and cool in the refrigerator. When totally cold, unwrap cakes and fill with chocolate ganache. For Orange Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice With a zester, zest the orange part of the peel of a fresh orange but do not zest the white section of the peel. Measure 4 tablespoons. Combine yolks, 11/2 cups milk and extracts. Set aside. Combine dry ingredients in mixer and mix on low. Add 21/2 cups of milk, orange juice, butter and orange zest to dry ingredients and mix on low for 2 minutes. Beat on high for an additional 3 minutes. Turn mixer to low and add yolk mixture in 3 batches, mixing for 40 seconds on low each time. Fill buttered and floured cake pans 1/2 full. Bake until tester comes out clean and center springs back when lightly touched. Cool in pans for 20 minutes. To assemble: Layer cake as follows: 1 layer chocolate cake, chocolate ganache, 1 layer orange cake, chocolate ganache, 1 layer chocolate cake. Frost as desired. ","[Reds, Pinot Noir, Chianti, Tempranillo]" 36609,"Something Old and Something Blue 1 1/4 cups cake flour 1/2 teaspoon baking powder
   1/2 teaspoon salt
   1/4 teaspoon baking soda
   1 1/4 cups granulated sugar
   10 tablespoons (1 1/4 sticks) salted butter, softened 2 eggs plus 2 egg yolks
   1 cup sour cream
   1/2 cup coconut milk
   1 tablespoon coconut extract
   1 heaping tablespoon cornstarch 3/4 cup fresh blueberries
   1/4 cup granulated sugar
   Juice from 1/2 lemon
   8 ounces (2 sticks) salted butter 8 ounces cream cheese
   1 1/2 cups confectioners' sugar
   1 1/2 tablespoons heavy cream
   1 tablespoon coconut extract
   1 tablespoon coconut milk
   1/8 teaspoon salt
   Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. Combine the flour, baking powder, salt and baking soda in a small bowl and set aside. Combine the granulated sugar and butter in the bowl of stand mixer with a paddle attachment and mix on medium speed until creamy. While the mixer is running, add the eggs and yolks one at a time, thoroughly mixing after each egg. Alternate adding the flour mixture and sour cream, ending with the flour. Add the coconut milk and coconut extract and mix on medium speed until the ingredients are all fully incorporated. Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting. For the blueberry filling: In a small bowl, mix together 1/4 cup water and the cornstarch. In a small saucepan, combine the blueberries, granulated sugar, lemon juice and the cornstarch mixture. Mash the ingredients together with a potato masher, strain through a sieve and return the strained portion to the saucepan. Cook on medium heat, stirring constantly, until bubbling and thickened, about 5 minutes. Set aside to cool completely. For the coconut cream cheese frosting: Beat the butter in a stand mixer or with a hand mixer until creamy. Add the cream cheese and continue to beat until fully combined and smooth. Add the confectioners' sugar, heavy cream, coconut extract, coconut milk and salt and mix until light and fluffy and piping consistency. To assemble: Cut out a hole in each cupcake and fill with some of the blueberry filling. Frost with the coconut cream cheese frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36610,"Panini-Stacked Sticks 4 round crusty rolls, plain Kaisers will do if your store offers no others 3/4 pound provolone, sliced 1/2 pound prosciutto di Parma, available at deli or in presliced imported packages near deli case 1 cup arugula, spicy dark green small lettuce leaves, available in the produce department 8 hot peperoncini peppers or 8 large pitted green olives 12-inch bamboo skewers Instructions: In Italy, my favorite panini (sandwich) is made with ham (prosciutto di Parma) cheese (robiola) and arugula (rucola or rocket lettuce). You can eat it cold, or press it and grill it on a sandwich press or in a skillet. If you want to press it, put a heavy skillet on top of the sandwich as it cooks on a griddle or in a nonstick pan over medium heat. Cook just a minute or so on each side to crisp the roll and slightly warm the filling. To make the sandwich, split rolls and cover with provolone. Top with a few pieces of arugula and 2 or 3 thin slices of ham, set the top in place and press down. Cut sandwiches into 8 small cubes or grill to toast the roll, then cut. Stack 8 pieces or 1 panini on each stick, threading 2 hot peppers or 2 jumbo olives in among the panini pieces as you work. Repeat to make 4 (12-inch) panini-stacked sticks. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 36611,"Cheesy Salsa Turkey-Tortilla Bake 2 cups leftover shredded turkey 1 large jar salsa 1 cup canned black beans, drained and rinsed 2 scallions sliced 6 flour tortillas 3 cups grated Pepper Jack cheese Instructions: Preheat oven to 350 degrees. In a large bowl combine turkey with 2/3 cup salsa, black beans and scallions. Spread out some salsa in bottom of baking dish. Place about 1/2 cup of turkey mixture And a bit of cheese on a flour tortilla, roll up and place in baking dish and continue process. Top with salsa and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 36612,"Instant Pot Galbijjim 1 ripe Korean pear (6 to 7 ounces), peeled, cored and grated 1/2 onion, grated 8 large cloves garlic, minced 1/2 cup soy sauce 1/4 cup granulated sugar 1 tablespoon corn syrup 1 tablespoon mirin Freshly ground black pepper 9 English-cut bone-in short ribs (about 2 1/2-by-3 inches; 3 1/2 to 4 pounds total) 1 tablespoon whole black peppercorns Kosher salt 1/2 pound Korean radishes, peeled, quartered and cut into 1/2-inch pieces 1/2 pound carrots, cut into 1/2-inch pieces 2 ounces dried shiitake mushrooms, rehydrated and cut into 1/2-inch-thick slices 1 tablespoon toasted sesame oil 2 scallions, white parts cut into 3-inch pieces and greens thinly sliced Cooked white rice or rice cake cylinders, for serving Instructions: Stir together the pear, onion, garlic, soy sauce, sugar, corn syrup, mirin and 1 teaspoon black pepper in a large bowl (see Cook\u2019s Note). Set the sauce aside. Place the short ribs, peppercorns and 2 teaspoons salt in the Instant Pot? and add enough water to cover. (It\u2019s okay if some ribs are not completely submerged; just make sure that the ribs on top are submerged at least three-quarters of the way and that the water is not above the maximum fill line.) Follow the manufacturer\u2019s guide for locking the lid and set to pressure cook on high for 5 minutes. After the pressure cycle is complete, follow the manufacturer\u2019s guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam. Drain the ribs in a colander and rinse off any impurities and peppercorns. Wash the pot, then add the ribs and sauce and set to pressure cook on high for 40 minutes. After the pressure-cook cycle is complete, wait 15 minutes and then quick-release. Unlock and remove the lid, being careful of any remaining steam. Transfer the short ribs to a large plate.
Use a ladle to skim off any excess fat from the top of the liquid and then set the Instant Pot? to high saute. Add the radishes, carrots and mushrooms and cook until radishes and carrots are cooked through but still hold their shape, 15 to 18 minutes. Stir in the sesame oil and scallion whites. Add the short ribs and stir to coat with the sauce. Serve with white rice or rice cakes and top with the scallion greens.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36613,"Fish Tacos 1 pound flaky white fish fillets, such as haddock, halibut or cod 1 lime, zested and juiced 1/2 teaspoon pimenton 2 cloves garlic, smashed 1/4 cup canola or vegetable oil Kosher salt 1/2 head savoy cabbage, shredded 3 scallions, sliced thinly on the bias 1 jalapeno, minced, optional 1/4 to 1/2 cup white vinegar 2 tablespoons honey 1/4 cup canola oil Kosher salt 8 flour tortillas 1 avocado, halved, pitted and flesh sliced Instructions: Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl. Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated. In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use. To cook and assemble: Preheat the oven to 350 degrees F. Wrap the tortillas in foil. Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes. While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed. Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36614,"Clams \Linguini
1/8 cup vegetable oil 1 cup butter (2 sticks) 4 stalks celery, scrubbed and diced medium 2 medium onions, diced medium 1/2 cup chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces) 2 cups clam juice 2 pounds fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed) 3 teaspoons salt 2 teaspoons pepper 2 tablespoons crab boil seasoning (recommended: Old Bay) 2 pounds linguini Instructions: Bring a large pot of water to boil for the pasta. In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add clam juice and mix well to integrate flavors. Stir in clams and continue to simmer until clams open. Discard any clams that do not open. Season with salt, pepper and crab boil seasoning. Remove clams to a utility platter. Salt the water for the pasta and boil linguini until al dente. Drain well and transfer to pot of clam sauce. Stir to coat and transfer to serving dish, topping with the clams. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36615,"Shrimp and Crab Cakes 3/4 pound raw shrimp, peeled and deveined, tail removed * 2 egg whites 1/4 cup heavy cream 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cumin seeds 1/2 cup 1/4-inch cubes peeled jicama 3 green onions, white parts only, finely chopped 2 tablespoons chopped fresh cilantro leaves 1 1/2 tablespoons rasped or finely grated ginger 3 minced kaffir lime leaves 3/4 pound crabmeat 3 cups panko bread crumbs** Vegetable oil, for frying Ginger-Lime Sauce, recipe follows 1 cup sugar 1 cup water 1 cup peeled, thinly sliced, fresh ginger 1 teaspoon kosher salt
1/3 cup cilantro leaves 3 tablespoons lime juice
1 fresh green Thai cl, seeded, roughly chopped***
2 tablespoons roughly chopped green onion, green part only Instructions: Roughly chop the raw shrimp and place in a large bowl.
In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
Serve with Ginger-Lime Dipping Sauce on the side. Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
In a small food processor, pulse cilantro, lime juice, cl, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36616,"Mediterranean Tuna Wrap 2 cans (6 oz. each) light chunk tuna in water, drained well 1/4 cup finely diced DOLE? Red Onion 1/4 cup chopped Italian parsley 1/4 cup chopped Kalamata olives 3 tablespoons olive oil 1/2 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups DOLE? Sweet Baby Lettuces 4 large whole-grain wraps or flour tortillas 2 large Roma tomatoes, sliced into 1/2-inch rounds Instructions: Combine tuna, onion, parsley and olive in medium bowl. Whisk together olive oil, peel, lemon juice, salt and pepper in a small bowl. Pour about 2/3 dressing over the tuna mixture; toss to evenly coat. Pour remaining dressing over the greens, in another bowl; toss to evenly coat. Divide tuna mixture among wraps. Top with 1-1/2 cups greens and tomato slices. Roll up wraps. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 36617,"Bow Tie Pasta with Smoked Salmon Lemon Sauce 1/2 cup Crisco? Pure Canola Oil or 1/2 cup Crisco? Puritan Canola Oil with Omega-3 DHA 4 to 6 cloves garlic, finely chopped 1/2 cup chopped onion 1 lb. bow tie pasta, uncooked 3 tbsps. fresh lemon juice 1/2 cup chopped green onions 1/4 cup chopped Italian parsley (plus more for garnish) 1/2 lb. sliced smoked salmon Salt and pepper Thin lemon slices for garnish Instructions: HEAT oil in a skillet over low heat; add garlic and onion. Cook until soft. Set aside. COOK pasta according to package directions; drain well. Put pasta back in the pot it was cooked in. Add garlic and onion mixture; mix well. Add lemon juice, green onions, parsley and salmon; mix well again. SEASON with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36618,"Salmon with Smoked Bacon and Lentil Salad 1 1/2 pounds lentils 1/2 pound smoked bacon 4 tablespoons chopped scallions 1 tablespoon chopped garlic 2 ounces whole grain mustard 4 ounces lemon juice 6 ounces olive oil, plus 2 ounces 4 tablespoons flat-leaf parsley Salt and pepper, to taste 6 (8-ounce) pieces of salmon Instructions: Boil lentils for 25 minutes in salted water until tender cool and set aside. Saute bacon until crisp. Add scallions and garlic and saute until tender. Let cool then whisk in mustard, lemon juice and 6 ounces of olive oil. Fold dressing into lentils then add parsley, salt and pepper. Saute salmon in 2 ounces of olive until golden on each side and place in a preheated 400 degree oven until desired doneness about 8 to 10 minutes. Serve salmon on top of lentils. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36619,"Penne with Sausage and Greens Kosher salt 8 ounces penne
1 tablespoon olive oil
6 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups collard greens cut into 1/4-inch ribbons (tough stems removed) 2 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon lemon zest
Freshly grated Parmesan, for serving
Instructions: Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes. Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 36620,"Shrimp Puffs Cooking spray, for coating the muffin tin 1 7 1/2-ounce can refrigerator biscuits 1 cup shredded monterey jack cheese 1 scallion, white part and some green, chopped 1/2 cup mayonnaise 1/2 pound baby shrimp, cooked and peeled 1/2 teaspoon chopped fresh dill Instructions: Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray. Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides. In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36621,"Lamb Stew with Sherry and Mushrooms 3 tablespoons olive oil 4 slices center-cut bacon
2 pounds lamb stew meat
4 cups mushrooms, quartered
6 large carrots, roughly chopped
5 cloves garlic, smashed
2 Vidalia onions, roughly chopped
1/4 cup all-purpose flour
4 cups beef stock
1/2 cup sherry
3 bay leaves
Salt and freshly ground black pepper
1 cup heavy cream
3 tablespoons chopped fresh parsley
3 tablespoons fresh tarragon leaves
1 bag petit frozen peas
Buttered noodles, for serving
Instructions: In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls over buttered egg noodles. ","[Rioja, Syrah, Barolo, Pinot Noir]" 36622,"Grass Roots Batch Cocktail 2 whole grapefruits, sliced into 1/4-inch-thick rounds 16 ounces grapefruit juice
2 1/2 cups elderflower liqueur
Half a 750-milliliter bottle bourbon
Club soda or sparkling water, for pouring
Instructions: Add a slice of fresh grapefruit to the bottom of a 60-ounce pitcher. Fill a quarter of the pitcher with ice. Add another slice of grapefruit and another layer of ice. Repeat this until the pitcher is full, ending with a slice of grapefruit on top. Pour in the grapefruit juice, elderflower liqueur and bourbon and stir. Add any remaining grapefruit slices, reserving 2 for garnish.
Slice the 2 remaining grapefruit slices into half-moons and place on the rims of tall pint glasses or wine glasses. Fill the glasses with ice, then fill them halfway with club soda. Top with batched Grass Roots mix and stir. Straws optional! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36623,"Honey-Balsamic Lamb Chops 1/3 cup balsamic vinegar 1 garlic clove 2 tablespoons honey 3/4 cup vegetable or canola oil Kosher salt and freshly ground black pepper 8 small lamb chops 2 tablespoons olive oil 1/2 tablespoon chopped fresh rosemary leaves Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste. Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare. Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side. ","[Barolo, Syrah/Shiraz, Tempranillo, Malbec]" 36624,"Pork Posole Good olive oil 1 1/2 pounds lean, boneless pork loin, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1/3 cup small-diced poblano pepper
2 Holland yellow or orange bell peppers, seeded and 3/4-inch diced
1 tablespoon minced garlic (3 cloves)
1 teaspoon chili powder
1/2 teaspoon dried oregano
6 cups good chicken stock, preferably homemade, simmering
1 (12-ounce) jar medium salsa verde, such as Goya
2 (15-ounce) cans white hominy, such as Goya, rinsed and drained
1 (15.5-ounce) can black beans, such as Goya, rinsed and drained
3 cups yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper
Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving
Instructions: Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot. Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips. To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 36625,"Low Country Boil 5 garlic cloves, smashed 3 celery stalks, cut into thirds 2 large jalapenos, quartered lengthwise 1 large onion, cut into eighths 2 tablespoons seafood seasoning, such as Old Bay, plus more for serving 1 pound fingerling potatoes 1 pound smoked andouille sausage, cut into 1-inch pieces 2 ears of corn, quartered 1 pound large shell-on shrimp (16/20) 4 tablespoons unsalted butter 2 tablespoons hot sauce, such as Cholula 2 tablespoons chopped fresh parsley Instructions: In a large pot, combine the garlic, celery, jalapenos, onions, 1 tablespoon of the seafood seasoning and 10 cups of water. Bring to a boil. Add the potatoes and reduce to a rapid simmer. Cook until the potatoes are almost tender, about 10 minutes.
Add the sausage and corn to the pot. Cook until the potatoes and corn are cooked through, 5 to 7 minutes. Stir in the shrimp and cook until the shrimp are opaque throughout, about 1 1/2 minutes. Reserve 1 cup of the cooking liquid. Drain the shrimp mixture and return it to the pot. Add the butter, hot sauce, parsley, the remaining 1 tablespoon seafood seasoning and the reserved cooking liquid and toss to combine. Serve with more seafood seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36626,"Baked Pork Chops with Sweet Potatoes and Pears 4 (9-ounce) cans cut sweet potatoes, drained 3 pears, peeled, quartered, and cored 1/3 cup chopped pecans 1/3 cup brown sugar, packed 3 tablespoons plus 1/2 cup all-purpose flour 3 tablespoons butter, melted Olive oil cooking spray 2 eggs, beaten 1 cup Italian seasoned bread crumbs 1 tablespoon herbs de Provence 4 (3/4-inch thick) bone-in pork loin chops Instructions: Preheat oven to 350 degrees F. In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, mix pecans, brown sugar, 3 tablespoons of flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes, or until potatoes and pears are tender. Meanwhile, spray a roasting pan and rack with cooking spray. Place beaten egg in a shallow bowl, place remaining 1/2 cup flour on a plate and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then the bread crumb mixture, coating the pork evenly all over. Arrange chops on a rack in prepared pan and coat lightly with cooking spray. Bake alongside pears for 20 minutes, or until pork is cooked to your desired degree of doneness. Serve pork with sweet potatoes and pears. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 36627,"Aunt Jimmy's Streusel Apple Crisp 6 large crisp apples, peeled, cored, and thickly sliced (recommended: McIntosh) 1/2 cup all-purpose flour 1/4 cup dark brown sugar 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon Pinch freshly grated nutmeg 4 tablespoons unsalted butter, chilled, cut into pieces Heavy cream or vanilla ice cream, garnish Instructions: Preheat oven to 400 degrees. Butter a deep 2-quart baking dish. Place the apples in the baking dish. They should be at least 2 1/2-inches deep; add more if necessary. In a bowl, stir together the flour, sugars, cinnamon and nutmeg. Using a pastry blender or the paddle attachment of a mixer, cut in the butter to make a crumbly, sandy mixture. Sprinkle the topping over the apples. Bake for 30 minutes, until apples are tender and the topping is browned. Serve warm with heavy cream or ice cream. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 36628,"Chocolate Brownie Crunch Butter, for greasing pan 1 (21-ounce) box brownie mix 3 large eggs 1 cup chopped pecans 10 chocolate-caramel covered wafers Ganache, for brownie topping, recipe follows Whipped topping, recipe follows Fresh raspberries Chocolate shavings 2 tablespoons light corn syrup 4 ounces semisweet chocolate, chopped finely 1/2 cup heavy cream warmed 1 cup heavy cream 1/4 cup confectioners' sugar 2 tablespoons cognac Instructions: Preheat oven at 350 degrees F. Prepare brownies as directed on the box for \cake-like\ brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet. Top with ganache, whipped topping, raspberries, and chocolate shavings. Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted. Whip the heavy cream, adding the sugar and cognac. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 36629,"Grilled Turkey and Eggplant Pitas 1 pound lean ground turkey 1 small onion (3/4 thinly sliced, 1/4 minced) 2 cloves garlic, minced 1/2 teaspoon ground coriander 1/2 teaspoon chili powder Kosher salt and freshly ground pepper 1 large eggplant, cut into 1/2-inch-thick rounds 1/3 cup extra-virgin olive oil, plus more for the grill 4 pitas, tops trimmed 3 cups shredded iceberg lettuce 3/4 cup olive hummus Vegetable chips, for serving Instructions: Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill. Meanwhile, spread the eggplant on a paper towel\u2013lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.
Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side. Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 36630,"Coffee-Chocolate Ice Cream Cake with Nuts and Espresso Whipped Cream Frosting Unsalted butter, for the pan One 10 1/2-ounce pound cake, cut into 1/2-inch slices 3/4 cup chopped toasted mixed nuts 1 quart chocolate ice cream, softened 1 quart coffee ice cream, softened 1 1/2 cups heavy cream 6 tablespoons brewed espresso, chilled 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 2 tablespoons chocolate sauce Instructions: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 36631,"Ricotta Sweet Potato Beignets 1 cup cooked, mashed sweet potato 1/2 cup fresh ricotta cheese, preferably sheep's milk 1/2 cup all-purpose flour 1 egg white 1/4 cup sugar Pinch salt 3/4 teaspoon baking powder 1/4 teaspoon vanilla extract Vegetable oil, for frying Powdered sugar, for garnish Instructions: Make the Beignets: combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook.
Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365 degrees F. Working in batches, to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly. Remove from the oil and drain on paper towels or a brown paper bag. Dust with powdered sugar and serve warm. (Make sure to let the oil return to 365 degrees F between batches.) ","[Prosecco, Moscato, Vinho Verde, Cava]" 36632,"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]" 36633,"Philly Cheese Steak with Smoked Gruyere Sauce 1/4 cup unsalted butter 1/4 cup whole-wheat white flour 2 cups evaporated milk 1 cup smoked Gruyere cheese, shredded 2 tablespoons canola oil 1 large Spanish onion, thinly sliced into rings and halved 1 large green pepper, thinly sliced into rings and halved 2 pounds rib-eye steak, thinly shaved from butcher (fat included) 1/8 teaspoon seasoning salt Sea salt Freshly ground pepper Extra-virgin olive oil Vinegar Dried oregano 4 soft hoagie rolls, amoroso rolls or steak sandwich bread, split lengthwise Salty potato chips, for serving Instructions: For the sauce: Melt the butter in saucepan over medium-low heat. Add the flour and stir until blended. Slowly whisk in the milk until the sauce thickens, stirring constantly, about 5 minutes. Stir in the cheese until melted. For the philly: Heat the oil in a pan over medium-high heat. Add the onions and green peppers, tossing around to flavor the oil, until starting to change color, 10 to 12 minutes. Add the steak and start chopping using a spatula, moving it around the skillet until there's a sprinkling of both browned and red meat. Add the seasoning salt, some sea salt, black pepper, olive oil, vinegar and oregano. Really dig the spatula into the meat, moving it around until it's all cooked evenly, about 2 minutes, depending on desired doneness.
Lay the meat onto the rolls and top with the smoked Gruyere cheese sauce. Serve with salty potato chips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 36634,"Apple Pie on a Stick with Caramel Sauce Canola oil, for frying 14 ounces caramel candies, unwrapped 1/4 cup butterscotch chips 1/4 cup milk 1 teaspoon vanilla extract 2 eggs 1 cup seltzer water 1 1/2 cups all-purpose flour, plus 1/2 cup to dredge apples 1 teaspoon cream of tartar 4 Granny Smith apples, peeled and cored, cut into thirds 12 wooden pop sticks Cinnamon sugar, for garnish Instructions: In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. In a medium-sized, heavy bottomed saucepan over medium heat, add the caramels, butterscotch chips, milk and vanilla. Cook, stirring frequently with a rubber spatula, until well incorporated, melted, and smooth, about 8 to 10 minutes. Keep warm. In a medium bowl, whisk together the eggs, seltzer, 1 1/2 cups of flour, and cream of tartar. Skewer the apples onto wooden sticks. Dredge the apples, first in 1/2 cup flour, and then into the batter. Fry the apples, in batches, in the deep-fryer until crispy, about 2 to 3 minutes on each side. Drain on paper towels. Pour the caramel sauce into a small bowl. Dust the apples with cinnamon sugar and serve with the caramel sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36635,"Slap in the Face Snack Mix 1 cup toasted cinnamon coconut chips 1 cup unsalted roasted cashews
1 cup dried tart cherries
1/2 cup dark chocolate-covered espresso beans
Instructions: Toss together the coconut chips, cashews, cherries and chocolate-covered espresso beans in a bowl. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 36636,"Grilled and Stuffed Portobello Mushrooms with Gorgonzola 2 tablespoons olive oil, plus 1/4 cup 12 ounces turkey sausage, casings removed 2 cloves garlic, minced 1/2 cup mascarpone cheese, at room temperature 2 tablespoons freshly chopped thyme leaves 2 tablespoons fresh chopped oregano leaves 3/4 cup plain bread crumbs 1 cup (4-ounces) Gorgonzola 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 6 large portobello mushrooms, stems removed Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined. Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes. Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through. ","[Chardonnay, Barolo, Pinot Noir, Tempranillo]

" 36637,"Italian Wedding Soup 2 slices stale white sandwich bread, crusts removed 3/4 pounds ground turkey 1/4 cup grated Pecorino Romano, plus more for serving 1/4 cup chopped fresh flat-leaf parsley 1 large egg, beaten 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil, plus more for serving 1 small onion, chopped 1 rib celery, diced 1 medium carrot, diced 4 cloves garlic, minced 2 sprigs fresh thyme 1/4 teaspoon crushed red pepper flakes 1 head escarole (about 1 pound), coarsely chopped 8 cups chicken broth, homemade or low-sodium canned 1/2 cup chopped canned plum tomatoes Kosher salt and freshly ground black pepper, to taste Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs. Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 36638,"Kinda Sorta Sours 1/2 onion, thinly sliced 2 medium cucumbers, thinly sliced 1 cup water 1 cup cider vinegar 1/2 cup champagne vinegar 1/2 cup sugar 2 tablespoons plus 2 teaspoons kosher salt 1 teaspoon mustard seeds 1/4 teaspoon ground turmeric 1 teaspoon celery seeds 1 teaspoon pickling spice 4 whole garlic cloves, smashed Instructions: Combine the onion and cucumber slices in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36639,"Backyard BBQ'd Spareribs 2 racks pork spareribs (about 3 pounds each) 1/2 cup Memphis Shake or Cajun Rub, recipes follow 3 cups wood chips, soaked in water for at least 30 minutes and drained 2 cups of one of the following: Kansas City-Style BBQ Sauce or cl-Coffee BBQ Sauce, recipes follow 1/4 cup sweet paprika 3 tablespoons firmly packed brown sugar 2 tablespoons dried oregano 2 tablespoons granulated garlic 1 tablespoon ancho chili powder 2 teaspoons kosher salt 1 teaspoon celery salt 1/4 cup firmly packed light brown sugar 2 tablespoons dried oregano 2 tablespoons dried parsley 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons sweet paprika 1 tablespoon dried thyme 1 tablespoon freshly ground black pepper 2 teaspoons kosher salt 1 teaspoon celery salt 1 teaspoon freshly ground white pepper 3/4 teaspoon cayenne pepper 3 bay leaves, crumbled 2 tablespoons neutral tasting oil, such as grapeseed or vegetable 6 cloves garlic, smashed 2 tablespoons tomato paste 1 slightly heaping tablespoon chili powder 1 tablespoon paprika 1 teaspoon crushed red pepper flakes 1/4 teaspoon ground allspice Pinch ground cloves 2 cups ketchup 2 cups water 1/2 cup cider vinegar 1/4 cup dark molasses 1/4 cup firmly packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 teaspoons English-style dried mustard 1 teaspoon freshly ground black pepper 1 bay leaf 3 guajillo chiles 3 mulato chiles 1/2 medium onion, cut into wedges 6 cloves garlic, unpeeled 2 tablespoons corn oil 1 cup tomato puree 1 cup strong black coffee 1/4 cup turbinado sugar 1 tablespoon kosher salt, plus additional for seasoning 1 teaspoon dried oregano, preferably Mexican Pinch ground cloves Pinch ground cumin 2 teaspoons cider vinegar Instructions: Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill. Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side. Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months. Makes about 3/4 cup Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months. Makes 1 cup Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. Makes about 1 quart Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside. While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down. Heat the oil in the skillet over medium-high heat. Add the cl mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes. Stir in vinegar and season with salt to taste. Makes 1 quart ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 36640,"Pan-Fried Dumplings with Crispy Lattice 1 pound (453 grams) ground pork 2 ounces (60 grams) blanched and squeezed-dry Napa cabbage, minced
1 1/2 ounces (40 grams) Chinese garlic chives, minced 2 tablespoons (20 milliliters) soy sauce 2 teaspoons (10 milliliters) minced garlic 2 teaspoons (10 milliliters) minced fresh ginger 2 teaspoons (10 milliliters) Shaoxing wine or sake 1 teaspoon (4.54 grams) toasted sesame oil
1 teaspoon (5 milliliters) kosher salt 24 sui gao wrappers or thin round wonton wrappers 3 tablespoons (60 milliliters) canola oil Sesame oil (not toasted), for drizzling Lattice Mix, recipe follows Dipping Sauce, recipe follows 3 tablespoon cornstarch 1 cup warm water 1/2 cup soy sauce 1/4 cup Chinese black vinegar 1/4 cup julienned fresh ginger Instructions: For the filling: Combine the pork, Napa cabbage, garlic chives, soy sauce, garlic, ginger, wine, toasted sesame oil and salt in a medium bowl and mix well. For the dumplings: Spoon about 1/2 ounce of filling on a wrapper and wet the edge with some water. Fold the wrapper in half into a half-moon and seal the edge. Pleat the edge and sit the dumpling with the folds standing up. Repeat with the remaining filling and wrappers.
Preheat a nonstick saute pan over medium heat. Add a little canola oil and arrange 6 to 8 of the dumplings bottoms-down in a nice star pattern or circle. Sear the dumplings for 30 to 45 seconds to brown the bottoms. Add 4 tablespoons water, cover with a lid and cook until the pan is dry, about 3 minutes. Drizzle in a little sesame oil and turn the heat up to medium high to brown the bottoms again (keep the lid off but watch so the dumplings do not burn). Squirt a few tablespoons of the Lattice Mix around the dumplings. Cover the pan for 45 seconds. Remove the lid and cook until the lattice mix is crispy and golden brown. Remove the dumplings with a thin large spatula and flip them over in one piece onto a plate to reveal the golden-brown bottom. Repeat with the remaining dumplings and Lattice Mix. Serve with the soy-ginger-vinegar Dipping Sauce. Mix the cornstarch and water in a squeeze bottle. Combine the soy sauce, vinegar and ginger in a small bowl. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 36641,"Sunny's Easy Lemon and Thyme Schnitzel 1 1/4 cups all-purpose flour Kosher salt and freshly ground black pepper
1 tablespoon hot Hungarian paprika
3 large eggs
2 cups plain breadcrumbs
Zest of 2 lemons
1/4 cup gently chopped fresh thyme, lightly packed
Four 5-ounce pork cutlets, rolled thin between 2 sheets of parchment paper with a rolling pin, at room temperature Kosher salt and freshly ground black pepper
Peanut, vegetable or canola oil, for frying
Lemon wedges, for spritzing
Instructions: For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper. For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips. Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness. Serve with lemon wedges for spritzing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36642,"Ravioli with Balsamic Brown Butter 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash) 6 tablespoons unsalted butter 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup toasted, chopped walnuts 1/4 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36643,"Creamy Soy and Sesame Dressing 3/4 cup mayonnaise 2 tablespoons black sesame seeds 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 1 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Whisk together the mayonnaise, sesame seeds, soy sauce, sesame oil, sugar and a generous pinch of salt in a small bowl. Whisk in 2 tablespoons water and a couple turns of freshly ground black pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 36644,"Bruschettas with Sauteed Chard Kosher salt and freshly ground black pepper 3 pounds fresh green or rainbow chard (4 bunches)
Good olive oil
2 large garlic cloves, thinly sliced
1 round country bread, halved and sliced crosswise 1/2-inch thick
1 garlic clove, cut in half
1 lemon
Freshly grated Parmesan cheese
Fleur de sel, for serving
Instructions: Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don?t squeeze out the liquid. Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs. Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 36645,"Carolina Burger Chili 2 pounds 80/20 ground beef 2 tablespoons dark chili powder
2 tablespoons finely minced garlic
2 tablespoons hot sauce, such as Texas Pete
2 tablespoons seasoning salt 1 tablespoon beef base or bouillon 1 teaspoon ground cumin
1 tablespoon freshly ground black pepper
1 small yellow onion, finely diced
One 6-ounce can tomato paste Instructions: Combine the ground beef, chili powder, garlic, hot sauce, seasoning salt, beef base, cumin, pepper, onion and 1 cup water in a heavy-bottomed 4-quart stockpot and mix well. Cook the chili over medium-high heat until the ground beef is cooked, about 30 minutes. Whisk in the tomato paste, making sure to blend it into the chili well. Simmer until thickened and the tomato flavor is incorporated, about 5 minutes. Turn off the heat and serve over burgers! ","[Malbec, Zinfandel, Syrah, Tempranillo]" 36646,"Truffled Egg Salad Tea Sandwiches 8 large eggs 1/4 cup mayonnaise
3 tablespoons chopped scallions, white and green parts (about 2 scallions) 1 1/2 tablespoons finely chopped chives
1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani
Kosher salt Ground white pepper 8 slices square, firm white bread 8 large eggs 1/4 cup mayonnaise
3 tablespoons chopped scallions, white and green parts (about 2 scallions) 1 1/2 tablespoons finely chopped chives
1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani
Kosher salt Ground white pepper 8 slices square, firm white bread Instructions: Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl. Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste. Cut the crusts from the bread and set aside for another purpose. Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches. Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl. Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste. Cut the crusts from the bread and set aside for another purpose. Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36647,"White Chocolate Mousse with Cranberry Sauce 1/2 cup cranberry juice 1 (8-ounce) can jellied cranberry sauce 1/2 cup milk 1 (12-ounce) bag white chocolate morsels 1 cup heavy whipping cream Instructions: Heat the cranberry juice in a small saucepan over high heat. Whisk in the cranberry sauce and heat until mixture is completely melted and a pourable consistency is reached. Remove from the heat and allow to cool to room temperature. Heat the milk in a small saucepan over medium-low heat until to just before it comes to a simmer. Put the white chocolate chips in a medium bowl and pour in the hot milk. Let sit for 1 minute then whisk until smooth. Refrigerate until chilled but not set, it should have a thick but pourable consistency. Add the cream to a chilled medium bowl and beat with a hand mixer or whisk until stiff peaks form. Add the white chocolate to the whipped cream and gently fold together until completely incorporated. Spoon about 1 tablespoon of cranberry sauce into the bottom of 4 dessert glasses. Put mousse into a resealable plastic bag and snip 1 corner. Use the bag to pipe mousse filling between the 4 glasses. Chill for 2 hours and up to overnight. Just before serving, top with a drizzle of remaining cranberry sauce. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 36648,"Polenta Popovers with Lemon Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons mascarpone cheese, at room temperature
1/2 teaspoon freshly grated lemon zest (from about 1 lemon)
1/4 teaspoon kosher salt
1 cup all-purpose flour 1/2 cup fine cornmeal
1/2 teaspoon kosher salt
1/4 teaspoon ground fennel seed
1 3/4 cups whole milk
3 large eggs 4 tablespoons unsalted butter, melted
Instructions: For the lemon butter: In a medium bowl using a rubber spatula, combine the butter, mascarpone, lemon zest and salt. Set aside. For the popovers: Position an oven rack in the lower third of the oven and preheat to 450 degrees F. Once preheated, place a 12-cup muffin tin on the lower rack for at least 10 minutes. In a medium bowl, whisk together the flour, cornmeal, salt and fennel seed. Make a well in the center of the dry ingredients and add the milk, eggs and 2 tablespoons of the melted butter. Starting with the wet ingredients in the center, whisk together to combine. Whisk until smooth. Allow the mixture to sit for 10 minutes to allow the cornmeal to soften. Remove the muffin tin from the oven, brush the cups with the remaining 2 tablespoons of butter and divide the batter among the cups, filling them three-quarters of the way. Return to the oven and bake until puffed and deep golden brown, about 20 minutes. Serve immediately with the lemon butter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 36649,"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 F. 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\u2019t 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. Re-roll 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]

" 36650,"Eggs Benedict Salad with Dill Hollandaise Dressing 2 thick English muffins, chopped into cubes 6 slices Canadian bacon (about 4 ounces)
4 large eggs 8 ounces mixed greens (about 12 cups)
1/4 red onion, thinly sliced Kosher salt and freshly ground pepper 1 large egg yolk 1 tablespoon fresh lemon juice 4 tablespoons unsalted butter, melted 1/4 cup extra-virgin olive oil 1 sprig fresh dill, leaves chopped Kosher salt and freshly ground pepper Instructions: Make the croutons: Preheat the oven to 400 degrees F. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness. Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into 1/2-inch pieces. Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them.
Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper.
Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36651,"Cowboy Meatloaf and Potato Casserole 1 Pound Lean Ground Beef 3/4 Cup Finely Chopped Onion 1/3 Cup Seasoned Dry Breadcrumbs 1/4 Cup Jack Daniels? Honey Smokehouse Barbecue Sauce 1 Egg, lightly beaten 2 Teaspoons Chili Powder 3/4 Teaspoon Salt 1 Package Ore-Ida? Steam n' Mash Cut Russet Potatoes 2/3 Cup Canned Evaporated Milk 1 Tablespoon Butter 1 Tablespoon Chopped Fresh Flat-Leaf Parsley 1 Teaspoon Garlic Powder 1 Cup Cooked Bacon Crumbles 1/4 Cup Canned Crispy Fried Onions 2/3 Cup Shredded Mexican-style Cheese Blend Instructions: 1.Preheat oven to 375F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish. 2.Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source. 3.Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese. 4.Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired. ","[Merlot, Zinfandel, Syrah, Tempranillo]" 36652,"Marinated Peppers 2 bell peppers (red, yellow and/or orange) 3 Italian long hot peppers 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 2 sprigs fresh oregano 6 leaves fresh basil 1 clove garlic, very thinly sliced Kosher salt Instructions: Preheat the oven to 450? F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes. Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl. Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36653,"Eric's Pizza (The Dough That Wouldn't Go!) 7 ounces prepared pizza dough All-purpose flour, for dusting 1/2 cup tomato sauce 1 cup cheese grated mozzarella 1 cup chopped fresh pineapple 1/2 red bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 10 slices pepperoni Instructions: Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F. Put the dough onto a floured work surface, dust with some more flour, and roll the dough out to the desired size. Carefully place the dough onto a floured pizza paddle. Spread the tomato sauce over dough and sprinkle with cheese. Top evenly with the pineapple, bell peppers, and pepperoni. Slide the pizza onto the pizza stone and cook until the edges are brown, about 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36654,"Sparkling Cinnamon Cider 1 (750-ml) bottle sparkling apple cider 1/2 cup bourbon and peach liqueur 1/2 cup cinnamon Schnapps Ice cubes Cinnamon sticks, for garnish Instructions: In a pitcher, combine sparkling apple cider, bourbon and peach liqueur and cinnamon Schnapps. Stir thoroughly and pour into glasses filled with ice. Garnish with a cinnamon stick in each glass. Serve immediately. ","[Champagne, Moscato, Riesling]" 36655,"Chipotle Chicken Meatball Tacos 2 thick slices white sandwich bread, torn into small pieces 1 large egg 1 white onion, finely chopped 2 cloves garlic, minced 1/4 cup chopped fresh cilantro 3/4 pound ground chicken Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil 1 jalapeno pepper, seeded and chopped 1 chipotle cl pepper in adobo sauce, seeded and chopped
1 14-ounce can diced fire-roasted tomatoes 1/4 teaspoon dried thyme 1/4 teaspoon ground cinnamon 2 bay leaves Hard taco shells and assorted toppings, for serving Instructions: Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a potato masher or fork to make a paste. Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper; mix with your hands until just combined. Brush a large baking sheet with 1 tablespoon olive oil. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet. Refrigerate 15 minutes. Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt. Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings. Photograph by Andrew Purcell ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 36656,"Pasta with Radicchio, Bacon, and Spinach/Steamed Artichokes 1 head garlic 1 onion, chopped 1/2 pound bacon 1/4 pound dry Sopresatta sausage 1/2 cup chicken stock 1/4 cup olive oil 1 pound pasta (any style) 3 cups baby spinach 1/2 cup sliced basil 1/2 head radicchio 1/2 can garbonzo beans (or chickpeas) 1/2 cup Parmesan Salt and pepper, to taste 4 steamed artichokes 1 pinch saffron 1/4 teaspoon cayenne pepper 2 cloves garlic crushed 1/2 red bell pepper, chopped 2 teaspoons water 1 lemon, juiced 1 cup mayonnaise Instructions: Cut off top of garlic head, wrap in foil and put in a preheated 375 degree oven for 20minutes. Saute onion, bacon, garlic and sopresatta. Add chicken stock, olive oil and roasted garlic squeezed out of shell. Cook pasta aldente and add to sauce. Add spinach, basil, radicchio, garbonzo beans, Parmesan, salt and pepper to taste. Artichoke Dip In blender put saffron, cayenne, garlic, bell pepper, 2 teaspoons water, salt and lemon juice and puree. Add mayonnaise. Serve as a dip for steamed artichokes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36657,"Pork Chops With Pineapple Salsa 1 cup medium- or long-grain white rice 1 pineapple, peeled, quartered lengthwise and cored 1 tablespoon minced peeled ginger 1 tablespoon vegetable oil 1 tablespoon soy sauce, plus a splash for the salsa 1/2 teaspoon Chinese five-spice powder 1 bunch scallions 4 bone-in pork sirloin chops (1/2 inch thick; about 1 3/4 pounds) Pinch of red pepper flakes Instructions: Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
Photograph by Justin Walker ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 36658,"Veggie Chili 1/2 cup olive oil 3 tablespoons whole cumin seeds 1 tablespoon crushed red pepper 1 teaspoon whole fennel seeds 3 pounds carrots, chopped 4 medium zucchini, chopped 3 large onions, chopped 1 large bunch broccoli (or 2 smaller ones), chopped 1 bunch celery, chopped 1 gallon chopped tomatoes packed in juice 3/4 cup chili powder 1/2 cup all-purpose seasoning, such as Spike 1/2 cup onion powder 1/3 cup dried basil 1/3 cup garlic powder 1/3 cup dried oregano 2 teaspoons ground black pepper 4 cups textured vegetable protein, soaked in hot water to reconstitute, then rinsed and drained 6 cups canned kidney beans, rinsed and drained Instructions: Heat the olive oil in a large pot over medium heat. Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes. Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes. Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine. Stir in the textured vegetable protein, then the beans. Simmer for 10 to 15 minutes. Taste and adjust seasoning if need. Serve hot. ","[Syrah, Malbec, Tempranillo, Garnacha]" 36659,"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. 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]" 36660,"Homemade Marshmallows 2 tablespoons (2 envelopes) unflavored gelatin 1/2 cup granulated sugar 2 teaspoons light corn syrup 2 egg whites 1 1/2 teaspoons vanilla extract Powdered sugar, as needed
Instructions: Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36661,"Peppermint Pinwheels 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon pure peppermint extract 1/4 teaspoon red food coloring 1/4 teaspoon green food coloring Coarse sugar, for decorating Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and peppermint extracts and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined. Divide the dough into 3 pieces. Return 1 piece to the bowl; beat in the red food coloring with the mixer until the color is fully incorporated. Beat the green food coloring into another piece of dough. Leave the last piece of dough plain. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4-inch square. Wrap and refrigerate until firm, at least 1 hour. Lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm, about 30 minutes. Carefully remove the top piece of parchment from each piece of dough. Flip the plain dough on top of the red dough; remove the parchment. Flip the green dough on top of the plain dough; remove the parchment. Cut the stack in half crosswise. Roll up each half lengthwise into a tight log, using the parchment to help you. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36662,"Pumpkin and Goat Cheese Risotto 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed 1 cup canned pure pumpkin 4 slices applewood smoked bacon, chopped 2 tablespoons butter 1 leek (white and pale green part), thinly sliced 2 teaspoons kosher salt
1 teaspoon chopped fresh thyme 1 1/2 cups Arborio rice or medium-grain white rice 2/3 cup dry white wine, such as pinot grigio 1/2 cup freshly grated Parmesan 1/3 cup chopped fresh flat-leaf parsley 1/4 teaspoon freshly ground black pepper 1/4 teaspoon (generous) freshly grated nutmeg 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces) Instructions: Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 36663,"Guacamole 4 ripe avocados 1 lime, juiced 1/2 medium red onion, chopped 1 garlic clove, minced 1 vine-ripe tomato, diced 1 big handful fresh cilantro leaves, finely chopped 1/4 teaspoon ground cumin 1/4 teaspoon chili powder Kosher salt and freshly ground pepper Instructions: Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 36664,"Buttermilk Chocolate Cake with Coconut Pecan Marmalade 4 ounce package sweet German cooking chocolate, broken into 4 pieces 2 1/3 cups sifted cake flour 1 1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup unsalted butter, softened 1 cup buttermilk 1 teaspoon vanilla 2 large eggs 1 cup evaporated milk 1 cup sugar 3 large egg yolks, lightly beaten 1/2 cup unsalted butter 1 teaspoon vanilla 1 1/3 cups coconut flakes 1 cup pecan piece Instructions: Butter three 8 inch cake pans thoroughly and line the base of each with baking parchment. Rub a little more butter onto the paper. Preheat the oven to 350 degrees. In a double boiler, melt the chocolate over simmering water, stirring occasionally, and set aside to cool. Sift the flour together with the sugar, baking soda, baking powder, and salt. In the bowl of an electric mixer or with a handheld mixer, beat the butter until it is fluffy. Add the flour mixture, 3/4 cup of the buttermilk, and the vanilla and beat in thoroughly, mixing for about 2 minutes with the electric mixer. Add the melted chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat for 1 minute longer. Pour an equal amount of the cake batter into each prepared pan and bake on the center rack of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 15 minutes, then turn out onto a cake rack and finish cooling. With a soft pastry brush, brush any loose crumbs from the side edges of the cake layers. To make the marmalade, combine the milk, sugar, egg yolks, and butter in a medium saucepan. Over medium heat cook the mixture, stirring constantly, until it thickens, about 10 minutes. Do not let the mixture come to a boil. Remove from the heat and add the coconut and pecans. Stir together well, then let cool almost to room temperature, beating occasionally so that it does not form a crust. To assemble the cake, place the first layer of cake on a serving dish. Spread a layer of the marmalade on the top of the cake only, about 1/2 inch thick. Place the second layer of the cake on top of the first and spread the top of it with some of the marmalade. Finally, place the third cake layer on the top and spread a nice, thick, and slightly rounded layer of the marmalade on top of that. Cut into wedges for serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 36665,"Simply Delicious Artichokes 4 artichokes 1/4 cup plus 1 teaspoon salt 1 lemon, halved, plus 2 tablespoons lemon juice 12 tablespoons (1 1/2 sticks) unsalted butter Instructions: In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil. Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard. With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard. Rub the cut areas with the lemon halves. Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves. Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with this. Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes. With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle. To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan. Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine. Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes. Serve the artichokes either warm or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36666,"Chipotle Corn on the Cob 4 ears corn on the cob, silks removed and soaked for 1 hour 1 tablespoon pureed chipotle in adobe sauce 1 lemon, zested and juiced 6 ounces whole butter, at room temperature Instructions: Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side. Serve with remaining butter. ","[Malbec, Tempranillo, Garnacha]" 36667,"No Sugar Pecan Pie 3 eggs 5 teaspoons sugar substitute for baking 1 cup sugar free breakfast syrup 1/3 cup butter, melted 1 cup pecan halves Pie dough for a single 9-inch crust Instructions: Preheat oven to 350 degrees F. Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 36668,"How to Make Meringues | Vanilla Meringue Cookies 3 large egg whites, at room temperature 1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
Instructions: Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper. In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry. Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie. Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36669,"Pancakes 1 egg 1 cup all-purpose flour 3/4 cup milk 1 tablespoon sugar 2 tablespoons vegetable oil 1 tablespoon baking powder 1/2 teaspoon salt Instructions: In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter onto a hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 36670,"Tomato Patties: Domatokeftedes 1 pound Roma tomatoes, halved 2 ounces olive oil, plus 1 ounce, plus 5 ounces, for frying Kosher salt and freshly ground black pepper 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon finely chopped Calabrian chiles 4 ounces parsley, finely chopped 4 ounces scallions, finely chopped 1 teaspoon finely chopped oregano leaves 1 teaspoon finely chopped basil leaves 4 ounces flour 4 ounces bread crumbs (panko preferably, but Italian is ok) Pinch granulated sugar, if needed Instructions: Preheat oven to 350 degrees F. Place the tomatoes in a medium bowl. Drizzle with 2 ounces oil and season with salt and pepper. Place seed side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes. Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish. Heat 1-ounce of oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool. In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties. Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36671,"Caraway Coleslaw 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon dijon mustard 3 tablespoons apple cider vinegar 2 teaspoons caraway seeds 1 tablespoon mustard seeds Kosher salt and freshly ground pepper 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 sweet onion, thinly sliced 2 carrots, grated Instructions: In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well. Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days. Photograph from \Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking
","[Chardonnay, Riesling, Sauvignon Blanc, Albari?o]" 36672,"Mama Mauro's Red Sauce 2 pounds fresh tomatoes 2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons dry Italian seasoning blend 1 teaspoon dried oregano 1/3 cup dry red wine, such as Chianti or Merlot 1 bay leaf
Kosher salt and freshly ground black pepper 1 to 2 teaspoons sugar, as needed
3 tablespoons chopped fresh basil
Instructions: Bring a pot of water to a boil. Score the top of each tomato with a ?T.? Drop the tomatoes in the water for 2 minutes, then remove with tongs and let cool. Once cool, peel off the skins and squish out most of the seeds of the tomatoes; you can use plastic gloves to handle the tomatoes during this process. (If you like you can freeze the tomatoes at this point and continue making the sauce at another time.) Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the garlic, Italian seasoning and oregano and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan by scraping up any browned bits from the bottom. Add the tomatoes and bay leaf and increase the heat to medium-high. Cook, stirring every couple of minutes, until the sauce is thickened and deep red, 50 to 60 minutes. Season to taste with salt and pepper. Add a bit of sugar if it is too acidic. Discard the bay leaf. Add the basil when ready serve. ","[Chianti, Barolo, Rioja, Syrah]" 36673,"Moroccan Shrimp with Tomatoes and Onions 1 Meyer lemon, cut into 8 wedges 1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp 1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped
Instructions: For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside For the shrimp: Preheat the oven to 400 degrees F. In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon. Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36674,"The Best Creamy Coleslaw 5 cups thinly sliced green cabbage 1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Instructions: Toss together the cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 36675,"Vegetable Peanut Noodles 1 cup peanut butter, preferably unsweetened 1/2 to 1 cup boiling water Juice of a lime 1 teaspoon cayenne pepper 1 tablespoon rice wine vinegar Salt 8 ounces thin linguine 2 carrots, peeled and sliced 1 head broccoli, cut into bite size florets 1/2 cup chopped roasted peanuts 2 scallions, white and green parts thinly sliced 1/2 cup chopped cilantro Instructions: In a medium bowl, whisk together the peanut butter and boiling water. Whisk in the lime juice, cayenne pepper and vinegar. In large pot bring water to a boil and season with salt. Stir in linguine and cook for 5 minutes. Add carrots to boiling water and cook for 2 minutes. Stir in broccoli and cook for 4 more minutes. Drain linguine and vegetables and transfer to a large bowl. Pour peanut sauce over linguine and vegetables and toss to coat. Toss in peanuts and scallion and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 36676,"Berry Crisp with Plums 2 to 2 1/2 cups fresh seasonal berries, such as blueberries and blackberries 6 black plums, chopped
1/3 cup light brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup all-purpose flour 3/4 cup light brown sugar 1/2 cup rolled cut oats 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/2 cup chopped pecans ginger gelato Instructions: Preheat the oven to 400 degrees F. For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins. For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit. Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes. Serve alongside ginger gelato. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 36677,"BBQ Shrimp Cocktails 1 pound extra-large (U16) shrimp, peeled and deveined, tail on 1 tablespoon extra-virgin olive oil
1 tablespoon store-bought BBQ rub seasoning
1 cup mayonnaise 3 tablespoons distilled white vinegar
2 tablespoons prepared horseradish
1 tablespoon whole-grain mustard
1 teaspoon brown sugar
1 teaspoon garlic powder
3 dashes Worcestershire sauce
2 tablespoons chopped chives, plus more for garnish
1 tablespoon chopped fresh parsley, plus more for garnish
Kosher salt and freshly ground black pepper
8 thin lemon slices, for serving Instructions: For the shrimp: Preheat a grill or grill pan over medium-high heat. Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside. For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper. Grill the shrimp until just cooked through, 2 to 3 minutes per side. Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36678,"Brooklyn's Corniest Hot Dogs 3 slices thick cut bacon, cut into small lardons 2 large onions, finely chopped 1 teaspoon kosher salt, divided 2 tablespoons canola oil 3 ears corn, kernels removed 1/2 teaspoon sugar Freshly ground black pepper 1 tablespoon finely chopped fresh cilantro leaves 4 hot dogs (recommended: Boar's Head natural casing) 1 tablespoon piri-piri hot sauce (recommended: Mazi) 4 potato buns (recommended: Martin's) 4 tablespoons salted butter, melted 2 tablespoons mayonnaise (recommended: Kewpie) 2 tablespoons whole-grain mustard 1/4 cup grated Cotija cheese Pinch cayenne pepper 1/2 lime, quartered Instructions: Bacon:
Saute the lardons in a frying pan over medium heat until the fat is rendered and the bacon is crispy. Reserve the bacon lardons for garnish and reserve bacon fat for cooking the onions.
Caramelized onions:
Put the onions into the bacon fat, season with a 1/2 teaspoon of salt to draw out moisture and cook gently over medium heat until caramelized, about 20 minutes. Reserve.
Corn:
Put 2 tablespoons of canola oil in a hot pan over medium heat. When the oil starts to smoke, add the corn kernels 1/2 teaspoon of sugar, 1/2 teaspoon of kosher salt and freshly ground pepper, to taste. Saute over high heat until the corn starts to caramelize, stirring frequently. Remove from heat and add 1 tablespoon cilantro. Reserve for later.
Hot dogs:
Heat a grill to high. Put the hot dogs on the grill and sear until slightly charred. Brush lightly with hot sauce while still on the grill. Meanwhile, brush the inside of the buns with melted butter and arrange, butter side down, on the grill. Grill until lightly golden brown, about 30 seconds.
Assembly:
Thinly spread the mayonnaise and mustard on each bun. Put the hot dogs into the buns and sprinkle with a tablespoon of caramelized onions. Top with a tablespoon of lardons and 2 tablespoons of corn mixture. Sprinkle each with 1/2 tablespoon of Cotija cheese and a pinch of cayenne pepper. Squeeze a little lime on each hot dog and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 36679,"Carrot Fries with Ketchupy Ranch 4 carrots 2 tablespoons olive oil
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon fresh thyme, minced
1/2 cup ketchup
1/2 cup bottled ranch dressing Instructions: Preheat the oven to 425 degrees F. Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks. In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes. Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36680,"North Fork Harvest Salad 2 firm Comice pears, cored 2 tablespoons butter 2 tablespoons honey 1 cup diced pumpkin (1/2-inch dice) 1/2 teaspoon minced fresh ginger 2 teaspoons minced shallots 1 teaspoon Dijon mustard 1 teaspoon dry mustard 1 tablespoon honey 2 teaspoons fresh lemon juice 3 tablespoons peanut oil 3 tablespoons fresh orange juice Sea salt and freshly ground black pepper 4 Long Island duck breasts, skin on 3 sprigs fresh thyme, leaves picked Sea salt and fresh ground black pepper 3 tablespoons olive oil 2 eggs 1/4 cup bread crumbs 1/4 cup crushed hazelnuts 1 teaspoon crushed red pepper 1 tablespoon chopped fresh herbs (such as parsley, thyme, chives, and chervil) Kosher salt and freshly ground black pepper 1 (8-inch log, about 11 ounces) fresh goat cheese, at room temperature, cut into 4 (2-inch) wide rounds 1/4 cup olive oil 1/2 pound young mustard greens or other spicy salad greens Instructions: To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool. To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes. Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper. To cook the duck: Preheat the oven to 450 degrees F. Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off. To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture. Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve. To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36681,"The Folded Pizza Pie Apple Doughboy with Cinnamon Glaze 2 tablespoons active dry yeast 1 1/2 cups warm water (105 to 110 degrees F) 3 teaspoons granulated sugar
4 cups all-purpose flour
2 tablespoons vegetable or canola oil
1 teaspoon table salt
1/2 cup (1 stick) butter 2 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch round slices
1 cup dark brown sugar
3 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/4 teaspoon table salt
1 tablespoon all-purpose flour One 7-ounce bag hard cinnamon candy Melted butter, for brushing Cinnamon sugar, for sprinkling Vanilla ice cream, for serving Instructions: For the dough: Stir together yeast, 1 cup warm water and 1 teaspoon granulated sugar to a stainless steel bowl. Whisk together and let sit for 15 to 20 minutes. Add flour, oil, salt, remaining 1/2 cup water, 2 teaspoons sugar and yeast mixture to a stand mixer and stir to incorporate. Mix together on medium speed until all ingredients have been mixed well, 5 to 8 minutes. Portion dough into four 1-pound pieces and place in 4 freezer bags. Freeze immediately to stop the rising process. Dough is ready to use after 30 minutes in freezer. Thaw fully before using. For the apple filling: Melt 7 tablespoons butter in a 4-quart pot. Add apples, brown sugar, cinnamon, nutmeg and salt. Cook over medium-low heat, stirring mixture frequently to avoid scorching, until al dente. Meanwhile, make a roux by melting remaining tablespoon butter in a small skillet over medium-low heat. Once butter is melted, add flour. Turn the heat to medium and cook, stirring, until golden brown. Remove from heat. Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool. For the cinnamon glaze: Place candy in a saucepan and enough water to cover. Let stand until candy has mostly dissolved, then heat mixture to a medium boil, stirring frequently. Cook until a thin syrup-like texture is achieved, about 15 minutes. (Candy mixture is extremely hot and can cause severe burns! Handle with care! If mixture is too thin, cook a little longer; if mixture is too thick, add a little more water.) Let cool and pour into a squeeze bottle. For the doughboy: Preheat oven to 450 degrees F. Roll a 5- to 6-ounce ball of thawed dough into a 4-inch square. Place 2 tablespoons apple filling in center of dough. Stretch opposite sides of dough up and pinch to seal until a rectangular \apple pillow\ is made. Brush with butter, dust with cinnamon sugar and bake until golden brown, 12 to 14 minutes, Repeat with remaining dough and filling. Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36682,"Roast Loin of Pork with Fennel 2 cloves garlic, minced Salt and freshly ground black pepper, plus 1 tablespoon kosher salt 1 tablespoon fresh thyme leaves 1/4 cup Dijon mustard 1 (3-pound) boneless pork loin, trimmed and tied 3 small fennel bulbs, tops removed 8 carrots, peeled, and thickly sliced diagonally 10 small potatoes (red or white-skinned), cut in quarters 2 yellow onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter, melted Instructions: Preheat the oven to 425 degrees F. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 36683,"Garlic Roasted Chicken with Spicy Cilantro Sauce 1 head garlic 1 3 to 4-pound chicken, excess fat trimmed and giblets removed Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar, plus 1/2 teaspoon 1/2 teaspoon ground cumin 1 tablespoon light soy sauce 1 teaspoon sugar 1 teaspoon vegetable oil 3/4 cup fresh cilantro 1/3 cup Cotija cheese 1/3 cup extra-virgin olive oil 1/3 cup water 2 to 3 jalapenos, stemmed, seeded, and diced 1 clove garlic 1/2 teaspoon red wine vinegar 1/2 teaspoon kosher salt Instructions: For Chicken: Preheat oven to 425 degrees F. Remove 5 cloves from garlic head; halve remaining head horizontally. Season chicken cavity with salt and pepper; stuff with halved garlic head. Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste. Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin. Rub garlic mixture over chicken. Whisk soy sauce and sugar together and brush over bird. Tuck wings under back, cross and tie legs with kitchen twine. Brush chicken with oil and place, breast side down on a rack set in a roasting pan. Roast chicken until back is golden brown, 35 to 40 minutes. Remove pan from oven and turn chicken, breast side up. Remove kitchen twine and slightly open legs. Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170 degrees F, 20 to 25 minutes more. Transfer chicken to a carving board; let rest for 10 minutes before carving. For Aji Verde: Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth. Carve chicken and serve drizzled with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 36684,"Easy Tofu Dressing 12 ounces firm silken tofu 1/2 cup buttermilk 1/4 cup ketchup 2 tablespoons sweet pickle relish 1 tablespoon Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Add all of the ingredients into a blender and combine until smooth. Store in an airtight container in the refrigerator for up to a week. Serve as a dressing for a salad, as a sauce for a hamburger or a dipping sauce for vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36685,"Grape-Glazed Fresh Berry Mini Pies 3 ready-to-unroll refrigerated pie crusts 2 cups Farmer's Pick 100% Juice Concord Grape 1 lime 2 tablespoons sugar 5 cups berries, such as raspberries, blueberries, blackberries, and strawberries, quartered Instructions:

1. Preheat the oven to 350F. 2. Unroll the pie crusts. Cut four 5-inch rounds out of each crust for 12 rounds total. Reserve the scraps for another use. Press each round against the bottom and up the sides of a muffin cup in a muffin tin; you should have a 1/2 inch rim of crust. Decoratively crimp the rims around the tops of the muffin cups. 3. Bake for 7 minutes. Use a spoon to gently press the any puffing spots of crust flat. Continue baking until golden brown and set, 5 to 7 minutes longer. Cool completely in the pan on a wire rack. 4. Meanwhile, pour Farmer's Pick 100% Juice Concord Grape into a small saucepan and zest the lime into the juice. Stir in the sugar. Boil until reduced to a syrupy consistency, about 1/3 cup. Cool to room temperature, stirring occasionally. Squeeze 1 teaspoon lime juice into the syrup. Gently toss with the berries until well-coated. 5. Remove the pie crusts from the muffin tin. Fill each cup with berries. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36686,"Mixed Green Salad with Roquefort Dressing 1 head romaine lettuce, leaves torn or cut into pieces 1 cucumber, peeled and sliced into half-moons
   10 cherry tomatoes, halved
   1 carrot, peeled and grated 2 cups mayonnaise 1 cup sour cream
   2 tablespoons onion salt
   1 tablespoon garlic powder 3/4 teaspoon white pepper
   8 ounces Roquefort cheese, grated Milk, for thinning, optional
   Instructions: For the salad: Combine the lettuce, cucumbers, tomatoes and carrots in a bowl. For the dressing: In a small bowl, stir to combine the mayo, sour cream, onion salt, garlic powder and white pepper. Lightly stir in the cheese until just combined. If the salad dressing to too thick, it can be thinned with a little milk. Serve the salad on salad plates and drizzle dressing over top.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 36687,"Soy-Maple Salmon with Cauliflower and Pistachios 2 tablespoons low-sodium soy sauce 2 tablespoons maple syrup 1 tablespoon fresh orange juice, plus 1 teaspoon grated orange zest
3 cloves garlic, smashed 4 5-ounce skinless center-cut salmon fillets (preferably wild) 4 cups cauliflower florets (from 1 small head) 1/4 cup fat-free low-sodium chicken broth (or use water) Cooking spray Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 tablespoons dried cranberries 2 tablespoons chopped pistachios or almonds
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes. Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes. Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36688,"Roasted Monkfish with Rouille 1/2 cup dry white wine 1/2 red bell pepper, stemmed, seeded, and roasted (see Note) 3 dashes Tabasco 1 medium potato, peeled, halved, and boiled until tender 6 cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 tablespoons fruity olive oil 1 teaspoon white vinegar 4 small white or red rose potatoes, unpeeled 1 tablespoon olive oil 1 medium onion, cut into 1 inch slices 2 cloves garlic, finely chopped 2 sprigs fresh rosemary 1 1/2 pounds monkfish tails, on the bone, skin and membranes removed Salt and freshly ground black pepper Instructions: To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36689,"Grilled Texas Quail 10 semi-boneless Texas quail (recommended: Diamond H Ranch brand) 2 ounces extra-virgin olive oil 2 cloves garlic, minced 4 to 5 sprigs fresh cilantro 5 to 6 sprigs fresh thyme 2 to 3 sprigs fresh rosemary 2 to 3 sprigs fresh oregano 2 tablespoons Creole seasoning blend Instructions: Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight. Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side). ","[Rioja, Barolo, Syrah, Tempranillo]" 36690,"Cuban Pork Tenderloin 1 ? pounds pork tenderloin, trimmed ? cup orange juice, fresh ? cup grapefruit juice, fresh 2 tablespoons cilantro, chopped 1 teaspoon cumin 1 teaspoon dried oregano 2 cloves garlic, finely chopped ? teaspoon kosher salt ? teaspoon red pepper flakes 1 cup long-grain rice ? orange, grated zest 3 tablespoons orange juice 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 2 tablespoons extra virgin olive oil 1 15-ounce can black beans, drained and rinsed 2 scallions, white and green parts, chopped 2 tablespoons cilantro, chopped Instructions: Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad. Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad. Rice and Black Bean Salad: To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool. In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ? teaspoon salt, and ? teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 36691,"Morgh Zaferani 1/2 teaspoon ground saffron (see Cook's Note) 4 cubes ice 1 teaspoon ground turmeric Kosher salt and freshly ground black pepper 6 skinless whole chicken legs, thighs and drumsticks attached (about 3 pounds) 2 tablespoons vegetable oil 1 large onion, thinly sliced 1 tablespoon unsalted butter Instructions: Sprinkle the saffron over the ice cubes and let it melt. This will be your bloomed saffron. Mix the turmeric with 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry completely and sprinkle the spice mix on both sides. Place a large skillet over medium heat, add the vegetable oil and heat until hot. Add half of the chicken legs and sear until golden brown, about 4 minutes on each side. Remove to a plate. Repeat with the remaining chicken legs. Add the onions to the same skillet in an even layer and top with the chicken legs, nestling them together so they fit snuggly. Add 1/2 cup hot water and drizzle half of the bloomed saffron over the chicken. Cover with a lid and cook for 15 minutes. Flip the chicken pieces and drizzle with some of the pan sauce to moisten. Cover again and cook, flipping halfway through, until the chicken is tender and cooked through, about 20 minutes. Add the butter and remaining bloomed saffron. Cook, flipping the chicken once or twice, until well coated in the saffron sauce, another 5 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36692,"Homemade Applesauce 2 large navel oranges, zested and juiced 1 lemon, zested and juiced 3 pounds Granny Smith apples (about 6 to 8 apples) 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples) 1/2 cup light brown sugar, packed 4 tablespoons unsalted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Instructions: Preheat the oven to 350 degrees F. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 36693,"Gingersnap Ice Cream Sandwiches 1 package (14.5-ounces) gingerbread mix 1/2 stick (1/4 cup) butter, melted 1 egg 1/4 cup all-purpose flour, plus more for dusting 1 teaspoon ground cinnamon 1 pint French vanilla ice cream Multi-colored sprinkles, optional Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack. Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 36694,"Cilantro Butter 1 stick unsalted butter, slightly softened 6 cloves garlic, coarsely chopped 1/4 cup fresh cilantro leaves 1 to 2 teaspoons fresh lime juice Kosher salt and freshly ground pepper Instructions: Combine the butter, garlic, cilantro and 1 teaspoon lime juice in a food processor or with a mixer until smooth. Season with salt and pepper, and add more lime juice if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36695,"Peanut Butter and Jelly Shakes 3/4 cup milk 3 tablespoons creamy peanut butter 1 quart vanilla ice cream 1/2 cup no-sugar-added grape juice 2 tablespoons grape jelly Whipped cream and/or shaved chocolate, for topping (optional) Instructions: Blend the milk, peanut butter and half of the ice cream in a blender until smooth. Transfer to a liquid measuring cup and place in the freezer. Rinse out the blender and blend the remaining ice cream, the grape juice and jelly until smooth. Pour equal parts of the peanut butter and jelly mixtures into chilled glasses. Top with whipped cream and/or shaved chocolate, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36696,"Spicy Turkey Tostadas 1 package (about 1 pound) Honeysuckle White? or Shady Brook Farms? 99% Fat Free Ground Breast of Turkey 1 (8-ounce) can tomato sauce 2 tablespoons lime juice 1 tablespoon chili powder 8 (5-inch) tostada shells 4 cups shredded cabbage or pre-cut cole slaw 1 teaspoon peanut or olive oil 2 tablespoons roughly chopped cilantro 4 plum tomatoes (about 1 cup), chopped Instructions: 1.Preheat oven to 325.
2.In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165 using a meat thermometer.
3.Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
4.In a bowl, toss cabbage with lime juice, oil and cilantro.
5.Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety, cook turkey to a minimum internal temperature of 165 as measured by a meat thermometer. ","[Syrah, Malbec, Tempranillo, Garnacha]" 36697,"Zesty cl Tiger Prawns 2 tablespoons groundnut oil 5 cloves garlic, finely chopped 1 medium red cl, finely chopped 7 ounces raw Tiger (jumbo shrimp) or King prawns (langoustines), shelled and deveined 1 tablespoon Shaohsing rice wine or dry sherry Juice of 1 lime 3 ounces French beans (green beans), chopped into 1/2-inch lengths Pinch sea salt 1 teaspoon dried cl flakes Instructions: Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.
Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and cl flakes, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36698,"Veal Rolls Stuffed with Prosciutto and Cheese 12 thin slices veal, about 11/2 pounds, cut as for scaloppine 1/4 cup chopped prosciutto or cooked ham 1/2 pound ground lean pork 1 teaspoon plus 3 tablespoons butter 1/2 cup finely chopped onion 1/2 teaspoon finely minced garlic 1/2 cup fine fresh bread crumbs 1/8 teaspoon grated nutmeg Freshly ground black pepper, to taste 1/2 teaspoon grated lemon rind 1 egg, lightly beaten 1/4 cup freshly grated Parmesan cheese Salt, to taste 1/4 cup flour 1/2 cup dry white wine 1 cup fresh or canned chicken broth Instructions: Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36699,"Smoked Salmon and Egg Salad Tartines 12 extra-large eggs 1/3 cup good mayonnaise 2 teaspoons whole-grain mustard 1 tablespoons minced fresh dill, plus sprigs for garnish 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 slices 7-grain bread or round French bread (boule) 8 slices good smoked salmon Instructions: Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork. Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 36700,"Jordan Babineaux's Gumbo Texas Style 1 cup cooking oil 2 1/2 cups flour 2 stewing chickens 3 tablespoons garlic powder 2 tablespoons black pepper 1 teaspoon red pepper 2 tablespoons salt 2 tablespoons dried basil 2 tablespoons dried rosemary 2 or 3 cans oysters Cooked rice or crackers, as an accompaniment 1 cup green pepper, diced 1 cup celery, diced 1 cup onion, chopped 3 pounds smoked sausage, sliced in thin pieces 2 pounds crab legs 1 pound shrimp, cleaned and deveined
Instructions: To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn Turn off heat and continue to stir until mixture stops bubbling. Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken, basil, rosemary, green pepper, celery, onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom. Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 36701,"Fried Chocolate and Banana Ravioli 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup 1/4 packed cup light brown sugar 1/3 cup finely chopped walnuts 16 won ton wrappers 1 egg, beaten 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter Vegetable oil, for frying Instructions: In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes. Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 36702,"Molded Chocolate Handbag 32 ounces bittersweet chocolate, tempered Powdered food color, as needed Cocoa butter, melted 16 ounces white chocolate, tempered
Instructions: To make the sides of the handbag, use a ladle to fill one of the side mold pieces with bittersweet chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated with chocolate. Wipe the lip of the plastic mold clean and place upside down on a wire rack over a sheet pan. Repeat using the other side of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold, and a clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, place your first two fingers on the inside of the bag and gently begin to lift the chocolate from the mold. Do not press or pull too hard or you will break the chocolate. You will need to apply this lifting pressure to all sides to loosen the chocolate from the mold. Repeat for all of the mold pieces. To make the body, use an offset spatula to spread a layer of chocolate onto the square textured plastic pieces of the handbag mold set. Be careful not to make it too thin or it will break when you bend it. Allow the chocolate to set slightly. Place each of the molded side pieces at one end of the square and carefully wrap the rest of the square up the side pieces.
When the chocolate has set, carefully peel away the plastic sheet. It should release from the chocolate quite easily. When you are ready to close the handbag, repeat the same procedure using the other flat textured piece. Be careful that you do not make this piece until after you have filled the bag with the desired contents. The handle is made using the same technique. To make the label, place a transfer sheet in front of you. Mix a little bit of red food coloring into the melted cocoa butter. Using a small pastry brush, apply a light layer of color to the transfer sheet and allow it to set briefly. Using an offset spatula, spread approximately a 1/4-inch thick layer of white chocolate over the color onto the transfer sheet, completely covering the design. Allow the chocolate to set. When the chocolate has set, carefully peel away the back of the transfer sheet. It should release from the chocolate quite easily. Using a hot, sharp chef's knife, cut out a label. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. Repeat to make as many labels as required. Set aside until ready to use. Carefully fill the handbag with the desired filling. Attach the piece that closes the bag (as described above). Use tempered chocolate to \glue\ the handle and label to the front. 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]" 36703,"Scallops with Mint Chutney 2 bunches fresh mint, leaves roughly chopped 2 serrano chiles, stemmed, seeded and ribs removed 1/4 cup sweetened shredded coconut 1/4 cup freshly squeezed lime juice Kosher salt and freshly cracked black pepper 1 pound sea scallops, cleaned Instructions: Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth. Transfer to a bowl and season with salt and pepper. Chill until ready to use. Pat the scallops dry and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat until hot. Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side. Serve the scallops topped with chutney. What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are. BYOC: You don't like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36704,"Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears 1 bottle Rioja red wine 1/4 cup red wine vinegar 2 tablespoons Dijon Mustard 1 teaspoon honey 1 cup olive oil Salt and freshly ground pepper 2 heads garlic, peeled and crushed 1 1/2 cups pure olive oil 8 rosemary sprigs 4 pound lamb loin, cut into 2-inch cubes 32 roasted pearl onions 1/2 cup creme fraiche 2 tablespoons mayonnaise 1/4 cup Dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons walnut oil Salt and freshly ground pepper 1/3 cup crumbled blue cheese 2 tablespoons romano cheese 1 tablespoon olive oil 1/4 pound serrano ham, cut into thin slices 2 heads endive, sliced in half lengthwise, then sliced crosswise into thin slices 1/2 pound frisee Salt and pepper 2 ripe pears, Anjou or Bartlett, halved, pitted and sliced 1/4-inch thick 1/4 cup toasted sliced almonds Blue Cheese Dressing Instructions: Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using. Make the lamb: Soak 8 bamboo skewers 6 inches long in water for 2 hours or overnight. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate the lamb 4 to 6 hours in the refrigerator. Prepare a grill or broiler. Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper to taste. Grill until rare to medium-rare, about 3 to 4 minutes on each side. Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them. Can serve with instant couscous made with chicken stock. Blue Cheese Dressing: Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper. Fold in blue cheese and romano. Salad: Heat the oil in a small saute pan over high heat until smoking. Add the ham and cook until crisp. Place the endive and frisee in a large bowl, toss with some of the dressing and season with salt and pepper, to taste. Divide the greens among four plates and top with some of the ham. Place 3 pear slices around the plate and sprinkle with some of the almonds. ","[Rioja, Pinot Noir, Sauvignon Blanc, Chardonnay]

" 36705,"Boudin Stuffed Boneless Roasted Chicken 1 whole chicken Olive oil 2 onions quartered and not peeled 5 cloves garlic 4 stalks celery 1 pound boudin, or an Italian sausage stuffing 1/2 cup chopped onion Butter Cajun seasoning, to taste Cayenne pepper, to taste White wine or chicken stock Cornstarch Smothered okra and tomatoes, for service, optional Butterbeans, for service, optional Instructions: Preheat oven to 375 degrees F. Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones. For the chicken stock: To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed. For the stuffed chicken: Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 36706,"Sweet and Spicy Chicken and Cashew Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 2 boneless skinless chicken thighs, cut into 1/2-inch pieces Kosher salt 1 cup shredded carrots 1 tablespoon Asian sweet chili sauce 1 teaspoon finely grated fresh ginger 1 teaspoon soy sauce 3 cups cold cooked long grain white rice 1 to 1 1/2 teaspoon Asian chili oil 2 tablespoons roasted salted cashews Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate. Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36707,"Tuscan Rib-Eye Steak One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick 2 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt 1/2 teaspoon lemon zest 1 teaspoon fresh lemon juice 2 teaspoons plus 1 teaspoon extra-virgin olive oil 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg
6 or 7 leaves baby arugula Instructions: For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight. For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F. Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes. Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside. Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes. Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper. ","[Chianti, Barolo, Syrah, Tempranillo]" 36708,"Beef Pate 3 cups all-purpose flour, plus more as needed 1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
2 tablespoons pickle juice, optional 2 pounds ground beef
6 sprigs fresh parsley, minced
2 green onions, sliced
2 small tomatoes, chopped
1 large clove garlic, minced
1 small onion, diced
1 hot pepper, diced
1 small sweet pepper, diced
1/2 small bell pepper (any color), diced 2 tablespoons thyme
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup tomato paste
Vegetable oil, for frying
Instructions: For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note). For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes. Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes. Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature. Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven. Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter. Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again. Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 36709,"Baked Alaska 1 cup heavy cream 4 egg yolks 1/2 cup sugar 1 vanilla bean, seeds scraped 1/2 tablespoon vanilla extract 2 tablespoons coffee extract 2 egg whites 1/4 pound chocolate sandwich cookies, finely ground (recommended: Oreo's) 1/4 cup almond flour 2 egg yolks 1 cup sugar 8 egg whites Rum Caramel Sauce, for serving, recipe follows 1 cup heavy cream 8 tablespoons (1 stick) butter 1 cup sugar Pinch salt Dark rum Instructions: For the parfait: Whip the heavy cream to soft peaks. Set aside in the refrigerator. Put the egg yolks, sugar, 1 tablespoon water, vanilla seeds, and vanilla extract in the top of a double boiler over medium heat. Mixing continuously, cook the ingredients until the temperature reaches 140 degrees F. Put the mixture into the bowl of an electric mixer and mix on medium-high speed until it has doubled in volume and comes to room temperature. Separate the mixture into 2 bowls. In 1 bowl, mix in the coffee extract. Set aside. Fold half the heavy cream into the coffee mixture, and half into the vanilla mixture. Whip the egg whites to soft peaks. Fold half the egg whites into the coffee mixture, and half into the vanilla mixture. Lightly butter a 6-cup muffin tin; cut wax paper to fit in the bottom of each cup. Fill the cups halfway with the vanilla mixture. Tap the muffin tin lightly on the counter to make sure the cream mixture settles evenly. Fill the cups the remaining way with the coffee mixture. Place the tin in the freezer until firmly set. For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Put the cookie crumbs, almond flour, and egg yolks in a bowl. Mix by hand until homogenous. Place the mixture between 2 large pieces of plastic wrap. Flatten with your hand, and then roll out with a rolling pin to 1/8-inch thick. Take the top sheet of plastic wrap off and flip on to the prepared baking sheet. Remove the bottom sheet of plastic wrap. Bake for 5 minutes. Remove from the oven and cut into circles with a cookie cutter a little larger that the top of your muffin cup. Set aside. When the cookies are cool and the parfait is frozen, invert the parfaits onto the cookie bases and place back in the freezer (make sure the parfaits are centered on the cookie). For the meringue: Put the eggs whites and sugar in the bowl of an electric mixer and whisk over a saucepan of simmering water until the sugar dissolves. Transfer the bowl to the mixer and whip on medium-high speed until you have firm glossy peaks. Place in a pastry bag with a 1/2-inch tip. Preheat the oven to 400 degrees F. Remove the parfaits from the freezer. Starting at the bottom of the cookie, working in circles, make meringue kisses until all of the parfait is covered. Put back in the freezer. When ready to serve, bake until golden brown. Drizzle with Rum Caramel Sauce and serve. Pour the cream into a 1-quart saucepan. Add the butter and bring to a simmer. Turn off the heat. Meanwhile, in a 2-quart saucepan, add the sugar and 2 tablespoons water. Swirl and let the sugar absorb the water. Heat over medium-high heat until it caramelizes (watching carefully) to a dark amber color. Turn off heat. Carefully pour the warm cream, a little at a time, being very careful to avoid any splattering caramel. Add salt, to taste. When all the cream has been added, mix well and pour into a container. Add rum, to taste. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 36710,"Grilled Farmer's Market Paella 4 whole chicken legs (with thighs connected) 2 links sweet Italian sausage
2 links hot Italian sausage
4 tablespoons canola oil Kosher salt and freshly ground black pepper 4 cups cooked rice (leftover rice works great)
6 slices cooked bacon, chopped
2 ears of corn, kernels cut from the cobs
1 bunch scallions, white and light green parts only, thinly sliced
1 zucchini, sliced 1/2 inch thick diagonally
1 yellow squash, sliced 1/2 inch thick diagonally
1 pint cherry tomatoes (yellow or red)
6 sun-dried tomatoes, chopped
1 cup minced fresh herbs (I used lemon basil, flat-leaf parsley and cilantro)
1 lemon, zested and juiced
Instructions: Preheat a grill to medium-high heat. Drizzle the chicken legs and sausage links with 1 tablespoon of the canola oil. Season the chicken with salt and pepper. Grill the chicken and sausage until cooked through, 20 to 25 minutes. Remove to a sheet pan to rest for 5 minutes, then slice the sausage into 1/2-inch-thick slices. In a large bowl, combine the rice, bacon, corn and scallions. Coat a 12-inch cast-iron skillet with 1 tablespoon oil. Add the rice mixture to the skillet and press it evenly onto the bottom of the skillet using a measuring cup. Place the skillet onto the hot grill; do not stir. Let the skillet sit on the heat until a dark brown, crispy crust forms underneath the rice, about 25 minutes. Toss the zucchini and squash with 1 tablespoon oil and season with salt and pepper. Do the same with the cherry tomatoes. Grill the zucchini and squash until tender, 4 to 5 minutes per side. Grill the cherry tomatoes until beginning to char slightly, about 4 minutes. Remove to the sheet pan with the chicken and sausage. Scatter the sun-dried tomatoes and fresh herbs over the rice and sprinkle with the lemon zest and juice. Place the chicken, sausage, tomatoes, zucchini and squash onto the rice. Use a spatula to scrape the bottom of the rice from the skillet and toss the mixture before serving. ","[Grenache, Tempranillo, Garnacha, Barbera]" 36711,"Glazed Country Cherry Pie Crisco? Original No-Stick Cooking Spray 1 double crust Classic Crisco Pie Crust 1/2 cup Smucker's? Orchard's Finest? Michigan Red Tart Cherry Preserves 1 tsp. corn starch 3 tbsps. powdered sugar 1 1/2 tsps. milk Instructions: HEAT oven to 400 degrees F. Coat cookie sheet with no-stick cooking spray. PREPARE recipe for double crust pie. Roll entire recipe into one thick 10-inch circle. Stir preserves and cornstarch in small bowl until smooth. Spread on one-half of the dough, to within about 1-inch from the edge. Fold in half. Press edges together. Flute edges or press with a fork to seal. BAKE 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Stir powdered sugar and milk in small bowl until blended. Spread over entire surface of pie. Cool 15 minutes or until glaze hardens. If using a package of refrigerated pie crusts, place one crust on top of the other to make a thick crust. For variation, try other Orchard's Finest® Preserves in this recipe - Coastal Vally Peach Apricot, Northwoods Blueberry, Northwest Triple Berry. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

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

recipe: Baked Brie with Fig Jam and Prosciutto

Ingredients: ? 1 ball of brie cheese (about 8 ounces) ? 1/4 cup" 36712,"Spinach and Strawberry Salad with Warm Bacon Vinaigrette 5 ounces baby spinach 1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
1 tablespoon sliced almonds
4 slices bacon, chopped
1 teaspoon whole-grain mustard
1 teaspoon sugar 2 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Instructions: Put the spinach, strawberries and shallots in a large bowl. Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool. Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan. Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste. Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36713,"Braised Buffalo Short Ribs 2 onions 4 Buffalo short ribs (1 1/2-inches each) 2 cups red wine 1 tablespoon crushed juniper berries 2 bay leaves 1 teaspoon thyme 1 sprig rosemary 1/2 cup canola oil, plus 1 tablespoon 1 cup flour 4 ounces chokecherry preserve 1 pint veal stock Salt and pepper 4 medium sized mushrooms, sliced 16 summer pearl onions Fresh grated horseradish Serving suggestions: mashed potatoes, sauteed mushrooms and onion, and a side of freshly grated horseradish Instructions: Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours. Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste. Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 36714,"Crispy Potato Cake 2 tablespoons vegetable oil 2 tablespoons butter 2 large russet potatoes, peeled and grated Kosher salt and freshly ground black pepper 2 tablespoons freshly chopped parsley leaves Instructions: In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36715,"Orange Beef 1/2 pound thick flank steak, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch 1/2 teaspoon baking soda 1 tablespoon egg white, lightly beaten 1/2 teaspoon Shao-Hsing wine or dry sherry Pinch freshly ground white pepper 1 tablespoon peanut oil 2 tablespoons cornstarch 2 teaspoons dark soy sauce 1 tablespoon sugar 1 teaspoon sesame oil 1 teaspoon Chinese white rice vinegar or distilled vinegar 2 tablespoons Chicken Stock Pinch freshly ground white pepper 3 1/2 cups peanut oil, to deep-fry the beef 5 small dried chilies 2 teaspoons minced fresh ginger 1 teaspoon minced garlic 1 fresh Thai chili, minced 1 1/2 tablespoons 1/2- by 1/8-inch pieces fresh orange peel, most of pith removed 2 scallions, trimmed and cut into 2-inch sections 6 slices fresh orange Instructions: Marinate the beef with baking soda in the refrigerator for 8 hours or, preferably, overnight. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time and ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue. In a bowl, combine the sauce ingredients and set aside. Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees F. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees F. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain. Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds. Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating. Remove to a serving dish and serve, garnished with the orange slices. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 36716,"Banana Bread French Toast Nonstick cooking spray, for the pan 1/3 cup (5 tablespoons plus 1 teaspoon) butter, at room temperature, plus more butter for cooking toast 1/2 cup brown sugar
3 eggs
3 ripe bananas
1/4 cup Greek yogurt
1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 apples, peeled, small dice 1/4 cup brown sugar
1 teaspoon ground cinnamon
Pinch salt
1 tablespoon butter
3 eggs 1/4 cup 35 percent cream (whipping cream)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch salt
1/2 cup 35 percent cream (whipping cream) 3 tablespoons powdered sugar, plus more for dusting
Maple syrup, for serving Instructions: For the banana bread: Preheat oven to 350 degrees F. Spray a loaf pan with nonstick spray and line with parchment paper; spray the parchment. Cream the butter and brown sugar in a stand mixer fitted with the paddle attachment, 5 minutes. Add eggs and mix for another 3 minutes, then add the bananas, yogurt and vanilla. Mix on low for 2 minutes, then add the flour, baking powder, salt and baking soda and mix until everything is incorporated, about 2 minutes. Add batter to prepared pan (it should fill the pan three-quarters of the way) and bake until a tester comes out clean, 60 to 65 minutes. Take loaf out of pan and put on a cooling rack. Let cool completely. For the apple compote: Add apples, brown sugar, cinnamon and salt to a pot over medium heat. Warm until sugar is dissolved, 5 minutes. Add butter and mix until the butter is melted and the sugar is bubbling, 2 minutes. Take pot off heat and let cool. Serve cold. For the egg wash: Mix eggs, cream, cinnamon, nutmeg and salt in a bowl with a whisk until everything is incorporated. For the whipped cream: Beat the cream together with the powdered sugar with a stand mixer fitted with the whisk attachment on 4th speed until nice and fluffy, 2 to 3 minutes. Cut three 1/2-inch-thick slices of the banana bread and dip in the egg wash. Put in a hot frying pan with butter in it. Turn heat to medium and cook until golden brown, 3 minutes per side. Take off heat and cut the slices corner to corner into triangles. Make a circle with the 6 pieces so there is a little hole in the middle. Fill the hole with 2 tablespoons prepared apple compote and add 3 little pillows of whipped cream around the plate. Add some maple syrup (local syrup is best) and dust some powdered sugar on top. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36717,"Moist Mocha Cake Cooking spray 3/4 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1/2 cup Dutch processed cocoa 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 tablespoons butter, melted 2 tablespoons canola oil 2 eggs 2 egg whites 1 1/2 cups lowfat yogurt 2 teaspoons vanilla extract 3/4 cup granulated sugar 1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water 2 ounces good-quality dark chocolate 1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened 1/3 cup confectioners' sugar 1 teaspoon espresso powder dissolved in 1 teaspoon hot water 1 teaspoon coffee liqueur or vanilla 1 small square chocolate Instructions: Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside. Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer. In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter. Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely. While cake is cooling, make the frosting: Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36718,"Hot Chocolate Mix 1/4 cup granulated sugar 4 pinches salt
1/2 cup unsweetened cocoa powder
1/2 cup instant dried milk
1/4 cup shaved semisweet chocolate
48 mini marshmallows
Instructions: Using a funnel and four 4-ounce mason jars, layer the ingredients in each jar as follows: 1 tablespoon granulated sugar, a pinch salt, 2 tablespoons cocoa, 2 tablespoons instant dried milk, 1 tablespoon shaved semisweet chocolate and 12 mini marshmallows. Seal the jars. To serve: Tip the hot chocolate mix from 1 jar into a mug and top up with 1 cup boiling water. Mix. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 36719,"Eggnog Waffles a la Mode 2 cups whole milk 1/3 cup sugar 1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 2 cups all-purpose flour 1 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon salt Pinch of ground cloves 1 stick unsalted butter, melted and cooled slightly, plus more for brushing 2 large eggs plus 1 egg yolk, lightly beaten together 1 tablespoon spiced rum 1/3 cup dulce de leche 1 teaspoon spiced rum Pinch of freshly grated nutmeg French vanilla or eggnog ice cream, for serving Instructions: Make the waffles: Warm the milk and sugar in a medium saucepan over medium heat, whisking occasionally, until a thermometer registers 105 degrees F; remove from the heat. Sprinkle the yeast over the top and whisk to dissolve; let stand until foamy, about 5 minutes. Meanwhile, whisk the flour, nutmeg, salt and cloves in a large bowl; make a well in the center. Whisk the melted butter into the milk mixture, then pour into the well in the flour and whisk until almost smooth (a few small lumps are OK). Cover with plastic wrap and let stand at room temperature until the batter has doubled in size and is bubbly, about 1 1/2 hours. Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet. Preheat a waffle iron according to the manufacturer?s directions, then lightly brush with melted butter. Stir the eggs and egg yolk and rum into the batter. (The batter will deflate.) Working in batches, fill the waffle iron about three-quarters full with batter and cook until golden and crisp, 3 to 7 minutes. Transfer the waffles to the rack and keep warm in the oven between batches. Make the topping: Combine the dulce de leche, rum and nutmeg in a small bowl; stir until smooth. Gradually add 2 to 3 teaspoons warm water until thin enough to drizzle. Top the waffles with ice cream and drizzle with the dulce de leche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 36720,"Beef Brisket 1 (6 to 8-pound) beef brisket 1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) Instructions: Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices. Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce. Enjoy ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 36721,"Lima Mash with Lemon and Olive Oil 2 cups fresh or frozen baby lima beans 2 cloves garlic, peeled and sliced Salt 3 tablespoons extra-virgin olive oil 1 lemon Freshly ground black pepper Country-style bread, cut into small pieces Instructions: Combine lima beans, garlic, and 1/2 cup salted water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until beans are very soft, about 15 minutes Coarsely puree beans and garlic in a food processor. Transfer to a small bowl and gradually beat in olive oil. Remove zest from lemon with a zester (or use a vegetable peeler, then finely julienne zest). Add lemon juice to taste, then season with salt and pepper. Serve in a small bowl with country-style bread on the side -- or toast the bread and top with lima mash, drizzle with a little olive oil and top with additional lemon zest. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 36722,"Rigatoni with Squash and Prawns 3 tablespoons olive oil, plus 3 tablespoons 1 pound butternut squash, trimmed and cut into 1-inch cubes 2 garlic cloves, minced 1 teaspoon salt, plus 1 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon 1 cup vegetable stock 1 pound rigatoni 1 pound prawns, peeled and deveined 3/4 to 1 cup whole milk 1/2 cup chopped fresh basil leaves 1/4 cup grated Parmesan Instructions: Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree. 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. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 36723,"Pan-Seared Branzino With Herb Salsa 4 anchovy fillets, rinsed 1 tablespoon drained capers 1 clove garlic, smashed 1/2 teaspoon red pepper flakes Kosher salt 1 cup loosely packed fresh parsley 1/2 cup loosely packed torn fresh mint 1 tablespoon fresh marjoram or oregano 2/3 cup extra-virgin olive oil 2 tablespoons fennel seeds 2 teaspoons herbes de Provence 12 skin-on branzino fillets (4 to 5 ounces each), pin bones removed Juice of 1 lemon, plus wedges for serving 1 small green bell pepper, diced 2 medium cucumbers, peeled, seeded and diced Instructions: Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl. Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours. Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve. Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 36724,"How to Make Tamales at Home | Pork Tamales 2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces Kosher salt 1 onion, quartered 4 sprigs fresh thyme or 2 teaspoons dried thyme 2 teaspoons dried oregano (preferably Mexican) 2 bay leaves 12 black peppercorns 24 dried corn husks 2 teaspoons ground cumin 1/3 cup plus 1/2 teaspoon chili powder 1 clove garlic, minced 2 teaspoons all-purpose flour 2 teaspoons sugar 1 tablespoon vegetable oil 4 cups masa harina (instant corn flour) 1 1/3 cups lard Instructions: Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm. Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour. Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes. Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined. Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling. Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 36725,"Gnocchi with Dried Apricot Brown Butter and Crispy Sage 4 large russet potatoes, unpeeled 1 cup all-purpose flour, plus more for flouring 1/2 cup finely grated Parmesan 1 egg, beaten Fine sea salt Freshly cracked pepper 1/2 cup (1 stick) unsalted butter 12 dried apricots, julienned 12 fresh sage leaves, julienned Grated Parmesan, for garnish Instructions: For the gnocchi: Preheat the oven to 400 degrees F. Bake the potatoes for 1 1/2 hours on a baking sheet; this removes water from the potatoes in order to have lighter, less dense gnocchi. Let cool. Bring a large pot of salted water to a boil. Cut the potatoes in half and scrape the insides into a mixing bowl. Using a ricer or potato masher, mash the potatoes. Add the flour, Parmesan, egg and some salt and pepper and mix until smooth. Flour a clean surface and roll the dough into long strips. Cut 1-inch pieces and boil for about 1 minute, until the gnocchi start to float. Remove with a slotted spoon. For the brown butter: In a saute pan, melt the butter over medium-high heat until foamy, 1 to 2 minutes. Add the apricots and sage. Cook until the butter starts to brown, 8 to 10 minutes. Remove from the heat, add the gnocchi and mix. Transfer to a bowl, top with grated Parmesan and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36726,"Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette 1 small fresh coconut 2 mangoes 2 carrots 1 red onion 2 tomatoes 1 head of your favorite lettuce 2 fresh limes 1/2 cup red wine vinegar 1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes) 1 tablespoon hot sauce 1 cup canola oil Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap \through-holes\ into at least 2 of the \eyes\ (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool. When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted \meat\ out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges. Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking. Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 36727,"Hans's Favorite Meusli 2 cups oats 1/2 cup shelled sunflower seeds 2 cups milk, at room temperature 2 cups grated Granny Smith apples (about 4 medium apples), sprinkled with the juice of 1/2 lemon Scant 1/4 cup honey 1/4 cup coarsely chopped hazelnuts Tiny pinch of salt 1/4 cup raisins Instructions: Fresh berries and whipped cream for serving (optional) Combine all ingredients in a very large bowl or basin and toss until all is evenly moistened. Cover and refrigerate overnight, then serve with fresh berries and whipped cream, if desired, or with the garnish of your choice ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36728,"Stromboli One 1/4-ounce packet dry-active yeast 2 teaspoons sugar 3 cups all-purpose flour, plus bench flour 1 tablespoon extra-virgin olive oil 1 teaspoon salt 3 tablespoons unsalted butter, melted 4 cloves garlic, minced 1/2 cup grated Parmesan, plus extra for the tops 6 ounces thinly sliced salami 6 ounces thinly sliced deli ham 6 ounces thinly sliced bresaola 8 thin slices mozzarella (about 6 ounces) 8 thin slices pepper jack cheese (about 6 ounces total) 1/4 cup finely sliced fresh basil leaves Freshly ground black pepper Marinara Sauce, recipe follows 1 tablespoon extra-virgin olive oil 1/2 cup diced yellow onion 3 medium cloves garlic, crushed One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen 1/4 cup shredded fresh basil leaves 1 tablespoon chopped fresh oregano Kosher salt and freshly ground black pepper Instructions: For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders. Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart. ","[Chianti, Barolo, Pinot Grigio, Gavi]" 36729,"Tiramis`u Rapido 1/4 cup coffee liqueur 1/4 cup water 2 tablespoons espresso powder 6 tablespoons confectioners' sugar 8 ladyfingers 8 ounces mascarpone cheese 1/2 cup heavy cream 2 teaspoons ground chocolate or sweetened cocoa Instructions: Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioners' sugar in a glass measuring cup until smooth. Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside. Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners' sugar into the mascarpone until smooth. Take care not to overbeat it or the mascarpone will be grainy. Using the same beaters (no need to clean them), beat the whipped cream to soft peaks and fold it into the mascarpone mixture. To assemble the tiramisu: Crumble half the soaked ladyfingers into four 8-ounce parfait or wine glasses. Spoon 1/4 cup of the mascarpone mixture over the ladyfingers and press and spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces. Repeat with remaining ladyfingers and mascarpone mixture. Sprinkle 1/2 teaspoon ground chocolate over each tiramisu, cover with plastic wrap, and refrigerate for at least 1 hour or overnight before serving. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Riesling]" 36730,"Winter Vegetable Terrine 2 medium beets (about 10 ounces), trimmed Kosher salt and freshly ground black pepper One 8- to 10-ounce delicata squash 2 teaspoons vegetable oil, plus more, for the pan 2 medium carrots, cut into 2-inch pieces 10 black peppercorns 1 1/2 cups dry white wine 2 leeks, white and light green parts, trimmed, sliced and well rinsed 2 stalks celery, sliced 1 shallot, thinly sliced 4 sprigs fresh flat-leaf parsley 3 sprigs fresh thyme Two 1/4-ounce envelopes or 4 1/2 teaspoons powdered gelatin 2/3 cup finely chopped fresh chives (about 1 large bunch) 4 cups mache or other baby lettuce Extra-virgin olive oil, for drizzling Fleur de sel, for sprinkling Instructions: Preheat the oven to 450 degrees F. Divide the beets between 2 sheets of heavy-duty foil and wrap to enclose. Put the wrapped beets on a baking sheet and roast until very tender, 1 to 1 1/2 hours. Let the beets steam in the foil 15 minutes, then peel and cut into 3/4-inch pieces. Season generously with salt and pepper. Cool. Meanwhile, trim the squash, then halve lengthwise, scrape out the seeds and cut crosswise into 1/2-inch slices, leaving the skin intact. Toss the squash with the vegetable oil and 1/2 teaspoon salt on a baking sheet. Roast, flipping once, until tender, about 15 minutes. Cool. Put the carrots in a saucepan with the peppercorns, 1 3/4 teaspoons salt and 3 1/2 cups water. Bring to a simmer, cover and cook until the carrots are very tender, about 15 minutes. With a slotted spoon, transfer the carrots to a bowl, reserving the pan and the cooking liquid. Add the wine, leeks, celery and shallot to the saucepan and bring back to a simmer over medium-low heat. Cook, uncovered, until the vegetables are tender, about 30 minutes. Add the parsley and thyme and simmer 10 minutes. Pour the vegetable stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl; discard the solids. If the stock measures more than 2 1/2 cups, return to the saucepan and boil until reduced to 2 1/2 cups. If there is less, add water. Season the stock with salt and pepper. Stir the gelatin into 1/4 cup cold water and let stand 1 minute to soften, then add the gelatin to the hot stock, stirring until dissolved. Set aside. Very lightly oil a 4 1/2-by-8 1/2-inch terrine or glass loaf pan with vegetable oil, then line the long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/3 cup of the gelatin-stock mixture into the terrine and quick-chill in the freezer until just set, about 10 minutes. Arrange the beets in one layer over the gelatin layer then sprinkle with one-third of the chives. Arrange the carrots on top, leaving some space between them for the gelatin to fill and hold the vegetables together. Sprinkle half the remaining chives over the carrots, then top with a layer of squash. Sprinkle the remaining chives over the squash. Stir the remaining gelatin-stock mixture again, reserve 1/2 cup at room temperature, then slowly pour the remainder into the terrine, pushing down the vegetables if necessary to just submerge in the gelatin mixture. Chill, uncovered, until the top is set, 1 1/2 to 2 hours. If the reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over the set terrine. Chill until firm, about 2 hours. To serve, run a thin knife along the short sides of the terrine, then invert the terrine onto a cutting board, gently pulling on the plastic overhang to help unmold; discard the plastic. With a very sharp knife, carefully cut the terrine into 8 slices. Using a metal spatula to hold the outside of each slice steady, transfer 1 or 2 slices to each plate. Place the mache next to the terrine slices. Drizzle the olive oil over the mache and around the plates and then sprinkle the plates with fleur de sel and freshly ground pepper. Serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36731,"Twice-Baked Sweet Potatoes 4 medium-size sweet potatoes 5 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch cayenne pepper 1/2 stick unsalted butter Vegetable oil, for greasing roasting tray Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 cup chopped pecans Instructions: Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 36732,"Breakfast Pizza 4 eggs, lightly beaten 2 tablespoons butter 2 (8-inch) pizza crusts (recommended: Boboli) 1 tablespoon extra-virgin olive oil 2 cups shredded jack cheese blend (recommended: Colby) 4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean) 1/4 cup shredded Parmesan 1 medium tomato, diced 1 teaspoon Italian seasoning Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a medium pan over medium heat, scramble eggs in butter; set aside. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble. Serve hot, cut into wedges. INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36733,"Roasted Whole Mackerel 1 (2 to 3-pound) whole mackerel (or bluefish), scaled, gutted, gills removed Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon, cut into 1-inch slices Leftover fennel stalks and fronds 1 lemon, washed and cut into wedges Instructions: Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds. Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is. Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 36734,"Nutmeg Cheesecake 3 tablespoons unsalted butter, melted 2 pounds fresh cream cheese, at room temperature 1 teaspoon fresh cream cheese, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon ground nutmeg 1 3/4 cups sugar 1/8 teaspoon salt 4 eggs 1/3 cup graham cracker crumbs (available at large supermarkets, or pulse whole graham crackers in a food processor) Instructions: Thick brush a 9-inch springform pan with half of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter.
Adjust your oven rack to the lowest position and heat the oven to 350 degrees F. Beat the cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. Add the eggs one at a time, scraping down the bowl after each addition. Pour into pan. Place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around pan.
Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil.
Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours. It should \shimmy\ a bit when you shake the pan; it will firm up more as it cools.
Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan.
To remove the cake from the pan, first remove the sides. Cover the surface the with plastic wrap. Place a large plate over the cake, then flip the cake over onto the plate, tapping if necessary to help the cake come away from the pan bottom. If tapping doesn't do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it. Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs. Place a serving plate over the crumbs and flip the cake again so that the crumbs form the bottom crust and the top is covered with plastic. Refrigerate, lightly covered, at least 3 hours or overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36735,"Terrazzo Jelly Cake 1 cup boiling water 1 teaspoon matcha powder
1 tablespoon plus 1/4 cup granulated sugar
8 ounces watermelon cubes (approximately 1 cup) 8 ounces mango cubes (approximately 1 cup) Six .25-ounce packets powdered gelatin (50 grams total)
4 tablespoons powdered sugar
1/4 teaspoon plus a pinch kosher salt
Nonstick cooking spray, for the bowl One 13.5-ounce can coconut milk
3/4 cup heavy cream
1/4 cup brown sugar, optional Whipped cream and maraschino cherries, for serving
Instructions: Combine the boiling water with the matcha powder and 1 tablespoon granulated sugar in a small bowl; whisk and set aside. In a high-speed blender, blend the watermelon until pureed, then pour it into a bowl; set aside. In the same blender, blend the mango. (You may need to add a little water to help it blend.) In a measuring cup, combine 1 cup cold water and 3 tablespoons gelatin. Whisk to bloom evenly. Bring 1 cup water to a boil in a saucepan over medium heat, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and whisk to combine and dissolve. Pour the boiling water mixture into the gelatin mixture and whisk until the gelatin has fully melted and is lump-free. Divide the gelatin mixture evenly amongst the pureed watermelon, pureed mango and matcha tea and whisk each to combine. Pour each mixture into a 2-cup capacity plastic wrap-lined container or silicone mold. Refrigerate until fully set, at least 5 hours. Invert each color onto a cutting board and cut into small cubes. Layer the jelly cubes in a bowl lightly coated with nonstick cooking spray. Refrigerate until ready to use. In a medium bowl, whisk together the coconut milk and 1/4 cup heavy cream. Pour one third of the mixture into a separate bowl or measuring cup and sprinkle on the remaining 2 tablespoons gelatin powder; whisk to bloom evenly and set aside. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup granulated sugar (if white is desired) or 1/4 cup brown sugar (if off-white is desired) and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until fully combined and melted. Whisk into the reserved coconut milk mixture and strain over the colorful gelatin cubes. Refrigerate overnight. In a large bowl or stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and remaining 2 tablespoons powdered sugar; whip to stiff peaks. Invert the jelly cake onto a serving dish and top with whipped cream and maraschino cherries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36736,"Easy No-Cook Eggnog 1 1/2 cups half-and-half 1 cup egg substitiute 1 cup vanilla ice cream 2 tablespoons sugar 1 tablespoon McCormick? Pure Vanilla Extract 1/2 teaspoon McCormick? Nutmeg, Ground 1/4 teaspoon McCormick? Imitation Rum Extract Instructions:

1. Place all ingredients in blender container; cover. Blend 1 minute or until well mixed.
2. Serve immediately or refrigerate until ready to serve. ","[Chardonnay, Moscato, Riesling]" 36737,"Overnight Oat Parfaits 3 cups frozen mixed berries 2 cups diced pineapple
   1 teaspoon lemon juice
   4 cups rolled oats
   2 1/2 cups cashew milk
   3 tablespoons honey
   1 teaspoon ground cinnamon Yogurt, for topping
   Granola, for topping
   Instructions: In a mixing bowl, combine the mixed berries, pineapple and lemon juice; set aside. In another mixing bowl, combine the oats, cashew milk, honey and cinnamon and let stand for about 10 minutes. To four 16-ounce or eight 8-ounce clear containers with lids (or mason jars), add an even layer of the pineapple-berry mixture to the bottom of each. Next, fill each container to halfway with the overnight oat mixture, then top with more fruit. Refrigerate overnight. In the morning, top with a dollop of yogurt and a sprinkle of granola, and out the door the kids go.
   ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 36738,"Brioche, Sage Apple and Cranberry Stuffing 3 pounds pork sausage 8 tablespoons sage, finely chopped 2 large onions, cut into a small dice 3 tablespoons Butter 16 slices (1 large loaf Brioche cut into 1/2 inch slices) 8 ounces butter, melted 1 cup dried cranberries 2 Granny Smith apples cut into a small dice 2 to 3 cups turkey stock Salt and pepper 10- to 11-pound bird Instructions: In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve. In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples. Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36739,"Lumpia Shanghai 1 lb lean ground pork 3 green onions, chopped 2 eggs, beaten 2 tbsp soy sauce Salt and pepper to taste 20 lumpia wrappers, square Vinegar Dipping Sauce, for serving Sweet and Sour Sauce, for serving 1/2 cup white vinegar 3 garlic cloves, crushed Salt and cracked black pepper to taste 1/4 cup white vinegar 1/4 cup soy sauce 1/4 cup ketchup 1/2 cup water 2 tbsp sugar salt to taste 1 tbsp cornstarch dissolved in 2 tbsp water Instructions: Mix pork, green onions, eggs and soy sauce in bowl. Season with salt and pepper. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Seal opposite end with water. Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Before serving, cut them in half. Serve with sweet sour or vinegar and garlic dipping sauce. Mix together all ingredients. In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36740,"S'Mores Delight 1 tbs. creamy peanut butter 1 tbs. chocolate syrup 1/2 oz. Kahlua or coffee liqueur 1/2 oz. dark rum 1/2 oz. vodka 1 oz. almond milk Ice Torched mini-marshmallows for garnish Instructions: In a pint glass, mix together the peanut butter and chocolate syrup. Stir in the Kahlua until well blended. Stir in the vodka and rum and then add the almond milk. Fill a martini shaker with ice and add mixture. Shake vigorously until very well chilled. Drizzle the insides of a martini glass with chocolate syrup. Strain cocktail into the martini glass. Put 3-4 mini-marshmallows onto a skewer and toast with a butane torch. Place over glass. ","[Vodka, Rum, Kahlua]" 36741,"Basil Ice Cream 3 cups half-and-half 2 cups packed basil leaves
   3/4 cup sugar
   1/2 teaspoon salt
   6 egg yolks
   Instructions: Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth. Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill. Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36742,"Homemade Potato Salad 5 large red potatoes, peeled and cubed 2 ribs celery, chopped 1/2 large onion, chopped 3 hard-boiled eggs, 2 chopped and 1 sliced 2 heaping tablespoons sweet pickle relish, drained 1/2 cup salad dressing, (recommended: Miracle Whip) 3 tablespoons yellow mustard 1 tablespoon sugar Paprika, for garnish Salt Instructions: Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 36743,"Charred Salsa Two Ways 3 tomatillos (about 8 ounces), husked 1 Vidalia onion, cut into thick rounds
   1 jalape?o pepper
   1 poblano pepper
   1/4 cup vegetable oil
   Kosher salt
   1 clove garlic
   1 lime, juiced (about 2 tablespoons)
   1/4 cup extra-virgin olive oil
   1/2 cup packed fresh cilantro leaves
   1 tablespoon granulated sugar
   One 14.5-ounce can diced fire-roasted tomatoes
   Multi-color tortilla chips, for serving Instructions: Place a grill pan over medium-high heat and heat for 5 minutes. Meanwhile, put the tomatillos, onion, jalape?o and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil. Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor. Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside. To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 36744,"Pastrami Reuben Bread Boxes 3/4 pound thinly sliced pastrami 1 loaf unsliced white bread (preferably Pullman), about 10-inches long
   6 tablespoons unsalted butter
   Kosher salt 12 slices Swiss cheese 1/2 cup mayonnaise 1/4 cup ketchup 2 tablespoons horseradish, drained 1/2 teaspoon onion powder 1/2 teaspoon Worcestershire sauce Hot sauce, for serving 1 1/2 cups sauerkraut, drained well Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Wrap the sliced pastrami in foil and put on to a baking sheet. Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
   Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on the same baking sheet as the pastrami and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. The pastrami should be warmed through.
   Meanwhile, whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce and hot sauce in a small bowl. Season to taste with salt if needed. Set aside.
   Layer each bread box with 1 1/2 tablespoons of the dressing, a quarter of the pastrami, a quarter of the sauerkraut and top with 2 more slices of cheese. Return to the oven and bake until the cheese melts, about 5 minutes. Drizzle with the remaining dressing. Serve whole or cut in half. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 36745,"PB and J Pancakes 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 egg 1 cup plus 2 tablespoons milk, plus extra if needed to thin 1/2 cup creamy peanut butter, melted 2 tablespoons oil 4 tablespoons butter Blackberry Syrup, recipe follows 2 pints fresh blackberries 3/4 cup sugar 1 cup water 1 lemon, zested Instructions: Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36746,"Garlic and White Wine Mussels 4 tablespoons unsalted butter 5 cloves garlic, thinly sliced 1/2 teaspoon smoked paprika Freshly ground black pepper 1 cup dry white wine 3 pounds mussels, rinsed 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives French fries, for serving Instructions: Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil. Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36747,"Hot and Sour Soup 4 ounces pork tenderloin 5 cups chicken broth, homemade or low-sodium canned 2 tablespoons dried broken tree ear mushrooms 10 dried shitake mushrooms 2 cloves garlic, crushed and peeled 1/2-inch slice fresh ginger 3 scallions 1 tablespoon soy sauce 3 tablespoons black vinegar or balsamic vinegar plus more to taste 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt plus more to taste 3 tablespoons cornstarch dissolved in 3 tablespoons cold water 1 large egg lightly beaten 1/2 teaspoon Asian toasted sesame oil 4 ounces firm tofu (bean curd), cut into 1/2-inch cubes Instructions: Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes. Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes. Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice. Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36748,"Lemon Chicken 1/3 cup flour 1 teaspoon Spice Islands Tarragon 1 teaspoon Spice Islands Garlic Powder 1 pound boneless, skinless chicken breasts 1 tablespoon Mazola Corn Oil 1 can (10.75 ounces) condensed chicken broth 1/4 cup lemon juice 1 tablespoon sugar 1 tablespoon capers, drained Instructions: Combine flour, tarragon and garlic powder in small bowl. Cut each chicken breast into 3 to 4 strips. Coat chicken with 3 tablespoons of flour mixture. Heat oil in large skillet over medium-high heat; cook chicken until no longer pink in the center, turning once. Whisk broth into remaining flour mixture until well blended. Add broth, lemon juice, sugar and capers to skillet; bring to a boil, stirring until thickened. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36749,"Baked Four-Cheese Spaghetti Unsalted butter, for greasing 1 1/2 pounds spaghetti
   Kosher salt and freshly ground black pepper
   8 ounces imported fontina cheese, coarsely shredded (2 cups)
   8 ounces Gruyere, coarsely shredded (2 cups)
   8 ounces mozzarella, coarsely shredded (2 cups)
   4 ounces Gorgonzola dolce, crumbled
   Instructions: Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool. In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 36750,"Fig & Goat Cheese Salad 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 3 tablespoons extra-virgin olive oil 3 tablespoons walnut oil 1 tablespoon finely minced shallot (about 1/2 shallot) 1 teaspoon minced fresh thyme 8 ripe black or green fresh figs, halved Olive oil for brushing Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper 8 diagonally cut baguette slices 1 medium head frisee, leaves separated, and torn (about 8 cups) 1 bunch watercress, stems trimmed (about 3 cups) 1/4 cup walnuts, toasted and roughly chopped
   4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled 4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
   Instructions:
3. Preheat a grill to medium.
4. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
5. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
6. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36751,"Bacon-Wrapped Turkey Roll 2 boneless, skinless turkey breasts (about 3 pounds each) 21 slices bacon (about 1 1/2 pounds) 3 cups of your favorite stuffing or one 6-ounce box stuffing mix, prepared according to package instructions 1 cup favorite gravy 1/2 cup cranberry sauce Instructions: Preheat the oven to 400 degrees F. Set a wire rack on a baking sheet. Lay 1 turkey breast smooth-side down on a cutting board. There will be a thin side and a thick side. At about the midway point between them, slice horizontally into the thick side to within 2 inches of the outer edge so that you can open that side like a book and have 1 long piece. Pound the turkey with a mallet to an even thickness of about 1 inch. Repeat with the remaining breast. Place a large piece of parchment on a work surface. Arrange 12 slices of bacon horizontally on the parchment in 6 lines, with 2 slices of bacon slightly overlapping per line. Arrange the 6 lines so they are touching but not overlapping, with the ends lining up to form a rectangle. Working with the remaining 9 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon lines and vertically placing a slice of bacon over or under as needed to create a woven lattice design.
Place the turkey breasts horizontally on the bacon, overlapping slightly. Scoop the stuffing into the center of the turkey. Holding the bacon and turkey, roll them up away from you, making sure the roll ends up seam-side down. (Use the parchment to help you keep the bacon and turkey together as you roll.) Tie with twine in 3 spots across the roll and once lengthwise. Transfer to the prepared baking sheet.
Bake until the internal temperature registers 155 degrees F on an instant-read thermometer, 1 hour 40 minutes to 1 hour 45 minutes. Let rest for 10 to 15 minutes.
Slice and serve with the gravy and cranberry sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36752,"Stuffed Roasted Strawberries 12 extra-large strawberries (the bigger the better!) 1 to 2 ounces bittersweet chocolate, chopped 1 teaspoon sugar, optional Spray whipping cream (the real kind in the can in the dairy section) Cocoa powder, for garnishing Instructions: Preheat the oven to 400 degrees F. Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes. To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve! ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 36753,"Warm Mango And Prawn Salad 4 1/3 ounces snow peas (mangetout) Two 10-ounce semi-ripe (but not green) mangos, peeled and julienned 1 handful mixed fresh mint, Vietnamese mint, basil and perilla leaves, sliced 1 tablespoon vegetable oil 2 teaspoons Dijon mustard 2 teaspoons rice wine vinegar Sea salt and freshly ground black pepper
2 tablespoons vegetable oil 3 red Asian shallots, thinly sliced One 1-inch piece fresh ginger, peeled and julienned 1 pound large raw prawns, peeled and deveined, tails intact Juice of 2 limes Instructions: Bring a saucepan of water to a boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, then drain again. Slice lengthwise and place in a mixing bowl. Add the mango and most of the mint, reserving some mint for garnish. Set aside. For the dressing: Whisk together the oil, mustard and vinegar and season with salt and pepper.
Heat a wok over medium heat. Add the vegetable oil and saute the shallots and ginger until caramelized, 3 minutes. Add the prawns and stir-fry until just cooked, 2 minutes. Stir in the lime juice to deglaze the pan, then season with salt and pepper. Add the prawns to the mixing bowl with the snow peas and mint, then pour over the dressing and toss until well combined. Transfer to a serving platter, garnish with the remaining mint and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36754,"Fresh Duck Liver, Shallots and Brioche 1 pound fresh duck livers, cleaned of any green bile and gristle 1 tablespoon canola oil 4 shallots, finely diced (about 1/4 cup) 3 tablespoons honey 3 tablespoons sherry vinegar 1/4 cup port wine 1/2 cup veal, stock or demi glace Salt and freshly ground black pepper to taste 6 to 8 fresh figs Fresh brioche loaf, sliced and toasted Instructions: Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers. Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 36755,"Fine Noodles with Grilled Prawns: Banh Hoi Tom Nuong 4 tablespoons vegetable oil 6 garlic chives, finely sliced 12 medium green ling prawns, unpeeled Vermicelli noodles, cooked to package directions* (See Cook's Note) 2 tablespoons crushed roasted peanuts 1 green mango, peeled, pitted, and sliced 1 green banana, halved and thinly sliced lengthways 1 Lebanese cucumber, halved and thinly sliced lengthways 6 lettuce leaves, torn in half 1 teaspoon fish sauce Nuoc mam cham dipping fish sauce Instructions: Heat a grill to medium heat.
In a small saucepan, add the vegetable oil, sliced garlic chives and bring to the simmer. Stir, then take the pan off the heat and transfer the garlic chive oil to a bowl. Thread each prawn onto a skewer (tail through the top of the head) and char grill on medium heat for 2 minutes on each side, or until cooked.
While the prawns are grilling, place the vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with the garlic chive oil and sprinkle with the crushed peanuts. Tear a piece of the noodles and wrap around the grilled prawn, remove the skewer. Place the wrapped prawn on the lettuce, then add the mango, banana, and cucumber and roll up.
Repeat this process and dip the wraps into nuoc mam cham dipping fish sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36756,"Conch Ceviche 8 Island Princess Baby Conch (the only conch not going extinct), remove all surrounding and interior shell, slice thinly 1 celery rib, minced 1 tablespoon minced fresh ginger 2 tablespoons minced red onion 1 aji amarillo, minced Salt and freshly ground black pepper 1 celery rib, juiced or chopped, pureed, and passed through a fine sieve 1/4 cup freshly squeezed lime juice 2 tablespoons chopped cilantro 1 ear corn, poached in salted water and sliced into 1/4-inch rounds Instructions: In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 36757,"Catfish with Crispy Kale and Cajun Sauce 2 cups heavy cream 1 cup chicken stock
1 cup instant grits
1 stick (4 ounces) unsalted butter, cut into pieces 2 tablespoons cream cheese
2 tablespoons grated Parmesan Kosher salt and freshly ground white pepper 2 tablespoons whole milk
1 cup white wine 1/2 cup chicken stock
6 tablespoons heavy cream 2 tablespoons Worcestershire sauce 2 shallots, minced Juice of 1/2 lemon
1 tablespoon smoked paprika
1 tablespoon seafood seasoning, such as Seafood Magic
1 tablespoon chopped fresh thyme 2 sticks (8 ounces) unsalted butter, cut into pieces Kosher salt and freshly ground black pepper 4 to 6 catfish fillets (6 to 7 ounces each) 1/4 cup Cajun spice
6 tablespoons grapeseed oil
2 tablespoons unsalted butter
3 to 4 tablespoons grapeseed oil 1 clove garlic, thinly sliced 1 small white onion, diced 2 bunches kale, leaves cut into julienne, stems discarded 1/4 cup chicken stock
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper Instructions: For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot. Rain in the grits and cook, whisking frequently, for 5 to 6 minutes. Fold in the butter, cream cheese and Parmesan and season with salt and white pepper. Top with the milk and reserve (the milk will prevent a skin from forming). Fold in the milk just before serving. For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry. Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly. Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes. Strain through a fine-mesh strainer and whisk in the butter. Season with salt and black pepper. For the catfish: Heat a saute pan to medium heat. Dust the catfish with the Cajun spice on both sides. Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side. Transfer to a plate and top with the butter, making sure it melts completely. Reserve. For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil. Add the garlic and onions and sweat until the vegetables are translucent. Add the kale and saute until wilted, about 2 minutes. Stir in the chicken stock. Remove from the heat and fold in the butter. Season with salt and black pepper. To serve: Spoon some Cajun sauce in the center of each plate. Spoon some creamy grits on top of the sauce. Add the kale, followed by the catfish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 36758,"Vegetarian Black Bean Soup 2 cups organic dried black beans 1 cup diced yellow onion 1 cup diced carrot 1 cup diced celery 4 cloves garlic, diced Salt and freshly ground black pepper Cumin 1/2 cup Sherry Instructions: On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary. Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 36759,"Cool Cucumber and Aloe Frappe with Lemongrass 1 cucumber, diced 3 ribs celery 1 Granny Smith apple, diced 1 stalk lemongrass, cut into 4 pieces 1/2 lemon with peels, cut into wedges 1/4 cup aloe juice (available in health food stores) Instructions: Press the cucumber, celery, apple, lemongrass, and lemon through the juicer and stir in the aloe juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36760,"Caramelized Onion Pudding 8 tablespoons butter 6 cups onions, sliced in thin 1/2inch circles 6 eggs 2 cups heavy cream 4 tablespoons sugar 2 teaspoons salt 2 teaspoons baking powder 3 tablespoons flour Instructions: Preheat oven to 350 degrees Melt butter in a skillet, add onions and cook over medium heat until they caramelize and have reached a golden tone. Beat the eggs and slowly add the cream, sugar, salt, baking powder and flour. Mix well. Stir in the onion butter mixture. Pour into a buttered 9 by 13-inch pyrex dish. Bake for 45 minutes ","[Chardonnay, Riesling, Gewrztraminer]" 36761,"Texas Black-Eyed Peas 3 slices thick-cut bacon, chopped 1 cup sliced celery 4 scallions, chopped 3/4 teaspoon chili powder 1/2 teaspoon kosher salt 1-pound package frozen black-eyed peas, thawed
Chopped parsley, for garnish Instructions: Cook the bacon in a skillet over medium-high heat. Add the celery, scallions, chili powder and salt. Cook, stirring, 4 minutes. Add the black-eyed peas and 3/4 cup water. Reduce the heat to medium and warm through, 5 minutes. Top with the chopped parsley. ","[Rioja, Tempranillo, Garnacha]" 36762,"Chinese Chicken Pizza with Hoisin Sauce 1 (4-inch) ball prepared dough, at room temperature 2 tablespoons olive oil 1/4 cup hoisin sauce (available in the Asian section of most grocery stores) 2 grilled skinless, boneless chicken breasts, diced or equivalent amount of store-bought BBQ chicken, or any left-over chicken 4 scallions, finely sliced 2/3 lightly-packed cup cilantro leaves, stems removed before measuring 1/2 red bell pepper, seeds and membranes discarded, sliced into paper-thin strips 1 cup grated mozzarella Salt and freshly ground pepper Instructions: Sprinkle your rolling surface with a handful of flour or cornmeal. Place dough directly in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill. Place dough in the center of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and browned. Flip dough and spread hoisin sauce evenly over cooked side of crust. Spread chicken, scallions, cilantro, and bell pepper evenly over crust. Sprinkle cheese over the top. Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted. Remove from grill, season with salt and pepper, and slice. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 36763,"Eggplant Ricotta Bites 1 medium eggplant Kosher salt All-purpose flour, for dredging 2 large eggs 3/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more as needed 2 large plum tomatoes, diced 2 teaspoons red wine vinegar 1 cup ricotta cheese Shredded fresh basil, for topping Instructions: Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a small bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil. ","[Barolo, Chianti, Tempranillo, Garnacha]" 36764,"French Garden Potato Salad 1 1/2 pounds fingerling potatoes, halved lengthwise 3 large shallots, cut into chunks 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup sugar snap peas, trimmed 2 tablespoons tarragon vinegar or white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 1 cup heirloom cherry tomatoes, halved if large 2 Persian cucumbers, diced 3 radishes, thinly sliced 1/2 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 tablespoons chopped fresh tarragon Instructions: Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool. Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry. Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 36765,"Chicken Marinade 1/2 cup lemon juice 2 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1 cup good olive oil 2 chicken breasts, bone-in and skin-on Instructions: In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside. Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator. Preheat the oven to 350 degrees F. Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36766,"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]" 36767,"Crunchy Turkey Salad Sandwiches 1 1/4 pounds smoked turkey breast, diced Kosher salt and freshly ground pepper 1 cup chopped scallions 3/4 cup chopped celery 1/3 cup mayonnaise 2 tablespoons dijon mustard 1 cup seedless red grapes, cut in half 8 ounces provolone cheese, cut into 1/2 inch cubes 1/2 cup sliced almonds, toasted and coarsely chopped (optional) 3 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives Soft whole-grain sandwich bread, for serving Instructions: Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 36768,"Braised Kale 2 pound bunch kale 2 tablespoons olive oil 3 cloves garlic, minced 3/4 cup chicken stock Instructions: Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 36769,"Honey Bourbon Cider Cocktail 2 tablespoons finely chopped fresh ginger 10 fresh mint leaves, plus more for garnish
1 ounce honey
1 1/2 ounces fresh lemon juice
3 ounces bourbon
4 ounces sparkling apple cider, such as Martinelli's 2 Gala apple wedges Instructions: Combine the ginger, mint and honey in a cocktail shaker. Muddle the mixture until the ginger and mint leaves break down and become fragrant. Add the lemon juice and bourbon along with some ice and shake to combine. Add ice to 2 rocks glasses. Divide the bourbon mixture between the glasses, then top off each glass with sparkling apple cider. Garnish with the apple wedges. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 36770,"Pineapple Mojo Chicken Noodle Bowl 1 pineapple 4 ounces fresh ginger 1 cup brown sugar
2 ounces cornstarch
4 ounces lime juice 4 ounces brown sugar
1 ounce ground cumin
1 ounce paprika
1 ounce salt
1 yellow onion, sliced
1 leaf Cuban oregano or a pinch dried oregano 2 pounds boneless, skinless chicken breast
2 pounds boneless, skinless chicken thighs
Banana leaves, for covering One 8.8-ounce package bean thread noodles 2 ounces salt, plus more for the cooking water
1 full bunch fresh cilantro
4 ounces garlic, minced
1 cup lime juice
2 ounces white vinegar
Pico de Gallo, recipe follows Caribbean Black Beans, recipe follows Cilantro Aioli, recipe follows, for serving Pickled Red Onions, recipe follows Potato sticks, shredded carrots, and barbecue sauce, for serving 6 tomatoes, diced 1 bunch fresh cilantro, chopped 1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil 6 ounces chopped yellow onions
4 ounces garlic, minced 4 ounces chopped fire roasted red peppers
1 carrot, chopped 1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano 2 cups vinegar 1 cup sugar
6 red onions, sliced
1 quart cilantro stems 2 ounces garlic 2 cups lime juice 2 ounces white vinegar 1 ounce salt 1/2 gallon mayonnaise Instructions: For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce. For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F. Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight. For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles. For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top. Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl. Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes. Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using. Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36771,"Couscous 1 box instant couscous 1 cup green coriander, roughly chopped 1 cup dried apricots, diced 1 cup scallions, diced Instructions: Follow directions on box for preparation of couscous. Add all other ingredients. ","[Chenin Blanc, Sauvignon Blanc, Gruner Veltliner]" 36772,"Pale Ale Sabayon 5 egg yolks 1/2 cup pale ale 1/3 cup sugar 1/2 teaspoon vanilla extract Instructions: Whisk yolks, ale, sugar and vanilla in mixing bowl. Over a double boiler, whisk and cook the mixture over simmering water until thick. Chill and then serve. ","[IPA, Brown Ale, Stout]" 36773,"Strawberry-Lime Stuffed Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 1 1/3 cups confectioners' sugar, sifted 1 1/2 tablespoons finely grated lime zest 2 tablespoons freshly squeezed lime juice 1 drop green food coloring 6 large ripe strawberries, hulled Green sanding sugar Fresh mint leaves or candied leaves Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin. Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing. To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36774,"Beef Wellington with Mixed Mushrooms 2 pounds mixed mushrooms (such as cremini, button, shiitake and/or oyster), trimmed and chopped or torn 4 tablespoons unsalted butter 2 shallots, finely chopped 2 teaspoons fresh thyme, chopped 1/4 cup cognac or brandy Kosher salt and freshly ground pepper 1 center-cut beef tenderloin (2 1/4 to 2 1/2 pounds), trimmed and tied in 1-inch intervals 1 tablespoon vegetable oil 4 ounces thinly sliced prosciutto 2 tablespoons Dijon mustard 1 large or 2 small (14\u201317 ounces total) sheets frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg, lightly beaten Flaky sea salt
Chopped fresh chives, for topping Instructions: Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the end, until dry and starting to form small crumbles, 25 to 28 minutes. Remove the skillet from the heat and add the cognac. Carefully return the skillet to the heat (the cognac may ignite) and continue cooking until the mushroom mixture is dry and the alcohol cooks off, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and season with kosher salt and pepper. Remove from the heat and let cool completely.
Meanwhile, season the beef all over with kosher salt and pepper. Heat the vegetable oil in a separate large skillet over medium-high heat. Add the beef and cook, turning, until browned on all sides (including the ends), about 8 minutes. Transfer the beef to a rack and let cool.
Overlap 2 sheets of plastic wrap on a work surface to make a large rectangle (about 22 by 30 inches) with a short side in front of you. Arrange the prosciutto slices crosswise on the plastic wrap in overlapping rows to form a rectangle slightly longer than the beef and wide enough to completely wrap it with a slight overlap. (You might not use all of the prosciutto.) Spread the mushroom mixture over the prosciutto, pressing gently. Cut the ties off the beef and brush it all over with the mustard. Place the beef on top of the prosciutto-mushroom mixture, perpendicular to the prosciutto slices. Tightly roll the prosciutto-mushroom mixture around the beef, using the plastic wrap to help you roll. Twist and tie the ends of the plastic wrap to help the roast hold an even shape. Refrigerate at least 30 minutes. Roll the puff pastry into a 14-by-15-inch rectangle on a lightly floured surface; if using 2 smaller sheets of pastry, press the ends together before rolling out, then trim as needed. Brush the pastry all over with the beaten egg. Remove the plastic wrap from the beef and place the beef on the pastry. Carefully roll the pastry around the beef, overlapping the ends at the seam; trim off any excess pastry, if needed, then pinch the seams together. Turn seam-side down. Fold in the pastry on the two open ends, trimming off any excess. Refrigerate until the pastry is cold and firm, about 1 hour. Position a rack in the lower third of the oven; preheat to 425? F. Line a baking sheet with parchment paper or foil. Place the beef seam-side down on the baking sheet and brush all over with the beaten egg. Score lines in the pastry with the dull side of a paring knife (don\u2019t cut through the pastry) and sprinkle with flaky salt. Bake until the pastry is crisp and dark golden brown and a thermometer inserted into the center of the beef registers 110? F for rare to 120? F for medium rare, 40 to 50 minutes. Transfer to a rack set on a baking sheet and let rest 15 minutes before slicing. Sprinkle with more flaky salt and chives. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 36775,"Kids Can Make: Pizza Skewers 1 cup of your favorite marinara sauce, warmed, for dipping Grated Parmesan, optional Crushed red pepper flakes, optional 1/3 cup olive oil, plus more for oiling the grill grates 2 tablespoons Italian seasoning Kosher salt All-purpose flour, for dusting 1/2 pound pizza dough, cool to the touch 1 pint grape tomatoes (24 to 30) 12 ounces cooked sweet Italian chicken sausage links (about 4 links), sliced 1/2 inch thick 1 pound fresh mozzarella, thinly sliced 1/2 cup fresh basil leaves
Instructions: Soak eight 12-inch wooden skewers in water for 30 minutes. Prepare a grill for medium heat. Cut a 12-inch-square piece of aluminum foil. Stir together the oil, Italian seasoning and 1 teaspoon salt in a large bowl. Dust a work surface with flour. Roll the dough into a rectangle about 11 by 6 by 1/4 inches. Using a pizza wheel or a knife, cut the dough into 1-inch strips, then into 1-inch squares. Add the dough squares, tomatoes and sausage to the seasoned oil, and toss gently to coat. Working quickly to keep the dough from getting warm, thread the skewers, alternating sausage pieces (skewer them through the casings), tomatoes and dough squares (skewer them through opposite sides of each square, keeping them as flat as possible so they cook through). Leave 1/2 inch of the skewer at both ends empty. Each skewer should have 4 pieces each of sausage and dough and about 3 tomatoes. Grill the skewers, covered, until the tomatoes have dark grill lines and the dough squares have started to puff, 2 to 3 minutes. Put the prepared foil square on the grill, and transfer the skewers onto the foil cooked-side up, so that they are almost touching. Top with the mozzarella, and grill, covered, until the tomatoes are soft, the dough squares have doubled in size and the mozzarella has melted, 3 minutes more. Divide the skewers among 4 plates. Tear the basil leaves over the tops. Serve with the marinara sauce, for dipping, and pass the Parmesan and red pepper flakes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 36776,"Kale Mashed Potatoes 1 1/2 pounds russet potatoes, peeled and cut into quarters 1/2 clove garlic, peeled 1/4 cup butter 1 teaspoon salt 1/2 teaspoon ground white pepper 1/2 cup milk or heavy cream, heated until warm 5 ounces frozen kale, cooked and squeezed dry Instructions: In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36777,"No-Churn Blueberry-Cheesecake Ice Cream 2/3 cup graham cracker crumbs (from 4 sheets) 2 tablespoons unsalted butter, melted 3 tablespoons sugar 2 ounces cream cheese, at room temperature 2 tablespoons heavy cream 1 teaspoon fresh lemon juice 1/2 teaspoon pure vanilla extract 3 cups fresh blueberries (about 1 1/2 pints) 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 2 cups heavy cream 6 ounces cream cheese, at room temperature 2/3 cup sour cream 2/3 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest Pinch of salt Instructions: Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use. Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold. Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 36778,"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]" 36779,"Crispy Cornflake-Crusted Chicken Sliders 3 tablespoons buttermilk 3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives 1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced
4 tablespoons unsalted butter 6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley
3 cups canola oil 1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split 2 Roma tomatoes, sliced thin
1 small red onion, sliced thin
Instructions: For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate. For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside. For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer. Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go. In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain. Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds. To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36780,"Gougere 1 cup milk 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon salt 1/2 teaspoon pepper Pinch of nutmeg 3/4 cup plus 2 tablespoons flour 4 large eggs, at room temperature 4 ounces Parmesan cheese, at room temperature, grated (about 1 cup, but you do need the correct weight here) 1 cup chopped ham 1 large egg, beaten with 1 teaspoon water, for brushing Additional grated Parmesan (about 2 tablespoons) for sprinkling (optional) Instructions: Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Put the milk, butter, salt, pepper, and nutmeg in a large, heavy saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture comes to a full boil. Take the saucepan off the heat and add in the flour all at once, stirring hard with a wooden spoon. Return the pan to the heat. Stir vigorously and constantly for 2 to 3 minutes, until the mixture comes away from the sides of the pan. This recipe will give you good arm muscles. (There are recipes for making gougere in a food processor, but that involves a lot of sticky cleanup. A saucepan and spoon are actually easier in the long run.) Take the pan off the heat again (this time, turn off the burner). Beat the eggs, 1 at a time, into the hot dough, stirring vigorously after each addition until the egg is completely incorporated and the dough is smooth. The dough will be very stiff and thick. Beat in the Parmesan cheese. Fold in chopped ham. Scrape/pour the dough into the prepared pie pan. Brush with the egg-water mixture and sprinkle with the extra Parmesan cheese, if desired. Bake for 50 minutes without once opening the oven door. The gougere should be quite brown and puffy. Without taking it out of the oven, make a few slashes in the top with a sharp knife; this will let out some of the steam in the center and help the gougere stay puffy once it's out of the oven. Bake for 10 more minutes. Serve the gougere hot, at room temperature, or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36781,"Grilled Chicken and Chorizo with Spanish-Style Marinade 1/4 cup sherry wine vinegar 2 garlic cloves, pressed 1 tablespoon kosher salt 2 teaspoons dried oregano 1/2 teaspoon pimenton Freshly ground pepper 1/4 cup olive oil 4 chicken thighs 4 chicken legs 1 pound Spanish-style chorizo sausages Paella Rice Salad, recipe follows 3 cups water 1 teaspoon kosher salt Large pinch saffron threads 1 1/2 cups arborio rice or short-grain white rice 1/2 cup sherry wine vinegar 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1 cup fresh or frozen peas, cooked and cooled 2 red bell peppers, diced 1/2 cup packed fresh Italian parsley leaves, chopped 1 tablespoon dried oregano Instructions: In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight. Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary. Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes). Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 36782,"Pea, Lettuce and Fennel Soup 3 tablespoons unsalted butter
2 small shallots, chopped
1 medium fennel bulb, chopped (about 2 cups)
1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 medium head Bibb lettuce, cut into 1/2-inch-wide strips
One 10-ounce package frozen petite peas (about 2 1/4 cups)
1 1/2 cups low-salt chicken broth, plus extra, as needed
1/2 teaspoon fennel seeds
Instructions: Melt the butter in a heavy large saucepan over medium heat. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes. Add the lettuce and toss until wilted, 1 to 2 minutes. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes. In a blender, blend the soup, 1 cup at a time, until smooth. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed. Ladle the soup into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36783,"Caramelized Onion Sauce 2 tablespoons olive oil 4 cups thinly sliced onions Salt Freshly ground black pepper 2 cups chicken stock Instructions: In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36784,"Poblano Shrimp Flatbread 2 medium poblano chiles (about 5 inches long) 6 slices bacon, cut into 1/2-inch pieces 12 uncooked extra-large shrimp (about 1/2 pound), thawed if frozen, peeled, deveined and tail shells removed 1/4 teaspoon salt 1/4 teaspoon pepper One 11-ounce can Pillsbury? refrigerated thin pizza crust 1/2 cup Mexican crema 4 cups (16 ounces) shredded Monterey Jack cheese One 15 1/4-ounce can whole kernel sweet corn, drained 1/4 cup fresh cilantro leaves Instructions: Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 425 degrees F. Move oven rack to middle position. Spray large cookie sheet with cooking spray. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring frequently, until crisp. Remove bacon from skillet. Place on paper towel-lined plate; reserve drippings in skillet. Add shrimp to drippings in skillet; sprinkle with salt and pepper. Cook 1 to 2 minutes on each side or until shrimp just begin to turn pink. Place shrimp on paper towel-lined plate. Set aside. Unroll dough onto cookie sheet. Starting at center, press dough into 15-by-10-inch rectangle. Bake 6 to 8 minutes or until light golden brown. Meanwhile, gently rub chiles with paper towel to remove as much skin as possible. Cut top from each cl; remove seeds. Cut chiles into 1/4-inch strips. Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp. Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36785,"Acorn Squash with Pomegranate Glaze 2 acorn squash, seeds removed, cut into 1-inch wedges 3 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 cup pomegranate juice 1/4 cup pure maple syrup 2 tablespoons red wine vinegar 1/4 teaspoon ancho cl powder 1 small clove garlic, lightly smashed 2 tablespoons chopped fresh parsley Instructions: Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the squash in a large bowl with the melted butter and season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, about 45 minutes. Meanwhile, combine the pomegranate juice, maple syrup, vinegar, cl powder, garlic and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Discard the garlic. Arrange the squash on a platter. Drizzle with the pomegranate glaze and top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36786,"Quick Cinnamon Apple Tarte 1 stick butter, cut into 1-inch cubes, plus extra, melted, for brushing 1 1/2 cups flour Salt 2 tablespoons sugar, divided 3 tablespoons ice cold water 3 Granny Smith apples 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon Vanilla ice cream, for serving Instructions: Place the cubed butter in the fridge while you assemble all your ingredients. Preheat the oven to 350 degrees F. In a food processor, place the flour, a pinch of salt, and 1 tablespoon sugar. Add the butter and pulse until the mixture looks like wet sand. Add the cold water and pulse again until the dough just begins to come together in a large lump. Pour the dough into the tarte pan and, using your fingers, press the dough into the pan, forming a crust. Refrigerate the crust while you prepare the apples. Peel the apples, cut into quarters, core, and then slice thinly. Place in a bowl and toss with the lemon juice, the remaining 1 tablespoon sugar, cinnamon, and a pinch of salt. Remove the crust from the refrigerator and dump the apples onto the crust, spreading them evenly. Brush the whole tarte with melted butter and bake until the tarte is golden and the apples have cooked down a fair amount, about 1 hour. Cool for at least 15 minutes before cutting. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 36787,"San Francisco Pilaf 2 1/2 cups low-sodium chicken broth 1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt, plus additional for seasoning
1/4 teaspoon cracked black pepper, plus additional for seasoning 2 tablespoons extra-virgin olive oil
1/2 cup broken vermicelli, 1-inch pieces
1 cup long-grain rice, such as Canilla 2 tablespoons chopped fresh flat-leaf parsley
Instructions: Combine the chicken broth, butter, salt and pepper in a medium saucepan over medium-high heat. Bring to a simmer, cover, then hold at a low simmer over medium-low heat. Meanwhile, heat the olive oil over medium-low heat in a high-sided, lidded saute pan. Add the vermicelli and cook, stirring constantly, until golden brown all over, 5 to 6 minutes. Add the rice and cook, stirring, until the grains turn from pale white to bright white, 5 to 7 minutes. Carefully pour the simmering broth mixture over the rice and vermicelli. Scrape down the sides of the pan, making sure that all of the rice is submerged in broth. Bring to a low simmer, cover and cook for 15 minutes. Remove the lid and continue cooking until all of the liquid is absorbed, about 5 more minutes. Add the parsley and fluff the pilaf with a fork. Season with salt and pepper. Transfer to a serving dish and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36788,"Brown Stew Fish 1 whole snapper 1/2 onion, cut in rings 1 Scotch bonnet pepper, left whole 1 sprig thyme 1/2 cup water 1/4 cup olive oil 3 tablespoons fish and meat sauce 1 tomato, diced Salt and freshly ground black pepper Instructions: Heat a deep-fryer to 350 degrees F. Deep-fry the whole snapper until lightly brown, approximately 4 minutes. Saute the onion, pepper, thyme, 1/2 cup water and 1/4 cup of oil in a large saute pan, for about 2 minutes. Add fish sauce and the fried fish. Simmer for 5 minutes, then add the tomato, and let simmer for 1 minute. Season with salt and pepper, to taste, and place on a serving platter. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36789,"Andouille Sausage Creole 1/4 cup vegetable oil 1/4 cup all-purpose flour 1 1/2 cups chopped onions 1 tablespoon chopped garlic 1 large green pepper, chopped 1/2 cup chopped celery 3/4 cup sliced green onions 1 (14.5-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/2 teaspoon red pepper flakes 1 1/2 teaspoons seasoning salt 2 bay leaves 1 cup water 1 teaspoon hot pepper sauce 1 tablespoon lemon juice 2 teaspoons Worcestershire sauce 1 1/2 pounds andouille sausage, sliced 1 tablespoon freshly chopped parsley leaves Instructions: Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 36790,"Beef With Broccoli 1/2 cup low-sodium soy sauce 1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced 1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt as needed (use sparingly)
Chow Mein, for serving
Instructions: In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside. Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate. Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed Serve over Chow Mein.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 36791,"Olive Spread 3 whole green onions, chopped 1 (8 ounce) can ripe olives, drained well 3 cloves garlic, minced Juice of 1 lemon 2 ounces plus more ricotta cheese (optional) Salt and freshly ground black pepper if needed Instructions: Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 36792,"Steak \Fried\ on Sea Salt Coarse sea salt One 4-ounce/110 g tenderloin fillet Stewed tomatoes and whipped potatoes, for serving Instructions: Cover the bottom of a saute pan with 1/4 inch/1/2 cm coarse sea salt. Set over very high heat. When hot (you should hear it crackle), lay on the meat and \fry\ on both sides to the doneness of your liking. It will make a brown crust and have lovely flavor. Serve with stewed tomatoes or whipped potatoes with lots of butter and milk. ","[Malbec, Syrah, Cabernet Sauvignon, Zinfandel]" 36793,"Spring Lamb Stew 1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley Instructions: Preheat the oven to 300 degrees F. Generously sprinkle the leg of lamb with salt and pepper. Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch. Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer. Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 36794,"Greek Cobb Salad 6 slices bacon 4 large eggs 1/4 cup vegetable oil 1/4 cup red wine vinegar or fresh lemon juice 1/4 cup roughly chopped fresh dill, plus more for topping Kosher salt and freshly ground pepper 3 romaine lettuce hearts, trimmed and chopped 1 avocado, thinly sliced 1 cup shredded rotisserie chicken, skin removed (about 5 ounces) 3/4 cup crumbled feta cheese (about 3 ounces) 1 pint cherry tomatoes, halved 2 cups pita chips, lightly crushed Instructions: Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel?lined plate to drain. Let cool slightly, then crumble. Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool. Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth. Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36795,"Heaven and Earth 2 1/4 to 2 1/2 pounds russet potatoes, peeled and chunked 1 garlic clove, peeled 2 or 3 sprigs thyme 1 bay leaf One 3-inch strip lemon zest Coarse salt 3 Granny Smith apples (about 1 1/2 pounds), peeled, cored, and chopped
5 tablespoons unsalted butter, softened Freshly ground black pepper Instructions: Put the potatoes and garlic in a saucepan and cover with cold water by at least an inch. Tie the thyme, bay leaf, and lemon zest into a little bundle with kitchen string and drop it into thepan. Add a pinch of salt and bring to a boil. Reduce heat to medium, cover partway, and simmer for 10 minutes. Add the apples and continue cooking until the potatoes and apples are tender, another 15 minutes or so.
Drain well, reserving some of the cooking water. Discard the herb bundle and return the potatoes and apples to the pan. Set over medium heat and dry the potatoes and apples for a minute or two, shaking and stirring so they don't stick.
Turn the heat to very low and mash the potatoes and apples with a hand masher. Beat in the butter a few tablespoons at a time, with a wooden spoon. If the mash seems too dry, beat in some of the reserved cooking water until you get the consistency you like best. Often the apples are so juicy that you don't need to add any water. Season with salt and pepper and serve right away. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 36796,"Stuffed French Toast 2 1/2 pounds ricotta cheese 3/4 cup sugar 1 orange, zested 1 lemon, zested 2 eggs 1/2 cup milk 3 tablespoons margarine or butter 10 slices white bread Instructions: Blend the ricotta cheese, sugar, orange and lemon zest in a medium mixing bowl. Cover and set aside. Beat eggs and milk in a wide flat bowl. In a large saucepan or griddle, melt margarine on medium heat. Dip each piece of bread into the egg mixture briefly on each side. Place in saucepan and cook until browned on each side. Spoon about 2 tablespoons of the ricotta mixture onto 5 pieces of French toast and spread. Place remaining 5 pieces of toast on top of mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36797,"Cebiche Anconero 8 ounces corvina fish, already cut into squares 1 Peruvian aji limo pepper, chopped Drop minced garlic Kosher salt and freshly ground black pepper 6 limes, juiced Dash freshly diced cilantro Hint rocoto pepper 1/2 red onion, sliced Steamed and peeled sweet potatoes Roasted corn Peruvian white corn Instructions: Mix the corvina, aji limo garlic, salt and pepper well. Then add the lime juice, cilantro and rocoto pepper. Put this combination on a plate and garnish with the slices of red onions. Accompany with the sweet potatoes, roasted corn and Peruvian white corn, if desired. Serve immediately! ","[Chardonnay, Sauvignon Blanc, Vermentino, Torronts]" 36798,"Pizza With Jalapeno Popper Crust 1 pound refrigerated pizza dough
Coarse cornmeal, for dusting 4 ounces cream cheese, at room temperature 1 cup shredded pepper jack cheese (about 4 ounces)
Kosher salt 1/2 cup spicy marinara sauce 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
Extra-virgin olive oil, for brushing 2 jalapeno peppers (red and/or green), thinly sliced Instructions: Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal. Mix the cream cheese, ? cup pepper jack and ? teaspoon salt in a medium bowluntil combined. Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about ? inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal. Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining ? cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes. ","[Zinfandel, Aglianico, Tempranillo, Garnacha]

" 36799,"Grilled Chicken Caesar Mac 1 pound boneless, skinless chicken breast Extra-virgin olive oil, for liberal drizzling Salt and freshly ground black pepper 1 pound penne pasta or whole wheat penne 6 tablespoons butter 1 cup panko (Japanese bread crumbs) 2 large cloves garlic, finely chopped 1 tablespoon anchovy paste 3 rounded tablespoons all-purpose flour 1 cup chicken stock 1 tablespoon Worcestershire sauce 2 cups whole milk 1 1/2 cups freshly shredded Pecorino cheese 1 head escarole or romaine, shredded 1 lemon Instructions: Heat grill pan over high heat. Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside. Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute. While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino. Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal. To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown. Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36800,"Japanese Fried Chicken (Chicken Karaage) 12 ounces boneless, skinless chicken thighs 1 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon sake
1 teaspoon grated garlic 1 teaspoon grated fresh ginger 1 teaspoon sesame oil
1/2 teaspoon usukuchi soy sauce*
1 egg, beaten 3 teaspoons cornstarch
2 cups vegetable oil 1 lemon, cut into wedges Instructions: Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces. In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator. Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 36801,"Ambrosia Salad 1/2 cup pecans 3/4 cup heavy cream
1/3 cup sour cream
3 cups mini marshmallows
1 1/2 cups diced pineapple (1/2-inch dice) 1 cup sweetened shredded coconut One 11-ounce can mandarin oranges in light syrup, drained well
One 10-ounce jar maraschino cherries, stems removed and halved
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 36802,"Mini Turkey Meatballs 1 small onion, grated 3 garlic cloves, minced 1 large egg 1/4 cup dried bread crumbs 3 tablespoons ketchup 1/4 cup chopped fresh Italian parsley leaves 1/4 cup grated Parmesan 1/4 cup grated Pecorino Romano 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pound ground dark turkey meat 3 tablespoons olive oil 26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce 1/2 cup extra-virgin olive oil 1 small onion, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 cloves garlic, chopped 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 36803,"Grilled Bourbon Onions 2 large sweet onions, such as Vidalia, sliced into 1/2- to 3/4-inch-thick rounds Vegetable oil, for brushing Kosher salt and freshly ground pepper 1/2 cup bourbon 2 tablespoons ketchup 1 tablespoon packed dark brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar Instructions: Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop. Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature. ","[Bourbon Barrel-Aged Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 36804,"Cranberry Punch Pizzazz 8 cardamom pods 4 4-inch cinnamon sticks, broken 12 whole cloves 1 can (about 11.5 ounces) frozen cranberry juice concentrate 4 cups merlot or other red wine 1/3 cup honey Cranberries and orange slices, for garnish Instructions: Cut a 6-inch square from a double thickness of cotton cheesecloth to make a spice bag. Pinch the cardamom pods to break. Center the cardamom, cinnamon and cloves on the cheesecloth, bring up the corners and tie closed with clean kitchen string. In a 3 1/2-to-6-quart slow cooker, mix the cranberry juice concentrate with water according to the directions on the can. Stir in the wine and honey; add the spice bag. Cover and cook on low 4 to 6 hours or on high 2 hours to 2 hours 30 minutes. Remove and discard the spice bag. Ladle the punch into glasses and garnish with cranberries and orange slices. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 36805,"Pork Pot Roast with Root Vegetables One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast 2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces 4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon
Instructions: Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour. Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side. Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours. Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 36806,"Pasta Primavera with Beets, Radishes and Radicchio Kosher salt 12 ounces gemelli or other corkscrew-shaped pasta 1/2 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 8-to-9-ounce package vacuum-packed cooked beets, sliced, juice reserved (about 1/4 cup juice) Freshly ground pepper 1 bunch radishes, trimmed and thinly sliced 1/2 head radicchio, cored and thinly sliced 1 red onion, halved and sliced 3 cloves garlic, thinly sliced 1 cup fresh basil, roughly chopped 1/2 cup coarsely grated ricotta salata cheese (about 2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes and radicchio and toss well to coat. Set aside. Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat. Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper. Toss well to coat, adding enough of the remaining cooking water to loosen. Top with the remaining ricotta salata. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 36807,"Black-Eyed Peas with Bacon and Pork 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted) 2 tablespoons vegetable oil 6 ounces pork shoulder, diced into 1/2-inch cubes 4 strips thick sliced bacon, cut into 1/2-inch pieces 1 medium onion, small diced 4 garlic cloves, sliced 1 1/2 teaspoons salt 1 teaspoon freshly cracked black pepper 1/2 teaspoon cayenne pepper 1 teaspoon garlic powder 4 cups chicken stock 2 cups water 3 bay leaves Hot-pepper vinegar, as desired Instructions: If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can \quick-soak\ the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas. Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note). Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 36808,"S'Mores Gooey Butter Cake Nonstick cooking spray, for the pan One 15.25-ounce box devil's food cake mix 1 teaspoon vanilla extract 2 large eggs 1 stick (8 tablespoons) unsalted butter, melted and cooled One 8-ounce package cream cheese, at room temperature 1 teaspoon vanilla extract 2 large eggs 4 tablespoons unsalted butter, melted and cooled 3 cups confectioners' sugar One 10-ounce bag standard marshmallows (not mini) 4 graham cracker sheets Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 36809,"Island Fry Chicken with Ginger Gravy 2 teaspoons cayenne pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon dried rosemary 1 teaspoon dried thyme One 3-pound whole chicken, cut into quarters Oil, for frying 2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 pound fresh ginger 3 tablespoons olive oil
3 cloves garlic
1 onion, sliced 16 ounces stewed tomatoes
2 cups chicken stock
3 sprigs fresh thyme
1 bay leaf
1 Scotch bonnet pepper
1/4 cup all-purpose flour
3 tablespoons butter
Serving suggestions: rice and peas Instructions: For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl. For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours. For the dredge: Bring oil to 350 degrees F in a deep-fryer. Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm. For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside. Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes. Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 36810,"Vanilla Meringues 2 egg whites, at room temperature 2 pinches cream of tartar 1/8 teaspoon salt 1/2 vanilla bean, seeds scraped from pod or 1 teaspoon vanilla extract 1/2 cup superfine sugar Instructions: Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar. Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall. Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so. For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 36811,"Mint Julep Party Pitcher 2 cups sugar 4 bunches mint, ends trimmed 2 1/2 cups bourbon
Crushed ice
Instructions: Combine the sugar and 2 cups water in a saucepan and bring to a simmer over medium heat. Remove from the heat and submerge 3 bunches of mint. Let stand at least 1 hour, or preferably overnight. Strain. Stir together the mint simple syrup (you should have 2 1/2 cups) and bourbon in a pitcher. Add a couple of sprigs of mint for garnish. Refrigerate until ready to serve, up to 8 hours. Pack 8 mint julep cups with crushed ice. Pour 4 ounces of the mint julep mixture into each; garnish with a mint sprig and serve with a straw. When the outside of the cup has frosted over, you are ready to enjoy. ","[Bourbon, Brandy, Port, Sherry]" 36812,"Pimento Cheese Burger 1 pound American cheese, shredded 1 pound Monterey Jack cheese, shredded
1 pound Swiss cheese, shredded
4 cups mayonnaise
1 cup seeded and diced jalapeno 1 teaspoon sriracha
One 28-ounce can pimento peppers Fine salt and black pepper Sixty 4-ounce burger patties Kosher salt 60 brioche hamburger buns, toasted
Fried Pickles, recipe follows 1 pound granulated sugar 13 ounces cider vinegar 13 ounces white vinegar 1 tablespoon peppercorns 1 tablespoon brown sugar 5 cloves garlic 1 jalapeno Kosher salt 5 cucumbers, sliced thin 1 cup tempura powder, such as Kikkoman Oil, for deep-frying Instructions: Mix together the American cheese, Monterey Jack cheese, Swiss cheese, mayonnaise, jalapenos, sriracha, pimentos and 1 teaspoon salt and pepper in a large bowl. Prepare a grill for high heat. Season the burger patties with kosher salt and pepper. Place the patties on the grill and cook, rotating two to three times, until the edges begin to sweat, 2 to 3 minutes. Flip the burgers and cook for 2 to 3 minutes more. Place a 2-ounce scoop of the pimento cheese in the middle of the cooked burgers. Serve the burgers on toasted buns, garnished with Fried Pickles. Add the granulated sugar, cider vinegar, white vinegar, peppercorns, brown sugar, garlic, jalapeno, 2 1/2 ounces salt and 1 cup water to a stockpot and bring to a boil. Lower the heat and simmer until the sugar and salt are dissolved, 10 minutes. Let cool to room temperature. Add the sliced cucumbers to the brine and refrigerate for 24 hours. In a bowl, mix together the tempura powder and 1 cup ice water until smooth. Fill a large heavy pot with 2 to 3 inches of oil and heat to 350 degrees F. Working in batches, dip the pickles in the tempura batter and then into the oil. Fry until golden brown. Transfer to a paper-towel-lined plate to drain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 36813,"Almost-Famous Swedish Meatballs 1 cup breadcrumbs 2 tablespoons unsalted butter 1/3 cup minced white onion 2 cloves garlic, minced 1/4 teaspoon ground allspice Kosher salt and freshly ground white pepper 1/2 cup milk 1 teaspoon Worcestershire sauce 3/4 pound lean ground beef 1/2 pound lean ground pork 1 large egg plus 1 egg white, beaten Vegetable oil, for brushing 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce 1/4 cup heavy cream Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley (optional) Lingonberry jam, for serving (optional) Instructions: Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined. Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes. Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 36814,"Long Island Iced Tea 2 cups ice cubes 1 ounce vodka 1 ounce gin 1 ounce white rum 1 ounce white tequila 1/2 ounce Triple Sec 2 tablespoons freshly squeezed lemon juice 1/2 cup cola, or to taste 2 lemon wedges Instructions: Fill a cocktail shaker with ice. Pour the vodka, gin, rum, tequila, Triple Sec, and lemon juice into the shaker. Cover and shake vigorously to combine and chill. Pour the mixture, ice and all, into 2 glasses or beer mugs and top off with the cola. Garnish with lemon wedges. Serve. ","[Vodka, Gin, Rum, Tequila]" 36815,"Truffled Fillet of Beef Sandwiches 1 1/2 to 2 pounds fillet of beef, trimmed and tied 1 tablespoon unsalted butter, at room temperature Kosher salt and coarsely ground black pepper 2 French baguettes, 18 to 20 inches long 3 ounces black truffle butter, at room temperature 1 (2-ounce) chunk good Parmesan cheese Fresh baby arugula Instructions: Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the fillet about 1/4-inch thick. Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper. Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 36816,"Slow Cooker Chicken and Vegetable Soup 3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds) 4 cups low-sodium chicken broth 3 medium carrots, sliced into 1/4-inch-thick rounds 3 medium parsnips, sliced into 1/4-inch-thick half-moons 2 stalks celery, peeled and finely sliced 1 medium onion, chopped 1 2-inch piece Parmesan rind 1 teaspoon yellow curry powder Kosher salt and freshly ground black pepper 1 cup frozen peas 1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch) Grated Parmesan and lemon, for serving Instructions: Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours. Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper. Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36817,"Sicilian Style Chick Pea Salad 3 cups cooked chickpeas, drained 2 tablespoons lemon juice 2 tablespoons red wine vinegar 1 tablespoon raisins 1 tablespoon lightly toasted pine nuts 1/4 cup finely sliced green onions 2 salt packed anchovies, rinsed under cool water, minced 1/2 teaspoon finely grated lemon zest Salt 1/8 teaspoon freshly ground black pepper 3 hard boiled eggs, peeled and quartered 8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil 12 fresh basil leaves, cut into thin chiffonade Instructions: In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 36818,"Cooked Greens 1 pound bacon, diced 1 onion, small diced 2 cloves garlic, minced 2 Fresno chiles, seeded, and diced 2 pound greens, cleaned, and stemmed (collard, Swiss chard or rapine) Kosher salt 3 ounces white wine vinegar Granulated sugar Instructions: Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes. Check seasoning and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36819,"Glazed Cucumbers with Dill 1 1/2 pounds garden cucumbers (about 2) 3 tablespoons salted butter, plus more for serving 3 tablespoons chopped fresh dill Kosher salt Pumpernickel bread slices, for serving Instructions: Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons. Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes. Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 36820,"Herbed Goat Cheese Sandwiches 8 ounces low-fat cream cheese, room temperature 10 1/2 ounces mild goat cheese, such as Montrachet, at room temperature 1 1/2 teaspoons minced garlic (2 cloves) 1/2 teaspoon minced fresh thyme leaves 3 tablespoons minced fresh parsley 5 to 6 tablespoons low-fat milk 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 loaf dense 7-grain bread, thinly sliced 1 hothouse cucumber, unpeeled Instructions: To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36821,"Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette 1 pound Italian sweet sausage links
1/2 cup canola oil Kosher salt and freshly ground black pepper
5 large shallots
1/2 cup balsamic vinegar 3 tablespoons honey, plus more for drizzling
2 teaspoon finely chopped fresh thyme
Pinch red pepper flakes
1/2 cup chopped fresh parsley
1 1/2 cups fresh ricotta 2 baguettes, grilled
Extra-virgin olive oil, for drizzling
Instructions: Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove to a cutting board and let rest 5 minutes before slicing. While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop. Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley. Arrange the cut sausage on a platter with a bowl of the fresh ricotta, the shallot relish and toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 36822,"Beef Stir-Fry 1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1?4-inch-thick slices Salt and freshly ground black pepper
1/4 cup freshly squeezed lime juice (about 3 limes)
1/4 cup low-sodium soy sauce
2 teaspoons sugar
3 garlic cloves, grated
1 fresh serrano cl, seeded and finely chopped
2 tablespoons olive oil
6 ounces shitake mushrooms, sliced
1 bunch spring onions, chopped
1 bunch pencil asparagus, cut into 1-inch pieces
Instructions: Season the beef with salt and pepper. In a medium bowl, whisk together the lime juice, soy sauce, sugar, garlic and cl until the sugar is dissolved. Add the beef, toss to coat and set aside. In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Then add the beef and cook, stirring, until cooked through, 3 to 5 minutes. Remove the beef from the skillet and set aside. Allow the liquid in the skillet to reduce until thickened, about 4 minutes. Add the mushrooms, spring onions and asparagus and cook until all the vegetables are tender-crisp, 5 to 7 minutes. Return the beef to the skillet and toss to combine. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 36823,"Peach Half-and-Half Cocktail 2 cups peach iced tea 2 cups lemonade
1 cup vodka
4 lemon wheels
4 mint sprigs
Instructions: Fill 4 highball glasses with ice. Divide the peach iced tea, lemonade and vodka evenly among the glasses. Garnish each with a lemon wheel and mint sprig. ","[Riesling, Moscato, Sauvignon Blanc]" 36824,"The Best Risotto 7 cups homemade chicken stock (see Cook's Note) 2 tablespoons olive oil 1 large shallot, finely chopped (about 1/4 cup) 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 bay leaves 5 tablespoons unsalted butter 2 cups arborio rice (see Cook's Note) 1 cup dry white wine 3/4 cup freshly grated Parmesan, plus more for garnish Instructions: Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto. Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute. Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes. Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes. Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached. Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 36825,"Quinoa Salad 1/2 cup quinoa 1 cup water 1 tablespoon olive oil 1 tablespoon lemon juice 2 tablespoons orange juice 1 clove garlic, finely minced 2 scallions, thinly sliced 1 teaspoon grated fresh ginger 2 tablespoons raisins 2 tablespoons toasted pine nuts 1 orange, peeled and coarsely chopped 1 cup chopped cooked chicken (optional) Salt and pepper Instructions: In a strainer rinse the quinoa under running water and drain. Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover and simmer until all the of the water is absorbed. In a large bowl combine the remaining ingredients and season with salt and pepper. Stir in the quinoa and mix well. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 36826,"Stuffed Salmon in Flaky Dough 1 tablespoon unsalted butter 1/3 cup sliced shallots 1/2 pound wild or cultivated mushrooms (chanterelles, oyster, cremini, shiitake, or a mixture), thinly sliced (about 3 cups) 4 ounces shrimp, peeled and cut into 1/2-inch dice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped chives 1 small salmon (about 5 pounds with head on), yeilding about 2 1/2 pounds of boneless, skinless salmon flesh 1 package store-bought puff pastry 1 large egg 1 cup chicken stock, plus 1/2 cup 1/2 teaspoon potato starch 3 egg yolks from large eggs 1/4 teaspoon salt Dash cayenne pepper 2 tablespoons lemon juice Instructions: To make the mushroom-shrimp stuffing: Heat the tablespoon of butter in a skillet. When it is hot but not smoking, add the shallots. Saute for about 1 minute, until the shallots have softened, then add the mushrooms, and cook over medium to high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling again, add the shrimp, and cook for about 1 minute, just long enough for the shrimp pieces to change color. Season with the pepper, salt, and chives. Cool. When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16-inch square. Cut a 16-inch-long strip from the dough measuring 5 to 6-inches wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper. Spread the cooled mushroom-shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet. Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top (tail to head and head to tail), and the shape and thickness are the same throughout. This way the salmon will cook evenly. Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then place in the freezer for about 10 minutes to firm up the dough. This will make trimming and decorating the \fish\ easier. Preheat the oven to 375 degrees. After 10 minutes, remove the \fish\ from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Continue decorating as you fancy. Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the \fish. Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it lightly into the \fish\ to simulate scales. Bake in the 375 degree F oven for 35 to 40 minutes. Remove and set aside, uncovered, in a warm place while you make the sauce. Foamy lemon sauce: Whisk together 1 cup of the chicken stock and the potato starch in a saucepan, and bring to a boil. Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the hot stock, and whisk constantly over medium heat for about 2 minutes, or until the sauce thickens and foams, but don't let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the eggs and the starch and to thicken the sauce. Whisk in the salt and cayenne, then remove the saucepan from the heat, stir in the lemon juice, and set aside. The sauce should have doubled in volume. Using 2 long hamburger spatulas, transfer the \fish\ to a serving platter. To serve, cut into 1 to 1 1/2-inch slices, and arrange on warm individual plates. Spoon some sauce around the slices, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36827,"Speedy Beef Stew with Noodles 1 cup leftover or canned beef gravy 8 oz medium butter noodles, cooked 1 cup low sodium beef stock and drained 1 tablespoon cornstarch mixed with 1 tablespoon butter 1 tablespoon water 1/4 cup chopped parsley 2-3 slices leftover pot roast, cut in strips Salt and pepper Leftover roasted carrots and potatoes, diced 2/3 cup frozen peas Instructions: Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 36828,"Fried Chicken 6 to 8 pieces skinless white chicken meat with or without bones 1 cup all-purpose flour 1/3 to 1/2 cup solid vegetable shortening Salt and fresh ground black pepper, to taste Instructions: Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put a cup of full of all-purpose, flour into a plastic bag. While the pieces are still very wet, place them one at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together.
When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired \browness\ you prefer. Turn often.
It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken gets done much faster than meat with the bone in. Place than fried pieces on a wire rack covered with a paper towel to drain off the excess grease.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 36829,"Grape-Vanilla Soda 11.5 ounce thawed frozen purple grape juice concentrate 1/2 cup water 2 teaspoon vanilla 1 cup seltzer 2 to 4 tablespoons flavored syrup Instructions: Combine one 11.5-ounce can thawed frozen purple grape juice concentrate, 1/2 cup water and 1 teaspoon vanilla in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 1 more teaspoon vanilla; let cool. Add seltzer. For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 36830,"King Burger 5 pounds ground beef 3 tablespoons seasoning salt 2 ounces steak sauce (recommended: A-1 Steak Sauce) 3 ounces onions, finely chopped 5 large hamburger buns Instructions: Preheat barbecue to 400 degrees F. In a large bowl combine the ground beef, seasonings salt, sauce, and onions. Thoroughly mix all the ingredients together. Divide the meat into individual 1 pound patties. Once the barbecue has reached 400 degrees F, place the patties directly onto the grill above the direct heat. Cook the patty on 1 side for at least 5 minutes, then turn the patty over and cook for another 5 minutes. Repeat this process for about 20 to 25 minutes or until desired doneness is reached. Place beef patty on a hamburger bun dressed with your favorite condiments and enjoy! ","[Cabernet Sauvignon, Zinfandel, Merlot, Malbec]" 36831,"Brazilian Yellow Rice 2 tablespoons olive oil 1 small onion, cut into small dice (about 1/2 cup)
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt
1 cup long-grain white rice
1 3/4 cups chicken broth
Instructions: Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes. Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 36832,"Cauliflower Tabbouleh Salad 1 pound riced cauliflower 1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Pinch of crushed red pepper
6 scallions, finely chopped
4 Persian cucumbers, chopped
3 radishes, thinly sliced
1 lemon, juiced (about 1/4 cup)
1/2 red onion, finely chopped
Kosher salt and freshly ground black pepper Instructions: Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain. Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 36833,"Frijoles de la Olla 4 cups dried, picked over pinto beans, soaked overnight 2 bay leaves 3 Anaheim chilies, seeded, and chopped 2 yellow onion, chopped 3 tablespoons chopped garlic Salt and pepper, to taste Instructions: Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 36834,"Inside-Out Bacon Cheeseburgers with Grilled Green Onion Mayo 5 slices bacon, chopped 4 scallions, cleaned and trimmed Extra-virgin olive oil, for drizzling 1 1/3 pounds ground beef sirloin 1 tablespoon Worcestershire sauce, eyeball it 1 tablespoon steak seasoning blend or coarse salt and black pepper 1/2 pound extra sharp white cheddar cheese, crumbled 1 cup mayonnaise or reduced fat mayonnaise 1 teaspoon ground cumin Salt and pepper 4 crusty Kaiser rolls, split 4 leaves crisp romaine lettuce Instructions: Preheat grill pan over high heat. In a medium pan brown bacon over medium high heat and drain on paper towel lined plate. Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool. Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving. Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste. Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 36835,"Vodka Cranberry Punch with Apple Cider Ice Cubes 2 cups apple cider, or more as needed 1/3 cup sugar 1/4 teaspoon ground cinnamon 3 cups cranberry juice cocktail 1 1/2 cups vodka 1/2 cup orange juice 6 cinnamon sticks 1 cup fresh cranberries Instructions: Fill two ice cube trays with apple cider and freeze 8 hours or overnight. You may need a bit more or less of the cider, depending on the ice cube tray that you use. Meanwhile, heat the sugar, cinnamon and 1/3 cup water in a saucepan over medium heat, whisking the entire time. Cook until the mixture begins to bubble, then remove it from the heat. Allow it cool to room temperature, about 30 minutes. Combine the cranberry juice, vodka, orange juice, cinnamon sticks and the cinnamon simple syrup in a large punch bowl or pitcher. Stir well and refrigerate for a few hours before serving-this will marry the flavors. Before serving, add the apple cider ice cubes and cranberries to the bowl or pitcher. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 36836,"Poached Filet of Salmon with Herb Mayonnaise 1 pound salmon, skin on 1 cup dry white wine 2 carrots, peeled, chopped 3 bay leaves White pepper and salt Sprig of thyme 1 lemon, juiced 10 cups water 1/2 cup diced celery Herb Mayonnaise, recipe follows 1cup mayonnaise 1 lemon, juiced 1/4 cup watercress leaves 1/4 cup fresh parsley 1/4 cup fresh dill 1/2 teaspoon minced garlic 1/2 teaspoon minced anchovies Salt and pepper, to taste Instructions: Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise. In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 36837,"Roasted Cornish Hens 2 cornish hens, rinsed 1 lemon 4 cloves garlic, peeled 1 branch fresh rosemary or 2 teaspoons dried rosemary 1 tablespoon honey 1 tablespoon olive oil Salt and pepper 1/4 cup white wine 1/2 cup chicken stock Instructions: Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes. Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36838,"Coffee Angel Food Cake 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/2 cups sugar 2 to 3 teaspoons hot water 1 tablespoon instant coffee or espresso 1 1/8 cup sifted cake flour 1 teaspoon pure vanilla extract Glaze: 1/4 cup espresso 8 ounces confectioners' sugar, sifted Serving Suggestion: Vanilla frozen yogurt Instructions: Make the Cake: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. In a small bowl, stir together the hot water and instant coffee to make coffee extract. Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee. Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes. Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath. Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36839,"Very Berry Croissants 8 tablespoons salted butter, softened 1 cup almond paste
1/2 cup dark rum
1 tablespoon all-purpose flour
2 teaspoons almond extract
1 large egg
1 1/2 sticks salted butter, cold 1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup turbinado sugar
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Six 1-day-old store-bought croissants 1/4 cup simple syrup, homemade (recipe follows) or store-bought 3 cups frozen blueberries
Powdered sugar, for dusting
1 cup granulated sugar Instructions: For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside. For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside. To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top. Freeze, uncovered, until totally set, at least 2 hours. Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags. To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes. Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature. Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat. By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely. Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 36840,"Black Bean, Tropical Fruit and Queso Blanco Salsa 1 cup well-rinsed, canned black beans 1/3 cup finely diced red bell pepper 1/4 cup finely chopped scallions, white and light green parts only 1 Scotch bonnet cl, stemmed, seeded, and minced 3/4 cup crumbled queso blanco 3/4 cup diced mango 1/2 cup coarsely chopped orange sections 1 1/2 teaspoons Spanish sherry vinegar Kosher salt and freshly ground black pepper 1 tablespoon fresh orange juice 1 cup diced ripe avocado 1 1/2 teaspoons minced shallot 1 clove garlic, minced 1 tablespoon coarsely chopped Italian parsley 1/2 teaspoon toasted and ground cumin seeds 1/4 teaspoon freshly ground black pepper Kosher salt 2 tablespoons Spanish sherry vinegar 1/4 cup extra-virgin olive oil Instructions: To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled. To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 36841,"Buttermilk Corn Waffle with Berry Syrup 1 cup blackberries 1 cup blueberries 1 cup pure maple syrup 1 cup all-purpose flour 1/2 cup cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 ear corn, kernels removed 1 1/2 cups buttermilk 1/2 teaspoon pure vanilla extract 2 large eggs 1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron Instructions: For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm. For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps). Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter. Drizzle each waffle with berry syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 36842,"Gambas Ajillo: Shrimp in Garlic 1 cup olive oil 1 large clove garlic, peeled and sliced 1 large dry red hot cl pepper, chopped and sliced thinly with seeds 2 pounds fresh white shrimp, shelled Pinch salt Instructions: Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute. Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.) Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt. Serve with some fresh bread. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 36843,"Balsamic Grilled Vegetables 1 1/2 cups balsamic vinegar, preferably aged 1 tablespoons brown sugar 2 tablespoons honey 1/2 cup balsamic vinegar, preferably aged 1/4 cup extra-virgin olive oil 1 tablespoon sea salt 1 tablespoon freshly ground black pepper 1 teaspoon granulated garlic 3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick 2 celery roots, trimmed and cut in 1/4-inch slices 3 large red onions, cut into rounds, 3/8-inch thick 2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick 4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick Oil, for brushing grill Instructions: In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill. In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes. Preheat grill to medium-high. Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service. Drizzle veggies with remaining glaze and serve on a warm platter. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 36844,"Thousand Island Dressing 1 cup plain yogurt 2 tablespoons vegetable oil 2 tablespoons tomato sauce 2 teaspoons lemon juice 2 teaspoons mustard powder 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup finely chopped onion 1 tablespoon sweet relish 1 tablespoon finely chopped green olives 1 jalapeno, finely chopped Instructions: In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper. Whisk together until blended. Add onion, sweet relish, olives, and jalapeno and whisk to combine evenly. Chill 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 36845,"Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake 1 tablespoon grapeseed oil 4 garlic cloves, sliced 4 goat or Thai bird peppers, stemmed and chopped 2 red onions, minced 4 large lobsters, heads removed, and cut with shell on, at the joints into about 6 pieces, the claws cut in half diagonally 4 large mangos, peeled and cut into 1/2 inch dice 1 cup green peas 4 cups kale, washed and sliced, may substitute any bitter greens 1 cup rum 4 cups fish stock 3 tablespoons butter Salt and pepper 8 Johnny Cakes, recipe follows 1/2 pound butter, softened 1/4 cup unsweetened coconut flakes 1 lime, juiced 1 teaspoon salt 1 teaspoon sugar 4 Bahaman biscuits, buttermilk or baking powder biscuits can be substituted Instructions: Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, goat peppers, and onions and saute until soft, about 2 minutes. Add the lobster and move it around with the other ingredients. Add the mangos, peas, and kale, and continue moving the contents around. Flambe with the rum, and reduce by 1/2. Then add the fish stock and further reduce by 1/4. Add the butter and continue stirring. Check for seasonings. The mixture should have a broth-like consistency. Divide the lobster and broth among 4 large pasta bowls. Arrange two Johnny Cakes on the sides of each bowl and serve. In a mixing bowl, combine the butter, coconut, lime juice, salt, and sugar. Whisk until smooth. Cut each of the cakes in 1/2 and spread the mixture on each 1/2. Grill or broil the cakes until crispy and brown ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Ros]

" 36846,"Margaritas 2 shots of tequila 1 shot Cointreau 1 shot freshly squeezed lime juice