Salt 2 sweet potatoes, quartered and scored 1/4 cup vegetable oil 3 cloves garlic, chopped 3 tablespoons seasoned rice wine vinegar 1 tablespoon fish sauce 1/4 teaspoon chili paste in oil 1/2 bunch green onions, chopped Reserved fresh cilantro leaves 1 tablespoon butter 1 tablespoon vegetable oil 3 cloves garlic, diced 2 shallots, diced Reserved shiitake mushroom caps Salt and freshly ground black pepper
1 tablespoon thyme leaves 20 wonton wrappers 1egg, beaten 1/4 cup soy sauce 3 tablespoons seasoned rice wine vinegar 1 tablespoon fish sauce 1 tablespoon honey 1/2 daikon, peeled and diced Reserved enoki mushrooms 1/2 bunch green onions, sliced thin Chili oil, as desired Instructions: For the daikon broth: Place the daikon, shiitake stems, peppercorns, bay leaves, celery, carrots, cilantro stems, enoki bottoms, onions, red peppers, green onions and 12 cups cold water in a large pot and bring to a boil. Reduce the heat and simmer, about 1 hour. Strain the liquid into a clean pot, season with salt and keep hot. For the steamed sweet potatoes with green onion vinaigrette: Fill a large pot halfway with water and place a bamboo steamer over top. Bring the water to a boil then reduce to a simmer and steam the sweet potatoes until tender, about 20 minutes.
Heat the oil in a small saute pan. Add the garlic and lightly fry until golden brown, about 5 minutes. Add the rice wine vinegar, fish sauce, chili paste and green onions. Add the cilantro and toss. Spoon the green onion vinaigrette over the steamed sweet potatoes when ready to serve.
For the shiitake cigars: Place the butter and vegetable oil in a saute pan over medium-high heat. Add the garlic and shallots and saute until tender and translucent, about 5 minutes. Add the shiitake caps, season with salt and pepper and saute until golden brown, about 5 minutes. Add the thyme and 1/4 cup daikon broth and stir. Allow the liquid to evaporate, then remove from the heat and place on a dish to cool.
Place 4 cups water and the soy sauce in a wide-mouth saute pan, bring to a boil and then reduce to a simmer. Place a wonton wrapper on a clean, dry work surface and brush with egg wash. Spoon about 1 teaspoon mushroom mixture along the bottom of a wonton. Roll the wonton over tightly, ensuring the mushroom mixture remains in the center and the wonton is sealed. Press down on the edges and then cut to trim excess wonton dough. Repeat with the remaining ingredients. Place the shiitake cigars in the water-soy mixture until the wontons are cooked, about 5 minutes. Remove the shiitake cigars and reserve for the daikon soup.
For the daikon soup: Season the remaining daikon broth with the soy sauce, seasoned rice wine vinegar, fish sauce and honey.
Place 5 shiitake cigars in the bottom of each of 4 soup bowls. Divide the daikon broth among the bowls, garnish with diced daikon, the remaining enoki mushrooms and chopped green onion. Drizzle chili oil over the top. Serve with the steamed sweet potatoes and green onion vinaigrette. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Grenache]" 53704,"Teriyaki Beef Stir-Fry One 1 1/2-pound piece bottom round steak 1 tablespoon dark brown sugar
1 lime, zested and juiced
6 tablespoons soy sauce
Ground black pepper
1/4 cup thick teriyaki sauce
1 tablespoon cornstarch 1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons vegetable oil
4 cloves garlic, cut into thin slices
One 1-inch piece fresh ginger, peeled and cut into julienne strips
1 jalapeno pepper, seeded and cut into thin strips
8 ounces green beans, cut in half across
1 cup julienned carrots
1 red bell pepper, cut into thin strips
4 ounces snow peas, cut in half lengthwise
Cooked white rice, for serving 2 scallions, sliced, for garnish
2 teaspoons sesame seeds, for garnish
Instructions: Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute. Serve over rice and garnish with scallions and sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 53705,"Movie Theater Bark 3 cups extra dark chocolate chips (65%) 1 heaping cup butter-flavored popcorn
1 heaping cup assorted candy, cut into bite-size pieces if necessary
Instructions: Line a rimmed baking sheet with parchment paper. Put the chocolate chips in a double boiler or in a medium microwave-safe bowl and microwave until completely melted and smooth, stirring as needed. Pour the chocolate onto the prepared baking sheet and use a small off-set spatula to smooth the chocolate into an even 1/4-inch-thick layer. Scatter the popcorn all over the melted chocolate, slightly turning some pieces so they are partially covered in chocolate. Scatter the candy pieces all over the chocolate, slightly pressing to adhere. Transfer the baking sheet to the fridge and let sit for until completely hardened, 35 to 40 minutes. Remove from the fridge and break into individual size pieces. Store bark in an airtight container in a cool place for up to 1 week. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 53706,"Easter Dinner on Two Sheet Pans 1 cup all-purpose flour, plus more for dusting (see Cook's Note) 3 tablespoons Parmesan 1 1/2 teaspoons baking powder 1/2 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 1 3/4 cup heavy cream, plus more for brushing biscuits 1 pound medium carrots, peeled
2 tablespoons unsalted butter, plus more for greasing pan 2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds 1 tablespoon extra-virgin olive oil 1 pound Yukon Gold potatoes (about 2)
1 small clove garlic, minced 2 tablespoons orange marmalade 1/2 cup shredded Gruyere cheese (about 1 1/2 ounces) Three 7- to 8-ounce ham steaks, halved crosswise
2 tablespoons dark brown sugar 3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup
3 maraschino cherries, halved (optional) 6 whole cloves 1 hard-boiled egg 4 lemon wedges Mustard, for serving Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon black pepper together in a large bowl. Add 3/4 cup of the cream and stir with a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill. Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes.
Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered.
Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan. Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove. Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53707,"Venison Chili with Jalapeno Cornbread 3 tablespoons extra-virgin olive oil 3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons sweet paprika
1 tablespoon chipotle powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 cloves garlic, chopped
2 onions, chopped
1/2 jalape?o, chopped
3 pounds ground venison
Two 28-ounce cans crushed tomatoes
4 cups (1 quart) chicken stock
2 tablespoons masa harina
1 teaspoon sugar
1/2 tablet Mexican chocolate, chopped 1 1/2 cups cream 1 1/2 cups whole milk 2 tablespoons unsalted butter 4 sprigs fresh thyme 2 cloves garlic, finely chopped 3/4 cup yellow cornmeal 3 tablespoons chopped fresh chives 1 jalapeno, seeded and finely chopped Kosher salt and freshly ground black pepper 3 large eggs, separated Nonstick cooking spray
1 cup sour cream Zest of 1 lime
Fresh cilantro leaves
Instructions: For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalape?o and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes. Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat. Whisk the egg whites to stiff peaks and fold into the batter. Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes. Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 53708,"Seared Hanger Steak with Green Beans, Black Olives and Lemon 1 tablespoon Dijon mustard 2 ounces sherry vinegar 3/4 cup extra-virgin olive oil 2 cloves garlic, peeled and lightly crushed Kosher salt Granulated sugar 1 pound green beans, washed, ends trimmed 1/2 cup fresh basil leaves, stemmed and washed 1/4 cup black olives, lightly smashed and pitted 2 tablespoons canola oil 1 (2-pound) hanger steak, trimmed of any sinew Instructions: In a jar or small bowl with a fitted lid, combine the Dijon mustard, sherry vinegar and olive oil with the garlic cloves. Add a pinch of salt. Cover and shake vigorously to blend. Taste for seasoning. Set aside. Fill a medium bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the green beans out from amongst the ice cubes. Bring a medium pot of water to a boil. Add salt until the water tastes like seawater. Add a generous pinch of sugar. Add ALL BUT A FEW OF the green beans and cook for 2 minutes. Remove them from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to sit in the ice water for a couple of minutes to assure they have cooled thoroughly. Discard the blanching water. Remove the beans from the ice bath and spread them out on a kitchen towel on a flat surface. Use another kitchen towel to gently pat them dry. This step will prevent the water from diluting the flavor of the beans and the vinaigrette. Transfer to a medium bowl and season with salt. Stir to blend. Remove the garlic cloves from the vinaigrette and toss with the beans, basil leaves and olives. Cut the reserved raw beans into 1-inch pieces and toss with the other beans. Heat a large cast-iron skillet. Add the oil. When it begins to smoke lightly, sprinkle the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook over high heat 3 to 4 minutes on each side. I count 8 to 10 minutes for medium-rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Remove the steak and allow it to rest on a flat surface, 10 minutes. Slice the steak and arrange on a platter with the green bean mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 53709,"d'Arabian Family Protein Bars Olive oil mister or nonstick pan spray 1 1/2 cups old-fashioned rolled oats 2 tablespoons sunflower seeds 3 tablespoons unsweetened shredded coconut 2 tablespoons lightly packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 3 tablespoons coconut oil (if solid, microwaved until melted) 1/2 cup plain reduced-fat Greek yogurt 1/3 cup almond butter 2 tablespoons honey 1/2 cup vanilla- or chocolate-flavored whey protein powder 3 tablespoons roasted almonds, roughly chopped 1/4 cup dried cranberries Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with olive oil or nonstick pan spray. Mix the oats, sunflower seeds, coconut, brown sugar, cinnamon, and salt in a large bowl.
In another medium bowl, stir together the coconut oil, yogurt, almond butter, and honey. Add the yogurt mixture to the oat mixture and mix until the two are thoroughly combined. Stir in the protein powder, almonds, and cranberries. The mixture will be sticky.
Spread the mixture into the prepared dish and bake for 15 minutes. Take the pan out of the oven and let the -mixture cool slightly, then slice it crosswise into 10 bars. Carefully remove the bars from the baking dish and use a spatula to transfer them to a parchment paper-lined rimmed baking sheet.
Bake until the bars start to turn golden, about 15 minutes longer. Remove the baking sheet from the oven, transfer the bars to a wire rack, and cool completely. (Wrap in aluminum foil or plastic wrap and refrigerate for up to 1 week.)
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53710,"Pierogi with Curried Cabbage 1/2 cup plain low-fat Greek yogurt 2 scallions, chopped 2 tablespoons fresh lime juice Kosher salt 4 tablespoons unsalted butter 1/2 teaspoon paprika 2 1-pound packages frozen potato-and-onion pierogi 1/2 onion, thinly sliced
3/4 head cabbage, shredded (about 12 cups) 1 1/2 teaspoons curry powder Instructions: Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt. Divide the cabbage and pierogi among plates; serve with the yogurt sauce. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 53711,"Bartlesville Cream Pie 1 stick (8 tablespoons) salted butter, plus more for buttering the pan 1 cup all-purpose flour, plus more for dusting 2 heaping tablespoons cocoa, plus more for dusting 1 cup sugar
1/4 teaspoon kosher salt
1/2 cup boiling water
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg, beaten
1 cup sugar 2 tablespoons cornstarch
1/2 teaspoon kosher salt, plus more for sprinkling
1 1/2 cups whole milk
2 large egg yolks
2 tablespoons salted butter
1 teaspoon vanilla extract
1 cup heavy cream 8 ounces bittersweet or semisweet chocolate
1 teaspoon vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch round cake pan. Line the bottom with parchment paper and butter again. Dust with flour/cocoa. In a mixing bowl, whisk together the flour, sugar and salt. In a saucepan over medium heat, melt the butter. Stir in the cocoa. Add the boiling water and allow the mixture to boil for 30 seconds, then turn off the heat. Add the flour mixture and stir lightly to cool. In a measuring cup, whisk together the buttermilk, baking soda, vanilla and egg. Stir the buttermilk mixture into the butter/chocolate mixture. Pour into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let rest for 10 minutes in the pan, then remove the cake from the pan and let cool. For the pudding: While the cake is baking, make the pudding. In a medium pot over medium heat, add 1/2 cup sugar. Melt the sugar, swirling the pot occasionally. When the sugar gets to a medium amber color, remove from the heat. (Keep your eye on this as it can go to burnt very quickly.) Whisk together the cornstarch, salt, 1 cup milk and the remaining 1/2 cup sugar. Slowly and carefully stir this mixture into the hot sugar. Return the pot to medium-low heat and stir until the caramel is all melted and smooth. Whisk together the egg yolks and remaining 1/2 cup milk in a small bowl and stir that into the pot. Cook until the mixture begins to thicken. Remove from the heat and stir in the butter and vanilla. Strain into a bowl to remove any lumps. Press a piece of plastic wrap onto the surface of the pudding. Let cool, then refrigerate. To finish: Cut the cake in half and put the bottom piece onto a serving plate. Spread the pudding evenly over this layer. Sprinkle on a little salt and place the top piece over the pudding. For the glaze: In a small pot over medium heat, heat the cream but do not let it boil. Add the chocolate and stir until smooth. Stir in the vanilla. Pour the glaze over the top so that it drips down the sides of the cake. Let set a few minutes. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 53712,"Creamed Corn Cornbread 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oil Instructions: Preheat oven to 425 degrees F. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 53713,"Chicken Paillard with Tahini Dressing 1/2 cup bulgur Kosher salt and freshly ground pepper 4 chicken cutlets (about 1 1/4 pounds) 3 tablespoons extra-virgin olive oil Juice of 1 lemon, plus wedges for serving 3/4 teaspoon pumpkin pie spice 1/4 cup tahini 1 small head romaine lettuce, roughly chopped 3 scallions, sliced 2 Persian cucumbers, halved lengthwise and sliced 2 tablespoons chopped mixed dried fruit (such as apricots and cranberries) 1/4 cup pomegranate seeds Instructions: Cook the bulgur as the label directs and transfer to a large bowl. Season with salt and pepper and let cool slightly. Meanwhile, toss the chicken cutlets with 1 tablespoon olive oil, the juice of ? lemon, the pumpkin pie spice and ? teaspoon salt in a medium bowl. Set aside to marinate 10 minutes. Whisk the tahini with the remaining 2 tablespoons olive oil and the juice of ? lemon in a large bowl until smooth; season with salt and pepper. Set aside. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 3 minutes per side. Remove to a plate. Add the bulgur, lettuce, scallions, cucumbers and dried fruit to the bowl with the tahini dressing; season with salt and pepper and toss. Top each serving of salad with a chicken cutlet and the pomegranate seeds. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53714,"Lemony Haricots Verts 12 ounces frozen haricots verts, or petit green beans (recommended: C and W) 2 teaspoons lemon zest 1 teaspoon lemon pepper (recommended: Lawry's) 1 tablespoon butter Salt and pepper Instructions: Place all ingredients in a microwave safe bowl. Cover with a lid or plastic wrap. Place in microwave and cook on high for 4 minutes. Stir ingredients and cook for an additional 3 to 4 minutes. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53715,"Grilled Onion Blossom 1/2 cup mayonnaise 1 tablespoon prepared hot horseradish
1 teaspoon store-bought BBQ seasoning
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
Olive oil cooking spray, for the pie plate and onion 1 large Vidalia onion
1 tablespoon store-bought BBQ seasoning
Instructions: For the dipping sauce: Combine the mayonnaise, horseradish, BBQ seasoning, mustard and some salt and pepper in a small mixing bowl. Store refrigerated in an airtight container until ready to serve. For the onion blossom: Preheat a grill to 350 degrees F. Spay a disposable pie plate with olive oil cooking spray. Peel the onion and trim the root end to remove any hairs. Slice the pointy stem end of the onion off. Turn the onion so the root end is facing up. Leaving a 1/2-inch rim around the root, make 4 cuts into the onion, down to the stem end. This results in 4 sections of the onion. Repeating the same motion, make 3 more cuts into each section of the onion, from root to stem end. Turn the onion over to reveal 16 onion petals. Use your hands to separate the layers of petals as needed. Place the onion stem-side up in the prepared pie plate. Generously spray all of the petals with the olive oil cooking spray. Sprinkle the onion with the BBQ seasoning. Put the onion on the grill and close the grill. Roast at 350 degrees F, checking halfway, until the onion blossom has opened, 40 to 45 minutes. The petals should be tender and darkened on the ends. Carefully remove the onion from the grill. Serve warm with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 53716,"Carribean Jerkstyle Roast Fresh Ham 2 whole scallions, roughly chopped 1 to 2 large jalapeno peppers, seeds and stems removed 1 tablespoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1/2 cup red wine vinegar 3 tablespoons molasses 3 tablespoons vegetable oil 1 (6 to 8 pound) fresh ham, shank removed, skin intact 1 onion, roughly chopped 4 cloves garlic, smashed Instructions: In a clean sink, wash fresh ham well with cold water. Fill sink with fresh water and dissolve 1/2 cup coarse salt in the water. Soak ham, completely submerged for 20 minutes, before removing and drying thoroughly. Refrigerate until ready to marinate. Place the onion, garlic, scallions, jalapeno, spices, vinegar, molasses and oil in the bowl of a large food processor and pulse until finely chopped. Make small well-spaced slits in the skin of the ham every few inches. Rub the ham with the jerk seasoning and especially in the incisions in the skin. Be sure to use plenty of the jerk paste to ensure a boldly seasoned roast. Set the ham on a platter and marinate overnight, covered and refrigerated. Reserve any remaining jerk marinade. Preheat oven to 325 degrees. Place the ham in a large roasting pan, place in the oven and roast for 2 to 2 1/2 hours or until the internal temperature reads 165 degrees at its thickest part at the bone. If the ham browns too rapidly tent it with aluminum foil. Remove and let rest for 20 minutes before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 53717,"Blackberry-Pecan Linzer Cookies 1/2 cup toasted pecans 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon table salt 1 stick (4 ounces) unsalted butter, at room temperature, cut into pieces 1/3 cup packed light brown sugar 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 large egg yolk, at room temperature 1 tablespoon grated orange zest (from 2 oranges) 1/4 cup seedless blackberry or raspberry jam Instructions: Add the nuts to the bowl of a food processor fitted with a blade and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, cinnamon, baking powder and salt in a large bowl until evenly combined. Set aside.
Put the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy and light, 2 to 3 minutes. Turn off the mixer, scrape down the sides of the bowl and add the vanilla and egg yolk. Mix until well incorporated.
Mix in the orange zest, ground pecan powder and the flour mixture until just incorporated. Divide the dough into two even pieces, pat each into a thin disk, enclose in plastic wrap and let rest in the refrigerator at least 1 hour and up to 12 hours.
When ready to bake, preheat the oven to 350 degrees F and arrange the racks in the upper and lower third of the oven. Line baking sheets with parchment paper. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of the rounds to make rings. Transfer the rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
Transfer the chilled cookies to the prepared baking sheets, leaving at least 1 inch between each cookie. Bake two sheets of cookies at a time until the undersides are golden, rotating the sheets halfway through, 12 to 15 minutes total. Cool 5 minutes on the sheets, and then remove to a wire rack to cool completely.
Repeat until all the dough is used. To assemble the cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, and then top with a ring-shaped cookie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53718,"Classic Chicken and Wild Rice Hotdish 1/2 cup natural wild rice Fine sea salt 1 bay leaf 6 tablespoons salted butter, plus more for the baking dish 2 leeks, white and light green parts, diced 3 stalks celery, diced Freshly ground black pepper 3 tablespoons all-purpose flour 1 1/2 cups whole milk 2/3 cup heavy cream 3/4 cup low-sodium chicken stock 3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh) 1/4 teaspoon grated nutmeg 2 cups roughly chopped cooked chicken 4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups) 2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves) 2 tablespoons extra-virgin olive oil Instructions: Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.) Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes. Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes. Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts. Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside. Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes. Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 53719,"Butter Beans Recipe | Southern Baby Lima Beans 2 pounds baby lima beans, fresh in the shell, or one 10-ounce package, frozen 1/2 teaspoon salt 2 tablespoons butter 1/4 teaspoon coarse ground pepper Instructions: Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 53720,"Anna Maria's Rouladen 1 package dumpling mix, (recommended: Panni brand) available on International Foods aisle 4 slices bacon 4 thin slices beef sirloin, just over 1 pound, ask the butcher to cut the meat 1/4 inch thick Salt and pepper 4 rounded teaspoons prepared Dijon style mustard 4 tablespoons chopped flat-leaf parsley, a couple of handfuls 4 dill pickle spears Toothpicks or kitchen twine 2 tablespoons, extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter, cut into pieces 2 tablespoons all-purpose flour 2 cups good quality chicken stock, available on the soup aisle 1/4 cup sour cream Instructions: Prepare dumpling mix to package directions*. See note: Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix. Add to the boiling water then reduce heat and simmer 15 minutes. Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes. As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain. Season slices of sirloin with salt and pepper. Spread each slice of meat with a rounded spoonful of mustard. Top mustard with a generous scatter of chopped parsley. Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each. Place the bacon and pickle off center closer to 1 edge of the meat than the other. Roll the steaks around the filling and secure with toothpicks or kitchen twine. Heat a deep skillet over medium high heat. Add oil, 2 turns of the pan, then meat rolls. Cook meat 2 to 3 minutes, then give it a quarter turn. Cook meat a total of 10 to 12 minutes, then transfer to a plate. Add butter to the meat pot and melt. Add flour to the butter and whisk together, cooking 2 minutes. Add chicken stock to the flour and butter and scrape up pan drippings. Season with salt and pepper. Stir in sour cream and remove from heat. Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy. Quick sauteed cabbage makes a simple side dish, see recipe below. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53721,"Tuscan Vegetable Soup 1 (15-ounce) can low-sodium canellini beans, drained and rinsed 1 tablespoon olive oil 1/2 large onion, diced (about 1 cup) 2 carrots, diced (about 1/2 cup) 2 stalks celery, diced, (about 1/2 cup) 1 small zucchini, diced (about 1 1/2 cups) 1 clove garlic, minced 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 32 ounces low-sodium chicken broth or vegetable broth 1 (14.5-ounce) can no salt added diced tomatoes 2 cups chopped baby spinach leaves 1/3 cup freshly grated Parmesan, optional Instructions: In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Serve topped with Parmesan, if desired. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 53722,"Asian Slaw 1 head green cabbage, shredded 1/2 head red cabbage, shredded 1 tablespoon salt 1/2 cup rice wine vinegar 1/4 cup soy sauce 2 tablespoons sesame oil 1/2 teaspoon cl paste 3 tablespoons creamy peanut butter 1 teaspoon fresh ginger, grated 2 carrots, shredded 1 cup bean sprouts 4 scallions, julienned on the bias Salt and pepper, to taste 2 tablespoons sesame seeds, for garnish Instructions: Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy. In a bowl, whisk together the vinegar, soy sauce, oil, cl paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 53723,"Totani E Tubetti: Squid and Tubetti Pasta 4 tablespoons extra-virgin olive oil 1 small red onion, finely chopped 1 chili pepper, chopped 1/2 pound totani (flying squid), cleaned, cut into strips (see Cook's Note) 8 cherry tomatoes 1 pound tubetti pasta Small bunch fresh Italian parsley, finely chopped 1/2 clove garlic, finely chopped Instructions: In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper, and let cook together until soft. Add the totani, and let cook for about a minute on medium heat, stirring continuously to avoid sticking. Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes. Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta water, and cook for a few more seconds allowing all the flavors to come together. Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir well and serve immediately. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 53724,"Grilled Filet of Beef with Jamaican Rum Glaze 2 tablespoons unsalted butter 3 gloves garlic, minced 1 cup Myer's dark rum 3 cups chicken stock 2 tablespoons ancho puree 2 tablespoons molasses Salt and freshly ground pepper 4 filet mignon steaks, 8 ounces each Instructions: Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups. Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53725,"Italian Sausages in Tomato Sauce with Cheesy Polenta One 10-ounce package chicken sausage, such as Aidells? Whole Blends Italian Style Margherita Smoked Chicken Links 2 tablespoons extra-virgin olive oil
8 multicolored baby bell peppers, quartered
1 medium onion, chopped
1 medium zucchini, cut into 1/2-inch chunks
Kosher salt
1/2 cup dry white wine
2 cups crushed tomatoes
Pinch crushed red pepper flakes
3 cups loosely packed baby spinach
1 cup instant polenta
1/2 cup grated Pecorino Romano, plus a small wedge, for shaving
2 tablespoons unsalted butter, cut into pieces
1/2 cup fresh basil leaves, plus sprigs, for garnish
Instructions: Cut each sausage link into 4 pieces. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and cook until brown all over, about 4 minutes. Remove with a slotted spoon to a plate. Add the remaining tablespoon oil to the skillet. When hot, add the peppers, onion and zucchini and season with salt. Cook, tossing, until the vegetables just begin to soften, about 4 minutes. Add the wine and reduce until syrupy, about 2 minutes. Add the tomatoes, red pepper flakes and 1/2 cup water. Bring to a simmer and cook until slightly thickened and the flavors have melded, about 10 minutes.
Return the sausage to the skillet, stir in the spinach and simmer until the sausage is heated through and the spinach is wilted, about 2 minutes.
Meanwhile, put 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Whisk in the polenta. Simmer until thickened, about 5 minutes. Remove from the heat and stir in the grated Pecorino Romano and butter. Season with salt, if needed.
To serve, chop the basil leaves and stir into the sauce. Spoon the hot polenta into 4 shallow bowls. Top each with some of the tomato mixture. Use a vegetable peeler to shave more cheese over the top and garnish each serving with a basil sprig.
Party Version: Make the polenta following the directions above. Spread the finished polenta onto 2 parchment-lined baking sheets in a thin even layer and refrigerate until set, about 30 minutes.
Cut the polenta into squares (about 1 1/2 inches) and transfer to 2 parchment-lined baking sheets (or re-line the original baking sheets). Bake at 325 degrees F until crisp, about 35 minutes. (The polenta squares will continue to crisp up as they cool.)
Cut the sausage into thin rounds, then cook and remove following the directions above.
Chop the bell peppers, onion and zucchini a little more finely than called for above, then follow the directions for making the tomato sauce. Add the browned sausage (but not the spinach) to the skillet and simmer until heated through, about 2 minutes.
To serve, lay a spinach leaf on each polenta crisp. Top with a dollop of the tomato mixture and a sausage round. Shave a bit of the Pecorino Roman onto each and top with a basil leaf. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 53726,"Arroz Amarillo 1 tablespoon whole achiote seeds 1/2 cup olive oil 2 green bell peppers, roughly chopped 2 tomatoes, roughly chopped 1 bunch fresh cilantro 1 white onion, roughly chopped Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1/2 tablespoon achiote powder 1/2 tablespoon turmeric 1 cup long-grain rice 2 cups chicken stock, heated Instructions: For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use. For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use. For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 53727,"French 75 1/2 cup (4 ounces) VS or VSOP Cognac 1/2 cup (4 ounces) simple syrup 1/3 cup (3 ounces) freshly squeezed lemon juice (2 lemons) 2 cups ice cubes 1 (750 ml) bottle good Champagne, chilled 4 long strips of lemon zest Instructions: Pour the Cognac, simple syrup, and lemon juice into a cocktail shaker and add the ice. Shake for at least 30 seconds (it's longer than you think!). Pour the mixture into 4 Champagne flutes to fill each glass about two-thirds full. Fill the glasses with Champagne, garnish with the lemon zest, and serve ice cold. ","[Champagne, Brut Ros]" 53728,"Slow Cooker Ginger Beef Stew 1 1/2 pounds cubed beef stew meat 1 tablespoon all-purpose flour 2 teaspoons curry powder 1/2 teaspoon ground allspice Kosher salt and freshly ground pepper 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 13-to-14-ounce can coconut milk 2 tablespoons finely chopped peeled ginger Juice of 1 lime, plus wedges for serving 4 scallions, sliced 2 cups cooked white rice, for serving Instructions: Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables. Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53729,"Chocolate Strawberry Cake Nonstick cooking spray 1 1/4 cups all-purpose flour (see Cook's Note) 1 1/4 cups unsweetened cocoa powder 1 1/4 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 large egg plus 1 large egg yolk 1/2 cup sour cream 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 pound strawberries (about 4 cups), hulled and thinly sliced, plus 5 whole strawberries, for decorating 1 ounce semisweet chocolate, chopped 1 ounce white chocolate, chopped Store-bought whipped cream, for decorating Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray. Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 53730,"Bananas Foster Bread Pudding 2 eggs 1 cup heavy cream
2 tablespoons vanilla extract
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch salt
2/3 cup cubed Brie, optional
6 day-old croissants, torn or chopped into bite-size pieces (see Cook's Note)
6 tablespoons unsalted butter 2 bananas, chopped
1/2 cup brown sugar
2/3 cup chopped walnuts or pecans
1/2 cup rum
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Instructions: For the bread pudding: Preheat the oven to 375 degrees F. In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes. Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes. For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes. Serve the bread pudding hot, topped with some of the sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53731,"Pickle-Brined Pork Chops with Mushroom Escabeche and Smashed Potatoes 3/4 cup kosher salt 3/4 cup granulated sugar 2 tablespoons peppercorns 2 dried bay leaves 6 cloves garlic, smashed Lemon peels from 1 lemon, peeled with vegetable peeler 1 bunch fresh parsley stems 4 bone-in 2-inch-thick double pork chops 1 1/2 pounds small Yukon gold potatoes Kosher salt 3 tablespoons unsalted butter, melted 1/2 cup half-and-half 1/2 cup cream cheese, softened Freshly cracked black pepper 2 tablespoons canola oil 3/4 pound hon shimeji mushrooms, cleaned and cut away from the root
Kosher salt and freshly cracked black pepper
1 tablespoon olive oil 2 cloves garlic, minced 1 large shallot, minced 1/2 cup sherry vinegar 2 teaspoons granulated sugar 1 teaspoon red chili flakes 2 lemons, zested and juiced
1/2 cup chopped fresh flat-leaf parsley Canola oil Kosher salt and freshly cracked black pepper Instructions: For brining the pork chops: Combine the salt, sugar, peppercorns, bay leaves, garlic, lemon peels and parsley with 3 quarts water in a large pot or bowl and whisk together. Add the pork chops, cover and refrigerate for at least 24 hours, turning once halfway through. This may seem like a long time, but these are seriously big pork chops. Brining will make your pork so tender and flavor it throughout. For the smashed potatoes: Place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Melt the butter with the half-and-half in a small saucepot over low heat. Add to the potatoes along with the cream cheese and season with salt and pepper. Smash with a potato masher and set aside, keeping warm until ready to serve.
For the mushroom escabeche: Heat the canola oil in a large saute pan over high heat. Add the mushrooms and saute until lightly browned in spots, 2 to 3 minutes. Season with salt and pepper, remove from the heat and reserve. Heat the olive oil in a small saucepot over medium heat and saute the garlic and shallots until softened, 2 to 3 minutes. Add the vinegar, sugar, chili flakes and lemon zest and juice. Bring to a simmer and then turn off the heat. Return the reserved mushrooms to the pot, toss to combine and absorb all of that flavor. Garnish with parsley.
For preparing the pork chops: Preheat the oven to 350 degrees F. Heat a grill pan over high heat. Remove the chops from the brine and dry completely with paper towels. Drizzle with canola oil and sprinkle liberally with salt and pepper. Place the chops on the grill and sear until browned, 5 to 6 minutes on each side. Transfer to a sheet tray and finish cooking in the oven until an internal temperature reaches 135 to 140 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer to a plate and tent with foil. Let rest 5 to 10 minutes.
Serve the pork chops over the smashed potatoes and top with the mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53732,"Pink's Millennium Dog 1 (12-inch) jalapeno Polish dog 1/2 cup chili 1/4 cup grilled onions 1/4 cup chopped tomatoes 1/4 cup shredded lettuce 1/4 cup guacamole 1 soft hot dog bun Instructions: Place ingredients in order given on a warm, soft hot dog bun. Use caution when eating -- knife and fork recommended! ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 53733,"Chocolate, Chocolate Mousse Layer Cake with Vanilla Bean Ice Cream 8 eggs 1 cup plus 2 tablespoons sugar 1/3 cup unsweetened cocoa powder 1 cup bleached flour 2 tablespoons butter 1 pound confectioners' sugar 1/2 cup unsweetened cocoa powder 1 stick butter, at room temperature 1 teaspoon pure vanilla extract 1/3 cup boiling water 2 cups heavy cream 8 ounces semisweet chocolate, melted 3/4 cup simple syrup, (equal amounts sugar and water, simmered until sugar dissolves) 3 ounces semisweet chocolate, shaved into curls 10 to 12 scoops vanilla bean ice cream 1 teaspoon baking powder Instructions: Preheat the oven to 350 degrees F. For the cake: Put the eggs and 1 cup of the sugar in a large mixing bowl and, with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly. Grease 2 (9 by 2-inch) round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cake springs back when touched, about 25 minutes. Let cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes and flip onto a wire rack. Let cool completely. Sift together the confectioners' sugar and cocoa powder into a medium-size bowl. Add the butter and mix with an electric mixer until incorporated. Add the vanilla and boiling water and mix until smooth. Let cool. In the bowl of an electric mixer, combine the cream and the chocolate. On medium speed. Whip until stiff peaks form, set aside. To assemble the cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three of the layers with 1/4 cup of the simple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 cup of the mousse evenly on top of the cake. Top with a second layer of cake. Spread another 3/4 cup of the mousse over the top of the cake. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of the cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. Spread the frosting evenly over the sides and top of the cake. Refrigerate until the frosting sets. Place the chocolate curls on top of the cake. Slice and serve with the ice cream. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 53734,"Cream Puffs 6 tablespoons unsalted butter 1 teaspoon granulated sugar 1/4 teaspoon fine salt 1 cup all-purpose flour 4 large eggs, plus 1 egg yolk 1 cup diced strawberries or whole raspberries Chocolate Whipped Cream, recipe follows 2 cups cold heavy cream 2 tablespoons confectioners' sugar 4 ounces semi-sweet chocolate, chopped Instructions: Make the cream puffs: In a medium saucepan, combine the butter, granulated sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes. Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the 3 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the third egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg. Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk. Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack. Assemble the cream puffs: Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom halves of the cream puffs. Pipe or spoon about 1/3 cup of the Chocolate Whipped Cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately. Yield: 12 cream puffs Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside. Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.) Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared. Yield: about 4 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53735,"Seared Scallops with Bitter Greens, Fried Shallots and Andouille Canola oil, for frying 3/4 cup all-purpose flour Salt and freshly cracked black pepper 2 shallots, sliced, separate the rings 3 tablespoons sherry wine vinegar 1 1/2 teaspoons Dijon mustard 1/2 cup olive oil, plus 1 tablespoon 6 ounces andouille sausage (about 2 links), diced 12 scallops, cleaned, dried 1/2 small head radicchio, torn into bite-sized pieces 1 cup baby arugula 1/2 head butter lettuce, torn into pieces 1/2 head frisee, torn 3 chives, minced Instructions: In a heavy skillet, heat about 2 inches of oil to 350 degrees F. In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel. Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside. Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate. Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side. Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 53736,"Vince's Ham-and-Cheese Croquettes 3 tablespoons unsalted butter 1/2 cup chopped onion 3/4 cup all-purpose flour 1/2 teaspoon cayenne pepper Kosher salt 1 cup milk 1 cup diced thinly sliced ham 1/2 cup grated white cheddar cheese 1/2 teaspoon chopped fresh thyme 3 small cloves garlic, smashed 1 10-ounce box frozen peas 3/4 cup low-sodium chicken broth 1 teaspoon grated lemon zest Freshly ground pepper Vegetable oil, for frying 2 large eggs, beaten 1 sleeve saltines (40 crackers), roughly crushed Instructions: Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes. Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day. Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside. Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines. Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53737,"Polenta and Salsa Beef 1/4 cup olive oil 1 cup coarse yellow cornmeal 4 cups chicken broth 2 tablespoons olive oil 1 pound ground beef 2 red bell peppers, cut into 1/4 inch dice 2 cups salsa, storebought 1 cup chopped fresh cilantro Grated aged Jack cheese or sharp white cheddar Salt Instructions: Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper. Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning. To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53738,"Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking) 2 3-pound chickens, cut into serving-size pieces, skinned 10 tablespoons vegetable oil 6 cups thinly sliced onions 2 tablespoons finely chopped garlic 3 tablespoons finely chopped ginger 2 cinnamon sticks 8 cardamom pods 1 tablespoon turmeric 1 teaspoon cayenne 2 cups canned crushed tomatoes 1 tablespoon kosher salt 1 tablespoon ground roasted cumin seeds or ground cumin 3 to 4 tablespoons chopped cilantro leaves Instructions: In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned. Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 53739,"Raw Beet Salad 1 pound beets 1 large shallot Salt and freshly ground black pepper 2 teaspoons Dijon mustard, or to taste 1 tablespoon extra virgin olive oil 2 tablespoons sherry vinegar or other good strong vinegar About 1 tablespoon minced parsley, dill, or chervil; or about 1 teaspoon minced rosemary or tarragon Instructions: Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl. Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53740,"The Melontini 3 cups honeydew melon cut in cubes, plus melon balls, for garnish 3 cups lemon soda, cold 1 cup club soda, cold 1/2 cup melon liqueur 8 ounces vodka, chilled Instructions: In a blender puree the honeydew melon. Pour into ice cube trays and freeze, about 3 hours. In a pitcher combine lemon soda, club soda, and melon liqueur. Drop a frozen melon cube into a martini glass and top with 2 tablespoons (1-ounce) vodka per drink. Garnish with skewered melon balls. ","[Prosecco, Moscato, Sauvignon Blanc]" 53741,"French Sables 1/2 cup butter, softened 1/2 cup sugar 1 egg yolk 1 teaspoon pure vanilla extract 1 cup unbleached allpurpose flour 1/4 teaspoon salt 1 egg, beaten Crystalline sugar, chopped Instructions: Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour. Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53742,"Tomato and Basil Flounder Olive oil, for sauteing 1/2 onion, chopped 3 cloves garlic, chopped 1 red bell pepper, cut in strips 1 green bell pepper, cut in strips 6 plum tomatoes, diced 1/4 cup water Salt and freshly ground black pepper 2 tablespoons dry oregano, plus more for seasoning 2 to 3 big leaves fresh basil 12 asparagus stalks 4 (1/4 pound) medium flounder fillets Garlic powder Chopped parsley, for garnish Instructions: Coat a large saute pan with oil. Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Then add tomatoes and 1/4 cup water. Season with salt and black pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes. Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets. When fillets become a milky white, they are done. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53743,"Sweet and Spicy London Broil 1 flank steak (about 1 3/4 pound) 3 tablespoons extra-virgin olive oil 2 tablespoons sweet paprika 2 tablespoon light brown sugar 1 tablespoons kosher salt 2 teaspoons chili powder 1 lime, zested Instructions: Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 53744,"Roasted Pineapple with Green Tea and Melon Granita 2 pineapples 1 teaspoon ground cardamom Green Tea Melon Granita, recipe follows 2 Galia melons, peeled and cubed 2 teaspoons ground ginger 1/2 tablespoon green tea powder 1/4 cup honey 1/4 cup fresh lime juice Instructions: Peel and cut 1 pineapple into 2-inch cubes. Using a vegetable juicer, juice the cubed pineapple, (you can also use a food processor to puree the pineapple and press it through a strainer lined with cheesecloth so that you are left with pure juice). Pour the juice into a saucepan with the cardamom. Bring to a boil. Remove from the heat, set aside, and let the cardamom infuse. Peel the remaining pineapple and cut horizontally into 1-inch round slices. Cut out the center core with a small size round cutter. Place slices of pineapple in the pineapple juice, bring to a boil, and then turn off the heat. Let cool and marinate overnight in the refrigerator. The following day, preheat oven to 350 degrees F. Remove pineapple slices from the juice place on a sheet pan. Roast in the oven until tender, about 30 minutes. To plate, place warm pineapple in a bowl and top with a scoop of Green Tea Melon Granita. Place the melon in a bowl. Add the ground ginger, green tea powder, and honey. Blend with an immersion blender until smooth. Pour into a saucepan and bring to a boil. Remove from heat and strain into a shallow 9 by 13-inch metal pan or dish. Stir in the lime juice, let cool, and then freeze overnight. The following day, remove the granita from the freezer, scrape with a fork to make the granita, and return to freezer until ready to serve. Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 53745,"Pork Kebabs With Romesco Sauce 1 tablespoon cumin seeds, toasted and finely ground 1 tablespoon smoked paprika
Pinch of red pepper flakes 1 clove garlic, finely chopped Grated zest and juice of 1 lemon
Kosher salt 1 tablespoon extra-virgin olive oil, plus more if necessary 2 pounds pork loin, cut into 1-inch cubes 2 tablespoons extra-virgin olive oil, plus more if necessary 2 small cloves garlic, smashed 1/4 teaspoon red pepper flakes 1 beefsteak tomato, coarsely chopped 1/2 10-ounce jar piquillo peppers, coarsely chopped Kosher salt 1 1/2-inch-thick slice stale bread 1/4 cup marcona or blanched almonds Small pinch of saffron 1 tablespoon sherry vinegar 1 tablespoon chopped fresh parsley Instructions: Prepare the kebabs: Combine the cumin, smoked paprika, red pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt in a large bowl. Stir in the olive oil to make a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight. Make the romesco sauce: Coat a skillet with the olive oil, place over medium heat and add the garlic and red pepper flakes. When the garlic starts to turn golden, add the tomato and piquillo peppers. Season with salt and cook until the tomato is soft and mushy, 4 to 5 minutes. Remove from the heat; let cool. Preheat a grill to medium. Grill the bread on both sides until toasted. Let cool; cut into cubes. Pulse the almonds and bread cubes in a food processor to form a coarse paste. Add the cooked tomato mixture and toss in the saffron, vinegar and parsley. Pulse to puree. Taste and season with salt, if needed. Add a couple tablespoons of olive oil or water if the mixture is really thick. Skewer the pork to make kebabs, putting 4 or 5 pieces of meat on each skewer. It's OK if the meat is touching, but do it loosely so the heat reaches all sides of the meat and the pork cooks evenly. Brush the grill with a wire brush and then rub down with an oiled paper towel. Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), 5 to 8 minutes total. Transfer the kebabs to a platter and let rest 5 to 10 minutes. Serve with the romesco sauce. Photograph by Antonis Achilleos ","[Rioja, Garnacha, Tempranillo, Barbera]

" 53746,"Pizza Frittata 6 large eggs plus 4 egg whites Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1/2 cup low-sodium marinara sauce 3/4 cup low-moisture part-skim shredded mozzarella cheese (about 3 ounces) 1 ounce sliced pepperoni 2 tablespoons grated parmesan cheese 2 teaspoons red wine vinegar 1 10-ounce package mixed Italian salad greens (such as romaine and radicchio; about 8 cups) 1/2 red bell pepper, thinly sliced Torn fresh basil, for topping 4 slices crusty Italian bread Instructions: Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute. Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside. Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53747,"Puerto Rican Seafood Soup: Asopao de Mariscos Olive oil, for sauteing 1 white onion, cut into large dice, plus 1 white onion, cut into small dice 1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice 2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked 8 ounces large shrimp, peeled and cleaned, shells reserved 1 cup canned tomato sauce 1 cup white wine 4 cups clam juice 4 cups water 1 bay leaf, plus 1 bay leaf 2 cups rice 24 Little Neck clams 24 mussels 8 ounces sea scallops, cleaned Pinch saffron 1/2 bunch culantro (not cilantro), finely chopped Instructions: In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain. In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 53748,"Osso Buco with Saffron Risotto Fennel, Red Onion and Orange Salad 3 tablespoons olive oil 2 tablespoons unsalted butter 3-1 1/2-inch cut veal shanks Salt and pepper to taste 2 cups flour (to coat) 2 carrots 2 onions 1 zucchini 1 yellow squash 1 sachet (1/2 head of garlic, 6 sprigs parsley, 3 sprigs thyme, 1 bay leaf and 1 tablespoon peppercorns) 3 cups white wine 1/2 cup tomato sauce 2 cups veal stock 1/3 cup diced onion 1/4 cup diced shallots 1 tablespoons minced garlic 1 1/2 tablespoons olive oil 1 1/2 cups Arborio rice 1/4 teaspoon saffron Salt and pepper to taste 1 cup white wine 4 cups chicken stock 1 tablespoons butter 14 cup Parmesan cheese 1/4 cup olive oil 1 medium red onion, peeled and finely diced Kosher salt and freshly ground pepper to taste 4 cloves garlic, peeled and chopped 16-ounce can Italian plum tomatoes, crushed by hand 1/2 cup chopped Italian parsley 1 tablespoon chopped garlic 1 tablespoons chopped lemon zest 1 orange 1 fennel bulb, trimmed 1 red onion, peeled 1/2 lemon Salt and pepper to taste 1/4 cup extra virgin olive oil 3 tablespoons chopped chives Instructions: Pre-heat oven to 325 degrees. Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.
Make the sachet:
Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender. Make the risotto:
In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.
In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste. Make the tomato fondu: Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5-10 minutes until the onions are soft. Season with salt and pepper. Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). Add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened. Make the gremolata: Combine and reserve. Make the salad: Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.
Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives, tossing once more, and serve.
Fold the butter and cheese into the risotto, reserve over low heat.
Pour jus over the shanks, top with gremolata, and serve with saffron risotto. ","[Barolo, Barbaresco, Chianti, Pinot Noir]" 53749,"Almond, Pine Nut, Apricot Crumb Cake 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted 1/4 cup pine nuts, toasted, plus 1/4 cup 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs 1 1/4 cups sugar 1 1/2 sticks butter, melted 1/3 cup milk 1/4 teaspoon almond extract 1/2 cup chopped dried apricots Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan. Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside. In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53750,"Parmesan-Crusted Pork Chops 2 large eggs 1 cup dried Italian-style bread crumbs 3/4 cups freshly grated Parmesan 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) Salt and freshly ground black pepper 6 tablespoons olive oil Lemon wedges, for serving Instructions: Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53751,"Beef-Mushroom Picadillo 10 ounces white button mushrooms, trimmed 8 ounces portobello mushrooms (about 3), trimmed and gills scraped out 3 tablespoons vegetable oil 6 ounces ground beef Kosher salt and freshly ground pepper 1 onion, chopped 3 cloves garlic, chopped 2 1/4 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon ground cinnamon 3 tablespoons tomato paste 1 14.5-ounce can diced tomatoes 1/3 cup small pimiento-stuffed green olives 1/4 cup raisins 1 cup white rice 1 tablespoon red wine vinegar Chopped fresh parsley and/or cilantro, for topping Instructions: Finely chop all the mushrooms into pea-size pieces. Heat 2 tablespoons vegetable oil in a Dutch oven or other wide pot over medium-high heat. Add the mushrooms and cook, stirring, until dry and browned, 12 to 15 minutes. (There may be a lot of liquid at first.) Push to one side of the pot. Add the beef to the other side of the pot; season with salt and pepper. Break up the meat with a wooden spoon, then stir into the mushrooms. Cook until the beef is no longer pink, 2 to 3 minutes. Push the beef-mushroom mixture to one side of the pot and add the remaining 1 tablespoon vegetable oil to the other side. Add the onion, season with salt and pepper and cook, stirring, until it begins to soften, about 2 minutes. Stir into the beef-mushroom mixture and cook all together until the onions are softened, 3 to 4 minutes. Add the garlic, 2 teaspoons cumin, the oregano and cinnamon and stir to combine. Add the tomato paste and cook, stirring, until lightly toasted and everything is evenly coated, 2 to 3 minutes. Add the diced tomatoes and 1 1/2 cups water. Reduce the heat and simmer, stirring occasionally, until the sauce has reduced to a thick stew, 25 to 30 minutes, adding the olives and raisins in the last 5 minutes of cooking. Meanwhile, cook the rice as the label directs. Stir the vinegar and the remaining 1/4 teaspoon cumin into the picadillo and season with salt and pepper. Remove from the heat. Serve over the rice and top with parsley and/or cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 53752,"Horseradish-Dill Potato Salad 3 pounds small red potatoes, quartered Kosher salt 3 tablespoons apple cider vinegar 8 ounces sugar snap peas, trimmed 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons horseradish, drained 2 tablespoons whole-grain mustard 1/2 teaspoon grated lemon zest Freshly ground pepper 2 stalks celery, thinly sliced 1/2 cup fresh dill, roughly chopped 1/4 cup chopped fresh chives 1/4 cup chopped fresh parsley Instructions: Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool. Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise. Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53753,"Gluten-Free S'mores 1/4 cup plus 2 tablespoons dark chocolate chips 1/4 cup chocolate-hazelnut spread 4 brown rice cakes 10 large marshmallows, halved 1 tablespoon honey Instructions: Preheat the broiler and move a rack to the top of the oven. Line a baking sheet with foil.
Place 1/4 cup of the chocolate chips in a small microwaveable bowl and cook for 45 seconds, stirring halfway through. Stir in the chocolate-hazelnut spread and mix until combined and uniform in color. Spread 2 tablespoons of the melted chocolate on each rice cake. Place 5 marshmallow halves on each rice cake, then transfer the rice cakes to the prepared baking sheet.
Broil the s'mores for 45 seconds to 1 minute, rotating the baking sheet 180 degrees halfway through the cooking time. The marshmallows should be nice and toasted. Remove the baking sheet from the oven. Sprinkle the remaining 2 tablespoons chocolate chips on each while still warm, then cool for 5 minutes. Drizzle the honey over the top and serve. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 53754,"Chocolate Rum Balls 8 ounces sliced almonds 12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract 16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Instructions: Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside. In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes. In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate. Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth. Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick. When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 53755,"Rocky Road Bars 1/4 pound (1 stick) unsalted butter 1 ounce unsweetened chocolate 1 cup sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 to 1 cup coarsely chopped toasted walnuts, pecans, or peanuts 1 teaspoon baking powder 6 ounces cream cheese, at room temperature 1/2 cup sugar 2 tablespoons all-purpose flour 1/4 cup (4 tablespoons) unsalted butter, at room temperature 1 egg, at room temperature 1/2 teaspoon vanilla extract 1/4 cup toated walnuts, pecans, or peanuts, coarsely chopped 1 cup semisweet chocolate chips 1/4 cup (4 tablespoons) unsalted butter 1 ounce unsweetened chocolate 2 ounces cream cheese 1/4 cup whole milk 1 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan. To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside. To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes. Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes. To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53756,"Chicken Francese 4 skinless, boneless, chicken breasts (about 11/2 pounds) All-purpose flour, for dredging Kosher salt and freshly ground black pepper 4 large eggs 3 tablespoons water 1/4 cup extra-virgin olive oil 1/2 lemon, with rind, cut in thin rounds 1/2 cup dry white wine, such as Pinot Grigio 1 cup chicken broth 1/2 lemon, juiced 2 tablespoons unsalted butter 1/4 cup chopped flat-leaf parsley Instructions: Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 53757,"Meatless Marinara Sub Sandwich 1 small red onion, halved and thinly sliced 1 teaspoon olive oil 1/2 teaspoon balsamic vinegar 1 jarred roasted red pepper, thinly sliced 2 store-bought black bean burger patties Two 6-inch whole-wheat sub sandwich rolls 1/4 cup store-bought pesto 2 slices vegan Cheddar-style cheese 1/4 cup warm Classic Marinara Sauce, recipe follows Small handful of baby spinach leaves 2 medium cloves garlic, minced 3 tablespoons extra-virgin olive oil Two 14-ounce cans chopped tomatoes (preferably organic) Handful of fresh basil leaves, chopped Flaky sea salt and freshly ground black pepper\u202f Instructions: To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through. Cook the burger patties according to the package instructions. Cut the rolls in half and toast or warm. Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach. Place the top halves of the rolls on top of the subs and they are ready to devour. In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well. Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53758,"Root Vegetable One-Dish 2 tablespoons unsalted butter, plus more for baking dish 3 cloves garlic, chopped
3 cups heavy cream
2 bay leaves
1 small celery root (about 12 ounces), peeled and thinly sliced
2 medium parsnips (about 10 ounces), peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
1 medium rutabaga (about 12 ounces), peeled and thinly sliced
1 pound Yukon gold potatoes, thinly sliced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme
Kosher salt
Freshly ground black pepper
8 ounces medium-sharp yellow Cheddar cheese, grated
3/4 cup (3 ounces) grated Parmesan cheese
Instructions: Preheat the oven to 400 degrees F. Butter a lasagna pan or other 4-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat. Toss all of the root vegetables with the sage and thyme in a large bowl and season well with salt and pepper. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses. Layer the remaining vegetables on top. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese). Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours. Remove the foil and continue to bake until golden on top, about 45 minutes more. Let rest 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53759,"White Bean Salad 1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like) 1 large rib celery, thinly sliced 1/2 roasted red pepper, peeled, seeded, and chopped 2 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil Coarse grained salt Freshly ground black pepper 1/2 cup basil leaves, hand torn Instructions: Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately. Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53760,"Southern American Potato Salad with Mustard and Eggs 1/2 medium red onion, finely chopped 2 pounds medium waxy-style potatoes, quartered (6 to 8 potatoes) Kosher salt 2 stalks celery (with leaves), chopped 2 large eggs 1 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons pickle relish 1 tablespoon yellow mustard Juice from 1/2 a lemon Freshly ground pepper Instructions: Soak the onions in a small bowl of cold water for 15 minutes. Drain.
Put the potatoes in a medium saucepan with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, lower the heat, and simmer until fork tender, about 8 minutes. Drain, transfer the potatoes to a large bowl, and mix with the onions and celery. Set aside to cool. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes. Peel and roughly chop the eggs. Meanwhile, in a small bowl, whisk together the mayonnaise, parsley, relish, mustard, lemon juice, and 1 teaspoon salt. Carefully mix the mayonnaise into the potatoes with a rubber spatula. Add the eggs, taking care not to break them up too much. Season the salad with pepper to taste. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53761,"Hard Core Brownies with Caramel Sauce 1/2 cup cocoa powder 3/4 cup all-purpose flour 1/4 teaspoon salt 3/4 cup or (1 1/2 sticks) unsalted butter softened, plus more for greasing 1 3/4 cups sugar 3 eggs 2 teaspoons vanilla extract 4 ounces unsweetened chocolate, melted and cooled 1 cup semisweet chocolate chips 1 cup chopped pecans, plus more for garnishing Caramel Sauce, for serving, recipe follows Vanilla ice cream, for serving 1 cup water 2 cups sugar 1 cup whipping cream Pinch coarse salt Dash ground cayenne pepper Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside. In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top. Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans. Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks - it is drier than the interior. Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream. Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it. As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter). The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper. Serve warm on top of the brownie with a scoop of vanilla ice cream ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 53762,"Patty Melts 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 10 ounces button mushrooms, sliced Kosher salt and freshly ground pepper 2 teaspoons balsamic vinegar 2 tablespoons plus 2 teaspoons Worcestershire sauce 10 ounces 93% lean ground turkey 6 ounces lean ground beef sirloin 8 slices multigrain bread 8 thin slices Monterey jack or Swiss cheese (2 to 3 ounces) Instructions: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm. Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties. Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 53763,"Campfire Pie 9 ounces finely ground dark chocolate cookies 2 1/2 ounces butter, melted 8 ounces dark chocolate cookie chunks 4 ounces semisweet chocolate chips 4 sheets gelatin, soaked in water 3 ounces water 5 ounces egg whites 1/8 teaspoon cream of tartar Pinch salt 8 ounces sugar 1 1/2 ounces corn syrup 1 1/2 teaspoons vanilla extract 3 1/2 ounces almond ding, chopped, recipe follows 6 ounces bitter chocolate sauce, recipe follows 4 ounces unsweetened chocolate 2 ounces semisweet chocolate 2 1/2 ounces corn syrup 7 ounces butter 5 ounces heavy cream 3 ounces whole blanched almonds 2 ounces sugar 5 ounces butter Pinch salt Instructions: Mix cookie crumbs with melted butter and press into the bottom and sides of the pie plate. Place piecrust in the freezer for 5 minutes to set. Place the cookie chunks, chopped almond ding and semisweet chocolate chips in small bowls on your workstation. Spread 2 ounces of the bitter chocolate sauce on the bottom and the sides of the pie crust. Set aside. Hydrate the gelatin sheets in a small saucepan. Gently warm the gelatin on the stove until dissolved and set aside. Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment. In a medium saucepan, bring the sugar, corn syrup and water to a boil. Using a candy thermometer, bring the syrup to 230 degrees F. Start whipping the egg whites on high speed and continue to boil the syrup to 240 degrees F. Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated. While continuing to whip, add the gelatin and vanilla. Whip for 1 minute longer. Immediately spread 1/3 of the marshmallow on the crust. Sprinkle with half the cookie chunks, almond ding and chocolate ships. Drizzle 2 ounces of the bitter chocolate sauce over the pie. Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce. Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula. Refrigerate pie for 4 hours or overnight. To serve: Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate. Bake at 400 degrees F for 5 minutes until golden brown. Serve immediately. Combine the chocolates, corn syrup and butter over a double boiler and gently melt. Stir in cream. Mix ingredients in a saute pan and cook over medium heat, stirring frequently, until almonds are toasted and caramel is a light brown. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 53764,"Scallop Scampi Kosher salt and freshly ground black pepper 12 ounces spaghetti 1 tablespoon vegetable oil 1 pound sea scallops, tough muscles on the side removed, patted dry 4 tablespoons (1/2 stick) unsalted butter 5 cloves garlic, minced Juice of 2 lemons (about 1/3 cup) 1/2 cup fresh flat-leaf parsley leaves, roughly chopped Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta. Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate. Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53765,"Pot of Gold Cake Nonstick cooking spray 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 3/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1 1/3 cups sugar 4 large egg yolks, at room temperature (use the whites for the frosting) 1 tablespoon pure vanilla extract 1 1/3 cups whole milk 4 large egg whites, at room temperature 2/3 cup sugar 1/3 cup golden syrup or honey 1 teaspoon pure vanilla extract 2 sticks plus 6 tablespoons unsalted butter, cut into 1/2-inch pieces and slightly softened 1 to 1 1/2 cups golden M&M's 1 small container edible gold luster dust (available at craft stores or online) Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; line the bottoms with parchment paper. Coat the parchment with cooking spray and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low; add the egg yolks one at a time, making sure each is incorporated before adding the next. Beat in the vanilla. Beat in the flour mixture in 3 batches, alternating with the milk in 2 batches, until just incorporated. (It's OK if the batter looks curdled.) Increase the speed to medium and beat 1 more minute. Divide the batter between the prepared pans and spread evenly. Bake, rotating the pans halfway through, until the tops are golden and spring back when lightly pressed, about 40 minutes. Let cool 15 minutes in the pans, then run a knife around the sides of the pans to loosen. Turn out onto a rack to cool completely; discard the parchment. Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and golden syrup in the bowl of a stand mixer. Set the bowl over the saucepan; cook, whisking, until the sugar dissolves, the egg whites become frothy and the mixture is warm, about 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form. Switch to the paddle attachment. Beat in the vanilla, then beat in the butter a few pieces at a time until smooth. (It's OK if the frosting looks separated; keep beating.) Cut a 3 1/2-inch hole from the center of one cake layer with a paring knife; set the cake layer and the cutout aside. Score a 3 1/2-inch circle in the center of the other cake layer, then scoop out the middle without going all the way to the bottom; carefully transfer the cake to a serving plate. Spread the top of the scooped-out cake (but not inside the hole) with 1 cup frosting. Top with the other cake layer and pour the M&M's into the hole. Slicing horizontally, cut off the top 1/2 inch from the reserved cutout to make a thin round; place on top of the candies to form a lid. Frost the top and sides of the cake with the remaining frosting. Refrigerate until just firm, about 20 minutes. Dip a small dry brush in luster dust; tap and brush all over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53766,"Raspberry Rose-Filled Donuts 1/2 cup warm milk (105 to 110 degrees F) 1/4 cup warm water (105 to 110 degrees F) 2 1/4 teaspoons (1 packet) active dry yeast 1/4 cup plus 1 teaspoon sugar 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon Zest of 1/2 orange 1 large egg plus 2 yolks, lightly beaten 1 teaspoon vanilla extract 6 tablespoons unsalted butter, at room temperature Canola or vegetable oil, for the bowl and frying 1 cup raspberry jam 1/2 tablespoon rose water, or to taste 1 1/2 cups powdered sugar, plus more if needed 2 tablespoons whole milk, plus more if needed 1 teaspoon vanilla extract A pinch of kosher salt 1/4 cup food-quality dried rose petals Instructions: For the dough: In a medium bowl, combine the milk, water, yeast and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top. Meanwhile, in the bowl of stand mixer fitted with a dough hook, mix together the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup sugar. Add the eggs, vanilla and yeast mixture and mix to form a very very stiff dough. It will seem like the dry ingredients aren't all going to get incorporated, but try as best you can. Knead for a few minutes and then with the mixer on, begin gradually adding the butter, tablespoon by tablespoon. This, too, will seem like it isn't going to incorporate into the dough, but keep on mixing for 8 to 10 minutes more, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature (or in the fridge, see notes) until it has doubled in size, about 2 hours.
Turn the dough out onto a work surface and roll it out to 1/2-inch thickness. Cut out 2 1/2-inch circles and transfer them to a baking sheet lined with parchment. When re-rolling scraps, first press them together and then allow the dough to sit for about 10 minutes before proceeding. Cover the circles with plastic wrap or a dish towel and let rise for another hour, until doubled.
In a large heavy pot fitted with a thermometer, heat 3 to 4 inches oil to 350 degrees F. Fry the donuts in batches of 3 or 4, for 1 1/2 minutes on each side. Transfer to a wire rack to cool. For the filling: Meanwhile, in a small bowl, combine the jam and rosewater. Taste and adjust as desired. Fill a squeeze bottle or piping bag with the jam.
For the glaze: Whisk together the powdered sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thicker glue; if it's too thick, add a little more milk, and if it's too thin, add a little more powdered sugar. Dip the cooled donuts into the glaze and let any excess drip off (if the glaze has a hard time sticking to the donuts, that means it's too thick and that you should add more milk). Stick the squeeze bottle straight down into the center of each donut, wiggle it around to make space and fill up with jam. Top with a sprinkle of pistachios and rose petals and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53767,"Healthy and Flavor-Filled Soba Salad Salt 8 ounces soba, or whole-wheat linguine or spaghetti 1/4 cup honey 1/4 cup soy sauce 2 tablespoons rice vinegar or sherry vinegar 2 large cloves garlic, finely grated or minced One 2-inch piece ginger, peeled and finely grated 1 Fresno cl or red finger cl, finely chopped 1/3 cup olive oil or vegetable oil 1/4 pound cabbage, very thinly sliced 1 cup shelled edamame, thawed if frozen 1 small bunch scallions, very thinly sliced on an angle 3 tablespoons black sesame seeds or toasted sesame seeds Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and cl in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53768,"Roasted Chicken with a Papaya Glaze 1 (3 1/2 pound) chicken, preferably free range 1/2 teaspoon salt 1 cup orange juice 1/4 cup olive oil 1/4 cup light brown sugar, packed 2 shallots, halved 1 bay leaf 1/2 cup water 1 tablespoon Dijonstyle mustard 2 cloves garlic, sliced 1 ripe papaya, halved, peeled and seeded, 1 half thinly sliced and reserved for garnish 1 tablespoon finely chopped fresh thyme 1/4 teaspoon freshly ground black pepper 1 bunch flat leaf parsley, coarse stems removed 1 bunch watercress, coarse stems removed Instructions: Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar, and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top, and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375 degrees. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids, and add the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53769,"Easy Citrus Tart 14 whole graham crackers 2 tablespoons sugar 5 tablespoons unsalted butter, melted 1 batch curd
Whipped cream, for topping 1 cup sugar 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons) Pinch of salt 3 large eggs plus 3 egg yolks 4 tablespoons cold unsalted butter, cut into small pieces Instructions: Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53770,"Louis XV au Croustillant de Pralin Glacage Paradis: 26 1/2 ounces/750 g cream 29 1/4 ounces/830 g dark chocolate 7 ounces/200 g superfine sugar 3 ounces/85 g cocoa powder 3 ounces/85 g double cream Hazelnut Dacquoise: 4 1/3 ounces/125 g ground hazelnuts 4 1/3 ounces/125 g confectioners' sugar 3 1/2 ounces/100 g egg whites 1 3/4 ounces/50 g superfine sugar, plus more for sprinkling Praline: 12 1/3 ounces/350 g hazelnuts 5 1/4 ounces/150 g granulated sugar Feuillantine Mix: 3 1/2 ounces/100 g white chocolate 7 ounces/200 g fine biscuits, such as Gavottes Chocolate Mousse: 8 1/8 ounces/230 g cream Instructions: For the glacage paradis: Bring the cream to a boil. Pour the cream on top of the dark chocolate. Mix gently. In a saucepan, bring 8 3/4 ounces water and the superfine sugar to a boil. Add the cocoa powder and the double cream, then bring back to a boil. Delicately mix the dark chocolate and the cocoa powder mixtures together. Refrigerate for 24 hours. For the dacquoise: Preheat the oven to 375 degrees F/190 degrees C. Mix together the ground hazelnut and the confectioners' sugar. In a separate bowl, whisk the egg whites using a hand mixer. When the egg whites have doubled in volume, add in the superfine sugar. Delicately incorporate the hazelnut mixture. Smooth into a circle on a baking tray covered in parchment paper. Sprinkle with confectioners' sugar and bake for 10 minutes. Leave to cool. Then cut the dacquoise the bottom of the cake pan. For the praline: Preheat the oven to 320 degrees F/ 160 degrees C. Roast the hazelnuts then add them to the granulated sugar, in a blender. Blend until smooth, at least 5 minutes. For the feuillantine: Fill a pot with an inch or so of water. Bring to a boil and place a non-reactive bowl over the top to create a double-boiler. Melt the white chocolate and 14 1/8 ounces/400 grams of the praline together. Then add the biscuits and mix well. For the chocolate mousse: Whisk the cream to stiff peaks. Melt 9 1/2 ounces/270 g of glacage to liquid but still cold. Whisk the liquid glacage into the cream. Reserve the remaining glacage in the refrigerator. To assemble, place the dacquoise disk at the bottom of the cake pan. Fill with the chocolate mousse. Place the feuillantine in a very thin layer on top. Leave in the freezer for a minimum of 5 hours. Heat the remaining glacage to 104 degrees F/40 degrees C in a double boiler. Two hours before serving, remove the cake pan from the freezer and remove the cake from the pan. Immediately cover the whole cake with the glacage. Enjoy. ","[Riesling, Pinot Grigio, Moscato, Tawny Port]" 53771,"Spiced Mixed Grill with Grilled Lime 1 tablespoon curry powder 1 teaspoon cumin seed 1 teaspoon fennel seed 1 teaspoon whole black peppercorns 1 teaspoon cayenne 1 tablespoon sea salt 8 small whole calamari tubes, cleaned, tentacles removed 4 lobster tails, cracked in 1/2 8 prawns, heads and shells on, cut down the back Extra-virgin olive oil 2 bunches green onions 4 limes, halved Instructions: Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside. Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Put the calamari, lobster, and prawns on a platter and drizzle with a nice dose of olive oil so the seafood is well coated; season with a fair amount of salt and pepper. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Place the lobster on the grill, shell-side up, and cook for 5 minutes until the shell begins to turn reddish-orange. Turn the lobster tails over and lay the calamari, prawns, green onions, and limes (cut side-down) on the grill too until everything is slightly charred. Grill the calamari for 2 minutes per side, and no longer, otherwise they will get rubbery. Put the grilled mixed seafood and green onions on a large platter and sprinkle a little of the spice mix all over. Squeeze the grilled limes over the shellfish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53772,"Avocado Hummus Two 15-ounce cans cannellini beans, rinsed and drained 4 Hass avocados, pitted, peeled and coarsely chopped
2/3 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh lemon juice
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1 cup packed fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
1/4 cup crumbled queso fresco Tortilla chips, for serving
Instructions: Combine the beans, avocados, parsley, lemon juice, salt, cumin, pepper, garlic and 3/4 cup of the cilantro in a food processor. Pulse 2 to 3 times, or until the mixture is coarsely chopped. Gradually add the olive oil and process until the mixture is creamy. Transfer to a serving bowl. Sprinkle with the queso fresco and garnish with the remaining 1/4 cup cilantro leaves. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53773,"Green Bean Oven Fries 1/2 cup all-purpose flour 2 tablespoons whole milk
2 large eggs
1 cup store-bought fried onions, chopped into finer pieces
1 cup panko breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound green beans, trimmed
Instructions: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper. Set up a dredging station: Place the flour in a medium bowl. Whisk together the milk and eggs in a second medium bowl. Stir together the onion pieces, panko, salt and pepper in a third medium bowl. Dip the green beans first into the flour to coat, shaking off any excess flour, then dip the beans in the egg mixture to coat. Finally, dip the beans into the panko-onion mixture and place the green beans on the prepared sheet tray, about 1/4-inch apart. Bake the green beans, turning them over halfway through baking, until they are golden and crispy, 12 to 15 minutes. Transfer to a platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53774,"Squash Scones 8 ounces butternut squash, peeled, cut into cubes 8 ounces self-rising flour 2 teaspoons baking powder 1 heaping teaspoon ground ginger 4 tablespoons unsalted butter, cut into cubes 2 ounces caster sugar 2 to 3 tablespoons whole milk Instructions: Preheat the oven to 425 degrees F. In a small saucepan, cover the squash with cold water, bring to a boil and simmer until tender, about 10 minutes. Drain and place back into empty hot saucepan to dry the squash. It is very important to drain well. Mash with a potato masher and drain again if necessary. Sift the flour, baking powder and ginger into a large bowl. Rub the butter into the flour mixture until the mixture resembles bread crumbs. Add in the sugar, mashed squash and 2 tablespoons of milk. Combine gently with a wooden spoon. Add more milk only if necessary to make a soft dough. Turn it out onto floured board and press down lightly to a thickness of about 1-inch. Using a large scone or biscuit cutter, flour the cutter and cut out the scones and place on a lightly greased baking tray. Using a sieve, dust scones with flour. Bake for about 12 to 15 minutes or until well-risen and golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53775,"Devil's Food Cake 15 ounces semi-sweet chocolate, finely chopped 1 1/2 cups heavy cream 2 cups all-purpose unbleached flour 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 12 tablespoons unsalted butter, at room temperature, plus more for pans 2 cups plus 2 tablespoons sugar 3/4 cup non-alkalized cocoa powder (not Dutch-processed) 2 teaspoons pure vanilla extract 3 large eggs, at room temperature 1/4 cup milk Raspberries, for garnish, optional Instructions:

1. For frosting: Place chocolate in a large heatproof bowl. Bring cream to a boil in a small saucepan and immediately pour over chocolate. Set aside until chocolate softens, about 4 minutes. Stir until smooth. Cover surface of frosting with plastic wrap and let sit until room temperature, about 2 hours.
2. For cake: Preheat oven to 350F. Lightly butter two 9-inch round cake pans; line bottoms with parchment paper.
3. Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside. Beat butter using a mixer set at medium speed until smooth. Increase speed to medium-high and gradually add sugar. Beat until light and smooth, about 4 minutes. Scrape down bowl sides as needed. Add cocoa and vanilla, and beat at medium speed for 1 minute. Reduce speed to medium-low and add eggs, one at a time and beating for 1 minute between each addition.
4. Bring 1 1/2 cups water and milk to a boil in a saucepan. Remove from heat.
5. Beat flour mixture into batter 1/4 cup at a time using mixer set at low speed. Carefully pour hot milk mixture into batter. Stir using a rubber spatula until smooth. Evenly divide batter among prepared pans. Lightly tap pans on counter to distribute batter.
6. Bake on middle rack in oven until cakes begin to pull away from pan sides and center springs back when touched lightly, about 30 to 35 minutes. Cool cakes, in pans, on a rack for 10 minutes. Release from pans and cook completely on rack.
7. Ice cake, spreading 1/3 cup frosting between layers and remainder over top and sides. Garnish with raspberries. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 53776,"Sunny's Magical No-Bake S'mores 1 1/2 cups ice-cold milk One 3.9-ounce box instant chocolate pudding
   1 1/2 cups marshmallow creme 1 cup whipped topping (from the tub)
   3 sleeves cinnamon graham crackers 1/4 cup shaved or shredded semisweet chocolate Instructions: For the chocolate layer: In a bowl, whisk together the milk and pudding mix and allow to firm up according the instructions on the box. For the marshmallow layer: In a stand mixer, blend the marshmallow and whipped topping until smooth. For the layers: Line the bottom of an 8-by-8-inch dish with graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the crackers. Add another layer of the crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 53777,"Strawberry Blondies 4 tablespoons unsalted butter, plus more for the pan 1 cup packed light brown sugar 1 1/2 teaspoons vanilla extract 1 large egg, lightly beaten 3/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 cup butterscotch chips 1/4 cup chopped walnuts 3 tablespoons strawberry jam Instructions: Preheat the oven to 350 degrees F. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil. Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg. Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Stir in the butterscotch chips and nuts and spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Let cool 15 minutes on a rack, then lift the foil and transfer the blondies to the rack to cool completely. Remove the foil and cut into bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53778,"Nan-e Barbari 3 tablespoons extra-virgin olive oil 1 tablespoon instant dry yeast
   1 1/2 teaspoons granulated sugar
   Kosher salt
   3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
   2 tablespoons sesame seeds
   1 tablespoon nigella seeds 1 tablespoon all-purpose flour 1/2 teaspoon baking soda
   Instructions: For the dough: Mix the olive oil, yeast, sugar, 1 1/2 teaspoons salt and 1 1/2 cups warm water in a large bowl. Add the flour 1 cup at a time and mix using a wooden spoon until the dough is fully incorporated and there are no bits of flour visible, 5 to 10 minutes. The dough will be sticky. Cover the bowl with plastic wrap, place in a draft-free spot and let the dough rise for 1 hour. Uncover the dough, transfer it to a well-floured surface and dust the top with 1 tablespoon flour. Flip the dough using a bench scraper and use your hands to shape it into a ball. Cover with a kitchen towel and let it rise for 20 minutes.
   Meanwhile, preheat the oven to 400 degrees F.
   For the glaze: While the oven is heating, mix the flour, baking soda and 1/2 cup water in a small pan. Bring to a simmer and cook, stirring occasionally, until the mixture thickens and reaches the consistency of ketchup, 3 to 5 minutes. Turn off the heat and let it cool to room temperature.
   Transfer the dough to a large baking sheet lined with parchment paper. Spoon the glaze over the dough and use your hands to spread the dough into a roughly 12-by-16-inch oval or rectangle that's about 1 inch thick. Using your fingertips, make rows of indentations on the dough lengthwise to form lines. Sprinkle with the sesame seeds and nigella seeds.
   Bake until the bread is fully cooked and golden on the top, about 25 minutes. Cover loosely with a kitchen towel for 10 minutes before serving.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53779,"Chocolate Model 64 ounces white chocolate, tempered 32 ounces bittersweet chocolate, tempered Cocoa butter, melted Powdered food coloring, as needed Fruit Jewels, recipe follows 1 cup chunky applesauce 1 1/2 cups apricots, fresh or canned (and drained), peeled and pitted 2 1/4 cups sugar, plus extra for dusting 1 cup fresh raspberries, optional Instructions: There are a few things to keep in mind when you start a project like this one. First, have fun. Second, the bigger the mold, the thicker the layer of chocolate.
   For the Base: There are a few options for making a chocolate base. If you have a plastic deli tray, you can pour a 1/4-inch-thick layer of white chocolate onto it. Allow it to set. When it hardens, the chocolate will retract from the sides. Simply overturn the tray being careful to support the chocolate. Remember, the chocolate base will assume any pattern that exists on the tray. Make sure the tray is big enough for the bottom of your mold. If you do not have a tray, simply use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate onto a sheet of parchment paper, being sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate should be firm enough to cut but it will not be hard. Using the tip of a sharp paring knife or an X-acto knife, cut a straight edge and cut a base that is large enough to hold the mold.
   For the Support Pole: Roll a piece of parchment paper into a tube. The thickness of the tube will be determined by the size of your body mold. This piece will support the body so make sure it is long and thick enough to hold it. Set the tube on end and fill it with white chocolate. Allow this to set until hard. Pull the parchment paper with the chocolate inside out of the tube. Use white chocolate to glue the pole onto the base. Position it well so you can rest the body against it.
   For the Body: Start by drizzling both white and bittersweet chocolate in the mold. Dip your clean, dry fingers in the bowl of bittersweet chocolate and use them to spread the chocolate over the drizzles to create a marbled effect. Dipping your fingers in chocolate adds a thin layer of chocolate to the mold, which makes it easier to create the marble pattern. When the mold is marbleized, fill it with white chocolate. Pour excess chocolate back into the bowl. Place the bust upside down on a wire rack over parchment paper. Once the chocolate starts to harden, about 5 minutes, scrape the lip clean with a paring knife. Allow to harden. Using a paintbrush, paint another layer of white chocolate. Allow to harden and repeat until the chocolate is thick enough to support the structure. The inside of the bust should be evenly coated with chocolate. You will be able to see that the chocolate is ready to be unmolded when it automatically pulls away from the sides of the mold. (continued) 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 and gently begin to lift the mold from the chocolate. Do not press or pull too hard or you will break the chocolate. You will need to apply this lifting pressure to all four sides to loosen the chocolate from the mold. Use more chocolate to glue the mold onto the base.
   For the Face: Mix some red food coloring powder into a some of the melted cocoa butter. Using a small paint brush, paint the lips on the inside of the mask. Use other colors to paint the eyes, cheeks, eyebrows and any other features you desire. Allow the colors to set briefly. Use the same techniques for filling the inside of the mask as for filling the bust, except use only white chocolate. Let set and unmold. Use chocolate to \glue\ the mask onto the body.
   For the Hair: Start by drizzling both white and bittersweet chocolate onto parchment paper. Dip your clean, dry fingers in the bowl of white chocolate and use them to spread the chocolate over the drizzles to create a marbled effect. Dipping your fingers in chocolate adds a thin layer of chocolate to the parchment, which makes it easier to create the marble pattern. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard. Use the tip of a sharp paring knife to cut lengths of chocolate to represent hair. Use tempered chocolate to \glue\ the strips onto the mask.
   Apply the fruit jewels by \glueing\ them with chocolate onto the model. Fruit jewels can be used as a necklace and earrings. Use toothpicks to secure the earrings to the head. Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
   When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt. 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 Noir, Beaujolais, Sangiovese, Grenache]" 53780,"Fig and Almond Tart 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1 stick (1/2 cup) cold, unsalted butter, cut into bits 4 tablespoons ice water 1/2 teaspoon vanilla 6 tablespoons unsalted butter, softened 6 tablespoons sugar 1 large egg, beaten lightly 2/3 cup finely ground blanched almonds 1/2 teaspoon vanilla Pinch ground cinnamon Pinch freshly grated nutmeg 1/2 pound figs, stemmed and quartered 1 1/2 cups dry red wine 3 figs, stemmed and quartered 2/3 cup granulated sugar 1 cinnamon stick Instructions: Preheat the oven to 400 degrees. To make the dough, combine flour, sugar, salt and butter in a bowl with your hands until it resembles a coarse meal. In a separate small bowl combine the ice water and vanilla and add it to the flour mixture and combine until the dough forms a ball. Wrap the dough in plastic and refrigerate it for 30 minutes. On a lightly floured board roll out the dough to 1/4-inch thick and large enough to fit into a 9-inch tart pan. Trim the edges and prick the bottom of the dough with a fork. Line the crust with parchment paper and weigh it down with dry beans. Bake the dough in the oven for 20 minutes and then remove. Lower the oven temperature to 375 degrees. In an electric mixing bowl beat softened butter and sugar until the mixture is light and fluffy. Add the beaten egg and combine. Stir in almonds, vanilla, cinnamon and nutmeg. Spoon the mixture into the baked tart shell and top with the quartered figs. Bake the tart for 25 minutes or until golden brown. To make the sauce, in a saucepan combine the red wine, figs, sugar and cinnamon stick. Bring to a boil and simmer until the wine is reduced by half. Remove the cinnamon stick and transfer the sauce to a blender and puree. Strain into a saucepan and simmer until lightly thickened. Let cool 1 to 2 minutes. Brush the sauce over the tart and serve with more sauce on the side. Suggested wine: Bukkuram, Moscato Passito di Pantelleria ","[Bukkuram, Moscato Passito di Pantelleria]

" 53781,"Lobster Tails with Clarified Butter 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces 3 lemons, zested Instructions: Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque. Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter. In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug. Yield: 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53782,"Arugula & Pepper Salad 2 bunches arugula, washed and dried 1 tablespoon dijon mustard 1 red pepper, sliced 1 cup olive oil 1/2 red onion, sliced salt 1 clove garlic, peeled and smashed pepper 3 tablespoons balsamic vinegar Instructions: In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53783,"Broccoli Rabe with Paprika Potatoes 1 bunch broccoli rabe (12 ounces to 1 pound) Kosher salt 12 ounces small new potatoes, skin-on, scrubbed (about 1 1/2 inches in diameter) 2 cloves garlic 3 tablespoons olive oil, plus more for finishing 2 teaspoons smoked paprika Freshly ground black pepper Instructions: Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil. Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard. Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water. Boil until the stems are tender when pierced with a knife, 4 to 5 minutes. Remove with tongs to a colander to drain. When cool enough to handle, press out as much excess water as possible from the broccoli rabe, and then chop into 1- to 2-inch pieces. Reserve 1/2 cup of the cooking water. Quarter the potatoes and slice the garlic into thin slivers. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes. Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more. Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute. Stir in the paprika until the potatoes are coated, about 30 seconds more. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the reserved cooking water and bring to a gentle simmer. Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes. If there is still a lot of water in the skillet, uncover, increase the heat and reduce until only 2 to 3 tablespoons remain, enough to coat the broccoli rabe. Add the chopped broccoli rabe to the skillet and toss to coat. Drizzle with a generous amount of olive oil and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53784,"Fruit Cobbler 2 cups all-purpose flour 2 cups oatmeal 2 cups brown sugar 1 cup butter or margarine 4 cups your favorite fruit, cut into pieces if necessary Instructions: Preheat a grill. Combine flour, oatmeal, sugar, and butter in a large bowl; mix until well combined. Place 3/4 of mixture along the bottom of a Dutch oven. Spread fruit over top, then sprinkle with the rest of the oatmeal mixture. Place on rack of hot grill; 1/3 of the charcoal must be on top and 2/3 of the charcoal must be on the bottom. The key to cooking it is not to open the Dutch oven until you have smelled the cobbler for 10 minutes. Every time you open the Dutch oven you lose the heat. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 53785,"Skillet Tex-Mex Cornbread Stuffing 1? cups stone-ground fine yellow cornmeal 1 teaspoon baking powder ? teaspoon baking soda ? teaspoon chili powder ? teaspoon salt 1? cups buttermilk ? cup unsalted butter, melted and cooled 1 (14.75-ounce) can creamed corn 2 large eggs 3 tablespoons canola oil 1 small red onion, finely chopped (1 cup) 9 mini bell peppers, a mix of red, orange, and yellow, cut into thin half-moons Instructions:

1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot. Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 53786,"Toasted Pecan and Herbed Cheese Ball Bites 1? cup Fisher? Pecan Halves, divided ? cup chopped parsley, divided 8 ounces of firm cream cheese ( 1 package), room temperature 5.2 ounces \garlic and fines herbs\ cheese (1 package) 4 ounces goat cheese (1 log), room temperature ? teaspoon kosher salt ? to 1 teaspoon hot sauce ? cup finely chopped scallions ? cup chopped pimentos, drained and patted dry Instructions: Preheat oven to 350F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ? cup of pecans; set aside. Finely chop the remaining 1? cups of pecans and mix with ? cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap. Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ? cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture. Refrigerate until ready to use. Serve with crackers, crudits or grilled bread, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53787,"Veal Stock 8 meaty veal bones 3 tablespoons canola oil 1 tablespoon tomato paste 4 carrots 4 celery stalks 3 onions 2 large leeks 1 whole garlic head 4 fresh thyme sprigs 4 fresh rosemary sprigs 4 large fresh flat-leaf parsley sprigs 16 cups, plus 1 cup water 1 tablespoon black peppercorns Sea salt Instructions: Preheat the oven to 450 degrees F. In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.
Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.
Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.
Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,
When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53788,"Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing 3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds Tapenade, recipe follows 1 pound mozzarella cheese, thinly sliced Fresh basil leaves and sprigs, for layering and for garnish
Fresh basil leaves and sprigs, for layering and for garnish Sweet Basil Dressing, recipe follows 2 cups kalamata or nicoise olives, pitted 3 cloves garlic, peeled, coarsely chopped 5 anchovy fillets 2 tablespoons pine nuts 1/2 cup olive oil Salt and freshly ground black pepper 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 2 tablespoons honey 3/4 cup pure olive oil Salt and freshly ground black pepper 12 basil leaves, cut into chiffonade Instructions: Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates. Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste. Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 53789,"Butterflied Chicken with Thyme, Lemon and Garlic 1/2 cup canola oil 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste 2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves 2 tablespoons grated lemon zest 1 tablespoon chopped onion Pinch crushed red pepper flakes 1 (3-pound) whole chicken, butterflied Salt and freshly ground black pepper Instructions: Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours. Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting. Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53790,"Prosciutto Wrapped Bread Sticks 24 thin bread sticks 24 paper-thin slices prosciutto di Parma Instructions: Wrap the prosciutto slices around three-quarters of the way up each bread stick. Arrange them standing up in a glass and serve with assorted cheeses. ","[Champagne, Pinot Grigio, Vermentino, Sauvignon Blanc]" 53791,"Pear-Pecan Upside-Down Cake 7 tablespoons unsalted butter, plus more for greasing; 3 tablespoons cut into small pieces, 4 tablespoons softened 1/2 cup firmly packed light brown sugar 3 Bosc pears, peeled, halved lengthwise and cored 3/4 cup all-purpose flour 1/3 cup pecans, toasted and finely chopped 1/4 cup cornmeal 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 2/3 cup granulated sugar 2 large eggs, at room temperature 2 tablespoons whole milk, at room temperature Whipped cream, for serving (optional) Instructions: Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down. Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time. With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes. Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 53792,"Sponge Cake 1 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract 1/2 cup milk 2 teaspoons plus 2 tablespoons unsalted butter 8 large eggs 1 cup plus 2 tablespoons sugar 1 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract 1/2 cup milk 2 teaspoons plus 2 tablespoons unsalted butter 8 large eggs 1 cup plus 2 tablespoons sugar Instructions: Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely. Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53793,"Aloo Roti 2 large russet potatoes (about 1 1/4 pounds) Kosher salt 3 tablespoons ghee or unsalted butter, melted 2 to 3 green chiles, finely chopped 1 bunch fresh cilantro, finely chopped (about 1/2 cup) 1 1/2 to 2 cups all-purpose flour Oil, for cooking Instructions: Put the potatoes in a large pot and cover with cold water. Add enough salt so the water tastes as briny as sea water. Bring to boil and cook until completely tender when pierced with the tip of a knife, 40 to 50 minutes. (If you're in a hurry, you can quarter the potatoes and boil about 20 minutes.) Drain the potatoes. Once cool enough to handle, peel and mash the potatoes in a large steel or glass mixing bowl. I find it easier to get an even mash by coarsely grating the potatoes. Add the ghee, chiles, cilantro, 1 cup of the flour and 1 teaspoon salt and mix well to form a soft dough. Add more flour as needed to form a dough, but be careful and add a little at a time as you cannot add any water to this recipe. Divide the dough into about 15 balls. Heat a nonstick skillet or seasoned cast-iron skillet over medium-high heat. Keep a bowl of flour nearby. Dab each dough ball in flour, flatten to look like a patty and then dip in flour again. Roll each patty into a thin round on a generously floured surface. The potato in the dough makes it extremely sticky and you will need to use the flour as you roll. Add 1/2 teaspoon of oil to the skillet, then add a roti. Cook until light brown spots appear on each side, about 1 1/2 minutes per side. Repeat with the remaining roti and additional oil. In India, we put the rotis in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 53794,"Sunny's Easy Apple Slaw with Apple Jalape?o Dressing Two 14-ounce bags slaw mix 3/4 cup golden raisins
1/4 cup finely chopped pickled jalape?os 1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint 2 red-skinned apples, cored and julienned
1/4 cup jalape?o pickling juice 1/4 cup apple juice or cider
1/2 teaspoon red cl flakes
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
Instructions: For the slaw: In a large bowl, toss the slaw mix, raisins, jalape?os, cilantro, parsley, mint and apples. For the dressing: In a medium bowl, whisk together the pickling juice, apple juice or cider, cl flakes, chili powder, a pinch of salt and a few grinds of pepper. Pour the dressing over the bowl of slaw and toss to combine. Chill for 2 hours, stirring once while chilling. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 53795,"Grilled Loaded Nachos Nonstick cooking spray, for the foil Half 13-ounce bag corn tortilla chips (about 6 ounces) 1 link cooked chorizo, quartered lengthwise then cut in to 1/2-inch pieces 6 ounces freshly grated Cheddar (about 2 cups) 6 ounces freshly grated Monterey jack cheese (about 2 cups) 1 cup refried beans 4 tablespoons chopped fresh cilantro leaves 4 tablespoons guacamole 4 tablespoons chopped pickled jalapenos 4 tablespoons salsa 4 tablespoons sour cream Instructions: Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray. Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans. Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 53796,"Steamed Pittu with Crab 1/2 cup all-purpose flour 1 1/2 cups roasted urad dal flour, see Cook's Note* 1/2 teaspoon kosher salt 1 cup hot water 3/4 cup tinned crab meat, well drained 1/2 cup grated fresh coconut, plus 1/2 cup 1/4 cup finely chopped shallots 2 tablespoons chopped fresh basil leaves Instructions: Line a steamer with several layers of cheesecloth and fill with the all purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool.
Combine the steamed flour, roasted urad dal flour, and salt in a large bowl. Add the hot water, a little at a time, stirring with a wooden spoon, until the dough resembles cornmeal (may not need all the water). Place the mixture in a food processor and pulse until it resembles couscous.
Pour into a large bowl and mix in the crab meat, 1/2 cup grated coconut, shallots and basil. Pack the Pittu steamer** with 1 tablespoon of coconut then 1/2 cup Pittu mix, repeat until the steamer is full. Steam for 5 to 7 minutes, until the steam comes out the top of the steamer. Push the Pittu out of the steamer onto a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 53797,"Luxurious Turkey Tetrazzini 6 tablespoons butter 1/2 pound mushrooms thinly sliced 1 tablespoon Madeira 4 tablespoons flour 1 1/2 cups chicken or vegetable broth 1/2 cup heavy cream 2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice 1/2 pound linguine cooked to al dente stage 1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs Salt and freshly ground black pepper Instructions: Heat 2 tablespoons of the butter in a skillet. When the foaming subsides, add the mushrooms and saute, over high heat for 2 to 3 minutes until the mushrooms have absorbed the butter and are tender. Stir in the Madeira and evaporate over high heat. In another saucepan heat 3 tablespoons of butter. When foaming subsides, stir in the flour and cook for a minute. Whisk in the chicken broth and bring to a boil. Cook, over low heat, for about 5 minutes or until thickened. Remove sauce from heat and stir in the cream. Season to taste with salt and pepper. Fold in the mushrooms and turkey. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Layer half of pasta, half of mushroom and turkey mixture and repeat with pasta and turkey mushroom mix. Scatter Parmesan and bread crumbs over the top and dot with remaining tablespoon of butter. Heat for 45 minutes or until heated through, sauce is bubbling and top is browning. If you wish, slide casserole under the broiler for a moment to brown the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53798,"Smoky BBQ Ranch 1/4 cup mayonnaise 3 tablespoons buttermilk 1 teaspoon minced fresh dill 1 teaspoon BBQ spice rub 1/2 teaspoon granulated garlic 1/2 teaspoon honey Instructions: In a small bowl, combine the mayonnaise, buttermilk, dill, BBQ spice rub, granulated garlic and honey. Whisk to combine and serve cold with your favorite dippers. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 53799,"Death by Chocolate Martini Cocoa powder, for rimming 2 parts chocolate liqueur, plus more for rimming 1 part vodka 1 part half-and-half Instructions: Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside. Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 53800,"Steak Diane 4 (3-ounce) filet mignon medallions, rinsed and patted dry 1 teaspoon Montreal steak seasoning (recommended: McCormick Grill Mates) 2 tablespoons unsalted butter 1 teaspoon crushed garlic (recommended: Christopher Ranch) 1 cup fresh sliced mushrooms 1/4 cup cognac 1 tablespoon steak sauce (recommended: A-1) 1/4 cup heavy cream 1/4 cup low-sodium beef broth (recommended: Swanson) 1 tablespoon chives, finely chopped Instructions: Season both sides of filets with steak seasoning; set aside. Melt butter in a large skillet over medium-high heat. Add filets and cook for 2 minutes on one side. Turn and cook for 1 minute more. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate. Remove pan from stovetop. Tip pan away from you and add cognac. With a (long match or lighter) ignite cognac, keeping pan tipped away from you at all times. When flame has burned out, return pan to stovetop. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer. Return filets and any accumulated juices to pan. Coat with sauce and warm through. Stir in chives. Place filets on warm plates. Spoon sauce and mushrooms over filets. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 53801,"Meringue Snowmen 4 large egg whites 1 cup granulated sugar Pinch salt 4 ounces semisweet chocolate chips 1/2 teaspoon vegetable shortening Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a plain 1/3-inch diameter round pastry tip. Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water over medium heat. Whisk constantly until the sugar has dissolved and the mixture is too warm to comfortably hold your finger in it for more than a couple of seconds, about 1 1/2 minutes. (The mixture should feel completely smooth when rubbed between your fingertips and an instant-read thermometer inserted in the whites should read 140 degrees F.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy, glossy and only slightly warm to the touch, about 4 minutes. Fill the prepared pastry bag with the meringue. On the lined baking sheet, pipe a 1 1/3-inch dollop for the snowman's base, then pipe a smaller mound on top and then another smaller mound on top of that to form the base, torso and head of the snowman, lifting the tip at the end to leave a peak of meringue on the head (this will be the snowman's hat). Pipe about forty snowmen in this manner, leaving at least 1 inch between them. Bake until the snowmen are dry enough to easily release from the parchment, 1 1/2 to 2 hours. Turn off the oven and let the snowmen sit inside it for another 3 hours or overnight to dry completely. Fit a small pastry bag with a #1 or #2 plain pastry tip. Place the chocolate chips and shortening in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Dip the tips of the snowmen's heads in the chocolate to form chocolate \hats. Transfer the remaining chocolate to the pastry bag, and pipe faces and buttons on the snowmen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53802,"Grits and Sausage Casserole 1/2 pound turkey breakfast sausage 1 1/2 cups 1-percent milk 1 1/2 cups water 3/4 cup quick-cooking grits 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar 3 tablespoons minced fresh parsley leaves 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon black pepper Dash of ground red pepper 3 egg whites, room temperature Vegetable cooking spray 2 cups red bell pepper strips Instructions: Preheat oven to 375 degrees F. Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside. Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside. Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned. Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53803,"Havana Prawns 2 ounces olive oil 2 ounces red onion, julienne 8 fresh jalapeno rings 10 (21/25 shrimp), shelled and deveined 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 1/2 ounces dark rum 1 ounce brown sugar Instructions: In a skillet over high heat, add olive oil, onions and jalapenos and cook until the onions are caramelized. Add the shrimp, and season with salt and pepper.
Deglaze pan with rum and add brown sugar. Cook until sugar has dissolved and caramelized. Serve immediately. ","[Rioja, Pinot Noir, Merlot, Cabernet Sauvignon]" 53804,"Chic Greek Salad 1/2 seedless cucumber, chopped 2 vine-ripe tomatoes, chopped 1 medium red onion, chopped 1 red bell pepper, seeded and chopped 1 can quartered artichoke hearts in water, drained 1/2 cup flat-leaf parsley leaves, coarsely chopped Coarse salt and black pepper 1/2 lemon, juiced 1 small shallot, minced 3 tablespoons red wine vinegar, eyeball it 1 teaspoon dried oregano 1/3 cup extra-virgin olive oil, eyeball the amount 2 cans imported tuna in oil, drained 12 pepperoncini hot peppers 1 cup pitted kalamata olives Instructions: Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper. Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53805,"Watermelon Mini-Wedges 2 tablespoons sugar 1 teaspoon kosher salt
Zest of 1 lime
1 small seedless watermelon, cut into small wedges Instructions: Mix together the sugar, salt and lime zest in a small serving bowl. Put the bowl on a platter, add the watermelon wedges and serve. ","[Riesling, Sauvignon Blanc, Moscato]" 53806,"Beer Clam Bake 1/4 cup good olive oil 1 large yellow onion, sliced 1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 pounds small red potatoes 3 ears of corn, husked and halved 1 pound Andouille sausage, sliced 1 inch thick 1 dozen Manila clams, scrubbed 1 pound mussels, cleaned and debearded 1 pound jumbo shell-on shrimp Two 12-ounce bottles pale ale beer 6 fresh thyme sprigs 1/2 cup chopped fresh parsley, for garnish Instructions: Heat the oil in a heavy-bottom 8-quart stockpot over medium-high heat. Add the onions and cook until slightly browned, 8 to 10 minutes.
In layers, add the salt, pepper, potatoes, corn, sausage, clams, mussels and shrimp. Add the beer and thyme. Cover and bring to a boil, about 10 minutes. Lower the heat and simmer until the potatoes are tender and the clams and mussels are all open, about 20 minutes more.
Transfer to a large platter, sprinkle with the parsley and serve. ","[IPA, Brown Ale, Belgian Ale, Chardonnay]" 53807,"Naan 3 cups all-purpose flour, plus more for dusting 3/4 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon sugar 1/2 cup plain whole-milk yogurt 1/2 cup whole milk, at room temperature Instructions: Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be). Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes. Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don\u2019t have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53808,"Almond Cranberry Rice Pilaf 3 tablespoons unsalted butter 1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice 1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley
Instructions: Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve. Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53809,"Copycat Umami Seasoning 2 1/2 teaspoons porcini powder 2 teaspoons white mushroom powder
2 teaspoons onion powder
1 teaspoon crushed red cl flakes
1 teaspoon mustard powder
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Instructions: Combine the porcini powder, white mushroom powder, onion powder, cl flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature. Here are two of our favorite ways to use the seasoning.
Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53810,"Moroccan Carrot Salad 6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds 2 cups water 1/4 teaspoon cayenne pepper 3 teaspoons ground cumin 1 tablespoon honey 3 teaspoons fresh lemon juice 1/3 cup olive oil 1 cup mint leaves, washed and chopped Instructions: Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53811,"Fried Soba Noodles and Vegetables in Teriyaki Sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/4 cup soy sauce 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions) 1/4 cup cornstarch dissolved in 1/4 cup water 1 pound soba noodles 2 to 3 liters canola oil, as needed for deep-frying 4 tablespoons grapeseed oil 2 large stalks celery, diced 3 large carrots, diced 6 ounces shiitake mushrooms, cleaned, trimmed and sliced 1 head Chinese or napa cabbage, shredded 1 (8-ounce) can sliced water chestnuts, rinsed to remove any tinny taste Salt and freshly ground black pepper 1 pint bean sprouts Instructions: Heat 2 quarts water to boiling for the noodles. To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature. Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside. Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods. For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes. While the cabbage is cooking, deep-fry the noodles and drain on paper toweling. Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors. Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53812,"Marinated Flank Steak 2 cloves garlic, smashed 2 tablespoons Dijon mustard 2 tablespoons honey 3 tablespoons balsamic vinegar 1/2 cup beer 1 tablespoon ginger, chopped 2 - 3-pounds flank steak Salt Pepper Instructions: In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 53813,"Naughty but Spiced Chocolate Pot 12 ounces dark chocolate chips 8 ounces heavy cream 1 teaspoon chili powder Instructions: Place chocolate into a heat proof mixing bowl. Place a saucepan on low-medium heat and fill it with the cream. Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate. Once the chocolate has melted add the chili powder and whisk until smooth and fully infused. Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted chocolate mixture. Eat immediately. If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 53814,"Mini Zeppole with Caramel Marsala Dipping Sauce Vegetable oil, for frying 1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup ricotta
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup packed light brown sugar 1 stick (8 tablespoons) unsalted butter
1/4 cup half-and-half 1/4 cup sweet Marsala wine
Confectioners' sugar, for dusting
Instructions: For the zeppole: Place a large, wide pot filled with 2 inches of oil over medium-high heat and bring to 340 degrees F on a deep frying thermometer. Meanwhile, whisk together the flour, granulated sugar, baking soda, salt and cinnamon in a large bowl. Add the ricotta, orange zest, vanilla and eggs and stir until just combined. Working in batches, carefully add small spoonfuls (about 1 tablespoon) of the batter to the hot oil and fry until puffed and golden brown all over, 1 to 2 minutes per batch; transfer to a paper-towel-lined baking sheet to drain. Return the oil to 340 degrees F between batches. For the dipping sauce: Add the brown sugar, butter and half-and-half to a medium saucepan over medium heat. Stir to combine, then cook until the sugar is melted and the mixture starts to thicken, about 2 minutes. Add the Marsala and cook, stirring, until reduced, about 5 minutes, or until the desired consistency is reached. Dust the zeppole generously with confectioners' sugar and serve warm with the dipping sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 53815,"Raspberry-Vanilla Smoothie 1/2 cup sugar 1/2 cup water 1 cup plain Greek yogurt 1 cup frozen raspberries 1/2 cup apple juice or cider 1 teaspoon vanilla extract 2 cups ice Instructions: In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes. Pour the cooled syrup into a blender. Add the yogurt, raspberries, apple juice, vanilla, and ice. Blend until the mixture is smooth and thick. Pour into glasses and serve. ","[Chardonnay, Moscato, Riesling]" 53816,"Churro Waffles 2 quarts vegetable oil 2 cups crushed cornflake crumbs One 14-ounce can sweetened condensed milk (see Cook's Note) 14 ounces whole milk 14 ounces half-and-half
2 large egg yolks 1 cup sugar 2 tablespoons ground cinnamon 10 frozen waffles, thawed 1 cup chocolate chips 1 cup heavy cream 1 tablespoon light corn syrup 1 teaspoon cayenne pepper 1/4 teaspoon salt Instructions: Heat the vegetable oil in a large heavy pot to 350 degrees F. Preheat the oven to its lowest setting and place a wire rack set into a baking sheet inside. Meanwhile, place the cornflake crumbs in a rimmed plate or cake pan. Pour the sweetened condensed milk into a medium bowl. Using the can as a measuring cup, add a canful of milk and another can full of half-and-half. Add the egg yolks and whisk well.
Mix together the sugar and cinnamon in a large rimmed plate or cake pan. Dip a waffle into the milk mixture and let it soak for 15 seconds. Move to the cornflake mixture and coat well, then fry until golden brown, turning once, about 2 minutes total. Drain briefly over the hot oil, then dip both sides into the cinnamon sugar. Move to the wire rack in the oven to keep warm while you repeat with the rest of the waffles.
Put the chocolate chips, heavy cream and light corn syrup in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until melted and smooth. Add the cayenne pepper and salt and stir to combine.
Serve the waffles immediately, drizzled with the chocolate sauce.
","[Rioja, Tempranillo, Garnacha, Barbera]" 53817,"Corned Beef Hash and Poached Eggs with Easy Hollandaise 2 egg yolks 1 teaspoon dry mustard Pinch cayenne pepper 2 tablespoons water 1 cup (1/2 pound) unsalted butter, melted 1/2 lemon, juiced Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 onion, chopped 2 cups chopped corned beef 2 cups chopped Herbed Root Vegetables, recipe follows 2 tablespoons chopped fresh chives, plus more for garnish 4 eggs 2 tablespoons white vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper Herb Butter:
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper
Instructions: Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running. Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt, and pepper. Thin the hollandaise with a little water if it is too thick. Keep warm while you fry the hash and poach the eggs.
Fry the hash: Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes. Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes.
Poach the eggs: Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
Serve: Place 1/4 of the hash onto a warm plate or shallow bowl. Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives.
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53818,"Ginormous Fruit Salad Surprise 1/4 cup freshly-squeezed orange juice 1 teaspoon seasoned rice vinegar 1 teaspoon granulated sugar 2 cups peeled and diced cucumber 1 cup blueberries 1 cup diced strawberries 1 large Fuji apple, cored and chopped Fresh mint, for serving, optional Instructions: In a small bowl, combine orange juice, vinegar, and sugar. Stir until blended and set aside. Place cucumber, blueberries, strawberries, and apple in a large bowl. Top with the orange juice mixture and stir gently to coat. Cover and refrigerate for at least 1 hour (overnight is best). Stir gently just before serving. Garnish with mint, if using. Enjoy!!! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53819,"Caramel-Dipped Fruit 1/2 cup water 2 1/4 cups granulated sugar 2/3 cup light corn syrup Fresh fruit Instructions: Place the water, sugar, and corn syrup in a 2-quart heavy-bottomed saucepan over medium-high heat. The corn syrup will make the cooked sugar harder and crunchier; it will also help prevent the cooked sugar from melting as quickly when it reacts to the humidity in the air. Insert a candy thermometer and cook the sugar mixture to 311 degrees F (155 degrees C), what is known as the hard crack stage. Stir the sugar slowly as it cooks to ensure that it cooks evenly. If you do not stir it, the mixture will develop hot spots and the sugar will cook faster in those spots. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks, or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Remove the cooked sugar from the heat and pour it into a medium-size heatproof glass bowl. The glass bowl will hold the temperature and stop the cooking process. It will also allow you to reheat the sugar in the microwave if necessary. If you leave he sugar in the saucepan, the sugar will continue to cook and turn dark brown. Occasionally stir the hot sugar to keep it from darkening due to the residual heat. Stirring also helps to keep its temperature even. I put a towel under the bowl to keep it from tipping and to protect my hands from the heat of the glass. Peel, core or pit, and halve the fruit as necessary. Use a sharp knife to slice the fruit into small pieces. (This is not necessary for berries or grapes.) Arrange the fruit on toothpicks or small skewers in any combination you like. Leave enough room at one end of the toothpick or skewer so you will be able to hold it as you dip it in the hot sugar. Dip each toothpick in the hot sugar, coating the fruits completely. Wipe the toothpick against the rim of the bowl to remove any excess sugar and place on a sheet of parchment paper. Repeat until all of the fruit has been dipped. The fruit skewers should release easily from the parchment paper as soon as they cool. You can arrange them on a plate or use your imagination to make a fruit skewer centerpiece. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 53820,"Three Cheese Fondue 4 oz Havarti cheese, shredded (1 cup) 1 cup shredded sharp Cheddar cheese (4 oz) 1 cup shredded American cheese (4 oz) 3 tablespoons Gold Medal? all-purpose flour 1 cup dry white wine 1/4 teaspoon garlic powder 6 cups French bread cubes Instructions: In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat. To serve, skewer bread cubes with fondue forks to dip into warm cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53821,"Seppie con Sedano e Noci: Cuttlefish with Celery and Walnuts 1 1/2 pounds cuttlefish, cleaned 2 celery stalks 1/2 cup walnuts, chopped Juice of 1 lemon 4 tablespoons extra-virgin olive oil Bunch fresh Italian parsley, chopped Salt Instructions: Boil the cuttlefish in a medium pot of water for about 10 minutes, or until fork tender. Drain and cut into thin strips and toss into a large bowl. For the celery: use a vegetable peeler to create thin shavings. (To make the shavings crispier, chill them on a bed of ice for a few minutes.) Add the celery shavings to the bowl along with the walnuts, freshly squeezed lemon juice, extra virgin olive oil, and salt. Mix well. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 53822,"Feta & Herb \Greek Salad\ Penne Kosher salt 12 ounces penne pasta (preferably spinach-flavored) 2 tablespoons extra-virgin olive oil 1 yellow bell pepper, cut into 1/2-inch strips One 15-ounce can chickpeas, drained and rinsed 1 cup grape or cherry tomatoes, halved 4 cloves garlic, thinly sliced 1/3 cup pitted kalamata olives, rinsed and chopped 3 cups tightly packed baby arugula or spinach (about 3 ounces) Freshly ground black pepper
3/4 cup Food Network Kitchen? Inspirations Greek Feta Herb Vinaigrette Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain. Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes. Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato Gnocchi with Brown Butter Sage Sauce Kosher salt 1 large sweet potato, peeled 1/4 cup plus 2" 53823,"Warm Chocolate Mint Sauce 9 ounces semisweet chocolate 4 ounces unsweetened chocolate 1 cup water 1/4 cup fresh mint leaves or 1 mint tea bag 1/2 cup light corn syrup Instructions: In the top half of a double boiler, combine the 2 chocolates over simmering water. Meanwhile in another small saucepan, heat the water to boiling and pour it over the fresh mint leaves in another bowl. Let steep while the chocolate is melting. Using a sieve over a bowl, strain the mint water, reserving the water. Keep the water hot. Stir the chocolate occasionally until melted; then whisk in the corn syrup and mint infused hot water (don't remove the double boiler from the heat). Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) ","[Chardonnay, Riesling, Moscato, Port]" 53824,"Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes 3 tablespoons Spanish paprika 1/4 cup red wine vinegar 1 tablespoons honey 3 red bell peppers, roasted, peeled, seeded and coarsely chopped 3/4 cup olive oil Salt and freshly ground pepper 8 striped bass, 1 pound each, scaled and gutted 1/4 cup olive oil Salt and pepper Red Pepper-Spanish Paprika Sauce (recipe above) 3/4 cup beer 1 large egg, lightly beaten 1/4 cup milk 1 1/4 cups all-purpose flour 1 tablespoon butter, melted Salt and pepper 10 medium new potatoes, cooked until just tender and sliced 1/8-inch thick 2 tablespoons fresh thyme leaves Beer Batter (recipe above) 1/2 cup seasoned flour Salt and pepper 4 cups peanut oil Instructions: Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
For the Bass: Preheat the oven to 400 degrees F. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Season to taste with salt and pepper. Place a large roasting pan on a burner over high heat. When pan is hot add oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side. When fish is seared, place the roasting pan into the oven and roast for 12 to 14 minutes, depending on the size of the fish. Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 53825,"Garlic Hasselback Potatoes with Herbed Sour Cream 16 ounces red new potatoes 3 to 5 garlic cloves, thinly sliced 4 tablespoons unsalted butter, melted 2 tablespoons olive oil Kosher salt and freshly ground black pepper Herbed Sour Cream, recipe follows 1/2 cup sour cream 1/2 teaspoon garlic powder 1 tablespoon finely chopped fresh parsley leaves Kosher salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream. Combine ingredients in a small bowl. Season, to taste, and refrigerate until use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53826,"Cedar Plank Trout with Avocado-Tomato Salsa 4 cedar planks soaked in water for 1 hour 4 whole trout, de-boned 4 tablespoons olive oil Salt and pepper, to taste 2 avocados, peeled, and cut in small dice 3 tomatoes, cut in 1/4-inch pieces, seed part removed and cut in small dice 1 medium red onion, cut in small dice 1/2 bunch cilantro, chopped roughly 2 jalapenos, seeded and minced 2 ounces lime juice Salt and pepper, to taste Instructions: Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate. Combine in a bowl and let marinate for 20 minutes. Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy! Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix. Lemon with chopped garlic and parsley ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53827,"Sweet Potato Pie 3 medium sweet potatoes (about 1 1/2 pounds) 4 tablespoons unsalted butter 2 large eggs 1/2 cup heavy cream 1/2 cup light brown sugar 1/4 cup light corn syrup 1 tablespoon pure vanilla extract 1/2 teaspoon finely grated orange zest 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger Pinch ground cloves 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon fine salt 1/4 cup non-hydrogenated shortening 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg yolk 1 tablespoon cider or white wine vinegar 1 cup whipping cream 1 tablespoon whiskey, rye or bourbon Candied Pecans, homemade or store bought, recipe follows 1 large egg white 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1 cup pecan pieces Instructions: Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes. Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.) Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside. Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day. Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve. Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53828,"Homemade Noodle Cups 8 ounces fresh ramen noodles 6 tablespoons white miso paste 1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sriracha
2 tablespoons grated fresh ginger 1 jalapeno, thinly sliced
4 scallions, cut on a bias into 1/2-inch pieces 1 cup sugar snap peas cut on a bias
3/4 cup fresh cilantro, roughly chopped
3/4 cup fresh Thai basil, torn (regular basil will do, too!)
1 lime, cut into wedges, for serving Instructions: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions, until just tender. Drain and divide among 4 to 6 pint-size jars. Combine the miso, soy sauce, sesame oil, sriracha and ginger in a medium bowl. Divide among the jars on top of the noodles. Divide the jalapeno, scallions, sugar snap peas, cilantro and basil among the jars. Eat right away or cover with lids and chill up to 24 hours. When ready to eat, cover the noodles in each jar with boiling water. Stir and enjoy! Serve each with a wedge of lime. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 53829,"Sacher Torte 1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the pan 3/4 cup cake flour, plus more for the pan 6 ounces semisweet chocolate, chopped 1/4 teaspoon salt 3/4 cup plus 2 tablespoons confectioners' sugar 4 large eggs, separated, plus 2 egg yolks 1 teaspoon pure vanilla extract 1 cup apricot jam 1/4 cup granulated sugar 1/4 cup water 2 tablespoons dark rum 1/3 cup light corn syrup 2 tablespoons water 8 ounces bittersweet chocolate, finely chopped Whipped cream, for serving Instructions: Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch springform pan; line the bottom with parchment paper. Butter the parchment and dust the bottom and sides with cake flour, tapping out the excess. Microwave the semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds, until smooth; let cool. Meanwhile, sift the cake flour and salt into a medium bowl. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until light, 1 to 2 minutes. Add the 6 egg yolks, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the melted chocolate. Add the flour mixture and beat until just combined. Beat the 4 egg whites in a separate large bowl with a mixer on medium speed until frothy, about 30 seconds. Add the remaining 2 tablespoons confectioners' sugar. Increase the speed to high and beat until the egg whites are stiff and glossy, about 1 more minute. Working in two batches, fold the egg whites into the batter with a rubber spatula until just combined. Spread the batter in the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes, then remove the springform ring and let the cake cool completely. Remove the cake from the bottom of the pan and cut in half horizontally using a long serrated knife. Make the filling: Combine 1/2 cup apricot jam, the granulated sugar and water in a small saucepan. Bring to a simmer, stirring, until the jam melts; strain through a fine-mesh sieve into a medium bowl and stir in the rum. Gradually brush about two-thirds of the syrup on the cut sides of the cake, allowing it to soak in. Remove any large pieces of fruit from the remaining 1/2 cup apricot jam; spread over the cut side of the bottom cake half and top with the remaining cake half, cut-side down. Brush the top and sides of the cake with the remaining syrup, allowing it to soak in. Make the glaze: Combine the corn syrup and water in a small saucepan and bring to a simmer over low heat, stirring to combine. Remove from the heat and add the bittersweet chocolate; stir until melted and smooth. Transfer the cake to a rack set over a baking sheet. Working in two or three batches, pour the glaze over the cake, allowing the excess to drip down the sides. Smooth the glaze with an offset spatula if needed. Refrigerate until the glaze is set, about 30 minutes. Serve with whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 53830,"Flavorful Tofu Tostada One 14-ounce package extra-firm tofu 1 clove garlic, grated
1 teaspoon sesame oil
1/3 cup soy sauce
1/3 cup orange juice
3 limes
1/4 cup sour cream
1 tablespoon sriracha hot sauce 1/4 cup vegetable oil
8 corn tortillas
1/4 head red cabbage, thinly sliced
4 cups baby spinach
Kosher salt and freshly ground black pepper
Instructions: Pat the tofu dry with a paper towel and then cut into 1/2-inch cubes. In a large bowl, combine the tofu cubes, garlic, sesame oil, soy sauce, orange juice and the juice of 2 limes. Give it a good stir, then cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or as long as overnight. Mix together the sour cream, sriracha and the juice of 1 lime in a small mixing bowl. Cover with plastic wrap and refrigerate until ready to serve. Heat the vegetable oil in a large saute pan over medium heat. Fry the tortillas in batches of two until lightly crispy but still tender on the inside, 1 to 2 minutes per side. Drain on a paper-towel-lined plate. Remove the tofu from the marinade and pat dry with paper towels. In the same pan the tortillas were cooked in, sear the tofu over medium-high heat until browned on all sides, 6 to 8 minutes. Remove to a paper-towel-lined plate. Add the cabbage to the pan and saute until wilted, 3 minutes. Add the spinach and saute until wilted, another 2 minutes. Season to taste with salt and pepper. Spread each tortilla with a spoonful of the sour cream mixture. Top with the spinach and cabbage and 4 or 5 crispy tofu cubes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53831,"Roasted Butternut Squash, Sauteed Apples and Toasted Walnut Crepes with Cinnamon Gelato 1 1/2 cups medium-diced butternut squash Extra-virgin olive oil Kosher salt 2 to 3 tablespoons butter 2 Granny Smith apples, peeled and medium diced 1/4 cup brown sugar 1/4 cup bourbon 1/2 cup apple cider 1/2 cup walnuts, toasted and chopped Basic Crepes, recipe follows Cinnamon Gelato, recipe follows Powdered sugar, for dusting 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes 2 1/2 cups heavy cream 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 cinnamon sticks 6 egg yolks Instructions: For the filling: Preheat the oven to 400 degrees F. Toss the butternut squash with some olive oil and salt. Place onto a baking sheet and into the oven for 10 to 12 minutes. Remove from the oven and set aside. Put a saute pan over medium-high heat and melt the butter. Add the apples and salt to taste, and saute until softened. Hit it with the brown sugar and toss until melted. Hit it with the bourbon off the flame, and then carefully tip the pan to the flame to flambe and let the alcohol burn off. Add the apple cider and bring back to a boil. Reduce to a simmer and cook until glazy and delicious, about 10 minutes. Toss in the roasted butternut squash and half of the chopped walnuts. To assemble: Add about 1/4 cup of the filling into the bottom third of a crepe. Roll the crepe and place seam-side down on a plate. Repeat this process with the remaining ingredients. To serve: Arrange 1 crepe roll on each serving plate and spoon more butternut squash and apple filling over the top. Garnish with toasted walnuts and serve with Cinnamon Gelato. Dust with powdered sugar. For the batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk and club soda into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. The crepe batter can be made up to 2 days in advance, covered and refrigerated. For the crepes: Melt about 1/2 teaspoon of the butter in a small nonstick saute pan. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Put the pan over medium heat. Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker, the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, flip the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan as needed. In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit. In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency. Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath. Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53832,"Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing 6 ears of corn 2 jicama 1 red pepper, finely diced 1 yellow pepper, finely diced 3 baby spinach 2 tablespoons pine nuts Juice of 3 limes 2 tablespoons tequila 1 teaspoon white wine vinegar 1/2 cup olive oil 1 pinch cumin 1 pinch cayenne Instructions: Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress. Divide evenly between six plates and garnish with peppers and pinon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 53833,"2-Ingredient Brownies 1 2/3 cups semi-sweet chocolate chips (about 12 ounces) 4 large eggs Instructions: Preheat the oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 opposite sides. Place 1 1/3 cups of the chocolate chips in a medium microwave-safe bowl. Microwave the chocolate until melted, stirring halfway through, about 2 minutes. Let cool slightly, about 5 minutes.
Separate the egg whites into a large bowl. Add the yolks and 2 tablespoons water to the chocolate, then whisk until smooth and combined; set aside, Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form. Gently fold 1/3 of the chocolate mixture into the egg whites, mixing until just combined (you want the whites to stay as fluffy as possible). Repeat 2 more times with the remaining chocolate, folding until well combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center comes out clean, 25 to 27 minutes. Sprinkle the remaining 1/3 cup chocolate chips over the top and return to the oven; bake until just beginning to melt, about 2 minutes. Remove from oven and spread the melted chocolate all over the top of the brownies with an offset spatula.
Let cool completely in the pan, about 30 minutes, Use the parchment overhang to remove the brownies from the pan and cut into squares.
","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 53834,"Plantain Stuffing 4 cups herbed or cornbread stuffing cubes 6 tablespoons unsalted butter 4 tablespoons extra-virgin olive oil 2 jalapeno peppers, seeded and minced 1 cup diced onion (about 1) 1 cup diced red bell pepper (about 1) 2 tablespoons fresh thyme Salt and freshly ground pepper 4 cloves garlic, minced 2 large plantains with some black areas, peeled and chopped into ?-inch pieces 2 cups chicken stock Instructions: Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large saut pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes. Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands. Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 53835,"Cherries Jubilee 1 shot cherry brandy Extra dry Champagne Frozen or jarred Bing cherry, for garnish Instructions: In a champagne flute, add cherry brandy. Slowly top off with Champagne and garnish with a cherry. ","[Brunello di Montalcino, Pinot Noir, Sparkling Shiraz]" 53836,"Strawberry-Rhubarb Jam 5 cups chopped rhubarb (about ten 12-inch stalks) 3 cups quartered hulled strawberries (about 1 pound) 2 1/2 cups sugar Zest of 1 lemon plus 2 tablespoons lemon juice Kosher salt Instructions: Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam. Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 53837,"Smoked Salmon on Grilled Seven Grain Bread with Tomato and Dill 1 loaf seven grain bread, sliced on diagonal into 1/4-inch thick slices Canola oil, to brush bread Salt and freshly ground black pepper Extra-virgin olive oil, for drizzling Dijon Mustard, for spreading and drizzling Honey, for spreading and drizzling 2 to 3 heirloom tomatoes, thinly sliced 8 ounces smoked salmon, sliced paper thin 1 tablespoon chopped fresh dill Juice of 1 lemon Dill fronds, for garnish Instructions: Preheat a grill pan over high heat. Brush the bread with canola oil, salt and pepper. Grill the bread until slightly charred on each side, about 30 seconds per side. Remove the bread to a cutting board and drizzle with olive oil and season with salt and pepper. Combine honey and mustard in a small bowl.
Schmear the bread with honey mustard and put sliced tomato on each slice of bread. Drizzle with honey mustard and top with a few slices of smoked salmon. Add another drizzle of honey mustard and top with black pepper and a sprig of dill. Whisk together a few tablespoons of lemon juice and a few tablespoons of the extra-virgin olive oil and drizzle over the tops. Garnish with dill fronds. Per Serving (based on a 4-serving yield): Calories 521; Total Fat 16 grams; Saturated Fat 2 grams; Protein 20 grams; Total Carbohydrate 75 grams; Sugar: 23 grams; Fiber 7 grams; Cholesterol 13 milligrams; Sodium 1325 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 53838,"Black Bean Nachos 6 oz. tortilla chips 1 can (15.5 oz.) GOYA? Black Beans, drained and rinsed 2 medium tomatoes, cored, seeded and finely chopped (about 1 cup) 4 GOYA? Whole Jalapeno peppers, thinly sliced (about ? cup) 1 scallion, thinly sliced (about ? cup) 1? cups shredded Monterey jack cheese Chopped fresh cilantro, for garnish GOYA? Pico de Gallo, for garnish Frozen GOYA? Guacamole, thawed, for garnish Instructions:

1. Arrange top oven rack 6\ from top heat source. Heat broiler.
2. Arrange tortilla chips in single layer in 12\ skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 53839,"Mulled Wine Granita 3 cups dry red wine 1/2 cup sugar 1 cinnamon stick 2 whole cloves 1/2 teaspoon whole allspice 1/2 teaspoon black peppercorns Whipped cream, for serving (optional) Instructions: Bring the wine, sugar, cinnamon stick, cloves, allspice and peppercorns to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Cook 5 minutes, then remove from the heat and let stand 15 minutes. Strain the mulled wine into an 8-inch-square baking dish and freeze until hard, about 5 hours. Scrape with a fork and divide among glasses. Serve with whipped cream.
   ","[Rhone Blends, Chianti, Tempranillo, Garnacha]" 53840,"Vegan Lentil Chili 2 tablespoons olive oil 1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated 1 red bell pepper (about 6 ounces), diced 1 orange bell pepper (about 6 ounces), diced Kosher salt and freshly ground black pepper 1/4 cup tomato paste 3 cloves garlic, minced 1 tablespoon ancho cl powder 1 tablespoon ground cumin 1/2 teaspoon ground cinnamon Two 14.5-ounce cans diced tomatoes with their juices 1 cup dried red lentils Two 14.5-ounce cans kidney beans, drained and rinsed 2 cups frozen diced butternut squash (from a 10-ounce bag) 1 tablespoon agave syrup or maple syrup Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving Instructions: Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho cl powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute. Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
   Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
   ","[Syrah, Tempranillo, Garnacha, Barbera]

" 53841,"Tied Bean Salad 1 pound Chinese long beans, ends trimmed, or regular green beans (but not tied into knots) 2 tomatoes, peeled, seeded, and diced 1 small zucchini, grated with skin Instructions: Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing from Thai Melon Salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53842,"Bacon Bread Pudding 12 slices thick-cut bacon 4 ounces breakfast sausage, casing removed 4 large eggs
1 cup half-and-half
Kosher salt and freshly ground black pepper
One small loaf brioche or challah (about 14 ounces), cut into 1/2-inch cubes (about 4 cups) 1 cup shredded Cheddar
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped scallion
Instructions: Preheat the oven to 400 degrees F. Arrange the bacon, closely spaced, on a rimmed baking sheet. Bake, flipping halfway through, until the fat is rendered and the bacon is lightly browned but not at all crisp, about 10 minutes. Drain on paper towels. Meanwhile, add the sausage to a medium nonstick skillet over medium heat. Cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain alongside the bacon. Reduce the oven temperature to 375 degrees F. Beat the eggs and half-and-half in a large bowl. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Fold in the bread cubes and the cooked sausage and let soak for 5 minutes. In a 12-cup muffin tin, line each cup with a slice of the bacon, making a ring so the ends overlap. Divide the bread mixture among the cups, using a tablespoon to keep it neat. Sprinkle the tops with half of the Cheddar, followed by the red pepper and scallion and then the rest of the Cheddar. Bake until puffed and golden and a tester inserted into the center comes out mostly clean, about 20 minutes. Remove the bread puddings from the muffin tin with a fork. Serve hot or warm. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 53843,"Grilled Corn Casserole 4 ears fresh corn, shucked Olive oil, for brushing the corn 1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter, sliced
Dash hot sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat a grill pan over medium heat. Brush the corn with olive oil and grill, turning occasionally, until well browned, about 10 minutes. Set aside to cool slightly. One at a time, place each cob on the thin end of a Bundt pan hole and, using a sharp knife, remove the corn kernels from the cobs, cutting downwards so the kernels fall into the base of the pan. Put the corn kernels in a bowl with the cream, sliced butter, hot sauce and some salt and pepper, then mix together. Tip into an 8-by-8-inch dish and bake until brown and bubbling, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 53844,"Pumpkin Dip One 15-ounce can pure pumpkin puree 2/3 cup packed light brown sugar 3 ounces cream cheese, at room temperature 3/4 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt 3/4 cup heavy cream Ginger snap cookies, for garnish Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers Instructions: Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53845,"Spring Pea Soup 3 tablespoons extra-virgin olive oil 1 clove garlic, lightly crushed 1 1/2 cups sliced leek, white and pale green parts only 3/4 cup diced celery 2 1/4 cups chicken stock mixed with 2 1/4 cups water 1/2 cup heavy cream 4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled) 3 tablespoons coarsely chopped fresh Italian flat-leaf parsley 1 teaspoon minced fresh thyme leaves 1/8 teaspoon powdered ascorbic acid (1 tablet vitamin C crushed) Sea salt, preferably gray salt Freshly ground black pepper Creme fraiche, basil oil, finely sliced fresh chives, or prosciutto bits, optional Instructions: Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the sliced white and pale green parts of the leek and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color. Then pour the diluted stock into the saucepan and bring to a simmer. Add the cream to the vegetable mixture and bring to a simmer. Add the peas and return to a simmer. Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender with the ascorbic acid and puree, adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible) Serve soup with optional garnishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53846,"Coffee Coffee Cake 1/2 cup all-purpose flour 1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
Pinch salt
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour 3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup strong brewed coffee 1/3 cup sour cream
2 sticks (1 cup) unsalted butter, room temperature 1 cup granulated sugar
2 eggs 1 teaspoon vanilla extract
Instructions: Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well. For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy. Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions. Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53847,"Red Pork Posole with Pickled Onions and Queso Fresco 4 pounds boneless pork shoulder Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 onion, root end attached and sliced into thin wedges 1 large carrot, peeled and sliced on an angle 2 to 3 small ribs celery (from the heart), sliced on an angle with greens attached 1 small bulb fennel, sliced 4 large cloves garlic, sliced Small handful sprigs fresh thyme, leaves stripped 2 fresh bay leaves 1 1/2 cups dry white wine 4 cups chicken stock 1 cup cider vinegar 1/2 cup water 1/4 cup sugar Kosher salt 1 teaspoon coriander seeds 2 red onions, cut into 1/4-inch rings 1 jalapeno, sliced 2 Fresno peppers, sliced 4 ancho cl peppers 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, chopped 1 tablespoon smoked sweet paprika 1 tablespoon cl powder 1 1/2 teaspoons ground cumin Kosher salt and freshly ground black pepper 2 (14-ounce) cans hominy, rinsed and drained (about 3 cups) A handful fresh cilantro, leaves picked and chopped 2 cups chicken or vegetable stock 1 generous tablespoon agave syrup or honey 2 limes Queso fresco or other mild cheese, for topping Warm, charred flour or corn tortillas, for serving Instructions: To make the braised pork: Preheat the oven to 350 degrees F. Pat the pork dry of any juices and generously season with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the pork in the pot and brown well on all sides. Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork. Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork. To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew. To make the red posole: Seed and stem the ancho chiles. Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth. Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, cl powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork. Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal. To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 53848,"Marshmallow Fondant Elephants 5 ounces mini marshmallows (2 2/3 cups) 8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading Vegetable shortening, for kneading Pink, black and blue gel food coloring Instructions: For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes. Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a \v\ shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
Build the elephants: Arrange a set of legs on the parchment, \v\ point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
Repeat with the remaining fondant to make 5 more elephants. Let the elephants dry, uncovered, overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53849,"Macaroni and 4 Cheeses Nonstick cooking spray 1 pound elbow macaroni 2 (10-ounce) packages frozen pureed winter squash 2 cups 1 percent lowfat milk 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups) 2 ounces Monterrey jack cheese, grated (about 2/3 cup) 1/2 cup part-skim ricotta cheese 1 teaspoon salt 1 teaspoon powdered mustard 1/8 teaspoon cayenne pepper 2 tablespoons unseasoned bread crumbs 2 tablespoons grated Parmesan 1 teaspoon olive oil Instructions: Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53850,"Dry-Brined Herbed Turkey 1 12- to 14-pound turkey, thawed if frozen Kosher salt 1 tablespoon sugar 1 tablespoon fresh rosemary, plus 1 sprig 1 tablespoon chopped fresh sage, plus 1 sprig 1 tablespoon fresh thyme, plus 3 sprigs 1 teaspoon celery seeds Freshly ground pepper 1 carrot, cut into chunks 1 stalk celery, cut into chunks 2 shallots, halved 1 cup dry white wine 1 stick unsalted butter, melted Instructions: The day before roasting the turkey, remove the neck and giblets and reserve for gravy (see below). Pat the turkey dry with paper towels and put on a rimmed baking sheet. Combine 1/4 cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes. Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 53851,"Octopus Salad with Spiced Cucumber 3 small octopus (1 1/2 to 2 pounds fresh or 2 to 3 pounds frozen) 1/2 cup diced English cucumber 1/4 cup thinly sliced red onion 3 cloves garlic, peeled and minced 1 teaspoon chopped fresh thyme leaves 2 tablespoons sambal 2 tablespoons sea salt 1 teaspoon ground white pepper 1/2 cup olive oil 2 teaspoons white balsamic vinegar 1/4 cup lemon juice 2 medium vine-ripe or Roma tomatoes, diced 2 tablespoons minced chives Instructions: To prepare octopus for cooking, remove the mouth section, rinse well. Add the octopus to a large pot of salted water over high heat. Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Once the octopus is light pink and soft to the touch, remove from heat, drain and cool. Once cool, rinse and remove outer skin of tentacles, cut the head portion open, remove the insides and rinse again. Cut the octopus into 1/2 by 1/2-inch pieces. In a large bowl, add the cucumbers, onions, garlic, thyme, sambal, sea salt, white pepper, olive oil, white balsamic vinegar, and lemon juice. Toss to combine and well mixed. Add the octopus, tossing to coat with the dressing, then add the tomatoes and chives. Gently toss, being careful not to break or bruise the tomatoes and chives. Cover and refrigerate for 1 to 2 hours. Transfer the salad to serving plates with a slotted spoon and drizzle with remaining dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53852,"Sweet and Crunchy Low-Fat Cookie 3/4 cup brown sugar 3/8 cup margarine 2 egg whites 2 1/2 cups whole grain wheat flour 1 cup part skim milk ricotta cheese 1 teaspoon brown sugar 1 dash ground cinnamon 1/2 teaspoon vanilla 4 cups sorbet 25 fresh mint leaves Instructions: Preheat oven to 350 degrees F. In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated. Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen. Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside. Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53853,"Uncooked Cranberry and Orange Relish 1 bag (12 ounces) whole fresh cranberries, well washed and patted dry 1 thin skinned, seedless oranges, well washed and dried 1 cup sugar Instructions: Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 53854,"Frozen Chocolate Mudslide 1 1/3 cups milk 6 ounces vodka
4 ounces coffee liqueur, such as Kahlua
4 ounces Irish cream liqueur, such as Bailey's Irish Cream
2 large scoops chocolate ice cream 4 cups ice Instructions: Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses. ","[Merlot, Cabernet Sauvignon, Port]" 53855,"Gut Pak One 4 1/2-pound piece brisket, preferably second cut 1 teaspoon liquid smoke 1 tablespoon chili powder 1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon freshly ground black pepper 1 tablespoon vegetable oil 2 cloves garlic, finely chopped 1/2 cup finely chopped onion 1 cup ketchup 1/4 cup Worcestershire sauce 1/4 cup apple cider vinegar 2 tablespoons molasses 1 tablespoon packed light brown sugar Kosher salt and freshly ground black pepper
Hot sauce 8 ounces smoked sausage or hot links (about 2 links) One 15.5-ounce can pinto beans, drained and rinsed 14 ounces corn chips (about 10 cups) 4 ounces freshly grated Cheddar (about 1 1/4 cups) 8 slices soft white or wheat bread Chopped white onion, serving suggestion Dill pickle slices, serving suggestion Pickled jalapeno pepper slices, serving suggestion Instructions: For the brisket: Preheat the oven to 325 degrees F. Put the brisket in a small roasting pan. Score the thick top layer of fat (known as a fat cap) a few times with a sharp knife. Rub all over with the liquid smoke. Mix the chili powder, salt, cumin, garlic powder, paprika and pepper, and rub all over the brisket. Make sure the brisket is fat-cap-side up in the pan. Add 1/2 cup water to the bottom of the pan and then tightly cover the roasting pan with aluminum foil. Roast until an instant-read thermometer inserted in the meat reads around 190 degrees F, about 3 hours (a thin knife should easily pierce the meat but it should not be falling apart). If cooking a second cut brisket, make sure to take the temperature in a few different spots as the different muscles can cook at different rates. Let the meat rest in the pan for about 30 minutes, and then transfer to a cutting board. Pour the juices into a large measuring cup. Then skim off the fat from the top and reserve. For the barbeque sauce: While the brisket roasts, heat the oil in a medium pot over medium heat. Add the garlic and onion. Cook, stirring, until softened, about 5 minutes. Add the ketchup, Worcestershire, vinegar, molasses and sugar. Stir in 1/2 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer until slightly thickened and the flavors have blended, 15 minutes. Season with additional salt and pepper and hot sauce. Set aside. Chop the brisket, trimming away and discarding excess fat as you cut. Put the chopped brisket into a pot and mix with 1 cup of the barbecue sauce and 1/2 cup of the reserved juices. Keep warm over medium-low heat, stirring occasionally, while you prepare all the other components. For the Gut Pak: Place the smoked sausages in a medium nonstick skillet and cook over medium heat until warmed through, about 5 minutes. Slice the sausage. Put the beans in a medium bowl with 2 tablespoons of water, cover with plastic wrap and microwave until warm, 2 minutes. On each of 4 large plates, put 2 1/2 cups corn chips and some Cheddar. Evenly distribute the sausage, brisket, beans and a drizzle of the remaining barbecue sauce on top. Serve each plate with 2 slices of bread, chopped white onion, dill pickle slices and pickled jalapeno slices on the side. GO BEARS! ","[Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir]" 53856,"Coyote's Pickle Chili 3 cups chili beans, pre-cooked (canned chili beans work too) 1 large can V-8 Spicy tomato juice 4 tomatoes, coarsely chopped 3 lbs. ground beef or steak cubed 2 cups dill pickle juice 1/2 large onion, coarsely chopped 2 tablespoons minced garlic Instructions: In a large pot, start to cook the chili beans or start warming them if precooked. Meanwhile, in a large skillet saute the onion and minced garlic until onion is slightly transparent, then add the ground beef or steak, brown until half cooked, add to the beans. Add the tomatoes, pickle juice, and just enough water to come barely over the top of chili. Simmer until water is almost boiled off, stirring occasionally. Chili is done when it is nice and thick and a wooden spoon will almost stand up in it. Garnish with coarsely grated sharp cheddar cheese and onion pieces. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 53857,"Dark and Stormy Ice 1/4 lime 2 ounces dark rum (recommended: Goslings Black Seal Bermuda Black Rum) 10 ounces of ginger beer (recommended: Milligan's Island Tropical Mango Ginger Beer) Lime wedge, for garnish, optional Instructions: Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired. ","[Rum, Ginger Beer]" 53858,"Fall Fashioned 1 3/4 ounces apple brandy, such as Calvados 1 ounce apple liqueur, such as Berentzen 1/2 ounce Averna
3 dashes Angostura bitters Pinch Cinnamon Demerara, recipe follows Brandied cherries, for garnish 1/4 cup demerara or brown sugar 1/2 teaspoon ground cinnamon Instructions: Stir the apple brandy, apple liqueur, Averna, bitters and Cinnamon Demerara over ice in a cocktail shaker until chilled. Strain into an iced double rocks glass. Garnish with brandied cherries. Mix together the sugar and cinnamon in a small bowl.
","[Calvados, Apple Liqueur, Averna, Brown Sugar]" 53859,"Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad 2 4 tablespoons unsalted butter 2 cloves garlic, finely chopped 1 carrot, finely chopped 1 rib celery, finely chopped 1 onion, finely chopped 1/4 cup all-purpose flour Salt and freshly ground black pepper 3 cups chicken stock, plus more if needed 1 cup whole milk One 12-ounce bottle light-bodied beer 2 large russet potatoes, peeled and chopped 2 cups grated extra-sharp Cheddar (about 8 ounces) Dash hot sauce Dash Worcestershire sauce Sour cream, for topping 4 slices bacon, cooked crisp, for topping 2 tablespoons chopped fresh chives, for topping Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows 2 tablespoons unsalted butter 1 teaspoon ancho cl powder 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika Freshly cracked black pepper 1 cup pecan halves 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 small shallot, minced 3 tablespoons olive oil Pinch sugar Kosher salt and freshly cracked black pepper One 10-ounce package prewashed baby spinach 4 slices bacon, cut into 1/4-inch pieces, fried crisp 4 ounces crumbled blue cheese 1 cup halved cherry tomatoes Active Time: 20 minutes Total Time: 2 hours 50 minutes Instructions: Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes. Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans. Gina's Spinach Salad Spiced Pecans: Spinach Salad: For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool. For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper. Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53860,"Buffalo Chicken Burgers 11 tablespoons salted butter 1 1/2 pounds ground chicken
9 tablespoons hot sauce, such as Frank's 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 onion rolls, halved 3 stalks celery, 1 thinly sliced, 2 cut into sticks, plus a few leaves 1/2 cup mayonnaise 1/2 cup sour cream
1/4 cup blue cheese crumbles, plus more for serving Splash white vinegar, plus more if needed Kosher salt and freshly ground black pepper Instructions: For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup. Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties. Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes. Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup. Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes. For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed. Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes. Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes. Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 53861,"Dark 'n' Fiery 4 ounces fresh lime juice 2 ounces orange liqueur, such as Cointreau 12 ounces ginger beer
2 lime wheels
4 ounces high-proof rum, such as Bacardi 151
Instructions: In a 2-cup liquid measure with a pour spout, stir together the lime juice, orange liqueur and ginger beer. Place ice in two rocks glasses; divide the mixture evenly between the glasses, leaving at least 2 inches between the top of the glass and the liquid. Float a lime wheel over the ice in each glass to act as a barrier; pour the rum over the lime wheels. Set the glasses on a heatproof surface with nothing above; place a baking sheet nearby. Using extreme caution, light a long wooden match and carefully hold it right above one of the glasses--the flame will turn a deep blue color and the top of the cocktail will ignite. Light the second cocktail, then run the match under cold water to extinguish -- simply blowing on the match is not enough because the wood soaks up the rum. Let the cocktails burn for a few seconds, then extinguish the flames by placing the baking sheet on top of the glasses and holding it there for at least 10 seconds. Squeeze the \roasted\ lime wheels into the cocktails, stir and enjoy! ","[Rum, Dark Rum, Spiced Rum, Brandy]" 53862,"Ginger Snaps 1 1/2 cups unsalted butter 2 cups light brown sugar 1/2 cup molasses 2 eggs 4 1/2 cups unbleached allpurpose flour 4 teaspoons ground ginger 4 teaspoons baking soda 1 teaspoon salt 3 tablespoons fresh ginger, grated 1 cup candied ginger, finely chopped Instructions: Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53863,"Italian Cinnamon Rolls 2 envelopes (4 1/2 teaspoons) active dry yeast 5 1/4 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground anise seed
1/2 cup (1 stick) unsalted butter, melted
1/2 cup heavy cream, at room temperature
1 teaspoon pure vanilla extract
2 large egg yolks
1 cup packed light brown sugar 1 1/2 teaspoons orange zest 1 teaspoon lemon zest 1 teaspoon ground anise seed 1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened, plus more for the baking dish
2 cups powdered sugar 3 tablespoons freshly squeezed orange juice
Instructions: For the dough: Sprinkle the active dry yeast over 1 1/4 cups warm water. Allow it to sit until it becomes creamy and starts to bubble, about 2 minutes. Meanwhile, in the bowl of an electric mixer, combine the flour, granulated sugar, salt and anise. Stir together with a rubber spatula. Whisk together the melted butter, heavy cream, vanilla and egg yolks in a separate bowl. Add the wet ingredients and the active yeast to the dry ingredients. Using a rubber spatula, stir together to form a rough dough. Place the bowl on the mixer with a dough hook and knead until the dough pulls away from the sides but is still soft and silky, about 10 minutes. Cover with plastic wrap and set aside to double in size, about 1 hour. For the filling: Mix together the brown sugar, orange zest, lemon zest, anise, cinnamon and salt in a bowl. Dust the counter lightly with flour. Pour the dough out onto the counter and dust the top of the dough with more flour. Gently, roll the dough into a rectangle about 22 by 15 inches and a 1/3 inch thick. Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the brown sugar mixture. Starting at the end closest to you, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into twelve 2-inch rolls. Butter the inside of a 9-by-13-inch glass baking dish. Place the rolls in the pan and allow to double in size, about 30 minutes. Preheat the oven to 350 degrees F. Bake the rolls until golden brown and puffed, 30 to 35 minutes. Allow to cool slightly while preparing the glaze. For the glaze: Whisk together the powdered sugar and orange juice in a small bowl. Drizzle the glaze over the rolls and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53864,"Refrigerator-Brewed Sweet Iced Tea 1 orange 2 to 3 plums 8 tea bags (recommended: Lipton) 1/2 cup sugar 1 lemon Instructions: Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally. When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 53865,"Grilled Kielbasa with Cabbage and Bean Slaw 3 tablespoons apple cider vinegar 1 tablespoon packed light brown sugar Kosher salt 1 15-ounce can black-eyed peas, drained and rinsed 1/4 small red onion, thinly sliced into rings 1 small head green cabbage, cut into 8 wedges 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 13-ounce package light kielbasa 1/2 cup fresh parsley Spicy brown mustard, for serving Instructions: Mix the vinegar, brown sugar, 2 tablespoons water and 1 1/4 teaspoons salt in a large bowl. Add the black-eyed peas and red onion, toss well and set aside to marinate. Meanwhile, preheat a grill to medium. Brush the cabbage wedges all over with 2 tablespoons olive oil and season with salt and pepper. Grill the kielbasa and cabbage, turning halfway through, until charred and the cabbage is crisp-tender, 8 to 10 minutes. Chop the cabbage into bite-size pieces and add to the black-eyed pea mixture. Stir in the parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Divide among plates. Slice the kielbasa and add to the plates. Serve with mustard. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 53866,"Greek Salad in a Jar 1/4 cup olive oil 1/4 cup balsamic vinegar 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 clove garlic, minced Kosher salt and freshly ground black pepper
1 cup warm water
3 to 4 canned halved artichoke hearts, drained 1/2 cucumber, cut into chunks
1/4 cup pitted kalamata olives, roughly chopped
1/2 cup halved red grape tomatoes
1/4 cup feta cheese chunks
1/2 cup rinsed and drained canned chickpeas
1/2 head romaine lettuce, chopped
Instructions: For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth. For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53867,"Cranberry-Lemon Bars Cooking spray 1/2 cup pecans 2 cups all-purpose flour 1 3/4 cups sugar 1 1/4 teaspoons kosher salt 3 sticks unsalted butter, cut into small pieces, at room temperature 3 large eggs, plus 4 egg yolks 1 1/4-ounce packet unflavored gelatin powder 1/4 cup warm water 1 12-ounce bag cranberries (fresh or frozen) 1 vanilla bean, split 1/2 teaspoon finely grated lemon zest, plus 1/4 cup lemon juice Instructions: Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two sides. Lightly coat the parchment with cooking spray. Spread the pecans on a baking sheet and bake until toasted, 8 to 10 minutes; let cool. Finely grind the nuts in a food processor. Add the flour, 1/2 cup sugar and 1 teaspoon salt and pulse. Add 1 1/2 sticks butter and 2 egg yolks; process until the dough comes together. Transfer the dough to the prepared baking dish and press into an even layer (use a piece of parchment to help). Bake until the crust is golden brown, 30 to 35 minutes. Let cool. Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine. Microwave in 10-second intervals, stirring after each, until melted. Combine the cranberries, vanilla bean and 3/4 cup sugar in a medium saucepan. Stir in 2 tablespoons warm water and cook over medium-high heat, stirring, until thick, 10 to 15 minutes. Discard the vanilla bean. Transfer the mixture to a blender, add the gelatin mixture and puree on low speed until smooth but not too airy; set aside. Meanwhile, whisk the 3 whole eggs, remaining 2 egg yolks, the lemon zest, lemon juice and the remaining 1/2 cup sugar and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, whisking, until thick enough to coat the back of a spoon, 5 to 10 minutes (do not boil). Remove from the heat and whisk in the remaining 1 1/2 sticks butter, one piece at a time, until creamy. Whisk in the cranberry mixture until combined. Spread the cranberry mixture over the cooled crust and refrigerate, uncovered, at least 6 hours and up to 1 day. Lift the bars out of the pan and remove the parchment. Cut into small squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53868,"Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest 8 cups vegetable oil, for frying 2 ounces dried rice vermicelli noodles (see Cook's Note) Kosher salt Two 3-ounce bars semisweet chocolate, chopped 2 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon fine salt 12 tablespoons unsalted butter, at room temperature, plus more for the pans 2 cups plus 2 tablespoons sugar 3/4 cup unsweetened cocoa powder (not Dutch Process) 2 teaspoons pure vanilla extract 3 large eggs, at room temperature 1/4 cup milk 2 sticks unsalted butter, at room temperature 4 cups confectioners? sugar Pinch fine salt
2 1/2 teaspoons pure vanilla extract
2 to 3 tablespoons milk
Yellow food coloring, optional Mini candy-coated chocolate eggs, for decorating Instructions: Make the nest: Heat the oil to 375 degrees F in a large Dutch oven over medium-high heat. Line an 8-inch diameter bowl with plastic wrap leaving some overhang. Line another medium bowl with paper towels. Separate the vermicelli bundles lengthwise into 1-inch-wide sections. (It's okay if some noodles break off, you may still use them.) Drop one bunch into the oil; the noodles will immediately puff and the oil will bubble vigorously. Cook for 10 to 15 seconds, until the oil stops bubbling and the vermicelli are crisp. Using a spider or mesh strainer, transfer the noodles to the paper towel-lined bowl and immediately sprinkle with salt, tossing to coat. When the temperature returns to 375 drop another bunch in. Repeat the frying process until all of the vermicelli, including any loose or broken pieces are cooked. Set the fried vermicelli aside. Heat the chocolate in a small microwavable bowl in the microwave until melted, about 2 minutes, pausing every 30 seconds to stir with a rubber spatula. Remove the paper towels from the bowl of vermicelli and discard. Scrape the melted chocolate into the bowl of vermicelli. Wearing latex gloves, use your hands to toss the vermicelli with the chocolate until the noodles are completely coated and sticky. Gently press the mixture into the bottom and up the sides of the plastic lined bowl leaving the edges uneven and ragged to resemble a bird's nest. Chill the nest in the bowl until firm, at least 30 minutes.
Make the cake. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with circles of parchment paper. Whisk the flour, baking soda, baking powder and salt together in a medium bowl and set aside. Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar, beating until the mixture is light and smooth, about 4 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat on medium, 1 minute more. Reduce the mixer speed to medium-low and add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the milk with 1 1/4 cups water in a small saucepan, bring just to a boil and remove from the heat.
With the mixer on low, add the flour mixture, about 1/4 cup at a time, until it is incorporated. Turn off the mixer, then carefully pour the hot liquid into the batter and combine by hand with a whisk until smooth. Divide the batter evenly between the prepared pans. Lightly tap each pan on the counter to settle the batter.
Bake until the cakes begin to pull away from the sides of the pans and the centers spring back when touched lightly, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife or small spatula around the edges of the pan, turn out the cake layers and place on the rack to cool completely.
Make the buttercream: Beat the butter, confectioners? sugar and salt in a large bowl with an electric mixer on medium speed until just combined. Add the vanilla extract and increase the speed to medium-high, beating until fluffy and creamy, about 3 minutes. Beat in 2 tablespoons milk and the food coloring, if using, to make a pastel shade. Continue beating until light and spreadable, 2 minutes. If the frosting seems too stiff, add the remaining tablespoon of milk. To assemble: Place 1 cake layer right-side up on a cake stand or flat plate and top with 1 cup of frosting. Using a large offset spatula, spread the icing evenly over the layer to the edges. Place the other layer, on top. Evenly spread half of the remaining frosting over the top, leaving a small off-center mound to place the nest on. Spread the remaining frosting around the sides of the cake in a swirly pattern. Lift the chocolate nest from the bowl by the plastic-wrap overhang. Peel off the plastic and discard. Place the nest on the top of the cake on the mound of frosting and fill with candy coated eggs. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 53869,"Schiacciata 1 cup lukewarm water 1 package instant dry yeast 2 cups bread flour, plus more for dusting 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil 1 cup cherry tomatoes 2 teaspoons sea salt 4 sprigs fresh rosemary, leaves removed Instructions: Preheat the oven to 400 degrees F. Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it's ready.
Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter.
Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour.
Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.
Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 53870,"Guava-Glazed Mahi-Mahi with Coconut Bamboo Rice, Tempura Baby Bok Choy and Coconut Curry Sauce 4 cloves garlic, smashed 2 green onions, chopped
2 shallots, minced
One 1-inch piece fresh ginger, minced or grated
1 stalk lemongrass, smashed and chopped
2 tablespoons peanut oil
1 Thai cl chopped
1 tablespoon red Thai curry paste
2 sprigs fresh thyme
1 teaspoon whole coriander seeds
6 tablespoons brown sugar
1 cup vermouth
2 cups chicken stock
Two 14-ounce cans coconut milk
1/2 cup cilantro leaves, chopped 1 lemon, juiced
Salt
1 1/2 cups guava paste 1/4 cup soy sauce
1 tablespoon chopped fresh ginger 1 small jalapeno, seeds removed then chopped
2 cups bamboo rice 1 cup coconut milk
1 quart plus 1 tablespoons vegetable oil Four 7-ounce pieces fresh mahi-mahi
4 pieces baby bok choy
2 cups tempura batter mix, homemade or store-bought
Ice water
Instructions: For the coconut curry sauce: In a medium saucepot, gently saute the garlic, green onion, shallot, ginger and lemongrass with the peanut oil over medium heat for a couple of minutes until fragrant. Add the cl and curry paste and continue to cook for a few minutes more, stirring to incorporate. Next, put in the thyme, coriander and brown sugar and cook for 2 more minutes. Deglaze with the vermouth and continue to cook. When it has cooked completely dry, add the chicken stock and simmer until reduced by half, about 10 minutes. Pour in the coconut milk, increase the heat to high, bring to a boil and then remove the sauce from the heat. Let cool at room temperature. Puree the sauce in a blender and strain it through a fine sieve. Reheat the sauce when needed and finish it with fresh cilantro, lemon juice and salt. For the guava glaze: Warm the guava, soy sauce, ginger and jalapeno in a big pot over low heat for 10 minutes, whisking occasionally, to create a smooth glaze. Pour into a blender and run on high speed for 2 minutes. Press the glaze through a fine strainer and keep refrigerated until needed. For the coconut bamboo rice: Combine the rice, coconut milk and 1 cup water in a stockpot and bring to a boil over high heat. Cook until the liquid has evaporated and you can see the surface of the rice. Then cover the rice, reduce to low heat and cook for 15 minutes. Fluff with a fork then keep warm until serving. For the mahi-mahi and tempura bok choy: Preheat the oven to 350 degrees F. and heat 1 quart of the vegetable oil in a saucepan to about 350 degrees F. Heat the remaining 1 tablespoon of oil in a medium skillet over high heat until smoking. Pan sear the mahi-mahi on one side until golden brown, about 2 minutes. Flip the mahi- mahi, transfer the skillet to the oven and roast. While the fish is in the oven, mix the tempura batter with the recommended amount of ice water. Cut the bok choy pieces in half and dip in the tempura batter. Place the coated bok choy in the 350 degree F. oil until golden brown, 3 to 4 minutes, then remove and dry on paper towels. After about 4 minutes, remove the fish from the oven and generously glaze the surface of the fish with the guava glaze. Place the fish back into the oven for 1 minute to let the glaze set, and then remove.
Place the coconut bamboo rice in the center of a plate with the tempura bok choy cascading off the rice. The guava-glazed mahi-mahi goes directly on top of the rice. Pour the coconut curry sauce around the dish. Repeat with the remaining fish, vegetables, rice and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 53871,"Hamburger Potato Skins 8 small russet potatoes Vegetable oil, for the potatoes 1 pound ground beef
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon ketchup 1 1/2 teaspoons seasoning salt
1 teaspoon yellow mustard 2 to 3 dashes Worcestershire sauce
1 cup grated Cheddar 1/2 cup shredded lettuce
1/2 cup chopped pickles
Sesame seeds, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour. As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside. Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes. Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Zinfandel]" 53872,"Italian Lentil Salad 1 pound green lentils (recommended: Sabarot) 2 scallions, chopped 1 cup halved seedless green grapes 1 cup halved seedless red grapes 1 cucumber, peeled, seeded and diced 1 red bell pepper, seeded and diced 1/2 cup coarsely chopped skinned and toasted hazelnuts 2 teaspoons lemon zest (from about 2 lemons) 1/3 cup fresh lemon juice (from 1 to 2 lemons) 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the Salad: Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl. For the Vinaigrette: Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste Pour the vinaigrette over the salad and toss well. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53873,"Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches 1 1/2 pounds boneless skinless chicken thighs 1 1/2 cups ketchup 1/4 cup cider vinegar 2 tablespoons dark brown sugar 2 tablespoons molasses 2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce 1 clove garlic, grated Kosher salt and freshly ground black pepper 4 hamburger buns Coleslaw, bread & butter pickles and potato chips, for serving Instructions: Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking. Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid. Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.
","[Zinfandel, Merlot, Syrah, Malbec]" 53874,"Pork BBQ Macaroni and Cheese One 3- to 5-pound pork butt BBQ Rub, recipe follows 4 cups apple cider vinegar 2 cups cooked macaroni 8 ounces Cheese Sauce, recipe follows 2 ounces BBQ Sauce, recipe follows 1 ounce smoked Cheddar, shredded 1/2 green onion, chopped 1/4 cup ancho cl powder 1/4 cup bourbon paprika 1/4 cup salt 1/4 cup granulated sugar 3 tablespoons brown sugar 1 1/2 tablespoons crushed red pepper 3/4 teaspoon ground cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 2 pounds brown sugar 4 cups ketchup 1 cup red wine vinegar 1/4 cup dry mustard 1/4 cup hot sauce 4 teaspoons bourbon paprika 4 teaspoons ground black pepper 4 teaspoons salt 2 dashes Worcestershire sauce 1 stick (8 tablespoons) butter 1/4 cup all-purpose flour 4 cups milk 2 cups heavy cream 1 tablespoon salt 1/2 tablespoon black pepper 2 pounds shredded white Cheddar Instructions: Preheat the oven to 250 degrees F. Rub the pork with the BBQ Rub, then place in a pan with the vinegar. Cover with plastic and foil, then roast for 3 to 4 hours. Let cool, then remove the fat cap and bone and shred the pork. Heat 3 ounces pulled pork. Place the macaroni and Cheese Sauce in a saucepan and cook on medium heat until hot. Place the macaroni and cheese in a bowl, then top with the pork, BBQ sauce, smoked Cheddar and green onion. (Reserve the remaining ingredients for more servings or another use.) Combine the cl powder, paprika, salt, granulated sugar, brown sugar, crushed red pepper, cumin, garlic powder, onion powder, cinnamon and ginger in a bowl. Place the brown sugar and ketchup in a bowl and mix well. Add the vinegar, mustard, hot sauce, paprika, pepper, salt, Worcestershire and 1 cup water and continue to mix until well blended and the sugar has dissolved. Melt the butter in a pot, then add the flour, stirring until smooth. Cook for 3 minutes. Add the milk, cream, salt and pepper. Cook on medium heat, stirring often, until thickened. Turn off the heat and add the cheese. Stir until melted. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 53875,"Warm Peach and Prosciutto Salad 10 very thin slices prosciutto 1 pound peaches (about 3), at room temperature, peeled and cut into 8 wedges Salt and freshly ground black pepper 1 lemon, juiced 2 tablespoons water 4 tablespoons unsalted butter 1 bay leaf 1 tablespoon finely chopped fresh thyme leaves 3 tablespoons balsamic vinegar 4 cups loosely packed baby spinach Instructions: Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 half slices per plate. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked. Place the peaches in a bowl and season, to taste, with salt and pepper. Pour the lemon juice and water over peaches and cover. Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, vinegar, and salt and pepper, to taste. Cook for 1 minute then add peaches and baby spinach and toss to coat. Divide evenly among the 4 plates of prosciutto and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 53876,"Hash Brown Breakfast Pizza One 20-ounce bag frozen shredded hash browns, thawed 1/3 cup shredded pepper jack cheese 1/3 cup shredded Cheddar 3 tablespoons salted butter, melted
2 large eggs, beaten
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
Nonstick cooking spray, for the parchment 1 cup shredded pepper jack cheese 1 cup shredded Cheddar
2 scallions, sliced, plus additional sliced scallions, for serving 1 red bell pepper, chopped
1 green bell pepper chopped
4 strips cooked bacon Salsa, for serving
Sour cream, for serving
Fresh cilantro, for serving
Instructions: For the crust: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. In a bowl, mix together the hash browns, pepper jack, Cheddar, butter and eggs. Season with a good pinch of salt and pepper. Add the cayenne. Mix well. Spray the parchment with cooking spray and add the hash brown mix. Shape into a large rectangle. Bake until the edges are golden brown, about 25 minutes. For the toppings: Remove the hash brown crust from the oven. Top with the pepper jack, Cheddar, scallions and red and green bell peppers. Add the bacon, tearing it into pieces as you go. Return the pizza to the oven until the cheese is melted and the veggies are roasted, 12 to 14 minutes. Using a pizza cutter, cut the pizza into slices and serve with salsa, sour cream, cilantro and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53877,"Chocolate Layer Cake 1 cup (2 sticks) unsalted butter, softened at room temperature 3 cups light brown sugar, packed 4 eggs 2 teaspoons pure vanilla extract 3/4 cup unsweetened cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 3 cups sifted cake flour 1 1/3 cups sour cream 1 1/2 cups hot coffee 8 tablespoons (1 stick) unsalted butter, softened at room temperature 16 ounces cream cheese, softened at room temperature 8 ounces unsweetened chocolate, melted 1/2 cup cooled coffee 4 teaspoons pure vanilla extract 6 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting. Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 53878,"Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce 4 (6 ounce) Chilean Sea bass fillets 2 tablespoons olive oil Salt and freshly ground pepper Roasted Yellow Pepper Grits, recipe follows Roasted Poblano Sauce, recipe follows 3 large yellow peppers 4 tablespoons olive oil 1 tablespoon unsalted butter 1 large Spanish onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon chipotle puree 2 (16 ounce) cans hominy, drained 1 cup heavy cream 1/2 cup grated white Cheddar 3 poblano peppers, roasted, peeled, seeded and chopped 1/4 cup red wine vinegar 3 tablespoons chopped cilantro 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Instructions: Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce. Preheat oven to 400 degrees F. Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside. Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar. Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 53879,"4 Cheese Stuffed Shells Salt 8 pieces jumbo pasta shells 1 1/2 pounds ricotta cheese or part skim ricotta cheese 1 pound mozzarella, diced 1/2 cup grated Parmigiano-Reggiano 1 cup shredded Asiago 1/4 cup chopped flat-leaf parsley 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 cloves garlic, chopped 1 small onion, finely chopped 1 can (28 ounces) crushed tomatoes Salt and freshly ground black pepper 6 or 7 leaves fresh basil, torn or shredded Instructions: Preheat oven or broiler to 450 degrees F. Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool. Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine. To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53880,"Pumpkin-Chipotle Waffles 1 cup maple syrup 1/4 teaspoon ground cinnamon Large pinch fine salt Pinch cayenne 1 teaspoon freshly grated orange zest 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon chipotle powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 3/4 cup buttermilk 1/2 cup pure pumpkin puree 1/3 cup vegetable oil, plus more for brushing waffle iron 3 tablespoons brown sugar 1 large egg plus 1 large egg white Soft unsalted butter for serving, optional 1/2 cup toasted pumpkin seeds (pepitas) Instructions: For the syrup: Whisk together the maple syrup, cinnamon, salt and cayenne in a small saucepan. Bring to a simmer over medium-low heat and whisk until the cinnamon is dissolved, about 1 minute. Remove from the heat and stir in the orange zest. Cover and keep warm. For the waffles: Preheat a waffle maker to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, baking powder, baking soda, chipotle powder, cinnamon and salt in a medium bowl. Whisk together the buttermilk, pumpkin puree, oil, sugar, egg and white. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. 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 the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter. Serve the waffles with butter, drizzle with the orange syrup and sprinkle with the pepitas. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 53881,"Apple Pancakes 1 3/4 cups all-purpose flour, plus more as needed 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly ground nutmeg 2 large eggs at room temperature 1 1/4 cups milk at room temperature 1/2 teaspoon vanilla extract 3 tablespoons unsalted butter, plus more as needed 4 Macintosh or other small apples Warm maple syrup, as an accompaniment Instructions: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven. Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay). Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour. In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more. Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53882,"From Scratch Pumpkin Pie 1 medium sugar pumpkin Canola oil, for oiling pumpkin 2 cups all-purpose flour, plus more for flouring 1/4 teaspoon salt 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces One 14-ounce can sweetened condensed milk 1/2 cup whipping cream 2 tablespoons cornstarch 2 tablespoons molasses 2 tablespoons canola oil 1 tablespoon ground cinnamon 1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
Whipped cream, for serving, optional Instructions: For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Decorate with whipped cream before serving, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53883,"Poutine 6 to 8 large Yukon gold potatoes, peeled 1 tablespoon vegetable oil, plus more for frying 1 shallot, minced 1 small clove garlic, minced 2 cups chicken stock 2 cups beef stock 2 tablespoons ketchup 1 tablespoon apple cider vinegar 1 tablespoon whole green peppercorns 1/2 teaspoon Worcestershire sauce 2 tablespoons unsalted butter 2 tablespoons all-purpose flour Kosher salt and freshly ground pepper 2 cups cheddar cheese curds Instructions: Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner. Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm. Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy. Put the fries in shallow dishes; top with the cheese curds and gravy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53884,"Cauliflower in Curry Cream Sauce 1 head cauliflower, rinsed and broken down into florets 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon butter 1 cup chopped onion 2 teaspoons yellow curry powder 1/2 teaspoon turmeric Salt 3 cloves garlic, grated on a rasp 1 cup chicken stock 2 cups heavy cream Instructions: For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan. While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 53885,"Sierra's Grandma's Secret Buffalo Wing Sauce 2 cups vegetable oil 10 whole, fresh chicken wings, cut in pieces (20 wing pieces) 1 stick butter 4 tablespoons brown sugar 5 tablespoons tomato sauce 1/4 teaspoon garlic 1/4 teaspoon onion powder 1/4 teaspoon white pepper 1/4 teaspoon chili powder 1/4 teaspoon salt 1 teaspoon oregano, fresh or dried Dash beer 1 dash hot sauce (recommended: Frank's Hot Sauce) Instructions: Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil. Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended. Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 53886,"Classic Greek Salad 3 teaspoons red wine vinegar 1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 large leaves red leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
6 Kalamata olives 2 ounces feta cheese, crumbled
Instructions: Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly. Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired. ","[Ros, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53887,"Butternut Squash and Bean Soup 1 pound dried borlotti (cranberry or October) beans 8 cups water 2 bay leaves 2 tablespoons kosher salt 2 cups rustic or sourdough bread cubes (1/2-inch, crusts removed) 3 unpeeled garlic cloves, smashed 1/4 teaspoon salt Pinch of freshly ground black pepper 1 tablespoon olive oil 1 teaspoon chopped fresh sage leaves 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 cup diced (1/2-inch) onion 1 cup diced (1/2-inch) carrots 1 cup sliced celery (stalks cut in half lengthwise and then cut into 1/2-inch slices) 1 cup diced (1/2-inch) parsnip 1 teaspoon minced garlic 2 firmly packed tablespoons sliced fresh sage leaves 3 cups peeled and diced (1/2-inch) butternut squash 1/8 teaspoon freshly ground black pepper 1/8 teaspoon Aleppo pepper or dried red pepper flakes 1 teaspoon honey Instructions: Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes. Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes. Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside. Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired. Serve the soup in warm bowls, topped with the croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53888,"Smoked Salmon Dip 8 ounces cream cheese, at room temperature 1/3 cup buttermilk or regular whole milk 1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon) 2 tablespoons horseradish, drained well Kosher salt and freshly ground black pepper
4 ounces smoked salmon, finely minced (about a packed 1/2 cup)
1 tablespoon fresh dill fronds, finely chopped 4 sprigs fresh chives, thinly sliced Sliced cucumbers, quartered radishes, sliced bell peppers and/or crackers, for serving
Instructions: Whisk together the cream cheese, buttermilk or regular milk, lemon zest, lemon juice, horseradish and a large pinch of salt and pepper in a medium bowl until smooth. Fold in the smoked salmon, dill and chives until completely combined. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53889,"Thanksgiving Mocktail 1/2 cup blood orange juice plus 2 blood orange slices, for serving 1/3 cup sugar
4 large sprigs fresh thyme
1 1/4 cups ginger beer
1/2 cup cranberry juice
Frozen cranberries, for serving
Instructions: Add the blood orange juice, sugar and thyme to a small saucepan and place over medium heat. Bring to a simmer, stirring to dissolve the sugar, and cook for 2 minutes to let the flavors infuse. Turn off the heat and let the mixture steep and cool to room temperature. Discard the thyme; strain the syrup through a sieve. At this point, the syrup can be covered and refrigerated until ready to use, up to 1 week.
Add 2 tablespoons of the blood-orange syrup to each of 2 highball glasses filled with ice. Top each glass with half of the ginger beer, then half of the cranberry juice. Stir and serve with some frozen cranberries and 1 blood orange slice. ","[Prosecco, Vinho Verde, Cava, Albari?o]" 53890,"Slow-Braised Meatballs with Cranberry Sauce 2 slices white sandwich bread 1 cup whole milk 1 pound ground beef 1 pound ground veal 1 pound ground pork 1 medium onion, chopped 4 cloves garlic, minced 4 sprigs fresh thyme, leaves picked 1 large egg Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 bottle red wine 1 quart low-sodium beef stock 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon caraway seeds 2 tablespoons creme fraiche 10 ounces frozen cranberries 1 orange, juice only Instructions: Preheat oven to 325 degrees F. Begin by preparing the meatballs. Remove crusts from bread and soak in milk. In a large mixing bowl combine veal, beef and pork. Squeeze out excess milk and add bread, onion, garlic, thyme and egg. Season with salt and pepper and mix well to combine. Make small golf ball sized balls. Set a heavy-based roasting dish over medium-high heat. Add a 3-count of olive oil and brown meatballs. Cook for 3 to 5 minutes ensuring to brown meatballs evenly all over. Turn the heat up to high and add red wine and beef stock. Bring to a boil then cover pan with aluminum foil and bake in oven for 45 minutes basting the meatballs every 20 minutes. If all the liquid evaporates add some more beef stock as you go. When done, remove the meatballs and set aside. Set the pan with the braising liquid on the stove top over medium heat, add honey, mustard, caraway seeds and reduce until thick and syrupy. Finish with creme fraiche and season with salt and plenty of freshly ground black pepper. Place cranberries with orange juice in a small saucepan and simmer until sauce is pulpy and thick - about 10 minutes. For an appetizer, serve meatballs skewered on toothpicks with cranberry sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 53891,"Shrimp Brochettes Mango Chipotle Vinaigrette 8 (U-12, under 12 per pound) shrimp, peeled and deveined 1 cup papaya, peeled, seeded and cut into 1-inch squares 1 red pepper, roasted, peeled and cut into 1-inch squares 1 poblano pepper, roasted, peeled and cut into 1-inch squares 1 red onion, peeled and cut into 1-inch squares 1/4 cup corn oil 2 limes, juiced Kosher salt and cracked black pepper, to taste 4 wooden skewers or long rosemary sticks 1 mango peeled and core removed 1 tablespoon chopped shallots 1 tablespoon chopped garlic 1 tablespoon chopped cilantro 1 tablespoon chipotle chiles in adobo 1/4 cup corn oil 1 cup seasoned rice vinegar 1 lemon, juiced Kosher salt and cracked black pepper, to taste Instructions: Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside. In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper. PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 53892,"Salted Caramel Banana Pudding Pie 1 box vanilla wafers (60 to 65 cookies) 3/4 stick butter, melted 3 large ripe bananas 1 teaspoon fleur de sel 1 cup homemade caramel, recipe follows, or 1 cup prepared caramel Vanilla Pudding, warm, recipe follows 1 cup heavy cream 1/2 teaspoon almond extract 2 tablespoons confectioners' sugar 1 1/2 cups sugar 1 1/4 cups heavy cream 3/4 cup sugar 1/3 cup all-purpose flour 4 egg yolks 2 large eggs 2 cups milk, divided 2 teaspoons pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes. Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top. In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers. Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot! Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me! Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
3 cups. In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 53893,"Lemon Vinaigrette 1/4 cup freshly squeezed lemon juice 1/2 cup good olive oil
Kosher salt and freshly ground black pepper
Instructions: In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 53894,"Super Stock 2 cups water 2 carrots, peeled and cut into 1 inch pieces 1 parsnip, peeled and cut into 1 inch pieces 6 celery stalks, cut into 1 inch pieces 1/2 large onion or 1 medium onion, quartered 1/4 stick (1 oz.) butter or margarine, or 2 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 rutabaga, peeled and diced 1 turnip, peeled and diced Instructions: Put the water, parsnip, carrots, celery and onion in a stockpot and bring to a boil. Stir in the butter, salt and pepper, and lower the heat to medium. Cover and simmer for 40 minutes. Remove the pot from the heat and strain the stock through a sieve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 53895,"Hidden Valley® Friday Night Cheesy Veggie Pizzas 1/2 cup Hidden Valley? Original Ranch? dressing 1/4 cup jarred marinara or spaghetti sauce 1 cup mozzarella cheese, shredded 4 medium whole wheat flour tortillas (or 4 whole wheat English muffins, split) Instructions: Preheat oven to 400 degrees. Cover two large baking sheets with foil (for easy cleanup) and spray with vegetable oil spray. Bake the tortillas blind (empty) for 4-5 minutes, turning halfway through. Remove from oven and set aside to cool enough for kids to handle. (If using English muffins, simple toast on lowest setting until just barely toasted.) Meanwhile, in a small bowl, mix Hidden Valley® Original Ranch® dressing with marinara sauce. Spread a few tablespoons of sauce on each tortilla, followed by the cheese and veggies. Bake until cheese is bubbly throughout, about 6-8 minutes.; Veggies laid out in bowls or on a cutting board: finely sliced red and yellow peppers, grated zucchini, finely chopped sweet onion. Sliced tomato, sliced black olives . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 53896,"Truvia? natural sweetener Hot Spiced Cider 1 cup Truvia? natural sweetener or 55 packets 2 cups water 4 cinnamon sticks 2 1/2 inch slices peeled fresh ginger 1/4 cup fresh-squeezed lemon juice 2 quarts fresh apple cider Instructions: Combine Truvia? natural sweetener, water, cinnamon and ginger in a heavy pot and bring to a simmer. Simmer for 15 minutes, until Truvia? natural sweetener is dissolved and the syrup is deeply spiced. Set aside. Before serving, add the syrup, lemon juice and cider in a pot and keep warm over low heat (without boiling) until ready to serve. Serve with a cinnamon stick and a slice of lemon, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 53897,"Pimento Deviled Eggs 12 large hard-boiled eggs, peeled 8 ounces grated sharp Cheddar 1/2 cup sour cream
1/4 cup cream cheese, softened
1/4 cup mayonnaise
2 teaspoons Creole mustard
2 teaspoons sweet pickle relish
Dash hot sauce
Kosher salt and freshly ground black pepper One 4-ounce jar finely diced pimientos, drained
Thinly sliced green onion, for garnish
Paprika, for garnish
Crushed butter crackers, for garnish
Instructions: Slice the hard-boiled eggs in half. Pop the yolks with a small spoon into the bowl of a food processor, then add the Cheddar, sour cream, cream cheese, mayonnaise, mustard, relish, hot sauce and some salt and pepper. Run the food processor until smooth. Remove the filling to a bowl and fold in the pimientos. Transfer the mixture to a piping bag fitted with a large star tip and pipe into the egg whites. Garnish with green onions, a dusting of paprika and crushed butter crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 53898,"Cinnamon Roll Wreath 1/2 cup whole milk One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 1/4 cup granulated sugar 3/4 teaspoon fine salt 1/2 teaspoon freshly grated nutmeg 2 3/4 to 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 4 tablespoons (1/2 stick) unsalted butter, melted and cooled 1 1/2 teaspoons pure vanilla extract 1 large egg yolk Nonstick cooking spray, for spraying the bowl and plastic wrap 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces 1/3 cup granulated sugar 1/4 cup all-purpose flour 1 tablespoon ground cinnamon 1 cup confectioners' sugar, plus more if needed 2 tablespoons milk 2 teaspoons lemon juice Candied cherries and fresh mint leaves, for serving Instructions: For the dough: Warm 1/2 cup water and the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle in the yeast and then a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes. Whisk together the salt, nutmeg, 2 3/4 cups of the flour and the remaining granulated sugar in a large bowl. Beat together the melted butter, vanilla and egg yolk in a stand mixer fitted with a whisk attachment on medium high until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes. Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. (The dough can also be tightly wrapped and refrigerated overnight. Let it come to room temperature before proceeding with the recipe.) For the filling: Combine the butter, granulated sugar, flour and cinnamon in a food processor and pulse until crumbly. Set aside. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Sprinkle the butter mixture over the dough, leaving a 1-inch border along the top edge. Tightly roll the dough into an 18-inch log. Pinch to seal at the seam and then put on the counter seam-side down. Form the log into a circle, pinching the ends together. Squeeze and roll the dough if needed so it is an even width throughout. Transfer the log to a parchment lined-baking sheet. Cut 16 slits across the log, about 1 inch apart; each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut \tabs\ out so that the pinwheels of filling are facing up. Continue turning the \tabs\ out and bending the log until you have a ring. Butt the ends up against each other. Loosely cover the wreath with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Bake until the wreath is golden brown and puffed, 20 to 25 minutes. Let cool on a rack until just warm, about 10 minutes. For the glaze: Whisk the confectioners' sugar, milk and lemon juice in a medium bowl to make a thick but pourable glaze, adding a little more confectioners' sugar if needed to get the right consistency. Drizzle over the wreath and let harden before serving. To serve, decorate with candied cherries and mint leaves to resemble holly sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53899,"Flourless Almond-Honey Cake with Candied Lemon 1/4 cup extra-virgin olive oil, plus more for the pan 1 3/4 cups almond flour, plus more for the pan 1/3 cup potato starch 1/2 teaspoon fine salt 1 1/2 cups sugar 2/3 cup honey Finely grated zest and juice of 2 lemons, plus 1 lemon, halved, very thinly sliced and seeded (preferably Meyer lemons) 4 large eggs, separated, plus 2 egg whites, at room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract Chopped almonds and pomegranate seeds, for topping Instructions: Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment. Brush the parchment with more olive oil and dust with almond flour, tapping out the excess. Whisk the almond flour, potato starch and salt in a medium bowl. Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes. Reduce the speed to low; beat in the almond flour mixture until just incorporated. In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute. Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes. Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain). Pour the batter into the prepared pan. Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes. Transfer to a rack to cool completely. (Don't worry if the cake falls slightly in the center.) Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan. Cover with fresh water; bring to a simmer and drain. Repeat one more time with fresh water. Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes. Set aside. Run a thin knife around the edge of the cake, then remove the springform ring. Use a spatula to transfer the cake to a serving plate (remove the parchment). Remove the candied lemon slices from the syrup with a fork. Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds. Serve with the remaining syrup on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53900,"Tailgate Crab Cakes 6 tablespoons olive oil 1/2 cup chopped onions 1/3 cup chopped green bell peppers 1/2 teaspoon salt 1/4 teaspoon white pepper Fresh ground black pepper 1 cup green onions 1 tablespoon minced garlic 1 tablespoon Cajun choice seasoning 3 eggs 2 teaspoons Dijon mustard 1 1/2 cups bread crumbs 1 cup grated Parmesan cheese 1 pound real or imitation crab meat 2/3 cups flour 1/4 cup water 1/2 cup seeded, chopped tomatoes 2 teaspoons minced shallots 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1 teaspoon salt 1/2 teaspoon white pepper 1/2 cup chicken stock (can) 1 large egg* 1/2 cup olive oil Black pepper Instructions: Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat. For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 53901,"Lemon Chiffon Pie 2 1/4 cups sifted all-purpose flour 1 teaspoon sugar 1 teaspoon salt 12 tablespoons cold unsalted butter (6 ounces), cut into pieces 1/4 cup ice water (strain out the ice just before using) 1 teaspoon red wine vinegar 4 eggs, separated 2/3 cup sugar 1/4 cup fresh lemon juice 1 1/2 teaspoon finely grated lemon zest 1 1/2 teaspoons powdered gelatin 1/3 cup water Sweetened whipped cream, for garnish Instructions: Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. In a small bowl, stir the water and vinegar together. Add the vinegar mixture and pulse briefly?it will still look crumbly. Transfer the crumbs to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies. Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of 1 hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. Chill 1 hour. Preheat the oven to 425 degrees F. Line the shell with a sheet of foil and fill with raw rice or dried beans. Bake for 20 to 25 minutes. Remove the foil and rice and continue baking until golden brown. Let the pie shell cool on a rack while you make the filling. Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes. Meanwhile, sprinkle the gelatin over cold water and let dissolve. Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue. Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top. Chill the pie at least 2 hours before serving. Serve with dollops of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53902,"Double Stuffed Brownies 2/3 cup solid vegetable shortening, plus additional for greasing pan 4 ounces unsweetened baking chocolate
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract 1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup solid vegetable shortening 1/2 teaspoon vanilla extract 3 1/2 cups confectioners' sugar
3 to 4 tablespoons warm water
Instructions: For the brownies: Preheat the oven to 350 degrees F. Grease the bottom of a jellyroll pan, then line with parchment paper and grease the paper. In a microwave-safe bowl, melt the shortening and chocolate together, stirring every 30 seconds and cooking until melted. Set aside to cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs well. Add the granulated sugar and vanilla; beat to combine thoroughly. Beat in the chocolate mixture. In a medium bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Spread the batter evenly in the prepared pan. Bake the brownies until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Release the edges with a butter knife, and turn the brownies out onto a cutting board to cool completely. Cut in half, creating two large, equal pieces. For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and vanilla. Add the confectioners' sugar, 1 cup at a time, adding 1 tablespoon of water between each addition and mixing until you get a spreadable consistency. You may not need to add all the water. Spread the filling over one of the large brownie pieces, and cover with the other piece like a sandwich. Cut into 2-inch\ squares. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 53903,"Crispy Mashed Potato Egg Rolls 2 quarts neutral-flavored oil One 12-ounce package egg roll wrappers
2 cups leftover mashed potatoes
1/3 cup shredded Cheddar
Instructions: Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels. Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling. Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53904,"Green Pea Guacamole 1/2-cup julienned spinach 1/3-cup frozen peas 1 ounce lite tofu 1-1/2 Tbs. lemon juice pinch of salt pinch of cumin pinch of cayenne pinch of chili powder dash of Tabasco 6 Tbs. mashed avocado 3 Tbs. peeled and minced tomato 2 Tbs. pico de gallo 1 Tbs. minced cilantro 3 Tbs.minced white onions 2 tsp. chopped scallions Instructions: Steam spinach until wilted. Remove from heat and squeeze out excess water. Briefly steam peas and rinse under cold water to retain green color.
In blender container, combine spinach, peas, tofu, lemon juice, seasonings and avocado and process until smooth. Fold in remaining ingredients and mix well. Makes 8 servings (2 Tbs. per serving), each containing approximately: 30 calories, 3 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 1 gm. protein, 131 mg. sodium, 1 gm. fiber ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53905,"Cutting Board Salsa 2 large cloves garlic 2-3 jalapeno chiles (or 2-3 bird chiles) 1/2 cup chopped fresh parsley (lightly packed) 3-4 tablespoons chopped fresh mint 1 pound garden fresh tomatoes 1/4 teaspoon salt, or to taste Juice of one lemon Instructions: You will need a large cutting board. On a large cutting board, chop the garlic and then the chiles. Add the parsely and mint and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice. The salsa will be quite runny, ideal for being sopped up with flatbreads. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 53906,"Peaches in Sauternes 6 to 8 very ripe yellow or white peaches 3 tablespoons sugar 1 (375 ml.) bottle good Sauternes 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier) Instructions: Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold. ","[Sauternes, Riesling, Moscato, Vin Santo]" 53907,"Eggs Over Easy 2 eggs (the fresher the better) 1 tablespoon unsalted butter Salt and pepper Instructions: Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 53908,"Grilled Sea Bass with Jalapeno-Mango Salsa Two 6-ounce pieces sea bass (white, black or striped) Olive oil Kosher salt and freshly ground black pepper 1 cup Jalapeno-Mango Salsa, recipe follows 1 lime, wedged Cooked white rice, optional 2 tablespoons vegetable oil 2 whole jalapeno chiles 2 tablespoons chopped fresh cilantro 2 mangoes, peeled, pitted and diced 1 lime, juiced 1/4 large red onion, minced Kosher salt and freshly ground black pepper Instructions: Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired. Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 53909,"Steamed Chilean Seabass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce 1/3 cup shallots, brunoise 1/3 cup ginger, brunoise 1/3 cup garlic, brunoise 1 tablespoon sesame oil 1/3 cup sugar 2 cups chicken stock 3/4 cup soy sauce 1/2 cup fermented black beans, soaked and chopped 10 star anise 1 orange, zested 1/3 cup coriander seeds 6 ounces Chilean sea bass fillet 3 bunches Chinese broccoli Instructions: Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 53910,"Paella Inspired Seafood Pasta with a Cognac Cream Sauce 2 cloves garlic, chopped 2 tablespoons butter 1 shallot, minced 2 tablespoons paella spice blend 1 cup heavy cream 3/4 cup grated Parmigiano-Reggiano 1 1/4 cups seafood stock 4 tablespoons cognac 1/2 teaspoon lemon zest Fine sea salt 1 lobster tail, meat removed, shell discarded 10 medium shrimp, shells and tails removed Corn oil, for deep frying 1 pound mussels 1/2 a lemon, juiced Fresh parsley, chopped, for garnish 1 pack rice noodles 8 ounces King crab meat Instructions: Melt half of the butter in a medium saucepan over medium-low heat. Add half of the shallots and some of the paella spice blend. Add the cream and simmer for 5 minutes. Then add the cheese and half the garlic and whisk quickly until thick. Add a quarter of the seafood stock, the cognac and lemon zest to the sauce and let this reduce until thick and creamy. Add salt to taste.
Soak the dried rice noodles in warm water to soften.
Sprinkle the crab meat, shrimp and lobster with some paella spice blend and salt. Take some of your noodles and lay on a flat surface. Add a portion of crab meat, shrimp and lobster in the middle of the noodles and wrap them. Repeat steps for the \rice noodle bundles of seafood.\ Heat the oil in a heavy pot and deep fry the noodle bundles until golden, about 5 minutes. Remove from the oil, drain on paper towels and season with sea salt immediately.
In a skillet add the remaining butter, garlic and shallots and cook over medium-high heat. Add the remaining seafood stock and the lemon juice. Add the mussels to the broth and steam until opened.
Place the fried seafood bundle in the middle of a bowl and spoon sauce around. Place mussels in each corner of the bowl (4 per serving). Garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 53911,"Mango Pineapple Strawberry Smoothie 1 mango, peeled, seeded and chopped 1/2 cup pineapple juice 1 cup strawberries, hulled and halved 2 scoops coconut sorbet or strawberry sorbet Instructions: In a blender process the mango, pineapple juice, strawberries and coconut sorbet until smooth. Serve in a tall glass and garnish with strawberry. ","[Sauvignon Blanc, Moscato, Riesling]" 53912,"Ham and Cheese Loaf One 1-pound loaf frozen bread dough Nonstick cooking spray All-purpose flour, for dusting 1/2 pound shaved Virginia ham
1/2 pound Irish Cheddar or other white Cheddar, grated
Instructions: Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise). Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray. On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes. Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely. Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour. Let it sit for at least 10 minutes. Remove from the pan. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53913,"Homemade Black Pepper Potato Chips 6 Yukon gold potatoes, unpeeled Canola or vegetable oil, for frying Kosher salt and black pepper Instructions: Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch. In a heavy Dutch oven, heat oil to 400 degrees F(use a thermometer to keep the temp right!). When it's hot enough, lay the potatoes on baking sheet lined with paper towels, and blot them with more paper towels to dry. Lower batches of potatoes into the oil using a spatula. They will fry very quickly; stir with a heavy metal spoon as they fry to get them to be the \kettle\ style. Remove with a slotted spoon when they're nice and golden and crisp, about 5 minutes. Immediately sprinkle on salt and lots of black pepper. Repeat with the rest of the potatoes! Serve very soon after frying. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53914,"Leftover Cheese Dip 1 pound assorted cheese scraps (trimmed of rinds, peels and funky bits), such as Cheddar, Gouda, Parmesan, fontina, goat or Gorgonzola/Stilton/Roquefort 1/2 cup dry white wine
1/4 cup cream cheese
4 tablespoons (1/2 stick) salted butter, at room temperature Pinch kosher salt
Pinch freshly ground black pepper
1 clove garlic, minced
2 tablespoons minced fresh parsley, plus more for garnish Instructions: Grate the hard cheeses and add to a food processor along with any soft cheese, the wine, cream cheese, butter, salt, pepper and garlic and process until smooth. Add the parsley and pulse. Scrape into a serving dish. Serve immediately with a garnish of parsley or cover and store in the refrigerator for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53915,"Fried Pimento Mac and Cheese 4 cups milk 12 ounces elbow macaroni
8 ounces shredded Cheddar (about 2 cups) 4 ounces shredded part-skim mozzarella (about 1 cup) 4 ounces cream cheese Two 4-ounce jars diced pimento peppers, drained 1/3 cup sour cream
2 tablespoons hot sauce, plus more for serving Large pinch cayenne pepper
Kosher salt and freshly ground black pepper Vegetable oil, for frying Instructions: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on at least 2 sides. Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, pimentos, sour cream, hot sauce, cayenne, 1 teaspoon salt and a few grinds of black pepper and stir until smooth, thick and creamy. Spread into the prepared baking dish and freeze until firm, about 30 minutes.
Use the parchment overhang to lift the macaroni in a block from the dish. Cut into 2-inch squares, transfer to a baking sheet and freeze until completely firm, about 30 minutes.
Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and heat until a deep-frying thermometer registers 375 degrees F. Fry the mac and cheese squares in batches until golden brown on the outside and warm and gooey on the inside, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate. Serve warm with more hot sauce drizzled over top.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 53916,"Healthy Chocolate Chip Cookies 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1/2 cup oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 teaspoon fine salt 3/4 teaspoon baking soda 6 ounces semisweet chocolate chips or chunks 4 ounces dried cranberries or dried cherries Instructions: Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve. Store the cookies in a tightly sealed container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53917,"Chipotle Cranberry-Glazed Turkey 1 cup water 3/4 cup sugar 1 (12-ounce) bag fresh cranberries 4 tablespoons TABASCO? brand Chipotle Pepper Sauce, divided 3 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (12- to 14-pound) turkey, rinsed and trussed Instructions: For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften. Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using. To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached. One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 53918,"Fusilli with Spinach and Asiago Cheese 1 pound fusilli pasta 1/4 cup olive oil 1 garlic clove, minced 1 (9-ounce) bag fresh spinach, roughly chopped 8 ounces (1/2 pint) cherry tomatoes, halved 1 cup (about 3 1/2-ounces) grated Asiago 1/2 cup grated Parmesan 1 teaspoon salt 3/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 53919,"Hungarian-Style Shepherd's Pie 1 large red bell pepper 2 pounds top sirloin or sirloin tips cut into bite-size pieces Salt and freshly ground black pepper Flour, for dredging 1/4 cup extra-virgin olive oil 1 large onion or 2 medium onions, chopped 2 to 3 medium carrot, small dice 4 cloves garlic, sliced About 1/4 cup sweet paprika 1/2 tablespoon caraway seeds, half a palmful A couple sprigs fresh marjoram, leaves picked and chopped or about 2 teaspoons dried 1/4 cup tomato paste 3 cups beef stock 2 tablespoons Worcestershire sauce 2 pounds starchy potatoes, peeled and cubed or sliced 1-inch thick 2 to 3 parsnips, peeled and cut into chunks 2 tablespoons butter 2/3 to 1 cup sour cream 1 egg A handful fresh dill, parsley or chives, finely chopped Instructions: Char the bell pepper over an open burner flame or under the broiler with the oven door slightly cracked for the steam to escape until black, turning frequently. Place the charred pepper in a bowl until cool enough to handle, then peel the pepper, chop, and reserve. Meanwhile, pat the meat dry and season liberally with salt and pepper, dredge in flour. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat, add the meat and brown on both sides. Remove the browned meat to a plate and add the remaining olive oil, 2 turns of the pan. Add the onions, carrots, garlic, paprika, caraway, marjoram and cook to soften 5 to 6 minutes. Add in the tomato paste and stir 1 minute. Stir in the beef stock and Worcestershire and bring to a boil, reduce the heat to a simmer and slide the meat and peppers into the pot. Cook 30 minutes, until beef is just tender. Meanwhile, boil the potatoes and parsnips until tender, about 20 minutes. Drain and return to the hot pot and mash with salt, pepper, butter, sour cream, egg, and herb of choice. Place the goulash into a casserole dish and top with potatoes. Cool the dish completely and store for make-ahead meal. Preheat the oven to 375 degrees F. Reheat and bake until heated through and potatoes are brown on top, 45 to 60 minutes. If you do not make this dish as a make ahead meal then brown potatoes under hot broiler on the middle rack of the oven 5 to 7 minutes until golden at edges. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 53920,"Whole-Grain Chocolate Chip Cookies 1 1/2 cups whole-wheat white flour 1/2 cup old-fashioned rolled oats 1 teaspoon baking soda Fine salt 1 large egg 1/4 cup smooth unsweetened applesauce 1 teaspoon vanilla extract 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1/2 cup granulated sugar* (See Cook's Note) 1/2 cup packed light brown sugar* (See Cook's Note) 3/4 cup semisweet chocolate chips Instructions: Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl. Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter. Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 53921,"Lightened Chicken and Eggplant Parmesan 1 small eggplant (about 1 pound), trimmed and cut into 8 slices Nonstick cooking spray
1/2 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour 1/4 teaspoon cayenne pepper 2 large egg whites, lightly beaten 3 cups crispy rice cereal, such as Rice Chex, finely crushed 2 tablespoons grated Parmesan 4 boneless skinless chicken cutlets (12 to 14 ounces total) 4 teaspoons olive oil 1 1/3 cup no-salt-added crushed tomatoes 1/2 cup shredded part-skim mozzarella cheese Chopped parsley, for garnish Instructions: Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F. Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken. Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken. Place 2 eggplant slices on each chicken cutlet and top evenly with the sauce and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 53922,"Coconut Marinated Pork Tenderloin 1 can unsweetened coconut milk 3 tablespoons grated fresh ginger 1 heaping tablespoon mild curry powder 1 tablespoon fresh lime juice 1 teaspoon ground star anise 1 teaspoon Spanish paprika 1/4 teaspoon coarsely ground black pepper 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce 6 cloves garlic, finely chopped 2 pounds pork tenderloin, trimmed of excess fat 2 tablespoons canola oil Kosher salt 1 cup packed fresh cilantro leaves 1/2 cup packed fresh parsley leaves 1/4 cup sliced green onion, green and pale green part 3/4 cup fresh lime juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 2 cloves garlic, chopped 1/4 Scotch bonnet cl, chopped Honey, as needed Instructions: For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels. Preheat the grill to high heat for indirect grilling. Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices. For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick. Spoon the green sauce over the sliced pork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53923,"Herb Spaetzle 1 1/2 cups all-purpose flour Kosher salt 2 eggs 1/2 cup milk 1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great) Extra-virgin olive oil Instructions: Bring a large pot of well salted water to a boil over medium heat. In a small bowl whisk together the eggs and milk until they are a homogeneous mixture. In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs. Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately. What cuties! ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 53924,"Wild Mushroom Salad with Barley and Smoked Bacon 4 ounces butter 2 diced shallots 1 clove minced garlic 1 cup barley 3 cups mushroom stock, hot 2 fresh bay leaves 2 pounds shiitake mushrooms, de-stemmed and sliced 1 pound endive 1 pound smoked bacon 3 ounces red wine vinegar 3 tablespoons chopped flat leaf parsley Salt and pepper, to taste Instructions: Melt butter in a large saucepan. Add shallots and garlic and cook until translucent. Add barley and stir well. Add hot mushroom stock and bay leaves and simmer for 20 minutes or until liquid has been absorbed and barley is tender. Let cool and set aside. Slice mushrooms and endive and set aside. Dice bacon and place in large saute pan cooking over medium heat until crisp. Pour off half of fat. Deglaze pan with red wine vinegar and add mushrooms and endive and cook until tender. Remove from heat and add parsley. Check your seasoning and then toss with barley. Serve in a large bowl. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 53925,"Herby Greens and Goat Cheese Frittata 8 eggs 2 teaspoons minced fresh rosemary
Pinch red pepper flakes
Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter
1 small onion, finely chopped
1/2 cup cherry or grape tomatoes
2 cups finely chopped leafy greens (Swiss chard, collards, mustard or kale)
4 ounces fresh goat cheese, at room temperature Instructions: Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53926,"The Best Fudgy Brownies Nonstick baking spray 3 sticks (1 1/2 cups) unsalted butter
6 ounces bittersweet chocolate (64-percent cacao), chopped
1/4 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
1 1/4 cups Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 3/4 teaspoons kosher salt
1 tablespoon pure vanilla paste or extract
2 teaspoons instant espresso powder
6 large eggs, chilled
Instructions: Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray. Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
","[Cabernet Sauvignon, Merlot, Pinotage, Syrah]" 53927,"Tasty Dill Bread 2 1/4 teaspoons active dry yeast 3 cups bread flour 2 medium shallots, very thinly sliced 2 tablespoons chopped fresh dill 2 teaspoons dill seeds 1 teaspoon fennel seeds 1 teaspoon sesame seeds 3 tablespoons honey 1 tablespoon blackstrap molasses 1 tablespoon wheat germ 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 cup 4 percent cottage cheese 1 large egg Butter, for greasing the bowl and pan Instructions: Make the dough: In a medium bowl, sprinkle the yeast over 1/2 cup warm water (about 110 degrees F) and gently shake the bowl to help the yeast mix with the water. Set aside until dissolved, about 10 minutes.
In the bowl of a mixer fitted with a paddle attachment, combine the bread flour with the shallots, fresh dill, dill seeds, fennel seeds, sesame seeds, honey, molasses, wheat germ, salt and pepper. Mix on medium-low speed to blend. Mix in the cottage cheese and egg.
Add the yeast mixture and mix to incorporate. Transfer the dough to a greased bowl. Cover with a towel and put in a warm place until doubled in volume, 1 hour 30 minutes to 2 hours.
Grease an 8-inch loaf pan with butter. Gently push the air out of the dough. Put the dough squarely in the pan and cover it with the towel again. Leave in a warm place to rise for 1 hour. Meanwhile, preheat the oven to 400 degrees F.
Bake the bread: Lower the oven temperature to 350 degrees F. Bake the loaf until a wooden pick inserted into the center comes out clean or the internal temperature of the bread reaches 200 degrees F, 30 to 35 minutes. Remove from the oven and unmold. Let the bread rest on a rack for at least 30 minutes before cutting. (Or, if you're like me, tear off the end and nibble on it immediately as you wait for the rest of the loaf to cool! The crust is addictive.)
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53928,"Cranberry Sauce One 12-ounce bag fresh bog cranberries 1 cup cranberry juice
1 cup pure maple syrup
3 tablespoons orange juice
1 tablespoon orange rind Instructions: Wash the cranberries under cool water, then throw into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind. Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat down to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency. ","[Riesling, Gewrztraminer, Vinho Verde, Lambrusco]" 53929,"Jewels Turkey-Jasmine Burgers 1 cucumber, peeled and thinly sliced rounds 1/2 red onion, thinly sliced 1/4 cup rice vinegar 1/8 cup sugar 1 teaspoon salt 1 1/4 pounds ground turkey 1/3 cup steamed jasmine rice 1/4 cup panko 1/4 cup thinly sliced green onions 1 large egg 1/2 teaspoon sesame oil 1 tablespoon soy sauce 1 Thai chili or serrano cl, seeded and minced 1 teaspoon sugar Salt and freshly ground black pepper 1 tablespoon peanut oil 4 sesame hamburger buns 1/2 cup homemade mayonnaise or store-bought 1 teaspoon wasabi powder 1/2 teaspoon minced ginger 1 teaspoon finely chopped lemon peel Instructions: Cucumber salad: Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour. Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai cl, and sugar very well. Make into 4 patties. Season with salt and pepper. Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them). Wasabi mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl. Drain cucumber salad well. Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 53930,"New Style Sashimi 18 ounces red snapper fillet 1 teaspoon finely grated garlic 1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water Menengi or chives 2 teaspoons white sesame seeds, toasted Yuzu Soy sauce, recipe follows 1 carrot curl, for garnish New Style Oil, recipe follows 1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets) 3 tablespoons plus 1 teaspoon soy sauce 6 tablespoons pure olive oil 2 teaspoons sesame oil Instructions: Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear. Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl. Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve. This recipe may also be followed using shellfish, beef or tofu. Combine in small bowl. Combine in small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 53931,"Fresh Fruit Cream Cheese Pie 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk or 1 (14 oz.) can Eagle Brand? Low Fat Sweetened Condensed Milk 1/3 cup lemon juice 1 tsp. vanilla extract 1 (9-inch) frozen deep-dish pie crust, baked Fresh fruit (blueberries, strawberries, bananas*) Smucker's? Seedless Red Raspberry Jam, or Strawberry Jelly (optional) Instructions: BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust. REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve. *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 53932,"Rice Pudding 5 cups whole milk 3/4 cup short-grain white rice (if unable to locate, try medium-grain white rice in the Spanish foods section of store) 1/8 teaspoon salt 1/4 cup granulated white sugar 1/4 cup vanilla extract 3/4 cup golden seedless raisins pre-soaked in warm water 2 egg yolks 1 cup heavy cream 2 tablespoons butter Ground cinnamon, optional Instructions: In a medium, heavy-bottomed saucepan, add milk, rice and salt. Cook the rice at a low simmer until the rice is tender, do not boil. Once you achieve \simmer,\ the rice should take around 20 to 30 minutes to be ready, depending on your cooker. Taste the rice to make sure it is tender. Remember to keep stirring so the rice doesn't stick to the bottom. Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks. Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes. The sugar and vanilla will infuse very quickly, giving a flowery aroma. Add the heavy cream and butter, mixing them well together in the saucepan. Spoon into ramekins or individual serving bowls. Rice pudding can be served warm, room temperature or chilled. This particular recipe benefits from setting overnight in the refrigerator. Sprinkle with cinnamon, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 53933,"Portuguese Fisherman 1 red pepper, sliced thin 1 large Spanish onion, sliced thin 1 cup chicken broth 1 pound ground chourico 1 pound ground linguica 1/2 cup vegetable juice (recommended: V8) 1/4 cup paprika 1/4 cup cayenne pepper 8 eggs 1/4 cup water 2 tablespoons butter 10 ounces jalapeno cheese, shredded Portuguese English muffins Instructions: In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes. Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated. In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 53934,"Randy's Crab Cakes 3 tablespoons unsalted butter 3 tablespoons mayonnaise 1 tablespoon freshly chopped green onions 1 tablespoons freshly chopped chives 1 tablespoon freshly chopped parsley leaves 1/2 tablespoon salt 1/2 tablespoon freshly ground white pepper 1 pound lump crabmeat 1 cup fine bread crumbs 4 tablespoons vegetable oil 2 tablespoons milk 2 eggs 1 cup all-purpose flour 1 cup panko bread crumbs Instructions: Melt butter, let cool and add mayonnaise, green onion, chives and parsley, salt and pepper. In a separate bowl mix crab meat and bread crumbs. Heat a heavy skillet over medium-high heat. Add oil. Combine mayonnaise and herb mixture with crabmeat mixture to form cakes. Mix the milk and eggs in a shallow dish. Dredge in flour, then milk mixture, and then dredge in panko bread crumbs. Cook until golden brown, about 5 to 7 minutes each side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53935,"Chicken and Pasta Soup 1 cup orzo or favorite shaped little pasta 1 tablespoon extra-virgin olive oil 1/2 medium onion, diced 1 clove garlic, minced 1 medium carrot, shredded 1 rib celery, peeled and minced 1/2 teaspoon kosher salt 3 cups cooked chicken 1 bay leaf 1 sprig fresh thyme 5 cups chicken broth, low-sodium canned or homemade Instructions: Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes. Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53936,"Tomato Salad 1 garlic clove, minced Salt 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1 red onion, thinly sliced (soaked in ice water for 10 minutes) 1 pound cucumber, thinly sliced 1 pound heirloom tomatoes (as many varieties as you can find), sliced into bite-size pieces 1 cup whole pitted kalamata olives 1 cup crumbled barrel-aged feta 1 cup fresh dill 1 cup fresh mint leaves Freshly ground black pepper Instructions: In a large mixing bowl, add garlic, a pinch of salt, and vinegar. Slowly whisk in olive oil. Add remaining ingredients into the bowl and gently toss. Season with salt and pepper, to taste, and place on large platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53937,"Raspberry Delights 3/4 cup water 2 1/2 cups sugar 1/3 cup corn syrup 8 large egg whites 1 tablespoon lemon juice 1/4 ounce gelatin 4 cups (1 pound) confectioners' sugar 3 1/2 cups all-purpose flour 2 tablespoons ground ginger 12 large egg whites 1/2 cup whole milk Semisweet chocolate, melted, for dipping tuile Sponge cake Raspberry marmalade Fresh raspberries, for garnish Superfine sugar Mint leaves, for garnish Instructions: To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside. To make the tuile. Preheat oven to 350 degrees F. In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it. Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 53938,"Sausage and Squash Stuffed Mushrooms with Cornbread Crumbs 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) butter 1 cup finely chopped butternut squash Kosher salt 1/2 cup cooked crumbled breakfast sausage 1/2 cup grated Asiago cheese 2 tablespoons chopped scallions 1 cup crumbled cornbread Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool. Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53939,"Midnight Pan-Cooked Breakfast 1 or 2 cloves garlic, peeled 1 small handful capers 1 small handful pickled gherkins (the ones in sweet vinegar) 6 anchovy fillets 2 large handfuls flat-leaf parsley 1 bunch fresh basil leaves 1 handful fresh mint leaves 1 tablespoon Dijon mustard 3 tablespoons red wine vinegar 1/2 cup best quality olive oil Sea salt and freshly ground black pepper Instructions: First of all get the biggest pan available, preferably non-stick, and preheat it on the highest heat while you gather your ingredients. Obviously you wouldn't be organized at this point so it's a matter of using what you've got, but ideally I like to have mushrooms, bacon, tomatoes, sausages and eggs. By the time you have got these together, the pan will be hot so slice your sausages in half lengthways and pat them out flat so they cook quickly. Place into the pan at one side. On the other side, put tablespoon or so of oil and place a pile of mushrooms over it which can be sliced or whole. Shake the pan about a bit to coat the mushrooms and season with some salt and pepper. Push to one side and then lay some slices of bacon and halved tomatoes in the pan. Cook for a couple of minutes until the bacon is crisp and golden. Shake the pan a little and turn the bacon over. Now is the time to put a round of toast in the toaster. At this stage you should respect the rustic and authentic look and shuffle everything about so that it's all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausage, bacon, tomatoes and mushrooms. You could turn the heat down a little at this point. Cook for another 1 or 2 minutes until the yolks are slightly soft or to your liking. In a non-stick pan I've always found the removal of this dish to the plate extremely easy as it resembles a frisbee and will slide onto your plate with no trouble at all. Doesn't that sound appetizing? But honestly, it really is a gem. Anyway, I always used to have 3 or 4 friends back to my house for munchies or to stay the night and this dish was devised so we didn't have too much trouble making it or much washing up to do. In actual fact, I only had to wipe the non-stick pan clean. It also makes its way from the pan to the plate quite quickly, as patience isn't a virtue at that time of night with my mates!. Finely chop all the ingredients that can be chopped. Put this mixture into a bowl and add the mustard and vinegar. Slowly stir in the olive oil until you achieve the consistency you are looking for and balance the flavors with salt and freshly ground black pepper, and if necessary more red wine vinegar. Yield: 8 servings; Recipe courtesy Jamie Oliver . Salsa Verde is best made by hand by chopping very finely. It keeps well for a day but then starts to deteriorate. It's great with grilled, roasted or boiled meat, fish and vegetables. . ","[Chianti, Barbera, Tempranillo, Garnacha]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences." 53940,"The Ultimate Bacon Caprese Sandwich 8 tomato slices 4 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper 3/4 cup mayonnaise 8 basil leaves, stacked, rolled then thinly sliced 6 focaccia rolls or bun sized cut bread, sliced and toasted 4 TYSON? Chicken Breast Fillets, cooked and hot 4 slices fresh mozzarella cheese 8 fresh basil leaves 8 cooked crisp bacon slices Instructions: Prepare Tyson chicken according to package directions. Place a slice of cheese and 2 slices of bacon on top of each chicken breast; heat for an additional 4-5 minutes until cheese melts. Set aside and keep warm. While chicken is cooking place tomatoes in a shallow bowl. In a mixing bowl, or by using a whisk, mix together olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Pour over tomatoes; let marinate for 10 minutes. Finely chop 8 of the basil leaves. In a small bowl combine the mayonnaise and chopped basil. Spread the basil mayonnaise over the cut sides of warm, toasted focaccia rolls. Layer the bottom with the prepared Tyson Chicken Breast, 2 marinated tomatoes and 2 fresh basil leaves. Close sandwich with remaining toasted roll. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 53941,"Oxtail Hot Pot Three 3-pound whole chickens 1 stalk lemongrass
1 pound onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons cl paste, plus more if needed 2 tablespoons palm sugar or brown sugar
5 cloves garlic
One 1- to 2-inch piece fresh ginger
Kosher salt and freshly ground black pepper Juice of 2 limes
8 large pieces oxtail (about 3 pounds total) 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
1/4 cup grapeseed oil
8 cups beef broth
1 pound ground beef 1 pound ground pork
1/2 cup minced onions
2 tablespoons chopped scallions
1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 tablespoon chopped lemongrass
1 tablespoon light soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound thin fresh egg noodles 8 ounces firm tofu, sliced 2 cups shredded napa cabbage
2 cups julienned carrots (matchsticks) 2 cups shredded daikon
1 bunch watercress, trimmed 1/2 bunch Thai basil
Instructions: For the hot pot broth: Rinse the chickens really well before making the broth. Make sure you rinse out the cavities as well as the outsides to remove as much blood as possible. In a large pot, combine the chickens and 16 cups ice water. Bring to a boil and then immediately reduce the heat to a low simmer. Simmer the broth for 3 hours. Trim the lemongrass stalk, then bruise it by hitting it with the back of a chef's knife, down the length of the stalk. Add to the broth along with the onions, tamarind paste, cl paste, palm sugar, garlic and ginger and simmer for an additional hour. Season the broth with salt and pepper. Add the lime juice and additional cl paste if you want a spicier broth. Strain out the solids and reserve the chicken meat for another use. For the braised oxtail: Meanwhile, preheat the oven to 350 degrees F. Sprinkle the oxtail with the salt and pepper and dredge in the flour. Heat a wok over high heat and add the oil. Working in batches, sear the oxtail pieces until browned. Transfer to an oven-safe casserole dish and fill the casserole dish with enough of the beef broth to cover the oxtail pieces three-quarters of the way. Cover with aluminum foil and place in the oven. Cook until the oxtail is tender, 3 to 4 hours. Allow the oxtail to cool in the braising liquid. Keep the oven temperature at 350 degrees F. For the Vietnamese meatballs: In a large bowl, mix together the beef, pork, onions, scallions, garlic, ginger, lemongrass, soy sauce, salt and pepper. Form 2- to 3-ounce meatballs from the mixture and arrange them on a rimmed baking sheet. Bake the meatballs until fully cooked through, 30 to 45 minutes. For the noodles: Bring 16 cups water to a boil and add the egg noodles. Cook until tender, then drain and rinse in cold water. For plating, arrange the tofu, cabbage, carrots, daikon, watercress, Thai basil and egg noodles around the rim of a large hot pot bowl. Quarter 5 Vietnamese meatballs and add to the rim; add 4 to 6 pieces of oxtail to the rim. Fill the center of the bowl with the hot pot broth and serve family-style over a portable burner. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53942,"Ragusa Style Ricotta Ravioli 1 1/2 cups (about 15-ounces) ricotta cheese 1 1/2 tablespoons sugar 1 orange, zested Fresh pasta sheets, either store-bought or home-made pasta dough, recipe follows 1 egg, lightly beaten, for brushing Cornmeal, for sprinkling baking sheets Ragusa-Style Meat Sauce, for serving with ravioli, recipe follows 1 pound all-purpose flour, about 2 cups 1 teaspoon salt 2 eggs 8 egg yolks 1 tablespoon extra-virgin olive oil 1 to 2 tablespoons water, as needed 1/4 cup extra-virgin olive oil 1 1/2 cups chopped onions 2 (35-ounce) cans whole Italian tomatoes, broken up, with juices 1 tablespoon sugar, or to taste 1/2 teaspoon crushed fennel seeds 1 pinch ground nutmeg 1 pinch ground allspice 1 pinch ground cloves 1 1/2 to 2 pounds small meaty pork riblets, or spare ribs that your butcher has cut crosswise into strips Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: For the filling: In a medium bowl, combine ricotta cheese, sugar, and orange zest. For the dough: Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some of the beaten egg. Fold the dough over the ricotta filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 1/2 inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling. Bring a large pot of salted water to a boil Cook the ravioli, in batches, until they float on the top of the surface, about 5 minutes. Serve hot with the Sicilian Style Meat Sauce. In the bowl of a food processor combine the flour and salt. Turn on processor and mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Add water, 1 tablespoon at a time, as needed, to help pasta come together when pressed. Bring a pot of salted water to a boil Take a handful of dough at a time and form into a firm ball. Press each dough ball into desired shape using a pasta machine according to the manufacturer's instructions. Repeat with the remaining dough. Recipe courtesy Emeril Lagasse, 2001 In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions. Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes. Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil. Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes. Using a hand-held immersion blender, puree the sauce until smooth. Heat the remaining oil in a skillet and add the pork ribs. Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides. Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning. Serve over pasta or Ragusa-Style Ricotta Ravioli. You may want to pull the meat off the bones, shred it, and return it to the sauce before serving the sauce with the ravioli. Any unused pasta sauce may be frozen for up to 2 months. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 53943,"Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) 1 pound chicken tenders Salt and pepper 3/4 pound chorizo sausage, in packaged meats case near kielbasa 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 1 red bell pepper, chopped 1 medium onion, chopped 6 small red potatoes, diced 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen) 1 (15-ounce) can dark red kidney beans, drained 2 teaspoons hot sauce 1 quart chicken stock 1 sack red or blue corn tortilla chips 2 cups shredded pepper jack or smoked Cheddar Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves Instructions: Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ; ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]

" 53944,"Lamb Wontons with Port Wine Reduction Sauce 1/2 cup olive oil 1/2 cup fresh basil leaves, plus more for the basil butter 1 teaspoon dried oregano
1 teaspoon dried thyme
2 cloves garlic
Kosher salt and freshly ground black pepper One 1 1/2-pound rack of lamb, frenched
1/2 cup port wine
1/4 cup demi-glace
Vegetable oil, for searing and frying 1 stick butter Wonton wrappers
Purple kale, for garnish Instructions: Place the olive oil, basil, oregano, thyme, garlic and a pinch each of salt and pepper in a blender. Blend until the garlic and herbs are well minced. Rub the lamb with the herb paste and let sit while you make the port wine sauce. Combine the port wine and demi-glace in a small saucepan and simmer until thickened. Slick a large frying pan with oil and heat over medium-high heat. Place the lamb in the pan and cook for 3 to 4 minutes on each side. Transfer to a carving board and let rest. Pour the oil from the frying pan into the blender along with some basil and butter; blend to a puree. Set the basil butter aside. Cut the lamb into small cubes. Make the wontons: To each wonton wrapper, add some port wine sauce followed by 2 or 3 pieces of lamb and some basil butter. Moisten the edges of the wrapper with water. Gather the wrapper to enclose the filling; pinch to seal. Deep-fry the wontons until golden brown. Serve the wontons, three to a plate, on a bed of chopped purple kale. Drizzle with additional port wine sauce and basil butter.
","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 53945,"Lamb Meatballs with Eggplant Yogurt Mezze 4 small eggplants (about 2 1/4 pounds) 1 1/2 cups mixed fresh herbs (such as cilantro, parsley and mint) 1 pound ground lamb 1/2 cup breadcrumbs 1/4 cup toasted pine nuts 3 tablespoons plus 2 teaspoons extra-virgin olive oil 2 cloves garlic, minced 1 large egg, lightly beaten Finely grated zest of 1 lemon plus 2 teaspoons lemon juice, plus lemon wedges for serving Kosher salt and freshly ground pepper 1/3 cup plain Greek yogurt 1/3 cup pomegranate seeds Instructions: Preheat the broiler. Place the eggplants on a foil-lined baking sheet and broil, turning once, until blackened and tender, about 20 minutes. Let cool slightly. Meanwhile, chop 1/2 cup herbs. Mix with the lamb, breadcrumbs, pine nuts, 1 tablespoon olive oil, the garlic, egg, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Shape the mixture into 12 large meatballs and place on a plate. Peel off the eggplant skin; discard. Transfer the flesh to a colander and let drain 5 minutes, then transfer to a food processor and pulse until chopped. Scrape into a bowl and stir in 2 tablespoons olive oil and the yogurt; season with salt and pepper. Line the baking sheet with a clean sheet of foil. Arrange the meatballs on the pan and broil until golden brown and cooked through, 6 to 8 minutes, turning once halfway through. Toss the pomegranate seeds, remaining 1 cup herbs and 2 teaspoons olive oil, and the lemon juice in a bowl; season with salt and pepper. Spoon the eggplant mash into shallow bowls and top with the meatballs and pomegranate mixture; serve with lemon wedges. ","[Syrah, Tempranillo, Barolo, Garnacha]

" 53946,"Three-Ingredient Pea Soup One 16-ounce bag frozen baby peas 1/4 cup olive oil
3/4 teaspoon salt, plus to taste
1/4 cup microgreens or any small leafy green or herb, for garnish, optional Instructions: Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes. Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes. With the machine running, slowly drizzle in the olive oil to emulsify. Mix in the salt; taste and season with more salt if desired. Transfer the soup to bowls. Garnish with microgreens if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53947,"Garlic-Lime Chicken with Olives Nonstick cooking spray 3 pounds boneless skinless chicken breast halves* (See Cook's Note) 1 cup diced onion 2 to 3 cloves garlic, minced 2 tablespoons fresh lime juice 1 tablespoon molasses 2 teaspoons Worcestershire sauce 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup pitted and sliced Greek olives, such as kalamata Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat. Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 53948,"Buffalo Drumsticks 8 drumsticks 2 tablespoons vegetable oil 1 teaspoon chili powder 1 teaspoon garlic powder Salt and freshly ground black pepper 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup hot sauce 1 tablespoon BBQ sauce Instructions: For the chicken: Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks. Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag. Toss the drumsticks in the seasoned oil to coat well. Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, 50 minutes. For the spicy sauce: Mix together the butter, hot sauce and BBQ sauce in a large bowl. Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes. Cook's Note: For an alternate milder sauce, whisk together 1 tablespoon maple syrup, 1 teaspoon hot sauce, juice and zest of 1 lime, 1 clove of garlic, minced and some salt and pepper. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 53949,"Chicken Cacciatore Stoup 1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced Coarse salt and black pepper 1/2 teaspoon crushed red pepper flakes 3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan 2 russet potatoes, peeled and cubed into 1-inch squares 4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped 4 ribs celery hearts, chopped 1 medium onion, peeled and quartered lengthwise then thinly sliced 1 red bell pepper, seeded and quartered lengthwise then thinly sliced 4 cloves garlic, chopped 1/2 cup dry Italian red wine, eyeball it 1 (15-ounce) can diced tomatoes 1 (28-ounce) can fire-roasted crushed tomatoes 2 cups chicken stock 3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs 1 cup basil, arugula or baby spinach leaves, shredded or torn Grated Parmigiano-Reggiano or Romano, to pass at table Crusty bread, to pass at the table Instructions: Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes. While the chicken cooks, chop up the veggies. When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes. Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 53950,"Emeril's Chocolate Cream Pie 1 cup plus 2 tablespoons sugar 3/4 cup heavy cream, plus 1 3/4 cups 3/4 cup buttermilk 3 1/2 tablespoons cornstarch Pinch salt 4 egg yolks 4 ounces good-quality semisweet chocolate, finely chopped 1 tablespoon butter 3/4 teaspoon vanilla extract 3 tablespoons confectioners' sugar 1 (9-inch) Chocolate Cookie Crust, baked, recipe follows Graham crackers to yield 2 cups crumbs Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar 1 stick unsalted butter, melted Instructions: In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes. Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately. Preheat oven to 375 degrees F. In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes. Remove the crust from the oven and let cool completely before filling. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel]" 53951,"Tuna Nicoise Burgers with Roasted Garlic-Tomato Aioli 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 1 pound fresh tuna, finely chopped 1/4 cup nicoise olives, finely chopped 1/4 cup finely chopped basil 1 tablespoon capers, drained and chopped 1 large shallot, finely chopped Salt and freshly ground pepper 2 plum tomatoes, grilled, seeds removed and halved 1 tablespoon lemon juice 3 cloves garlic 2 cups prepared mayonnaise Salt and freshly ground pepper 1 baguette, cut into fourths Mesclun greens Instructions: Mix together the mayonnaise, Dijon and vinegar. Place tuna in a large bowl. Fold in the mayonnaise mixture, olives, basil, capers and shallots and season with salt and pepper to taste. Chill the mixture well. Divide the mixture into fourths and mold into burgers. Chill again for 30 minutes. Grill for 2 to 3 minutes on each side. Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 53952,"Quick Salad 1 zucchini, diced 1 yellow squash, diced 1/2 pint yellow cherry tomatoes 1/2 pint red cherry tomatoes 2 tablespoons Dijon mustard 3 tablespoons balsamic vinegar 1/4 small red onion, grated 1/4 cup olive oil Salt Freshly ground black pepper Instructions: In a medium bowl, toss together the zucchini, squash and tomatoes. In a small bowl, combine the Dijon mustard, balsamic vinegar and the onion. Whisk in the olive oil until combined. Season with salt and pepper and pour over the vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53953,"Baked Potato-Garlic Dip 1 pound russet potatoes, scrubbed (about 2 large potatoes) 3/4 cup whole blanched almonds 1/2 cup extra-virgin olive oil, plus extra for drizzling 8 garlic cloves, finely chopped 1/3 cup freshly squeezed lemon juice, from 2 large lemons 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper Chopped fresh chives, for garnish (optional) Cut up vegetables and/or pita chips, for dipping Instructions: Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces. Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper. Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 53954,"Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung 2 tablespoons sesame seeds Salt 2 spring onions, bashed 4 tablespoons minced lemongrass 1 tablespoon sugar 1/2 teaspoon freshly ground black pepper 3 tablespoons vegetable oil 3 tablespoons fish sauce 1 tablespoon honey 1 teaspoon oyster sauce 10 1/2 ounces/300 g pork neck, finely sliced Instructions: Mix the sesame seeds with salt. Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight. Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes. Dip into sesame salt. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 53955,"Crab and Avocado Salad in a Pita 2/3 cup mayonnaise 2 tablespoons diced roasted red bell pepper 4 tablespoons lemon juice Pinch ground cayenne pepper 2 cups lump crabmeat 1 small avocado, peeled and chopped 2 tablespoons grated onion Salt and ground white pepper 4 white or whole-wheat pita pocket-breads 1 cup alfalfa sprouts Instructions: In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside. In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper. Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in waxed paper and keep chilled up to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53956,"BBQ Glazed Shrimp 2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed 1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons sorghum (see Cook's Note) 2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons) 4 green onions, greens thinly sliced
Instructions: Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside. Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 53957,"Tofu and Rice with Scallion Oil One 16-ounce block firm tofu 6 scallions, cut into thin slices (about 1 1/4 cups) 4 1/2 teaspoons fish sauce 3/4 teaspoon sugar Neutral oil, such as canola or coconut oil, for the scallion oil and frying Steamed rice, for serving Instructions: Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside. Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well. Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu. Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain. Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53958,"Farfalle with Fresh Herbs and Goat Cheese Kosher salt 1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper Zest and juice of 1 lemon
3 tablespoons minced fresh parsley 3 tablespoons minced fresh dill 3 tablespoons minced fresh mint 3 tablespoons thinly sliced chives 1 cup grated Pecorino Romano Extra-virgin olive oil, for drizzling
Instructions: Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain. Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives. Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil. Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 53959,"Milk Chocolate and Mixed Nut Bread Pudding 1/2 cup butter 3 cups cubed day old bread, crusts removed 4 eggs 1 tablespoon vanilla extract 1/4 cup sugar 1 cup heavy cream 1/2 cup chopped lightly salted cashews and peanuts 1 milk chocolate bar chopped, reserve 1 tablespoon for garnish Instructions: Preheat oven to 350 degrees F. Melt the butter in non-stick saute pan. Add the cubed bread, allowing bread to toast and soak in butter. When the bread is golden brown, remove from the pan and set aside. In a deep bowl, add eggs, vanilla, sugar, and cream and mix well. Add the toasted bread, nuts, and chocolate and combine well. Let the bread stand in the mixture for 1 hour or until bread has soaked all the mixture. Grease the bottom and sides of a 10-inch baking dish. Pour the mixture into the prepared dish and bake for 35 minutes. Serve warm with extra chopped chocolate pieces as garnish. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 53960,"Cauliflower Cheese Ball 2 tablespoons unsalted butter 1 shallot, minced 1 1/2 cups frozen cauliflower rice Kosher salt and freshly ground pepper 1 8-ounce package cream cheese, at room temperature 4 ounces sharp white cheddar cheese, grated 1/4 cup grated Parmesan cheese 1/2 teaspoon Worcestershire sauce Toasted sliced almonds, for coating Crudits and crackers, for serving Instructions: In a large skillet, melt the butter over medium-high heat. Add the shallow and cook until soft, about 3 minutes. Add the cauliflower rice and cook until tender, about 4 minutes. Season with 1/2 teaspoon each salt and pepper. Transfer the cauliflower rice mixture to a bowl along with the cream cheese, cheddar, Parmesan and Worcestershire sauce. Beat with a mixer until smooth, then cover and chill until firm.
Roll the cheese mixture into a ball, then roll in toasted almonds, pressing gently to coat. Serve with crudites and crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53961,"Kielbasa 1 1/2 pounds pork butt, cut into 1-inch cubes 1/2 pound beef chuck, cut into 1-inch cubes 1/2 pound pork fat, cubed 1/2 cup chopped garlic 4 tablespoons paprika 1/2 teaspoon ground allspice 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon caraway seeds 1 teaspoon ground dried marjoram 1 teaspoon ground dried summer savory 1 pint container of 1 1/2-inch casings Instructions: In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53962,"Salpicon de Jaiba (Shredded Crab) 3/8 cup olive oil 3 tablespoons butter 3 cloves garlic, chopped 1 white onions, chopped 2 canned chiles, chopped 1/4 cup cl juice, from can 3 tablespoons canned pickled carrots, chopped 2 medium tomatoes, chopped 1/4 cup parsley, chopped 1/4 cup cilantro, chopped Salt and pepper, to taste 1 to 1-1/4 pounds crabmeat, cleaned Instructions: Heat oil and butter in frying pan. Add garlic and onion, and saute. Add chiles, cl juice, carrots, tomatoes, parsley, and cilantro. Season with salt and pepper and cook over low heat until mixture thickens, about 25 minutes. Add crab meat and correct seasonings. To serve, place crab on a platter. Serve with freshly made tortillas to roll into tacos. The shredded crab may also be served in crab shells, sprinkled with bread crumbs, melted butter, and parsley, then baked in a hot oven for 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53963,"Sweet and Sour Glazed Shrimp 1/4 cup Chinese plum sauce 1/4 cup ketchup 2 teaspoons soy sauce 1/4 teaspoon crushed red pepper flakes 1 1/4 pounds medium shrimp, peeled and deveined and tails removed Kosher salt and freshly ground black pepper 1 tablespoon peanut oil 2 scallions, thinly sliced (white and green parts kept separate) 1 clove garlic, finely chopped 1 teaspoon finely chopped peeled fresh ginger 3 tablespoons unseasoned rice wine vinegar Cooked white rice, for serving, optional Instructions: Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside. Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate. Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 53964,"Beet, Avocado and Endive Salad 2 medium beets, peeled 1/4 cup olive oil
1 tablespoon freshly squeezed orange juice
1 tablespoon balsamic vinegar
2 teaspoons honey
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 Belgian endives
4 radishes, thinly sliced 1 small avocado, cubed Instructions: Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside. In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside. Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
Season with salt and pepper. Add half of the dressing and toss to coat. In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat. Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53965,"Karate Pig 1 medium head napa cabbage, chopped into 3/4-inch pieces 4 1/2 tablespoons kosher salt
1/4 cup minced fresh ginger 1/4 cup julienned daikon radishes
1/4 cup scallions sliced into strips
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons minced fresh garlic
2 tablespoons fish sauce
2 tablespoons sambal oelek cl paste
2 tablespoons sugar
1/4 tablespoon apple cider vinegar
1 teaspoon sesame oil
12 egg roll wrappers Beef tallow, for frying 1 tablespoon granulated garlic 1 tablespoon ground ginger 1/2 tablespoon granulated onion 1/8 tablespoon salt 1/8 tablespoon pepper
1 cup mayonnaise 1/4 cup white scallions ends 2 tablespoons sambal oelek cl paste
2 tablespoons apple cider vinegar
1 tablespoon roasted garlic
1/4 tablespoon salt
1/4 tablespoon pepper
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
10 ounces kecap manis 1/4 cup pineapple juice
4 teaspoons finely minced fresh ginger
6 cloves black garlic
8 ounces pork shoulder 2 tablespoons finely chopped scallions
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper
1/4 teaspoon sugar
Butter, for toasting buns 4 to 5 buns Instructions: For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight. Rinse the cabbage and squeeze the excess moisture out. Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt. Refrigerate for at least 8 hours or up to 15 days before serving. For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips. Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes. Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture. For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender. For the sweet soy glaze: Simmer kecap manis, pineapple juice, ginger and black garlic in a small pot for 20 minutes, then blend with an immersion blender. For the burger: Run pork shoulder through a meat grinder twice. Mix meat with scallions, garlic, ginger, sesame oil, crushed red pepper, sugar and 1/4 teaspoon sweet soy glaze. Run through the grinder one more time, then form into 4 to 5 patties. Heat a grill or cast-iron skillet. Cook the patties until cooked through, about 4 minutes per side. Butter the buns and toast them on the grill or skillet. Drizzle the buns with soy glaze and build the burgers with patties, kimchi and wonton strips. Finish with another drizzle of soy glaze and some dojo sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53966,"Chocolate Cake 2 1/2 cups all-purpose flour, plus 1 tablespoon, for dusting 3 cups granulated sugar 1 cup plus 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
1 1/2 cups strong black coffee, hot
3/4 cup vegetable oil
4 1/2 teaspoons vanilla extract
4 tablespoons unsalted butter 1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups salted peanuts, roughly chopped
2 cups unsalted butter, at room temperature 1/4 cup salted caramel sauce, plus for drizzling, optional
1 teaspoon salt
1 teaspoon vanilla extract
7 1/2 cups powdered sugar
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and then flour the insides of the pans, tapping out excess. In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients, and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl; mix for an additional 20 seconds--the batter will be very thin. Divide the batter evenly among the prepared pans. Bake for 20 minutes. Rotate the pans and continue baking until a toothpick inserted into the center of one of the cakes comes out almost clean, with just a few moist crumbs, about 12 minutes more. Cool the cakes in the pans on a wire racks for 20 minutes, then carefully turn out onto cooling racks to cool completely. For the nougat filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved. Bring to a boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from the heat and add the marshmallow fluff, peanut butter and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature, stirring occasionally, before using in the cake--you can do this by leaving it at room temperature, or you can place it into the refrigerator to speed up the process. (Makes 2 cups.) For the salted-caramel buttercream frosting: In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes. Pour in the salted caramel sauce, salt and vanilla, and beat until combined. Reduce the speed to medium-low, and slowly add the powdered sugar, a little at a time, until fully incorporated. Increase the speed to medium-high and beat until light and fluffy, an additional 2 to 3 minutes. (Makes 2 cups.) To assemble: Level off the tops of the cakes if they baked up uneven or domed. Place one cake layer on a serving plate. Cover with half of the nougat filling. Top with a second cake layer, and cover with the remaining filling. Place the final cake layer, face-down, on top. Frost the cake with the salted-caramel frosting, finishing it as smoothly as possible. Drizzle with caramel if desired. Refrigerate for at least 1 hour, until the frosting is set. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 53967,"Grilled Fruit Kebabs 2 firm-ripe small plums, sliced into 6 wedges each 1 cup chopped pineapple chunks Honey, optional Instructions: Preheat grill to medium. Thread plums and pineapple chunks onto bamboo skewers that have been soaked in water for at least 30 minutes. Place on lightly oiled grill and cook for approximately 3 minutes on each side, until fruit softens and take on grill marks. Serve drizzled with honey, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 53968,"BPT (Bacon, Pimiento and Tomato Sandwich) Two 7-ounce jars diced pimientos Two 10-ounce bricks sharp Cheddar, finely grated One 8-ounce package cream cheese, softened 1/2 cup mayonnaise 1 to 2 fresh jalapeno peppers, seeded and finely diced 4 medium green tomatoes (about 1 1/2 pounds) 1 3/4 teaspoons kosher salt Freshly ground black pepper 1 1/2 cups all-purpose flour 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 3 large eggs 1/4 cup buttermilk 2 cups panko breadcrumbs 1/4 cup cornmeal Oil, for frying 8 slices thick-cut applewood smoked bacon 8 slices white sandwich bread 1 small head romaine lettuce Instructions: For the jalapeno pimiento cheese: Drain 1 jar of the pimientos and place in a blender or food processor. Puree until smooth. Drain the second jar. Using an electric mixer, combine the Cheddar, cream cheese, pureed pimentos and diced pimientos, beating until smooth. Add the mayonnaise and jalapenos and mix until fully combined. For the fried green tomatoes: Cut the ends off of the tomatoes and slice into 1/4-inch-thick slices. Season with 1 teaspoon salt and freshly ground pepper. In a shallow bowl, whisk together the flour, cayenne pepper, paprika, 1/4 teaspoon salt, and a pinch of freshly ground pepper. In a second shallow bowl, whisk together the eggs and buttermilk. In a third shallow bowl whisk together the panko, cornmeal and remaining 1/2 teaspoon salt. Working with one tomato slice at a time, first coat the tomato with the flour mixture, shaking off the excess. Then coat with the egg mixture, followed by the panko mixture. Transfer to a parchment-lined baking sheet. Repeat with the remaining tomatoes. Heat 2 cups oil in a large skillet over medium heat until a pinch of panko sizzles when dropped in. Carefully place some of the tomatoes into the heated oil in a single layer. Fry until golden, 2 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat the frying process with the remaining tomatoes, changing the oil if the particles left in the oil between batches begin to burn. For the BPT: Cook the bacon in a large saute pan over medium-high heat until desired crispness, 8 to 10 minutes. Gently spread one side of each slice of bread with the jalapeno pimiento cheese. Arrange the bacon, then the fried green tomatoes and then the lettuce on 4 slices. Top with the remaining slices, and cut each sandwich in half. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 53969,"Citrus Oil 1 lemon 1 orange
1 cup extra-virgin olive oil
Instructions: Use a peeler to remove the peel of both the lemon and orange. Try to press gently with the peeler, so that you remove only the rind and avoid peeling off the white pith. Put the citrus peels and olive oil in small saucepot. Heat over low heat for about 3 minutes, until the peels soften and bubble but do not curl. Set aside to cool and steep, about 3 hours. Remove the peels from the oil. Using a funnel, pour the flavored oil into a spouted cruet. Store in the refrigerator. This oil can be used to make vinaigrettes, pastas, sauces, etc. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 53970,"Oven-Roasted Cod Crusted with Herbs 1 1/2 cups plain bread crumbs 1 handful fresh flat-leaf parsley 2 large cloves garlic 1 lemon, zested Coarse salt 4 (6 to 8-ounce) cod fillets Extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs. Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 53971,"Spinach Artichoke Calzones Nonstick cooking spray, for the baking sheet and plastic wrap 12 frozen unbaked dinner rolls
One 10-ounce box frozen chopped spinach, thawed
1 cup chopped drained canned artichoke quarters
1 cup shredded low-moisture mozzarella 1 cup whole-milk ricotta 1/4 cup grated Parmesan 1/4 cup heavy cream
Freshly ground black pepper All-purpose flour, for dusting
Warm marinara sauce, for dipping
Serving suggestion: salad Instructions: Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours. Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper. Preheat the oven to 400 degrees F. Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal. Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes. Serve the calzones with the warmed marinara sauce for dipping, and a salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 53972,"Breakfast Sausage Casserole Butter, for greasing 1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten
Instructions: Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight. The next day, preheat the oven to 350 degrees F. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53973,"Lasagna Bolognese 1 cup dried porcini mushrooms 10 ounces white button mushrooms 2 carrots, cut into 4 pieces 2 stalks celery, cut into 4 pieces 2 cloves garlic 1 cup fresh parsley 1 6-ounce piece prosciutto, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 pound ground beef chuck 1 pound ground pork 2 cups dry white wine 4 tablespoons unsalted butter 1 large onion, chopped 1 teaspoon chopped fresh rosemary 2 bay leaves Kosher salt 5 tablespoons tomato paste 1/2 cup cognac or brandy 1 28-ounce can whole San Marzano tomatoes 12 tablespoons unsalted butter 1/2 cup plus 1 tablespoon all-purpose flour 1 1/2 teaspoons grated nutmeg Kosher salt and freshly ground pepper 6 cups whole milk Kosher salt 1 1/2 pounds fresh lasagna sheets 2 tablespoons unsalted butter, softened 3/4 pound parmesan, grated (2 to 3 cups) 1 pound fresh mozzarella or fontina, grated (4 to 5 cups) Instructions: Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid. Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped. Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat. Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes. Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely. Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes. Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel. Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife. Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 53974,"Eggplant Chips Japanese eggplant 1/16 to 1/8 inch thick Instructions: Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 53975,"Chocolate-Salted Peanut Crunch Squares 2/3 cup unsweetened raw cocoa powder 1/4 cup maple sugar Salt 2/3 cup raw cacao butter, melted 1 teaspoon pure vanilla extract 1 cup unsweetened rice cereal 1/2 cup roasted salted peanuts, plus more for topping Instructions: Line an 8-inch square baking pan with parchment paper and set aside. In a medium bowl, whisk together the cocoa powder, maple sugar and 1/2 teaspoon salt. Whisk in the warm melted cacao butter and vanilla until smooth. Gently stir in the cereal and peanuts; pour into the lined pan and, using an offset spatula, spread evenly. Scatter some peanuts over the top and let set overnight at room temperature or refrigerate until firm, at least 2 hours. Cut into squares and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 53976,"Santa Maria Tri-Tip 2 tablespoons granulated garlic 1/3 cup fresh cracked black pepper 1/2 cup garlic cloves 3 tablespoons kosher salt 2 tablespoons sugar 2 tablespoons Achiote Oil, recipe follows One 3- to 4-pound prime tri-tip roast 1 1/2 tablespoons achiote seeds 1/2 cup canola oil Instructions: Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain. Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours. Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil. Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately. In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 53977,"Putnam's Market Quiche 1 cup all-purpose flour 1 teaspoon salt 1/3 cup vegetable shortening, chilled 3 tablespoons iced water Flour, for dusting 4 eggs 1 cup half-and-half 1 pinch black pepper 1 pinch dry mustard 1 pinch paprika 6 slices bacon, cooked and chopped coarsely 1/3 cup diced yellow onion, sauteed until translucent 3 ounces Gruyere, grated 3 ounces Swiss Emmental, grated Instructions: Preheat the oven to 350 degrees F. Make the crust: In a large bowl, combine the flour and the salt. Cut in the shortening. Add water to bring the dough together. Roll the dough out on a floured surface and place into a 9-inch pie plate. Make the egg mixture: In another bowl, whisk together the eggs, half-and-half, pepper, dry mustard and paprika. Set aside. Assemble: Sprinkle the bacon, then onion, and then the cheeses on top of the crust, saving 1 chopped slice of bacon for the top garnish. Pour the egg mixture slowly into the shell to the rim. Sprinkle the reserved bacon on top of the quiche. Cover with foil and bake for 35 minutes. Then remove the foil and finish baking for 10 minutes. Cool on wire rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53978,"Spiced Root Vegetables with Pumpkin Seeds 2 teaspoons coriander seeds 2 teaspoons cumin seeds 1 pound parsnips, peeled, trimmed and halved or quartered lengthwise 1 pound turnips, peeled, halved and cut into small wedges 1/2 celery root (about 1 pound), peeled and cut into 3/4-inch pieces 1/4 cup extra-virgin olive oil 3 cloves garlic, grated 1 teaspoon paprika Kosher salt and freshly ground pepper 1/4 cup unsalted pepitas (green pumpkin seeds) Flaky sea salt Chopped fresh cilantro, for topping Instructions: Preheat the oven to 425 degrees F. Coarsely grind the coriander and cumin seeds in a spice grinder (or crush with the bottom of a skillet). Combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1 1/2 teaspoons kosher salt and a few grinds of pepper in a large bowl; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread in an even layer. Roast until lightly browned around the edges, about 30 minutes. Sprinkle the vegetables with the pepitas and gently stir. Continue to roast until the vegetables are tender and the pepitas are lightly toasted, about 15 more minutes. Transfer to a serving dish. Sprinkle with sea salt and cilantro. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 53979,"Vol au Vents 1 cup/250 ml chicken stock 1 bay leaf 3 tablespoons butter 1 onion or large shallot, minced 4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them) 1 clove garlic, minced 1 tablespoon all-purpose flour A splash of white wine (about 2 tablespoons) 2 cooked chicken breasts, diced 1/4 cup/60 ml creme fraiche 1 to 2 teaspoons mustard Salt and pepper A few handfuls of chopped fresh parsley 6 vol au vent shells Instructions: Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat. Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley. Spoon the chicken mixture into the vol au vent shells and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53980,"Auntie's Flaky Tempura Batter 2 pounds large shrimp, shelled, cleaned and butterflied Kosher salt 2 cups cake flour 1 cup katakuriko or cornstarch 1/2 teaspoon baking powder 2 eggs, slightly beaten 3 teaspoons salt 2 teaspoons sugar 1 teaspoon ajinomoto Vegetable oil, for frying Instructions: Flatten the butterflied shrimp with the blade of a knife and fan out on a baking sheet. Sprinkle a little salt over the shrimp and separate the layers of fanned out shrimp by using waxed paper. Set aside. In a large bowl, combine cake flour, katakuriko, and baking powder and mix well. Set aside. Into a 2 cup measure, combine eggs, salt, sugar, and ajinomoto. Add several ice cubes to the mixture and fill with cold water to equal 2 cups volume of chilled egg mixture. Stir slightly, but don't melt all of the ice cubes yet. Pour the iced egg mixture into the flour mixture and stir slightly until lumps of undissolved flour mixture remain in batter. Place a frying pan over medium high heat. Fill frying pan with 1-inch of oil and heat. Grab a fistful of the batter and clench fist over frying pan. Rotate clenched fist over the hot oil to create a bed of laced, flaky batter in the hot oil. The bed of laced batter must be thick enough to lay the fanned shrimp on. Once the batter is cooked, about 1 to 2 minutes, and the batter is flaky and crispy, place the fanned shrimp meat on the crispy bed of batter. The shrimp should not sink through the bed of batter, but remain atop it as it deep-fries. Using a chopstick, break up the bed of flaky batter so that you can individually flip the shrimp in the frying pan so that the shrimp is below the batter in the oil. Cook until the shrimp are cooked through, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 53981,"Cilantro Lime Pesto Pasta 1 tablespoons olive oil One 8-ounce box regular or gluten-free angel hair pasta 1 cup black olives, pitted and quartered, plus more for garnish 1/2 red bell pepper, diced 1/4 cup raw pumpkin seeds 2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish 3/4 cup extra-virgin olive oil, preferably cold pressed 1/2 cup fresh cilantro leaves 1/2 cup pine nuts, plus more for garnish 3 tablespoons fresh lime juice 1 tablespoon minced garlic 2 teaspoons nama shoyu or tamari 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper Pinch cayenne pepper Hemp seeds, for garnish Instructions: For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside. For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 53982,"Brandied Strawberries 3/4 cup sugar 4 wide strips orange zest 4 wide strips lemon zest 1 pound strawberries, hulled and halved or quartered if large 1/2 cup brandy Instructions: Combine the sugar, orange and lemon zest and 3/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar. Remove from the heat and stir in the strawberries and brandy; let cool to room temperature, 1 to 2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 53983,"Dove Cocktail Lime wedge, for riming glasses, plus more for garnish 2 tablespoons sugar 1 cup white tequila 1/2 cup orange liqueur 1 cup pomegranate juice 2 limes, juiced 1 lime Splash club, orange, or grapefruit soda (depending on desired sweetness) Pomegranate seeds, optional Instructions: Rim 4 tall Collins-type glasses with lime wedge and then dip in sugar. Fill glasses with ice cubes. In a large measuring cup combine tequila, orange liqueur, lime juice and pomegranate juice. Divide cocktail between the 4 glasses. Top with soda and garnish with lime wedges and pomegranate seeds, if desired. ","[Tequila, Orange Liqueur, Grapefruit Soda]" 53984,"Broccoli with Oyster Sauce 2 tablespoons neutral oil, such as canola or vegetable 1 tablespoon plus 1 teaspoon oyster sauce
1 tablespoon apple cider vinegar
4 cups broccoli florets Freshly ground black pepper
Instructions: Preheat oven to 375 degrees F. Whisk together oil, oyster sauce and vinegar in a large bowl until evenly combined (the mixture will not emulsify). Add broccoli, sprinkle generously with pepper and toss well to evenly coat the broccoli in the sauce. Spread on a baking sheet and roast, stirring the broccoli halfway through, until tender and beginning to brown, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 53985,"Mexican Brownies with Canela Whipped Cream 1/2 pound cone piloncillo 6 ounces unsweetened chocolate 6 ounces Mexican chocolate 1/2 pound butter 5 eggs 2 1/2 cups sugar, plus 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon almond extract 3 teaspoon espresso 1 1/2 cup flour 1/2 pound walnuts 1 cup cream 1 tablespoon ground cinnamon Instructions: Preheat the oven to 425 degrees F. In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool. In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set. Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela). Cut a wedge of brownie and serve with dollop of canela crema. ","[Malbec, Tempranillo, Garnacha, Barbera]" 53986,"Red Velvet Cake 2 1/2 cups all-purpose flour (recommended: White Lily) 1 teaspoon baking soda 1 teaspoon cocoa 1 1/2 cups granulated sugar 2 eggs 1 1/2 cups canola oil 1 teaspoon vinegar 1 (1-ounce) bottle red food coloring 1 teaspoon vanilla 1 cup buttermilk 1/2 cup margarine 1 (8-ounce) package cream cheese 1 box confectioners' sugar, sifted 1/2 teaspoon vanilla 1 cup chopped lightly toasted pecans Instructions: For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting. For the cream cheese frosting: This is the \official\ cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well. Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes \loose. Add vanilla and nuts. Spread between layers and on top and sides of cake. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]

" 53987,"Asparagus Roll 2 sheets nori 1 cup Sushi Rice, recipe follows 2 small asparagus spears, blanched and shocked in an ice water bath 1 to 2 ounces crumbled goat cheese 4 slices thinly sliced prosciutto Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving 3 cups water 1 teaspoon salt 1 cup short-grain sushi rice 1/4 cup rice wine vinegar Instructions: Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the asparagus, goat cheese, and prosciutto horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with pickled ginger, wasabi, and soy sauce. Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53988,"Potato Pea Curry 3 large baking potatoes, peeled 1/2 cup clarified butter 2 large onions, diced 1 tablespoon pureed garlic 1 tablespoon freshly grated ginger 2 1/2 tablespoons ground cumin 1 teaspoon turmeric 1/2 tablespoon ground coriander 1/2 tablespoon dried red pepper flakes 3 tomatoes, peeled, seeded, and diced 2 to 3 cups water 1 tablespoon salt 2 cups fresh or frozen peas, thawed 1 tablespoon palm sugar, or brown sugar 1/4 cup fresh lime juice 1 bunch fresh cilantro, roughly chopped Raita (yogurt-cucumber garnish) Instructions: Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch. Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions. Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt. Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 53989,"Grilled Asparagus Wrapped in Prosciutto with Shaved Pecorino Romano Cheese 1/4 cup fresh lemon juice 1/2 cup olive oil 1 tablespoon capers 1 tablespoon finely chopped parsley 12 medium asparagus spears, tough end removed 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 12 thin slices prosciutto 12 thinly shaved pieces of Pecorino Romano cheese Instructions: Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, brushed with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 53990,"Salty Dog 1 cup water 1/2 cup honey 1 small cucumber, thinly sliced 1 pink grapefruit, cut into 12 wedges 8 ounces vodka 1/3 cup fresh lime juice Pink Himalayan salt, in a grinder Instructions: In a small saucepan, combine 1 cup water and the honey. Bring to a boil and shut off the heat. Transfer to a bowl to cool. Refrigerate. In a medium bowl, combine half of the cucumber slices with the grapefruit segments and some simple syrup. Muddle them by pressing down on them with a whisk to extract the juices and lightly crush the cucumbers. Add the vodka, lime juice, some more simple syrup and 1 cup lightly crushed ice. Pour into 4 rocks glasses and grind a little salt over the top. Alternatively, serve in a pitcher and sprinkle with the salt as you pour the individual drinks. ","[Riesling, Sauvignon Blanc, Ros]" 53991,"Asian Chicken Wrap with Chili Sauce and Caramel Corn 1 teaspoon peanut butter 1 clove garlic, plus 4 cloves garlic minced 5 tablespoons low-sodium soy sauce 1/2 cup champagne vinegar 1 cup olive oil 1/4 cup sesame oil Kosher salt and freshly ground black pepper 4 boneless and skinless chicken breasts 1 small Spanish onion, diced 1 bunch fresh cilantro, leaves chopped 2 carrots, peeled and grated 1 small head napa cabbage, shredded 1 head Bibb or butter lettuce 1 pound angel hair pasta, cooked according to package directions, drained and cooled Chili Sauce, recipe follows 1 cup roughly chopped caramel corn 1 small bunch parsley, leaves only 1 small onion, halved Canola oil, for grilling 3 serrano chiles, halved 1 red pepper 1 clove garlic 1/2 cup Thai chili sauce 1/4 cup honey 1/4 cup chicken stock Kosher salt and freshly ground black pepper Instructions: Preheat an outdoor grill or indoor grill pan. In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. Add salt and pepper, to taste Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side. Let the chicken cool down then dice it into bite-size pieces. In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour. To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve. Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 53992,"Cannellini Beans and Italian Sausage 2 pkgs Johnsonville? Mild Italian Sausages (19 oz each) 2 cups dried cannellini beans 10 fresh sage leaves (separated, & more for garnish) 1 med tomato, cored and halved 1/4 cup olive oil 3 cloves garlic, minced 1 cup finely chopped onions 2/3 cup finely chopped carrots 2/3 cup finely chopped celery 1/8 tsp red pepper flakes 2 cups crushed canned plum tomatoes 1 1/2 tsp salt 1/2 tsp pepper 1 1/2 cups chicken stock 1/3 cup mascarpone cheese* (can substitute with cream cheese) Instructions: Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours. Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves. In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve. Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.

• To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
• mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores. ","[Chianti, Barbera, Dolcetto, Tempranillo]

" 53993,"Poi 1 taro root peeled Salt Instructions: In a pot fitted with a steamer basket, steam taro root until tender. Transfer to a large wooden bowl and add water. Pound to a puree with a pestle, and season, to taste, with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 53994,"Rack of Lamb \Dos Chiles
1 \Frenched\ rack of lamb (about 1 to 1 1/4 pounds; see Note**) Kosher or fine sea salt and freshly ground black pepper 2 tablespoons olive oil 1/4 cup minced Spanish onion 3 cloves garlic, minced 3/4 cup seasoned bread crumbs 1/8 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon chili powder 1 lime, zest finely grated 1/2 jarred roasted red pepper, drained 2 canned chipotle peppers in adobo with 1 teaspoon of the adobo sauce from can Instructions: Season the lamb well with salt and pepper, rubbing the seasonings into the meat. Heat a large cast iron skillet over medium-high heat and lay the seasoned rack, fat side down, into the pan. Sear the lamb until the fat is golden brown or until the fat has rendered, about 3 minutes or so. Flip and brown the meaty side and ends of the rack. The browning should take about 10 minutes. Adjust the heat as necessary so the fat is sizzling, not sputtering. Transfer the rack of lamb to a plate to cool and set the skillet aside, but don't wash it. Heat the oil in a medium skillet over medium heat. Add the minced onion and garlic and cook until softened and fragrant about 3 minutes. Stir the bread crumbs into the skillet until coated with the onion mixture. Lower the heat and add the cumin, oregano, chili powder, and salt and pepper, to taste. Stir constantly to prevent scorching until the bread crumbs are toasted and golden, about 4 minutes. Remove from the heat and stir in the lime zest. Preheat the oven to 425 degrees F. Put the roasted pepper, chipotles and adobo sauce in the work bowl of a food processor. (If you have a mini-processor, use it here.) Process until smooth, stopping to scrape down the sides of the work bowl once or twice. Using a small spoon, paint the flat/bone side (not the rounded, meaty part) of the rack with enough of the pepper paste to coat it generously. Sprinkle the toasted bread crumb mixture over the painted lamb and press lightly to make sure the crumbs adhere to the lamb. Stand the rack, bone side up in the skillet used to sear the lamb, and place in the preheated oven. Roast for 20 minutes for medium rare. (An instant-read thermometer inserted into the thickest part of the rack should register 125 to 130 F degrees F.) Remove to a cutting board and let rest for 10 minutes. Carve the rack between the bones into double chops and serve immediately. There will be more of the \dos cl\ paste and the toasted bread crumbs than needed to coat the rack. The cl paste is delicious in soups, stews, beans and many other uses. ","[Syrah, Malbec, Tempranillo, Garnacha]" 53995,"Shrimp and Grits 3 cups chicken stock 2 cups heavy cream 2 1/2 cups raw yellow grits, not instant 1 teaspoon seafood seasoning (recommended: Old Bay) 2 cups shredded Havarti cheese 2 tablespoons grapeseed oil 1 pound peeled and deveined bay shrimp, 30/40 count 1 cup diced tomatoes 1 teaspoon salt 1 teaspoon white pepper 1/4 cup green onions, thinly chopped on the bias 1/4 pound butter, whipped with 1 tablespoon hot sauce Instructions: In a sauce pot over high heat, bring the chicken stock to a simmer, then add the cream, grits, and seafood seasoning. Reduce the heat to medium-low and continue to cook until the mixture has thickened and all the liquid has been absorbed, 15 to 20 minutes. Reduce the heat to low, add the cheese, and stir thoroughly to blend, 4 to 5 minutes. Remove the grits from the heat and keep warm.
In a saute pan over medium heat, add the grapeseed oil and shrimp, and cook, stirring, until the shrimp are faint pink in color, 4 to 5 minutes. Add the tomatoes, salt, white pepper, and green onions and cook for an additional 2 minutes. Turn the heat off and add the flavored butter. Allow the butter to melt and coat the shrimp, then remove the pan from the stove.
Divide the grits among the plates and spoon the shrimp-tomato mixture over the top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 53996,"Turnip Lettuce Wraps 2 tablespoons grapeseed oil 1 small onion, chopped 1 tablespoon grated fresh ginger 1 tablespoon cumin seeds 1 teaspoon brown mustard seeds 6 to 8 dried curry leaves 1 small turnip, peeled and grated 1 green onion, finely chopped Pinch salt 1 head butter (Boston) lettuce 1/2 to 1 cup prepared chutney of your choice Instructions: Pour the oil into a large skillet over medium heat and add the onion and ginger. Cook for 2 to 3 minutes, or until the onion is soft and then add the cumin seeds, mustard seeds, and curry leaves and toast for 10 seconds. Add the grated turnip, green onion, and salt. Reduce the heat to medium-low heat and cook for 5 minutes, stirring regularly.
Clean the lettuce and separate the leaves. Put about 1/2 cup of turnip mixture into a leaf and add some chutney. Wrap the lettuce around the mixture and enjoy.; ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 53997,"Jade Red Wings 1 1/4 cups ketchup 3 tablespoons cl oil
2 tablespoons garlic, finely chopped
3 teaspoons vegetable oil
1 teaspoon sesame oil
1/2 cup powdered sugar
1/2 cup green onions, chopped
1/2 cup egg whites 1/2 teaspoon garlic salt
1/2 teaspoon black pepper
10 chicken wings, rinsed and patted dry
1 cup cornstarch
Oil, for frying
Instructions: For the sauce: Heat a wok over medium high heat. Add ketchup, cl oil, garlic, vegetable oil and sesame oil. Heat to boiling. Add sugar. Continue boiling and stirring until sugar is incorporated. Add green onions, then stir and remove from heat. Set aside in a container. For the jade red wings: Beat egg whites in a bowl to frothy stage only. Add garlic salt and black pepper. Marinate wings in egg whites for 5 minutes. Dredge in cornstarch, shaking off excess. Heat oil to 350 degrees F in a deep-fryer. Deep-fry wings until golden brown and crispy, about 7 minutes. Drain. Heat wok. Add sauce and heat until bubbling throughout. Add wings. Toss. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 53998,"Snapper \Las Islas
6 cups 1/2-inch diced purple potatoes 1/4 cup canola oil, plus more for pan frying
6 cups 1/2-inch diced ripe plantains
4 (8-ounce) snapper fillets (preferably yellowtail snapper) 1 cup flour 2 eggs 2 cups half-and-half Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows Tomato and Roasted Red Pepper Aioli, recipe follows 1/3 cup roasted garlic puree 1 cup fresh squeezed lemon juice 2 tablespoons chopped Italian flat leaf parsley 3 tablespoons thyme leaves 1 tablespoon kosher salt 1/4 tablespoon black pepper 1 1/2 cup canola oil 1 egg yolk* (See Disclaimer) 1 tablespoon freshly squeezed lemon juice 1 1/2 cup canola oil 2 tablespoons roasted garlic puree 1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade 1 roasted red pepper, peeled and seeded 1tablespoon chopped flat leaf parsley 1 tablespoon chopped basil Salt and pepper Instructions: Preheat oven to 375 degrees Fahrenheit.
Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper. Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.
If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside. If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.
Lightly dust the snapper fillets with flour and season them with salt and pepper. Beat the eggs and half-and-half together and slide the snapper into the mixture. Saute the fish topside down in canola oil or clarified butter. When the fish is nicely browned, flip over and finish in oven until just cooked through.
Saute the potatoes and plantains until warmed through. Toss with a few tablespoons of the Lemon Thyme Vinaigrette. Place a few spoonfuls in the center of the plate and top with a snapper fillet. Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli. Combine all the ingredients except the oil in a blender. Pour the oil in a slow stream with the blender on. Set aside. Make a mayonnaise with the egg yolk, lemon juice, and oil. Whisk in the roasted garlic puree. Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 53999,"Shad Roe 4 to 6 tablespoons butter Flour to coat 1 pair shad roe ( 6 to 8 ounces) 1 teaspoon minced ginger 2 tablespoons lemon juice Salt and freshly ground black pepper 2 tablespoons chopped parsley or chives Lemon or lime wedges Instructions: Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate. If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54000,"\Frank's Baked Oysters\ with Mushrooms, Garlic Bread Crumbs, and Romano Cheese 3/4 cup plus 1 teaspoon extra virgin olive oil 3 cups sliced mushrooms 3/4 teaspoon salt, in all 1/8 teaspoon ground black pepper 1/2 teaspoon anise seeds 1/4 cup breadcrumbs 1 cup finely grated Romano cheese 2 teaspoons finely chopped fresh thyme 4 tablespoons finely chopped fresh oregano 1/2 teaspoon crushed red pepper flakes 1 tablespoon hot Hungarian paprika 2 tablespoons minced fresh garlic 24 freshly shucked oysters, on the half shell Instructions: Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 54001,"Saigon Sub 2-pound pork butt, cut into 4 pieces Salt and pepper 1/4 cup plus 2 tablespoons soy sauce 1/3 cup water 1/4 cup chili garlic sauce 1/4 cup ketchup 1/2 cup white vinegar 2 tablespoons brown sugar 1/4 cup white wine 1/2 cup peeled and thinly sliced cucumbers 2 tablespoons olive oil Italian party hero bread, cut in 1/2 lengthwise 1 cup mayonnaise 3 tablespoons Sriracha hot sauce 1/4 romaine lettuce head leaves 1 tablespoon minced fresh mint leaves 1 bunch fresh cilantro leaves Instructions: Season pork pieces with salt and pepper. Place in a braising pan and add 1/4 cup soy sauce, water, chili garlic sauce, ketchup, and 1/4 cup vinegar. Braise for about 2 1/2 hours, covered, until fork tender. Remove meat with a slotted spoon and \pull\ with forks until shredded. Add braising liquid, to taste. Cool. Mix the remaining 1/4 cup vinegar, brown sugar, wine and the remaining 2 tablespoons soy sauce. Add the cucumbers and marinate for 10 to 15 minutes. Drizzle the olive oil on the bread. Brown lightly, if desired. Spread the mayonnaise on the bread and drizzle with hot sauce. Arrange the meat on the bread, top with the lettuce, marinated cucumbers, mint, and cilantro. Slice in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54002,"Herbed Lentils with Spinach and Tomatoes 1 cup French lentils 2 cups water 2 tablespoons olive oil 2 tablespoons diced shallots 3 cups baby spinach leaves (about 3 ounces) 1 cup halved grape tomatoes (about 1/2 pint) 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint leaves 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside. Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Good source of: Potassium ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54003,"Roast Vegetable Mega Mix Olive oil Sea salt and freshly ground black pepper
18 ounces/ 500 g carrots, peeled Juice of 1 clementine, squeezed halves reserved Couple sprigs fresh rosemary, leaves picked 2 bulbs fennel, peeled and quartered A few sprigs of fresh thyme, leaves picked Juice of 1/2 lemon 14 ounces/ 400 g parsnips, peeled A lug of white wine vinegar Couple sprigs fresh sage, leaves picked and torn A small teaspoon honey 12 1/2 ounces/ 350 g beets, larger ones cut into chunks A couple of good lugs of balsamic vinegar A few sprigs fresh oregano or marjoram (if you can get it) 12 1/2 ounces/ 350 g baby turnips A couple of good lugs red wine vinegar 5 fresh bay leaves Instructions: If any of your carrots, parsnips or turnips are particularly big, chop them in 1/2. You can parboil the carrots, fennel, parsnips, and baby turnips together-everything except the beets, as they'll turn everything else red! The beets also take quite a bit longer to cook, around 20 to 25 minutes. Put the rest of the vegetables into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you've got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry. Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they're all together. Then mix your fennel with its flavours and do the same... When you get to the parsnips, keep the honey back for later. Make sure each vegetable group is separate in the roasting tray. Cover the tray with tin foil and keep in the refrigerator or the garage until your turkey is out of the oven and resting. When you are ready to cook them, preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated. Pile all the vegetables up on a platter so they sprawl and hang all over the place. That platter is like winter in a nutshell, and every single mouthful will taste different and exciting - you'll definitely want to keep it close to you at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 54004,"Strawberry Shortcake 1 cup water 1 cup sugar Peel of 1 orange, all white pith removed 1 pound cake 1 can whipped cream 2 pints fresh strawberries, washed, hulled, sliced (5 reserved whole for garnish) Instructions: In a small saucepan over medium heat bring water and sugar to a boil. Add orange peel and cook for 1 minute or until sugar is dissolved. Remove from heat and let stand until mixture is room temperature. Remove orange peel and refrigerate until ready to use. Slice the pound cake into 1/2-inch slices and fit 1 layer of the slices into an 8 by 8-inch \baking\ dish. Using a pastry brush generously brush the reserved orange sugar syrup on the cake. Squirt a 1 inch layer of whipped cream over the cake. Layer half the sliced strawberries over. Repeat with another layer of cake, orange sugar syrup, whipped cream and strawberries. Top with 3 reserved strawberries. Refrigerate for at least 2 hours before serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 54005,"Lazy Chiles Rellenos 2 cups whole milk 5 whole large eggs 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper 12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
1 1/2 cups grated Monterey Jack Warm corn tortillas, for serving Instructions: Preheat the oven to 325 degrees F.
Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
Cut into squares and serve with warm corn tortillas! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54006,"Whipped Cream with Fresh Berries 1 cup chilled heavy whipping cream 2 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/4 cup creme fraiche
Zest of 1 orange
1 teaspoon orange liqueur
6 ounces raspberries
6 ounces blueberries
6 ounces strawberries, hulled and cut into quarters
Instructions: Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks. Layer fruit in a bowl, spoon over whipped cream and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Prosecco]" 54007,"Palmiers 1/2 cup sugar 2 teaspoons ground cinnamon
Zest of 1 orange
1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed
Instructions: Preheat the oven to 400 degrees F. Combine the sugar, cinnamon and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry. Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick. Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes. Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown. Remove from the oven, and cool on a rack before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54008,"Boozy Strawberries with Coconut 2 tablespoons granulated sugar 2 tablespoons orange-flavored liqueur Juice of 1/2 lime 2 cups strawberries, hulled and quartered 1/2 fresh coconut, freshly grated Instructions: In a medium bowl, mix the sugar with the liqueur, and lime juice. Let the flavors marry for 10 minutes, stirring occasionally, so the sugar dissolves. Meanwhile, hull the strawberries, and cut them into quarters. Mix the coconut with the liqueur, and lime mixture. Spoon a layer of coconut, and then a layer of strawberries into 4 cocktail glasses. Repeat with the remaining ingredients. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 54009,"New England Clam Chowder 4 slices bacon, diced 3 tablespoons butter 1 1/2 cups chopped onion 1 1/2 cups water 2 (10-ounce) cans minced clams, drained, juice reserved 4 cups peeled and cubed potatoes 1 1/2 teaspoons salt Freshly ground black pepper 3 cups half-and-half Crackers, for garnish 1/8 cup chopped chives, for garnish Instructions: Place diced bacon in large saucepan with the butter. Cook on medium heat until almost crisp; add onions, and cook 5 minutes. When onions are translucent, stir in water, clam juice and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered until the liquid has reduced by half. Potatoes should be fork tender. Pour in half-and-half and simmer for a further 5 minutes. Adjust seasoning and add chopped clams just before serving, (otherwise clams will be tough). Garnish with crackers and chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54010,"Cognac-Raspberry Chocolate Truffles 1 cup heavy cream 1 tablespoon unsalted butter Pinch of kosher salt 12 ounces good-quality semisweet chocolate, coarsely chopped 3 to 4 tablespoons cognac 1/2 teaspoon raspberry extract 1/2 teaspoon pure vanilla extract 1 to 2 cups Dutch process cocoa powder Instructions: Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight. Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight. ","[Champagne, Port, Tawny Port, Moscato]" 54011,"Charred Beef Medallions with Poblano Margarita Sauce 1 tablespoon olive oil 1 tablespoon unsalted butter 1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions Salt and pepper to taste 1 small vidalia onion, cut into a medium dice 2 poblano peppers, washed, seeded and cut into a medium dice 1 tablespoon toasted and ground cumin seed 2 ounces gold tequila 1/4 cup lime juice 1 cup rich veal stock 2 ounces orange liquor 1 tablespoon orange zest 1/2 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside. Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce. Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper. Serve the beef on a bed of sauce with corn pudding on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 54012,"Flank Steak Fajitas with Guacamole 2 tablespoons ground cumin 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons cl powder 6 tablespoons olive oil, divided 3 pounds flank steak Kosher salt and freshly ground black pepper, to taste 2 onions, sliced 4 spicy cl peppers, seeded and sliced 2 tablespoons olive oil 3 ripe avocados, halved, pitted, peeled and diced 1 small red onion, diced 1 small tomato, diced 2 cloves garlic, chopped Juice of 1 Meyer lemon 1 lime, juiced, plus 2 limes, zest and juice, divided 2 cups sour cream Instructions: In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, cl powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes. Let cool. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling. Preheat a grill or grill pan on high heat. Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare. Let rest before slicing. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside. Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste. To serve: Slice the flank steak in thin slices and place it on a large platter. Serve with peppers and onions, guacamole, and lime-sour cream on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 54013,"Rico's Lechon Pork Cuban Style 6 pounds pork shoulder or pork butt 8 cloves garlic
6 teaspoons granulated salt
6 teaspoons ground black pepper
6 ounces fresh lemon juice
6 ounces fresh lime juice
8 teaspoons ground achiote
8 teaspoons ground coriander (culantro)
8 teaspoons oregano
6 ounces pure olive oil 6 ounces chopped onions 4 ounces basil
4 ounces green olives
4 ounces pure olive oil
2 ounces green onions
2 ounces green peppers
1 lemon, sliced (peel and all)
1 red bell pepper
1 yellow bell pepper
8 ounces ground achiote 4 ounces fresh lemon juice
4 ounces fresh lime juice
4 ounces pure olive oil
2 ounces fine diced garlic 2 tablespoons ground coriander
2 tablespoons ground cumin
4 teaspoons salt
4 teaspoons granulated black pepper
2 sour oranges, sliced into rounds
Serving suggestion: rice and beans Instructions: For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours. For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside. For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl. Preheat the oven to 350 degrees F. Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour. Serve hot with your favorite rice and beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 54014,"Herb-and-Mustard Sirloin With Baked Potatoes 4 small russet potatoes, scrubbed 1 1/2 pounds sirloin steak (1/2 inch thick) 2 tablespoons spicy mustard, plus more for serving 2 teaspoons crumbled herbes de Provence 5 tablespoons unsalted butter Kosher salt and freshly ground pepper 2 tablespoons chopped fresh chives or scallion greens Instructions: Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes. Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes. Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes. Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard. Per serving: Calories 478; Fat 20 g (Saturated 11 g); Cholesterol 99 mg; Sodium 217 mg; Carbohydrate 31 g; Fiber 3 g; Protein 42 g ; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 54015,"Paprika Roasted Potatoes 4 cups red bliss potatoes, unpeeled, scrubbed, and cut into 1-inch cubes 1/4 cup olive oil 1 tablespoon chopped fresh rosemary, or 1 1/2 teaspoons crushed dried 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.; ","[Rioja, Tempranillo, Barbera, Garnacha]" 54016,"Boxed White Wine Sangria 1 orange, sliced 1 lime, sliced
1 grapefruit, sliced
3 cups white wine
1 cup green grapes
1 cup frozen cranberries
1 cup seltzer
3/4 cup triple sec
2 tablespoons sugar
Instructions: Cut the orange, lime and grapefruit slices into quarter wheels and put in a large pitcher. Add the white wine, grapes, cranberries, seltzer, triple sec and sugar to the pitcher and stir. Let the sangria sit in the fridge for 5 hours. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 54017,"Sunny\u2019s Easy Honey-Glazed Salmon--Many Ways Four 6-ounce skin-on salmon fillet portions, at room temperature 1/4 cup honey Kosher salt and freshly ground black pepper Zest of 1 lemon plus 8 thin lemon slices, seeds removed
2 tablespoons BBQ, sriracha or everything bagel seasoning 1/2 cup basil pesto, chilled Instructions: For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors. For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices. For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion. For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here). Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54018,"Roast Chicken With Walnut-Herb Stuffing 1 6 -pound roasting chicken Kosher salt and freshly ground pepper 1 stick unsalted butter 4 cloves garlic, smashed and roughly chopped 1/4 cup roughly chopped walnuts 1/4 cup fresh parsley, roughly chopped 2 teaspoons fresh thyme 1 baguette, cut into 1 1/4-inch cubes (about 5 cups) 4 cups low-sodium chicken broth Instructions: Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F. Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper. Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes. Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54019,"Sticky Soy and Orange Beef Rolls 4 tablespoons orange juice 2 tablespoons honey 2 tablespoons light soy sauce 1 tablespoon Shaohsing rice wine or dry sherry Pinch sea salt Pinch freshly ground black pepper 1 pound trimmed beef tenderloin, cut into 3 steaks 3 tablespoons mayonnaise 1 teaspoon wasabi powder Pinch superfine sugar Vegetable oil 16 fresh shiitake mushrooms 1 medium red onion, sliced same thickness as the mushrooms 4 sandwich rolls, sliced in half Butter lettuce leaves, for serving Special equipment: Four 8-inch bamboo skewers, soaked in water for 30 minutes Instructions: For the beef: In a large bowl, add the orange juice, honey, soy sauce, rice wine, salt and pepper, and stir to combine. Add the beef and leave to marinate for 15 minutes. For the wasabi mayo: In a small bowl, mix the mayonnaise, 1 tablespoon water, wasabi powder and sugar, and set aside. For the sandwich: Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking. Thread the shiitake mushrooms and onions onto the skewers, and then lightly brush with some oil. Remove the beef from the marinade and pat dry with paper towels. Place the reserve marinade into a saucepot and bring to a boil for 5 minutes. Grill the beef for 4 to 5 minutes per side for medium-rare. Keep basting with the marinade during cooking. Grill the onion and mushroom skewers until softened, basting with some of the reserved marinade and turning often. Let the steaks rest on a board 5 minutes before slicing. Remove the mushrooms and onions from the skewers. Place the sandwich rolls on the grill and toast for 30 seconds. Spread the toasted rolls with the wasabi mayo, and then add lettuce, beef slices, shiitake mushrooms, red onions and another dollop of wasabi mayo, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54020,"Brussels Sprout-Leaf Salad 1/4 cup extra-virgin olive oil 1/4 cup freshly lemon juice (from 1 large lemon) Kosher salt and freshly ground black pepper 1 1/2 pounds Brussels sprouts 2 cups baby arugula 1 head Belgian endive, cut into 1/2-inch pieces 1/3 cup sliced almonds, toasted* see Cook's Note 1/3 cup grated Pecorino Romano Instructions: Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54021,"Shrimp Salad with Coconut Green Goddess Dressing 2 oranges 1 cup fresh cilantro and/or parsley 2 scallions, chopped 1/4 cup canned unsweetened coconut cream 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 pounds large shrimp, peeled and deveined 2 romaine lettuce hearts, chopped (about 12 cups) 1 avocado, diced 1/4 cup unsalted roasted cashews, roughly chopped 6 radishes, thinly sliced Instructions: Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside. Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp. Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54022,"Green Beans with Lemon and Pine Nuts Kosher salt and freshly ground black pepper 1 1/2 pounds green beans, trimmed 1 shallot, thinly sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice and zest of 1/2 a lemon 2 tablespoons toasted pine nuts Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes, add the shallot in the last 30 seconds of cooking time. Drain well and transfer to a large bowl. Add the olive oil, lemon juice, zest and pine nuts and toss well. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54023,"Vegetable Shepherd's Pie 6 medium Yukon gold potatoes, peeled and diced Kosher salt 2 tablespoons extra-virgin olive oil 1 large onion, diced 3 large carrots, cut into 1/2-inch chunks 2 stalks celery, cut into 1/2-inch chunks 1 bunch baby turnips, halved or quartered if large 6 cloves garlic, minced Freshly ground pepper 1/2 bunch fresh parsley, leaves chopped (stems reserved) 1 1/2 tablespoons Worcestershire sauce 5 tablespoons unsalted butter 3/4 cup chopped veggie burgers or vegetarian protein crumbles 2/3 cup milk or half-and-half Grated parmesan cheese, for sprinkling (optional) Instructions: Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm. Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54024,"Crispy Cheesy Nacho Tots 1 pound frozen Tater Tots? 1/4 cup half-and-half
1 1/4 cups shredded Mexican cheese blend
1 1/2 teaspoons cornstarch
3 tablespoons pico de gallo or chopped tomato
2 tablespoons fresh cilantro leaves
Sour cream, for topping
Instructions: Bake the Tater Tots? until very crispy, following the package directions. Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo. When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 54025,"Orange Sherbet Martini Ice 1 cup vodka 1-ounce orange liqueur (recommended; Grand Marnier) 1/4 cup orange juice Splash lime juice 2 teaspoons orange sherbet 4 orange slices, for garnish Instructions: In a cocktail shaker filled with ice, add the vodka, orange liqueur, orange juice and lime juice. Cover and shake vigorously. Put a teaspoon-sized scoop of orange sherbet into each chilled martini glass. Strain the vodka mixture into the martini glasses. Garnish each glass with 2 orange slices and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 54026,"Spherified Picklebacks 400 grams pickle brine, plus additional for storage 4 grams calcium lactate
1.5 grams xanthan gum
7.5 grams sodium alginate
9 ounces whiskey
Instructions: Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes. Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours. Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes. Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds. Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes. Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54027,"Rustic Pies/Galettes 1 recipe Perfect Pie Dough (1 disk), recipe follows 1 pound (3 cups) fresh fruit pitted, sliced, and peeled, if necessary (recommended: cherries, berries, peaches, plums, apricots, pears, apples, rhubarb) 1/2 cup sugar 2 tablespoons flour Spices and seasonings, to taste (recommended: zest, citrus juice, pure extracts, cinnamon, nutmeg, cardamom, fresh herbs, etc.) 1 tablespoon cold unsalted butter, cut into pieces 1 large egg, lightly beaten 2 teaspoons sugar (recommended: turbinado sugar) 1 1/2 cups flour 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen 4 to 6 tablespoons ice cold water Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined. On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar. Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool. Serve the warm galette with ice cream. Cook's Note: The same recipe can be made in individual serving sizes. To make pie dough: Preheat the oven to 425 degrees F. In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes. Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes. Rustic Pie/Galette Variations: Almond Apricot: Season the sliced apricots with almond paste or extract. Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar. All-Berry: Fill the baked crust with pastry cream and top with sweetened berries. Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54028,"Tex Mex Rice 2 tablespoons vegetable oil 2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth 1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn 1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish
Instructions: In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden. Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes. Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve. ","[Syrah, Tempranillo, Zinfandel, Malbec]" 54029,"Cheesecake Lollipops 3 pounds cream cheese 24 ounces sugar 2 ounces cornstarch 12 ounces sour cream 6 eggs Instructions: Preheat oven to 275 degrees F. Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition. After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut). Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color). Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape). Spear each piece with a thin bamboo skewer. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54030,"Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad 2 cups wood chips for smoking, preferably oak 4 large tomatoes, cores removed, bottoms scored 1 cup chopped fennel 1 cup chopped shallots 4 cloves garlic, minced 1/3 cup dry white wine 2 cups heavy cream 2 cups fish stock 2 tablespoons salt 2 tablespoons granulated sugar 2 tablespoons fennel seed 1 tablespoon fresh oregano 1 tablespoon black peppercorns 1 tablespoon salt
1 tablespoon fresh thyme 8 ounces fresh swordfish, bloodline removed, cut into thirds 4 tablespoons olive oil 2 ounces dry white wine 1 tablespoon unsalted butter 1 cup diced and peeled Yukon potatoes 1 tablespoon olive oil 1/4 cup diced red bell pepper 1/2 cup chiffonade Swiss chard 2 tablespoons unsalted butter 1 teaspoon salt 1 teaspoon freshly ground black pepper
1 cup mizuna
2 ounces olive oil 1 piece bottarga, shaved (about 5 tablespoons) 1 large Honeybell orange, peeled, pith removed, cut into supremes Salt and freshly ground black pepper Instructions: For the tomato butter: Soak the wood chips in water for 30 minutes before using, then drain and transfer to a pan. Place the tomatoes into a perforated pan and set over the wood chips, then top with a lid. Place over medium heat, and smoke the tomatoes for 30 to 45 minutes. Meanwhile, combine the fennel, shallots and garlic in a pot and simmer until translucent. Pour in the wine to deglaze, and then stir in the cream, stock and smoked tomatoes. Mash the tomatoes into the sauce using a whisk or the back of a stirring spoon. Simmer over medium heat until the liquid is reduced by two-thirds. Puree until smooth, strain and season with salt and sugar. Reserve for plating. For the swordfish: Combine the fennel seed, oregano, peppercorns, salt and thyme in a pan and toast over low heat for 30 minutes, shaking the pan every couple of minutes. Transfer to a spice grinder and pulse until it becomes a coarse powder. Heat the olive oil in a pan over medium-high heat. Sprinkle the swordfish with the fennel herb mix, and then place seasoned-side down into the pan. Sprinkle the top side with the fennel herb mix. Cook until cooked throughout, about 3 minutes per side, then remove from the pan and let rest. Pour in the wine to deglaze, and then add smoked tomato butter and cook until reduced by half. Stir in the unsalted butter until melted. For the hash: Boil the potatoes until fork-tender. Drain and let cool. Add the olive oil a skillet, and then saute the potatoes and bell peppers until golden brown. Add the chard and toss for 30 seconds. Stir in the butter and cook until melted and combined, and then season with the salt and black pepper. For the salad: Mix together the mizuna, olive oil, some of the bottarga, the orange and some salt and black pepper. Place the salad on top of the fish, and finish the plate with the remaining shaved bottarga. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54031,"No-Bake Peanut Butter Chocolate Chip Cookie Dough Balls 3 dates, pitted 3/4 cup unsalted raw almonds
1/2 cup unsweetened coconut flakes
1/2 cup rolled oats
1/4 teaspoon kosher salt
1 tablespoon creamy peanut butter
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Instructions: Soak the pitted dates in 1/4 cup hot water for 5 minutes; reserve the water. In a food processor, combine the almonds, coconut flakes, oats and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tablespoons of the reserved soaking water and the vanilla. Process until the mixture forms a cookie-dough consistency. Transfer the mixture to a bowl, then fold in the chocolate chips. Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet. Refrigerate until the dough is chilled and set, about 20 minutes. Store in the refrigerator in an airtight container with parchment in between the layers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54032,"Zesty Rice with Chorizo 1 tablespoon vegetable oil 1 package (3 1/2 ounces) chorizo sausage, cut up 1 medium onion, chopped 2 cloves garlic, minced 3/4 cup uncooked regular long-grain white rice 1 3/4 cups Swanson? Chicken Broth 1/2 cup Pace? Chunky Salsa 1/2 cup frozen peas Chopped fresh cilantro leaves Instructions: Heat oil in a 10-inch skillet over medium-high heat. Add sausage, onion and garlic and cook until vegetables are tender, stirring frequently. Stir in rice, broth and salsa. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes. Stir in peas and cook, covered, 5 minutes or until thoroughly cooked. Stir in cilantro. Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the regular chicken broth. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54033,"Tuna with Citrus Vinaigrette Over Couscous Rehydrated couscous for 4 servings 4 individual 1inch thick fresh tuna steaks 2 tablespoons olive oil 2 tablespoons rice wine vinegar 1 1/2 tablespoons soy sauce 1 teaspoon grated fresh ginger 1/8 teaspoon dried red flakes 1/3 cup orange juice 2 tablespoons fresh lemon juice 1 teaspoon toasted ground cumin 4 oranges, cut into supremes Chopped fresh mint Salt and pepper Instructions: Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes. Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 54034,"Onion Soup Gratinee 1 1/2 pounds yellow onions, sliced thin 3 tablespoons unsalted butter 1 tablespoon olive oil Large pinch of sugar Salt and pepper 2 tablespoons flour 4 cups beef broth 1/2 cup dry white wine A cheesecloth bag containing 1 teaspoon dried thyme, 12 parsley sprigs, 8 peppercorns and a bay leaf 1/2 cup finely minced onion 2-3 tablespoons Cognac 8 slices crusty French bread, cut 1-inch thick Melted unsalted butter to taste 1 large clove garlic, halved 1 l/2 cups freshly grated Gruyere 1/3 cup freshly grated Parmesan Instructions: Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac. Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic. Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden. Recommended Wine: 1995 Beaujolais Nouveau ","[Beaujolais, Pinot Grigio, Chardonnay, Gavi]

" 54035,"Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes 1 lemon, cut into slices 1 whole chicken, skin on, cut into parts
Olive oil, for drizzling Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs Instructions: Preheat the oven to 450 degrees F. On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika. Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 54036,"Fried Brussels Sprout Salad 1 cup vegetable oil 1 1/2 cups Brussels sprouts 3/4 cup frisee 1 tablespoon julienned Pickled Red Onions, recipe follows 1 tablespoon fresh parsley leaves 1 radish, thinly sliced 2 tablespoons fresh cranberries, soaked in red wine 2 tablespoons crumbled pork rind 2 tablespoons Tamarind Vinaigrette, recipe follows 1 tablespoon fresh cilantro leaves 1/2 teaspoon cl seasoning powder, such as Tajin 1/2 teaspoon kosher salt Pinch fresh ground pepper 1 tablespoon finely grated manchego cheese 1/2 cup red wine vinegar 3/4 tablespoons sugar 1/4 teaspoon dried oregano (preferably Mexican) 1/4 tablespoon kosher salt 1/4 teaspoon ground black pepper Pinch dried red pepper flakes 2 whole cloves 1 bay leaf 1/2 large red onion, thinly sliced 1 cup tamarind puree 2 tablespoons red wine or sherry vinegar 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil Instructions: Using a saute pan, preheat the vegetable oil over medium heat. Trim the ends of the Brussels sprouts and split in half from top to bottom. When the oil just begins to smoke, carefully add the halved Brussels sprouts to the pan. Saute until they are slightly crispy and brown, 2 to 3 minutes. Remove the Brussels sprouts from the pan and let them drain for about 3 minutes on a dry paper towel. In a mixing bowl, place the fried sprouts, frisee, Pickled Red Onion, parsley leaves and radishes and toss. Add the cranberries, crumbled pork rind and Tamarind Vinaigrette. Toss well. Season with the cilantro leaves, seasoning, salt and pepper. Toss again. Arrange the salad in a long oval salad bowl. Bring the cilantro leaves to the top of the salad. Garnish with the manchego cheese grated over the salad. Combine the vinegar, 1/4 cup water, the sugar, oregano, salt, black pepper, pepper flakes, cloves and bay leaf in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, and then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, and then reduce the heat and cook until the onions soften and wilt, 3 to 4 minutes.
Remove the saucepan from the heat, cover and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among plastic containers. Cover and refrigerate for up to 2 weeks.
Add the puree, vinegar and salt to a metal bowl. Slowly whisk in the oil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54037,"Cheese and Spinach Puff Pastry Pockets 12 frozen puff pastry shells, unthawed 1 cup heavy cream 1/4 cup whole milk 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry 1 1/4 cups grated Fontina cheese 1/4 cup freshly grated Parmesan 3 to 5 green onions, finely chopped Instructions: Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54038,"Spiced Chicken with Chocolate Pasilla Sauce One 5-pound whole chicken, cut into 8 pieces 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried, crumbled Mexican oregano 1/4 teaspoon ground cinnamon 1/2 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/4 cup olive oil 2 1/2 cups chopped white onion (from 1 large or 2 small onions) 2 cloves garlic, roughly chopped One 8-ounce can tomato sauce 1 1/2 cups chicken broth (homemade or store-bought low sodium) 5 pasilla chiles, soaked in warm water for 15 minutes and drained One 3.2-ounce disk Mexican chocolate, roughly chopped Toasted sesame seeds, for garnish Instructions: Preheat the oven to 375 degrees F. Rinse the chicken and pat dry. In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper. Stir to combine. Set a cooling or baking rack into a baking sheet. Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil. Rub the spice mixture all over. Rub some of the mixture in between the skin and the breast meat. Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour. Remove the chicken from the oven and cover with some aluminum foil. Let rest for 15 minutes. Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes. Season with salt and pepper. Cool slightly. Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth. Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes. Season with salt and black pepper. Transfer the chicken to a serving platter. Top with the chocolate pasilla sauce. Sprinkle with toasted sesame seeds and serve. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 54039,"Stuffed Hash Browns 8 pounds pork shoulder 2 tablespoons coarse salt
Black pepper/granulated garlic blend
2 tablespoons chipotle hot sauce, such as Tabasco Chipotle 1/4 cup liquid smoke
1/4 cup liquid aminos
Canola oil, for cooking
4 pounds raw shredded hash brown
Butter substitute, for drizzling
2 1/2 cups shredded Asiago cheese
16 slices Cheddar 8 eggs
Whole wheat sourdough toast, for serving Diner Black Pepper Jalapeno Sauce, recipe follows 2 cups sour cream 1 cup diced pickled jalapenos 1 cup mayonnaise 1 1/2 tablespoons ground black pepper 1 tablespoon granulated garlic Instructions: Preheat the oven to 225 degrees F. Butcher pork into two equal portions. Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces. Cover in foil and roast 8 hours or up to overnight. Use spatulas to pull pork and prepare for the grill. Heat a cast-iron griddle to 400 to 450 degrees F. Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute. Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side. Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown. When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions. Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54040,"Chicken with Forty Cloves of Garlic 3 whole heads garlic, about 40 cloves 2 (3 1/2-pound) chickens, cut into eighths Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons good olive oil 3 tablespoons Cognac, divided 1 1/2 cups dry white wine 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 2 tablespoons heavy cream Instructions: Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54041,"Rum Raisin Truffles 125 grams heavy cream (about 1/2 cup) 750 grams (about 26 ounces) milk chocolate, divided 15 grams butter (about 1 tablespoon) 40 grams raisins (about 1/8 cup) 60 grams dark rum, such as Mount Gay (about 1/4 cup) Instructions: In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts. Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool. Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper. To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 85 to 89 degrees F on a candy thermometer. With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and \truffle\ like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they're all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 54042,"Grilled Steak and Peach Salad For the steak: 1 1/4 cups extra-virgin olive oil 3 sprigs rosemary 1 12-ounce New York strip steak Kosher salt and freshly ground black pepper For the dressing: 1/2 pound blue cheese, crumbled 1/3 cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar Pinch of cayenne pepper 2 teaspoons minced fresh chives For the salad: 2 peaches, halved and pitted 4 cups mesclun greens (about 3 ounces) 2 tablespoons chopped fresh chives 3 tablespoons thinly sliced fresh basil 1 tablespoon chopped fresh tarragon Freshly ground black pepper Instructions: Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking. Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing. Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve. Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54043,"Turkey Burgers with Butternut Squash Fries 1 large butternut squash (3 to 4 pounds) Cooking spray Kosher salt 1 pound ground turkey 1 8-ounce bag frozen chopped spinach, thawed and squeezed dry 2 scallions, finely chopped 1 large clove garlic, minced Freshly ground pepper 4 slices Swiss cheese 2 tablespoons grainy mustard 2 tablespoons apricot jam 4 sesame hamburger buns, split and toasted Lettuce leaves, for serving Instructions: Preheat the oven to 450? F. Trim, peel and halve the butternut squash. Scoop out and discard the seeds. Cut the squash into 1/4-inch-thick matchsticks. Coat a rimmed baking sheet with cooking spray. Arrange the squash in an even layer on the baking sheet and coat with cooking spray. Bake until the squash fries are golden and crisp, about 25 minutes. Sprinkle with salt. Meanwhile, combine the turkey, spinach, scallions, garlic and 1 teaspoon each salt and pepper in a large bowl; mix well. Form into four 4-inch-wide patties. Heat a large skillet over medium-high heat and lightly coat with cooking spray. Add the patties to the skillet and cook until browned and cooked through, about 4 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking.
Spread the mustard and jam on both halves of the buns. Serve the burgers on the buns and top with lettuce. Serve with the squash fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54044,"Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables,Spinach Puree, and Morel Foam Salt and pepper 6 rabbit loins
1 tablespoon pure olive oil 1 tablespoon unsalted butter 12 black truffles, sliced for garnishing 1/4 cup pea sprouts, for garnishing 1 tablespoon olive oil 1 teaspoon butter 42 prepared gnocchi 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter 1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath 1/2 cup fava beans
1/2 cup fiddlehead ferns 1/2 cup wild leeks, washed and cut into 1 1/2 inch strips 1 teaspoon minced garlic
1 tablespoon minced shallots 1 cup chicken stock 1 tablespoon parsley 1/2 cup heavy cream 1/2 cup grated Parmesan 1 teaspoon truffle oil Salt Freshly ground black pepper 2 cups Morel Foam, recipe follows 1 cup Spinach Puree, recipe follows 1 teaspoon minced garlic 1 tablespoon minced shallots 2 cups fresh morel mushrooms, washed and dried 1/2 cup leeks (white part only) 1/2 cup minced onion 1 tablespoon butter 3 cups chicken stock 1 cup heavy cream Salt and pepper
Salt and pepper 1 tablespoon butter 1/2 cup chopped onions 1/2 cup leeks, washed and chopped (white part only) 1 1/2 cups chicken stock 1 cup spinach, cooked in salted water then shocked in ice bath Salt and pepper Salt and pepper Cayenne pepper Instructions: Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm. Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans, fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree. Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm. Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed. To serve: In the center of a large plate add warmed spinach and a mixture of the Spring Vegetables with gnocchi. Add sliced, bite-sized pieces of the rabbit loin on top of the Morel Foam, and place around the bowl. Add sliced black truffles and pea sprouts to garnish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54045,"Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes 4 bone-in pork chops, about 1 1/2 inches thick 2 quarts water 1/4 cup sugar 1/4 cup kosher salt 4 fresh thyme sprigs 10 cloves 6 allspice berries 8 slices (about 3 ounces) prosciutto 4 slices (about 3 ounces) fontina 1/2 cup chicken stock 4 tablespoons unsalted butter, chilled 4 sprigs flat-leaf parsley, for garnish 1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches Extra-virgin olive oil Kosher salt and freshly ground black pepper Grilled Polenta Squares, recipe follows 8 cups water 1 teaspoon kosher salt 2 cups polenta/yellow cornmeal 1/4 cup heavy cream 2 tablespoons unsalted butter, room temperature 1 cup grated Parmigiano-Reggiano Fresh cracked black pepper Extra-virgin olive oil Instructions: Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes. Preheat oven to 425 degrees F. Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm. Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve. Grilled Polenta Squares: Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.; ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 54046,"Pineapple-Citrus Shortcakes 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt Grated zest of 1 lemon, plus 1 tablespoon lemon juice Grated zest of 1/2 lime 6 tablespoons cold unsalted butter, cut into small pieces 3/4 cup heavy cream, plus more for brushing 1 large egg Clear sanding sugar, for sprinkling 1/2 large pineapple, peeled and cut into 1/4-inch-thick chunks 7 tablespoons granulated sugar 1 teaspoon finely grated orange zest 1 cup cold heavy cream 1/4 teaspoon ground allspice Instructions: Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together. Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours. Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use. Split each shortcake and fill with the pineapple and whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 54047,"Miso Caesar Salad 1/4 cup mayonnaise 2 tablespoons miso paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce 1/2 clove garlic, grated
1/2 cup olive oil
2 tablespoons grated Parmesan Kosher salt and freshly ground black pepper 1 head romaine lettuce, chopped (about 4 cups) 1/2 head napa cabbage, shredded (about 2 cups) 1/4 head red cabbage, shredded (about 1 cup) 1/2 cup crispy wontons
Instructions: For the dressing: Whisk together the mayonnaise, miso, lemon juice, mustard, Worcestershire and garlic in a medium bowl. While continuing to whisk, slowly drizzle in the oil until smooth and glossy. Add the Parmesan and stir just to combine. Season with salt and pepper. For the salad: Toss together the romaine, napa cabbage and red cabbage in a large bowl. Pour half the dressing over the salad and mix with tongs to coat. Taste the salad and add more dressing if you like; store the remaining dressing in an airtight container in the refrigerator. Transfer the salad to a serving bowl, top with the crispy wontons and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54048,"Roasted Garlic Bruschetta 8 thick slices of crusty country-style bread 2 1/2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1 recipe Roasted Garlic, recipe follows 4 large heads of garlic, (about 1-pound) 1 1/2 tablespoons extra-virgin olive oil, plus more for storing 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic. Preheat oven to 350 degrees F. Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool. Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54049,"Corn Cakes with Walnuts and Sage 2 ounces (1/2 stick) butter 1 1/2 cups water 1 cup cornmeal 2 large eggs 1/2 cup milk 1/2 cup sugar 1 teaspoon (1/3 palmful) salt 1 cup all-purpose flour 2 tablespoons slivered fresh sage (from 4 sprigs) 2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due Butter and honey, for topping your cakes Instructions: Heat a nonstick griddle or nonstick skillet over moderate heat. In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine. Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54050,"Baked Mamaliga, It's the Corniest Polenta 1 3/4 cups water 1 3/4 cups milk 1 cup cornmeal polenta (medium grind is preferable) 3/4 pound kashkaval cheese, grated 1 tablespoon unsalted butter 1 tablespoon plus 1 teaspoon extra virgin olive oil 2 ears corn, kernels cut off Salt and pepper Instructions: Bring the water and milk to a boil. Add the cornmeal and turn down to a simmer. Continually whisk for 4 minutes until smooth. Stir in 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top. To serve, cut with dental floss. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 54051,"Hot Honey-Peanut Butter No-Churn Ice Cream 1/3 cup smooth peanut butter 3 tablespoons hot honey, plus extra for drizzling (see Cook's Note) One 14-ounce can sweetened condensed milk
1/4 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne Pinch fine salt 1 cup cold heavy cream 4 peanut butter cookies, coarsely crushed 1 cup crushed peanut brittle Instructions: Place a 9-by-5-by-3-inch metal loaf pan in the refrigerator to chill. Whisk together the peanut butter and honey in a small bowl until smooth. Set aside. Whisk together the sweetened condensed milk, red pepper flakes, cayenne and salt in a large bowl. Set aside.
Whip the cream with an electric mixer, in a large bowl, on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened condensed milk mixture back into the whipped cream until well blended.
Pour two-thirds of the condensed milk-cream mixture into the chilled 9-by-5-by-3-inch metal loaf pan and dollop the peanut butter mixture all over. Sprinkle with the crushed cookies and top with remaining condensed milk-cream mixture. Cover with plastic wrap and freeze until chilled and solid enough to scoop, 3 hours up to overnight. Scoop and serve with crushed peanut brittle and a drizzle of hot honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54052,"Grilled Breaded Zucchini Wedges 1 1/2 cups panko breadcrumbs 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon crushed red pepper flakes Kosher salt 1/2 cup Greek yogurt 1/4 cup milk 2 medium zucchini, each cut lengthwise into 6 wedges Nonstick cooking spray Freshly ground black pepper Lemon wedges, for serving Instructions: Preheat a grill or grill pan for cooking over medium-high heat until hot, about 15 minutes.
Mix the panko, thyme, pepper flakes and 1 teaspoon of salt in a medium bowl.
Mix the yogurt and milk in a medium bowl. Dip the zucchini wedges in the yogurt sauce, then dredge in the panko. Spray the zucchini sticks with nonstick cooking spray and grill over medium-high heat until the zucchini is nicely marked and tender, about 5 minutes per side. Season with kosher salt and freshly ground black pepper. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54053,"Mango-cl-Lime Lassi 1 cup plain whole milk yogurt 1/4 cup sugar, optional, depending on the sweetness of the mango 4 mangos, peeled and diced (or about 2 cups frozen mango chunks, thawed) 1 lime, zested and juiced 2 teaspoons cl powder Large pinch cayenne pepper 1/2 to 1 cup water, depending on how juicy the mangoes are Pinch kosher or sea salt Instructions: Put all ingredients in a blender and process until smooth. Serve in tall glasses and enjoy! ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 54054,"Air Fryer Mini Swedish Meatballs 2 slices white bread 1/2 cup milk
8 ounces ground beef
8 ounces ground pork
1/4 yellow onion, grated
3/4 teaspoon ground allspice
1 large egg
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the tray
Lingonberry jam, for serving
Instructions: Soak the bread in the milk in a medium bowl for 5 minutes. Squeeze out excess milk and tear the bread into bite-size pieces. Return the bread to the bowl. Mix the bread with the ground beef, pork, onion, allspice, egg, 1 teaspoon salt and a few grinds of pepper. Form into small balls about the size of a heaping tablespoon. Spray the basket of a 3.5-quart air fryer with cooking spray and preheat to 360 degrees F.
Fill the basket with the meatballs and cook, shaking the tray halfway through, until browned, tender and cooked through, about 10 minutes. Serve with lingonberry jam. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54055,"Smoked Turkey Legs 3 quarts water, hot 225 grams kosher salt
225 grams dark brown sugar
1100 grams (about 2.5 pounds) ice
6 turkey legs
1 cup unsalted chicken stock Instructions: Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours. Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes. While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through. Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus. Defat the jus, remove the skins and serve the legs alongside the smoky jus. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 54056,"Grapefruit Daiquiri 10 ruby red grapefruits 12 ounces white rum
3 ounces lime juice
3 ounces agave syrup
Fresh mint, for garnish
Instructions: Supreme 4 grapefruits (cut away the peels and pith, then cut the segments free from the membranes) and freeze the segments until solid, 8 hours or up to overnight. Juice the remaining 6 grapefruits using an electric citrus juicer. Keep pushing until the grapefruit pulp is out, creating a cup. Reserve the \cups\ to serve in. (Freeze any extras for another use.) Combine the grapefruit juice, rum, lime juice and agave syrup in a large cocktail shaker filled with ice (see Cook's Note). Fit the reserved emptied grapefruit halves into large coupe glasses. Strain the cocktail into the grapefruit halves. Sprinkle in the grapefruit ice and garnish with mint leaves. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Moscato]" 54057,"Grilled Rib Eye Steak on Feta Farro with Garden Goodies and Grilled Lemon 1 stick (120 grams) unsalted butter, at room temperature 1/4 cup chopped fresh Italian parsley
2 scallions, finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds
1/2 cup (75 grams) toasted sliced almonds
1 tablespoon toasted sesame seeds
Pinch kosher salt 1 teaspoon kosher salt 2 cups (208 grams) farro, rinsed
1 tablespoon light brown sugar 1 teaspoon paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Two 1 1/2-inch-thick boneless rib eyes (about 1 1/2 pounds/680 grams each), at room temperature
6 scallions, trimmed
1 lemon, halved
10 ounces (1 1/2 cups/283 grams) cherry tomatoes, quartered
2 Persian cucumbers, thinly sliced
1/4 cup Garlic Oil, recipe follows 1/2 cup coarsely chopped or torn fresh cilantro leaves
1/2 cup coarsely chopped or torn fresh mint leaves
1/2 cup (55 grams) crumbled feta
2 small heads garlic, peeled (about 1/2 heaping cup cloves) 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 dried bay leaf
1 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Instructions: For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour. For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside. For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl. Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat. For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare. Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest. Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately. Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 54058,"Tarragon Shrimp Salad 2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell) 3 tablespoons Pernod liqueur Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1 cup small-diced celery 3/4 cup thinly sliced scallions, white and green parts (4 scallions) 2 tablespoons minced fresh tarragon leaves, plus extra for garnish 2/3 cup good mayonnaise, such as Hellmann's Instructions: Place the shrimp in a large (8-inch-diameter 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander. Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld. Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54059,"Garlic Shrimp Casserole 2 cups chicken stock 2 tablespoons cornstarch with 1 tablespoon water 1/2 cup heavy cream 1/2 teaspoon red pepper flakes 1 pint leftover rice 2 pints leftover garlic shrimp 3/4 cup toasted panko bread crumbs (Japanese bread crumbs) Instructions: Preheat oven to 350 degrees F. In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54060,"Creme Caramel 2 cups granulated sugar 1 1/4 cups water Instructions: Preheat oven to 325 degrees F. For caramel, combine sugar and 1/2 cup water in a medium saucepan. Be sure all sugar granules are washed down from pot sides. Cook over moderate heat, swirling pan occasionally, until color is golden brown and mixture smells like caramel. Often you need to cook it a bit darker than you would imagine. This should take 10 to 15 minutes. Pour enough caramel into a 9-inch round cake pan to coat bottom and sides. Swirl to coat and reserve. Add remaining water to caramel in saucepan. Bring to a boil and cook over moderate heat until the sugar dissolves, about 5 minutes. Occasionally stir and brush down sides with a pastry brush dipped in cold water. This process prevents crystallization of the sugar. Set this caramel sauce aside at room temperature, then chill until serving time. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54061,"The Best Baingan Bharta 1 medium globe eggplant (about 1 pound) 3 tablespoons vegetable or olive oil 1 medium red onion, chopped (1 packed cup) 1 to 2 Indian or Thai green chiles, 1/2 to 1 serrano cl or 1/2 jalape?o, chopped (seeded for less heat, if desired) 3 to 4 tomatoes, chopped (1 packed cup) Kosher salt 1 small bunch fresh cilantro, chopped (about 1/2 cup) Instructions: Put the whole eggplant directly over a moderate flame on a gas stove or grill. Cook, turning it every couple of minutes with metal tongs, until charred all over and the flesh is completely soft, about 10 minutes. Wait until the eggplant is cool enough to handle then peel off the skin and discard--don\u2019t worry if little bits of skin remain. Remove and discard the stem, coarsely chop the flesh and set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring and scraping the bottom of the skillet occasionally, until softened with just a hint of color, about 10 minutes. Add the chiles and cook, stirring occasionally, until the raw smell goes away, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the eggplant and cilantro and cook, stirring occasionally, until well mixed and the flavors have melded, about 3 minutes. Adjust salt to taste and serve hot. ","[Syrah, Tempranillo, Garnacha, Barbera]" 54062,"Cookie Cones 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet mini chocolate chips
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and draw a 6-inch circle in the center of each. Dust the parchment with flour. Whisk together the flour, baking soda and salt in a large bowl. In a second large bowl, beat together the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Stir in the chocolate chips. Divide the dough into eight portions. Transfer one portion to the center of the circle on one of the prepared baking sheets. Press flat, then dust with more flour and place another sheet of parchment paper on top. With a rolling pin, roll the dough out into a 6-inch circle, using the circle on the parchment as your guide. Remove the top piece of parchment and bake until almost done, about 12 minutes. Immediately transfer the cookie with its parchment to a work surface. Lay a piece of parchment on top of the cookie and flip the cookie and parchment over. Using a rolling pin, gently roll to compress the cookie. Then use the parchment to roll the cookie around a large waffle cone filled and wrapped in foil. Let the cookie cool completely before removing the cone, about 15 minutes. Repeat with the remaining cookie dough and the other baking sheet, timing batches to finish baking right when it's time to remove the cone from the cooled cookie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54063,"Thai Red Curry Mac 'n' Cheese Kosher salt 1 pound elbow macaroni 5 tablespoons butter 5 tablespoons all-purpose flour 1 (4-ounce) jar Thai red curry paste 2 cups whole milk 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream) 8 ounces Monterey Jack cheese, grated 8 ounces Cheddar cheese, grated 3/4 cup panko bread crumbs 2 tablespoons butter, melted Kosher salt and freshly ground black pepper Instructions: For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain. In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute. Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes. Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine. Turn your broiler on. For the crumb topping: Toss the panko with the melted butter and season with salt and pepper. To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute. ","[Syrah, Pinotage, Tempranillo, Garnacha]

" 54064,"Jambalaya 2 tablespoons garlic, minced 1 tablespoon crushed red cl flakes 4 bay leaves 1/2 cup canola oil 8 ounces tomato puree 1 (32-ounce) can tomatoes, diced in puree 1 (32-ounce) can tomatoes, diced 1 pound andouille or other hot, smoked sausage 1 quart chicken stock 4 cups green peppers, diced 4 cups yellow onions, diced Cooked Rice 1 pound chicken, boned and cubed Salt and pepper, to taste 1/2 cup scallions, diced Instructions: Preheat oven to 350 degrees F. Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes. Slice and roast the sausage for about 20 minutes. Drain the fat off. Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface. At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color. To make vegetarian jambalaya, smoke the tomatoes first, in a home smoker, or place them in the oven with a pie plate of smoking chips for a 1/2-hour. This gives the sauce the same flavor as adding sausage. Then use vegetable stock instead of chicken stock and add any vegetables of your choice at the end. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 54065,"Peanut Butter-Chocolate Chip-Bacon Cookies 1 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/8 teaspoon ground cinnamon Pinch of chipotle or ancho cl powder 1/4 teaspoon kosher salt 5 strips bacon (1/3 pound) 4 tablespoons unsalted butter, at room temperature 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup roughly chopped honey- roasted peanuts 1/3 cup bittersweet or semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, cl powder and salt in a large bowl. Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes. Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon. Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 54066,"Salmon Coulibiac 1 cup mushrooms 1 cup white wine
2 bay leaves
2 sprigs fresh thyme 1 medium yellow onion, sliced
One 3-pound whole side of salmon, boned, skin-on 4 shallots 1 pound cremini or white button mushrooms
2 tablespoons unsalted butter
1 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 1 medium yellow onion, thinly sliced
1 bunch wild or baby spinach
Kosher salt and freshly ground black pepper
6 large eggs 1 stick unsalted butter, melted
1 1/2 cups heavy cream
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
One 1-pound package puff pastry (2 sheets), thawed according to package directions 1 large egg
2 tablespoons unsalted butter, melted
2 cups white wine, preferably Chablis 1 cup champagne vinegar
3 shallots, minced
2 tablespoons heavy cream
1 stick unsalted butter
Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 3 tablespoons minced onion
Kosher salt and freshly ground pepper to taste
1 cup wild rice
1 cup creme fraiche 2 tablespoons ossetra caviar
Instructions: For the court bouillon: Add the mushrooms, wine, bay leaves, thyme, onions and 1 quart water to a saucepan. Bring to a simmer, then reduce the heat to medium-low and continue simmering about 1 hour. Strain. For the salmon: Place a flameproof roasting pan over medium-high heat. Add the court bouillon and bring to a simmer. Add the salmon, skin-side up. Turn heat to low and bring to a slow simmer. Cook for 5 minutes per inch, measuring the thickest part of the salmon, about 10 to 15 minutes total. The salmon should be cooked to rare (a thin knife can be inserted into the center with slight resistance); keep in mind the salmon will cook a second time later in the recipe. Remove from the poaching liquid and let cool slightly. Break the salmon up into chunks and place in a bowl. Discard the skin and set aside. For the mushroom duxelles: Add the shallots to a food processor and pulse to chop. Add the mushrooms and continue pulsing until a rough puree forms. Add the butter to a medium skillet over medium heat and cook until foaming. Add the shallot and mushroom puree and cook until the mushrooms have released their liquid, 6 to 7 minutes. Add the cream and continue cooking until incorporated. Season to taste with salt and pepper. Set aside. For the spinach: Add the butter to a medium skillet over medium heat until foaming, then add the onions. Saute until translucent, 4 to 5 minutes. Add the spinach and toss and saute until just wilted, 1 to 2 minutes. Season to taste with salt and pepper. Set aside. For the crepes: Whisk together the eggs, butter and heavy cream in a large bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour. Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1/2 cup). Spread around the pan to completely cover the bottom. Cook until the top is dry and the edges begin to curl up, around 1 minute. Flip and cook another minute, then remove the crepe to a sheet pan and repeat to make additional crepes, using all the batter. To assemble: Preheat the oven to 400 degrees F. Line a large roasting pan or rimmed baking sheet with parchment paper. Lay a thawed sheet of puff pastry on the bottom. Cover the puff pastry with 3 crepes, overlapping a bit. Add half of the cooked spinach followed by half of the salmon, leaving a slight border of puff pastry and crepes around the edges. Make a furrow in the middle of the salmon running the length of the pan, then add the duxelles. Top with the remaining salmon and spinach, in even layers. Cover everything with more crepes, overlapping a bit. Top with the remaining puff pastry sheet. Crimp the edges together to seal. Whisk the egg together with a tablespoon of water in a small bowl. Brush over the top. Brush the melted butter over the egg wash. Using a sharp knife, score the top in a cross-hatch pattern to release steam as it bakes. Bake until golden brown, about 45 minutes. For the beurre blanc: Cook the white wine, champagne vinegar and shallots in a heavy nonreactive saucepan over medium heat to a glaze, about 10 minutes. Add the cream and bring to a simmer. Add the butter 1 tablespoon at a time, whisking until each piece is absorbed before adding the next piece. Season with salt and pepper. Reduce the heat to a bare simmer and keep warm. For the rice pilaf: Add the butter, onion, a good pinch of salt and a few grinds of black pepper to a saucepan over medium heat. Add the wild rice and cook for 5 minutes. Add 2 cups cold water and bring to boil. Cover, reduce to a simmer and cook for 25 minutes. Let cool in the pan. For the creme fraiche: Mix the creme fraiche and caviar together in a small bowl. Set aside. Slice the coulibiac into 2- to 3-inch pieces. Drizzle with the beurre blanc. Serve with the creme fraiche and rice in bowls on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54067,"Summer Squash Casserole 8 tablespoons (1 stick) unsalted butter 4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 green bell pepper, diced Half medium onion, diced 2 cloves garlic, minced 1/2 cup sour cream 4 large eggs 8 ounces shredded Cheddar (about 2 cups) 1/2 teaspoon thyme leaves (from 10 sprigs) 4 sprigs fresh chives, chopped 1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed 1/2 teaspoon hot sauce Instructions: Preheat the oven to 400 degrees F. Put a large colander inside a large bowl. Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54068,"Salmon Wellingtons 1 clove garlic 1 shallot, roughly chopped
12 ounces cremini mushrooms
3 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoons creme fraiche
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Six 3-ounce center-cut salmon fillets, skinless
All-purpose flour, for dusting work surface
3 sheets puff pastry, defrosted if frozen
2 cups baby spinach leaves 1 egg, beaten with 1 teaspoon water
Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows 1 cup creme fraiche 2 tablespoons heavy cream
2 tablespoons chopped fresh dill
1 tablespoon capers, drained
Kosher salt and freshly ground black pepper
Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely. Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly. Sprinkle the salmon fillets with salt and pepper on both sides. Set aside. On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients. Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife. Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce. In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54069,"Pineapple Salsa 2 tablespoons (30 ml) olive oil 1/2 pineapple, peeled, cut into large pieces 1/2 small onion, peeled 1/2 small red bell pepper, chopped 2 tablespoons (5 g) fresh chopped cilantro leaves 1/2 lime, peeled 1/2 teaspoon salt 1/4 jalapeno pepper Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 4.
4. Blend for 15 to 20 seconds, using the tamper to press the ingredients into the blades. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54070,"Chickpea Moroccan Flatbread 1 basic bread recipe 1 tablespoon cumin seeds, lightly cracked 2 tablespoon coriander seeds, lightly cracked 1 can chickpeas, drained and mashed Instructions: At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.; ","[Ros, Vermentino, Grner Veltliner, Sauvignon Blanc]" 54071,"Cheesy Smashed Potatoes 3/4 pound small Yukon gold potatoes Kosher salt 1 1/2 tablespoons unsalted butter 1/4 cup half-and-half 2 ounces cream cheese, at room temperature Cracked black pepper Instructions: Put the potatoes in a medium pot, cover with cold water and salt generously. Cover and bring to a boil over high heat. Cook until fork-tender, 20 to 30 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes. Meanwhile, in a small saucepan set over low heat, melt the butter. Stir in the half-and-half. Add the butter mixture and cream cheese to the potatoes. Season with salt and pepper. Smash with a potato masher or large fork. If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time. Taste and add more salt and pepper, if needed. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54072,"Surf and Turf with Fruits, Island Style 1 cup, plus 1 tablespoon canola oil 1 pound catfish fillet, cut into medium chunks 1 cup cornmeal 1 thick New York strip steak, cut into thin strips 2 tablespoons butter, divided 1 while onion, sliced thin 1/2 each red and green pepper, sliced in strips 1/2 cup chopped red onion 1/2 cup chopped scallions 1 cup white grapes 2 oranges, peeled to the flesh 2 cups shrimp juice or canned clam juice, boiled 1 tablespoon jalepeno jam 1/2 small hot pepper, seeded 1 sweet potato, boiled and cut in medium segments 1 red apple, cubed Salt and pepper Instructions: In a frying pan add add enough canola to cover the bottom. Dip the fish in the cornmeal, shake off the excess, season with salt and pepper and fry. When golden brown and slightly undercooked, remove and dry on a paper towel. Remove old oil from the pan and replenish with 1 tablespoon of canola oil and sear the meat until brown but still rare, then remove and place on a paper towel. Remove remaining oil, add fresh butter and sear white onion. Then add the peppers and let fry a few more minutes, then add the red onions, scallions and grapes. When done remove the vegetables and deglaze the pan with juice of orange. Then add shrimp juice and let cook for a few minutes. Add the jalepeno jam to thicken the sauce and half of hot pepper. Mix well. Reduce the sauce by half, add the vegetables, but take out half hot pepper and add the orange segments. Then add the sweet potatoes and meat, bring to a boil and add the apple. Season with salt and pepper. To serve place fish on a plate and cover with meat and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54073,"Calimocho 1/2 cup cola 1/2 cup red wine
1 lemon wedge
Instructions: Add a few ice cubes to a glass, then the cola and red wine. Garnish with a lemon wedge. ","[Rioja, Tempranillo, Garnacha]" 54074,"Roasted Salmon with Sweet-n-Hot Mustard Glaze Cooking spray 3 1/2 pounds salmon fillets or steaks, skin on and pin bones removed (by your fish guy or you can do it using tweezers) Salt and freshly ground black pepper 1/2 cup Dijon mustard 1/2 cup honey 2 tablespoons water 2 tablespoons fresh lemon juice 1 teaspoon hot mustard powder 1 teaspoon garlic powder 2 tablespoons chopped fresh dill Instructions: Preheat the oven to 400 degrees F. Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish. In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 15 minutes. Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54075,"Creamy Kale and Eggs 1 tablespoon extra-virgin olive oil 2 tablespoons chopped leeks, white and pale green parts only (about 1/2 small)
1 bunch kale, stems removed and cut crosswise into thin ribbons
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup 2-percent Greek yogurt
4 large eggs
2 tablespoons grated Parmesan 4 slices crusty bread, toasted
Instructions: Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes. Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined. Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk). Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54076,"Grilled Chicken with Basil Dressing 2/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice, plus 1/4 cup 1 1/2 teaspoons fennel seeds, coarsely crushed 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 3 bone-in, skin-on chicken thighs 3 bone-in, skin-on chicken breasts 1 cup lightly packed fresh basil leaves 1 large garlic clove 1 teaspoon grated lemon peel Instructions: Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54077,"Sunny's Beefed-Up Charred Veggie and Cheese Grits 2 scallions 1 jalapeno, sliced in half lengthwise
1/2 sweet onion, sliced into 1-inch rounds
1 teaspoon beef flavored soup base Kosher salt and freshly ground black pepper
1 cup old-fashioned grits
1/2 cup heavy cream, at room temperature
1 stick (8 tablespoons) salted butter
1 cup shredded cheese blend (I like Mexican-style blend or Italian blend), plus more for serving
Instructions: Char the veggies: Preheat a grill or cast-iron griddle to 350 degrees F. Place the scallions, jalapeno and onion over the direct heat of the grill, directly on the grates. Cook until charred on one side, then flip to char the second side, 3 to 5 minutes per side. Remove to a cutting board and roughly chop. Set aside. For the grits: In a large saucepot combine the beef soup base, salt, plenty of pepper and 4 cups water. Bring to a boil, then slowly whisk in the grits. Add the chopped veggies and lower the heat while continuing to whisk. Cook, whisking occasionally, until the grits are thickened, 15 to 20 minutes. Add the heavy cream and butter. Once they are mixed in and the grits are a pouring consistency, add the cheese and whisk until melted and incorporated. Serve warm, topped with additional cheese. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 54078,"Cuban Sandwich Wrap Juice of 8 lemons Juice of 8 limes 12 cloves garlic 1 bunch fresh cilantro sprigs 2 cups kosher salt 2 tablespoons ground cumin 1 (8-pound) pork shoulder butt 2 ounces freshly ground black pepper 12 whole wheat tortillas Yellow mustard, to taste 1/2 pound sliced ham 1 pound sliced Swiss cheese Pickles, to taste 1 head lettuce, finely chopped 2 tomatoes, sliced Instructions: Preheat oven to 375 degrees F.
In a blender mix the lemon juice, lime juice, garlic, cilantro, salt, and cumin, until well combined and a paste forms. Place the pork in a large roasting pan and rub the paste all over pork. Place the roasting pan in the oven and roast the pork for 4 hours. Remove the pork and let sit for 10 minutes. Once a bit cooled, using 2 forks, pull the pork into shreds.
Heat the tortillas on stove for 30 seconds each side. Spread mustard on each warmed tortilla, add some pulled pork, a slice of ham, a slice of Swiss cheese, some pickles, lettuce, and a slice of tomato. Wrap up the tortilla and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 54079,"Original Philly Cheese Steak 2 onions, peeled and finely sliced Extra-virgin olive oil Freshly ground black pepper Splash white wine vinegar 8 very thin sirloin steaks Sea salt 8 ounces (225 grams) provolone 1 French baguette A couple of handfuls of wild rocket, washed French mustard Instructions: Cook the onions in a little olive oil until golden brown, season with freshly ground black pepper and add a splash of white wine vinegar. Drizzle olive oil over the thin slices of meat and season with sea salt and freshly ground black pepper. Cook the steaks on a very hot griddle pan, and after a couple of minutes turn them over and shave the cheese onto each steak. Warm the baguette in the oven. To serve, slice the baguette in half, pile on the fried onion, then the steaks, top with rocket and finally spoon on the mustard. Place the top on the bread and slice into 4 or 2 pieces. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 54080,"Pear Crisp with Hand-Churned Vanilla Ice Cream 2 cups whole milk 2 cups heavy cream 6 egg yolks 3/4 cup sugar 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 cup dark brown sugar 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 1 pinch ground nutmeg 4 tablespoons butter, cut up 6 ripe pears, peeled, cored and sliced 2 tablespoons apple juice concentrate Instructions: Ice Cream: Heat the milk and cream until scalded then turn off the heat. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F. Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen. Make the Crisp: Preheat the oven to 400 degrees F. In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture. Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.) Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned. ","[Burgundy, Riesling, Gewrztraminer, Moscato]

" 54081,"Zucchini Caponata with Olive Dirt 1/2 cup olive oil 1 onion, julienne
1 tablespoon minced garlic
5 zucchini, split and sliced on the bias
1/4 cup capers
1/4 cup golden raisins
Leaves from 1 bunch fresh basil, plus additional for garnish
1 sprig fresh thyme
1/4 cup red wine vinegar
2 cups yellow tomato puree
2 tablespoons sugar
Salt and freshly ground black pepper Neutral oil, like canola, for frying 1 cup pine nuts
Olive Dirt, recipe follows 200 grams pitted Kalamata olives 200 grams panko
100 grams all-purpose flour
75 grams unsalted butter
25 grams dark cocoa powder
Salt
Instructions: Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper. Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt. Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds. Preheat the oven to 350 degrees F. Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54082,"Black and Red Kir Royale Fruit Salad 1 cup seedless watermelon, diced 2 red plums, pitted and sliced 1 pint strawberries, hulled and quartered 1 pint blueberries 1 pint blackberries 1 bunch red seedless grapes 1 teaspoon grated lemon zest 1 cup sparkling wine, chilled 1/4 cup Creme de Cassis 1 lemon, peel cut into strips, for garnish 1 bunch fresh mint, for garnish Instructions: Toss all the fruit together in a decorative bowl along with the lemon zest and refrigerate. Immediately before serving, mix the sparkling wine and Cassis together and pour over the fruit. Gently toss, garnish with the lemon peel and mint, and serve. ","[Chardonnay, Riesling, Ros, Sparkling Shiraz]" 54083,"Pan Seared Lobster with Lemongrass Broth Shiitake Truffle Flan 4 each 1 1/2 pound whole lobsters 3 cups Lemongrass Lobster Broth, recipe follows Juice of 1/2 a lemon Salt and white pepper to taste Canola oil to cook Bok Choy Fondue, recipe follows Shiitake Truffle Flan, recipe follows 4 each uncooked lobster heads* (See Cook's Note) 1 sliced fennel 1 sliced red onion 1 sliced carrot 1 stalk celery 6 stalks lemongrass, white part only, pounded 2 slices ginger 1 cup chardonnay 1 tablespoon tomato paste 1 bay leaf 1/2 teaspoon whole green peppercorn 6 cups water Canola oil to cook 1 teaspoon minced ginger 1 teaspoon minced garlic 1 tablespoon butter 4 cups chopped bok choy 1/2 cup lobster stock Lobster knuckle meat from 4 lobsters Salt and black pepper to taste 4 eggs 1 cup heavy cream 1 1/2 cups sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots) 2 tablespoons sliced green scallions 1 tablespoon white truffle oil Salt and white pepper to taste Instructions: Place live lobsters in the freezer to numb, then quickly slice head in half. Separate claws, tail and knuckles. Save heads for stock. Cut tail in half, leaving the end attached. Place claws in a bowl and pour boiling salted water over them and let stand for five minutes. Place knuckles in for the last 3 minutes. Strain lobster and immediately plunge into an ice bath. Deshell lobster which is not fully cooked. In a hot saute pan, coat with oil and saute seasoned tail, feeler side down. Cook both sides, about 5 minutes, then add claws. Deglaze with stock, add lemon juice and check for seasoning. In a large pasta bowl, place small mound of bok choy. Top with flan and top that with lobster. Ladle in broth and garnish with sliced scallions and coral. In a hot stock pot, coat with a little canola oil and color the lobster heads. Add fennel, onions, carrots, celery, lemongrass and ginger. Saute until soft. Deglaze with wine and reduce. Add tomato paste, bay leaf, peppercorn and water to cover the heads. Simmer slowly for 2 to 3 hours then strain. * If there is any green coral, pull out and dry in 200 degree oven for 4 hours then grind to a red powder for garnishing. In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning. Mix everything in large bowl. Spray 4 ramekins with pan release and fill 4/5 full. Place in hot bain marie (water up half way) and bake in oven at 300 degrees for 25 minutes or until flans are set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Brut]

" 54084,"Spinach, Artichoke and Red Pepper Dip 1 large round loaf country bread 4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 small jalapenos, 1 seeded and chopped, 1 finely chopped
1 clove garlic, crushed and peeled
One 10-ounce box frozen chopped spinach, thawed, drained and squeezed very dry in a kitchen towel
1 cup marinated artichoke quarters, rinsed and drained
1/4 cup chopped fresh Italian parsley
1/2 cup roasted red peppers, drained and finely chopped 1 1/2 cups shredded pepper jack or Monterey Jack cheese
Kosher salt and freshly ground black pepper
Olive oil, for brushing Baguette slices, crackers and crudites, such as carrots and celery, for serving
Instructions: Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick. Cut the bread top and center into cubes and set aside. Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined. Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes. Serve with the bread cubes, baguette, crackers and crudites. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 54085,"Caponata Pasta Bake 1 1/2 quarts prepared caponata, (recipe follows, halved) 1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes 1 1/2 cups shredded provolone (available on dairy aisle of market) 1/2 teaspoon crushed red pepper flakes Chopped parsley, garnish Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper. 2 tablespoons (2 turns around the pan) extra-virgin olive oil 4 cloves garlic, chopped 1/2 to 3/4 teaspoon crushed red pepper flakes 1 red bell pepper, seeded and diced 1 cubanelle Italian long green pepper, seeded and diced 1 large sweet onion, peeled and chopped 2 ribs celery, chopped 1/2 cup large green olives, pitted and chopped 1/2 cup black kalamata olives, pitted and chopped 1 (3-ounce) jar capers, drained 1/2 cups golden raisins, a couple of handfuls 1 medium firm eggplant, diced Salt 1 (32-ounce) can diced tomatoes 1 (14-ounce) can crushed tomatoes 1 handful flat-leaf parsley, chopped Instructions: Preheat broiler to high. Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine. Transfer pasta and vegetables to a (9 by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley. Place baking dish under broiler to brown and bubble cheese. Serve immediately. If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper. Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit. Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54086,"Election Day Sugar Cookies 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/8 teaspoon fine salt 1 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup confectioners' sugar 1/4 cup red, white and blue edible confetti stars, plus more for sprinkling Instructions: Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer).
Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours and up to overnight.
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes.
Dust a piece of parchment with flour. Dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out cookies into stars and letters with 3-inch cutters, as close together as possible; transfer to one of the prepared baking sheets, leaving 1 inch between them. Gather together the scraps and repeat with the remaining dough. Sprinkle more stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheet while you repeat with the other dough. Freeze the cookies about 10 minutes before baking. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54087,"Lamb Burger Sliders 2 pounds good quality ground lamb 2 tablespoons minced garlic 2 tablespoons Culhane's Spice Blend, recipe follows 2 tablespoons chopped fresh oregano leaves 3 tablespoons minced red onion 2 tablespoons whole-grain mustard (recommended: Pommeray) 1 1/2 tablespoons olive oil or other oil 8 silver dollar onion rolls, halved 1 Roma tomatoes, each cut into 4 pieces 8 washed baby red oak leaves, from1 head 1 red onion, shaved in slices Curry Aioli, recipe follows 8 frill picks 8 large pimento olives 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon roasted granulated garlic 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon kosher salt 1/2 teaspoon ground allspice 1/2 teaspoon dry mustard, such as Coleman's
1/2 teaspoon dried basil 1/4 teaspoon dried red pepper flakes 1/4 teaspoon dried marjoram 2 ounces lemon juice 2 cups mayonnaise, good quality 2 tablespoons minced garlic, minced 1 tablespoon roasted garlic pepper 1 tablespoon curry powder 1 tablespoon garam masala 2 tablespoons whole-grain mustard (recommended: Pommerey) 1 teaspoon hot sauce 2 teaspoons turmeric Instructions: In mixing bowl add the ground lamb, minced garlic, Culhanes Spice Blend, oregano, red onion and mustard. Mix the ingredients together gently. Do not overwork the meat or it will become tough. Form the mixture into mini burgers, approximately 2 1/2 ounces each, and put on a pan lined with waxed paper or parchment paper. Refrigerate for 5 minutes. Toast the buns in a large nonstick saute pan, griddle or cast iron pan over low heat. Remove the rolls to a platter. Add the oil to the pan, and when the oil is hot add the lamb burgers. The burgers must caramelize the fats, so do not flip or move them around in the pan. Let fry for about 3 to 5 minutes each side, depending on your desired doneness.
To assemble: Put the roll bottoms down first, then add a dollop of Curry Aioli. Top each roll with lettuce, tomato, lamb burger, shaved red onion. Add a dollop of Curry Aioli to the roll top and cover the burger. Secure the roll with a frill pick skewered with an olive on top! Combine the onion powder, garlic powder, granulated garlic, black pepper, white pepper, kosher salt, allspice, mustard, basil, red pepper flakes and marjoram in a small bowl. Add the lemon juice to a blender or mixing bowl, then add all the remaining ingredients. Blend together until the mixture becomes light yellow and fully mixed. Pour into a bowl, then cover and refrigerate to firm up and allow the flavors develop, about 15 minutes. Serve with lamb burger sliders or any other sandwich! ","[Syrah, Malbec, Tempranillo, Garnacha]" 54088,"Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa Cooking spray 10 large eggs 3 cups milk 1 (10.75-ounce) can cream of mushroom soup 2 (5-ounce) bags large-cut croutons (recommended: Chatham Village) 1 (8-ounce) package diced ham 2 cup shredded Cheddar cheese 2 tablespoons chopped fresh parsley Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 2 (12-ounce) bags frozen chopped onions, thawed 2 (8-ounce) packages sliced mushrooms 1 tablespoon sugar 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper 1 (15-ounce) can diced tomatoes, drained 1/2 cup prepared pesto 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper 1 pint prepared guacamole 1 (15-ounce) can black beans, drained 1 canned jalapeno, finely chopped 1 tablespoon lime juice Instructions: For the casserole: Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. In a large bowl, whisk together the eggs and milk until well blended. Add the croutons and toss until well coated. Add the remaining ingredients and mix. Pour into the prepared baking dish and bake until browned and puffy, 45 to 50 minutes. Let rest 5 minutes before serving. For the onion and mushroom jam: In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions, mushrooms, sugar, vinegar and salt and pepper, to taste. Mix everything together and cook for 5 minutes. Turn the heat to low and cook, stirring often to prevent burning, until the onions are caramelized, 20 to 25 minutes. Taste and season with salt and pepper. Remove from the pan and let cool. Cover and refrigerate until you are ready to serve. For the tomato and pesto topping: Combine all the ingredients in a medium bowl and stir. Cover and refrigerate until ready to serve. For the avocado and black bean salsa: Mix all the ingredients together, cover, and refrigerate until ready to serve. Serve the savory casserole with the assorted toppings.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 54089,"Cornmeal Poundcake with Fresh Berries 1 cup all purpose flour 1/2 cup yellow cornmeal 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 3/4 cup unsalted butter, room temperature 3 large eggs 1 teaspoon vanilla extract 2 cups sliced hulled fresh strawberries 1 cup fresh raspberries Sugar to taste Instructions: Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended. Pour batter into prepared pan. Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely. Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree until smooth. Strain, if desired. Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired. Cut cake into slices. Serve with berries and sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54090,"Roasted Potatoes with Fancy Butter 4 pounds tri-color potatoes, such as fingerling, red thumb and baby purple, halved lengthwise 1/3 cup olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup dried porcini mushrooms
2 sticks unsalted butter, at room temperature 1 tablespoon fresh flat-leaf parsley leaves, chopped
1 tablespoon fresh thyme leaves
Zest and juice of 1/2 lemon
Instructions: Preheat the oven to 425 degrees F. In a large bowl, toss the potatoes in the olive oil, and season with a generous pinch of salt and pepper. Arrange the potatoes in a single layer on two baking sheets. Place the sheets in the oven and roast until the potatoes are tender on the inside and crispy on the outside, 40 to 50 minutes. Place the dried porcinis in a small bowl and fill with boiling water. Rehydrate the mushrooms for 10 minutes. Strain the liquid and chop the mushrooms. Place the butter in a medium mixing bowl. Add the chopped mushrooms, parsley, thyme, lemon juice and zest, and mix until thoroughly combined. Season with salt and pepper. Reserve 1/4 cup of the butter at room temperature for a later use. Lay out an 18-inch piece of plastic wrap on a flat surface. Spoon out the remaining butter along the bottom third of the plastic wrap, leaving a 2-inch space on each end. Fold the plastic wrap over the butter and roll it up into a log. Twist the ends to close and roll the tube holding the ends to make sure it's tightly wrapped. Place in the freezer until firm, about 30 minutes. Remove the plastic and slice half the butter log into 1/2-inch-thick rounds. Place the butter rounds on a serving plate. Wrap the remaining half of the butter log in plastic wrap and store in refrigerator for up to 2 weeks or in the freezer for up to 2 months. Transfer the potatoes to a large bowl. Add the reserved room temperature butter mixture and toss to evenly coat the potatoes. Serve the potatoes with the extra butter rounds on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54091,"Lobster BLTs 4 slices thick-cut applewood smoked bacon, such as Nodine\u2019s 1/2 cup good mayonnaise, such as Hellmann\u2019s 1/4 cup ketchup, such as Heinz 1 tablespoon sweet relish Kosher salt and freshly ground black pepper 2 ripe Hass avocados, pitted and peeled Juice of 1 lemon 8 (1/2-inch-thick) slices good bakery white bread, lightly toasted (see Cook's Note) 4 large Bibb, Boston, or butter lettuce leaves 4 (1/4-inch-thick) ripe red tomato slices (1 large tomato) 1/2 pound cooked lobster meat, sliced (see Cook's Note) Instructions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside. Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside. To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54092,"Lentil and Vegetable Ragout (Korma) 1 cup yellow lentils or yellow split peas 1/2 teaspoon turmeric 3 cups bottleneck squash, or 3 medium zucchini, cut into 1-inch pieces 2 cups chopped tomatoes 1 cup chopped onions 1 tablespoon curry powder 1/2 cup roasted peanuts or cashew nuts Coarse salt 2 tablespoons usli ghee (recipe follows) or light vegetable oil 1 1/2 teaspoon cumin seeds 1/2 teaspoons asafetida or minced garlic 1 teaspoon crushed red pepper flakes 1/2 cup coriander leaves Lemon slices 1 stick butter Instructions: Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread. Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54093,"Koufteh Ghelgheli 8 ounces ground lamb 8 ounces ground beef
2 onions (1 grated and 1 finely chopped)
2 teaspoons ground black pepper (1 for the meatballs and 1 for the sauce)
6 teaspoons kosher salt (3 for the meatballs and 3 for the sauce)
3 teaspoons ground turmeric (1 for the meatballs and 2 for the sauce)
1/3 cup chickpea powder
1/4 cup vegetable oil
1/3 cup lemon juice
3 medium carrots, cut into 1/4-inch-thick rounds
2 medium Yukon gold potatoes, cut in chunks no larger than 1 inch
1/2 cup sour grapes (see Cook's Note)
1/4 cup Saffron Water, recipe follows 4 cups cooked basmati rice, for serving
Platter of fresh herbs and edible flowers, for garnish
1/4 teaspoon ground saffron Instructions: Mix to combine the ground lamb, ground beef and the grated onion in a large mixing bowl. Add 1 teaspoon of the pepper, 3 teaspoons of the salt, 1 teaspoon of the turmeric and mix to combine. Add the chickpea powder and mix to completely combine. Mix by hand very well until you cannot see any of the meats\u2019 red color and you have a soft uniform texture. Knead and roll by hand to form meatballs the size of a walnut. Add the oil and the finely chopped onion to a 5-quart Dutch oven and cook over medium heat until the onions are soft and golden, 8 to 10 minutes. Stir in the remaining 2 teaspoons turmeric, mix and keep sauteing for 1 more minute.
Pour 2 cups of water over the onions and add the lemon juice, the remaining 3 teaspoons salt and the remaining 1 teaspoon pepper and increase the heat to bring to boil. Once the water is boiling, lower the temperature to medium and gently add the raw meatballs. Allow them to cook for 5 to 7 minutes before adding the carrots, potatoes and sour grapes. Let them boil for 5 minutes, then turn the heat to low and cover the pot. Leave the pot undisturbed; allow it to simmer together for 40 more minutes.
At this point you should have a thick sauce; if not, uncover the pot, increase the heat and bring to boil for few more minutes to reduce the sauce.
When ready to serve pour the saffron water over the dish. Serve with the rice and fresh herb platter.
Add the saffron to 1/4 cup of room temperature water in a water glass or coffee mug. Mix well. Leave it aside for 2 hours. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 54094,"Honey Pecan Pie 1 round refrigerated pie dough (half a 14-ounce package) 4 large eggs 1/2 cup packed dark brown sugar 1/2 cup light corn syrup 1/4 cup honey 3 tablespoons melted unsalted butter 1 tablespoon honey whiskey 1 teaspoon pure vanilla extract 3/4 teaspoon kosher salt 2 cups chopped raw pecans 3 tablespoons packed dark brown sugar 3 tablespoons honey 3 tablespoons unsalted butter 1 3/4 cup whole raw pecans Instructions: Preheat the oven to 350 degrees F. For the pie: Place the pie dough in a 9-inch pie dish and press it against the dish to remove any air pockets. Crimp the edges, as desired, and set aside.
Beat the eggs with the brown sugar in a medium bowl until the mixture begins to foam slightly. Whisk in the corn syrup, honey, melted butter, whiskey, vanilla and 3/4 teaspoon salt. Stir in the chopped pecans. Carefully pour into the prepared pie dish. Bake for 30 minutes
For the topping: Combine the brown sugar with the honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Stir in the whole pecans, coating them evenly. Gently spoon the coated pecans over the pie and drizzle with any remaining syrup.\u202fBake the pie until risen a bit and the pecans on top are crisp and caramelized, 15 to 20 minutes. Remove from the oven and let cool to room temperature before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54095,"Peanut Butter Cookies 3/4 cup sugar 3/4 cup light brown sugar 6 ounces (1 1/2 sticks) unsalted butter, softened 3/4 cup peanut butter 2 eggs 1 3/4 cups flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup chocolate chips Instructions: Preheat the oven to 350 degrees F. In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation. Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54096,"Ants-on-a-Log Cakes 3 16-ounce (family-size) frozen pound cakes 2 16-ounce tubs white frosting 1 stick unsalted butter, at room temperature 1 cup creamy peanut butter 2/3 cup confectioners' sugar Green and yellow food coloring 12 pitted prunes Instructions: Trim the long sides of each pound cake at an angle using a serrated knife. Use the knife to carve out a 1/2-inch-deep, 2 1/2-inch-wide channel down the center of each cake. Cover the cakes with the frosting, leaving the bottom of the channel unfrosted. Use the back of a fork to make grooves in the frosting. Put the cakes in the freezer until the frosting sets, about 20 minutes.
Meanwhile, make the peanut butter filling: Beat the butter and peanut butter in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the confectioners' sugar on low speed until smooth. Set aside. Mix a few drops of green food coloring in a small bowl with a drop of yellow food coloring and a splash of water. Brush onto the frosting. Adjust the color with more food coloring or water as needed. Spread the peanut butter filling into the channel in each cake using the back of a spoon. Arrange the prunes on top of the peanut butter filling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54097,"Chocolate Espresso Cube 1/2 cup white chocolate, melted 3 cups extra-bitter chocolate, tempered 1/4 cup milk 2 ounces milk chocolate, chopped fine 2 ounces extra-bitter chocolate, chopped fine 2 ounces butter, unsalted and cubed 1/2 orange, grated 1/4 cup espresso extract 3 egg yolks 1/4 cup sugar 12 ounces creme fraiche 6 ounces heavy cream 3 ounces sugar 3 cups chocolate cake, diced 2 cups water 1/2 cup espresso beans, crushed 5 ounces sugar 8 ounces extra bitter chocolate, chopped Instructions: With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box. Allow the white chocolate to dry. With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate. Shake out the excess, and allow the boxes to dry. Once the chocolate has solidified, place boxes in refrigerator and keep cool.
In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract. Set bowl over a double boiler and melt the ingredients.
In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy. Remove from the machine and fold into melted chocolate mixture. In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated. Carefully fold in the diced chocolate cake. Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely. Smooth the tops, and place molds into refrigerator overnight. Combine the water, espresso beans, and sugar in a saucepan and bring to a boil. Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth. Pass through a chinois and strain. Place in an ice bath to cool. Run through an ice cream machine according to the manufacturer's instructions.
To serve dish, slightly warm cubes with hands and turn over on a plate. With an ice cream scoop, place two scoops on plate next to the cube. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 54098,"Savory Thick Greens Soup 1/4 cup olive oil 1 bunch of leeks, green and white parts, well washed, trimmed and thinly sliced 2 large ripe tomatoes, washed, pureed in a food processor until smooth 2 cans white kidney beans, drained and rinsed 1 cup long grain white rice 1 quart chicken broth 1 quart water 1 pound spinach or 8 ounces each spinach and mustard greens Salt and pepper Instructions: Heat the olive oil in a soup pot over medium heat. Add the leeks and saute until just beginning to wilt, about 1 minute. Add 1/4 cup of water, cover and simmer 10 to 15 minutes or until tender and wilted. Add the tomatoes, beans, rice and broth and water. Bring the liquid to a boil; season to taste with salt and pepper. Cover the pot and cook gently over low heat until the rice is tender, about 20 minutes. Meanwhile stem the spinach and mustard greens, rinse them well and chop coarsely. Add them to the pot and simmer 3 to 4 minutes just until tender. Adjust the seasoning and serve very hot as is or float cheese crusts on top if you wish. Cheese crusts: slice some lovely good bread on the bias, toast lightly, then top with grated Parmesan or other cheese of choice and melt in toaster oven or broiler. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54099,"Fried Chicken Biscuit Sandwiches 3/4 cup buttermilk 1/4 cup hot sauce 1 clove garlic, grated 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 8 chicken cutlets (about 2 pounds) 4 1/2 cups cornflakes, finely crushed 1 cup all-purpose flour 1/3 cup honey Peanut oil, for frying 8 biscuits, split 1/4 cup mayonnaise 2 cups shredded iceberg lettuce 1/4 cup sliced dill or bread-and-butter pickles Instructions: Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a small bowl; set aside. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt. Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken, lettuce, pickles and a drizzle of the spicy honey. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 54100,"Watercress and Smoked Salmon Salad with Creamy Cucumbers 1 English cucumber 1/2 cup white wine vinegar Big pinch sugar Salt and freshly ground black pepper 2 tablespoons olive oil 4 tablespoons snipped fresh dill, plus fronds for garnish 1/2 cup creme fraiche 1 tablespoon prepared horseradish 1 tablespoon coarse grain mustard 1/4 lemon, juiced 2 bunches watercress, stems trimmed 1 cup yellow and red grape tomatoes 8 ounces smoked salmon, torn into pieces 1 lemon, cut into wedges Instructions: Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 54101,"Nonna's Infamous Stuffed Chokes 6 large artichokes 1 1/2 cups olive oil, plus more for stuffing 1 large loaf of Italian bread, cubed Salt and pepper 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 large onion, chopped 3 or 4 cloves garlic, chopped 1 can pitted black olives, chopped Instructions: Cut off stems of artichokes and set aside. Cut off top of artichoke leaves, creating a flat top. Cut thorns off top of each leaf on artichoke. Gently stretch artichoke from inside to create hole for stuffing. Cut away little purple/white thorny leaves in center. Peel away outer skin of stems so that it is fresh all around. Chop stems into small cubes for stuffing.
In a large bowl drizzle olive oil over bread cubes until they're moist. Add salt and pepper, chopped onion and garlic, sliced olives and chopped stems. Work together with hands. Check olive oil content by squeezing stuffing into a ball in your hand. If it sticks together, there's enough oil, if not, add more. Stuff mixture tightly into center of artichokes -- as tightly as possible.
In a large stove top pot (i.e. Dutch Oven) add water half way up artichokes. Artichokes should be firmly together in pan. Add salt and 1 1/2 cups of extra virgin olive oil to water. Make certain water is high enough but not beyond half way. Bring water to a slow boil in covered pot. Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approx. 3 hours. When outside leaves are tender they're done. Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork. Serve with a little bit of broth in bottom of bowl.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54102,"White Chili 2 pounds skinless, boneless chicken thighs Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 onion, diced
3 cloves garlic, minced
2 poblano cl peppers, seeded and diced 1 jalape?o pepper, seeded and minced
1/2 cup chopped fresh cilantro with stems 2 teaspoons ground cumin 1 teaspoon ground coriander
1 teaspoon ancho cl powder 2 cups low-sodium chicken broth 2 4-ounce cans fire-roasted diced green chiles 2 15-ounce cans small white beans (do not drain) Instructions: Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high heat. Brown the chicken in batches, 3 to 4 minutes per side; remove. Add the onion, garlic, poblanos, jalape?o and cilantro. Cook until softened, 6 minutes. Add the cumin, coriander, cl powder and 1/2 teaspoon salt and cook, stirring, 1 minute. Add 2 cups water, the chicken broth, chicken and green chiles. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until the chicken is tender, 20 minutes. Remove the chicken, shred and return to the pot along with the beans. Simmer until thickened, 30 to 40 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54103,"Bagels from Scratch 855 grams (6 1/4 cups) bread flour 520 grams (2 1/4 cups) filtered water, at 85 to 88 degrees F, plus more for boiling the bagels
100 grams (1/4 cup plus 1 tablespoon) malt syrup
75 grams (1/4 cup plus 1 teaspoon) fine salt 4 grams (3/4 teaspoon) active dry yeast
Instructions: Combine the flour and water with 20 grams (1 tablespoon) of the malt syrup, 25 grams (1 tablespoon plus 1 teaspoon) of the salt, and all of the yeast in the 6-quart bowl of a heavy-duty stand mixer and mix with the hook attachment on the stir setting until the mixture forms a shaggy dough. Increase the speed to low and knead until the dough is no longer sticky and springs back when pressed with a finger, about 10 minutes. It may still be slightly tacky, which is okay. If the dough gets stuck on the hook at any time during the mixing, stop the machine and pull the dough off the hook, pushing it to the side of the bowl so that it can continue kneading. Move the dough to the counter and shape into a ball. Place in a tall 2- to 4-quart transparent container, pressing down the top to flatten the dough. Mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough is about 1 1/2 times its original size, 1 1/2 to 2 hours. Meanwhile, line two half sheet pans with parchment paper and have standing by. When the dough has increased to 1 1/2 times its original size, punch the dough down and transfer to a cutting board. Cut into 12 (4-ounce) pieces and cover with a clean kitchen towel. Working with one piece at a time, roll each into a 16- to 18-inch-long snake, making sure to pop any large air bubbles, and then wrap around the palm of your hand twice to form a tight circle. With the seam side down and the snake still around your hand, roll your hand across the counter to seal the ends together. (Sometimes my wood board gets so dry, the dough just slides. If that happens, moisten the surface lightly with water. A spritz bottle is perfect for this.) Continue rolling on the counter to seal the seam all the way around the bagel. Transfer to the prepared pans and repeat with the remaining dough, evenly spacing 6 bagels on each tray. Cover with plastic wrap and refrigerate, preferably in the coldest part of your fridge, for 18 to 24 hours. (Tip: I place metal ramekins, the kind you might serve melted butter in, in the corners of the first pan so that I can stack the second pan on top of it without crushing the bagels below. This will save a lot of refrigerator space.) When ready to bake, preheat the oven to 450 degrees F and place a rack in the center position. You\u2019ll be boiling, then baking the bagels, so you\u2019ll need to set up a work area around your cooktop. You\u2019ll need to drain the bagels as they come out of the water (a wire rack over a pan or even a kitchen towel will suffice) and you\u2019ll need a fresh piece of parchment to put them on for baking. Remove one pan of bagels from the refrigerator and set by the cooktop until they soften and register between 60 and 65 degrees F, about 30 minutes. Meanwhile, bring a gallon of water to a boil over high heat in a wide pot, along with the remaining 80 grams (1/4 cup) of malt syrup and 50 grams (3 tablespoons) of salt. Once the water boils, reduce the heat to a gentle, not rolling, boil. At this point, remove the second pan of bagels from the fridge so they can warm up while you cook the first batch. Check the temperature of the first pan of bagels. If they\u2019re at 60 degrees F, carefully place three into the boiling water, making sure they don\u2019t overlap. (Use your fingers for this.) Boil for 1 minute, flipping if they rise to the surface in 30 seconds or less. (Don\u2019t worry if the bagels don\u2019t fully rise to the surface.) Remove the bagels with a slotted spoon and set them on the rack to drain and cool. Repeat with the other three bagels. As they drain, replace the parchment on their original pan (trust me, they\u2019ll stick if you use the old paper again) and then move the bagels back to it. Bake for 10 minutes, then rotate the pan and continue baking until the sides of the bagels are golden brown and the bottoms are firm, 10 to 15 minutes. Remove the pan from the oven and transfer the bagels to a cooling rack. Repeat the same steps with the second pan of bagels. Let all of the bagels cool at least 10 minutes before serving. If you\u2019re not planning to eat all of them in one sitting, slice the cooled bagels, then wrap in plastic wrap, transfer to a gallon-size zip-top freezer bag, and freeze until ready to eat. To reheat, wrap frozen bagels in a paper towel and microwave on high to thaw, 30 seconds to 1 minute, then toast if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54104,"Quinoa Tabouli 1/2 cup quinoa 1 1/2 cups water Bunch of flat-leaf parsley, finely chopped 1/2 bunch of cilantro, finely chopped 2 tablespoons finely chopped fresh mint 2 ripe tomatoes, halved, seeded,and finely chopped 3 scallions (white and green parts), trimmed and finely chopped Zest and juice of 1 lemon 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Instructions: Rinse the quinoa under cold water in a fine-mesh sieve. Turn it out into a large microwave-safe bowl and add the water. Cover and microwave on high for 9 minutes. Set aside for 2 minutes and then carefully uncover and fluff with a fork. The quinoa should have a tender snap when you bite it - if it doesn't, cover and microwave for up to 1 minute longer. Stir the parsley, cilantro, mint, tomatoes, and scallions into the quinoa. Whisk the lemon zest and juice with the olive oil, salt, and pepper in a small bowl to make a vinaigrette and pour it over the quinoa. Cover the bowl with plastic wrap and set aside at room temperature for 1 hour for the flavors to combine before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54105,"Blueberry Ginger Mojito Pitchers 1/4 cup grated fresh ginger 1 cup granulated sugar 1 cup cold water 1 cup fresh blueberries 1 lime, cut into wedges 20 to 24 fresh mint leaves 4 ounces ginger simple syrup 4 ounces vodka 5 ounces club soda Ice cubes Blueberries, for garnish Mint leaves, for garnish Instructions: Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done. Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve. When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint. The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe). Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. Garnish each glass with some fresh blueberries and a sprig of fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54106,"Honey cl Shrimp 3 tablespoons olive oil 1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 limes, 2 zested and juiced and 1 halved 3 green onions, chopped, whites and greens separated
1 mounded tablespoon cl garlic paste
2 tablespoons honey
Instructions: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the cl garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes. Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.
","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 54107,"Yellow Rice 3/4 teaspoon ground turmeric 1/4 teaspoon ground cumin Pinch cinnamon 3 cups water 1 tablespoon unsalted butter 1/2 teaspoon salt 1 1/2 cups long grain or basmati rice 2 tablespoons sliced scallions Instructions: In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54108,"Hazelnut Crusted Duck Breast 2 cups hazelnuts, chopped and lightly toasted 1 tablespoon fresh thyme leaves 1/8 teaspoon white pepper 2 duck breasts, tenderloin removed, skinned and pounded out Instructions: Preheat oven to 350 degrees F. Combine the hazelnuts, thyme leaves, white pepper and 2 tablespoons of olive oil. Sear both sides of the breasts in a heated saute pan with 2 tablespoons of the olive oil. Coat topside of the duck with the hazelnut crust and place in the oven for about 3 minutes or until medium rare. Remove the duck from the oven and let rest for about 30 seconds before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54109,"Mont Blanc 11 ounces unsalted butter 10 ounces all-purpose flour
6 1/2 ounces hazelnut flour
5 ounces turbinado sugar, such as Sugar in the Raw
1/2 tablespoon baking powder
Pinch salt
1 large egg
10 ounces almond paste 4 ounces confectioners' sugar
7 ounces egg yolks
3 ounces cocoa powder
3 ounces all-purpose flour
3 ounces unsalted butter, melted 10 ounces egg whites
4 ounces granulated sugar 4 gelatin sheets 13 ounces blackberry puree 3 ounces unsalted butter
3 whole eggs
2 ounces granulated sugar 10 ounces heavy cream
4 sheets gelatin 11 ounces whole milk
3 ounces egg yolks
1 ounce granulated sugar
2 pounds chestnut paste
11 ounces chestnut cream
Toasted hazelnuts and chopped chestnuts, for garnish Instructions: For the hazelnut sugar crust: Preheat the oven to 320 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, all-purpose and hazelnut flours, turbinado sugar, baking powder, salt and egg until just combined. Roll thin between 2 pieces of parchment paper or on a silicone mat. Cut into 1-inch rounds and transfer to the prepared baking sheet. Bake for 10 minutes, then transfer to a rack to cool. For the sacher sponge cake: Preheat the oven to 335 degrees F and line a large rimmed baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks until well combined. Add the cocoa powder and flour and mix until combined. Add the melted butter and mix until combined. In a clean mixer bowl, beat the egg whites and granulated sugar using the whip attachment until they hold stiff peaks; fold into the cocoa mixture. Spread in a 9-by-13- inch pan and bake until the cake is lightly golden and springs back to the touch, about 12 minutes. Let cool on the baking sheet. Once cool, cut rounds slightly smaller than the base of the hazelnut sugar crust rounds. For the blackberry cream: Soak the sheets of gelatin in a bowl of cold water, making sure they are completely covered, 5 minutes. Meanwhile, heat the blackberry puree, butter, eggs and sugar until it registers 194 degrees F on a candy thermometer, then immediately remove from the heat. Whip the heavy cream in a bowl with an electric mixer until stiff peaks form. Squeeze the water out of the gelatin and add the gelatin to the warm blackberry mixture, stirring to dissolve. Let cool to 90 degrees F, then fold in the whipped cream. Transfer to a pastry bag and pipe into small, round silicone molds. Place a hazelnut crust on top of each. (It should be smaller than the base of the cream to fit just inside the mold.) For the chestnut cream: Soak the gelatin in a bowl of cold water for 5 minutes. Combine the milk, egg yolks and granulated sugar in a saucepan and cook over medium-low heat, stirring constantly with a rubber spatula, until it registers 165 degrees F and is thickened slightly. (Be careful not to exceed 165 degrees F or the custard may curdle.) Squeeze the water out of the gelatin and add those sheets to the custard, stirring to dissolve. Add to a mixer fitted with the paddle attachment, then add the chestnut paste and cream and mix until combined. Chill, then transfer to a pastry bag. Unmold the blackberry domes and place them on top of the sacher sponge rounds. Pipe chestnut cream on top of the blackberry domes. Place toasted hazelnuts and chopped chestnuts on top and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 54110,"Coconut Curry Popcorn 1 cup sweetened shredded coconut 1 stick (8 tablespoons) unsalted butter, diced 1/2 teaspoon whole brown mustard seeds 1/4 teaspoon ground coriander 1/4 teaspoon hot smoked paprika 1/4 teaspoon ground turmeric 1/8 teaspoon garlic powder 1/8 teaspoon ground ginger 1/8 teaspoon onion powder 2 tablespoons vegetable oil 1/2 cup popcorn kernels Kosher salt Instructions: Preheat the oven to 350 degrees F. Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool. Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat. Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54111,"Mojito Cracked ice 1/4 cup lime juice 2 ounces white rum 2 teaspoons sugar, or to taste 2 sprigs fresh mint 4 ounces club soda Instructions: In a cocktail shaker, combine all ingredients in a cocktail shaker and mix well. Strain and serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 54112,"Curried Deviled Eggs 12 large eggs, cold 1/2 cup mayonnaise 2 teaspoons Dijon mustard 2 teaspoons white wine vinegar 1/2 teaspoon curry powder 1/2 teaspoon mustard powder 1/4 teaspoon cayenne pepper 1/8 teaspoon paprika, plus more for garnish Kosher salt Finely chopped fresh chives, for garnish Instructions: Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator. Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt. Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together. Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54113,"Instant Pot Masoor Dal With Shiitake Mushrooms 6 tablespoons unsalted butter 1 small onion, chopped 1 tablespoon chopped fresh ginger (from a 1-inch knob) 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon ground cumin Pinch of cayenne pepper 3 cloves garlic, minced One 15-ounce can diced tomatoes 2.5 ounces dried mushrooms (such as shiitakes) 1 tablespoon tomato paste 1 pound red lentils (about 2 cups) 1 dried Thai red cl Kosher salt and freshly ground black pepper Juice of 1 lime, plus wedges, for serving Toasted coconut flakes and chopped salted roasted cashews, for serving Instructions: Turn a 6-quart Instant Pot? to the normal saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, coriander, turmeric, cumin, cayenne and garlic and cook, stirring often, until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Stir in the tomatoes, mushrooms, tomato paste and 4 1/2 cups water until well combined. Bring the liquid to a boil, turn off the pot and cover with the lid. Let the mushrooms sit in the liquid until softened, about 10 minutes. Stir in the lentils, cl, 1 tablespoon salt and a few grinds of black pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 2 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the cl and stir in the lime juice and remaining 2 tablespoons butter. Thin to desired consistency by adding up to 1/2 cup water. Spoon into bowls and sprinkle with the coconut, cashews and a squeeze of lime before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54114,"Balsamic Root Vegetables 2 rutabagas, peeled and cut in half crosswise, each half cut into 6 to 8 wedges 2 turnips, peeled and each cut into 6 to 8 wedges 4 carrots, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise 2 onions, peeled and each cut into 8 wedges 3 beets, peeled and each cut into 6 wedges 1 red pepper, stemmed, seeded and cut into chunks 1/3 cup STAR Originale Olive Oil 1/4 cup STAR Balsamic Vinegar Salt and pepper Instructions: 3 parsnips, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise; Preheat oven to 450 degrees F. Place cut vegetables in large shallow roasting pan or casserole. In small bowl, whisk oil and vinegar. Pour over vegetables and toss to coat evenly. Season to taste with salt and pepper. Roast 15 minutes then stir vegetables. Roast 15 minutes longer and stir again. Roast another 10 minutes. Check for seasoning. Serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 54115,"Sweet Pea Springtime Mimosa 1 cup English peas, blanched and shocked 1/2 cup Simple Syrup, recipe follows 1 1/2 ounces elderflower liqueur
1 bottle champagne, chilled
Fresh mint leaves, for garnish
1/2 cup sugar Instructions: Combine the peas and the cooled Simple Syrup in a blender and puree until smooth. Add 1 ounce of the pureed sweet pea mixture to each Champagne flute. Add 1/4 ounce of elderflower liqueur to each. Top off with some chilled champagne and a mint leaf for garnish. Combine the sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil and stir until the sugar is dissolved. Set aside to cool completely.
","[Champagne, Prosecco, Cava]" 54116,"How to Make Pasta Salad | Pasta Salad 1 pound farfalle pasta Freshly ground black pepper 1 tablespoon olive oil 1 yellow squash, sliced into 1/4-inch thick discs 1 zucchini squash, sliced into 1/4-inch thick discs 1 cup diced sun-dried tomatoes 1 cup packed fresh basil leaves 1/2 cup fresh packed parsley leaves 2 tablespoons apple cider vinegar 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered 1 teaspoon stone ground mustard 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup extra-virgin olive oil Instructions: Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil. For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54117,"Halloumi with Chili 2 tablespoons chopped, seeded fresh red cl (about 2 medium chiles) 2 tablespoons extra-virgin olive oil 18 ounces halloumi, sliced medium-thin (i.e. just under 1/4-inch) 1/4 lemon, juiced Instructions: Mix the chopped cl and olive oil in a small bowl or cup and leave the flavors to deepen while you cook the cheese. I use a nonstick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden brown in parts. When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the cl oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it. ","[Riesling, Vermentino, Gavi, Albari?o]" 54118,"Spanakopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling 1 small onion, finely chopped 4 cloves garlic, chopped, divided 2 boxes frozen chopped spinach, defrosted. 3/4 cup crumbled feta cheese 1 pound ground chicken 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning) 1 1/2 cups Greek style plain yogurt 1/3 seedless cucumber, peeled and chopped 3 tablespoons fresh dill 1/2 lemon, juiced 1 1/2 teaspoons, 1/2 a palm full, cumin 1 1/2 teaspoons, 1/2 a palm full, coriander Salt Instructions: Preheat the oven to 400 degrees F. In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear. Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 54119,"Rosemary and Mustard Chicken with Vegetable Bolognese 1 stick (1/2 cup) unsalted butter, at room temperature 1 to 2 tablespoons chopped fresh rosemary leaves, plus 1 sprig 1 tablespoon Dijon mustard 2 teaspoons herbes de Provence Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
One 4 1/2 to 5-pound chicken, rinsed and patted dry 1 ounce dried porcini mushrooms 1 1/2 cups low-sodium chicken broth, heated 2 medium carrots, coarsely chopped 1 medium onion, coarsely chopped 1 red bell pepper, stemmed, seeds and ribs removed, coarsely chopped 2 cloves garlic, smashed 1/4 cup extra-virgin olive oil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
6 ounces assorted mushrooms, such as shiitake, cremini and/or button (about 1 1/2 cups), stemmed and chopped
1/2 cup dry red wine, such as merlot or cabernet sauvignon 2 tablespoons tomato paste 1/2 cup mascarpone cheese, at room temperature Instructions: For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes. For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.
In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes. Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes. Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes. Remove the pan from the heat and stir in the mascarpone cheese until smooth. Season with salt and pepper.
Cut the chicken into thin slices and arrange on a platter. Spoon the sauce over the chicken and serve. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 54120,"Green Salad with Blue Cheese Dressing 4 ounces good Roquefort cheese, chopped 1 cup mayonnaise 1 cup heavy cream 2 tablespoons tarragon vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half Heirloom tomatoes, or other good tomatoes Instructions: Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 54121,"Five-Layer Reuben Dip 1 1/2 cups shredded Swiss (about 6 ounces) 1 cup mayonnaise 2 teaspoons spicy brown mustard 4 ounces cream cheese Kosher salt and freshly ground black pepper 2 cups prepared dry coleslaw mix 2 cups prepared sauerkraut 1 tablespoon white vinegar 8 ounces thinly sliced corned beef 1/2 cup prepared chili sauce, such as Heinz 1/2 cup ketchup 4 slices seeded rye bread, toasted and cut into small pieces Rye bread toasts, rye crackers or potato chips for serving Instructions: Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.
Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.
Add the corned beef to the food processor and pulse until coarsely chopped.
Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips. From Food Network Kitchens ","[Chardonnay, Merlot, Zinfandel, Cabernet Sauvignon]

" 54122,"Curly Pasta and Veggie Salad Vegetable oil cooking spray
6 ounces sugar snap peas, strings removed, cut into 1/2-inch pieces
3 plum tomatoes, seeded, cut into 1/2-inch pieces
2 large yellow bell peppers, cored, seeded, cut into 1/2-inch pieces
1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound cavatappi or macaroni pasta
2/3 cup buttermilk
2/3 cup safflower oil
2/3 cup sour cream
2 lemons, zested
1/4 cup fresh lemon juice
1/3 cup chopped fresh chives
1/3 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes. 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, 8 to 10 minutes. Drain and place in a large serving bowl. For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth. Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54123,"Apple Sage Cornbread-Stuffed Pork Chops for Two 2 boneless pork chops (1 pound total) 2 tablespoons olive oil 1 garlic clove, minced 1/2 onion, diced 1/2 cup chopped green apple, such as Granny Smith 1/2 cup diced carrots 1/2 cup diced celery 1 cup crumbled cornbread 1/4 cup chicken broth or stock 4 sage leaves, coarsely chopped Salt and ground black pepper Instructions: Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54124,"Grilled Salmon Steaks with Chipotle-Ponzu Sauce and Grilled Green Beans Cooking spray 6 (5-ounce) salmon steaks Salt and ground black pepper 2 cups fresh green beans 1/2 cup orange juice 1/4 cup fresh lemon juice 1/4 cup reduced-sodium soy sauce 1 tablespoon chopped shallot 2 teaspoons finely grated fresh ginger 2 teaspoons minced chipotle chiles in adobo sauce 1 clove garlic Cellophane noodles, as an accompaniment Instructions: Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Season both sides of salmon with salt and black pepper. Grill salmon steaks 5 minutes per side for medium-rare. Arrange green beans on grill alongside salmon. Grill 10 minutes, until crisp-tender, turning frequently. Meanwhile, in a blender, combine remaining ingredients and puree until smooth. Serve 4 of the salmon steaks with green beans on the side and ponzu sauce drizzled over top. Reserve remaining salmon steaks for another recipe. Serve with cellophane noodles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 54125,"Olive --Sauteed Almonds 1 pound unblanched almonds 1 1/2 cups olive oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Instructions: Blanch the almonds 1 1/2 minutes in boiling water; drain. Plunge into cold water, then slip off the skins. Spread the almonds out on several thicknesses of paper toweling and pat dry. Transfer to fresh paper toweling and let dry 24 hours. Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Return the oil to the skillet and fry and drain the remaining almonds the same way. Sprinkle with salt and cayenne and toss well; store in an airtight canister. Note: the sauteeing oil can be used to dress vegetables or salads. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 54126,"Beef Carpaccio with Prosciutto, Watercress, Goat Cheese, and Blood Orange Oil 8 thin slices prosciutto 1 bunch watercress, may substitute arugula 2 tablespoons olive oil Salt and pepper 1 pound beef fillet, well trimmed of fat and silver skin 1/4 cup blood orange infused olive oil (recommended: O brand) Salt and pepper 1/2 pound fresh goat cheese 1 apple, quartered, peeled, and then sliced lengthwise in 4 to 5 thin slices Instructions: Lay the out the prosciutto in 4 pairs of 2 pieces that are partially overlapping lengthwise. In a bowl toss the watercress with the oil, salt, and pepper. Divide the watercress equally in mounds placed at the end of the prosciutto slices. Wrap the prosciutto around the watercress and roll them up as tight as possible without bruising the watercress. Set aside. Slicing against the grain cut the beef into 8 equal slices. Lay each piece between 2 pieces of plastic wrap and lightly pound into tender thin pieces with a mallet or the side of a heavy knife or a wine bottle (with cork in it!). Lay 2 pieces on each of the 4 salad plates. Drizzle the meat with the oil and season with salt and pepper. Place a roll of the prosciutto and watercress next to the beef. Place 1 (2-ounce) spoonful of the fresh goat cheese nestled between the beef and roulade. Garnish with the apple slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 54127,"Stuffed Artichoke Casserole 4 ounces cream cheese, at room temperature and chopped 1/3 cup plus 1 tablespoon grated Parmesan Zest of 1 lemon, plus lemon wedges for serving 1 clove garlic, grated Kosher salt and freshly ground black pepper 1 1/3 cups heavy cream Two 10-ounce boxes frozen artichokes, thawed 1/3 cup panko
2 tablespoons unsalted butter, melted 1 tablespoon fresh flat-leaf parsley, chopped Instructions: Preheat the oven to 400 degrees F. Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54128,"Sausage and Apple Stuffed Pork Roast 1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced Salt and freshly ground pepper 2 cloves garlic, minced 2 pieces white bread 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 tablespoons butter One 3-pound boneless pork loin 1 tablespoon vegetable oil 1/2 cup white wine Instructions: Preheat the oven to 375 degrees F.
In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54129,"Yogurt-Berry Parfait 2 to 3 cups mixed berries such as blueberries, strawberries, raspberries, blackberries 1 quart plain yogurt Granola Instructions: Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granola. ","[Riesling, Moscato, Vinho Verde, Cava]" 54130,"Shortcut Chicken Enchiladas One 15-ounce can refried beans (about 1 cup) 1/2 teaspoon dried oregano 12 ounces (3 cups) shredded Monterey Jack cheese
1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
Freshly ground black pepper One 16-ounce jar medium-spicy tomato salsa Twelve 6-inch corn tortillas Sour cream and pickled jalapenos, for serving Instructions: Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined. Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54131,"Laura Simon's Root-Vegetable Latkes 1 1/2 pounds mature potatoes, peeled 1/2 pound parsnips, peeled 1/2 pound carrots, peeled 1 red onion, finely chopped 1/4 cup chopped fresh dill 3 tablespoons matzo meal or unseasoned bread crumbs 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 or 3 eggs, lightly beaten (the final amount will depend on the starchiness of the potatoes) Vegetable or corn oil for frying Instructions: Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture. Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes. In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54132,"Apricot Butter 1/4 pound unsalted butter at room temperature 1/2 cup good apricot preserves 1/8 teaspoon kosher salt Instructions: Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer]" 54133,"Berry Iced Tea 4 berry-hibiscus herbal tea bags (recommended: Celestial Seasonings Red Zinger) 4 cups water 1/2 cup simple syrup, or to taste 1/2 orange, cut into wedges 1/2 lime, cut into wedges 8 frozen raspberries 1/4 cups sugar 1/2 cup water 1/4 teaspoon vanilla extract Instructions: Put tea bags in a heatproof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in simple syrup, to taste. Squeeze orange and lime wedges into tea and add wedges. Serve tea in tall glasses. Garnish with frozen raspberries. Add sugar and water to a microwave safe bowl. Microwave for 1 minute; stir until sugar is completely dissolved. Let syrup cool. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 54134,"Chicken and Waffle Monte Cristos with Rosemary-Maple Gravy 8 slices thick cut bacon or sliced pancetta 4 (6-ounce) boneless, skinless chicken breasts Salt and freshly ground black pepper 4 tablespoons butter 1 1/2 to 2 cups multi-grain pancake mix (recommended: Highland Sugarworks) 1 large egg 1 to 1 1/2 cups milk 3 tablespoons vegetable oil 1/4 teaspoon grated nutmeg A generous handful grated Parmigiano-Reggiano Extra-virgin olive oil, for drizzling 2 sprigs rosemary, leaves finely chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1/3 cup dark amber maple syrup Instructions: Heat the oven to 325 degrees F. Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes. Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste. Preheat the waffle iron. Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles. While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side. When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low. Make second set of 4 waffles, while keeping the first set warm in oven with the bacon. To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 54135,"Croque Madame 2 tablespoons unsalted butter 2 tablespoons minced onion 1/4 cup all-purpose flour
2 cups whole milk
Kosher Salt
Freshly ground white pepper
Pinch of nutmeg, optional
2 tablespoons Dijon mustard 12 slices thick-cut white bread
6 to 9 ounces sliced Gruyere (12 thin slices)
1 1/2 pounds thinly sliced ham
4 ounces (1 stick) unsalted butter
6 large eggs
Instructions: For the bechamel sauce: Melt the butter in a small pot. Add the onion and cook over low heat to sweat them. Stir in the flour and cook for 1 to 2 minutes. Slowly stir in the milk and bring to a simmer. Cook until smooth and thickened, 10 to 15 minutes, and then season with salt, pepper and nutmeg, if using. For the sandwich: Heat the oven to high broil. Build each sandwich as follows: Spread 1 teaspoon of Dijon mustard on a piece of bread; top with 1 slice of Gruyere, 4 ounces ham, another slice of Gruyere and then a piece of bread. Melt half the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove the sandwiches from the pan and place on a rimmed baking sheet. Spoon 1/3 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brulee the bechamel. Meanwhile, melt the remaining 4 tablespoons butter in the skillet and cook the eggs over-easy. Remove the sandwiches from the broiler and top with the over-easy eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54136,"Herb Coated Goat Cheese 3 tablespoons olive oil 36 (1/2-inch-thick) slices baguette 3 tablespoons finely chopped fresh Italian parsley leaves 2 1/2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely chopped fresh rosemary leaves 1 teaspoon lemon zest 1 teaspoon coarsely cracked black pepper 1/4 teaspoon salt 1 11-ounce log soft fresh goat cheese 1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil Fresh herb sprigs, for garnish Instructions: Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes. Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs. The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54137,"Challah French Toast 1/2 cup milk 2 eggs, lightly beaten 2 teaspoons sugar 4 slices challah 2 tablespoons unsalted butter Confectioners' sugar, for sprinkling Maple syrup, for serving Instructions: In a large shallow bowl whisk together milk, eggs and sugar. Soak bread 1 minute per side, until nearly all egg mixture is absorbed. In a large cast-iron or nonstick skillet melt butter over medium-low heat. When butter bubbles, carefully transfer challah slices to pan and cook 1 1/2 to 2 minutes per side, or until golden brown. Sprinkle toasts with confectioners' sugar and serve with maple syrup.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54138,"Seaside Squid Salad 1 1/2 pounds squid, tubes and tentacles 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon toasted and ground cumin seeds 1/8 teaspoon cayenne pepper 3/4 cup finely chopped and seeded tomato 1/4 cup finely chopped red onion 2 tablespoons capers, drained 1/4 cup chopped fresh cilantro leaves Instructions: Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside. Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside. In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 54139,"No-Bake Chocolate-Peanut Butter Cookies 1 cup peanut butter 60 buttery crackers, such as Ritz (2 sleeves)
2 1/2 cups milk chocolate chips
Red or green sprinkles, for decorating
Instructions: Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes. Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles. Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 54140,"Chocolate Peppermint Whoopie Pies 2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract 1 cup milk Nonstick cooking spray, for spraying the parchment 2 cups confectioners' sugar 2/3 cup vegetable shortening 1 cup marshmallow creme 1 to 2 tablespoons milk 1/4 to 1/2 teaspoon peppermint extract About 12 candy canes, crushed Instructions: For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl. Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour. Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray. Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working. Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time). For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes. Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy. ","[Pinot Grigio, Moscato, Riesling, Gewrztraminer]" 54141,"Round 2 Recipe - Barbeque Chicken Salad 2 pieces leftover barbeque chicken, from Barbeque Chicken with Grilled Squash, meat removed from bone, recipe follows 2 celery stalks, small dice 1/2 medium red onion, small dice 2 tablespoons mayonnaise 2 tablespoons leftover barbeque sauce, from Barbeque Chicken with Grilled Squash, recipe follows Salt and freshly ground black pepper 4 hot dogs rolls 4 leaves romaine lettuce 1 tablespoon brown sugar 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 1/2 tablespoons chili powder 1/4 teaspoon cayenne pepper 1 tablespoon salt 2 teaspoons freshly ground black pepper 3 pounds bone-in chicken thighs 1/2 cup barbeque sauce 1 teaspoon freshly chopped garlic 1 tablespoon spicy brown mustard 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1 tablespoon hot sauce 1 teaspoon chili powder 1 tablespoon Worcestershire sauce 4 yellow squash, sliced lengthwise in 1/2 2 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper Instructions: In a medium bowl mix together the chicken, celery, onion, mayonnaise and barbeque sauce. Season with salt and pepper, to taste. Divide the chicken salad evenly between the 4 hot dog rolls, top each with a lettuce leaf and serve. In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated. Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side. While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Reserve 2 tablespoons of sauce for Round 2 Recipe: Barbeque Chicken Salad. Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for Round 2 Recipe: Barbeque Chicken Salad. Arrange the chicken on a serving platter and keep warm. Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 54142,"Bacon and Potato Waffles 8 ounces thick-sliced bacon 2 large eggs 1 3/4 cups milk 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more butter for serving
2 cups all-purpose flour (see Cook's Note) 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon smoked paprika 1/2 teaspoon baking soda 1 teaspoon kosher salt
20 ounces refrigerated shredded hash browns Vegetable oil, for brushing the waffle iron Maple syrup, for serving Instructions: Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm. Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve. Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon. Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54143,"Brie and Onion Puff 2 tablespoons unsalted butter 4 large Vidalia or Spanish onions, thinly sliced Kosher salt and freshly ground black pepper 1/2 cup water 2 sheets frozen puff pastry, thawed 2 (5-inch) rounds brie cheese 1 large egg, lightly beaten Instructions: Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature. Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54144,"Banana Mousse with Cardamom Creme Anglaise 1/4 cup green cardamom seeds 2 cups heavy cream 6 egg yolks 4 tablespoons sugar 1 large ripe banana 1 tablespoon sugar 1 cup heavy cream, whipped to stiff peaks Mint sprigs, for garnish Instructions: Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill. In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54145,"Grilled Pound Cake With Marscarpone 3/4 cup mascarpone cheese 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 cup toasted chopped pecans 8 3/4-inch-thick slices pound cake 4 1/2 tablespoons unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/4 cup heavy cream 1/2 pint blackberries 1 tablespoon cognac 3/4 cup mascarpone cheese 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 cup toasted chopped pecans 8 3/4-inch-thick slices pound cake 4 1/2 tablespoons unsalted butter, at room temperature 1/2 cup packed light brown sugar 1/4 cup heavy cream 1/2 pint blackberries 1 tablespoon cognac Instructions: Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve. Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool. Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce. Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve. Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool. Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside. Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

Note: The wine pairing suggestions are based on general guidelines for pairing wine with desserts, and may not be suitable for everyone's taste preferences." 54146,"Grandma Nancy's Zeppoli 3 packets super active dry yeast 1 quart, plus 2 cups warm water 2 1/2 pounds all-purpose flour 2 teaspoons salt 2 quarts canola oil 1 1/2 cups raisins 1 cup powdered sugar Instructions: Dissolve the 3 packets of yeast in 2 cups of warm water. Let the mixture sit for a few minutes. Place flour and salt in large deep bowl. Add yeast mixture. The best way to mix this recipe is with your hands. Gradually add water while mixing until it resembles a loose doughy consistency, not too thick and not too watery. You may not have to use all the water. Make sure all the flour is combined. Transfer dough to a larger bowl. Cover with 2 medium size towels and put the bowl in a warm place for 2 hours to rest. After 2 hours, you will see that the dough has tripled in size and is ready for frying. Place 2 quarts of oil in deep pot (4 or 6 quart size). Heat oil until very hot. (Grandma did not use a thermometer. She knew the oil was ready by dropping a small amount of dough into the pot). You can use a large serving spoon, but we still use our hands, drop golf-ball size piece of dough into hot oil. Fry 1 side for a minute until golden brown. Turn over and fry for another minute. Drain in a large colander (Italians call it the scolapasta). Transfer drained zeppoli to large platter and cover loosely with foil to keep warm. When half the dough is used, combine the raisins with the remaining dough. Repeat the frying process until all the dough is used. Place the warm zeppolis on large serving platter. Serve with powered sugar. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 54147,"How to Make Homemade Chex Mix | Party Mix 3 cups crisp corn cereal, such as Corn Chex 3 cups crisp wheat cereal, such as Wheat Chex
3 cups crisp rice cereal, such as Rice Chex
2 cups pretzel sticks
2 cups mixed nuts
1 to 1 1/2 sticks (8 to 12 tablespoons) salted butter 3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt, such as Lawry's 1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon onion powder
6 to 12 dashes hot sauce, such as Tabasco 3 to 5 cloves garlic, mashed
Instructions: Preheat the oven to 250 degrees F. Dump the corn, wheat and rice cereal into a large mixing bowl. Add the pretzel sticks and nuts. In a microwave-safe bowl, add the butter, Worcestershire, seasoned salt, paprika, chili powder, onion powder, hot sauce and garlic and microwave until the butter is melted. Stir together and toss into the cereal mixture, stirring as you go. Transfer the mixture to 1 or 2 baking sheets and bake for 1 hour 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container. Grab a handful every 40 minutes. Eat. Spoil your appetite. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54148,"Easy Way # 1 of Making Couscous 1 1/2 cups couscous 2 cups boiling water or seasoned broth Salt and freshly ground black pepper Instructions: Add the couscous to the water or broth, cover, remove from heat, and let steam for 30 minutes or until plumped up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 54149,"Taco Soup 1 tablespoon olive oil 1 bunch scallions, white and green parts separated, chopped 1 pound ground beef chuck One 1-ounce packet taco seasoning One 1-ounce packet ranch dressing seasoning Two 10-ounce cans diced tomatoes with green chiles Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans) One 10-ounce can whole corn kernels, drained Kosher salt
Shredded Cheddar, for serving Sour cream, for serving Pico de gallo, for serving Instructions: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined. Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.
","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 54150,"Seafood Bruschetta Olive oil, as needed 2 garlic cloves, minced 12 large shrimp, peeled, deveined and diced 6 bay scallops, rinsed and quartered 2 calamari, cleaned and cut into rings 4 ripe tomatoes, seeded and diced 1 red onion, finely chopped 1 Hass avocado, diced 1/2 cup chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 loaf crusty country bread, sliced 1-inch thick Instructions: Preheat broiler or outdoor grill. In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature. In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate. Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54151,"Mocha Kahlua Ice Cream Torte with Hot Fudge Sauce 1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces) 6 tablespoons unsalted butter, melted 3 tablespoons sugar 2 tablespoons Kahlua 1 quart chocolate ice cream 1 pint coffee ice cream 4 tablespoons Kahlua 4 to 6 heath bars, crushed in food processor or with mallet 8 ounces of chopped semisweet chocolate 2 tablespoons, plus 1 teaspoon butter 1/2 cup sugar 1/2 cup heavy cream 1/4 cup hot water 1 teaspoon vanilla Pinch of salt Instructions: Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely. Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered. Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce. Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 54152,"Rib-Eye and Anaheim cl Quesadilla 3 large Anaheim chiles, grilled, peeled, seeded and roughly chopped 2 poblanos, roasted and roughly chopped 4 cloves roasted garlic, peeled 3 tablespoons red wine vinegar 3 tablespoons fresh lime juice 3 tablespoons water 1 tablespoon honey, or more if needed Salt and freshly ground black pepper 3/4 cup canola oil 1/4 cup freshly chopped parsley leaves 12 (6-inch) flour tortillas 1 1/2 cups grated Monterey Jack cheese 1 cup cabrales Marinated rib-eye slices, leftover from Rib-Eye Marinated in Garlic, Anaheim Chiles and Fresh Oregano recipe 8 ounces soft goat cheese, crumbled 1 red bell pepper, roasted and sliced 1 Anaheim pepper, roasted and julienned 3 green onions, thinly sliced Salt and freshly ground black pepper 1/4 cup grated Parmesan 1 teaspoon ancho chili powder Canola oil Cilantro leaves, for garnish Instructions: For the vinaigrette: Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (There should be flecks of the parsley in the vinaigrette.) For the quesadilla: Preheat the grill to medium heat. Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with Parmesan. Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas. Combine ancho chili powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill to a cutting board. Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves. Transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54153,"Triple Chocolate Terrine 3 cups cioccolato scuro (bitter chocolate) gelato Olive oil, for greasing 3 cups white chocolate gelato 3 cups bacio (chocolate hazelnut) gelato Caramelized hazelnuts, chopped Sugar cookies or warm chocolate sauce, for serving Instructions: Allow the cioccolato scuro gelato to \warm\ up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 54154,"Biscotti 3 cups all-purpose flour 1 cup sugar
1 teaspoon baking powder
3/4 cup canola oil
1 teaspoon pure vanilla extract
3 large eggs
Add ins: 1/2 to 3/4 cup (total) of your favorites, such as toasted coconut, raisins, walnuts, etc. (I use semisweet chocolate chips and then throw in a chopped-up toffee bar)
Cinnamon sugar, for sprinkling
Instructions: Preheat the oven to 350 degrees F. Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar.
Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54155,"Dulce de Leche Coffee Cake with Cornflake Crumbs 3/4 cup all-purpose flour 2/3 cup lightly crushed cornflakes 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup dulce de leche Instructions: Combine the flour, cornflakes, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54156,"Pan-Seared Pork Chops with Sweet Mustard Sauce 2 teaspoons kosher salt 1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
Instructions: Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides. Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest. Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 54157,"Concord Grape Fizz 12 concord or red grapes 1 oz lime juice 1 cup Farmer's Pick Blackberry 100% Juice 1 cup Welch's Sparkling Red Grape Instructions: Add grapes to a cocktail shaker and muddle. Add lime juice, Farmer's Pick Blackberry 100% Juice and ice. Shake for 30 seconds until frosted. Pour into glasses and top each glass with Welch's Sparkling Red Grape. Serve immediately with a lime garnish. ","[Chardonnay, Riesling, Pinot Grigio]" 54158,"Easy Classic Funnel Cake 1 1/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 large egg, beaten 2 tablespoons granulated sugar 1 cup milk, plus more if needed Canola oil, for frying 1 cup confectioners' sugar 1 teaspoon ground cinnamon Whipped cream and/or fruit sauce, for serving (optional) Instructions: Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed. Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 54159,"Cast-Iron \Fruit Cake
2 tablespoons unsalted butter 1/2 cup packed light brown sugar
1 pint blackberries
1 cup canned diced pineapple, drained Leaves from 2 sprigs thyme Pinch kosher salt
1 box yellow cake mix (I like Duncan Hines)
12 ounces creme fraiche 2 tablespoons granulated sugar
Seeds from 1/2 vanilla bean Zest of 1/2 lemon Pinch kosher salt Instructions: For the cake: Preheat the oven to 350 degrees F. Melt together the butter and brown sugar in a 10-inch cast-iron skillet on medium heat. When the sugar and butter have melted together stir in the blackberries, pineapple, thyme leaves and salt. Cook, stirring occasionally, until the brown sugar begins to bubble, about 3 minutes. Once this happens turn the heat off. Prepare the cake mix as directed on the package and pour over the fruit. Bake until the cake is slightly golden brown, 30 to 35 minutes. Meanwhile, make the creme fraiche: Whisk the creme fraiche, sugar, vanilla bean seeds, lemon zest and salt in a medium bowl to stiff peaks. To serve: Serve slices of cake warm or at room temperature with dollops of vanilla creme fraiche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54160,"Steak Diane Four 6-ounce filet mignon steaks Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 cup brandy
1/4 cup beef broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Chopped fresh parsley, for garnish
Chopped fresh chives, for garnish
Instructions: Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides. Heat the olive oil and butter in a large saut pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate. To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken. Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 54161,"Lobster Tandoori 1 live lobster 3 tablespoons grapeseed oil 1 clove garlic, chopped One 1-inch piece of ginger, chopped 1/2 small onion, chopped 1/2 teaspoon ground cardamom 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon smoked paprika 1/4 teaspoon red chili powder A pinch of salt A pinch of pepper 1/4 cup plain yogurt 1/2 teaspoon honey Juice of 1/2 lime 1/4 cup grated white Cheddar Slices of lemon, for serving Instructions: Bring a large pot of water to a boil. Cut the rubber bands off of the lobster claws and then plunge the live lobsters into the pot. Cover tightly with a lid and cook for 6 to 8 minutes. Remove from the water. When they are cool enough to handle, pull off the claws and cut each lobster in half lengthwise, taking care to keep the shell halves intact (you will need these shells to complete the recipe). Remove the tail meat and clean the lobster shells by removing the green tomalley and rinsing well under cold water. Place them on a baking sheet. Crack the claws open and remove the claw and knuckle meat. Discard the claw shells. Heat the oil in a small skillet and add the garlic, ginger and onions, and fry until they begin to turn golden, about 3 minutes. Add the cardamom, cumin, garam masala, smoked paprika, red chili powder, salt and pepper, and cook for 1 minute, mashing it into a paste. Put the yogurt, honey, lime juice and spice paste into a large bowl and whisk until well combined. Chop the lobster meat and stir into the marinade. Place an oven rack at the top of the oven and preheat to broil. Spoon the marinated lobster meat into the reserved lobster shells. Sprinkle each lobster half with 2 tablespoons grated cheese, and then place in the oven and broil until they are golden and bubbling, about 5 minutes. Serve immediately with slices of lemon for squeezing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54162,"The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge 6 (6 to 7-ounce) venison chops 1 tablespoon juniper berries 1 tablespoon coriander seeds 3 star anise 1 teaspoon salt 1/4 teaspoon black peppercorns 1 tablespoon olive oil 2 shallots, minced 2 cups white mushrooms, cleaned, trimmed and sliced 1 (750-ml) bottle dry red wine Salt and freshly ground black pepper 1 cup bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready) 1/2 teaspoon salt Instructions: Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter. In the same pan, over medium-high heat, saute the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds. While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 cups boiling water, cover and let stand for 30 minutes. To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barolo]

" 54163,"Salty Lemonade One 1.6-quart container store-bought lemonade 3/4 teaspoon kosher salt, plus additional as needed
Instructions: Stir together the lemonade and salt in a large pitcher until the salt is fully dissolved. Taste and add more salt as desired. Serve over ice. ","[Prosecco, Vinho Verde, Sauvignon Blanc]" 54164,"Dark Cherry Bundt Cake Recipe courtesy EatingWell Cherry filling 1/4 cup sugar 1 1/2 teaspoons cornstarch 3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped 2 tablespoons kirsch (see Note) or orange juice 1 teaspoon freshly grated lemon zest 1/4 teaspoon almond extract Cake 1 2/3 cups cake flour 1 cup whole-wheat pastry flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 tablespoons butter, slightly softened 3 tablespoons canola oil 1 1/4 cups nonfat vanilla or lemon yogurt 2 large eggs 2 1/2 teaspoons vanilla extract 1 teaspoon almond extract 2 teaspoons confectioners' sugar, for garnish Instructions: Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett. Preheat oven to 350degreesF. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess. To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes. To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated. Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries. Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving. Recipe Tips & Notes:

1. Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
2. Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
3. A nonreactive pan or container-stainless steel, enamel-coated or glass-is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods. Recipe Nutrition: Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium Nutrtion Bonus: Folate (15% daily value). 3 1/2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat To Make Ahead: Equipment: 10-inch Bundt pan or tube pan with removable bottom ","[Pinot Noir, Barbera, Chianti, Grenache Blanc]" 54165,"Chuck's Saucy Threesome Salmon fillet 2 cups chopped green and red cabbage 1 cup apple juice Salt and freshly cracked black pepper Butter Chicken breast 1/4 cup chopped pancetta 1 handful roughly chopped mixed mushrooms (use your favorites!) 1 cup chicken stock Butter Salt and freshly cracked black pepper 1 steak 2 Tablespoons of grainy mustard 1 cup cream Salt and freshly cracked black pepper Chives Instructions: Directions: For Apple-Cabbage Sauce with Salmon: Preheat the oven to 350 degrees F. Sear the salmon in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven. In the same pan add the chopped green and red cabbage and let sit on medium-high heat for about 45 seconds. Deglaze the pan with the apple juice and lightly toss. Reduce the heat to a medium-low and add salt and pepper. Let simmer for another 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted. Create a bed of cabbage on a plate and place salmon fillet on top. Drizzle the remaining sauce over top of the salmon. For Mushroom and Pancetta Sauce with Chicken: Preheat the oven to 350 degrees F. Sear the chicken in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven. In the same pan over medium-high heat, add the pancetta and chopped mushrooms and lightly toss. Deglaze the pan with the chicken stock and again lightly toss. Reduce the heat to medium-low and add salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted. Place the chicken on a plate, and pour the sauce right on top, making sure to get a nice helping of mushrooms and pancetta. For Creamy Mustard Sauce with Steak: Preheat the oven to 350 degrees F. Sear the steak in a pan until brown on both sides. Transfer to a sheet pan and cook to the desired temperature in the oven. In the same pan over medium-high heat, add the grainy mustard. Deglaze the pan with the cream and lightly toss. Reduce heat to a medium-low and season with salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Place the steak on a plate, and pour the sauce right on top, garnish with a pinch of chives. ","[Pinot Noir, Chianti, Syrah, Zinfandel]" 54166,"Italian Limoncello Cocktail Ice 1/2 lemon, cut in small pieces with the rind 1 sprig fresh basil, plus extra for garnish 1-ounce grappa 2 ounces limoncello 1 1/2 ounces simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) Splash club soda Instructions: In a pint glass, add a few ice cubes, lemon pieces, basil, grappa and limoncello and muddle. Add in simple syrup, stir and strain into large ice filled glass. Top with club soda and garnish with fresh basil. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 54167,"Pesto-crusted Salmon Fillet with Citrus-Soy Sauce 6 (6-ounce) salmon fillets, boneless and skinless Salt and pepper Olive oil Pesto, recipe follows 1/2 to 3/4 cup very fine bread crumbs 1 teaspoon unsalted butter 2 oranges and 2 grapefruits, peeled and segmented Citrus Soy Sauce, recipe follows Steamed Spinach Leaves, recipe follows 2 tablespoons pine nuts 1/2 teaspoon chopped garlic Salt and pepper, to taste 6 cups fresh basil, thoroughly washed and dried 1/2 cup olive oil 1/2 to 3/4 cup fresh bread crumbs 1 tablespoon olive oil 1/2 cup ginger, peeled and thinly sliced 1/4 cup shallots, peeled and thinly sliced 1/8 cup garlic, peeled and sliced 1 cup dry white wine 1/8 cup champagne vinegar 2 tablespoons soy sauce 1 1/2 tablespoons fish sauce 1 cups grapefruit juice 1 1/2 cups orange juice 1/4 cup fresh lemon juice 1 1/2 cups chicken stock, reduced to 1/2 cup 1 cup olive oil 2 pounds loose spinach leaves 2 large baking potatoes, like russets Clarified Butter Instructions: Preheat oven to 350 degrees F. Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use. Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through. To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate. In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use. In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated. Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper. Preheat oven at 350 degrees. Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54168,"Wiener Schnitzel 1 lemon, halved 1/4 cup clover honey
   1/4 cup Dijon mustard
   2 heaping tablespoons prepared horseradish, drained
   2 tablespoons finely chopped fresh dill
   1 tablespoon finely chopped fresh mint Kosher salt and freshly ground black pepper
   1 pound fingerling potatoes Kosher salt 1 tablespoon canola oil
   1/2 pound slab bacon, finely diced
   2 shallots, finely diced
   1/4 cup apple cider vinegar
   1 tablespoon sugar
   1 heaping tablespoon Dijon mustard 1/4 cup finely diced cornichons
   2 cups fresh beet juice 1 tablespoon clover honey
   Kosher salt and freshly ground black pepper
   2 cups fresh breadcrumbs 1 cup all-purpose flour
   Kosher salt and freshly ground black pepper
   7 large eggs
   4 veal shoulder cutlets (about 5 ounces each), pounded thin 1 cup canola oil 4 tablespoons unsalted butter
   Instructions: For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly. Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld. For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon. For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly. For the wiener schnitzel: Preheat the oven to 300 degrees F. Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes. Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets. Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper. Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks. Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes. Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds. To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54169,"Spicy Taco Salad Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips 4 tablespoons vegetable oil 2 1/2 teaspoons taco seasoning Kosher salt 2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained One 14-ounce bag coleslaw mix 2 cups loosely packed and roughly chopped fresh cilantro 1 cup shredded Cheddar 2 medium tomatoes, chopped 1/2 small red onion, finely chopped 1/3 cup sour cream (optional) Instructions: Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes. Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalape?os, brine and 1/2 teaspoon salt. Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 54170,"Blackberry Beignet 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk, plus more if needed 1 pint blackberries 1 egg 1 tablespoon sugar 1 teaspoon fresh lemon juice Oil, for frying 1/2 cup powdered sugar Candied pecans, for garnish Instructions: Combine the flour, baking powder, salt, milk, blackberries, egg, sugar, and lemon juice in a medium bowl. Refrigerate for 20 to 30 minutes. Once removed, begin to heat the oil to 325 degrees F. With an ice cream scoop or spoon, carefully drop the beignet batter into the oil and fry until golden brown and crispy. Remove from the oil, and drain on a paper towel to absorb the oil. Serve in a stacked pyramid on a plate and dust with powdered sugar. Garnish with candied pecans. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54171,"Cranberry Fruit Conserve One 12-ounce bag of fresh cranberries, cleaned 1 3/4 cups sugar 1 Granny Smith apple, peeled, cored, and chopped 1 orange, zest grated and juiced 1 lemon, zest grated and juiced 3/4 cup raisins 3/4 cup chopped walnuts or pecans Instructions: Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 54172,"Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette 1 ounce canned black truffle juice (available at specialty food stores)* 1 ounce fresh lemon juice 1 ounce mild soy sauce 3 ounces olive oil 1 ounce olive oil 12 ounces (3 cups-before cooking) wild mushrooms, preferably chanterelles or shiitakes 1 large shallot 4 tablespoons chives, finely chopped 8 cups frisee, loosely packed, bottom trimmed and rinsed 4 ounces pancetta, diced into medium size squares and rendered Instructions: In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame. Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]" 54173,"Red Beans and Rice - Habichuela 1 tablespoon olive oil 1 strip bacon, sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/2 cup chopped green bell pepper 1/2 cup chopped acorn squash 1 tablespoon tomato paste 1 large chicken bouillon cube, crumbled 1/2 cup water One 15-ounce can red beans, drained White Rice, recipe follows 1/4 cup chopped fresh cilantro leaves, for garnish 2 cups water 1 tablespoon olive oil 1 teaspoon kosher salt 1 cup medium-grain rice Instructions: In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over White Rice, garnished with cilantro. In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 54174,"Max's Turkey Gumbo 1 turkey carcass 2 bay leaves
   2 celery stalks, diced 2 chicken bouillon cubes
   1 carrot, roughly chopped
   1 onion, chopped 1 cup (2 sticks) unsalted butter 1 cup all-purpose flour
   2 yellow onions, diced
   2 celery stalks, diced
   1 green bell pepper, diced
   1 pound smoked sausage, such as Kielbasa, sliced 1/4 inch thick
   1 tablespoon Creole seasoning
   Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper Steamed rice, for serving
   Instructions: For the turkey stock: Remove any meat from the turkey carcass and shred or roughly chop the meat so there are no large chunks. Refrigerate until ready to use. Put the turkey carcass in a large pot with 10 cups of water (feel free to use any leftover turkey stock in the place of water if you want to), the bay leaves, celery, bouillon cubes, carrots and onions. Bring to a boil, lower to a simmer and simmer for about 1 hour. For the gumbo: In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce the heat to low. Cook, whisking constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery and green peppers and cook until the vegetables are soft, an additional 5 minutes. Strain the turkey stock through a fine-mesh sieve and add it to the Dutch oven along with the reserved turkey meat and sausage. Bring the mixture back to a boil and lower to a simmer; simmer for 1 hour. Stir in the Creole seasoning and season with salt and pepper. Serve with steamed rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 54175,"Lentil, Bean and Parsley Salad 1 cup small blue or green lentils 3 cups water 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 2 teaspoons red wine vinegar 1 pinch caster sugar (superfine) Sea salt and freshly ground black pepper 5 1/2 ounces small green beans, tops removed 2 celery stalks, julienned 1 small handful fresh flat-leaf parsley leaves Instructions: Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
   In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
   Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54176,"Five-Minute Fudge Wreath 1 (12-ounce) bag semisweet chocolate morsels 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 (8-ounce) can walnut halves 1/2 cup (a couple of handfuls) currants 8-inch cake pan, lightly greased with softened butter Candied cherries, red and green, for garnish, optional Instructions: Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
   Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
   The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with \holly\ made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54177,"Air Fryer Mozzarella Sticks 1/2 cup all-purpose flour 2 large eggs, lightly beaten
   1 cup seasoned breadcrumbs
   Kosher salt
   6 mozzarella cheese sticks Cooking spray Marinara sauce, for serving Instructions: Place the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Season the flour and breadcrumbs with 1 teaspoon salt each. Line a baking sheet with parchment paper. Cut the cheese sticks in half crosswise; dip in the flour, then egg, then breadcrumbs. Repeat to coat each again in the flour, egg and breadcrumbs. Transfer to the prepared baking sheet; freeze 2 hours.
   Preheat a 6-quart air fryer to 400? F. Coat the breaded cheese with cooking spray. Add to the air fryer basket in an even layer and cook, turning halfway through, until crisp and golden, about 6 minutes. Serve with marinara sauce.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54178,"Chicken with Forty Cloves of Garlic 40 unpeeled cloves of garlic ( 3 heads) 3 1/2 pound chicken Salt and pepper Softened butter 1/2 cup white wine 1 cup chicken stock 3 tablespoons unsalted butter Lemon juice, to taste Chopped parsley, for garnish Instructions: In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes. Drain and peel. Sprinkle chicken inside and out with salt and pepper. Rub outside of chicken with butter and truss. Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side. Roast in lower third of a preheated 425 degree for 10 minutes. Turn and roast, on the other side, basting, for 10 minutes. Reduce heat to 375, turn breast side up and add garlic. Roast for 20 minutes more, or until juices run clear. Transfer chicken to platter stand for 5 minutes, remove truss strings. Transfer garlic to platter. Keep warm covered. Add 1/2 cup wine to pan and deglaze. Pour into saucepan and reduce to 2 tablespoons. Add 1 cup chicken stock and reduce to 1/2 cup. Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54179,"Baked Manicotti with Sausage and Peas Vegetable oil cooking spray 3/4 cup milk 1/2 cup heavy cream 6 ounces (about 3 cups) grated Pecorino Romano 1/4 cup chopped fresh basil leaves 2 tablespoons olive oil, plus extra for drizzling 1 pound sweet Italian sausage, casings removed 1 large or 2 small shallots, finely chopped 2 cloves garlic, minced 1/4 teaspoon kosher salt, plus 1/2 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon 1/4 cup white wine, such as Pinot Grigio 3/4 cup (4 ounces) frozen petite peas, thawed 1/2 cup whole milk ricotta 12 manicotti shells 1 (26-ounce) jar marinara sauce 2 cups (8 ounces) shredded mozzarella Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside. For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside. Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]

" 54180,"Slow-Cooked Beef in Red Sauce 12 dried guajillo chiles 12 dried California chiles
6 dried chiles de arbol
1 1/2 tablespoons coriander
1 1/2 tablespoons cumin
1 1/2 tablespoons Mexican oregano
1 1/2 tablespoons whole black peppercorns
1 tablespoon allspice
1 tablespoon grated fresh ginger
3/4 tablespoon whole cloves
5 bay leaves
2 heads garlic, peeled 1/4 white onion
1 cup canola oil, plus additional for searing meat 12 pieces bone-in beef shanks (14- to 16-ounces each) 1/2 cup kosher salt, plus additional for seasoning meat
Instructions: Prepare a grill for medium-high heat. Toast the guajillo chiles, california chiles, and chiles de arbol on the grill until they are charred in spots, 8 to 10 minutes. Set aside to cool, then remove the stems and seeds and cut them in half. Put aside 6 guajillo halves. Soak the rest of the chiles in water, 10 to 15 minutes. Meanwhile, add the coriander, cumin, oregano, peppercorns, allspice, ginger, cloves, bay leaves, garlic and onion to a blender, and add enough of the soaked chiles to come about halfway up the blender cup. Add 1/2 cup of the cl soaking liquid and 1 cup water and process until very well blended and runny. Transfer to a large bowl. Blend the remaining soaked chiles with more water as needed. Heat 1/2 cup canola oil in a large saucepan over medium heat, then add the blended cl sauce and cook until it begins to simmer, about 5 minutes. Remove from the heat and set aside. Bring 1/2 gallon of water to a boil in a large pot. Meanwhile, sprinkle the beef shanks on both sides with a pinch of salt. Heat the remaining 1/2 cup oil in a large, heavy skillet over very-high heat, then sear the beef shanks until a golden crust is formed, 2 to 3 minutes on each side. Transfer the seared shanks to the pot of boiling water, then add the sauce and reserved 6 cl halves. Add the remaining 1/2 cup kosher salt to the mixture and boil over medium heat, uncovered, until the sauce reduces, 20 to 30 minutes. Cover and simmer over low heat until the meat is fork-tender, about 1 hour. Taste the sauce and add salt as needed. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 54181,"Pasta with Vegetable \Bolognese
3/4 cup dried porcini mushrooms (about 1/2 ounce) Kosher salt 1 20-ounce package cheese tortellini 3 carrots, roughly chopped 2 stalks celery, roughly chopped 1 red onion, roughly chopped 1 teaspoon fresh thyme 6 tablespoons unsalted butter Freshly ground pepper 1/2 cup dry white wine 1 28-ounce can peeled San Marzano tomatoes, crushed by hand 1 cup fresh basil, torn Instructions: Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes. Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen. ","[Barolo, Barbaresco, Chianti, Rioja]" 54182,"French Apple Galette 1 sheet puff pastry 1 cup applesauce, sweetened 1 teaspoon fresh lemon juice 1/4 teaspoon cinnamon 1 teaspoon apple brandy 1/4 teaspoon grated lemon rind 4 Granny Smith apples, peeled, cored, and cut in thin slices 1/2 cup sugar 4 tablespoons butter Pizza wheel Instructions: Thaw the puff pastry in the refrigerator overnight. The next day, roll it out slightly to make it more flat, even and square. Using a 10-inch pan lid as your guide, cut out the largest disk possible with a pizza wheel and place it on a parchment-lined sheet pan. Chill it while you make the filling. Place the applesauce in a saucepan with the lemon juice, cinnamon, brandy, and lemon rind. Stir and bring to a simmer, then cook down to 3/4 cup. Spread it on a sheet pan to cool it to room temperature. Preheat oven to 375 degrees F. Take out the puff pastry and spread the reduced applesauce on it to cover the surface of the pastry, leaving a 1/2-inch edge. Fan the apple slices in concentric circles over the applesauce decoratively. Sprinkle all over evenly and lightly with sugar then dot it with butter. Bake for 25 to 35 minutes until the apples are tender and the edges are golden brown. ","[Burgundy, Riesling, Gewrztraminer, Pinot Grigio]" 54183,"The Best Spinach Artichoke Dip Nonstick cooking spray 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/4 cup mayonnaise 1 clove garlic, grated One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note) One 14-ounce can artichoke hearts, drained well and coarsely chopped 1/2 cup shredded whole-milk mozzarella 3/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Crackers, chips or toasted bread, for serving Instructions: Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray. Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan. Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 54184,"Royal Icing with Lemon Juice 1 large egg white 1 1/2 cups (6 ounces, 175 grams) powdered sugar 1/2 lemon, juiced and strained Instructions: Combine the egg whites and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. Make a cornet and fill it half full with royal icing. Cover the remaining icing with a damp cloth to keep it from drying out while you work. It will be much easier to decorate the cake if you place it on a turntable. Use the royal icing to make decorations as you desire. Make as many cornets as needed to complete the design. You can use a cornet filled with royal icing to fill in the seams and edges where the cakes meet. Decorate with dots, swags, or any other design. The royal icing will harden as it dries. Piping fine decorations with royal icing takes some practice but you will improve with time. To train your hands and practice piping, try this exercise: use a medium-point magic marker to draw the desired pattern on a sheet of parchment paper. Repeat the pattern several times to allow for practice. Place another sheet of parchment paper over the designs and tape both pieces to the work surface to keep them from moving. Use a cornet filled with royal icing to trace the pattern. When you feel you have had enough practice, place the cake in front of you and repeat the patterns on the cake, instead of on the parchment paper. For different widths of decoration, use several cornets and cut the ends into different-sized openings. With royal icing, if you make a mistake, you can just wipe it off! The royal icing will harden as it dries. Flowers are widely used to decorate cakes. Usually, when the flowers are not fresh, they are made from gum paste. You can make your own or buy them already made from a specialty baking supply store. I would suggest buying them since they are very reasonably priced compared to the time and energy it takes to make them. Gum paste flowers can be reused or stored in an airtight container for any celebration. Remember to handle them with care because they will chip or break. If you have your own garden, pick some lovely blooms and use them to decorate the cake. Don't forget to use the natural greens to decorate around the base of the cake. Be sure you know which varieties of flowers and greens are safe to use; there are some that are poisonous. Flowers that are safe to use include: apple blossoms, citrus blossoms, day lilies, English daisies, pansies, roses, tulips, lilacs, and violets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54185,"Death in the Afternoon Cocktail Dash absinthe 4 to 6 ounces good-quality champagne or sparkling wine, for topping 1 piece lemon peel 1 sugar cube Instructions: Add a dash of absinthe to a champagne flute and swirl it around the flute until it is coated; pour out any excess. Pour in the champagne. Run the lemon peel over the rim and drop it into the champagne, along with the sugar cube (it will fizz, so be careful not to spill). ","[Champagne, Prosecco, Cava]" 54186,"Crab and Avocado Salad with Japanese Dressing 2 tablespoons mirin 1/2 teaspoon wasabi paste 1 tablespoon rice vinegar Few drops sesame oil 1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt 1 long red cl pepper, deseeded and finely chopped 1 1/4 cups crabmeat Approximately 1 teaspoon lime juice 5 cups rocket salad 1 ripe avocado 1 to 2 teaspoons chopped chives Instructions: In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later. To the first, more generous amount of dressing, add the finely chopped cl and then the crabmeat, and fork through to mix thoroughly. To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates. Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates. Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice. Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54187,"Maple-Glazed Pork Chops with Brussels Sprouts 4 pork loin chops (about 5 ounces each) Salt and freshly ground black pepper 2 tablespoons peanut or olive oil 1 cup maple syrup 1 tablespoon Dijon mustard 4 cloves garlic, minced 2 teaspoons minced fresh ginger 2 cups frozen Brussels sprouts, thawed Instructions: Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through. Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54188,"Chocolate Cherry Almond Marshmallow Treats One 10-ounce bag large marshmallows 4 tablespoons unsalted butter 1/4 teaspoon pure almond extract 6 cups crispy rice cereal, such as Kellogg's Rice Krispies 1/2 cup mini semisweet chocolate chips 1/3 cup dried cherries, chopped Instructions:

1. Line a 9-by-9-inch square baking pan with nonstick aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan. You may need to use 2 sheets to cover the entire pan.
2. Put the marshmallows and butter in a large pot and set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the almond extract. Add the cereal and continue to stir until well coated. Stir in most of the chocolate chips (reserve 1 tablespoon for sprinkling over the top) and the chopped cherries. Spoon into the foil-lined pan and press firmly with your hands until the treats are even. Sprinkle on the remaining 1 tablespoon chocolate chips and press them into the top with your hands. Cool at room temperature for 10 minutes.
3. Using the foil overhang, lift the treats out of the pan and cut with a butter knife into 9 or 12 bars. ","[Merlot, Cabernet Sauvignon, Malbec, Moscato]" 54189,"Margrini 1 shot Midori Ice 2 to 3 shots vodka Splash orange juice Instructions: Combine all ingredients in a cocktail shaker. Shake for a few seconds and strain into a martini glass. ","[Vodka, Orange Wine]" 54190,"Grilled Asparagus Wrapped in Prosciutto with Shaved Pecorino Romano Cheese 1/4 cup fresh lemon juice 1/2 cup olive oil 1 tablespoon capers 1 tablespoon finely chopped parsley Freshly ground black pepper 12 medium asparagus spears, tough end removed 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 12 thin slices prosciutto 12 thinly shaved pieces of Pecorino Romano cheese Instructions: Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 54191,"Rosemary and Pepper Crackers 1 1/4 cups all-purpose flour, plus for dusting 1/2 cup grated Parmesan
   1 teaspoon fresh rosemary, minced
   1/2 teaspoon coarsely ground black pepper
   Pinch cayenne
   Kosher salt
   4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
   1/4 cup heavy cream, plus up to 2 tablespoons
   Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together. Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54192,"LKG Lobster Lollipops 8 cups canola oil 4 live Florida lobsters
   2 cups tempura batter
   Salt and freshly ground black pepper 2 limes
   Dipping sauces, for serving Instructions: Heat the oil in a deep fryer or Dutch oven to 350 degrees F. Remove the tail section from the lobster by grabbing and twisting off. Use a large chef knife to cut the lobster tail in half lengthwise. Use your thumbs to separate the lobster meat from the shell and cut each half into four equal chunks. Repeat for the remaining lobsters. Sprinkle with salt and pepper. Dip the lobster chunks in the tempura batter and gently place in the oil. Cook for 3 minutes to 3 minutes 30 seconds. Transfer to a paper towel-lined plate and season with salt and pepper. Skewer 2 pieces of lobster on each bamboo skewer. Take a head and the tail pieces of a lobster and deep fry them using caution since air bubbles will pop. Place the head at one end of a serving plate and the tail pieces at the other. Place the skewers in middle of the plate. Sprinkle with a squeeze of lime and serve with your favorite sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 54193,"Round 2 Recipe - Bean and Cheese Chalupas 1/2 cup canola oil 4 corn tortillas 1 cup reserved bean mixture from Bean and Cheese Tamales recipe 1 cup Monterey jack cheese 1 Roma tomato, chopped 1/2 onion, chopped 1 teaspoon chili powder Kosher salt 1/2 head green cabbage, shredded, reserved from Crispy Fish Tacos 1/4 cup sour cream Instructions: Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels. Preheat the broiler. Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes. In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste. Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 54194,"Salmon With Baby Artichokes 1/3 cup extra-virgin olive oil 6 large cloves garlic, thinly sliced 3 lemons 16 baby artichokes Kosher salt 1 red onion, cut into thin wedges Freshly ground pepper 1 2 1/4-pound salmon fillet (in one piece) 1 1/4 teaspoons fennel seeds, crushed 1/4 teaspoon red pepper flakes 3 tablespoons torn fresh parsley Instructions: Heat the olive oil in a skillet over medium heat. Add the garlic; cook, stirring, until golden. Using a slotted spoon, transfer the garlic to paper towels. Reserve the oil.
   Fill a pot with cold water. Add the juice of 2 lemons, then add the 2 lemon halves to the pot. Cut off the top inch of an artichoke with a serrated knife. Cut off the stem and snap off the tough outer leaves. Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot. Repeat with the remaining artichokes. Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat. Simmer 4 minutes, then drain. Discard the lemon halves.
   Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon. Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste. Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
   Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil. Add the salmon, skin-side down, and rub with any remaining garlic oil. Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes. Cut into 6 pieces and divide among plates. Serve with the roasted artichoke mixture. Top with the parsley and fried garlic.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 54195,"Stadium Cake Cooking spray 2 14- to 16-ounce boxes white cake mix (plus required ingredients) 4 16-ounce tubs white frosting 1 1/2 cups unsweetened shredded coconut Green, red and yellow food coloring 1/4 cup white candy melts 1/2 cup rainbow nonpareils Instructions: Coat one 9-inch square pan and two 9-by-13-inch pans with cooking spray. Prepare the cake mixes as directed; pour 1 1/2 cups batter into the square pan and divide the rest between the other two pans. Bake at 350 degrees F, 15 minutes for the square cake and 20 to 25 minutes for the 9-by-13-inch cakes. Let the cakes cool slightly; remove to racks to cool completely. Stack the 9-by-13-inch cakes on a cutting board with frosting in between them. Cover the sides of the cakes with a thin layer of frosting, filling in any gaps between the layers. Freeze until firm, about 1 hour. Make the field: Trim off 3 1/2 inches from one side of the square cake; use the larger piece for the field. Reserve the trimmings. Put 1/2 cup coconut in a resealable plastic bag; add a few drops of green food coloring and massage until tinted. Repeat with 1/4 cup coconut, using red and yellow food coloring to tint it orange (or use your own team colors). Place the rectangular field on a large cake board (about 10 by 13 inches). Spread with frosting, then cover most of the field with the green coconut and the end zones with the orange coconut, pressing the coconut into the frosting. Make the goalposts: Trim 2 lollipop sticks to 2 inches. Melt the candy melts in the microwave; cool slightly, then transfer to a resealable plastic bag and snip a corner. Pipe two goalpost tops onto parchment; add a stick to each and pipe over them to secure. Let dry. Cut the 9-by-13-inch layer cake lengthwise into thirds. Cut each strip of cake on the diagonal to make the sloped sides of the stadium; reserve the trimmings. Cut the center strip of cake in half to form the short ends of the stadium. Arrange the cake strips around the field, trimming as needed. Remove the field and set aside. Round out the corners of the stadium using a serrated knife to form an oval shape; reserve the trimmings. Crumble all of the reserved cake trimmings and mix in just enough frosting to moisten. Clump the mixture together with your fingers. With damp hands, use the crumbled cake mixture to fill in the gaps and form a uniform oval stadium with sloped sides. Trim the cake board as needed so it doesn?t show. Frost the entire stadium. Coat the sloped parts with the nonpareils to look like fans. Press the remaining white coconut around the outside of the cake. Return the field to the stadium and pipe yard lines across it with frosting. Add the goalposts. Pipe the remaining frosting around the top edges of the cake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54196,"Cucumber-Mint Iced Tea 4 green tea bags 1 cup lightly-packed mint leaves, plus 12 sprigs for garnish 1 cucumber, unpeeled, cut into1/8-inch slices ? cup honey Instructions: Bring 2 cups of water to a boil in a medium saucepan. Remove the pan from the heat and add the tea bags, mint leaves and half the cucumber slices. Cover and let steep until cool, about 15 minutes. Meanwhile, combine the honey and ? cup hot water in a measuring cup and stir until the honey is dissolved. Fill a large glass pitcher with ice, 4 sprigs of mint and a few cucumber slices. Strain the cooled tea into the pitcher and discard the mint and cucumbers. Add the honey mixture and 4 cups of and stir to combine. To serve, pour the tea into tall glasses full of ice. Garnish each glass with a few sprigs of mint and a couple slices of cucumber. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Vermentino]" 54197,"Have Your Own Cake and Eat It Too (Individual Chocolate Cakes) 1 1/2 cups (3 sticks) unsalted butter, cut into pieces 1 cup freshly brewed coffee 1/2 cup water or milk 3/4 cup unsweetened Dutch-process cocoa 3 cups all-purpose flour 3 1/4 cups granulated sugar 3/4 teaspoon baking powder 3/4 teaspoon fine salt 1/2 teaspoon baking soda 3/4 cup sour cream 3 large eggs, room temperature 1 1/2 teaspoons pure vanilla extract Confectioners' sugar, for dusting 6 ounces semisweet chocolate, finely chopped 1/2 cup canned unsweetened coconut milk 1 to 2 tablespoons corn syrup 1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted Instructions: Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners. Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine. Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack. For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 54198,"Leftover Chinese Food Arancini 1 to 2 cups leftover rice 1 cup leftover stir-fry 1 large egg 1 cup panko 2 tablespoons olive oil 1/4 cup soy sauce 4 tablespoons balsamic vinegar Instructions: Place the cold rice in a bowl. Drain or pat your cold stir-fry to get as much of the sauce off as possible. (We like to use Orange Chicken.) Chop up the stir-fry into small pieces. There can be a mixture of rice and veggies. Add it to the bowl of rice. Crack an egg over the top and stir everything together. Now it's time to get messy. Get your hands in the bowl and roll little balls of your mixture. When you have a small ball, roll to completely coat in the panko. Heat up the oil in a pan and fry the balls until crispy. In another small saucepan, mix the soy sauce and vinegar. Simmer on low for 15 minutes. Serve the arancini with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 54199,"Chicken Paillard with Tri-Olive Tapanade, Roast Sage Yams and Sauteed Garlic Spinach 1/4 cup kalamata olives, pitted and rough chopped 1/4 cup lucques olives, pitted and roughly chopped 1/4 cup nicoise olives, pitted and roughly chopped 2 teaspoons chopped capers 1 small anchovy, finely chopped 1 teaspoon lemon zest 2 teaspoons fresh lemon juice 4 tablespoons finely chopped garlic 11 tablespoons olive oil Salt and freshly ground black pepper 1 large sweet yam, orange flesh preferred, peeled and small diced 3 tablespoons unsalted butter, melted 1 tablespoon brown sugar 2 medium sage leaves, finely chopped 4 chicken breasts, skin removed 3 cups packed baby spinach, triple washed and dried 1/4 cup kalamata olives, pitted and rough chopped 1/4 cup lucques olives, pitted and roughly chopped 1/4 cup nicoise olives, pitted and roughly chopped 2 teaspoons chopped capers 1 small anchovy, finely chopped 1 teaspoon lemon zest 2 teaspoons fresh lemon juice 4 tablespoons finely chopped garlic 11 tablespoons olive oil Salt and freshly ground black pepper 1 large sweet yam, orange flesh preferred, peeled and small diced 3 tablespoons unsalted butter, melted 1 tablespoon brown sugar 2 medium sage leaves, finely chopped 4 chicken breasts, skin removed 3 cups packed baby spinach, triple washed and dried Instructions: Preheat oven to 350 degrees F. In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend. In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm. Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice. In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside. Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams. Preheat oven to 350 degrees F. In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend. In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm. Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice. In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside. Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 54200,"Chateaubriand Henri Iv 1 pound center cut beef tenderloin 4 slices beef marrow 4 scallions, finely sliced 1 large mushroom, finely sliced 2 tablespoons dry red wine 1 teaspoon rosemary Freshly ground salt, to taste Freshly ground pepper, to taste Clarified butter Anchovy Butter, recipe follows 3 tablespoons butter 1 teaspoon anchovy paste 1 tablespoon chopped parsley Instructions: Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into hot pan and add spring onions. Fry gently and add mushrooms. Add wine, rosemary, and salt and pepper. Scrape mixture to one side of pan so it cooks indirectly over the heat. Preheat broiler. Stuff pocket of meat with mushroom-onion mixture. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 minutes on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter. Place butter, anchovy paste and parsley on a board and work together into a smooth paste. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Pinot Noir]" 54201,"Potato and Horseradish Crusted Salmon 1 medium russet potato (about 9 ounces), peeled and cut into sixths Kosher salt, as needed, plus 2 teaspoons 6 tablespoons unsalted butter, at room temperature Four 6-ounce center-cut skinless salmon fillets Freshly ground black pepper 3 tablespoons half-and-half 2 to 3 tablespoons drained prepared horseradish Four 2-inch-long chive segments, for garnish Instructions: Place a rack about 4 inches from the broiler element and preheat. Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly. Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet. Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste. Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter. Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54202,"Three-Layer Carrot Cake 2 cups all-purpose flour, sifted after measuring 1 teaspoon salt 2 teaspoons baking soda 1 tablespoon ground Ceylon cinnamon 1 tablespoon cocoa powder 1 cup light brown sugar 1 cup granulated sugar 1 1/4 cups peanut oil 4 eggs 1 tablespoon vanilla extract 3 cups finely grated carrots 1 1/2 cups pecans, chopped, not too finely Frosting, recipe follows 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 2-inch pieces 24 ounces cream cheese, chilled 1 1/2 cups confectioners' sugar, sifted 1 teaspoon vanilla 1 1/2 cups chopped pecans Instructions: Preheat oven to 350 degrees F. Lightly butter and flour the cake pans. Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold. Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve. Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54203,"Red Velvet Cake Cooking spray 3 tablespoons unsweetened cocoa powder (not Dutch-process) 1/4 cup hot water 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups vegetable oil 1 1/2 cups sugar 1 cup buttermilk 2 large eggs 1 tablespoon red gel food coloring 2 teaspoons pure vanilla extract 2 teaspoons distilled white vinegar Instructions: Preheat the oven to 350 degrees F. Coat the bottom and sides of two 9-by-2-inch round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and hot water in a small bowl until smooth; let cool. Whisk the flour, salt and baking soda in a medium bowl. Beat the oil, sugar, buttermilk, eggs, food coloring, vanilla and vinegar in a large bowl. Whisk in the cocoa mixture until smooth, then whisk in the flour mixture. Divide the batter between the pans. Bake the cakes until the centers spring back when lightly pressed and a toothpick inserted into the centers comes out clean, 30 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 54204,"Shrimp Tempura 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 1/2 teaspoons baking powder 2 teaspoons curry powder 12 ounces cold seltzer Salt and freshly ground black pepper 2 to 3 liters canola oil (approximately, as needed for deep-frying) 1 pound (21-30 count) shrimp, deveined and shells removed Special equipment: Approximately 12 (8-inch) bamboo skewers Instructions: To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper. Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods. Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm. Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54205,"Blackberry-White Chocolate Fool 4 cups fresh blackberries 1/4 cup sugar plus 3 tablespoons 1/4 cup cassis, optional 1 cup very cold heavy cream 4 ounces white chocolate, melted Mint leaves Instructions: Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis, if using, stir well and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl. Whip heavy cream, 3 tablespoons of sugar and 2 tablespoons of the cassis, if using, in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry cream mixture and whole macerated berries. Garnish with mint. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 54206,"Spicy Bacon Candy 1 pound sliced bacon 1 cup packed light brown sugar 1/2 teaspoon ancho cl powder 1/4 teaspoon coarsely ground black pepper 1/4 teaspoon cayenne pepper Instructions: Preheat the oven to 325 degrees F. Line two rimmed baking sheets with parchment. Pat the bacon dry. Mix the brown sugar, cl powder, black pepper and cayenne together and spread out on a large plate. Press both sides of each bacon strip into the sugar mixture until coated and then arrange on the prepared baking sheets. Sprinkle with any remaining sugar mixture. Bake until the bacon is golden and glazed, turning once, 20 to 25 minutes. Transfer to a wire rack to cool. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54207,"Kielbasa Grilled Cheese 3 tablespoons sugar 1/2 cup apple cider vinegar 3 tablespoons vegetable oil 1 16-ounce bag shredded coleslaw mix 1/2 cup roughly chopped fresh herbs (such as parsley and dill)
Kosher salt and freshly ground pepper 8 ounces kielbasa, sliced diagonally 1/4 inch thick 2 tablespoons whole-grain mustard 8 slices rye bread 8 slices cheddar cheese (about 6 ounces) 1/2 jalapeno pepper, thinly sliced (seeds removed for less heat) 2 tablespoons unsalted butter Instructions: Whisk the sugar and vinegar in a large bowl until the sugar dissolves, then whisk in 2 tablespoons vegetable oil. Add the coleslaw mix and herbs, season with salt and pepper and toss. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook until browned on both sides, 2 minutes; transfer to a paper towel-lined plate. Spread the mustard on the bread, then sandwich with half of the cheese, the kielbasa, jalapeno and the remaining cheese. Wipe out the skillet; add 1/2 tablespoon butter and melt over medium heat. Add 2 sandwiches and press another large skillet on top. Cook, pressing gently, until the bread is golden brown and the cheese melts, 4 to 5 minutes per side, adding another 1/2 tablespoon butter to the skillet when you flip. Transfer to a plate. Repeat with the remaining sandwiches. Serve with the coleslaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54208,"Bacon-Pork Pops on Lemongrass Sticks 1/2 pound thin-cut bacon, minced 1 pound ground pork butt 2 cloves garlic, grated 1 tablespoon minced fresh cilantro 1 teaspoon grated peeled ginger 1 teaspoon sugar 2 tablespoons soy sauce Kosher salt and freshly ground pepper 4 stalks lemongrass, cut into twelve 4-inch sticks Sweet chili sauce, for dipping Instructions: Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and season with salt and pepper. Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle. Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54209,"Flank Steak Hoagies 3 hoagie rolls 3 tablespoons olive oil
1 clove garlic, smashed and peeled
One 1 1/2-pound flank steak, at room temperature 45 minutes 1 1/2 teaspoons kosher salt 1 red onion, sliced 1/3-inch-thick
1 teaspoon plus 2 tablespoons olive oil 1 cup pitted kalamata olives, chopped
1/2 cup chopped fresh basil
1/2 cup marinated sun-dried tomatoes, drained and chopped
2 tablespoons capers, drained and chopped
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon dried oregano
2 jarred roasted red bell peppers, sliced
6 thin slices provolone 3 cups loosely packed baby arugula
Instructions: For the rolls: Preheat a grill or grill pan to medium-high heat. Halve the rolls horizontally and remove some of the bread from the insides of the top halves. Drizzle the rolls evenly with the olive oil and grill until lightly toasted, 2 to 3 minutes. Remove to a tray and rub the toasted sides of the rolls with the garlic. Set aside. For the filling: Sprinkle the steak evenly on both sides with 1 teaspoon salt. Drizzle the onion slices with 1 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt, being careful to keep the slices intact so that they are easier to grill. Place the steak and onions on the grill and cook until an instant-read thermometer inserted in the steak reads 135 degrees F and the onions are deep golden, 5 to 6 minutes per side. Allow the steak to rest for 10 minutes before slicing. Meanwhile, combine the olives, basil, sun-dried tomatoes, capers, lemon juice, anchovy paste, oregano, roasted peppers and remaining 2 tablespoons olive oil in a large bowl. Mix well to combine. Thinly slice the steak against the grain. Add the sliced steak to the filling, along with the grilled onions and any accumulated juices from the plate. Toss well to combine. Place two slices of provolone on each toasted roll. Fill each roll with 1 cup arugula. Divided the steak filling among the rolls. Cut them in half and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 54210,"Yellow Rice and Black Beans 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 1/2 green bell pepper, seeded and chopped 1 teaspoon ground annatto seed 1 1/2 cups long-grain rice, (preferably not converted) 2 1/2 cups water 2 teaspoons kosher salt 1 bay leaf Serving suggestion: Black Beans recipe follows 1 1/4 cups black beans (about 1/2 pounds) 12 cups water 1 bay leaf 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 green bell pepper, stemmed, seeded and chopped 10 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground coriander 1 tablespoons red wine vinegar, plus more for the table 1 tablespoon kosher salt Pinch of cayenne pepper Freshly ground black pepper Instructions: Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes. Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans. Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
Yield: about 4 side dish servings
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54211,"Corn and Tomato Pancakes with Green Goddess Dressing 1 medium heirloom or beefsteak tomato, cored, seeded and roughly chopped (about 4 ounces) 1 ear fresh corn, shucked
1 2/3 cup all-purpose flour (see Cook's Note)
1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon baking soda 1 1/4 cups milk 3 tablespoons unsalted butter, melted 2 large eggs 1 tablespoon coarse-ground yellow cornmeal 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup lightly packed fresh parsley leaves, plus more for serving 1/4 cup lightly packed chopped fresh chives, plus more cut into 2-inch lengths for serving 2 tablespoons fresh lemon juice 4 large fresh basil leaves, plus more whole leaves for serving 1 teaspoon anchovy paste (optional) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Instructions: 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. Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes. Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside. Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54212,"Pickleback Shots 4 thick dill pickles 1/2 cup bourbon
Instructions: Cut each pickle in half across the equator. Use an apple corer, melon baller or the tip of a small knife to hollow out the interior of each pickle half, leaving an 1/8-inch-thick border of pickle intact. Slice the closed end of each pickle shot glass just enough to make it sit flat. Be sure not to cut too deep and create a hole in the shot glass. Fill each pickle shot glass with 1 tablespoon of bourbon. Serve immediately. ","[Bourbon Whiskey, Rye Whiskey]" 54213,"Tropical Vanilla Pudding Shots 4 ounces fat-free milk 1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix (recommended: Jell-O) 3 ounces coconut rum 1 ounce lime juice 1/2 cup canned crushed pineapple packed in juice, not drained 1 cup fat-free whipped topping, thawed from frozen Pineapple wedges, for optional garnish Lime slices, for optional garnish Instructions: Combine milk and pudding mix in a bowl and whisk or mix until smooth. Add rum, lime juice, and pineapple, and stir well. Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups. Place the cups in the refrigerator until ready to serve, at least 30 minutes. Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon! ","[Moscato, Sauvignon Blanc, Riesling, Vinho Verde]" 54214,"Stuffed Artichoke Hearts 3 (14-ounce) cans whole artichoke hearts 2 scallions, finely sliced 1 cup shredded red cabbage 1 cup shredded carrot 1/4 cup Italian dressing Kosher salt and freshly ground black pepper 1 tablespoon sesame seed, for garnish Instructions: Pull out the center of the artichoke with your fingers to form a cup, and then slice a bit off the bottom to make a flat surface so the cups sit upright. Repeat with remaining artichokes. The artichoke centers can be used in a salad or omelet. In a large bowl, toss together the scallions, cabbage, and carrots. Add the dressing, taste, and adjust the seasoning with more salt and pepper, if necessary. Fill the artichoke cups with the slaw, garnish with sesame seeds, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54215,"Lemon Chive Creme Fraiche 1 cup creme fraiche 3 lemons, juiced 1 ounce chives, finely chopped Salt and pepper Instructions: In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 54216,"Rum Raisin Truffles 1/2 cup heavy cream 1 tablespoon unsalted butter 26 ounces good milk chocolate, chopped, divided 1 1/2 ounces raisins (about 2 tablespoons) 1/4 cup dark rum, such as Mount Gay Instructions: In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight. The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes. When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it?s too cool, heat it briefly in the microwave. You?ll want it to be pourable. Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don?t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they?re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 54217,"Beef and Bell Peppers En Brochette 3 pounds London broil 2 teaspoons Irvine Spices Smokey Rotisserie Seasoning 1 cup red wine (1/2 cup for marinating and 1/2 cup for sauce) 3 tablespoons Worcestershire sauce 1 tablespoon olive oil 3 red bell peppers, stem and seeds removed and cut into 1-inch pieces 3 yellow bell peppers, stem and seeds removed and cut into 1-inch pieces 3 white onions, peeled and cut into 1-inch wedges 12 to 16 long wooden skewers, soaked in water for at least 25 minutes Instructions: Rinse the meat to remove any unwanted smells and pat dry with paper toweling. Season the meat with Smokey Rotisserie Seasoning and rub in well. Cover with plastic and let sit for 25 minutes. Cut the meat into 1-inch cubes, then place the meat in a bowl and pour in 1/2 cup of the red wine (reserving the other 1/2 cup), and let marinate for a minimum of 2 hours or overnight, if possible refrigerated. Whisk together the remaining red wine, the Worcestershire sauce, and the olive oil to make a sauce. Place red bell peppers, yellow bell peppers and onions on skewer in this order: red pepper, beef, onion, beef, green pepper, beef, etc. (With 3 pounds meat you will probably have around 48 cubes of beef, so you can put 3 or 4 beef cubes per skewer.) Grill on all sides, brushing with sauce as it cooks. Let vegetables caramelize and lightly blacken beef, being careful not to burn. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54218,"Chicken Baked over Mushroom Dressing 1 4 1/2-pound chicken 1 tablespoon fresh thyme leaves 1 1/2 teaspoons freshly ground pepper, divided 1 teaspoon salt, divided 3 large leeks, white and light green parts only, thinly sliced 4 teaspoons extra-virgin olive oil 1 large red bell pepper, chopped 3 cups sliced cremini mushrooms (about 8 ounces) 2 cups chopped portobello mushroom caps (about 2 small), gills removed if desired (see Tip) 2 cups sliced shiitake mushroom caps (4 1/2 ounces with stems) 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage 5 cups stale whole-wheat bread cubes (1-inch; see Tip) 1 cup reduced-sodium chicken broth Instructions: Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.;

1. Preheat oven to 375degreesF. 2. Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes. 3. Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth. 4. Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer. 5. Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165degreesF, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing. NUTRITION INFORMATION: Per serving: 368 calories; 11 g fat (2 g sat, 5 g mono); 77 mg cholesterol; 32 g carbohydrate; 35 g protein; 6 g fiber; 725 mg sodium; 798 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Potassium (23% dv), Folate (22% dv), Iron & Magnesium (21% dv). TIP: Tips: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon. If you don't have stale bread on hand, toast bread cubes at 250degreesF until crisped and dry, about 20 minutes. MAKE AHEAD TIP: Equipment: Kitchen string From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54219,"Crispy Mozzarella Sticks 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1 egg 1 tablespoon water 1/4 cup grated Parmesan cheese 1 package (12 ounces) mozzarella cheese snack sticks (12 sticks) 1 cup Prego? Marinara Italian Sauce Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Place the Parmesan cheese into a shallow dish. Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet, making 12 in all. Place 1 cheese stick on a long edge of each pastry rectangle. Roll up the pastry around the cheese and press the seams and pinch the ends to seal. Brush the tops of the rolls with the egg mixture. Dip the tops into the Parmesan cheese. Place the rolls, seam-side down, onto a baking sheet. Prick the tops of the rolls with a fork. Bake for 15 minutes or until the sticks are golden brown. Remove the sticks from the baking sheet and let cool on a wire rack for 10 minutes. Heat the sauce in a 1-quart saucepan over medium heat until hot and bubbling, stirring occasionally. Serve the sauce with the sticks for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 54220,"Frozen Peach Champagne Cocktails 1/4 cup sugar, to rim glasses 1 pint peach sorbet 2 shots Triple Sec, Grand Marnier or Cointreau Chilled champagne or sparkling wine, to fill blender, 1/3 bottle Raspberries and 4 springs mint, optional garnish Instructions: Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass. Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 54221,"Thai Red Curry Mahi Mahi Salad One 13.5-ounce can coconut milk 1 tablespoon red curry paste 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed 1/3 cup fresh lime juice, plus lime wedges for garnish 2 tablespoons sugar 2 tablespoons fish sauce 1 teaspoon Asian chili sauce 1 clove garlic, minced 1 head Boston lettuce, leaves separated 1 bunch watercress, woody stems removed 1 Kirby cucumber, thinly sliced 3 scallions, white and green parts, thinly sliced 1 red or yellow bell pepper, stemmed, seeded and thinly sliced 1 bunch fresh cilantro or mint 1 handful roasted peanuts or cashews Instructions: Preheat the broiler to high. Line a broiler pan with foil and lightly oil. Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces. Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 54222,"Ice Milk: Surreal Style 1 quart vanilla ice cream 4 milk glasses Instructions: Remove ice cream container from freezer and set out for approximately 15 minutes, or until it softens slightly. Spoon ice cream into milk glasses and smooth top surface with a spoon. Return to freezer and let harden. Serve alongside chocolate chip cookies. ","[Chardonnay, Riesling, Moscato]" 54223,"Alaskan Smoked Salmon Dip 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 1/2 teaspoons Worcestershire sauce
   1/2 teaspoon lemon zest plus 1 tablespoon fresh lemon zest (from 1 lemon) 1 small clove garlic, finely grated Kosher salt and freshly ground black pepper 6 ounces hot-smoked salmon, finely flaked with your hands or a fork
   1 scallion, thinly sliced Sliced carrots, celery, cucumbers and/or crackers, for serving Instructions: Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54224,"Chicken Piccata with Lemon, Capers and Artichoke Hearts 4 (4-ounce) boneless, skinless chicken breast halves Salt and ground black pepper 1/3 cup all-purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 1 (14-ounce) can artichoke hearts, quartered 1/4 cup drained capers 1 cup quick-cooking brown rice 1/2 cup frozen lima beans Instructions: Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 54225,"Burgundy Bubbler 1 1/2 cups orange juice 3 cups burgundy wine or any leftover red wine 3 cups sparkling cider Instructions: Chill all ingredients. Pour 1/4 cup orange juice and 1/2 cup red wine into each highball glass. Top off each with a 1/2 cup of sparkling cider. Serve chilled. ","[Chardonnay, Pinot Grigio, Prosecco]" 54226,"Apple and Raw Beet Slaw 1 teaspoon grated ginger 1 pound beets, peeled 1 large Granny Smith apple, or similar flavored and textured apple 3 tablespoons sherry vinegar 1/2 teaspoon coarse grain salt 1/8 teaspoon cracked black pepper 1 to 2 tablespoons extra-virgin olive oil Instructions: In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54227,"Naan 2 cups chapati or bread or whole-wheat or all-purpose flour, plus extra for kneading and rolling 1/2 to 3/4 teaspoon kosher salt 1 1/4 teaspoons active dry yeast 2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons 3/4 cup whole milk yogurt 1 tablespoon warm water Canola oil, as needed Instructions: Put the chapati flour into a large bowl and add the salt and the yeast. Use your fingers to mix and blend the dry ingredients. In a separate bowl, combine 2 tablespoons of the melted butter, the yogurt and warm water. In the bowl of an electric mixer fitted with the hook attachment or, alternatively, with your hands, combine all of the ingredients. Knead the dough with the mixer on low speed until it becomes smooth, 8 to 10 minutes. Again, alternatively, knead the dough on a lightly floured flat surface.
   Pour the remaining 2 teaspoons of melted butter into a bowl large enough to hold the dough. Coat the sides and bottom of the bowl with the butter and put the dough in the center. Cover the bowl with a kitchen towel and keep it in a warm place. Allow the dough to rise for 1 to 1 1/2 hours.
   Preheat the oven to 500 degrees F.
   Using a pastry brush, lightly grease 2 baking sheets with some canola oil. Slide the baking sheets into the center of the oven for a few minutes. (Chef's Note: Be careful to not leave the baking sheets in the oven for too long, otherwise you'll risk the oil getting too hot and smoky.)
   Gently roll the dough into a 9-inch circle on a lightly floured surface so it is about 1/4 to 1/2-inch thick. Cut the disk into quarters. Roll each quarter to 1/8-inch in thickness and still be able to fit 2 on a baking sheet.
   When all the ovals are rolled, brush off any excess flour. Remove the baking sheets from the oven and arrange the naan in a single layer, 2 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54228,"Grilled Corn Chowder 4 ears sweet corn, husked 1 small red bell pepper, cored and cut into 4 planks 1 bunch scallions (6 to 7), trimmed Extra-virgin olive oil, for brushing Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 pound new potatoes, cut into 1/2-inch chunks 2 stalks celery, chopped 3 tablespoons all-purpose flour 2 teaspoons fresh thyme leaves 1/2 teaspoon smoked paprika 4 cups vegetable broth or low-sodium chicken broth 3/4 cup heavy cream 1/4 cup fresh Italian parsley leaves, chopped Hot sauce, for serving, optional Instructions: Prepare a grill for medium heat. Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool. Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
   Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
   Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
   Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54229,"Classic Chicken in Red Wine 8 slices bacon, cut crosswise into thin strips 2 tablespoons olive oil 6 quarter chicken pieces (legs and thighs) 1 1/2 teaspoons kosher salt, plus more for chicken Freshly ground black pepper 1 (1 pound) bag frozen pearl onions, thawed 8 cloves garlic, smashed 1 pound cremini mushrooms, halved 3 russet potatoes, peeled and cut into large rounds (thirds) 3 carrots, peeled and cut into 2-inch pieces 1/3 cup all-purpose flour 4 sprig fresh thyme 2 bay leaves 2 1/2 cups full-bodied red wine 2 cups low-sodium chicken broth 1/2 cup fresh parsley leaves, roughly chopped 3 tablespoons red wine vinegar Instructions: Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables. Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon. ","[Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]" 54230,"Grits with Bacon and Beans 3 slices bacon, finely chopped 1 tablespoon vegetable oil 2 green bell peppers, chopped 1 small onion, chopped 1 1-pound bag frozen chopped collard greens, thawed and drained 1/4 teaspoon cayenne pepper Kosher salt 1 28-ounce can no-salt-added diced tomatoes 1 15-ounce can black-eyed peas (do not drain) 1 1/2 cups skim milk 1 1/2 cups quick grits Instructions: Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes. Add the vegetable oil and increase the heat to medium high; add the bell peppers, onion, collard greens, cayenne and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes. Add the tomatoes and black-eyed peas (with their liquid) and bring to a simmer; cook 15 minutes. Season with salt. Meanwhile, combine the milk, 2 3/4 cups water and a pinch of salt in a saucepan and bring to a boil. Add the grits and cook, stirring, until thick, about 5 minutes. Serve the grits topped with the collard mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54231,"Prosciutto Wrapped cl Shrimp with Green Onions 3 tablespoons EVOO 4 scallions, white parts finely chopped and green parts thinly sliced on an angle 1 Fresno cl, finely chopped, or 1 1/2 teaspoons ground red pepper Juice of 1/2 lemon Kosher salt and freshly ground black pepper 16 jumbo shrimp, tails on and deveined 16 thin slices prosciutto Instructions: Heat a grill or grill pan to medium. Combine the EVOO, scallion whites, cl and lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat. Wrap each shrimp with a slice of prosciutto and thread onto a skewer. Grill the shrimp until firm and opaque, about 3 minutes per side. Transfer to a serving platter and garnish with the scallion greens and another squeeze of lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54232,"Nicoise Salad 1/2-cup lemon juice 3/4-cup olive oil 1 medium shallot Thyme, basil and/or oregano leaves, minced as needed
   1 tsp. Dijon mustard salt and pepper
   salt and pepper 2 hard-boiled eggs 4 new red potatoes, quartered 2 heads Boston lettuce 6-oz. can tuna packed in water 3 vine-ripe tomatoes 1 sliced red onion 1 handful green beans 1/4-cup Nicoise olives Instructions: For the vinaigrette, whisk lemon juice, oil, shallot, herbs and mustard in bowl. Season with salt and pepper and set aside. Arrange bed of lettuce on each plate. Place tuna in bowl and break it up with a fork. Add vinaigrette and stir to combine. Mound tuna in center of lettuce.
   Toss tomatoes, red onion and three tablespoons of vinaigrette in bowl. Arrange tomato-onion mixture in a mound on the plate. Return water to boil and add one tablespoon salt and green beans. Cook until tender but crisp, three to five minutes. Drain beans and transfer to ice water until just cold. Dry beans with paper towel and toss with vinaigrette. Arrange on lettuce. Place hard-boiled eggs and olives on the lettuce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54233,"Roasted Broccoli and Carrots with Carrot Top Pesto 1 head broccoli, cut into florets 1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto 1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
   3 cloves garlic, chopped
   3 tablespoons olive oil
   2 tablespoons sesame seeds
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   Carrot Top Pesto, recipe follows 1 1/4 cups carrot tops (from about 1 bunch of carrots) 3/4 cup fresh parsley leaves
   1/4 cup roasted cashews
   1 large clove garlic
   1/2 cup extra-virgin olive oil
   1/4 cup grated Parmesan Kosher salt
   Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Drizzle with the Carrot Top Pesto. Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54234,"Scallop Seviche in Cucumber Cups 6 ounces sea scallops, cut into brunoise 1 tomato, peeled and seeded, cut into brunoise 1 teaspoon minced chives 1 tablespoon chopped cilantro leaves 1/2 jalapeno, minced 1/4 green pepper, cut into brunoise 1 tablespoon olive oil 5 drops hot pepper sauce 1 to 2 limes, juiced 1 teaspoon kosher salt Freshly ground black pepper 3 cucumbers sliced 1/2-inch thick (30 slices total) Sour cream, as needed 2 teaspoons cilantro leaves Instructions: Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally. Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54235,"Red Deliciousness 5 cups all-purpose flour 2 teaspoons baking powder
   2 teaspoons salt
   1 teaspoon baking soda
   4 1/4 cups granulated sugar
   6 eggs
   2 cups canola oil
   2 cups buttermilk
   2 cups cranberry sauce
   2 teaspoons orange zest
   2 teaspoons vanilla
   2 drops red coloring
   4 Red Delicious apples, chopped
   8 ounces (2 sticks) butter 8 ounces cream cheese
   4 cups confectioners' sugar, sifted
   2 teaspoons vanilla
   1/2 teaspoon salt
   About 1 cup pureed beets 4 ounces pomegranate seeds
   Instructions: For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners. Sift together the flour, baking powder, salt and baking soda in a large bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the granulated sugar and eggs until light yellow in color, about 3 minutes. Mix in the oil until combined. Add the sifted ingredients and mix until incorporated. Mix in the buttermilk. Scrape down the sides of the bowl, add the cranberry sauce, orange zest, vanilla, red coloring and apples and mix until incorporated. Fill the cupcake liners three-quarters full with batter. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely. For the frosting: In the bowl of a stand mixer with a whisk attachment, cream the butter. Add the cream cheese and mix until fully incorporated. Slowly add the confectioners' sugar while the mixer is on low speed. Add the vanilla and salt and whip at medium speed until creamy. Add the beets and mix until incorporated.
   Put the frosting in a pasty bag with the desired decorating tip. Pipe one low swirl of frosting on top of each cupcake. Sprinkle with 4 to 5 pomegranate seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54236,"Pierogi with Ham and Broccoli 1/2 cup low-sodium chicken broth 1 16-ounce package frozen potato-cheese pierogi 1 head broccoli, cut into florets 1/2 cup sour cream 2 tablespoons chopped fresh chives 1/2 teaspoon paprika 3/4 cup shredded Monterey Jack cheese (about 3 ounces) 3 tablespoons unsalted butter 1 small red onion, thinly sliced 4 ounces deli-sliced ham, cut into thin strips Kosher salt and freshly ground pepper Instructions: Melt the butter in a large broiler-proof skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ham and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion starts browning, about 2 minutes. Add the broth and bring to a simmer; cook until the onion softens, about 3 minutes. Reduce the heat to medium low and stir in the pierogi and broccoli. Cover and cook until the pierogi are warm and the broccoli is tender, about 15 minutes. Meanwhile, combine the sour cream, chives and paprika in a small bowl; set aside. Preheat the broiler. Uncover the skillet and sprinkle with the cheese. Transfer to the broiler and cook until the cheese is melted and the pierogi are slightly golden, 2 to 3 minutes. Serve with the sour cream sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 54237,"Railroad Pork Chop Steamed rice, for serving Two 6-ounce pieces pork loin, about 1-inch thick 2 teaspoons soy sauce 1 teaspoon white pepper 1 teaspoon sugar Honey, optional Vegetable oil, for frying
Instructions: Pound down the pork pieces on both sides until about 1/4-inch thick using a meat mallet. Whisk together the soy sauce, white pepper, sugar, honey, if using, and 1/4 cup water in a nonreactive bowl. Add the pork pieces, turning to coat completely, and marinate in the refrigerator for at least 4 hours or up to overnight. Fill a heavy-bottomed pot or deep cast-iron skillet with 2 inches of oil and heat to 350 degrees F over medium-high heat. Shake the excess marinade from the pork pieces, and then carefully slip them into the oil and fry, turning occasionally, until light golden brown, about 5 minutes. Drain on a paper towel-lined plate briefly before serving with rice. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54238,"Uncooked Cranberry and Orange Relish 1 bag (12 ounces) whole fresh cranberries, well washed and patted dry 1 thin skinned, seedless oranges, well washed and dried 1 cup sugar Instructions: Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 54239,"Ham and Cheese Mini Frittatas 1/4 pound deli sliced Swiss cheese, finely chopped 6 slices Canadian bacon, finely chopped 3 tablespoons snipped or chopped chives A few grinds black pepper 8 eggs, or 1 pint egg beaters 2 tablespoons melted butter Instructions: Preheat oven to 375 degrees F. Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54240,"Sparkling Punch 2 cans cranberry juice concentrate 1 liter bottle sparkling wine 2 liter bottles Lemon-lime Soda Instructions: Combine all the ingredients in a punch bowl. You can add an ice ring with cranberries in it. ","[Prosecco, Moscato, Sauvignon Blanc]" 54241,"Beer Colada 2 cups ice 1 1/2 ounces pineapple juice 1 1/2 ounces coconut-flavored rum 12 ounces lager or light beer
Pineapple spear and pineapple slice, for garnish Instructions: Fill a cocktail shaker with the ice. Add the pineapple juice and rum and shake. Strain into a 20-ounce beer mug or Pilsner glass. Top off with the beer and stir briefly. Garnish with the pineapple spear and slice. ","[Lager, Light Beer, Pilsner]" 54242,"Sunday Bread 3 cups warm water 1 (7-gram or .25-ounce) packet active dry yeast 5 cups all-purpose flour 1 1/2 tablespoons salt 2 tablespoons honey All-purpose flour, for countertop 1 egg Instructions: In a bowl, stir together the water and yeast. Let sit for 5 minutes.
In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed.
Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes.
Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes.
Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54243,"Brisket Ragu with Crispy Pasta 9 tablespoons olive oil 1 medium onion, diced
2 stalks celery, sliced
12 baby carrots, chopped, or 2 regular carrots, diced
Salt and fresh ground pepper
4 cloves garlic, sliced
2 cups chopped cooked brisket (or any other leftover meat)
2 cups chopped cooked collard greens 1/2 cup chicken broth
One 15-ounce can crushed tomatoes
1/2 teaspoon sugar
6 cups cooked pasta, such as rigatoni, ziti or gemelli
4 basil leaves, for garnish
Shaved Parmesan, for garnish
Instructions: Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed. In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch. To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 54244,"Broiled Lobster with Lemon Sabayon Three 1 1/2-pound live lobsters 1/2 cup picked fresh parsley leaves
1/4 cup chopped sun-dried tomatoes
2 tablespoons thinly sliced celery
1 tablespoon drained capers
Zest of 2 lemons
2 sticks unsalted butter 2 cups panko breadcrumbs
1/4 cup picked fresh parsley leaves
Zest of 1 lemon
1/2 cup lemon juice 1 tablespoon lobster roe
4 large egg yolks
Kosher salt
2 tablespoons unsalted butter 2 cups Israeli couscous
1 quart lobster stock (homemade or store-bought)
1 bunch fresh Italian parsley, stems removed
2 cloves garlic
1/2 cup olive oil
1 cup shelled walnuts, toasted
Zest of 2 lemons plus 1/4 cup lemon juice
1/2 teaspoon kosher salt
Instructions: For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by. Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons. Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray. Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside. For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside. For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm. For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes. Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine. Preheat the broiler. Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes. Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 54245,"Chocolate Layer Cake Cooking spray 3 1/2 cups all-purpose flour (sift, then measure), plus more for dusting 2 cups hot strong coffee 1 1/2 cups natural unsweetened cocoa powder (not Dutch process) 2 teaspoons salt 1 tablespoon baking soda 1 tablespoon baking powder 4 cups sugar 4 large eggs 1 cup vegetable oil 4 teaspoons vanilla extract 1 1/2 pounds bittersweet chocolate, chopped 3 1/3 cups heavy cream 4 ounces white chocolate, finely chopped 4 ounces milk chocolate, finely chopped 8 ounces bittersweet or semisweet chocolate, finely chopped Instructions: Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of parchment paper in half; put a 10-inch-round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess. Make the batter: Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined. The batter will be thin. Bake the cakes: Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap and refrigerate at least 4 hours or overnight. Make the ganache: Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes. Make the bark: Microwave the white chocolate in 15-second intervals until two-thirds melted; stir to fully melt. Scrape into a zip-top bag and seal. Put a plastic sheet protector on each of 2 baking sheets. Snip a corner of the bag; pipe thin lines of white chocolate over the sheets. Refrigerate the baking sheets until the white chocolate is set, about 10 minutes, then repeat the process with the milk chocolate, piping thin lines over the white chocolate. Refrigerate until the milk chocolate is set. Melt the bittersweet chocolate in the same way, then spread over the white and milk chocolate lines using an offset spatula. Refrigerate until hard, about 30 minutes. Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes. Slice the layers: Put one cake on a cake turntable. Position a long serrated knife against the side of the cake, about halfway down. Slowly rotate the turntable so the knife slices the cake in half horizontally. Don't move the knife much-let the rotation of the turntable do the work. Repeat with the other cake to make 4 layers; transfer each to a cardboard circle. (If you don't have a turntable, carefully slice the cakes in half on a cutting board.) Frost the cake: Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Repeat to sandwich all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of the unwhipped ganache over the top and sides of the cake. Decorate the cake: Press the chocolate bark against the sides of the cake, using small dollops of the remaining ganache to help the pieces stick, if necessary. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 54246,"Grilled Filet of Beef with Jamican Rum Glaze 2 tablespoons unsalted butter 2 shallots minced 3 gloves garlic, minced 1 cup Myer's dark rum 3 cups chicken stock 2 tablespoons ancho puree 2 tablespoons molasses Salt and freshly ground pepper 4 filet mignon steaks, 8 ounces each Instructions: Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups. Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54247,"How to Dry Brine a Turkey | Classic Dry-Brined Turkey Recipe One 8- to 10-pound fresh or defrosted frozen turkey, not kosher or self-basting 1/3 cup kosher salt 1 tablespoon sugar 1 teaspoon freshly ground black pepper Several sprigs fresh herbs, such as thyme, parsley, rosemary or sage 2 bay leaves 1 head garlic, halved 1 medium onion, quartered 1 stick (8 tablespoons) unsalted butter, melted Instructions: The day before, remove the giblets from the turkey cavity and pat dry with paper towels. Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight. The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan. Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil. Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54248,"Avocado Hummus 10 ounces plain hummus 2 medium avocados, halved, seeded and scooped 1/2 lemon, juiced
1 pinch of cayenne, plus more for serving Kosher salt
Extra-virgin olive oil, for drizzling
Assorted sliced vegetables for dipping, such as carrots, celery, cauliflower, cherry tomatoes and cucumber Instructions: Combine the hummus, avocados, lemon juice and cayenne in a food processor and puree until smooth; add salt to taste. Transfer the hummus to a shallow bowl. Drizzle with a little olive oil and sprinkle with a little cayenne. Serve with the assorted sliced vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54249,"Caramelized Onion and Gorgonzola Bruschetta 1/3 cup olive oil, divided 1 large onion, thinly sliced 1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices* 1 clove garlic, halved 2 cups Bertolli? Vodka Sauce made with Fresh Cream 1 cup crumbled Gorgonzola cheese 2 Tbsp. toasted pine nuts, chopped Instructions: Preheat oven 425 degrees. Heat 2 tablespoons olive oil in 10-inch nonstick skillet over medium heat and cook onion, stirring frequently, 15 minutes or until onion is golden. Arrange bread on baking sheet. Evenly rub with garlic, then brush with remaining olive oil. Bake 10 minutes or until golden. Evenly spread Pasta Sauce on bread, then top with cheese, onion and pine nuts. Bake 5 minutes or until cheese is melted. *SUBSTITUTION: Use your favorite prepared pizza crust instead of bread for a quick meal. ","[Barolo, Barbaresco, Chianti, Tempranillo]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher" 54250,"Italian-Style Meatloaf 1 tablespoon olive oil 3 cloves garlic, minced
1 medium yellow onion, minced
1 red bell pepper, minced
Pinch crushed red pepper, optional 2 pounds ground beef (I use 80/20)
1 cup grated Parmesan
3/4 cup breadcrumbs
1/4 cup minced fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
16 fresh basil leaves, chopped
2 large eggs, lightly beaten
1 cup marinara sauce 6 tablespoons unsalted butter, at room temperature 6 soft sub rolls, split Garlic salt, as needed 1 cup marinara sauce 1 pound sliced mozzarella
Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool. In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara. Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing. For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes. Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 54251,"Buffalo Chicken Calzone with Blue Cheese Dip Cooking spray 2 reserved chicken breast halves, diced, about 2 cups 1 cup mozzarella cheese, shredded 2/3 cup reserved tomato sauce 1 teaspoon liquid smoke 1 teaspoon hot sauce 1 pound fresh or frozen pizza or bread dough, thawed according to package directions 1 tablespoon olive oil 2 tablespoons grated Parmesan 1 cup sour cream 1/3 cup blue cheese, crumbled 2 tablespoons fresh chives, chopped Instructions: Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside. Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal. Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving. While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives. Serve calzone sliced with sour cream dip on the side. ","[Zinfandel, Barbera, Chianti, Tempranillo]" 54252,"Sauteed Collard Green Omelet Splash of chardonnay vinegar Kosher salt and freshly ground black pepper 4 large eggs Chopped fresh flat-leaf parsley 3 tablespoons unsalted butter, cut into tablespoons 1/2-inch piece American pancetta, cut into small dice, or 4 ounces double smoked bacon, cut into small dice 1 pound baby hearty greens (collard greens, mustard greens, dandelion greens, beet greens), large stems removed if needed 1/4 cup vegetable stock, chicken stock or water, more if needed Few dashes chipotle hot sauce Instructions: Melt 1 tablespoon butter in a 10-inch nonstick pan over medium heat. Add the pancetta and cook until golden brown and crispy and the fat has rendered, about 10 minutes. Add the greens, stock, hot sauce vinegar. Cook until the greens are just wilted, about 5 minutes. Season with salt and pepper and add another tablespoon of stock if the greens dry out before they are soft. In a small nonstick pan over medium heat, add the remaining 2 tablespoons butter and cook until the butter begins to shimmer. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and let the eggs cook until the bottom starts to set, up to a minute. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Place the greens down the center of the omelet and roll into a cylinder. Remove to a platter, season the top with salt and pepper and top with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54253,"Focaccia Pockets 1 package (2 1/4 teaspoons) active dry yeast 2 teaspoons sugar 4 cups all-purpose flour, plus more if needed (see Cook's Note) 1 tablespoon kosher salt 1/2 cup extra-virgin olive oil, plus more for brushing 3 ounces sliced pepperoni 1 cup fresh ricotta 1 1/2 cups shredded low-moisture mozzarella 1/3 cup grated pecorino, plus more for sprinkling 1 sprig fresh rosemary, needles removed for sprinkling Flaky sea salt, for sprinkling Warmed marinara sauce, for serving Instructions: Stir the yeast and sugar into 1 3/4 cups warm water (about 100 degrees F) in the measuring cup or a small bowl. Let sit until foamy, about 3 minutes. Combine the flour and kosher salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and 1/4 cup of the olive oil and mix on low speed just until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water 1 tablespoon at a time if needed, until the dough forms a loose ball that just pulls away from the sides of the bowl. Knead on high speed until the dough is smooth and elastic but still a bit looser than traditional bread dough, about 5 minutes.
Coat a large bowl with 2 tablespoons of the olive oil. Add the dough and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
Coat a rimmed baking sheet with the remaining 2 tablespoons olive oil. Transfer the dough to the middle of the baking sheet. Gently stretch the dough all the way to edges of the baking sheet. If the dough springs back, let it rest for a few minutes and continue stretching. (Don't rush it; this process could take up to 10 to 15 minutes.)
Line 2 baking sheets with parchment. Use a pizza wheel to cut the dough lengthwise in half through the center, then make crosswise cuts to get 8 rectangles. Divide the pepperoni among the rectangles, placing it on the lower half of each rectangle and leaving a border around the edges. Dollop the ricotta on top of the pepperoni and spread with the back of a spoon, again leaving a border around the edges. Sprinkle with the mozzarella and pecorino, leaving the border free.
Fold the top of each dough rectangle over the filling and press the edges to seal. Use a large spatula to help transfer the pockets to the prepared baking sheets. Flatten each pocket slightly with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise 20 minutes.
Preheat the oven to 425 degrees F. Remove the plastic wrap from the pockets and use the tips of your fingers to gently dimple the dough all over. Brush lightly with olive oil and sprinkle with additional pecorino, the rosemary needles and flaky salt. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the pockets are golden brown on the tops and bottoms, about 20 minutes. Serve warm with marinara sauce.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 54254,"Seared Hawaiian Ahi with Pineapple Relish, Crispy Nori Cakes, Tat Soi and Wasabi Aioli 1/4 cup mixture olive and canola oil, for searing 4 (4-ounce) ahi tuna steaks 1 cup Japanese short grain rice* (See Cook's Note) Salt 1/8 cup mirin* 1/4 cup ground nori* 1/8 cup rice wine vinegar* 1 1/2 cups water Tat Soi, (salad greens) Grilled Pineapple Relish, recipe follows Wasabi Aioli, recipe follows Daikon sprouts (kawari sprouts)* 4 cilantro sprigs 1 fresh pineapple, peeled Oil 1 red bell pepper, diced 1/8 cup pickled ginger, chopped* 1/8 cup soy sauce 1/8 cup rice wine vinegar* 1 pinch black pepper 1/2 cup mayonnaise 2 tablespoons wasabi paste* 1 clove garlic, chopped 1 tablespoon warm water Instructions: Tuna: Heat oil in skillet on stovetop. When the oil is very hot, place tuna in pan and sear for 1 minute on each side leaving the tuna very rare and pink in the center. Rice Cakes: Steam rice in a rice cooker according to manufacturers instructions. Place rice in a large mixing bowl and add salt, mirin, nori, and rice wine vinegar. Place the rice on a sheet pan lined with plastic wrap. With damp hands press the rice into the pan. Cover the rice with plastic wrap and continue to press the rice until you have an even thickness of rice on the sheet pan. Cut the rice into 3 by 3-inch squares. Pan-fry the rice cakes until golden brown on both sides over medium heat on stovetop. Each side should take between 2 and 3 minutes to brown. Place the salad on each of 4 plates so that it covers the inner plate. Place the fried rice cake in the center of the plate. Smear some wasabi aioli on the cake and add some ginger. Place the sliced tuna on the cake and drizzle the tuna with wasabi aioli, pineapple relish, and sprouts. Garnish with cilantro sprig. Optional: Serve salad with sweet potato shoestrings found at specialty markets. Scatter shoestrings over the salad. Slice pineapple lengthwise into 1/4-inch thick pieces. Discard pineapple core. Brush both sides of each piece of pineapple lightly with oil and grill both sides. Dice pineapple into 1/4-inch pieces and mix with red bell pepper, ginger, soy sauce, rice wine vinegar and black pepper. Mix mayonnaise, wasabi paste, garlic and water in a bowl until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 54255,"Pizza Grilled Cheese 3 tablespoons salted butter, melted 1 tablespoon grated Parmesan 1/2 teaspoon Italian seasoning
Pinch crushed red pepper
2 slices bread
1 tablespoon plus 1/4 cup marinara sauce, warmed
2 slices mozzarella 2 slices provolone
2 ounces pepperoni
1 mini sweet pepper, sliced thin
1 to 2 tablespoons black olives
4 fresh basil leaves
Instructions: In a small bowl, mix together the butter, Parmesan, Italian seasoning and crushed red pepper. Brush one side of each slice of bread with this mixture. Heat a nonstick skillet over medium heat. Lay one piece of the bread, butter-side down, in the skillet. Spread 1 tablespoon marinara sauce on the bread and layer on the mozzarella, provolone, pepperoni, pepper slices, olives and basil leaves. Top with the second slice of bread, butter-side up. Toast in the skillet, flipping as needed, until the bread is golden and the cheese has melted, 4 to 5 minutes. Remove from the skillet and slice in half. Serve with the remaining 1/4 cup marinara on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54256,"Alphabet Cheese Crackers 1 cup all-purpose flour, plus more for dusting 1/4 cup Cheddar powder
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/3 cup shredded sharp Cheddar, chilled
1/3 cup shredded Monterey Jack cheese, chilled
1/3 cup crumbled feta, chilled
1/4 cup unsalted butter, cubed and chilled
2 tablespoons cold water
Instructions: Combine the flour, Cheddar powder, cornstarch, salt, turmeric, garlic powder and paprika in a food processor and pulse to combine. Add the Cheddar, Monterey Jack and feta and pulse for 30 seconds. Add the butter cubes and pulse for 20 seconds. Add the cold water and pulse until the mixture forms a large ball, about 10 seconds. Remove the dough from the food processor and place between two 12-by-16-inch sheets of parchment paper. Roll the dough out with a rolling pin so that it fits evenly between the two
pieces of parchment. Transfer the dough to a sheet pan and refrigerate for 40 minutes. Gently remove the top layer of parchment. Prick the surface of the dough with the tines of a fork so that it doesn\u2019t puff too much as it bakes. Dip 3-by-2-inch alphabet cutters into flour and stamp out letters but do not remove them. Place the dough on the sheet pan back into the fridge to firm up. Meanwhile, preheat the oven to 350 degrees F and line two sheet pans with parchment paper. Set aside. Remove the scored letters from the fridge. Flip the pan onto a flat surface and
gently peel off the parchment paper. Quickly place the letters onto the prepared pans. The scraps can be rerolled by placing the dough between two 6-by-8-inch pieces of parchment paper and chilling them again. Bake the letters for 8 minutes. Rotate the pans and bake until the bottoms are golden brown, 2 to 3 minutes longer. Allow the crackers to cool on the sheet pans. Serve right away or place into an airtight container for 3 to 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54257,"Roast Chicken and Mushrooms With Red Wine Sauce 2 skin-on, bone-in chicken breasts (12 to 14 ounces each) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1 pound oyster and/or maitake mushrooms, trimmed and torn into pieces 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1/2 cup low-sodium chicken broth 1 cup dry red wine 1/2 teaspoon sugar Instructions: Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 54258,"Lemon Blueberry Cheesecake Bars Butter, for greasing 2 tablespoons sugar 1/8 teaspoon ground cinnamon 9 graham crackers 1/2 stick unsalted butter, melted 16 ounces cream cheese, room temperature 2 eggs 2 lemons, zested and juiced About 1/2 cup sugar, eyeball it 1 1/2 cups fresh blueberries Powdered sugar, for dusting Instructions: Preheat oven to 325 degrees F. Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool. Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54259,"Quick Sangria 1/4 cup brandy 1/4 cup dark brown sugar
1 pint fresh raspberries
Two 750-milliliter bottles red wine
1 tablespoon balsamic vinegar
1 cinnamon stick
2 cups coconut water, chilled
1 small Fuji apple, cored and diced
1 small Granny Smith apple, cored and diced 1 tangerine, cut into thin rounds
Instructions: Combine the brandy, sugar and half of the raspberries in a medium saucepan over medium heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Add the red wine, vinegar and cinnamon stick and cook until the wine reduces by half, 8 to 10 minutes. Transfer to a bowl set over a bowl of ice to chill it quickly. Once the wine is cool, stir in the coconut water, apples and tangerine slices. Discard the cinnamon stick. If too strong, add some cold water. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 54260,"Rocky Road Bread Pudding With Marshmallow Sauce 1 loaf brioche, cut into large cubes 8 large egg yolks 8 large eggs 1 1/2 cups sugar 2 quart whole milk 1 stick unsalted butter, melted 2 tablespoons brandy 6 ounces bittersweet chocolate, melted 4 ounces bittersweet chocolate, chopped 1 pound marshmallows 2 ounces pecans, toasted Instructions: Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan. To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean. To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 54261,"Cheesy Mushroom Pappardelle Kosher salt 2 tablespoons unsalted butter 4 ounces deli ham or pancetta, diced 1 onion, chopped 2 cloves garlic, minced Freshly ground pepper 12 ounces button mushrooms, sliced 2 tablespoons all-purpose flour 3 cups whole milk 1 8.8-ounce package pappardelle pasta 1/2 cup grated havarti cheese (about 2 ounces) 2 tablespoons chopped fresh parsley 6 tablespoons grated parmesan cheese (about 3 ounces) Preheat the broiler. Bring a large pot of salted water to a boil. Instructions: Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute. Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat. Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce. Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 54262,"Energized Granola with Chia Seeds 1 1/2 cups rolled oats 1/2 cup black chia seeds 1/4 cup sliced almonds 1/4 cup dried cherries 1/4 cup coconut flakes 1/4 cup golden raisins 1/4 cup raisins 1/4 cup sunflower seeds 1/4 cup chopped walnuts 1/4 cup maple syrup 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Kosher salt Yogurt, for serving Instructions: Preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Stir together the rolled oats, chia seeds, almonds, cherries, coconut flakes, both types of raisins, the sunflower seeds, walnuts, maple syrup, cinnamon and vanilla in a large bowl. Pour onto the prepared baking sheet and season with salt. Bake, stirring after 15 minutes, until the nuts are golden brown, about 30 minutes total. Let cool and add to your favorite yogurt! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54263,"Smoked Turkey Pasta Salad with Cheddar and Hardboiled Eggs Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons fresh lemon juice 8 ounces dried penne 1 cup shredded sharp Cheddar 1 cup diced smoked turkey 2 hardboiled eggs, chopped 1/2 cup shredded carrots 1/4 cup thinly sliced celery Instructions: Bring a large pot of salted water to a boil. Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing. Add the Cheddar, turkey, eggs, carrots and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 54264,"Raspberry Farm Jelly with Peanut Butter and Applesauce Shortbread Spiders 18 ounces sugar 3/4 ounce powdered agar 15 ounces cold water
2 cups glucose syrup 15 ounces raspberry juice 2 ounces dry roasted peanuts 1/2 ounce canola oil 2 tablespoons agave nectar 6 tablespoons unsalted butter 2 ounces sugar 1 large egg 1 tablespoon applesauce 2 ounces heavy cream 5 ounces pastry flour or all-purpose flour
1 tablespoon vanilla extract 1/8 teaspoon salt 2 ounces dark chocolate, chopped Instructions: For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer. Whisk in the cold water and add the glucose syrup. Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes. Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds. Allow to set for 45 minutes in the refrigerator. For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth. Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute. Transfer the peanut butter to a piping bag and set aside. For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer until light, about 3 minutes. Add the egg, applesauce and cream and mix to incorporate, about 1 minute. Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute. Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end. Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes. Let cool. Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges. Top each with the cooled and set raspberry jelly. To decorate: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Remove from the heat and set the bowl of chocolate over the water to melt. Stir until smooth and transfer to a piping bag. Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54265,"Whole-Grain Chocolate Chip Cookies 1 1/2 cups whole-wheat white flour 1/2 cup old-fashioned rolled oats 1 teaspoon baking soda Fine salt 1 large egg 1/4 cup smooth unsweetened applesauce 1 teaspoon vanilla extract 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1/2 cup granulated sugar* (See Cook's Note) 1/2 cup packed light brown sugar* (See Cook's Note) 3/4 cup semisweet chocolate chips Instructions: Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl. Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter. Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54266,"Turkey Tacos Picadillo 2 tablespoons corn oil 1 medium onion, chopped (1 cup) 2 cloves garlic, chopped 1/2 to 1 jalapeno pepper, stemmed, seeded and minced 1 1/2 tablespoons chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 3/4 cup chopped canned tomatoes 3/4 pound ground turkey 1/3 cup chicken broth 1/4 cup fresh cilantro leaves, roughly chopped Oil, for frying 12 (5-inch) corn tortillas, preferably white, or prepared taco shells 1/4 head romaine or iceberg, thinly sliced 3 ripe medium tomatoes, cored and diced 1 to 2 Hass avocados, diced 1 1/2 cups shredded Cheddar or Monterey Jack cheese Sour cream, for garnish Instructions: Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover. To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain. Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54267,"Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa 4 cloves garlic, minced Olive oil, for sauteing 3 fillets rainbow trout Flour, for dusting 1 small bag crushed pecans 2 eggs, beaten Salt and freshly ground pepper Salt and freshly ground pepper
Black Bean and Corn Salsa, recipe follows Latin Rice, recipe follows 1 (15-ounce) can black beans, rinsed and drained 1 (12-ounce) can sweet yellow corn, drained 1 (14.5-ounce) can chopped tomatoes with onions, drained
2 green onions, chopped 1/2 medium red onion, chopped 1/2 cup fresh cilantro, chopped 1 cup balsamic vinegar 1 teaspoon salt and freshly ground black pepper 1 (14-ounce) bag yellow rice 1/2 (13.25-ounce) can petite green peas 1 small jar pimientos 1 tablespoon olive oil Instructions: Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat. Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture. Dredge the fillets in crushed pecans. Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.
Serve with Salsa and Latin Rice. Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan trout.
Cook the rice according to the instructions on the package, adding some olive oil to the water. Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently. Serve with the black bean and corn salsa and the rainbow trout. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 54268,"Sweet Pea and Black Pepper Agnolotti One 5.3-ounce wedge Asiago cheese 1 stick (8 tablespoons) unsalted butter 1 leek, white and light green parts, thinly sliced 1 shallot, thinly sliced Kosher salt\u202fand freshly ground black pepper One 10-ounce bag frozen peas, thawed Zest and juice of 1/2 lemon 2 tablespoons fresh mint leaves, chopped 1 tablespoon extra-virgin olive oil\u202f 3 large eggs plus 1 yolk 2 cups all-purpose flour, plus more as needed and for dusting (see Cook's Note) Kosher salt Instructions: For the filling and sauce: Shred the Asiago on the large holes of a box grater. Place 1/2 cup of the cheese in an airtight container in the refrigerator for serving. Reserve the remaining cheese for the filling. Melt 2 tablespoons of the butter in a medium saucepan over medium heat until foamy, but not brown. Add the leeks, shallots and 1 teaspoon salt and cook, stirring frequently, until softened and translucent, but not brown, about 5 minutes. Add the peas and cook until heated through and softened, but still bright green, about 1 minute. Transfer the mixture to a food processor and add the lemon zest, 1 tablespoon butter, 1 tablespoon pepper, 1/2 teaspoon salt and the reserved Asiago. Process, scraping down the sides as needed, until smooth. Let cool to room temperature, then transfer to a pastry bag fitted with a 3/4-inch-wide plain tip. For the pasta dough: Whisk the oil, whole eggs and yolk with a fork in a large liquid measuring cup. Put the flour and a large pinch of salt in a food processor and pulse briefly to combine. With the motor running, slowly add the egg mixture through the feed tube and process until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.\u202f\u202f Transfer the dough to a floured work surface and knead several times until it comes together in a smooth ball. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)\u202f Anchor a pasta machine to your countertop or fit a stand mixer with the pasta attachment. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.\u202f\u202f Flatten the dough piece into a rectangle and lightly dust with flour. Roll it through the pasta machine. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)\u202f\u202f Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time. Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough to see your hand through. Cover the dough sheet with plastic wrap. Repeat the folding and rolling process with the 3 remaining pieces of dough, covering each dough sheet as you finish.\u202f Lightly dust a baking sheet with flour. Starting 1 inch from one end of a sheet of dough, pipe an even line of filling all the way down it, stopping 1 inch from the other end. Fold the dough over so that it extends about 1 inch past the filling and press to seal the long edge. Trim the excess dough from the sealed side with a fluted pasta wheel. Seal the ends by pinching them together. With your thumb and forefinger, pinch every inch along the dough sheet to make little pockets of filling (short fingernails work best here so the dough doesn't tear). Use the fluted pasta wheel to cut between each pocket, starting closest to you and pushing firmly away, creating little purses. Transfer to the baking sheet and repeat with the remaining dough and filling. Refrigerate until ready to cook. Bring a large pot of salted water to a boil over high heat. Combine the lemon juice, 1/2 teaspoon salt, 2 tablespoons water and remaining 5 tablespoons butter in a large skillet. Heat over medium heat, swirling often, until the butter is melted and the sauce is emulsified. Add the agnolotti to the boiling water and stir. Once they float to the surface, let them cook for about 1 minute. Use a spider or slotted spoon to transfer the agnolotti to the skillet and coat in the sauce. Gently transfer to a warm serving platter, top with the reserved 1/2 cup Asiago and sprinkle with the mint and black pepper. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 54269,"Miso Caramel Cracker Cookies 11 ounces store-bought caramels 2 tablespoons heavy cream
1 1/2 tablespoons white miso paste
About 2 1/2 sleeves butter crackers, such as Ritz (about 72 crackers)
8 ounces chopped dark chocolate or dark chocolate chips
Flaky salt, such as Maldon, for topping Sprinkles, for topping Instructions: In a medium pot, combine the caramels and heavy cream. Heat over medium low, stirring, until the caramels are melted and the mixture is smooth, about 7 minutes. Stir in the miso and remove from the heat. Let cool for a few minutes, so the caramel can thicken slightly. Arrange half of the crackers salty-side down on a baking sheet lined with parchment and dollop on about 1 teaspoon caramel per cracker (or as much as will fit without spilling over the edges\u2026but it's ok if it spills off a little). Top each with another cracker salty-side up. Refrigerate for 30 minutes. In a double boiler or a microwave in 30-second increments, melt the chocolate, stirring until smooth. Let cool slightly. Dip the crackers halfway into the chocolate and place back on the baking sheet. Sprinkle with flaky salt and sprinkles. Let set in the refrigerator or at room temperature until the chocolate is firm, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54270,"Plum-Vanilla Preserves 1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin) 2 1/4 cups sugar 2 vanilla beans, split lengthwise and halved crosswise 4 small cinnamon sticks 1 lemon 1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin) Instructions: Start with our step-by-step canning how-to. Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes. Meanwhile, sterilize four 8-ounce canning jars and lids. Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks. Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 54271,"Mudslide Brownies Butter-flavored cooking spray 1 (18.3-ounce) box fudge brownie mix (recommended: Betty Crocker) 3 eggs, divided use 2/3 cup vegetable oil 1/4 cup pre-made mudslide drink (recommended: T.G.I. Friday's) 1 tablespoon instant coffee crystals 1 tablespoon hot water 1 (8-ounce) block cream cheese, softened 1/2 cup sugar 1/2 cup mini chocolate chips Instructions: Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with butter-flavored cooking spray; set aside. In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink. Mix well to combine. Transfer to prepared baking pan and set aside. In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect. Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 54272,"Strawberry Oatmeal Bars 2 sticks (1 cup) salted butter, cut into pieces, plus more for greasing pan 1 1/2 cups all-purpose flour 1 1/2 cup oats 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt One 10 to 12-ounce jar strawberry preserves Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan. Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54273,"Poutine (Fries and Gravy) 2 tablespoons butter 2 tablespoons flour 2 cups beef stock Salt Freshly ground black pepper 2 pounds Idaho white potatoes, peeled and cut 1/2 pound fresh cheese curd Instructions: In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 54274,"Pistachio Energy Balls 1 heaping cup shelled raw pistachios 1 1/2 teaspoons vegetable oil Kosher salt 1/3 cup rolled oats 1/3 cup finely chopped pitted dates (4 to 6 dates) 1/4 cup sweetened shredded coconut 1/4 cup honey Instructions: Preheat the oven to 375? F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating. Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total. Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined. Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54275,"Quick Fish Stock 2 tablespoons olive oil 2 shallots, roughly chopped 1 head garlic, cut in half 1/2 cup fennel stalks, roughly chopped 4 black peppercorns 1 carrot, roughly chopped Fish bones from 1 or 2 fish, roughly chopped 1/2 cup white wine 2 1/2 cups water Instructions: Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bone and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54276,"Buttermilk Herb Mayo 1 cup good mayonnaise, such as Hellmann's 2 tablespoons buttermilk, shaken 1 teaspoon good white wine vinegar 2 tablespoons thinly sliced scallions, white and green parts 1 tablespoon minced fresh parsley 1 tablespoon minced fresh chives 1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper Instructions: Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54277,"Big Pasta with Mushroom, Parsley, Garlic and Thyme 1 stick butter 1 cup all-purpose flour 8 cups milk Salt and freshly ground black pepper Freshly grated nutmeg 2 tablespoons butter, plus 1 stick 1 tablespoon oil 3 ounces dried porcini mushrooms, soaked in 2 cups boiling water 1 pound, 8 ounces mixed mushrooms, chopped 3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish 1 teaspoon dried thyme or fresh thyme leaves 3 fat garlic cloves, minced 1/2 cup amontillado sherry 1 cup freshly grated Parmesan, plus 1 cup Salt 3 pounds rigatoni or other big pasta of choice Few sprigs fresh thyme, for garnish Instructions: Preheat oven to 400 degrees F. In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg. Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid. Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew. Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered. Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places. When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 54278,"Chicken Spaghetti 1 whole chicken, cut up, or 8 chicken thighs 1 pound thin spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 1/2 cups grated sharp Cheddar 1/4 cup finely diced green bell peppers 1/4 cup finely diced red bell peppers 1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper
Instructions: Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups. Preheat the oven to 350 degrees F. Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid. Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed. Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54279,"Oliver's Chicken Stew 3 pound chicken 8 cups chicken stock or 4 cans low sodium chicken broth combined with 1 cup water 5 carrots, thickly sliced on an extreme diagonal 5 stalks celery, peeled and sliced 3/4-inch thick on an extreme diagonal 4 leeks, white part only, thickly sliced on an extreme diagonal and rinsed carefully to remove all dirt A bouquet garni consisting of 1 bay leaf tied with a few stalks of parsley Pinch of dried thyme 1 teaspoon dried tarragon leaves, crumbled, or to taste, if desired 4 cloves garlic, smashed 1/2 cup tiny star pasta, stellini 3 tablespoons unsalted butter, at room temperature 1 tablespoon lemon juice, or to taste 1 tablespoon chopped fresh tarragon Salt and freshly ground black pepper 1/4 cup coarsely chopped Italian parsley 4 thick slices crusty Italian bread Extra virgin olive oil 1/2 cup freshly grated Parmesan cheese 4 sprigs Italian parsley Instructions: Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt. Bring to a boil over high heat, skimming the surface thoroughly. Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon. Adjust the heat to a low simmer and poach the chicken for 15 minutes. Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through. Transfer the chicken to a large plate. Strain the stock into a large saucepan. Reserve the vegetables and discard the bouquet garni. Set the stock over moderately high heat and reduce it by half. Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces. Set the chicken aside, covered, in a warm place. In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente. Drain and set aside. Whisk the butter into the broth and add the lemon juice and fresh tarragon. Taste and adjust the seasoning, adding more lemon juice, salt, and pepper. Add the vegetables to the saucepan along with the chopped parsley and pasta. Warm over low heat. Make the garnish: Brush the bread with the oil and toast until golden. Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates. Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54280,"Mexican Caramel Sundaes 8 ounces store bought caramel sauce for ice cream 1/4 teaspoon ground cayenne pepper 1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas) 4 (8-inch) flour tortillas 2 tablespoons melted butter 4 teaspoons sugar 2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream 1 canister real whipped cream, from dairy aisle 4 ounces, 1/2 cup, Spanish peanuts Instructions: Preheat oven to 400 degrees F. In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 54281,"Granola Bars 8 ounces old-fashioned rolled oats, approximately 2 cups 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup 3 ounces sliced almonds, approximately 1 cup 1 1/2 ounces wheat germ, approximately 1/2 cup 6 ounces honey, approximately 1/2 cup 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed 1-ounce unsalted butter, plus extra for pan 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries Instructions: Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 54282,"Paella Italiana 4 boneless skinless chicken breasts, about 2 pounds total Finely ground sea salt, preferably gray salt Freshly ground black pepper 1/3 cup extra-virgin olive oil 6 ounces spicy dried Italian sausage, cut crosswise into 1/8-inch slices (quartered if large) 1 pound large shrimp, peeled and de-veined 3 1/2 teaspoons Spanish paprika, divided 2 tablespoons whole fresh oregano leaves 1 cup finely chopped yellow onion 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 3 cups arborio rice 6 cups chicken stock 1 small can (12 ounces) peeled crushed tomatoes (or 1 pound fresh tomatoes, peeled, seeded or quartered) 1 teaspoon saffron Pepperoncini, for serving Instructions: Remove the tenderloins (small muscle on the underside) from the chicken breasts. Cut the chicken breasts in half lengthwise. Cut all the chicken into 1 1/2-inch pieces. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large ovenproof pot over high heat. When the oil is almost smoking, add the chicken. Cook until well browned on 2 sides, turning once, 6 to 7 minutes total. Add the sausage to the pan. Cook for 10 seconds. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp to the pan, stir once then cook for 2 to 3 minutes. Stir in 1 1/2 teaspoons paprika and the oregano. Pour the mixture onto a baking sheet to cool. Return the pan to high heat. Add onions, carrots, and celery. Pour the juices from the baking sheet into the pan. Reduce the heat to medium-low. Cook until the vegetables are soft, but not brown, about 10 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Raise the heat to high. Add 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 teaspoons paprika. Cook for 2 minutes, stirring occasionally. Add the rice. Stir to evenly coat the grains with oil. Cook for 1 minute. Add the stock and bring it up to a simmer. Add the tomatoes and stir to incorporate. Sprinkle in the saffron. Taste and adjust the seasonings, if needed. Cook until the liquid comes back to a simmer. Cover and put the pan in the oven. Cook for 15 minutes. Remove the pan from the oven. Return the chicken, sausage, and shrimp to the pan. Cover the pan again and put it back in the oven to cook for an additional 10 to 15 minutes until everything is warm. Serve the paella warm with a bowl of pepperoncini on the side. Invite guest to add a couple pepperoncini to the servings and drizzle some of their vinegar on the paella. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54283,"Pork BBQ Sauce 1 cup brown sugar 1 cup cider vinegar
1/2 cup chili sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
Hot sauce, for seasoning Salt and pepper
Instructions: Add the brown sugar, vinegar, chili sauce, ketchup and Worcestershire sauce to small saucepan and stir to combine. Add the hot sauce, salt and pepper to taste. Bring the mixture to a simmer and cook until thickened, about 20 minutes. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 54284,"Marbled Pudding Thumbprints 1 3/4 cups all-purpose flour 3/4 cup sugar, plus more for sprinkling 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 2 large eggs, lightly beaten 1/4 cup unsweetened Dutch-process cocoa powder 1 tablespoon milk 1/3 cup prepared vanilla pudding Instructions: Whisk the flour, sugar, baking powder and salt in a medium bowl. Stir in the melted butter and eggs until combined. Transfer one-third of the dough to a small bowl; add the cocoa powder and milk and stir with a wooden spoon until combined. Gently stir the cocoa dough back into the plain dough until it looks marbled. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop tablespoonfuls of dough about 1 inch apart on the prepared baking sheets; sprinkle generously with sugar. Bake until the cookies are slightly puffed,6 to 7 minutes. Remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Spoon about 1/2 teaspoon pudding into each indentation, then return to the oven, switching the position of the pans; continue baking until lightly golden and set, about 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 54285,"Huevos Tripados Peruvian Tomatoes and Egg Noodles 9 large eggs 1/2 teaspoon coarse sea salt 1/4 teaspoon ground black pepper 1/2 cup grated Mexican Manchego cheese 1/8 cup finely crushed water biscuits 1 tablespoon clarified butter (see Cook's Note) 9 plum tomatoes 3 tablespoons olive oil 1 medium onion, minced 2 large cloves garlic. minced 1 teaspoon paprika 1 teaspoon cayenne pepper 1 bay leaf 2 teaspoons ground fennel seeds 1 tablespoon coarse sea salt 1 small carrot, grated 1/2 small bunch fresh basil, leaves only, coarsely chopped Instructions: One by one, break the eggs into a small bowl, then slide them into a large mixing bowl. Add 1/2 cup cold water, the salt, and pepper. Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
Brush a 10 inch nonstick skillet with a little clarified butter and place it over medium heat. Pour 1/2 cup of the well stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly. Cook until the mixture has set, about 1 1/2 minutes. Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more. Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture. You should have about 4 omelets stacked on top of each other. Cover and keep warm.
Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl. Coarsely chop 6 of the tomatoes and set them aside. Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor. Press the seeds in the strainer to extract as much juice as possible. Discard the seeds and set the juice aside separately. In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion. Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma. Add the grated carrot and the juice from the tomato seeds, increase the heat to medium high and cook until all of the liquid has evaporated, about 8 minutes. Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through. Remove from the heat.
Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4 inch wide noodles, keeping them rolled up. Repeat with the other 2 omelets. Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top. To serve, toss the noodles gently with the tomato sauce and transfer to individual plates.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54286,"Fruit Cockatiel Cupcakes 8 ounces cream cheese, at room temperature 1 stick unsalted butter, cubed, at room temperature 2/3 cup confectioners' sugar, sifted 1/2 teaspoon vanilla extract Pinch of kosher salt 3 drops green food coloring 24 cupcakes in brightly colored liners 1 mango, peeled, cut into 72 small slices (1 1/2 inches tall and 1/3 inch wide) 48 small blueberries 3 bananas, cut into 48 (1/4-inch-thick) rounds 24 red seedless grapes, split lengthwise Instructions: Put the cream cheese and butter in a large bowl and beat with an electric mixer until fluffy and smooth. Gradually beat in the confectioners' sugar, vanilla, salt and food coloring. Spread 1 tablespoon of the frosting on each cupcake. Fan 3 mango slices along the top edge for the crest. Use a dab of frosting to secure a blueberry to each banana slice; place two on each cupcake for the eyes. Add 2 grape slices for the beak.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 54287,"Mushroom-Stuffed Pork Tenderloin 5 tablespoons extra-virgin olive oil, plus more for brushing 4 slices bacon, chopped 8 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1 clove garlic, finely chopped 1 tablespoon breadcrumbs 1/2 cup chopped fresh parsley 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed 1/2 teaspoon grated lemon zest Instructions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 54288,"Stir-fried Baby Bok Choy with Shiitake Mushrooms 1/4 cup dried shiitake mushrooms 1 1/2 pounds bok choy, trimmed 1/4 cup peanut oil 3 cloves garlic, minced, optional 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced 1/2 to 3/4 cup commercial oyster sauce Instructions: Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons. Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes. Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges. Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54289,"Chocolate Crostata 1 cup heavy cream 1/4 teaspoon ground cinnamon 1/2 orange, zested 1 1/4 cups semisweet chocolate 2 cups all-purpose flour, plus more for rolling out dough 1/4 cup granulated sugar 1/2 teaspoon kosher salt 1 lemon, zested 1 stick unsalted butter, cut into small pieces 2 tablespoons to 1/4 cup ice water Sour cream, whipped cream, or ice cream, if desired Powdered sugar, if desired Ground cloves, if desired Instructions: I love this because the crust is crunchy and buttery and it goes so well with the tartness of the chocolate. Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest. Use the pot of cream as the bottom of a double boiler and melt the chocolate, in a bowl, over the cream. When the chocolate has melted and the cream is heated, transfer the cream to a bowl and allow the chocolate and cream to cool slightly and separately. When somewhat warm, whisk the cream and the chocolate together to combine. Put the ganache in the refrigerator to cool. Crostata: In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse the mixture to blend. Add the butter and continue pulsing to integrate and give the dough the consistency of a \gravel driveway.
With the processor running, pour 2 tablespoons of ice water through the hole in the top of the machine and process until the dough looks like wet sand, adding more water if necessary, until it finally gathers into a ball. Remove the dough from the food processor and flatten it between 2 pieces of floured parchment paper on a baking sheet. Chill and allow it to rest for about 30 minutes. Roll the dough out to 1/4-inch thickness and cut out 8 (5 1/2-inch) circles. Make sure you lightly flour under and over the dough as you roll it. Preheat the oven to 350 degrees F. Brush any excess flour off the dough before putting a spoonful of the cooled ganache in the center of each circle. Fold the sides up around it, making the chocolate the center of a small \money purse.\ Arrange them in a single layer on a baking sheet and bake until golden brown, about 12 to 15 minutes. Remove from the oven to a serving platter. Put any remaining ganache in the cavities of the crostada. Serve immediately with sour cream, whipped cream, or ice cream, if desired. Sift some powdered sugar over the crostata and garnish with a pinch of ground cloves, if desired. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 54290,"Mini Angel Food Cakes with Marshmallow Frosting 1 (16-ounce) box angel food cake mix 2/3 cup coconut water 1 cup sugar 1 tablespoon light corn syrup 1/4 teaspoon cream of tartar 2 egg whites 1/4 cup marshmallow cream 1/2 cup coconut flakes, for decorating Instructions: For the cake: Preheat the oven to 350 degrees F. Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans. For the frosting: Bring 2 cups water to a simmer in a medium saucepot. In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream. Frost each cake with the icing and sprinkle the tops with coconut flakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54291,"Limoncello Sorbet Cocktail 4 lemons 1 pint lemon sorbet 4 ounces limoncello or other lemon-flavored liqueur, chilled, plus 4 shots for serving 4 ounces vanilla vodka, chilled Instructions: Cut the top third off each lemon. Cut a small slice off the bottom of each lemon so it stands up. Using a spoon, carefully scoop out the inside of each lemon, creating a lemon cup. Put the lemon cup in the freezer for at least 1 hour.
Put the sorbet into the bowl of a food processor. Add the limoncello and vodka and process until smooth. Place the frozen lemon cups onto shot glasses filled with limoncello. Fill the lemon shells with the sorbet mixture and serve. ","[Prosecco, Sauvignon Blanc, Riesling, Moscato]" 54292,"Gingerbread Kid'Tini 12 ounces Gingerbread Simple Syrup, plus for the glasses, recipe follows 12 ounces half-and-half
6 ounces cold coffee or coffee flavoring 1 tablespoon vanilla extract Brown sugar, for decorating the glasses 12 orange wedges, for garnish 12 gingerbread cookies, for garnish 4 cups sugar 1 1/2 teaspoons mild molasses One 1/2-inch piece fresh ginger, peeled
2 cinnamon sticks
4 teaspoons whole cloves
Instructions: Combine the Gingerbread Simple Syrup, half-and-half, coffee and vanilla in a pitcher and stir to combine. Spread the brown sugar on a plate, moisten the rims of 12 martini glasses with water or some Gingerbread Simple Syrup and then dip into the brown sugar. Divide the Kid'Tini among the glasses. Garnish each glass with an orange wedge and a gingerbread cookie, and serve. Combine the sugar with 4 cups water, the molasses, ginger, cinnamon and cloves in a large saucepan. Bring to a boil over high heat; cook until all the sugar has dissolved. Remove from the heat and set aside to cool for at least 1 hour. Once cool, strain the mixture and refrigerate, covered, until ready to use. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 54293,"Eggplant Crisp with Walnut Streusel 2 to 3 large eggplants (3 1/2 pounds total) Kosher salt and freshly ground black pepper 1/2 cup panko 1/2 cup chopped walnuts 1/4 cup all-purpose flour 6 tablespoons olive oil, plus extra for drizzling 2 cups grape tomatoes, halved 1 clove garlic, finely grated 3 tablespoons roughly chopped fresh dill 3 tablespoons roughly chopped fresh parsley 1/2 cup crumbled feta (about 2 1/2 ounces) Zest of 1 lemon Instructions: Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil. Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes. Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl. Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve. When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary. Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes. Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54294,"Key Lime Crackles 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 1/4 cups granulated sugar 2 large eggs
1 teaspoon grated Key lime zest, plus 3 tablespoons Key lime juice (or use regular lime zest and 1 1/2 tablespoons each lemon and lime juice) 4 drops green food coloring 1/2 cup confectioners' sugar, sifted 2 tablespoons green sanding sugar 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 speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover and refrigerate until firm, about 45 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the confectioners' sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls and toss in the sugar mixture to coat completely. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and cracked on top and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54295,"No-Churn Pumpkin Pie Ice Cream 1 store-bought frozen pie shell 1 teaspoon granulated sugar 1/4 teaspoon ground cinnamon One 15-ounce can pumpkin pie filling One 14-ounce can sweetened condensed milk (about 1 cup) Pinch fine salt 2 cups cold heavy cream Caramel sauce, for drizzling Instructions: Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble. Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54296,"Grilled Chicken Halves with Peach Pickle BBQ Sauce 2 Family Size Tea Bags 2 quarts water Sugar or sweetener, optional 2 tablespoons vegetable oil, plus more for the grill 2 chicken halves (4 to 5 pounds total) Kosher salt and freshly ground black pepper 1/2 medium onion, chopped 1 tablespoon chili powder 1/4 cup ketchup 3 tablespoons peach preserves 1/4 cup chopped dill pickles Instructions: For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the chicken: Prepare an outdoor grill so that you have medium-hot heat for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill or under a grill pan). Once hot, brush the grill grates with oil. Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 40 minutes. Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving. When the chicken is fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side and the iced tea. Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 54297,"\The Proof is in the Pudding\ Bread Pudding with Vanilla Ice Cream 8 slices brioche bread or cinnamon bread 4 tablespoons butter, melted 1/2 cup golden raisins 1/4 cup white chocolate chips 1/2 cup raspberries 4 eggs, beaten 1 cup whole milk 1 cup condensed milk 1/2 cup sugar 1 teaspoon vanilla extract 4 teaspoons 151 \proof\ rum Vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute. In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture. Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top. ","[Chardonnay, Riesling, Moscato, Port]" 54298,"Blood Orange Chocolate Martini 1 ounce creme de cacao 1 ounce blood orange liqueur
1 ounce vodka
1 ounce blood orange juice plus blood orange peel, for garnish
Instructions: Combine the creme de cacao, blood orange liqueur, vodka and blood orange juice in a shaker with ice and shake vigorously until chilled. Strain into a coupe glass and garnish with an orange peel. ","[Chardonnay, Pinot Grigio, Moscato]" 54299,"Oxtail Saimin 2 pounds chicken backbones 2 onions, chopped 2 ounces garlic, chopped 2 ounces ginger, chopped
2 ounces dried shiitake mushrooms
4 ounces green onions, chopped Vegetable oil, for cooking 2 1/2 pounds pork shoulder bones
3 ounces bonito 3 ounces kombu
3 pounds oxtail, cut into 1-inch pieces Vegetable oil, for cooking 3 cups soy sauce
3 cups sugar
1 1/2 cups mirin
1 cup chopped garlic
1 cup chopped ginger
1/2 cup star anise
1/4 cup black peppercorns
1 bay leaf
5 ounces saimin noodles or dried ramen noodles 1 ounce mustard cabbage (kai choy) or bok choy 1 soft-boiled egg
1 piece kamaboko
2 teaspoons minced fresh ginger
1 tablespoon chopped fresh cilantro
2 tablespoon roasted peanuts, halved
1 tablespoon chopped scallions
Instructions: For the meat broth: Preheat the oven to 500 degrees F. Roast the chicken bones until amber, about 1 hour. Set aside. Sweat the onions, garlic, ginger, shiitakes and green onions in some oil in a stockpot. Add enough water to fill the pot halfway, then add the pork bones and roasted chicken bones. (Add more water if needed to make sure everything is submerged.) Bring pot to a simmer, then simmer 24 hours. For the dashi: Heat 1 1/4 gallons water to 140 degrees F. Add the bonito and let steep, keeping temperature constant. Strain the bonito, then add the kombu and let steep 1 hour, keeping temperature constant at 140 degrees F. Strain. For the braised oxtail: Brown off oxtail in some oil in a roasting pan. Deglaze with 2 cups water, getting all the fond off the bottom of the pan. Add 5 quarts meat broth, soy sauce, sugar, mirin, garlic, ginger, star anise, peppercorns and bay leaf and bring to a simmer. Simmer until meat is tender, about 2 1/2 hours. Remove the oxtail and reserve, then strain the braising liquid and reserve. For the oxtail saimin: Bring a pot of water to a boil and add saimin noodles, then cook for 3 minutes. Meanwhile, add 2 ounces oxtail braising liquid and 10 ounces meat broth to a bowl. When noodles are finished, add to soup. Add 8 ounces braised oxtail, followed by the mustard cabbage, egg, kamaboko, ginger, cilantro, peanuts and scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54300,"Cinnamon Roll-Stuffed Pears 4 ripe Bosc pears One 12-ounce (8-roll) tube refrigerated cinnamon roll dough with icing packet, such as Pillsbury 2 tablespoons sugar
About 1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Instructions: Place a rack in the middle of the oven and preheat to 350 degrees F. Halve the pears lengthwise and scoop out the centers with a tablespoon to make a cavity that will fit a cinnamon roll. Cut a thin slice from the bottom of each pear half so the pears sit flat. Arrange the pears on a rimmed baking sheet and fit a cinnamon roll into each cavity. Sprinkle the pears and cinnamon rolls with the sugar. Bake until the pears are tender and the cinnamon rolls are puffed and golden, about 20 minutes. Empty the icing packet into a small bowl and add the lemon juice, cinnamon and cloves. Stir to make a smooth glaze. Drizzle the glaze over the pears and cinnamon rolls. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54301,"Sopa Seca 1/2 pound dried coiled egg noodles, such as vermicelli or capellini 1/4 cup vegetable oil 1 yellow or white onion, minced 1 clove garlic, minced 2 fresh Anaheim chiles, seeded and chopped 1 chayote (see note) 2 firm-ripe tomatoes, seeded and chopped 1/2 teaspoon dried oregano 2 cups chicken broth Salt and pepper Instructions: Note: Chayote is a type of squash; leaving the peel on adds color to this dish, but some find the skin to be \slimy\ when cooked so it can be peeled if desired. If chayote is unavailable, use zucchini or crookneck squash. Put noodles in a sealable plastic bag and break into small pieces by rolling with a pin or crushing with your hands. Heat the oil in a large frying pan over medium-high heat and add onion, garlic, and chiles. Cook, stirring often, until vegetables are softened, about 5 minutes. Add noodles and stir until lightly toasted and well coated with oil. Add chayote, tomatoes, oregano, and broth; cover and let simmer until almost dry (about 15 minutes). Season with salt and pepper, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54302,"Gina's Perfect Roast Chicken with Gravy 1 medium onion, peeled and sliced 1/2-inch thick One 5-pound roasting chicken, rinsed, dried and giblets removed 2 lemon slices 1 sprig fresh thyme, chopped 1 sprig fresh rosemary, chopped 1 sprig fresh sage, chopped 3 large cloves garlic, peeled and smashed Herb Butter, recipe follows 1/4 cup white wine 1 cup chicken broth 4 tablespoons unsalted butter, softened 1 teaspoon freshly chopped thyme leaves 1 teaspoon freshly chopped sage leaves 1 teaspoon freshly chopped rosemary leaves Salt and freshly ground black pepper Instructions: Preheat oven to 475 degrees F. Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching. Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves. Using your hands, gently separate the skin from the meat of the breast. Evenly spread the Herb Butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices. Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F. Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest. Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm. Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken. In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54303,"Bartlett Pear Crisp with Cinnamon Tortilla Chips and Vanilla Ice Cream 2 Bartlett pears Melted butter 1/2 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/3 cup rolled oats 6 tablespoons butter 2 to 3 flour tortillas Cinnamon-sugar Ice cream, for serving Instructions: Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of vanilla ice cream surrounded by cinnamon tortilla chips. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 54304,"Crawfish Etouffee, Fried Catfish, Rice, Grilled Asparagus and Cornbread 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour
5 cloves garlic, minced
3 stalks celery, diced
1 yellow onion, diced
1 green bell pepper, diced
2 cups seafood stock
3 tablespoons chopped fresh parsley 3 tablespoons tomato paste
1 teaspoon chopped fresh thyme 2 bay leaves
Cayenne, as needed Smoked paprika, as needed Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 pound crawfish tails
1 teaspoon kosher salt 1 cup white rice
2 cups yellow cornmeal 1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 large eggs
2 tablespoons canola oil
1 cup yellow cornmeal 1 teaspoon cayenne
1 teaspoon paprika 1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 catfish fillets
Louisiana-style hot sauce, as needed Oil, for frying 2 bunches asparagus Olive oil, for drizzling Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 lemon, juiced
Instructions: For the crawfish etouffee: First, you make a roux. In a Dutch oven, add the butter over medium-high heat and melt. Add the flour and whisk until combined and there are no lumps in the flour. Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes. Make sure to stir continuously and do not allow the mixture to burn. If you notice little black specks, discard the roux and start over. Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir. Cook for 5 minutes, then add the seafood stock and bring to a simmer. Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper. Stir and continue to simmer for another 10 minutes. Add the crawfish tails and simmer for another 10 minutes.
Taste for seasoning and adjust if necessary. Remove the bay leaves before serving. For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt. Add the rice and return to a boil with a lid. Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes. Reserve for serving. For the cornbread: Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425 degrees F.
In a mixing bowl, combine the cornmeal, sugar, baking powder, salt and baking soda. In another mixing bowl, combine the buttermilk, creamed corn and eggs and whisk until the eggs are broken apart. Add the dry ingredients to the wet ingredients and whisk until everything is incorporated.
Carefully remove the cast-iron skillet from the oven. Coat the inside with the canola oil, then pour the cornbread batter into the skillet. Place the skillet back in the oven and bake until the top is golden brown and the inside is cooked all the way through, about 20 minutes. Flip the cornbread upside-down onto a cutting board. Reserve for serving. For the fried catfish: In a shallow pan or baking dish, combine the cornmeal, cayenne, paprika, chili powder, salt and pepper and stir to evenly spread the spices throughout the cornmeal. Hit each side of each catfish fillet with a few drops of a Louisiana-style hot sauce and spread it around. Dredge the fillets in the cornmeal mixture, generously coating both sides with it.
In a deep fryer with oil set to 375 degrees F (or a cast iron skillet with oil heated to 375 degrees F), fry the catfish in batches until golden brown, 4 to 5 minutes. Drain on a pan lined with paper towels.
For the grilled asparagus: Prepare a grill or grill pan for medium heat. Cut the white woody ends off of the asparagus and discard. Put the asparagus in a shallow dish, drizzle with olive oil and toss with some salt and pepper. Grill for 3 to 5 minutes, then flip the asparagus to grill the other side for another 3 to 5 minutes. Transfer to a serving plate and toss with the lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvdre)]" 54305,"Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread 2 tablespoons vegetable oil 6 lamb shanks 1 large Spanish onion 6 cloves garlic, minced 2 quarts chicken stock 6 small red-skin potatoes in 1-inch chunks 4 large carrots, in 2-inch chunks 2 parsnips in 1 1/2-inch chunks 2 large zucchini in 1 1/2-inch chunks 3 to 4 tablespoons balsamic vinegar Salt and pepper 1/4 pound (1 stick) unsalted butter, melted 1 tablespoon coarse cornmeal 1 cup fine kasha 1 cup all-purpose flour 1 tablespoon baking powder 1 egg 3/4 teaspoon salt 1/4 cup minced onions 1 1/4 cups buttermilk Instructions: For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce. For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54306,"Parmesan-Crusted Pork Loin Cutlets 1 (12-ounce) pork loin 3 slices white bread or crusts from 8 slices 1/3 cup grated Parmesan cheese Kosher salt and freshly ground black pepper 1/4 cup flour 1 large egg 1 tablespoon water 3 tablespoons vegetable oil 1 tablespoon butter 4 lemon wedges Instructions: Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick. Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl. Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order. Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54307,"Original Ranch Beef & Noodle Skillet ? cup grated Parmesan cheese ? pound freshly sliced mushrooms ? cup milk 1 container (8 oz.) sour cream 1 package (12 oz.) wide egg noodles dry 1 packet (1 oz.) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1 pound ground beef cooked, drained 1 tablespoon vegetable oil sliced green onions (optional) Instructions: Cook noodles according to package directions and drain. In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth. In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned. Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles,sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 54308,"Raspberry-Watermelon Terrine With Blueberry Sauce 2 teaspoons unflavored gelatin powder 1 cup cold whole milk 1/3 cup plus 1 tablespoon sugar 1 cup sour cream 1/2 teaspoon vanilla extract Pinch of salt 4 cups chopped seedless watermelon 2 cups raspberries 1/4 cup sugar 2 teaspoons fresh lemon juice Pinch of salt 4 teaspoons unflavored gelatin powder 2 cups blueberries, plus more for sprinkling (about 1 pint) 1/4 cup sugar Pinch of salt 1 teaspoon fresh lemon juice Instructions: Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour. Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool. Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours. Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely. Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries. ","[Chardonnay, Pinot Grigio, Ros, Sparkling wine]

" 54309,"Mulled Wine Poached Pears with Toasted Almonds 1 bottle red wine, such as Cabernet Sauvignon 5 ounces plus 5 tablespoons honey
4 whole cloves
3 Thai bird chiles
2 sticks cinnamon 1 whole star anise
1 vanilla bean, split and seeds scraped 4 green Bartlett pears, peeled, cored and quartered (about 2 pounds) One 4-ounce package cream cheese, at room temperature
Zest of 1/2 lemon
3/4 cup sliced almonds, toasted Instructions: In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour. Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth. Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Moscato]" 54310,"Fully-Loaded Nacho Cups 12 square wonton wrappers 1 tablespoon vegetable oil
3 scallions, chopped
1/2 pound ground beef
Kosher salt 1 tablespoons taco seasoning
1 cups shredded Mexican cheese blend
1/4 cup chopped pickled jalapenos
Half a 15-ounce can black beans, rinsed and drained 1 medium avocado, diced 1/2 cup pico de gallo, to serve
1/4 cup sour cream, to serve
Instructions: Preheat the oven to 375 degrees F. Place a baking sheet in the oven to preheat for 10 minutes. Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup. Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute. Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine. Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat. Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt. Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes. Remove the nacho cups from the muffin tin and arrange on a platter. Top with the diced avocado, pico de gallo and sour cream, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 54311,"Country Egg, City Egg Mashed-Potato Baked Eggs 3 cups mashed potatoes, heated through 4 eggs Coarse salt and cracked black pepper 1/4 cup freshly grated Parmesan 1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme Instructions: Preheat oven to 450 degrees F. Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness. Remove from oven, garnish with fresh herbs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54312,"Tastykake Bread Pudding 24 Tastykake Butterscotch Krimpets (12 packs) 8 slices white bread, cut into 1/2-inch cubes 10 extra-large eggs, plus 5 egg yolks 1 cup granulated sugar 1 quart heavy cream 1/2 teaspoon vanilla extract 1 1/2 cups packed light brown sugar 1 stick unsalted butter 1/4 cup scotch (optional) 1/2 cup heavy cream 2 teaspoons vanilla extract 2 cups confectioners' sugar Instructions: Make the bread pudding: Preheat the oven to 325 degrees F. Scrape the icing off the Krimpets; reserve the icing. Cut each Krimpet into eighths and toss with the bread cubes in a large bowl.
Whisk the eggs, egg yolks and granulated sugar in a bowl. Bring the heavy cream to a gentle simmer in a saucepan over medium heat. Slowly whisk the warm cream into the egg mixture until combined, whisking constantly. Add the vanilla and reserved Krimpet icing and whisk until smooth.
Pour the egg mixture over the bread mixture and gently stir to coat. Transfer to a 9-by-13-inch baking dish; bake until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool to room temperature. Meanwhile, make the icing: Bring the brown sugar, butter and scotch to a simmer in a small saucepan over medium heat; cook, stirring, 3 minutes. Add the heavy cream and vanilla and cook, stirring, until the sugar dissolves, about 2 more minutes. Remove from the heat and let cool completely.
Transfer the icing mixture to a large bowl. Add the confectioners' sugar and beat with a mixer until smooth, about 1 minute. Spread on the bread pudding. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 54313,"Pimento Infused Oil 1/2 cup pimento berries 2 cups peanut oil 2 bay leaves 1 Scotch Bonnet pepper, whole Instructions: In dry skillet, heat pimentos until they start to release their aroma. Then put into a spice mill and roughly chop. Then put chopped pimentos and oil into a saucepan and bring to a sizzle and turn off. Add bay leaves and Scotch Bonnet pepper and allow to cool. Put into a glass jar. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 54314,"Bouillabaisse with Seared Halibut 1/4 cup extra-virgin olive oil 1 small fennel bulb, bulb sliced and fronds reserved 1 small yellow onion, diced 1 tablespoon minced garlic 1 teaspoon saffron threads 1 3/4 cups dry white wine 2 tablespoons licorice liqueur, such as Pernod 1 3/4 cups chopped fire-roasted tomatoes, with liquid 1 3/4 cups fish stock 1 teaspoon dried thyme leaves 1 bay leaf 2/3 pound gold creamer potatoes 2/3 pound littleneck clams, in the shell 2/3 pound mussels, in the shell 1/3 pound U 21/25 shrimp, peeled and deveined with tail Four 6-ounce halibut fillets, boneless and skinless Kosher salt and freshly cracked black pepper 4 tablespoons chopped fresh parsley 3 scallions, chopped 1 lemon, cut into wedges Garlicky Rouille, for serving, recipe follows 1/3 pound fingerling potatoes, cooked 1/4 cup jarred fire-roasted red peppers 3 cloves garlic 1 cup mayonnaise 1 teaspoon lemon juice 1/2 teaspoon sweet paprika Pinch cayenne, or as needed Kosher salt Instructions: Set a large Dutch oven over medium-high heat, and heat 2 tablespoons of the olive oil until shimmering. Add the fennel and onions, and cook, until the vegetables are softened, about 3 minutes. Stir in the garlic and saffron, and cook until fragrant, about 1 minute. Deglaze with the white wine and licorice liqueur, scraping up any browned bits. Reduce the liquid until it's almost completely evaporated. Then add the tomatoes, fish stock, thyme and bay leaf. Add the potatoes, bring to a boil and cook until just tender, about 10 minutes. Add the clams and mussels and simmer for another 3 minutes to give them a head start. Add the shrimp, simmering until the shellfish open, a final 2 minutes. Discard any unopened shellfish.
Bring a large nonstick saute pan to medium-high heat and add the remaining oil. Pat the halibut fillets dry with a paper towel and sprinkle both sides generously with salt and pepper. Once the oil begins to smoke lightly, sear the halibut. Cook until the bottom is golden and crispy, 4 to 5 minutes on the first side. Flip and finish cooking for 1 to 2 minutes on the second side. Remove the fish from pan, keep warm and set aside. To serve, place each halibut fillet in the bottom of a shallow serving bowl. Arrange a few potatoes, shrimp, clams and mussels around the fish in each bowl. Ladle broth into the bowls. Garnish with parsley, scallions, a few fennel fronds and lemon wedges. Serve immediately with Garlicky Rouille. Peel the potatoes and rough chop. Place the potato, red pepper and garlic into the bowl of a food processor and pulse until just coarsely chopped. Add the mayonnaise, lemon juice and sweet paprika. Process until smooth and creamy. Season with cayenne and salt to taste. Cover and place in the refrigerator for 10 to 15 minutes to chill and allow the flavors to come together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54315,"Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado) 1 (4-pound) boneless center-cut pork loin roast 1 tablespoon Dry Adobo Rub, recipe follows 1 teaspoon liquid smoke 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 large Spanish onion 2 cups homemade or store-bought reduced sodium beef broth 2 tablespoons grapeseed oil 1 1/2 tablespoons all-purpose flour Salt and freshly ground black pepper Freshly chopped cilantro leaves 6 tablespoons salt 3 tablespoons onion powder 3 tablespoons garlic powder 3 tablespoons ground black pepper 1 1/2 teaspoons ground oregano Instructions: Rub the loin with the Dry Adobo Rub and liquid smoke. Tie off with kitchen twine in 2-inch intervals. Place fat side down on a rack in a roasting pan and refrigerate at least 2 hours or up to 1 day. Bring to room temperature before continuing. Preheat oven to 400 degrees F. Core and seed the 3 bell peppers. Cut them into 1/4-inch strips. Cut the onion into 1/4-inch strips. Set aside. Roast the pork, fat side down, for about 30 minutes. Turn over and cook until an instant- read thermometer registers 150 degrees F when inserted into the thickest part of the roast, about 30 minutes longer. Transfer the roast to a carving board, tent with aluminum foil and set aside to rest. Pour the beef broth into the roasting pan and, with a wooden spoon, scrape up the brown bits that are stuck to the bottom of the pan. If the brown bits are stubborn, set the roasting pan over low heat and continue stirring. Strain the pan juices and set aside. Heat the oil in a large skillet until smoky and add the vegetables. Cook, stirring, until tender-crisp. Sprinkle with flour and stir a few minutes to remove any raw taste from the flour. Stir in the strained pan juices, adjust the heat so the liquid is simmering, and season, to taste, with salt and pepper. Cut the roast into 1/2-inch slices. Spoon some of the onion-pepper sauce over each slice and sprinkle a little of the chopped cilantro over each. ; Stir all ingredients together in a small bowl until well blended. Store at room temperature in a tightly sealed jar.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 54316,"7-Can Soup One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn One 15-ounce can meat-only chili
One 15-ounce can kidney beans
One 15-ounce can pinto beans
One 15-ounce can black beans
One 15-ounce can diced tomatoes
One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
Salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta
Instructions: Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed. Dice the cheese and stir it into the soup until melted. Serve immediately. ","[Chardonnay, Merlot, Zinfandel, Malbec]" 54317,"Stuffing Waffles with Cranberry Concord Syrup 1 pound frozen cranberries 1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Nonstick cooking spray, for the waffle iron 4 1/2 cups leftover stuffing, such as Cranberry-Walnut Stuffing, recipe follows 1/3 cup milk
3 large eggs
3 tablespoons unsalted butter, plus more for the baking dish 1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten
Instructions: For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray. Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs. Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture. Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week. Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish. In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop. Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat. In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly. Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54318,"Best Lemonade 2 teaspoons grated fresh lemon peel 2 cups sugar 1/2 cup water